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Amuse-BOUCHE 

San Antonian Myrna Devore’s recipe for Texas Yum Yums — in Eat Dessert First!, the charming, brightly colored new cookbook that gathers sweet treats from the adventurous ladies of the Red Hat Society — isn’t particulaly Texan (except for a pecan crust) but, she says, “It’s rich” and always popular at potlucks. The confection relies too heavily on “dessert topping” (Devore uses Cool Whip) and boxed puddings for this compulsive reader of ingredient labels, but we do tip a red chapeau to Devore, who identifies herself with Fiesta flourish as the Lady of the Cats.

Fussier desserts can be found in the latest cookbook from Texas-born haute retailer Neiman Marcus — along with the recipe for Lobster Macaroni and Cheese featured in the Fall 2007 Flavor, the Current’s guide to San Antonio dining, published this week and available wherever you pick up the paper. NM Executive Chef Kevin Garvin will sign copies of Neiman Marcus Taste at in-store restaurant Mariposa 9am-5pm November 8 (more info at neimanmarcus.com). Garvin will also preside over a Winemaker Dinner at this year’s Argentina-centric New World Wine & Food Festival, which kicks off today. Complete schedule and ticket info at nwwff.org.


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