Archive for the ‘Holidays’ Category
Sue Carnase, of the Bronx, New York, made the best cheesecake ever. It was tested many times in double-blind taste tests and it always came out at the top of the rankings. Here is her recipe, in her own words, with a slight modification that will make the recipe gluten free.
“In a large bowl cream together 1 pound each of cream cheese, softened, and ricotta and one cup sugar and beat in 4 large eggs at room temperatures, one at a time, beating well after each addition. Add 1/2 stick (2 ounces) butter melted and cooled, 3 tablespoons each of gluten free flour mix* and cornstarch, and 2 1/2 teaspoons vanilla and 1 teaspoon fresh lemon rind, beat mixture well until well combined. Fold in 2 cups sour cream, pour batter in ungreased 9 inch springform pan and bake the cake in the middle of a preheated moderately slow oven (325) for 1 hour and 15 minutes.
The cake will be soft in the center. TURN OFF THE HEAT (DO NOT OPEN THE OVEN DOOR.) Let the cake stand in the oven for 2 hours. Let the cake cool completely in the pan on a rack and chill it loosely covered for at least 4 hours. Remove the sides of pan and transfer cake to a plate. You can freeze it at this point. Remove from the freezer the day before use and refrigerate.
HINTS: Cheesecakes often crack while baking and some rise high and later fall, but these are not matters of concern. Cheesecakes do not take kindly to sudden changes in temperature. SO DO NOT OPEN OVEN DOOR DURING THE BAKING.
I find it much easier to cream the cheeses by putting them through the Cuisinart.”
*original recipe called for wheat flour
Further notes from GF-Zing!: The batter will fill most of the pan and during the baking the cake will rise to the very top of the pan or higher. Do NOT use a smaller pan than called for in the recipe. Full fat ricotta makes a nice cake. We use Friendship brand sour cream because its only ingredients are milk, cream and enzymes. We line the bottom of the spring form pan with parchment paper to make transferring the cake to a plate a little easier.
Susie’s Shopping List for Cheesecake:
1 pound cream cheese
1 pound ricotta
Sugar
4 large eggs
Butter
GF Flour
Cornstarch
Vanilla
Sour Cream
1 lemon
There is a good collection of gluten free recipes for Thanksgiving dishes to grace your table this year - click on the Thanksgiving link in the index on the right hand side of this page, and enjoy!
A few thoughts on gluten free Thanksgiving dining…the first year, we felt obligated to pursue some type of exact replica of glutenated turkey dressing - and were disappointed by many expensive and wasteful batches of dressing with the consistency of wet kitty litter. We eventually made something good - but - the second GF year, a relative made an excellent wild rice and mushroom dressing - better than good. A new pathway for gluten free Thanksgiving dining! And, with the wild rice being native to North America it seemed very fitting somehow.
To find the recipe for Wild Rice Stuffing with Wild Mushrooms, buy some dried pears and seek the recipe here:
http://www.epicurious.com/recipes/recipe_views/views/105886
That dressing turned our minds around, and this year we will consider using a butternut squash risotto, along the lines of the one in the Bistro Cooking at Home by Hamersley. Hamersley’s butternut squash ristotto is made with maple syrup, rosemary, sherry and sherry wine vinegar, along with cubes of butternut squash. We sometimes use shallots, and sometimes onions and garlic. The flavors are nicely balanced, with plenty of “umami” or fifth taste flavor as well, even if you cut the amount of butter in half.
We heartily recommend using a rice dressing (or stuffing) for the gluten free turkey dinner, and making it in a separate dish rather than stuffing it in to the bird.
