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Guinness Reduction

St. Patrick’s Day is a feast with deep cultural and religious roots. Like many other holidays, secular culture has taken it for a ride. Green beer and green beads does not an Irish make.

But who doesn’t want an excuse to cook, pour a Guinness, and transport to those verdant fields atop rocky cliffs. Sláinte!

Come along as we begin with a few Irish Texan connections. Careful, don’t finish your Jameson too quickly. We still have the main course — an authentic recipe from Chef Mike Morphew, M.C.F.A.

Irish Texans: Quick Facts to Share Around the Table

The Irish were among some of the early settlers in Texas, including Austin’s Old Three Hundred.  In fact, so many settled in central San Antonio, the area was referred to as Irish Flats. The towns of San Patricio and Refugio were settled in the early 1800’s by predominantly Irish.  In fact, in true Irish fashion, they were established on Saint Patrick’s Day – March 17th, 1836.

The Irish fought for Texas freedom – eleven died at the battle of the Alamo and fourteen were counted being massacred at Goliad with Colonial Fannin.  A full one seventh of Houston’s army that fought in the Battle of San Jacinto were Irish. Harry McArdle, Irish painter, created portraits of Sam Houston, Jefferson Davis and battle scenes of the Alamo and the Battle of San Jacinto. The Texas State Capitol displays his work.

Other nineteenth century notables are Peter Gallagher, a Texas Ranger and organizer of Pecos County, Samuel McKinney – president of Austin College and John Mallet, first chairman of the University of Texas faculty. Texas remains home to many family lineages who emigrated from Ireland after their “American Wake”. Y’all should google that.

Now, for the experience we are thrilled to share with you. We know international treasures are hiding in plain sight among small town Texas. We love nothing more than to find the people and places that make us the best place in the world to be. This time, we went back to La Grange in Le Petite Gourmet’s kitchen. Why? Well, to learn from a Chef who cooked for the Queen of England, of course.

Recipe

La Grange is where we found Chef Mike Morphew, M.C.F.A., a UK native who knows and loves Irish pub food. So, how did he get to Texas?  He married a Texan, of course! The pull of the Lone Star State is strong.

Texicureans were treated to a cooking session with Chef Morphew. The star of the show that Chef Mike prepared was Loin of Pork Stuffed with Leeks and Fresh Sage, smothered in a Guinness Reduction. Doesn’t the name just make you hungry?

Staying true to his motto that the fewer ingredients in a recipe, the better, the pork loin only uses 5 ingredients, and makes a fabulous presentation with the Guinness Reduction.

The starter to this creation was Curried Parsnip Soup.  Colcannon Potatoes and Cabbage with Caraway and Butter served as sides to the main event.  A desert of Apple and Mixed Berry Crumble with Custard Sauce topped off the evening.

We are grateful Chef Morphew now calls Texas home and was willing to share his time with Texicureans.  With him, he brings a long list of accomplishments that formed his immense knowledge of the culinary arts. He has worked for European hotels and instructed culinary schools. But his personal crowning achievement is working in the royal kitchen and preparing meals for the Royal family.

Texicureans invite you to don your green, invite some friends or family over, and share a simple to prepare Irish Pub meal. The recipes and full video “how to” for the Loin of Pork Stuffed with Leeks and Fresh Sage can be found at www.texicureans.com. There, you can join our recipe club for weekly updates.

Roasted Pork Loin with Sage and Leeks, Smothered in a Guinness Reduction

A True Irish Pub Main Course
3.79 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Course Main Course
Cuisine Irish
Servings 8

Ingredients
  

  • 3 Pound Boneless Pork Loin
  • 1 bunch Fresh sage leaves
  • 2 Leeks washed, shredded, cooked in butter until tender
  • 1 cup Pork trimmings diced
  • ½ cup heavy cream
  • 1 egg white
  • 1 Medium onion chopped fine
  • 1 cup Guinness beer
  • 1 pack brown gravy diluted
  • 1 pint chicken stock
  • 1 tbsp oil
  • salt and pepper to taste

Instructions
 

  • Trim the pork loin and keep trimmings
  • Make an incision along the side to create a pocket
  • Rub the pork with salt and pepper
  • Put the pork trimmings in a processor with chopped sage and egg white and puree well, add the leek and salt and pepper, plus a little nutmeg, stuff this inside the pork loin and tie up, stab with a knife an insert sage leaves in the incisions
  • Place into a roasting tray and drizzle with oil.
  • Roast in an oven at 375 till cooked approx. 1.5 hours
  • Take out and rest the pork
  • Add the chopped onion to a pan with a little butter, cook for 5 minutes.
  • Add a little sage and the Guinness and reduce, add a splash of red wine and the stock
  • Reduce and then thicken with the gravy mix, season with salt and pepper
  • Slice and serve topped with Guiness reduction.

