Jack Frost nipping at your nose...


     Finally! The unseasonably balmy weather has broke and we're now being graced with proper chilly days. If I'm to be honest, I know the major reason why I enjoy cold weather is because I abhor Heat Miser and his hot lil pals. But, I also love all of the treats that come along with cold weather: hot chocolate, so many potatoes, and...chestnuts. I remember having them a few times growing up, but my love for them really grew when I ate them all last winter in Italy. They are truly a welcome treat, hot-roasted on a bitter day (with some mulled wine on the side). Making them couldn't be any simpler. Just make sure to get enough to share.

Roasted Chestnuts

     There are three easy steps for making these. First, score the chestnuts with a sharp knife so steam can escape while they cook. Then, let them soak in a bowl of water for a few hours so they don't dry out during cooking. Lastly, roast the chestnuts on a baking sheet at 400 F for 30-40 minutes until the shells begin to blacken. Let them cool slightly before peeling the hard, outer shell off. Remember, always look for chestnuts that seem heavy for their size and discard any that are hallow.