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Directions
**** Chestnuts For The Holidays Roasting chestnuts is often a
tradition during the holidays. Storage conditions have to be just
right, not too dry and not too damp. In dry air, they dry out and
lose quality. In warm, damp air, they mold. Store fresh chestnuts in
the refrigerator in a plastic bag with a few ventilation holes
punched in it. Chestnuts can be cooked by roasting, boiling or
steaming. To roast over an open fire, use a long handled popcorn
popper or chestnut roaster. To roast in an oven, try a temperature of
300 degrees Fahrenheit for about
15 minutes. Before roasting, puncture each nut once or twice
with an icepick or a knife. If you fail to do this, pressure from
steam building up inside the shells will cause the nuts to explode,
either before or after they come out of the oven or roaster. To boil
chestnuts, place them in a shallow pan with water that just covers
them. Bring to a boil, reduce the heat and boil gently for 15 to
20 minutes. Drain and partially cool, then remove the kernels
using a sharp tine of a table fork. The longer the nuts cook, the
mealier the kernels become and tend to crumble when removed from the
shells. For especially dry chestnuts, soak them overnight in water
before boiling in fresh water. For steaming, carefully cut fresh,
moist chestnuts in half and cook them in a vegetable steamer over
boiling water for 8 to 10 minutes. Most kernels should fall out of
the shells during cooking. Steamed or boiled nuts can be dipped in
melted butter and salted, if desired, or used in other recipes. Store
cooked chestnuts in tightly sealed jars in the refrigerator for a
month or two or in the freezer for up to a year. (MJM)
Recipe By : USDA Extension Service (Becky Myton)
From: "Sharon L. Nardo"
Servings: 1 servings
Chestnuts For The Holidays Recipe brought to you by Recipe Ideas
Categories: Holiday; Nut
The History of Recipes
It is possible to track the history of written recipes far back into the distant past, in fact as far back into history as ancient Egypt, and possibly even further. In practice though, in the main part, these old cookbooks were just primitive hieroglyphic or cunieform recipes for food preparation.
In fact, the most ancient recipe in existence, according to academics is a series of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman chefs were skilled in the use of a good variety of spices, including some familiar names like thyme, fennel and parsley. Later, there were some books which date from the 1300s - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that is served today, but rather recipes for the types of food cooked for the upper classes. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes was responsible for a torrent in manuscripts on cookery, the majority of which are now in private collections. The arrival of television gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chestnuts For The Holidays recipe.
