Forgive me if I have been a bit absent the last few days. The cold and flu season has hit us hard this year. We even had to spend three days in the hospital with little M. due to a virus she caught from her brother. Lesson learned here; do not let a 3 year old boy stick his nose in his sister’s mouth. Yes, indeed. It was just a scare and M. is well. Thank goodness.
The cold weather finally arrived this week and as soon as we were released from the hospital, we came home and roasted some chestnuts. What would winter be without some roasted chestnuts with a bit of sea salt? Not the same. Reminds me of the tiny wooden stall that sits in the middle of my hometown square, which only opens during winter and exclusively sells roasted chestnuts. In brown paper bags, of course. The smell permeates every corner and puts us all in the holiday spirit.
We made these chestnut and rum flans that we ate after one of our daily walks. Nothing like custard in the middle of the afternoon.
The double chocolate and crystallized ginger biscotti are part of the holiday treat boxes we are making this year. Life is a bit crazy and unfortunately, time is a scarce resource around here. We haven’t been able to do much in that sense, but a little something is better than nothing.
Hope you are enjoying this time a year whether you are covered in snow or lying on a beach somewhere.
makes 4-6 oz ramekins
125 grams chestnut puree
125 grams chestnut paste
50 grams butter, room temperature
50 grams sugar
6 egg yolks
50 grams heavy cream
25 grams dark rum
1 tsp vanilla extract
In the bowl of an electric mixer, cream the chestnut puree, chestnut paste and butter until smooth and lump free. Add the sugar and mix.
In a separate bowl, lightly whisk together the egg yolks and eggs and add them to the chestnut base. Mix until combined. Add the heavy cream, rum and vanilla.
If it seems lumpy, you can strain the custard through a fine sieve. Pour the custard into the ramekins and bake at 325F for about 30 minutes or until center done.
Double Chocolate and Crystallized Ginger Biscotti
150 grams butter, room temperature
200 grams sugar
Zest of 1 orange
3 eggs, room temperature
415 grams flour
25 grams cocoa powder
12 grams baking powder
pinch of salt
70 grams crystallized ginger, small dice
50 grams chocolate chunks
Cream the butter, sugar and zest together. Add the eggs one at a time and scrape the bowl.
Whisk together the flour, cocoa powder,baking powder and salt and add it to the mixer. Mix until combined. Add the ginger and chocolate chunks until well distributed.
Transfer the dough into a half sheet pan lined with parchment and form into a log that is about 12″x4″ approximately. Bake at 350F for about 25 minutes or knife inserted in the center comes out clean.
Let the log cool completely and then slice it into 1/4″ thick pieces. Place the cookies on the sheet pans and bake at 325F for about 10 minutes. Then flip the cookies over and bake an additional 10-15 minutes or until dry.