For the Health of It

BS"D

I find that Americans are not so good with moderation. I get a number of cooking and family magazines, and found that in December we were instructed to indulge in gobs of sweet treats and rich meals. They also instructed us to make any number of craft products to clutter our homes, not to mention tips on acquiring more "stuff" to give as gifts. Then after filling our bellies and homes with a lot of things we didn't really need in the first place, the January magazine covers shout at us to organize, exercise, and eat right. So in this vein, I will give my 2 cents for eating right, not just in January, but hopefully all year. And in order to not "clutter" your lives I will show you how to do it very conveniently. It is important to show our kids that moderation is the way to go and that healthy doesn't have to be boring or bland.


Start your day right...
My family was already a fan of Erewhon Crispy Brown Rice- Gluten Free Cereal, an essential ingredient in our favorite Chunk-a-Chews recipe, but recently I received some samples of other Erewhon cereals, which we just love! The Erewhon Corn Flakes list organic milled corn and sea salt as the only ingredients. I was quite taken aback when I saw this. How could there be no sugar, corn syrup or a half dozen preservatives like other corn flakes? Well there aren't and they taste great. The kids really liked them, and it was the first time (I think) they had corn flakes, as it is very hard to find national brands without barley malt. You can taste the delicate flavor of the sea salt in the flakes, and they are crisp and crunchy. I really feel good about serving these cereals before I send my kids off to school.


Snack right...
School lunches are always a challenge for me. Each child gets something different due to their own allergies/sensitivities and overall preferences. For example, Rosie will only eat sandwiches if made on rice cakes. The child hates bread. The snacks in the lunchbox seem to make or break it. Of course they want "junk", chips, cookies, etc. But their school frowns on these types of snacks as do I. When I received a bunch of That's It bars to sample, I thought I may have hit pay dirt. They look like a granola or power bar, but they are not loaded with sugar or artificial anything trying to masquerade as healthy, they ARE healthy. Each bar contains the equivalent of two pieces of fruit.. and as the name implies, that's it! Somehow they've managed to chop, dry and form these two pieces of fruit into attractive and convenient little bars. They come in Apples and Cherries, Apples and Apricots, and Apples and Pears flavors. The bars are softer than regular dried fruit, and have a slight tang as they are not sweetened with sugar. They are great for kids who play sports and need a boost, as they can easily fit in a pocket (or my purse).


Cook right...
After a long day of school the kids clamber into the kitchen and want food. Their first thought is for snacks, and my first thought is dinner is soon, I don't want them to snack. When an acquaintance told me she serves her young kids dinner at 4:30 when they first get home from school, I balked. But she explained that this way they can have something nutritious and filling before doing their homework, and since they go to bed around 7:30 or 8 pm, this dinner time is perfectly reasonable. I see that if I have dinner ready by 5 pm, they will fore go the foraging for snacks and eat more substantially. Levana Kirschenbaum, the culinary mastermind behind Manhattan's Levana's restaurant and several great cookbooks, has come out with a new book entitled The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple. Along with Lisa R. Young, PhD, RD, they try to show the reader that healthful eating has to be neither boring or laborious. Levana cooks with family in mind, and the book is peppered with pictures of her adorable grandchildren. She includes codes next to the recipes to show which ones are gluten free and notes to indicate how to adapt certain recipes for the gluten free cook. There are eye-catching photos for contemporary recipes like Cold Red and Yellow Pepper Soup, as well as more tradition Moroccan dishes like Chraimi, (fish cooked in a traditional Moroccan style). The book is chock full of recipes that will get your family eating veggies and other nutritious ingredients. My one warning to the gluten free eater/cook is to make sure all your ingredients are gluten-free. For example, there is a recipe for Mock Crab Salad, however I have only seen Surimi (mock crab) which contains gluten as a binder. So that made me wonder if the authors stuck the "gf" tag on recipes they assumed were gluten free without having a true, in-depth knowledge for this way of cooking. And, more an opinion than a warning, Levana indicates she favors chick-pea flour in her gluten free baked goods. Those of us who eat gluten free baked goods all the time know that there are tastier alternatives to the bean flour, which lends a very particular flavor and texture to baked goods. But apart from these issues, I still think this cookbook provides a ton of luscious, healthy recipes, which would be a great addition to your family's repertoire of meals.



This recipe was picked by Silvana Nardone as the winner in Attune Foods December recipe contest. It's a great, inexpensive way to make crunchy, gluten free breadcrumbs.

Italian Style Gluten Free Breadcrumbs
from www.attunefoods.com

Ingredients:
1 - 10oz. box Erewhon Crispy Brown Rice Cereal, finely crushed
1/2 cup dried parsley flakes
1/3 cup dried basil flakes
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese (optional)

Directions:
In small batches, finely crush the cereal. I have a coffee bean grinder that I use exclusively for spices and food items. This works great. However, if you do not have a grinder, you can simply place the cereal in a large resealable bag and use a rolling pin to finely crush the cereal.

Place the crumbs into a large bowl. Add all the remaining ingredients to the bowl and thoroughly mix together.

