Chestnuts roasting on an open fire… It’s always been one of my favourite Christmas carols, and yes we are talking about Christmas already – once Remembrance Day has passed, it’s fair game to start getting excited for the holidays!
When I visited our neighbourhood farmer’s market last weekend, I saw these beautiful (and festive, I might add!) chestnuts just begging to slip their way into my shopping bag. It wasn’t until I’d purchased them that I realised I’d never actually cooked with real chestnuts before. How was this possible?!
I wanted a special recipe that would feature the sweet, nutty taste of these chestnuts and decided on a Brown Sugar Chestnut Loaf. And because I love anything with bourbon for the Fall, I garnished the loaf with a Bourbon Caramel Sauce.
Slice a piece of this loaf, drizzle with ample Bourbon Caramel Sauce, and serve with a good strong cup of Earl Grey Tea. Turn on that fireplace (I hope you are lucky enough to have one!) and turn up those Christmas carols. (I won’t tell anyone!)
- 3/4 cups butter, softened
- 1 1/4 cups brown sugar
- 2 eggs
- 1/3 cup heavy cream
- 1/4 cup bourbon
- 2 teaspoons vanilla
- 1/2 cup chestnut puree (see note)
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- I used this recipe from Minimalist Baker: http://minimalistbaker.com/4-ingredient-bourbon-caramel-sauce/
- In a large bowl, cream the butter. Add the brown sugar and mix well. Add the eggs one at a time. In a second bowl, whisk cream, bourbon, vanilla, and chestnut puree together. In a third bowl, sift flour with baking powder.
- Into the butter mixture, add half the cream mixture, then half the flour mixture, mixing thoroughly after each addition. Then add the last half of the cream mixture and the last half of the flour mixture.
- Pour batter into a loaf pan and bake at 325 degrees for 50-60 minutes, until the top is golden brown and springy to the touch.
- Let cool and slice. Serve with Bourbon Caramel Sauce.
- For the chestnut puree, I boiled fresh chestnuts using this recipe: http://nwbc.com.au/resources/recipe_chestnuts.html After the chestnuts cooled, I peeled and pulsed them briefly in a food processor until they reached a crumbly consistency. For 1/2 cup of chestnut puree, I used approx 8-10 chestnuts.