The Culinary Connoisseur
Chestnut Roast
11
Jan
Jan
Too often roasted chestnuts ended up disappointing;
overbaked and dry; under-baked and tough or just plain hard to peel. Until, that is, we found this foolproof
method; it works every time. And, now that chestnut season is upon us we get to
enjoy them every Shabbos.
overbaked and dry; under-baked and tough or just plain hard to peel. Until, that is, we found this foolproof
method; it works every time. And, now that chestnut season is upon us we get to
enjoy them every Shabbos.
Place the chestnuts flat side down on a cutting board.
Use a small paring knife to score an X through the skin on the rounded side of
each chestnut. Why the rounded side? It’s just easier than the flat side.
Use a small paring knife to score an X through the skin on the rounded side of
each chestnut. Why the rounded side? It’s just easier than the flat side.
Once you’ve scored them all, place the chestnuts in a smallsauce pan with water to cover and boil 1 minute. This will help them steam in
the oven. Drain and pat the chestnuts dry. Place on a sheet pan.
Bake at 425°F until the edges of the chestnut shells
really curl up, 20-25 minutes. Remove the baking sheet from the oven cool for a
minute or two. Using a towel, crack open the shells a bit to make the shell
easier to remove later. Keep in a foil pan on the blech or warming drawer until
ready to serve.
really curl up, 20-25 minutes. Remove the baking sheet from the oven cool for a
minute or two. Using a towel, crack open the shells a bit to make the shell
easier to remove later. Keep in a foil pan on the blech or warming drawer until
ready to serve.
If you prefer to boil, cover chestnuts with cold water,
bring to a boil and simmer for three minutes. Remove from heat. Scoop out
a few at a time and peel off the shell and skin with a sharp knife. As they
cool, they become more difficult to peel, so keep them in hot water until you
are ready to peel. If you use this
method they chestnuts need to be cooked 5 minutes longer once they are shelled.
bring to a boil and simmer for three minutes. Remove from heat. Scoop out
a few at a time and peel off the shell and skin with a sharp knife. As they
cool, they become more difficult to peel, so keep them in hot water until you
are ready to peel. If you use this
method they chestnuts need to be cooked 5 minutes longer once they are shelled.
Chestnuts cooked completely in the shell are best served
with a spoon—peeling is not really an option.
with a spoon—peeling is not really an option.
If you want to serve chestnuts as a side dish or an
accompaniment to dessert try them glazed. Here’s a simple method:
accompaniment to dessert try them glazed. Here’s a simple method:
For the syrup:
This elegant and tasty side dish is worthy of any
simcha or yom tov meal
2 cups granulated sugar
4 cups
1 vanilla bean
2 pounds chestnuts, peeled (prepare your own or use
ready-to-eat, packaged chestnuts)
ready-to-eat, packaged chestnuts)
In a 3 or 4 quart saucepan dissolve the sugar in the
water over low heat. Add the vanilla bean and cook the syrup over medium heat,
stirring it gently with a wooden spoon, until the syrup thickens somewhat.
water over low heat. Add the vanilla bean and cook the syrup over medium heat,
stirring it gently with a wooden spoon, until the syrup thickens somewhat.
Add the chestnuts and simmer them over a very low heat
for 30 minutes, then turn off the heat and let them sit for 10 minutes more.
for 30 minutes, then turn off the heat and let them sit for 10 minutes more.
Remove the chestnuts one at a time and arrange them on a
serving plate.
serving plate.
Serve them for dessert with whipped cream or use to
garnish sweet soups like butternut or pumpkin.
garnish sweet soups like butternut or pumpkin.
This elegant and tasty side dish is worthy of anysimcha or yom tov meal
1/3 cup finely chopped shallot
1/4 cup canola oil, divided
15-oz whole roasted chestnuts, about 3 cups
1/2 cup chicken broth
1 cup whiskey
1 tablespoon pure maple syrup
Kosher salt
Freshly ground pepper, to taste
2 pound haricots verts or other thin green beans, trimmed
Cook shallots in 2 tablespoons oil in a 10-inch heavy
skillet over medium heat, stirring occasionally, until lightly browned, about 5
minutes. Add chestnuts, broth, and liqueur and syrup. Cook, swirling skillet
occasionally or stirring until liquid is evaporated and chestnuts are glazed, 3
to 5 minutes. Season with salt and pepper, then remove from heat and keep warm.
skillet over medium heat, stirring occasionally, until lightly browned, about 5
minutes. Add chestnuts, broth, and liqueur and syrup. Cook, swirling skillet
occasionally or stirring until liquid is evaporated and chestnuts are glazed, 3
to 5 minutes. Season with salt and pepper, then remove from heat and keep warm.
Cook beans in a 6- to 8-quart pot of boiling salted
water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a
colander, then transfer beans with tongs to a large bowl of ice and cold water
to stop cooking. Drain well.
water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a
colander, then transfer beans with tongs to a large bowl of ice and cold water
to stop cooking. Drain well.
Heat remaining 2 tablespoons oil in a 12-inch heavy
skillet over moderately high heat until lightly browned. Add beans and toss
until heated through, about 2 minutes. Season chestnuts to your liking with
salt and pepper. Serve beans topped with chestnuts or toss together in the
skillet. This can be prepared in advance, refrigerated and reheated just before
serving.
skillet over moderately high heat until lightly browned. Add beans and toss
until heated through, about 2 minutes. Season chestnuts to your liking with
salt and pepper. Serve beans topped with chestnuts or toss together in the
skillet. This can be prepared in advance, refrigerated and reheated just before
serving.