Preparation time 30 minutes; marinate overnight; total cooking time 20 minutes
Yield: 40 hors d’oeuvres
Ingredients
- 2/3 cup finely chopped onion – (150ml)
- 1 large garlic clove, minced
- 1-½ tablespoons unsalted butter – (22.5ml)
- 2 cups whole chestnuts, rinsed, drained well – (500ml)
- 1-cup chicken broth – (250ml)
- Pinch of ground cloves
- ¼ cup minced, fresh parsley leaves – (60ml)
- 1 ½ cups fine, fresh breadcrumbs – (375ml)
- 1 large egg, beaten for an egg wash
- ½ cup blanched, whole almonds, ground – (125ml)
- Vegetable oil for deep-frying
- 1/3-cup maple syrup – (75ml)
- 1-cup fresh or canned whole cranberry sauce – (250ml)
Directions
- In a large skillet, cook the onions and garlic in butter over moderately low heat until softened. Add the chestnuts, broth, cloves, salt & pepper to taste and simmer covered, stirring occasionally, until tender, approximately 15 minutes.
- Pour the mixture into a food processor and puree until smooth. Add parsley and 1 cup of the breadcrumbs. Mix again until combined well. Transfer mixture to a large bowl. Cover and refrigerate overnight.
- Prepare the egg-wash in one bowl and combine the remaining ½ cup of breadcrumbs and almonds in a separate bowl.
- Once the chestnut mixture is sufficiently chilled, use two spoons to scoop and form the mixture into balls. Dip each ball first into the egg-wash and then roll them in the almond mixture.
- In a large pot, heat the vegetable oil to 375 degrees Fahrenheit. Deep-fry a few chestnut balls at a time in the oil until golden brown (approximately 2 minutes). Do not over crowd your pot or the temperature of the oil will drop. Drain the finished chestnut balls on paper towel.
- Heat cranberries, maple syrup and cloves in a small saucepan. Cook until thickened (approximately 20 minutes). Pour sauce into a blender along with the cranberry sauce and mix together. Strain the sauce and drizzle it over the chestnut balls. Garnish with a couple of fresh cranberries and mint sprig.