Sunday, November 20, 2011

and what would you do with these?

for those of you who are wondering...i don't have a clue
and for those who asked if i made my own cranberry sauce
the answer is i used to,
but my daughters prefer the gelatinous stuff in a can.
go figure.

22 comments:

Jack said...

At Thanksgiving when we have our kids with us, we actually have two kinds of cranberry-sauce-from-cans on the table, one smooth and one lumpy. Everyone likes different things and we aren't great at compromising.

Malyss said...

Marrons glacés! I don't know the english name (candied chestnuts?..), but it means chestnuts cooked in sugar, and it's absolutely delicious!
In France, chestnuts are also sold in winter in small chariots in the street, where people make them grill on a coal fire.

Lowell said...

One doth need a good nutcracker to get to these. Personally, I think they are too much work. We buy big cans of nuts at Sam's Club! :-)

Art at Chesterbrook Academy Elementary School said...

Chestnuts are a wonderful addition to any stuffing.

You boiled them about forty five minutes. You take the skin off and cut them into small pieces--easy to do. You add them into your recipe stuffing.

JM said...

I still haven't had any this season and I love them.

Kate said...

Right on schedule. One of my tasks today, between football games, is to try to find some chestnuts for turkey stuffing next Thursday. Gobble! Gobble!!

Don't unplug your hub said...

I used to love buying hot roasted chestnuts from the street sellers little brazier. Never see the man these days. Probably banned for health and safety reasons.

Birdman said...

While I'm waiting for turkey, pass the nutcracker, please... ah and another brew... please too!

Robin Robinson said...

I'm with Malyss on this one, the nuts, that is.Or roasted. Or ground up into a flour. The flour could be added to anything baked with a flour to give it a little nutty flavor. Or fed to the Blue Jays as is.
About the cranberry: one orange, whole ground up, chopped walnuts, chopped celery, can crushed pineapple, box of cranberry jello, bag of fresh crans ground up all made into a decorative mold. Even the non lumpy cranberry sauce eaters in our crowd love this stuff.
Throw a few of those crans into a bird tray type feeder. Lots of the birds love them. Have a grand holiday, no matter whom your'e feeding or what you're feeding them!

PerthDailyPhoto said...

I don't think I've ever made anything with chestnuts Brattcat, but then again I've never roasted a chicken either...how bad is that!!

Sharon said...

The last time I visited Paris, these were scattered all over the streets! I did roast some a while back.

Cezar and Léia said...

Hmmm delicious...a feeling of Christmas in the air!
Have a nice week ahead,
hugs
Léia

Small City Scenes said...

I'd crack 'em and eat 'em.
Hazel nuts or Filberts. Very yummy.

MB

cieldequimper said...

Roast 'em. Or as Malyss said!

Giorgio said...

Around here we boil the smaller ones then eat the content with a teaspoon. But the best are the bigger ones, called Marrons: we practise a small cut on their side, then roast them on fire in a pan with holes at the bottom. Once roasted, we wrap the whole bunch in a newspaper and leave them under a pillow for half an hour to settle. If done correctly, you can peel them easily and they are great along some sweet white wine. Bon Appetit!

Virginia said...

Why have I never tasted roasted chestnuts from the street vendors in Paris??? For these, I have no idea. If it's not a pecan honey, I can't help you.

I think the jellied from the can is hilarious. It has those ridges just like the can. I dont' eat any kind, smooth or lumpy!
V

Thérèse said...

Just roast them after having cut a little corner of each one so they don't "explode" while roasting! Growing up it was our evening meal once in a while. Now we roast them in the chimney.

Sharon Creech said...

No likey the chestnuts. Would throw them out the window for the critters.

Sunny said...

I'd roast them on an open fire while Jack Frost's nipping at my nose...oh wait!...that's next month!
Wishing you a lovely Thanksgiving.
☼ Sunny
I love homemade cranberry sauce warm over vanilla ice cream!

VP said...

It's not the first time I hear that someone like canned stuff instead of the genuine handmade original. It happens to me quite often...

slim said...

The smell of roasting chestnuts turns my stomach inside out. I do however like the texture of them boiled with shells off. They are great that way in soup or stuffing or wrapped in bacon as an appetizer. Make sure to take the shell off or you might break someone's tooth like I did once.

You & Mr. BC have a wonderful Thanksgiving.

Sara said...

You would actually roast them - "Chestnuts roasting on an open fire"

And, you can use them in your stuffing...