Place the cross cut using this tool or carefully use a knife.
The golden one is perfect. The others are quite edible. The 3 brown ones are unroasted. Eileen Goldfinger photo. 12/26/23. Our first batch.
When roasted properly, chestnuts are delicious. But a certain amount of experience is required to develop a reliable technique.
Purchase chestnuts from a fresh produce market such as Delicious Orchids in Colts Neck. They are not cheap at about $10.00 per pound. Select ones that look perfect. (as above.) Store in refrigerator until ready to roast.
Cut a shallow cross into the domed surface using a knife (carefully) or a special safe tool. (above) which they sell at DO.
Place them in a bowl and soak in water for 20 minutes.
Preheat oven to 400 degrees.
Roast for 35 minutes, but place chestnuts in front of the rack. It gets too hot in the back of the stove, and the chestnuts can get burned.
Remove the roasted nuts. They will have split open at the cross. Then peel off the outer shell and remove the inner membrane.
The best ones look golden and without blemishes. When you bite one, look for any mold. The nut should not be burned or too dry. Trial and error.
Then serve and enjoy sitting around and doing the ritual peel and eat.
CATHERINE FEENY. “The Christmas Song” from the album. The Hotel Café. Winter Songs.