Friday, November 22, 2013

Roasted Chestnuts


Happy Friday!  Chestnut season runs from October until the end of December and we like that! I love visits to France, this time of the year, when we warm ourselves with cones of roasted chestnuts in the streets while strolling.  Roasted chestnuts are not a traditional street food in Sweden, but we can find them at our local grocer. I love to make them at home and tonight, is the perfect chestnuts-by-an-open-fire kind of Friday night. They bring the song into the room; they take me to city strolls in France and because they require a little action before the reward, they always feel like something extra. I've learned through the years to avoid ...

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chestnuts that are shriveled or wrinkled, which usually indicates mold.  I've recently learned the trick to choosing great chestnuts, is to bounce them! If the nut bounces, they're fresh and I have such eager help!

To Make Roasted Chestnuts:
Prepare oven to 350 F. On a cutting board, begin by making an x about 1/8-inch deep through the top of each chestnut shell, just hitting the inner nut. Continue almost all of the way around. Place the chestnuts, with incision side facing up, into a roasting pan. You may simply place these directly into the pan or cover the base of the roasting pan with coarse salt. Roast for 30+35 minutes. Remove from heat and place in bowl immediately to serve. (These are easiest to peel if they are hot.) Roasty, toasty wishes from our house to your own!


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Friday Night Aperitif --- kid-style No. 2: Mexican
Simple Snack: Walnuts and Parmesano
Dipped Spoons Personalized Serving Utensils
Swedish Snacks

6 comments:

  1. Dear Gina
    We call them Marroni and can buy it roasted during wintertime in the city....Do you know the dessert Vermicelles made from chestnut? Best, Natalie

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    1. Dear Natalie
      Wow. I think you could feel me thinking of you. The very first time I had them in Europe, newly married, was when I met my husband in Zurich and we bought them in the street. I can still picture them now. Thank you for sharing. No, I'm not familiar with the dessert, Vermicelles. Are you familiar with the Italian Christmas Dessert made with these? Cream, chocolate + chestnuts --- the name is haunting me, right now -- I can't remember that either but, it, too was a divine memory. Lovely to think of you enjoying these in your lovely country. Wishes for a great weekend.

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  2. I'm so glad you posted this! I was at the market today and saw chestnuts and left them behind because I wasn't sure how to prepare them. I'll bring some home next week!

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    1. Wonderful! I was filled with so much anticipation that first time I made these, too, and was happily surprised that they were so easy/ Thanks so much for taking the time to comment and warm wishes/

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  3. Roasted chestnuts were my favourite thing about Winter when I lived in Zurich. Everyday I'd get a little bag of warm, freshly roasted chestnuts from a street vendor and they'd keep me toasty warm as I walked through the cold weather. Mmm... so delicious.
    In Zurich they call them Maroni too and for such a long time I had no idea what they were called in English as we don't really have them at home in Australia!
    I now live in northern California and was hoping to find them here in Winter but no luck so far. A few weeks back I was in Canada and was so excited to find a street vendor selling them in Ottawa.
    I've never had much luck making them at home though. My first few attempts years ago resulted in the chestnuts exploding in the oven! Since then I've managed to do slightly better however they're never as good as buying them freshly cooked from a street vendor.

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    1. What a wonderful voyage to share. Thank you. I'm not sure if you read that the first place I had them in Europe was with my husband in Zurich, as well. This time of the year, my city picture of that city has this lovely scent tied to it, too.
      Wow, what a phenomenon! (exploding chestnuts!) I've never had that happen to me (but have with many other food items) I'm curious if you cut the x's across the tops? I've seem some recipes that ask you to only cut one slit. Good luck and thank you for sharing!

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Thank you!