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If you’re lucky enough to find them this fall, here's the trick to roasting chestnuts, straight from a chestnut farmer.
Don’t wait until the holidays to roast chestnuts on an open fire. The annual chestnut harvest begins the first week in September and runs until the end of October. So if you wait until November or December, you might not be able to find them. (Don’t worry, you can freeze them ahead for festive recipes like these turducken bundles.)
If you’re lucky enough to get fresh chestnuts at your grocery store or specialty market, Sandy Harrison of Harrison’s California Chestnuts has some suggestions for preparing and enjoying them.
How to Buy Chestnuts
“Buy at least 3 pounds,” Sandy advises. “And if chestnuts rattle when you pick them up, they’re not fresh.” Set some aside to roast some right away and freeze the rest, thawing in the fridge overnight before using them. This is because, unlike other nuts, chestnuts are perishable. As a result, they must be refrigerated or frozen if you’re not going to eat them right away. Make sure you never buy these other items in bulk, either.
How to Roast Chestnuts
You’ll Need:
1 lb. fresh chestnuts
Chestnut knife or paring knife
Cutting board
Chestnut pan
Kitchen towel
Step 1: Prepare the chestnuts
Rinse the chestnuts in cool water. Place each chestnut flat side down on your cutting board. Score a small “X” into the round side with a chestnut knife like this, just deep enough to pierce the shell. This prevents the chestnut from bursting while cooking. Be careful not to cut through the nutmeat.
Step 2: Roast
Place scored chestnuts in a chestnut pan like this (it has holes in the flat bottom). Cook over a lighted gas stove, grill or fireplace for about 15-20 minutes or until the shells start to peel open or split, occasionally moving the pan back and forth to rotate the nuts.
Step 3: Cool and peel
Wrap the roasted chestnuts in a clean kitchen towel to cool for 10 minutes. Then peel off and discard the shell and the pellicle (a thin fibrous inner skin) while they’re still warm. Store them covered in the fridge for up to a week.
Add fresh roasted chestnuts to a cheese or charcuterie board at your next party. “Use chestnuts as a cracker substitute,” Sandy says. “It slows down the eating and opens up the conversation.”
Puree the chestnuts with sugar and rum to make the base of a creamy custard filling for this nostalgic Nesselrode pie recipe.
What to Make with Roasted Chestnuts
Here’s one of Sandy’s favorite ways to eat these roasty-toasty beauties: She makes roasted chestnut hummus (aka chummus).
You’ll Need:
12 oz. roasted chestnuts, chopped
1/3 cup water
1/4 cup fresh lemon juice
2 Tbsp. tahini
2 Tbsp. extra virgin olive oil, plus more for serving
1 clove garlic, chopped
3/4 tsp. ground cumin
1/3 tsp. sea salt
Dash of cayenne pepper, optional
Fresh cilantro for garnish
Pita bread, cut into wedges
Instructions:
In a food processor, combine chestnuts, water, lemon juice, tahini, olive oil, garlic, cumin, salt and cayenne (if desired). Cover and process until smooth. Add a little extra water for desired consistency. Transfer to a small bowl. Drizzle extra virgin olive oil over the hummus and garnish with fresh cilantro. Serve with pita wedges.
So head to the store and buy some chestnuts—don’t wait until Jack Frost is nipping at your nose!
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Lori has been a writer and editor for 16 years, fueled by plenty of coffee and chocolate. She hopes to retire someday and become a hot pepper farmer, cake decorator or barbecue pitmaster.