I'll be sharing this sweet cake soon!
Wednesday, March 31, 2010
Friday, March 26, 2010
[Super Easy] Peanut Butter Cookies
Yep, everyone's had these gluten free cookies before. They're great for a beginner. Only 3 ingredients. They're quite delicious. But I have to admit I had trouble getting them right. The secret is parchment paper (which is cheapest at WinCo). Then they don't burn.
My previous gluten free peanut butter cookie adventures were good. But these are so simply perfect.
The first time I had them was at a little party with my friends, shortly after going gluten free. They knew (since we had met for lunch at Noodles), and I arrived at the party house to find that they had prepared gluten free treats for me to eat. I did have that awkward feeling inside ("really? they're really not contaminated? you really didn't put graham crackers in them?"). I politely tried them, and Heather makes a rockin' (and gluten free) peanut butter cookie.
She sent the recipe around. The boy will eat these all in one evening, since the recipe only makes 8-10 cookies.
[Super Easy] Peanut Butter Cookies
recipe from my friend, Heather W.
1 cup peanut butter, chunky or smooth (your choice)
3/4 cup sugar
1 egg
Heat your oven to 350. Line a baking sheet with parchment paper (this is really pretty important, since these are higher in fat and will burn on the bottom easily). Put spoon-scoops of dough onto the pan, and flatten them slightly. Bake 15-20 minutes, watching carefully. Remove them from the oven when the middle is still a little jiggly, but the bottoms are crisp around the edges.
Cool and eat.
My previous gluten free peanut butter cookie adventures were good. But these are so simply perfect.
The first time I had them was at a little party with my friends, shortly after going gluten free. They knew (since we had met for lunch at Noodles), and I arrived at the party house to find that they had prepared gluten free treats for me to eat. I did have that awkward feeling inside ("really? they're really not contaminated? you really didn't put graham crackers in them?"). I politely tried them, and Heather makes a rockin' (and gluten free) peanut butter cookie.
She sent the recipe around. The boy will eat these all in one evening, since the recipe only makes 8-10 cookies.
[Super Easy] Peanut Butter Cookies
recipe from my friend, Heather W.
1 cup peanut butter, chunky or smooth (your choice)
3/4 cup sugar
1 egg
Heat your oven to 350. Line a baking sheet with parchment paper (this is really pretty important, since these are higher in fat and will burn on the bottom easily). Put spoon-scoops of dough onto the pan, and flatten them slightly. Bake 15-20 minutes, watching carefully. Remove them from the oven when the middle is still a little jiggly, but the bottoms are crisp around the edges.
Cool and eat.
Wednesday, March 24, 2010
Ready for Spring! (and CSA food)
This week I mailed my check to the local farm we decided to go with: Borski Farms! They are located in Kaysville, Utah, which is about 45 minutes north of where I live (depending on how fast you drive, right?)
It will be 15 weeks of fresh fruits, herbs, and vegetables, and we'll get a share every week.
Have you picked out a CSA to support this summer? If you haven't, community supported agriculture (CSA) is a great way to support the local farms near you, get great produce for a fair price, and make the world a better place. If you would like to find one near you, you can check out LocalHarvest.
---
On a different note, you may have noticed some changes to our gluten free restaurants page. I decided that since some restaurants are better than others, as far as eating gluten free, I would post our "stats" on eating there. You will see that we have never eaten at some of the local places with gluten free food, whereas some are regular haunts for us. The "stats" listed next to the restaurant name are to show the number of successful visits to this restaurant: for instance, 10/10 would be great!, but 1/2 would mean that we left with sore tummies one out of two visits. I know this is not scientific, but may be helpful to the rest of you navigating this gluten-filled world. Let me know if there are other features that would help you!
It will be 15 weeks of fresh fruits, herbs, and vegetables, and we'll get a share every week.
Have you picked out a CSA to support this summer? If you haven't, community supported agriculture (CSA) is a great way to support the local farms near you, get great produce for a fair price, and make the world a better place. If you would like to find one near you, you can check out LocalHarvest.
