Fruitcake of the Future

Fruitcake —- the controversial culinary dessert that conjures up more divided opinions than politics. Some find it tasty, colorful and a requisite for a truly nostalgic holiday. The other side? Well, they see it as dense, too sweet, and only a byproduct of yesteryear’s limited food preservation methods. No matter where you stand, it’s a classic and we have a modern recipe for you to try. 

A bit of history:  Hard for us to realize today, but before refrigeration one way to preserve the fruits from the summer in the colder months was in a cake. The summer fruit was dried and cut up, pecans were shelled, and sugar was run through a sieve.  All these ingredients were then baked into a cake that could be stored in a root cellar – many times wrapped in cheesecloth, where the temperatures were cooler. 

With this kind of loving preparation, you can see why the gift of a fruitcake was received with the greatest appreciation.  

Texas has its own unique history with fruitcake – Collin Street Bakery located in Corsicana, has been baking up and selling this notable desert since 1896 when “young German entrepreneur, Augustus “Gus” Weidman, journeyed to the heart of Texas with nothing but a whisk and a dream. “  In 1958 after decades of being a well loved local bakery, owner Bill McNutt expanded into the national and international market by creating a mail-order fruitcake business.  With a world wide market, the central Texas location in Corsicana still serves as the home for Collin Street Bakery.  

I was honored to speak with retired pastry chef Alan Harvey who was recruited from London to work with Collin Street Bakery. “They had  written a story in the magazine British Baker saying they were looking for only the best bakers.  I applied and was hired along with two other UK bakers.”, said Alan.  

 “The McNutt’s- owners of Collin Street Bakery are a lovely family.”  Their dedication to quality is assured by owning their own fruit and pecan orchards.  When making the fruitcakes, every cherry, pineapple, and pecan has to be in exactly the right place.  They also developed a streamlined distribution system to fill the world-wide orders,” added Alan.

You can order their famous DeLuxe Fruitcake by going to:   https://collinstreet.com/products/deluxe-fruitcake

Now to that Futuristic Fruitcake I promised you!  My friend, Kim Neal of Lakeway bakes a fruitcake every year for her father-in-law and the recipe she and I baked together might just change your mind about fruitcake.  Light, flavorful, and with just the right touch of citrus – it’s a heavenly accompaniment to a steaming cup of coffee.  

And did I mention that it is also beautiful?  Baked in a bundt pan, with a drizzle of icing, it earns the honor of being displayed on your loveliest cake stand.  

Spoiler alert:  You may have trouble sharing it with your friends or keeping it until the holidays!

Futuristic Fruitcake

A whole new tasty cake

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine American

Equipment

• 1 bundt pan

Ingredients

  

Dried Fruit and Liquor

• 3 cups mixed dried fruit cranberries, apricots, fits, plums, golden raisins, currants
• 1/4 cup brandy
• 1/4 cup amaretto

Cake Batter

• 1 cup butter
• 2 cups granulated sugar
• 2 tsp baking powder
• 1 tsp salt
• 1/4 tsp orange extract
• 4 large eggs room temperature
• 3 3/4 cups cups all purpose flour
• 1 cup orange juice
• 2 cups chopped pecans and/or walnuts
• 8 oz tub candied cherries
• 1 cup mixed candied fruit finely chopped

Toppings

• 1/3 cup orange juice
• 1/3 cup sugar
• 2 cups powdered sugar
• half and half to thin

Instructions

 

• Preheat oven to 325.  Butter bundt pan well, covering every spot completely.
• Add the dried fruits to the brandy and Amaretto in a microwave safe bowl.  Microwave for 90 seconds and stir.  Let cool.
•  Cream butter and sugar until fluffy.  Beat in the baking powder, salt, and orange extract.  
• Thoroughly beat in the eggs, one at a time.
• Blend in flour and orange juice - alternating.  Begin and end with flour.
• Fold in the soaked undrained fruit, candied fruits, and nuts.
• Spoon the batter into our pan and smooth out the surface.  Bake for about 70-90 minutes.  Test by inserting a toothpick into the center.  When comes out without wet batter it will be done.
• Remove from oven and let cool for 15 minutes.  Then invert onto a plate.  
• Combine 1/3 cup orange juice and 1/3 cup granulated sugar and brush over the entire surface of warm cake.  Let cool completely and set sit at room temperature for 24 hours.
• Add just enough half and half to 2 cups powdered sugar to make a thick glaze.  Let sit for a few minutes until all lumps dissolve.  Spoon the glaze over the surface of the cake.  Let harden and then slice.

