Prickly Pear and Pignon: Native Foods for Thanksgiving

I had planned to write a detailed story of my first prickly pear harvest and preparation, but I find myself yet again with too little time and a conviction that it is more important to get this to you in time for everyone’s favorite holiday, Thanksgiving. It is odd for us New Englanders to think that cactus and pignon trees are the source of Thanksgiving holiday foods, but yes: they are as native as wild turkeys and corn. So here I am, recommending these desert natives as foods at home on your Thanksgiving table as cranberry sauce or pumpkin pie.

Actually, I’m in Connecticut as I write this and tomorrow expect to have just about as Yankee a Thanksgiving meal as any Plymouth Pilgrim.  But do try to enter into the idea that the fruit, or “tunas,”
of a paddle cactus (nopales or opuntia) is tantamount to maize. The Indians here in the Southwestern desert rely on it much as their East Coast counterparts do corn, and it is just about as versatile.

Preparation, however, is a little trickier, as I found out. The tunas need to be removed with a pair of tongs (ironically, corn tongs do very well) so you do not come into contact with the fine spines directly. Or at least, that is the idea. (Cut to two months after I harvested, when one of my fingers swelled and blackened to the point that emergency physicians thought I’d had a “vascular event” and might lose my finger, only to have that very finger, swollen and black to bursting, push out a tiny, hairlike cactus spine in an amazing example of the body rejecting what is not good for it, after which all returned to fleshy normal after a few days).

Bizarre, yes, but to continue the story back in the kitchen: after removing the tunas from the cactus, they need to be smashed/pureed, and then sieved, sieved, sieved to a smooth puree. A lot of work, sort of like dealing with rose hips, but then one has a thick juice of many proclivities. Margaritas are nice. Jelly. Sauces, from barbecue to reductions. And this ice cream, which I paired with another native item, pine nuts. Slightly candied, they complemented the watermelon-like taste of the prickly pear, and added a crunchy brown contrast to the prickly pear’s pink presence. Different, and nice.

Wishing you all a Thanksgiving that, whether through succotash or cornmeal or maple syrup, recognizes, in gratitude, the native foods that keep us all alive, and happy.

Prickly Pear Pinon Ice Cream

I used a base from Jeni’s ice cream book, and an adaptation of her praline recipe. Makes 1 qt.

2 c whole milk

1 T + 1 tea cornstarch

1.5 oz cream cheese, softened

¼ tea fine sea salt

1 ¼ c heavy cream

2/3 c sugar

2 T light corn syrup

1/3 c prickly pear puree

1/3-1/2 cup pignon praline (see below)

Place the bowl of an ice cream maker into the freezer about 8 hrs before you plan to make ice cream, or overnight.

Whisk 2 T of the milk with the cornstarch. In a small bowl, whisk the cream cheese until smooth.

In a large saucepan, combine the remaining milk with the heavy cream, sugar, and corn syrup. Bring to a boil and cook over moderate for 4 minutes. Remove from the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute.

Gradually whisk the hot milk mixture and salt into the cream cheese until smooth. Stir in the prickly pear puree, adding enough to make a vivid pink, Pepto-Bismol-like color. Refrigerate til cold, or overnight. Place the chilled bowl into the ice cream maker; burn it on and add the ice cream base into an ice cream maker and freeze according to the manufacturer's instructions. It will take about 20 minutes for the ice cream to being pulling away from the aides, at which point it is done. Pack the ice cream into containers, alternating with the pignon praline (below), and press a sheet of plastic wrap or parchment directly onto the surface of the ice cream. Seal with a lid and freeze until firm, about 4 hours.

Pignon Praline

Makes about 1 cup.

 

1 scant cup pignon/pine nuts

1 T unsalted butter

1 T maple syrup

1 T sugar

2 T natural local honey (I used raspberry honey)

¼ tea fine sea salt

Dusting of cayenne, to taste

Preheat the oven to 350F.

Melt the butter with the sugar and maple surup; add the salt and cayenne, and stir. Put the nuts into a small bowl and stir in the butter-sugar-spice mixture. Spread the nuts on a baking sheet and bake for 8 minutes; stir, and bake another 5 minutes. Remove and let cool completely, stirring occasionally to break them up. Store in a tin or freeze.