GET STUCK ON CACTUS: Discover the fruity, funky prickly pear

Tag : how to freeze fresh asparagus
Want to have something exotic for dinner? How about tearing into afresh cactus? Cactus pads and fruit aren't hard to find -- even inIllinois -- thanks to places like Whole Foods (in Naperville atRoute 59 and 75th Street), and Angelo Caputo's (Route 59 and 111thStreet), which carry exotic foods.
If the idea of eating cactus calls to mind survivalist skills --that you should only consume this dusty and dangerous plant ifyou're crossing the Mojave on foot -- think again. Fruit of theprickly pear, called nopales in Spanish, are a delicacy to besavored and present a wonderfully odd addition to your recipe file.
The cleaning and preparation of cactus is quite easy, but take atip from me and wail and carry on like it's the most difficult taskin the world, so your family will appreciate your efforts more. Fora dinner party, put one of the raw cactus pads in the center of thetable to remind everyone of your heroic sacrifice.
Actually, most of the cactus you'll find has been declawed, i.e.the spines have been removed. Look for pads that have a firm andhealthy green color. Avoid any cactus that looks wrinkled orshriveled. If you do find spiky cactus, just remove the spines witha vegetable peeler and take out the base of the spines (the nodes)with a paring knife like you would for potato eyes. Remove theoutside of the pad and rinse off the sticky green ooze. Come tothink of it, this would be loads of fun for your kids, so get themto help.
After you rinse the cactus, the meat is ready to use in any recipe.Try slicing strips to add to your favorite green salad. The flavorrange is tart and asparagus-like. Cactus pads can be cooked in anymanner, but you always want to keep them slightly firm -- again,think asparagus.
Along with the savory pads, some cactus bear fruit, like theprickly pear. These beautiful gems are a real treasure, tastinglike a very sweet melon. To use a fresh prickly pear in a recipe,simple peel the skin off and the fruit is ready as is, or boil andpuree to make sauce, or to use in jams and jellies.
Research has shown that prickly pear may help lower levels ofcholesterol, and reduce diabetics' need for insulin.
By the way, there are some wonderful Internet sources for preparedcactus products such as marmalade and flavored honeys that areworth checking out. Try www.desertusa.com, to begin your searchinto this delicious and exotic food.
Here are a few recipes to get you started. Also a big "happybirthday" to my husband, Howard, who deserves a prickly pear cakefor his birthday today!
Prickly Pear Puree
Wash and peel ripe prickly pears. Cut in half, scoop out the seeds,and process the raw pulp through a medium food strainer. Keep thepuree refrigerated or freeze until needed. You can add sugar orwait until you use it in a recipe to sweeten.
White-Chocolate Prickly Pear Cookies
I found a recipe online, and modified it to make a richer-tastingcookie.
1/2 cup butter
3/4 cup brown sugar
3/4 cup sour cream
1 egg
2 teaspoon vanilla
1 tsp baking soda
1-1/3 cup flour
1/4 c prickly pear puree
1/4 c prickly pear fruit peeled, seeded and diced (or use any typeof berry)
1/2 cup white chocolate baking chunks
Cream butter and sugar. Slowly add sour cream, egg, and vanilla.Add dry ingredients to batter and beat until combined. Add pricklypear juice, fruit or berries, and white chocolate chunks. Chill 2hrs or overnight. Preheat oven to 350F. Place walnut-sized portionsof cookie dough onto greased baking sheet and bake 12-15 minutes,or until lightly browned. Cool on baking rack.
Pink Cactus Glaze
8 prickly pears, peeled and chopped
1/2 cup water
1/4 sugar
Juice of 1/2 pink grapefruit, strained
Bring fruit, water, and sugar to a boil in a small saucepan. Reduceheat and simmer until glaze has some thickness. Strain out seeds,stir in pink grapefruit juice and chill. Serve over ice cream orplain cake. LAURIE BRADACH, an Ottawa resident, is an instructor at WiltonSchool of Cake Decorating and Confectionary Arts in Woodridge,where she teaches several classes in advanced decorating and sugarartistry. She can be reached at lauriescafe@yahoo.com.