Monthly Archives: August 2020

Peanut Butter Bellota Bars

As we are sequestering, we Sonoran Desertofiles should all be out harvesting juicy tunas, ok more on that later, because….

It’s also bellota time!  In mid-August, we went on a bellota quest. Three of us set out, socially distanced, up into Arizona’s oak woodland near the border.  Two inspiring foodie-pals, Dr.Letitia McCune “BotanyDoc.com” and Mission Garden mover-shaker Emily Rockey, y yo–Tia Marta–were on a treasure hunt to relocate the wonderful, giving trees where my Tohono O’odham mentor Juanita Ahil used to gather wi-yo:thi.  Our quarry:  the little acorns of Emory oak.

Socially distanced bellota-rustlers under giant Emory oaks near the border

Yes we found them, with thanks–Ah such plenty!  Fruit of Quercus emoryi  are the only acorns I know of in the world that don’t need to be leached of their tannins before eating.  You can eat them fresh off the tree.

Quick-wash the dust off your bellota harvest

…then quick-dry or “roast” your bellotas in the hot sunshine

Bellotas are increditbly nutritious– full of complex carbs that help balance blood sugar and almost 50% rich oil similar in quality to olive oil.

But they require some work, and can be difficult to de-hull to extract each little morsel of goodness inside–the nutmeat.

Always check for holes–We aren’t the only ones who eat bellota.  Nature needs to feed all her creatures.

There are lots of ways to crack the shell.  I  like to crack them ever-so-gently when placed longitudinally between opposite molars, then manually remove the shell.  Jesus Garcia, the Desert Museum’s primo ethnobotanist, demonstrates the “traditional Sonoran” method using his incisors to cut a “waistline” around the midriff of the acorn so two perfect half-cups of shell release a perfect nutmeat.  Experiment to find your own favorite method.

Don’t use the rolling pin method unless your bellota shells are very brittle–or you’ll be hunter/gatherer once again, indoors.

…A tedious process no matter what. Hey, try shelling bellotas while listening to audiobooks or good music.

As with your molars, if you’re careful, cracking bellota shells with pliers can yield perfect nutmeats.

Ingredients you’ll need for Peanut Butter Bellota Bars (shelled bellotas to left, mesquite flour to right)

This easy recipe combines sweets, like mesquite pod flour and piñon nuts, with the excitingly bitter notes of bellotas.  Bellota Bars, with chocolate, are a decadent dessert served with ice-cream.  Without chocolate (less melt-able), they are an energizing bar great for hikes and picnics.

RECIPE — Tia Marta’s Peanut Butter Bellota Bars —

Ingredients:

1/2 C chunky organic peanut butter

1/3 C butter

1   C sugar

1/2  C  brown sugar

2 eggs

1 tsp vanilla

1  C  flour (any flour combo works–I used 1/2 cup whole wheat pastry flour & 1/2 cup barley flour)

1/4 C  mesquite flour

1 tsp baking powder

1/2 tsp sea salt

1/2 C  shelled pinyon nuts. (optional)

1/2  C high cacao chocolate morsels (optional)

Topping:   1/4  C shelled bellotas (Quercus emoryi acorn nutmeats)

As you sprinkle bellotas on top, pat the dough evenly into all corners of your pyrex baking dish.

Recipe Directions:  Preheat oven to 350F.  Cream peanut butter and butter.  Add sugar and brown sugar.  Beat in eggs.  Add vanilla and beat until smooth.  Separately, sift flours, baking powder and salt together.  Mix these dry ingredients into wet ingredients thoroughly.  Add optional pinyones and/or chocolate morsels according to your “richness palette.”  Press dough into a 8×8″ greased pyrex pan.  Sprinkle bellotas as “topping”.  Bake 30-35 minutes.  Cool, then cut into delectable chewy energy bars.

When cool, cut into small squares, as they are super-rich and energy-packed.

If you can’t harvest your own bellotas, you can buy them this time of year, before Dia de San Francisco in October, at most Mexican markets or along the road to Magdalena, Sonora.  They will keep a long time in your frig or freezer for future joyful cracking.  Nature’s wild bounty is so diverse in our borderlands desert!

Find many of our Southwest traditional foods respectfully captured in my artwork at www.flordemayoarts.com for all to enjoy.

Check our SavortheSouthwest blog archive for other bellota recipe ideas and anecdotes.

Categories: Cooking, Sonoran Native, Southwest Food | Tags: , , , , , , , , , , , , | Leave a comment

Chocolate Mole Dulce Cake

Hello friends, Amy here feeling completely indulgent and impractical today. Lately my meals have featured lots of summer squash and cold dishes with fresh basil, so I wanted something sweet and different. 

Also, in the low desert summer, some people go months without turning on the oven. However, wanting to use mole powder in a creative way was a great excuse to play. This recipe is based off of Wacky Cake, a vegan World War II era chocolate cake I remember from my elementary school cafeteria. 


Although the original recipe calls for mixing all the ingredients directly in an ungreased 8×8 pan, I decided to sift the all purpose flour, sugar, cocoa powder, baking soda and salt into a bowl. 

I also sifted in 3 tablespoons of Mano Y Metate Mole Dulce powder. 

Water, apple cider vinegar, oil and vanilla make an easy batter to mix by hand.

