Name: Gluten Free Fried Pork Dumplings
Prep time: 1 h
Cook time: 20 min
Yield: 36
Ingredients: 2 and 1/2 cups (11 ounces) Gluten Free Farina All Purpose Flour; 1 teaspoon guar gum or 1/2 teaspoon xanthan; 1/4 teaspoon salt; 2/3 cup boiling water; 1/3 cup + 2 Tablespoons cold water; 3/4 lb. Chinese or regular green cabbage; 4 cups water; Ice Water; 3/4 lb. ground pork; 1 teaspoon dry sherry; 1 teaspoon fresh ginger root, minced; 1/2 cup minced green onions; 3 Tablespoons Tamari; 1 and 1/4 teaspoon salt; 1 Tablespoon vegetable oil; 1 teaspoon sesame oil; 6 Tablespoons vegetable oil; 1 and 1/3 c water; 1/4 cup Tamari; 2 teaspoons sesame oil; 2 Tablespoons rice vinegar

Gluten Free Fried Pork Dumplings

December 11, 2016 By Deb Farina Leave a Comment

Gluten Free Fried Pork Dumplings are an amazing appetizer. But, to get there you need a good gluten free won ton recipe. Well here you have it. The important thing when making these is that you roll the won ton wrapper thin enough. They roll out pretty easily between two pieces of parchment, but if you have a pasta maker, you’re golden.

Have you ever been to a good Dim Sum restaurant? Smiling ladies and gentlemen wheel their carts around loaded with small bites of Cantonese snacks. Things like steamed and fried dumplings, mini spring rolls, spare ribs and egg custard tarts to name a few. With a nod or wave of your hand, they deliver the treat to your table, mark it on your running itemized bill and move on to the next table.

I love this experience. I get to eat a variety of food in small bites while sipping tea and share it with my table of friends or family. It’s so exciting to choose the next item, evaluate, critique and enjoy. And, if I love something, I’m not too proud to order it again.

Seems that the term Dim Sum literally means ‘point to the heart.’ Not sure how that truly relates to these lovely Cantonese snacks, although I’ve seen one translation that says those two words together mean snack or light pastry. Nonetheless, one of my favorite Dim Sum offerings are steamed or fried dumplings. There are a lot of dishes that use rice paper, but dumplings are usually made with won ton wrappers and the won tons at the store contain wheat flour, which means I can’t have them.

And, darn it, I have a craving for these RIGHT NOW. Let’s see what I can come up with that serves as a gluten free won ton so we can enjoy these Gluten Free Fried Pork Dumplings.

Deb Farina

Yields 36

Gluten Free Fried Pork Dumplings

1 hrPrep Time

20 minCook Time

1 hr, 20 Total Time

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Ingredients

Won Ton Dough

2 and 1/2 cups (11 ounces) Gluten Free Farina All Purpose Flour
1 teaspoon guar gum or 1/2 teaspoon xanthan
1/4 teaspoon salt
2/3 cup boiling water
1/3 cup + 2 Tablespoons cold water

Filling

3/4 lb. Chinese or regular green cabbage
4 cups water
Ice Water
3/4 lb. ground pork
1 teaspoon dry sherry
1 teaspoon fresh ginger root, minced
1/2 cup minced green onions
3 Tablespoons Tamari
1 and 1/4 teaspoon salt
1 Tablespoon vegetable oil
1 teaspoon sesame oil
6 Tablespoons vegetable oil
1 and 1/3 c water

Sesame Tamari Dip

1/4 cup Tamari
2 teaspoons sesame oil
2 Tablespoons rice vinegar

Instructions

For the Dough

Combine dry ingredients in bowl of electric mixer and mix on low for 30 seconds.
While mixer is running on low, pour n boiling water and mix 1 minute.
Add Cold water and continue to mix another minute.
Place dough in plastic wrap and let rest at room temperature while you make the filling

For the Filling

Bring 4 cups of water to a boil. Place cabbage in boiling water and remove after 1 minute. Place immediately into bowl of ice water so cabbage is covered. Once chilled, drain well in colander.
Slice cabbage very thinly. Then chop into small pieces. This will make it easier to fill the dumplings. Place cabbage in a clean dish towel and squeeze out any excess water.
In a large mixing bowl, combine the cabbage,pork,sherry,ginger root, green onions, tamari, salt, vegetable oil and sesame oil. Mix well, by hand, to combine.

for the Sesame Tamari Dip

Combine all ingredients and mix well.

To make and fry the Dumplings

Work with one quarter of the dough at a time and keep the remaining dough covered with the plastic wrap.
Roll out the dough between floured parchment to somewhere between 1/8th and 1/16th of an inch. To get these super thin, I use my pasta machine.
Cut with 3" round cutter.
Place 1/2 Tablespoon of filling in the center of the circle. Brush the top half of the circle with a small amount of water. Fold over and ensuring that no filling is caught in the seam, press the edges together to seal to shape like a half moon. Place on a tray and keep covered with plastic wrap to prevent from drying out.
Continue with remaining dough until all dumplings are filled.

To fry the dumplings

Heat a 12" skillet for 1 minute over medium heat. Place 2 Tablespoons of oil in the pan and heat 30 seconds.
Carefully place dumplings around the edge of the skillet without touching and then fill the center of the skillet. Fry until bottoms are golden brown - about 1 minute.
Carefully add 2/3 cup of water. Cover and cook until 1 to 2 Tablespoons remain. Add an additional 1 Tablespoon of oil to the skillet and cook covered over low heat for another minute.
Remove from pan to serving platter and continue with remaining dumplings.
Garnish with parsley, if desired.
Serve with room temperature Sesame Tamari Dip.

http://glutenfreefarina.com/2016/12/11/gluten-free-fried-pork-dumplings/

©glutenfreefarina.com

Buon Appetito!

Until next time…

Linens by: Dot & Army

Gluten Free Chocolate Chip Pound Cake

September 25, 2016 By Deb Farina 2 Comments

When I ran a bakery in New Jersey, chocolate chip pound cake was probably the most popular cake selected by brides for their wedding cake. (Or maybe it was a tie with marble pound?) And, I understand why. This is a moist, dense and rich cake and with the addition of chocolate chips, you can’t go wrong. Well I can’t deny my gluten free audience that same experience, so here is a Gluten Free Chocolate Chip Pound Cake with all those same fabulous qualities.

Why is it called a Pound Cake?

This pound cake is believed to have been created in Northern Europe in the early 1700s and is based on a pound each of butter, sugar, eggs and flour. So that explains that. And, the recipe is super easy to remember, right? Don’t even need to write that down. And there weren’t any chemical leaveners in this cake. It relied solely on the eggs to do that job. Over the years, of course, all kinds of variations of this cake surfaced. But, one of the more popular changes was to add chemical leaveners – baking powder mostly for a lighter cake.

Gluten Chocolate Chip Pound Cake with a twist…

This Gluten Free Chocolate Chip Pound, that I made for a 21st birthday celebration, has a bit of a twist. The birthday girl loves chocolate chip cookies and I thought it would be different if the bottom layer had a chocolate chip cookie crust where the chocolate chip pound batter is placed right on top and baked to perfection. I’ve put the crust on the bottom layer only.

But, we’re not stopping there…

It must be filled with a Brown Sugar Buttercream. Oh, but, that’s still not enough. Let’s crush up more chocolate chip cookies and put those in between the filled layers. Now we might be there.

I adapted this cake from The Fannie Farmer Baking Book that was published in 1984. This book has highly reliable recipes that are simple and easy to follow. I chose this Pound Cake recipe because the addition of cream cheese bumps up the ratio a bit of fat in the recipe and what you get is this ‘moist, rich pound cake’ similar to your favorite store-bought brand.