Place the breadcrumb mixture into a mason-type jar.

A Dash of Delicious

BS"D

I was thumbing through a book catalog recently, and I saw a spate of new kosher cookbooks. Hmmm. SO many new ones are coming out, I thought,"Are any of them going to offer me something new?" Well the Dash cookbook created by Rebecca Naumberg and Sori Klein as a fundraiser for Torah Academy for Girls in Far Rockaway, New York is different. Not only does it raise the bar on school fundraising cookbooks, it presents kosher cooking in a new light.

Although many of the recipes look as if they would be complicated to prepare, none of the recipes (as far as I could tell) extend beyond one page. They force the kosher cook to look outside the box and bring contemporary culinary ideas into their home. There are some old favorites mixed in as well. The recipes bring in flavors from many international cuisines, contain recipes from professional chefs interspersed with home cooks. They also provide "plan ahead" and "simplify" tips that make the recipe easier when you are rushed.

For the gluten free cook (or eater) there are quite a lot of options in Dash, such as Quinoa with Balsamic Roasted Vegetables, a terrific meat section, and even desserts like French Macaroons with 3 fillings, Chocolate Semifreddo and fresh fruit sorbets. The cold soups especially caught my eye, as I'm a big fan. The Chilled Avocado Gazpacho with Spiced Pumpkin Sees has a nice contrast of warm spices with the cooling elements of avocado---they even give non-dairy substitutes for this one!


Visually the book makes an impact. Food styling, although done by the parental body of the school, it seems, looks very professional. My one gripe is that all of the photos are against a black background. I would have liked some variation, as it is a thick book and the black background is sort of a single note. But it was photographed beautifully.

If you are interested in ordering the book send an email to: cookbook@tagschools.org. The cookbook is an entirely non-profit endeavor, and all proceeds go to the school.



Since Rosie can't have eggs, I tend to make a lot of roast potatoes instead of kugels. This recipe caught my eye because of all the garlic---something I absolutely love, especially roasted. The lemon juice gives it a very bright flavor. Gremolata is an olive oil and herb condiment used in the Mediterranean to finish meats and other roasted dishes.

Potatoes Gremolata

from Dash by Rebecca Naumberg and Sori Klein, p. 207

2 pounds baby or fingerling potatoes
1/4 cup olive oil
6 cloves garlic, unpeeled
3 cloves garlic, minced

Gremolata:
3 Tablespoons extra-virgin olive oil
Zest of 2 lemons
3 Tablespoons fresh lemon juice (from 2 lemons)
2 Tablespoons fresh parsley leaves, chopped
1 Tablespoon fresh thyme leaves, chopped
Kosher salt and fresh ground black pepper, to taste

Potatoes: Preheat oven to 400F degrees. Place potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to boil over medium heat and cook until potatoes are tender when pierces with a fork, about 25 minutes. Drain and allow to dry for 5 minutes.

Roast: Place potatoes in a roasting pan. Add oil, whole garlic cloves and minced garlic. Bake for 45 minutes. Meanwhile, combine all ingredients for gremolata in a small bowl. Sprinkle potatoes with gremolata and toss to evenly coat potatoes. Return to oven and bake uncovered for another 15-20 minutes. Transfer to a serving bowl and serve.

Serves: 6

This recipe is pictured in the book served in artistically angled shot glasses. This idea is great for cocktail parties and buffets, wherein you would not normally serve soup. This recipe is vegan when made with soy sour cream.

Chilled Avocado Gazpacho with Spiced Pumpkin Seeds (pepitas)
from Dash by Rebecca Naumberg and Sori Klein, p. 44

2 Tablespoons olive oil
1 white onion, sliced into rings
2 1/2 cups low-sodium vegetable broth, or more as needed
3 medium ripe avocados, peeled, pitted and cut into large chunks
1/2 cup cilantro, chopped
1/4 cup parsley, chopped
3 Tablespoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt, plus more to taste
1/2 cup sour cream or pareve tofu sour cream
Freshly ground black pepper, to taste
Spice Pumpkin Seeds

Heat olive oil in a medium skillet over medium-high heat. Add onion and saute until translucent, about 6 minutes. Remove from heat and transfer to blender.

Puree sauteed onion together with broth, avocados, cilantro, parsley, lime juice, cumin, coriander and salt. Blend in sour cream and season to taste with more salt and pepper. Refrigerate covered for at least 2 hours. Thin the soup with broth if necessary. Ladle into bowls and garnish with Spiced Pumpkin Seeds.

Serves:6

Spiced Pumpkin Seeds

1 Tablespoon olive oil
3/4 cup raw green (hulled) pumpkin seeds
3/4 teaspoon ground cumin
pinch of cayenne pepper
pinch of kosher or coarse sea salt

Heat oil in a small skillet over moderately high heat. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1-2 minutes. Stir in cumin and cayenne pepper, and continue to cook, stirring until fragrant about 30 seconds. Transfer to a bowl and season with a generous pinch of salt.

Donut Debacle

BS"D


********What is your favorite type of donut? Tell me and enter for a free giveaway!

See below for details.**********

It's that time of year again, Chanukah, Latkes and Donuts abound. I get a kick out of the December food and women's magazines, wherein there are about 60 pages of x-mas themed recipes and a token page with the same old latke recipe. In recent years I've noticed recipes for sufganiyot, or jelly donuts sneaking in to those pages. While in the United States latkes are the fried food of choice for the holiday, the Israeli favorite sufganiyot have made inroads across the Atlantic.





Last year I had great success with my Gluten-Free Bisquick Donuts for Lillie. However, they contained eggs so they were a no-no for Rosie. So I had two separate pots of oil, two different doughs, and separate jelly-squirters to accommodate Lillie's egg containing gluten-free donuts and Rosie's glutteny vegan donuts. Since I'm not a big fan of deep frying to begin with, and even take the precaution of wearing safety goggles and shooing small children out of the kitchen, having two pots of boiling oil going on the stove at once nearly gave me a nervous breakdown. So this year I wanted a gluten-free and vegan donut all in one. Good luck to me! I bought a great little book entitled, Doughnuts: Simple and Delicious Recipes to Make at Home by Lara Ferroni --it's worth buying just for the luscious pictures. But in addition to the traditional donut recipes, it contains two types of gluten-free and vegan recipes, but not gluten-free and vegan in the same recipe. I considered fooling around with them to make an amalgam. But after a disastrous first attempt at making GF and Vegan yeast donuts (although the kids still ate it...roll anything in confectioners' sugar and they'll eat it), I wanted a sure thing.


Since my favorite all time donut is a chocolate cake donut, I decided to aim for that. Much to my surprise I found that cake donuts are actually fried. Different than yeast raised donuts, they are denser and, as the name suggests, cake like. Through my experiments I found the baking powder batter was preferable than a yeast raised one for gluten-free donuts. I decided to make my life slightly less complicated and just use cake batter in donut shaped baking pans (you can get these at most craft or housewares stores). I used my favorite gluten-free and vegan cake recipe from The Allergen-Free Baker's Handbook by Cybele Pascal. I poured the batter into a big ziploc, snipped about a one inch hole from one corner and easily piped the batter into the non-stick pans. The next day I let the girls frost and decorate them with a variety of sprinkles. They had a ball and my floor looked like the French Quarter after Mardi Gras, but it was a fun day-off-from school activity for them. I used a very simple ganache for the glaze and they looked like donut store donuts! Yes, I had liftoff.





But the gluten-free and vegan fried donut still alluded me. A great cookbook I came across called, My Kid's Allergic to Everything Dessert Cookbook by Mary Harris and Wilma Selzer Nachsin, had an oat flour based doughnut hole recipe. Hmmm. The book contains recipes free from (or has subs. for) wheat, eggs, dairy, soy, corn and nuts. It gives substitutes for some other common allergens, like chocolate. Although it does have some glutenny flours as options, there is a handy-dandy chart at the beginning of the book, which breaks down flours from very sticky to non-sticky, as well as a chart showing which flours work best together for different varieties of baked goods. What I like best about this book is that the recipes were developed by mom's of food allergic children, and they are very easy, doable, and appealing to children. I mean what kid wouldn't want to eat a Booger Cupcake?!

I paired the oat based doughnut hole with a maple glaze from Lara Ferroni's book, and voila I had achieved a great gluten-free and vegan (if agave instead of honey is used) donut that was quick and easy to make to boot! I took the liberty of subbing an all-purpose gluten free flour blend (I used Jule's brand) for half the flour in the recipe and used oat flour for the rest. The combination of the oat flour and maple glaze gave it such a homey, warm flavor---perfect for a cold winter's day.

The publishers, Chicago Review Press, have very generously sent me a copy of this great book to give away to one lucky reader. In the comments section below, tell me your favorite type of donut. Be sure to enter with a google ID, or leave your e-mail or web address so I can be in touch with you if you win. Or, you can tweet me at @glutenfreemaven with your favorite choice. You have until January 15th 2012 to enter. The winner will be chosen at random.




I found that I needed to add a bit more liquid than the recipe called for. This could be due to variations in the type of flour I chose. I added more club soda (ok really I used plain seltzer) slowly until the dough stuck together. You want more of a bread flour consistency than a cake batter. Try dipping in one of the two glazes below. They are really amazing when served warm. Make a lot...they go quickly!

Doughnut Holes
from My Kid's Allergic to Everything Desert Cookbook, 2nd ed., by Mary Harris and Wilma Selzer Nachsin, p. 120

3 cups oil (for frying)
4 cups gluten-free flour (any mostly sticky combinations, such as 3 cups oat and 1 cup millet, or half oat and half all-purpose gluten-free blend)
1 tsp. salt
1 tsp. any one or combination of dried ground nutmeg, cinnamon, allspice, and cloves
1 Tbsp. baking powder
3 Tbsp. club soda
1 Tbsp. honey (or 2/3 Tablespoon agave nectar)
1/3 cup melted allowable shortening or melted margarine or mild tasting oil (I used canola oil)
1 cup soy, rice, or almond milk or water

Note: I have made some changes to the text to simplify the instructions.

