So there is no open fire here, just an oven and a roasting pan. Jack Frost, well he was here last week. This week it's more like Missy Melted, as there is hardly a trace of the Blizzard that Jack Frost sent last week to the Long Island area! Jack is no longer nipping at my nose, I think it's actually sunny and pretty warm for a late December day.
This is what the weather is like today...
The exact same spot last week, same time of day!
What a difference a week makes!
Here's what's left...
That's all! and a puddle at the end of the driveway!
Joining Mary at the Little Red House for Mosaic Monday! Stop by her blog and check out all the Mosaics that have participated!
Choose chestnuts that are smooth, shiny and heavy. Soft ones are rotten. Always score your chestnuts before cooking. Roasting time can vary depending on the chestnuts. Chestnuts are harder to peel once they have cooled completely. Boiling the chestnuts before roasting, softens the shells, and the chestnuts roast in only 12-18 minutes. If you're boiling them first, make the x's in your chestnuts before you boil them.
Be really careful when you score them!
Preheat the oven to 350 degrees F.
Use a sharp paring knife or a serrated knife to cut an X into one side of each chestnut, be really careful doing this. They can be slippery. Boil the chestnuts in water for about 10 -15 minutes (optional, but I always do it this way to soften them, you can omit this part and just roast them after scoring them but they don't get as soft!)
Arrange chestnuts on a baking sheet or in a shallow pan, with the cut sides up. Roast in oven for 15 to 25 minutes, or until chestnuts are tender and easy to peel. Peel the nuts when they are cool enough to handle, and eat.
I hope everyone enjoyed their holidays! Wishing you all a very Happy New Year!