Chestnuts
Chestnuts are among my favorite Christmas fare. Nat King Cole's song served as the catalyst for everything, and you've undoubtedly heard the opening line of "The Christmas Song"—"Chestnuts roasting on an open fire." I was curious to give this nut a taste, so I did. Since then, I've become addicted. What say you, too? Would you mind sharing your preferred holiday snack?
Chestnuts are my favorite ingredient to use in the fall, especially for the holidays. I always find that they are meaty, hearty and have a mysterious refinement when cooked or roasted over sea salt.
Geoffrey Zakarian
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Roasted Chestnuts
There's nothing as evocative of Autumn as the smell of chestnuts roasting. The smoke, the crackling sounds, the heat of the paper bag they've been chucked into in your hands... It's just what one wants on a crisp Autumn day. When we were little, my sister, my cousins and i used to forage them on walks in the woods with our grandfather, and later that afternoon, he would roast them in the chimney. Or, we'd plead for some when we'd go watch the Christmas Windows at Le Printemps and Les Galeries Lafayette with our parents, and always ended up with the little bounty of delicious marrons chauds!
But there's something even more pleasing about lighting a fire in your garden in the chill night, and cooking Roasted Chestnuts as the moon glows overhead. It's still all there, the smoke, the crackling sounds, and even a bottle of last year's (home-brewed) Cider to make a feast, and perhaps a new tradition, of it! Happy Monday!
Ingredients (serves 2):
18 to 20 beautiful, large fresh chestnuts*
a chestnut pan (or you can hammer holes in an old frying pan, which is what my dad did years ago!)
*if you have picked them in the woods rather than bought them at the market, carefully remove the prickly burr (using gardening gloves!), and dust the chestnuts with a clean towel
Light a fire, in a fire pit, barbecue or chimney, if you have one. Preferably with wood, rather than coal.
Meanwhile, using a sharp knife, score a thin slit on each of the chestnuts.
When the fire is still up, but the wood is mostly red embers, place a grate over the fire pit.
Place prepared chestnuts in the pan with holes, and sit on the grate, over the fire.
Cook, shaking the pan often, to roast evenly, until the chestnuts are browned and charred, and their skin (peel) open up from the slit, about 20 to 25 minutes, or even a little more if they are big.
Serve Roasted Chestnuts hot, with a glass of chilled Cider!
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So, I visited Europe for the first time in my life a few weeks ago - Rome specifically, right after the Pope opened the Christmas season there - and for the first time in my life tried roasted chestnuts. Are they always that sweet? I will admit to not liking nuts so the fact that they were easier to choke down than I expected was somewhat revelatory, but like still odd. Do you like roasted chestnuts? Also, how does conkers work?
Mostly asking because youre my best European source of knowledge of such things - there's no chestnuts to be had in America
First, there are two kinds of chestnuts, the kind you eat (Castenea, Sweet Chestnuts and the kind you don't (Aesculus, Horse Chestnuts).
(Water chestnuts, which don't grow on trees, are something else entirely.)
Second, there are definitely Castanea chestnuts in America, though I'm betting they're a regional thing so if you're not in the region, hard cheese, and they even appear in the first line of "The Christmas Song".
Chestnuts roasting on an open fire,
Jack Frost nipping on your nose,
Yuletide carols being sung by a choir,
And folks dressed up like Eskimos.
The edible ones are definitely sweet, it's even in their name, but the burnt smell of them cooking might suggest they'll taste otherwise, so that can come as a surprise.
I don't care for them myself, though roasted chestnut purée mixed with rum, then topped with unsweetened whipped cream and maybe chocolate sauce is another matter entirely.
This treatment is variously credited as Hungarian, Italian and French; those who want to argue about it can sit over there, because sensible people who want to get on with eating it will be sitting over here...
*****
As for Aesculus conkers, the easiest way to explain them is to point you to this post.
Wearing schoolboy caps, oversized wellies or a severe short-back-and-sides haircut isn't compulsory, but might help. Or not.
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devious little man............i cast ye from me thoughts.....BEGONE WENCH...................................................................................................................................................wait come back.....
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