Torte (cut) each layer in half horizontally and soak each layer with simple syrup!

As I believe I’ve mentioned before, I’m a fan of cutting each layer in half horizontally so that for a two layer cake, for example, I’ll end up with four thin layers. So much better, in my opinion, than two thick layers of cake with a layer of buttercream in between. I then soak each layer with simple syrup (equal parts sugar and water brought to a boil and cooled) and place a thin layer of buttercream in between each layer. In this case, I also added crushed chocolate chip cookies. To die for I say.

But, you say, I only see three layers. Yes – in this case, I didn’t use the fourth layer. These layers were thick and if I used the fourth layer, it would have made this cake too tall for the design I was going after.

So, the birthday girl is all about zebra cakes.

And, her mom bought this beautiful tiara to go on top of the cake.

But, you certainly don’t need to do any of this if you just want delicious gluten free chocolate chip pound. Just make the pound cake batter, place that in a loaf pan and sliver and slice it all week to go with your coffee or tea – for breakfast, lunch and dinner.

Buon Appetito!

Adapted from The Fannie Farmer Baking Book

Gluten Free Chocolate Chip Pound Cake with Brown Sugar Buttercream

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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Ingredients

Optional - For the Chocolate Chip Cookie Crust

1 cup chocolate chip cookie crumbs. About 12 to 14 cookies. Please see this Gluten Free Chocolate Chip Cookie Recipe
6 Tablespoons (3 ounces) butter, unsalted, melted
3 Tablespoons (1.3 ounces) granulated sugar

For the Chocolate Chip Pound Cake

1 cup (4.4 ounces) Gluten Free Farina All Purpose Flour
1 teaspoon guar gum or 1/2 teaspoon xanthan gum
1/4 teaspoon salt
1/2 teaspoon baking powder
6 Tablespoons (3 ounces) butter, unsalted, room temperature
3/8ths of a cup or a scant 1/2 cup (3 ounces) cream cheese,room temperature
1/2 cup (3.5 ounces) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1/2 cup (4 ounces) mini chocolate chips

For the Brown Sugar Buttercream

1 cup (8 ounces) butter, unsalted, room temperature
1/2 cup (3.5 ounces) brown sugar
4 cups (1 lb.) Confectioner's Sugar, sifted, if necessary
2 teaspoons vanilla extract
Optional: Milk - add 1 teaspoon at a time to your desired consistency

Instructions

If using the Chocolate Chip Cookie Crust, please prepare that first.

For the Chocolate Chip Cookie Crust

Preheat oven to 350F.
To make chocolate chip cookie crumbs, take about 12 to 14 chocolate chip cookies and buzz them up in your food processor into fine crumbs
Add sugar and melted butter and pulse until combined.
Press into the bottom of the prepared loaf or cake pan. See instruction 8. below.
Bake crust for about 8 to 10 minutes in the preheated oven. Remove from oven and let cool before filling with cake batter.

For the Chocolate Chip Pound Cake

Preheat oven to 350F.
Prepare a 9" x 5" x 3" loaf pan or an 8" cake pan by greasing the sides and line the bottom with parchment.
In a separate bowl, combine the flour, xanthan gum and salt and stir to combine.
Take 2 to 3 Tablespoons of flour mixture and toss chocolate chips to coat with the flour.
Beat cream cheese in the bowl of an electric mixer and beat on medium speed until smooth. Add butter and sugar and continue to beat until smooth and blended.
Add eggs, one at a time, until blended.
Add Vanilla extract and mix to combine.
Add remaining flour mixture to cream cheese mixture and mix to combine.
Add coated chocolate chips.
Place batter into prepared pan.
Bake in preheated oven for 50 to 60 minutes or until top springs back when lightly touched in the middle.
Let cool in pan about 15 minutes. Run a knife around the sides of the pan and turn out.

For the Brown Sugar Buttercream

Cream butter and brown sugar together in mixer on medium speed until smooth.
Add vanilla extract.
Add 1/2 of confectioner's sugar and mix until combined, scraping down sides of bowl, if necessary.
Add remaining confectioner's sugar and mix until combined and light and fluffy.
Should you desire a looser consistency, add milk, 1 teaspoon at a time until the mixture reaches your desired consistency.

Notes

If using a cup for cup gluten free flour mix that contains gums, please remove the xanthan gum in the recipe.

http://glutenfreefarina.com/2016/09/25/gluten-free-chocolate-chip-pound-cake/

©glutenfreefarina.com

One other thing I wanted to mention. I know there are issues in baking where the chocolate chips (or nuts and fruit) fall to the bottom of the batter when baked. In this case, I’ve suggested that you use mini chocolate chips and toss those in a portion of the flour mix before adding to the batter.

But, check back later this week for a post on 6 Tips to Keep Chocolate Chips from Sinking to the Bottom of a Cake.

Gluten Free Pumpkin Mousse Profiteroles, aka Cream Puffs

September 11, 2016 By Deb Farina 1 Comment

These Gluten Free Pumpkin Mousse Profiteroles, aka Cream Puffs, are a perfect, make-ahead fall dessert. They are elegant enough to attend your next dinner party and pop-able enough that they may not make it there.

How do you say Profiterole and what is it anyway?

Well, here’s the proper way to say the word – pro·fit·er·ole (prəˈfitəˌrōl). After a few times, it just rolls off the tongue.

And, I thought this definition from Your Dictionary was interesting:

“Fr, a small gain, diminutive of profit, profit: used origin, originally of any cake or other extra food cooked for and given to the servants”

And, Choux pastry, or pâte à choux is the dough used to make a profiterole. The dough is basically, water, butter, eggs, flour (gluten free in this case) and salt. (Choux Pastry aka Cream Puff Recipe Here) The word Choux (pronounced shoe) means cabbage in French. And, you can see that these profiteroles resemble little cabbages.

But, Choux Pastry isn’t just for profiteroles.

The French would appear to love this dough – and I do too – because it’s the basis for so many amazing French pastries like Croquembouche (the French version of a Wedding Cake), Eclairs, Paris Brest (shaped like a bicycle wheel and named for the famous bicycle race) and St. Honore cake, named for the “Patron Saint” of Bakers and Pastry Chefs. That one holds a special place in my heart. It starts with a ring of choux paste and then profiteroles are dipped in caramelized sugar and placed around the ring. After that, the center is filled with pastry cream that’s been lightened with whipped cream and topped with more whipped cream. There’s even a special pastry tip – named the St. Honore tip – that gives it its special look. And, the list goes on and on – But, I won’t.

Here are the links you’ll need to assemble the Gluten Free Pumpkin Mousse Profiteroles:

Gluten Free Cream Puffs

7 Tips for Perfect Caramel

Maple Bourbon Cream

To Make the Pumpkin Mousse:

You’ll need to set up a double boiler. I like to use a saucepot with a rounded-bottom metal bowl that fits snugly into the saucepot. Place about 2 inches of water into the bottom of the saucepot and keep it at a simmer. Combine the pumpkin, brown sugar, milk, yolks, salt and spices in the top of the double boiler and gently whisk together. Place the bowl on the saucepot over the water making sure the bottom of the bowl is NOT touching the water.

Bloom your gelatin by sprinkling it over the cold water and let sit for about 5 minutes or so until the gelatin absorbs all the water. Using a heat-resistant rubber spatula, stir the pumpkin mixture constantly until it gets thick – about 185F. Stir in bloomed gelatin until it dissolves.

Remove from heat, cover with plastic wrap and chill until mixture gets thick – not thoroughly set.

In the meantime, beat the heavy cream with the sugar to stiff peaks. Gently fold the whipped cream into the chilled pumpkin mixture.

Refrigerate until the pumpkin mousse mixture is firm.

