Upside Down Apple Tart

April 30, 2020

From Oonagh Williams of Royal Temptations Catering

This recipe makes enough for 2 pies with one top crust. Wrap and freeze half the dough. 

This pastry is a cross between pie crust and cookie dough, soft, rises due to baking powder, very rich. 

Making a one crust tart is less calories and less money.  I made this apple tart all the time in wheat flour days, using my rich French sweet pastry recipe.  Baking tart with pastry on top, makes a far crisper, not soggy pastry. 

Gluten-Free Upside Down, One Crust Apple Tart

Ingredients:

  • 5 oz (1 cup less 1 tbsp, 140g) King Arthur gluten free all purpose flour – no baking powder or xanthan gum. Available in 24 oz box in grocery store. Cheapest at NE Market Basket’s $5+
  • 3 oz (¾ c, 84 g) almond flour -note finely ground almond flour (white) is less volume than more coarsely ground almond flour or almond meal (freckly), that’s why I weigh. Too much or too little by volume will alter recipe. Not all measuring cups are accurate.
  • ¼ c (1 oz, 28 g) powdered (icing)  sugar
  • ¾ stick (3 oz, 84 g)  cold butter 
  • 2 tsp (10ml)  gluten-free baking powder 
  • pinch of salt
  • ½ tsp (3 ml) xanthan gum, ¼ tsp xg crumbled too much even when cold. 
  • 1 egg
  • 1 tsp (5 ml) gluten-free vanilla extract, almond if doing more almond filling.
  • ¼ c (60ml, 2oz)- 1/3 c cream.  

Filling

  • 2 tbsp butter (1oz, 30 ml)
  • 2 Tbsp (30 ml) maple syrup
  • 2 Tbsp (30ml) packed light brown sugar
  • (make 50% more butter mix and then add 1 tbsp gluten-free bourbon to one third of sauce to drizzle over dessert on serving.)
  • 2-4 large Gala, Fuji, Braeburn apples, peeled, cored, halved and sliced or a mix of your favorite apples for baking – you might need more depending on size of apples – I like to use Gala apples as they are naturally sweet for the finished tart. Granny Smith needs more sugar.
  • 2 teaspoons cinnamon
  • 1 tablespoon sugar

Directions:

  1. Pre heat oven to 400*. Melt butter, sugar and maple syrup in the microwave in microwave safe pan, until butter melts.    Cool slightly (so glass or ceramic dish doesn’t crack from thermal shock) and then pour into base of 9” pie plate – not loose bottomed or you will lose all the tasty syrup.
  2. Mix gluten-free flour, almond flour, sugar, xg, baking powder and salt together until resembles fine breadcrumbs.
  3. Mix egg, milk and extract together and whisk with a fork to blend egg.
  4. You can add liquid mix to dry mix in food processor and pulse to combine. Gently knead a few times with white rice flour.
  5. Put plastic wrap on counter/12 x 18 chopping board, dust with rice flour. Put half of lump of dough on top, dust with rice flour, cover with another piece of plastic wrap and roll out  between 2 sheets of saran wrap to make a circle big enough to fit the inside edge of a 9” pie plate. This can be measured by turning the pie plate upside down on pastry to check for size.  Don’t worry if the pastry circle doesn’t look beautiful as it will become the bottom hidden by apples.

Apples

  1. Put apples into pie plate on top of butter mix.  Remember apples will collapse down so I like a thick layer. 
  2. Mix together cinnamon and sugar and sprinkle on top of apple layers.  If you put cinnamon next to the butter layer then the tart would have a speckly appearance from the cinnamon.
  3. Take off top piece of saran wrap.  Put your hand under the bottom piece of saran wrap and use it to lift up the dough and flip it on top of apples.  Don’t worry if it cracks a bit just patch it together as it won’t be visible for serving.  Tuck any extra dough down the inside edge of the pie plate not on the top edge or over the outside edge. Remove second piece of saran wrap.
  4. Place on baking sheet in preheated oven and bake for 30-40 minutes until the pastry is a deep brown without being burnt.  Cover with foil if browning too fast.  If your oven cooks fast, then dig the tip of a sharp knife into the middle of the dough to see how well cooked it is.  The pastry should be light and crispy throughout with no raw doughiness.
  5. Remove from oven, let stand for about 10 minutes so the juices solidify slightly.  Don’t leave for longer before you turn the tart out or the caramel will harden. Warm slightly in oven or microwave if that happens. Turn out onto a plate with edges so juices don’t spill.  
  6. Serve with ice cream and an extra drizzle of the butter, maple syrup mix (plus bourbon) and Indulge!
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TAGS: DESSERT