Video

Keyword Irish Pub Food, Irish meal, St Patrick's Day meal,

Brandy Velvet

When I was in High School Band, my director always said, “your audience at a concert will best remember the first song and the last song, so make it your best”!

This tastefully decadent desert  – smooth, cool, and a delight to consume will do just that!  It’s the finale to end all finales.

You will need to slip into the kitchen to prepare at the last moment before serving, but by having all ingredients and the blender in one spot  you’ll  be back in “two shakes of a sheep’s tail”,  And when you start delivering it to the table, I promise the “ooh’s and aah’s” will make it ll worthwhile.

You can use coffee ice cream or coffee gelato.  I prefer the gelato for a purer taste.

The yield is 5 cups – its easy to double, and I suggest doing so if you have 5-6 people.

Brandy Velvet

Smooth and Decadent
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • ½ tsp dark instant coffee granules
  • ¼ cup hot water
  • 1 pint coffee gelato (or coffee ice cream)
  • ¼ cup Brandy
  • 1/4 cup chocolate syrup

Garnish

  • Whipped Cream
  • Grated Chocolate

Instructions
 

  • Combine coffee granules and hot water, stirring until granules dissolve.
  • Pour coffee into a blender, adding gelato, brandy, and chocolate syrup.
  • Process until smooth and combined, stopping once to scrape down the sides.
  • Pour into glasses (I like martini) and garnish.  Serve immediately.

Video

Keyword desert, coffee desert, chocolate desert, chilled, brandy, chilled desert, gelato, whipped cream

Family Snack Board

Many times, the simple things in life are the best things in life.  I think this is particularly true with children.

Celebrating Valentines as a family when you have young children around creates a beautiful memory.  Why not make it special by designing a meal in the form of a charcuterie board?   Include all their fave things to eat – with a nod toward good nutrition, of course.

Rachel Meier designed this board with her children’s favorite things in mind.  She created a simple masterpiece that is as fun to eat as it is tasty. Designed for Valentines, this board can be detailed for St. Patrick’s Day, Easter, a summer swim, a birthday party, and the list goes on and on!

Family Snack Board

A child's food fantasy
Print Recipe Pin Recipe
Course Appetizer
Servings 4

Ingredients
  

  • Peanut Butter and Jelly
  • Cheese
  • Mini Cucumbers
  • Strawberries
  • Blueberries
  • Powdered donuts
  • Mini chocolate chip muffins
  • Pretzels, melting chocolates, and sprinkles
  • M & M's
  • Candy Hearts
  • Peppermint sticks
  • Stroopwafels
  • Circus Cookies

Instructions
 

  • Think of your children favorite things and colors for the theme
  • Prep everything – at least one vegetable and some fruit.  Cut the bread for the PBJ into a shape,unwrap cheese and open candy containers.  Dip pretzels in melting chocolate and sprinkle.  Cut letters out of cheese slices using small cookie cutters.
  • Assemble and enjoy!

Notes

The possibilities are endless - themes, ingredients, and colors!
Keyword charcuterie, charcuterie board, cheese, cheese board, meat board, valentines board, Childrens parties, Family gatherings

For the Love of Cheese

My niece, Emily Williams, and I started Texicureans because of our mutual love of the foods and cultures that make Texas like no other. During the last three years we have joined friends in many Texas home kitchens and ventured to their culinary cultural destination counter parts. We learned how to make Spanish Soup and biked the Missions. We enjoyed French Soup and visited the French Legation. You see, adventure isn’t just checking off a box. Adventure is also learning something new, tasting family ingredients, and sharing the hugs. That’s what being a Texicurean really is all about.

In English we only have one word to express affection for each other – Love.  Our mother language, Latin, is broader in nature with several terms – Amor:  affection, fondness, adoration attachment.  Caritas:  charity, high price, expensiveness, and scarcity.  Dilectio:  delight, pleasure, goodwill.

