Roasted Chestnuts (sorry, no open fire involved that's another holiday)
It's a very simple, straightforward process. Some of the best chestnuts I've had were from a street vendor in Athens who cooked them on the top of a cut out 55 gal drum. Of course I was in the grip of a Raki run and probably would have eaten toenails with glee.
Use a very sharp knife to cut an "X" into the flat part of the shell.
Place the chestnuts with the cut side up on a foil lined (don't know why but the reflective nature of the foil enhances the finished texture)
cookie sheet. Bake at 400° for 20 minutes. Cool on a rack.
Peeled and diced these greatly enhance the wonderfulness of a dressing. Once it is fireplace season they roast up beautifully in a fireplace popcorn popper.