15. December 2012 · Comments Off on Carribbean Black Fruitcake – AKA DWI Fruitcake · Categories: Domestic · Tags: , , ,

(This was a recipe from the Caribbean for a different sort of Christmas fruitcake, for those who didn’t like chewing on lumps of fossilized glace fruit, which was published (re-published?) in the European edition of the Stars & Stripes sometime in the mid-1980ies. I copied it out into my personal recipe book, but did not keep or recall any information on its source. A very dear friend of mine loved the resulting cake very much, and kept several wedges in her deep freeze, where it remained soft and un-frozen, due to the incredibly high alcohol content.)

Moisten with a little rum from a 1-quart bottle of same;
1 lb dark raisins
1 lb dried currents
1 lb pitted prunes
1 lb glace cherries
Put the rum-flavored fruit through a meat-grinder, equipped with a medium blade, and combine with remainder of the quart of rum in a glass jar or other sealable container, and allow to steep for at least two weeks or up to one year.

Cream together:
1 lb butter
1 lb brown sugar
1 lb eggs (about a dozen)
The ground and steeped fruit.

Combine in another bowl, and stir into the butter/sugar mixture

1 lb flour
½ tsp cinnamon
½ tsp nutmeg

Add 3 oz burnt sugar (melt sugar until deeply caramelized, or nearly black, and dissolve with an equal amount of water to make a dark, thin syrup)

Grease and flour 2 10-in spring form pans, divide the batter half into each, and bake in a pre-heated 350° oven for two hours, or until cake-tester comes out clean. You may need to cover the cakes with tinfoil to prevent burning. Remove cakes, and allow to cool. Poor ½ of a 1-quart bottle of tawny port over each cake, and allow to absorb. (You may need to take a bamboo skewer and pierce cakes about an inch apart all over to facilitate absorbing of the port.) When absorbed, pour on remainder of port onto each cake, wrap tightly in plastic (not tinfoil!) and allow to age at room temperature for at least a week. The resulting cake is very heavy, and dense, rather like gingerbread and might be considered a sort of “pound” cake, since it calls for a pound of just about everything but the spices. Drive at your own risk, after consuming a slice or two. I know that Christmas is only now a week or so away, but there might just be enough time to bake couple of these cakes right now, and allow them steep for until next Christmas. To let the flavor fully develop, you know.

Henry With Boots - UnimpressedIt was a gradual process … the place grows on you, even back before it became clear that it was one of the states – out of these occasionally United States – which has a good chance of emerging comparatively unscathed from impending economic disaster. I don’t know why Texas should be so fortunate among states and nations, but perhaps it is because of a part-time Legislature. Yes, this might tend to discourage professional busy-bodies from taking up a full-time career dictating the teensiest minutia of every scrap of our lives, from the number of flushes our toilets need to the wattage of the light-bulb in our porch light and the knotty question of whether a puddle in the back forty qualifies as a seasonal body of water. The Texas Lege can only assemble every two years for a set period of time to consider these and other weighty matters, and so must find other and more remunerative means of earning a living and staying out of their constituents hair. There was an adage to the effect that work expands to fill the time you have available for it – very likely it works the same way for legislative bodies. Perhaps limiting the time available to them forces legislators to prioritize and focus their potential mischief on only the most necessary tasks. Still, what a thought, that Texas might be the last best place to survive the impending economic and political meltdown – who would have thought, eh?

So, Texas took us over, bit by bit – although it wasn’t without a struggle, especially when enduring the ghastly heat of summer, which occasionally felt as if it were lasting all year. Or when there was a highway alert because … er, there were stray cows on the roadway … Or when I could not get just-introduced men in a social setting to not straightaway start addressing me as ‘darlin’’. There were charms, insidious ones – the Hill Country, and sweeps of wildflowers in spring, breakfast tacos (the breakfast food of the gods, I swear), the many splendors of the HEB grocery chain, real Texas BBQ … oh, the list goes on and on. I suppose the first sign that assimilation had begun was when my father began to say that Blondie and I sounded a little more Southern in our speech – there was, he swore, a faint interrogatory lift in tone at the end of certain sentences, which had not been there previously. Blondie began to like country-western music, I began to giggle at Robert Earl Keen’s “Merry Christmas from the Family” … and upon finally retiring from the military I had to get a Texas driver’s license. And then I began to write historical fiction … and well, it was all over, then. Assimilation was complete, or nearly so.