Turtle Bars

From Oonagh Williams of Royal Temptations Catering

Peace, love and health to all.

As we head into more time with Coronavirus, I thank parents who are home schooling and honestly am thankful that my son is a single adult with a job.   Many are worrying about kids falling behind, but everyone, worldwide, will be doing catch up. Locally there are many people making cloth masks and people donating fabric, elastic, ribbon.  Another friend is co ordinating collection of single size snacks, drinks etc for local hospitals.  Meals donated to first responders.   I still post recipes on FB and my encore ABC WMUR cooking presentations.

The company my husband works for, makes the thermal imaging thermometers that are used worldwide, so he is even busier working from home than in office.  https://www.cbsnews.com/news/thermal-imaging-cameras-coronavirus.    

Be kind to others, be kind to yourself, we are all in this together and will get through it. Stay Safe.

At this time, a special offer to help this month, 50% discount on my downloadable e-cookbook, full color photos, lots of advice plus recipes.  Go to www.glutenfreecookingwithoonagh.com and click on gluten-free cookbook on menu or picture of cookbook. Scroll to bottom of screen to order with PayPal or Credit Card.  In the ‘description’ of purchase box, type CV19, in price box, type 10. That’s it.

This is a mix of a number of different recipes until I came up with the thickness of base and caramel filling that I personally preferred.  One of my English recipes has a cake base with a caramel filling based on condensed milk.  I am finding that for me personally some condensed milk recipes are just too sweet and catch at the back of the throat.  Locally, Milford NH High School has a Culinary Arts program that I’m involved with, with a public restaurant during the school year. They had made this dessert, called it Turtle Bars and put pecans in the from scratch caramel filling (all my previous recipes never used nuts and were a Twix lookalike).  So I tried making my dessert with added nuts and used their name for it as well as using bought caramel sauce for ease.

Gluten-Free & Egg-Free Turtle Bars
made in an 8×8 pan

Ingredients:

Shortbread base: If you have a favorite sugar cookie recipe or bought sugar cookie mix or tube, you can substitute that. My base is quite thick and uses 14 oz ingredients. Look at your recipe/bought mix and do the math to substitute. 

  • 1 c (4 oz, 112g ) my rice free,  gluten-free flour mix, ingredients at end of this recipe – to substitute, you have to weigh, (approx ¾ c KAF all purpose gluten-free flour with no baking powder or xanthan gum.)
  • ½ c (2 oz, 56 g) gluten-free almond flour (ground almonds in UK), Trader Joe’s, Costco, BRM and KAF all sell almond flour (white) labeled gluten-free and some have almond meal (freckly with skin) also labeled gluten-free. Varying prices. 
  • ½ c (2 oz, 56 g) powdered sugar (Icing sugar in UK)
  • 1+1/2 sticks (6 oz, 168g) butter (or substitute) hard from the fridge and cut into 1 tablespoon slices
  • ¾ tsp (4 ml) xanthan gum

Filling:

  • 1+1/4 to 1+1/2 cups (10-12 fl oz, 300-360 ml) thick caramel sauce (I have used a 10 oz jar of Trader Joe’s caramel sauce labeled gluten free or 13 oz can of Nestle dulce de leche which is caramelized condensed milk.  Your own homemade caramel sauce.  Most ice cream caramel sauces don’t seem to be gluten free and possibly runnier)
  • 1 +1/2 cups (6oz, 168 g) coarsely chopped nuts (almonds, pecans, cashews, macadamias) cooked in 350* oven (unless labeled roasted already) for 10 minutes.  Once you smell them cooking they could be burning, watch carefully. If you like salted caramel, you could use chopped salted nuts.  If you only have salted nuts and don’t want the salt, rinse salt off in warm water and then crisp nuts in oven. 
  • Additional 2 tablespoons milk, cream to thin dulce de leche.
  • 1 tsp (5 ml) gluten-free vanilla extract.  I’ve also added zest of 1 or 2 oranges.

