Roasting chestnuts Nothing complements crisp autumn air...


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 or

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


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