Cocktails

Autumn Harvest Sangria

by thetexastable1Leave a Comment on Autumn Harvest Sangria

This sangria is simple and refreshing, full of seasonal fruit and spices that make you taste the beauty of fall. I used a standard red blend table wine which is perfect for everyone’s palates. I love that this incorporated wine, fruit, and cinnamon, some of my favorite things. I plan to serve this recipe at my upcoming Halloween party, and after doing this sample batch, I know it will satisfy my all of my guests!

INGREDIENTS

  • 1 bottle light-bodied red wine blend (I used Trader Joe’s Charles Shaw Blend)
  • 2 cups apple cider
  • 1/4 cup cinnamon simple syrup*
  • 1 Honeycrisp of gala apple cored and chopped
  • 1/2 orange quartered and sliced
  • 3 or 4 cinnamon sticks

INSTRUCTIONS

  1. In a large pitcher, combine the wine, apple cider, cinnamon simple syrup, and fruits. 
  2. Refrigerate at least 4 hours or overnight prior to serving.

RECIPE NOTES

*Cinnamon Simple Syrup:

1 cup water
1 cup sugar
6 cinnamon sticks

In a saucepan, combine 1 cup of water with 1 cup of sugar. Bring to a boil over high heat and cook until the sugar dissolves and the liquid just starts to thicken. Transfer the liquid to a heatproof container, add the cinnamon sticks, and chill for at least 4 hours.

If the recipe is too sweet or not sweet enough for your liking, you can add more red wine to lessen the sweetness, or more cinnamon simple syrup.

Soup & Salad

Butternut Squash Soup

by thetexastable1Leave a Comment on Butternut Squash Soup

Butternut squash is one of my favorite vegetables, so rich, creamy, flavorful, yet so simple. It’s good on its own, cubed and roasted with a little evoo and salt, or mixed into a comforting pot of soup. My mother would make butternut squash soup for Thanksgiving, served prior to the main course. Everyone looked forward to having her butternut squash soup, especially served in her special pumpkin shaped bowls. Serve this with a buttery grilled sandwich on a hearty artisan bread, I used rosemary sourdough to make a turkey and cheese melt and it was DIVINE. This is one of my favorite fall recipes and I’m so excited to share it with all of you!

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
  • 3/4 teaspoon sea salt
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper (r white pepper if you don’t want the dark flakes)
  • 1/2 teaspoon fresh or dried thyme leaves, finely chopped
  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 4 cups chicken stock
  • 3/4 cup half and half
  • fresh thyme sprigs and/or heavy cream for garnish

Instructions

  1. Heat a large pot over medium heat. Add the olive oil.
  2. Add the onion, garlic, ginger, paprika, salt and pepper, and thyme, and saute until the onion is soft and transparent.
  3. Add the cubed butternut squash and toss in the onion mixture.
  4. Add the chicken stock and stir to combine (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash).
  5. Add the lid to the pot and bring to a boil over medium-high heat.
  6. Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork.
  7. Remove the soup from the heat and add the half and half.
  8. Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.
  9. Serve immediately with a garnish of fresh thyme and some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.

Cocktails

Mulled Cider with Rye

by thetexastable1Leave a Comment on Mulled Cider with Rye

Warm spices like cinnamon, cloves, and nutmeg with apple and citrus makes for Autumn in a cup. I was so excited when I saw H-E-B’s display of Apple Cider and couldn’t help myself but to grab some. We enjoyed this fall beverage accompanied with an herb pork tenderloin, roasted butternut squash, Parmesan brussel sprouts, and wild rice to welcome the fall season into the home. This recipe is simple and can be served warm or chilled, but a good rye whiskey is key in my opinion…we used 4 Year Templeton Rye. Cheers to sugar, spice, and everything nice!

INGREDIENTS

  • 1/2 gallon of apple cider
  • 2  medium navel oranges
  • 1 honey crisp apple
  • 3 cinnamon sticks
  • 10 cloves
  • rye whiskey

INSTRUCTIONS

  1. Thinly slice the oranges and apple horizontally.
  2. Pour the cider in a large pot and add the slices of fruit, the cinnamon sticks and cloves.
  3. Bring to a boil over high heat then lower the heat and let the mixture simmer for about 30 minutes until fragrant.
  4. Fill up mugs about three quarters full and add about an ounce of rye whiskey to each mug.
  5. Garnish with an apple or orange slice, half a cinnamon stick and cloves.

Desserts

Mama’s Pumpkin Bread Muffins

by thetexastable1Leave a Comment on Mama’s Pumpkin Bread Muffins

My grandmother would make pumpkin bread for every occasion, not matter if it was fall or not! Some of my best baking memories are when I would help her make this. You can use regular size loaf pans, small loaf pans, and muffin tins, just adjusting the cook time (loaves take about 50 minutes). For a sweet fall treat, this never disappoints and fills my heart with all the right amount of warmth and spice.

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 tablespoon plus 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water or orange juice

INSTRUCTIONS

PREHEAT oven to 350° F. Paper-line or grease 30 muffin cups.

COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture; stir just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.

BAKE for 25 to 30 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container or resealable plastic bags.

FOR 72 MINI MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 15 to 17 minutes.

FOR 12 JUMBO MUFFINS:
PREPARE as above; filling 3/4 full. Bake for 33 to 36 minutes.

FOR 2, 10″ LOAVES:
PREPARE spray the two loaf pans with baking spray, fill with mixture. Bake for 60-70 minutes or until bread is firm and cooked through.

Desserts

Fourth of July Apple Pie

by thetexastable1Leave a Comment on Fourth of July Apple Pie

Found at every Independence day BBQ and picnic, apple pie and the Fourth of July go together like baseball and hot dogs, like popsicles and pool parties, like the beach and a Mexican import beer! We American’s love an excuse to eat and party in the name of Patriotism. There is truly nothing better than a warm apple pie with a buttery and flaky crust, gooey baked cinnamon apples, and topped with your favorite vanilla ice cream (HEB Creamy Creations Homemade Vanilla ya’ hear). Happy 4th to all of you, eat, drink, and God Bless the USA!

Ingredients (Serves 8)

PIE DOUGH

  • 2 ½ cups flour
  • 1 teaspoon salt
  • ¾ cup butter, 1 1/2 sticks, cold, cubed
  • 8 tablespoons ice water, or as needed

FILLING

  • 2 ½ lb granny smith apple, cored, sliced, peeled
  • ¾ cup sugar
  • 2 tablespoons flour
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ lemon
  • 1 egg, beaten
  • 1 tablespoon sugar

Preparation

  1. In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
  2. Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
  3. Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
  4. Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
  5. Peel the apples, then core and slice.
  6. In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
  7. Mix until combined and all apples are coated. Refrigerate.
  8. Preheat the oven to 375°F
  9. On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
  10. Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
  11. Pour in apple filling mixture and pat down.
  12. Roll the other half of the dough on top.
  13. Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
  14. Brush the pie with the beaten egg and sprinkle with the sugar.
  15. Cut four slits in the top of the pie to create a vent.
  16. Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
  17. Allow to cool completely before slicing.
  18. Top with ice cream and serve.
  19. Enjoy!
Desserts

Lemon Bars

by thetexastable1Leave a Comment on Lemon Bars

As I was reminiscing of sitting on the porch with my Grandmother drinking iced tea on a warm day, I was reminded of this dessert. Made with a buttery shortbread bottom and a sweet lemon custard top, this southern baking classic can be made with only 5 ingredients and whip up quickly just in time to head over to your neighbor’s last minute dinner party or summer picnic. It’s so easy to throw together a batch of these delicious and tangy treats; it will be one of your favorites just like it is mine.

FOR THE PASTRY BASE

  • 1 cup cold butter, cut in small pieces 
  • 1/2 cup sugar 
  • 2 cups flour 

FOR THE LEMON LAYER

  • 1 1/2 cups sugar 
  • 1/4 cup flour 
  • 4 eggs 
  • zest of two lemons, very finely chopped 
  • juice of 2 lemons, about 2/3 to 3/4 cup juice 

Instructions

TO MAKE THE PASTRY BASE

  1. Using a pastry cutter or in a food processor blend together the butter sugar and flour.
  2. Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan.
  3. Bake for 20 to minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware) The bottom should just be beginning to brown slightly at the top edges.

FOR THE LEMON TOPPING

  1. Simply whisk together the sugar flour, eggs, zest and lemon juice until the sugar is dissolved.
  2. Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
  3. Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with confectioners sugar when cool.
Cocktails

Hill Country Peach Spritzer

by thetexastable11 Comment on Hill Country Peach Spritzer

I was inspired to create this cocktail using only Texas products, from ripe Fredericksburg peaches, Texas Wildflower Honey (proudly sourced from Texas Beekeepers), Thyme from Pearsall, TX, and Dripping Springs Vodka. The Texas peach season runs from mid May to the first week of August, with Fredericksburg being one of the largest peach producing areas in the state, what better to use this local fruit for a delightful summer cocktail. There are tons of roadside stands that sell all things peach; preserves, jams, pies, cobblers, and bushels of the fruit itself. It is such an experience to take a scenic hill country drive to view the beautiful and fragrant peach orchards and pick your own to take home. Have yourself a sweet Texas peach mixed with vodka for a true summer treat! I was inspired to create this cocktail using only Texas products, from ripe Fredericksburg peaches, Texas Wildflower Honey (proudly sourced from Texas Beekeepers), Thyme from Pearsall, TX, and Dripping Springs Vodka. The Texas peach season runs from mid May to the first week of August, with Fredericksburg being one of the largest peach producing areas in the state, what better to use this local fruit for a delightful summer cocktail. There are tons of roadside stands that sell all things peach; preserves, jams, pies, cobblers, and bushels of the fruit itself. It is such an experience to take a scenic hill country drive to view the beautiful and fragrant peach orchards and pick your own to take home. Have yourself a sweet Texas peach mixed with vodka for a true summer treat!

