Carol Fenster's Blog, page 9

Aloy Modern Thai in Denver, CO Grand Opening, February 1

Eating Thai Food for a Good Cause at Aloy Modern Thai
Ever wondered what a restaurant does for a soft opening? I am going to be one of the first to dine at the new Aloy Modern Thai restaurant on Larimer Street in Denver for their soft opening. And, the proceeds contribute to a worthwhile scholarship program at the same time.

Aloy Modern Thai Fresh Spring Rolls

Our Colorado chapter of Les Dames d’Escoffier International (LDEI) is sponsoring this fun event. We will join co-owner Bo Bean for the soft opening. Bo has so generously agreed to make their first soft opening night a benefit event for LDEI Colorado’s Scholarship Program.

I am the Chair of our Scholarship Program and take great joy at awarding two scholarships each year to deserving young women in food-related careers.

Details:
Once the restaurant opens for its Grand Opening on February 1, please visit Aloy Modern Thai 2134 Larimer Street, Denver, CO 80205. We really appreciate Bo Bean for making this exciting opportunity available to us.

 

Savory Pancakes

Have you ever made a food that tasted so good you devoured it all yourself? Without even sharing it or feeding it to your family?

Savory Pancakes known as Farinata. Photo by Jason Wyche

This happened to me, and the food was a savory pancake made of chickpea flour—also called socca, cecina, and farinata—from France’s Provence region and Liguria, Italy. It was so inviting that I immediately ate it all, piping hot from the oven.

What are Savory Pancakes?
We Americans are so accustomed to sweet, syrup-covered pancakes that we don’t know they can be savory too. I was reminded of this by a recent article in Bon Appetit magazine about how many restaurants now serve savory pancakes as main dishes, in very creative ways.

What are Savory Pancakes Made Of?
There are many gluten-free flours you can use instead of wheat, but my version uses chickpea flour (also known as garbanzo flour) or a combination of garbanzo and fava flour. It is high in protein and fiber and offers a mellow, nutty flavor. I like mine with chopped fresh sage or rosemary and a little onion. You bake it in a heavy (preferably cast-iron) skillet so the bottom is crispy.

How Do You Eat Savory Pancakes?
Personally, I like to treat the savory pancakes more like bread and that is why you find my recipe (below) in the Bread section of my most recent cookbook, 100 Best Quick Gluten-Free Recipes. It’s in the book because it is quick (but the batter does have to rest for an hour). As bread, I bake it quickly for about 15 minutes in the oven and then cut it into wedges or simply tear it, whatever you like. It’s a rustic dish, after all.

If you like yours more like a pancake, add a little water to the batter and fry it on the cooktop just like regular pancakes in a regular skillet, rather than baking it in the oven. You can mix in anything you like such as herbs and onion, or bits of prosciutto, cooked vegetables, or spinach. The sky’s the limit.

If you go the pancake route, you can use any topping you like: perhaps a simple sprinkling of chopped fresh chives and cheese. Or sour cream and applesauce. Or savory sauces such as chipped beef or a gravy. Again, read the Bon Appetit article to get some ideas and use your creativity.

FARINATA WITH SAGE AND ONION
Reprinted with permission from 100 Best Quick Gluten-Free Recipes by Carol Fenster (Houghton Mifflin Harcourt, 2013)
Farinata is a thin, pizza-like Italian pancake made from chickpea flour and served as bread. It varies depending on where it is made, and is known as socca in France. You or your family may like it so much that you might have to make several batches. Farinata can be made in a regular cast-iron skillet, but it won’t be quite as crisp or easy to remove because of the skillet’s straight—rather than sloping—sides.

1 cup garbanzo-fava bean flour or chickpea (garbanzo) flour
1 tablespoon finely diced fresh onion or 1 teaspoon dried minced onion
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon chopped fresh sage (or fresh rosemary)
1 cup lukewarm (100°F) water
5 tablespoons olive oil

[1] In a small bowl, whisk together the flour, onion, salt, pepper, and sage (or rosemary). Slowly whisk in the water until no lumps remain; stir in the 3 tablespoons of the olive oil. Cover and let stand at room temperature 1 hour.

