November 1989 Issue
Features
Hotter’n Hell
Cycling a hundred miles is a hard enough way to spend a Saturday. It’s even harder in Wichita Falls in August.
So You’re Stuck at the Airport
Your jet’s lagging. You’re sick of reading and people-watching. Cheer up: just a gate away might be great chili, a shopping mall, or even a place to pray.
Billie Sol Estes Has a Deal for You
The guy whose name is synonymous with swindling is finally a free man—but it may not last.
Can’t Win for Losing
When San Antonio’s Memorial Minutemen took on a crosstown rival, all they had to lose was their chance to go down in history as Texas’ worst high school football team.
Domain Supplement
Upside-down Pear-and-Cranberry Gingerbread
1/2 cup (1 stick) butter, softened 2 3/4 cups packed brown sugar 3 pears, peeled and sliced 1 cup fresh cranberries (optional) 3 1/4 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 tablespoons and 2 teaspoons cinnamon 1 tablespoon…
Sausage Scramble
1 pound new potatoes 1 pound spicy Italian sausage, crumbled 1 onion, chopped 14 eggs, beaten Salt and freshly ground pepper, to taste Two tomatoes, sliced 1/2 pound Monterey Jack cheese, grated Boil potatoes until tender, about 25 minutes; cut into 1-inch chunks. In…
Pecan Scones
4 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon salt 1/4 cup brown sugar 1 cup coarsely ground pecans 1/2 pound butter, chilled and cut into cubes 1 cup sour cream 1 cup milk Preheat oven to 375 degrees. Sift together flour,…
Set to Fete
Choose from a hearty country breakfast, an intimate dinner à deux, a children’s indoor picnic, and a robust British buffet to make your holiday gathering more than just another meal.
Norwegian Salmon Filets
Lemon-Dill Cream 1 shallot, chopped Zest of 2 lemons, plus 1/4 cup juice 1 tablespoon bruised black pepper (wrap peppercorns in cloth; hammer briefly) 1 1/2 cups dry white vermouth 1 pint heavy cream Salt, white pepper, and cayenne pepper, to taste 2 tablespoons…
Crab-and-Ham Pasta Saute
Jalapeño-Tarragon Butter 1/2 cup (1 stick) unsalted butter 1 fresh red or green jalapeño pepper, finely chopped (remove seeds and devein for milder butter) 1/4 cup fresh tarragon or 1 teaspoon dry, or 1/4 cup fresh marigold mint 1 tablespoon orange zest Combine all ingredients in food…
Citrus Salad With Minted Caramel Sauce
3/4 cups packed brown sugar 1 cup heavy cream 1/2 teaspoon vanilla 1 teaspoon chopped fresh mint 4 to 5 oranges, sectioned 4 to 5 bananas or 1 pint strawberries (optional), sliced Whole mint leaves In heavy saucepan, combine sugar and cream. Bring to…
Jennivine’s Bread Pudding
Make use of leftover bread with this recipe from Jenni Messina, who owned Dallas’s Jennivine’s Restaurant and Culinary Center.
Warm English Garden Salad
1/2 cup raspberry vinegar 1 eight-ounce package frozen raspberries 1 tablespoon whole black peppercorns 1 cup dry white wine 2 cups salad oil Salt, to taste 4 ounces Stilton cheese 3/4 cup each crispy bacon bits, julienned jicama, sliced mushrooms, and thinly sliced…
Beef Tenderloin With Cayenne Sauce
Brown Sauce 1 each celery stalk and carrot, diced 1/2 small onion, diced 3 tablespoons diced boiled ham 6 tablespoons clarified butter or cooking oil 4 tablespoons all-purpose flour 4 cups canned beef bouillon, boiling 2 tablespoons tomato paste 3 parsley sprigs…
Cornnut Crunch
Makes 4 Cups 2 cups Cornnuts 1 cup bagel croutons 3/4 cup dry-roasted peanuts 1/3 cup roasted and salted pumpkin seeds In large bowl, combine all ingredients. Store in airtight container. From Set to Fete Domain, November/December 1989…
Beef Blankets
Tomato Sauce 2 tablespoons olive oil 1 teaspoon minced garlic 1/4 cup finely chopped onions 2 cups canned tomatoes, chopped (reserve liquid) 4 ounces tomato paste 1/4 cup chopped fresh parsley 1 tablespoon dried oregano 1/2 teaspoon dried basil 1/2 bay leaf…
Colossal Cookie
Nonstick vegetable pan coating 1/2 cup margarine, softened 1 cup brown sugar 2 eggs 1/4 cup honey 1 tablespoon corn syrup 1 3/4 cups flour 1 teaspoon each baking soda and cinnamon 1/2 teaspoon salt 1 cup quick-cooking oats 1/2…
Mulled Grape Cider
2 six-ounce cans frozen grape juice concentrate, thawed 4 cups water 1 cup pineapple juice 8 whole cloves 2 cinnamon sticks In large saucepan, combine all ingredients. Simmer 10 to 15 minutes. Remove spices. Serve in cups or mugs, and garnish with cinnamon sticks.