To Assemble:

Cut a thin bit of the top off the profiterole and set the tops aside. I didn’t use these, but you may choose to for a different look. Basically, I just dipped the tops into the bit of leftover mousse for a snack – that I didn’t need, btw.

Place the pumpkin mousse into a pastry bag fitted with a large star tip and pipe the mixture into the profiteroles.

Place the whipped cream into a pastry bag fitted with a small star tip and pipe the mixture on top of the mousse.

Drizzle the caramel on top of the filled profiteroles. If you’d like salted caramel, take a few flakes of fleur de sel and sprinkle on top of the whole shebang.

Wallah – done!!

Buon Appetito!

Gluten Free Farina

Yields 3 dozen

Gluten Free Pumpkin Mousse Profiteroles, aka Cream Puffs

45 minPrep Time

45 minCook Time

1 hr, 30 Total Time

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Ingredients

1 cup (8 ounces) Pumpkin Puree - Not Pumpkin Pie Filling
1/2 cup (4 ounces) Light Brown Sugar
5 Tablespoons (2.5 ounces) Milk
4 large Egg Yolks
1/4 teaspoon salt
1 teaspoon Cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 teaspoons (.2 ounces) gelatin
3 Tablespoons (1.5 ounces) cold water
1/4 cup + 2 Tablespoons (3 ounces) Heavy Cream
2 Tablespoons (1 ounce) granulated sugar
Fleur de Sel Flakes, optional

Instructions

Make profiteroles, caramel and maple bourbon whipped cream. See recipe links in post.
If you make the profiteroles ahead of time, they can be frozen for up to 6 months. To use, just thaw at room temperature and crisp them back up by placing in a 375F oven for about 8 to 10 minutes.

For the Pumpkin Mousse

In the top of a double boiler, combine pumpkin puree, brown sugar, milk, yolks, salt and spices by lightly whisking together.
Cook, stirring constantly, until thick. Mixture will reach 185 degrees F.
Bloom gelatin, by sprinkling over the cold water. Let sit about 5 minutes or until gelatin absorbs all water.
Add bloomed gelatin to hot pumpkin mixture. Stir until dissolved.
Cover with plastic wrap and chill in the refrigerator until thick, but not set.
In the meantime, in the bowl of an electric mixer, beat cream with sugar to stiff peaks.
Gently fold whipped cream into the chilled pumpkin mixture. Refrigerate until firm.

Assembly

Cut a thin bit of the top off the profiteroles. I didn't use the tops, but you're welcome to for a different finish.
Place the pumpkin mousse in a pastry bag fitted with a large star tip.
Pipe the mousse into the profiterole in a decorative pattern, if desired or just scoop the mousse into the profiterole.
Place the maple bourbon whipped cream into a pastry bag fitted with a small star tip and pipe onto the top of the mousse. Once again, you can place a small dollop of whipped cream on top of the mousse.
Drizzle the caramel over the tops of the filled profiteroles and, if desired, place a few flakes of fleur de sel on top for salted caramel.

http://glutenfreefarina.com/2016/09/11/gluten-free-pumpkin-mousse-profiteroles-cream-puffs/

©glutenfreefarina.com

Featured Image and others by: Karie Sofie Photography

5 Pumpkin Varieties Perfect for Pumpkin Puree and Holiday Baking

September 8, 2016 By Deb Farina 3 Comments

There are so, so many different varieties of Pumpkin, but some are more suited for baking than others. Here are 5 Pumpkin Varieties that you’ll find perfect for your favorite Holiday recipes.

Photo Credit: Hannelore Becher/flickr

Pumpkin Season is here and, although I love the convenience and quality of canned pumpkin, there’s nothing like making your own Pumpkin Puree and stepping up your baking with fresh ingredients.

First of all, is Pumpkin a Fruit or a Vegetable?

Just because I’m asking the question should give you a clue that there’s something to be discussed here. The pumpkin fits the Botanists’ definition of a fruit – the part of the plant that comes from the flower (mature ovary) and also contains seeds. And stems, roots, leaves and flower buds are considered vegetables. But, it’s acceptable to refer to the ‘not sweet’ fruits – like avocado,tomatoes and pumpkin – as vegetables. So, I guess you could say either answer is correct – it’s a Fruit and a Vegetable…

What? My Jack-O-Lantern Pumpkin can’t be used to make Pumpkin Puree?

Uh! No. You know how easy it is to carve that beautiful design into your Pumpkin at Halloween? Well, that’s because the Jack-o-Lantern pumpkin was designed to have thin skin and contains nothing but stringy, watery pulp. And, that’s why we’re here, my friend. So I can get you started with 5 Pumpkin Varieties that are perfect for Pumpkin Puree and all those Holiday and other recipes you are ready to make.

1. Long Island Cheese Pumpkin

Photo Credit:

carltongardener/flickr

I have to start with this one. It’s an heirloom pie squash that’s popular in New York and New Jersey (yay Jersey). It got it’s name because it’s shaped like a wheel of cheese. This pumpkin has moderately sweet flesh and a long storage life.

2. Cinderella Pumpkin

Photo Credit:

Treewhimsy/flickr

Yep – the one from the fairy tale. It’s real name is Rouge vifD’Etampes and is a French heirloom popular in the 1800s. It has a moist, custard-like flesh perfect for pies and pumpkin butter.

3. Baby Pam Sugar Pie Pumpkin

Photo Credit:

eleanor w./flickr

The Sugar Pie Pumpkin is the one most familiar to home bakers. It has a thin skin which makes it easy to cut. The sweet flesh has a fine grain and is drier than most, making it perfect for pies.

4. Cushaw Green and Gold Stripe

Photo Credit: Cushaw Green Gourd adam gilpin/flickr

Photo Credit: Cushaw Gold

susan wolfe/flickr

These look a bit like bowling pins. I’ve seen this referred to as a pumpkin, aka Cucurbita mixta. And it’s also known as Tennessee Sweet Potato, Green Striped Bell or a squash. Southern Farmers like these because the plant resists squash vine borers and the taste is superb.

5. New England Pie Pumpkin

Photo Credit:

jen walker/flickr

This classic traditional heirloom pie pumpkin is from the East Coast. Most are small in diameter – about 6 – 8″ and only weigh between 4 to 6 pounds. It has a light yellow, thick and sweet flesh with a fine grain. It also goes by several other names – Boston Pie, Boston Golden Sugar, Early Sugar and Golden Sweet.

And, your bonus pumpkin variety – Marina Di Chiogga.

Photo Credit: willian chen/flickr

Italian heirloom, of course. I just love the deep blue green color. This pumpkin was cultivated in the 1600s and was a major source of produce for the Venetians. It has sweet orange flesh and I understand that grilling this with olive oil and rosemary is divine.

And, here are a few tips on How to Pick the Perfect Pumpkin.

Pick a pumpkin with the stem firmly attached. This means the pumpkin is healthy. If your pumpkin has a green stem, that indicates it was just picked. And, don’t pick it up by the stem.
Check the pumpkin for soft spots and cracks. You don’t want a pumpkin that’s already started to deteriorate. And, if there are tiny holes on the pumpkin, that just might mean that an insect bored its way into the pumpkin. Avoid that as well.
And, pick a pumpkin that’s heavy for its size. Pumpkins and squash lose moisture through their skin and heavy fruit (ummm vegetables), will yield more flesh.

Now, let’s get to that post that gives instruction on How to Make Pumpkin Puree!!!

Buon Appetito!

Gluten Free Honey Corn Shortcake with Berries and Chantilly Cream

June 29, 2016 By Deb Farina Leave a Comment

H*A*P*P*Y B*I*R*T*H*D*A*Y A*M*E*R*I*C*A!!

