Italy

Archive | October 30th, 2010

Celebrate Dia de los Muertos at La Gloria

Celebrate Dia de los Muertos at La Gloria

La Gloria Ice House, 100 E. Grayson St., is celebrating Dia de los Muertos from 6 to 8 p.m. Monday with pan de muerto, churros, corn cups, Mexican hot chocolate and live music by Las Calaveras.

The festivities will also mark the completion of Claudio Aguillon’s mural at the restaurant.

Community organizations will be competing for the title of “Gran Ofrenda” by building unique Dia de los Muertos altars. The tributes will come from SaySí, The Guadalupe Cultural Arts Center, San Antonio Hispanic  Chamber of Commerce, Neiman Marcus  and H-E-B.

For more information, call 210-267-9040 or click here.

Posted in Daily DishComments Off on Celebrate Dia de los Muertos at La Gloria

Homemade Caramel Corn

Homemade Caramel Corn

Enjoy Homemade Caramel Corn.

Caramel corn is perfect any time of year, but it seems especially inviting at Halloween with its burnished glow and sweet-salty combination. This batch is so large, you can serve an entire party. Or store it in an airtight container and enjoy it for days.

Homemade Caramel Corn

1 cup (2 sticks) margarine
1 cup honey
1 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon butter flavoring, or to taste
3 gallons popped popcorn

Preheat the oven to 250 degrees. Grease 2 large baking sheets.

In a heavy saucepan, combine the margarine, honey, brown sugar and salt. Place over medium heat and stir continuously until the mixture comes to a boil. Stop stirring and let boil, undisturbed for 3 minutes. Remove from the heat and stir in the baking soda, vanilla and butter flavoring. Place half of the cooled popcorn in a large dishpan (I do mine in two batches) and pour half the caramel sauce over. Stir until evenly coated. Spread onto a baking sheet and repeat with the remainder on another baking sheet.

Place in the oven and bake for 1 hour, stirring every 15 minutes. Allow to cool and break apart, the store in an airtight container.

Makes about 20 servings.

From “Southern Plate” by Christy Jordan

Posted in RecipesComments Off on Homemade Caramel Corn

Pumpkin Pie Dip

Pumpkin Pie Dip

“This is a delicious way to use pumpkin pie filling,” writes Christy Jordan in “Southern Plate” (William Morrow, $27.50). “Mama likes to serve this in the center of a tray at holiday get-togethers with gingersnaps spread out around it.”

Pumpkin Pie Dip

8 ounces cream cheese
2 cups powdered sugar
1 (15-ounce) can pumpkin pie filling
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

In a large bowl, beat the cream cheese and powdered sugar at medium speed with a hand mixer. Add the pie filling , cinnamon and ginger, and beat well. Cover and chill. Serve with gingersnaps and apple slices.

Makes 3 cups.

From “Southern Plate” by Christy Jordan

Posted in RecipesComments Off on Pumpkin Pie Dip

Pumpkin Crumb Cake

Pumpkin Crumb Cake

“I just love crumb cakes,” writes Christy Jordan in “Southern Plate” (William Morrow, $27.50). This one features canned pumpkin (not pumpkin pie mix) in the cake and an oat-filled crumb topping that will leave people wanting more. Best of all, the recipe is easy to assemble.

Pumpkin Crumb Cake

Cake:
1 (15-ounce) can solid-pack pumpkin
2 cups sugar
1 cup milk
2 cups self-rising flour
1/2 cup (1 stick) margarine, at room temperature
2 eggs
1 teaspoon vanilla
1 1/2 teaspoons ground cinnamon

Crumb topping:
1/2 cup (1 stick) margarine, at room temperature
1 cup brown sugar (dark or light)
1 cup flour (self-rising or all-purpose, whatever you have on hand)
1 cup oats (quick cooking or old-fashioned)

Preheat the oven to 350 degrees and spray a 9-by-13-inch pan with cooking spray.

Place pumpkin, sugar, milk, flour, 1 stick margarine, eggs, vanilla and cinnamon in a large bowl and mix until well blended.

In a medium bowl, combine 1 stick margarine, brown sugar, flour and oats. Cut together with a long-tined fork until well blended. Pour half of the batter into the pan and top with half of the crumb mixture. Pour the remaining batter over and top with the remaining crumb mixture. Bake for 45 minutes to 1 hour, until  toothpick inserted in the center comes out clean. Serve from the pan.

Makes 12 servings.

From “Southern Plate” by Christy Jordan

Posted in RecipesComments Off on Pumpkin Crumb Cake

Scare Up Some Easy Halloween Treats

Scare Up Some Easy Halloween Treats

If you’re more into enjoying the party this Halloween than slaving over a stove, then try a quick recipe from Christy Jordan’s “Southern Plate” (William Morrow, $27.50).

The entire cookbook is filled with what Jordan calls “classic comfort food that makes everyone feel like family.”

The list includes a quick Pumpkin Pie Dip that mixes canned pumpkin and cream cheese. Then there’s Homemade Caramel Corn, a sweet and salty treat few can refuse. The final recipe, for Pumpkin Crumb Cake, takes a little more work; but the end result is one that will have people asking for more.

And if you’re carving a jack-o’-lantern, save those seeds. They make a great treat that you can season to your taste.

Posted in NewsComments Off on Scare Up Some Easy Halloween Treats