The vision of chestnuts roasting on an open fire might be romantic, but it's definitely not the tastiest way to enjoy the nut.
Everyone has their favorite holiday cookie recipe that probably has been handed down in their family. These are Christmas Wreath Cookies and come from Pennsylvania.
Warm fresh chestnuts are soft, fleshy, sensuous, creamy and sweet. They are best served with a glass of port or a mug of hot glogg and, on the bearskin rug, in front of the fireplace, with Nat King Cole in the background.
Barely sweet, feather light chestnut mousse filling, its nuttiness perfectly matched to the sweet chocolate buttercream cradled in tender, moist vanilla sponge.
I'm not sure what made it click, but all of a sudden I felt the visceral urge to eat these things. So I bought a bag. Turns out, making roasted chestnuts is ridiculously easy.
I may be temporarily moving back to London for a project, but really it's just part of a bigger preoccupation with the things I look forward to eating when I travel internationally. I'm not talking about Michelin-starred restaurants, or under the radar family owned places. My tastes are quirkier.
