Chestnuts roasting on an open fire

There were a lot of jangly nerves on election night, and we chose to avoid the fray and do something that required sitting back and being in the moment. Why not roast some chestnuts on an open fire? It was our first time, but what occasion could warrant it more?

 

I became enamored of roasted chestnuts during Richmond's Fire, Flour, Fork food event. One of the parties was held on the banks of the James River, and it was peak autumn. The water reflected reds and golds, made more dramatic by the sunset. The focus was fire-roasted meats, and one chef offered passers-by paper cones filled with roasted chestnuts.

This snack is also a popular street food in Italy, particulary Rome. But why is this snack, so revered in one of our favorite Christmas songs, not more popular in the U.S.? I wondered this as I bit into my first chestnut: buttery, starchy, and slightly sweet. I think I may know the answer.

 

It takes a bit of prep! If you have a chestnut cutter, use it. If you have room in your kitchen, consider buying one. We had already purchased the chestnuts and invited over the neighbors, so we were going to prep these babies the way the ancients did, if we had to!

How to roast chestnuts

• Open your bag of chestnuts and wash them in a colander
• Place the drained chestnuts on a table with a cutting board, a sharp serrated knife, and a pair of pliers. The pliers are designed to hold the chestnuts steady so that you don't stab yourself while scoring the chestnuts. Though the outer shell of the chestnut isn't as hard as an acorn, it's still wood-like and requires force.
• Plade the chestnut flat-side-down into the plyers (if there is a flat side) on a cutting board.
• Cut an "X" on the bulbous (rounded) side. Be sure not to cut into the meat of the chestnut, as it is made to steam inside the shell. Exposure can scorch the flesh and ruin the chestnut. Expect to see a little fuzz beneath the wood shell.
• Note: If you have an acorn cutter, forget the above two steps.
• Place the scored acorns in a bowl of water and let them soak for at least an hour, but up to overnight.

• Drain and place in an iron skillet.
• Make a fire, and once the fire dies down into coals, place the iron skillet atop the coals. It is okay to have a small fire burn around the skillet, but be careful to not let burning wood fall in with the acorns. 
• Roast for 15 minutes. Shake once, and if the fire is too iffy to come in with an oven mitt, shake up the chestnuts with a stick a few times for the even distribution of heat.
• Remove skillet from the fire. It's safest to pick up the skillet with an iron fireplace clamp, if you have one. Otherwise, be careful with your oven mitt.
• Pour the acorns into a separe serving dish to stop the chestnuts from overcooking or drying out, and enjoy them nice and warm. 

It goes well around a nice fire while drinking Lindeman's Framboise raspberry Lambic. Don't forget the good friends. 

 

The neighbors who came over had never eaten chestnuts, and were surprised by how creamy they were, and how they naturally needed no salt. For a little while, we forgot the buzz of media outlets vying for ratings and sat in the glow of the fire, enjoying the moment. I'm getting the chestnut cutter.