New Braunfels Herald Zeitung (Newspaper) - February 16, 2011, New Braunfels, Texas
Page 6 — Herald-ZErruNG — Wednesday, February 16, 201
lleraUi-Zeitungfood writer Ixiura Lopez welcomes your evoking and baking questions. E-mail her at [email protected]
or call her at (830) 237-3675.
Warm the soul with Southern comfort food
Life on the front lines of motherhood
WINTER PROSAPIODriving with hyenas
Feb. 13 will go down in Pros-apio history as the day I learned to be careftil what I ask for.
I d been busy all weekend and I’d be headed out of town for a few days. So, I decided that everybody needed to come with me to do a chore, otherwise I wouldn’t get to spend any quality time with them at all.
1 closed up the computer and came downstairs and made my announcement. "Let’s all go to the bam!”
The kids had been watching TV Dad had finished up a nap and was eyeing the remote.
They all looked at me as if I was out of my mind. Much to my surprise, they were right, although not in the way I expected.
Still I thought we’d have fun. We’d get out. I’d do the chore I'd promised to do. And we’d spend quality time together.
Everyone immediately explained why they couldn’t go with me. I heard every excuse from a new show was about to start on TV to the sun wasn’t at the right angle.
I laid down the law.
“It’s not an option. I want you all to come with me."
There was considerable whining, but I ignored it and loaded everyone in the car.
If it ever comes up, never load reluctant family members into the car just because you want to spend time together.
We weren’t a block from home when the normally quiet confines of my car exploded into a bizarre combination of a theme park, dance club, and cattle stampede. My vision of idyllic hours out and about as a happy little family turned into an insane outing with hyenas who had guzzled a gallon of caffeinated beverages.
By the time we were a mile away, I began offering to return the hyenas to their savannah. Of course, now I couldn’t get rid of them. Oh no, all of a sudden they were all about being together at the highest possible decibel levels.
My only hope was that they would run down their energy level before too long.
If you’re ever in a similar situation, I have one suggestion. Abandon all hope.
Suffice it to say that by the time we finished our chore and headed home I made a promise to myself.
Next time, when my family says they really don’t want to get out, I’m taking them completely seriously. And getting in the car ALONE.
The following liquor licenses were issued in Cornel County between Feb. 1-15,2011:
♦ Trade Name: Dollar General Store #9904
Owner: D0LGENC0RP of Texas Inc.
988 HWY 46 East
New Braunfels, TX 78130
Orig. Lie. Date: 2/11/2011
Expir. Date: 02/10/2013
♦ Trade Name: Merck, Emile K. Owner Merck, Emilie K.
6511 Tri County Pkwy Schertz, TX 78154 Orig. Lie. Date: 02/09/2011 Expir. Date: 02/08/2013 Lie# A 767503
♦ Trade Name: Merck, Emilie K. Owner: Merck, Emilie K.
6511 Tri County Pkwy Schertz, TX 78154 Orig. Lie. Date: 02/09/2011 Expir. Date: 02/08/2013 Lie# BK767504
♦ Trade Name: Pizza Hut Owner: Bevo Beverage Inc.
20630 Hwy 46 West Suite 135 Bulverde.TX 78163
Orig. Lie. Date: 02/092011 Expir. Date: 02/08/2013 Lie# BG767444
♦ Trade Name: Pollard, Amy Elizabeth
Owner Pollard, Amy Elizabeth 6511 Tri County Pkwy Schertz, TX 78154 Orig. Lie. Date: 02/09/2011 Expir. Date: 02/08/2013 Lie# A 767499The Gruene Door Store & Wine Cellar
_ -- MeWine Tastings Saturday 12-7 Sample Wines From Around The World
Mention this ad & receive15% off any bottle of wine 830.620.4404
<3?3va¿¿a¿¿e/ / ') —
Alibi Boutique * 2363 Gruene Lake Dr New Braunfels, Texas 78130 Phone: 830.627.1177 www.alibiboutique.com
one-quarter turn every 2 to 3 minutes. Continue cooking over medium indirect heat for 15 to 20 minutes, or until pork reaches an internal temperature of 165 degrees. Remove pork from grill, and let rest for 5 minutes. Slice pork on a slight angle into 1-inch-thick slices. Serve with Blackberry Chutney Sauce.
BLACKBERRY CHUTNEY SAUCE
Recipe adapted from New South Grilling, Robert St. John (Hyperion 2008)
Yield: 2 cups
1 cup finely chopped shallot
1 cup chopped onion
1 tablespoon unsalted butter
2 cups fresh or frozen blackberries
k cup blackberry preserves % cup sugar
2 tablespoons apple-cider vinegar 1 tablespoon cracked black pepper 1 tablespoon minced ginger
1 stick cinnamon k teaspoon Creole seasoning
DIRECTIONS: In a lk-quart heavy saucepan, cook shallot and onion in butter over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in blackberries, preserves, sugar, vinegar, pepper, ginger, cinnamon, and Creole seasoning.
