Chestnut Christmas Tree + Secrets and Photo
CHRISTMAS
Traditional fa
mily recipe, which 1984 made 300 years.
Here are some secrets.
Pasta:
Ingredients
3 kg of Portuguese nuts cooked and peeled
3 tablespoons chocolate powder does not serve chocolate
3 tablespoons of cocoa liquor, rum or kirsch, (cherry brandy)
1 tablespoon honey
1 tablespoon ground cinnamon powder
1 teaspoon ground cloves
1 tablespoon vanilla extract
1 or 2 cups of sugar or sweetener
If using sweetener the amount not in weight is in volume, in place of (cup using tablespoon)
Roof:
300 grains of walnuts without peel cut in half
300 grs.of hazelnuts without skin peels
300 grs.of almonds without skin peels
300 grs.of cherries in syrup (drained)
100 grams of white raisins, seeded
100 grs.de grapes raisins dark, seedless
100 grs. Of dates without the cores
100 grs. dried apricot or to taste
100 grams of Brazil nuts (to make the candles)
1 - cup (tea) of peaches in drained syrup, cut into balls made with the ball
1 - cup of (tea) figs in drained syrup, cut into balls
1 - cup of (crystallized) fruit cut into cubes.
Way of preparing:
Cook the nuts with a pinch of salt, for 20 'or 30 minutes without the peel and the skin (film that surrounds the nuts).
It is for cooking in an ordinary pan, without the peels, but with thin skin that covers them.
* Do not cook in pressure cooker that gets watery *
Once cooked, remove the skin and squeeze with the potato masher, or beat the processor.
How to prepare the dough:
Place the squeezed nuts in a large bowl.
Add the sugar, honey, chocolate powder, vanilla, cocoa liquor, cinnamon powder and ground cloves.
If it gets too soft add powdered milk
Arrange a board 80 cm wide by 1 meter high, lined with foil to mount the tree.
If you want you can make smaller or even make mini tree, scattered around the Christmas table.
Go putting the dough in the tray, modeling with a knife or with hard bread. The thickness of the dough is one centimeter.
Clean the edges with a damp cloth or paper towel.
Place some cherries on the outline of the tree and the others scattered over, along with walnuts, hazelnuts, almonds, raisins, peach balls and figs, candied fruits.
If you want to make apricot balls.
Take the lumps out of the dates and make the tree trunk with them.
Tree model is a triangle the largest part is down
The chestnuts of Para, make a tip as if it were a pencil, spread in several places of the tree, is placed last
Light the candles of Brazil nut at supper time.
If you do not want to make the tree distribute in bowls and in the center put cherries, or nuts.
Serves also as pie filling, I say the dough should be roasted, before putting the filling.
The stuffing is raw placed in the roast dough. "Not for baking the pie with the filling"
The decor is on your own.
The mass of nuts can be frozen,
Remove from the freezer 12 hours before, and go to the refrigerator. Keep the dough in the refrigerator until serving time (assemble).
Note:
The Chestnut mass was recipe of my maternal grandmother Luiza Maria Guriann of the City of Venice, Italy,
The Chestnut Dough Tree is made every year at my house or wherever I go at Christmas.
Then he put other photos of the tree.
CHRISTMAS
Traditional fa
mily recipe, which 1984 made 300 years.
Here are some secrets.
Pasta:
Ingredients
3 kg of Portuguese nuts cooked and peeled
3 tablespoons chocolate powder does not serve chocolate
3 tablespoons of cocoa liquor, rum or kirsch, (cherry brandy)
1 tablespoon honey
1 tablespoon ground cinnamon powder
1 teaspoon ground cloves
1 tablespoon vanilla extract
1 or 2 cups of sugar or sweetener
If using sweetener the amount not in weight is in volume, in place of (cup using tablespoon)
Roof:
300 grains of walnuts without peel cut in half
300 grs.of hazelnuts without skin peels
300 grs.of almonds without skin peels
300 grs.of cherries in syrup (drained)
100 grams of white raisins, seeded
100 grs.de grapes raisins dark, seedless
100 grs. Of dates without the cores
100 grs. dried apricot or to taste
100 grams of Brazil nuts (to make the candles)
1 - cup (tea) of peaches in drained syrup, cut into balls made with the ball
1 - cup of (tea) figs in drained syrup, cut into balls
1 - cup of (crystallized) fruit cut into cubes.
Way of preparing:
Cook the nuts with a pinch of salt, for 20 'or 30 minutes without the peel and the skin (film that surrounds the nuts).
It is for cooking in an ordinary pan, without the peels, but with thin skin that covers them.
* Do not cook in pressure cooker that gets watery *
Once cooked, remove the skin and squeeze with the potato masher, or beat the processor.
How to prepare the dough:
Place the squeezed nuts in a large bowl.
Add the sugar, honey, chocolate powder, vanilla, cocoa liquor, cinnamon powder and ground cloves.
If it gets too soft add powdered milk
Arrange a board 80 cm wide by 1 meter high, lined with foil to mount the tree.
If you want you can make smaller or even make mini tree, scattered around the Christmas table.
Go putting the dough in the tray, modeling with a knife or with hard bread. The thickness of the dough is one centimeter.
Clean the edges with a damp cloth or paper towel.
Place some cherries on the outline of the tree and the others scattered over, along with walnuts, hazelnuts, almonds, raisins, peach balls and figs, candied fruits.
If you want to make apricot balls.
Take the lumps out of the dates and make the tree trunk with them.
Tree model is a triangle the largest part is down
The chestnuts of Para, make a tip as if it were a pencil, spread in several places of the tree, is placed last
Light the candles of Brazil nut at supper time.
If you do not want to make the tree distribute in bowls and in the center put cherries, or nuts.
Serves also as pie filling, I say the dough should be roasted, before putting the filling.
The stuffing is raw placed in the roast dough. "Not for baking the pie with the filling"
The decor is on your own.
The mass of nuts can be frozen,
Remove from the freezer 12 hours before, and go to the refrigerator. Keep the dough in the refrigerator until serving time (assemble).
Note:
The Chestnut mass was recipe of my maternal grandmother Luiza Maria Guriann of the City of Venice, Italy,
The Chestnut Dough Tree is made every year at my house or wherever I go at Christmas.
Then he put other photos of the tree.
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