This year, I didn't make any big baking plans for Christmas. My favorite kind of baking is the kind I get to do with little sister A. Sadly for me, she is home in Wyoming with the rest of the family and I am doing the very adult thing of staying behind in too-warm Arizona to celebrate with my in-laws.
But, even though I made no plans and am missing my favorite sous chef, I knew it wouldn't feel like the holidays unless I baked something. Yesterday I offered, then, to bring dessert over to a friend's house. Now, normally this would not stress me out but said friend is notoriously uninterested in dessert. After hours searching the web, I decided to go with the light, sophisticated Italian amaretto cookies to serve with an after-dinner hot toddy.
The result was delightful. I very slightly adapted a Better Homes and Gardens recipe, found here and after reading several hot toddy recipes online settled on the path below.
For the Cookies
1 1/4 cup almond meal*
1/2 cup powdered sugar
2 egg whites
1 teaspoon almond extract
1/8 teaspoon cream of tartar
1/2 cup white sugar
These have a beautiful flavor and are a nice light ending to any large holiday dinner. They would also be delicious with an afternoon cappuccino or a hot cup of black tea.
Preheat your oven to 325 F. Mix the almond meal and the powdered sugar and set aside. Using an electric mixer, whip your egg whites with the almond extract and the cream of tartar until soft peaks form. (At this stage egg whites should be white, glossy, and fairly stiff but still falling over a bit rather than standing straight up.) Add in the 1/2 cup of white sugar 1 tablespoon at a time and beat until stiff peaks form. If egg whites lose their glossiness you have beaten them too much and should start over.
Fold in the almond meal and powdered sugar mixture. Scoop cookies onto an oiled cookie sheet, parchment paper, or a silpat (I prefer the silpat). They should not spread much but make sure to give them a little space. The BHG recipe said to scoop them out with a 1-inch diameter, but I found they held up well up to a 2-inch diameter and we preferred the large ones. Bake for 15-17 minutes, let cool, and enjoy.
*I used Trader Joe's almond meal but you can make your own using a food processor. Try grinding with a bit of gluten-free flour to avoid turning the meal into a paste.
For the Hot Toddies
According to my five minutes of googling, hot toddies can be made with hot tea or with just hot water, with cloves and star anise or with just lemon, with honey or sugar or both, and with whiskey or brandy or bourbon or even gin. We went with black tea, lemon, brown sugar and honey, and bourbon and didn't regret that for a second.
I made these one at a time so the recipe below will serve just one person. Alton Brown has a crockpot recipe to serve a crowd if you need to do that.
Black tea
Honey
Bourbon
Brown Sugar
Lemon
Heat 8oz of hot water until boiling; add black tea and let steep. Coat the bottom of another mug with honey and add 1 teaspoon brown sugar and 1oz of bourbon. Pour the tea over the honey/bourbon/sugar mixture and stir. Squeeze in the juice from 1 wedge of lemon and enjoy.
Considerations for Food Allergies and Ethics
The Italian amaretti cookies are gluten-free and vegetarian but not vegan and not safe for those with nut allergies.
I consider the hot toddies gluten free. My research indicates it is safe for people with celiac disease to drink alcohol distilled from grains with gluten because the gluten protein is removed during distillation. Others disagree. I get very sick from small amounts of gluten and have never had a problem with bourbon, whiskey, or vodka distilled from gluten-containing grains, but you should make your own decision in consultation with your doctor. If you want an alternative, consider the more adventurous hot gin toddy.
Showing posts with label gluten free advice. Show all posts
Showing posts with label gluten free advice. Show all posts
Monday, December 24, 2012
Friday, June 22, 2012
Food from New Zealand Year Three and a Bit About Pavlova
For three summers in a row I've taught a study abroad program in New Zealand for undergraduate students from the U.S. I try to avoid romanticizing the country--it has extreme health disparities and environmental problems despite its squeaky clean image--but one thing I do love through and through is the food. Being a part of the Pacific Rim means that there is a lot of amazing Asian food available, and they also cater to food allergies so it's a delightful place to be gluten-free.
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| Poached eggs with potato cakes, spinach, and tomatoes |
It is not that I've even had any extraordinary meals there. It's just that I love the day to day food. Lots of roasted veggies, amazing cheese and yogurt, asian flavors and spices, lentils and beans in every salad, kumara and squash aplenty, and fantastic chocolate. Yum.