In a deep fryer or large pot, heat 3 cups oil to 375F degrees.

In a large bowl, whisk together the flour, salt, and spices. Mix the baking powder with the club soda. Stir into dry ingredients. Add remaining ingredients and mix until the dough is well blended and smooth. Add additional liquid a tablespoon at a time if needed, until batter comes together.

Form the dough into walnut sized balls. Drop balls into hot oil and fry until the doughnut holes are golden brown. Do not crowd them; fry only a few at one time.

Remove the doughnut holes with a slotted spoon and drain on paper towels. May be served warm or cooled.

Yield: Approximately 2 dozen


When doughnuts are cool to the touch, you may wish to dip in either of the two glazes below, or sprinkle with confectioner's sugar or cinnamon-sugar.

Chocolate Glaze
1-10 ounce bag dairy free chocolate chips
1 cup liquid non-dairy whipped topping (i.e. Rich's Whip) or canned coconut milk

Combine both ingredients in a medium sized microwave safe bowl. Microwave on high for 2 minutes. Stir until chocolate is fully melted and mixture is smooth and glossy. Return to microwave for 15 second increments, stirring in between, if chocolate is not melted.

Maple Glaze
from Doughnuts: Simple and Delicious Recipes to Make at Home by Lara Ferroni, p. 48

1 1/2 cups confectioners' sugar, sifted
2 Tbsp. maple syrup
2 Tbsp. milk (any) or water

Place the sugar in a medium bowl and slowly stir in the maple syrup and milk, a little at a time, to make a smooth, pourable glaze.

A Sweet Cookie to Swap

BS"D

It's that time of year, cookies for cookie swaps, cookies for school parties, cookies for neighborhood and family get togethers. But cookies, cookies everywhere yet for the food sensitive--none to eat! Not so fast. Although I am often disheartened when reading through gluten free cookbooks at seemingly great cookie recipes when I scroll down the list of ingredients and hit "eggs" on the ingredient list. Then flip the page, and another, and more of the same. Even though the recipe fits Lillie's diet, Rosie can't have as much as a crumb. But, I do have a number of recipes in my cookie arsenal that accommodate both girls, and have found shortbread style cookies to be an extremely good choice. Shortbread traditionally is not made with eggs, and many Scottish shortbread recipes even call for rice flour! I use a shortbread recipe for my basic cutout cookies, but it is adaptable for so much more. You can use it as a crust for single-crust pies, and is especially good for a chocolate or custard style pie. It can be used as a crust in a gem style cookie (made in mini-muffin tins), or you can add any flavor extract and roll the dough in coconut, crushed nuts, candy, etc., for almost any flavor profile you desire.

This year I decided to combine a chocolate shortbread crust with my very favorite ganache filling. Using either crushed candy canes or almonds, you have a delightful and eye-catching dessert. People who've tried it without being told it's gluten free even thought it was very good.

So as you flip through endless "holiday" themed magazines this month with great ideas for everyone but you, don't despair, bring this recipe to your next party and enjoy the "oohs" and "aahs" you receive. For another great holiday sweet idea check out my recipe on the Attune Foods (makers of Erewhon cereals) website.

This recipe is vegan provided you use margarine and coconut milk. The coconut milk here is the thick kind that comes in the can, NOT cream of coconut or the kind sold in the dairy case or aseptic boxes. The latter are mixed with water and sweetener and are similar to soy milk.

Crispy Choco-Mint Gems

Cookie:
non-stick cooking spray
2 cups all-purpose gluten-free flour blend with xanthan gum*
1/2 cup unsweetened Dutch-processed cocoa powder
1/4 teaspoon salt
1 cup (2 sticks) non-hydrogenated margarine (such as Earth Balance), or unsalted butter
1 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon mint extract
2 Tablespoons water

Filling:
1 cup semi-sweet chocolate chips (I prefer Trader Joe's brand)
1/2 cup canned coconut milk or heavy cream
1/2 teaspoon mint extract
1/4 cup finely crushed candy canes or peppermint candies

Garnish (optional):
3 Tablespoons coarsely crushed candy canes or peppermint candies

Pre-heat oven to 350F degrees. Lightly spray a 24 cup mini-muffin pan with non-stick cooking spray, set aside.

In a medium sized mixing bowl, whisk together flour, cocoa powder and salt, set aside.

In a large mixing bowl, or the bowl of an electric mixer, cream together margarine and sugar until fluffy, about 2-3 minutes with mixer on medium speed. Add extracts and beat until combined. Gradually add flour mixture and beat until mixture forms a dough. Add water and beat until smooth.

Form dough into 24 walnut sized balls. Place one dough ball in each muffin cup. Press down on dough with your thumb to form a well; press dough into sides of muffin cup with fingers. Place in freezer for 15 minutes.

Remove muffin pan from freezer and bake in pre-heated oven for 20-25 minutes until cookies feel firm when pressed with a finger, and no longer appear to have moist spots. Remove from oven and place on a wire rack to cool completely, about 30 minutes. If dough has risen during baking, use the bottom of a wooden spoon to press down center of cookies to form a well.

