Michelada Brunch: Austin, TX

A few weeks ago I made my way down to Austin, TX for the second time in as many years. My last trip was to celebrate the marriage of two of my favorite folks and bake them a wedding cake, on a ranch no less! This go-round was a more urban adventure because I was lucky enough to tag along with my boyfriend when he went down to work at SXSW.



He and his crew had lots of work to do recording bands during the day, so I busied myself listening to music, eating tacos and bbq and drinking Micheladas wherever I went. I also dutifully stood by the gear while the guys went to get the van and occasionally fed the parking meter, you know, to earn my keep.

Instead of a hotel, we all stayed together in a little cabin compound with cool modern furniture, outdoor showers for the adventurous and a white fluffy rug whose fibers I am still finding stuck to my clothes, like sand from a beach vacation. Tough life, I know.



After a long week of work, those guys earned themselves a boozy, bacon filled breakfast and since we were staying in a house with a full kitchen and I love cooking a morning meal for a crowd,  I was happy to oblige. It's always a little disorienting cooking in someone else's space so I decided to keep it simple: soft scrambled eggs, a heap of crispy bacon, my favorite fluffy buttermilk biscuits, some Texas citrus, and lots of coffee and Micheladas. Have you ever had a Michelada? They are spicy beer cocktails that I've had a pretty serious love affair with since the last time we visited Texas.

I spent the rest of our trip falling so in love with a man named Sam, some Moonpies, the White Horse and beer koozies that I'll forgive Austin for what it's humidity did to my curly hair. Can't wait to see you again, Austin.



Bonus dog photo! You can call him Dude, or maybe His Dudeness, or Duder, or El Duderino if you're not into the whole brevity thing. Special thanks to Shawn, Pete and Ellie for taking some of these photos while I was cooking for the crew.

Buttermilk Biscuits
adapted from Alton Brown
yield 1 dozen

2c flour (White Lily brand if you can find it)
4t baking powder
1/4t baking soda
3/4t salt
2T butter, chilled
2T non-hydrogenated shortening (or butter), chilled
1c buttermilk, chilled

Preheat oven to 450º

1. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
2. With your fingers, or a pastry cutter, mix the butter and shortening into the flour mixture until it looks crumbly.
3. Make a well in the center of the mixture and pour in the buttermilk, mix until just combined. The dough should be sticky.
4. Dump the dough out onto a well floured surface and gently fold the dough over itself five or six times. Pat the dough out 1'' thick and cut with a 2-3'', floured biscuit cutter.
5. Place biscuits, barely touching, on a sheet pan and bake for 15-20 min or until golden brown on top and cooked through.

Michelada (Beer Cocktail)
Serves 1

This isn't really a recipe, but this is how I like to make them.

Take a chilled pint glass and rim it with salt (lime salt would be great here if you have it), if you have something larger than a pint, even better. Fill the glass half full of ice cubes and add a few tablespoons of tomato juice, the juice of a lime, a few shakes of Worcestershire sauce, as many shakes of hot sauce as you can stand (I like Cholula or Tapatio), a few grinds of fresh black pepper and a pinch of salt. Top with a 12oz Mexican beer (I like Modelo Especial) and half of one of the limes you squeezed for their juice, give it a gentle stir and enjoy. You won't be able to fit the whole beer in a pint glass, so if you use one just add the rest of the beer in as you drink the cocktail. I've also heard a few shakes of Maggi Seasoning are a delicious addition, but haven't been able to find it.

Smoky Honey Caramel Corn with Pecans

I've said it before and I'll say it again, sweet and salty is my jam. In fact, looking over the recipes I've posted here you all may think I have a flaky salt addiction. Who am I kidding, you're totally right. My favorite treats are the ones that keep you guessing a little bit, the ones that hit your taste buds from all angles. When I was putting this recipe together I was feeling a little wild so I tossed in some smoked paprika at the end which ended up being a light, subtle background note, and who doesn't love a honey roasted pecan? Not this gal.

p.s. Wow, wow! Thank you for all of the kind comments on my last post. I don't know what to say except, it's so nice to know that I'm not alone over here.