It is up to the individual to decide whether they can eat oats or not. To eat oats or not is a controversial issue in the gluten free world. Please research the oat issue carefully for yourself, and decide what you want to do in consultation with your healthcare professional. If you are feeding a gluten-free guest, please inquire whether they eat oats or not. You may substitute dried coconut for the oats in this recipe. This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
2 cups gluten free cookie flour
1 cup rolled quick or old-fashioned gluten free oatmeal, uncooked or oat substitute
3/4 cup sugar
2 teaspoons gluten free baking powder
1/2 teaspoon baking soda
1/2 teaspoon Authentic Foods powdered gluten free vanilla
1/2 teaspoon salt
1 teaspoon xantham gum
3/4 cup orange juice
1 teaspoon almond extract
2 eggs
1/3 cup extra light olive oil
grated zest of one orange
3/4 cup chopped dried cranberries
1/2 cup chopped walnuts
Mix the first 8 ingredients in one bowl, and mix the second 7 ingredients in a second bowl. Grease a 9×5 inch loaf pan, line the bottom with parchment paper, and grease again. Flour the pan lightly with mochiko (sweet rice flour).
Combine the contents of both bowls and stir briefly just until thoroughly blended. Spoon the dough in to the prepared pan. Bake at 350 degrees for 1 hour to 1 hour and ten minutes. When a toothpick inserted in the center comes out clean, the bread is finished.
Remove the pan from the oven and let cool on a rack for one hour. Turn the bread out of the pan and let cool completely before serving.
Make sure all your ingredients are gluten free, and investigate the oat issue and the source of the oats and ask your medical professional for their advice regarding this topic before eating oats.
Get out your old fondue pot, or buy a new one - this is a fun dinner adventure for the gluten free cook! This meal is not suitable for very young or very irresponsible diners, as it involves boiling stock. The recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
Prepare for quick-cooking and place on plates to take to the table, using a separate dish for each meat or fish:
Boneless chicken, sliced in bite-sized chunks for cooking quickly in soup
Rib-eye steak, fat removed and sliced in bite-sized chunks
Shelled, deveined whole shrimp
Sliced green peppers
Quartered mushrooms
Sliced onions
Broccoli flowerets
Cauliflower chunks
Other meats and vegetables of your choice
Prepare the stock by bringing the following ingredients to a boil:
1 quart gluten free chicken stock
2 slices ginger
Several cloves of garlic, peeled and crushed
Pepper
Transfer the boiling stock to a fondue pot with a burner underneath to keep the stock hot. Place a pad under the fondue pot to protect the table.
Make several dipping sauces, such as Tartar Sauce, Satay Peanut Sauce, Ginger Green Chile Sauce, Dry Spice Dipping Sauce. Put each sauce in a serving dish with a serving spoon.
Provide each diner with a fondue plate (hard-to-find plates have little indentations for sauce built right in to the plate,) or a regular dinner plate and several small dishes for their sauces, a fondue fork for cooking their meat and vegetables, and a knife and fork for dealing with their cooked food. Warn diners that the stock is hot.
The diner selects meat or vegetables to cook, spears the food with the cooking fork, then plunges the fork into the simmering stock in the fondue pot. When their forkful of food is cooked, they transfer the food to their plate, then use their other fork to dip the food in to their sauces and eat the food. Using a separate cooking fork is the best way to do this process while not sharing winter colds and viruses.
Serve plain jasmine rice on the side.
Use all gluten free ingredients!
Make a recipe of gluten free sugar cookies, and roll and cut 1/4″ thick into valentine heart shapes. Cut a center out of half the cookies (these will be the tops of the sandwich cookies). Bake as directed.
Dust the top cookies (the ones with the center cut-out) with gluten free confectioner’s sugar.
Spread the bottom cookies with raspberry jam (we prefer seedless), and top each with a cookie that has a center cutout - this will allow the jam to show through.
A pretty, gluten free cookie for Valentine’s Day!
This recipe was developed by Gf-Zing! , which celebrates flavor in the gluten free world.
1 cup gluten free butter or vegan margarine
1 cup white sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla
1 3/4 cups gluten free cookie flour
1/3 cup gluten free unsweetened cocoa powder
1/2 teaspoon gluten free baking powder
1/2 teaspoon salt
2 cups gluten free semi-sweet chocolate chips
3/4 cups chopped dried cherries (Rainier cherries are good)
Oven at 350 degrees.
Cream the butter 0r margarine (or one stick of each) with the two sugars and the vanilla until light and “fluffy.” Beat in the egg. Mix the dry ingredients in a separate bowl and add them to the creamed mixture. Mix thoroughly. Up to this point in the recipe you can use a food processor to do the mixing.