You look amazing for 240 years old. I so appreciate that I live in this special country and have the freedom that I do. A special thank you to all the military, including my oldest son who serves, that sacrifice every day to keep it that way!

And a happy birthday to that same son, who came into the world one day after all the fireworks and hoopla. Love you!!

Here’s a special cake to celebrate both events!

I love strawberry shortcake, but was never fond of the biscuit-like shortcake that was used. My mom would sometimes buy those little sponge cakes that looked like round savarin molds with that little indent in the top. Those were a bit better, but my favorite was when we juiced up the fresh strawberries with sugar and served it over her home-made angel food cake.

Well, years ago, I was looking for something different still and came up with this version of a Corn shortcake, sweetened with maple syrup and honey, which keeps it moist and is lightened with whipped egg whites. The baked layers are moistened with an, easy to make, Orange Zested Honey Sauce and are layered with Chantilly Cream, flavored with that same delicious honey sauce, and beautiful fresh blueberries and strawberries plopped in that cream. The moist, lightly sweetened cake with the pillow of sweetened cream paired up with the perfect summer fruit is so, so good. Add a little more of the sauce and you truly are in heaven.

The extra bonus here is that you can have it resemble the American flag without much effort. Perfect for your 4th of July celebration!!

Here are a few steps with pictures.

The eggs are separated in this recipe. The whipped egg whites, sweetened with some of the honey syrup lightens the mix.

Prepare a loaf pan by greasing it and lining the bottom with parchment. I do this with all my cakes. It guarantees that the cake comes out of the pan.

I could have reduced the heat on my oven so I could have avoided the doming. Probably by 25 degrees. But, no worries, I just trimmed the top a bit to eliminate that dome. I like to turn the cake over so that I’m icing a flat surface anyway.

Next, you’ll torte the layers. That just means that you’ll cut the cake horizontally into the desired number of layers. In this case, you’ll make two cuts to create three even layers. I know this step scares some people and that there are numerous gadgets on the market to ensure that you get nice even layers. The trick, I think, is to put the cake on a turntable. Resist the urge to cut completely across. That’s where it goes wrong. Get at eye level and saw, do not push, a serrated knife at the desired height. Keep your eye at the same height that you want to cut, at all times. Saw, while slowly rotating the cake. Keep sawing, where you’ll start with a 1/2″ indent, then you’ll make it around and be 1″ in and continue that way until you get to the center. It works every time.

Make your cream and now it’s time to assemble the cake. Place the top layer upside down on your serving plate – the top is now the bottom. Using a clean pastry brush, brush the honey syrup onto the bottom layer. Pipe a layer of Chantilly Cream onto the bottom layer and place sliced strawberries and bluberries onto the layer. Continue with the second layer. Place the last layer on top, upside down, so you are working with the flat side. Brush with the honey syrup and place another layer of cream on top. Place the strawberries and blueberries in a decorative pattern or if you’re making the American Flag, follow the placement in the photo above.

Happy Fourth!!

Deb Farina

Yields 8 to 10 servings

Gluten Free Honey Corn Shortcake with Berries and Chantilly Cream

A lovely corn shortcake, drizzled with an orange-zested honey sauce layered with Chantilly Cream and Berries.

30 minPrep Time

1 hr, 30 Cook Time

2 hrTotal Time

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Ingredients

Corn Shortcake

1 and 1/4 cups (5.5 ounces) Gluten Free Farina All Purpose Flour*
1/2 teaspoon xanthan gum
1/2 cup (3 ounces) cornmeal, fine ground
1 teaspoon baking soda
1/8 teaspoon salt
1/4 cup vegetable oil
1/4 cup maple syrup
2 Tablespoons honey
1 whole egg, large
1 Tablespoon orange juice
1 teaspoon gluten free vanilla extract
1/2 cup (4 ounces) buttermilk
3 egg whites, large
2 Tablespoons honey

Orange Zested Honey Sauce

1/2 cup water
1/2 cup honey
1 teaspoon vanilla extract
1 teaspoon orange zest

Chantilly Cream

2 cups heavy whipping cream
1/2 teaspoon gelatin
1 Tablespoon cold water
2 Tablespoons Orange Zested Honey Sauce
1/2 teaspoon gluten free vanilla extract

Berries

About 10 fresh strawberries, sliced
1 cup fresh blueberries

Instructions

For the Shortcake

Preheat oven to 350F
Grease and line with parchment an 8"x4"x3" loaf pan
In the bowl of an electric mixer, combine the flour, xanthan, cornmeal, baking soda and salt and mix on low for 1 minute to combine.
Combine vegetable oil, maple syrup, egg, orange juice, vanilla and buttermilk. Lightly whisk to combine.
With mixer on low, pour vegetable oil mix over flour mixture. Mix on low until combined. Scrape down the bowl, if necessary. Continue to mix on medium speed for 2 minutes until mixture is hydrated.
Move mixture to a large mixing bowl.
Wash bowl of electric mixer making sure that it's completely free of fat residue.
Whip egg whites to soft peaks. Add honey and continue to beat to stiff peaks.
Fold whipped whites into shortcake mix. Place mixture into prepared loaf pan.
Bake 30 to 35 minutes until the top springs back when lightly touched. Cool for 10 minutes. Remove from pan and let cool completely.

For the Orange Zested Honey Sauce

Combine the water and honey in a small saucepan. Bring to a boil. Reduce heat and let the liquid reduce by one-third. This takes about 5 to 6 minutes over low heat.
Remove from heat and add vanilla. Cool. Strain, if you prefer.

For the Chantilly Cream

Make sure your bowl, beaters and cream are cold before starting.
In a small microwave-safe bowl, place the cold water. Sprinkle the gelatin over the water and let sit for 5 minutes until all the gelatin is absorbed. This is called 'blooming.'
Place that mixture in the microwave for 5 to 8 seconds until the mixture is liquid and the gelatin is dissolved. It must not be too hot when you add it to the Heavy Cream.
In the bowl of an electric mixer, whip the cream and vanilla until you see traces of the beater left in the cream.
Stop the mixer and quickly pour the gelatin mixture into the cream.
Immediately start the mixer and continue to mix the cream to stiff peaks.
This step stabilizes the Chantilly Cream.

To Assemble the Cake

Level the top of the cake, if necessary. Torte (cut) the cake into 3 even horizontal layers. You'll make two cuts and end up with 3 layers.
Turn the cake upside down on your serving plate. This way you'll decorate the flat top (which used to be the bottom).
With a pastry brush, brush the bottom layer of cake with the Honey Sauce.
With a pastry bag filled with the Chantilly Cream, or just with a metal spatula, pipe a layer of Cream on the bottom layer of cake.
Place one-third of the fruit - blueberries and strawberries - on the bottom layer.
Place the second layer of cake on top, brush with the syrup, then the cream and then the berries.
The final layer of cake gets placed on the top, brushed with the syrup and now the top will be decorated to resemble the American flag. Pipe a layer of cream and, following the picture, place the blueberries and sliced strawberries on top.
Of course, if this cake isn't for the 4th of July, you can arrange the berries in a decorative pattern on top.
Serve additional Honey Sauce with the cake, if desired.

http://glutenfreefarina.com/2016/06/29/gluten-free-honey-corn-shortcake-berries-cream/

©glutenfreefarina.com

*Gluten Free Farina All Purpose Flour here.

Do checks and stripes go together? I think they do when the napkin is this beautiful. Linens by http://www.dotandarmy.com

Until next time…

Gluten Free Cream Puffs filled with Green Goddess Egg Salad with Bacon and Scallions

June 5, 2016 By Deb Farina 5 Comments

Hi all! I’m continuing on creating appetizers for an open house for Dot and Army to celebrate the opening of their new workspace and retail store in Downtown Brunswick, GA. Please check out her beautiful collection of cloth napkins here. Hope the crowd likes these Green Goddess Egg Salad stuffed cream puffs.

