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Tag Archives | Winter 2018-2019 Recipes

Old Fashioned Tenderloin with Orange-Bourbon

Makes 6 to 8 servings

1 cup orange juice
1 cup Texas bourbon
1 cup soy sauce
1 cup brown sugar
2 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, smashed
2 sprigs rosemary plus more for garnish
½ small yellow onion
2½ to 3 pounds beef tenderloin
1 tablespoon butter
1tablespoon canola oil
Fresh ground pepper
Granulated garlic
Glaze (recipe follows)
Orange slices for garnish

For marinade, mix together orange juice, bourbon, soy sauce, brown sugar, mustard, Worcestershire sauce, garlic, rosemary and onion.…

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Clove ‘N’ Thyme Toddy

Photo by Lauren Coe

Herbs give this timeless toddy an elevated flavor profile.

Makes 1 serving

TODDY

1 jigger (1½ ounces) Texas bourbon
1 tablespoon (½ ounce) lemon juice
1 tablespoon (½ ounce) Clove-Thyme Honey (recipe follows)
Thyme sprig and lemon peel

Add all ingredients to mug and top with hot water.…

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Sapna’s Spiced Chai


PHOTO: SAPNA PUNJABI-GUPTA

Buy Sapna’s chai blend online or at the Coppell Farmers Market. Or make your own with this recipe.

Makes 1 serving

1 cup water
2 thin slices of fresh ginger (about ½-inch thick)
1 whole green cardamom pod
1 teaspoon Indian black tea (see note)
1/3 cup whole milk or non-dairy milk (almond/soy/coconut)
Sweetener of choice (see note)

Begin heating water in a small pot.…

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Cauliflower, 5 Ways


PHOTO: ISTOCKPHOTO.COM/ANNA1311

Make cauliflower ‘n’ cheese. Roast florets from 1 head at 450°F till tender, then mix with 4 cups cooked quinoa, some freshly snipped chives, 1 cup grated Gruyère. Return to oven until the cheese melts.

Make flatbread. Steam 2 cups of cauliflower florets in a steamer basket.…

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Asiago + Almond Biscotti

Photography by Ellise Pierce

Makes about 32

1½ cups all-purpose flour
3 tablespoons sugar
½ teaspoon sea salt
3 tablespoons olive oil
1 egg plus 1 egg yolk
2 tablespoons water
½ cup shredded Asiago cheese
½ cup slivered and blanched almonds
Leaves of 4 sprigs fresh thyme

Preheat oven to 350°F.…

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Herby Oil

Photography by Ellise Pierce

Makes 2 cups

2 cups olive oil (see note)
2 sprigs fresh rosemary
4 sprigs fresh thyme

Gently warm the olive oil and fresh herbs in a saucepan over low heat. When it simmers, turn off the heat and let it cool.…

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Brussels Sprouts + Thyme

Photography by Ellise Pierce

Makes 4 servings

1 pound Brussels sprouts
1 teaspoon fresh thyme leaves, plus extra for serving
3 tablespoons olive oil
Salt and pepper to taste
¼ cup toasted and chopped walnuts for serving
¼ cup feta crumbles for serving

Preheat the oven to 450°F.…

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The Ludeman—Texas-Style

Makes 1 serving

2 dashes Angostura Bitters
½ ounce (1 tablespoon) maple syrup
½ ounce (1 tablespoon) orange juice
¾ ounce (1½ tablespoons) lemon juice
1½ ounces (1 jigger or 3 tablespoons) Texas bourbon
Garnish: Flamed orange wheel and rosemary

In a rocks glass, add first 5 ingredients with ice and stir.…

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Bourbon Butternut Squash Soup with Roasted Mushrooms

Photo by Lauren Coe

Warm whiskey flavors paired with the mellow sweetness of the squash make this an ideal starter to any holiday meal, or serve it solo on a chilly evening.

Makes 6-8 servings

1 (3-to-4-pound) butternut squash
Olive oil
Salt and pepper
Smoked paprika
4 tablespoons butter
6 sage leaves
1 small yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
½ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
½ cup Texas bourbon
4 cups chicken broth (divided use)
Roasted Mushrooms (recipe follows)
Chives

Cut ends off of squash, and cut in half lengthwise, then remove seeds.…

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