[2] Place a rack in the middle of the oven. Preheat the oven to 450°F. While the oven preheats, place a 10-inch cast-iron round flat griddle or skillet, with a [3/8]-inch rim, that holds about 1 cup batter, into the oven to heat it. When the batter is ready, remove the griddle with a hot mitt on the handle to protect your hands. Pour the remaining 2 tablespoons of oil into the griddle, tilting it to evenly coat the bottom. Pour the batter into the griddle, swirling to cover the pan evenly.

[3] Bake 12 to 15 minutes or until the farinata is firm to the touch. Set the farinata, still in the griddle, about six inches from the broiler and broil just long enough to brown the top. Cut into wedges and serve immediately. Makes 4 small servings

Per serving: 235 calories; 5g protein; 18g total fat; 3g fiber; 14g carbohydrates; 0mg cholesterol; 550mg sodium

Black-Eyed Pea Chili for New Year’s Good Luck

Black-eyed peas are eaten year-round, but it is believed that they bring prosperity when consumed on New Year’s Day. So bake up a batch of this boldly-flavored Chili, using black-eyed peas rather than kidney or pinto beans…and may good luck rain down on you!!

Black-Eyed Pea Chili for Good Luck on New Year’s

What are Black-Eyed Peas?
Black-eyed peas (also known as cowpeas) are actually beans so you can use them anywhere you might use beans. They get their name from the characteristic “black eye” or black spot on each bean.

You can cook up a batch from scratch, starting with dry beans which will require soaking. Or, buy them canned and be sure to rinse with water in a sieve until the water runs clear to remove excess sodium. You remove nearly 40% of the sodium that way.

Where to Buy Black-Eyed Peas?
Around the holidays, I have found them in stores in pre-cooked form in plastic tubs that only require a 10 minute boil. They’re especially fresh this way, but if all you can find is canned go with that. Again, just be sure to rinse canned beans very well.

Black-eyed peas are full of good things for your body: protein, fiber, folate… and they are low in fat. So, enjoy this coming New Year’s—or anytime!

Black-Eyed Pea Chili
Adapted with permission from 1,000 Gluten-Free Recipes by Carol Fenster (Houghton Mifflin Harcourt, 2008)
Whip up a batch of this flavorful chili and serve it on New Year’s Day to bring good luck throughout the coming year. Plus, you’re doing your body a healthy favor, too. If you want to be authentic, serve this chili with collard greens (whose green color represents money) and cornbread (which represents gold).

2 teaspoons canola oil
1 pound ground turkey
2 teaspoons canola oil
2 cans (14.5 ounces each) black-eyed peas, rinsed and drained
2 cans (14.5 ounces each) petite diced tomatoes with green chiles, including juice
1 can (4 ounces) diced green chiles, drained
1 small onion, peeled and sliced
2 teaspoons chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon ground cumin
[1/2] teaspoon table salt
[1/4] teaspoon cayenne pepper
4 cups gluten-free, low-sodium chicken broth or vegetable broth
2 garlic cloves, minced
[1/2] cup chopped fresh cilantro, divided
1 cup grated Monterey Jack cheese, for garnish

Per serving: 535 Calories ; 13g Fat; 5g Saturated Fat; 43g Protein; 12g Fiber; 68g Carbohydrates; 352mg Sodium ; 60mg Cholesterol

[1] In a Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Add the turkey and cook until browned, about 7 to 10 minutes. Add the beans, tomatoes, chiles, onion, oregano, cumin, salt, cayenne, broth, garlic and [1/4] cup cilantro.

[2] Cover and cook on medium-low heat for 30 to 40 minutes. Ladle into the soup bowls and serve immediately, garnished with a sprinkle of cheese and the remaining [1/4] cup chopped cilantro.
Makes 8 servings.

