Gail McQueenProfessional Home Economist |
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© Gail McQueen 2005. Contact Gail for reprint rights. BackRoasting Chestnuts More Than Just A Song
Ah, that old familiar Christmas song! It evokes all sorts of warm, festive sentiment and symbolizes the perfect storybook Christmas. Ironically, while the majority of us can easily relate to the Jack Frost part of the song, few of us have actually roasted or even tasted a chestnut. One of the main reasons for this is lack of chestnuts. In the first half of the 1900's there was a chestnut blight that swept through North America. By the 1950's chestnut trees on this continent were on the brink of extinction. Luckily for us, we are now seeing more chestnuts in the market place, the result of both imports and the reestablishment of chestnut farming in North America. So, just what have we been missing? Roasted chestnuts provide a unique, sweet, creamy flavour without the high fat and calories that other nuts have. One ounce of chestnuts has about 70 calories and less than 1 gram of fat. Compare that to one ounce of cashews with over 160 calories and 13 grams of fat. Chestnuts are also a source of vitamin C , vitamin B6, thiamin and folate. For a festive indulgence, you must admit chestnuts come out pretty much guilt free. If lack of an open fire is holding you back, it shouldn't. There are lots of alternatives. Here are some valuable tips for roasting and serving chestnuts. First of all, you want fresh, good quality nuts. Look for ones that are plump, shiny and have a dark, rich colour. If they are dull or mottled, it could be mold. Pick some up in your hands and look closely. There should be no pinholes or cracks and they should feel heavy for their size indicating that they have not lost moisture. Pass on any that rattle when you shake them. Just a note, buy from a produce market or grocery store. Do not gather horse chestnuts as they are not edible. If you are not using the chestnuts immediately, they should be refrigerated. Chestnuts have a higher moisture content than other nuts and because of this, they are more perishable. Actually they should be handled more like a fruit or vegetable. If they are left out like other nuts they will dry out and deteriorate. Some chestnut suppliers recommend that along with refrigeration, you put them in a plastic bag in which you have made a few holes, and then place a damp paper towel in with them. This allows air circulation to prevent mold and also prevents them from drying out. To prepare chestnuts for roasting, first rinse them well with water, then pat dry with a towel. Next, score a cross through the shell on the flat side of the nut. Don't ignore this one. Otherwise, you will have a chestnut explosion. Some people use a special chestnut knife for this, but I find a sharp knife works just fine. Once you are ready to cook, there are several options. You can oven roast. You can cook them in a skillet on any stove top. You can roast them over an open fire. The nuts are ready when the shells curl back along the cut lines, exposing the nut meat. The cooked nut should be firm, but fork soft. The shell and the inner skin should peel away easily by hand. The easiest way to roast the nuts is to place them on a cookie sheet in the oven at 375° F for about 20 minutes. You will smell the sweet aroma of roasting chestnuts a few minutes before they are ready. If you are cooking on a stove top, place the prepared nuts into a skillet and cook over medium heat. Stir occasionally with a spatula to provide even heating. The nuts should be ready in about 15 minutes. Watch for the shells to curl back. If you prefer the old fashioned way and you have a fire, chestnuts can be roasted in a heavy skillet or a special "chestnut roasting pan". The latter is a long handled skillet with perforations on the bottom. If you are lucky enough to have one of these pans, you can pass it directly over the flames. The flame contact seems to enhance the roasted smoky flavour of the nuts. Just remember to shake the pan well to prevent burning. If you don't have a long handled pan, you can still cook over the coals. A grate placed over the coals is even better, since it allows you to easily place the skillet just above the embers. Oven mitts come in handy here and just like cooking on a stove top, stir occasionally with a spatula to prevent charring. Cooking over a fire or coals takes anywhere between 10 and 20 minutes, depending on the heat available and the size of chestnuts. Once cooked, the fun begins. Chestnuts shell best while still warm, so cool them only long enough to be comfortably handled. Since shelling the nuts is all part of the experience, let each guest peel their own. Provide plenty of napkins and don't forget containers for discarded shells . Enjoy shelling the nuts with your guests. Serve with your favourite holiday beverage. |
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