When the folks at Fitzwilliam Inn prepare this recipe, even chestnuts are local, from Bloody Brook Farm in Deerfield, Mass., roughly an hour’s drive from Fitzwilliam. Crème fraiche culture is from New England Cheese Making Supply Co. in South Deerfield, Mass. 

 

Ingredients:

Cake:

• 6 cups chestnuts in shell
• ¾ cup sweetener of choice (honey, maple syrup, or sugar)
• 2 eggs
• Pinch of salt

Mascarpone:

• 1 quart half and half or light cream*
• 1 pack crème fraiche culture*
• 2 tablespoon maple syrup 
• OR—for savory—
• ½ teaspoon salt
• 2 minced shallots

* For Quick Mascarpone: Substitute 1 quart yogurt

Instructions:

Chestnut Cake

Score each chestnut and soak for 3 hours. Roast chestnuts at 350°F on a baking sheet until the shells begin to curl (about 20 minutes). Shuck chestnuts into a bowl. Blend roasted chestnuts in a Cuisinart (or chop finely and use a mortar and pestle.) Beat eggs in separate bowl, mix in sweetener and salt, then add chestnut flour to eggs. Pour into a cake pan and bake at 375 degrees for 20 min. or until a knife comes out clean.  Let cool.

Mascarpone

Heat half and half to 86 degrees, stirring constantly. Remove from heat and add crème fraiche culture and stir. Cover and let set at 72 degrees (room temp) for 12 hours. Lay cheesecloth or butter muslin in a colander, pour curds into cloth, making a sack and let hang over a bowl or sink for 4-6 hours. Mix sweet or savory ingredients into your cheese!

Quick Mascarpone

Place 1 quart yogurt in cheesecloth, tie cloth around yogurt, making a sack to hang over sink or bowl and let hang 4 hours. Mix sweet or savory ingredients into your yogurt cheese!

Top a piece of cake with a dollop of your homemade mascarpone cheese and enjoy!