Landa Library

The Gift of Landa

In 1946 San Antonio received a beautiful gift from prominent German-American businessman and philanthropist Harry Landa. Mr. Landa gifted his home and five acre estate as a memorial to his wife Hannah. He specified that the house and its grounds be used for both a public library and a children’s playground. The library and it’s lush gardens sit majestically on a quiet Monte Vista Street and is lovingly cared for by the city of San Antonio and the Landa Library Conservancy. The Landa’s estate was built in 1928 by architect Robert B.Kelly. This San Antonio gem is truly inspiring. Every carefully crafted detail evokes a sense of whimsy and charm. The interior is the perfect place to escape a hot summer day, research a paper or just check out its beautiful collection of art. It has become a place I frequent often. What was it like when Harry and Hannah were building this home? I like to imagine all the grand parties and feasts that have been celebrated on these grounds. I think about the loving care and attention to detail that Mr. Kelly put into designing this Mediterranean-style villa. Did he and Hannah, a known socialite of her time, discuss the latest trends in European design over iced tea, al fresco, in the villa’s cool breezeway, or over a picnic in the garden with fresh brats and German-style potato salad? 

 This was the roaring 20s after all—the time of F. Scott and Zelda Fitzgerald, Amelia Earhart and the birth of Mickey Mouse. In San Antonio, it was time for tycoons to dance the “Fox Trot” while listening to Henry Lange and his Orchestra at the Gunter Hotel. Maybe even enjoy some chili con carne from the famed Chili Queens of Market Square.

 
I would like to think they are both watching over and smiling at the joy they have passed on to us as we create our own beautiful memories and traditions of egg hunts, pie contests and picnics in the park.

Lunch in the “Secret Garden”

LUNCH

Beer brined drumsticks with a spicy jalapeno, apricot and dijon glaze

Fire roasted corn and potato salad

Decadent Mexican chocolate banana bread

Suggested beverage and music pairings for this menu

The turquoise cans were designed by local artist Cruz Ortiz

Beer: Lone Star's "Rio Jade"

a crisp Mexican style lager.

The turquoise cans were designed by local artist Cruz Ortiz

Wine:Becker Vineyards "Jolie"

a crisp, full bodied fruit forward rose.

Non A : Special Leaf Iced Tea

A refreshing olive leaf tea brewed locally. Not only is it delicious, it's very healthy

For your playlist: Doc Watkins and his Orchestra

Doc is internationally acclaimed jazz singer and pianist. He is also the owner of "Jazz TX" the legendary Jazz bar and restaurant. He is the perfect pairing to evoke the grandiose essence of Landa and it's history.

Beer Brined Drumsticks With a Spicy Jalapeno, Apricot and Dijon Glaze

Serves:  10-12 people

Ingredients

For The Brine

• 24  chicken drumsticks

• 4 cups of water

• 1 cup salt

• 1 cup sugar

• 1 bottle or can of your favorite local lager

• 8 cups of ice

• Whole head of garlic cut crosswise

• 3 sprigs of rosemary

• 2 sprigs of thyme

• 2 Tbsp of black peppercorns

• 1 whole lemon peel

• 1 whole orange peel

• 1 bay leaf

• 2 Tbsp evoo

For the glaze

1 Tbsp dijon mustard

2 Tbsp apricot preserves

2 Tbsp  chopped pickled or fresh jalapeno

¼  cup white balsamic vinegar

¾  cup evoo

1 clove fresh grated garlic

1 tsp sea salt

1tsp fresh cracked black pepper

To Finish:

½ cup fresh parsley

Zest of one lemon

Preparation

1. Boil 3 cups of water on the stove add the salt and sugar stir until it dissolves. In a large gallon sized container add all of the rest of the ingredients. Pour the hot solution over the ice, stir in the beer and aromatics until ice melts and brine is room temperature. When the brine has cooled add the chicken legs. Cover and refrigerate for at least 6 hours (even better if over night).  

2. For the glaze, whisk or blend all the ingredients together. Can be made ahead or just prior to cooking the chicken.  

3. When ready to cook, place the legs on a parchment lined baking sheet and top with some of the herbs and peels. Bake in a 350 degree oven for one hour. Take the chicken out, brush on the glaze and finish on a hot grill for 3-5  minutes on each side, or crank your oven up to 425 and finish them in the oven for ten to 15 minutes. Garnish with fresh chopped parsley and lemon zest. Enjoy right away or serve at room temperature. 

