Chef Chad Lumbra

I am a huge fan of grilling in the winter. It’s a great way to free up some kitchen space and cook some great food during the holidays.

Chestnuts

• 2–3 lb whole chestnuts in the shell
• Bourbon Cider Reduction (recipe follows)
• Salty Maple Sugar (recipe follows)

1. Preheat the grill to medium.

2. Score an X in the bottom of each chestnut. Grill over medium heat for 15 to 20 minutes, turning frequently until the scored shells open.

3. Remove from the grill. Peel the chestnuts and serve warm on a platter with Bourbon Cider Reduction and Salty Maple Sugar.

Bourbon Cider Reduction

• 1 quart apple cider
• 1 cup bourbon
• 3/4 cup sugar

1. Put all the ingredients in a large saucepan, stir to combine, and bring to a boil over medium-high heat.

2. Reduce the heat to very low and simmer until the cider reduces and thickens enough to coat the back of a spoon, about 1 to 1-1/2 hours.

Salty Maple Sugar

• 8 oz jar maple sugar*
• 2 Tbsp coarse salt

Mix the sugar and salt together.

Not just for chestnuts, the Salty Maple Sugar’s sweet/salty flavor goes well with roast pork, salmon, and many other dishes.

* Maple sugar is available at local maple farms, specialty stores, and online.