Only Missing an Open FirePosted: December 14, 2009
For a holiday party we hosted last night, we decided to try roasting chestnuts for the first time. What with NYC fire codes, we had to settle for the oven. Here’s a guide for how to do it – pretty simple.
Peeling and eating them straight away is pretty good, though I imagine that the flavor from wood smoke would add a lot. I’ve also heard that the roasted, cracked nuts can be sauteed in butter and salted for a richer flavor.
What I’m wondering is; does anybody have any recipes that incorporate roasted chestnuts? I was thinking maybe they could be thrown in with a brussels sprouts roast. Or I seem to remember that it’s traditional to stuff game fowl with chestnuts. Maybe we could find a veggie analogue. Roasted chestnut-stuffed peppers? Cabbage?