email this pageThanks to decades of effort, the American chestnut is poised for a return. And so, too, the song may soon recall more than a nostalgic activity of our past. While smaller chestnut varieties have been available for years from Italy and Asia, domestic chestnuts are becoming increasingly available, finding their way to many supermarkets this time of year.
Chestnuts will keep for several weeks in an airtight container in the refrigerator or several months in the freezer. The mellow, earthy flavor of root vegetables, such as sweet potatoes or parsnips, are naturals with chestnuts. Or just eat them warm right from the roasting pan with a mug of hot cocoa. If you can’t get fresh chestnuts, the jarred variety will work fine in these recipes. And that’s something to sing about.
Chestnuts 101
Shelling chestnuts: Cut them in half, place in the microwave in a covered dish, and microwave on high 70 seconds. Let cool slightly before peeling. One pound of unshelled chestnuts will yield about 2 1⁄2 cups shelled.
Roasting:
Prepping: Cut an X on the flat side of each chestnut with a sharp paring knife.
Fire-Roasting: Place chestnuts in a grill pan or chestnut roaster and gently shake over a fire about 15 minutes.
Oven-Roasting: Place chestnuts in a shallow baking pan. Roast 20 minutes at 350F, or until corners of X’s curl up.
Peeling: While warm remove outer shell. To remove papery skin, roll chestnuts in a clean dish towel.
Smoky Chestnut and Parsnip Soup
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Ingredients
1 pound parsnips, peeled and chopped
2 1/2 cups shelled chestnuts (about 1 pound unshelled)
1/2 teaspoon kosher salt
1/8 teaspoon ground allspice
2 cups brewed Lapsang-Souchong or other tea
4 cups low-sodium chicken broth
1/2 cup half-and-half
2. Add tea and broth; bring just to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Cool slightly.
3. Place one-third of mixture in a blender container. Cover; blend until smooth. Return mixture to a clean saucepan. Repeat with remaining soup. Slowly stir in cream; cook until thoroughly heated. Serves 8.
Recipe by David Feder, Relish Classic Dishes, "Something to Sing About," Deember 2008.
Brussels Sprouts and Chestnuts
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Ingredients
1 pound Brussels sprouts, trimmed and cut in half
2 tablespoons olive oil
1/4 teaspoon salt
Coarsely ground black pepper
2 ounces chopped ham
2 tablespoons soy sauce
2. Toss chestnuts, Brussels sprouts, olive oil, salt and pepper together on a baking sheet. Roast 30 to 40 minutes. During the last 10 minutes, stir in ham and soy sauce. Serves 6.
Relish Classic Dishes, "Something to Sing About," December 2008.
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