Roasting chestnuts is a Christmas tradition, but it can be dangerous. Choose large, mold-free chestnuts and cut an “X” into the shell before roasting to prevent explosions. Once roasted, remove the shells and inner skin quickly. Chestnuts can be used in stuffing or enjoyed on their own. The American chestnut was almost completely destroyed by blight in 1904. The tradition dates back to 16th century Rome.
Fire-roasted chestnuts are a much desired Christmas tradition, as immortalized in “The Christmas Carol” sung by Mel Torme. Care must be taken as for the uninitiated roasting chestnuts can become a dangerous endeavor, resulting in hundreds of injuries each year. Those who want to try their hand at cooking chestnuts should be certain to choose the best specimens possible for roasting, as the process can be relatively labor-intensive. Large chestnuts that appear heavy for their size and have no visible patches of mold should be chosen as they will have the most nutmeat and the larger size will make it easier to prepare them for roasting in the oven or over an open fire.
To prepare a batch of chestnuts for roasting, build an open fire or preheat the oven to 200°F (205°C). Hold each nut in a thick towel to keep it from slipping, and using a chestnut knife or sharp utility knife, carefully cut an “X” into the shell of the nut. Chestnuts are made from 40 to 60 percent water that turns to steam when cooked. The “X” cut into the shell will allow steam to escape and prevent explosions.
Place the nuts on a baking sheet or wrap them in foil and place them in the oven 5 inches from the heat. The roasted chestnuts should take 15 to 20 minutes or until the nuts are tender. Remove from heat and wrap them in a towel for five minutes. This step traps the steam in the towel which will help remove the nut skins inside the shell. Squeezing the nuts into the towel will also help.
While the nuts are still hot, the shells should be removed and the inner skin peeled off. The skin becomes difficult to peel off if the nuts get cold, so peeling will need to be done quickly. Chestnuts can also be heated to make the peeling process easier.
Once the chestnut roasting process is finished, the nut meats can be used in a variety of dishes. Most popular in the United States are the holiday stuffing recipes, but they are used frequently in all areas of European cuisine, especially French and Italian cuisines. Of course, roasted chestnuts can be enjoyed on their own.
Roasted chestnuts are most popular in regions where the tree proliferates. Today most chestnuts come from European (Castanea stavia) or Asian varieties of the tree. The American chestnut, Castnea dentata, once grew everywhere in the eastern United States, especially along the Appalachians, but blight was brought upon the country in 1904 that almost completely destroyed the population.
The tradition of roasting chestnuts dates back to 16th century Rome, where street vendors sold them to passers-by. Today, roasted chestnuts are still sold by vendors in Europe and at some special Christmas events in the United States.
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