So…if you’re not a child of the 70’s (are there any of us left?), then you may not remember Green Goddess dressing. I have to admit, I was never a fan. Could have been the presentation. This was represented as a green gloppy mess that was slathered on your iceberg lettuce salad that was topped with cucumber slices cut as thick as a fist and those shredded carrots that turn ashy white because they were exposed to the air so long. And, why am I painting this lovely visual? Well, it seems that Green Goddess dressing is making a resurgence.

When I attended the Research Chef Association Convention in Denver this year, Gerry Ludwig, who is a Corporate Consulting Chef for Gordon Food Service, spent some time sharing trends that he’s seen in full-service casual and fast casual restaurants. His research gives insight into where food is trending and Green Goddess dressing kept coming up again and again. So, who am I to fight it. I truly think my dislike of it all is related to the 70’s version.

I’ve been looking for the right application with the right combination of ingredients to hop on this trend and I think this is it. Hope you agree. I was inspired by Ina Garten’s version of Basil Green Goddess Dressing here. She had the brilliant idea to add fresh basil to the dressing. I think the basil, my favorite herb, elevates this to a new level.

The first thing to tackle here is “How to Cook the Perfect Hard-Boiled Egg?” Wow!!! There is so…much that is written about this. For years, I placed cold eggs in a saucepan covered with salted cold water and brought it to a boil. I then placed a lid on the pan, removed it from the heat and set the timer for 13 minutes. And, this worked for me forever. Then, it stopped working. Can’t explain it. Was I using a different pan? I was certainly using a different stove – changing from gas to electric, so that was probably a big contributor. But, the eggs were undercooked, or overcooked or didn’t peel. It was a disaster. So, I started trying any new method I found on the internet.

And, I landed on this comprehensive report from Serious Eats here. This could possibly be everything you wanted to know about how to boil an egg. I learned so much. I followed their instructions to a ‘T’ and have never been disappointed in the results.

You place water in a saucepot and bring it to a boil. Carefully lower your cold eggs into the boiling water, making sure they’re covered with water. (I know this goes against everything you’ve been taught, but just believe…) Boil for 30 seconds. Lower the heat so that the water is simmering, cover the pot, and set the timer for 11 minutes. In the meantime, prepare a bowl with water and ice. Once the timer goes off, place the eggs in the ice water for 15 minutes. And peel under cold water. You should have perfectly cooked, perfectly peeled hard-boiled eggs.

Now the question is how to chop those eggs for egg salad. Well, you could do the messy job of chopping by hand, or consider these two methods: 1. Use an egg slicer. Slice the egg in one direction, make one half turn and slice again. Or, 2. if you have a cooling rack that you use for cookies or cake that’s made up of those little metal squares – you can place that over a large bowl and just push those eggs right through those metal squares and you’ll have perfectly diced eggs.

And, here’s the finished Green Goddess Egg Salad with the hint of green from the fresh basil and scallions and crispy bacon. Yum!

You probably want to make the cream puffs first. In a saucepan, you’ll bring the water and butter to a boil. Add the flour/salt mix all at once and stir over heat until the mixture comes together and leaves a slight film on the bottom of the pan.

Place this mixture in the bowl of an electric mixer and beat for a minute to cool slightly. Add eggs one at a time, waiting until the egg is completely incorporated before adding the next. The mixture will still be thick.

Place mixture in piping bag with 1/2″ round tip and pipe onto foil-lined or parchment-lined pan in desired size. If you have points on top, tap down with moistened finger.

If you don’t want to pipe, you could use a small cookie scoop and scoop onto prepared pan. Bake at 375F for 15 to 20 minutes until puffs are golden brown and dry. Let cool completely before filling. These can be made ahead of time and stored in the freezer until needed. Let thaw and place in oven for 5 to 10 minutes to crisp up again. Cool completely. Cut thin amount off the top, fill and top.

I’m a convert!!

Buon Appetito!

Deb Farina

Yields 3

Gluten Free Cream PuffsGreen Goddess Egg Salad with Bacon and Scallions

Savory version of Pate a Choux Cream Puffs filled with an updated version of egg salad - Green Goddess style with crisp bacon and scallions.

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

1 cup (8 ounces) water
1 stick (4 ounces) butter, unsalted
1/4 teaspoon salt
1 cup (4.4 ounces) Gluten Free Farina All Purpose Flour
4 Large Whole Eggs
12 large eggs, hard boiled and diced
6 slices bacon, cooked crisp and diced
1 cup prepared mayonnaise, I use Hellman's
1/4 cup fresh basil leaves, packed
4 scallions, white and green parts, reserve some of the green part, sliced for a topical decoration.
2 Tablespoons fresh parsley, I like flat-leaf
2 teaspoons anchovy paste
1/2 teaspoon black pepper
1 Tablespoon fresh lemon juice
1/2 cup sour cream

Instructions

Prepare two cookie sheets by lining with parchment.
Combine flour and salt in small bowl.
In small saucepan, combine water and butter and bring to a boil.
Add flour/salt mix, all at once, into the water/butter mixture and stir immediately with a heat resistant spatula or wooden spoon. Continue stirring, with heat on, until the mixture comes away from the sides of the pan and a thin film starts to form on the bottom of the pan.
Remove from the heat and place mixture in the bowl of an electric mixer. Mix 1 to 2 minutes to slightly cool mix.
Add eggs, one at a time, waiting until the egg is totally incorporated before adding the next egg.
Continue until all eggs are mixed. Mixture should still be thick.
Place into pastry bag fitted with a 1/2" round tip. I use the coupler.
Deposit a round blob of pate a choux. For a small cream puff, deposit should be about 2 Tablespoons. If you are uncomfortable using a pastry bag, you could use a small cookie scoop and it should work just as well.
If there are points on top, dip finger in a small bowl of water and tap down the point with your wet finger.
Bake 400F for about 20 to 30 minutes until cream puff has puffed up and inside is dry. You may want to sacrifice one to test so you're sure they are done.
Let cream puffs cool completely. You can fill these by cutting off a small piece of the top. Fill and replace with top.
If filling with a sweet cream filling, you could fill these puffs from the bottom. Leave the top on and, using a small round pastry tip, fill the bag with desired filling, and insert the tip into the bottom of the cream puff and squeeze filling into puff until full. Be careful so you don't overfill and explode the puff.
This batter is perfect for eclairs as well.
In medium-sized bowl, combine hard boiled, diced eggs and bacon.
In a food processor or blender, combine mayonnaise, basil, scallions, parsley, anchovy paste, black pepper and lemon juice. Process until smooth.
Add sour cream and pulse just until mixture comes together.
Add 1/2 cup to 3/4 cup of dressing to egg mixture or use amount to desired consistency. Stir to combine.
Cut thin top off of cream puffs and fill with egg salad.
Decorate the top with sliced green scallions,
Place top of cream puff on top. I like it off center.
Serve immediately, or cover with plastic wrap and refrigerate no longer than overnight.

http://glutenfreefarina.com/2016/06/05/gluten-free-cream-puffs-filled-green-goddess-egg-salad-bacon-scallions/

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Gluten Free Zeppole di San Giuseppe aka St. Joseph’s Fritters

March 19, 2016 By Deb Farina 10 Comments

Zeppole di San Giuseppe. St. Joseph, Jesus’ father, is Sicily’s most important saint. And, the Festival of St. Joseph is celebrated on March 19th with the same passion and excitement as Thanksgiving is celebrated here in the States. In the middle ages, there was a pretty serious drought and famine and the peasants prayed to God for rain and asked St. Joseph to go to God to support their cause. They promised a special feast to honor St. Joseph if he made it rain. And, rain it did. And the holiday was born.

