Posts Tagged With: barrel cactus

Rusty Makes Barrel Cactus Jam with Less Sugar

Rusty Ramirez, cook at EXO, with one of the delicious breakfasts she serves with her homemade barrel cactus jam.

I just love to make jam. It’s Carolyn with you today and over the years in this blog I’ve shared with you lots of jam recipes, some with prickly pear, lots with citrus.  It does something to my soul to stand over a simmering pot of fruit and end up with glistening glass jars full of jewel-toned deliciousness. Today I want to talk about lemony-tasting barrel cactus jam.The issue with it and all jams is the sugar. Most jams take lots of sugar, at least as much sugar as fruit, sometimes more. Try reducing the sugar and you end up with runny jam.

But while doing research for my new book A Desert Feast: Celebrating Tucson’s Culinary Heritage, I had the opportunity to interview lots of professional cooks. What fun that was, and I always learned something.  From Rusty Ramirez, the breakfast cook at EXO Coffee Roasters here in Tucson, I learned there is a way to make jam with less sugar. You use a product called Pomona Low Sugar Pectin.

There is a book I found with recipes using this product, and if you’d like to begin making jams with less sugar, it might be a good idea to try some of these recipes before modifying them with different fruit. When I get inspired, I’ll see what I can do about prickly pear jam. If you are used to making jam the old-fashioned way, you’ll find this a somewhat different process.

 

Rusty did her own research and came up with a formula to use the Pomona Low Sugar Pectin to  make barrel cactus jam. EXO serves it for breakfast on the fabulous bread from Barrio Bread made with heritage grains.

Cut barrel cactus fruit ready to be sliced and cooked.

I won’t be able to share all the stories in A Desert Feast with you until September, but I’m going to give you a sneak peak with Rusty’s recipe now. Rusty includes the seeds in her jam. If you don’t want to do that, in a previous post, I gave you a great recipe to use the seeds in a cheesy-rich appetizer.

EXO Coffee Roasters Barrel Cactus Jam

25-30 ripe barrel cactus fruits

½ cup water

¼ cup lemon juice

1 1/2 cups sugar

2 tablespoons of  Pomona Low Sugar Pectin

4 teaspoons calcium water (instructions on how to make it are included in the pectin box)

Rinse the fruits, cut off the tops and bottoms, and chop roughly. Place the chopped fruits into a heavy-bottomed 2-quart saucepan and add water to about an inch over the fruits. Bring the water to a hard boil, and then reduce the heat to a slow boil for 30 minutes.

While the fruit is boiling, whisk together the sugar and pectin in a bowl and set aside.

When the fruit is cooked, remove from the heat and place into a fine mesh strainer or cheese cloth in a sink. You should have about 3 cups. Rinse the fruit with cold water until there isn’t much mucilage left in the fruits. They should be tender when you squeeze them.  The seeds will collect at the bottom, You can add them to the marmalade or dry them in the oven to snack on later.

Transfer the cooked and rinsed barrel cactus fruits back into the saucepan with 4 teaspoons of calcium water and the 1/4 cup of lemon juice. Stir well with a heat proof spatula. Bring the fruit to a soft boil and add the sugar/pectin mixture to the pot slowly while continuously stirring the fruit so that the pectin doesn’t clump. Before you remove the marmalade from the heat, make sure that all of the sugar/-pectin mixture has dissolved. Put your sterilized jars on a heat-resistant surface. Carefully ladle the marmalade into the jars, filling to the neck and leaving about a half inch at the top.

Cover with the lids and let the marmalade cool completely. Store in the refrigerator for up to three months.

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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 complilation of recipes from the Southwest’s top chefs, and The Prickly Pear Cookbook, with great recipes for both pads and fruits.  In September, there will be a new title: A Desert Feast: Celebrating Tucson’s Culinary Heritage. There is more information about them at www.cniethammer.com.

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

Categories: Cooking, Edible Landscape Plant, Sonoran Native, Southwest Food | Tags: , , , , , , , | 3 Comments

Pear Prickly Pear Desert Dessert

Hello, Amy here, preparing a dessert for some new friends completely new to the desert, passing through on their way to Costa Rica. A few pears that had seen some travel were sitting on the kitchen counter…

So I pared, sliced and put them in the oven with a few cubes of frozen prickly pear juice.

After baking and stirring, they looked like this!

Then I made a crumble topping, staring with plenty of desert seeds, from left to right: saguaro, amaranth, chia, barrel cactus.

The bulk of the mixture was mesquite meal, rolled oats, pecan meal, butter, sugar (evaporated cane juice). For seasoning, I used cinnamon, cardamon, dried rose petals and dried ocotillo flowers.

Once mixed, I crumbled the mixture over the pears and put back into the 350 degree F oven to bake until browned and crunchy.

It is best served warm, here with a little homemade goat yogurt, but cream or ice cream works, too!