I do like to dress up in a slightly western-fashion when I do a book event now; a long skirt, western-style shirt and vest – and I have let my hair grow long again, so that I can do it up in a roll with a curved Spanish comb in it – and I have been looking around for a pair of Western boots to complete the look. I’ve substituted a pair of high-laced old-fashioned ladies’ boots for now – but a pair of cowboy boots would really complete the look. But not just any boots – being thrifty but with high standards means that I’d like I. Magnin style at a Walmart price, so we’ve been checking out the various thrift and resale stores for a pair of good and broken-in (yet not broken down!) boots. We almost thought we’d found them at a little boutique in Boerne last week, but I couldn’t get one pair on, and the other was too big … for me, but not for Blondie. So, she has herself a pair of Tony Lama’s now, and for me, it is just a matter of time.

Assimilation complete. I got here to Texas as fast as I could.

23. November 2012 · Comments Off on Thanks and Good Wishes from New Braunfels · Categories: Book Event, Domestic, Random Book and Media Musings · Tags: ,

In the mail this afternoon was a thank-you card from the organizers of last weekend’s Weihnachtsmarkt in New Braunfels – the design was also on the shopping bags that were given out to everyone who purchased a pass to come and shop. The street in the scene is New Braunfel’s Main Street, with many identifiable buildings on either side … oh, and Santa is wearing a cowboy hat, and shouting, “Frohliche Weihnachten, Y’all!”

And next weekend, Santa will be in Goliad, Texas – where he comes into Courthouse Square riding on a long-horn…

22. November 2012 · Comments Off on Just for fun – Thanksgiving Sides · Categories: Domestic · Tags: , ,

Yea on many (well, not actually that many) years ago when I was living in the female enlisted dorm at an Air Force base in Japan, another resident and friend had been gifted by a relative with a years’ subscription to Gourmet Magazine. Possibly this relative hoped that my friend would come to appreciate fine up-scale dining, complicated recipes for exotic cuts of meat and rare vintages . . . or possibly even learn to cook. I can’t with confidence say that this ever happened – we were twenty-somethings, living in a military dorm with a small basic kitchen overrun with cockroaches; nuking a Stouffers’ frozen entree of lobster Newburg and opening a bottle of Riunite was about as upscale as most of us were inclined to get. Anyway, my friend, upon departing at the end of her tour, gifted me with all of the back issues of Gourmet, and I took up a subscription myself . . . and never threw away an issue. From one of the holiday issues came three recipes which I often served as a side dish at Thanksgiving or Christmas. I can’t find the original issue, or even recall what it looked like – although I venture to guess that it probably had a roast turkey on the cover – but I had copied them out into my own little collection of favorite recipes. The cranberry chutney is complex and tasty, and the corn relish is a wonderful counterpoint to all the heavy baked or boiled root vegetables. The honey-pear conserve is just plain wonderful.

#1: Cranberry Chutney:
Combine in a large saucepan: ½ cup cider vinegar, 2 ¼ cup brown sugar, ¾ tsp curry powder, ½ tsp ginger, ¼ tsp cloves, ¼ tsp allspice, ¼ tsp ginger, ¼ tsp cinnamon, and 1 ½ cups water.

Bring to a boil, then while stirring simmering mixture, add: 2 lemons, rind grated finely, pith discarded and lemon sectioned and chopped, 2 oranges, (ditto), 1 apple finely chopped, 3 cups cranberries, ½ cup golden raisins, and ½ cup chopped dried apricots. Simmer gently for 40 minutes, until mixture is thickened.

Add: 2 additional cups cranberries and simmer for 10 minutes.

Add: 1 cup cranberries and ½ cup chopped walnuts, stirring until the last cup of cranberries are just cooked. The variously cooked cranberries give it a lot of cranberry texture, and a very fresh flavor.

#2: Honey Pear Conserve:
Combine in a large saucepan: 4 lbs Anjou pears, peeled, cored and cut unto chunks, ¾ cup lemon juice, 1 cup honey, ½ tsp cloves, 2 tsp cinnamon and ½ cup dried currents.
Simmer until thickened and pears are cooked through.

#3: Pepper-Corn Relish
Combine and simmer in a large saucepan until vegetables are tender-crisp: 5 ½ cups fresh or frozen corn kernels, 1 finely chopped green pepper, 1 finely chopped red pepper, 1 medium-sized finely chopped onion, 2 whole carrots, finely chopped, 1 ½ cups sugar, 1 tsp dry mustard, ½ tsp celery seeds, ¼ tsp turmeric and 1 ½ cup cider vinegar.

Enjoy! (And just for fun, on my Facebook page is a recipe for leftover turkey which does not in the least serve up as anything remotely leftoverish.

27. October 2012 · Comments Off on Autumn Has Arrived in South Texas … · Categories: Domestic

At the Sisterdale Market, where the table display of seasonal stuff and pumpkins includes the tuxedo-kitty Romeo.

Now, if I can only get our black cats to pose fetchingly next to a pumpkin, I’d have the Halloween decoration thing SO done!