Wondering how this delicious drink did not become part of my life sooner? So nice on its own or used to sweeten iced coffee. Spike it with a shot of rum.
Read MorePanna Cotta
Ebelskivers
Recipe is courtesy of a dear friend who inherited it from her adopted Danish grandmother. Love a hand me down! We are deep into sour cherry jam - even if it fails to set properly. Someday we will nail it! Use whatever confiture you like best.
Read MoreRoast Chestnuts in Vanilla Bean Syrup
It is a chestnut kind of year!
Roast Chestnuts in Vanilla Bean Syrup
- 1 pound chestnuts
- 11/2 cups sugar, plus more for rolling if desired
- 11/2 cups water
- 1 vanilla bean, split
Use a sharp knife to score skin of each chestnut. Heat oven to 375. Set a large pot of water over high heat and bring to a boil. Add chestnuts and simmer about 5 minutes. Remove from heat, drain and transfer chestnuts to a roasting pan. Place in hot oven and roast about 25 minutes. Meanwhile combine sugar and water in a saucepan. Stir just to dissolve sugar. Set over high heat and bring to a boil. Add vanilla bean, scraping beans from pod. Reduce heat and simmer about 5 minutes. Remove from heat.
Remove chestnuts from oven and let stand until cool enough to handle. Peel nuts. Transfer sugar syrup to a heat proof jar or storage container. Add chestnuts and let stand until cool. Refrigerate at least one week before serving. Chestnuts are delicious over ice cream or rolled in sugar and eaten as a truffle.