Chestnuts roasting on an open fire……or in the oven or on the stovetop!
Best known for their cameo in the classic Christmas song, chestnuts are really delicious when roasted over an open fire. But they can also be turned into flour or pureed. Chestnuts are quite starchy when cooked, with a slightly sweet flavor—perfect for both sweet and savory dishes. You can find peeled and roasted chestnuts in cans or vacuum-packed bags along with chestnut flour at wholesale grocery stores and online retailers. Fresh chestnuts are available as well but make sure they are shipped in plastic bags with a few air holes in them, and refrigerate until using.
The composition of chestnuts is much different than other nuts, consisting primarily of carbohydrates and water with virtually no fats to speak of. Chestnuts have 4% protein by weight; the protein is considered complete with 13 amino acids, 8 of which are essential. Chestnuts are a healthy source of nutrition and promoted as a low fat food so eat up!
If you decide to roast fresh chestnuts be sure to pierce the shell to allow hot air to escape while cooking to avoid them exploding in the oven. Using a sharp knife, cut an X through the shell but not into the meat. Preheat the oven to 400 degrees, put the chestnuts on a cookie sheet, sprinkle generously with water and roast 15 – 20 minutes. On the stovetop, put the nuts in a dry cast iron skillet and shake pan frequently over medium heat for about 20 minutes. The nuts are done when the shell begins to curl away from the X cut on the nut.
Chestnut Soup
Serves 6
This recipe from Wolfgang Puck highlights the silky rich taste of chestnuts. Serve with a green salad with a lemon vinaigrette dressing and some crusty bread for a delicious cool weather dinner. For a fantastic appetizer, serve in small bowls or cups and top with fresh chives or parsley.
4 tablespoons unsalted butter
1 medium carrot, finely chopped
1 celery rib, finely chopped
1/2 medium onion, finely chopped
2 cups cooked chestnuts (one 14.8-ounce vacuum-packed bag)
1 cup ruby port
1 thyme sprig
3 cups chicken stock or low-sodium broth
1/2 cup heavy cream
Salt and freshly ground pepper
1. Melt the butter in a medium sauce-pan. Add the carrot, celery and onion and cook over low heat, stirring, until softened, about 10 minutes. Add the chestnuts and cook for 4 minutes. Add the port and thyme and cook over medium heat until the port is reduced by half, about 4 minutes. Add the stock and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Discard the thyme sprig.
2. Add the cream to the soup. Working in batches, puree the soup in a blender. Return the soup to the saucepan and bring to a simmer. Season with salt and pepper and serve.
Chestnut Blondies
Makes 24 bars
This delicious riff on blondies uses chestnut flour and chopped chestnuts for a lovely layered chestnut flavor.
1 cup chestnuts, peeled, roasted and coarsely chopped
1 ½ cups coconut unsweetened shredded
1 ½ cups chestnut flour (7 ½ ounces)
1 teaspoon baking powder
½ teaspoon table salt
12 tablespoons unsalted butter, melted and cooled
1 ½ cups light brown sugar packed (10 ½ ounces)
2 large eggs, lightly beaten
4 teaspoons vanilla extract
6 ounces white chocolate chips (1 cup)
1. Adjust oven rack to the middle position and heat oven to 350 degrees. Toast coconut on a rimmed baking sheet, stirring 2 to 3 times, until light golden, about 5 to 7 minutes.
2. While coconut toasts, cut an 18-inch length of foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
3. Whisk flour, baking powder, and salt together in a medium bowl; set aside.
4. Whisk melted butter and brown sugar in medium bowl until combined. Add eggs and vanilla and mix well. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in chocolate, coconut, and nuts and turn batter into prepared pan, smoothing top with rubber spatula.
5. Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.
Chestnut Cornbread Dressing
Serves 8
This dressing is baked outside the bird for a golden, crispy partner to gravy! The chestnuts add fantastic flavor and texture.
1/2 pound dried peeled chestnuts, chopped
1 onion, minced
2 celery stalks, chopped finely
¼ cup butter
3 cups cornbread, crumbled
¼ teaspoon rubbed sage
¼ teaspoon thyme
¼ teaspoon marjoram
1 tablespoon fresh parsley, chopped
Salt and pepper
Hot water
1. Sautee onion and celery in butter until soft, 6 – 8 minutes.
2. In a large bowl, mix all ingredients except water.
3. Slowly mix in enough hot water to moisten the stuffing to desired texture.
4. Spoon dressing into a greased 9X9 or 9X11 pan, cover with foil, and bake at 325 for 30-40 minutes. Remove foil and bake 10 -15 minutes more or until desired crispness.
