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Big Texas Hikin’

The secret is out. Texas is much more than tumbleweeds and margaritas. Our terrain is as diverse as our culinary offerings. With that comes tourists and crowds. This article is for y’all looking to escape the crowds and see the views that prove Texas is God’s country.

The pandemic brought people closer to home. On the most basic level, neighbors slowed down and started taking more walks and waving from across the street. Texans and people across the US bought up RV’s and trailers. Some with the goal of embracing the work from anywhere concept and more commonly to get the family out and about.

Whether you’re an expat or homegrown, consider exploring the parts of Texas you can only see if you dare to adventure. Not sure where to start? Texicureans is giving you a destination to consider and RV cooking tips from a seasoned traveler, Megan Traeger.

Guadalupe Peak
It’s the top of Texas. Early navigators used this mountain as a point of reference. Guadalupe Peak sits 3000 feet above the floor of the Chihuahuan Desert and 8751 feet above sea level. Located in the far west corner of our great big state, it’s a trip from anywhere – unless you live in El Paso, but worth every bit of the trek. In 1958, American Airlines erected a steel pyramid which commemorated the 100th anniversary of the Butterfield Overland Mail, a stagecoach route that passed south of the mountain.

So, what does modern exploring look like? Well, a lot like the old days. Except now we have marked trails, a route for a challenge and an alternate for a milder experience. In true Texciureans fashion, we took the challenge.

A 4.25 mile well maintained trail to the summit boasts a 3000 feet elevation gain. The payoff is a 360-degree view of Texas! (And a little of New Mexico).

The sign at the trailhead promises no rock scrambling – but I managed to get a little off the trail and did see some rocks on my “all fours” up close and personal. It takes a day to ascend and descend with time for a light lunch at the top. Temperatures can start out quite cool, but true to Texas weather can heat up during the ascent. So, layering is the safest bet. I would recommend tackling this hike in the Spring or Fall – less chance of severe weather either direction.

For those seeking a milder hike – McKittrick Canyon, dubbed the “Prettiest little spot in Texas” is a riparian oasis in the midst of the Chihuahuan Desert. Towering, steep walls serve as a backdrop to a diverse vegetation. Beginning with Chihuahuan Desert species of yucca, agave, and ocotillo, the trail ascends into a sheltered clear stream. Bigtooth maple, oak, and ash become abundant.

After 2.4 miles, the path reaches the Wallace Pratt Lodge, headquarters of the 4988 acres owned by geologist Wallace Everett Pratt (1885-1981). In 1959, Pratt donated this part of his ranch to the National Park Service and in 1972, Guadalupe Mountains National Park was officially opened to the public.

We turned around at the lodge since we had hiked Guadalupe Peak the day before, but there is an option of another 2 miles to “the Notch”. This trail ascends 2000 feet to reach an altitude of 7200 feet and a view of the complete McKittrick Canyon.

So, you want to hike to the Top of Texas, but now need to decide where to stay. There are multiple options for both RVing and tent camping. (And if I may insert – staying in a hotel) Before you load up the RV, read these tips up next from a New Braunfels Texicurean.

Click here for info about Guadalupe Mountains National Park!

Spanish Mission Trail and Salmorejo Soup

Spanish Mission Trail and Soup

This next Texicureans adventure is full- out-fun. We biked the Spanish Mission Trail, stopped at a brewery, and topped it off learning how to make authentic Spanish soup from Maite Aguirre-Ortega. Our loyal readers may have noticed a trend in these articles. Texicureans’ mission is sharing the rich history of Texas by way of food. That’s why we are reporting back from unique to Texas locations and pairing them with cultural recipes. We hope to give you a glimpse of adventure and inspire you to join the journey.

Biking the Spanish Missions

I live for exercising outdoors and I’m a student of Texas history. Combine the two and I’m hooked. I bike this trail every year in the beautiful Spring air; it’s the best time to go in my opinion. From the moment you hit the trail, you immediately leave the noise of the city and enter a quiet, almost rural scene.

The San Antonio Missions are a National Park Service site, and the only UNESCO World Heritage Site in Texas. The trail is wide along the San Antonio River with small elevations and markers to guide riders. My perfect day is to head south on the Riverwalk Trail to visit three of the missions: Mission Concepcion, Mission San Jose, and Mission San Juan (about a 16-mile round trip).

Each Mission has its own distinct beauty and stories. Remarkably, all four of the mission sites still contain active catholic parishes! If you hit it right, Mission San Jose, the Queen of the Missions has ranger led walks at 10 am and 11 am. Ranger-led talks at Mission San José are offered at 2:15 pm and 3:15 pm. These talks last for 15-30 minutes and can give you a great overview of the park.

Typically, I tour the missions on the way down the trail and opt for a straight return trip back up to the King William Area and Blue Star Arts Complex to return the bikes.  A welcome site is the Blue Star Brewing Company Restaurant.  With outside seating you can still enjoy the spring air while dining.  A perfect ending to a perfect day!

Tip: Rent your bike

The first time we took our own bikes, but ended up with flat tires, so now I park right in front of Blue Star Bicycling Company and rent one of their well-maintained bikes for a day.  They have a choice of several styles, including e-bikes and cruisers.  They will fit you for the bike appropriate for your size and provide a basket for snacks or picnic items. There is a 5-pound limit for safety purposes – I learned this and had to leave a few items behind.  Be sure and bring water – a holder for water bottles is on each bike as well. I recommend arriving by 10:00 AM or so to rent your bike.  This will assure bikes are available for your party.  It will also give you plenty of time to tour the missions – which I never tire of exploring. 

While the historic beauty of the missions is breathtaking, the taste of an authentic Spanish recipe prepared at home is transformative. Food is family. Family is culture. Culture is history. So, come along with us into the kitchen where we learn how to make Salmorejo.

Salmorejo Soup

In the kitchen with Maite Aguirre-Ortega from Alsasua, Spain, we learned how to make her favorite warm day soup – a chilled tomato soup called Salmorejo. Requiring only ripe tomatoes, olive oil, garlic, and bread – this recipe is a snap to make in a blender.  If you use the optional toppings of diced hard-boiled egg and serrano ham, you have a meal. The full recipe and video tutorial can be found on www.texicureans.com.

Maite shared she has yet to visit the Missions that her homeland established so many years ago but plans to go soon with her new bike! She now lives in Austin with her native Austinite husband, Ryan. Not surprisingly, they say a Texas version of Salmorejo would be to add brisket as a topping. Sounds great to us! Que Aproveche! (Let’s eat!)

Salmorejo

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Course Soup
Servings 4

Ingredients
  

  • 8 red, ripe tomatoes (2.5 lbs)
  • 7 oz stale bread
  • 1 cup EVOO
  • 1-2 garlic cloves
  • 1 pinch salt
  • 2 hardboiled eggs
  • diced Derrano ham or other cured ham

Instructions
 

  • Dice tomatoes.
  • Pull the bread apart into pieces.
  • Place the tomatoes in a blender and blend until completely pureed.
  • Pour the blended tomatoes into a colander using a steel spoon to clean the blend from the tomato seeds.
  • Put the bread in the blender and pour the clean tomato blend on top of it. Let sit for 10 minutes.
  • Add the garlic, olive oil, and salt. Blend until smooth.
  • Refrigerate for 2 hours (this is the hard part)
  • Serve the Salmorejo with hard-boiled egg and cured Spanish ham, or prosciutto. Note to Texans: Chopped brisket works great!

Video

Notes

  • Notes from Maite:
  •  
  • Tomatoes: The key to a good Salmorejo is to use fresh and very juicy tomatoes. We like using vine tomatoes but you can also use pear tomatoes.
  •  
  • Olive Oil: The recipe calls for a good amount of olive oil and so its important to use a god quality product. The olive oil can really change the flavor of your Salmorejo, so we encourage you to find your favorite one. Buying EVOO is a good rule of thumb. For our recipe we used Dominos Oil from South of Spain. We bought it online from a shop called The Olives Market in Buda, TX.
  •  
  • Garlic: Even if we love it in Spain, garlic is not for everyone. Feel free to start your recipe garlic free if you prefer. Don’t allow this small ingredient stop you from tasting one of the best cold soups that exists: If you like garlic - between one to two cloves gives you that perfect garlic punch that we adore in our palates.
  •  
  • Bread: the reason behind Salmorejo’s thick texture. For our recipe we used French Bread from HEB, stale bread or any bread with a dense crumb ratio will work. And remember, if you want a thiner soup just put less bread but if you want a ticker one, go wild. Just know that it’ll make your blender work double!

 

Ground yourself in the garden

When is the last time you stood outside, boots digging into the earth, and soaked in the colors all around you?

Gardening is grounding. Literally. There is beauty in the dirt. It’s that time of year when sunshine warms the air, and our thoughts turn toward new beginnings. It’s a time-honored metaphor for life. We plant the seeds, water them, and watch them grow. But for those of us who love the garden and the peace and nostalgia it brings forth; we know there is much more inspiration there.