Unfortunately I spent a large portion of this trip with a very sick student in and out of hospitals, and that zapped my energy for taking photos and doing some of the things I would usually do while traveling. So, I didn't take as many food photos as the first year I went, but here are some shots of a beautiful dessert I had in Auckland, the country's largest city. The professor I taught with convinced me that we should spend our last afternoon grading in the city's space tower, where we had high tea. It was absolutely lovely. The photos are a bit blue, sorry!
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| Macaroons and other goodies |
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| Kiwi fruit with chocolate and a mini Pavlova with preserved lemon
One new thing I learned this year is that Pavlova is a dessert that originated in New Zealand (or maybe Australia, I think this is contested). I am not a huge fan of meringue, but the owner of a country home that I stayed at may have changed that. She served us a Pavlova--which for those who don't know is basically meringue cake with a crisp outer shell and a soft, marshmallowy inside--that was absolutely delightful with homemade whipped cream and blueberries. In the photo above it was served with preserved lemon. I preferred the berries.
Maureen, the lovely woman that I stayed with, has promised to send me the recipe. Until then, the best I can do is refer you to Shuna Lydon, who has a nice Pavlova recipe over at one of my favorite websites, Simply Recipes.
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| See why I keep going back? |
Monday, August 29, 2011
The Way I've Been Eating
This blog has long been neglected by me, although certainly not by the sisters. My only explanation is that it's been hot (consistently over 115 F last week) for months now, and my new how-to-survive-the-PhD-with-mental-health-intact strategy is to not stress over always eating new and exciting meals when nutritious, comforting, and easily repeatable meals will do.
But I feel bad that I have nothing to share. Knowing others are in the same place, here's what we've happily been eating a lot of lately.
1)Beans & Grains. Tonight it was quinoa with caramelized onions and chickpeas, spinach, and roasted tofu. I drizzled the whole thing with a pesto/hummus mixture thinned with lemon juice. Yum. Another variation is to make S's lemony rice but bulk it up with black beans and garlic broiled tofu.
2) Toasted sandwiches with hummus, melted cheese, spinach and tomatoes on gluten free bagels. I'm not sure how I feel about this. I've never relied on gluten-free substitutes, and the gfree bagels are expensive. But it is so nice and easy to make a meal when you have something like that on hand! I'm torn. Probably it is too expensive of a habit to keep up.
3)Stovetop popcorn and vegetables with hummus. This probably does not a dinner make, but some nights when we're both getting home after 8 or 9, it sure does the trick.
4) Scrambled eggs served in warm corn tortillas with salsa and avocado. A weekly favorite of mine because P makes amazing scrambled eggs. The trick is fresh basil, finely shredded turkey, sharp white cheddar, and a lot of patience, apparently.
5) Fruit. Fruit. Fruit. Did I say fruit? I've been tearing through the summer produce. Normally I eat 2 cantaloupes, a bag of grapes, several pieces of stonefruit, and an apple or two a week. I'm not sure how I manage this and keep us in our budget, but I just shop the sale produce. It's the only thing that sounds nice in the mornings when it is already 100 degrees before 6am.
6) Chili and stew. Yes, it is 115 degrees out. I know this is bizarre. But the crockpot is so easy, and frankly, it allows me to pretend I do not live in this dusty, inferno-ish place. For all the vegans out there, I highly recommend this spicy peanut stew (although I had to use much larger spice quantities than she calls for).
So that's it. Nice and boring. But maybe it will help someone who is feeling the pressure to always cook amazing things. Trust me, this has been a huge stress reliever for me!
But I feel bad that I have nothing to share. Knowing others are in the same place, here's what we've happily been eating a lot of lately.
1)Beans & Grains. Tonight it was quinoa with caramelized onions and chickpeas, spinach, and roasted tofu. I drizzled the whole thing with a pesto/hummus mixture thinned with lemon juice. Yum. Another variation is to make S's lemony rice but bulk it up with black beans and garlic broiled tofu.
2) Toasted sandwiches with hummus, melted cheese, spinach and tomatoes on gluten free bagels. I'm not sure how I feel about this. I've never relied on gluten-free substitutes, and the gfree bagels are expensive. But it is so nice and easy to make a meal when you have something like that on hand! I'm torn. Probably it is too expensive of a habit to keep up.
