Jackson Hicks elevates the berry.
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,
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
Recipe from “The Pleasure of Their Companies.”
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
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
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
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
A Southern sweet lightens up to become an airy cloud of home confection.
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
“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
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
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
The common dewberry takes a leading role in a sophisticated shortcake.
Recipe from “The Calypso Kitchen”
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.
Raspberries meet white chocolate.
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
From “Quick Cuisine: Winter’s Bounty”
From Stampede 66, in Dallas
Trailer Thursday: Coolhaus’s deliriously good mint-chip-and-double-chocolate-cookie ice cream sandwiches
Picture this: It’s one of those brutally hot days, when the Texas air is as still and thick as homespun cream. Far in a South Austin field, behind a row of trailers, there’s a girl. She’s standing in a tiny patch of shade, holding something in each hand. Closer, closer
I already know what some of you are thinking. “Cake balls,” you scoff. “That’s so 2009.” Well, it’s 2011, and Holy Cacao’s cake balls are here to stay, for a good reason. These beauties are moist, fluffy, and served in perfect little portions. If you’re a peanut
Yes, folks, I just had a birthday. And no, I won’t tell you how old I am this year. But I will tell you about the best thing that happened to me on that lovely day: a visit to Bananarchy, in South Austin! Here’s how it works. Order either a
Recipe from Randy Rucker, formerly of the Rainbow Lodge Houston.
A recipe from Helen Corbitt, who reigned as Neiman Marcus's head chef for seventeen years.
Introducing El Rey, the Venezuelan chocolate that is wowing chefs everywhere, thanks to the efforts of a Texan with a taste for treats.
In theory and in practice, bread pudding is what you do with leftover bread—it’s poor folks’ food. But not this bread pudding. The dauntingly rich and absolutely delicious dessert is the specialty of pastry chef Melissa Bailey, who with her husband, executive chef Benjamin Bailey, heads up the kitchen at
Custard 2 cups plus 4 tablespoons heavy cream 2 cups plus 4 tablespoons whole milk 15 eggs 2 cups sugar 2 tablespoons vanilla extractPlace ingredients in a mixing bowl and whisk until smooth. Strain and refrigerate until ready to use.Cinnamon Sugar 2/3 cup sugar 1 tablespoon cinnamonCombine ingredients in a
Forget the figgy pudding. The centerpiece of your party table for the holidays should be this voluptuous cheesecake from Houston’s Sierra Grill. Chef Charles Watkins has taken an everyday dessert and turned it into something special, its texture as lush as velvet, the density firm without being heavy. But what
Forget the figgy pudding. The centerpiece of your party table for the holidays should be this voluptuous cheesecake from Houston’s Sierra Grill. For a chaser, set out a batch of Watkins’ Grand Marnier truffles rolled in Texas pecans.Your guests won’t go until they get some.1 1/4 cups heavy cream 16
What raises this cheesecake above all others is the inspired addition of three ingredients: Bailey’s Irish Cream to impart a silky nip, and orange and lemon zest to lend a tang.Graham Cracker Crust2 cups graham cracker crumbs 1/4 cup sugar 1/4 cup butter (room temperature)Combine ingredients in a food processor
4 tablespoons unsalted butter 1/3 cup sugar 1 egg 1/2 tablespoon very hot water 1/4 cup heavy cream 1/4 cup rye whiskeyMelt butter in double boiler over simmering water. In small bowl, whisk together sugar and egg, then stir into melted butter. Add hot water and simmer about 7 minutes,
