Chestnuts should be firm and heavy for their size when fresh. If they are soft, cracked or rattle in their shells, they should be avoided. Fresh chestnuts should be stored in the refrigerator, and when fresh should last for a month or more. Shelled and cooked chestnuts should be covered, refrigerated and used within three to four days, or frozen immediately. They are great toasted in the oven, or if you have an open fireplace, over smoldering coals.

Chanterelles are one of the most distinctively flavored mushrooms. Fresh chanterelles are light brown, have no dark "wet" areas, and are firm. Store them uncovered in the refrigerator, as condensation in a closed container will cause them to get wet and soft in one day. Make sure you clean the mushrooms with a soft brush, or rinse under cold water just before use. The best way to cook chanterelles is gently in brown butter over medium heat.

Combine ingredients (with the exception of the grenadine) over chipped ice and shake well. Strain into a well-chilled glass. Drop the grenadine through the center of the drink until it rests at the bottom of the glass, creating a second layer. Garnish with a twist of lemon peel.

To download more recipes and find information about p.i.n.k., visit pinkspirits.com.

Chestnut Soup with Chanterelles, Country Bacon and Banyuls Wine

Twenty21
2005 Market St
215.851.6262

Serves eight.

INGREDIENTS:
• 2 pounds chestnuts, shelled
• 4 shallots, peeled
• ½ cup bacon, diced
• 1 pound chanterelle mushrooms, cleaned
• 1 quart heavy cream
• 1 sprig thyme
• salt and white pepper
• 1 cup Banyuls wine
• 1 pound unsalted butter
• chives

DIRECTIONS:
In a medium saucepan, slowly toast the chestnuts in butter, with a thyme sprig. Don't heat too much, or the butter will burn. When the chestnuts are lightly toasted, add the sliced shallots. Sweat until translucent. Remove the thyme sprig. Add the heavy cream, and bring to a simmer. When the chestnuts are tender, puree in a blender. Pass through a fine screen, and adjust seasoning and texture. In another pan, sauté the bacon until browned, remove, and reserve the bacon and rendered fat. Saute the chanterelles in the bacon fat until light golden brown. Add the bacon and reserve. Reduce the Banyuls by ¾. Cool and reserve.

To serve, pour the soup into bowls. Add the chanterelles and bacon, drizzle the Banyuls into the soup and add chives. Serve immediately.

September 29
The Great City Grill By The Bellevue
Noon-3 pm
Walnut Street from Broad to 15th Street
215.875.8350
www.bellevuephiladelphia.com

September 29
Midtown Village Fall Festival
Noon-8 pm
13th and Sansom Streets
www.midtownvillage.org

Now Open in Midtown Village-
ZINC bistro a vins
246 S. 11th Street
215.351.9901
www.zincbarphilly.com