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Month: January 2022

Fredericksburg Day Date

Dooley’s 5, 10 & 25 Cent Store

Children laughing and giving toys a squeeze, adults taking a relaxing stroll down aisles, and a time honored 50 year veteran employee asking, “can I help you?” are the sights and sounds of Dooleys 5, 10, and 25 Cent store. Owned by the Dooley Family since 1923, it is a veritable treasure chest of finds. From unique children’s toys and games to gifts and oddities – you’ll find it here.

I even found a “belly button duster” in the gag gift section. We laughed our way down the aisles! And it popped into our shopping cart.

We ran into owner, Tim Dooley, who besides giving a brief history of his family’s store, proudly showed us “Blue Waltz Perfume” – a scent with a history! Blankets, hats, and even dinner ware are part of the wide selection of items that might pop into your shopping cart as well. Take a stroll through Dooleys in this video and check it out for yourself.



Slate Theory

From the moment you walk through the Hobbit-style door of the Slate Theory Winery, you are embarking on a singular experience. The concrete cellar boasts five-foot thick ceiling and walls.Private tasting rooms open to a central broad hallway allowing for intimate conversation but give you the feeling of being part of a larger celebration. Bottling only 100 % Texas grapes, the family-owned winery uses fruit from their estate and carefully selected Texas growers.

Enjoy a closeup tour of their magnificent cellar with the winemaker himself – Tyler Woltz! You’ll discover living walls, large entertaining areas, and romantic nooks – all designed for the ultimate wine tasting experience. It’s always a treat to know the background of a winery – the “whys and how’s”. Chase Jones, owner gives insight into his family’s learning curve from the oil and gas industry to winemakers. Texas ingenuity is alive and well in the Jones family!


Hill and Vine

It’s an old friend, with a completely new makeover. I always loved the Peach Tree Tearoom in Fredericksburg. How wonderful is it when a place with such a great memory of friends and family gatherings has a new vibe, but with the same Texas warmth and authenticity.

Welcome to Hill and Vine. The beautiful renovation of the former Peach Tree Tearoom provides the perfect urban background for the owner’s passion of all things Texas.

“We grew up on the best Texas flavors,” said Jesse Barter, who along with his wife Sarah runs the popular restaurant. “From tender cuts to queso to fresh fish. Nothing but the best of Texas!

Although they don’t accept reservations, you can get on their online waitlist and grab a beer, wine, mimosa, and/or margarita directly from Das Bar Bus while you wait to be seated. After many miles on the open road, the converted VW Bus now has a new life and home at the Hill & Vine patio as a full-service bar.

Grab a quick tour of Hill and Vine in this video, and if you go there – here’s a secret: the onion rings are a “must” to order!


Texas Citrus Rustic Cake

This time of year I buy 5 lb and 10 lb bags of Texas oranges and grapefruit to enjoy a multitude of ways. So, when I saw this recipe for Texas Citrus Rustic Cake in Texas Monthly, I had to try it.

Kevin Wenzel of Wiseman House Chocolates in Hico, Texas is the creator of this citrus delight. Although it has no chocolate, he compares the cake to his chocolates as being “full-flavored, not sweet-focused”.

The ground fresh roasted almonds give the cake the rustic texture and the citrus paste made from orange, lemon, and Texas olive oil insure a strong citrus infusion of flavor.

I made this cake as a welcome back present for a native Spaniard friend (now a Texan) and his wife who had just returned home from north of Madrid visiting his family. Ironically he said it tasted just like his mom made. (Well, we do have very strong Spanish roots here in Texas)

This could easily become a family fave. And who knows…a little chocolate drizzled on top may be a good idea:)

Texas Citrus Rustic Cake

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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 8

Ingredients
  

  • 1 large orange (or two small tangerines)
  • 1 large lemon
  • ⅔ cup Texas olive oil
  • 6 oz raw almonds
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 4 large eggs, room temperature
  • ½ tsp sea salt
  • 1½ cups sugar

Instructions
 

  • Preheat oven to 250 degrees. Place whole citrus in a pot with enough water to cover the fruit. Bring to a boil, then lower the heat and simmer for 30 minutes to soften the fruit.
  • While the fruit is at a simmer, place almonds on a baking sheet and toast in the oven for 20 minutes.
  • Remove almonds and allow to cool.
  • Turn oven to 350 Degrees.
  • Add cooled almonds to food processor and pulse until they reach a sandy texture. Add flour and baking powder to the processor. Pulse to combine. Pour in a separate bowl.
  • After citrus has simmered, pour out the water and let cool to room temperature. Cut fruit in 1/4 and remove seeds. Place fruit, with skin, in a food processor and puree until smooth. While processing, slowly pour in olive oil to make a paste.
  • In a bowl, whisk eggs with salt until foamy, then add sugar a little at a time while whisking until dissolved.
  • Fold in orange paste. Then fold in flour mixture. Do not over mix. Pour into a 10” springform pan. (I used an angel food cake pan). Bake for 45 minutes to one hour, until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack until the sides pull away.
  • Dust with powdered sugar if desired.