Tips

These legs are great for large groups of people and even taste great the next day. Remember, legs have been brined and will likely not need any additional salt. This is also a great brine for pork chops.

Fire Roasted Corn and Potato Salad

Serves: 8 people

Ingredients

• 5 Ears of corn with husk on

• 2 pound bag of small multicolored potatoes 

• 2 celery ribs chopped 

• 1 medium sized shallot minced

• 1 red bell pepper

• 3 radishes thinly sliced

• Three sprigs of thyme

• Two sprigs of rosemary

• Handful of fresh chopped chives

• For the dressing:

• 1 lemon Juice and zest  

• ½ cup mayo

• ½ cup sour cream

• 1 tsp mustard

• 1tbsp hot sauce

• 1 tbsp of white balsamic vinegar

• 2 tbsp avocado oil

• 2tsp honey

• 1tsp paprika

•  2 tsp salt(or more to taste)

• Fresh cracked pepper 

Preparation

1. Place red bell pepper over open flame until all sides are blistered. Put in a brown paper bag for about 15 minutes or until skin easily comes off. Rinse, peel, seed and then cut into a small or medium dice size. Hold them in a large bowl that you can combine the rest of the ingredients in after you have prepared everything else.

2.  Place the corn on a hot grill and cover. Turn the corn over every few minutes until it is cooked for roughly twenty minutes. Let cool, then husk and remove kernels. You can also roast in a hot 400 degree oven for twenty minutes if grilling isn't an option. Add them to the bowl.

3. In a large pot, place potatoes in cold, lightly salted water. Bring to a boil, then simmer for ten minutes. Drain potatoes and place on a lightly oiled baking sheet and top with the fresh thyme and rosemary roast in a 400 degree oven for an additional 20 minutes. Sprinkle with salt and pepper and add them to the bowl.

In a separate bowl, whisk together all the ingredients for the dressing  until well mixed.

1. Combine all the  ingredients for the salad minus the chives (hold them and some of the zest for garnishing) then fold in the dressing and top with the chopped chives and lemon zest and additional fresh cracked pepper. Enjoy!
   

Tips

If making the day prior, reserve some of the dressing to redress just before serving. For those that like a bit more of a kick, try using poblano or other pepper varieties..

Decadent Mexican Chocolate  Banana Bread

Serves 1 loaf or 4 mini loaves

Ingredients

• 1 cup all-purpose flour

• ½ cup cocoa powder

• 1 tsp baking soda

• 1’2 tsp sea salt

• 1’2 tsp cinnamon

• 3 large brown bananas

• 1/4 cup butter

• ¼ avocado oil

• ¾ cup brown sugar

• 1 large egg (room temperature)

• 2 tsp  local small batch bourbon ( or vanilla will work)

• 1 cup of semi sweet chocolate chips

•  11/2 disk Mexican chocolate

Preparation

1. Heat oven to 350 degrees . Grease a 9x5 inch loaf pan and set aside.

2. In a medium bowl whisk together the flour, cocoa powder, baking soda and sea salt. Set aside.

3. In a small saucepan melt the butter. Remove from the stove and add the disk of Mexican chocolate to the hot butter, whisk until melted. Whisk in the avocado oil and set aside.

4. In a standing mixer, mash the bananas with the paddle attachment, add the brown sugar, egg and vanilla. Next, add the melted Mexican chocolate/ butter and oil mixture. Mix until smooth.

5. Add the dry ingredients and 3/4 cup of chocolate chips.

6. Pour the batter into the prepared pan and top with the remaining chocolate chips and chopped Mexican chocolate and bake for roughly 50 minutes or internal temp of 180 degrees.

7. Cool for 15 minutes before removing from pan and serving.

Tips

Mexican chocolate is readily available at most grocery stores.

Faux Bois

Faux Bois is an artistic imitation of wood made with concrete, that was popular during the late 19th century. You will see examples of it in many of San Antonio’s historical sites, private homes and featured prominently throughout the Riverwalk. In 1924 Dionisio Rodriguez brought this European form of sculpture to the U.S. via Mexico city. Dionisio taught Maximo Cortes, who then taught his son, Carlos. The rest is San Antonio history. Carlos has carried on this family’s tradition and continues to do large and small scale installations throughout Texas and the U.S. There are beautiful of examples of his work throughout Landa Library’s whimsical gardens.