Filling:
In a medium sized microwave safe bowl, combine chocolate chips, coconut milk and mint extract. Microwave on high 1 ½ to 2 minutes. Stir until chocolate is completely melted and the mixture is smooth and silky looking. If chocolate is not fully melted, return to microwave for 15 second intervals, stirring in between. Allow to cool for 10 minutes. Stir in finely crushed candy canes.

Spoon a scant tablespoon of filling into center of each cookie. Sprinkle coarsely crushed candy canes over filling, if desired. Chill until center is firm, about 1 hour. Remove cookies from muffin tin and arrange on a serving platter, or store in an airtight container.

Yield: 2 dozen cookies

* If the flour blend you are using doesn't contain xanthan gum, add ½ teaspoon of xanthan gum

For Almond Cups:

Substitute almond extract for the mint extract called for in both the cookie crust and the filling.

Substitute 1/2 cup sliced, toasted almonds for the crushed peppermint candy called for in the filling and garnish. To toast almonds: Spread almonds out on a cookie sheet and bake in a 350F degree oven for 8-10 minutes, turning several times, until lightly brown. Remove from sheet immediately, as the tend to continue browning if left on hot cookie sheet.

Apple of My Pie

BS"D

In my mind Thanksgiving is THE pie holiday. And I am the family pie baker going back to my teen years. That is why I was thrilled to pieces to see the release of Vegan Pie in the Sky from Da Capo Press just a few weeks ago. Vegan Pie in the Sky is the charming newest addition to the the Isa Chandra Moskowitz and Terry Hope Romero Vegan cookbook empire. They have collaboratively produced such gems as Veganomicon and Vegan Cookies Invade Your Cookie Jar. As always, they are aware of gluten-free needs and provide several options for gluten-free recipes.

The explanation of ingredients and recipe instructions are written like a friend who is guiding you through the pie making process--something many think is daunting. As Moskowitz and Romero break down the steps for such classics as Blackberry Bramble and Maple Pecan Pies, you feel like the process, from crust to filling, is within your grasp. They also include some funky new favorites like Curried Macaroon Pie and Basil Peach Pie. All the recipes are dairy free and egg free. That being the case, you would think something like Blueberry Bliss Cheesecake, would be off limits---not for this pair! Cashews and silken tofu are employed to whip up an ersatz cheesy taste sensation.

The recipes stretch the definition of pie to include cobblers, pandowdy's, tarts and a number of cheesecakes. The crust chapter is extensive, giving recipes for a no-butter, Buttery Double Crust, a flaky Vodka Crust, Olive Oil Double Crust and several gluten free options including a Gluten-Free Almond Crust. The Gingersnap Crust seemed very tempting to me, as I am perhaps the biggest fan of Trader Joe's Gluten Free Gingersnaps. A Buckwheat Double Crust is a refreshing healthy alternative in the pie world. I made the Chocolate Shortbread Tart Shell with Jules All-Purpose Gluten-Free Flour Blend, and found it came out beautifully.

For those of you who have had it with oil based, synthetic tasting non-dairy whipped topping alternatives, Moskowitz and Romero offer several healthier choices employing almond or coconut milk. I look forward to trying more of the recipes, as well as future collaborations between these extremely creative authors.

I use Josef Gluten Free Vanilla Cookies instead of graham crackers for pie crust, you can basically use any sort of plain, firm, gluten free cookie (i.e. not a soft chocolate chip cookie), I use the chocolate flavored cookies when making a chocolate mousse pie and it lends a very decadent flavor!

Graham Cracker Crust
from Vegan Pie in the Sky by Isa Chandra Moskowitz, p. 46

1 3/4 cups finely ground graham crackers (made from 10 ounces of whole graham crackers)(make sure graham crackers are gluten free or sub another cookie as above)
3 tablespoons sugar
4 tablespoons melted non-hydrogenated margarine (like Earth Balance), melted coconut oil or canola oil
1 tablespoon plain soy milk or almond milk

1. Preheat oven to 350 degrees and lightly spray a 9-inch pie plate with nonstick cooking spray.

2. In a mixing bowl, combine the graham crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.

3. Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.

Yield: Makes one 9- or 10-inch pie crust.

This is a non-dairy and egg-free "cheesecake"-- enjoy it with your Thanksgiving meal!

Pumpkin Cheesecake Pie
from Vegan Pie in the Sky by Isa Chandra Moskowitz, p. 149

Crust:
1 recipe Graham Cracker Crust (see above)

Filling:
1/2 cup whole unroasted cashews, soaked in water for 2 to 8 hours, or until very soft
1/4 cup mashed banana (about 1 medium banana)
1 (12- to 14-ounce) package silken tofu, drained
1/2 cup sugar
1/3 cup dark brown sugar
3 tablespoons coconut oil, room temperature
6 teaspoons cornstarch
2 tablespoons lemon juice
2 1/2 teaspoons pure vanilla extract
1/4 teaspoon orange extract or 1 teaspoon grated orange zest
1/4 teaspoon sea salt
1 1/4 cups canned pumpkin purée (not pie filling, 100% pure pumpkin puree)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg

Topping:
1/3 cup brown sugar
1 tablespoon non-hydrogenated margarine
Pinch of salt
1 cup pecan pieces, roughly chopped

1. Make the topping first. In a mixing bowl, use a fork to mash together brown sugar, margarine and salt until crumbly, then fold in the chopped nuts and stir to coat with the mixture. Set aside until ready to use.