Families, individuals and communities that have asked for and received favor from St. Joseph create Tavola di San Giuseppe or St. Joseph’s Table to offer thanks on this special day. The table traditionally contains beautiful linens and candles and food that would have been grown by the peasants. If you lived in a coastal town, fish would also be on the table. No meat though, since this feast is celebrated during the Lenten season. But, the highlights of the meal are the sweets.

And, Zeppole di San Giuseppe is one of those special pastries; a fritter topped with orange scented pastry cream that’s finished with a sour cherry. Or, if you’re fortunate enough to be able to find Amarena Cherries – well – I’m just jealous. Amarena cherries are grown in Bologna and Modena regions of Italy and then they’re packed in an amazing syrup. Nothing like them.

The basis for this fried pastry is pate a choux or cream puff paste; the stuff that eclairs and cream puffs are made of. You can see that orange zest is added to the pate a choux. The dough is piped with a star tip onto greased 3″x 3″ squares of foil (I still love the non-stick kind). The foil allows you to easily pick up the piped pate a choux and carefully place it into hot oil (375F). The foil drops right away in a few seconds and you can lift the foil out of the hot oil with a pair of tongs.

Here you can see, with that really, really dark fritter in the upper left corner, that I let the oil get too hot for that first zeppole. But, I recovered with the rest. That’s the beautiful golden brown color that you’re going for. You’ll turn these once while they’re frying to get even color on both sides.

The orange-scented pastry cream comes together pretty quickly, but you’ll want to make this first so that you can get it in the refrigerator to get cold. Make sure you cover the pastry cream with plastic wrap and press it into the surface. This will prevent a skin from forming.

My favorite tool ever. Can’t live without a microplane zester:
<br />

Once the pastry cream is cold and the fritters are cool, pipe the pastry cream onto the fritter, top with an Amarena cherry and dust with powdered sugar. Bellisimo!!!

Deb Farina

Yields 12

Gluten Free Zeppole di San Giuseppe aka St. Joseph's Fritters

This fritter made from Pate a Choux is topped with orange-scented pastry cream and an Amarena cherry in celebration of St. Joseph's Day on March 19th.

PTH30MPrep Time

PT1HMCook Time

1 hr, 30 Total Time

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Ingredients

Orange-Scented Pastry Cream
1 cup (8 ounces) whole milk
Grated Zest of one orange
1/3 cup (2.4 ounces) granulated sugar
3 large egg yolks
1/4 cup (1.1 ounces) Gluten Free Farina All Purpose Flour
2 teaspoons vanilla extract
Zeppole di San Giuseppe
1 cup (8 ounces) water
1 stick butter (4 ounces), unsalted, cut into 1 Tablespoon pieces
1/4 teaspoon salt
1 cup (4.4 ounces) Gluten Free Farina All Purpose Flour
4 Large Eggs
2 teaspoons granulated sugar

Instructions

Orange Scented Pastry Cream*
Place the milk, orange zest and half the sugar in a medium-sized saucepan.
In a separate bowl, whisk the egg yolks and remaining sugar together. Add the flour and whisk until combined.
Heat the milk mixture over medium heat until the mixture comes to a boil.
Whisk one-third of the mixture into the yolk mixture, whisking all the time.
Pour the yolk/milk mixtrure back into the milk mixture while whisking.
Bring back to a boil and boil for 1 minute while whisking.
Remove from the heat and stir in the vanilla extract.
Place the cream into a bowl and cover the surface with plastic wrap ensuring that the plastic wrap touches the surface.
Place in the refrigerator until cold.
Pate a Choux
Before you start making the mix, make 3"x3" squares of foil. You'll need 12. Use non-stick foil or grease each piece of foil with coconut or olive oil.
Place 1 and 1/2 quarts of oil - I like peanut oil because it has a high smoke point - into a medium saucepan. If you have a thermometer, keep that close by.
Set up a cookie sheet lined with paper towel or brown paper.
Place the water, butter and salt in a medium saucepan and bring to a boil.
Remove from the heat and stir the flour in all at once. Return to heat and continue to cook the mixture until it leaves the sides of the pan.
Place the Choux Paste in the bowl of an electric mixer. Mix on low for 1 minute until the mixture cools a little.
With the mixer running on low, add one egg at a time and beat until it's completely incorporated into the mix. Continue with the remaining eggs.
Add sugar and orange zest.
Place choux paste into a pastry bag fitted with a star tip.
Heat oil in pan to 375F.
Pipe a circle of choux paste onto each foil square.
Once oil has reached temperature, gently place piped choux paste into oil. I only do two at a time because of the size of my pan.
The foil will fall away from the choux paste pretty quickly. Using tongs, remove the foil from the saucepan. When the bottom is golden brown, turn the zeppole and fry until the other side is also golden brown.
Remove to paper towel to drain. Cool.
To Assemble:
Place zeppole on serving plate.
Pipe circle of orange-scented pastry cream on top.
Place amarena cherry on top.
Dust with Confectioner's sugar.
Enjoy!
*Orange Pastry Cream Recipe from [u]Great Italian Desserts
[/u] by Nick Malgieri 1990

http://glutenfreefarina.com/2016/03/19/gluten-free-zeppole-di-san-guiseppe-aka-st-josephs-fritters/

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Gluten Free Angel Food Cake Roll filled with Cherry Pie Filling

February 22, 2016 By Deb Farina 6 Comments

George Washington’s birthday used to be celebrated on February 22nd right up until 1968 when the government got involved with that third Monday of the month business. Well, my ‘fabulous’ sister was born on that day, so every year on her birthday, she would get a cake from Dudt’s Bakery on Brownsville Road in Pittsburgh. Even though my mother is an amazing baker, we all loved cakes from that bakery with their Italian Meringue buttercream.

Well, that cake had a cherry tree decoration on it every single year for as long as I can remember. You know the story – George Washington got a hatchet for his 6th birthday and cut down his father’s cherry tree. When he was confronted, he said – “I cannot tell a lie. I did cut down the cherry tree.” And now, I hear it’s all a myth. Oh well. Back to my sister’s birthday.

This cake is in my sister’s honor. Still cherries – just in a different way. Happy Birthday Diane!

This cake calls for 12 ounces of egg whites and I think it’s worth buying a container of egg whites rather than breaking all those eggs and possibly wasting the yolks. The cake structure is pretty good, so I didn’t add any gums in this cake. And, it’s completely aerated by the whites, so be sure to beat to stiff peaks and ‘gently’ fold in the flour/sugar mixture. Here’s a good picture of what stiff peaks look like.

Once you fold in the sifted flour/sugar mixture, spread the mixture evenly into a parchment-lined cookie sheet. While the cake is baking, heavily dust a clean T-Towel with powdered sugar. Once baked, turn the cake over onto the towel, remove the parchment and roll it up jelly roll fashion while it’s still warm. Don’t wait or the cake will crack.

Make the cherry pie filling and cool completely – or you can easily buy a can – fill the cake, roll it back up and dust it with powdered sugar. This cake comes together very quickly. and as long as you roll the cake up the first time in a powder sugared clean T-Towel while it’s still warm, you won’t have any issues.

You truly only have to dust it with powdered sugar to finish. I happened to have some buttercream in the house already made so I piped a few rosettes on top and placed a cherry in each one.

Enjoy!! xoxo…

Mary Farina

Yields 10

Gluten Free Angel Food Cake Roll filled with Cherry Pie Filling

Gluten Free Angel Food Cake filled with cherry pie filling and rolled up jelly roll style.

