What kind of woman gets her own skin-care company, a place in Nouvelle Society, and the second-most-eligible bachelor in the world? Meet Georgette Mosbacher.
The newest threat to Houston mayor Kathy Whitmire is an old face; an investigation of an acid leak turns sour; a Texas congressman may take over the banking committee.
Three Texas caterers turn the tables on the ordinary holiday gathering–they roll out the red carpet and bring on the food, but you feel like it’s still your party.
1 cup bourbon 1/4 cup minced shallots Zest of 1 orange 1 twelve-ounce package fresh cranberries 1 cup sugar 1 teaspoon ground black pepperIn small saucepan combine bourbon, shallots, and orange zest. Bring to boil over medium heat, and simmer until syrupy, about 10 minutes. Add cranberries and sugar, and
The obvious signs of a catered party–rented chafing dishes, mirrored trays, snap–draped tables, and starchy flowers–are nowhere to be seen at a function by Food Company, a three-year-old catering concern. Instead, the food is a straightforward interpretation of New American cuisine, and the table arrangements have a natural look that
Cajeta1 1/2 cups sugar 2 cups goat’s milk 2 cups cow’s milk 1 teaspoon cornstarch Dash baking soda(Makes 2 cups) Stir half the sugar in small skillet over medium heat for about 7 minutes, until medium golden-brown and free of lumps. Remove from heat. Combine milks; pour about one fourth
Recipe from Stephan Pyles, Routh Street Cafe, Dallas.1 cup finely ground almonds 3/4 cup sugar 6 tablespoons butter, at room temperature 4 teaspoons flour 2 tablespoons milk 1 cup lightly sweetened whipped cream 2 pints fresh raspberriesPreheat oven to 350 degrees. Combine first five ingredients in bowl; blend into smooth
Houston caterer Byron Franklin’s holiday coffee reflects his Texas upbringing and years of study in Vienna. Franklin, born and raised in Baytown, has no formula or fixed menus for his clients, but his own tastes run to the traditional and formal. “Everybody is different,” says Franklin. “My philosophy is, regardless
8 tablespoons butter, at room temperature1 cup sugar1 egg1 egg yolk1 teaspoon vanilla1 2/3 cups flour1/2 teaspoon each baking soda and salt1/4 teaspoon each ground cloves and ground nutmeg1 tablespoon ground cinnamonPreheat oven to 375 degrees. Cream together butter and 3/4 cup sugar. Add egg, egg ok, and vanilla. Beat
3 cups short-grain rice1 stick (1/2 cup) margarine1/4 cup oil, plus oil for deep-frying1 1/2 pounds lean ground beef1 cup chopped onion1 cup finely chopped celery2 cloves garlic, minced2 tablespoons chili powder6 ounces tomato sauce1/2 cup grated Parmesan cheeseSalt and pepper, to taste2 tablespoons chopped parsley2 tablespoons grated Romano cheese1
1 bunch green onions 1 carrot 1 red pepper 1 yellow squash 1 zucchini Vinaigrette, as desired 1 head radicchioCut bulbs from onions, and discard. Blanch tops in boiling water for 1 minute. Drain, dry with towel, cut length-wise into thin strings, and set aside.Cut carrot, pepper, and squashes into
6 tablespoons unsalted butter, softened and cut into pieces1/4 cup heavy cream1 cup fresh grated Parmesan cheese1 pound bulk sweet Italian sausage, cooked and drainedFreshly ground black pepper, to tasteIn saucepan, melt butter until bubbling. Add cream, and warm. Add Parmesan, then stir constantly until mixture is hot and cheese
1 eight-ounce can hearts of palm, drained 8 ounces cream cheese, at room temperature 2 bunches dill (1 bunch finely chopped and 1 bunch for garnish) Salt and white pepper, to taste 1 pound thinly sliced smoked salmonMix cream cheese, chopped dill, salt, and pepper. Spread cream cheese mixture 1/8-inch
New Year’s Eve inspires people to do things more exuberantly than they would the rest of the year. With that in mind, Galveston restaurateur and caterer Zan Millner has prepared a spread with the right combination of frivolity and sustenance to fuel a late-night party and herald the new year.“I