Spice Cookies for the Holidays

Ever notice how the seasons have their own smell? To me, summer is freshly-mowed grass and barbecue smoke from the patio grill. Fall is fireplace smoke and raked leaves. Spring is gently-warming soil and spring rains. But certain holidays have unique smells, as well.

Spice Cookies without gluten, dairy, eggs, corn, or soy

What do the Christmas holidays smell like?

For me, it is spices―like cinnamon, cloves, ginger, and nutmeg. One whiff and I’m in the holiday mood. This is Christmas week, so these smells are everywhere.

Experts say that we encounter new smells as children, so it makes sense that the experiences we associate with different aromas conjure up childhood experiences.

The moment I smell the heavenly aroma of these spices wafting from the kitchen I am transported to happy times and ready to break out the tree decorations, address holiday cards, and wrap presents.

Gluten-Free, Plus Dairy-Free and Egg-Free, Too!

This cookie is perfect for those who avoid gluten, dairy, eggs, soy, and corn and they are so delicious you can serve them to any holiday guest—or all winter long. Even if you’re an inexperienced baker, these cookies are super-easy and always a success. Don’t be put off by all the spices; they are essential for this incredible flavor.

These sturdy little gems freeze well so if you have any leftovers (fat chance!!) they can be thawed at room temperature. And, they are sturdy so they travel well and will survive the trip to Grandma’s house.

Plus, the sorghum flour and bean flour boost the health profile of this cookie with protein and fiber so you can indulge with a little less guilt. But best of all, their heavenly aroma and marvelous flavor will delight you and your guests! So get in the kitchen and start baking!

Gluten-Free Spice Cookies (without dairy, eggs, corn, or soy)
Adapted from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011)

Moist and very flavorful, these cookies are perfect for snacks, cookie exchanges, or dessert for your family. Or, process them into crumbs in a food processor for a pie crust (about 1 ½ cups for a 9-inch crust) that is perfect for a pumpkin cheesecake. Adding the optional black pepper turns them into Pfeffernüsse, a traditional German treat served during the holidays.

½ cup butter or buttery spread
¼ cup molasses (not blackstrap)
¾ cup packed brown sugar
1 teaspoon pure vanilla
1 cup sorghum flour
½ cup bean flour (such as garbanzo/chickpea, black bean)
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon xanthan gum
½ teaspoon freshly grated nutmeg
½ teaspoon ground cloves
¼ teaspoon baking soda
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper (optional)
2 tablespoons (turbinado or coarse) sugar, for rolling

[1] Place rack in lower third of oven. Preheat oven to 375°F. Line a 9×13-inch metal baking sheet (not nonstick) with parchment paper.

[2] In medium mixing bowl, beat butter, molasses, brown sugar, and vanilla with electric mixer on low speed until well blended. Add sorghum flour, garbanzo flour, ginger, cinnamon, xanthan gum, nutmeg, cloves, baking soda, salt, and black pepper (if using) and beat until well blended.

[3] With #50 (1¼ tablespoon-size) metal ice cream scoop, shape 18 balls, roll each into smooth ball with hands, and then roll in sugar for pretty crinkly appearance. Place 9 of the balls at least two inches apart on the baking sheet.

[4] Bake just until cookies look firm and began to show little cracks on top, about 8 to 10 minutes. Do not overbake. Cool cookies on baking sheet on wire rack for 5 minutes, then transfer to wire rack to cool completely. Bake remaining 9 cookies in same way. Makes 18 cookies.

Per cookie: 130 calories; 2g protein; 6 g total fat; 1 g fiber; 20 g carbohydrates; 14 mg cholesterol; 55 mgs sodium

Gluten-Free Pecan-Bourbon-Chocolate Pie for the Holidays

What is your favorite holiday pie?
It’s a toss-up for me when it comes to holiday pies: pumpkin or pecan. I love them both.