Stir in the chocolate chips and the cherries.
Drop tablespoons of dough on a silpat lined cookie sheet. Flatten them slightly with your hand or with the bottom of a glass that you dip repeatedly in sugar.
Bake the cookies for 11-12 minutes, then remove the cookie sheet from the oven and allow the cookies to cool for 2 minutes on the pan before removing them to a rack to cool completely.
This recipe will make a 3 dozen cookies or so, and they will be eaten so fast you will have to make more right away!
Be sure to use all gluten-free ingredients!
All those gluten-free cookies need to have the spice and flavor component enhanced, as spices and flavors tend to disappear into the rice flour…..Here is a good way to obtain a nice, strongly ginger-flavored cookie - a recipe from Gf-Zing!
You will need Miss Roben’s Mock Graham Cracker Cookie mix for this recipe.
Put the contents of 1 package of Miss Roben’s Mock Graham Cracker mix in a large bowl.
Add:
2 teaspoons gluten free ground ginger
1 teaspoon freshly grated lemon zest
3/4 cup minced crystallized ginger
Now, follow the instructions on the Miss Roben’s Graham Cracker mix bag, adding the honey, vanilla, butter, and water. Do not leave out the honey - use a fresh, local honey for extra good flavor.
Roll out the dough between pieces of waxed paper dusted with confectioner’s sugar, until the dough is about 1/4 inch thick. Cut with cookie cutters or a small glass. You can prick the cookies with a fork or press them with a ceramic cookie stamp - both methods will make nice designs on these cookies.
Bake the cookies as per the instructions on the Miss Roben’s bag. If you cook them longer they get darker and crunchier. They will keep for a long time in a cookie jar, and are excellent with coffee or tea.
Your friends in the glutenated world will want this recipe!
Make sure that you use all gluten-free ingredients!
Here at Gf-Zing!, we decided that sugar cookies are a little bit like pie crust without the pie, so why not use a gluten free pastry flour to make the cookies?
Gluten free baking can produce a pretty bland product. This sugar cookie dough has extra -strong vanilla flavor, due to the addition of Authentic Foods Vanilla Powder. Authentic Foods is located in Gardena, California.
2 1/2 cups gluten free dream pastry flour (see below)
3/4 teaspoon salt
1 1/2 sticks butter
3/4 cup sugar
1 large egg
1 teaspoon liquid GF vanilla extract
1/2 teaspoon powdered GF vanilla (Authentic Foods makes such a product)
confectioner’s sugar for rolling
Cream the butter and sugar with the liquid vanilla extract. Mix the gluten free flour, salt and powdered gluten free vanilla in a separate bowl. Add the egg to the butter mixture. Mix thoroughly. Then add the dry ingredients. Form in to a ball and refrigerate for one hour at least. You can use a food processor for mixing this dough.
Roll out the dough to 1/4″ thickness between two sheets of wax paper. If you need to “flour” the wax paper to keep the dough from sticking, use liberal amounts of confectioner’s sugar. Cut out the cookies, using a cookie cutter and transfer them to a silpat lined cookie sheet.
Bake in a preheated oven 350 degrees for 10-12 minutes or more, until they are as brown as you like them.
“Dream pastry flour” is from Bette Hagman’s cookbooks, and the recipe is also available on the internet. It is meant for use in pie crusts:
2 cups tapioca starch
2 cups cornstarch
1 cup potato starch (not potato flour)
4 cups mochiko (sweet rice flour)
4 teaspoons xantham gum
2 teaspoons sugar
2 teaspoons salt
Mix these ingredients really thoroughly, either in a large bowl, bag or jar, and store in an airtight container.
Gf-Zing! recommends using all gluten free ingredients.
Commercial almond paste is often made with glucose derived from wheat, and is therefore out-of-bounds for the gluten free community. Here is how to make your own gluten free almond paste for baking cakes and cookies. Almond paste made at home does not have as intense an almond flavor as the commercial product because it does not contain bitter almond. This recipe has been developed and tested for the gluten free community by Gf-Zing!