3)Stovetop popcorn and vegetables with hummus. This probably does not a dinner make, but some nights when we're both getting home after 8 or 9, it sure does the trick.
4) Scrambled eggs served in warm corn tortillas with salsa and avocado. A weekly favorite of mine because P makes amazing scrambled eggs. The trick is fresh basil, finely shredded turkey, sharp white cheddar, and a lot of patience, apparently.
5) Fruit. Fruit. Fruit. Did I say fruit? I've been tearing through the summer produce. Normally I eat 2 cantaloupes, a bag of grapes, several pieces of stonefruit, and an apple or two a week. I'm not sure how I manage this and keep us in our budget, but I just shop the sale produce. It's the only thing that sounds nice in the mornings when it is already 100 degrees before 6am.
6) Chili and stew. Yes, it is 115 degrees out. I know this is bizarre. But the crockpot is so easy, and frankly, it allows me to pretend I do not live in this dusty, inferno-ish place. For all the vegans out there, I highly recommend this spicy peanut stew (although I had to use much larger spice quantities than she calls for).
So that's it. Nice and boring. But maybe it will help someone who is feeling the pressure to always cook amazing things. Trust me, this has been a huge stress reliever for me!
Saturday, May 29, 2010
Gluten Free Product Round Up
Generally, this is a recipe blog, and not an all gluten free blog either. However, an old childhood friend of mine just wrote to say she had been diagnosed with Celiac last month, and it got me thinking about a gluten free product round-up. Generally, my Celiac philosophy has been to not eat with a lot of bread or pasta, but since moving in with P that has changed a bit and I know that's not for everyone. So, for those struggling with Celiac, here's a product round up, because it is always disappointing to spend money on things that taste bad. For those who are lucky enough to live life with gluten, please excuse us for this one post!
Cornbread
Bob's Red Mill's gluten free cornbread mix is great if you are seeking a fluffy cornbread. It goes rancid quickly though, so I always freeze half of the batch after baking. This recipe also makes great cornbread muffins. If you are looking for homemade cornbread recipes, go visit glutenfreegoddess.blogspot.com. Karina is a wonderful chef and writer and has amazing variations on cornbread.
Store-bought bread
The only brand of store bought bread that I can eat without toasting is Udi's. It is not as dense as other brands and the texture mimics bread with gluten. It is available at Whole Foods, and is actually much more affordable than other brands. Find it in the freezer section.
I also like millet bread and brown rice bread for toasting, which is frozen even at a lot of mainstream grocery stores. Typically the brand is Food for Life. Safeway normally carries it, and so do some Walmarts, Smiths, Albertsons, and Targets. Trader Joes has brown rice bread that is cheap and unfrozen, but I personally don't enjoy it.
Finally, if you really love bread, I recommend getting a bread machine with a gluten free setting and investing in some Bob's Red Mill mixes. If you have time and don't want to pay for mixes, Karina at glutenfreegodess.blogspot.com has good recipes, as does Elena at elenaspantry.com and the Gluten Free Girl and her Chef at glutenfreegirl.blogspot.com. Even though I make most of my baked goods from scratch, I prefer to make bread with mixes just because it is easier and less likely to fail.
Pasta
The best and cheapest pasta out there is Trader Joe's brown rice pasta. If you don't have a TJ's, look for any brown rice pasta. Corn based pasta's tend to be mushy. The key with any brand though is to watch it carefully and only cook to al dente. It is very easy to overcook and end up with a pot of mush. I also love soybean spaghetti noodles, but can only find them at Whole Foods, which is out of my budget typically. Other spaghetti noodles, even the brown rice variety, aren't as good as shells, macaronis, elbows, and so on.
Baked Goods
My number one recommendation on this front is to learn what flours you like and stick with them. I find baking with brown rice flour, coconut flour, and almond flour is easiest for me. I also like to bake without using a lot of xanthan gum and other expensive gluten mimickers. The bloggers I've already mentioned each have their own special flours. Elena uses blanched almond meal and coconut flour, but I have followed her recipes using unblanched Bob Red Mill varieties with success. Shauna at Gluten Free Girl uses a whole variety of specialty flours, and Karina uses a lot of sorghum and quinoa. Experiment a bit, then find what works for you and stick with it. It may take a year or so, but your kitchen will eventually be stocked and it will become less expensive.
