The Christmas ham is in the oven, mulled wine is on the stove, and chestnuts are roasting on an open fire. It is just that time of the year. Though we always hear the song, has anyone actually roasted chestnuts for Christmas? Well this year, it may be time to make that your new tradition.
- Chestnuts can help prevent Type 2 Diabetes. Chestnuts are an ideal low glycemic food which helps moderate high or low spikes in sugar
- Chestnuts help strengthen the immune system because of their high levels of Vitamin C.
- Copper in Chestnuts help aid in bone strength
- Fiber in Chestnuts keep your digestion on track
Recipes:
Drunken Chestnuts (Foodnetwork.com)
- 24 roasted Chestnuts
- 2 tablespoons Sugar
- 1 cup Rum
- In a large mixing bowl add the roasted chestnuts, sugar, and rum. Carefully, light the content with a match to flambe the ingredients. Stir continuously to dissolve the sugar. Continue to stir until the rum has reduced to a thick syrup or is caramelized and the flame has died off.
- To make Roasted Chestnuts: Using a sharp paring knife, make a slit on the rounded side of each chestnut. Place the chestnuts on a perforated pan and roast over a fire for 10 to 15 minutes. Alternatively cook in a preheated oven at 400 degrees F for 15 to 20 minutes. Peel the charred shell and serve.
Sauteed Chestnuts, Onions and Bacon (simplyrecipes.com)
- 1/2 pound thick-sliced slab Bacon or pancetta, cut crosswise into 1/4-inch strips
- 1 pound Pearl Onions, scant 1 inch in diameter
- 1 pound peeled, roasted Chestnuts
- 2 tablespoons Honey
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh flat-leaf parsley leaves, for garnish
In a large skillet, cook the bacon over medium-low heat, stirring often, until the fat has rendered and the meaty bits start to crisp, about 12 minutes. Transfer to paper towels to drain.
Meanwhile, fill a bowl with ice and water and set aside. Bring a medium saucepan of water to a boil. Drop in the onions and blanch for 30 seconds. Scoop them out with a slotted spoon and plop them into the ice water. To peel the onions, snip off the tip and remove the papery outer layers. Set aside the onions.
Raise the heat under the skillet to medium, plonk in the onions, and sauté in the bacon fat, stirring occasionally, until spotted with brown and cooked through, 8 to 10 minutes.
Add the chestnuts, cooked bacon, and honey and toss to warm through, being careful not to break the nuts--they're fragile. Season with salt and plenty of pepper and then scoop into a decorate bowl. Sprinkle with the parsley.
Chestnut Soup with Crisp Prosciutto (Finecooking.com)
- 3 pounds Chestnuts
- 2 tablespoons unsalted Butter
- 2 Tbs. plus 1 tsp. extra-virgin olive oil
- 4 medium leeks (white and light-green parts only), halved lengthwise, rinsed, and thinly sliced crosswise
- 1-1/2 Tbs. chopped fresh thyme; more for garnish
- 10 cups lower-salt chicken broth
- Kosher Salt and Fresh Ground Pepper
- 2 oz. thinly sliced prosciutto, cut into thin strips
- Position a rack in the center of the oven and heat the oven to 400°F.
- In a medium bowl, cover the chestnuts with warm water and soak for 25 minutes. Drain and dry with paper towels. Score an X into the flat side of each chestnut, cutting all the way through the shell. Put them flat sides up on a rimmed baking sheet and roast until the Xs curl back into a crown shape and they are tender when squeezed, about 30 minutes. Peel while still warm, removing both the shell and the inner skin. If a shell resists peeling, spoon out the nutmeat instead. Roughly chop the chestnuts and set aside in a medium bowl.
In a 6-quart pot, melt the butter with 2 Tbs. of oil over medium-low heat. Add the leeks and cook, stirring occasionally, until softened, 7 to 8 minutes. Add the chestnuts and 1 Tbs. of the thyme; cook until fragrant, about 1 minute. Add the broth and 1/2 tsp. salt; bring to a boil over medium-high heat. Reduce the heat to low and simmer until the chestnuts are extremely tender, about 30 minutes, skimming off any foam that rises to the surface. Let cool briefly. Working in batches, purée the soup, either in a regular blender or with a hand blender. Strain the soup through a fine sieve into a clean 4-quart pot. Set the soup back over medium-low heat and gently reheat. Season to taste with salt and pepper.
Meanwhile, in an 8-inch nonstick skillet, heat the remaining 1 tsp. oil over medium heat. Add the prosciutto and cook, stirring frequently, until crisp, 2 to 3 minutes. Add the remaining 1/2 Tbs. thyme and cook 30 seconds more. Drain on a plate lined with paper towels.
Ladle the soup into bowls and garnish with some of the prosciutto and thyme.