1 pound shelled, blanched, peeled almonds (simply put, the almonds look whitish in color, with no brown skin on them - it doesn’t matter if they are whole or slivered)
3 1/2 cups gluten free confectioner’s sugar
2-3 egg whites
Grind the nuts in a food processor with a sharp blade until they are almost turning to the consistency of peanut butter. Add the sugar and 2 egg whites. Process until the mixture forms a uniform ball. Add the third egg white only if you have to. You will probably need to separate the mixture into two batches to process the paste. If that is the case, mix the almonds and sugar, divide it in half, then add one egg white to each half. That is the best way.
This almond paste will work for baked goods. Do not eat it raw, as it contains raw eggs.
It will keep for less than a week in the refrigerator, so use it quickly. To use it in recipes, weigh out amounts with a kitchen scale.
Make sure all your ingredients are gluten free.
One of the greatest gluten-free interests we had was recreating this Christmas cookie. We first encountered it in Better Homes and Gardens magazine in the 1970s. Back then, the recipe called for 10 drops of green food coloring and 8 drops of red (for the different colored layers). Now, in the December issue of Gourmet (2005), the same recipe has appeared under the name of Seven-Layer Cookies, but with 25 drops of each color of food coloring and with chocolate icing on both the top and the bottom. This larger amount of food coloring produces a much more garish cookie. With the bright colors and chocolate icing on top and bottom, it seems like the three-car garage of cookiedom. We prefer the original, smaller amounts of food coloring, and chocolate only on the top. Gf-Zing! presents the recipe here, adapted for gluten free cooking with gf flour and extra almond extract to make up for the flavorless rice flour, and including a link to how to make your own almond paste.
8 ounces gluten free almond paste
3 sticks butter
1 cup sugar
4 eggs, separated
1 1/2 teaspoons almond extract
2 cups gluten free cookie flour mix
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
12 ounces apricot preserves
4 ounces gluten free semisweet chocolate
You need 3 pans, each 9×13″ to make these cookies, or use the same one over and over.
Grease the three pans, line them with wax paper, and grease the wax paper.
In your food processor, mix the almond paste, egg yolks, butter, almond extract and salt. Beat for 5 minutes, until the mixture is really smooth. Add the gluten free cookie flour and mix well.
In a separate bowl, beat the egg whites until they form stiff peaks. Fold the dough from the food processor into the egg whites.
Remove 1 1/2 cups of the batter and spread it all over the bottom of one of the three prepared pans. Remove another 1 1/2 cups of batter to a separate bowl, add the green food coloring and spread the green batter in a second pan. To the last remaining batter, add the red coloring. Spread this red batter in the third pan. The batter spread in the pans will be very thin - only a quarter of an inch or so.
Bake in a preheated oven 350 degrees for fifteen minutes. The dough will start to pull away from the edges, and start to brown around the edges. The top will be springy to the touch. Remove the pans from the oven and set aside.
Melt the 12 ounces of jam in a pan. Some of the recipes for this cookie call for straining the jam, but this is not necessary. Enjoy the lumps! Turn out the green cake on a flat cookie sheet that is lined with tin foil or some other durable material. Spread half the jam on the green cake. Top with the plain colored cake. Spread the remaining jam on the plain colored cake. Top with the red cake. Put a piece of plastic wrap on the top of the red layer. Put a cookie sheet on top. Place canned goods, or heavy weights, around the cookie sheet to weigh down the cake and glue the layers together. If you have a heavy wooden cutting board, you can use that instead. Set aside in a cool place for several hours or overnight.
Melt the chocolate. If you like bitter chocolate, add an ounce of bitter chocolate to the semisweet chocolate. Remove the cans, cookie sheet and plastic wrap from the top of the cake, and then spread the red cake layer with melted chocolate. Allow to harden (this will take some time - at least 30 minutes). Slice off the edges of the cake and put these scraps on a plate for sampling. Slice the cake into squares, about 1″ on a side, using a sharp knife and a ruler (to mark where to cut). You may have to run hot water over the knife, then dry it with a clean towel, from time to time so that crumbs don’t get onto the chocolate topping.
