“Well, dog-gone,” my
father replied when I told him that hickories are in the same family of trees
as pecans. You see, we hail from a place
where hickories are in abundance, while it is also the furthest northeastern
boundary of where pecans grow in the United States, a deep-country-place in
Southern Ohio that back in our early days there was so insulated from the rest
of the world that it almost had a life of its own. Neither my father nor I can remember whether
or not we have actually seen a tree giving forth pecans rather than hickory
nuts in our area. It was also news to us
that American Indians were responsible for naming both of the trees. The
word "hickory" is said to have come from the Algonquian Indian word
"pawcohiccora," while the Algonquian term “pacane,” or “paccan,” or “pakan,”
meaning “a nut so hard it has to be cracked with a stone,” evolved into
“pecan.”
If we
were sons and daughters of Nashville, Memphis, Dallas, New Orleans, and other
warmhearted places along the “Pecan Belt,” we would be familiar with the resumé
of pecans—we would know, for instance, that the trees can grow to be one
hundred feet tall and live to be one thousand years old—quite a bit taller and
much older than hickories. Now that’s a
lot of nuts! In addition, after peanuts,
which aren’t a tree-nut at all, pecans are the most popular nuts in North
America. In fact, the United States
produces over eighty percent of the world’s crop of this indigenous
commodity. This is true even though
along with John Wayne, Marilyn Monroe, George Clooney, electricity, automobiles, airplanes, telephones and countless other
good things from North America, with the help of humankind, pecan trees
eventually set root in other places around the globe: Australia, Brazil, China, Israel, Mexico,
Peru, and South Africa among them.
Along
with many other firsts credited to him, Thomas Jefferson, the third president
of the nation, is recognized as the person who introduced the pecan to areas
east of the Mississippi Valley, its native ground. Having discovered them during a trip to the
area, he carried some nuts and seedlings back to his home in Virginia. He also introduced them to his friend, fellow
Virginian, and first president of their homeland, George Washington. Thereafter, both of the statesmem grew the
trees on their plantations, an enterprise that spread to the southern states of
the country. Subsequent to the Civil
War, Union soldiers transported the seedlings and nuts to the north, which
increased the regard for the buttery-flavored nut even further. It was a black-slave-gardener named
“Antoine,” at Louisiana’s Oak Alley plantation, however, who was responsible
for developing the first cultivar of the tree.
In 1876, it was dubbed, “Centennial,” in commemoration of the one-hundredth
anniversary of the founding of the United States. Since then, in deference to the people who
fostered them originally, many of the current, five-hundred cultivars of the
plant have been named for American Indian tribes including “Cheyenne,” “Kiowa,”
“Sioux,” “Choctaw,” and “Creek.”
No
overview of pecans would be complete without including pralines, the nutty
confection originated in France using almonds rather than pecans. Stories abound regarding its appearance in
the French cuisine. One account is that
Clement Lassagne, chef of Marshal du Plesses-Praslin (1598-1675) concocted it
after watching children in his kitchen nibbling on almonds and caramel. Or, it might have happened when one of his
young and clumsy apprentices knocked over a container of almonds into a vat of cooking
caramel. The most popular version
involves Marshal du Plessis-Praslin himself.
A notorious ladies man, he is purported to have asked Lassagne to
develop an alluring treat for his paramours, which he presented to them in decorative
little packets. For a time, the treat
was referred to as “praslin,” after the lascivious gentleman, but evolved into
praline. Brought to Louisiana by French settlers, chefs in New Orleans eventually substituted pecans for almonds and added cream to the French praline recipe. The basic “Big Easy” recipe for this Creole treat comprises pecans, brown sugar, white sugar, cream, and butter added to either rum, vanilla, chocolate, coconut, or peanut butter. Pronounced “prah-leen” in Louisiana, it is “pray-leen” to the rest of us, but regardless of the way one pronounces it, it is a Southern delicacy. Having always been sold on the streets of New Orleans, passers-by are lured to the Vieux Carré-stalls of praline vendors by the mouth-watering aroma, as well as the Creole call, “Belles Pralines!” “Belles Pralines!”
Pecans are
rich in protein, vitamins and minerals.
Clinical research has found that eating about a handful of plain pecans
each day may help lower cholesterol as effectively as designated medications. They also promote neurological health, as
well as delay age-related muscle-nerve degeneration. If you have a hankering for baked-goods, but
want to avoid the unhealthy ingredients in traditional recipes, the following
is a tasty and healthy substitute, one that accepts nuts, berries and fruit
nicely. It is also a better choice for
people sensitive to gluten, as well as for sufferers of irritable bowel
disorder, Crohns and Colitis. The batter
of the recipe can be used for basic bread, pancakes, crepes and cupcakes
(add maple syrup to sweeten the batter), crackers, etc.:
Healthy Berry-Pecan Muffins
(The recipe normally substitutes
almond flour for white or wheat flour. I
have found that by adding garbanzo/fava bean flour to the almond flour, a
smoother and finer batter is the result.
It also calms the rather strong flavor of almond flour. Cranberries are featured in this recipe, but
any berry, or fruit, will do.)
Heat the oven to 325°
(160°C). Line a muffin tin with large
baking cups
Topping
1 Tbsp. (15 ml)
ground cinnamon
2 Tbsp. (25 ml) maple
syrup
1 Tbsp. (15 ml)
unsalted butter
(Combine ingredients
in a small bowl and mix well)
Muffin Batter
2 ½ cups (625 ml)
almond & garbanzo/fava flour mixture
1 cup (250 ml)
chopped pecans
¼ tsp (1 ml) salt
½ tsp (2 ml) baking
soda
1 tsp (5ml) ground
cinnamon
(Combine ingredients
in a separate bowl)
2 eggs
½ cup (125 ml) Yogurt
½ cup (125 ml) maple
syrup
1 ½ cups (375 ml)
cranberries (or berries or fruit of choice)
(Combine the wet ingredients
in another bowl and pour into the first bowl of the dry ingredients. Mix well.
Add enough water to make the batter about the consistency of
toothpaste. Evenly fill each baking cup
with the batter and drizzle the topping over each one. Bake for 20 to 25 minutes.)*
*With some alterations of my own, this recipe is taken from one of my cooking Bibles: Grain-free GOURMET by JODI BAGER and JENNY LASS
