Chef Waldy Malouf's Chestnut Puree with Brandy (for Thanksgiving or Christmas)

Until early in this century chestnut trees grew so freely in the Hudson Valley that they were used to build log cabins.. They were a treasured supply of food that was widely used by both the native American Indians and by European settlers." From The Hudson River Valley Cookbook

• 1 pound chestnuts
• 1/2 cup chicken stock
• 1/2 cup heavy cream
• 2 tablespoons brandy
• Coarse salt

METHOD

Preheat the oven to 400°F.

To peel the chestnuts, cut an X in the flat side of each chestnut, put the chestnuts in a single layer in a roasting pan, and roast for 45 minutes. As soon as they are cool enough to handle, peel the chestnuts, removing both the shell and the reddish skin. Cover the unpeeled chestnuts as you work, to keep them warm.

Put the chestnuts in a saucepan with the stock, bring to a boil, and simmer, covered, until the chestnuts are soft, 10 or 15 minutes. In a food processor, puree the chestnuts, using the stock to make a very smooth puree. Add the cream and the brandy and process another minute. Season the puree to taste with salt.

{Put the puree in a casserole, cover, and reheat in a 350°F oven for 15 to 20 minutes before serving.

Serves: 4

Reprinted with permission from ©1995 Waldy Malouf with Molly Finn The Hudson River Valley Cookbook, published by Harvard Common Press.

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