{"id":891,"date":"2010-12-11T07:40:56","date_gmt":"2010-12-11T15:40:56","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=891"},"modified":"2011-01-27T14:20:07","modified_gmt":"2011-01-27T22:20:07","slug":"warm-from-the-inside-les-marrons-chauds-et-le-vin-chaud","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/warm-from-the-inside-les-marrons-chauds-et-le-vin-chaud","title":{"rendered":"warm from the inside: marrons chauds and vin chaud"},"content":{"rendered":"

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les marrons chauds et le vin chaud
\n<\/span><\/em><\/strong>(roasted chestnuts and mulled wine)<\/span><\/strong><\/p>\n

The holiday season in Paris is magical: children with their faces pressed against the windows of Galeries Lafayette<\/span> and Printemps <\/span>watching the marionettes; l’<\/em><\/span>avenue des<\/em><\/span> Champs-\u00c9lys\u00e9es<\/em><\/span> flanked with lights; people lined up out the door at G. Detou <\/span>to buy marrons glac\u00e9s<\/em><\/span>; the skating and winter activities at\u00a0 L\u2019H\u00f4tel de Ville<\/span>; the festive holiday teas at Dalloyou<\/span> and Ladur\u00e9e<\/span>; the spice cakes at Mariage Fr\u00e8res<\/span>.\u00a0 The list goes on.\u00a0 The entire city is tastefully decorated and the spirit of the season spills out of the p\u00e2tisseries and speciality shops into the streets where the smell of<\/span> les marrons chauds<\/span><\/span><\/em> <\/em><\/span>(roasted chestnuts) and <\/span>le vin chaud <\/em><\/span>(hot wine or \u201cmulled wine\u201d) permeate the air.\u00a0 The smell of the two instantly transport me to Paris. \u00a0 This year you can bring these holiday traditions into your own home, without the security checkpoints and the (unusual and early) Parisian snow.<\/span><\/p>\n

Roasted chestnuts and mulled wine are wonderful, simple treats you will want to make year after year. \u00a0 The chestnuts take only about 15-20 minutes to roast in the oven and the wine simmers stovetop for about 45 minutes. \u00a0 If you do not want to use wine, you can use cider instead.\u00a0 Below are a few notes about purchasing, storing, and preparing chestnuts.\u00a0 The mulled wine recipe and notes are in a companion post under \u201crecipes<\/span>\u201d.<\/span><\/p>\n

Chestnuts can be found in your local grocery store or ordered online.\u00a0 There are several varieties of chestnuts, but the ones you see most often are the marrons (the round chestnuts used for marrons glac\u00e9s (sugar-iced chestnuts)\u00a0 and the chatanges (chestnuts which are flat on one side). \u00a0 In the States, you rarely see the fresh marrons.<\/span><\/p>\n

When buying fresh chestnuts, choose chestnuts with shiny brown shells and without blemishes (which indicate that they have been stored too long or improperly). \u00a0 Chestnuts should be sold in the refrigerated produce aisle, and if they are not, be cautious about your purchase because they perish easily. \u00a0 Chose chestnuts that are firm but give slightly when you score them.\u00a0 If the chestnut gives too much, that means that it may have begun to spoil (sometimes they smell a little musty indicating they have gone bad).\u00a0 Similarly, do not purchase chestnuts if they rattle indicating that they are really old and dehydrated.\u00a0 Store chestnuts in the refrigerator where they will last a few weeks.<\/span><\/p>\n

When roasting chestnuts you must always score the shell or the chestnut will explode due to the steam created under the shell.\u00a0 I find that a modest incision is best as it traps more steam inside the shell and makes the skin easier to remove (if the nut is dehydrated either due to age or over-roasting, the skin will be very hard to remove).\u00a0 You can tell if a chestnut is dehydrated if the creases in the nut have collapsed and the nut looks withered.\u00a0 You do not need to add any oil to the nuts before roasting them in the oven.\u00a0 However, once peeled, I like to garnish the chestnuts by adding a touch of nut oil and a couple granules of fleur de sel. \u00a0Olive oil is too strong so I avoid finishing with it.\u00a0 Serve the chestnuts while they are warm.<\/span><\/p>\n

A couple of equipment notes, chestnut knifes are great because the short, pronounced blade makes it easier to score the shells. However, a paring knife works fine.\u00a0 There is a pan made for roasting chestnuts made by <\/span>de Buyer<\/span><\/em> <\/span><\/em> (po\u00eale \u00e0 marrons<\/em><\/span>) which you can purchase online or at kitchen supply stores such as Sur La Table.\u00a0 However, while the pan is great (and preferable for grilling the chestnuts), chestnuts roast just fine in a normal oven-proof pan or on a baking tray.<\/span><\/p>\n

Lastly, if you do not roast all of the chestnuts,\u00a0 there are many ways to use them.\u00a0 They can be saut\u00e9ed, braised, boiled, pur\u00e9ed, grilled, and steamed.\u00a0 They are wonderful additions to soups, stuffings, sauces, and accompaniments to all kinds of game as well as veal, beef,\u00a0 bacon, and poultry. \u00a0 Chestnuts are substantial enough to serve on their own as a side-dish and historically have been used as a vegetable due to their\u00a0 meaty texture and high starch content. \u00a0 Chestnuts pair well with other Fall and Winter flavors:\u00a0 sage, thyme, winter squashes, mushrooms, onions, brussels sprouts, kale and swiss chard, grapes, raisins, oranges, and apples (to name a few). \u00a0 Naturally sweet, chestnuts are wonderful in a variety of desserts and baked goods. Chestnut honey is divine.<\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/span><\/em>!<\/span><\/em><\/p>\n

<\/span>LM<\/span><\/p>\n

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marrons chauds<\/em>
\n<\/strong><\/span>(roasted chestnuts)<\/strong><\/p>\n

<\/strong><\/span>stats:<\/span><\/span><\/p>\n

Serves<\/span>: 12-14 <\/span><\/p>\n

1 pound of chestnuts is about 26 chestnuts
\n<\/span>(60 calories per ounce)<\/span><\/p>\n

what you need<\/span><\/span>:<\/span><\/p>\n

1 pound fresh chestnuts
\n<\/span>1 tablespoon nut oil (hazelnut or walnut)
\n<\/span>fleur de sel (as needed)<\/span> <\/span><\/p>\n

how to:<\/span><\/span> <\/span><\/p>\n