Holiday Food

German Wassail

by The Texas TableLeave a Comment on German Wassail

Central Texas is full of rich German influence and history. Upon moving here, I discovered so many delicious German foods, Wassail being one of them! It is a deliciously spiced warm mulled punch very similar to cider, can be served alcoholic (best with Brandy) or non-alcoholic. Wassail doesn’t have specific German roots, as it comes from many Anglo-Saxon countries celebrated during Christmastime and New Years, with festivals dedicated to the consumption of this drink and celebration of the holiday time. derived from the Anglo-Saxon words for “to your health” – “waes hael”, the recipe of the same name was offered to visitors throughout the festive period, or in some cases taken around the community in a large wooden bowl decorated with evergreen leaves (usually holly and ivy) and festoons of bright red ribbons.  There is no definitive recipe for “wassail” the drink, as it varies from region, and was often dependent on local ingredients and libations such as ale, cider, apple juice and fruit, or whatever was used to “top” the wassail bowl up as it was taken around to individual houses in the local community.

I had a lot of fun looking up recipes of what I thought would be most similar to one I had at a Wassail Festival in New Braunfels, TX last year, and I think I came very close! I hope you enjoy this drink as much as I did. Merry Christmas!

Ingredients

  • 4 Cups water
  • 1 Cup sugar 
  • 3-6 sticks cinnamon
  • 8 whole allspice
  • 12 whole cloves
  • 1 clump of crystallized ginger, 1/2 inch chunk fresh ginger, or 1 tsp powdered
  • 1 32 oz bottle unsweetened apple juice
  • 3 Cups pineapple juice
  • 2 Cups unsweetened orange juice
  • 1/2 Cup lemon juice

Instructions

  • Bring water and sugar to a low boil
  • With cheesecloth, create a sachet of the cinnamon, whole allspice, whole cloves, and ginger and tie with butcher’s twine.
  • Add sachet to water and sugar, simmer for 1 hour.
  • Remove sachet and add unsweetened apple juice, pineapple juice and orange juice, lemon juice.
  • Heat to desired temperature.
  • Serve warm or cold, optional* add Brandy to each serving to your desired likeness.
Holiday Food

Pumpkin Praline Bread Pudding

by The Texas Table1 Comment on Pumpkin Praline Bread Pudding

As pumpkin season comes to an end and we enter December with all things cinnamon and spice, I couldn’t help but think of this divine pumpkin praline bread pudding I made a few weeks back. This dessert is the epitome of decadence, filling you with warmth and happiness. It is very simple to make, but will easily impress anyone who eats it. I love when I discover those “winner” recipes, the ones that you know you’ll keep up your sleeve for years to come. This is one of them. Make it, you won’t regret it!

Ingredients

Pumpkin Bread Pudding

  • 1 pound loaf day old French bread, torn into small pieces
  • 2 cups Heavy Cream
  • 1 15-ounce can Pumpkin Puree
  • 1-1/2 cups Granulated Sugar
  • 3 tablespoon Melted Butter
  • 4 Eggs
  • 2 teaspoons Vanilla
  • 1 tablespoon Pumpkin Pie Spice * (homemade or store-bought)

Praline Sauce

  • 1 cup Unsalted Butter
  • 1 cup Heavy Cream
  • 1 cup Brown Sugar
  • 1/2 cup Chopped Toasted Pecans

Pumpkin Pie Spice

  • 2 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/4 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1/2 tsp Ground Allspice

Instructions

  • Preheat oven to 350 degrees F.
  • Spray a 9×13 baking dish with cooking spray and place torn pieces of bread in the dish.
  • In a large bowl, whisk together the heavy cream, half and half, pumpkin, sugar, melted butter, eggs, vanilla, and pumpkin pie spice.
  • Slowly pour the batter over the bread pieces in the baking dish. Be sure to cover all the bread pieces.
  • Bake in a preheated oven at 350 for about 1 hour.
  • While the bread pudding is baking, make the praline sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil.
  • Reduce heat to low, and stir pecans into the cream mixture. Simmer until the sauce thickens, for about 5 minutes.
  • Pour over bread pudding to serve.
  • Serve with vanilla ice cream for extra deliciousness!
Desserts

Salted Whiskey Caramel Corn

by The Texas TableLeave a Comment on Salted Whiskey Caramel Corn

Caramel corn and Halloween go hand in hand, and in search for the perfect treat I stumbled upon this incredible recipe that needless to say was an absolute winner. It is irresistible…you can hardly control yourself from grabbing more handfuls of this delicious caramel corn until you feel you’re in a complete sugar coma. What makes this so much better is the contrast of salty and sweet, roasted pecans, and the light whiskey notes. I shared with my friends and family, and plan to make mason jars of the stuff for the holidays. Happy Halloween!