Topping

  • I use semi sweet chocolate, with kids you might want to use milk chocolate chips
  • 1 cup semi sweet chocolate chips (6oz, 168g- I use Nestle Tollhouse)
  • 4 tablespoons butter (1/2 stick – 2 oz, 60 ml)

Directions:

  1. Preheat oven to 350*F (180*C) Put flours, sugar and xanthan gum in food processor.  Add hard butter and run food processor until mix resembles fine breadcrumbs.  If you make this with soft butter, it will turn into a paste you have to spread in dish rather than sprinkle like breadcrumbs.  Make it easier on yourself.
  2. Grease 8×8 (20×20 cm) baking pan. If you use a glass pan, then stand it on a metal sheet in the oven, so base cooks better.  Sprinkle in shortbread mix, spread evenly and press down.
  3. Bake in preheated oven for about 30-40 minutes.  You do want the base to be light golden brown all over now or it tastes raw later, with darker brown edges.  This is the only cooking base will get so you want to be sure it is cooked through.  There is nothing worse than a raw base. Remove from oven.  Base will probably have fine cracks throughout.
  4. Open jar of caramel sauce, remove lid and warm in microwave to easier pouring consistency.  For can of dulce de leche, scrape into microwave safe bowl, warm, add some milk.
  5. Add nuts and vanilla, mix well and pour on top of crust in brownie pan, allow to cool.
  6. Melt chocolate chips and butter until smooth.  I give chocolate mix about 44 seconds in microwave, stop and stir.  Continue to microwave in 11 second increments if necessary. Spread over cooled caramel filling, allow to set and then cut into very tiny squares. Don’t try to cut while warm as it will crumble. My husband likes this cold from the fridge when caramel and chocolate are hard.  I like it at a warm room temperature when filling is very creamy.  It is easier to cut the bars while the caramel and chocolate are hard and then serve them hard or soft. Cut by using a sharp knife repeatedly dipped in very hot water to easily glide through chocolate topping. Transfer to storage container.

 

My gluten-free mix: I use for one cup of gluten-free mix. Rice-free. I have slowly been remaking my gluten-free recipes with arrowroot instead of potato starch for nightshade problems for lots of people. It’s basically trial and error, some recipes arrowroot just isn’t a good enough substitute as it’s more floury, but still tasty. 

  • ½ cup potato starch or arrowroot starch for those with nightshade problems. BRM sell a bag of arrowroot, but it is more expensive than potato starch.
  • ¼ c tapioca starch – note there is a difference in tapioca starch from different brands.
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.) 
  • 2 tbsp sorghum flour: Bob’s Red Mill.  

Larger quantity
Making about 7 cups total of mix

  • 1 x 14 oz bag potato starch, which is 3+1/2 cups – that’s the size I can buy. Or 14 oz arrowroot by weight. 
  • 1+3/4 c of Tapioca Starch is 7 oz
  • Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
  • Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz) 

Note that I buy potato starch and tapioca starch from local Asian market, and brands that online say they are gluten-free.

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TAGS: DESSERT, FOR KIDS

Claire’s Gluten-Free Breakfast Casserole

April 16, 2020

Recipe by Claire Baker, Beyond Celiac Director of Communications

The genesis of this recipe was an abundance of okay-but-not-that-great gluten-free sourdough bread-making. You can use any gluten-free bread you want. The key is to let the bread cubes dry out a bit before adding the egg and milk mixture so that they soak it up.

