Gluten Free

Pumpkin Carving 2013

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Hey everybody!  Happy Halloween!  I just had my annual Pumpkin Carving this past weekend.  Sure it was cold and it did rain a little bit, but I think everyone had fun.  We even did it up a little bit and put some bales of hay around the fire pit so folks could carve and still stay warm.  And we did have a fire extinguisher on hand because having a bunch of dry straw next to an open flame isn’t exactly the safest thing to do.

How autumny!
How autumnal!

Folks brought some stuff to share like a nice rice salad and a yummy warm spinach dip.  We provided the pumpkins and made a big batch of chili.  I baked a whole bunch of stuff as well:

Gluten Free Pumpkin Cupcakes with Maple Cream Cheese Frosting

I haven't made these extra festive yet with my Halloween accoutrements
I haven’t made these extra festive yet with my Halloween accoutrements

Pepita Lavender Brittle

I love this stuff!
I love this stuff!

Savory Pumpkin Rugelach

Savory and sweet!
Savory and sweet!

Ciderhouse Whiskey (Saveur)

I am clearly not talented at making acceptable lemon twists.
I am clearly not talented at making acceptable lemon twists.

I also made a Harvest Spread, but that was from a mix (I know).  I’ll get the recipes up as soon as I can.  Well, maybe not the Brittle recipe because I have done a Lavender Pepita Croquant before and the recipe is very similar.  On a weird side note, apparently I am the country’s leading expert on Pepita Croquant.  I did a Google search to do some research and there I was — I took up the top three spots.  Weird and unexpected, but still kewl.  Anyhoo, keep an eye out for the recipes and be safe during the holiday!

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Jereme’s Kitchen, revisited — Gluten-Free Coconut Pie

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Hi everybody!  I just wanted to take a look back at some of my old posts and see if anything needed to be addressed.  It’s hard to believe that it’s been over 2 1/2 years since I started this blog!  As an aside, I wanted to thank all my readers for allowing me into your culinary lives.  Y’all are the best!

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Anyhoo, this Coconut Pie was the first recipe I had posted ever.  And weirdly, I did not include any pictures of any kind.  So this post hopefully fixes that.  Of course I made some changes, just to switch things up a little bit.  It has been a while since I’ve made this, but from what I remember, the pie still didn’t quite set up correctly.  I made some tweaks and I like the final product.  And this time I made it Gluten Free, so yay!  Now these changes, in addition to some boozy cranberries, seems to work.  The original recipe that I found from Penzey’s did not have a picture so I just kinda had to guess what it was supposed to look like.  Here’s what you’ll need:

  • 1/2 c. bourbon
  • 1/4 c. dried cranberries
  • 1 stick of butter, melted
  • 3 eggs
  • 1 1/2 c. sugar
  • 1 1/2 tsp. vanilla extract
  • 1/4 – 1/2 tsp. ground nutmeg
  • 1/2 c. coconut flour
  • 1/4 c. cornstarch
  • 2 c. milk
  • 14 oz. shredded coconut

1.  Preheat the oven to 350 degrees.  In a small saucepan, bring the bourbon up to a boil over medium heat.  Add the cranberries and turn off the heat.  Set aside to cool.

2.  In a large bowl, combine all of the ingredients (including the cooled cranberries and bourbon) and mix well.  Pour into an ungreased 10-in. pie plate.  Bake for about 45 minutes until browned and the middle is set.  Let cool.  Run a thin knife around the rim of the pie plate to help release before cutting.

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Notes — I think this would be good with some pistachios. . . This probably could have stayed in the over for another 5 or 10 minutes. . .  Might try baking this in the lower half of the oven and see if that can help develop the crust. . . I have tried grating the nutmeg on top of the pie instead of putting it in the batter.  I actually liked the results, especially if the pie is still warm!. . .

Hazelnut Pesto

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Alright, I know that I’ve posted a pesto recipe before.  But this one is different because I used hazelnuts!  Plus I fiddled with the ratios on this one to get a more standardized version.  If you’ve made a pesto before, you understand how easy making this can be.  But you also understand how important it is to use high quality ingredients.  If anything you use is of a lesser quality, you will definitely notice it.

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Now using hazelnuts in this recipe can be slightly problematic, since they do have those pesky husks on them (I am not sure that terminology is right).  It does take some effort to get those things off, but I think it’s worth it.  This recipe makes a big batch.  Here’s what you’ll need:

  • 3/4 c. hazelnuts
  • 5 c. fresh basil leaves, packed tight
  • 5-6 garlic cloves, chopped
  • 1 c. olive oil
  • juice and zest of 1/2 a lemon
  • 1 c. grated Parmesan
  • salt and pepper, to taste

1.  Roast the hazelnuts in either a preheated 350 degree F oven or in a pan over medium heat.  Roast them until they become fragrant and slightly browned.  Transfer them to a plate and cover with a light towel and allow them to cool.  While they are covered they can steam which helps release them from the husks.  Now rub the nuts with the towel to clean off husks and set aside.

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2.  In a food processor, place hazelnuts and pulse to chop for a few seconds.  Add the basil and pulse again.  Do the same when you add the garlic.

3.  With the food processor running. drizzle in the olive oil to combine.  Add the lemon and pulse for a few seconds.  Transfer to a serving bowl or storage container.  Stir in the Parmesan.  Add salt and pepper to taste.

Just a little shot of pesto!
Just a little shot of pesto!

Notes — I made a batch of Garlic Confit and added a little bit of the infused oil into the pesto.  I didn’t put too much because I just wanted a hint of the flavor.  Maybe I used a couple of tablespoons. . .  I like putting lemon in my pestos which most people don’t.  Maybe it makes it too much like a gremolata for folks.  I just like the brightness it adds, plus it helps keep everything green. . . Roasting hazelnuts is made more idiot-proof because of their husks.  The husks help protect the nuts from burning so even if you get a little charring on the husk, the nut may actually be just fine.

Lemon Macarons

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Now I’ve done a lot of research on macaroons.  Alright, it’s not like I’ve done a dissertation on the topic but I’ve done comparisons on lots of different recipes.  And what I’ve found is that all the recipes are pretty much exactly the same.  Well, not exactly — they do differ on different flavorings and whatnot.  But since the base recipe is pretty simple and standard, you can get a little creative with flavorings.

I admit, this is not my best batch ever.  Guess I'm out of practice.
I admit, this is not my best batch ever. Guess I’m out of practice.

Of course, “lemon” isn’t exactly creative, but I had some lemons in the fridge already so that was an easy choice for me.  Plus, the zest won’t really change the moisture content of the ingredients.

But let me backtrack a little bit.  If you don’t know what macarons are, they are those really colorful, round, meringue-based, French cookies that looks so intimidating to make but really aren’t.  They have some specific requirements though.  Anyhoo, here’s what you’ll need. . .

Still, some turned out okay.
Still, some turned out okay.

For the cookies:

  • 3/4 c. almond flour
  • 1 c. powdered sugar
  • 2 egg whites
  • pinch of cream of tartar
  • 1/4 c. superfine sugar
  • zest of 1/2 lemon
  • yellow food coloring (optional)
  • lemon oil (optional)

1.  Line a sheet pan with parchment paper or a silicone mat.Sift together the almond flour and powdered sugar together twice.  Set aside.

2.  In the bowl of a mixer fitted with the whisk attachment, start to whip until foamy.  Then add the cream of tartar and whip until soft peaks.

3.  Once you get soft peaks, start gradually adding the superfine sugar with the mixer on low.  Then continue to whip on high after all the sugar has been incorporated until you get stiff peaks.  Add the food coloring and lemon oil (if using) and whip until combined.

4.  Add the zest and flour mixture in three batches, folding well each time.  Continue folding until the mixture is smooth and shiny.

5.  Transfer the mixture to a piping bag fitted with a 1/2-inch round tip.  Pipe into small circles, about 3/4 inches across.  Rap the pan on the counter to release any bubbles (I don’t think I did that hard enough this time).  Now let sit at room temperature for about 30 minutes.

6.  Bake in a preheated oven at 325 degrees F for 10 – 15 minutes, until the edges are slightly browned.  Cool for about 10 minutes on the pan, then peel off parchment and transfer to a cooling rack to cool completely.  Set aside whilst you make the filling.

I like smaller macarons.  They're cute!
I like smaller macarons. They’re cute!

For the filling:

  • 8 oz. cream cheese
  • juice of 1/2 lemon
  • zest of 1/2 lemon
  • 1/4 c. superfine sugar
  • 1 t. vanilla

In the bowl of a mixer using the paddle attachment, combine the cream cheese, lemon juice, lemon zest, sugar, and vanilla.  Mix until smooth.

Assemble the cookies by matching up similarly sized cookies.  Spread a small amount of the filling on one of the matching pair and sandwich them together.  Serve immediately.

I found this on the interwebs (the website is in the bottom corner of the pic).  Hope the pic helps clear up any confusion.
I found this on the interwebs (the website is in the bottom corner of the pic). Hope the pic helps clear up any confusion.

