I used to love winter time in Beirut for one main reason: Cart vendors would start selling chestnuts! It was so fun to get a handful wrapped in a piece of torn newspaper and go eat it at home still hot and mash it with butter and honey! So I am going to recreate that pleasure somewhat by roasting my own chestnuts bought at the health food store and having them for dinner with butter and honey, just like the good old days.
INGREDIENTS:
- chestnuts
- unsalted butter, as needed
- honey, as needed
METHOD:
- Score the chestnuts with a sharp knife, drawing a wide X across.
- Place them in a cookie sheet or metal pan.
- Roast in a preheated 375F oven until they are blackened and the skins have burst.
- Remove from the oven and using gloves or mittens immediately remove the skins (both the charred top one and the membrane inside)
- Eat warm with a smidgeon of butter and a bit of honey.
12 Comments
OMG, that must taste heavenly!
Cheers,
rosa
And in NYC, where I used to live, the cart vendors were selling chestnuts, too. Only we never had them with honey. (Or butter, come to think of it……) Is there anything that smells more heavenly than roasted chestnuts?
Nice, my mom gave me chestnuts and I was wondering what to do with them… now I know thanks to you!! It looks delicious with a cup of hot chocolate!!
Toni, I totally agree, heavenly!
Roasted chestnuts are delicious and can imagine how wonderful they would be with butter and honey.
Simple but perfect. I often find the peeling a bit of a hassle though. For you it seems to have worked fine.
I found that scoring them all the way across helps them burst open and makes it a whole lot easier!
That looks delicious! I have had hot chestnuts in Europe, but the honey and butter sounds like a wonderful addition. I am going to have to try that. Thanks so much for the inspiration.
Lidy
Thanks for bringing me the memory! Sometimes the smell of the chestnut vendors is so strong that you have to pull your car off the highway and get some, especially in Dora, Jal El Dib–the vendors know how to get you!
I love the way that produce is so seasonal in Lebanon–the sights and smells always remind you of the change in harvests as opposed to everything be available all the time in the supermarkets in the U.S.
I totally agree! It makes you appreciate it so much more!
That looks divine! I love the photographs as well. xx
It’s that time of year and I see chestnuts everywhere. I have eaten these all my life, just by themselves. I will have to try it your way. It sounds wonderful!