Gluten-Free Breakfast Casserole

Ingredients:

  • 1 T. olive oil
  • 1 medium onion, chopped
  • 1 t. garlic, minced
  • 7 oz (two links) of Beyond Meat Beyond Sausage plant-based sausage, thawed and chopped into small pieces or equivalent of actual meat sausage, fully cooked, or alternate gluten-free sausage-like product, cooked to package instructions and chopped
  • 1 cup frozen spinach
  • 5-6 cups of dry gluten-free bread cubes, ¾ to 1 inch square — sourdough cubes give a nice depth of flavor, but not necessary
  • 8 large eggs
  • 2 cups milk or milk replacement
  • 1 T. yellow mustard
  • ½ t. liquid smoke (optional)
  • ½ t. salt
  • 1 t. black pepper
  • 1 ½ cups shredded mozzarella cheese, divided

Directions:

  1. Grease a 9” X 13” dish.
  2. In a medium skillet, heat oil and saute the onion and garlic until translucent. Add the sausage and cook until browned. Add the spinach and stir until thawed and wilted. Remove from heat and let cool.
  3. In a large bowl, combine eggs, milk, mustard, liquid smoke, salt and pepper. Whisk until blended. Add 1 cup of the cheese and the sausage/onion mixture and stir.
  4. Add bread cubes to the egg/milk mixture and stir, coating the bread cubes.
  5. Pour the mixture into the baking dish. Top with the remaining cheese and cover with foil. Refrigerate for several hours or overnight to allow the bread to soak up the egg mixture.
  6. Preheat the oven to 325. Bake uncovered for 30 minutes. Turn the heat up to 350 and bake for 20-30 more minutes. If the top is browning too rapidly, cover for the last 10 minutes. To test for doneness, the peaks of the bread and cheese on top should be brown and a knife inserted in the middle should come out clean. 
  7. Cool 10 minutes before cutting and serving. Salt and pepper to taste.
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TAGS: BREAKFAST, VEGETARIAN

Marinated Mushrooms

March 26, 2020

From Oonagh Williams of Royal Temptations Catering

For Easter, serve these mushrooms with Carando, spiral, boneless, brown sugar spice ham (not sweet or spicy), labeled gluten-free for about $2.99/lb for a 4 lb ham in my regular local market. 

Fresh mushrooms cooked in an oil, vinegar, garlic, onion, sugar and herb marinade until tender and then left to absorb all the wonderful flavors.  These mushrooms are not overly vinegary like store bought, but truly addictive as part of a salad plate, antipasto, side dish with grilled meats etc.

This recipe came years ago from a client who said that her family devoured it. Since I always prefer recipes that come with recommendations to just having to find one in a book, I decided to use her recipe.  However, I found it slightly too vinegary and a friend whose family makes marinated mushrooms agreed, so I altered proportions to my taste and added garlic and bay leaf. My husband asked for the tiny fresh mushrooms to pair with cubes of cheese on a toothpick. 

Gluten-Free Marinated Mushrooms

Ingredients:

  • ¼ c gf red wine vinegar
  • 1/3 c oil – I use avocado oil, evo is too strong in my opinion.  No, I don’t use canola oil. 
  • 1/3 c water
  • 1 tsp gf Dijon mustard
  • 2 tbsp light brown sugar
  • ¼ c freshly chopped parsley
  • 1/2 tsp salt
  • 1/8 tsp pepper or 8 peppercorns
  • 3 small bay leaves
  • 4 cloves garlic, peeled and crushed
  • 1 medium onion, peeled, halved, thinly sliced and separated.
  • 1 lb whole baby mushrooms, cleaned

Directions:

  1. Combine all ingredients except mushrooms in a non reactive (stainless steel or non stick) saucepan, bring to the boil, reduce heat, cover and simmer for 5 minutes. Vinegar smells strong as it heats.
  2. Add mushrooms, bring back to boil and simmer, covered, for 5 minutes, mushrooms will shrink and produce liquid.
  3. Remove from heat, pour into glass or similar non reactive dish, cover and chill.
  4. Allow to marinate for at least 4 hours.  Books say they will keep for up to one month, but we’ve finished them in a week.