---
On a different note, you may have noticed some changes to our gluten free restaurants page. I decided that since some restaurants are better than others, as far as eating gluten free, I would post our "stats" on eating there. You will see that we have never eaten at some of the local places with gluten free food, whereas some are regular haunts for us. The "stats" listed next to the restaurant name are to show the number of successful visits to this restaurant: for instance, 10/10 would be great!, but 1/2 would mean that we left with sore tummies one out of two visits. I know this is not scientific, but may be helpful to the rest of you navigating this gluten-filled world. Let me know if there are other features that would help you!
Sunday, March 21, 2010
Viking Cooking School: Gluten Free Baking
On Saturday, my friend and I took a gluten free baking class at Salt Lake's Viking Cooking School. This was my first time taking a cooking class! It was quite the exciting adventure!
It turned out to be a small class, just three students, and the teacher. There were also several assistants from the cooking school who prepped ingredients for us, and made sure that all was as it should be. We set out to prepare five different gluten free recipes, with several techniques: bread, a savory tart and a sweet tart (with nearly the same dough), muffins, and a pasta dish.
It was a hands-on, three hour adventure, using gorgeous appliances and fine ingredients. Kind of puts my little walk-through kitchen with vintage, wall-mounted Martha Washington oven to shame. But, the techniques are all the same :).
I was actually the student who has had Celiac disease for the longest (not including my additional 1 1/2 years of cooking for the boy.) We laughed, took furious notes, whisked, plopped, and had a grand time.
We had a feast at the end of our class session, and even took home some of the spoils. If you get an opportunity, I highly recommend one of the soon-to-be-three gluten free baking classes at the Viking Cooking School!
Now - what I'm sure you've been waiting for - pictures of our glorious food!
First, we made a Crusty Boule Bread:
Look at the delicious crumb on this bread! It was crusty on the outside, chewy on the inside (in a good way), and had a beautiful crumb. That "chew" was just like regular, gluten filled bread.
Then, we made an Heirloom Tomato Tart:
The tart dough was nearly the same for the tomato tart, and for the chocolate cream tart, except for the addition of brown sugar into the chocolate tart dough. We used tart pans with removable bottoms (I need one of those if I'm to make a proper tart, eh). We also discussed how gluten free dough needs more time to absorb the liquid than a regular dough.
The second tart was a Chocolate Cream Tart:
I even got to pipe the whipped cream :)
Next, we made Banana Walnut Muffins:
They were a little crisp on top, which was nice, and steamy warm on the inside :)
Last was our Baked Mac and Cheese:
We even worked on our roux-making technique, in order to make a proper cheese sauce.
Delicious!
Viking Cooking School
2233 South 300 East
Salt Lake City, Utah 84105
801.464.0113
It turned out to be a small class, just three students, and the teacher. There were also several assistants from the cooking school who prepped ingredients for us, and made sure that all was as it should be. We set out to prepare five different gluten free recipes, with several techniques: bread, a savory tart and a sweet tart (with nearly the same dough), muffins, and a pasta dish.
It was a hands-on, three hour adventure, using gorgeous appliances and fine ingredients. Kind of puts my little walk-through kitchen with vintage, wall-mounted Martha Washington oven to shame. But, the techniques are all the same :).
I was actually the student who has had Celiac disease for the longest (not including my additional 1 1/2 years of cooking for the boy.) We laughed, took furious notes, whisked, plopped, and had a grand time.
We had a feast at the end of our class session, and even took home some of the spoils. If you get an opportunity, I highly recommend one of the soon-to-be-three gluten free baking classes at the Viking Cooking School!
Now - what I'm sure you've been waiting for - pictures of our glorious food!
First, we made a Crusty Boule Bread:
Look at the delicious crumb on this bread! It was crusty on the outside, chewy on the inside (in a good way), and had a beautiful crumb. That "chew" was just like regular, gluten filled bread.
