See Also: Appetizers
Roasting Chestnuts on the Open Fire
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve with Champagne or Prosecco or other sparkling wines! No need to worry about an open fire, roast them in the oven!
fresh best quality chestnuts
a couple tablespoons cold water, for sprinkling
Preheat oven to 375 degrees. Make an X with a sharp knife or tips of sissors in the flat side of each chestnut. Place in a single layer in a baking pan with sides. Bake 30-45 minutes, or until they pop open at the slit, and the skins are turning a little bit brown. If possible, during the baking time, sprinkle a bit of cold water over them. The steam helps them to roast and the skins to pop open a bit better. Remove from pan to a towel lined bowl, and cover with the towel and allow them to stand about 15 minutes before peeling. The outer skin as well as the thin inner skin should peel off easily.
OR, place slitted chestnuts in a chestnut roasting pan. Over medium heat, cook and shake until the chestnuts pop open at the slits and they start to turn a little brown. A little water sprinkled in with your hands from time to time helps them to steam open a little better. Wrap as above and enjoy.
Recipe created 1997-11-29.
