INGREDIENTS

INSTRUCTIONS

Fire Roasted: Cut an "X" through the skin on the flat side of each
chestnut.
Place in a long-handled metal basket and place over the coals of a fire
until the chestnuts get toasty and the skin around the nut curls. Let cool,
then peel and enjoy. They'll be a little mealy when done. Serve with Port
Sherry. - --From Rosemary Furfaro, 1995 at BPE (internet) in an article
called "Pumpkin Harvesting Picnic."
Hot Oven: (400F/200C): Cut an X on the flat side of each chestnut. Spread
the nuts in a shallow pan and roast until the nuts feel tender when pressed
and the shells have curls where cut, 25-30 minutes.
Remove from the oven and using a small, sharp knife. remove the shells
and the furry skin directly under them.  The nuts peel easierst when still
warm. Set aside.  --From Gerald Hirigoyen, 1995 in Sunset's Bistro: The
best of casual French cooking.
Tips: Put them in a grocery bag (paper) to cool, to the touch. "To peel,
begin by rolling them together. Put your hands in the bag, and rub them
together between your hands. Finish the job with a small paring knife."
~-From my Grandmother, 1966.
Recipe By     : various, Hanneman
Posted to MC-Recipe Digest V1 #291
Date: Sun, 10 Nov 1996 17:13:17 -0800
From: PATh <phannema@wizard.ucr.edu>

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