2. Preheat oven to 350 degrees and lightly spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray. Prepare the crust and press it very firmly into the bottom of the pan. Bake for 10 minutes, and move the pan to a cooling rack, leaving the oven on for further baking in a bit.

3. Meanwhile, prepare the filling: Drain the cashews and blend with the banana, tofu, sugar, brown sugar, coconut oil, cornstarch, lemon juice, vanilla and orange extracts, and sea salt. Blend until the mixture is completely smooth and no bits of cashew remain.

4. Set aside 1/3 cup of batter. To the remaining batter, add the pumpkin purée, cinnamon, ginger and nutmeg and blend until smooth, then pour it onto the crust. Randomly spoon dollops of the reserved batter onto the cheesecake. Poke the end of a chopstick into a batter blob and gently swirl to create a marble pattern; repeat with the remaining plain dollops.

5. Bake the cheesecake for 45 to 50 minutes, removing the cheesecake halfway through the baking period to sprinkle on the topping. Return to oven to continue baking. Cheesecake will be done when the top is lightly puffed and the edges of the cake are golden. Remove it from the oven and let cool on a rack for 20 minutes, then transfer to the fridge to complete cooling, at least 3 hours or, even better, overnight. To serve, slice the cake using a thin, sharp knife dipped in cold water.

Yield: One 9 1/2-inch cheesecake.

Passing on Tradition

BS"D

Lillie saw the big bag of gluten free flour sitting on the counter and asked what I would be making. "Kreplach!" I said enthusiastically. "Gluten Free kreplach", I said more quietly--trying to encourage myself. Knowing the precariousness of gluten free dough, I had my doubts the kreplach, meat filled dumplings, traditioanlly eaten on certian Jewish holidays including Yom Kippur, which is tomorrow night, would hold together. I pictured soggy bits of dough and the meatball like filling floating in boiling water in which they cook. I pictured a huge waste of my time in an otherwise very busy day and night of preparations. I pictured my sadness that my girls can't have a taste of the traditional foods my beloved grandmother lovingly provided us in her lifetime. A tenuous link to a vanished world in Europe. The village, gone, the people, gone, the food, survived.

"Kreplach?" Lillie said. "Kreplach." I said again. I could have said we're having mao po dao fu and she would have had the same look. "You know, like pierogen", I added. "Umm, what's pierogen?", she answered. Me, "like wontons!" Still blank. Then I realized. This is not a dough centric child. While most children at Chinese restaurants can be seen slurping wonton soup with a handful of crunchy complimentary noodles thrown in, Lillie tentatively eats plain rice. These dumplings in any language were not part of her lexicon until now. Finally I showed her a picture on Google Images. She cocked her head to the side, not really understanding the big deal. To me though, they meant so much more. They represented my grandmother's love and tradition and everything good about home cooking.


Every year since I've been married I've said I would make kreplach for Yom Kippur, and every year I've ended up reaching for the box of meat kreplach in the kosher freezer section of my supermarket. The first year, I had been married only a few weeks before the holdiay, the next year, I had a few month old baby (k"a), etc. I was always disappointed with the frozen ones, the dough was too thin and they were remininscent of wontons, the filling too salty, very bad when you won't be able to drink for the next 24 hours. When I was single I had once attempted making my own. The dough was too thick and chewy, the ground meat wasn't the right texture, and overall, they "just weren't Grams". I'm the same way about stuffed cabbage. Nothing is as good as my grandmother's and noone bothered, in her 86 years on this earth, to write down her recipes.

But this year I wanted to give it a go. Why? I don't know. When I started the process I felt a slight fear. "Why?", I kept asking myself. So if it doesn't work, just boil up some gluten free noodles, the kids love those anyway. But I felt like if I succeded, it would be a nail in the coffin of my grandmother. Once I could make kreplach, we didn't need her kreplach. We didn't have them so this was all irrational. Anyway.

I had serendipitiously came across Beard on Pasta on sale for $1 in the lobby of my library a few weeks ago. "That's a classic", the librarian noted as I stood at the circulation desk. Flipping through it I came across a kreplach recipe. How odd, that James Beard would have a kreplach recipe in his pasta book, I thought. But he's thorough. The filling seemed right, a few weeks later I came across Jules Gluten Free Easy Ravioli recipe. No eggs to my delight! Most homemade pasta has eggs making it off limits for Rosie. Hmmm. I think I can make a mashup of the two and we're in business.

