Warm Roasted ‪Chestnuts‬ in ‎Taiwan‬

Chestnuts are roasting on an open fire. If not, then check the oven, the microwave, the steamer or the stove top. Big warm fleshy chestnuts, so delicious and sweet are waiting. These creamy and fleshy chestnuts cry to accompany a hot cup of Apple Cider. They beg to be the side dish to a cup of creamy hot cocoa. In tropical Taiwan, most of the year you could do without the hot open fire. But any way you choose to roast them, they are sure to please. Pass the Roasted Chestnuts, please.

Have you ever thought about dipping them in a little hot butter? Add some herbs and they are even better. Sprinkle a little Pink Salt and they are the balm. No matter how you eat them, they are magnificent. Pass the Roasted Chestnuts, please.

Chestnuts are also marvelous in cooking. They are splendid in soups, terrific in stews, awesome in stuffing, fantastic in candies, and magnificent in desserts. They can be added to almost anything. They are a nutrition power-house on their own right. Sprinkle them on a fresh salad, or a casserole of hot Macaroni and Cheese. However you choose to add them, they will shine, like a night in glowing armor. Pass the chestnuts, please.

If the market did not keep the chestnuts correctly, you might get some with mold. Be careful, clean them carefully, throwing away any moldy nuts. It is often best to purchase early in the season and then dry them or freeze them. When you are ready to roast, you can pull them out and they will be like fresh. If you dried them, just add water to re-hydrate the nuts.  These will be great nuts. Please pass the chestnuts.

These nuts are low in calories, low in fat, no sugars, and are rich in vitamins. They are an excellent source of dietary fiber. They are rich in Vitamin C. They are a power-house of nutrition for the teeth, bones, and blood vessels. Like the green leafy vegetables, they are rich in folates. They are an excellent source of unsaturated fat and minerals. Like most nuts, they are gluten-free and rich in B vitamins and Vitamin A. Pass the chestnuts, please.

Chestnuts are grown in the cool season. They are available in the stores from October through March. Their main season ends in December. In Asia and throughout Europe, they are harvested in late fall. The old traditional methods are generally used. Please, pass the chestnuts.

These nuts are naturally sweet and extremely flavorful. The Native Americans used Chestnuts like a staple food. They cooked them much as we cook potatoes. Enjoy these awesome nuts raw, boiled, or roasted. Poke them with a knife to prevent them from bursting. They are the main ingredient in casseroles, stuffing, and other main dishes.  You can make Chestnut flour in your food processor or many blenders. Chestnut flour is excellent in Tuscany recipes.  They are good in polenta, sweetbreads, biscuits, and cakes. They are excellent in soups and delicious sprinkled on top of ice cream. Pass the Chestnuts, please.

If you are dreaming of those awesome candied Chestnuts, they are easy to make.

Glazed

Large nuts are soaked in water for a few hours

Dip and heat in a concentration of sugar-vanilla syrup…..do this for several days.

Then  candied nuts are  dried under heat or in sunlight

Pack as desired.

Please pass the candied Chestnuts, please!

 

Grilling 

Rinse and score the fresh nuts.

Set grill up with 2 cooking zones, one medium heat and one just very low.

Roast about 10 minutes on medium heat. If they start to burn move to low.The nuts should be golden brown.

Broiling in an oven

Rinse and score the fresh nuts.

Put the nuts in a pan, cut side up at high point of broiler.

Broil 10 minutes or until shell curls and starts to scorch. Don’t let the nuts burn. They should be golden brown.

Roasting in the oven

Rinse and score the fresh nuts.

Preheat oven to 300 and bake on pan at middle of oven 25-30 minutes.

They are done when they can be easily pierced with a knife.

 

These are a few of the ways of roasting these amazing nuts. And if you want to buy the best already done, just come on over to Taiwan. They will be hot and fresh and ready to go. Please pass the Chestnuts!

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Published on [email protected] May 27, 2017 at:

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