Ingredients
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Preparation
To peel fresh chestnuts, score the flat side on each with an X. Simmer the chestnuts in water until the scored end on each begins to open, or roast on a baking pan in a 350°F oven until the shells begin to curl. Using a paring knife, remove the shells and skins while the chestnuts are hot. Fresh chestnuts are available in the fall.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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