Then, we made an Heirloom Tomato Tart:
The tart dough was nearly the same for the tomato tart, and for the chocolate cream tart, except for the addition of brown sugar into the chocolate tart dough. We used tart pans with removable bottoms (I need one of those if I'm to make a proper tart, eh). We also discussed how gluten free dough needs more time to absorb the liquid than a regular dough.
The second tart was a Chocolate Cream Tart:
I even got to pipe the whipped cream :)
Next, we made Banana Walnut Muffins:
They were a little crisp on top, which was nice, and steamy warm on the inside :)
Last was our Baked Mac and Cheese:
We even worked on our roux-making technique, in order to make a proper cheese sauce.
Delicious!
Viking Cooking School
2233 South 300 East
Salt Lake City, Utah 84105
801.464.0113
Thursday, March 18, 2010
Dairy Free Potato Leek Soup
I spent a delightful portion of an evening after work with my friend - at the Oriental Market. It was her first time there, and we poked through each of the aisles, examining various seasonings and types of food. I've looked at most of their food before, including their beautiful corner of produce. But instead of fresh spinach, I decided to put some delicious leeks into my little basket. The smell was fragrant and fresh, and I was excited to put them into something that would soothe a sore throat.
Well, dairy free and all, this potato leek soup is filling, delicious, and it doesn't fill hollow without the dairy products in it. The bacon and sprinkle of goat cheese expanded the flavors of the soup. Perfect. Creamy. Very good.
Dairy Free Potato Leek Soup
adapted from this recipe
3 tablespoons shortening
3 leeks, thinly sliced
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced
3 1/2 cups homemade chicken broth (or enough to barely cover potatoes)
1 cup hemp milk
salt to taste
fresh ground black pepper to taste
cooked, crumbled bacon
goat cheese
Melt shortening in a large saucepan over medium heat, then add onions and leeks. Cook and stir the onions until they are browned and soft. Add sliced potatoes to saucepan, then pour chicken broth over the potatoes. Cook this mix until the potatoes are tender. Then, using a potato masher, mash the potatoes until most of the chunks have been broken down. Be sure to stir often to be sure that the soup doesn't burn. Add the hemp milk and season with salt and pepper. Cook 15 minutes more over low heat, then remove from the heat and serve.
Well, dairy free and all, this potato leek soup is filling, delicious, and it doesn't fill hollow without the dairy products in it. The bacon and sprinkle of goat cheese expanded the flavors of the soup. Perfect. Creamy. Very good.
Dairy Free Potato Leek Soup
adapted from this recipe
3 tablespoons shortening
3 leeks, thinly sliced
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced
3 1/2 cups homemade chicken broth (or enough to barely cover potatoes)
1 cup hemp milk
salt to taste
fresh ground black pepper to taste
cooked, crumbled bacon
goat cheese
Melt shortening in a large saucepan over medium heat, then add onions and leeks. Cook and stir the onions until they are browned and soft. Add sliced potatoes to saucepan, then pour chicken broth over the potatoes. Cook this mix until the potatoes are tender. Then, using a potato masher, mash the potatoes until most of the chunks have been broken down. Be sure to stir often to be sure that the soup doesn't burn. Add the hemp milk and season with salt and pepper. Cook 15 minutes more over low heat, then remove from the heat and serve.
Monday, March 15, 2010
Gluten Free Panda Orange Chicken: When You're Jonesing for "American" Chinese Food
The boy's work is right next to a Panda Express. We used to eat Panda Express on a fairly regular basis, when we would walk between the shops and smell that salty, soy sauce flavor. Well, those days of impromptu dinners are over, but that doesn't mean we can't feast on that salty, sweet chicken with rice. Oh yes we can. And it turned out reaaaally good.
You should try it too.
The next time I'm picking the boy up from work, I may just come home and fry some up for us. That would nice, rather than just salivating over it. The cornstarch helps the chicken crunch up, and the sauce is tart and sweet, and over rice, well, that's just the kind of "Chinese" food an American likes.
