The chestnut harvest is in and ready for cookin’! I’ve just placed my order and will probably be cooking and peeling a heap of the beauties when they arrive in about a week.
This year I ordered from Girolami Farms and Correia Farms but an abundance of the sweet nuts can also be found at Allen Creek Farms, Croft Chestnuts, Washington Chestnut Company, Chestnut Growers, Inc., and Delamarvelous Chestnuts. Don’t wait too long to order. Many of the farms sell out by mid November, though some will have chestnuts through January.
Honestly, I’m not getting a commission for touting the chestnut growers. I’m just very passionate about chestnuts and hope to see more people cooking and enjoying their naturally sweet flavor and delightful soft and creamy texture.
The neat thing is if you’re not inclined to cooking and peeling chestnuts, you can buy them already cooked and peeled. It doesn’t get better than that!
Today, I’m welcoming myself back to fun and utterly delicious nutty blogging. I’ve been absent for good reason. I just turned in the manuscript for my new cookbook. Yea!!!! And Whew!!!!!
While the new book will still have a banquet of nut recipes, it places the focus on killer-delicious vegan recipes for the holidays—from Thanksgiving through the New Year. During the year and especially during this coming holiday season, I’ll be sharing some of the nuttier delicacies from Gone Vegan for the Holidays, starting today.
A year ago I was puttering in the kitchen with my freshly cooked chestnuts and came up with a seductively delicious meal starter I call Tijuana Chestnut Cocktail. No, this cocktail is not a beverage like its name suggests. Instead, it was my effort to create a vegan version of shrimp cocktail—only much tastier with the addition of chestnuts that contribute more complex flavor.
It looks really elegant and is amazingly easy to assemble. The photo says it all.
Initially, I created this recipe to spotlight chestnuts, then replaced them with tofu for its ease of preparation. Either way, it’s a delicious starter. For an exceptional presentation, serve the cocktail in long-stemmed wine glasses or champagne flutes. Put each glass on a dish with a doily underneath and garnish with a slice of fresh lime on the rim. Make the cocktail a day ahead, chill it, and it’s ready to serve.
TIJUANA CHESTNUT COCKTAIL
Yield: 6 to 8 servings
1 (14.5-ounce) can diced tomatoes
1 1/2 cups chopped fresh tomatoes
1 1/2 cups cooked, peeled and chopped chestnuts, or cubed firm tofu
1 large avocado, diced
3/4 cup chopped onions
1/3 cup chopped cilantro
3 tablespoons freshly squeezed lemon juice
1/2 to 1 jalapeno pepper, seeded and minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1. Combine the diced tomatoes, chopped tomatoes, tofu, avocado, onions, cilantro, lemon juice, jalapeno, cumin, coriander, and salt in a large mixing bowl and stir well to distribute evenly. Serve immediately, or chill and serve later.
2. When ready to serve, spoon the cocktail into long-stemmed wine glasses, old-fashion glasses, or glass dessert bowls and garnish each with a sprig of cilantro and a wedge of fresh lime. Serve with spoons.