Notes — I could not find the piping tip that I needed so these didn’t exactly look the way I wanted. . . Try not to diddle with them too much after you pipe them. . . Now I made a lot of filling for this (again, I had a brick of cream cheese available) — just cut it in half, or just make a double batch of cookies, or just use it to make a cheesecake, or schmear it on a bagel. . . I have read that you should age your egg whites.  Not sure why.  Haven’t done it before.  Maybe I’ll try that out just to see what differences there are. . . I’m also not sure you’ll need the cream of tartar, but whenever I make a meringue I always throw some in there. . .

Chocolate Caramel Bars

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I love these cookies.  Or bars.  Or whatever.  It’s not important what they are — I still love them.  These are one of the cookies that I like to make for parties, then someone always remarks that these are essentially fancy Twix bars.  I kinda get annoyed, until I taste one and remind myself that these really do taste like Twix, which isn’t a bad thing at all cuz Twix are awesome!  And these are even better (in my opinion); just give me the pan and a fork and I’ll be happy.

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Now these are relatively simple to make.  There’s a shortbread base, a “caramel” filling, and a multi-chocolate topping.  Easy-Peezy!  Plus, this is easy to convert to a gluten-free recipe.  I have done a switch out with some coconut flour and everything tasted great!  Here’s what you need:

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For the shortbread:

  • 2 1/4 c. all-purpose flour
  • 1/2 c. superfine sugar
  • 3/4 c. unsalted butter

1.  Preheat the oven to 350 degrees F.  Spray a 13×9 pan with cooking spray and line with parchment.

2.  In a large bowl, whisk together the flour and sugar to combine.  Using a pastry knife, cut in the butter until the mixture looks like fine sand.  Now work with your hands until the dough comes together.

3.  Press the dough into the pan and smooth it out with a spatula.  Dock the dough with a fork and bake for about 20 minutes, until lightly browned around the edges.

4.  Cool in the pan and set aside.

For the “caramel”:

  • 7 T. unsalted butter, diced
  • 1/2 c. brown sugar
  • 2 14-oz. cans sweetened condensed milk

1.  In a medium pan, place the butter, sugar, and condensed milk.  Heat on low until the sugar has dissolved.  Stirring constantly, bring the mixture to a boil.

2.  Reduce the heat to simmer, again stirring constantly for another 5-10 minutes.  The mixture is done when it has thickened and turned light brown in color.  Be careful not to burn.  Remove from heat and allow to cool slightly.

3.  Pour the caramel over the shortbread base and smooth out with a spatula.  Cool completely and set aside.

For the topping:

  • 3 oz. dark chocolate
  • 3 oz. milk chocolate
  • 3 oz. white chocolate

1.  Melt each chocolate in separate heat proof bowls.  You can do this in a microwave or over a double boiler.

2.  Spoon the chocolate in an alternating pattern.  Using a toothpick or a skewer, swirl the chocolate to create a marbled pattern.   Chill until set.

3.  Slice and serve!

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Notes — As you can see from the pictures, I did not take time to temper the chocolate.  They still tasted fine. . . I have a tendency to add too much chocolate for these because I just can’t help myself.  You could thin out and soften the chocolates by melting in a little bit of butter or shortening.  In theory, that should help with keeping the sheen of the chocolate.

Gluten-Free Caramel Nut Brownies (a.k.a. Failed Rocky Road Brownies)

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Who doesn’t like a good brownie?  I know I do.  This is my take on a good brownie recipe with a little twist.  Originally I had wanted to do a Rocky Road recipe but it didn’t quite work out.  So this really turned out to be more of a Caramel Nut Brownie, which is still good and tasty!  See, what had happened was I had added the marshmallows to the recipe, but in the process of baking they had melted down to form a caramel-ly nugget in the brownie.  It tasted great, but not exactly the intent.  But that’s how we got penicillin, right?  Well, not really but same principle.

Caramel Nut Brownies!
Caramel Nut Brownies!

On another good note, these are actually gluten-free.  Brownies are one of those things that are easier to make GF since the ratio of flour in the recipe is quite low when compared to a cake.  So you could just swap out the flour with anything that you have on hand, like bean or coconut flour.  I had some GF flour and some xanthan gum on hand so that’s what I used.  Yay me!

Breakfast of champions!
Breakfast of champions!

This recipe was adapted from Ina Garten / Barefoot Contessa and you’ll need a half sheet pan.  Here’s what else you will need:

  • 4 sticks unsalted butter
  • 1 lb., plus 12 oz. semisweet chocolate chips
  • 6 oz. unsweetened chocolate, chopped
  • 7 large eggs
  • 3 T. instant coffee granules
  • 2 T. vanilla extract
  • 2 1/4 c. sugar
  • 1 c. gluten-free flour
  • 1/4 t. xanthan gum
  • 1 T. baking powder
  • 1 t. salt
  • 2 c. chopped walnuts
  • 2 c. mini marshmallows
  • 2 T. cornstarch

1.  Preheat your oven to 350  degrees F.  Now butter and flour your half sheet pan and set aside.

2.  In a heatproof bowl, melt the butter, 1 lb. of the chocolate chips, and the unsweetened chocolate in a double-boiler.  Allow to cool.

