Cowboy Biscuits:  Sustenance for a Texas Winter Hike

 

When other parts of the United States are hunkering down in the January chill, Texas weather can be perfect for outdoor activities – particularly hiking.  Texas State Parks offer a variety of options,  and a hike that would be, well should we say, “heat challenged” in the summer, can be delightful in the winter months.  It’s best to check the Texas State Parks and Wildlife website for entry tickets and availability before venturing to a park.  

 

Of course you will need some sustenance for your hike and may we suggest that a biscuit sandwich could be your perfect answer!  Biscuits will hold their shape better than bread and won’t easily become squashed in your backpack.  

 

To give us a lesson in flaky biscuit construction,  we called in Chip Miller, who was raised on a ranch along the Rio Grande, southwest of San Antonio in Eagle Pass.  This area is part of the Wintergarden region of Texas which includes seven counties located between southwest of San Antonio and north of Laredo.  Due to the idyllic climate, and availability of irrigation of the Wintergarden region, vegetable farming is prolific.  Chip’s family raised cattle, alfalfa, and a variety of vegetables like: spinach, onions, cantaloupe, broccoli, cauliflower, and lettuce and cabbage.

 

Biscuits were a breakfast tradition for the Miller family and fortunately for us, Chip honed his biscuit skill when training at Le Cordon Bleu College of Culinary Arts in Las Vegas.  

As is typical of baking – the process is extremely important and can make the difference in producing a flaky biscuit.  Keeping the ingredients chilled until the last moment is paramount to success.  Also folding the dough in triplets creates those luscious layers. Ingredients and the process is shown below. You can watch Chip in action on Texicureans YouTube channel.  

 

Now for a hike recommendation!  Colorado Bend State Park, about 37 miles north of Llano is a beautiful park located on the Colorado River before being dammed into the Highland Lakes.  My husband, son, and I loaded up our backpack with ham and cheese biscuit sandwiches and took this approximately 8 mile jaunt around a portion of the park.  

 

Here’s the trails we took: 

•  Parking lot to Gorman Falls, 
• Gorman Falls to Gorman Springs, 
• Gorman Springs back to Gorman Falls trail and head back to the parking lot. 
•  Take a .75 mile hike to Colorado River Overlook.  
• On the way back to the same trail, take the trail marked “Back to parking lot.”  It will loop you on the perimeter of the park.   

 

We broke out the biscuit sandwiches at the incredible Gorman Falls where a millennia of years has created stunning limestone formations as the water flows over the falls.  Then we took off along the creek formed by Gorman Springs – an almost paradise setting.  The Colorado River Overlook gives you an understanding of the river flow and the State Park’s location.  And the hike back to the parking lot from there gives you glimpses of a beautiful deep gorge.  

 

Are you ready for some biscuits?  Whether served simply with butter, honey, and/or jelly or created into a sandwich – you will love this recipe!  

 

 

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!

 

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!

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

Nutrition – it is a broad subject that encompasses numerous ideologies and beliefs.  Our culture and heritage dictate many of these customs,while others are formed from intensive research.  

My personal story was distinctly formed by my Mother’s lifelong interest in nutrition.  A Registered Nurse by vocation, she had a deep belief in the positive effects of quality foods on our overall health.  Fueled by my Dad’s discovery of high-blood pressure at a young age, she avidly explored breaking research on what foods made positive impacts on our health.  

So, what did this look like for our family?  While my friends’ had white bread and whole milk for lunch, I had whole wheat turkey breast sandwiches with skim milk and no sugary desserts.   She shopped “with the hippies” at Wheatsville grocery and brought home fresh fish weekly from Quality Seafood in Austin.  And we had oatmeal every morning!  

Did I mention that we are now planning my Dad’s 100th birthday?  He is a centenarian with clarity of mind, an intense interest in life-long learning, and good friends.  So, although genetics clearly play a huge part in longevity – our fuel, in the form of food can make a difference!

An area of nutrition that I am less schooled in is that of the Vegan, Vegetarian, and Plant-based world.  So, enter in my good friend Victoria Sears to demystify and demonstrate some of this subject matter!  An Attorney by trade, Victoria’s interest was piqued by her Mother’s discovery of dementia at a way too young age.  She has used her legal research skills to delve into this subject which changed her eating style.  

“Plant-based is no animal protein or derivative of an animal of any kind.  But plant-based also tends to mean no refined oils of any kind.  So, the distinction between veganism and plant-based is that vegans are very concerned about the ethical reasons that someone would not eat meat, or a derivative of meat – meaning dairy. Plant-based subscribers are typically more focused on health,” explains Victoria.  She further explains that she is about 90% plant-based and occasionally incorporates fish and oils into her diet.  

Although I personally love meat of all kinds, I constantly learn from Victoria ways to tweak our diet by incorporating some of these concepts into our meals.  

So, of course here at Texicureans, we are about recipes that have been formed by our varied Texas experiences.  Victoria and I prepared an Asian inspired dish using plant-based sausage which is a pea protein base.  Before I lose you on the pea protein base subject – she explains that pea protein (or tofu) has no taste of its own, so it’s the flavoring and preparation techniques in the recipe that makes the difference. 

We began preparing “Chunky Dumpling Salsa” to be used as a dip for steamed dumplings. And the intensity of flavor in this salsa is, well, indescribably amazing!  Can those of us who are meat eaters learn from this recipe?  Yes!  Simply substitute the pea protein with shredded pork, chicken, or shrimp in the dumplings.  Or branch out and try pea protein or tofu!

 

This pie brings back great memories for me!  My mom made it quite often – she always had fresh mint on hand.  I literally thought the recipe had become lost, but I found it at the very back of her card file.

When I made it for my family, it was an immediate success!  The rice cereal crust is light and goes so well with the mint cream filling.  All in all, it’s a summer delight.

Once you make this, it will become a favorite – I promise!  It only requires 30 minutes to set in the fridge.  So, truly a quick make-ahead dessert.

I’d love to hear your feedback!

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Elegant, rich, and definitely fit for a special occasion: This recipe was passed down through the Sam and Margaret Houston family.  It has been published many times – the first thought to be in the 1941 Blue Bird Circle Cookbook.  The Texas Imperial Sugar Company also featured it in several of its publications.

A layer cake can really create the “WOW” factor to end a special meal.  Time-wise, it takes little more than a sheet cake and once you set it on a pedestal cake stand – well, it’s a knock out.  I served it at a family gathering a few weeks ago and received “ooh’s and aah’s!

You can fill it with either the Margaret Lea Houston chocolate icing or a lemon curd.  The Shiny Chocolate Icing completes the yummy desert.  I literally just spooned it on the top and let it run down the sides for a natural look.

Give it a try, and go for the adventure!  After all, that is what cooking is all about!

View the “how-to” video here: