Chestnut Beer… A gluten-free alternative

Came across this article on Chestnut beer, and thought we’d share! Our son has recently got into brewing his own beer, and we look forward to trying a Chestnut brew this season! Check back for more on our chestnut brew.

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Easy Chocolate Covered Chestnuts

This was something Martha Stewart Weddings posted as a wedding favor for Winter weddings. I think its a great idea for any Winter/Holiday party! Very easy too…

Good Things for Winter Weddings
Chocolate-Covered Chestnuts

You’ve heard of chestnuts roasting on an open fire, but here’s something even more delicious (and just as seasonally appropriate): chestnuts dipped in white or semisweet chocolate. To make them, coat chestnuts in melted chocolate, let cool, and garnish with a bit of edible gold leaf.

Read more at Get Wedding Inspiration – Martha Stewart Weddings

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Chestnut Candies – Docinhos de castanhas Recipe

For Original Blog Post:

I came across this yummy chestnut recipe from Brazil:

Total time: 30 to 60 minutes

Preparation time: A few minutes
Cooking time: 30-35 minutes

Difficulty: Easy
Chef’s Note

These little sweets should be prepared a day ahead.

– 1 bunch of candied chestnuts
– 100 g (3 1/2 oz.) grated coconut
– 1 can of sweetened condensed milk
– 3 rounded tbsp. wheat flour
– 100 g (1/2 cup) sugar
– Icing sugar

1. Mash the chestnuts to a purée;
2. in a nonstick pan, combine all the ingredients except the icing sugar; place over low heat and cook gently to dry the mixture until it comes away from the bottom of the pan;
3. pour onto a buttered baking sheet and cool;
4. form into small balls; roll in icing sugar;
5. place on a serving platter or in paper cups.

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Selling Chestnuts October 8-9, 2011

Hello Everyone!

We will be selling chestnuts this weekend in a few places, so if you are around, please come by to visit us!

Vamos estar a vender castanhas em Los Banos, hoje no bode de leite da Festa de Nossa Senhora de Fatima.
We are going to be selling Chestnuts today at festa do bode de leite in Los Banos.

Domingo vamos estar a vender castanhas na Festa de Nossa Senhora de Fatima em Santa Clara. Vesitem-nos.
Sunday we will be selling chestnuts at the festa Of Our Lady of Fatima in Santa Clara. Come see us.

Domingo vamos estar a vender castanhas na Festa de Nossa Senhora de Fatima em Half Moon Bay. Vesitem-nos.
Sunday we will be selling chestnuts at the festa Of Our Lady of Fatima in Half Moon Bay. Come see us!

3 locations, lots of chestnuts! Hope to see you there!

Purchase Chestnuts Here

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Chestnut Commercial

This is a funny chestnut commercial Acura did for the holiday season. Thought I’d share… the chestnut, she’s a fickle beast. Enjoy!

(PS. Still time to order chestnuts for the holidays!! Visit to order)

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How To Roast Chestnuts

Chestnuts roasting on an open fire, Jack Frost nipping on your nose, Yuletide carols being sung by a choir, And folks dressed up like Eskimos…

The holidays are a great time to roast chestnuts, and we thought we’d share a couple of different options for roasting them:

On an open fire…
1. Choose a utensil that has a long handle such as a frying pan.
2. Clean dirt off of chestnuts.
3. Cut an X into the shell of each chestnut with a paring knife to avoid a buildup of steam inside the nuts.
4. Place chestnuts in pan and cover.
5. Roast over the coals of an open hearth for 15 to 25 minutes or until the chestnuts are tender and the shells are beginning to open.
6. Peel chestnuts when they are cool enough to handle and serve with salt if desired.

Read more: How to Roast Chestnuts by an Open Fire |

And to roast in the oven…
1. Take a cutting board and a knife, and make a cut in the round side of every chestnut. If you are afraid of cutting yourself, use a serrated knife with a short blade. I myself prefer them. There are special chestnut knifes, but it is not necessary that you go out and buy one. A serrated knife works fine.
2. Scatter the chestnuts on a baking dish with the flat side down. Drizzle drops of water over the chestnuts with your fingers. That is, you put your fingers in a cup full of water, and drizzle the water drops over the chestnuts. This step is very important. If you have a water filter in your kitchen, use filtered water.
3. Put the baking dish with the chestnuts in the oven at about 425 degrees F. Place the baking dish as low as possible, that is, as near to the heat source as possible.
4. After roasting the chestnuts for 10 minutes on one side turn them over one by one. Unless you are roasting chestnuts for a huge crowd, the best way to ensure that they are all evenly roasted is to turn them over one by one. If you are roasting chestnuts for a huge crowd, stir them after 10 minutes, and then two more times, every 5 minutes. Whatever the case, don’t put more than one single layer of chestnuts in the baking dish.
5. After 20 minutes in the oven they are ready to be eaten. Serve them hot. When you get them right, peeling them is very easy. Traditionally, you use your fingers to peel the roasted chestnuts.
6. If you don’t eat them immediately, wrap them in a woolen cloth. In wool, chestnuts can keep warm for up to one hour. After this time, they begin to get cold, even in a woolen cloth, and lose most of its natural flavors. And peeling cold roasted chestnuts becomes very difficult, or near to impossible.

For more info visit this mediterranean food site

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Large Chestnuts On Sale Now For the Holidays!

We are how selling our Large Chestnuts for $3.50 a lb! The large is 1.25″-1.375″ diameter, and are the perfect size for roasting over an open fire. To order chestnuts, visit our website here.

