Count Nesselrode, the 19th-century Russian diplomat, lived and ate lavishly and had a number of rich dishes dedicated to him. The most famous is Nesselrode pudding, developed by his head chef Mouy. It consists of cream-enriched custard mixed with chestnut purée, candied fruits, currants, raisins and maraschino liqueur. This elegant mixture is often frozen, or made into a pie or dessert sauce.
"Under a spreading chestnut-tree, the village smithy stands......" I guess he wasn't afraid of being hit on the head by chestnuts.
I have put roasted chestnuts in my turkey dressing before and it was good, but to eat them by themselves? Not more than once. I thought it was like chewing a wet, wadded up Kleenex.
While food shopping this morning, I overheard a lady ask a worker "I'm looking for chestnuts, that have been cleaned and roasted". This was a new thought to me, as I had never thought of them as a "real" food. How do you use them?
I've never had chestnuts (a chestnut) not that I recall anyway. I think I'll make a point this year to try and find some. I'd like to try them the way they'd taste cooked as in the song "chestnuts roasting on an open fire". I think it must be wonderful to have a fire-pit in your backyard I've seen a few in the movies