Video

Notes

I made this cake as a welcome home present for a Spanish friend and his wife who had just returned home from north of Madrid visiting his family. Ironically he said it tasted just like his mom made. (Well we do have very strong Spanish roots here in Texas)
It is light with a minimal sweet taste. The ground almonds give it a rustic texture.
This could easily become a family fave.

Zesty Turkey Salad

The decorations are packed away, the tree is down, but there may remain a remnant of the holidays, frozen in your freezer- left-over turkey. Here’s a recipe to take that ‘ol turkey to another level: Zesty Turkey Salad.

Spicy pickles, horseradish, and cumin come together in one taste sensation! And the recipe only has two steps! Ok, there is a little dicing, etc. but on the whole, its a snap.

You can serve it on lettuce leaves as I show here,or thinly slice a baguette and make mini sandwiches ready for lunch. I prepared this recipe for 8 so you’ll have plenty protein to munch on for the week. Watch it, though, it may disappear faster than you anticipate!

Zesty Turkey Salad

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Cook Time 20 minutes
Servings 8

Ingredients
  

  • 4 cups cubed, cooked turkey
  • 1½ cups diced onion
  • 3 microwaved eggs, chopped
  • ⅓ cup zesty pickles
  • ½ cup sour cream
  • 1 cup mayonnaise
  • 4 tbsp Dijon mustard
  • 2 tbsp prepared horseradish
  • 2 tsp paprika
  • 1 tsp pepper
  • 2 tsp cumin

Instructions
 

  • Combine the turkey, onion, eggs, and pickles in a large bowl.
  • Mix sour cream, mayonnaise, Dijon mustard, horseradish, cumin, paprika, and black pepper together in a separate bowl until smooth.
  • Stir sour cream mixture into turkey mixture until evenly coated.
  • Let sit in fridge for an hour or so before serving to let the flavors meld together.

Video

“The Queen of Hospitality” — Jean Dooley Tellkamp

My friend Jean Tellkamp is the queen of hospitality. My husband and I have been guests for dinner at her and her husband Scott’s home a number of times, and every occasion is a special event.

Her carefully thought-out menu, pulled from her extensive collection of cookbooks, is always complimented with a thematic table scape. This evening is no exception!

A beautiful white-on-white tablescape with thrift store-found crystal sets the stage for this flavorful dining experience. Think: layer a white tablecloth, furry white material as a runner, lots of candles, and plastic silver chargers to create romantic affair.

Herbed Roasted Pork Tenderloin is accompanied by Spinach A La Jean and Herb Crusted Potatoes. Desert tops off the meal with a nod to her German roots in Fredericksburg in the form of Chocolate Nut Strudel.

Remember: Imitation is the highest form of flattery! Jean would be honored to have you pull from her menu and ideas!

Herb Roasted Pork Tenderloin

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Prep Time 30 minutes
Cook Time 40 minutes
Course Main Course

Ingredients
  

  • ¼ cup soy sauce
  • ¼ cup Worcestershire Sauce
  • 1 cup Madeira wine
  • ¼ cup oil
  • 1 tsp dried thyme
  • 1 tsp dried marjoram
  • 1 tsp rubbed sage
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 tsp pepper
  • 2 large, yellow onions thinly-sliced
  • 2 tbsp salted butter
  • 2 tbsp olive oil
  • 1 lb sliced cremini mushrooms
  • 1 cup beef broth
  • 1 1.5 lb package pork tenderloin

Instructions
 

  • Preheat oven to 350 degrees.
  • Stir together soy sauce and next 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.Reserve ¼ cup of marinade to mix with pan drippings.
  • Prick the pork tenderloin with a fork, and place in marinade, turning to coat. Cover and seal & chill for 2 hours; let stand at room temperature 30 minutes. Remove from marinade, discarding the marinade.
  • Place pork on a rack in a roasting pan.
  • Bake covered at 350 degrees for 40 minutes, or until meat thermometer inserted into the thickest portion registers 160 degrees.
  • While pork is roasting, melt butter with olive oil in a large skillet.  Heat the butter and oil over medium-high heat.  Throw in the onions, stirring occasionally, until the onions are golden brown and soft, or 20-25 minutes.  Add the sliced mushrooms and 2 tablespoons of the reserved Madeira marinade mixture.  Stir to combine and continue cooking until very deep in color, 5-7 minutes more.
  • Remove from heat, but keep warm.
  • Remove tenderloin from rack and wrap with foil to keep warm.
  • Scrape pan drippings from roasting pan into a 2 cup glass measuring cup.  You can further loosen the drippings from the pan by adding beef broth. Add the remaining reserved Madeira marinade mixture to the pan drippings/broth and mix well.  Measure 1 tablespoon cornstarch for each cup of the mixture.  Stir together cornstarch with 1/4 cup water until smooth, and stir into the drippings.
  • Pour mixture into a small saucepan; bring to a boil.  Boil, stirring constantly for 1 minute, or until thickened.
  • Slice the tenderloin, top with the carmelized onions and mushrooms, and drizzle with Madeira/drippings mixture.  
  • Yield:  6-8 servings