I have been gardening since I was a little girl, shadowing my grandmother on her half acre garden at the farm in Dimebox, Texas. Every time my hands are in the dirt, I’m transported back to that place for just a moment. As Texans, we know every child should get a chance to spend time outdoors. It’s where some of the best lessons are. Put in the work and you might see the fruits of your labor. Even if your crops fail, the toil helps to build our character. The peace outside away from technology connects us to the earth and humbles us.

Few things are better than stopping to smell that bright flower that pushed through to reflect radiant color back toward the sun that fed it.

This Spring, Texicureans invites you to play in the dirt! We are giving you two routes to take for some adventure. Visit the San Antonio Botanical Garden to learn from the experts, take in the beauty, and grab a bite. Or are you looking to try something new in your own back yard? A “lasagna gardening” technique tutorial might be for you. We did both and we are here to report back!

San Antonio Botanical Garden

I hadn’t been to the San Antonio Botanical Garden in years. And, wow, have they created wonderful new additions! The whole day was a delightful experience. SABG has a beautiful new section dedicated to culinary gardening and a restaurant offering a full menu and wine list.

We started the day by getting some insight from Andrew Labay, their Director of Horticulture.

“April is by far one of the best times to plant plants in the garden in a general sense: whether it be vegetable garden, ornamentals, or trees. This is a time we transition from our cool season crops to our warm season crops. Things like tomatoes, okra, tomatillos, eggplant, squash, and peppers of all type – it’s a great time to plant those items,” says Andrew.

Andrew invites you to come enjoy their one-acre vegetable garden. With a chef on staff and an outdoor kitchen they can pull items right out of the garden and display different recipes. If you’re interested in planting ornamentals, the Botanical Garden is opening a brand-new water saver garden which features over 100 different types of native and adaptive plants that are great for Texas and help save water in the landscape.

When you visit SABG, I highly suggest you stop at their farm-to-table café, Jardin. We sat on the patio, surrounded by tulips and rosemary listening to soft music. Our divine plates came out and we were transported to a European café right in South Texas for a little while.

Lasagna Gardening:

Back to reality in my own yard, my mind is focused on vegetables. A new technique has piqued my interest this year: low maintenance “lasagna gardening”. Bob and Karen Taylor, who live in the rough and tumble Hill Country have utilized this method successfully for several years.

Lasagna gardening is a no-dig, no-till organic method of gardening that results in rich fluffy soil. Advantages of this method are fewer weeds, better water retention, less need for fertilizer, and loose soil that is easy to work. Bob and Karen are also passionate about the benefits of composting. Are you compost curious?

Composting returns important nutrients to the soil. It reduces your household trash. It’s better for the environment. When kitchen scraps go to the landfill, they create methane. When composted, they do not. Essentially, you need a balance of nitrogen (greens – including food scraps, coffee grounds, tea bags, fresh grass clippings) and carbon (browns – which can be dry leaves, straw, paper napkins, and newspaper).

For the “Lasagna Garden” recipe and for specific information on how to compost – see the recipe below:

Texicureans has given you two routes to take to ground yourself in the garden this Spring. So, friends, ask yourself this: What do you want to grow?

Recipe for Composting

Reasons to Compost:

Compost returns important nutrients to the soil. It reduces your household trash. It’s better for the environment. When kitchen scraps go to the landfill they create methane. When composted they do not. Saves money! Instead of purchasing compost, you make your own for free.

You need to have a balance of nitrogen (greens) and carbon (browns):

Greens include:
Food scraps
coffee grounds
tea bags
fresh grass clippings

Browns include:
dry leaves
straw
paper napkins
newspaper

You can also compost:
eggs shells
hair
nail clippings
wool
pure cotton
manure

You should not compost:
meat
dairy
bones
pet feces
diseased plants
magazine paper

If you have an open compost pile, be sure to cover your greens with browns to prevent odor and pests.

It’s good to throw some soil or manure in your compost pile/bin from time to time as it will introduce more organisms to your compost.

You need to make sure the compost is properly hydrated, not too dry and not too wet. It should feel like a wrung out sponge.

Compost should be turned at least once a week to aerate it.

Finished compost takes a few months. It should be dark brown, crumbly and have an earthy smell.

Recipe for Lasagna Gardening

Lasagna gardening is a no-dig, no-till organic method of gardening, that results in rich fluffy soil. It’s best to start in the fall, but can be planted immediately if you started late.