Mushrooms are nicest served at room temperature. I also substitute 1 lb thawed pearl onions for mushrooms and cook for about one hour to make addictive onion relish/chutney whatever. Great on French bread with cheese, anywhere. 

 

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TAGS: APPETIZERS/SNACKS, DAIRY-FREE, HOLIDAY, VEGETARIAN

Black Bean Salsa Soup

From Oonagh Williams of Royal Temptations Catering

Some people call this ‘Island Caviar’ or ‘Cowboy Caviar’—it’s a speedy recipe for a soup, dip or salad!

With so many of us at home due to coronavirus, I made this salsa into soup and hopefully most of you have similar ingredients in the house at the moment.

The original recipe came from a Tostitos ad in a magazine. I actually do buy Tostitos salsa since my husband liked it at a party. I did alter the recipe considerably since I prefer to ‘dump’ complete containers of beans, corn, salsa etc rather than measuring smaller quantities and having leftover bits.

This salsa has just a nice bite to it, no runny nose and tingling lips—at least that’s what we think with the ingredients we use. We’ve taken this on picnics with tortilla chips, add cooked chicken or shrimp or even mozzarella balls for main course salad.

Gluten-Free Black Bean Salsa Soup

Ingredients:

  • 1 jar of medium or mild heat salsa – I have used Tostitos chunky medium (not restaurant style as that’s v. runny)
  • 1 can black beans, drained, rinsed well and drained again. Black beans are more for color difference, choose the bean you prefer.
  • 1 x 11 oz can of corn, drained
  • 2 tbsp hot pepper jelly
  • Zest and juice of ½ lime
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh cilantro -optional if you hate cilantro like my husband
  • green of half a bunch of green onions.
  • (add more fresh herbs to your taste.)
  • Add fresh herbs at end to soup, or don’t worry about leaving them out now. 
  • And no, no extra salt – we are naturally low salt eaters. Plus beans and corn are in salt solution, salsa has salt, pepper jelly frequently has salt. I don’t like noticeable salt except on salt and vinegar chips, French fries etc. 
  • If you want salsa to be thicker like bought salsa’s add 1/4 tsp xanthan gum and stir in well. Add more if you like it thicker but do give it time to thicken. Remember food producers threw xanthan gum, guar gum and gum Arabic in many foods before we ever needed to use it for gluten free baking. Just look at some labels for foods you would never have thought would have any gum added. 

Directions:

  1. Melt pepper jelly in 6-8 cup microwave safe bowl in microwave, stir in lime juice and rest of ingredients.
  2. Cover and refrigerate for about 1 hour to allow flavors to blend and serve in a bowl with chips.

 

I like to put in cubes of mozzarella or Mexican cheese.

Cubes of avocado.

Cubes of ham or pepperoni type meats. 

Cubes of fresh mango or pineapple are amazing.

Add leftover cooked chicken, bbq meats and serve as main course over rice, hot or cold.

Keeps well in fridge for several days.  

Can be added to a chili or other cooked dish as an ingredient. 

We also like to put gluten free tortilla chips on a flat plate, sprinkle with Mexican cheese or Landolakes  and microwave or oven heat until cheese is melted. Top with this salsa, cooked ground beef with cumin and green onion, cooked grilled chicken, fresh cubed tomatoes, cubes of avocado or guacamole, sour cream.  

Use your imagination. 

Great for special appetizer, snack, easy for a meal if you have a variety of stuff sitting in fridge. Mix it with cooked rice or quinoa. Easily portable for lunch, picnics, beach etc.

Make it more of a taco salad – chopped lettuce on plate, top with black bean salsa, then sour cream, guacamole, shredded cheese and crushed tortilla chips.  Delicious no need to turn the oven on meal.

Put some in a quesadilla or mix with rice for a burrito.

Black Bean Salsa, made into soup!

