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Food & Drink |
January 20, 2013

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

Recipes |
January 20, 2013

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

Recipes |
January 20, 2013

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

Recipes |
January 20, 2013

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

Recipes |
January 20, 2013

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

Recipes |
January 20, 2013

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

Food & Drink |
January 20, 2013

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

Recipes |
January 20, 2013

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

Recipes |
January 20, 2013

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

Recipes |
January 20, 2013

A Grand Finale

“Rice pudding is one of my favorite dishes—we used to have it once a week when I was growing up in England,” Bruce Auden says of the inspiration for this autumnal dessert. “But you can never order it in a restaurant.” When Auden, the executive chef at the Fairmount Restaurant

Recipes |
January 20, 2013

Red Cabbage With Texas Goat Cheese and Chives

Serves 4 Preparation Time: 5 Minutes Cooking Time: 15 Minutes6 strips slab bacon 1 head red cabbage, core removed, finely shredded in food processor, and cut into 3-inch strips 2/3 cup Spanish sherry wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 ounces Texas goat cheese,

Recipes |
January 20, 2013

Warm Caramel Pears

Serves 4 Preparation Time: 5 Minutes Cooking Time: About 10 Minutes4 large, firm pears (Bartlett, Anjou, Bosc, or Colorado), peeled, cored, and cut into eighths 2 tablespoons unsalted butter, melted 4 tablespoons sugar 3 tablespoons heavy creamPreheat oven to 450 degrees. Mix all ingredients in bowl. Put mixture in glass

Recipes |
January 20, 2013

Split Quail With Juniper Berries and Gin

Serves 4 Preparation Time: 5 Minutes Cooking Time: 20 to 30 Minutes8 small (4-ounce) or 4 large (8-ounce) quail, split down the back and flattened 1/2 cup flour mixed with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon thyme 3 tablespoons unsalted butter 4 shallots, minced 16

Recipes |
January 20, 2013

Crawfish Etouffee

Anthony Frederick’s Crawfish Etouffée1 stick margarine 1/4 cup flour 1 cup chopped green onion 1 cup chopped yellow onion 2 garlic cloves, minced 1/2 cup chopped green pepper 1/2 cup chopped celery 3 small fresh bay leaves 2 teaspoons finely chopped fresh thyme 5 teaspoons chopped fresh basil 1 stick

Recipes |
January 20, 2013

Two-Tone Chili

Chris “Whip” Layton’s Two-Tone Chili2 bottles dark beer (Dos Equis) or 2 cans (15 ounces each) chicken stock Juice of 4 limes 6 tablespoons Pickapeppa steak sauce 3 pounds venison stew meat 5 slices bacon 1 large white onion, coarsely chopped 2 garlic cloves, crushed 4 tablespoons chili powder 1

Recipes |
January 20, 2013

Clay-Pot Orange Duckling

Garry Olah’s Clay-Pot Orange Duckling1 three-to-five-pound duckling Salt Freshly ground black pepper 3 or 4 garlic cloves, crushed 2 or 3 medium oranges, peeled and sliced (reserve rind) 1 tablespoon bottled orange-peel spice 3/4 cup orange juice 1/2 cup soy sauce 2 tablespoons grated fresh ginger 1 teaspoon ground allspice

Recipes |
January 20, 2013

Smoked and Grilled Shrimp

Robert Tabak’s Smoked and Grilled Shrimp2 pounds large shrimp, shells on 1 tablespoon black pepper 2 teaspoons white pepper 2 teaspoons cayenne pepper, or to taste 1 tablespoon garlic powder 1 tablespoon onion powder 2 teaspoons lemon pepper 2 teaspoons paprika Salt, to taste (optional) 1/2 cup extra-virgin olive oil

Recipes |
January 20, 2013

Orange Pancakes

The Whistlers’ Orange Pancakes2 eggs 1/4 cup oil 2 cups whole wheat or white flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 to 2 cups orange juice Beat eggs with oil until light. Sift dry ingredients together, and add to eggs. Slowly stir in juice until batter is

Recipes |
January 20, 2013

Watermelon Pickle

John Leeper’s Watermelon Pickle10 pounds peeled watermelon rind (see below) 12 pounds granulated sugar 1 quart white vinegar 18 to 20 drops oil of cinnamon 18 to 20 drops oil of clovesCut all green parts from watermelon rind before weighing (if firm, a little of the green may be left

Recipes |
January 20, 2013

Peach Ice Cream

Olive Hershey’s Peach Ice Cream1 quart milk 6 egg yolks 3/4 to 1 pound powdered sugar, depending on sweetness desired 1 dozen medium-sized ripe peaches 1 pint cream Make custard by scalding milk in double boiler. Beat yolks and sugar in bowl. Add to milk. Cook in double boiler until

Food & Drink |
January 20, 2013

The Calypso Kitchen

Like the climate it comes from, Jamaican food is hot, bright, and unforgettable. Four Seasons chef Robert McGrath cooks to a Tex-reggae beat in an electrifying summer menu.

Recipes |
January 20, 2013

White Satin Raspberry Tart

Recipe from Suzanne Makin, Petaluma Bakery, Dallas.Crust3/4 cup vegetable shortening 1 cup sugar 2 eggs 1/2 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 tablespoon baking powderPreheat oven to 375 degrees. In large bowl, cream shortening and sugar until light and fluffy. Add eggs and vanilla; beat well.

Recipes |
January 20, 2013

Watercress-and-Dill Gazpacho

1 1/2 cups peeled, seeded cucumbers, diced into 1/4-inch cubes 1 cup 1/4-inch diced celery 1/2 cup 1/4-inch diced white onions 1 cup 1/4-inch diced carrots 1 1/2 cup 1/4-inch diced Roma tomatoes 1/2 cup 1/4-inch diced leeks 1/2 cup watercress, chopped 1/4 cup fresh dill, chopped 1 1/2 teaspoons

Recipes |
January 20, 2013

Shrimp-and-Goat-Cheese Quesadillas

4 ounces goat cheese, crumbled 4 ounces Monterey Jack cheese, grated 4 ounces sour cream 1/4 teaspoon cayenne pepper 1/4 teaspoon salt, or to taste 1/4 teaspoon each of fresh or dried basil, oregano, and thyme Juice of 2 lemons 2 to 3 tablespoons butter 24 shelled, deveined shrimp, tails

Recipes |
January 20, 2013

Boneless Smoked Quail

Boneless Smoked Quail6 boned quail, about 3 ounces each 2 teaspoons Lawry’s seasoning salt 2 teaspoons Ac’cent seasoning 1 teaspoon paprika 1/4 teaspoon cracked black pepper 3/4 teaspoon Old Bay seasoningMix spices together, adding water (about 7 to 8 teaspoons) until an almost thin consistency is reached. Be careful not

Recipes |
January 20, 2013

Spring Lamb Loin Medallions

Recipe from chef Jeff Blank, Hudson’s on the Bend.1 12-ounce lamb loin filet 2 pounds lamb bones 2 medium onions 1 stalk celery 3 carrots 5 bay leaves 2 sprigs rosemary 1/2 cup whole mint and 2 teaspoons chopped mint 2 tablespoons whole black peppercorns 1/2 cup brown sugar 3

Recipes |
January 20, 2013

Whiskey Sauce

1 cup sugar 1 cup heavy cream 1 cinnamon stick of dash of ground cinnamon 1 tablespoon unsalted butter 1/2 teaspoon cornstarch 1/4 cup water 1 tablespoon bourbonPreheat oven to 350 degrees. In large bowl, cream sugar and butter. Mix in eggs, cream, cinnamon, vanilla, and raisins. Pour mixture into