CHESTNUTS ROASTING

How many of you have ever seen a chestnut tree?  That may sound like a strange question but so many people today have never had the pleasure of seeing a beautiful chestnut tree, let alone been able to pick up all the nuts you want and take them home.  I remember a great flourishing chestnut tree near my home, when I was a child.  We used it more as a source of ammunition for our childhood battles than a resource for wonderful culinary creations.  But, again, it is amazing how a single food can bring back those childhood memories.

I tasted my first chestnut in New York, probably forty years ago when purchased from a street vendor who looked like someone out of an old English novel.  You know, long scarf, top hat and gloves with no finger tips in them.  Since then that special, sweet, almost fruit-like flavor has been a part of my life and a staple at our table primarily around winter holiday times.

I have read that at one time there were great chestnut forests in this country but due to a severe blight which occurred between 1900 and 1940 almost all the trees were lost. 
 For years there were attempts to develop and re-introduce hybrids into the wild with
poor results.  Today however they have developed some excellent hybrids crossing the Asian and European stock with remnants of the original North American trees the resulting  nuts are excellent.  The trees are hardy and some of the hybrids are very rapid growing, producing yields in just a few years.

Currently chestnuts are not a major crop in this country but pay attention, as that will be changing.  Chestnuts are raised as a major food crop in other parts of the world.  China and Japan are major producers and most of the chestnuts consumed in this country  currently come from Southern Europe.   

The nuts can be eaten candied, boiled or roasted; the former are often found in specialty stores sold under the French name marrons glacés.  Another important use of chestnuts is to be ground into flours, which can then be used to prepare bread, cakes and pasta.  The use of chestnut flour is being rediscovered by chefs today and  chestnut-based recipes and preparations are making a comeback in many European cuisines, as part of the trend toward rediscovery of traditional dishes.
The nuts are a beautiful brown color.  They grow within a green husk which is covered with sharp spines which serve to protect the nuts from some wild predators.  There may be as many as two or three large nuts inside each husk.  When the nuts are ripe the husks burst open and the nuts are easily shelled.  They may be eaten without cooking but  usually are boiled or roasted and served hot.

               DIRECTIONS FOR SHELLING AND ROASTING CHESTNUTS
With a sharp knife cut a  cross on the side of the chestnut.  Spread the chestnuts out on a sheet pan, add a little water and bake at 400 *F. for about 20 minutes or until the shashes roll back.  At this point the shells will be open and the chestnuts will be tender.  They may be eaten right away or used in other recipes.

                                            CHESTNUT FLOUR
Chestnut flour can be purchased from specialty distributors in packaging from 1lb. to 10lb.  Larger units are available with special orders.  Remember this flour can be used for persons with wheat allergies. You can purchase chestnut flour on line from many sources.  The Empire chestnut company in Ohio is an excellent source for chestnut flour as they grow and harvest their own. http://www.empirechestnut.com.  They also have recipes on line. Also you can find product on Amazon.

Chestnut flour can be made at your restaurant or at home by roasting, peeling and drying the chestnut meats. Then you would grind the dry nuts into flour using a processor or hand grinder.  This can be quite time consuming.