This is the best dessert recipe I know, to be kept on hand in a can and reserved for special people and occasions. It takes no time or skill to make and you can’t go wrong. Your guests will be delighted by its amazing looks, superb taste and nutritious contents. It costs a little more than I usually spend but is well worth it. Here’s exactly what I do to get these results:
- Buy a large can of sweetened chestnut purée made by the Swiss company, Hero. If you can’t find it at a local European delicatessen store, go online to see a description and picture at http://www.flourconfections.com. The listed price is $17.98 U.S. ($22.95 Canadian) and it will serve six to eight people.
- Put the contents of the can through an ordinary meat grinder and pile ‘the worms’ up in a serving bowl or individual dessert dishes.
- Decorate with a glob of whipped cream and serve more, if you like, on the side.
- Tip: I’ve tried saving money by buying unsweetened chestnut purée and adding sugar myself but it didn’t taste nearly as good.
A surplus of apples from our Haralson winter-apple tree drove me to finding new recipes for what to do with them. This old, ingenious idea satisfies the greedy taste buds of young and old who love to snack. The chips contain no sugar or additives but are very sweet and won’t make anyone fat. Nature has prepackaged a surprise to die for, so don’t even think about coating them with sugar and cinnamon. No peeling or coring is involved. You just need an oven and a good knife for slicing — I use a mandolin. Here’s what to do:
- Wash and slice three or four good, hard, red apples so they are approximately 1/8″ thick.
- Pop out the seeds with your fingers; you will be left with an extraordinary, star-shaped center hole. Spread the slices out on cookie sheets lined with parchment paper.
- Leave them to dry for one hour in a 200 º F oven with the door left open a crack by inserting the handle of a big wooden spoon.
- Turn the chips over, then continue drying them in the 200 º F oven for another hour or two, turning and testing them occasionally until they reach the desired crispness.
- Tip: Some of my apple slices were thicker than others but in the end I couldn’t tell which were which. The thick ones just need longer to dry out.
For more superlative cooking ideas, click on Eating at Church, a collection of 175 tried-and-true recipes at http://www.amazon.com or www. amazon.ca.