Gluten-free Pecan Pie jazzed up with Bourbon and Chocolate

I often lean toward making pecan, mostly because my friends and relatives tend to serve pumpkin pie and this way, I will get to eat both flavors at some point during the 6 week celebration between Thanksgiving and Christmas.

A few years back, I started jazzing up my recipe to include bourbon (yes, it’s gluten-free because it is distilled) and a touch of chocolate. I’m not going to provide the calorie/nutrient information on this recipe because, trust me, you don’t want to know. Just enjoy it and resolve to live well in 2016. You earned the right to enjoy a little decadence this year!

Pie-Crust Challenged?
All of my cookbooks have a pie crust recipe. But, if you’re terrified at the thought of making your own gluten-free pie crust, try mixes from Bob’s Red Mill or Glutino. Or, if you don’t want to mix or shape the dough yourself, buy a ready-made pie crust by Whole Foods or Kinnikinnick. They are sold in ready-to-bake form in an aluminum pie pan, although I prefer using a nonstick pan (gray finish, not black to avoid burning) for better browning. This lessens the potential sogginess sometimes found in gluten-free pie crusts.

Gluten-Free Pecan-Bourbon-Chocolate Pie
Adapted from 1,000 Gluten-Free Recipes by Carol Fenster (Houghton Mifflin Harcourt, 2008)
Among the most decadent of pies, this remains a favorite at my house. Yes, it’s highly-caloric, but you have permission to savor it once a year.

9-inch gluten-free pie crust (recipe in Gluten-Free 101,  1,000 Gluten-Free Recipes)
2 tablespoons milk of choice, for brushing on pastry crust
2 cups pecan halves
¼ cup chocolate chips
1 cup packed dark brown sugar
4 large eggs, at room temperature
2 cups dark (or light) corn syrup
2 tablespoons unsalted butter or buttery spread, at room temperature
2 tablespoons cornstarch
1 tablespoon bourbon or rum (or pure vanilla extract)
¼ teaspoon salt
½ cup whipped topping

[1] Place a rack in the bottom position and another in the middle position of oven. Preheat the oven to 375°F. Prepare the pastry dough as directed in your recipe or use a premade crust. Brush outer edges of crust with milk to encourage browning. Arrange pecan halves on bottom of pie crust and sprinkle with chocolate chips.

[2] Make the filling: In a food processor fitted with knife blade, combine filling ingredients and blend until thoroughly combined and very smooth. Pour mixture over pecans in pie shell. Place pie pan on a rimmed baking sheet and place the baking sheet on the bottom rack of the oven.

[3] Bake 20 minutes. Move the pie to the middle rack and continue baking for another 30 to 35 minutes more or until filling is set. If crust starts to brown too quickly, cover with aluminum foil.

[4] Remove pie to wire rack and cool completely on a wire rack before cutting. Refrigerate for at least 1 hour before serving to make sure pie is firm enough to cut. Cut into 8 slices. Serve with a generous tablespoon of whipped topping.

Easy Gluten-Free Holiday Gift: Festive Layer-Bar Mix

Need a last-minute gift? This festive layer-bar is perfect with its chocolate crust and decadent layers. Assemble this easy mix in 3-cup glass jars and store in a dark, dry place until gift-giving time. You can also include a can of sweetened condensed milk, but for your dairy-intolerant recipients you might include a jar of your homemade sweetened condensed milk (see recipe below).

Layer Bar Mix for Holiday Gift-Giving

And be sure to include the instructions—printed on a festive recipe card and tied to the jar—so the lucky recipient knows how to prepare this decadent treat. In fact, why not make one for yourself while you’re at it! My version is for Christmas (e.g., candy canes) but you can tailor this to suit the occasion. For a non-Christmas version, I would try butterscotch or peanut butter chips in place of the candy canes.

