Cooking with Love

with Gianna Conte    (Jan)

Family Favorite

When I was a little girl, I remember my papa cutting chestnuts on Sunday mornings all Winter long.  My father's method was a little different, in that he cooked them on top of the stove.  He used a metal plate with holes on the bottom.

Here's my papa when I received my confirmation.

Here's my papa when I received my confirmation.

Chestnuts roasting on an open fire...

Chestnuts roasting on an open fire...

Roasted Chestnuts

2 lbs brown chestnuts

Sprinkle of water

Large roasting pan

Directions:

With sharp small knife, make an X cut in each chestnut.

Important: Soak in cold water overnight

Drain, place in roasting pan in 350 degree oven for approximately 45 minutes to one hour.  Sprinkle with water.

Check for doneness by piercing with a knife. When the knife goes in easy and the chestnuts are browned on the top and the skin is pulled back, they are done.

Comments

30.12.2019 03:19

Barbara DeGiaimo

They look so delicious!

30.12.2019 05:27

Jan Conte

Thank you, Barbara. They tasted so good, too.



Let's get baking!


Preheat the oven to 350 degrees


 1 whole thin skinned orange, remove the stem and cut in quarters. Keep the skin on the oranges.

In a clean large food processor, add the orange quarters, 1 1/4 cups of sugar, three large eggs, 1 tsp of vanilla, 1 tsp of orange extract, 1 tbsp of Triple Sec liqueur, optional, 2/3 cup vegetable oil. 


Pulse all ingredients in the processor and then puree until mixture becomes a batter with specs of orange peel.


Add to the processor:


2 1/4 cups all purpose flour

2 tsp baking powder

1/4 tsp salt


Process all dry ingredients until they are entirely incorporated into the batter.


Bake in a greased and floured spring pan, using a parchment paper circle on top of the greased bottom.*


Preheat the oven to 350 degrees. Place in the center rack of the oven.  Bake for 30-40 minutes, depending on your oven.


Remove from your oven and let it cool down completely. Dust with powdered sugar or make a drizzle of 1/4 cup powdered sugar and fresh squeezed orange until thick and smooth.  Pour onto the cooled fresh orange cake.


*if you don't have a large processor, you can use a blender.


Enjoy with some espresso and close your eyes and it will feel like you're in Sicily.