Valentines has always been a favorite of mine – from creating shoebox containers for classroom valentine greetings in elementary school to celebrating with family and a few friends.  For many years because we had sons at home and my sister was single with a daughter (Emily), we chose to celebrate with a family dinner.  One of our favorite activities was to go around the table and tell what we loved about each other.  Of course, it was edifying, but sometimes also surprising to find what we all found to be important about each other. When it comes to love, there is truly no place like home.

Valentine’s Charcuterie Tutorial

In that spirit of family love, Emily and I gathered in the kitchen for a tutorial on her making a beautiful charcuterie board. Aside from her corporate role in Austin, Emily owns a charcuterie business @emideecharcuterie. She creates beautiful trays, boards, and tables for all levels of clients. You can find her partnering with influencers or leading in-home and virtual workshops for all things cheese and accoutrements.

This month, Emily is going to demystify the process for anyone wanting to give charcuterie a try. Charcuterie boards and grazing tables have become a beautiful way to entertain a large group. Here’s an example of a board that serves 4-6.  You can gather these items at HEB or your favorite cheese shop.

Charcuterie Board A la Emideecharcuterie

Sharing Love
Print Recipe Pin Recipe
Course Appetizer
Cuisine American
Servings 4 -6 people

Equipment

  • 13"-15" tray

Ingredients
  

Cheese

  • Brie
  • Manchego
  • Mozzarella Balls
  • Honey Goat Cheese
  • Garlic and herb Boursin
  • Prosciutto Wrapped Mozzarella
  • Aged white cheddar for crumbling

Meats

  • Prosciutto
  • Calabrese Salami
  • Italian Dried Salami
  • Sopprasata

Other Components

  • Cornichons
  • Strawberries
  • Grapes
  • Raspberries
  • Honey
  • Strawberry Jam
  • Fruit and Nut Crisps
  • Watercrackers
  • Marcona Almonds
  • Fresh Thyme
  • Fresh Rosemary

Instructions
 

  •  Place bowls/ramekins on the board, careful not to clump together. Four corners and one in the center is a good rule.
  • Place cheeses throughout the board, remembering to incorporate texture and to create balance of shapes and colors throughout – again, avoiding clumps of color/shapes in one area
  •  Create salami rose by layering 15-18 slices in a straight line, one on top of the other but about half an inch. Roll it up from the first one you placed down to the last. Place inside a ramekin and use your fingers to pull the petals outward (not upward) to make the rose “bloom.” If there is a gaping hole in the middle, roll up about 3 more slices and stick in the middle, and repeat with 1-3 slices if a hole remains until there is a “bud” at the center of the rose.
  • Place the prosciutto in ripples on the board and the calabrese salami in folds
  • The dry “log” salami such as Soppressata can be sliced in medallions and either layered in a line, or stacked a few on top of each other on one side of your board
  • Place the fruit – halved strawberries in groups of 3 throughout the board, four corners is a good model here too. Raspberries in two clumps on opposite sides of the board from each other for color balance. Grapes stay on the stem in a cluster and one small cluster on one side and another small cluster on the other side of the board. Wherever there is space!
  • Crackers can be conspicuously placed on the board, under things or stacked upright between two items. Or they can be served on the side
  • Honey, cornichons, jam, mozzarella balls with oil, and any other liquid-y item can go into the bowls/ramekins that were first added to the board. If you use the cookie-cutter trick in your Brie as a centerpiece (reference video,) add jam or pomegranate seeds to the cut out in the Brie
  • Add garnish to the top especially where there is a lot of white from the cheese to add some color/greenery and WA-LA a gorgeous board ready for you and your guests to gather around and enjoy!

Video

Keyword charcuterie, charcuterie board, cheese, cheese board, meat board, valentines board

Chipotle Lamb Chops

John Nance “Cactus Jack” Garner is another Texan that made it to the White House.  Starting his political career as a county judge, he then moved to State politics to serve in the House of Representatives during the session Texas was choosing its state flower.  He fought for the prickly pear cactus and thereby gained his nickname. 

Moving to the US House of Representatives in 1902, he continued in this role until 1933.  In 1932 he threw his hat in the ring for President of the United States.  Realizing during the process that Roosevelt would take the lead, Garner cut a deal with him to be the Vice President.  He served in that role until 1941. 

On a personal note, Garner raised pecans and sheep.  It is with a nod to his vocation that this recipe for lamb is presented.  Shoulder lamb chops are smothered in a chipotle sauce with adobo for a “fall off the bone” flavorful dish. 

