The Dr. Oetker brand has long been known for its baking mixes, which let you make everything from crème caramel to mousse in a jiffy.  Now it has an Organics line that runs from cookies to muffins. The pudding line includes chocolate, vanilla, coconut, butterscotch and banana.

I’m a sucker for chocolate pudding and all of the comfort it brings, so picking a type was easy. So was the assembly. Stir 2 cups cold milk into the pudding mix, which is made from organic cane sugar, organic cornstarch, organic cocoa and salt. Stir constantly over medium heat until it begins to thicken. This will take some time, so have some music or the TV on the background to keep you entertained while you stir and stir.

Stirring pudding takes time.

I actually like the way you sense the starch begin to do its job and thicken as it slowly moves from liquid to a silky surface over the bottom of the pot and the wooden spoon. Then it gradually gets richer and denser until the pudding forms. You’re not through stirring yet, but the aroma of the chocolate that fills the air makes any effort worth it as you finish off the dish before pouring it into cups.

The flavor is less sweet than most American pudding (Dr. Oetker comes from Canada), which makes it even more inviting.

One 4.5-ounce box, which makes four servings, sells for just under $2 at Sun Harvest.

John Brand, executive chef at Las Canarias and Pesca on the River, soon will be offering a three-day culinary event, Epicurean Experiences. These chef-guided weekends will be at Las Canarias, the restaurant at the Omni La Mansion del Rio. Brand will guide attendees as they create dishes with maximum flavor and artful composition, using fresh, local ingredients.

The weekend packages are available for up to eight participants and open to local residents and hotel guests.  In addition to learning to make Hill Country cuisine, they also may indulge in a spa treatment, such as a Spanish Rosemary Herbal Massage from Watermark Spa, if they choose.

Brand feels the program will get people to back into their kitchens. “I find that most of what keeps people from exploring in the kitchen is a general discomfort in approaching ingredients and how they work together.  People feel that they can only enjoy a good meal at a restaurant or by following a recipe verbatim.  I’m looking to change that.”

The first Epicurean Experiences event will be July 9-11. The weekend begins that Friday at 7 p.m. at a Las Canarias’ Chef’s Table reception.  Guests can relax with Champagne and canapés while conversing with the culinary staff and watching the kitchen’s behind-the-scenes action.

Saturday begins with breakfast and a trip to the Farmers Market led by Brand, who will discuss produce selection, pairing, and cooking options.  That afternoon, he will conduct a class in the auxiliary kitchen of the Omni La Mansión del Rio, using produce purchased that morning.  As the menu develops, participants will get hands-on experience with preparation techniques like chopping, simmering, and roasting.  Wine will be paired with the menu, and participants can enjoy the results of their labors for dinner.

On Sunday, the group attends the hotel’s Champagne Brunch and each participant will receive a chef’s apron, as well as recipes from the weekend.

For more information or reservations, call 210-367-6428.

Photo by Nicholas Mistry

Does your dad love to cook? Try these suggestions for Father's Day.

Sometimes, it feels impossible to find the right gift for Dad.  Check out our list of 10 options that may bring a smile to his face this Father’s Day.

A Growler of Fresh Beer:  Here’s a gift that you can share with Dad!  At Freetail Brewing Co., buy the glass growler for $5 and fill it with your choice of beer for $11 – $22 depending on the beer.  On Sundays including Father’s Day, they offer a $2 discount.   They are located at 4035 N Loop 1604 W., Suite 105.  Blue Star Brewing Co., 1414 South Alamo, Suite 105, also offers to-go growlers, priced at $21 for both beer and container.  They are not open on Sundays, so if you decide to give one to Dad on Father’s Day, be sure to pick it up in advance.

On the Rocks Whiskey Stones ($19.50):  These little stones can hang out in the freezer until Dad pulls them out for a cool cocktail that will not get diluted.  They are perfect for chilling a generous pour of scotch or bourbon. (Click here.)

