Guest guest Posted December 22, 2008 Report Share Posted December 22, 2008 Last night my chosen family and myself had our Yule dinner and gift exchange. We has a wonderful mixture of food tastes, with falafel, couscous, hummus, pita bread, African peanut soup, roasted chestnuts, onion and potato stuffed perigees with sauerkrau, mock sausage and goat cheese, and Turkish delight for dessert. I hope everyone has as wonderful of holiday dinner as we did. Laura, Battle Creek, MI -- ¸.•´ .•´¨¨)) ((¸¸.•´ .•´ -:¦:- Ah'reylia/Laura -:¦:- ((¸¸.•´ *~*~*~*~*~*~*~*~*~*~*~*~ " Any change, any loss, does not make us victims. Others can shake you, surprise you, disappoint you, but they can't prevent you from acting, from taking the situation you're presented with and moving on. No matter where you are in life, no matter what your situation, you can always do something. You always have a choice and the choice can be power. " ~Blaine Lee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2008 Report Share Posted December 22, 2008 What a feast. Your menu sounds incredible. Tell me how you roast chestnuts and peel them. I saw some at the produce stand the other day and it got me curious. Judy - " Ah'reylia della Cava " <LadyAhreylia Cc: Monday, December 22, 2008 8:46 AM Wonderful Yule Dinner Last night my chosen family and myself had our Yule dinner and gift exchange. We has a wonderful mixture of food tastes, with falafel, couscous, hummus, pita bread, African peanut soup, roasted chestnuts, onion and potato stuffed perigees with sauerkrau, mock sausage and goat cheese, and Turkish delight for dessert. I hope everyone has as wonderful of holiday dinner as we did. Laura, Battle Creek, MI -- ¸..´ ..´¨¨)) ((¸¸..´ ..´ -:¦:- Ah'reylia/Laura -:¦:- ((¸¸..´ *~*~*~*~*~*~*~*~*~*~*~*~ " Any change, any loss, does not make us victims. Others can shake you, surprise you, disappoint you, but they can't prevent you from acting, from taking the situation you're presented with and moving on. No matter where you are in life, no matter what your situation, you can always do something. You always have a choice and the choice can be power. " ~Blaine Lee Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2008 Report Share Posted December 22, 2008 Wow!! What a fantastic feast with mixed tastes!! M On Mon, Dec 22, 2008 at 9:46 AM, Ah'reylia della Cava < LadyAhreylia wrote: > Last night my chosen family and myself had our Yule dinner and gift > exchange. We has a wonderful mixture of food tastes, with falafel, > couscous, hummus, pita bread, African peanut soup, roasted chestnuts, onion > and potato stuffed perigees with sauerkrau, mock sausage and goat cheese, > and Turkish delight for dessert. > > I hope everyone has as wonderful of holiday dinner as we did. > > Laura, Battle Creek, MI > -- > ¸.•´ .•´¨¨)) > ((¸¸.•´ .•´ -:¦:- Ah'reylia/Laura > -:¦:- ((¸¸.•´ > > *~*~*~*~*~*~*~*~*~*~*~*~ > " Any change, any loss, does not make us victims. Others can shake you, > surprise you, disappoint you, but they can't prevent you from acting, from > taking the situation you're presented with and moving on. No matter where > you are in life, no matter what your situation, you can always do > something. > You always have a choice and the choice can be power. " > ~Blaine Lee > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2008 Report Share Posted December 22, 2008 We cut an X on the flat side with a sharp knife down to the meat. We then put them on a jelly roll sheet with olive oil on it and bake at 350 until the X curls back. Then cool some, peel from the X, salt if you desire, and eat. M On Mon, Dec 22, 2008 at 9:50 AM, wwjd <jtwigg wrote: > What a feast. Your menu sounds incredible. Tell me how you roast > chestnuts and peel them. I saw some at the produce stand the other day > and > it got me curious. > Judy > - > " Ah'reylia della Cava " <LadyAhreylia > Cc: > Monday, December 22, 2008 8:46 AM > Wonderful Yule Dinner > > > Last night my chosen family and myself had our Yule dinner and gift > exchange. We has a wonderful mixture of food tastes, with falafel, > couscous, hummus, pita bread, African peanut soup, roasted chestnuts, onion > and potato stuffed perigees with sauerkrau, mock sausage and goat cheese, > and Turkish delight for dessert. > > I hope everyone has as wonderful of holiday dinner as we did. > > Laura, Battle Creek, MI > -- > ¸..´ ..´¨¨)) > ((¸¸..´ ..´ -:¦:- Ah'reylia/Laura > -:¦:- ((¸¸..