Tag Archives: Gluten Free

{gluten-free} Meyer Lemon Coconut Cake for Two

Years ago, I was an avid blogger.

I had a network of talented bakers that I interacted with regularly, was part of baking circles and recipe swaps, and eagerly combed through various websites on a constant basis every morning. I loved blogging, and I’m thankful for what it brought into my life. Like the chance to make some new virtual friends and occasionally write a recipe for their wildly successful blogs.

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{gluten-free} Baked Apple Cider Donuts

Until last week I was in denial that the weather was really, truly changing.

I don’t like being cold. Yes, I like bundling up and being cozy, but cold is not my thing. When you live in a city, you cannot help but meet with the elements in full force, and I know soon I’ll be facing pools of slush on stopped-up street corners, shlepping my tiny dog through sopping snow four times a day, and dealing with the wind tunnels that take over some of the avenues, melting faces and freezing fingers. Yes, New York is gorgeous in the autumn with the falling leaves, and nothing fills my heart like the Macy’s Thanksgiving Day Parade prep on Wednesday or accidentally finding myself near Rockefellar late at night after the tourists are sleeping off their days. I love New York during the holidays. But I’m still not ready to give up on flip-flops and jacket-less tromping.

And yet…

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Blueberries and (Dairy Free) Cream – Burwell General Store Swap

It’s Burwell Recipe Swap time again – check out my past swaps for more info about the group.

So…  I had plans to make something that would blow my mind.  Something I learned from Alton Brown, who’s tied as my favorite brain crush with Brian Lehrer (all you WNYCers know what I’m talking about).  Something that I figured I could mix and measure and adapt as necessary.  I even wrote the post out last night.  It was brilliantly witty.  Pinky swear it was.

And while the experiment worked up to this point…

… that beaker of coolness was as far as I got.  They were to be these beautiful pearls of dark red wine that I had simmered with some really potent dried ginger, honey and gelatin sheets.  Dropped into chilled oil, they were to separate easily when rinsed clean.

I tried several variations – still think I need more gelatin.

So, in a pinch – what could I make?!?!  Because the recipe we were given, the one that we were to try to keep close to, was this:

Honestly, reading it invoked a reaction of reverse peristalsis in me (probably the only phrase I remember from high school biology).  Look at that ingredients list: really?

So what I took from it was: fruit, gelatin, ginger.  My original idea for the swap was to be a take on Charlotte Russe, which I’ve been wanting to adapt since I read A Tree Grows in Brooklyn again a few months ago.  But for the same reason that this recipe makes me gag, I couldn’t do it.

So the result was a relatively healthy, bi-blueberry dessert served with a gluten-free lady-finger.  I did not make them.  If you want to make your own, I suggest this recipe from Krissy’s Creations.

This is definitely not my most proud swap.  But as this post goes up I’m not even near NYC at all, but on an island off of Portugal touring a vineyard, cooking food in the ground, interviewing chefs and chasing dishes around the island while my recorder runs and my photographer clicks away.  In prep for the trip I’ve been working like mad to meet deadlines.  And as I gobbled this up, I realized sometimes even last-minute creations come together when you need them.

Now please go check out my fellow swappers for, I’m sure, a tasty combo of creations!


Blueberries and Cream

Serves 8

Ingredients:

  • Scant 1lb of fresh blueberries
  • 1/2 cup dark red wine
  • 1 tsp dried ginger (less if you don’t like too much spice)
  • 2 sheets gelatin, bloomed (soak in cook water for about 5 minutes to bloom)
  • 1-8oz container cream cheese or alternative (I used Tofutti Better Than Cream Cheese)
  • 1/4 cup powdered sugar
  • 8 slices candied ginger
  • 16 ladyfinger or Madeleine cookies

Method:

  • Rinse and separate the blueberries, and reserve 1/2 cup.  Put in a small pot on medium heat with the wine and dried ginger.  Bring to a boil and cook for about 10 minutes, crushing some of the blueberries with a fork.  Meanwhile, bloom the gelatin.  Whisk in slowly, and cook for another 5 minutes.
  • Turn off heat, and remove 1/4 cup blueberry liquid.  Add remaining 1/2 cup blueberries to pot, and stir in – these will soften a tad but give the jam a nice texture.
  • Remove the pot to refrigerator until chilled.
  • In a small bowl, combine the cream cheese, powdered sugar and 1/4 cup blueberry liquid.  Stir until completely incorporated.  Return to fridge to chill until firm.
  • When ready to serve, scoop the cream cheese mixture into a small ziploc bag.  Snip the corner, and pipe onto the flat side of one cookie.  Sandwich with another cookie.  Spoon about a tablespoon of chilled jam onto plate, then rest cookie sandwich on top.  Garnish with candied ginger.
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