Glazed Chestnuts with Haricots Verts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Sortilège is a blend of Canadian whiskey and maple syrup. Here it infuses the chestnuts with maple flavor and picks up the sweetness of the green beans. Active time: 1 hr Start to finish: 1 hr Ingredients:
1/3 cup finely chopped shallot |
1/2 stick (1/4 cup) unsalted butter |
1 (14- to 15-oz) jar whole roasted chestnuts* (3 cups) |
1/2 cup chicken broth |
1/4 cup sortilège maple liqueur**, or 1/4 cup canadian whiskey stirred together with 1 tablespoon pure maple syrup |
2 lb haricots verts or other thin green beans, trimmed |
Directions:
1. Cook shallot in 2 tablespoons butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until lightly browned, about 5 minutes. Add chestnuts, broth, and liqueur and simmer, swirling skillet occasionally, until liquid is evaporated and chestnuts are glazed, 3 to 5 minutes. Season with salt and pepper, then remove from heat and keep warm.
2. Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander, then transfer beans with tongs to a large bowl of ice and cold water to stop cooking. Drain well.
3. Heat remaining 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until lightly browned. Add beans and toss until heated through, about 2 minutes. Season with salt and pepper.
4. Serve beans topped with chestnuts.
5. *Available at some supermarkets and specialty foods shops.
6. **Available at Laird & Co. (877-438-5247).
7. Cooks' notes: Chestnuts can be glazed 2 days ahead and chilled, covered. Stir in 3 tablespoons additional chicken broth or water and reheat over low heat. Haricots verts can be boiled 1 day ahead and chilled in a sealed plastic bag lined with paper towels. Bring to room temperature before proceeding. *Available at some supermarkets and specialty foods shops. **Available at Laird & Co. (877-438-5247).
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