Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve ~~~
In my last post I told you about great gluten free, kosher for Passover noodles and I promised you a recipe for noodle kugel (noodle pudding), so here it is.
In the olden days I used to make a spectacular noodle pudding with sour cream and cottage cheese and pineapple (although the pineapple had to be omitted a long long time ago when I became violently allergic to it). So, I was a little worried about how a non-dairy, gluten free kugel would come out. The answer is GOOD – really good.
I suspect my family will miss my matzoh kugel this year, but honestly the gluten free matzoh – even though it tastes quite good – just disintegrates and turns to mush when I add the broth to the veges and matzoh. So I hope they will forgive me or even better learn to love this noodle pudding instead. Oh yes, it freezes (which is why I could make it today and plan to serve it at seder) well; just reheat before serving.
Continue reading Gluten-free Dairy-free Sweet Noodle Pudding (Kugel) for Passover
Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve~~~
It’s Purim so it’s Hamantashen Time (to learn more see the original hamantashen post). Last year’s were really good but the dough did have a hint of coconut (not a bad thing) and I wondered if I could make them with a more neutral flavored fat. I recently purchased organic shortening; I practically never use shortening in my cooking but I have fond memories of my friend Suzy’s mom, Rose, baking brownies with shortening and frying French fries in it. Both tasted great.
So, this year I made my hamantashen dough using the shortening. It blended into the other ingredients much better than the coconut oil had…if you look closely at the old photos you’ll see little white spots in the dough – that’s the unblended coconut oil. This dough has none of that.
However, the dough came out much softer than the one made with coconut oil.
In practical terms that means when you divide the dough in half and pat it into a disk, you have to cover the dough with a second piece of wax paper and pat the wax paper to make the disk, then refrigerate at least 1 hour until dough firms up.
To roll the dough: dust the disk with oat flour then spread it all over; place between 2 pieces of wax paper and roll it out.
And because the dough is soft, after you’ve cut out the circles; move them from the wax paper to the baking sheet using a spatula and use the spatula to help lift the sides to make the triangle shapes
The end result was very very good and worth the extra effort.
These are mini hamantashen, you can use a bigger biscuit cutter to make normal sized cookies, you’ll just end up with fewer.
The recipe from last year follows.
Continue reading Gluten-free Dairy-free Hamantashen (or Hamentashen) Revisited
Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve * Paleo *
And now for dessert: Pumpkin Pie! Okay, let’s be honest here. My original intention was to make pumpkin pie mini-tarts. They baked well, however, they refused to come out of the muffin tins. Happily I only made a test batch so I could make a quick about face and bake the rest as a traditional pie. On the other hand…I forgot to take photos of the pie crust and filling the pie crust – so the photos are of the mini-tarts; so just imagine doing the same thing in a 9-inch pie pan (but you’ll be bringing the crust up the sides of the pan). Now back to the stove for me.
I hope the rest of your Thanksgiving preparations are going well and that you have a wonderful holiday with your friends and family.
Continue reading Maple Pumpkin Pie in Pecan Crust
Wheat-free * Dairy-free * Gluten-free * Vegetarian * Vegan * Parve * Paleo *
Happy New Year. Sorry I was too busy with the holidays to post last week but I hope today’s post will make you so hungry you will find it in your heart to forgive me.
Last week’s fruit from the CSA was pears. I ate a few and gave away more but still was left with four, by now overly ripe, pears. So here is my dessert of the week. They’re easy to prepare and quite yummy and would also be great served with vanilla ice cream (if you can have it) or coconut sorbet.
Continue reading Maple Roasted Pear Halves
Wheat free * Dairy free * Gluten free * Vegetarian * Parve
My friend Natalie had a birthday this week and when we were on the phone I asked her what she wanted for her birthday and her reply was “crepes or croissants.” Croissants are way too complicated but I’d be glad to make a crepe recipe for her – and for YOU. So Happy Birthday Natalie – I hope you love these.
Now about Palacsinta (we pronounce then palachinkin), as you may have figured out from previous posts, my background is Hungarian. On weekends when my grandmother would come to visit, Sunday mornings she would make Palacsinta. She would stand at the stove using 3 small skillets at a time turning out palachinkin as fast as a machine – but never could she keep up with our almost super human ability to pack them away. After a while she would give up and add a little flour to the remaining batter, than add cut up apples or bananas and make what she called fritters but in reality was more of a German apple (or banana) pancake. I don’t think Grandma actually ever got to eat any of it – unless she snuck (is that a word?) one or two while she was at the stove – cause she surely never sat down at the table. She was a great lady (and fabulous cook), my Grandma.