I tentatievely rolled and filled the dough. Sensed encouragement from a voice from within. Pictured my Gram looking down from heaven and telling me, go ahead, it's ok, you can do it. Pinched the dough shut. Held my breath and dropped them in the water. They rose to the top as the recipe said. They looked like any other dumpling I've ever had. One bite told me they actually tasted like any other dumpling I've ever had. We have liftoff! I think those dozen pale lumps of dough staring back at me from the counter are my proudest achievement all year.

The dough for this recipe is NOT elastic like wheat pasta dough. It is not forgiving either. If you pull it, it doesn't stretch. It is very easy to make, but you have to handle it with care. If you pull on it, it will tear, the plus side, it is softer than regular pasta dough, so you can just rub the crease together much like pie dough.

Jules' Easy Homemade Pasta from julesglutenfree.com

The recipe is verbatim from Jules' blog, until the part about forming the dough into kreplach, that is mine.

Pasta Ingredients
1 1/2 cups Jules Gluten Free™ All-Purpose Flour
1 – 2 Tbs. extra virgin olive oil
1/2 cup very hot water
salt for water

Pour Jules Gluten Free All Purpose Flour into a large bowl and form a shallow well in the flour. Add the oil and water a little at a time of warm water into the flour well and mix until it all comes together into a smooth ball (I mixed up everything in my electric mixer and it was super easy). Wrap in clear plastic wrap and allow to rest for 30 minutes to 1 hour.

Lay a large sheet of plastic wrap on a flat surface, dust lightly with gluten free flour. Place dough in center of plastic wrap and cover with a second sheet the same size as the first. Using a rolling pin, roll dough out between sheets of plastic wrap to a 1/4-1/8th-inch thickness.

Remove top layer of plastic wrap. Using a sharp paring knife or pizza cutter, trim edges off dough to form a rectangle (reserve for later use). Cut dough into 3-inch squares. Gently pick up each square and put a scant tablespoon of filling (see below) into center. Fold over corners to form a triangle. Pinch or crimp edges closed with a fork. Repeat until all dough is used up. Roll out trimmed off dough and fill as above. Note: You can use a biscuit cutter or glass to make round kreplach, but you have less waste if you cut them in squares.

Bring a large pot of water to boil with salt. Drop into boiling water. Cook for 4-5 minutes, until they bob up to the surface, remove with a slotted spoon and drain. Allow to air dry for a few minutes before storing.

At this point the kreplach may be stored in an airtight container in the refrigerator, and served in chicken soup (put in soup at last minute before serving so you don't end up with mushy pasta). Or, frozen between layers of waxed paper. To re-heat, place frozen kreplach in boiling water or soup for several minutes until warmed through. Or, fry thawed kreplach in oil or margarine in a skillet until crispy and golden brown. Serve with fried onions.

Kreplach Filling:

From Beard on Pasta by James Beard, p. 175

1/2 pound ground chuck
1 Tablespoon chopped fresh sage, or 1/2 teaspoon dried sage
1 small bunch chives, minced
3 Tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon Tabasco

Combine all ingredients in a medium sized mixing bowl. Chill until ready to use.

My Filling:
Although I usually alwasy buy extra-lean ground beef, use the full fat variety for this filling...trust me!

1/2 pound ground beef
1 small onion finely minced
1 Tablespoon dried parsley
salt and ground pepper to taste

Mix all ingredients together. Cover and refrigerate until ready to fill kreplach.

Note: You can also use mashed potatoes to fill dough if you want to make pierogen. There is meat filled pierogen too, but in our house meat filled dumplings were called kreplach and the potatoes ones pierogen.

Short and Sweet

BS"D

Since I am very busy preparing for the upcoming holiday of Rosh Hashana, the Jewish New Year, this blog post will be short...but sweet. I found some great new recipes I felt I had to share!

For those uninitiated, people are supposed to eat sweet foods, such as apples and honey, sweet raisin challa and sweet kugels on Rosh Hashana to symbolize a "sweet" new year. When Lillie saw all the round (a traditional shape for new year's challa) raisin challa's I had made for the rest of the family on the cooling rack, she declared she wanted raisin challa too. Her favorite brand of oat challa is Katz's, and they do carry a 10-ounce raisin challa. I felt that was a bit too big for Lillie, so I ventured to make my own. Since Lillie has what may be called a "discriminating palate", she had rejected my numerous oat challa attempts in the past in favor of store bought. But I decided to give it one more try. Instead of using 100% oat flour I mixed it with my favorite gluten free all purpose brand, in a 50/50 ratio. Oat flour is the only gluten free flour upon which one can make "Hamotzi", the blessing on bread said before Shabbat and Yom Tov (holiday) meals (and any other time bread is eaten). So I couldn't use solely the all purpose gf flour. I adapted a recipe from Jules Gluten Free blog with surprisingly good results.

