Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Chestnut Sauce
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- #17914
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
20 chestnuts
1 ounce butter
6 button mushrooms, wiped and finely chopped
1/2 pint consomme, stock or milk
salt
black pepper
directions
Slice chestnuts along one side. Place chestnuts in a pan with a little water. Bring to a boil and simmer for 30 minutes. Drain and remove shell and skins while still hot.
Pound chestnuts in a mortar or rub through a sieve. Place chestnut paste (powder) in a pan with the butter, mushrooms and liquid. Slowly bring to a boil, stirring continuously. Season to taste. If sauce is too thick add more liquid.
NOTE: Sauce can also be made by placing shelled and skinned chestnuts and other ingredients in a liquidizer. As a variation, two small, chopped shallots can replace mushrooms.
Serve with ham, game or turkey.
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nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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