Nuts for Pecans

Do you say “PEE-can” or “puh-KAHN”? I believe it’s true that Southerners know best what to do with this tasty nut. San Saba, Texas is the self-proclaimed Pecan Capitol of the World. This unassuming town, located 30 miles from Seguin, boasts several pecan orchards and many home industries in pecan related products. In 1919, the 36th Texas Legislature made the pecan tree the state tree of Texas.

     Pecans are available year round but the months of October and November are when the harvest is at its peak. If you are driving around and see people hitting a tree with a tall cane pole and the kids running around on the ground below, they are probably picking up pecans.

     Pecans, like many nuts, are healthful and nutritious. They have antioxidant power, they offer cholesterol control, improved brain power and are heart healthy. Beyond all that, they are a source of vitamin E.  

     This native North American food source comes to us in all forms from raw to cooked.    Your first thought maybe of pecan pie, but that is just the beginning of a taste adventure. Next is probably a candy bar and then on to assorted cookies and desert treats or just a go-to snack. Recently we have been offered caramelized pecans as toppings and additions to salads along with fruits such as blueberries or strawberries.

     For years we heard about almond-crusted fish, but now we see pecan-crusted chicken and fish on more progressive restaurant menus. This also offers an alternate method of preparation, as these are baked or broiled.

     Pecans keep for months in the shell but once released they should be processed or frozen. Because of the natural oils in nuts they will become rancid over time. Store in airtight containers such a freezer bags or resealable cans with plastic lids. I have found that coffee cans work quite well. Be sure to mark containers with the date before placing in the freezer and remember to rotate and use the oldest container first. To use in baking you just remove them from the freezer chop or process whole -- no thawing needed.

Caramelized Pecans with Spinach Salad

1Tbsp olive oil

1/2 cup pecan halves

1 Tbsp granulated sugar

1 bag of salad green mix with baby spinach

1 pint of strawberries or fruit of your choice, such as blueberries, Mandarin oranges, etc.

4 Tbsp of extra virgin olive oil

4 Tbsp or raspberry or balsamic vinegar

Salt and pepper

Sauté nuts in oil on medium heat for 1 to 2 minutes, sprinkle with sugar and continue for 1 minute more. They will turn a golden color. Be careful not to burn. Allow to cool.

Place desired amount of salad greens for all servings into one bowl. Whisk oil slowly into vinegar and add salt and pepper. Toss greens in dressing and top with fruit and caramelized pecans.

     If you want to serve a wine with this course, an Italian Prosecco pairs nicely. It is hard to choose wines for salads because of the acid in vinegar used in dressings. Prosecco is the Italian version of sparkling wine and I have never had a bad one.

   

Muffin/Cupcake Debate

Cupcakes are just what they say they are: a cup of cake. But they have found a new status in recent years. Your early exposure to cupcakes was probably at school parties or young birthday events.

Well, cupcakes have stepped up their presence in the world. Now they are sold at specialty shops, from street carts and have even replaced wedding cakes upon occasion. You will see these petite cakes featured in windows on special little stands with cute covers to protect their delicate toppings. Speaking of the frosting on top of a cupcake, I have heard this aptly described as a calorie transportation system.

A cupcake comes from a smooth batter that has been well-mixed to produce an even texture. It is a balance of moist and fluffy. Always fill the paper nappies or pan to just the right height and it will produce a nice round top. Do not overfill. An overfill will result in an overrun at the top thus resulting in a problem to frost and to remove the paper later.

Cupcakes appeal to many, because they limits size. A cupcake prompts its beholder to say  “I want to have cake. I am special. It is packaged for one. A CUPCAKE IS NOT FOR SHARING.

So far, the cupcake phenomenon is still rising. What started in the United States has jumped the Atlantic and has traveled as far as China. They are now giving cupcake classes at The Lollipop Bakery in Beijing.

Muffins, though baked in the same pans as cupcakes, are a different style of bread and are usually served at breakfast or with tea. To me, a muffin is reasonably healthy and not overly sugary. Some are made with whole wheat, and fruit or nuts to create added flavorings. The texture is drier and slightly denser. No frosting, maybe a drizzle, but you cross the line if you add frosting. Muffin batter is only gently stirred -- no more than 20 times by hand and retains lumps. Cake batters are mixed by electric mixers until smooth. If you over-mix a muffin batter it will have holes in the finished product. Muffins are considered a quick bread. Cupcakes use the creaming method, i.e. “cream sugar into the shortening”.

Another way to distinguish between the two is just have a blind tasting. Blindfold people at a party and let them eat or test each one and vote. Hands down everyone will be a winner. No one will get it wrong.

Small Kitchen Appliances

How many small appliances does the average household need? Look around and start counting. You will be surprised how quickly the numbers add up.  Now I need to qualify just what constitutes a small appliance. I started to say anything that fits on the kitchen counter, but realized someone will say does a microwave count? My answer is no. Lets just consider those that plug in and can be moved around easily.

Depending on your counter space you must choose carefully those that are most frequently used. Number one is probably the coffee pot and next the toaster. Here you have a choice in the pop-up style or toaster oven. From personal experience I highly recommend a toaster-oven style. They have improved these over the last few years and are so much more flexible. They even have convection capability, timers and a special setting for pizza. This is almost as wonderful and the popcorn setting on the microwave!

When space is at a premium the under-counter styles can be very helpful. I love my electric can opener and it is mounted under the cabinet. Also I have a cordless, under-mount single-beater mixer that comes in very handy for small jobs. This stays charged and ready for use. If you bake much you probably have a larger stand mixer.

           The heavy-duty ones can weigh over 20 pounds, so they usually must be left on the counter top for convenience of use. There are lightweight stand mixers if you look past the big boys and I can tell you from experience mine will mix two cakes at once and lives on the pantry shelf.

Moving on to specialty appliances. Some appliances have very specific tasks and others duplicate pans you already have. I admit there is no way around a waffle iron. If you and your family like homemade waffles then just bite the bullet and buy a waffle iron. Most of them come with extra plates for grilling sandwiches or recently the panini style of mixed meat sandwich could be prepared on this appliance. You will need the type of waffle iron whose hinge allows for thick sandwiches to be grilled. There is a little-known special appliance called a Brisker. The Brisker looks like a breadbox and is often mistaken for one. Do not put bread in it. A Brisker has a small low level heat element in it that keeps crackers, cereals, nuts, chips and such items fresh. Around the coastal areas, where high humidity is prevalent, this is a nice thing to have.

The slow-cookers or Crock Pots are a handy appliances some people would not live without, but could you do the same thing with your oven? I guess it would depend on how long you will be absent or how much you wanted to cook of one item.

Electric woks are a kind of a specialized appliance, if you only think in terms of Asian cooking, but as a deep fryer with a controlled temperature it works for small amounts of frying. It takes less oil and has a nice drip rack on the side.  For frying fish or shrimp for a small group, using a wok is easier than getting out a big deep fry cooker and using a large amount of oil.

Have you been counting as you read this piece? Think about some impulse item you might have picked up or maybe you received as a gift but never really used it much. Is it taking up storage space in your kitchen? I haven’t even mentioned blenders, food processors, multiple Crock Pots of different sizes, food grinders and the list goes on. It is easy for these items to fill up space until your shelves and or cabinets no longer offer any workspace – I am going to get rid of at least one Crock Pot!