Ingredients

  • ½ cup popcorn kernels
  • 2 tablespoons vegetable oil
  • 1 cup pecan halves
  • ¾ cup (12 Tablespoons) unsalted butter
  • 1 cup light brown sugar, lightly packed
  • ¼ cup light corn syrup
  • ¾ teaspoon flaky sea salt (Maldon is a good one)
  • 1 teaspoon vanilla extract
  • 3 Tablespoons Irish whiskey (Jameson is what we used)
  • 1 teaspoon baking soda

Instructions for Stovetop Popcorn

How to Make Stovetop Popcorn

  1. Use a good, heavy-bottomed pot. Cheap pots don’t distribute heat evenly, and you can end up with hot spots that burn the popcorn.
  2. Don’t crank the heat up too high. It’s too easy to burn oil at temperature higher than medium heat, and if you catch even a whiff of smoke coming from the pot, your popcorn is going to taste burnt.
  3. Add the vegetable oil to the pot. Start with two popcorn kernels to gauge the temperature.Once those pop, your oil is hot enough. Add the remaining kernels and remove the pot from the heat for 1 minute. This primes the popcorn to pop without burning the oil.
  4. Tip the lid ever-so-slightly while the popcorn is popping.That way, the popcorn doesn’t steam itself in the pot and lose crispness.
  5. If the popcorn starts overflowing the pot: Simply remove the lid and tip the excess popcorn into a bowl. Return the lid and return the popcorn to the heat until popping slows.

Instructions for the Caramel Corn

  • Dump popped corn into a large, heat-resistant bowl, add the pecans, and set aside.
  • Preheat oven to 250 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper or spray with cooking spray and set aside.
  • In a 3-quart heavy-bottomed sauce pan, melt the butter over medium to medium-high heat.
  • Add to it the brown sugar, corn syrup, and sea salt and stir until it starts to boil.
  • Boil for 4-5 minutes without stirring. If the caramel isn’t dark enough after the time has elapsed, you can cook it longer, but watch it carefully; it will go from perfect to burned in no time if you’re not paying attention.
  • Remove from heat and add the vanilla extract, whiskey, and baking soda. It will bubble up, so be careful not to get burned.
  • Stir until smooth, then quickly pour over the popcorn and pecans.
  • Toss the popcorn and pecans to coat evenly, then spread half in an even layer in one prepared baking sheet. Repeat with the other.
  • Bake for about 30-45 minutes, or until it has reached desired dryness. Every 15 minutes, rotate pans and toss the popcorn a bit, breaking up any big pieces.
  • Store in air-tight containers for up to 3 days.
Soup & Salad

Sausage, Spinach, & Butternut Squash Soup

by The Texas TableLeave a Comment on Sausage, Spinach, & Butternut Squash Soup

I’m a fan of all things with butternut squash. It is such “buttery” and “nutty” autumn vegetable. The name truly does describe its flavor profile. It can be used in so many different ways, and I love it about just as much as I love pumpkin when the seasons change from summer to fall. When I found this recipe, It seemed absolutely perfect for an easy weeknight dinner, on an evening where the weather may be a bit chillier. I made this when I was hoping for cooler weather, since south Texas has decided to boycott fall and every day has been 90°. Here’s to hoping for cool days and warm and soulful meals in the coming months *fingers crossed*. As for this dish, it’s great no matter the weather and truly may have ranked itself as one of the best soups I’ve ever made!

Ingredients

  • 1# spicy Italian sausage
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced 
  • 1 red pepper, seeded and diced
  • 6 cups chicken broth
  • 3 cups butternut squash peeled and cut in ½ in. cubes (can use store-bought pre-cut in bag)
  • 3 cups baby spinach leaves, roughly chopped
  • 14 oz cannelini beans, drained and rinsed
  • Salt and pepper to taste
  • Parmigiano reggiano optional garnish *but highly recommended

Instructions

  • Heat a large soup pot over medium-high heat and coat with a bit of olive oil. Add raw sausage to pot.
  • Brown sausage for 7-8 minutes using a potato masher or wooden spoon to break into bite-sized pieces.
  • Add garlic, diced onion and red pepper to pan (as well as a pinch of salt and pepper) and cook until softened, about 5-6 minutes.
  • When sausage is nicely browned, add broth to pan using a wooden spoon to scrape up all of the delicious brown bits from the bottom of the pan.
  • Raise heat to high then bring soup to a boil. Add butternut squash cubes and cook for 15-20 minutes or until softened.
  • Five minutes before serving, add spinach and beans. Season with salt and pepper to taste and serve with freshly grated Parmigiano reggiano if you wish.
Breakfast