LAYER BAR MIX IN A JAR
1/4 cup chopped candy canes
1/2 cup semisweet chocolate chips
1/2 cup shredded coconut
1/4 cup chopped pecans
1/2 cup white chocolate chips
3/4 cup crushed GF cookies (such as Pamela’s Dark Chocolate, Chocolate Chunk Cookies or Pamela’s Honey Graham Crackers)

INGREDIENTS TO BE ADDED BY GIFT-RECIPIENT
1/4 cup (1/2 stick) butter or buttery spread, melted
7 ounces (half of 14-ounce can) sweetened condensed milk (see homemade recipe below)

ASSEMBLY INSTRUCTIONS FOR THE GIFT-GIVER
In 3-cup glass jar with screw-top lid (a 24-ounce Classico pasta sauce jar works perfectly), layer ingredients, starting with candy canes and then chocolate chips, coconut, pecans, and white chocolate chips. Spoon crushed cracker crumbs into small plastic bag and place on top of layers. Screw on lid, cover the lid with 6-inch circle of colorful wrapping paper or cloth, tie a festive bow over the paper-covered lid, and affix the recipe card to bow with more ribbon. Store in dark, dry place away from sunlight (so chips don’t melt).

BAKING INSTRUCTIONS FOR THE GIFT-RECIPIENT
Preheat oven to 350⁰F and coat 8-inch square baking dish with cooking spray. Remove cookie crumbs from jar and combine with melted butter. Press evenly into bottom of baking dish. Sprinkle remaining mix ingredients over crumb mixture. Pour sweetened condensed milk evenly on top. Bake until chips are melted, about 20 to 25 minutes. Allow to cool completely before cutting into 16 small bars.

Dairy-Free Sweetened Condensed Milk
Reprinted with permission from 125 Gluten-Free Vegetarian Recipes by Carol Fenster (Avery/Penguin Group, 2011)
Quite often, gluten-free folks are also dairy-sensitive and there is no store-bought version of sweetened condensed milk that is gluten-free. So, make this easy version at home. This recipe makes the equivalent of a 14-ounce can of sweetened condensed milk, about 1 ¼ cups.

1/2 cup sugar
3 tablespoons sweet rice flour
1/8 teaspoon salt
1 cup milk of choice (I like So Delicious coconut milk or Living Harvest hemp milk)
2 tablespoons unsalted butter or buttery spread
1 teaspoon pure vanilla extract

[1] In a small, heavy saucepan whisk together the sugar, sweet rice flour, and salt until thoroughly blended. Whisk in the milk until smooth, then add the butter and heat the mixture on medium heat, whisking constantly, until it thickens slightly, about 3 to 4 minutes.

[2] Remove from the heat and stir in the vanilla and butter. Cool to room temperature to thicken a bit more. It is best used at room temperature; can be refrigerated for up to 2 weeks but bring to room temperature again before using. Be sure to keep refrigerated until gift-giving time and tell the lucky recipient that it must be refrigerated.

Half of the Sweetened Condensed Milk recipe: 420 calories; 6g protein; 13g total fat; .5g fiber; 72g carbohydrates; 36mgs cholesterol; 197mgs sodium

Cranberry Shortbread Bars

They’re back! Every holiday season, I walk into Starbucks and crave the cranberry bars in the display case. They contain a set of ingredients that I absolutely love.

Gluten-free Cranberry Shortbread Bars

Since I can’t even try them (they are definitely not gluten-free!), I rely on descriptions from family and friends to guide me in the kitchen. These bars call out to me every year, so I just had to develop my own version and it appears in my book 1,000 Gluten-Free Recipes. I named them “Cranberry Shortbread Bars” since they’re based on a shortbread crust. Enjoy!

CRANBERRY SHORTBREAD BARS
Adapted with permission from 1,000 Gluten-Free Recipes by Carol Fenster (Houghton Mifflin Harcourt, 2008)

These bars contain all the flavors I love: cranberries, ginger, white chocolate, and orange, so it’s no secret that I covet them every year when I see them at Starbucks.  For each dairy-laden ingredient, I offer a substitute so these bars are GF and DF. Make a pan and share with a friend!