If you’ve never tried lamb, this may be the dish for you.  It is “company worthy” with a beautiful combination of colors.  

Chipotle Lamb Chops

Tender Chops in an adobo chipotle sauce
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 Chipotle Chile peppers in adobo sauce (canned)Plus 2 tbsp sauce from the can
  • ¼ tsp dried thyme
  • ½ cumin
  • 4 lamb shoulder chops (about 1.75 - 2 pounds total)
  • kosher salt
  • tbsp Extra Virgin Olive Oil (EVOO)
  • ½ cup chopped onion
  • 3 cloves garlic, chopped
  • 1 bunch chopped fresh cilantro (leaves and stems)
  • ½ tsp cinnamon
  • 28 oz can fire roasted tomatoes
  • 1/4-1/2 cup white or red wine

Instructions
 

  • Mince and the chiles with a large knife.  Combine with 2 tbsp adobo sauce from the can.  Add thyme and cumin and mix.
  • Season the lamb chops with salt and coat with the Chile mixture
  • Heat the EVOO in a large skillet over high heat.  Add the lamb chops and cook until browned on both sides, about 8 - 10 minutes.
  • Stir in the onion, and cook a couple minutes.  Add the garlic, cilantro and cinnamon and cook about 2 minutes.  Add the tomatoes and bay leaf, using a wooden spoon to scrape the browned bits from the bottom of skillet.  Add wine if desired and let simmer for 20 minutes until meat is tender and sauce has thickened

Video

Lady Bird Johnson’s Lemon Pound Cake

This month we are celebrating Texans who made it to the White House.  Lady Bird Johnson, Texan, and wife of the 36th President of the United States served this yummy lemon pound cake at her daughter Luci’s wedding in 1966.  She probably baked it in a bundt pan, but we took artistic liberty since it serves 16 to divide it equally into two loaf pans.

This allows you to freeze one for later (always handy) and also to diversify your icings.  Of course we had to use her lemon glaze on one of cakes.  The other, I elected to use a ganache.  Lemon and chocolate are a natural together.

I always thought Lady Bird was a class act – I think you’ll find this desert to fall into that category as well.  AND if you make it in the Spring, you could top it with an edible flower in her honor! A visit to the Lady Bird Johnson Wildflower Center in the Spring is a delight.

 

 

Lady Bird Johnson's Lemon Cake

A lemon cake with a history and versatility
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • ¾ cup Butter (salted)
  • 1 ¼ cup sugar
  • 8 large egg yolks
  • 2 ½ cups cake flour
  • 3 tsp baking powder
  • ¼ tsp salt
  • ¾ cup milk
  • 1 tsp vanilla extract
  • 1 tsp freshly squeezed lemon juice
  • 1 tsp lemon zest

Lemon Glaze

  • 2 cups powdered sugar
  • ¼ cup butter (salted)
  • zest of 1 lemon
  • juice of 1 lemon

Ganache

  • 8 oz semisweet or bittersweet chocolate
  • 1 cup heavy cream
  • ⅛ tsp coarse salt

Instructions
 

  • Preheat oven to 325 degrees
    Grease either a 10” bundt pan or 2 loaf pans, then dust with flour.
  • Cream butter and sugar with a stand mixer
  • In a separate bowl, whisk the 8 egg yolks together to break up the yolks.  Mix into butter/sugar mixture.
  • Whisk together cake flour, baking powder and salt.
  • Alternately add milk and flour mixture to batter, beating after each addition, scraping the sides as needed.
  • Add vanilla extract, lemon juice and lemon zest.  Beat for 2 minutes.
  • our the batter into the prepared bundt pan or 2 loaf pans and bake for 1 hour.  (Loaf pans need 35 - 40 minutes).  Insert a toothpick to test- must come out clean.
  • Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Lemon Glaze

  • Combine the powdered sugar, butter, lemon zest and lemon juice.  Use a hand mixer to mix until well combined.
  • Once the cake is cooled, drizzle the glaze over the cake.
  • Garnish the cake with more lemon zest if desired.

Granache:

  • Coarsely chop chocolate. With a serrated knife.
  • Bring cream to a boil over medium-high heat.
  • Pour over chocolate, and add salt.  Let stand for 10 minutes.  
  • Stir with a whisk until smooth.  