Advantages of Lasagna Gardening are:

• Fewer weeds
• Better water retention
• Less need for fertilizer
• Loose soil that is easy to work

Equipment/Tools you’ll need:

• Garden hose
• Shovel
• Gardening gloves

Materials you’ll need:

• Cardboard or newspaper
• Brown leaves (optional)
• Compost
• Manure
• Peat moss
• Mulch
• Cinder blocks, rocks or other material to create raised beds

Process:

• Create the side of your beds, they should be about 18” deep.
• Line the bottom with cardboard or newspaper (No need to take out weeds and grass as this will create a weed block)
• Start layering material in 3” to 5” layers, starting with the brown leaves, followed by compost, manure and peat moss. After plants are in end with a layer of hardwood mulch. Water well and you’re done!

Texas French Legation

Perched on a hill in east Austin, with a laser view of the State capitol, lies the adopted center of current French culture in Texas. The oldest documented home in the former “Waterloo” township, was built as the home and diplomatic outpost for the French charge d’affaires to the Republic of Texas – Alphonse Dubois. France was one of the first countries to recognize the Republic of Texas as a sovereign nation.

Open 11 am to 4:30 pm, Tuesday – Saturday, the museum grounds are an ethereal retreat from bustling downtown Austin. A fun Saturday outing would be to arrive after 11:00 AM, grab lunch at the newly opened café, and then enjoy a stroll around the grounds and home. Newly restored, the home’s interior offers significant historical context in the form of maps, written history, and pictures.

Texicureans caught up with Kyle Walker, Outreach Specialist for the Texas Historical Commission at the French Legation to get the skinny on colorful Dubois and his infamous “Pig War”. (read more at Texicureans.com) Ultimately he washed his hands of this frontier town and headed back home to France, never actually living in the home he designed.

A few Texans with a French heritage have a regular Wednesday afternoon Petanque play date on a gravel court in the Legation’s garden. Resembling Bocce, but played with steel balls, the goal is to throw them as close as possible to the target jack.

If you would like to create your own French lunch, Cindi Anthony of Dallas, shares recipes from the region of France where she spends a portion of each year.

Garlic Soup, inspired by the pink garlic of Lautrec, is yummy and has healing qualities as well. This is not a soup you would find in Paris or other large cities, but in the countryside where the famed pink garlic of Lautrec is raised.

The legend surrounding garlic soup is that it has the ability to cure hangovers and provide energy. Thus it is traditionally served the morning after banquets with heavy drinking, and to newlyweds the night of their wedding, as well as to grape pickers during the harvest season.

An ancient rural tradition in southwest France is to “faire chabrol” as you reach the bottom of a bowl of soup. The translation of “faire chabrol” is literally “drink like a goat.” This involves pouring a little red wine to the remains of your soup and drinking it straight from the bowl. Today it is performed mostly by older folks living in rural areas, but it is still sometimes done elsewhere in a spirit of conviviality and friendship.

This recipe is for 6 and uses ingredients you probably already have in your kitchen. Give the “fair chabrol” a try!

Salad of Endive and Roquefort perfectly compliments Garlic Soup and stars the “King of Cheese” – Roquefort.

Find both recipes at texicureans.com and scroll down to watch a short video of our tour!

 



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!


“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

Print Recipe Pin Recipe
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

Print Recipe Pin Recipe
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

Print Recipe Pin Recipe
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

Print Recipe Pin Recipe
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.  

Texicureans’ Trails: Date Night

It’s a great evening out to celebrate your relationship whether you are on a first date or have been married for 50+ years.  Here’s the Thursday night recommendation only a few minutes’ drive that gives the feel of a true get away.

The reason for Thursday is the iconic Cabernet Grill – so popular that reservations are harder to obtain on the weekends, but a tad easier on a Thursday evening. Toasting the tagline: “The largest selection of Texas wines makes for an unparalleled dining experience” has given it recognition as a top restaurant by Texas Monthly, Trip Advisor, Wine Enthusiast and USA Today.

The dishes are chef prepared from the freshest ingredients, and we were delightfully satisfied with our selections. The ambience with soft lights is a perfect place for an intimate rendezvous. I always love when the chef welcome to you with a surprise aperitif – ours was delightful with a melon theme and crumbles of Texas pecans.  Steaks, fowl, pork, and seafood populate the diverse menu, and, of course, your waiter can help pair the perfect wine.

We handily began our evening with a glass of wine at Augusta Vin which is across the highway.  Since the tasting room closes at six, we coordinated our dining time to follow conveniently close.  Whether you are seeking a quiet evening out with your significant other, or just would like a special evening out with friends, Augusta Vin and Cabernet grill make a great paring!