Appetizers
Chestnut Salad Dressing
1/2 cup oil and vinegar salad dressing 1/2 cup ‘Chestnut Chips’ To sweeten salads with ‘Chestnut Chips’, use your favorite oil and vinegar salad dressing.
1/2 cup oil and vinegar salad dressing 1/2 cup ‘Chestnut Chips’ To sweeten salads with ‘Chestnut Chips’, use your favorite oil and vinegar salad dressing.
Ravioli Filling:(1 pound fills 50 raviolis 1″ diameter) 1 pound chestnuts, peeled and chopped 2 ounces whole butter 1/4 cup celery, small diced 1/4 cup
4 oz bag ‘Chestnut Chips’ 4 cups water 1 carrot (7 baby carrots) 1 celery stalk 1 medium onion 1 clove of garlic 1/4 teaspoon
2 tablespoons vegetable oil 2 teaspoons garlic, minced 2 pounds chestnut purée 2 slices bacon, smoked and diced 3 shallots, minced 2 each potatoes, diced
1 lb fresh or frozen-peeled chestnuts or 8 oz freeze-dried “Slices” (rehydrated to 16 oz) 3 Tablespoons extra virgin olive oil 2 medium leeks, including
1 pound chestnuts, peeled and chopped 4 ounces whole butter 1/4 cup leeks, small diced 1/4 cup celery root, small diced 1/4 cup shallot, small
5 pieces whole roasted chestnuts, peeled 3 pieces roasted shallots 2 ounces haricots verts, cut into 2 inch pieces, blanched 2 ounces wax beans, cut
Filling: 3 pounds chestnuts peeled 1 cup sugar 1 vanilla bean 1 quart heavy cream 1 cup chopped roasted chestnuts Pasta: 1 pound flour (all
1 9-Bone Rack of Venison 1/3 cup chopped onion 1/3 cup chopped celery 1/3 cup chopped chestnuts 1/2 stick of butter 1–2 cups herb stuffing
5 cups frozen chestnuts – ground 2 cups Drake’s mix Chef Kevin KueppersWalnut Hills2874 Lake Lansing Rd.East Lansing, MI 48823–9731
6 oz CGI freeze-dried Chestnut “Slices” & 1 1/2 cup boiling water (rehydrated to ~12 oz)or 1 cup water & 12 oz of fresh or
1 pound fresh chestnuts milk 1/2 pound fresh ricotta cheese 2 ounces grated pecorino Romano cheese salt and pepper fresh sage flat parsley Chinese egg