Mrs. Lynne's Famous Holiday Party Punch
- One 2 liter bottle of Sprite, chilled
- One 2 liter bottle of Ginger Ale, chilled
- 25 ounces (one bottle) Sparkling Cider, chilled
- 12 ounces Frozen Orange Juice Concentrate, slightly thawed
- 64 ounces (one bottle) Cranberry Juice, chilled
- Fresh Cranberries
- Serves approximately 35 one-cup servings. Depending on party size, you may want to double or triple the recipe. When determining amount to make, take into consideration the size of your cups, and keep in mind that guests may want seconds (or even thirds).
- If you would like your party punch to have a little more “punch”, add champagne!
Brookshire Brothers and the Lufkin Convention and Visitors Bureau is on its third round of
Pour & Explore: A Trip Around the World of Wine.
So far we've visited several wine-producing vineyards including Washington, Oregon, and coming up soon, California. This partnership with the Lufkin CVB is long-standing and has several events under its belt. After recent Pour & Explore Events, several requests have been made for recipes that were served by Brookshire Brothers Catering. As we continue our trail down the West coast, we don't want to ruin the surprise of California's recipes, but we want to share a past recipe from November's Pour & Explore: Destination Oregon. These cheese puffs were a favorite that night and will be a hit when you serve alongside soup or as a snack for your guests!
Gougères - French Cheese Puffs
Makes 24 medium cheese puffs
1 cup (8 ounces) water
1 stick unsalted butter, cut into several pieces
½ teaspoon salt
½ teaspoon dry mustard powder
1 cup (5 ounces) all-purpose flour
4 large eggs, lightly beaten
1 ½ cups (6 ounces) grated cheese, like gruyère or sharp cheddar
Combine the water, butter, salt, and dry mustard in a medium saucepan and bring to a rolling boil. Once all the butter has melted, remove the pan from heat and add the flour all at once. Stir vigorously until the mixture comes together and resembles mashed potatoes. Return the pan to medium-low heat and stir for 3-5 minutes to dry out the dough. The dough is ready when it glistens and is thick enough to hold a spoon upright. (Some starch buildup on the bottom of the pan is normal.) Transfer the dough to the bowl of a stand mixer fitted with a paddle attachment. Beat the dough on a medium-low speed for one minute until it stops steaming and is just warm to the touch. Continue beating and add the egg in four additions. Wait for each addition to be absorbed and for the dough to smooth out before adding the next. Scrape down the sides of the bowl if needed between additions. In the end, the dough should come together in a very smooth, creamy batter. Stir in the shredded cheese.
Heat the oven to 450°F. Scoop rounded tablespoons of dough onto sheet pans lined with silicone mats or parchment paper. Space them at least an inch apart. Bake the gougères for 5 minutes and then turn the heat down to 350°F. Bake for another 20-25 minutes, rotating the pans once during baking. The finished gougères will be puffed, deep golden-brown, and dry to the touch (the cheese may still be bubbling a bit). They will also feel light and hollow when picked up. Transfer the sheet pan to a cooling rack. Serve warm or room temperature. Leftovers can be stored in the refrigerator and re-crisped in a warm oven before serving or frozen for up to three months.
• Freeze for Later: To have gougères on hand for later, try freezing them shaped but un-baked. Scoop and then freeze them directly on the baking sheet. Once frozen, you can transfer them to a freezer storage container. Bake them directly from the freezer while still frozen; just add a couple of extra minutes in the oven.
• Bigger or Smaller Gougères: Make the gougères any size that appeals to you. Teaspoon scoops are a fun party snack or soup topper while double-sized gougères are nice for making sandwiches or as part of a brunch spread.
Pour & Explore: Destination California will be held at the Pitser Garrison Convention Center on Thursday, February 23rd, at 6:30p.m. As we “tour” the California wine regions, the renowned winemakers will be on hand to walk you through the wines they’ve selected to accompany each of the five courses. This specially designed menu includes ingredients native to California, like wild mushrooms and hazelnuts, and the fusion cuisine that has made California a destination culinary hot spot. Seating is limited, and tickets are available through the Lufkin CVB, (936) 633-0359, for $65 a person or $550 for a reserved table of eight.
Click here to see other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.
Grocer makes plans for future growth
By STEVE KNIGHT
The Lufkin News
Lufkin’s home-grown grocery store, Brookshire Brothers, keeps expanding, even while celebrating its 95th birthday this year.
Officials from the 100 percent employee- owned store with 112 retail locations stretching from Lake Charles, Louisiana, and Canyon Lake to Whitesboro and Ganado recently announced plans for future growth in Deep East Texas.
Brookshire Brothers will break ground for a new Express format store in Grapeland in mid to late May. Plans call for the store to contain a pharmacy in addition to fresh meat, produce, baked goods and deli. It will be the first Express format store to contain a pharmacy.
According to spokeswoman Sally Alvis, plans are also in store for Wells.
