It May Be A Little Early...Or Is It?

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Make It May Be A Little Early...Or Is It?

With the holidays fast approaching, both Thanksgiving and Christmas, it's time to do a little culinary experimenting to see if you can find that "one" new dish that you are going to introduce your family and friends to at dinner.  Holidays are about traditions, but who says that generations from now you aren't credited with one of them....a delicious side dish!  This next recipe may have a couple of ingredients you have heard and know about, but have you used them?

Chestnut, Walnut & Fennel Sauté

Serves 6

Ingredients

1 1/2 cups (ready-to-use chestnuts; cooked and skinless)

20 pearl onions, blanched and peeled

2 tablespoons sugar

2 tablespoons Black Truffle Butter

2 tablespoons unsalted butter

1 fennel bulb, cut into fine julienne, fronds reserved

4 shallots, cut lengthwise into eighths

1/2 cup walnut halves

Duck and Veal demi-glace, as needed

Salt and freshly-ground black pepper

Preparation

Melt 1 tablespoon of butter each in two medium sauté pans over medium-high heat. Add the onions to one and the chestnuts to the other and cook, stirring frequently, until the onions and chestnuts have started to turn golden brown. Season with salt and pepper and sprinkle each pan with 1 tablespoon sugar. Continue cooking the vegetables, stirring frequently to prevent burning, until evenly glazed and caramelized. Set aside.

Melt 2 tablespoons truffle butter in a large skillet over high heat and add shallots. Season with salt and pepper and cook until the shallots are translucent, one to two minutes. Add fennel and cook for another couple of minutes, stirring frequently, until the fennel and shallots have started to color. Adjust seasoning with salt and pepper, if needed.

Add glazed chestnuts and onions to the pan with the shallots and fennel and cook everything together for another minute or so. Adjust seasoning with salt and pepper and add demi-glace by the tablespoon-full if the mixture seems dry. You may not need the demi-glace. 

Plating/Presentation

Stir in walnuts and garnish with the fennel fronds and serve in a beautiful ceramic bowl, family style.

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