CRUST
¼ cup (½ stick) unsalted butter or buttery spread (Earth Balance)
¼ cup packed light brown sugar
1 teaspoon grated orange zest
1 teaspoon pure vanilla extract
1 cup Carol’s Flour Blend (see below)
1 teaspoon xanthan gum
½ teaspoon ground ginger or 1 tablespoon very finely chopped candied ginger
½ teaspoon salt
1 large egg yolk
¼ cup dried sweetened cranberries, chopped
¼ cup GF white chocolate chips or finely chopped chocolate chunks (King David brand is lactose-free)

FROSTING
1 small package (3 ounces) low-calorie cream cheese or cream cheese alternative (Tofutti or Daiya), room temperature
½ cup powdered sugar
1 teaspoon orange extract
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice
2 tablespoons finely chopped dried sweetened cranberries

DRIZZLE
½ cup powdered sugar
1 teaspoon fresh lemon juice
1 teaspoon canola oil and enough water to form thin frosting

Per bar: 140 calories; 1g protein; 6g total fat; 1g fiber; 4g saturated fat; 21g carbohydrates; 25 mgs cholesterol; 101 mgs sodium

[1] Preheat oven to 325°F. Lightly grease 9-inch nonstick pan (gray, not black).

[2] Make the crust: In food processor, combine butter, brown sugar, orange zest, and vanilla and process until smooth. Add flour blend, xanthan gum, ginger, and salt and process until well blended. Scrape down sides with spatula. Add cranberries and white chocolate chips and process until blended again. With wet spatula, press batter evenly into pan.

[3] Bake 15 to 20 minutes, or just until edges start to brown. Cool bars 10 minutes in pan on wire rack.

[4] Make frosting: Blend cream cheese, powdered sugar, orange and vanilla extracts, and lemon juice until smooth. With spatula, spread frosting evenly over crust and immediately sprinkle with chopped cranberries. Chill bars at least 2 hours.

[5] Make drizzle: Combine powdered sugar, lemon juice, canola oil, and enough water to form thin frosting. Drizzle frosting in thin line back and forth across bars. Chill again 2 hours before serving. Makes 16 small bars.

Carol’s Flour Blend
1 ½ cups sorghum flour or brown rice flour
1 ½ cups potato starch
1 cup tapioca flour/starch
Whisk together all ingredients thoroughly and store, tightly covered, in a dark, dry place.

Focaccia Flatbread

Of all the foods we crave on a gluten-free diet, bread is always at the top of the list. But many of us assume that there isn’t time to bake bread when we barely have time to get dinner on the table… let alone fuss with yeast and rising, etc. But there’s something special about baking your own bread… the aroma, the hands-on feel, the pride in serving something you made yourself. Plus, you have complete control over what goes into it and how it looks.

Focaccia Flatbread is a quick, easy bread with loads of flavor.

Focaccia Flatbread: The holidays are here and holiday entertaining needs bread, so my gluten-free Focaccia Flatbread is perfect when you want bread but don’t have a lot of time. This recipe is in my latest cookbook, 100 Best Quick Gluten-Free Recipes, to help you if you want to cook your own food at home but have limited time. So throughout the book, the recipes illustrate several principles to shave precious time from meal preparation.

Help Heat Penetrate More Quickly in Baking
One of these principles is to bake the item in a manner that allows the heat to penetrate more quickly to the center, thus baking the contents faster. This principle has two parts and works beautifully with Focaccia bread dough. Here’s how:

Bake Faster with Thinner Dough
Focaccia is one of my most popular recipes because it is virtually fail-proof and extremely tasty because it is studded with flavorful Italian herbs. But the traditional version requires mixing, then rising, and then baking… which can take far more time than a busy cook can spare. So, I applied the principle of baking it so the heat penetrates more quickly. In this case, instead of baking it in a 7×11-inch pan I spread the batter more thinly in a 9×13-inch pan…producing more of a flatbread because it is somewhat thinner, but still packs that lovely Italian Focaccia flavor.