Cooking Classes (prices vary):  Does your father like to experiment in the kitchen?  Could he augment his grilling skills with some instruction in other cuisines?  Get him a gift certificate from Central Market Cooking School and let him pick which ever class peaks his interest. (Click here.)

Spyderco Sharpmaker Knife Sharpener 204MF ($48.10): This tri-angle manual sharpener can handle serrated and plain edged knives.  For novices to hand-sharpening, it comes with a DVD fully explaining the process.  One SavorSA contributor couldn’t put his away until he sharpened every single knife in the house, even the pruning shears!  (Click here.)

Chef’s Tables (prices vary): Several restaurants around town can whip up a very special meal highlighting the chef’s mastery of skills.  A few of these include Pavil, The Lodge Restaurant of Castle Hills, Biga on the Banks and Aldaco’s.  Call for reservations.

Riedel Vinum Single Malt Whiskey Glasses, Set of 2 ($39.95): To appreciate a fine scotch, serve it in a glass designed for single malts.  These Riedel glasses feature a deep bowl on a short stem.  (Click here.)

Rancilio Rocky Burr Grinder with Doser ($358.90): If Dad drains a pot of coffee before he even leaves for work, this burr grinder is perfect for any grind from French press coarse through espresso fine.  In one of our kitchens, this workhorse has been in daily use for 6 years without any problems.  (Click here.)

Planet Barbecue!: 309 Recipes, 60 Countries ($15.61): The PBS television personality traveled 6 continents for the recipes that fill his latest book’s 600+ pages.  (Click here.)

A Texas spirits sampler: Put together a basket of Texas spirits, including Tito’s Handmade Vodka, Savvy Vodka, Republic Tequila, Treaty Oak Rum and more. Many of these are available at fine liquor stores.

Vertical Chicken Roaster ($30): Does Dad like beer-can chicken, but doesn’t like the way the bird can sometimes turn on its side? Use this vertical roaster from Williams Sonoma. There’s a center cone you can fill with beer, wine or any beverage you choose to make the chicken as moist as possible. (Click here.)

The folks behind Lamb’s Stone Ground Yellow Cornmeal don’t go in for fancy packaging. It’s sold in a plain white bag with a no-nonsense label that announces in small print what it is: “Always all natural, no preservatives added and gluten free. Same great product since 1968.”

Yet this local cornmeal, made in Converse, is perfect in your cornbread, in hush puppies, in a batter for seafood, in anything that calls for cornmeal. The texture is rustic yet fine, and the flavor is purely of corn.

Store it in the freezer and it will last up to a year.

But why stone-ground cornmeal rather than regular? Here’s an explanation from GoodHousekeeping.com:

“Dried kernels of field corn (different from the sweet corn we eat fresh) are ground into meal for baking. When metal grinders are used, as they are for commercial brands, most of the hull and germ is removed, and the meal emerges fine-grained but without much characteristic flavor. Stone-ground cornmeal (the corn is literally ground between two slowly moving stones) retains some of the hull and germ, so it’s coarser in texture and lends a more interesting flavor to baked goods. Still, the two types can be used interchangeably. Likewise, choosing yellow or white cornmeal (they’re ground from different varieties of corn) affects only the color of the finished product.”

You can find Lamb’s at H-E-B for about $2 for a 2-pound bag. Lamb’s is owned by Home Grown Design, which offers numerous recipes on its website, hgdfoods, including the following for a gluten-free cornbread:

Buttermilk Cornbread

1 cup Lamb’s Stone Ground Cornmeal
1 cup gluten-free flour (or you can use corn flour)
1 teaspoon salt
2 eggs
1/2 cups canola or vegetable oil
2 tablespoons baking powder
1/3 c sugar
1 cup milk
1 cup buttermilk

Preheat oven to 400 degrees. Use a metal pan and spray with cooking spray.

Mix cornmeal, flour, salt, eggs, oil, baking powder, sugar, milk and buttermilk with a mixer in a large bowl for about 5 minutes to make sure every thing is blended. Then dump into the pan. Put in the oven for 30-35 minutes. Check it at 20 minutes to make sure it is not getting too brown on top. If it is, lower heat to 375 degrees. When it is done, it will be cake-like and spring back to the touch in the center of the bread.