“I’m not crazy about chiles,” says chef Gerard Bahon, in a formidable French accent that has successfully resisted Americanization for more than twenty years. So at his Arlington restaurant, Bistro Bagatelle (406 W. Abrams), the native of Brittany eschews the potent ingredients of Texas’ Southwestern cuisine in favor of the
Cinnamon Ice Cream3 eggs 1 cup sugar 2 cups milk 1/2 teaspoon cinnamon, freshly ground preferredIn mixing bowl, whip eggs and sugar together. Bring milk to a boil in saucepan, remove from heat, and pour slowly into egg-sugar mixture, stirring continuously. Add cinnamon. Return mixture to medium heat and cook,
Houston pastry chef and bakery owner Marilyn Descours suggests making her easy sandwich cookies for parent-child assembly-line fun: Dab your favorite seedless raspberry jam between wafers, and dip the sandwiches halfway in 6 to 8 ounces of melted semisweet chocolate. Chill on waxed paper until the chocolate sets.Marilyn Descours’ Raspberry
3 cups grated fresh coconut (from about 5-inch-diameter coconut) or unsweetened packaged coconut 1 1/2 cups sugar 1 cup milk 1/4 cup peanut oil 25 green cardamoms, peeled and seeds crushed, or 1 1/2 teaspoons ground cardamom Mini-sized paper baking cupsIf using fresh coconut, break shell with hammer. Pry meat
2 cups sifted flour plus 4 tablespoons flour 1 cup confectioners’ sugar, plus extra for dusting Zest of 3 lemons, 3 limes, and 2 oranges 1/2 pound butter, chilled 4 large eggs 3 cups granulated sugar 4 tablespoons each of lemon, lime, and orange juice 2 teaspoons baking powder 2
9 tablespoons unsalted butter 1 1/2 cups coarsely chopped walnut pieces 1/2 cup graham cracker crumbs 4 tablespoons plus 1 cup sugar 1 teaspoon cinnamon 32 ounces cream cheese, softened 2 tablespoons flour 3 whole eggs, at room temperature 2 egg yolks, at room temperature 1 teaspoon vanilla
64 ounces plain lowfat yogurt 2 cans (28 ounces each) mango pulp 12 cups crushed iceWhip half of ingredients at a time in blender until frothy. Pour into glasses. Serves 10 To 12.From Savoring Summer, featured in Domain, May 1990
Drew Allen, a co-owner of San Antonio’s Liberty Bar, came across this custardy buttermilk pie recipe in an out-of-print forties cookbook. The pie was powerfully sweet for modern taste buds, so Allen halved the sugar to come up with his restaurant’s most popular dessert.4 ounces frozen butter 1 ounce cold
Peanut patties are red, raspas are blue, sugar is sweet, and so are pralines, pecan pie, kolaches, and seven other great Texas desserts.
Recipe from Threadgill’s, Austin.
Recipe from Threadgill’s, Austin.
Fast becoming a master soda jerk, Marilyn Shackelford, manager of Johnny B’s Old-Fashioned Soda Fountain, showed us how to make a fresh Lime Rickey at home.1 juicy lime Crushed ice 1 1/2 oz. cherry syrup (Jubilee brand is good)Fill a pint glass with crushed ice. Squeeze in juice of one
Recipe From Liberty Bar, San AntonioServe alone as a dessert with blackberry sauce, or with pancakes or French toast for brunch.3/4 lb butter 3 lbs cream cheese 1 cup sugar 2 cup whipping cream 2 oz rose geranium leavesSlice butter and cream cheese thin. Finely chop geranium leaves. Place all
Lettuce Entertain You Menu 4Garlic Soup Black Bean Enchiladas Oranges Grand Marnier4 oranges, peeled and sliced crosswise and membranes removed 1/4 to 1/2 cup Grand Marnier 2 to 3 Tbsp slivered almonds 3 to 4 Tbsp chopped fresh mintToss the orange slices with the mint and Grand
Lettuce Entertain You Menu 1A Different Onion Soup Spinach Timbale Pears Poached in Red Wine2 cups red wine 1/4 cup crème de cassis 1/2 cup raisins stick of cinnamon 1/2 cup honey 4 pears, sliced, cored whipped cream slivered almondsSimmer the wine, crème de cassis, raisins,
Recipe from Lettuce Entertain You.3 egg whites 1/3 cup water 3/4 cup honey 3 cups pureed strawberries 1/4 cup lemon juice 1/2 cup crème de cassis Grand Marnier (optional)Beat the egg whites until stiff. Boil the water and honey in a large, heavy-bottomed saucepan for several minutes over medium heat,
Lettuce Entertain You—Menu 3 Houmos Cream of Raw and Cooked Mushroom Soup Spanokopita Bavarian Crème au Café2 Tbsp plain unflavored gelatin 1/2 cup strong coffee in a small bowl or pan 3/4 cup honey 8 egg yolks in a heavy-bottomed saucepan 1 1/2 cups milk in a