There are two popular ways to prepare chestnuts: roasting and boiling. Both are easy, so try them, even just as an experiment! To roast chestnuts, put a small slash in the nutshell, and roast on a baking sheet at 400 degrees for 15 minutes. Cool them, then peel and chop for as the recipe specifies. For boiling, slit shells as above, and drop into boiling water for a minute or two. While they are still warm, but not hot, peel with a sharp paring knife. If they are especially difficult to peel, you may reboil them for a few seconds. Here are a couple of recipes for your holiday cooking. Enjoy!

Braised Chestnuts (serves 4)

1 lb chestnuts, shelled
1 cup beef broth (or you could substitute a vegetarian beef broth, sold in bulk)
1/4 t salt
1/8 t freshly ground pepper
2 T butter (soy margarine or olive oil would also work)
4 T heavy cream (optional)

In a pan, simmer the chestnuts with broth, salt and pepper for about 15-20 minutes. Drain. Add the butter (or drizzle a little olive oil on top), turn up the heat, and shake the pan so the chestnuts are well annointed with the butter. Serve hot. Add 4 tablespoons heavy cream with the butter if you are feeling especially decadent.

Old-Fashioned Chestnut Stuffing (serves 8-10)

1 cup finely chopped celery
1/2 cup chopped onion
1/2 cup butter or margarine
1 teaspoon poultry seasoning or sage
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
8 cups dry bread cubes
3/4 to 1 cup chicken broth or vegetable broth
1 pound fresh chestnuts (3 cups) coarsely chopped

In a saucepan cook celery and onion in butter till tender but not brown; remove from heat and stir in poultry seasoning or sage, salt, pepper and chestnuts. Add to dry bread cubes in a large bowl. Mix. Drizzle with enough broth to moisten, tossing lightly. This yields enough stuffing for a 10-pound turkey. Or, you may bake the stuffing in a 2-quart covered casserole at 375 degrees for 20-30 minutes.

Desserts for all Occasions
by Vicki Reich
As the temperature starts to drop and the leaves change color, the smell of winter gets stronger. Thoughts of snow and skiing replace thoughts about gardening and sunshine. At this time of the year you start craving hot soup, dense warm bread, and something rich and satisfying for dessert. Dessert is often the most longed for part of the dinner meal. Whoever said "life's too short, eat dessert first" had it right. But dessert doesn't have to compromise your healthy lifestyle. The following desserts vary from superly healthy to incredibly decadent. Make the healthy ones for an everyday dessert and save the decadent ones for a special occasion and you'll always feel satisfied.

Fast and Easy Peanut Butter Cookies

1/2c. peanut butter
1/3c. maple syrup
1/2c. whole wheat pastry flour

In a medium bowl, cream together peanut butter and maple syrup. Add the flour and mix well. Drop batter by the heaping teaspoon on a well greased cookie sheet and flatten with a fork. Bake 12 min. at 375°F. Makes 1 dozen cookies.

Gingered Pear Crisp

1 c. whole wheat pastry flour
4 1/2 t. grated ginger
1/2c. organic unrefined cane sugar
3 T. butter or margarine, cut into small pieces
1 c. finely chopped pecans
6 large firm ripe pears, cored and sliced into sixteenths

In a small bowl, mix together first three ingredients. Add butter and work into flour mixture with a fork until the mixture is pebbly. Stir in the pecans. Spread the sliced pears evenly in the bottom of a greased 8-inch square pan. Sprinkle flour mixture over pears. Place pan in the center of a preheated 400ºF oven. Bake for 30 min.

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