Video

Notes

This cake is best stored at room temperature. Keep it in an airtight container for 2-3 days. If you want to keep it longer you can refrigerate the cake after 3 days or freeze it.
This cake freezes really well.  Wrap well, using freezer baggies.  Allow the cake to come to room temperature before opening the package.
Keyword Lemon cake, bundt cake, lemon loaf, ganache, lemon icing

Cooking with Presidents: A small-town Texas chef’s rise and journey to the next chapter

It’s tough to find a more place-based culture than Texas. Evidence of that can be found in the comradery akin to family when you meet another Texan in a different state or especially abroad. Simply put, a fellow Texan can make you feel home.

It’s no surprise that when President George Bush and his family left for the Oval Office, his family kept Matthew Wendel close. As Mrs. Laura Bush states in the forward of Matthew’s recent cookbook: “Offering guests wholesome, delicious, and comforting food is a key ingredient of our Texas hospitality, and it’s our way of saying ‘Welcome, we’re glad you’re here’.” I could not agree more!

It seems that with Chef “Matty”, the Bush family valued a Texan in their kitchen not exclusively for friendship, but to help them share our culture with the world through food. What an amazing partnership and service.

That brings us to Matthew’s next chapter. You see, drill down that Texas place-based culture to our universities and allegiances bubble up in conversation like the springs under the headwaters of the San Marcos River. We have enough analogies and full circle moments to fill all the pages of this magazine. So, let’s condense. Matthew Wendel is a Texas State Alumni. The stars aligned for him to join Texicureans and the Texas State Alumni Association at the home of Kelly and Beth Damphousse, President and First Lady of Texas State University, respectively. (Eat ‘Em Up Cats!”)

Matty’s Fried Chicken

I had the honor of being in the kitchen with Beth and Matthew as we prepared “Matty’s Fried Chicken” from his beautiful cookbook Recipes from the President’s Ranch – Food People Like to Eat The last phrase in the title was coined by Laura Bush’s mother after enjoying many of his meals while visiting.

Let’s set the scene in San Marcos. When I arrived at the Damphousse home, Beth and Matthew were busy prepping a Texas sized feast. I jumped right in the mix. There was salsa, guacamole, salad, biscuits, brownies, cookies, and the star of the show – Matty’s Fried Chicken. THAT is the recipe Matthew has graciously agreed to share with Texicureans.

He took my one bane of cooking and turned it into an easy methodology with scrumptious results.  How did the fried chicken turn out?  AMAZING!  The flavor penetrates completely through each piece.

Matthew’s full cookbook is published through the White House Historical Association and can be purchased at  https://shop.whitehousehistory.org/products/recipes-from-the-presidents-ranch or on your next visit to the George W. Bush Presidential Center. Visit https://www.bushcenter.org/ to plan your trip. Matthew’s book is a curated catalogue you will return to again and again.  Hint: “Matty’s Chocolate Chip Cookies” are probably the best chocolate chip cookie I’ve ever put in my mouth!

Matthew Wendel’s Story

“I am a Texan, born and bred.” Sound familiar? It’s how Matthew starts his book. Southeast of Houston lies the small Texas town of Danbury, where Matthew grew up.

Warm and humble, Matthew exudes his love of cooking.  He’s not a trained chef, but he has a strong heart for good food.  Like so many of us, he was influenced by his mother as he snagged alone time with her in the kitchen in a home of nine children.  Matthew dedicates his cookbook to his mom by saying, “Your gentle ways taught me that food can feed the body and nourish the soul”.  He is certainly passing that heritage to all of us!

He began cooking for the Bush’s in Austin while they were occupying the Governor’s Mansion.  When they moved to the White House, they asked him to join them, and he was there every step of the eight years.  This included cooking at Camp David and the Bush’s Prairie Chapel Ranch.  “Over the years Matthew, or ‘Matty’ as we call him, became part of our extended family”, says Laura Bush in the forward of his book.

Food is Family. Family is Culture. Culture is History.  Matthew Wendel took food from Danbury to Texas State, to the Governor’s Mansion, to the White House and now to the world. His story is a wonderful example of how Texas transcends place.

