This is a French classic.
Get a jar of chestnuts in vanilla syrup and some heavy cream to whip. Pick up some sensational vanilla ice cream and great chocolate (like Valrhona or Lindt bittersweet). Scoop the ice cream into two wine glasses. Spoon the chestnuts and their syrup over it and top with little mountains of whipped cream. Between spoonfuls, take bites of the chocolate. After that, you are on your own.
Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.