Video

Keyword fruitcake, bundt cake, orange

Texas State “Star Mushroom” and a Chef Inspired Risotto

What do the Bluebonnet and the Pecan tree have in common? Well, if you grew up here you know they are official Texas state symbols. Bonus points if you also know the Mockingbird is the official state bird. Like many of you, I have known about these since I was “knee high to a grasshopper”. 

But did you know Texas has a state mushroom? The “Texas Star Mushroom” is  the shape of — you guessed it — a star. Perfect for the Lone Star State! While this mushroom isn’t recommended for consumption, fungi is emerging as a new ingredient in the culinary world. We are going to talk about the history of the state mushroom and then give you a chef level fungi recipe to cook at home. Texicureans are always looking to learn and share in the kitchen! 

The Texas Star Mushroom actually grows on decaying Cedar Elm stumps.  It is also known as the “Devil’s Cigar” due to its shape before bursting with a hissing sound and small puff of smoke into a star.  

So where can you find this rare mushroom?  First known identification was  well over 100 years ago in Austin in 1893.  As late as 2021,  it was spotted on a farm in Round Top, Texas and so began the push to acclaim it as the official Texas fungi.  Scientifically known as Chorioactis, it most commonly grows in central and north Texas.  

Chorioactis is new on the Texas scene as a state icon. After passing the House and Senate, Gov. Greg Abbott declared it as the Official Texas mushroom in June 2021. 

While not considered poisonous, its rarity – one of the rarest in the world, and the lack of research concerning  its health effects, consuming it is not recommended. Fungi as a culinary ingredient have recently become extremely popular due to their health benefits and tastiness.  For our recipe this month – I was so fortunate to prepare an amazing tasty fungi dish with a Certified Executive Chef – Clifton Dickerson.  

With over two decades of experience in the culinary industry, Clifton is Lead Chef Instructor at the Auguste Escoffier School of Culinary Arts in Austin.  He is dedicated to shaping the next generation of chefs through a hands-on, mentorship-driven approach.  

We jumped into the kitchen together and prepared his personal creation:  Creamy Risotto and  Sauteed Wild Mushrooms.  Just that little touch of whiskey and lard render a flavor that will make your heart sing!

So look out Taco Tuesday – Mushroom Monday may be on the horizon!

Creamy Risotto with Sautéed Oyster or Wild Mushrooms

A chef inspired delectable delight

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Course Side Dish

Cuisine Italian

Servings 6

Ingredients

  

Creamy Risotto

• 1 med onion
• 3 oz arborio rice about 1/2 cup
• 4 cups hot chicken stock
• 1/3 cup grated parmesan
• salt and pepper to taste
• 2 tbsp butter or olive oil

Sautéed Wild Mushrooms

• 1 pound oyster or other wild mushrooms sliced into strips
• 1 med shallot diced
• 2 oz lard or preferred fat (butter or EVOO)
• 1 oz whiskey
• garlic puree or garlic paste
• salt and pepper to taste

Instructions

 

Creamy Risotto

• In a large skillet or saucepan, melt the butter or heat the olive oil over medium heat.
• Add the diced onion and sweat them, stirring occasionally, until they are translucent and fragrant: about 5-7 minutes.  Be careful not to brown the onions.
• Add the arborio rice to the skillet and stir to coat it with the fat.  Cook for about 2 minutes, stirring frequently, until the rice becomes translucent around the edges.  
• Begin adding the hot chicken stock to the skillet, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before  adding more.  This process will take about 20 - 25 minutes.  The rice should be creamy and tender with a slight bite to it.  (Al dente).
• Once the rice is cooked to your desired consistency, stir in grated parmesan cheese to taste and season with salt and pepper.  
• Serve the risotto immediately, garnished with additional grated parmesan cheese if desired.  