Makes 8 servings.

Source: HGD Foods

If you’ve checked out the mayonnaise section at your neighborhood supermarket lately, you’ve probably noticed a few additions to the usual lineup of Hellman’s, Kraft and the generic store brands.

One is Duke’s Real Mayonnaise, which has been a favorite in the South for years. The word “real” means that it is made with eggs, something you don’t find in every mayonnaise on the shelf. What Duke’s doesn’t have is sugar, something you’ll find in too many other commercial mayonnaises.

Sugar-free does not mean low-calorie, mind you. There is a low-calorie version, which you can differentiate by label color. The regular version has a yellow label, while the low-cal’s is blue.

Of all the commercial mayonnaises I’ve tried, I prefer Duke’s. It’s got a more natural egg flavor without the ghastly acrid taste sugar often gives to mayonnaise and salad dressings. I used to have to drive across town to pick up Duke’s, so I’m real happy to be able to find this around the corner from me.

The price is about $2.75 for an 18-ounce jar. For recipes and tips on using Duke’s, click here.

Baconnaise is for a more targeted audience, to be sure.

Bacon lovers Justin and Dave took their winnings from “America’s Funniest Home Videos” and created an eponymous food company in which all of the products taste like bacon, according to the label.

They started with Bacon Salt, which comes in four flavors and is, believe it or not, a vegan product. Now J&D’s offers bacon-flavored mayonnaise in a recipe that is certified kosher (!?!).

Baconnaise also comes in a regular and light version that’s made with real eggs. It has a touch of sugar in it, but not enough to produce 1 gram in a tablespoon-sized serving.

If you taste it by itself, you may find the natural smoke flavor to be a little too pronounced. But that seems to balance out on a sandwich. In fact, the flavor on sourdough with lettuce makes me long for the fresh tomatoes coming in a few weeks.

J&D’s lineup doesn’t stop here. It also produces bacon-flavored popcorn and envelopes among other products.

The price is about $4.50 for a 15-ounce jar. Click here for more information on J&D’s and recipes.

Because both of these mayonnaises are made with egg, it is recommended that you refrigerate them after opening.

Pretzel rolls

Want something eye-catching to put in the bread basket? Grab a couple of these Pretzel Cheese rolls, from Whole Foods Market at the Quarry.  At 99 cents apiece, they’ll add a touch of whimsy to the buffet at your barbecue or Fiesta party.

We thought they were just right with a meal of grilled steaks and (of course) cold beer.

Call ahead — these might not be an everyday bakery product:  210-826-4676.

Fiesta cookies at Lily's.

Mexican dresses, sombreros and crowns are just a few of the hand-decorated sugar cookies that the team at Lily’s Cookies is preparing for Fiesta parties.

The Olmos Park bakery has filled its glass front case with splashes of color:  green margaritas, red chile peppers, and purple cascarones.  Owner Christine McCrae Kelly had custom cookie cutters made for unique shapes to augment her substantial collection.  These goodies can be personalized, but advance notice of about one week is required.

At previous Fiestas, the cookie artists have replicated in icing the trains of the Order of the Alamo’s queens, princesses, and duchesses.  They have also supplied Fiesta-themed puppy cookies for El Rey Fido, a fundraiser for the Humane Society of San Antonio.

In addition to the decorated cookies, they have a daily cookie bar featuring specialties like Chocolate Pecan, Margarita (a lime sugar cookie), Cinnamon Almond, and Pecan Shortbread Dulce de Leche.  To celebrate Contemporary Art Month, the store has cookie jars from local artists on display;  one has ceramic ants crawling their way up to the lid.

It's Fiesta time at Lily's.

The frenetic pace will not stop after Fiesta. Lily’s also bakes cookies for weddings, children’s birthday parties, and corporate events.  They even have some that are lingerie-themed, perfect for bachelorette parties.

