See: because it’s fall. And because I haven’t posted in a season.
As a lifelong California resident with many friends and loved ones that have moved here from points east, I’ve heard a broad range of disparaging comments about the inferiority of our fall colors. And I’m totally willing to concede that we don’t offer the hundreds of square miles of lurid orangeness that folks in NC or DC (or wherever–no favoritism here, those are just two East Coast places I’ve actually been to in the fall) enjoy this time of year. Showoffs. It’s gaudy, if you ask me. Here we get our fall colors in trim little accents, like this one, which I pass by about 15 times a day:
This is one of maaaaany Chinese pistache (or Chinese pistachio) trees distributed around campus in an effort to keep all our homesick transplanted students and faculty from fleeing back to their states of origin this time of year. Or possibly just to sprinkle a little extra red around the place. As you’ve probably already suspected, Pistacia chinensis is a close relative of the pistachio of culinary fame, Pistacia vera. P. vera is a Mediterranean native, and it’s in Mediterranean desserts that I like pistachio nuts the best: baklava, biscotti (recipe below), and the like. The Chinese pistachio fruits are not edible (except to birds–the bluebirds go nuts for them here), but they look like a plausible smaller relative, and unlike commercial pistachio nuts, Chinese pistachio fruits are naturally red.
P. chinensis is common all over the Bay Area, so if you live nearby there’s a good chance a few of these are brightening up your neighborhood, too.
Pistachio and anise biscotti recipe:
(Since P. chinensis is not edible, this is a bit of a stretch as a foraging recipe, but I did pick the anise flowers myself last week. Currently anise/fennel is in flower, and I really like their delicate flavor, but you could substitute seeds at other times of year)
1/3 cup butter, softened
2/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
2 cups flour
4 tsp chopped fresh anise/fennel flowers
1 cup pistachio nuts
1. Preheat oven to 375 F; spray 1 cookie sheet with cooking spray, keep another ungreased cookie sheet on hand. Cream together butter and sugar, beat in baking powder, salt, vanilla and eggs. Stir in flour, fennel flowers, and pistachios.
2. Divide dough into 3 portions. Shape each third into a roll 8-9″ long. Place rolls several inches apart on sprayed cookie sheet, and flatten so each roll is about 2.5-3 inches wide.
3. Bake at 375 F (190 C) for 20-25 minutes. The “loaves” should be golden brown around the edges and cracked on top. Cool 30 minutes.
4. Use a sharp serrated knife to cut each roll on a diagonal into slices, about 1/2″ thick and 4″ long. Lay slices cut sides down on ungreased cookie sheet. Lower oven temp and bake at 325 F (163 C) for 8 minutes, then flip cookies and bake on the other side another 8 minutes until dry and crisp.