The holiday spirit is invading the studio these days, much to my delight! Here is a festive and gorgeous winter classic. My-oh-my aren’t they photogenic;)
Happy Holidays!!!
~ Cut a large X into the flat side of each chestnut with a sharp paring knife. (Be careful!)
~ roast chestnuts on a shallow baking at 425 degrees for 20 minutes or more depending on size while rotating several times
~ peel chestnuts as soon as they’re cool enough to handle
* I’ve also heard that the secret to the unique taste of NYC vendor’s chestnuts are to cut an X in each one then boil them in unsalted water for 15 minutes. Drain and cool. Have yet to try this but thought it worth sharing!
Enjoy!
food photographer, food photography, los angeles, crystal cartier
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