Lily’s Cookies
2716 McCullough Ave.
San Antonio, TX 78212
(210) 832-0886
www.lilyscookies.com
Hours: Monday – Friday, 9:30 a.m. – 5 p.m.; Saturday, 10 a.m. – 2 p.m.

Photos courtesy Lily’s Cookies/Brianna M. Burnett

German Chocolate Cheesecake

Cheryl Speakman wants you to taste cheesecake in a whole new light.

The San Antonio baker, who recently opened the Flying Pig Baking Co., specializes in the rich dessert, which she makes with as many organic ingredients as possible and with a texture as light as possible.

Several of her flavors – White Chocolate Hazelnut with Gingersnap Crust, Chocolate and Nothing But the Chocolate, Turtley Awesome and Have a Cow (with chocolate truffles) – are all organic.

Other flavors include German Chocolate, Caramel Apple, Orange Gran Marnier, Mango Tango and Native Texan with prickly pear tunas and pecans. Fire Island is a sweet-hot mix of chocolate and chipotle while Some Cheese to Go with That Wine is a savory cheesecake with Cabernet Sauvignon-soaked cream cheese filling. And for the purist, there’s the Plainly Fabulous, which you can serve as is or top with your own sauce.

“I enjoy experimenting with new flavor combinations to tantalize my customers,” Speakman says. “Turning me loose at a market or vendor is dangerous, because I get inspired by so many things and can’t wait to get back to my kitchen and play with them. I think that by emphasizing organics, sustainables, small batch produced and artisan crafted foods for the ingredients list, Flying Pig will be able to build a reputation for unique handcrafted desserts.”

She gives credit to William “Goro” Pitchford of Godai Sushi Bar, 11203 West Ave., with giving her the push to go ahead with her business. Without the help of him and his staff, “Flying Pig would still just be a collection of scribbled recipes in a notebook,” she says.

The cost of a 4-inch cheesecake starts at $10 for orders up to 5, then drops to $8.75 for orders of 5 to 9, and $7.50 for orders over 10. The cost of an 8-inch cheesecake is $45 for orders up to 5, $40 for 5-9, and $35 for 10 or more.

All orders can be made with low-fat cream cheese upon request. Call (210) 844-8458 or e-mail flyingpigbaking@yahoo.com for more information and delivery costs.

The 28th annual fundraiser for ARTS San Antonio invites you to enjoy gourmet dining while cruising along the San Antonio River.  On May 28-29, chefs will create a five-course progressive meal complete with wine, beer, and soft drinks for the two boat ride.  Culinary partners include Achiote River Café and Bar, Boudro’s Texas Bistro, Cool C afé, and Piatti Ristorante & Bar.

Although not required, guests are encouraged to dress in colorful, casual clothes.  Guests will check-in at 6:30 p.m. at the point of departure, Grand Hyatt, 600 E. Market St.  The barges will set off at 7 p.m. for the leisurely evening.

You can buy individual tickets at $150 or pack your 16-passenger boat with close friends for $2,200.  Visit the website or contact Rachel at (210) 226-2891 or rachel@artssa.org.  Proceeds from the event will support programs of ARTS San Antonio.

Floating Feastival 2010
Tuesday & Wednesday, May 18 & 19
www.artssa.org/specialevents

Photo credit: Greg Harrison

Too often, the paprika sold in the United States is a flavorless red dust that’s used more for adding a devilish color to deviled eggs than it is to add flavor.

That version is not for making a rich stew like Hungarian goulash, which relies on a full-bodied paprika for its depth of flavor.

You can remedy all that by looking for Pride of Szeged Paprika, which comes in both a sweet and a hot version.

The company’s name comes from the fourth largest city in Hungary, which is where the spices come from.

But don’t stop there. Pride of Szeged (pronounced seh-gehd) also makes delicious blends to rub on chicken, steaks and ribs. Each of the tins sells for about $3.75.

Some, if not all, of the line can be at specialty stores like Spec’s, 14623 I-35; Central Market, 4821 Broadway; and Whole Foods in the Quarry, 255 E. Basse Road.

Your deviled eggs will thank you.