“We’ve purchased property and plan to build an Express store with a greater variety of fresh and core grocery items to meet the needs of our shoppers in that area,” Alvis said. “Our plans are that the store will complement, not replace, our current Polk convenience store.” Long-term plans, according to Alvis, call for the replacement of the Central store, across from the Lufkin State Supported Living Center, with an expanded Express format and continued operation of the Central Heights store, north of Nacogdoches, under its current format for the foreseeable future.
“We identify markets and communities that are basically in food deserts,” Alvis said. “A lot of them might not warrant a full-size grocery store, but they do need fresh produce, fresh meat and a wider variety of fresh baked foods. That’s ideal for an Express format.”
Alvis also said officials are evaluating options to expand the company’s presence in Hudson.
She said there was no time line as of yet for the Wells and Central locations.
As far as the company’s headquarters, Chief Operating Officer John Alston said Lufkin remains an ideal location from both a geographic and cultural standpoint.
“We consider Lufkin to be a good strategic location from which to coordinate our existing and future operations from a supply and distribution standpoint,” Alston said.
“We have our core infrastructure in place here and look forward to our longterm presence. Lufkin is fortunate to have had a history of innovative leaders with a passion for making this a great place to live and do business and we’re proud to have been a part of that for the past 95 years.”
Employees in Angelina and Nacogdoches counties number about 1,291 people, about 20 percent of the company’s workforce.
Officials with Brookshire Brothers got a Hill Country welcome as the company opened a location in Canyon Lake, an unincorporated retirement community near New Braunfels, in February.
In addition to the usual options, the 34,000-square-foot location also brings extensive wine and beer offerings to the region.
The store is “green and clean,” featuring dark sky-compliant lighting, reclaimed wood fixtures and daylight harvesting. The store’s Canyon Lake Cafe has a piece of the Canyon Lake High School gym’s sideline hanging on the wall as well as a rotating exhibit of student and community art.
A bar on site will serve Texas craft beer on tap. Wine by the glass will also be available with happy hour specials and featured wine and beer samplings.
The first Brookshire Brothers store, established by brothers Austin and Tom Brookshire, opened on Sept. 21, 1921.
The recently opened 34,000-square-foot Brookshire Brothers location in Canyon Lake, near New Braunfels. The new store is “green and clean,” featuring dark sky compliant lighting, reclaimed wood fixtures and daylight harvesting.
Steve Knight’s email address is firstname.lastname@example.org.
Texas craft brewer to be featured presenter during annual banquet
By MELISSA HEARD MUNDS
The Lufkin News
This Thursday at the Pitser Garrison Convention Center, community members will enjoy a variety of delicious appetizers, a sit-down meal, wine and good ol’ Texas brews during the 95th Annual Lufkin/Angelina County Chamber Banquet, presented by Mercer Nissan.
Lee Hereford, president/ CEO of Pedernales Brewing Company in Fredericksburg, will be a featured presenter at the banquet. He will showcase his Lobo Texas Lager, Robert Earl Keen and Lobo Negro beers, and also will be stationed in Brookshire Brothers stores for sampling this Thursday and Friday.
“Lobo Texas Lager is a pre-prohibition American lager,” Hereford said. “Its original recipe dates back to 1910. It is crisp and dry, with a nice hoppy kick on the finish — won a Gold Medal at Cervezia Mexico last year.
(It’s) Great with sausages, burgers, barbecue and pizza.
Lobo Negro is a German-style black lager. We won a bronze in Lewisville last June, a gold in Mexico City at Cervezia Mexico last September and a silver at the Great American Beer Festival in Denver — the biggest and highest-regarded beer competition in the world.”
There were 5,507 beers entered in the competition, Hereford said, and only 88 received a silver medal. The beer is great with red meats, stews, chilis and other “big” style dishes, Hereford said, and it also pairs well with chocolate desserts.
“Robert Earl Keen Honey Pils is our newest beer,” he said. “It is a collaboration with noted Texas singer/songwriter Robert Earl Keen. It is a smooth, delicious pilsner beer with a hint of honey from Fain’s Honey in Llano, Texas — absolutely delicious!”
According to Hereford, Pedernales Brewing specializes in traditional, historic beers and hasn’t branched into the “weird beer” arena yet.
“But instead, we have worked very hard to establish our brewery as one that makes ‘benchmark’ beers,” he said. “If you want to know what a classic, traditional black lager — or Hefe-Weizen, or Session Pilsner — should taste like, try ours.”
Texas craft beer is winning a lot of medals, Hereford said, and getting many strong accolades around the country.
The brewery shipped its first case of beer in 2012 on April 18. A small company, Pedernales has created 12 full-time jobs and 25 part-time jobs in the last 33 months, Hereford said.
“We added $1.2 million in sales to our local community last year, and a whole lot of those dollars stayed in Texas,” he said. “We support USA, and especially Texas companies, when we are sourcing materials like pint glasses, bottles, labels, cans, etc. When you buy a bottle of PBC beer, you’re keeping your money in Texas! Most people still don’t know that Budweiser is owned by a Belgian company, Miller/Coors is owned by an English company, Shiner is owned by a Mexican National and Lone Star and Pabst were just bought by a Russian company. So if you want to drink American-owned, especially Texan-owned products, you’d better buy Texas craft beer.”
