Event showcases Junior League’s newest cookbook

GALVESTON — Any good book deserves a publication party, and when the book is a new Junior League cookbook, the party is bound to have an array of food made from recipes from some of the area’s best cooks.

The Junior League of Galveston County’s new cookbook, “Culinary Classics from Beachside to Boardwalk,” is the guest of honor at Saturday’s Forks and Corks event at Saengerfest Park in downtown Galveston.

Chefs from Rudy and Paco’s, Yaga’s Cafe, the M & M Restaurant and Bar, and the Galveston Restaurant Group will be serving their interpretations of some of the cookbook’s best selections for entertaining, accompanied by wine and reggae music from The Irie Band.

“We want to expose people to the cookbook in a way that’s affordable and fun,” cookbook committee member Hayley Hardcastle said. “The basic $35 ticket includes a copy of the cookbook, appetizers and three glasses of wine, and for $10 more, there’s an upgrade that includes unlimited wine and a VIP tent.”

“Culinary Classics from Beachside to Boardwalk” is the Junior League of Galveston County’s second cookbook, joining “Rare Collections,” which was released in 1985.

“‘Rare Collections’ has been a great success and has sold more than 55,000 copies,” cookbook committee chair Erin Conrad said. “We wanted to build on its appeal, with a little bit more of a modern spin.”

A number of old favorites, such as King Ranch Chicken, deviled eggs and breakfast casseroles, are included, and there are many more that emphasize fresh ingredients, especially local seafood.

Each recipe in the cookbook went through exhaustive testing, with at least three cooks following the recipe and the finished product being tasted by many more.

“We had testing parties and tasting parties,” Hardcastle said. “Some of our sustaining members had been involved with the first cookbook, and they were a big help because they’d been through this process.”

Even recipes submitted by the cookbook’s sponsors, such as Rudy and Paco’s Tres Leches Cake, were vetted for accuracy and to make sure they were within the skill set of home cooks.

“I’ve been happy to contribute to the cookbook, because the Junior League supports so many good causes,” restaurant owner Paco Vargas said.

In addition to nearly 200 recipes, “Beachside to Boardwalk” features full-page photos of Galveston County landmarks and landscapes, and sidebars on the area’s attractions.

“We had the option of using photos of the food in the cookbook, but we wanted it to be more about Galveston County,” Conrad said. “From a design standpoint, even if you don’t cook, it can be a coffee-table book.”

Hardcastle agreed the photographs, all shot by league member Sandy Starr, added the right note to the cookbook.

“If all you’re looking for is a recipe, you can Google it or get one from a cooking website,” she said. “But a book like this is something you can treasure.”

“Culinary Classics from Beachside to Boardwalk” is sold at many local retailers, including Gracie’s, Gatherings, the Front parlor, Strand Brass and the Moody Mansion, and is available by mail from the Junior League of Galveston County.

Both the cookbook and tickets for Forks and Corks can be ordered online at the League’s website, www.jlgalveston.org.

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Almond Dreams

For the cookie dough

3 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

2 cups sugar

3 eggs, beaten

1 teaspoon almond extract

4 drops red food coloring (optional)

For the almond glaze

1 cup (or more) confectioners sugar

2 tablespoons half and half

1 teaspoon almond extract

To prepare the cookies, mix the flour, baking powder and salt together.

Cream the butter and sugar in a mixing bowl. Add the eggs and almond extract and mix well.

Beat in the flour mixture. Add the food coloring, and mix lightly to marbelize the dough.

Chill or freeze the dough until stiff.

Roll the dough into small balls and place on an ungreased cookie sheet.

Bake in a preheated 350-degree oven for 10 to 12 minutes or until light brown.

Remove to a wire rack to cool completely.

To prepare the glaze, combine the confectioners sugar, half and half and almond extract in a bowl and mix until of a pourable consistency, adding additional sugar or half-and-half if needed.

Spoon over the cooled cookies to glaze.

Make 56 cookies.

— Recipe courtesy of “Culinary Classics from Beachside to Boardwalk,” Junior League of Galveston County

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Chipotle Chicken

1/4 cup extra-virgin olive oil

8 large garlic cloves, thinly sliced

2 yellow onions, chopped

1 cup ketchup

2 tablespoons Dijon mustard

2 tablespoons dark brown sugar

1/4 cup canned chipotle chiles in adobo sauce

1 tablespoon Worcestershire sauce

2 tablespoons cider vinegar

1/2 teaspoon cinnamon

1 teaspoon salt

1/2 teaspoon pepper

2 chickens, each cut in 8 pieces

Heat the olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers.

Add the garlic and sauté until golden brown. Remove the garlic with a slotted spoon to a plate.

Reduce the heat to medium. Add the onions and cook for 15 minutes or until golden brown, stirring occasionally.

Add the sautéed garlic, ketchup, Dijon mustard, brown sugar, chipotle chiles, Worcestershire sauce, vinegar, cinnamon, salt and pepper.

Simmer for 25 minutes or until thickened, stirring occasionally.

Coat the chicken with half of the sauce.

Place skin side up in an 11-inch-by-17-inch baking pan. Bake on the middle oven rack in a preheated 450-degree oven for 25 minutes.

Remove from the oven and brush with the remaining sauce. Bake for 20 to 25 minutes or until cooked through and well browned in spots.

Serves six to eight.

— Recipe courtesy of “Culinary Classics from Beachside to Boardwalk,” Junior League of Galveston County

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Miso-glazed Eggplant

4 Japanese eggplant

3 tablespoons vegetable oil

1/3 cup yellow or red miso

2 tablespoons light brown sugar

2 tablespoons sake or white wine

1/4 teaspoon red pepper flakes

1/4 cup cilantro leaves

1 teaspoon sesame seeds, toasted

Cut the eggplant into halves lengthwise. Score the cut side of the eggplant 1/4-inch deep.

Heat the oil in an ovenproof skillet over high heat.

Add the eggplant scored side down. Cook for 4 minutes or until softened and brown.

Mix the miso, brown sugar, sake and chile flakes in a small bowl.

Turn the eggplant and brush with the miso mixture.

Broil 4 inches from the heat source of 3 minutes or until the glaze begins to brown.

Sprinkle with cilantro and sesame seeds.

Serves four.

— Recipe courtesy of “Culinary Classics from Beachside to Boardwalk,” Junior League of Galveston County