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Chicken and Chestnut Stuffing

Another great recipe for the holidays ahead! To order chestnuts for this holiday season, visit our site:

2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped celery
1 cup chicken breast, deboned, skinless, and cut into 3/4-inch chunks
1 tablespoon chopped garlic
3/4 cup roasted, peeled, and coarsely chopped chestnuts
3 cups dense day-old wheat bread, torn into 1-inch chunks
1 cup chicken stock
Salt and pepper
2 pound Guinea or Cornish game hen, cooked
In a large saute pan heat oil. Add onions, carrots, and celery, cook for 2 to 3 minutes. Add the chicken, and garlic, season with salt and pepper, and cook for 5 minutes. Place in a large bowl with the bread and chestnuts. Mix well, and moisten with the chicken stock. Season with salt and pepper. Place on a serving platter along side your guinea hen.

For more info, visit

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Roast Turkey with Chestnut Stuffing

Perfect for the Holidays ahead!!

To Order Chestnuts, Visit!!

1 (10 pound) turkey
Salt, white pepper
Dressing #1:
1 pound chestnut puree
1 tablespoon veal demi-glace
Salt, black pepper
2 tablespoons butter, softened
Mix the chestnut puree with the veal demi-glace. When smooth season with salt and pepper and add the softened butter.

Dressing #2:
Clarified butter
1 medium onion, diced
2 ounces lean bacon
3 tablespoons parsley, chopped
Salt, black pepper
2 pounds ground pork
1 egg
Place 3 tablespoons clarified butter into a frying pan and add diced onion. Saute lightly. Cut bacon into fine strips and add to the onions. Fry together for 1 minute. Remove from the heat and place into a bowl with the chopped parsley. Season with salt and pepper and add the ground pork. Combine ingredients with an egg and mix well.

Giblet Stock:
Turkey neck (1/2 pound meat), finely chopped
1 medium onion, finely sliced
Clarified butter
3 1/2 cups water
2 bay leaves
Sprig thyme
1/4 cup port
Place the onion into some of the clarified butter in a saucepan and allow to fry. Add the chopped turkey neck and brown. Add the water, bay leaves and thyme. Simmer the stock uncovered for 1 hour. After this time add 1/4 cup port and simmer for 5 minutes. To make the gravy, remove fat from baking pan and deglaze with the turkey stock. Serve gravy separately in a sauceboat.

For the turkey: Preheat the oven to 325 degrees. Paint grill rack with clarified butter. Place the chestnut dressing in the neck opening, pressing it in firmly. Place the pork dressing in the rear end. Truss the turkey. Lightly flour breast. Place the turkey on its side on a grill rack in a baking dish and bake for l hour. Turn the turkey onto the other side and roast for 1 hour. Turn the bird breast side uppermost and paint with clarified butter and season with salt and white pepper. Roast for a further 2 1/2 hours basting every 30 minutes with clarified butter.

Recommended drink: Good dry red wine, Claret style

For more info, visit

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Chocolate, Chestnut and Orange Trifle

8 ounces bittersweet (60 percent cacao) chocolate, broken into 1/2-inch pieces
2 tablespoons unsalted butter, at room temperature
1 (15-ounce) can chestnut puree * see Cook’s Note
3 cups heavy cream
1/2 cup sugar
1 large orange, zested, about 3 tablespoons, plus more for garnish
1 (1 pound) frozen pound cake, thawed, cut into 1/4 to 1/2-inch thick slices
3/4 cup orange liqueur, orange-flavored syrup (such as Torani), or orange simple syrup, recipe follows
1 (3-ounce) chocolate bar
Special equipment: a 4-quart trifle bowl or a 4-quart glass bowl

For the trifle: Combine the chocolate and butter in a medium bowl. Put the bowl over a barely simmering saucepan of water and stir occasionally until the chocolate has melted and the mixture is smooth, about 5 minutes. Set aside.

In another medium bowl, using a fork, gently mash the chestnut puree into 1/2-inch chunks.

In a stand mixer, fitted with a whisk attachment, beat the cream until thick. With the machine running, gradually add the sugar and continue to beat until the cream holds stiff peaks. Add half of the whipped cream to the chestnut puree and, using a spatula, fold it in until incorporated. Set aside.

Stir the orange zest and 1/3 of the remaining whipped cream into the chocolate mixture until smooth, then fold in the remaining whipped cream. Set aside.

To assemble the trifle: In the bottom of a 4-quart trifle bowl, arrange a single layer of pound cake slices, trimming the cake slices, if necessary, to fit. Drizzle the pound cake with about 1/4 cup of the orange liqueur or orange syrup. Spread 1/2 of the chestnut cream on top. Arrange another layer of pound cake slices on top and drizzle with 1/4 cup orange liqueur. Spread 1/2 of the chocolate cream on top. Repeat the layers using the remaining cream and liqueur, finishing with a chocolate cream layer.

For the garnish: Using a vegetable peeler, shave the chocolate bar on top of the trifle and sprinkle with orange zest. Cover the trifle with plastic wrap and refrigerate for at least 3 hours or overnight. Allow the trifle to stand at room temperature for at least 1 hour before serving.

Cook’s Note: Chestnut puree can also be made by draining 1 (14-ounce) can of whole chestnuts in water and placing in the bowl of a food processor. Add 1/4 cup sugar, 1/8 teaspoon fine sea salt, and 2 tablespoons water. Blend until smooth, adding more water, 1 tablespoon at a time until the mixture is a spreadable consistency.

Orange Simple Syrup:
1 cup orange juice
1/2 cup sugar
In a small saucepan, bring the orange juice and sugar to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar has dissolved, about 5 minutes. Cool for 20 minutes.

Yield: 1 1/4 cups

Visit For more info!

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