Martin Sorge rang his own bell when he roasted chestnuts for the first time last year and couldn’t stop eating them as he pried their shells off. Fresh out of the oven, they’re sweet and creamy, more starchy than fatty, and have a flavor reminiscent of sweet potato and sweet corn, with notes of nutmeg and the texture of a chickpea. Their subtly sweet yet complex flavor stands on its own, and chestnuts fit snugly into sweet and savory dishes. Today, Martin Sorge (@martinsorge) has three recipes that build on one another. First, he slow-roasts chestnuts. Second, he transforms roasted chestnuts into a sweetened chestnut cream that can be spread on toast or spooned right into your maw. Finally, he uses that chestnut cream to make a festive chestnut Bundt cake drizzled with chocolate glaze — a perfect conversation-starter dessert for a holiday gathering. Tap on our bio link to read more. —— Photo 1: Roasted Michigan chestnuts on Dec. 10, 2024, in Chicago. Photo 2: Martin Sorge’s chestnut cream which includes pureed Michigan chestnuts, sugar, vanilla and armagnac. Photo 3: Martin Sorge’s chestnut and brown butter pound cake adorned with chocolate glaze and chopped chestnuts. ? Martin Sorge / for the Chicago Tribune ? Stacey Wescott / Chicago Tribune / @staceywescott27

Martin Sorge rang his own bell when he roasted chestnuts for the first time last year and couldn’t stop eating them as he pried their shells off. Fresh out of the oven, they’re sweet and creamy, more starchy than fatty, and have a flavor reminiscent of sweet potato and sweet corn, with notes of nutmeg and the texture of a chickpea.

Their subtly sweet yet complex flavor stands on its own, and chestnuts fit snugly into sweet and savory dishes. Today, Martin Sorge (@martinsorge) has three recipes that build on one another. First, he slow-roasts chestnuts. Second, he transforms roasted chestnuts into a sweetened chestnut cream that can be spread on toast or spooned right into your maw. Finally, he uses that chestnut cream to make a festive chestnut Bundt cake drizzled with chocolate glaze — a perfect conversation-starter dessert for a holiday gathering.

Tap on our bio link to read more.

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Photo 1: Roasted Michigan chestnuts on Dec. 10, 2024, in Chicago.

Photo 2: Martin Sorge’s chestnut cream which includes pureed Michigan chestnuts, sugar, vanilla and armagnac.

Photo 3: Martin Sorge’s chestnut and brown butter pound cake adorned with chocolate glaze and chopped chestnuts.

? Martin Sorge / for the Chicago Tribune
? Stacey Wescott / Chicago Tribune / @staceywescott27