Smoked-Turkey Salad
6 miniature pumpkins (6 to 8 inches in diameter) or acorn squashes 2 tablespoons peanut oil 1 cup coarsely chopped pecans 1 ten-ounce package frozen baby peas 4 cups diced smoked turkey 2 cups diced Canadian bacon or lean ham 1/2 large cucumber, peeled…
Dried Fruits in Chardonnay
Preparation Time: 10 Minutes Cooking Time: 40 Minutes Make Ahead: 1 to 48 Hours 1/2 bottle of white wine, dry or fruity 1/2 cup sugar 5 whole allspice berries 2 cinnamon sticks 3-inch knob fresh ginger, peeled and cut into 1/4-inch slices 1…
Winter Greens with Cranberry-Orange Vinaigrette
Preparation Time: 30 Minutes 1 stalk Belgian endive, root end trimmed off 1 head curly endive, white stalks only 1 head escarole, white parts only 1 bunch watercress 1 head radicchio 1 head Boston lettuce 2 tablespoons Spanish sherry wine vinegar or other red…
Cornish Hens with Stuffing
Preparation Time: 30 Minutes Cooking Time: 35 Minutes Make Ahead: Make Stuffing 1 to 24 Hours Ahead 4 large leeks, white only, well washed, chopped 1 each small red, yellow, and white onions, chopped 1 bunch green onions with 4 inches green left on, minced…
Sweet Potato and Pecan Creme Brulee
5 egg yolks 3/8 cup plus 5 tablespoons sugar 2 1/2 cups heavy cream 1 vanilla bean or 1/8 teaspoon extract 1/2 cup canned sweet potato 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 1/2 cups raspberries 1/2 cup pecan pieces, roasted…
Champurrado
5 1/4 cups water 1 cinnamon stick 1 cup instant masa 1 1/2 ounces Mexican spiced chocolate (1/2 circular tablet) or semisweet chocolate, or 1 cup fresh puréed fruit, such as apples, pears, cranberries, or strawberries 1 tablespoon sugar 1 cup packed brown sugar…
Liquid Assets
From a sophisticated martini to a health-conscious spirulina cocktail, here are six festive drinks to serve when the occasion demands alternatives to eggnog.
Champagne Noir
1/2 ounce cognac 1/2 ounce framboise 1/2 ounce Chambord 5 ounces brut champagne 3 fresh raspberries Combine spirits in champagne flute. Float raspberries on top. Serves 1. Featured in “Liquid Assets” Domain, November/December 1989.
Spirulina Cocktail
1 banana 10 ounces apple juice 1 teaspoon spirulina powder 2 teaspoons natural bee pollen 2 teaspoons lecithin Crushed ice Mint leaf Combine first 6 ingredients in blender, and mix on high till smooth. Serve in tall glass with straw, if desired, and garnish…
Southwestern Pimm’s Cup
1 1/4 ounces Pimm’s No. 1 2 1/2 ounces Ruby Red grapefruit juice Nopalitos In cocktail glass, mix Pimm’s No. 1 and grapefruit juice. Garnish with nopalitos (nopal cactus pieces). Serve on the rocks or with juice well chilled. Serves 1. Featured in “Liquid Assets” Domain,…
Columns
Body Count
To a small rural school district, the size of a teacher’s family can spell the difference between money in the bank and fiscal disaster.
Sound Investments
Two Texas orchestras bid for international acclaim: the Dallas symphony with a cushy, costly new home and the Houston symphony with a creative new conductor.
John the Catalyst
In his new book, James Reston, Jr., tries unsuccessfully to make John Connally larger than life.
Miscellany
Coming to America
What Donald Trump means to American Airlines, win or lose; oil and landowners don’t mix; why it’s hard to do the right thing about school finance.
A Matter of Taste.
Hooker strikes out; Texas screenwriters hit Hollywood pay dirt; Baptists bicker over Bible book.
Reporter
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