A Dessert for the Samhain Dinner Table

The leaves of the maple trees, filled to the brink with sugar, have already started to turn into bright orange, yellow, and red here in New England. One of the many things the beautiful foliage of the Indian Summer means is obviously that Samhain, the festival of the “End of Summer” is about to be celebrated. The other inevitable meaning to this is that I have to make a trip to the attic to get the Hallowe’en decoration for the kids.

By now, skeletons rise from the flower-bed in the front yard, the porch and bushes in front of it are covered in gigantic spider-webs, and lit up miniature skulls greet the nightly visitor to our home.

The kids are all busy with ideas how to make the house spookier than last year, and I crave the comfort food that we had at Sunday lunches when growing up in Austria. One of them, “Maroni-Rice”, a very simple dessert made from chestnuts that engulfed all the tastes of fall, is the recipe I’d like to share this time.

This is a very simple recipe, and I purposefully did not mention any amounts for the ingredients, for it is best to just mix them to taste (but you shouldn’t need more than 1 to 2 tablespoons of rum).

Ingredients

50 eatable chestnuts
Powdered sugar
Rum
Heavy cream

Cut the shell of each chestnut on its round side, and simmer them in salt-water for about 40 minutes. Drain and wash them in cold water, and then peel off the hard shell and the brown skin. Cut the chestnuts into small pieces.
Kastanienreis - Copy Mix with powdered sugar and rum to taste. Let sit for a while, then use a mixer to mush the ingredients to a soft purée (mash). Squeeze the mass through a potato ricer, and garnish with some powdered sugar and whipped cream.
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One Response to A Dessert for the Samhain Dinner Table

  1. Fantastic Idea….. love it ❤

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