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This month's issue of Bon Appetit had an interesting recipe for black pepper and honey glazed chestnuts. One thing I love about winter food is chestnuts hitting the market. I only really began to love chestnuts about three years ago, and that first year I took the season waaay past its prime. I eventually called that first season quits at the end of March, when I bought a sack of chestnuts, took them home, and cracked them open only to find them full of mold
The chestnuts themselves were great - easy to peel, sweet, and slightly smoky. The smoke nuances came from the fact that I rarely crank my oven up to 475, and that incinerated all the little bits of pie filling that dripped down to the oven floor earlier this week. For the glaze, I just mixed 1/4 honey with a tablespoon of water, some cracked black pepper, microwaved it for 30 seconds, then added 1 tsp cornstarch, microwaved for another 30 seconds, and out came the oddest looking jelly. I was surprised just how quickly and thickly the cornstarch would work in a microwave, but it resulted in a very easy glaze.
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