Pies!

{gluten and dairy-free) Brownie Pie – Milk Bar Monday!

Gluten-dairy-free Milk Bar Mondays Brownie Pie Love...

Gluten-dairy-free Milk Bar Mondays Brownie Pie Love…

We’re baaaaaaaack!

Sometimes inspiration for making something sweet comes from a new pan or a road trip to someplace spooky with friends. And sometimes it comes from a group of ladies you’ve met via the interweb, and have agreed to bake your way through a cookbook with!

I’m tickled pink that the Milk Bar Mondays ladies are back after a hiatus so that we could take care of a few small things; members moving and graduating college and having babies, the little beautiful details of life like that! Every time I get wiped from the mess of internet madness that makes me want to head for the hills — where wifi and mobile service are replaced by oak trees and crickets — I stumble upon the picture of one of my beautiful lady friends with their growing belly, or growing child, or growing dreams, and my heart fills up and I am so thankful to this crazy bit of technology that’s helped me find such talented, lovely people.

And together it’s brought us on a trippy journey, baking our way through Christina Tosi’s Momofuku Milk Bar cookbook, me adapting as I can to fit my dietary needs. We’ve had some incredibly yummy ones — the Compost Cookies I can’t stop making, the decadent Chocolate Mallow Layer Cake that sent me swooning, the Blueberry and “Cream” and Chocolate-Chocolate cookies and Birthday Layer Cake and Chevre Frozen Yogurt with Beet-Lime Ganache… love.

And here we are again, with a dangerously rich chocolate Brownie Pie nestled in a graham crust. And, for you and moi, this version is gluten and dairy free.

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{gluten-free} Maple Pear Galette for Two

Fresh from the oven gluten-free Maple Pear Galette

Fresh from the oven gluten-free Maple Pear Galette

Yesterday was one of the best days ever!

Being a freelancer and having a complicated chronic illness mean I’m often stressed about money, or restrictions because of the limits of my health, or both, as in a recent $634 bill for natural medication. But it also means I’m often forced to lay low, by my own discipline,my family forcing me or my body just shutting itself down. I had worked three full days in my family office and then gone out with some food media/publicity friends late into Wednesday night, meaning that Thursday had to be market a NOTHING! day in my calendar. Being Halloween, that NOTHING would include watching American Horror Story (!), buying cider from the corner store, avoiding going downtown, and catching up on some writing / blogging. Yes, writing and blogging aren’t doing nothing. But when I have space for them sandwiched by American Horror Story and rainy walks with Mitra, they’re relaxing, too.

So there I was, infuriated by my ancient computer’s incapability to work with me by loading pages and saving documents and such, when I threw up my hands, powered down and walked into the kitchen. Because freelancing and NOTHING also mean I can put my hands into (gluten-free) flour and slice fruit when I feel like it, dammit! Continue reading

Nutty Gluten-Free Peach Buckle for Four

Nutty Gluten-Free Peach Buckle for Four

Oh, summer, how bittersweet ’tis to lose thee!

I’ve been spending a good amount of time observing the shifting in the seasons, lately. I take Mitra out every morning and take in the weight of the clothes I’m adding on, the chill of the frost on the grass when I’m in my dad’s backyard, or the whip of the wind off of the Hudson River when I’m home in New York. I stare at how the sun blasts up the luminosity of green leaves while dozing in my hammock, and the first touches of gold as I drive the Merritt Parkway back to the city again. The shadows on the brick outside my building seem a tad muted, now, and I know soon there will be only trunks sketched on them, their branches bare and trembling.

But I love this time of year, the duality of it. At the local market the apples have taken their first sign of crispness and cold, while the peaches soften and bruise next to them. Last week I made a gingerbread cake with pears for a sunny social event, and I’ve already clipped my crop of herbs and stuck jars of gremolata in my freezer to get me through the winter.

But then… there are still peaches.

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New Video! Basic Gluten-Free Pie Crust (3-methods)

Basic Gluten-Free Pie Crust from Jacqueline Raposo on Vimeo.

Last year, the day before Thanksgiving, an odd turn of events had me running all over Manhattan and Brooklyn collecting gluten-free sweet treats for my first Easy Eats shoot (Treat Yourself, from Jan/Feb). First thing that morning, I found myself with some time to kill after picking up a product by Union Square. I climbed the steps to the Barnes and Noble cafe and sat by a window overlooking the farmer’s market. It’s a gorgeous city scene that early the day before Thanksgiving; cold, still somewhat quiet, and full of excitement for the next few days spent cooking, eating and sharing. I looked down with my hot tea through the frosty window, watching shoppers buying local squash, apples, pumpkin, cider… and thought…

Next year, that will be me. And now it is!

Somehow I convinced my family to come to my little city apartment, grandparents and all. I’m definitely the most domestic of my siblings with the best cookware and kitchen skills, but I have a feeling I won my grandparents over with “I have an elevator” (my siblings places both have lots of stairs). Wednesday morning I’ll head to Union Square for my produce, then spend the day with my sisters brining my bird, making gluten-free cornbread for stuffing, shaving Brussels sprouts, toasting pepitas and pecans, blending soup, and mulling wine. We’ll wake up early on Thursday, and my brother will join us for the parade and a batch of pumpkin doughnuts and cranberry-walnut scones. My mother and grandparents and a cousin and friend or two will then come with tablecloths and extra silverware, and we’ll spread out some folding tables in my living room.