Gluten Free Panda Orange Chicken
Adapted from this recipe
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
pepper
canola oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup white rice flour
1 tablespoon ginger root, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon apple juice
1/4 cup water
1/2 teaspoon sesame oil
Orange Sauce:
1 1/2 tablespoons gluten free soy sauce (La Choy or San-J)
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
zest of 1 orange
Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken). Remove chicken from oil with slotted spoon and drain on paper towels; set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add apple juice and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. Heat until sauce is thickened.
Stir in sesame oil and orange zest if desired. Serve over jasmine rice or pepper fried rice.
You should try it too.
The next time I'm picking the boy up from work, I may just come home and fry some up for us. That would nice, rather than just salivating over it. The cornstarch helps the chicken crunch up, and the sauce is tart and sweet, and over rice, well, that's just the kind of "Chinese" food an American likes.
Gluten Free Panda Orange Chicken
Adapted from this recipe
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
pepper
canola oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup white rice flour
1 tablespoon ginger root, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon apple juice
1/4 cup water
1/2 teaspoon sesame oil
Orange Sauce:
1 1/2 tablespoons gluten free soy sauce (La Choy or San-J)
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
zest of 1 orange
Place chicken pieces in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Do not overcook chicken). Remove chicken from oil with slotted spoon and drain on paper towels; set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add apple juice and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. Heat until sauce is thickened.
Stir in sesame oil and orange zest if desired. Serve over jasmine rice or pepper fried rice.
Friday, March 12, 2010
Banana Teff Muffins
It's so strange - I'm learning a ton about going gluten free by working with these people who I adore and trying to lend a hand through their transition. It's been quite a challenge for them. I'm beginning to see that the lens through which I examine myself is a little different than how I see those people I care about.
It pains me greatly that they are going gluten free. I remember standing in the grocery store, sobbing, when I was going through that first transition and preparing my kitchen to cook for him. It tore me up inside, and remember saying the words - to myself, at least - that I would go through the trial instead of him if it were possible.
It's not. And now that some time has passed, I have. It's a pretty crazy thought.
I'm also working into my new life of not eating any dairy. Right now, I am eating goat cheese, which is supposed to have significantly less casein, although it does have casein in it. I suppose it's always worth an experiment, right?
Well, I eat a lot of fruit, and had some bananas left over. I actually made these muffins in my pre-dairy free days, and so they are not dairy free. I made them again last night and tried to modify them, but they were unsuccessful. So, I still offer you this wonderful, gluten free banana teff muffins recipe.
Banana Teff Muffins
inspired by gluten free girl, in her book Gluten Free Girl: How I Found the Food that Loves Me Back and How You Can Too.
Makes 18 muffins.
3 large bananas, mashed
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup teff flour
1/2 cup sweet rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 cup almond meal
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons cocoa powder
Preheat the oven to 350 degrees. Mash the bananas. Cream together the butter and the sugars. When they are just creamed, stop mixing. Add the eggs, vanilla, and sour cream to the butter and sugar. Mix in the mashed bananas. Stir together all the dry ingredients in a separate bowl. Using a rubber spatula, fold the dry ingredients into the wet batter, 1/4 cup at a time, until everything is just mixed together.
Scrape the batter into the prepared muffin pan. This recipe makes 18 muffins, rather than 12, so you will have batter left over after filling the pan with 12 muffins. Place in the oven and bake for 16-20 minutes, until they are firm to the touch.
Remove from the oven, and allow them to cool. These are filling, and fantastic for a quick breakfast.
It pains me greatly that they are going gluten free. I remember standing in the grocery store, sobbing, when I was going through that first transition and preparing my kitchen to cook for him. It tore me up inside, and remember saying the words - to myself, at least - that I would go through the trial instead of him if it were possible.
It's not. And now that some time has passed, I have. It's a pretty crazy thought.
I'm also working into my new life of not eating any dairy. Right now, I am eating goat cheese, which is supposed to have significantly less casein, although it does have casein in it. I suppose it's always worth an experiment, right?
