Tag Archives: mesquite

Recipe: Wild P B J

Nearly everyone loves the classic American combination of peanut butter and grape jelly, in sandwich form.

However, peanuts don’t grow in the wilds of Texas, and grape jelly is loaded with sugar – not exactly the healthiest of indulgences.¬†Fortunately there is another fantastic, native, gustatory combination that exists, with every bit of magical pizazz as a traditional peanut butter and jelly combination, but amazingly, in an infinately healthier, and guilt-free form.

Presenting, the majestic mesquite-butter and prickly pear jelly sandwich! This “mesquite butter” is created from reduced mesquite oil, with emulsified cream and other spices. Our prickly pear jelly is produced using a low-sugar/sugar-free pectin.

After producing Mesquite Flour, the left over chaff) is perfect for using to make mesquite jelly, or rendering into refined mesquite oil. After reduction, and chilling, this oil takes on a glutinous, almost syrupy quality. When whipped with cream (or butter) and spices, what is created is a wonderful, delicious spread with a host of applications!

Ingredients:

1-2 cups refined mesquite oil (produced from several cups mesquite chaff)

1/2 stick of butter

OR

~ 1 cup of heavy whipping cream

1 tablespoon of salt

Additional spices can include: cinnamon, nutmeg, clove, and possibly orange zest or ginger

 

After rendering the mesquite oil, the process of combining it with butter or heavy cream is relatively simple. Should enough of the oil be produced, and allowed to reduce and chill enough, it is possible the addition of butter or cream could be omitted. Although, a small amount of low-sugar pectin may need to be added.

To blend the butter or cream into the mesquite oil, use an immersion blender to emulsify the fats along with the oil in a tall glass, or other container. Afterwards, the desired spices can be folded in.

To produce  the prickly pear jelly, juice several fresh prickly pears in the same manner as with the Prickly Pear Marinara recipe. After straining, add low-sugar pectin to the juice and bring to a boil for 10 minutes, while stirring constantly to avoid scorching the mixture.

The jelly will need to set overnight in the refridgerator, but on the next day, you’ll have one of the most wonderful wild treats we’ve come up with waiting for you.

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