Chestnuts Roasting On An Open Fire

Even though the tinsel has come off the tree, decorations are packed neatly in the attic and the menorah is wrapped safely in its soft cloth for storage until next year, there’s no need to give up eating chestnuts…those sensually yummy treats that we reserve only for the holidays.

Not simply holiday indulgences, chestnuts are the fruit of the magnificent chestnut tree, believed to have originated in the Mediterranean basin and Asia Minor. Eaten since ancient times, the chestnut is very nourishing and has been a staple food in several parts of the world, including the South of France, Italy, Corsica and North Africa. In France and Italy, chestnuts are served as an alternative side dish to potatoes. With 40% of their calories coming from starch, chestnuts provide our bodies with great fuel. Low in fat and rich in vitamin C and B-6, folic acid, magnesium, copper and phosphorus, chestnuts are reputed to have antiseptic properties, prevent anemia and alleviate stomach ailments. Not an indulgence at all, the chestnut is an important ingredient in maintaining our health and vitality.

Related to the oak tree, chestnut trees can live for 500 years, usually growing to be 50 feet high and 3 feet wide with long, deciduous, dark green leaves. Single chestnut trees will produce fruit after 30 years, while chestnut trees growing close together will not produce fruit for 60 years or more.

Each chestnut contains a wrinkled, cream-colored kernel that is covered with a papery thin brown skin and is nestled in a hard, inedible reddish brown shell which is actually the pericarp of the chestnut. Recent cultivation of the chestnut has produced a larger, fleshier and tastier fruit, better suited for cooking and eating.

Chestnuts can be a challenge, as peeling requires patience. You must remove both the tough outer shell and the thin bitter papery skin. It’s easiest to peel these beauties while still warm, whether boiled, roasted or baked. To prevent bursting, remember to carve a cross into the rounded side of each chestnut before cooking.

Choose chestnuts that are heavy for their size and have firm, shiny, taut shells. Dull, wrinkled, soft chestnuts are no longer fresh and should not be eaten. Store chestnuts in a cool dry place before cooking and after, cooked, peeled chestnuts can be stored in the refrigerator for a few days.

Baked, boiled or roasted over an open fire, chestnuts delicate sweet flavor adds a wonderful flavor and creamy texture to soups, stuffings and salads. Ground into a flour, pureed into puddings, and pastry creams, in Sardinia and Corsica, chestnuts are a key ingredient in many signature dishes.

While you can enjoy chestnuts in any number of recipes, the classic roasted chestnut is my favorite. Here is my sure-fire way to prepare these little treats.