Best 2 Oven Roasted Chestnuts Recipes
Chestnuts, a nutty and versatile delicacy, have been a culinary treasure for centuries. Their unique flavor and texture make them a delightful addition to both sweet and savory dishes. Roasted chestnuts, in particular, are a popular treat enjoyed in many cultures worldwide. This article presents a collection of oven-roasted chestnut recipes that showcase the diverse culinary possibilities of this beloved ingredient.
From classic roasted chestnuts with butter and salt, perfect for snacking or as a holiday garnish, to more elaborate recipes like chestnut stuffing for poultry or a creamy chestnut soup, this article offers a range of options to suit every taste and occasion.
One recipe features a savory roasted chestnut and mushroom medley, combining the warm, earthy flavors of chestnuts with the umami richness of mushrooms. Another recipe introduces a sweet and tangy twist with a roasted chestnut and cranberry salad, where the sweetness of chestnuts complements the tartness of cranberries.
For those with a sweet tooth, the article includes a recipe for a decadent chestnut and chocolate mousse, where roasted chestnuts lend a unique flavor and texture to this classic dessert. And for a festive holiday treat, there's a recipe for roasted chestnuts with spiced rum, a warm and aromatic concoction perfect for sipping by the fire.
Whether you're looking for a simple snack, an elegant appetizer, or a memorable dessert, this article's collection of oven-roasted chestnut recipes offers something for every culinary enthusiast.
ROASTED CHESTNUTS OVEN OR STOVE TOP
This is a pretty simple recipe made stove top. These are great to bring on a winter snow covered walk to keep warm. Do use an oven mitt to remove the chestnuts from the cookie sheet for they will burn ya!. Use dry, firm chestnuts; very soft and very hard chestnuts might be rotted. An overcooked chestnut is dried out and hard. Cover the chestnuts with a towel to keep them warm while serving. Try a little salt on your chestnuts. If the inner skins do not come off easily, the chestnut is either undercooked or overcooked Be sure to immobilize the chestnut with a dish towel, oven pad, oven mitt, so it will keep the chestnut from rolling when cutting. If you don't score them they will explode in the oven! The inner skin, called the pellicle, can be eaten or removed.
Provided by Rita1652
Categories Lunch/Snacks
Time 25m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Toss chestnuts with oil.
- In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes.
- Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes.
- Serve hot with salt.
- Or Oven method:.
- Preheat oven to 425 degrees.
- Roast unseasoned chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.
- Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.
- Meanwhile open a bottle of vino, pour yourself a glass, Peel nuts when they are cool enough to handle, and serve with salt if desired. Because hot chestnuts peel easier than cold ones.
- Enjoy!
OVEN-ROASTED CHESTNUTS
These are delicious eaten on their own, or used to make our Roasted Free-Range Turkey with Pear and Chestnut Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 to 2 pounds
Number Of Ingredients 1
Steps:
- Heat oven to 400 degrees. Using a sharp paring knife or a chestnut knife, score each chestnut; either make an "x" on one side of nut, or make one long slit crosswise. Place chestnuts in a single layer on a baking pan, and bake until flesh is tender and golden, about 25 minutes. Remove from oven. Using a clean kitchen towel, immediately peel shells. Serve immediately, or refrigerate up to 1 week.
Tips:
- Using an electric or stand mixer can make the job easier and faster.
- Using your hands to cut the butter into the dry ingredients is another option if you want to keep the process more traditional.
- Make sure the butter is cold before using it, as this will help to create a flaky crust.
- If you don't have a pastry cutter, you can use two forks or a knife to cut the butter into the flour.
- Use ice water to keep the dough cold and prevent it from becoming too sticky.
- If you can't find a 9-inch tart pan with removable bottom then you can use a regular 9-inch tart pan. Just trim the edges of the dough after baking so that they are even with the pan.
- You can use any type of fruit you like for the filling. Just make sure that it is ripe and in season.
- If you don't have a pastry brush, you can use a spoon to brush the egg wash onto the crust.
- Keep an eye on the tart while it is baking, as the crust can burn easily.
Conclusion:
This recipe for a classic fruit tart is a delicious and elegant dessert that is perfect for any occasion. With its flaky crust, creamy filling, and fresh fruit topping, this tart is sure to impress your guests. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will help you create a beautiful and delicious tart that everyone will love.
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