Roasted Chestnuts

This recipe is tucked inside a drawer or in the back of a recipe box or dog-eared in a magazine in almost every kitchen. Chances are, it hasn't been tried yet. This is the next best thing to the chestnut vendor on the street.

Preheat oven to 425 degrees.  Cut an X across the round side of each chestnut, otherwise they will explode. Arrange on a cookie sheet and roast until the skins pull back from the cuts and the nutmeats are soft. Time depends on the chestnut, but at least 15-20 minutes. Remove the nuts from the oven, mound in a dishtowel, wrap them up and squeeze, let sit for a few minutes. Open a bottle of beaujolais and pour a glass, (or a cup of wassail), peel the skin off the first chestnut and enjoy.