These can be stored in an airtight container in the freezer, with wax paper between the layers of cookies, and removed as needed. If cut into 1″ squares, over 100 cookies are produced.
Make sure to use all gluten free ingredients.
1 cup hazelnuts
1 cup walnuts
1 Tablespoon gluten free unsweetened cocoa powder
1/2 teaspoon cinnamon
1/8 teaspoon cloves
a pinch of salt
1/3 cup gluten free flour mix
1/3 cup honey
1 egg white
Grind the nuts finely in a blender of food processor. Mix with the rest of the ingredients and form a sticky ball of dough.
Roll out the dough on a piece of waxed paper covered in a virtual snowfall of powdered sugar. Roll the dough until it is 3/8 inch thick, and make sure to keep a deep coating of powdered sugar so the dough doesn’t stick to the rolling pin or the counter etc.
Cut the dough in to 1 x 1 1/2″ bars. Transfer them to a well-greased cookie sheet. Bake at 275 degrees, about 25-30 minutes or until they appear dry. Transfer to drying racks and cool completely. Place the cooled cookies on waxed paper and drizzle them with icing.
Icing:
Mix 1 Tablespoon of egg white, 1/2 cup powdered sugar, and 1-2 Tablespoons of gluten free orange liqueur to make a thick but drizzly icing. Not too thin. Add more liqueur or more sugar as needed to achieve the right consistency. Drizzle attractively on the cookies. Allow to dry completely before storing the cookies in an airtight container with waxed paper between the layers of cookies.
Note: Make sure the nuts are fresh, as the freshness of the nuts makes the flavor of these cookies. Rancid nuts are not good.
Make sure all of your ingredients, including spices, are gluten free!
The annual holiday dilemma is - how do you make a gluten free gravy that is not reminiscent of glue, or perhaps paste?
There are several methods that work well, and Gf-Zing! has tested several options for the gluten free community.
First, let’s talk about the gourmet version. Here, you add a reduction or a ‘gastrique’ to the stock, and thicken the gravy with arrowroot. It is more of a sauce than a gravy, but will be delicious. You may want to increase the quantities to produce more gravy!
Degrease the pan juices from the roast bird. To the remaining juices, add 2 cups of hard cider (or 1/2 cup white wine) and reduce by heating - reduce it down to just 1/4 cup or a few tablespoons. Add 1 1/2 cups of stock, and reduce this mixture down by one third.
Mix 1 Tablespoon of arrowroot or cornstarch with a little stock and add it to this remaining sauce gradually, stirring constantly. Heat until thickened. Add salt and pepper as needed, and strain the sauce before serving. You may add currant jelly, as well, a few tablespoons, and a few tablespoons of fresh butter, to enrich the sauce.
You can make a similar sauce using a french ‘gastrique.” For this, you cook 1/4 cup of white sugar with 1/4 cup of red wine vinegar in a 2-quart saucepan until it caramelizes into a brown syrup - this will be thick, and you don’t want it to burn so watch carefully. Next, add 1 1/2 cups of rich stock and a little wine if you like, while being careful not to be burned by spattering syrup! The caramelized vinegar and sugar is the gastrique that will make your gravy taste really good. Thicken as before, adding a mixture of 1 Tablespoon arrowroot mixed with enough water to make a soupy mixture, and cook until thickened. Refresh this gravy with a little butter, and add some salt and pepper as needed.
For a more standard gravy, use a gravy flour mix as follows:
2 Tablespoons brown rice flour
3/4 Tablespoon sweet rice flour (mochiko)
1 1/2 teaspoons tapioca starch
1/3 teaspoon of xantham gum
Mix these ingredients together thoroughly, and then use it in place of flour in your regular gravy recipe.
Make sure all your ingredients are gluten free!
This recipe has been developed and tested for the gluten free community by Gf-Zing!