  1. I did cook a chopped small onion in some oil, but feel free to use onion powder.
  2. Then added salsa recipe above. 
  3. Filled the empty salsa jar twice with water, swished around and added to pot.  So roughly 4 cups liquid.
  4. Added 1/2 c raw rice at beginning. You might need to add more liquid if the lid on your pot doesn’t fit well , plus rice left overnight absorbs more liquid.
  5. Bring to a boil and simmer for about 20 minutes as apart from rice, everything is basically already cooked.
  6. And without herbs, as 1. I’m being sensible and sheltering in place, 2. I’m not going to the store just for fresh herbs, and 3. New Hampshire is still too cold to grow outside.
  7. Lime zest and juice do make a difference but even just a tablespoon of cider vinegar will add a punch. 
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TAGS: APPETIZERS/SNACKS, SOUPS/STEWS

Orange Sauce

From Oonagh Williams of Royal Temptations Catering

This gluten-free sauce goes well with an Easter ham, chicken, waffles/pancakes, over a cake or with ice cream.

In my wheat flour days, I had skinny sweet potato fries with a dipping sauce of roughly equal quantities of butter, maple syrup and bourbon—it was dangerously addictive. This is a gluten-free variation that my husband and I enjoy. I normally keep a container of concentrated orange juice in the freezer, transferred to a screw top container as it doesn’t freeze solid. I use orange juice concentrate in various recipes using orange juice for a more intense flavor.

Gluten-Free Orange Sauce

Ingredients:

  • ½ stick, 2 oz butter 
  • ½ c orange marmalade – I use an orange marmalade that has thin pieces of orange peel, not the expensive thick and chunky marmalade. 
  • ½ c orange juice concentrate
  • ½ c chopped toasted nuts
  • 2 tbsp rum, brandy, orange liqueur, bourbon – whatever you like and can have. Optional but does give a lovely flavor. 
  • 2 tsp gluten-free cornstarch mixed with 2 tbsp water. 
  • Pinch of salt and pepper

Directions:

  1. Melt butter, marmalade and concentrate together.
  2. Add nuts and rum, etc.
  3. Simmer for a minute, add cornstarch and water mix, stir well, bring back to a boil, simmer for 2 minutes and then serve. This does reheat well, keeps in fridge.  Add it to the skillet of fried chicken, pork so it mixes with meat juices and sugars caramelize slightly. For meat, add some rosemary to pan or mint to go with lamb.
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TAGS: BREAKFAST, DINNER, HOLIDAY, SIDE DISHES

Almond Macaroons

March 3, 2020

From Oonagh Williams of Royal Temptations Catering

You can use different nut flours for this recipe. Different brands and fineness of the almond flour/almond meal change the macaroon. My friend uses Trader Joe’s almond meal (meaning ground with skin left on so ‘freckly’) and I use Costco’s own almond flour (blanched, white colored as without skin, aka ground almonds in England) both labeled gluten free. I kept decreasing the amount of almond flour to get the chewiness I wanted, similar to ones my friend made.  When I used her cup measures with almond flour, they were dense and not chewy. This is a very simple recipe, quick to make, and a small enough quantity to find out if you like them.

Ingredients:

  • ¾ cup (2+1/2 oz) almond flour (or 1 cup Trader Joe’s almond meal) 
  • 1/3 cup (2+1/2 oz) sugar 
  • ½ tsp gluten-free almond extract for extra almond flavor 
  • 1 large egg
  • 1/2 cup chopped, flaked almonds 

Directions:

  1. Preheat oven to 350* and line cookie sheet with parchment paper.
  2. Mix almond flour and sugar in a 4 cup bowl.
  3. Break up egg with a fork, add egg and almond extract to flour mix, and stir until mix forms a soft, moist paste.
  4. I use a #60 / one tablespoon cookie scoop (number should be engraved on inside metal ring that releases cookie dough)
  5. Put chopped almonds in a cereal bowl. Scrape cookie scoop against side of bowl to cut off excess mix. Drop a scoop of dough into almonds and shake the bowl to cover the ball in almonds.  It’s easier to do one at a time. Lift soft ball onto cookie sheet leaving about one inch between balls.  I have tried just covering the top of the ball in almonds, but the macaroons tend to stick to parchment paper without chopped almonds on bottom.  Flatten all balls slightly.
  1. Bake in preheated oven for about 15 minutes, macaroons should be lightly golden brown, firm but still soft. Remove from the oven and let cool.

