Appetizers
Zane’s Braised Chestnuts
1/2 pound fresh chestnuts 2 tablespoons unsalted butter 1/2 cup chicken stock 3 sprigs fresh thyme 1/2 onions, slivered 1 teaspoon sugar sea salt fresh
1/2 pound fresh chestnuts 2 tablespoons unsalted butter 1/2 cup chicken stock 3 sprigs fresh thyme 1/2 onions, slivered 1 teaspoon sugar sea salt fresh
Pâté: 2 tablespoons olive oil 1 each onion, finely chopped 2 cloves garlic, crushed 2 pinches fresh thyme 1/2 pint port wine 1/2 pint vegetable
1/2 cup egg whites 1 teaspoon salt 2 teaspoons sugar 1 teaspoon ginger, ground 1/4 teaspoon cayenne pepper 1/4 teaspoon nutmeg, ground 1/4 teaspoon black
2 cups of water 4 oz. ‘Chestnut Chips’ 1 garlic clove, peeled 1 1-inch-long piece peeled fresh ginger 3 Tablespoons rice vinegar 1 1/2 teaspoons
1 – 8 oz. CGI freeze-dried Chestnut “Slices” (rehydrated in 16 oz. boiling water)or use 1 lb fresh or frozen-peeled chestnuts 1 1/2 cup reserved
500g (1 lb) salmon fillet, skin removed, diced 2 egg whites 3 Tablespoons chestnut flour 2 teaspoons lime juice 1 Tablespoon finely chopped ginger 1
1/4 cup virgin olive oil 1/2 pound fresh chanterelle mushrooms, sliced thin sea salt freshly ground pepper 1 cup amontillado or cream sherry 8 large
1 pound chestnuts, shelled 1/2 onion, chopped 2 stalks celery, chopped 1 leek, chopped 2 quarts chicken stock 1/2 cup cream salt and pepper to
8 Tablespoons (1 stick unsalted butter) 4 cups whole chestnuts or 16 ounces of freeze dried chestnut ‘Slices’ – re-hydrated to 32 oz 1 large
7 1/2 pounds acorn squash 25 each Granny Smith apples – peeled, seeded and cut 1 7/8 gallons chicken stock 1 7/8 pints heavy cream
3 cups chicken stock 3/4 cup whole milk 3/4 cup heavy cream 1 1/2 tablespoons Arborio rice, raw 3 cups chestnuts, roasted 1/3 cup diced
1/2 cup diced onion 1 cup peeled and diced butternut squash 2 cups roasted chestnuts 3 cups chicken stock 1 cup white wine Salt and
Meat: 2 3-ounce poached lobster medallions 2 2-ounce foie gras medallions 2 oz whole unsalted butter To taste salt and pepper Sauce: 1/2 cup heavy
4 5-ounce venison loin portions, cleaned of sinew and fat 1 cup roasted chopped chestnuts 2 ounces olive oil 2 cups asparagus or other vegetable
8 chestnuts 1/2 a roasted pheasant 1/2 cup chicken stock 2 tablespoons lingonberries 1/4 cup heavy whipping cream 1 teaspoon butter 1 teaspoon brandy 2
2 pounds whole pheasant 4 slices bacon 2 ounces oil 6 to 7 ounces peeled, roasted chestnuts 1/2 cup sauce espagnole or pheasant stock 1
10 ounces walleye fillets, deboned 1 ounce flour 2 ounces butter 1 ounce canola oil 3 ounces peeled, roasted chestnuts 1 ounce shitake mushrooms 1
2 racks of lamb, about 8–9 bones each, trimmed of the fat covering and the bones “Frenched” or timed to the meat loin sea salt
1 pound frozen CGI chestnuts (thawed) or fresh, or 6-8 oz rehydrated CGI chestnut “Slices” 4 cups fresh bread crumbs 2 Tablespoons chopped fresh parsley
1 lobster carcass, broken up 4 tablespoons butter, blackened 1/4 cup shallots, sliced 1 apple, peeled and diced 1 stalk lemongrass, cut into 2″ chunks
Serve with roasted or braised meats. 20 chestnuts, peeled and left whole 1 cup smoked bacon, lardon (1″x1/4″x1/4″) 20 pearl onions, peeled 20 turnips, tourneed
1 cup chestnuts, chopped 1/4 cup turnips, diced 1/4 cup celery, diced 1/4 cup mushrooms, diced 1 shallot, diced 1 clove garlic, crushed 2–3 tablespoons