A one-crust unbaked gluten free pie shell (9-inch deep-dish glass pie plate is perfect)
Filling:
1 can pure pumpkin (1 pound size - the “one-pie” size)
4 large eggs
2/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 1/2 cups almond milk
For a standard pumpkin pie, made with evaporated milk or heavy cream, the recipe would use fewer eggs. For this pie, which uses almond milk instead, more eggs are required to set the filling. This pie also includes less sugar than standard recipes.
Mix all the ingredients for the pie filling together with a whisk, electric mixer or food processor until thorouhly mixed. You can mix the pie filling in the same food processor that you mixed the pie crust in, and any left-over crust ingredients will just get mixed in to the filling with no ill effects on the pie.
Anyway, after the filling is thoroughly mixed, pour it in to the unbaked pie shell set in a glass pie plate. The filling will be quite thick and there will be enough for a deep dish pie. Bake in a preheated 425 degree oven for 10 minutes, then reduce the heat to 350 and bake for another 35 minutes or more, until the filling is set. If the pie is 9-inches and deep dish, it may take as much as an additional 20 minutes before the filling is set. To test the pie, dip a clean, dry, knife-blade in to the center of the pie. The knife should come out nearly clean, but little bits of filling clinging to the knife are ok. The top of the pie will start to crack.
Remove the pie from the oven. Cool completely. Pumpkin pie is an egg-based custard pie, so it should be kept chilled when not being served, and then brought to serving temperature.
If you prefer, you can use a one-pie can of squash, or 1 1/2 cups of home-cooked, mashed, drained pumpkin or winter squash (butternut, buttercup etc.). To use winter squash or sugar pumpkin, halve them and seed them, then bake or microwave until tender. Finally, remove it from the skin, allow it to sit overnight, then strain it thoroughly to remove excess liquid.
If you don’t care about using dairy but want to use less fat, you can substitute 1 2/3 cups of 1% skim milk or gluten-free fat-free evaporated milk for the almond milk, and use 2 eggs plus 1/2 cup of gluten-free eggbeaters product for the eggs. Make sure the product is gluten free.
Make sure all the ingredients, including the spices, are guaranteed gluten free by the manufacturer. Certain manufacturers guarantee the gluten-free quality and accurate labeling of their spices. Read the internet gluten-free lists to find out which manufacturers are currently maintaining this level of quality.
The original concept of this recipe is from the Victory Garden Cookbook by Morash. There, the recipe was a an old-fashioned winter squash pie, and called for milk or cream.
These appetizer sized crab cakes are delicious and rich! People consume quite a lot of them. That’s why the recipe uses 2 pounds of crab meat. This recipe has been adapted for the gluten free community by Gf-Zing!
2 pounds fresh or canned gluten free crab meat (drained in a strainer) - about 1 quart
1 pound frozen grated fresh coconut (Asian grocery stores carry this product) - one package
7-8 cloves garlic, finely grated
3 Tablespoons gluten free Fish Sauce (check the label for wheat)
3 Tablespoons gluten free Oyster Sauce (choy sum)
4 eggs
freshly ground black pepper
cornstarch if necessary
Glutino brand corn and rice bread, made in to crumbs (for rolling the cakes in before frying)
Mix the crab meat, coconut meat, garlic, sauces and pepper, and eggs together. Do not break up the crab too much - leave some whole chunks in there. Make a mixture that can be formed in to small cakes. If the mixture is too wet, add up to 2 Tablespoons of cornstarch and some of the bread crumbs, until the mixture will form cakes.
Make bite-sized cakes from the mixture, - about 1 - 1 1/2 inches across, and roll them in the breadcrumbs and place them on waxed paper, ready for frying.
Heat some frying oil in a large pan until quite hot - 400 degrees, or prepare a deep-fryer. Be careful not to burn yourself! If you are making this dish for gluten-free guests, and you have used your deep-fryer oil for frying something else, change the oil before preparing this dish for your gluten-free guests. Don’t be shy about telling them that you used new oil - they will appreciate your care and concern!
Fry the cakes a few at a time until they are golden. Drain the cakes on paper towels to absorb excess frying oil.
Notes: Be careful to read the label on Thai or Vienamese Fish Sauce - some brands contain wheat. For oyster sauce, check the internet lists or your local store for the brands that assert that they are gluten-free.
