Roasted Chestnut Day
"Chestnuts roasting on an open fire ..."
~ The Christmas Song, 1945
A fixture of the holiday season, chestnuts, roasted or otherwise, are traditionally used in both sweet and savory dishes. They are made into classic creamy soups, pies, and cakes. Candied chestnuts are sold under the French name marrons glacés or Turkish name kestane şekeri ("sugared chestnuts"). Pureed chestnuts mixed with sugar and whipped cream are the basis for the French dessert, Mont Blanc!
Chestnut refers both to the tree itself and to the edible nuts. The Chestnut tree belongs to the family Fagaceae, which also includes oaks and beeches. Horse chestnuts are an unrelated species (though this tree produces nuts of similar appearance which are mildly toxic to humans).
The nuts can also be eaten candied, boiled, steamed, deep-fried, grilled, or roasted in sweet or savory recipes, such as chestnut cake or chestnut pie, and are commonly found in recipes for the holiday season.
Candied chestnuts are sold under the French name marrons glacés or Turkish name kestane şekeri ("sugared chestnuts"). They appeared in France in the 16th century. Chestnuts are picked in autumn, and candied from the start of the following summer for the ensuing Christmas. Thus, the marrons glacés eaten at Christmas are those picked the year before.
In Hungarian cuisine, cooked chestnuts are puréed, mixed with sugar (and usually rum), forced through a ricer, and topped with whipped cream to make a dessert called gesztenyepüré (chestnut purée). In Swiss cuisine, a similar dish made with kirsch and butter is called vermicelles. A French version is known as "Mont Blanc".
Designed by Carol A.L. Martin, this tartan contains the warm hunting colours of the chestnut tree.
For more an easy way to enjoy roast chestnuts without the open fire, click the chestnuts!