The recipe can be found in the Desert Harvesters’ Cookbook:

This recipe is so forgiving. I was short on oats so increased the pecans. I doubled the cardamom, traded evaporated cane juice for the brown sugar, substituted water for milk, changed the orange/apple juice to prickly pear, and doubled the seeds. Coconut oil works fine instead of butter for this, too.

 

Amy’s Apple Crisp

2 pounds apples, local organic heirlooms if possible (Or pears. No need to weigh!)

2 tablespoons orange, apple or prickly pear juice (or more)

 

Topping:

1 cup mesquite meal

1 cup rolled oats

1/2 cup seeds, like amaranth, chia, barrel cactus, saguaro

1/3 cup evaporated cane juice or brown sugar (0r less)

1/4 cup chopped pecans

1/4 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 pound (1 stick) butter

2 tablespoons milk or water

Slice the fruit into a baking dish, add juice, and bake at 350 degrees while preparing the topping. Mix all the topping ingredients in the food processor, distribute over sliced fruit, and bake at 350-375 degrees F until browned. Enjoy!

 

Categories: Cooking, Edible Flowers, Edible Landscape Plant, fruit, heirloom grains, herbs, medicinal plant, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

Barrel Cactus Seeds Make Irresistible Appetizers

It’s Carolyn today bringing you a simple recipe to help you shine in a social situation. We’ve all had the experience of  politely asking what you can bring when invited to a dinner party. “How about an appetizer?” the hostess (or host) suggests. Oh oh, now what? We know the perfect appetizer should be both delicious and amusing. Chips and dip? Way too trite. A vegetable tray? Healthy, but nobody eats them.

These Wild Seed Cheese Appetizers are the perfect solution.  They are a good conversation starter and you can star as a savvy wild-food expert. The appetizers come together very quickly if you already have a stash of seeds; not too bad even if you have to hunt up some barrel cactus fruit.  Barrel cactus are one of the easiest wild foods to gather: they are usually about knee-level, the plants have vicious thorns but the fruit is free of spines, and as Savor Sister Jacqueline told us in an earlier Savor post, they can bloom up to three times a year, making ample fruit available.  If you happen to have some saguaro seeds, they will work as well. And like all seeds, they bring great nutrition. After all, in that tiny package they contain all the nutrition necessary for starting another whole plant.

This is what you are looking for is a cactus that looks like the one in the top photo. No need to use tongs to gather. When you get home, first wash the fruit and cut each in half and this is what you’ll see:

Halved barrel cactus seeds showing the nutritious seeds.

You can dry the seeds in the fruit or scoop them out and spread them on a cookie sheet.  If you are trying to rush the process, toast them for a few minutes in a dry frying pan. When dry, the seeds will have a little white material. Shake the seeds in a bowl and the white matter will rise to the top and you can blow it off.  If you are including the seeds in something like cake or muffins, just ignore the white and it will disappear into the batter.

The appetizer recipe is basically a cheese-butter-flour mixture most easily made in a food processor. If you don’t have a food processor, you can combine the ingredients with a heavy spoon and some elbow grease. Chile powder adds a delicious zip to the cheese balls.  I used chipotle powder,  but you can use chiltepine or another flavoring of your choice.

Now here’s a use for that melon-baller that’s been bouncing around in your drawer unused for years.  Using it to scoop up the dough made perfect sized appetizers.

Scoop out small balls of cheese dough with a melon-baller. I you don’t  have one, use a spoon and roll dough into balls.

Put about a half cup of seeds in a small dish and press each ball of cheese dough into the seeds. Then line them up on a cookie sheet to bake.

Appetizers ready to go in the oven.

And the finished appetizers, ready to serve.

A plate of cheese appetizers topped with crunchy and nutritious barrel cactus seeds.

There is a necessary warning before I go further. These little devils are so delicious you will be tempted to just take a bottle of wine to the party and keep these at home, all for yourself. Rich, spicy. So yum.  Here’s the recipe:

Cactus Seed Cheese Appetizers

½ pound shredded cheddar cheese

½  pound (2 sticks) soft butter

2 ½ cups flour (can use part whole wheat or non-wheat flour)

1 teaspoon salt

½ to 1 teaspoon chipotle powder or cayenne

¼ cup barrel cactus or saguaro seeds

Preheat oven to 350 degrees F. Mix all ingredients except the seeds. This is most easily done in a food processor, but can also be done with a heavy spoon and some elbow grease. Roll small balls using a melon-baller if you have one. Put seeds in a shallow bowl. Press each cheese ball into the seeds deeply enough so that they adhere. Bake on ungreased cookie sheets at 350 degrees F. for 13-15 minutes. Makes 4 dozen.

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Carolyn Niethammer writes cookbooks showcasing the use of edible wild plants of the arid Southwest. They include The Prickly Pear Cookbook, Cooking the Wild Southwest, and American Indian Cooking, Recipes from the Southwest. You can buy them through Native Seeds/SEARCH, Amazon, or ask your independent bookstore to order them for you.

 

 

Categories: Cooking, Edible Landscape Plant, fruit, Sonoran Native, Southwest Food | Tags: , , , , , | 4 Comments

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