Roasting chestnuts Nothing complements crisp autumn air...

Tidbits

November 07, 2001|By Liz Atwood

Roasting chestnuts

Nothing complements crisp autumn air better than the smell of roasting chestnuts. The nuts have been a staple food in Mediterranean countries for centuries, and were popular in this country until a fungus virtually wiped out all chestnut trees in North America. Americans now depend on imports, mostly from Italy.

To roast chestnuts, cut an X into the flat side of each nut with a sharp, pointy knife, cutting through the shell. Spread the nuts on a rimmed baking sheet, sprinkle lightly with water and roast at 400 degrees for 15 to 20 minutes. Peel while the nuts are warm; reheat briefly if they become hard to peel.

For chestnut recipes, visit www.epicurious.com or www.AllRecipes.com.

Flavored cranberries

Ocean Spray's sweetened, dried cranberries, sold as Craisins, are now available in two new flavors - orange and cherry. Packaged in resealable bags, they are easy snacks to take along to work or school. They can also brighten up a tired salad. Try sprinkling a few into your greens, add some toasted nuts and dress with a raspberry vinaigratte.- Sara Engram

Tidbits welcomes food news and notes. Send to Tidbits, Attn.: Liz Atwood, The Sun, 501 N. Calvert St., Baltimore, MD 21278; fax to 410-783-2519; e-mail food@baltsun.com.

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