We’ll be roasting chestnuts on Friday, November 25 at our Holiday Open House. You can also try your hand at roasting your own chestnuts!
“I am first-generation Italian-American. Chestnuts are part of our food tradition. The smell of them roasting brings back memories of my family. Chestnuts were always winter treats. When I was an undergrad at Wayne State University, there were Greek men with carts on a corner roasting chestnuts. They put those hot little nuggets in a paper cone and we all walked around campus chomping on them. To me, it was perfume and sweetness.” ~ Joann Condino
Chestnut Roasting 101
- Cut a slit in the nuts to let steam escape and keep them from exploding.
- After washing the chestnuts, place them flat side down.
- Use a paring knife to carefully cut an “x” in each shell.
- Toss them in a pan over an open fire for 15-20 minutes – or –
- Bake in a 400°F oven in a single layer on a foil-lined baking sheet.
- Roast until the shells curl.
- Peel when chestnuts are cool enough to handle. The more they cool, the more difficult they are to peel.
Holiday Open House
We hope you will join us the day after Thanksgiving as we ring in the holiday season!