´ > > *~*~*~*~*~*~*~*~*~*~*~*~ > " Any change, any loss, does not make us victims. Others can shake you, > surprise you, disappoint you, but they can't prevent you from acting, from > taking the situation you're presented with and moving on. No matter where > you are in life, no matter what your situation, you can always do > something. > You always have a choice and the choice can be power. " > ~Blaine Lee > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2008 Report Share Posted December 22, 2008 Hi Marilyn, What does the olive oil do? Chestnuts are one of my favorite things about fall/winter! I've never oiled the pan, but, having had to rescue an exploded chestnut from the bottom of the stove just last week, I'm certainly open to learning better ways to roast them. Peace, Mo Marilyn Daub wrote: > We cut an X on the flat side with a sharp knife down to the meat. We then > put them on a jelly roll sheet with olive oil on it and bake at 350 until > the X curls back. Then cool some, peel from the X, salt if you desire, and > eat. > > M > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2008 Report Share Posted December 22, 2008 I think it softens the shell some and gets them hotter. We did that when I was a kid in Connecticut. I love roasted chestnuts. I have never had one make a mess or explode. That is the reason for the X cut on the flat side. M On Mon, Dec 22, 2008 at 10:00 AM, Maureen <ailanthus wrote: > Hi Marilyn, > > What does the olive oil do? Chestnuts are one of my favorite things > about fall/winter! I've never oiled the pan, but, having had to rescue > an exploded chestnut from the bottom of the stove just last week, I'm > certainly open to learning better ways to roast them. > > Peace, > Mo > > Marilyn Daub wrote: > > We cut an X on the flat side with a sharp knife down to the meat. We > then > > put them on a jelly roll sheet with olive oil on it and bake at 350 until > > the X curls back. Then cool some, peel from the X, salt if you desire, > and > > eat. > > > > M > > > > > > > > > > --- > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2008 Report Share Posted December 22, 2008 Thank you! This was the first time I had one explode. We'd made Xs and, if anything, the shells were slightly softer than usual, so I don't doubt that the exes were deep enough. Maybe they were just too close together? The reason I'd asked about oiling is we usually use an enamel/Descoware-type pan, but this time we wanted more (grin), so we made an extra little casserole dish full, and I'd wondered if not oiling a non-coated dish was what made the chestnut explode. Thanks again! Peace, Mo Marilyn Daub wrote: > I think it softens the shell some and gets them hotter. We did that when I > was a kid in Connecticut. I love roasted chestnuts. I have never had one > make a mess or explode. That is the reason for the X cut on the flat side. > > M > > >> >> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2008 Report Share Posted December 22, 2008 I've never even seen these things lol I do find some small obes packaged in the Asian market and they have syrup on them. I wonder if they are the same things Donna Sent from my Verizon Wireless BlackBerry Maureen <ailanthus Mon, 22 Dec 2008 09:54:19 Re: Wonderful Yule Dinner Thank you! This was the first time I had one explode. We'd made Xs and, if anything, the shells were slightly softer than usual, so I don't doubt that the exes were deep enough. Maybe they were just too close together? The reason I'd asked about oiling is we usually use an enamel/Descoware-type pan, but this time we wanted more (grin), so we made an extra little casserole dish full, and I'd wondered if not oiling a non-coated dish was what made the chestnut explode. Thanks again! Peace, Mo Marilyn Daub wrote: > I think it softens the shell some and gets them hotter. We did that when I > was a kid in Connecticut. I love roasted chestnuts. I have never had one > make a mess or explode. That is the reason for the X cut on the flat side. > > M > > >> >> > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 22, 2008 Report Share Posted December 22, 2008 I do them out on a jelly roll pan where they are single layer. Putting them in a casserole would have they layered. That may have been a problem?? Not sure. M On Mon, Dec 22, 2008 at 10:54 AM, Maureen <ailanthus wrote: > Thank you! This was the first time I had one explode. We'd made Xs and, > if anything, the shells were slightly softer than usual, so I don't > doubt that the exes were deep enough. Maybe they were just too close > together? The reason I'd asked about oiling is we usually use an > enamel/Descoware-type pan, but this time we wanted more (grin), so we > made an extra little casserole dish full, and I'd wondered if not oiling > a non-coated dish was what made the chestnut explode. Thanks again! > Peace, Mo > > Marilyn Daub wrote: > > I think it softens the shell some and gets them hotter. We did that when > I > > was a kid in Connecticut. I love roasted chestnuts. I have never had > one > > make a mess or explode. That is the reason for the X cut on the flat > side. > > > > M > > > > > >> > >> > > > > > > > > --- > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.