Web Extra: Texas Resort Recipes

In the May issue, Texas Highways presented a roundup of resorts across the state that offer a satisfying combination of recreation and relaxation. We’ve managed to convince the chefs of the Woodlands Resort and Spa and the Westin La Cantera Resort and Spa to part with some of their prized recipes—and they’re perfect for summer.

Griddled Macaroni & Cheese (courtesy the Woodlands)

½ lb. elbow macaroni
1 cup whole milk
½ cup shredded mozzarella cheese
½ cup shredded white cheddar cheese
1 tablespoon parsley, chopped
1 tablespoon scallion, chopped
1 teaspoon garlic, chopped
1/8 teaspoon nutmeg, grated
1 tablespoon butter

Cook macaroni al dente, and do not rinse. Combine cooked macaroni with other ingredients. Bake at 325 degrees in a lined loaf pan for 30 minutes. Allow to cool and set. Slice into 1-inch-thick slices, and sauté in butter until crispy and golden brown. Loosen your belt buckle, and enjoy.

(At the Woodlands, you’ll find this rich dish served with pork tenderloin medallions.)

Spiced Wild Berries with Cajeta Anglaise (courtesy of the Westin La Cantera)

For the berries:
½ cup EACH of dried strawberries, dried figs, dried cranberries, dried cherries, dried currants, and dried blueberries
1 ½ quarts port wine (a cheap one!)
1 ½ cups sugar
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
½ teaspoon toasted allspice

Place all ingredients in a large saucepot and bring to boil. Reduce heat to simmer and cook until berries are soft and a syrup has formed. Place in ice bath and let cool. Serves 6.

For the cajeta Anglaise:
4 egg yolks
3 tablespoons sugar
2 cups heavy cream
1 tablespoon sour cream
1 tablespoon cajeta (goat’s-milk caramel sauce, now available at most groceries)
1 vanilla bean, split lengthwise and flesh scraped

(makes about 2 ½ cups)

In a medium mixing bowl, whisk together the egg yolks and sugar until they are very pale yellow and smooth.

In a medium saucepan, bring to boil the heavy cream, sour cream, and vanilla bean with its scrapings. Whisk about half into the egg-yolk mixture, then combine the two mixtures in the saucepan.

Over medium heat, stirring constantly with a wooden spoon, cook until the mixture coats the back of the spoon. Be careful not to scramble the eggs.

Strain into a clean bowl and set the bowl over ice cubes and cold water until chilled, stirring occasionally.

Serve with Spiced Wild Berries, a fresh-fruit salad, or ice cream.

From the June 2012 issue.

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