My other recommendation is to buy mixes, but add your own touch to it. For instance, I almost always add 1/2 cup coconut flour and more liquid (almond milk or applesauce for me) to the Bob's Red Mill cookie and cake mixes. Same for Betty Crocker mixes. Bob's Red Mill brownies are awesome as prepared on the package, though! And generally speaking, I recommend Bob over Betty, but she is cheaper. Finally, TRUST YOUR INSTINCTS! Bob's chocolate chip cookies are terrible if you follow the package, but you should know that from the moment you are done mixing because the batter is crumbly and dry. That's not what cookie batter is like! So follow your gut and adjust as necessary. Don't, however, be worried if the batter doesn't taste good. Lots of gluten free flours are a bit bitter when raw, but that taste bakes out.
That's a start. If people enjoy this, I'll do another product post in the future, and would also love to do a gluten free lifestyle post that generally covers what I eat.
Cornbread
Bob's Red Mill's gluten free cornbread mix is great if you are seeking a fluffy cornbread. It goes rancid quickly though, so I always freeze half of the batch after baking. This recipe also makes great cornbread muffins. If you are looking for homemade cornbread recipes, go visit glutenfreegoddess.blogspot.com. Karina is a wonderful chef and writer and has amazing variations on cornbread.
Store-bought bread
The only brand of store bought bread that I can eat without toasting is Udi's. It is not as dense as other brands and the texture mimics bread with gluten. It is available at Whole Foods, and is actually much more affordable than other brands. Find it in the freezer section.
I also like millet bread and brown rice bread for toasting, which is frozen even at a lot of mainstream grocery stores. Typically the brand is Food for Life. Safeway normally carries it, and so do some Walmarts, Smiths, Albertsons, and Targets. Trader Joes has brown rice bread that is cheap and unfrozen, but I personally don't enjoy it.
Finally, if you really love bread, I recommend getting a bread machine with a gluten free setting and investing in some Bob's Red Mill mixes. If you have time and don't want to pay for mixes, Karina at glutenfreegodess.blogspot.com has good recipes, as does Elena at elenaspantry.com and the Gluten Free Girl and her Chef at glutenfreegirl.blogspot.com. Even though I make most of my baked goods from scratch, I prefer to make bread with mixes just because it is easier and less likely to fail.
Pasta
The best and cheapest pasta out there is Trader Joe's brown rice pasta. If you don't have a TJ's, look for any brown rice pasta. Corn based pasta's tend to be mushy. The key with any brand though is to watch it carefully and only cook to al dente. It is very easy to overcook and end up with a pot of mush. I also love soybean spaghetti noodles, but can only find them at Whole Foods, which is out of my budget typically. Other spaghetti noodles, even the brown rice variety, aren't as good as shells, macaronis, elbows, and so on.
Baked Goods
My number one recommendation on this front is to learn what flours you like and stick with them. I find baking with brown rice flour, coconut flour, and almond flour is easiest for me. I also like to bake without using a lot of xanthan gum and other expensive gluten mimickers. The bloggers I've already mentioned each have their own special flours. Elena uses blanched almond meal and coconut flour, but I have followed her recipes using unblanched Bob Red Mill varieties with success. Shauna at Gluten Free Girl uses a whole variety of specialty flours, and Karina uses a lot of sorghum and quinoa. Experiment a bit, then find what works for you and stick with it. It may take a year or so, but your kitchen will eventually be stocked and it will become less expensive.
My other recommendation is to buy mixes, but add your own touch to it. For instance, I almost always add 1/2 cup coconut flour and more liquid (almond milk or applesauce for me) to the Bob's Red Mill cookie and cake mixes. Same for Betty Crocker mixes. Bob's Red Mill brownies are awesome as prepared on the package, though! And generally speaking, I recommend Bob over Betty, but she is cheaper. Finally, TRUST YOUR INSTINCTS! Bob's chocolate chip cookies are terrible if you follow the package, but you should know that from the moment you are done mixing because the batter is crumbly and dry. That's not what cookie batter is like! So follow your gut and adjust as necessary. Don't, however, be worried if the batter doesn't taste good. Lots of gluten free flours are a bit bitter when raw, but that taste bakes out.
That's a start. If people enjoy this, I'll do another product post in the future, and would also love to do a gluten free lifestyle post that generally covers what I eat.
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