Memories
When I was a toddler I still remember getting roasted chestnuts at the Christmas fair or at the ski jumping competition in Innsbruck (where the Olympics were held in 1976). Perfect since winters are bitingly cold there - it would warm you up.
Chestnuts are typically served around Christmas and the New Year. I try to relive those toddler memories here in New York during the holiday season when we walk along Fifth Avenue passing Rockefeller center with those beautifully decorated show windows and get a bag of roasted chestnuts from a typical street car vendor. Too bad that these chestnuts are waxy and taste far from that memory back in the day in Innsbruck.
(pumpkin tart with chestnut/mascarpone cream and candied chestnut)
The Best Chestnut
Compared to Asian or American chestnuts I came to the conclusion that European chestnuts tend to be more pleasantly sweet and nutty tasting with notes of vanilla and a similar texture to baked potatoes when roasted.
I have cooked with chestnut products from Italy and France and they have become my favorite.
(chestnut soup with speck crisp)
Marrons & Castanea
We’ve made bread and pasta with Italian chestnut flour (made with dried chestnuts then ground). I find Sicilian chestnuts are the richest in flavor when roasted and crushed. I make a cream of French marron glace (syrup glazed chestnuts) for a mascarpone and chestnut cream opera cake which has been a big winner during the holidays in the restaurant. These chestnut products are sold in delicatessen stores either canned (marron glace) or already peeled and frozen (for roasting or soups) they are high priced but well worth it for the upcoming holidays.
I have yet to try a chestnut liquor from Portugal which I’ll get my hands on it as soon I come across it in a store.
(chrushed roasted chestnuts with nappa cabbage)
(chestnuts already peeled and frozen)
Stuffing
Since I really like stuffing I came up with a stuffing for this year’s turkey.
Chestnuts & Cranberry Turkey Stuffing
(stuffing for a 14 pounder)
1. Roast (350 degree Fahrenheit for 40-45 minutes) peeled Italian chestnuts (4 cups) with thyme leaves (1 teaspoon) and sliced garlic (4 cloves) then toss with cubed baguette-style bread (12 cups cut into 1-inch sized) and flat leaf parsley (3 tablespoons).
2. Heat whole milk (2 cups) in a pot (1-quart sized) then season with salt and fresh pepper (to taste).
3. Combine milk mixture with large eggs (3) stirring continuously with a wire whisk then pour over bread/chestnut mixture. Let mixture sit for ten minutes then stuff turkey.
You can have the turkey I’ll go for the stuffing. I told you I REALLY like stuffing.