Drizzle with chocolate, sandwich with chocolate ganache or buttercream and raspberry jam. Bake until harder and use it as a substitute for Amaretti cookies in recipes.

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TAGS: DAIRY-FREE, DESSERT

SMOKED SALMON SPREAD

From Oonagh Williams of Royal Temptations Catering

This smoked salmon spread (pâté) has a very mild, subtle taste. Please use the tiny quantities of sherry and tomato ketchup listed. They are there to add flavor, not to overpower the whole dish. For correct quantities, measure the lemon juice, sherry and tomato ketchup together into a small bowl and then add to the food processor.  It is far too easy to pour huge amounts out of a bottle otherwise and ruin the recipe. I buy imported smoked salmon, it tastes quite different from American lox. I also buy smoked salmon from Ducktrap, a company in Maine.

Ways to Eat Smoked Salmon:

  • It can be served with Irish soda bread
  • Use it to make cream and smoked salmon sauce for pasta
  • It can be added to scrambled eggs
  • Use it to make a frittata
  • Add smoked salmon to egg salad
  • Serve on top of potato pancakes 
  • blini with sour cream
  • Throw it on slices of cucumber with dill mustard sauce
  • Eat with slices of apple
  • On top of a toasted bagel 

Ingredients:

  • 8 oz softened cream cheese
  • 4 oz smoked salmon or more 
  • rind/zest of ¼ lemon
  • 2 tsp. lemon juice
  • ½ tsp sherry or brandy
  • ½ tsp tomato ketchup 

Directions:

Place smoked salmon in processor and run until chopped. Then add rest of ingredients and run until smooth and creamy. Taste and adjust seasoning, add fresh chopped dill, more lemon, dash of cayenne pepper or Tabasco if desired. The flavors will change as it mellows and matures. Leave for at least 4 hours before using.

For a special party, starter for St. Patrick’s day, Easter, Good Friday.  Line a 4 cup mold with plastic wrap, mix ½ brick of cream cheese with chopped fresh dill, spread into mold.  Top with salmon spread and chill. You can spread some red white fish caviar between layers and in middle of mold when you turn it out. Romanoff® Red Whitefish Caviar or Red Salmon Caviar is labeled gluten-fee.

Turn out onto serving plate and finish with sliced cucumber, slices of smoked salmon rolled up, sour cream, caviar. 

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TAGS: APPETIZERS/SNACKS, BREAKFAST, HOLIDAY, LUNCH

Lemon Snowballs

January 30, 2020

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

No, this isn’t a Girl Scout cookie lookalike recipe. These lemon snowballs actually came from a 1997 Lithuanian Heritage magazine. They were originally made with wheat, and I made them gluten-free. These are delicious and easy to make!

Gluten-Free Lemon Snowballs
Makes 20

Ingredients:

  • ¼ c powdered/icing/confectioner’s sugar
  • 1/2 cup soft butter
  • 1 tsp gluten-free vanilla extract
  • 1 tbsp gluten-free cornstarch in one cup measure, add
  • 5 oz (140 g) King Arthur all-purpose gluten-free flour blend to fill one cup. (this blend doesn’t contain xanthan gum or baking powder. Adding cornstarch is a way of softening the flour blend, more melt in the mouth and tender, and a substitute for cake flour.)
  • ½ c finely chopped, toasted almonds, pecans or walnuts. Bake nuts for 10-15 minutes in 350 oven, watch they don’t burn. Let them cool before you add them to dough. 
  • ¼ tsp salt
  • ¼ – ½ tsp xanthan gum. 
  • powdered sugar to finish
  • Zest or orange or lemon for flavor, optional

Directions:

