Kay’s Cooking Corner

November 28 - December 4, 2016

Pecans are ripe for picking!

By Kay Bona

Don and I have a friend that, at one time, would give us a five-pound box of beautiful, big pecans as a gift from his employer around Christmas. He is no longer with that company, and so the gift has stopped, and I sure do miss those pecans! It was always such a treat! They were so good you could just sit down and start shelling and eating – which is usually exactly what we did!

And little did hubby knew that he was eating healthy! See, pecans not only make great pies and brownies, they are also antioxidant-packed, and high in vitamin E. A really great excuse for getting a big slice of pecan pie for Thanksgiving dessert, if you ask me!

Also, the cup of chopped pecans that goes in that pie contains about 132 milligrams of bone-strengthening magnesium and 111 milligrams of phytosterols, which help lower cholesterol. These low-sodium, high-fiber treats, which are the only tree nuts native to North America, contain more than 19 vitamins and minerals. Want more good news about pecans?

Well, check this out! An article in the September 2003 issue of American Journal of Clinical Nutrition stated that pecans aid in weight loss and maintenance by increasing metabolic rates and producing a feeling of fullness. (They are obviously not talking about pecan pie.)

To work pecans into your diet, try some of these suggestions:

• Instead of chips, snack on about 20 pecan halves.

• Eat pecans instead of a candy bar for that afternoon pick-me-up. (A handful of pecan halves contain the same amount of fiber as a medium-sized apple.)

• Sprinkle yogurt with pecans and you’ll get more zinc, which is important for proper growth and strong immunity.

Pecan History

The word pecan derives from the Algonquin term meaning “nut to be cracked with a rock.” Many Native American tribes in the U.S. and Mexico used wild pecans as a major food source during autumn. Pecans were also used to produce an intoxicating fermented drink called “Powcohicora”.

The first U.S. pecan planting took place in Long Island, NY in 1772. By the late 1700’s, pecan trees from the northern range reached the Atlantic Seaboard and were planted in the gardens of George Washington and Thomas Jefferson. Settlers also started planting pecans in community gardens along the Gulf Coast.

In 1919, Texas adopted the pecan tree as its state tree. Texas Governor James Hogg liked pecan trees so much that he requested one to be planted at his gravesite when he died.

Albany, Georgia, which boasts more than 600,000 pecan trees, is the pecan capital of the U.S. They host the annual National Pecan Festival, which includes the crowning of the National Pecan Queen. (I wonder if she has ever been called the National Nut Queen? Just a thought that dashed through my head when I wrote that.)

There are over 1,000 varieties of pecans, and most are named for Native American Indian tribes, including Cheyenne, Mohawk, Sioux, Choctaw, and Shawnee. They come in a variety of sizes – mammoth, extra large, large, medium, small, and midget.

Pecans are native to Arkansas. They were highly valued by Native Americans, who traded and consumed them.

Arkansas pecans can be found in Mayflower at Clark’s Pecan Grove, a 30-acre pecan orchard filled with a mixture of Paper Shell, Stuart, Desirable and Native pecan trees. They have around 140 trees that are 30 to 40 years old.

They open their orchard to the public in the latter part of October or early part of November for picking. They sell pecans whole, cracked and shelled. At the end of the season, the excess pecans are taken to market for wholesale.

Another local pecan (and honey) producer can be found in Scott, Arkansas; where there are 15 acres owned and operated by the Spencer family. Pecans start falling around Thanksgiving. You can order some by calling them (501-231-4819). However, if you would enjoy a nice drive in the country, then the address is: 14010 Highway 161 S. Scott, Arkansas.

There are a few stretches of highway near Scott where majestic 100-year old pecan trees line both sides of the road, offering a beautiful shady tunnel during the summer.

One final note before the recipe. Not to change the subject, but new research states that eating at least 10 grams of fish per day helps make for a sharper mind. So how can you go wrong with today’s recipe – your eating for an improved mind and a better body! However, I did have to include a recipe for a pecan dessert!

Roasted-Pecan Salmon

4 salmon filets
Salt and pepper to taste
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 seasoned bread crumbs
1/4 cup chopped pecans
1 teaspoon dried parsley (or 2 teaspoons fresh)
Wedges of fresh lemon

Sprinkle salmon with salt and pepper. Place skin side down on an oil-sprayed baking sheet. Combine mustard and honey and brush on top of salmon. Mix topping of bread crumbs, nuts, and parsley and sprinkle over salmon. Bake at 400 degrees for 10 to 15 minutes or until flaky. Serve with fresh lemon wedges.

Chocolate Chip Pecan Pie

1 unbaked 9-inch deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) butter, softened
1 cup (6 oz.) Chocolate Chips
1 cup chopped pecans
Sweetened whipped cream or ice cream

Preheat oven to 325 degrees. Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell. Bake for 55-60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream.

*If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

Kay Bona is a staff writer for the Daily Record and an award-winning columnist and photographer. Contact her at kay@dailydata.com.