THANKSGIVING GETAWAY

Over the Thanksgiving holiday, we headed to the Hyatt Lost Pines in Bastrop for a quick, much-needed break.  The magnificent giant longhorn was there to greet us:

 

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Although the gardens were not filled with colorful flowers this time of year, there was still plenty of brilliant color from the beautyberry bushes and yaupon holly bushes:

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IMG_3112Sitting on a wooden bench under a vine-covered arbor, looking at the clear blue sky on a crisp autumn day, was a peaceful–if brief–respite from the frenzied work and school schedules that dominate our lives.

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The next day we dined at Hudson’s on the Bend for our Thanksgiving meal, a very special restaurant in the hill country just outside of Austin.  In the parking lot, my son discovered his dream car, a Hot Wheels camaro:

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I’ll buy it for him, right after my Barbie Ferrari arrives.  In the parking lot, we also stumbled across a local bar association meeting (I only get to say this because I’m a lawyer):

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Vultures waiting for their next meal

Outside, Hudson’s on the Bend boasts a lush herb garden and charming patio:

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There’s also a smokehouse, where the beginnings of some great meals are created:

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The dining room is cozy and charming:

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Among the highlights of our meal:

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Coca Cola baby back ribs with chipotle BBQ sauce and mango jalapeno cole slaw

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Smoked Duck Diablos (duck breast, jicama, jalapeño, and figs in balsamic, wrapped in applewood bacon with red chili glaze and dipping sauce)

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Rosemary-crusted smoked beef tenderloin with jalapeño hollandaise

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 Pecan-smoked duck breast shingled with seared diver scallops, with bourbon praline sweet potatoes and cranberry chipotle sauce

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 Ancho-cured pecan-smoked wild turkey with wild boar corn bread stuffing and gravy, bourbon vanilla pecan sweet potatoes, and peppered cranberry relish

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 Mixed grill — axis venison, rabbit tenders, pecan-smoked Bandera quail with honey cilantro ginger glaze, achiote-marinated buffalo, and spicy game sausage

IMG_3092The Wild Turtle (caramel pecan pie dipped in Belgian chocolate)

The last time we dined at Hudson’s on the Bend was about 5 years ago, and we took this picture of the kids sitting on the wooden bench in the garden:

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Can you guess what the picture is taped to?  Our friend and astronaut Danny Olivas brought the photo with him into space and took a picture of it taped to a window on the space shuttle Discovery (STS-128).  (We had the coolest Christmas card that year!)

Our little getaway turned out to be shorter than planned because we had to return for a high school football playoff game, and what would turn out to be my daughter’s last high school marching band event (i.e., the team lost).  But it was a gorgeous day, an exciting game, and all in all, a pretty nice way to spend a November afternoon.  No complaints here.  🙂

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Hopdoddy Burger Bar on Urbanspoon

Hudson's on the Bend on Urbanspoon

FRESH CRANBERRY RELISH

We’re finally enjoying some cold weather, and looking forward to the holidays.  This is a great time to hit the farmers market, when there are so many more interesting offerings than during the dry, hot summer months.  Here’s a salad plate I made for my husband (trying to offer him something healthy after one of his bike rides), using some leftover duck confit, espresso-rubbed cheese, and seasonal produce from the farmers market.  Pretty, isn’t it?

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There are watermelon radishes, pomegranate arils, arugula sprouts, and dried figs:

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and persimmons, baby mustard greens with a sweet lemon vinaigrette, and slivers of candy-striped chioggia beets:

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We only recently discovered the fuyu persimmons at the farmers market, and we’re crazy about them.  When they’re first ripe, they’re firm and crunchy, with a taste like a combination of apple and carrot.  As they ripen, they become slightly softer, but develop this wonderful sweet honey-like flavor..

Although I’m not cooking for Thanksgiving this year (hallelujah!), I couldn’t let the holiday pass without making a batch of Fresh Cranberry Relish.  I was introduced to this recipe by my mother-in-law, and I love the freshness of the ingredients and the sweet/tart pop of flavor, not to mention the beautiful color it adds to the Thanksgiving plate.

FRESH CRANBERRY RELISH
Author: 
 
Ingredients
  • 1 large honeycrisp apple (or favorite apple), cored and coarsely chopped, including peel
  • I medium orange, seeded and coarsely chopped, including rind
  • ½ pound fresh cranberries
  • ¼ cup pecans
  • ⅓ cup sugar, or to taste
Instructions
  1. Place apple in bowl of food processor and process until coarsely chopped. Transfer apple to a medium bowl. Repeat with orange, cranberries, and pecans, [b]processing each separately[/b] and then transferring to bowl with apple. Add sugar and mix until all ingredients are combined. Refrigerate until ready to serve.

Cranberry Relish gets gobbled up fast!