Start Baking Bread in a Cold Oven to Save Time
The second technique—which applies only to certain sizes of yeast breads—is to start the flatbread dough to bake in a cold oven. I know this defies everything we know about baking bread. But, trust me, it works beautifully in my KitchenAid oven and should work in yours….unless it is a gas oven or a quick-pre-heat type. (If your oven is gas or quick pre-heat, do the usual rising of the dough in a room-temperature place until the dough is doubled and then bake in a preheated oven.)

Why does a cold-oven start work? For thin or small loaves (such as French baguettes, breadsticks, pizza, and this focaccia) the bread rises as the oven preheats which shaves significant time. It works in these smaller, thinner breads because the heat can get to the center more quickly and it still browns the crust very nicely. It DOES NOT work with standard-size loaves of bread such as 4×8-inch or 5×9-inch pans because there is simply too much mass (bread dough).

Give Focaccia  Flatbread a Try
Imagine serving this flatbread with an Italian spaghetti dinner or lasagna; it is the perfect complement to a quick dinner. See the recipe headnote on preparing the dough ahead. Or, speed things up by pre-measuring the dry ingredients the night before so you can mix the dough right away when you start preparing dinner. Prepare the remainder of the meal while the Focaccia bakes. Enjoy!

Focaccia Flatbread
Reprinted with permission from 100 Best Quick Gluten-Free Recipes by Carol Fenster (Houghton Mifflin Harcourt, 2014)
Focaccia is a cross between flatbread and pizza. Here, it is spread in an ultra-thin layer for a shorter baking time. Or, make the dough up to 2 days ahead and refrigerate until you’re ready to bake—but be sure to use cold milk and eggs. This bread is delicious dipped in extra-virgin olive oil—just like they do in restaurants.

Flatbread
1 1/2 teaspoons active dry yeast
2 teaspoons sugar
3/4 cup warm (110°⁰F) milk of choice
1 1/2 cups Carol’s Sorghum Blend (see below)
1 teaspoon xanthan gum
1 teaspoon dried rosemary, crushed in your palm
3/4 teaspoon salt
1/2 teaspoon onion powder
3/4 teaspoon salt
2 large eggs, at room temperature
2 tablespoons olive oil
2 teaspoons cider vinegar

Topping
1 tablespoon olive oil
1 1/4 teaspoons dried Italian seasoning
1/4 teaspoon coarse sea salt
1 tablespoon grated Parmesan cheese or soy Parmesan, for garnish (or use shaved Parmesan)

[1] Make the flatbread: Dissolve the yeast and sugar in the warm milk. Set aside to foam for 5 minutes. Generously grease a 9×13-inch nonstick pan (gray, not black).

[2] Whisk together the flour blend, xanthan gum, rosemary, salt, and onion powder, and salt in a large mixing bowl. Add the yeast-milk mixture, the eggs, olive oil, and vinegar and beat with an electric mixer on low speed until the dough thickens, about 1 minute. The dough will be soft and very sticky.

[3] Transfer the dough to the pan and smooth the top with a wet spatula into a thin layer. Sprinkle with the topping ingredients: the olive oil, Italian seasoning, salt, and Parmesan cheese.

[4] Place the pan on the middle rack of a cold oven. Turn the oven to 400°⁰F. Bake for 20 to 25 minutes, or until the top of the bread is lightly browned. To serve, cut into squares or tear into pieces while still slightly warm. (Or, to serve to a group place the pieces on a platter and garnish with arugula, as in the photo.)