1 hrPrep Time

20 minCook Time

1 hr, 20 Total Time

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Ingredients

Cherry Pie Filling
2 x 15 ounce cans of Tart Cherries packed in heavy syrup, drain and reserve syrup
3 ounces (1/4 cup + 3 Tablespoons) drained syrup (if needed, add water to meet 3 ounces)
1.5 ounces (3 Tablespoons) granulated sugar
*********
4 ounces (1/2 cup) water, cold (or juice if you have any left over)
.7 ounces (2 Tablespoons) cornstarch
*********
2.5 ounces (1/4 cup + 1 Tablespoon) granulated sugar
.06 ounces (1/4 teaspoon) salt
.2 ounces (1 teaspoon) lemon juice
Gluten Free Angel Food Cake
1 cup (6 ounces) sifted white rice flour
3/4 cup (5.5 ounces) granulated sugar
1 and 1/2 teaspoon cream of tartar
1 and 1/2 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup (5.5 ounces) granulated sugar
Powdered Sugar

Instructions

Cherry Pie Filling
In a medium saucepan, combine juice/water with first sugar. Bring to a boil.
Combine cold water and cornstarch.
Whisk starch mixture into juice/sugar mixture. Return to a boil to thicken.
Add sugar, salt and lemon juice.
Stir over medium heat until sugar dissolves.
Pour cooked syrup over drained cherries. Mix together gently.
Cool completely. Can be made a day ahead.
Gluten Free Angel Food Cake
Line an ungreased cookie sheet with parchment.
Preheat oven to 375F.
Sift white rice flour together with the 3/4 cup of sugar.
In a mixer bowl of electric mixer, beat egg whites with cream of tartar, vanilla and salt at medium speed until soft peaks form.
Gradually add remaining 3/4 cup of sugar, a few Tablespoons at a time. Continue beating until stiff peaks form.
Sift 1/2 of the flour mixture over the whites. Gently fold in.
Add the remaining sifted flour mixture and gently fold in until no flour is visible.
Turn into prepared pan and smooth cake mix evenly in the pan. I like to use a metal offset spatula for this job.
Bake in preheated oven for about 20 minutes or until the cake is golden and springs back to the touch. The cake will start to pull away from the sides of the pan.
While the cake is in the oven, heavily dust a clean T-Towel with powdered sugar.
When you remove the cake from the oven, run a plastic bench scraper around the rim of the pan to make sure the cake is released from the pan.
Immediately turn the cake over onto the prepared T-Towel. Remove the parchment and immediately roll the cake up jelly roll style.
Cool completely.
Carefully unroll cake when cool. If desired, brush cake with simple syrup to keep cake moist. Place cherry pie filling onto cake keeping it about and inch from all edges of the cake.
Carefully roll up the cake and place on serving plate.
Dust with powdered sugar. Buttercream rosettes are optional.

http://glutenfreefarina.com/2016/02/22/gluten-free-angel-food-cake-roll-filled-with-cherry-pie-filling/

Gluten Free Angel Food Cake with Cherry Pie Filling

Gluten Free Chocolate Truffles filled with Hazelnuts and Candied Orange Peel

February 17, 2016 By Deb Farina 8 Comments

Chocolate Truffles. That small, perfect, richly decadent piece of heaven. Truffles in their simplest form are made up of two ingredients: good quality couverture* chocolate and heavy cream. This version steps it up a bit by combining candied orange peel, ground hazelnuts and Grand Marnier with good quality bittersweet chocolate. It’s so important to buy good quality couverture chocolate since it’s the star of the show. My favorite brand of chocolate is Callebaut, which you can buy on-line but even grocery stores are selling good quality chocolate – Ghiradelli and Lindt chocolate for example, which would serve the purpose nicely.

So, if you want to keep this super simple, skip the hazelnuts and the candied orange peel and follow the simple version where the truffles are coated with cocoa powder instead of dipping in chocolate. You’ll still end up with a delicious confection to serve to your sweetheart. Oooh, oooh, oooh – and don’t forget the glass of red wine – I’m now hooked on Callaway Wineries out of Temecula – Mourvedre is my favorite, at the moment.

So, here are “all” the directions, and feel free to choose the simple version – either way works wonderfully!!!

*Couverture chocolate contains cocoa butter versus Compound Chocolates that get their fat from oils or other solid fats. And, I’ve been known to use Compound Chocolates in a pinch, and, even though it’s good, it’s just not as fabulous as it can be.

My beautiful 5kg block of Callebaut chocolate…Yum!!

Chopped chocolate, toasted, chopped hazelnuts and Grand Marnier!

Julienned orange zest. Be sure to remove as much of the white, bitter pith as possible. And after it’s been boiled in the sugar syrup.

If you’re going to coat these truffles with cocoa powder, place the truffles right into a pan with cocoa powder instead of the powdered sugar.

A chocolate dipping fork makes this easier, however, a regular fork works as well.!

Maurice and Jean-Jacques Bernachon Deb Farina

Yields 70

Gluten Free Chocolate Truffles filled with Hazelnuts and Candied Orange Peel Gluten Free Super Simple Chocolate Truffle

An amazing Chocolate Truffle with chopped toasted hazelnuts, candied orange peel and Grand Marnier. A perfect accompaniment to your favorite red wine.

1 hrPrep Time

1 hr, 25 Cook Time

2 hr, 25 Total Time

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Ingredients

Candied Orange Peel
2 large oranges
Water, as needed
1/4 cup (2 ounces) Water
3/4 cup (5 ounces) Granulated Sugar
Truffles
1.5 Tablespoon (.5 ounce) Candied Orange Peel
3/4 cup (4 ounces) Hazelnuts
3 Tablespoons (1.5 ounces) baking soda
18 ounces Bittersweet Chocolate, cut into evenly sized small pieces
1 cup (8 ounces) Heavy Cream
1/2 cup (4.25 ounces) Grand Marnier
24 ounces Bittersweet or Milk Chocolate
4 cups (1 pound) Confectioners Sugar
12 ounces (4x3 ounce bars) Bittersweet Chocolate
1 and 1/4 cups (10 ounces) Heavy Cream
Here are two Optional Variations:
Add 1/2 teaspoon Cinnamon plus additional 1/4 cup (2 ounces) heavy cream, OR
2 Tablespoons of Instant Espresso Powder dissolved in additional 1/4 cup (2 ounces) heavy cream
4 cups (12.75 ounces) Unsweetened Cocoa