One thing I make every year, despite locale, is the apple pie. I like my pie to be a mound of local apples (often coated in bourbon and molasses) and freshly-ground spices.

I’m a dork for pie. No matter the season, this is my go-to basic gluten-free pie crust recipe, with 3 ways to make it depending on your tools. The video is silly. Silly AWESOME (I hope)!

Wishing you good things this holiday season and all year ’round,

- Jacqueline

Basic Gluten-Free Pie Crust:

Ingredients:

  • Gluten-free flour blend: 1/2 cup brown rice flour, 1/2 cup tapioca starch OR arrowroot starch, 1/4 cup millet flour, 1 tsp xanthan gum, 2 Tbsp sticky rice flour.
  • pinch of salt
  • 1 Tbsp palm, sucanat or white sugar
  •  1 stick unsalted butter (higher fat the better)
  • 1 egg
  • 1 tsp lemon juice

Method:

If you have a standing mixer, place the flours, salt and sugar in the bowl and fix with a paddle attachment.  Mix flours to combine thoroughly.  Cube or thinly slice the butter, add to the bowl, toss to mix.  Then mix on low until the butter is just incorporated into the flour, making it look like cornmeal or buttery flakes.  Make a well in the center, add the egg and lemon juice, and mix on low until just combined, to the point where it doesn’t pull into a ball but is about to.  Gather with your hands, wrap in plastic, flatten to a disk and refrigerate for about 30 minutes.

If you have a food processor, use the directions above but pulse the butter into the flour, and then the wet ingredients into that mixture.

If you have neither, don’t despair!! You have ten awesome little kitchen gadgets at the ready!  Use the tips of your fingers to blend the butter into the flour, being sure not to use your whole palm or the fleshy part of your fingers (you want as little of the heat from your hands transferring to the dough).  Then use a fork to pull the egg and lemon into the mixture.

Once the dough has been chilled to where it’s not sticky but not too hard to roll, flour a pastry board, parchment paper or Silpat with rice flour, and roll to desired thickness.  Fit into a pie plate, tart plate or slide onto a baking sheet for the perfect galette crust!

Grapefruit Sponge Pie: Burwell Recipe Swap!

Dunt-duh-nuh-naaaaaaah!

(That’s me typing out the sound of a trumpet announcing the arrival of something new!)

This morning I published this post with some whinging about being tired and un-creative. When I typed this post for the first time last night, my brain was beyond where wit and articulation are birthed. 24 hours later I’m still over-tired, but I don’t care.

Because I’ve just gone through the recipes submitted by this Burwell General Store recipe swap group, and I’m rejuvenated. I love this group of swappers. I’ve participated in thist monthly swap, organized by Christianna at the Burwell General Store, for well over a year now. But then our group got too large, so we split in two, then got overwhelmed with our own lives, then took a break, then joined up again, and now here we are!

We all write blogs for different reasons. We all read blogs for different reasons.

But if you’re looking for creativity and all-things-yummy, you’ve come to the right place this morning. Just click on that little froggy below to see variations of one simple, very old recipe from a vintage cookbook.

As I scrolled through the posts, pinning and commenting away, I met new blogging friends and reconnected with old ones.

It was a truly delicious night.

Oh, and this was my second swap today! Coincidentally my Milk Bar Mondays recipe was scheduled for today as well, and when that Grapefruit Pie didn’t turn out perfectly (one layer was perfection, the rest so not-right I couldn’t serve it to my boss family and tossed it in the trash) I wanted to give grapefruit another go. Hence this take on this recipe:

I was shocked that this worked! I just replaced grapefruit for the lemon and used the milk my boss can digest, and let some basic pastry knowledge lead to a more specific recipe than the one above. A light, spongy, fluffy layer of grapefruit-flavored custard-ness was on the table for breakfast today. It would do well for a dessert also, but on this steamy Monday with a house full of guests I’m cooking for in Amagansett, it did just fine.

Happy Double Monday, and welcome back to the Burwell Swappers,

- Jacqueline

And click on the little froggy below to check out the other Burwell swappers in their, likely, more creative variations!



Grapefruit Sponge Pie

(Lemon or lime would work perfectly too!)

  • 1 pie crust, unbaked
  • 2 Tbsp butter
  • 1 cup sugar
  • 3 large eggs, separated
  • 2 Tbsp flour
  • 2 cups lactose-free, 2% milk
  • 3 Tbsp grapefruit juice
  • rind of one entire grapefruit

Preheat oven to 350°.

Cream the butter, sugar and egg yolks until smooth and bright yellow.

Add the flour, grapefruit juice and zest, and beat to combine.

Slowly pour in milk and stir to combine.

In a separate bowl, beat egg whites to soft peaks. Fold into mixture.

Pour into shell and bake for 45 minutes, until set at the sides but still jiggly in the center. Cool completely before serving.

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