Briottet Crème de Châtaigne (Chestnut) Liqueurs 70 cl

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The promise of this had Danny sitting, knife and chestnut in hand, for a good hour and a half last night. Shelling chestnuts is a bore. It’s fiddly. It’s very frustrating if you have bought a batch with a few bad ones as you can’t tell the state of the kernel within from the external appearance of the nut. But if you can tempt someone to help you, and have something distracting to listen to on the radio, it is well worth the effort.

When the chestnuts have softened it™s easy to remove the skins if you snap the nuts in half, the skin should easily peel away. We found that the nuts that were still hard were the bad ones. Discard these as they would taint the good nuts.Add the Briottet Crème de Chataigne, bourbon, fresh lemon juice, simple syrup, and egg white to the shaker. Fiona Nevile on Fiona’s traditional elderflower cordial recipe Hi Peta, Yes it does ferment a little = that is what you want. Simmering would kill the brew. Fiona Nevile on Perennial vegetables: Tree cabbage Hi Lila, Thanks for your comment. You need to look for seeds on your side of the water, unfortunately :0( Import rewsrictions are tough. Something sim… Boil the chestnuts in plenty of water in two equal batches for 20 minutes. Take the first batch off the heat and leave them in the water to keep them hot. Don a rubber glove and remove one chestnut. Make a cut two thirds of the way around the flat face of the skin and peel it away then ease the rest of the nut out of the skin. If the chestnuts are fresh both the outer and the more troublesome inner skin will come away at the same time. Boil and peel the second batch. Steve Kendall on Working hard on the cottage My heart sank when I read the words "put the cottage on the market", felt very sad for you. Our cottage too will become my wife's pension after I've g…

Boil the chestnuts until they become soft, then let them cool and peel them. Immerse them in the liquor and let them macerate while covered tightly for about 20 days. After this period, prepare a syrup by dissolving the sugar in boiling water. Let it cool, then add it to the filtered liquor. Either all or part of the chestnuts can be pureed and added to the liqueur to make it very creamy. The classic, lightweight chestnut liqueur

In this recipe, brandy is used as the base alcohol. If using high proof rectified spirit, the maceration time will be reduced. Mine has been left for two weeks now and the flavour of the chestnuts is coming through nicely. The liqueur itself is a bit on the murky side but I can live with this, especially as it is used mostly in mixes. The chestnuts themselves taste rather splendid and you can take them out and eat them after a few weeks.

Don’t cut through the chestnut while making a slit, only the skin. You want the heat to penetrate and steam cook the nut. Make a slit in the skin of the chestnut and roast in a hot oven. Once cooked, and while the chestnuts are still hot, carefully peel the hard exterior shell and fine skin. Chestnut liqueur is the perfect way to finish off an autumnal Italian dinner: one because it’s also a digestivo, and two because it’s not fall if there are no chestnuts on the table, right? With Thanksgiving upon us and then Christmas around the corner, this is the right time to make this liqueur as a gift for friends! There are two recipes: a more indulgent, creamy variety and a lighter version. Today we’re sharing both, but we can already imagine which one you’ll go for. The creamy, indulgent chestnut liqueur Ingredients While roasting chestnuts in a hot oven or griller works well, cooking them over fire or charcoal yields a more pronounced smoky note which adds flavour to the liqueur.

Maison Briottet is a family business, founded in 1836, and has been run by the 6th generation of the Briottet family, Claire and Vincent, since 2014. The Maison is located in the centre of the town of Dijon in the Burgundy wine-growing region. Originally, the family were negociants of Burgundy wine, involved with ageing, blending, bottling and selling the wines. Following the development, and massive popularity of the Blanc Cassis Aperitif (white wine with Crème de Cassis also known as a Kir), in the 1900s, the company progressively focused its activities on producing fruit crèmes, liquors, brandies and Marcs de Bourgogne. Sweet chestnuts, either native or imported, are scandalously under-appreciated by the British. As the 17th century writer and gardener Evelyn laments: "But we give that fruit to our swine in England, which is amongst the delicacies of princes in other countries". Take chestnut flour; it's useful for making chestnut macaroons, florentines and, since it adds flavour instead of taking it away as flour tends to do, I use it in a roux when making sauces and soups.

In a small saucepan, bring the demerara sugar and water to the boil. Simmer for two minutes then leave to cool. Fiona Nevile on Working hard on the cottage Dear Veronica, So good to hear from you. I'd love to hear all your news - I often think about you and wonder how it's going for you both... Yes, it's… Veronica on Working hard on the cottage We are still happily settled in our little house in France, but have taken to spending a few months in Spain in the winter. At first we tried differen… THE RESULTS: SUCCESS! EVEN THE TINY BIT OF GELATIN ADDED TO THE MIXTURE DID SIGNIFICANTLY DELAY SEPARATION – BUT IT DID NOT PREVENT IT ALTOGETHER. We make a wide range of fruit liqueurs every year but have never made a nut one. I was delighted to find this recipe for Italian sweet chestnut liqueur when I was nosing about on the Internet last week.From Saint-Tropez, I drove the first of the winding roads past the town of Grimaud to La Garde-Freinet, a village perched high over the coast where the bric-a-brac shops and galleries sandwiched between family-run restaurants reveal a gentler pace of life than the Riviera. I climbed up to the ruined medieval fort on the hill behind and looked down upon the jumble of terracotta roofs and amber and peach-hued streets. Lila Wiese on Perennial vegetables: Tree cabbage Maybe I missed someone stating this but is it possible to obtain seeds for this in the US? Place in a cool and dark spot, and give the jar a gentle roll every 2 days until it’s ready. It takes a minimum of 4 to 6 weeks. Taste as you go to ensure it’s to your liking.