Instructions

Candied Orange Peel
Remove the peel from the orange by scoring it into 6 sections and remove the white pith. You don't need the fruit, so you can use that for something else. Square off ends and cut into thin julienne strips. Fill a medium saucepan with water and bring to a boil. Add peels and boil for 5 minutes or until tender. Depending on what type of bite you want the peel to have, you can repeat this process 1 to 2 more times. Have a bowl of ice water ready.
Drain the peels and immediately plunge into the ice water to set the color. Drain.
Place the 1/4 cup of water in a medium saucepan along with 1/2 cup of the sugar.. Bring to a boil and stir to dissolve.
Remove the pan from the heat and add the orange peel without stirring. Gently move the pan around so they are covered by the liquid. Place back over medium heat and cook at a simmer until tender - about 3 minutes or until the syrup begins to turn a slightly caramel color around the edges of the pan.
Sprinkle the remaining 1/4 cup of sugar on a piece of parchment and lift each piece of orange peel from the syrup and place on the sugar. Toss the zest around in the sugar until it's coated. They cool right away and can be stored in an airtight container, at room temperature, for up to several weeks.
Truffles
Finely chop the Candied Orange Zest and set aside.
To blanch the hazelnuts, place 2 cups of water in a medium saucepan and bring to a boil. Add the nuts and the baking soda and boil for about 3 minutes. Test a nut by running it under cold water. Skin should be easy to remove with slight pressure. If not, return to the heat for another minute or two. Then run the nuts under cold water and remove skins.
In a preheated 350F oven, toast the hazelnuts for 10 to 15 minutes until golden brown. Cool completely and process in food processor until finely chopped. Set aside.
Chop the 18 ounces of chocolate into small, evenly sized pieces. Place in a medium sized microwave safe glass bowl.
Place the heavy cream in a medium sized saucepan and heat until it just comes to a boil. Immediately pour over the chopped chocolate and let sit for 30 seconds to 1 minute. To keep the heat in, cover with plastic wrap. Take a wire whisk and whisk the chocolate and heavy cream until it comes together.
Add the Grand Marnier, hazelnuts and orange peel and stir until combined. Place in an 8"x8" square pan (or something similar).
Refrigerate for about 60 minutes or until the chocolate is firm.
To form the truffles, set up a baking pan with powdered sugar in the bottom. Use a melon baller, dipped in powdered sugar and scoop out the balls and place in the powdered sugar.
Place some powdered sugar in the palms of your hands and roll each ball into as round an orb as possible.
Then it's time to dip them. Melt the chocolate in a deep microwave-safe bowl - 15 seconds at a time - being careful that it doesn't get too hot. Whisk to combine. (If you're really ambitious, you'll want to temper the chocolate. You'll need an instant read thermometer. When melting the chocolate, keep 4 ounces of chocolate back. Melt the chocolate in the microwave and once it's whisked together, add the 4 ounces of chocolate and stir until the temperature of the chocolate reaches 88 to 91F. Once the chocolate reaches this temperature, remove any unmelted chocolate. To keep the chocolate at this temperature, place the pan of chocolate on a heating pad set on low. You can keep it clean by wrapping with plastic wrap. This gives the chocolate a beautiful sheen and snap.)
Using a dipping fork - or a regular fork if that's what you have - dip the truffle in the chocolate. When you lift it out of the chocolate, tap off the excess and place on parchment to set.
Top with diced orange zest or chopped hazelnuts.
You can store these in an airtight container in the freezer for up to 3 months. To thaw, place in the container in the refrigerator overnight to prevent condensation.
As an alternate to dipping in powdered sugar and milk chocolate, truffles could be coated with cocoa powder and you're done.
*Adapted from A Passion for Chocolate, Maurice and Jean-Jacques Bernachon, 1989
Break up chocolate in small, evenly sized pieces and place in a microwave safe bowl - I like glass.
Place heavy cream in a medium-sized saucepan and heat until it comes to a boil.
Immediately pour heavy cream over chocolate and let sit 30 seconds.
Whisk heavy cream and chocolate until it comes together to a beautiful smooth texture.
Refrigerate for about 30 minutes until the chocolate is firm.
To form the truffles, set up a baking pan with cocoa in the bottom. Use a melon baller, dipped in cocoa and scoop out the balls and place in the cocoa.
Place some cocoa in the palms of your hands and roll each ball into as round an orb as possible.
Place the truffles back in a pan with the cocoa and roll the truffles around in the cocoa again for a finishing coat.
These can be stored in an airtight container for a couple of weeks and for longer storage, place the truffles in the freezer for up to 6 months. Thaw under refrigeration to avoid condensation.

http://glutenfreefarina.com/2016/02/17/gluten-free-chocolate-truffles-filled-with-hazelnuts-and-candied-orange-peel/

xoxo…

*Linens by www.dotandarmy.com

Gluten Free Cookie Butter (aka Biscoff Spread)

January 13, 2016 By Deb Farina 8 Comments

It’s Gluten Free C.O.O.K.I.E B.U.T.T.E.R T.I.M.E!

First of all, this stuff is addicting. I now understand the obsession and cult-like following of Trader Joe’s cookie butter. You may know that Trader Joe’s didn’t invent this delectable treat. The Biscoff Spread comes from Lotus Bakeries, a company out of Belgium. They have been selling a speculoos cookie, aka Biscoff, since 1932.

This uniquely spiced cookie finally made it to the U.S. in 1985 through the friendly skies as a Delta in-flight treat. A perfectly reasonable reason to select Delta as your airline of choice. And, I just learned that the word, Delta, is actually stamped on one side of this slightly larger than the retail version of Biscoff. Apparently I was too busy inhaling the cookie to notice.

But, who invented the Biscoff spread? Why Els Scheppers, of course. She was a contestant on a Belgian TV show called The Bedenkers (The Inventors). Lotus Bakeries then worked with her to create this amazing spread and it was released in 2011.

Us gluten free folks want to be able to play along and slather this stuff on everything too. Which is why last week’s post here showed you how to make this caramelized, cinnamon, cardamom and clove cookie. Cause, after all, the real goal was the cookie spread all along.

The true challenge is making enough cookies so you have enough to snack on and enough left over to make the cookie butter.

I started looking at cookie butter recipes on line and found at least 6 completely different recipes. And I, of course, had my own thoughts on how it should go. So I started there with one of my favorite ingredients – coconut butter. If you’re not familiar with this product, it’s a solid fat from the flesh of the coconut and includes shreds of the coconut meat. It has a nice delicate coconut flavor. It’s pretty different from coconut oil – so they aren’t interchangeable.

But, don’t get too attached to this. I tried making the cookie butter with the coconut butter and a few other ingredients, but I just couldn’t get the right ratios – not yesterday anyway. Might have something to do with the fact that I was in my 8th straight hour in the kitchen. But, I’ll revisit that another time.

In all those recipes, I saw everything from sweetened condensed milk to heavy cream and vegetable oil and I tried, at least, 4 of them. Most of them didn’t deliver. The one I settled on was inspired by With Love and Cupcakes version here. But, I made a few adjustments to get it where I wanted. I tried the lemon juice, but that didn’t work for me, so I opted to sub in lemon zest. Perfect. I changed out the vegetable oil to coconut oil and reduced the coconut milk by half. Exactly what I wanted.

So, you’ll need a food processor. I love my Cuisinart. Or, a blender – I’m all about my Vitamix. A regular blender works, of course. You just may not get the fine crumb to make the butter completely smooth. But, believe me, that’s not an issue.

I went with the Cuisinart for this. Buzzed up the cookies and added the remaining ingredients and let the Cuisinart run about 1 to 2 minutes until completely blended and emulsified (you know – pulled together with no separation).

I store mine in glass ball jars and refrigerate. Should be good for 2 weeks. I’ll update if I learn something different.

All that’s left is to decide what to slather this on. What is your food of choice?

Deb Farina

Yields 2

Gluten Free Cookie Butter (aka Biscoff Spread)

Uniquely spiced speculoos cookies - cardamom, cinnamon and cloves - turned into a delicious cookie spread for your toast, crepes or anything you choose.

10 minPrep Time

5 minCook Time

15 minTotal Time

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Ingredients

2 cups (8.8 ounces) Gluten Free Speculoos Cookies
1/4 cup (2 ounces) Light Brown Sugar
1/2 cup (4 ounces) coconut milk
2 Tablespoons coconut oil
1 teaspoon Lemon Zest
1/2 teaspoon ground cinnamon

Instructions

Place cookies in Cuisinart and buzz up until fine.
Add remaining ingredients and process until mixture turns into a beautifully smooth spread.
If your mixture is too dry, add an additional 1 to 2 teaspoons of coconut milk at a time until you reach the desired consistency.
Store in glass ball jars or a sealed container of your choice. Refrigerate for up to 2 weeks.

http://glutenfreefarina.com/2016/01/13/gluten-free-cookie-butter-aka-biscoff-spread/

Buon Appetito!

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