INGREDIENTS

Serves 2-4

  • 2 cups fresh diced peaches 
  • 3 sprigs fresh thyme
  • ½ cup water
  • ⅓ cup honey
  • 8 ounces vodka
  • ½ cup fresh lemon juice 
  • 1 cup chilled club soda
  • Thyme sprigs and peach slices to serve

INSTRUCTIONS

Combine peaches, thyme, water, and honey, in a saucepan over medium. Bring peach mixture to a boil and cook 5 minutes until peaches are soft; remove from heat and cool completely. 

Strain peach mixture through a fine mesh sieve into a large pitcher with vodka and lemon juice; chill. Discard peach solids (or save and use it to top some vanilla ice cream).

Stir club soda into drink just before serving. Divide drinks between ice-filled low-ball glasses and garnish with a thyme sprig and peach slice, if desired.

Breakfast

Eggs Benedict

by thetexastable1Leave a Comment on Eggs Benedict

When I think of breakfast, I think of weekend mornings at home with my Mom in her pajamas, the smell of coffee brewing, and her making one of her favorite breakfast meals, Eggs Benedict. The crispy English Muffin toasted with butter, salty Canadian Bacon, runny poached eggs, topped with creamy and comforting Hollandaise sauce. On almost every Brunch menu in the world, Eggs Benedict has many variations, served traditionally with Canadian Bacon, but another fantastic way to enjoy this is with smoked salmon or crab cakes. Open your window blinds and let that morning sun shine through, sip on some good coffee, play some relaxing tunes, and enjoy a breakfast that will warm you from the inside out.

Ingredients for Hollandaise (serves 4)

4 egg yolks

1 tablespoon freshly squeezed lemon juice

1/2 cup unsalted butter, melted (1 stick)

Pinch cayenne

Pinch salt

Ingredients for Eggs Benedict

8 slices Canadian bacon

4 English muffins, split

2 teaspoons white vinegar

8 eggs

Salt and pepper, to taste

Directions

  • †Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  • †Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. 
Appetizers

Guacamole Tradicional

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I would always spend my summers in San Miguel De Allende in Guanajuato, Mexico. The culture and history is rich there with cobblestone streets and bells that echo over the city from la Parroquia de San Miguel Arcángel, the towering cathedral overlooking San Miguel’s central plaza known as, El Jardin. We would always stay at the same casita that came with our very own house keeper, Dolores. Dolores was a pro at making freshly squeezed orange juice, chicken with squash blossoms, and of course guacamole. Every day after my mom, my aunt, and I would return from exploring the town, shopping the tiendas and street markets, and watching the vibrant people circling around El Jardin, we would return home to a gorgeous and bountiful platter of freshly made guacamole. Dolores would use only the freshest and simplest ingredients, ripe avocados and juicy limes from the Mercado de Martes, salted to perfection. This recipe was creamy and delicious, needing nothing more added. I have always liked my guacamole this way, with pico de gallo on the side. The memories of having this as we laughed and sat on the balcony that overlooked the courtyard full of pink and orange bougainvilleas and royal Poinciana will forever be engrained into my heart. So when I want to take myself back to that time in that beautiful place, I whip up some creamy guacamole served with crispy tostadas and have myself a cold Modelo Especial. This recipe is simple, the way it should be. You can serve it with some crumbled queso fresco and cilantro on top if you choose!

INGREDIENTS (serves 2)

  • 3 ripe avocados
  • 1 lime
  • A large pinch of salt

INSTRUCTIONS

  1. To cut the avocados, run a knife around the avocado (from top to bottom) and twist in half. Pull out and discard the pit. Using a spoon or your thumb, remove the flesh and place into a medium-sized bowl.
  2. Cut the lime in half and squeeze both halves into the bowl with the avocado, being careful not to get any seeds in the bowl. Add the salt and any/all or none of the optional ingredients. Using a fork gently mash each avocado half a few times then stir all ingredients together.
Appetizers

Marisa’s Pico De Gallo

by thetexastable1Leave a Comment on Marisa’s Pico De Gallo

This Pico de Gallo recipe is specific to my best friend Misha, she is proud of this as well she should be, as it is flavorful and such a crowd pleaser. She is adamant about the fact that she does not measure anything, but the below measurements are approximate. She also adds ground black pepper to her Pico which adds another level of spice that is integral to the flavor of this recipe. She made this for my housewarming fiesta, served with homemade tortilla chips and Piña Coladas to compliment! I will only use her recipe for Pico, it is the best there is. Nothing better than the robust, fresh produce all marinating together with lime juice for a delicious aperitivo!

Ingredients (serves 2-4)

  • 5 whole roma tomatoes diced
  • 1/4 large yellow onion diced
  • 1/4 cup Cilantro minced
  • 1/2 large jalapeno pepper minced, seeded if you want a more mild taste
  • 2 tablespoons freshly squeezed lime juice
  •  salt and pepper to taste

Instructions

  1. Place all ingredients into a large bowl.
  2. Mix and season with salt and pepper, to taste.
  3. Cover and place in fridge until ready to serve!