Yield: 8 Servings
|1 pounds||Chestnuts; skin on, fresh|
Fire Roasted: Cut an "X" through the skin on the flat side of each chestnut.
Place in a long-handled metal basket and place over the coals of a fire until the chestnuts get toasty and the skin around the nut curls. Let cool, then peel and enjoy. They'll be a little mealy when done. Serve with Port Sherry. - --From Rosemary Furfaro, 1995 at BPE (internet) in an article called "Pumpkin Harvesting Picnic." Hot Oven: (400F/200C): Cut an X on the flat side of each chestnut. Spread the nuts in a shallow pan and roast until the nuts feel tender when pressed and the shells have curls where cut, 25-30 minutes.
Remove from the oven and using a small, sharp knife. remove the shells and the furry skin directly under them. The nuts peel easierst when still warm. Set aside. --From Gerald Hirigoyen, 1995 in Sunset's Bistro: The best of casual French cooking.
Tips: Put them in a grocery bag (paper) to cool, to the touch. "To peel, begin by rolling them together. Put your hands in the bag, and rub them together between your hands. Finish the job with a small paring knife." ~-From my Grandmother, 1966.
Recipe By : various, Hanneman Posted to MC-Recipe Digest V1 #291 Date: Sun, 10 Nov 1996 17:13:17 -0800 From: PATh <phannema@...>