Roasted chestnuts

 

---

Source: The Silver Palate Cookbook (1982) by Julee Rosso and Sheila Lukins with Michael McLaughlin.  Illustrated by Sheila Lukins.  Workman Publishing, New York.  ISBN: 0-89480-204-6.

• chestnuts

If you've never roasted chestnuts, take a lesson from the street vendors of Paris and New York, who know that crowds will gather whenever the vendors begin to sell their wares.

Roasted over an open fire, chestnuts are absolutely delicious.  In the kitchen, you'll be pleased with the way their sweet, nutty flavor enhances a menu.

Preheat oven to 400 degrees F.  Cut 2 slashes in the flat side of each chestnut.  Arrange nuts in a single layer on a baking sheet and bake for 4 to 5 minutes, turning once.  Peel with the help of a small sharp knife, and eat.

Traditionally, eat chestnuts while still very hot; you should burn your fingers just a bit if the chestnuts are to taste their best.

Don't wait for Christmas to have chestnuts.  They're excellent with poultry or game all fall and winter.