Monday, March 31, 2008
Tuesday, March 25, 2008
Tuesday, March 18, 2008
1 pint yogurt (vanilla, plain, strawberry...whatever you like)
2 Cups Strawberries, Sliced and macerated in sugar
About 35-40 Meringue Cookies (I happened to have some from the store, please don't slap my hand!)
If you would like to make your own meringues, please see the recipe below.
For the strawberries, sprinkle a good handful of sugar over them, gently coat all of the slices using a spoon and let sit for about 20 minutes until good and syrupy. Then simply pour the yogurt into the bottom of a decorative serving dish, top with the meringues, leaving a 'hole' in the center, and pile high as many berries as you can fit into the center. If you have some around, you are welcome to garnish it with some mint if you please. Also, some lemon zest would be lovely sprinkled on top.
This also works very nicely as individual desserts. Just make it as above, but in a fancy glass- say a martini glass.
2 egg whites
1/2 C. white sugar
Splash of vanilla
Preheat oven to 200 f.
Using a whisk attachment, whip all ingredients until meringue reaches stiff peak. Pipe using a star tip onto a parchment lined tray and bake for an hour. Turn off oven and let cookies sit in oven for another 45 min to 1 hr. When the cookies are firm and crispy, they are ready to go!! Sometimes they will take longer to bake depending on the weather.
Cooks note: If it is humid outside, you will not be as successful in making meringues. Meringues like dry climates. Make these on a warm, dry day! Also try dipping them in chocolate...so decadent!
Saturday, March 15, 2008
I start by making the topping and letting it simmer while I make the dough and par bake it. Once plated up, it would be equally as good with ice cream or whipped cream. I happened to have some leftover coconut cream in my fridge which I just foamed up with a bit of sugar and a hand mixer. I then drizzled it over each plate. Oh, and if you like toasted nuts, those would be really nice in this too. Just mix them in with the topping.
The biscuit recipe was adapted from Gluten Free Kitchen by Roben Ryberg.
Apple Currant Cobbler with Sweetened Coconut Foam
1/3 C COLD Butter, cubed
1/2 C Potato Starch
3/4 C Cornstarch
1 3/4 tsp Xanthan Gum (GF binder-found at health food stores)
1 tbsp Baking Powder
1/4 tsp Baking Soda
2 tbsp Sugar
3/4 C Milk
1/2 tsp Salt
Preheat oven to 375. In medium bowl, blend all ingredients. Mix very well to remove any lumps. Remember, there is no gluten, so you don't need to worry about over mixing. They cannot get tough. Dough will be quite soft and sticky.
Spray nonstick spray in desired baking dish. I used a decorative deep pie dish. Transfer dough into baking dish, spreading out as best you can. It is meant to look rustic, so no need to be perfect. Par bake in oven for about 5-8 minutes. Just long enough to set the dough a bit and create a very thin crust.
4 tbsp Butter
1/2 c. Brown Sugar
1 tbsp Cinnamon (adjust if you like...go with what tastes good)
pinch of Nutmeg
pinch of Ginger
pinch of Salt
3 medium Apples, cored and sliced. Peel them if you like.
handful of Dried Currants
handful of GF Oats
In a medium/large sauce pan, let the butter and sugar melt together. Add the rest of the ingredients and let it simmer while preparing the biscuit dough. You are welcome to add more butter or sugar if you want it more syrupy.
Once dough is par baked, pour the topping over the biscuit, covering the top evenly. Bake again for 10-12 minutes. You will know when to pull it out-it should smell really nice, and some of the apples will begin to brown.