Serve these cakes with Thai Sweet Chili Sauce (gluten free).
Make sure that all your ingredients are gluten-free!
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon paprika
1 teaspoon gluten free prepared mustard
salt
freshly ground pepper
For every 7-8 pounds of bird, mix up the above amount of herb mixture. Rub this mixture on the bird, and roast as usual. The herbs will season the drippings in the pan, and make for a more interesting gravy.
The paprika contributes to the attractive coloration of the roast. You can use this mixture for chicken and cornish game hens also.
The mixture comes from a recipe by one of our favorite cookbook authors, Perla Meyers. The original recipe, which includes a butternut squash and lingonberry sauce, is called Roast Turkey in Lingonberry Sauce, and can be found in the From Market to Kitchen Cookbook, 1979.
Make sure all your ingredients, including herbs and spices, are gluten free!
4 sweet potatoes or red garnet yams, cleaned, baked and peeled
1 Tablespoon gluten free frozen orange juice concentrate
1 Tablespoon dark brown sugar
salt
freshly ground pepper
1 egg
a very small amount of freshly grated nutmeg
1/2 cup dried apricots, diced and soaked in warm water for 1 hour and drained (discard the soaking liquid and keep the apricots)
Mash the sweet potatoes or yams. Add the rest of the ingredients.
Transfer the mixture to a buttered or greased casserole, (a shallow one is best so the mixture is not too thick and will heat quickly.) Bake for 25 minutes at 350, until slightly browned on top.
You can substitute other dried fruits for the apricots - cranberries, raisin, pears etc. or a combination.
This is based on a recipe in Casserole Cookery Complete, a cookbook from the mid and late-1950s.
Make sure all your ingredients are gluten free!
4 sweet potatoes or red garnet yams, cleaned and baked until soft
Gluten free crushed pineapple, drained
brown sugar to taste
salt
pepper
cinnamon to sprinkle on top
The amount of pineapple should be 1/2 the volume of cooked yams, approximately.
Peel and mash the sweet potatoes (if you can obtain canned sweet potatoes that do not have gluten, you can use them, but why not use fresh?) Add the crushed pineapple and as much brown sugar as you feel is appropriate. Add a little salt and pepper.
Place the mixture in a buttered or greased casserole, sprinkle gently with cinnamon.
Bake at 350 until heated through - if you use 4 yams, you would need to heat this casserole for 30-45 minutes, depending on the depth of the mixture in the dish.
Make sure that your spices are gluten free!
We tried mixes, and recipes, and had almost given up on ever having a decent pie again, when we discovered this method for making gluten free pie crust. Let’s just mention that pie was one of the most important foods in our repertoire, and we used to be very proud of our pie crust, and then we entered the parallel universe of gluten free cooking, for medical reasons. We went in to pie withdrawal - depression, cold shakes, somber mood…..after all, what were we going to have for breakfast, if we couldn’t eat left-over pie?
Well, the news is good - you can have your pie and eat it too!
Use the Dream Pastry Recipe from Bette Hagman’s More From the Gluten-Free Gourmet. A very similar recipe is also called “Donna Jo’s pie crust” and is available on the internet. (Be careful about the recipes on the internet, which are sometimes missing key ingredients in the list of flours, such as the sweet rice flour, for example!) Of course, we don’t exactly follow the recipe anyway, so we have printed here the method we are using at the moment…..
We prefer the flavor of lemon juice to the flavor of vinegar, so we use fresh lemon juice in the recipe. Also, we use one stick of gluten free margarine and one of butter (we don’t like Crisco so much). Lastly, we sprinkle the top of a two crust fruit pie liberally with sugar.
To save time and aggravation when hand-mixing the pie dough, we use a large cheese grater to grate the butter into the dry ingredients. This makes it much easier to get the “lima bean” sized pieces of butter called for in the recipe. We have also used a Braun food processor to make this crust, and it was acceptable, you just have to be careful not to overmix the butter.