After pouring in a greased bunt pan, it baked at 350 degrees F for 30 minutes.

Smelling wonderful, it slowly cooled…

While waiting, I made a glaze of powdered sugar, cocoa powder and vanilla thinned with coconut milk. 

I alternately drizzled on the glaze and sprinkled with more Mole Dulce powder.

Chocolaty sweet and also salty spicy, this is one I’ll make again. The measurements are easily cut in half for a short bunt or a smaller baking dish. If you’re looking for something richer (with eggs, lots of butter and twice the sugar) try Mole Dulce brownies. But you can eat bigger pieces of this cake. !Buen provecho!

Mole Dulce Cake

1 1/2 cups all purpose flour

1 cup granulated sugar

4 tablespoons cocoa powder

1 teaspoon baking soda

3 tablespoons Mano Y Metate Mole Dulce powder

1 cup water

6 tablespoons oil (I used coconut oil)

1 tablespoon apple cider vinegar

1 teaspoon vanilla

For glaze

1/3 cup powdered sugar

4 teaspoons cocoa powder

1/2 teaspoon vanilla

2 tablespoons coconut milk

For topping

Mole Dulce powder

Sift dry ingredients into a bowl. Measure wet ingredients in a separate bowl and combine with the dry. Or make a well in the dry ingredients, quickly measure the wet ingredients directly into the well, and combine. Pour into an ungreased 8 inch x 8 inch pan or greased bunt pan. Bake at 350 degrees F for 30 minutes or until cake tester or toothpick comes out clean. Cool completely before unmolding, drizzling with glaze, and sprinkling more Mole Dulce powder on top.

Categories: Cooking, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , | 1 Comment

Delicious Desert Sweets: Pindo Palm Fruit

These days I find myself looking for comfort from sweets. It’s Carolyn here today and what I hear from others, I’m not alone in my cravings. Mother Nature must have anticipated our longings, because she has provided us with some natural sweets. There are many species of palms and the fruits are usually sweet. Some like dates are really succulent; others are rather dry.

I was cooling off in a friend’s swimming pool, when round orange fruits were bouncing off a beautiful palm tree next to the pool. I couldn’t resist biting into one and found it fibrous with a large seed but really sweet. It had some of the tropical flavor of a mango, a touch of lemon, and another element, sort of dusky, all its own. My friend said it was a Pindo palm. I gathered a bag full.

The Pindo Palm fruits sometimes hide inside the tree.

At home, I felt the same excitement of discovery I felt years ago when I first started playing with unusual plants and fruits. It turns out lots of people have been using Pindo palm fruits and sometimes it is even called the Jelly Palm. For my jam, I decided to combine the Pindo juice with some peach and mango. And since everything was already so sweet, I decided to use Pomona’s Pectin so I could use way less sugar. I discussed Pomona’s Pectin in a previous post here.

Here are the palm fruits in my kitchen. I started experimenting.

Pindo Palm Jam

For palm juice

2-4 cups of Pindo  palm fruits

Water to cover

Using a large saucepan, simmer the palm fruits in the water until soft, about 15 minutes. Cool. Then plunge in your hands and squish, squish, squish until the fruit is separated from the seeds. It will be very soft and sort of dissolve into the water. Place a strainer over a large bowl and strain the liquid. Return the residue to the saucepan, add some water, and swish the fruit residue around to get the rest of the fruit. This second rinsing will recover a lot more juice. You can use a cup of the juice for the jam.  Use the rest for a drink, straight or with sparkling water or combined in a cocktail.

This is what it will look like when you squish the fruits into the cooking water.

For jam

1 soft ripe mango

1 soft ripe peach

Approximately 1 cup palm juice

2 tablespoons bottled lemon juice

2 teaspoons calcium water

½ cup sugar

1 ½ teaspoons Pomona’s pectin powder

Cut the mango flesh from the seed and chop finely. Do the same with the peach. Put chopped fruit in a 2-cup glass measuring cup and add palm juice to bring it up to 2 cups. Transfer fruit and juice to a saucepan. Add lemon juice and calcium water.

In a small bowl, combine sugar and pectin powder and stir well.

Bring fruit mixture to a full boil over high heat, stirring well. Slowly add sugar-pectin mixture, stirring constantly for 1 to 2 minutes to dissolve sugar. When jam is at a full boil, turn off the heat.

Ladle into 3 half-pint sterilized jars. Refrigerate or cover with water and boil for 10 minutes. If you are new to canning, you can find full instructions for how to do this many places on-line.

Here are two jars of jam and a center pint of Pindo Palm juice that we’ll use in cocktails. I had three jars of jam but gave one away before I took the photo.

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If you are interested in edible wild plants of the Southwest and Southwest food, check out my books Cooking the Wild Southwest, Delicious Recipes for Desert Plants, The New Southwest Cookbook, a compilation of recipes from the Southwest’s top chefs, and The Prickly Pear Cookbook, with great recipes for both pads and fruits. And remember Eat Mesquite and More: A Cookbook for Sonoran Desert Foods. In September, I’ll have a new title: A Desert Feast: Celebrating Tucson’s Culinary Heritage. There is more information about my books at www.cniethammer.com.

Buy copies on line or order from your favorite local bookstore. They will love you for it.

Categories: Sonoran Native | Tags: , , , , , | 3 Comments

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