Dessert

Recipes |
January 20, 2013

Meringue Clouds

Recipe from Eureka!, 4011 Villanova, Dallas2 egg whites Pinch of salt 3/4 cup sugar 1/2 teaspoon vanilla 1 1/2 pints fresh mixed strawberries and raspberries Sugar to taste Hazelnut or almond flavoringPreheat oven to 250 degrees. Whip egg whites and salt until stiff. Add sugar slowly, whipping until stiff peaks

By Texas Monthly

Recipes |
January 20, 2013

Key Lime Pie

6 egg yolks 5/8 cup sugar 5 ounces Key lime juice Zest of two limes 32 ounces Rich’s Whip Topping (see below) 1 1/2 packets graham crackers, crushed 3 tablespoons crushed toasted walnuts 1 tablespoon toasted sesame seeds 3 tablespoons sugar 7/8 stick butter, meltedHeat egg yolks, 5/8 cup sugar,

By Texas Monthly

Recipes |
January 20, 2013

Black-Bottom Pecan Pie

Piecrust1 1/2 cups flour 1/4 teaspoon salt 1/2 cup vegetable shortening 3 to 4 tablespoons cold waterIn mixing bowl, combine flour and salt. Mix in shortening with fingertips until mixture resembles coarse cornmeal. Sprinkle water over mixture one tablespoon at a time, stirring with fork. Form dough into ball and

By Texas Monthly

Recipes |
January 20, 2013

Bouche de Noelle

Cake1 1/3 cups flour 1/8 teaspoon salt 1 1/2 teaspoons baking powder 1/2 pound butter 1 cup sugar 3 eggs 1/2 cup milkPreheat oven to 375 degrees. Line bottom of 16- by 11-inch jelly roll pan with parchment paper. Butter paper and sides of pan. Dust lightly with flour.Sift together

By Texas Monthly

Recipes |
January 20, 2013

Bill and Rita Clements’ Apple Cake

1 cup cooking oil 2 cups sugar 3 eggs 2 1/2 cups flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon vanilla 4 cups peeled and chopped Granny Smith apples 1 cup chopped pecansPreheat over to 350 degrees. Combine oil and

By Texas Monthly

Recipes |
January 20, 2013

Bread Pudding Soufflé

Bread Pudding Soufflé With Whiskey Sauce1 cup sugar1/2 cup butter (1 stick), softened5 eggs, beaten1 pint heavy creamDash of cinnamon1 tablespoon vanilla1/4 cup raisins12 slices fresh of stale French bread, each 1 inch thickSoufflé6 eggs, separated1/2 cup granulated sugar1/2 cup confectioners’ sugarWhiskey Sauce1 cup sugar1 cup heavy cream1 cinnamon stick

By Texas Monthly

Recipes |
January 20, 2013

Cranberry Pudding Tamales with Tequila-Orange Curd

Spicy cranberries, nuts and crumbled gingersnaps in corn-husk packets create plump dessert tamales.Tamales 3 3/4 cups cranberries, picked over 1 cup grand pecans 1 3/4 cups sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground ginger 1 1/2 cups finely ground bread crumbs

By Texas Monthly

Recipes |
January 20, 2013

Date-Nut Chews

3/4 cup flour 1/4 teaspoon salt 2 large eggs 1/2 cup sugar 1/2 cup corn syrup 1/2 teaspoon pure almond extract 1 cup finely chopped dates 1 cup chopped pecans 1/3 cup sifted confectioners’ sugarPreheat over to 375 degrees. Grease bottom of two 8-inch-square baking pans. Sift flour with salt

By Texas Monthly

Recipes |
January 20, 2013

Apple-Cranberry Pie with Cheddar Cheese Crust

Crust1 3/4 cup flour 1 teaspoon salt 2 tablespoons sugar 1 cup finely grated cheddar cheese 1 1/2 sticks chilled butter 2 tablespoons chilled shortening 1/4 cup ice waterIn medium bowl, combine dry ingredients and mix in cheese. Cut in butter and shortening with pastry blender until texture resembles coarse

By Texas Monthly

Recipes |
January 20, 2013

Glazed Pecans

1/2 cup water 1/2 cup sugar 2 dried red chiles 1 cup pecan halves 1/4 cup molassesPreheat oven to 250 degrees. Combine water, sugar, and chiles in small saucepan. Bring to a boil over high heat. Add pecans and return to a boil. Lower hear and simmer 10 minutes.Drain pecans,