Saute Wild Mushroom

• Heat a large skillet or pan over medium high heat.  Add the lard or preferred fat and let it melt until hot.
• Add the wild mushrooms to the hot pan.  Cook them until they start to turn golden brown and develop a delicious flavor, stirring occasionally.  This usually takes about 5-7 minutes.
• Once the mushrooms are golden brown and delicious (GBD), add the diced shallot to the pan.  Saute the shallots until they come translucent and aromatic, being careful not to burn them.  
• Deglaze the pan with the whiskey.  If you like a bit of flare, you can let the whiskey flame up briefly.  (Be cautious!), or simply let it cook out the alcohol. stirring constantly.  
• Season the mushroom and shallot mixture with salt and pepper to taste.  Add a dollop of garlic puree or garlic paste for extra flavor if desired.  
• To serve, spoon the prepared  creamy risotto on a plate and top with the wild mushroom mixture.  Garnish with freshly grated parmesan cheese and chopped parsley if desired.
• Serve immediately and enjoy!

A Soup for the Soul 

Here comes Fall! The illusive cooler breeze, evening fires, and hearty recipes we look forward to every year. October also signals that more family time is near as we approach the holiday season. As Texans, the only thing that can come close to matching our state pride is our individual family heritage. Case and point, Amy Jurica’s dedication to curating the history of the Czech founders in Caldwell, TX.

Since 1999, October has been celebrated as Czech Heritage Month in Texas. As Texicureans, we celebrate the stories of the many different cultures that helped settle Texas. And we always give you a recipe to boot. By mentioning the Czechs, I may have just tingled your taste buds with thoughts of kolaches – but I’m here to expand your palate for one of the largest cultures that settled Texas. Step back in time with my friend Amy and I as we cook warm and time tested sauerkraut soup at the Czech Museum in Caldwell. But first, some history. 

Like many early immigrants to Texas, the Czechs were drawn to less expensive farmland and the promise of a stronger economic future.  They are a Slavic group that traces roots in Texas to Rev. Josef Arnošt Bergmann.  He brought a small group on the several months long arduous trip, arriving in Galveston in March of 1850. He subsequently wrote back to his friends detailing the opportunities Texas held for them. And now Texas boasts the largest Czech population of any state in the United States.  

Although most Czechs brought their Catholic Denomination with them, a large constituency were protestant and established the Evangelical Unity of the Bohemian-Moravian Brethren in North America.  You also may have seen SPJST or  Slovanska Podporujici Jednota Statu Texas halls in rural Texas towns.   SPJST membership is open to everyone, but the organization promotes Czech heritage and culture.

If all this doesn’t make you want to polka, just don your apron and get in the kitchen to make an authentic Czech recipe with us. Bonus points if you turn on some polka music or visit a festival. 

Hailing from Caldwell, Texas, Amy knowledgeably shared the influence and history of her Czech ancestors. You see, Amy’s mother co-founded the Burleson County Czech Heritage Museum. The museum and people like Amy are entrusted with carrying on the Czech stories and traditions for future generations. Full of artifacts used by the early Czechs, it is a glimpse into the lives of this hardy group. I felt honored to listen and learn from Amy. I couldn’t help but think of all of the individual cultures that have contributed to Texas in this same way. That’s why we take y’all on the Texicureans Trail with us! 

And of course, at Texicureans, the conversation always goes back to food.  Here’s where that first bowl of warm soup comes in – have you ever tried Sauerkraut Soup?  A tradition brought from the old country that relied on readily available ingredients, Amy shared her family’s recipe. Soups were an inexpensive way to feed a family and in the Czech Republic, a way to stay warm. But it was clearly a labor of love as we pulled out an antique mandolin kitchen tool they used to shred the cabbage – the star ingredient. 

Practicality aside, this soup will warm your heart. Invite some friends, greet them with Jak se mas? (“How are you?”) and enjoy this age-old soup

Saurkraut Soup

Polevka Na Kyselo Anebo Kysalica

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Course Main Course

Cuisine Czech

Servings 8

Ingredients

  

• 3 potatoes large
• 1/2 cup butter 1 stick
• 1 pint sauerkraut
• 1/2 pound ham or sausage
• 1 pint milk
• 1/2 cup sour cream or to taste
• 1/2 pound bacon
• 1 large onion finely chopped
• 1-2 cloves chopped garlic
• dash msg
• 1 bay leaf
• 4 whole black peppers
• 1 tbsp marjoram
• salt and pepper to taste

Instructions

 

• Boil three large potatoes.  Cover level with water, boil until soft and lightly mash potatoes.  Add milk, butter, some sour cream, and sauerkraut.
• Saute bacon, ham or sausage and onion.  Add to potato and kraut mixture
• Add spices. Bring to a boil.  Ladle into bowls

Video

Keyword Saurkraut, Potato, Soup, Sausage,