Matty's Fried Chicken

Matthew Wendel, adapted from a recipe by Velva Wendel
Used by permission from "Recipes from the President's Ranch - Food People like to Eat"
Print Recipe Pin Recipe
Course Main Course
Cuisine American

Ingredients
  

  • 1 Young whole chicken, cut up* (I prefer chicken under 4 pounds)
  • 2 tsp seasoned salt
  • 2 tsp garlic powder
  • 2 tsp ginger powder
  • 2 tsp paprika
  • 2 tsp kosher salt
  • 2 tsp fresh ground pepper
  • 2 cups flour
  • 1 1 gallon storage bag
  • vegetable oil, enough for frying

Instructions
 

  • In a small bowl, combine spices.
  • With paper towels, dry chicken pieces very well.
  • Lay out chicken pieces on a sheet pan.
  • Season both sides of each piece with the combined spices.
  • Add remaining spices to flour and pour into paper or plastic storage bag.
  • In a heavy skillet or Dutch oven, heat oil to 325 degrees.  Oil should not be more than halfway up the side of the skillet.
  • Add legs and thighs to bag and shake well so that the chicken pieces are well coated with flour.
  • Shake off excess flour and put in legs and thighs in hot oil.  Turn chicken pieces as they brown.  Dark meat should take about 13 minutes.  Remove pieces to drain on paper towels
  • Repeat until all the chicken is cooked.  White meat should take 8 to 10 minutes.  

Video

Notes

*I cut up the chicken just as my mother taught me, complete with the wishbone.  If you don’t want to tackle learning how to cut up a chicken, ask your butcher to do it for you.  
Keyword fried chicken, chicken, fried, spiced

Jalapeño Pie

Jalapeno Pie

Tasty, Quick, Appetizer
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Course Appetizer
Servings 10

Ingredients
  

  • 2 Cups Shredded Sharp Cheddar Cheese
  • 2 jalapeños, seeded and sliced into slivers
  • 2 Cloves garlic, chopped
  • 6 eggs, beaten until frothy

Instructions
 

  • Preheat oven to 275 degrees. Oil the bottom and sides of a pie pan.
  • Place cheese in pan. Arrange jalapeño slivers over cheese.
  • Whip eggs, pour over cheese, and sprinkle garlic over top.
  • Bake 45 minutes, remove, slice into pie wedges, and serve warm.

Video

Notes

May be baked a day ahead, warmed, sliced and served.
Keyword appetizer, cheese, jalapeno, quick

Notes of The Nutcracker

For a recipe to work, the ingredients must complement each other and stick to a formula. Afterall, there are rules for how to make the dough rise and how to get a smooth sauce. But you and I both know the best recipes do not stick to the formula. The best recipes exude creativity and pull from decades of experience. This month, Texicureans is inviting you into the home of Haley and Easton Smith, both professional ballet dancers. They graciously shared their story, their labor of love shaping The Nutcracker Ballet San Antonio, and a recipe with a twist. Or pirouette?

The Smiths met in the ballet studio in a story measuring up to a movie meet cute moment. He saw her, knew she was the one, and they were on the fast track from there. The Smiths have each individually performed The Nutcracker since they were children and have taken this wealth of experience to choreograph The Nutcracker for Ballet San Antonio.

Haley shares, “Easton and I had such a wonderful time working together in the studio again during the creative process.  Our creative styles complimented each other, and we were always able to keep working and moving forward creatively, loving every minute of it.  We had to edit the musical score, create all the steps for every dancer on stage, choose the props and costumes, create the lighting design, set the music tempos with the conductor, and create all the production cues.  It was a monumental task, but we grew and learned so much through the process and now we get to enjoy seeing the beautiful dancers of Ballet San Antonio perform it every year.”

In the kitchen with them, Haley and Easton’s passion for ballet and their confidence and praise of everyone at Ballet San Antonio was palpable.

About Ballet San Antonio’s The Nutcracker

Ballet San Antonio’s The Nutcracker, originally commissioned by Ballet San Antonio for Ballet San Antonio, choreographed by Easton and Haley Smith and with its world premiere on Friday, November 23, 2018. In the 2021-22 season, Sofiane Sylve became the Artistic Director and Director of the School of Ballet San Antonio.

“The Nutcracker that Easton and I created for Ballet San Antonio was inspired by our favorite productions: the country’s oldest Nutcracker that we performed with Ballet West by Willem Christiansen and one of the greatest Nutcrackers made by George Balanchine. We have both performed in the Nutcracker every year since we were about 9 years old, and we also drew from those experiences to create an exciting, fast paced Nutcracker that would entertain children and adults alike. The classic story is retold clearly with exceptional dancing and mesmerizing lifts.   New digital sets create a spectacular setting for the dancers and a live orchestra returns this year as well. There are also 140 local children in the show, drawing in the community for a wonderful holiday tradition.”

