December 1988 Archives

Miscellany

State Secrets

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.

By Paul Burka and Tom Curtis

Roar of the Crowd

The sounds of country; the life and death of the bay; the interpretation of our state’s history.

By Texas Monthly

Domain Supplement

Food & Drink

The Pleasure of Their Companies

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.

By Geoffrey Leavenworth, Susan Chadwick and Mary Malouf

Recipes

Lemon Cake With Dried Apricots and Walnuts

1/2 teaspoon salt Grated rind of 2 lemons 5 eggs 2 1/3 cups sugar 3 cups unsifted all-purpose flour 3 teaspoons baking powder 1 tablespoon vanilla extract 2 cups heavy cream 6 ounces chopped dried apricots 1 cup chopped walnuts Juice of 2 lemonsPreheat oven to 325 degrees. Grease and

By Texas Monthly

Recipes

Cranberry-Bourbon Sauce

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

By Texas Monthly

Food & Drink

Southwestern Holiday Buffet

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

By Mary Malouf

Recipes

Shelley’s Crawfish-Cornbread Stuffing

1 1/2 cups chopped onion 1 1/2 cups chopped celery 1 1/2 cups chopped red and green peppers 10 tablespoons butter 1 teaspoon each red, black, and white pepper Salt, to taste 1/3 cup chopped parsley 5 cups crumbled dry cornbread 1 pound crawfish tails, shelled 2 cups chicken stock

By Texas Monthly

Recipes

Apple-Raisin Spice Cake

1 cup cake flour 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon each nutmeg and cinnamon 1/4 teaspoon each ground cloves, mace, and ground ginger 1/2 teaspoon salt 1 1/2 cups butter, at room temperature 2 cups granulated sugar 3 eggs 3 1/2 cups chopped Granny Smith

By Texas Monthly

Recipes

Cajeta Flan

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

By Texas Monthly

Recipes

Lace Cookie Cup With Raspberries

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

By Texas Monthly

Recipes

Cranberry-Pecan Kugelhopf

1 stick butter, softened 1 cup sugar 1/2 teaspoon vanilla 4 egg yolks 2 1/4 cups sifted flour 1/3 cup milk 1 1/2 teaspoons baking powder 4 egg whites 1 cup chopped cranberries 1 cup chopped pecans 1/2 cup confectioners’ sugarPreheat oven to 375 degrees. Grease and flour 9-inch Kugelhopf

By Texas Monthly

Recipes

Pear Frangipane Tart

Recipe from “The Pleasure of Their Companies.”

By Texas Monthly

Food & Drink

Formal Christmas Coffee

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

By Susan Chadwick

Recipes

Madeira Quail Breasts with Saffron Mayonnaise on Toast

Recipe from “The Pleasure of Their Companies.”

By Texas Monthly

Food & Drink

A Grand Finale

A triple treat from Routh Street.

By Texas Monthly

Food & Drink

Ciao Down for Christmas

Savoring Christmas in Beaumont.

By David Stansbury

Recipes

Cinnamon Cactus Cookies

8 tablespoons butter, at room temperature 1 cup sugar 1 egg 1 egg yolk 1 teaspoon vanilla 1 2/3 cups flour 1/2 teaspoon each baking soda and salt 1/4 teaspoon each ground cloves and ground nutmeg 1 tablespoon ground cinnamonPreheat oven to 375 degrees. Cream together butter and 3/4 cup

By Texas Monthly

Recipes

Arancini

3 cups short-grain rice 1 stick (1/2 cup) margarine 1/4 cup oil, plus oil for deep-frying 1 1/2 pounds lean ground beef 1 cup chopped onion 1 cup finely chopped celery 2 cloves garlic, minced 2 tablespoons chili powder 6 ounces tomato sauce 1/2 cup grated Parmesan cheese Salt and

By Texas Monthly

Recipes

Radicchio Packages

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

By Texas Monthly

Recipes

Italian Puffs

6 tablespoons unsalted butter, softened and cut into pieces 1/4 cup heavy cream 1 cup fresh grated Parmesan cheese 1 pound bulk sweet Italian sausage, cooked and drained Freshly ground black pepper, to tasteIn saucepan, melt butter until bubbling. Add cream, and warm. Add Parmesan, then stir constantly until mixture

By Texas Monthly

Recipes

Hearts of Palm Wrapped with Smoked Salmon

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

By Texas Monthly

Food & Drink

New Year’s Eve Cocktail Party

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

By Geoffrey Leavenworth