Fluffy Pumpkin Pancakes

by The Texas Table1 Comment on Fluffy Pumpkin Pancakes

This was absolutely the most fall breakfast I’ve ever had! It was everything I could have hoped for, fluffy, moist, full of spice, and perfectly pumpkin-y! This recipe was so easy and tasty, it honestly may be my favorite pancake recipe I’ve ever tasted. This would be great for entertaining friends and family for a brunch, feeding out-of-town guests during the holidays, and even as an annual fall tradition to make for the kids. I plan to make this again and again considering how much I LOVE THEM! Serve with warm butter, pecans, and your favorite syrup (my sister-in-law, Morgan, gifted us with delicious Bourbon Barrel Aged maple syrup and it was heavenly with these). Happy October!

Ingredients

  • 1 ¾ cup buttermilk
  • 1 ⅓ cup pumpkin puree
  • 2 tablespoon oil
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon pumpkin pie spice

Instructions

  • Combine buttermilk, pumpkin puree, oil, eggs and vanilla in a bowl.
  • Mix together flour, brown sugar, baking powder, baking soda and pumpkin pie spice in a large bowl.
  • Make a well in the center of dry ingredients and pour wet ingredients. Mix just until combined.  Allow to rest about 10 minutes.
  • Preheat a skillet or griddle to medium heat. Grease with butter or oil. Pour ¼ cup batter per pancake and gently spread with the back of a spatula.
  • Cook until lightly browned and the bubbles on top begin to pop. Flip and continue to cook until done. About 4 minutes per side.
Entrees

Seared Mahi Mahi with Avocado and Red Pepper

by The Texas TableLeave a Comment on Seared Mahi Mahi with Avocado and Red Pepper

This is such a healthy and easy weeknight meal and can also impress your dinner guests! It’s unbelievably fresh and flavorful and can be made in less than 30 minutes, served hot on the table! I’ve made this recipe twice now and it has easily become one of my favorite Mahi Mahi recipes that I will make again and again. The red bell can be changed to different bell peppers if you want different colors!

Ingredients

Ingredients

  • 1 ripe avocado, cut into 1/4- to 1/2-inch chunks
  • 1 cup minced red onion
  • 1 red bell pepper, seeded and sliced into strips
  • 1/2 cup minced fresh cilantro
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
    • Mahi Mahi– marinade for 30 mins
  • 4 Mahi Mahi portions, approx 6 oz each
  • 1 tablespoon extra-virgin olive oil
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper, to taste

Instructions

  • Heat olive oil in a saute pan. Add sliced red pepper and minced red onion to saute until tender.
  • Toss avocado chunks in lime juice, cilantro, and salt. Set aside.
  • Pan sear the mahi mahi. Heat the oil in a large cast iron skillet or nonstick frying pan over medium-high heat, 3 to 5 minutes. Add the mahi mahi and sear undisturbed until well browned on the bottom and the sides are cooked just past halfway up the fillets, about 4 minutes. Flip the fillets and continue to sear until just cooked through and the flesh flakes easily, 2 to 4 minutes more depending on the thickness of the fillets.
  • On a serving plate, place your seared Mahi Mahi fillets, top with the avocado lime mixture, and then finish topping with the sautéed red peppers and onions.
  • Enjoy!
Desserts

Chocolate Mousse with Berries

by The Texas Table1 Comment on Chocolate Mousse with Berries

This is such an easy recipe and can be modified for any occasion. I made this recipe up when I was looking to take a mousse to a family dinner. It was a crowd pleaser to the MAX! It’s almost embarrassing to admit how easy it is and definitely “semi-homemade”. Enjoy this anytime for a delicious chocolate treat!

Ingredients

Instructions

  • Start to beat pudding mix and heavy whipping cream in electric mixer
  • Add in 3-4 tablespoons of unsweetened cocoa until mousse consistency, about 2 minutes
  • Scoop out mousse mixture into serving bowl, and decorate with assorted berries.
  • Serve cold!
Desserts

Southern Peach Cobbler

by The Texas Table1 Comment on Southern Peach Cobbler

It’s peach season in the Texas hill country! I absolutely love fresh peaches and can enjoy them in just about any way. These sweet, juicy, full of nectar little beauties go well in cocktails (like my Hill Country Peach Spritzer I did last season), for pies and cobblers, on top of pancakes and waffles, jams & preserves, accompanied on a charcuterie board for a nice cheese pairing, or just eaten fresh! I am a huge fan of cobblers and pies, as I feel they are such a staple in the south. I grew up on peach cobbler, and wanted to make it for a family BBQ recently. This recipe is easy and is as authentic and comforting as it gets! Enjoy with a scoop of vanilla ice cream, or some whipped cream for the perfect summer (or anytime) dessert!

