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Archive | June 13th, 2011

Restaurant Notes & Quotes: New Caribbean, Burgers at the Witte and More

Restaurant Notes & Quotes: New Caribbean, Burgers at the Witte and More

New Calypso Rotisserie Opening this Month

Pierre O. Kranzle, owner of Azuca Nuevo Latino in Southtown, will open up a Caribbean fusion restaurant in Helotes later this month. The restaurant, Calypso Rotisserie, will be just outside Loop 1604 at 12030 Bandera Road.
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Expect a colorful, casual but sophisticated atmosphere.

The menu will include items such as an all-natural rotisserie-style chicken, pork roast crusted with Latin spices, beef short ribs basted with a blend of Caribbean flavors, a hot-pressed Cuban Sandwich, burritos, pineapple coconut rice and a selection of local and Latin beers.

The new restaurant will be open seven days a week, from 10:30 a.m. to 9:30 p.m.
 

Max’s Wine Dive Teams up with Witte

Max’s Wine Dive takes its gourmet  comfort food to the Witte Museum’s 6th Annual Burgers, Bottles and Beer this Friday (June 17) from 6-8:30 p.m.  Plus, Cheesy Jane’s is bringing the milkshakes.  Make your reservations soon by calling 210-357-1922 (by Tuesday).
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Meanwhile, stop in at Max’s Wine Dive, 340 E. Basse Road, and check out the new summer menu. It all looks good! The Witte Museum is at 3801 Broadway. Those in the Quillin Society, Explorers, Voyagers and Witte Society get in to the Friday event free.
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Have a Gooey Eclair — and a Bottomless Cup of Earl’s Coffee

This particular national celebration might have passed you by in previous years, but thanks to Earl Abel’s, you might want to put it on your calendar for June 22.

Earl Abel's is giving away coffee to go with one of these chocolate-y treats.

Celebrate National Chocolate Éclair Day at Earl Abel’s, 1201 Austin Highway, on that day and they will have chocolate éclairs made fresh by head baker Tony Sanchez.  Plus, you’ll get all of Earl’s organic coffee you care to drink.

The éclairs can be purchased for $3.95, with mini versions available upon request for parties and special events.

Earl Abel’s is open 7 days a week. Visit them online by clicking here.  Call 210.822-7333 to place to go orders or order online here.

 


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Fourth of July Firecracker Foods, Free Class by Chef Michael Flores

This free cooking class, offered on June 25, is part of chef Michael Flores’s series of cooking demonstrations taught at La Taza Coffee House,
15060 San Pedro Ave. If you’re looking for recipes to serve on July 4th, this is the place to come.
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Class is from 10:30-11:30 a.m. On the menu are Tomatillo Quesadillas, Bloody Mary Dip, Candied Jalapeno Cheese Spread with Pepitas and Sweet-n-Spicy Parsley’d Shrimp.
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Guests will learn new culinary ideas and techniques taught by Flores, well-known local chef, author, television personality, and owner of a specialty foods company. The classes in this series take place on the fourth Saturday of each month at the time given above.

Fig Tree Winemaker Dinner Features Craggy Range Founder, Steve Smith MW

The viticulturalist, founder and director of wine at Craggy Range, at Hawkes Bay, New Zealand, wears many hats, and puts out a spectacular product.

On June 30, at the Fig Tree Restaurant, Steve Smith, who also is a Master of Wine, will discuss the fine wines from the winery and guests will get to sample them paired with carefully matched cuisine at the River Walk restaurant.

The reception begins at 6:30 p.m., with dinner at 7 p.m. at the Dashiell House. The cost is $85 per person, plus tax and service charge. The restaurant is at 515 Villita St. Make reservations at 210-224-1976.

 

 

 

 

 

 

 

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Make This Sponge Cake Your Own

Make This Sponge Cake Your Own

Whip the batter for a long time to make your cake fluffier.

Here’s a great recipe from Pam Anderson’s “Perfect One-Dish Dinners” (Houghton Mifflin, $32) in which you can let your creativity run wild. Who wouldn’t like a spongy cake with raspberry filling and a sprinkling of powdered sugar on top? But why stop there? When I tested the recipe, I used a jar of homemade peach-pineapple preserves that friends had made, and it provided just as good a filling. Instead of sprinkling the top with powdered sugar, though, I added a citrus glaze made with powdered sugar and citrus-infused vodka. A chocolate drizzle with that raspberry filling would work. Nutella instead of jam would work. Add crushed hazelnuts to the raspberry jam would work. The possibilities are endless.

“Although not ‘technically’ instant, this simple from-scratch cake — the recipe courtesy of my son-in-law’s grandmother — is utter perfection,” Anderson writes. “If you want to substitute all-purpose flour for the self-rising flour, whisk 1 1/2 teaspoons baking powder and 1/4 teaspoon salt into the flour.”

Nanny’s Victoria Sponge

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup sugar
3 large eggs
1 1/2 cups self-rising flour
1 teaspoon vanilla
1/2 cup seedless raspberry jam
Powdered sugar, for sprinkling

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour two 8-inch round cake pans.

Nanny's Victoria Sponge with a glaze.

Beat butter and sugar in a large bowl with an electric mixer until light and fluffy, at least 5 minutes. Alternately add eggs and flour in thirds, beating until each is thoroughly incorporated before adding the next third. Beat in 1 tablespoon warm water and vanilla. Divide batter between prepared pans.

Bake until golden brown, about 20 minutes. Remove from oven, let stand for a couple of minutes, then turn out onto a wire rack to cool to room temperature. Spread top of one cake with jam and top with remaining cake. Dust with powdered sugar, slice and serve.

Makes 8 servings.

From “Perfect One-Dish Dinners” by Pam Anderson

 

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