Show French Chestnuts The Sweet Way For Festive Cold Weather Desserts X S Sr q t r k 4 i ik r k r sL I n LOO i j Chestnuts roasting on the open fire is part of a aBong song Bong that tells us something about cold weather snacks but it doesn't say that there are other ways to enjoy chestnuts chest nuts too for example in the tho French fashion Long Lang admirers of the marron macron chestnut the French use it to sweet advantage advantage ad ad- vantage as a candy to be eaten out of hand and as a delicious ingredient in many a dessert Happily the French package their famous chestnuts inmany in inmany inmany many forms whole natural gazed glazed and sweetened and unsweetened unsweetened unsweetened un un- sweetened i pur puree e. e They are all nil now available in the US U.S. in indelicacy indelicacy indelicacy delicacy shops and better food markets Heres Here's a recipe for Cor Cold Marron that shows how you can use sweetened chestnut pur puree e and glazed chestnuts chestnut with fabulous results SOUFFLE AUX MARKONS MARRONS Makes 1 a a quart souffle with a high collar Serves 6 0 1 1 quart prepared eggnog z Va a cup dark rum 1 can 1 l 1 oz er creme me 2 cups pint 1 heavy de marrons sweetened cream whipped chestnut pur puree e Sweetened whipped cream 4 envelopes unflavored 5 6 marrons glac s gelatine Beat Deat eggnog with chestnut pur puree 60 e until smooth Soak gelatine gelatine gela gels tine in rum for 5 minutes Put lut over low heat and stir until dissolved Stir into chestnut mixture Chill until slightly thickened Whip cream and fold Cold into chestnut mixture Make a collar of wax paper 2 inches high around a quart souffle sourn dish dish Grease Gremle wax paper Pour into dish Chill until firm Remove collar and garnish with rosettes of whipped cream topped with well drained marrons glac laces s. s For homemade eggnog-beat eggnog 4 eggs until tick thick and creamy Gradually beat in I VJ cup sugar Gradually beat in 3 cups light cream Beat Deat in hi n chestnut puree pur e and prepare recipe as aa directed above I |