Baked Apples and Chustnut Puree

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2014-03-20 07:54:03

Baked Apples And Chestnut Puree Yield: 6 servings Few tablespoons lemon juice ¾c  White wine 1½c Raffetto Whole Chestnuts 1/3c Apple juice 5 tblp  Maple syrup ¼ tsp Nutmeg 1/3c  Raisins or currants Mint leaves & thin orange slices for garnish 1/3c  Soy milk 1 tsp Cinnamon 6 ea Sweet apples Additional cinnamon 3 tbp Margarine 1 ea Cinnamon stick   Instructions: Preheat oven to 350F. To prepare chestnuts heat the Raffetto Whole Chestnuts in their liquid till heated through. Drain & rinse hot chestnuts under cold water. In a food processor, combine chestnut meat with soy milk, juice, 4 tbls. maple syrup, 1 tsp. cinnamon & nutmeg. Fold in raisons or currants. Peel apples & remove core from top,leaving the bottom intact. Hollow out the apple leaving a ½ “ shell. Brush shell with a lemon juice to prevent discoloration. Sprinkle inside with a little cinnamon. Chop scooped out apple & mix with chestnut puree. Fill

Veal Cutlets in Chestnut Sauce

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2014-03-21 13:30:29

Veal Cutlets-chestnut Sauce Recipe 8 veal cutlets 1 tablespoon butter 1/2 tablespoon sugar 1 cup cream 1 lb  Can Raffetto Prepared Chestnuts 1/2 teaspoon salt Dash of cayenne   Press Raffetto Chestnuts  through sieve, and add cream, butter and sugar. Simmer for 10 minutes.  Brush cutlets with butter, sprinkle with salt, pepper and cayenne.  Broil cutlet on each side.  Pour warm sauce over cutlet. Submitted By

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