3.  While the chocolate is cooling, in a large bowl mix the eggs, instant coffee, vanilla, and sugar.  Once combined, gradually add the cooled chocolate mixture.  Let cool to room temperature.

4.  In a medium mixing bowl, sift together your flour, xanthan gum, baking powder, and salt.  Add this to the chocolate mixture and stir to combine.  In a small bowl, toss together the walnuts, marshmallows, and cornstarch.  Add them to the batter and incorporate.  Pour into the prepared baking sheet.

5.  Bake for 20 minutes, then gently drop the baking sheet onto the oven shelf to help any excess air escape from the pan.  Finish baking for about another 15 minutes, until done (test with a cake tester).

6.  Allow to cool completely.  Cut and serve.  You could dust with a little powdered sugar if you like.

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Here you can see what I mean about the marshmallows melting down into a caramel nugget, right in the center of the picture.
Here you can see what I mean about the marshmallows melting down into a caramel nugget, right in the center of the picture.

Watermelon Punch

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It’s August and Summer is in full swing here in Michigan.  Actually, with the weather we’ve been having here the past few weeks, it feels like Fall.  Not that I mind the cooler temperatures; I’m just hope the mild summer is not going to translate into a brutal winter.  But enough about that — nothing says summer quite like a nice boozy watermelon punch.

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Ready for summer!

I did just have my summer shindig recently and made this again.  I usually have 4 big get-togethers each year when I invite my close friends (actually I consider these guys to be family) and treat them to some free food and booze.  Sure this explanation is a little simplistic, but y’all don’t need to get into my big bag of crazy when it comes to planning and prep.  I actually don’t remember what else I made, other than stuff on the grill.  But I did remember this!  Making this concoction this time seemed a lot easier, but last time I was face down in my backyard all afternoon so who knows what my recollection can actually count for.  And, of course, I could not find my old recipe no matter how much I looked around for it.  So this is a whole new deal.

Here's a better shot to get a feel of the size of the watermelon.  Just a "regular" size I guess
Here’s a better shot to get a feel of the size of the watermelon. Just a “regular” size I guess

Now I really like this recipe.  I didn’t think it was overly sweet and you could still pick up on all the ingredients.  And if you are like me, you may just have a couple of portions of mint syrup just hanging out in the freezer for emergencies.

Yummy!  It's difficult to see, but this glass has my name etched into it!  Thanks to the in-laws for the gift!
Yummy! It’s difficult to see, but this glass has my name etched into it! Thanks to the in-laws for the gift!

I did hollow out the watermelon and use it as a serving utensil, which is completely optional.  I like the presentation.  If you were interested in serving it this way but don’t know where to get a spigot like this, you could check out your local brewer’s supply shop.  Here’s what you’ll need:

  • 1 watermelon (medium-sized, I guess.  Use the pictures as a reference)
  • 1/2 – 1 c. vodka
  • 1 c. cachaça
  • 1 1/2 c. rum (I used a dark 8-year-old rum)
  • 4 oz. Midori
  • 6 limes, juiced
  • 2 c. mint syrup

1.  Take your watermelon and see if it’s able to stand on its end.  If not, just cut off a small slice to level it off, making sure not to expose any of the inner flesh.

2.  Cut off the top couple of inches of the watermelon to expose some of the red flesh inside (wow that sounds a little macabre).  Using an ice cream scoop, start scooping out the fruit (berry?) and place it in a food processor.  Pulse it in batches until smooth and run the purée through a fine sieve set over a large bowl.

3.  In a large pitcher or jug, combine the vodka, cachaça, rum, Midori, lime juice, and mint syrup.  Stir to blend.

4.  Add the strained watermelon juice and stir to combine.  You can refrigerate this overnight, just be sure to mix it before hand.

5.  Pour yourself a little happy.  Add some ice if you like!

Here's the impaled watermelon!
Here’s the impaled watermelon!

Notes — you may want to run the watermelon through a very fine sieve.  you could just line a sieve with some paper towel, but that sounds like a long process. . .  if you cut off too much on the bottom to level the watermelon, it’s not the end of the world.  just be sure not to hollow out the watermelon too much or you will have a boozy, leaky mess on your hands. . . also, be careful not to take out too much of the pulp (is that the right term?).  if you are overzealous with your scraping, the hollowed out shell might crack and there’s another boozy, leaky mess. . .