Notes

Preparing the onions/mushrooms step can be done earlier in the day to free up your time before serving.  Just complete Step 6, cool mixture slightly and store in the refrigerator until the pork loin is roasted.  Take out, reheat and simmer in skillet until you are ready to serve.

 

Herb Crusted Potatoes

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Prep Time 10 minutes
Cook Time 45 minutes
Course Side Dish
Servings 4

Ingredients
  

  • 1½ lbs Yukon Gold potatoes, cut into wedges
  • 1 tbsp olive oil
  • 1 tsp garlic salt
  • 1 tbsp minced fresh rosemary
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • ½ tsp salt
  • ¼-½ tsp pepper

Instructions
 

  • In a large bowl, toss potato wedges with oil.
  • Combine garlic salt, rosemary, thyme, oregano, salt and pepper.
  • Sprinkle seasoning mixture over the potatoes and toss to coat.
  • Arrange the potatoes in a single layer in a 15” X 10” baking pan coated with cooking spray.
  • Bake at 425 degrees for 40-45 minutes, or until the potatoes are tender, stirring once.

 

Spinach A La Jean

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Prep Time 10 minutes
Cook Time 30 minutes
Servings 5

Ingredients
  

  • 2 packages frozen chopped or cut leaf spinach
  • 4 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 tbsp chopped onion
  • ½ cup evaporated milk
  • 6 oz Pepper Jack cheese, OR 3 oz. Pepper Jack + 3 oz. Gruyere cheeses, cut into cubes
  • ½ tsp pepper
  • ½ cup vegetable liquid (from drained, cooked spinach)
  • ¾ tsp celery salt
  • ¾ tsp garlic powder
  • 1 tsp Worchestershire sauce

Instructions
 

  • Preheat oven to 350 degrees.
  • Preheat oven to 350 degrees.
  • Melt butter, add flour and stir over medium heat for 2 minutes.
  • Add onions and all liquids. Cook until smooth and thickened.
  • Add cheese(s), and cook until melted.
  • Combine with spinach, put in greased casserole.
  • Put in refrigerator overnight (best).
  • Set out 1 hour before cooking to bring to room temperature.
  • Bake at 350 degrees for 30 minutes.
  • Serves 5-6.

 

Chocolate Nut Strudel

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Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Servings 8

Ingredients
  

  • ½ package Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
  • 1 egg, beaten
  • 1 tbsp water
  • 4 squares Baker’s Semi-sweet Baking Chocolate, or 4 oz.
  • 2 tbsp milk
  • 1 tbsp butter
  • ½ cup finely-chopped walnuts or pecans
  • 2 cups heavy whipping cream
  • 2 tbsp Kahlua
  • 1 bottle dark chocolate syrup or sauce

Instructions
 

  • Thaw pastry sheet at room temperature until it safely unfolds flat. Do not tear at folds.
  • Heat oven to 375 degrees.
  • Mix egg and water in small bowl.
  • Microwave chocolate, milk and butter in large bowl on High 1-1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Depending on your microwave, you might have to add an additional 15 seconds to fully melt it. Be careful not to add too many extra seconds to avoid burning the chocolate. Stir after each heating.
  • Unfold pastry sheet on lightly floured surface. Roll into a 16” X 12” rectangle. Spread a thin layer of chocolate evenly on pastry to within ½” of the edges. Sprinkle nuts evenly over the chocolate.
  • Starting at short side, roll up jelly-roll style.
  • Place seam side down on ungreased baking sheet. Tuck ends under to seal. Brush with egg mixture.
  • Bake 35 minutes or until golden.
  • While baking the strudel, beat 2 cups of whipping cream in a chilled mixing bowl with beaters (or whisk attachment).  Chill bowl and beaters in the freezer for 30 minutes prior to mixing. 
  • When the cream starts to thicken, add the sugar and Kahlua, and continue to beat until firm.  Don't overbeat!  Makes 4 cups whipped cream.
  • Cool strudel for 30 minutes on wire rack.  
  • Slice and serve warm.  Top with a scoop of whipped cream, and then drizzle with chocolate sauce.