Here are the ingredients for one two-crust pie shell:
Dry ingredients:
1/2 cup tapioca flour (tapioca starch)
1/2 cup cornstarch
1/4 cup potato starch (katakuriko in Japanese stores - this is NOT the same as potato flour)
1 cup sweet rice flour (mochiko flour - not the same as white rice flour)
1 teaspoon xanthan gum
1/2 tsp salt
1/2 teaspoon sugar
Shortening:
1/2 cup gluten free margarine
1/2 cup butter
Liquid ingredients:
1 egg
1 Tablespoon fresh lemon juice
1 Tablespoon ice water
wax paper
sweet rice flour to sprinkle on the wax paper
lots of sugar for sprinkling on the top of the pie
Put the dry ingredients in a bowl and mix them thoroughly with a fork. If you own a sifter, you could sift them together, but it is not necessary. Grate in the butter and margarine using a large cheese grater. Mix the dry ingredients and the shortenings up with a fork until the pieces of butter are distributed evenly - you don’t need to get the pieces of butter as small as they would be in a wheat crust. The size of “lima beans” may be a little large, but don’t go smaller than kidney beans! Anyway, mix up the liquid ingredients until well combined, then pour them in to the dry ingredients and mix together. Squish the dough into a ball and wrap it up to store in the refrigerator for one hour. (For the record, we have made this crust in the winter and gone straight to rolling it out, without refrigerating it. You wouldn’t do this when the air is warm in the summer, but it is ok to do this in the winter when it is cold.)
Divide the dough in half.
To roll out this crust, spread out a piece of wax paper, dust it with sweet rice flour or GF flour mix, or whatever comes handy, put one piece of the dough on top, sprinkle with more flour, spread another piece of wax paper on top of the dough, and roll out with a rolling pin. * The dough is now contained between two sheets of wax paper. Peel off the top piece of wax paper, flip the crust on top of the pie plate, adjust it to fit the dish and remove the other piece of wax paper. Your counter is clean, and your pie crust did not fall to pieces when you tried to put it in the pie dish! You rock!
Fill your pie, then repeat the pie crust rolling maneuver for the top crust. Cut pretty holes in the top crust before transfering it to the pie, if you wish. After putting the top crust on the pie, sprinkle the top crust liberally with sugar - maybe 2 - 4 Tablespoons! Cut steam vent holes in the crust, if you forgot to do it before, and then bake the pie. This crust gets nice and brown and crispy, and it has a delicious buttery flavor! You bake it as you would any other pie crust (about 50 minutes at 400 degrees, for a two-crust fruit pie.)
*Note about the rolling pin: We use a piece of dowel from the hardware store - makes a perfect rolling pin, and costs very little. The piece we purchased was being sold as “closet pole” and is 1″ in diameter and 18 inches long.
Make sure to use all gluten free ingredients!
For a half a loaf of gluten free Prairie Bread from Whole Foods Market, these are the amounts of other ingredients:
1 large onion, minced
4 stalks of celery, minced
6 cloves of garlic, minced
4 tablespoons butter
1 cup minced fresh Italian parsley
1 teaspoon dried sage, or sage and thyme
1/2 teaspoon freshly ground pepper
salt to taste
1 cup of chicken or turkey stock
1 egg
Fry the onion, celery and garlic gently in butter. Add the parsley, sage, pepper and salt and stir all together. Dice the gluten free bread up in 1/2 inch pieces. Add the bread to the vegetables in the pan. Mix the stock and egg in a bowl and add it to the pan. Stir gently just to mix, without breaking up the bread too much.
Grease a 2 quart ceramic or pyrex dish. Put the stuffing in the dish - it should fill the dish about halfway - not deeper. Put a cover on the dish. Bake at 400 degrees for 45 minutes until the top is starting to brown. Remove the top and bake for 15 minutes more. If you pack the stuffing too deep, it will turn to a sort of pudding, without distinct bread cubes, and be kind of mushy. If you want the separate cube look and feel, then make sure it is not packed too deep in the pan. You could use an even shallower dish, if you like, and cook it accordingly.
You can make this recipe using cinnamon raisin bread, but reduce the garlic to 3 cloves.
Make sure all your ingredients are gluten free.