Well, I eat a lot of fruit, and had some bananas left over. I actually made these muffins in my pre-dairy free days, and so they are not dairy free. I made them again last night and tried to modify them, but they were unsuccessful. So, I still offer you this wonderful, gluten free banana teff muffins recipe.
Banana Teff Muffins
inspired by gluten free girl, in her book Gluten Free Girl: How I Found the Food that Loves Me Back and How You Can Too.
Makes 18 muffins.
3 large bananas, mashed
1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 cup teff flour
1/2 cup sweet rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1/2 cup almond meal
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon xanthan gum
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons cocoa powder
Preheat the oven to 350 degrees. Mash the bananas. Cream together the butter and the sugars. When they are just creamed, stop mixing. Add the eggs, vanilla, and sour cream to the butter and sugar. Mix in the mashed bananas. Stir together all the dry ingredients in a separate bowl. Using a rubber spatula, fold the dry ingredients into the wet batter, 1/4 cup at a time, until everything is just mixed together.
Scrape the batter into the prepared muffin pan. This recipe makes 18 muffins, rather than 12, so you will have batter left over after filling the pan with 12 muffins. Place in the oven and bake for 16-20 minutes, until they are firm to the touch.
Remove from the oven, and allow them to cool. These are filling, and fantastic for a quick breakfast.
Tuesday, March 9, 2010
New Approach to My Recipes
I went to Wendy's with my boss today for lunch (it was my choice). He asked me about my "wheat allergy," and we talked about it a little bit. His knowledge of the body and health is very limited, so I kept it pretty simple.
But I've also had a few other things on my plate in the "allergy" category. I've always admired the bloggers on my list who cook for multiple food intolerances, including the Goddess herself Karina of Gluten Free Goddess, and Sea at the Book of Yum. Well, I'm in the boat now.
[On a different note, I've also been hard at work on "care packages" for people close to me who are new to a journey to preserve delicate intestines. For their protection, I won't say much here, but my heart goes out to them as their new things about food. And, hopefully I can help them see that it's not all gross! It's really a great way to live :) Especially if their bodies feel better!]
Some of my favorite care package items have included:
But I've also had a few other things on my plate in the "allergy" category. I've always admired the bloggers on my list who cook for multiple food intolerances, including the Goddess herself Karina of Gluten Free Goddess, and Sea at the Book of Yum. Well, I'm in the boat now.
[On a different note, I've also been hard at work on "care packages" for people close to me who are new to a journey to preserve delicate intestines. For their protection, I won't say much here, but my heart goes out to them as their new things about food. And, hopefully I can help them see that it's not all gross! It's really a great way to live :) Especially if their bodies feel better!]
Some of my favorite care package items have included:
It's been about 2 weeks since I decided milk products and I should spend some time apart. This piggybacked on the information I received in my recent stool and allergy test, and so I thought I would give it a try.
Well, I feel loads better when I'm not eating milk products! Amazing :). So, the short of it is, you'll be seeing more dairy free (and soy free) recipes from me.
My hat's off to those of you who live with multiple food intolerances. You are courageous and lovely, and I'm honored to join such a distinguished club.
Friday, March 5, 2010
An Exploration of Butterfat, and Cranberry Cream Pie
Originally, I wanted this to be dairy free. I'm still working up to that. Making a cream pie sans cream is a difficult task. And someday I'll get there. I did, however, learn some important stuff. My plan for executing this as a dairy free cream pie was to use coconut milk. Oh, that delicious, creamy food of the gods. I love that stuff.
Well, (after my attempt at whipping the coconut milk into a whipped cream frenzy) I discovered through some research that coconut milk has 17-18% fat. Don't get all grossed out - fat creates structure, which is essential in a cream pie.
See that? Like butterfat - the stuff that makes ice cream rich and delicious, or makes a pound cake taste like heaven.
After my studious whipping of it, it became clear that 17-18% was not enough. Turns out that this is about the same amount that half and half has, and half and half clearly does not whip either. At least that's what the internet says.