Smoky Honey Caramel Corn with Pecans

4T butter
2T water
1/2c honey
1c brown sugar
1T salt
1t baking soda
1t smoked paprika
2c pecan halves (optional, but recommended)
8c popped corn (from about 1/2c kernels)

Preheat oven to 200º and line 2 baking sheets with silicone mats, or grease well

1. Put the popped corn and pecans in a large bowl and lightly grease (or spray with cooking spray) two wooden or silicone spoons
2. In a heavy bottomed pot combine the butter, water, honey, brown sugar and salt. Bring to a boil over medium high heat and cook for 5 min. Whisk in the baking soda and smoked paprika.
3. Pour the hot sugar mixture over the pop corn and pecans and stir well to combine. This recipe makes a lot of syrup, so don't worry about getting it all out of the pan.
4. Divide the mixture between the two baking sheets and spread into an even layer.
5. Slide the baking sheets into the oven and cook, stirring occasionally for 60min. Cool completely, then store in an airtight container at room temperature.


Notes:

- Check out this post for instructions on how to pop corn kernels on the stove, I love to use mushroom corn kernels for caramel corn.
- To wash all of your caramel covered bowls, spoons, and pots just soak them in really hot water and all of the sugar will just melt off.
-You can buy your own mushroom popcorn kernels here. I've ordered from JustPoppin.com quite a few times and their customer service is great, plus I really like their name.

Chocolate Almond Babka and a Trip to the Beach

When Autumn wrote so eloquently about how hard it is to make friends as an adult I nodded my head in agreement and when she quietly questioned the value of blogging and what it has brought to her life I shook it even harder. It's easy to sit back and read other people's words and comment and admire them from afar, but at what point can you consider them friends?

I am someone who likes to have a lot of time to myself. The reason I stayed at my last job long after I should have was that it offered me hours and hours of alone time every afternoon, but now that I've been away from that job for a few months, I find myself with more time than I know what to do with. It's not that I don't enjoy it, but as I've gotten a bit older I've assigned more value to making meaningful connections with other folks. 

You may have seen Ariele's beautiful wood work or Amélie's clever letterpress baseball cards around the internet. I'll try not to sound like a gushing fan girl here, but when I saw their work for the first time I was so surprised and delighted. Yes, I know that sounds terribly cheesy, but I can't think of any other words to describe how happy I was to see two talented gals busting ass to make their living as artists.



After a few months of internet friendship and lots of commenting back and forth, it was decided that a meeting of the minds was in order, a blind friendship date if you will. We chose a time and I promised to bring the snacks. When I saw a swirled chocolate babka by way of Eating for England I knew I had found the perfect tea time treat. I consulted my bread guy (Peter Reinhart) for his recipe and ended up with this delicately sweet and super chocolatey bread. I packed it up in a tea towel to contain all of the delicious streusel crumbs and made my way to Ariele's incredible studio/apartment. We chatted and drank tea and when I got to see their work in the flesh, it did not disappoint.



We spent the afternoon talking about about all sorts of things and when someone mentioned Dead Horse Bay my ears (probably my whole face too) perked right up. I had heard of the place, but had never been. We decided that the next day's spring-like weather demanded a trip!



This isn't a beach for sunbathing and frisbee tossing. It's the kind of beach that requires sturdy shoes and gloves. You see, Dead Horse Bay is the former site of a horse rendering plant, turned 19th century landfill, turned playground for "junk" loving treasure hunters. The beach is littered with piles and piles of beautiful glass bottles, bits of tiles and Amélie even found an old rusted gun and a toy cowboy boot in close proximity to one another. I came home with some glass bottles to add to my collection and some porcelain light sockets that I repurposed into candle sticks.