Hereford said the brewery is very excited to bring its beers to East Texas.
“I grew up in Conroe, and although I live in Fredericksburg now, I love to come back and visit my extended family and friends in the Piney Woods,” he said. “GG Distributing carries our brands, from Texarkana, Tyler, Longview, Lufkin, Huntsville and Nacogdoches, and all points in between.
Brookshire Brothers is our largest and strongest grocery store partner in this part of the state. ... If you truly like beer, and you want to see what traditional beers taste like — brewed by hand like they were a hundred years ago, but with all the modern technology available today — then come see why everyone is so excited about Texas craft beer.”
Along with Pedernales’ specialty-brewed craft beer, guests at the banquet will enjoy a plated, “sit down” meal served by Brookshire Brothers.
According to Brookshire Brothers spokeswoman Sally Alvis, the expected turnout is around 800. So how does one prepare to cook for such a large number of people? The company’s catering coordinator, Kate Rudasill, said it takes a lot of planning, coordination and prepping.
“When you are preparing food for that many people, you use a great deal of kitchen math,” she said. “‘How many packages of this?’ ‘How many pounds of that?’ It only takes one time of receiving an order with too much or too little of an item, before you learn to double-check all of your numbers.
In addition, you must have plenty of oven space. Brookshire Brothers Catering utilizes the large rack ovens at our Central Bakery that can cook 20 to 25 pans at a time. Thankfully, we have multiple ovens for 800 people; we will be using between 75 to 90 pans. We also would not be able to serve so many if not for a great catering staff.
Brookshire Brothers Catering is very fortunate to have a fantastic, hard-working team who are looking forward to serving the Lufkin community at the 2015 Chamber of Commerce Banquet.” You can reserve tickets to the banquet by calling 634-6644, or emailing JRoberson@LufkinTexas.org. Individual tickets are $50, and corporate-reserved tables of eight are $600.
Many people may discount the idea of using beer in cooking, as using wine is more popular. But Rudasill has developed some great recipes for dips, sausage marinades and more using craft beer.
“The unique flavors and bold tastes of craft brews can dramatically change a recipe from ordinary to spectacular,” Rudasill said. “There are many beer varieties that can be used in everything from savory dishes like Texas chili or beef stew, to sweet desserts like chocolate cake. If you have never cooked with beer, our Cheddar Cheese Beer Dip is a great recipe to try — especially for all those upcoming Super Bowl parties!”
The Brookshire Brothers family has shared two of its favorite recipes that Rudasill created — “Beer Braised Sausage” and “Cheddar Cheese Beer Dips.” Try these out for yourself!
Cheddar Cheese Beer Dip
Featuring Pedernales Brewery’s Lobo Texas Lager For 8-10 servings: 2 (8-ounce) packages Hytop cream cheese, softened cup beer 1 packet ranch dressing mix 2 cups Hytop fancy shredded mild cheddar cheese Pretzels, crackers or chips Place cream cheese, beer and ranch dressing mix in a bowl. Beat with an electric mixer until smooth and creamy. Add the cheddar cheese and mix on low until blended. If the dip is too thick, add a little more beer and mix well.
Keep refrigerated until ready to serve.
Sweet and Spicy Beer Braised Sausage
Featuring Pedernales Brewery’s Lobo Negro Black Lager 12 servings: 2 links (14-ounce packages) smoked sausage or smoked jalapeo sausage 1 cup brown sugar, divided 12 ounces Lobo Negro Black Lager beer Preheat the oven to 325 F. Slice each link of sausage into-inch pieces. Spray a large baking dish with non-stick spray. Add the sliced sausage and half the brown sugar.
Pour the beer over the sausage. Stir the mixture a bit, cover with foil, and bake in preheated oven for 1-2 hours. Remove from oven, sprinkle with remaining brown sugar and stir. Reduce oven to 250 F and bake sausage another 2 hours, stirring occasionally to baste the sausage in the sauce. Serve warm.
Kate Rudasill, Brookshire Brothers catering coordinator, shares some of her craft brew cooking recipes.
Lee Hereford, president/CEO of Pedernales Brewing Company in Fredericksburg, will present his Lobo Texas Lager, Robert Earl Keen and Lobo Negro beers during the 95th Annual Lufkin/Angelina County Chamber Banquet this Thursday. He also will offer samples at Brookshire Brothers stores Thursday and Friday.Lee Hereford, president/CEO of Pedernales Brewing Company in Fredericksburg, will present his Lobo Texas Lager, Robert Earl Keen and Lobo Negro beers during the 95th Annual Lufkin/Angelina County Chamber Banquet this Thursday. He also will offer samples at Brookshire Brothers stores Thursday and Friday.
Melissa Heard Munds’ email address is email@example.com.