Whipping cream has the butterfat of 30%, and it just goes up from there. You could use heavy cream (36-40%), or even double (rich) cream at 48%. The moral of the story - coconut milk doesn't whip. At least not without help. It's that help that I'll be working in future pies (yes, I already have ideas). I will make a dairy free cream pie in the future. Until then, you have some delicious cranberry cream pie - tart and sweet, and a little complex, because the crust is made with any variety of homemade or storebought gluten free cookies (depending on what you have around the house).
Cranberry Cream Pie
adapted from Nov 2007 Real Simple
1 cup fresh orange juice
3/4 cup sugar
5 ounces shortbread cookies, snickerdoodles, or Pamela's gingersnaps
1/2 cup roasted almonds
4 tablespoons unsalted butter
8 ounces of frozen cranberries, thawed
1 1/4-ounce packet of unflavored gelatin
2 cups heavy cream
Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, or about 30 minutes.
Make the crust. Pulse the cookies and almonds in a food processor until finely ground. Add the butter and continue to pulse until combined.
Press the cookie mixture evenly into the bottom of a pie pan.
In the food processor, add the cranberries and 1/4 cup of the cooled juice and puree. Sprinkle the gelatin over the remaining juice and let it stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir to combine.
Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the crust.
Refrigerate the pie until set, about 4 hours.
Well, (after my attempt at whipping the coconut milk into a whipped cream frenzy) I discovered through some research that coconut milk has 17-18% fat. Don't get all grossed out - fat creates structure, which is essential in a cream pie.
See that? Like butterfat - the stuff that makes ice cream rich and delicious, or makes a pound cake taste like heaven.
After my studious whipping of it, it became clear that 17-18% was not enough. Turns out that this is about the same amount that half and half has, and half and half clearly does not whip either. At least that's what the internet says.
Whipping cream has the butterfat of 30%, and it just goes up from there. You could use heavy cream (36-40%), or even double (rich) cream at 48%. The moral of the story - coconut milk doesn't whip. At least not without help. It's that help that I'll be working in future pies (yes, I already have ideas). I will make a dairy free cream pie in the future. Until then, you have some delicious cranberry cream pie - tart and sweet, and a little complex, because the crust is made with any variety of homemade or storebought gluten free cookies (depending on what you have around the house).
Cranberry Cream Pie
adapted from Nov 2007 Real Simple
1 cup fresh orange juice
3/4 cup sugar
5 ounces shortbread cookies, snickerdoodles, or Pamela's gingersnaps
1/2 cup roasted almonds
4 tablespoons unsalted butter
8 ounces of frozen cranberries, thawed
1 1/4-ounce packet of unflavored gelatin
2 cups heavy cream
Warm the orange juice and sugar in a small pot over low heat until the sugar dissolves. Transfer to a large bowl and refrigerate until just cool, or about 30 minutes.
Make the crust. Pulse the cookies and almonds in a food processor until finely ground. Add the butter and continue to pulse until combined.
Press the cookie mixture evenly into the bottom of a pie pan.
In the food processor, add the cranberries and 1/4 cup of the cooled juice and puree. Sprinkle the gelatin over the remaining juice and let it stand for 1 minute. Stir until the gelatin dissolves. Add the pureed cranberries and stir to combine.
Beat the cream in a medium bowl using a whisk or electric mixer until soft peaks form. Fold the whipped cream into the cranberry mixture until well combined. Pour the cranberry cream into the crust.
Refrigerate the pie until set, about 4 hours.
A pie which is delightful for a holiday, or for whenever.
Tuesday, March 2, 2010
Coming Soon: Cranberry Cream Pie
We had this delicious Cranberry Cream Pie haunting us for a few days, until we were able to remove it from the premises. It also functioned as a really cool experiment on butterfat (the percentage of fat in cream) that I'll tell you about, with all the gory details. I definitely learned a good lesson with this one. And the pie is so tart, but so sweet and creamy! We loved it!
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