As we walked along the beach picking up and kicking up treasures, yelling to each other when we found something exceptionally cool, I felt like I was anywhere but New York. The smell of the sea air was comforting, the sun was shining bright and warm and I was spending time with two awesome ladies I knew from the internet and had only met in person the day before.



I knew immediately that I wanted to go back. I've already planned another trip.

Chocolate Almond Babka
adapted from Peter Reinhart

For the Dough

2T instant yeast
6oz lukewarm milk
3oz room temperature butter
3oz sugar
1oz vegetable oil
1t vanilla extract
4 egg yolks
15oz all purpose flour
.25oz salt
1 egg + 1T water for egg wash

For the Filling

9oz finely chopped bittersweet chocolate
4oz sliced almonds
1t cinnamon
2oz cold butter

For the Topping (optional, but advised)
The original recipe called for 2x this amount of topping, but I could only get about half of it to stick to the bread so if you really want to go for it with the crumbs feel free to double these amounts

1oz butter
.75 oz all purpose flour
.5 oz almond meal
2oz brown sugar
pinch cinnamon
pinch salt

For the Bread

1. Whisk the yeast and milk together. Set aside while you prepare the other ingredients
2. In a large bowl, cream together the butter and sugar. I made this entire recipe by hand with a wooden spoon, but you could use a hand or stand mixer instead.
3. Add in the oil and vanilla, then add the egg yolks in one at a time, mixing until each yolk is thoroughly incorporated. Mix for 2 min or until the eggs are light and fluffy.
4. Stop mixing, then add the flour and salt, followed by the milk and yeast mixture. Mix slowly until the dough comes together, if you are mixing by hand, your hands are the best tool for this job.
5. Turn the dough out onto a floured board and knead for 2 min. The dough should be soft, supple and golden in color. Place the dough in a well oiled bowl covered with plastic wrap and let rise for 2 1/2hrs or until the dough almost doubles in size. At this point you can finish the bread or let the dough rest in the refrigerator over night. I let mine rest.

For the Filling

Combine the chopped chocolate, almonds and cinnamon in a large bowl. Add the butter and mix with your fingers or a pastry cutter until the mixture resembles streusel.

To Assemble the Loaf

1. Grease a 9''x5'' or 10''x5'' loaf pan and line with parchment paper so it hangs over the two long sides. Once the dough has risen, roll it into a 15''x15'' square on a lightly floured surface. The dough should be about 1/4'' thick. Sprinkle the chocolate and almond filling over the dough, leaving a 1/2'' border around the edges.
2. Roll the dough like a jelly roll and place it seam side down on your work surface. Gently roll the dough back and forth until it is about 20'' long.
3. Fold the dough in half to form a "U" shape. Twist the arms of the dough two or three times around each other to form the loaf, then pinch the seams together. This post has a photo of a formed loaf. Place the dough into the prepared pan. Cover with plastic wrap and let rise at room until the babka fills the pan, 1-2 hours.

While the loaf is rising

Preheat oven to 350º

Prepare the Streusel and Finish the Loaf

1. Combine all of the streusel ingredients with your hands until the mixture resembles cornmeal.
2. When the loaf has risen completely, brush with egg wash made from 1 egg +1T water and sprinkle the streusel mixture over the top. Use a toothpick to poke a few holes in the top of the loaf which will release any air pockets trapped between the folds of the dough and filling.
3. Place the loaf pan onto a baking sheet and slide into the oven. Bake for 20-25min, then rotate and bake for 20-30 more minutes. The loaf will be deep golden brown on top and sound hollow when the bottom is tapped when finished. You can also use a thermometer to check the internal temperature which will be 185º when the loaf is finished.

Cool the loaf to room temperature before slicing.

p.s. I recently listened to a TED talk by Susan Cain about the power of introverts, about how our society is built for extroverts to succeed and receive praise. While I don't agree with everything she has to say, I think it is worth a listen.