| Recipe |
| • Chestnut Soup |
| • Glacé Marrons (Chestnut Ice Cream) |
The chestnut originated in Asia and was introduced to the Mediterranean by the Greeks over 3,000 years ago. The Romans promoted chestnut cultivation throughout northwest and central Europe where they remain popular to this day. The chestnut tree then made its way to America where it proved a significant dietary staple for Native Americans. But in the twentieth century, the chestnut fell victim to a deadly fungus, wiping out nearly 4 billion trees. Now, a more disease-resistant American chestnut tree is slowly repopulating the landscape.
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How to Roast Chestnuts: How to roast chestnuts: Begin by making an X on the flat side before roasting (or boiling). Chestnuts can explode from internal pressure if not pierced before cooking. Place on a baking sheet in a 400-degree F oven for 15 to 20 minutes, stirring them around occasionally. Peel the shells off, and serve while nuts are still hot. To roast "on an open fire," punch rows of holes in the bottom of an aluminum pie plate and place on a grill over white ash covered hot coals. |
The marrone or marron, the cultivated variety of chestnut, produces only a single, large nut inside each burr. The castagne, from the wild chestnut tree, produce several smaller chestnuts inside each burr. Marrons are beloved in France for their traditional role in confections and pastries such as marrons glacés, chestnuts candied in sugar syrup and then glazed. Marrons typically produce the sweetest and softest roasted chestnuts, while the castagne are best boiled. Chestnuts are also ground into flour and used in pastries, cereals and porridges.
Although a nut, chestnuts are similar to potatoes as they are rich in starchy carbohydrates. Unlike other nuts, they have a high moisture content and are low in fat. They are also rich in sugars, have a moderate amount of Vitamin C, and virtually no cholesterol, gluten, or oil.
When: Chestnut season runs from October through March, peaking in December.
What to look for: When purchasing fresh chestnuts, choose those which feel heavy for their size, smooth, glossy, and free from blemishes. Avoid purchasing any chestnuts that are cracked, shriveled, or rattle in their shell.
Storage: Fresh nuts are best stored in the refrigerator, in a perforated plastic bag, where they will keep for about a month. The freezer is ideal for long-term storage - freeze fresh chstnuts in their shells up to four months.
Preparation: Before chestnuts can be consumed they must first be either boiled or roasted. Chestnuts eaten raw would result in an upset stomach due to their high levels of tannic acid.
| Chestnut Soup |
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Serves 6-8 3 tbs unsalted butter Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften). Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garnish. Discard buttered paper from vegetables, then add broth and bouquet garni and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 or so minutes.Purée soup in small batches in a blender until smooth (use caution when blending hot liquids). Tansfer to a 3- to 4-quart heavy saucepan. Stir in cream, white pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally. Serve in warmed bowls. |
| Glacé Marrons (Chestnut Ice Cream) |
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1/2 vanilla bean Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart heavy saucepan. Add pod, cream, sugar, and chestnut purée and bring to a simmer, whisking until chestnut purée is broken up and sugar is dissolved. Remove from heat and cover pan. Let stand 15 minutes. Whisk together yolks in a medium bowl, then add warm cream mixture in a slow, steady stream, whisking constantly. Pour egg mixture back into saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170°F on thermometer. Pass custard through a fine-mesh sieve into a clean metal bowl, discarding vanilla pod and forcing chestnut purée through sieve. Set bowl in a larger bowl of ice and cold water and let stand, stirring occasionally, until cold, 15 to 20 minutes. Freeze custard in ice cream maker until soft-frozen, 20 to 25 minutes, then transfer to an airtight container and put in freezer to harden, about 3 hours. |
Kayla Calabro is a senior studying Culinary Arts at Drexel University and pursuing her love of creating specialty cakes.
Article photos by arboreus via Flickr (Creative Commons), Recipe photo from StraightfromtheFarm, "Plate" photograph from FoodCollection/Getty Images.