As you can see from the photos there are 2 ways of making crepes – logs or chevrons. The logs are the Hungarian presentation, the chevrons which are French (though they do logs as well) are easier to handle.
You can use this recipe to make savory crepes as well – just omit the sweetener.
Continue reading Gluten-free Dairy-free Palacsinta – Hungarian Dessert Crepes (not Paleo)
Paleo * Gluten free * Vegetarian * Vegan * Parve
I went to lunch with my friend Paula one day and we ate at Pan Quotidien, one of my least favorite restaurants, because it was conveniently located and had many gluten-free items on the menu. I don’t remember what either Paula or I had, but I do distinctly remember the dessert because it was both gluten-free for Paula and dairy-free for me (that was before I gave up wheat). We shared a Chia Seed Pudding with Passion Fruit Puree on top. It was sort of a crunchy tapioca pudding and we were both surprised at how good it was.
Although chia seed is the darling of all health advocates, I still can’t help but think of it as hair to grow on silly clay pots. So I was thrilled to find that it makes an easy, no-cook dessert that is good for you. I have recently been eating this for breakfast with fruit topping for a tasty way to start the day. There are tons of ways to vary this recipe. Start with toppings – any fruit combo is good, or you can make a puree or if you want something thicker, just add cornstarch to fruit juice or puree and bring to a boil, then cool. You can also vary the liquids in the pudding: use nut milk instead of coconut, use any fruit juice or nectar or no juice and make it completely coconut. Use any sweetener you like – or none at all. Play around with the recipe, you are sure to like the results.
Continue reading Mango Coconut Chia Seed Pudding
Wheat free * Dairy free * Gluten free * Vegetarian * Parve
Tomorrow’s my birthday and I wanted a celebratory dessert. I know better than to expect or even hope there will be anything on the menu of the restaurant we are going to that I can eat other than sorbet, so I’ve baked my own birthday dessert. Basically a galette is a free-form pie. It’s really not hard to make and the result is delicious. Although I made an apple galette this time, I am also gearing up to try a plum/nectarine and a multi-berry one too. Keep tuned for the results of the other ones.
Continue reading Gluten-free Dairy-free Apple Galette (not Paleo)
Wheat free * Dairy free * Gluten free * Vegetarian * Parve * Passover
This is my to-die-for Passover dessert. It is dense and rich with a close-your-eyes-when-you-eat-it deliciousness. So rich that when I have leftover cake (which is rarely) I cut it into small pieces and roll the pieces in unsweetened cocoa or chocolate sprinkles and serve them as truffles.
I got this recipe (sort of) as the result of a good deed, so it’s appropriate that it is the best chocolate torte I ever tasted. Here’s what happened. Every year I host a break fast for friends and family. I found out there were 3 people I didn’t know, who had nowhere to go, so I invited them to join us. In walked one of the unknowns and he brought a chocolate torte he had baked. When I tasted it first I swooned and then I begged for the recipe. It was a flourless chocolate torte (making it gluten-free) that he found in Gourmet Magazine (Nov. 1999) and then played with. I have played with it even more to convert it to dairy-free. I should let you know that this cake is soooo rich that I’ve had one of these small cakes serve 20 people, but I usually do serve multiple desserts. I think you can easily serve 12 or 8 real chocoholics. Continue reading Best Ever Chocolate Torte: Gluten and Dairy Free (not Paleo)
Gluten free * Vegetarian * Parve
I know this does not look like the chicken soup recipe I promised you on Tuesday. I totally forgot that tomorrow is Purim and Purim without Hamentashen is like Easter without the Easter Bunny, bagels without lox, franks without beans, New Year’s Eve without the Times Square Ball Drop. If you are not familiar with Purim (or Hamentashen), it is a holiday when the story of Queen Esther (who risked her life to go to Persian king Ahasuerus and inform him that his prime minister Hamen (who wears a 3 cornered hat) is planning on hanging all the Jews in the land..) is retold. And as you can sum up so many Jewish holidays: They tried to kill us; They failed; Let’s EAT – Hamentashen is what we eat. So I hope you haven’t taken that leftover chicken out of the freezer yet. Leave it there and you will see chicken soup next week – and aren’t you glad I finally made a dessert? Continue reading Gluten-Free and Dairy-free Mini Hamentashen (not paleo)