  1. Heat oven to 350*F.
  2. Beat 1/4 cup powdered sugar, butter and vanilla (and zest) together until light and fluffy.
  3. Add flour with cornstarch, xanthan gum, chopped nuts and salt and gently mix until soft dough forms.
  4. Shape into 1 inch balls.  I use small pampered chef cookie scoop about 1+1/4 inch diameter, 1 Tbsp quantity.  Number 60 should be carved onto circle that cleans cookie dough from scoop. Scoop, clean against side of bowl and drop cookie onto ungreased cookie sheet, two inches apart. I like to line cookie sheet with parchment paper.   I don’t bother to roll cookie into ball shape. They flatten slightly on baking, refrigerating before baking doesn’t keep the ball shape.
  5. Bake in preheated oven for about 20-25 minutes until light golden brown on the outside, still almost white in the body of the cookie but set to the touch.  Don’t cook until brown all over, tastes disgusting. This is meant to be like a melt in your mouth shortbread.
  6. Remove from oven, remove from cookie sheets, cool slightly and heavily dust with sieved powdered sugar. I find when hot they are far too fragile to pick up. Cool completely.
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TAGS: DESSERT, HOLIDAY

Flourless Chocolate Cake

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Over Christmas, we had dinner at one of our favorite restaurants. The menu had a flourless chocolate cake with macerated strawberries (sliced strawberries with sugar and liqueur usually) plus strawberry sauce and whipped cream. The waitress confirmed it was gluten-free, but don’t just trust a description of flourless to mean it’s safely gluten-free. We bought one to bring home and share. The cake part was a bit bigger than standard cupcake size but only tasted of bitter cocoa. Just cocoa doesn’t meet my criteria for a chocolate cake. So I made this version instead to satisfy our craving…

Gluten-Free Flourless Chocolate Cake

Ingredients:

  • 2 oz soft butter or melted coconut oil 
  • 2 oz gluten-free, semi-sweet chocolate chips
  • 4 oz sugar 
  • 4 oz gluten-free almond flour
  • 3 large eggs 
  • 2 tbsp gluten-free cocoa 
  • 1 tsp gluten-free almond extract 
  • 1 tsp gluten-free baking powder 
  • pinch of salt 

Directions:

  1. Cake: Preheat oven to 350*F. Spray 1 x 9” springform pan, line base with parchment paper and dust with cocoa. For individual portions, use either regular cupcake liners in cupcake pan or larger Texas muffins for indulgence. Melt chocolate and butter/coconut oil together until the chocolate is totally smooth.
  2. Put rest of cake ingredients in 8 cup bowl, add melted chocolate mix and beat for 2-3 minutes until fluffy. 
  3. Spread mix in springform pan or divide up between cupcake liners. Bake in 350 oven for about 30 minutes for cake, 18-20 for cupcakes depending on the size chosen. Cake will still be soft but a knife in the middle of the cake will be clean.
  4. Remove from oven, let cake cool for about 10 minutes then turn onto a cooling rack. Allow cupcakes to cool completely then when ready to serve, remove from paper liners.

Strawberry topping and liquor sauce:

Wash and slice strawberries, sprinkle with sugar and leave for a few hours for sugar to produce juices. You can add 1-2 tbsp brandy, rum, amaretto, orange liqueur to strawberries. 

1 cup of cream with 2 tbsp sugar and 1-2 Tbsp liqueur, whipped until stiff.

For individual cakes, I spoon some of the strawberries on top of upside-down cake per plate, pour off some of the juices from strawberries in tub and puree remaining strawberries and juice.  You can add back in juice if sauce is too thick, but you can’t easily add to a thin sauce. Puddle the cake with pureed sauce and pipe with cream. (see photo). Also try fresh raspberries with frozen raspberry and raspberry jam sauce, canned peaches. 

For after Christmas neighborhood party, I made 9-inch cake, cut into wedges.  I added water, brown sugar and rum to can of cut up sliced pineapple and thickened slightly.  I poured sauce into bowl in center of plate of sliced cake. (see photo).

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TAGS: DESSERT, HOLIDAY, RECIPES OF THE WEEK


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