Tuesday Tidbits #51 ~Roasted Chestnuts

We know Fall is right around the corner when the Chestnuts fall from the neighbor’s tree at the LakeHouse in Pennsylvania.  It’s usually right before we leave for Arizona in late September. They begin to open when still on the tree but then fall to the ground pretty quickly.

CHESTNUTS IN THE TREE

The best way to collect the Chestnuts is to wait until they open up and fall to the ground. They will fall out of those pods. By the way… those pods HURT! So I just wait patiently for them to drop out of their pods. And when they cover the ground… I collect them. If you are not as lucky as we are to have them growing close by… you can purchase them in some grocery stores. Especially right now during the Holiday Season.

GATHERING CHESTNUTS

*These are not Buckeyes and you should not eat or roast Buckeyes!*

Before I begin making Roasted Chestnuts… I use some in our decor at the LakeHouse.

They bring such a beautiful natural element to our vignettes.

CHESTNUTS IN HOME DECOR

However… the real reason we love them is because of the way they taste after they are roasted! Warm right out of the oven! Delicious!

ROASTING CHESTNUTS

**The first step is the most important!**

Don’t skip this step or they will  EXPLODE  in your oven!**

  • Carefully slice each one with a sharp serrated knife. I will repeat…

BE CAREFUL!

But YOU MUST SLICE EACH CHESTNUT so they don’t EXPLODE!

They roll so do not cut yourself.

I have seen people use garden gloves to protect their fingers.

Do what is comfortable for you but please BE CAREFUL!

  • Slice each one deep enough so it goes into the meat.

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  • After each one is sliced put them in a pot of cold water and bring them up to a boil. Then immediately turn them down to a simmer and simmer them for 15 minutes.

  • When done… place them on a sheet pan in a 425 degree oven.

  • After 15 minutes take them out of the oven and cover them with a tea towel. They will look like this.

The tea towel keeps them slightly warm until your fingers can handle peeling them. Don’t peel too soon or you can burn your fingers.

Peel each one and Enjoy! They are delicious!

They are best right after you peel them. An amazing taste! Have you ever had Roasted Chestnuts?

Until Next Time ~Nancy

Happy to Join the Party at:

Calypso in the Country

 

34 thoughts on “Tuesday Tidbits #51 ~Roasted Chestnuts

  1. I heard Nat King Cole singing one of my favorite Christmas songs yesterday on SiriusXM, shall I belt it out for you? RM and I used to go to every year to NYC the beginning of December, there were always roasted chestnuts being sold on the streets and we loved them. There are very few chestnut trees because they were decimated years ago by a blight. But I can still enjoying looking at yours!

    Happy Tuesday my friend!

    1. I can hear you singing! And I love it!
      I have had them on a street corner as well. Soooo good!
      And another neighbor lost their Chestnut Tree due to blight. So we are hoping this Chestnut Tree does not get hit. We do have a small one growing in our yard but its going to be a while before it produces Chestnuts.
      Thanks for the visit and keep on singing!

    1. Come on over! They have a delicious and distinct flavor. Mmmmm!
      Chestnut Trees were all over the Bavarian Alps… at least where we stayed. I know they roast them there too.
      Thanks for enjoying the post today!

    1. They add a beautiful fall touch to an area in your home.
      And Chestnuts have a distinct taste! We really enjoy them. Many street corners in NYC sale them roasted and warm at this time of year! So fun!
      Thanks for stopping by!

    1. I’m so sorry that you forgot.

      Sweet Man picked up quite a few and kept them cool in a cooler when we drove across the nation to AZ. I roasted some here for friends. I have to say… they were a bit tastier when they were fresh, right from the yard.

  2. I’ve never boiled them before I’ve roasted them. I just cute an X into them and then roast in the oven. They don’t usually peel easily. The thin brown paper inside shell sticks often. Boiling seems to be the trick to making them peel easier. I’m excited to try your recipe. Thanks! I’ve only ever picked them up from a tree once. There was a tree one time where the kids played soccer when they were younger.

    1. Try it. And it’s bringing them up to a boil then simmering for 15 minutes. The water helps them steam a bit when in the oven roasting. And they open up a little easier because of the steam.

      Hope it works for you!

  3. That was fascinating Nancy. Not only don’t we have chestnuts here but you don’t often see them in stories, other than specialty stores. I have to say after your description of having to slice each one and being ever so careful I think I’d leave it to the professionals. 🙂 But should i ever be in the business I shall not pop them directly in the oven!

    1. Well wasn’t that fun! My Mom use to do them in our Living Room Fireplace but never paid attention to how she did it.
      Glad I got your Memory Banks fired up!

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