Where: Tobin Center for the Performing Arts

When: Full Length Performances December 2-4 and December 9-11

Dec 2, 2022 – 7:30 pm

Dec 3, 2022 – 2:00 pm

Dec 3, 2022 – 7:30 pm

Dec 4, 2022 – 2:00 pm

Dec 9, 2022 – 7:30 pm

Dec 10, 2022 – 2:00 pm

Dec 10, 2022 – 7:30 pm

Dec 11, 2022 – 2:00 pm

Sensory Friendly Performance

Dec 6, 2022 – 10:00 am (approx. 1 hr.)

Student Performances

Dec 8, 2022 – 9:50 am (approx. 1 hr.)

Dec 8, 2022 – 11:15 am (approx. 1 hr.)

December 9, 2022 – 10:00 am (approx. 1 hr)

Ticket Link: https://www.tobincenter.org/thenutcracker

Tickets can be purchased on the Tobin Center’s website (link above), by visiting the Tobin Center’s Box Office at 100 Auditorium Circle, or by phone at 210-223-8624. The Tobin Center Box Office is open Monday – Friday from 10 am – 6 pm, Saturdays from 10 am – 2 pm and 2 hours prior to show time on performance days for in-person sales.

Bio: Sofiane Sylve was born in Nice, France, where she studied at the Académie de Dance. She was a Principal dancer with Germany’s Stadttheater, Dutch National Ballet, New York City Ballet, San Francisco Ballet and Semperoper Ballett. During the 2020/21 season she became a ballet mistress with the Semperoper Ballet as well as the Artistic Advisor for Ballet San Antonio.  In the 2021-22 season, Sylve became the full-time Artistic Director of Ballet San Antonio and Director of the School of Ballet San Antonio. Sofiane Sylve’s full bio can be found at: https://balletsanantonio.org/dancers/sofiane-sylve/

Recipe

Did you know that the Nutcracker is an historical foodie’s ballet?  It is said that the 2nd act showcases the 19th century’s most precious confections.  At a time of the year when straying from nutrition is most apt – the Smith’s recipe for zucchini bread slips a little “green” into your diet! They also offer twists like a vegan option and a chocolate addition to enhance the appeal. Find the recipe on our website texicureans.com

For me, some of the most wonderful moments leading up to Christmas are baking with holiday music playing in the background. Absolutely one of my favorites is the soundtrack to the Nutcracker Ballet.  With every note of Sugarplum Fairy, can’t you just imagine throwing in a pinch of cinnamon and dancing around the kitchen? That’s what you’ll find me doing this holiday season. Ding ding ding ding ding…ding ding ding…

Zucchini Bread

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Course brunch
Cuisine American

Ingredients
  

  • 3 Cups All-purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp soda
  • 1 tbsp ground cinnamon
  • 3 large eggs
  • 1 cup olive oil
  • 1¼ cup brown sugar
  • 3 tsp vanilla
  • 2 cups grated zucchini
  • 1 cup walnuts or pecans

Instructions
 

  • Preheat the oven to 325 degrees.  Grease and flour two 8 x 4 inch pans.
  • Sift flour, salt, baking powder, baking soda, and cinnamon together in a large bowl.
  • Beat eggs, oil, sugar, and vanilla together in a separate large bowl with an electric mixer until combined.
  • Add flour mixture and beat well.  Stir in zucchini and walnuts until well combined.  Pour batter into the prepared pans
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 -60 minutes.  Cool in the pans on a wire rack for 20 minutes.

Video

Notes

To make the recipe vegan:  substitute organic flax seed for eggs - 1 tbsp flaxseed mixed with 3 tbsp water for each egg.
Keyword bread, zucchini, sweet bread, brunch

Dark Chocolate Pecan Patties

Texas pecans are supremely the very best!  Add dark chocolate, and you have a healthy, satisfying treat.  

I like to buy at least 60% dark chocolate chips for that rich strong element.  Buying your pecans at the grocery store is ok, but if you can purchase from a local orchard, that would be primo.   This candy is a snap to create – and will delight your guests or makes a nice neighbor gift for the holidays. 

Dark Chocolate Pecan Patties

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Ingredients
  

  • 1 pkg Dark chocolate Chips 60% Cocoa
  • 2 cups chopped pecans

Instructions
 

  • Melt chocolate in a glass bowl, stirring often
  • Stir in chopped pecans
  • Drop on parchment paper to make 2½" patties