1 stephen ceideburg
500 g chestnuts
1 cup sugar
1 stick cinnamon, 5 cm long
1/2 cup water
1 1/2 tbsp rum
A Recipe for
Crystallised Chestnuts
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
This Recipe for Crystallised Chestnuts is one of thousands in the Recipes-to-go Dessert Cookbook.
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
If you enjoy this Crystallised Chestnuts Recipe - you should enjoy the recipe collections you can find on the websites below:
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
Sex is good, but not as good as fresh, sweet corn. |
| Garrison Keillor |
This is a recipe for Crystallised Chestnuts from the recipe cookbook of Recipes-to-go (Dessert)
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
Herb Tip |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
One cannot think well, love well, sleep well, if one has not dined well. |
| Virginia Woolf |
Herb Tip |
What garlic is to food, insanity is to art. |
| Anonymous |
These titbits are good with strong cocktail to round off a meal.
Simmer 500 g peeled chestnuts in water for 20 minutes or until soft.
Do not stir in case the chestnuts break up. When they are cooked,
remove them gently from the water to a colander, using a slotted
spoon.
In a saucepan boil together without stirring 1 cup sugar, a 5 cm
stick of cinnamon and half a cup of water, until a drop forms a soft
ball in cold water. Skim the surface, cool, and add 1.5 tablespoons
rum and the chestnuts. Stir mixture gently with a wooden spoon until
it becomes creamy. Pour onto a greased platter and separate chestnuts
with a spoon.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
5/4/93. Courtesy Mark Herron.
Serves: 6
Crystallised Chestnuts Recipe brought to you by Recipes To-Go