If you are frantically preparing for the holiday like me, and have a page long list of things to cook, you may want to buy desserts. No fear if like most people, you don't have a gluten free bakery near you, try some of Katz's new items. They kindly sent me some samples of their delicious new offerings. Included were a traditional Apple Pie. Lillie liked the crust best, I liked the filling, which had a homemade feel and was not too sweet and gooey---the way I like it! The new Coffee Bundt cake had a very good look and texture, and is worth the $10 price, in my opinion. It came with a separate container of icing, which I felt had a very strong coffee flavor. So if you like that then use, if not, serve plain or dust with powdered sugar. The Sugared Snack Poppers evoked a Proustian memory in me when I "popped" them in my mouth---Kichel! Now on their website Katz's writes "Kichel" in parenthesis. These are light little cookies with a sugary dusting. The website is currently offering a special of free shipping on orders over $30.

Katz is generously giving away a box of 5 of their gluten free baked goods. Leave a comment on this post telling me your favorite holiday baked good, and your e-mail address (so I can get in touch with you if you win), and you will be entered in the giveaway. The deadline for entering the giveaway is 11:59 p.m. on Monday, October 3rd, 2011. The winner will be picked at random from entries that contain an e-mail address.

Another Rosh Hashana tradition is to eat simanim, or symbolic foods, which corresponds to different good tidings for the new year. One of them is dates. I generally buy a big container, and they are popular for a few days, then sit hardening in my cabinet until Tu b'shvat. I happened to come upon a great recipe to use up extra dates.

So I wish you a Shana Tova...a sweet, happy and healthy new year!

Sweet Raisin Challa

Adapted from Jules Gluten Free blog

non-stick cooking spray
1/3 cup warm water
1 packet (2 1/4 tsp.) rapid rise gluten free yeast
1 tsp. granulated cane sugar
1/2 cup unsweetened applesauce
1 tsp. apple cider vinegar
4 large eggs, beaten
1/3 cup canola oil
1/4 cup honey, agave nectar or molasses
2 cups all-purpose Gluten Free Flour* (I used Jules brand)
2 cups gluten free oat flour
4 teaspoons xanthan gum
3 Tbs. + 2 tsp. granulated cane sugar
1 1/4 tsp. kosher salt
1/2 tsp. baking soda
2 tsp. gluten-free baking powder
1/2 cup golden raisins
1 large egg beaten with 1 teaspoon water, optional

*If your all-purpose gluten free flour blend contains xanthan gum (like Jules) or guar gum, reduce xanthan gum in recipe to 2 teaspoons.

Preheat your oven to 200º F, then turn it off; if you have a warming drawer, you may set that to low/moist setting instead. Spray baking pan (see below) with non-stick cooking spray.

In a small bowl, mix together the warm water, yeast and 1 teaspoon of sugar to proof the yeast; set aside. In the bowl of your stand mixer, add the remaining wet ingredients and mix until combined. Whisk together the dry ingredients in a separate bowl. After 5 minutes of proofing, stir in the yeast-water mixture into the wet ingredients (note: if your yeast isn’t bubbling at this point, throw it out and start again with fresh yeast). Gradually stir in the dry ingredients until fully integrated, then mix 2 minutes more on medium speed.

Spoon batter into prepared pans.

To achieve the round challa shape for Rosh Hashana here are some options:
*"Texas Size" giant muffin pans (about 6-8)
*Cupcake pan (about 12)
*Mini-Bundt Pan (about 6)
*Place a ramekin or custard cup in center of a round cake pan, spray all well with non-stick cooking spray, pour batter around ramekin (2 medium)
*Pour batter into 2 8-inch round cake pans
*Bundt pan (2 small, 1 large)
*Gently form dough into a rope with (gluten free) floured hands and roll into a coil on a parchment lined baking sheet (2 small, 1 large)

Place in a warming drawer set to low heat, or into the warmed oven for approximately 20 – 30 minutes. (Don’t expect the bread to rise much at this stage). Once risen slightly, brush with egg wash, if desired.

Bake in an oven preheated to 350º F (static) or 325º F (convection) for 20 minutes. Remove to cool on a wire rack.

May be wrapped in foil or frozen in a zip-top plastic bag. Warm before serving.

Chewy Date Bars

from The Top 100 Recipes for a Healthy Lunchbox by Nicola Graimes, p 127

Non-stick cooking spray

1 1/2 cups chopped, pitted, dried dates
1 cup water
1 cup all purpose gluten free flour blend with xanthan gum
1 tsp. baking powder
1/2 cup light brown sugar
1/2 cup rolled oats
4 Tablespoons sunflower seeds
4 1/2 ounces unsalted butter or non-hydrogenated margarine

Spray an 11x7 inch baking pan with non stick cooking spray.

Put the dates and 1 cup water in a small saucepan, bring to a boil. Reduce heat to simmer, partially covered, 20 minutes until dates are soft and water has been absorbed. Puree the dates in a blender and let cool.

Pre-heat the oven to 350F degrees.

Meanwhile, mix together the flour, baking powder, sugar, oats, and seeds in a mixing bowl. Rub in the butter or margarine until the mixture is soft and crumbly. Spoon 3/4 into the prepared pan and press down to make an even layer.

Spoon the date mixture over the oats in an even layer, sprinkling with the remaining oat mixture, and press down lightly. Bake 25 minutes until golden, then leave in the pan to cool. Cut into 16 squares and remove from the pan. Store in an airtight container up to 1 week.

Yield: 16 bars