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| photography by Kevin Hunter Marple |
I tried the pear cobbler at 62 Main, and it was fantastic! I’d love to prepare it for my family this holiday season.
Kelsey Sadler, Colleyville
62 Main’s Pear and Maple Sugar Cobbler
(Serves 4)
COBBLER
3 ripe pears, sliced 1/4 teaspoon cinnamon
1/8 teaspoon ground clove
2 tablespoons butter
1/4 cup maple sugar
Oatmeal cobbler topping Sweet whipped
cream to taste
In a large pan, sauté pears with spices and butter until tender. Add sugar. Spoon pears into four 8-ounce ramekins or bowls. Place sliced cobbler topping over pears without completely covering. Bake in a preheated 375-degree oven for about 15-20 minutes (until brown and bubbling). Let cool slightly before serving.
OATMEAL COBBLER TOPPING
1 pound butter, cubed
1 1/2 cups brown sugar
1 1/2 cups of steel rolled oats
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 1/2 teaspoons cinnamon
1 teaspoon ground clove
In a food processor, pulse butter, sugar, and oatmeal until just barely combined. It will be lumpy. In a separate bowl, mix remaining dry ingredients well. Pour all dry ingredients into butter sugar mixture. Pulse until mixed. Form a log of dough on waxed paper, roll up, and chill thoroughly. Slice 1/4-inch thick (like slice-and-bake cookies), and sprinkle over pears.
I’m planning a cocktail party, and I would love to serve a simple, elegant dish such as the smoked salmon from Cafe Toulouse. I’m sure my guests would enjoy it.
Elizabeth Lewis, Uptown
Cafe Toulouse’s Smoked Salmon with Citrus-Watercress Salad & Capers
(Serves 4)
8 ounces smoked salmon
2 ruby red grapefruits
2 oranges
1/2 cup extra virgin olive oil
2 bunches watercress
2 heads endive, separated into individual leaves
1/2 cup capers
Place the smoked salmon on four plates. For the citrus, cut off outer peel and white pith to expose fruit, then cut in between membranes to extract segments. Squeeze juice from leftover fruit into a small bowl. Whisk olive oil into juices. In medium mixing bowl, combine watercress, endive, and citrus segments. Toss in dressing. Pile equal amounts of salad in middle of smoked salmon and garnish with capers.
I proposed to my wife last year over the warm Lemon Soufflé Pudding from Amuse, and it did the trick. I wanted to make it for our one-year anniversary, but every practice attempt so far has ended with a soppy yellow mess. Could you get the recipe? It would really help me out. Thanks!
Dave, North Dallas
Amuse’s Warm Lemon Soufflé Pudding
(Serves 8 to 10)
4 ounces unsalted butter
1 1/2 cups sugar
6 large eggs
3/4 cup flour
1 cup fresh lemon juice
2 cups whole milk
1 cup heavy cream
1/2 lemon, zest only
Powdered sugar to garnish
Fresh mint to garnish
Strawberries to garnish
Cream butter and sugar for five minutes. Add egg yolks one at a time and incorporate well. Add flour and mix until also incorporated. Add lemon juice. Stir in milk and cream until smooth. In a separate bowl, whip egg whites to medium peaks and fold together with milk mixture. Pour into a greased pan. Bake over a water bath or 1 hour at 325 degrees until brown on top and semi-set. To serve, dust with powdered sugar and garnish with mint and fresh strawberries.
