These Chestnuts are lightly pan tossed and roasted until they’re ready to peel, then sauteed in butter and seasoned to perfection. This recipe is finished off in the oven for just a few more minutes until these nuts are golden brown. They are very nutty in flavor, lightly salty and sweet with Cinnamon and Ground Clove, . If that sounds like something you’re interested in, then this Roasted Chestnut recipe is for you.
Chestnuts are in Season
One of the biggest reasons why Roasted Chestnuts are a Holiday Classic is because, in the month of December, they are in season. That’s right, these little beauties make their debut early in the month and farmers go to town. Even though I put together a fun little “how to” tutorial to make and roast these your self, you’d be doing your self a favor if you headed over to YouTube and watched some of the stories behind local farmers and people that grew up with Chestnut trees right in their own backyards. For me, it was really nice to a see some of the history behind the nut that has inspired traditions and Christmas songs around the world.
Also, Check out my Holiday Coffee recipe and my Toasted Marshmallow Hot Chocolate. Both recipes are excellent and they pair off nicely with a bowl of Roasted Chestnuts.
Who can deny a Rack of Lamb for Easter or for Christmas? It’s tradition, isn’t it? Well not in my family. Not that we don’t celebrate these holidays or enjoy many of it’s benefits, but the whole Rack of Lamb mystery seemed to evade our house when I was growing up. I didn’t understand until recently, and unfortunately I haven’t found another way around it. An eight rib rack of lamb can run you upwards of $45 bucks, easily. That’s about 15 bucks a pound considering the average rack weighs about 3 plus pounds. But I figure, much like Christmas, you’ve got to enjoy life and splurge now and again. So if you’re going to do it, you might as well do it right here in the Poor Man’s Gourmet Kitchen!
Don’t let the idea of this recipe intimidate you; not one bit. This recipe is very simple, and it breaks down like this. First, clean the meat. Cut and trim away the flap and some of the fat. Season then sear. Smear with Mustard. Roll in the seasoned bread crumbs and bake. Sound easy enough? Good, because it really is, and my video instructional, as always will walk you through it step by step and show you how simplified this rack of lamb recipe is. Not to mention how proud of your self you’ll feel when you take your bow from the applause you receive from your guests.
Rack of Lamb Ingredients:
1 Trimmed Rack of Lamb
1 cup of Panko Bread Crumbs
1 cup Mint leaves
2 green onions
Horseradish Mustard or Honey Dejon Mustard
Salt and Pepper to taste (1/4 tsp salt 1 tsp black pepper)
Orange Chile Sauce for dipping or Mint Jelly