By Texas Monthly

Recipes |
January 20, 2013

Fresh-Peppermint Fudge Brownies

1 1/3 cups margarine 2 cups granulated sugar, sifted 4 large eggs 2 teaspoons vanilla 2 tablespoons honey 1 1/2 cups sifted flour 7/8 cup instant cocoa mix 1 teaspoon each salt and baking powder 2 cups coarsely chopped toasted pecans 2 cups confectioners’ sugar, sifted 7 tablespoons unsalted butter

By Texas Monthly

Recipes |
January 20, 2013

Pear and White Chocolate Mousse

3/4 cup sugar Juice of 1/2 lemon 2 pears, peeled, seeded, and quartered 2 packages gelatin powder, soaked in 1/2 cup cold water 9 ounces white chocolate 6 egg yolks 3 ounces dark rum 1 cup heavy cream 4 egg whites Pinch cream of tartarBring sugar, juice, and 1/4 cup

By Texas Monthly

Food & Drink |
January 20, 2013

A Grand Finale

From a small catering business in Amarillo to their present incarnation in Austin, where they’ve feted British royalty (Prince Charles) and Texas common folk, Gourmet Gals are all over the map. This simple cobbler has an appealing, almost puddinglike consistency. “With the trends in Southwestern cuisine, we’ve kind of overlooked

By Texas Monthly

Recipes |
January 20, 2013

Red and Black Summer Fruits

Preparation Time: 8 minutes1 pint each of fresh strawberries, raspberries, blackberries, and blueberries 2 to 3 tablespoons sugar 1/4 cup Chambord (black raspberry liqueur) Fresh mint sprigs (for garnish)Sprinkle cleaned berries with sugar and liqueur. Chill.From Quick Cuisine: Shellfish Intentions originally featured in Domain, July/August 1989

By Texas Monthly

Recipes |
January 20, 2013

Reed Hearon’s Chocolate Sombrero

Chocolate Génoise4 large eggs, at room temperature 1/2 cup each of sugar and flour 1 tablespoon cocoa powder 2 tablespoons unsalted butter, meltedMix eggs and sugar 1 minute in bowl set in warm water. Whip on high until fluffy. Combine flour and cocoa; fold in. Fold in butter. Pour into

By Texas Monthly

Recipes |
January 20, 2013

Actuelle Lemon-Lime Tart

Crust2 cups all-purpose flour 10 tablespoons unsalted butter 1/4 cup sugar 3 egg yolks 1 tablepsoon cream 3 drops vanilla extractFilling9 eggs 1 1/2 cup sugar 1 1/2 cup heavy cream Juice and zest of 2 lemons and 2 limes Powdered sugarTo make crust, place flour on work block. Make

By Texas Monthly

Recipes |
January 20, 2013

Wine-Cream Mousse with Champagne Sabayon

Mousse with Sponge CakeJuice of 1/2 lemon 3/4 to 1 cup white wine 4 egg yolks 1/8 cup sugar 8 pieces gelatin leaves (or 2 packages gelatin), dissolved in 2 to 4 tablespoons warm water 1 quart heavy cream, whipped 1 sponge cake (or enough ladyfingers to line a large

By Texas Monthly

Recipes |
January 20, 2013

Tarte du Paradis

Vanilla Genoise and Berries6 eggs 1 1/2 cups sugar 1 teaspoon vanilla Pinch salt 1 1/2 cups sifted cake flour 1/2 cup butter, melted 1/4 cup Grand Marnier Raspberry or currant jam Assorted fresh spring berriesBeat first four ingredients together with electric mixer on high until batter falls in ribbon

By Texas Monthly

Recipes |
January 20, 2013

Galette

Dough2 envelopes dry yeast 1/2 cup warm water 7 tablespoons sugar 1 tablespoon finely grated lemon rind 2 large eggs 6 tablespoons sweet unsalted butter 2 tablespoons brandy 3 1/2 cups (or more) all-purpose flourTopping6 tablespoons sweet unsalted butter 6 tablespoons sugarSprinkle yeast over warm water in large mixing bowl,

By Texas Monthly

Recipes |
January 20, 2013

Strawberries and Oranges With Raspberry Sauce

Fruit3 pints fresh strawberries, rinsed, dried, and sliced lengthwise 4 large navel oranges, peeled and cut into pithless sections 1 cup black grapes, cut in half and seededSauce2 ten-ounce packages frozen raspberries or 3 half-pints fresh raspberries 1 to 2 tablespoons powdered sugar, or to taste 2 tablespoons orange liqueur

By Texas Monthly

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

By Texas Monthly

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

By Texas Monthly