Ingredients

Peach Filling

  • 8 medium-size fresh peaches peeled and sliced into thin wedges or bite size chunks
  • 1 teaspoon fresh lemon juice
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 teaspoons cornstarch

Crust Topping

  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 12 tablespoons butter chilled and grated (use cheese grater)
  • 1/2 cup boiling water

Cinnamon Sugar Topping Ingredients

  • 1/3 cup white sugar
  • 2 teaspoons cinnamon

Instructions

  • Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.
  • In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish.
  • Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the  dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
  • Remove the peaches from the oven and drop the topping over them in spoonfuls. Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm. Enjoy!
  • FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.

Appetizers

Grilled Queso Panela With Shrimp and Roasted Tomatillo and Poblano Salsa

by The Texas TableLeave a Comment on Grilled Queso Panela With Shrimp and Roasted Tomatillo and Poblano Salsa

I received Tomatillo y Poblano salsa from the Bernard family and needless to say that the entire jar is GONE! It goes well with so many things… the flavor is full and the heat is medium, just right. When I was thinking “outside the jar”, I wanted to make something unique with a flavor profile that reminded me of summer. Shrimp and queso panela were the perfect combo for this simple dish with an impressive presentation. You can make this for a night at home to share, accompanied with fresh warm corn tortillas, or for company to really WOW your crowd. Alternatively, this can be made using homemade tomatillo salsa, however, Bernard’s salsa is absolutely deliciously and I highly recommend checking out their website!

Ingredients (for 2 servings)

  • 3 tablespoons finely chopped fresh cilantro
  • 12 ounces queso panela, cut into 1/2-inch slices
  • 6-8 extra large brown gulf shrimp
  • 1 tbsp olive oil
  • 4-6 tablespoons Tomatillo y Poblano Salsa
  • Corn tortillas, for serving

Instructions

  • Light one bbq pit full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.  Clean and oil the grilling grate. Grill cheese slices until browned on both sides, 1-2 minutes per side. Remove from grill. *alternatively can be grilled on a well oiled cast iron grill.
  • Toss shrimp in 1 tbsp salsa and 1 tbsp olive oil. In sauté pan, or on your bbq pit, cook shrimp until pink on both sides. Remove from heat and set aside.
  • Spread a layer of salsa on the bottom of a shallow dish or plate. Nestle cheese in salsa. Add the cooked shrimp on top of cheese. Spoon salsa and cilantro on top and serve immediately with warm tortillas.
Entrees

Blackened Catfish

by The Texas TableLeave a Comment on Blackened Catfish

One of my favorite weeknight dinners is blackened catfish and pairing it with roasted broccoli or brussel sprouts. I love the flavor of the spicy cayenne, smoky paprika, herbal basil, thyme, and oregano, with savory onion and garlic, all seared to a buttery perfection with light flaky fish. It’s so satisfying and fulfilling, and it’s healthy! I wanted to make my own blackened seasoning instead of using store-bought, and after making this, I will never buy store bought again! It has the perfect ratio of seasonings and spice and just the right amount of salt. This batch recipe yields leftovers, so you can save in a jar for the next time you make it!

I also enjoy learning about the history of certain cuisines and recipes. This one without a doubt has strong cajun/creole roots, a perfect reflection of Louisiana culture! I loved reading about Chef Paul Prudhomme, the original inventor of “blackened” fish. Read more here!

Homemade Blackened Seasoning

  • 2 tablespoon smoked paprika (or use regular paprika)
  • 1 tablespoon cayenne powder (use more for a spicier blend)
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon sea salt
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Mix all of the ingredients together in a large mixing bowl until they are well combined. Store the seasoning blend in an airtight container. 

Ingredients for Blackened Catfish

  • 2 large catfish fillets
  • 2-3 tbsp homemade blackened seasoning
  • 4 tbsp salted butter
  • 2-4 lemon wedges

Instructions

  • Heat a large cast iron skillet (recommended) or heavy aluminum skillet over high heat for 10 minutes.
  • Coat both sides of fish with spice mixture, using about 1.1.5 tbsp spice mixture for each fillet.
  • Melt butter in skillet, then place the 2 fillets in the hot skillet.
  • Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. 
  • Serve with lemon wedges!