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Stapha Arabella

Christmas Delight

December 16, 2012 by Stapha Charleme Leave a Comment

“Chestnuts roasting on an open fire….”

I simply cannot get the image of roasting chestnuts out of my head when I hear those words. I don’t know, something about it simply feels like home.

I can’t think of any other song that invokes the spirit of Christmas more than the “Christmas Song.” I’m instantly lulled into a merry trance each time I hear those comforting lyrics. Written in 1946, by Mel Torme and Bob Wells, the song was later recorded by legendary jazz musician, Nat King Cole. His smooth, soulful vibe only added to the song’s appeal.

Do you know the words? I often remember the first and last stanzas but hum the middle of the tune.

For those who don’t know the lyrics, here it is:

The Christmas Song
Chestnuts roasting on an open fire,
Jack Frost nipping on your nose,
Yuletide carols being sung by a choir,
And folks dressed up like Eskimos.
Everybody knows a turkey and some mistletoe,
Help to make the season bright.
Tiny tots with their eyes all aglow,
Will find it hard to sleep tonight.

They know that Santa’s on his way;
He’s loaded lots of toys and goodies on his sleigh.
And every mother’s child is going to spy,
To see if reindeer really know how to fly.

And so I’m offering this simple phrase,
To kids from one to ninety-two,
Although its been said many times, many ways,
Merry Christmas to you.

 Ingredients

2 pounds fresh unshelled chestnuts
2-3sprigs rosemary
1/2 cup (1 stick) unsalted butter, melted
2 teaspoons (or more) kosher salt
Pinch of freshly grated nutmeg
Freshly ground black pepper

Directions
Preheat oven to 425°. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts, flat side down, on a work surface. Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X. Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).
 
Drain chestnuts and pat dry; place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.
 
Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.
 
Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired. Serve hot or warm.

(Recipe and picture via Bon Appetit)

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