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12 FEBRUARY 3, 2022
JEWISH EXPONENT
JEWISHEXPONENT.COM



L ifestyle /C ulture
In Love with Chestnuts
F OO D
KERI WHITE | JE FOOD COLUMNIST
WHEN TRAVELING in Rome
last year with my daughter, I
bought a cup of roasted chest-
nuts from a street vendor. They
were utterly intoxicating, and
we have both been sort of
obsessed ever since.

We managed to find Italian
chestnuts for sale at Iovine
Produce in Reading Terminal
Market and attempted to recreate
our Roman snack. We know that
everything tastes better in Italy,
and the bustle at the bottom of
the Spanish Steps enhanced the
culinary experience, but, objec-
tively, our version was a pretty
good substitute.

Before we get to the recipes,
however, let’s look at the nutri-
tional punch chestnuts pack.

Low in fat and high in fiber and
vitamin C, chestnuts deliver a
healthy dose of antioxidants,
magnesium and potassium.

They can be served on their
own as a snack, ground into
a flour and can swing to
both savory (pasta or stuffing
anyone?) and sweet dishes (see
below) to great effect.

ROASTED CHESTNUTS
brown, rounded side of each
chestnut. Be sure to penetrate
both the shell and the inner skin.

Place the cut chestnuts in a
pan of cold water. Bring it to
a boil, and immediately drain
the chestnuts.

Place the boiled chestnuts
cut side up on a baking tray,
and roast them in the oven for
about 20 minutes. Remove the
chestnuts from the oven, wrap
them in a clean kitchen towel
and allow them to sit for about
10 minutes.

Enjoy the chestnuts as soon
The filling:
1½ cups roasted, shelled
as they have cooled slightly in
the towel. Be sure to peel any
chestnuts leftovers before they cool (or
1½ cups milk
they are difficult to remove
⅓ cup sugar
from the shell), and store them
1 teaspoon vanilla
in the refrigerator for a few
Mix all the ingredients
days or freeze them for a few
in a medium saucepan, and
months. heat them over medium-low.

CHESTNUT-FILLED CAKE
Allow it to simmer uncovered
Makes 1 square cake
for about 20 minutes until the
liquid is reduced to about ½
This is a “go-to” cake recipe for cup. Stir occasionally.

me — dense, buttery, vanilla
When done, remove it from
and fairly foolproof. It married the heat and, using an immer-
beautifully with the chestnut sion blender, puree the mixture.

filling, but I’ve made it dozens (A regular blender also can be
of times without the chestnuts, used; just use caution with the
and it’s always a hit.

hot liquid.)
The key, we learned, is to boil
The cake:
the chestnuts first. A food
2 cups plus 2 tablespoons
scientist can probably explain
cake flour
the thermodynamics of the
1 teaspoon baking powder
technique; I’ll just say that one
¾ teaspoon baking soda
long-ago winter, my husband
½ teaspoon salt
and I had the “romantic” notion
1 stick unsalted butter,
of roasting chestnuts on an
softened open fire. Many cut fingers, a
1 cup sugar
few splinters and zero delicious
1 teaspoon vanilla extract
snacks later, we abandoned the
2 eggs
effort and never tried again.

1 cup buttermilk
But my daughter was deter-
mined; she researched it and
Heat your oven to 350
found the secret. Here’s what degrees F.

we did:
Spray a square pan with oil,
then line it with parchment
1 pound chestnuts in shells paper; spray the parchment.

Set it aside.

Heat your oven to 425
Sift the cake flour with the
degrees. baking powder, soda and salt
Make an “X” cut across the into a medium bowl; set it aside.

JEWISHEXPONENT.COM Beat the butter and sugar
in a large bowl, and add the
vanilla and eggs. Beat until
blended. Slowly add the flour
mixture and buttermilk,
beating on low speed until
just mixed.

Pour the batter into the pan,
and bake 35 minutes, or until
the edges are lightly brown,
the center of the cake springs
back when pressed and a tooth-
pick comes out clean. Remove
it from the oven, and let it
cool completely before filling
or icing.

Roasted chestnuts
Buttercream icing:
½ stick butter, softened
2½ cups powdered sugar, or
as needed for texture
1 teaspoon vanilla
1 tablespoon milk, or as
needed for texture
Mix all the ingredients,
blending until smooth. Adjust
as needed with the milk and
sugar to achieve spreading
consistency. Assemble the cake:
Slice the cooled cake
horizontally across into two
layers. Spread the chestnut
filling on the bottom layer, and
place the top cake layer over
the filling. Top the cake with
the buttercream icing. l
JEWISH EXPONENT
Chestnut-filled cake
Photos by Keri White
FEBRUARY 3, 2022
13