How to Roast Chestnuts in the Oven
During the Holidays, I love playing Christmas carols while sipping a glass of eggnog by the fireplace with stockings hanging by the mantle. I’m “old school” and I love traditions! When it comes to food, I have to make certain dishes and sweet treats like Tourtière, Pork Stew with Meatballs ~ Ragoût de Boulettes & Pattes de Cochon, Creton, Duxelles Bruschetta, Cognac Chicken Liver Pâté, Stuffed Dates with Gorgonzola, Panettone, Stollen, Gingerbread Cookies, Biscotti, Yule log, Fruitcake, and so on.
There’s a particular nut that I buy year after year so I can use it for soups, salads, pasta, rice, etc. and it’s chestnuts. Because they’re sold during late fall, it makes them a popular holiday treat. Unfortunately, many people have no clue How to Roast Chestnuts in the Oven!
These are not your typical nuts! Because of their high-water content, they’re very perishable so as soon as they are brought back from the store, they have to go in the refrigerator immediately until needed. I tend to use them up within a week after I purchase them just like a fruit! Why’s that? After being harvested, more than likely, they will be stored in the open air. As time goes by, they start losing their moisture and slowly dry out. When they finally hit the supermarket shelves, they’ve already been harvested for a while so that’s the reason they perish so fast.
Another factor to consider is to chose the right ones at the store. Look for chestnuts without cracks or mold on them. They also have to feel heavier than their actual size. If by accident, you picked some that have cracks or mold, just discard them.
They have a bitter flavor when raw so it’s important to know How to Roast Chestnuts in the Oven to enjoy their sweet and buttery taste. They’re similar to a cooked sweet potato. Another way to do it is on a gas stove top or open fire… just like the popular Christmas Song. After being roasted, they have to be used within 48 hours.
Prepping them is easy. Score the shells and soak the nuts in lukewarm water for 1 hour to rehydrate them. Later on, place them on a baking sheet and pop them in a 425ºF preheated oven for 20 minutes – some might take a little longer so leave them in for another 10 minutes or so. Transfer the hot roasted nuts in a clean dish towel, wrap them tightly and steam them for 15 minutes before removing the shells. I like to squeeze my towel gently to help crack the shells. Peel them and remove the inner skin exposing the beautiful yellow flesh… that’s all! It’s not complicated but slightly technical!
This season, learn How to Roast Chestnuts in the Oven so you can use them in soups, salads, stews, stuffings, pastas, polenta, and desserts. These little guys are not only delicious but are also a powerfood with vitamin C, fiber, potassium, manganese, low in calories, and a fair number of antioxidants. Don’t skip them this year and give them a try!
Bon Appétit!
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