Simmer, uncovered, stirring occasionally, until berries burst and sauce is thickened, approximately 20 minutes. Strain through a fine-mesh sieve. Discard seeds.
Cool sauce to room temperature.
The Gruene Door Store & Wine Cellar showcases over 150 wines from around the world. To compliment your wine selections, we offer artisanal cheese and meats, gourmet spreads, delectable crackers, Texas made olive oils, pastas and sauces. Our daily wine tastings are a great way to experience new wines. We can accommodate private group tastings, cocktail parties and meetings, as well as host privately catered parties.
Gruene Grind Coffee Company is not your usual coffeehouse. Come in for the best coffee drinks in town and enjoy our relaxed atmosphere and friendly staff.
Alibi Boutique gives New Braunfels a fashion forward boutique where you can find fresh new styles for every season. We feature well known brands such as Miss Me, Kensie, Threads for Thought, Spanx, Big Star, Rock Revival and many more! While you are in you can also find gifts for any occasion from birthday to baby!
Gruene Flour Cupcakery features delectable freshly made cupcakes in many flavors daily. Come in and try our cupcake of the day!
v/.\KTIXtS • WINE • BEER • EL LL BAR
Monday - Friday • 4pm - 7pm
torn«? fir experience the new and exciting contemporary lounge with the sound of the 80'$ music! Located in the Gruene Lake Village.
2351 Gruene Lake Dr., New Braunfels, TX
By Laura Lopez
SMOKY MAPLE BAKED BEANS
Yield: 6 to 8 servings cup butter
1 large red onion, chopped
2 (28-ounee) cans baked beans
kcup maple syrup
3 teaspoons hickory-flavored marinade, such as Moore’s
I teaspoon liquid smoke 1 teaspoon kosher salt 1 teaspoon ground black pepper Garnish: cooked onion, chopped fresh parsley DIRECTIONS: Preheat oven to 350 degrees. In a large nonstick skillet, melt butter. Add onion to skillet. Cook over medium heat until tender, approximately 10 minutes.
Remove from heat. Set aside, reserving kcup onion for garnish.
In a large howl, combine beans, syrup, hickory-flavored marinade, liquid smoke, salt, pepper, and cooked onion, stirring to combine. Pour beans into a cast-iron skillet or baking dish.
Bake until thick and bubbly, approximately 1 hour 15 minutes. Garnish with reserved cooked onion and parsley, if desired.
WHIPPED-UP SWEET INSPIRATIONS PEANUT BUTTER AND CHOCOLATE CHEESE BALL
1 (4 ”) cheese ball prep: 9 minutes cook: 2 minutes chill: 2 hours 1 (Bounce) package cream cheese, softened
cup butter, softened
Smoky maple baked beans provide comfort food in the dark days of late winter.
A cup creamy peanut butter % cup powdered sugar
2 tablespoons light brown sugar
3 tablespoons unsweetened cocoa
cup chocolate and peanut butter chips 1 tablespoon chocolate liqueur (optional)
cup finely chopped pecans, toasted Graham crackers DIRECTIONS: Beat cream cheese, butter, and peanut butter at medium speed of an electric beater until creamy. Stir in sugars, cocoa, chips, and if desired, liqueur. Cover and chill 2 hours or until firm. Shape chilled mixture into a ball, and roll in toasted pecans. Serve with graham crackers.
“Who says a cheese ball has to savory? Jazz up things at
your next party with this sweet version. It’s great served with graham crackers or apple and pear slices."
PORK TENDERLOIN WRAPPED IN BACON
Recipe adapted from New South Grilling by Robert St. John (Hyperion 2008)
Yield: 6 to 8 servings
1 cup apple juice
1 tablespoon balsamic vinegar
1 bay leaf
2 tablespoons brown sugar
% teaspoon ground cinnamon
!k teaspoon ground black pepper
1 teaspoon kosher salt
2 whole pork tenderloins, cleaned and trimmed
8 to 10 slices thin-cut bacon
1 recipe Blackberry Chutney Sauce (recipe follows)
In a small saucepan, combine apple juice, vinegar, bay leaf, brown sugar, cinnamon, pepper, and salt. Heat just long enough to melt sugar.
Let cool. Place tenderloins in a resealable plastic bag, and pour cooled marinade over pork. Seal bag, and let pork marinate for 2 to 3 hours, turning several times to ensure that all surfaces are covered.
Remove tenderloins from marinade, and pat dry. Starting at one end of each tenderloin, firmly wrap bacon around meat in a spiral direction, making sure to cover all surface areas of pork.
Spray a grill rack with nonflammable nonstick cooking spray. Preheat to medium (300 degrees to 350 degrees). Sear pork for 8 minutes over medium direct heat, turning