Skip to main content

Mottainai: Brandied Chestnut Butter

A spiky bundle of scrumptiousness.
It must be nearly two years ago now that I made a batch of chestnut brandy. There is a lovely kuri (chestnut) grove at the farm, and the farmers always give me a nice bundle to make kurigohan (chestnut rice) or whatever else suits my fancy. Since arriving here I've been on a homemade alcohol kick. It started with umeshu and I began experimenting from there. We now have a shu closet full of homemade brews that we are trying to drink our way through before having to move early next year. (If you'd like to help with that, let me know.) It was only natural to try something with the kuri.

So, the bits of chestnut have been steeping since then, and I decided it was time to turn them into something else. (Mottainai and all that, you know.) So, I found this recipe at Food in Jars for chestnut butter, tweaked it, and made my own Tokyo version. The result is rather pleasant on toast, if I do say so myself.

Brandied Chestnut Butter
500 grams brandy-soaked chestnuts (2.5 - 3 cups of chestnut bits)
1/4 cup honey
1 teaspoon vanilla extract
1 - 1.5 cups of water (careful!)
Pinch of salt

Combine ingredients in a bowl or food processor and whip until smooth. Add water as needed, but be careful not to add too much or the mixture will turn out runny. I used a wand mixer and it did a great job, but probably took a bit more time than a food processor. Spoon into jars, remove air bubbles to the best of your ability, and refrigerate. Serve on toast, with cheese, or just on the spoon. It's all quite nice!

Comments

Popular posts from this blog

Finding Heirloom Seeds in Japan

Drying pods of heirloom Hutterite Soup Beans. Since moving to Japan eight years ago, one of my greatest challenges as a farmer-gardener has been to find heirloom or open-pollinated seeds. The majority of seeds available are not GMO (genetically modified organisms) as Japan, at this point, doesn't accept this material. Most seeds, though, are nearly all F1 varieties. Heirloom and F1 Varieties In plant breeding, F1 is the name given to the first generation of a cross between two true breeding parents. For example, if I decide to cross an Amish Paste Tomato with another heirloom variety tomato such as Emmy, in hopes of getting a gold paste tomato, the resulting generation of fruit is F1. In order to get that tomato of my culinary dreams, I'll need to choose members of that first generation that are headed in a direction I like - early ripening, medium-sized fruit, good taste - and save their seeds. I'll plant them and repeat the process again and again over time unti

Satoimo: One of Japan's Favorite Slimy Things

Satoimo in all their hairy glory. This post first appeared in slightly different form on Garden to Table as part of the 2012  Blogathon . The website has since moved on to the ether, but the post is still a good one. After all, people here are still eating satoimo on a daily basis, and many others are just seeing these little potato-like objects for the first time. Enjoy! Satoimo is one of Japan's odder vegetables. Under it's rough, slightly furry skin is white flesh that is a little bit slimy even raw, and with a gentle nutty flavor.* Baked, grilled, steamed with dashi, or deep-fried satoimo stands well on its own or paired up with other vegetables and meats in a wide variety of soups and stews . (The leaves are also edible.) Satoimo stores well, and like any root crop worth the effort, stocks are just running low on this household favorite as the farmers in my area of Tokyo get ready to put a new crop in the ground in May. I cannot say I was a fan of this l

Goma Ai Shingiku - Sesame and Chrysanthemum Greens

Last week I had the pleasure of helping some friends work in their parents garden not too far away. Tucked behind the house, the garden sits on a former house lot. When it came up for sale about five years ago, my friend's father jumped at the chance. Open land in Tokyo can be hard to find and expensive, but for a retired professional looking for a little spot to till in the city it was an opportunity to good to pass up. Now, it is a garden to envy. As we came through the gate rose, lily, and peony blooms greeted us with great shouts of color while rows of vegetables stood tidily at attention on the sunny center stage. Small fruit trees along with one of the biggest sansho trees I've seen yet stood quietly here and there. Near waist-high sweet corn, bushy young potato plants, cherry tomatoes, eggplants, and beans were preparing their summer fruits, while a handful of still quite luscious looking winter vegetables like komatsuna, mizuna, and kabu held one last ro