STORAGE: Store leftover flatbread at room temperature, tightly wrapped in aluminum foil, for up to 2two days. Then freeze in the foil for up to 1one month. Thaw at room temperature in the foil and, if desired, reheat on Low power in the microwave oven in 10-second increments.
per serving: 110 calories; 3 g protein; 3g total fat; 1g fiber; 19 grams carbohydrates; 38 mgs cholesterol; 181 mgs sodium

Pumpkin Spice Trifle for Thanksgiving

Pumpkin Spice Trifle

Pumpkin pie is the usual pie of choice at our house for Thanksgiving, but this year I plan to defy tradition and serve this gorgeous Pumpkin Spice Trifle.

What is a trifle?
The British define it as a cold dessert of sponge cake and fruit covered with layers of custard, jelly, and cream. But that’s just a guideline, not a mandate. So, I made my own version using the flavors of pumpkin pie. Rather than cake, I use cookies. Rather than custard, I use a combination of pumpkin and whipped cream or topping. The dish stands up better if you use whipped topping, however.

Glass Trifle Bowl
The one thing you will need that may not have is a glass trifle bowl. This is a straight-sided glass bowl set on a pedestal. They are sold at kitchen stores, but also in discount stores. The shape of the bowl is important because the layered ingredients show through. Once you have all the ingredients assembled, a trifle goes together quickly and it is a good opportunity to display your creativity because it is gorgeous no matter what you do!

Long ago, I demonstrated a trifle at a gluten-free conference as part of my cooking demonstration. I actually made a trifle in my hotel room, right before my talk so I could show the audience what it looked like before I began the demonstration. So, if I can make one in my hotel room you can easily do it in your kitchen!

Pumpkin Spice Trifle
Reprinted with permission from Carol Fenster at www.GfreeCuisine.com
This is a stunningly beautiful dish, one that will entice your guests. It is easily made first thing in the morning and then chilled, leaving you to concentrate on the rest of the meal on Thanksgiving Day.

1 can (15-ounces) pure pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice, or to taste
1 teaspoon ground cinnamon
1 pinch salt
6 cups whipped topping, such as Cool Whip (or nondairy Soyatoo) or whipped cream
2 packages Pamela’s Gluten-Free Ginger Cookies, coarsely chopped (save 2 tablespoons for garnish)
2 cups store-bought gluten-free Vanilla Pudding
3 tablespoons dark rum, (optional)
1 can (11-ounces) mandarin oranges, thoroughly drained (save a few for garnish)
1 cup chopped pecans, divided
[1/2] cup dried cranberries, divided plus extra for garnish
2 tablespoons finely chopped candied ginger, (optional, but it really adds flavor)

[1] In a medium bowl with an electric mixer, beat the pumpkin, 1 teaspoon of the vanilla, the pumpkin pie spice, cinnamon, and salt until well blended. With a spatula, gently fold in half (one eight-ounce tub) of whipped topping until thoroughly blended.

[2] Spread half of the pumpkin mixture evenly on the bottom of a clear, straight-sided glass serving bowl (at least 3 ½-quart capacity) or a trifle dish. Sprinkle half of the ginger cookies over the pumpkin. Arrange half (one 11-ounce can) of the mandarin oranges on top. Spread the Vanilla Pudding on top of the oranges and then sprinkle with half of the chopped candied ginger and half of the pecans.

[3] Spread the remaining pumpkin mixture evenly on top, then sprinkle with the remaining gingersnaps (or crumbled gingerbread) and scatter the dried cranberries around the edges of the bowl. Add the remaining candied ginger and pecans, the remaining can (one 11-ounce can) mandarin oranges, and then cover with the remaining tub (8 ounces) of whipped topping. Cover with plastic wrap and refrigerate at least 1 hour and up to 4 hours before serving.

[4] Just before serving, sprinkle the remaining crushed cookies on top and garnish with remaining mandarin oranges and a sprinkle of dried cranberries. Serve immediately and refrigerate leftovers.

Per serving: 310 calories, 2 grams protein, 16 grams total fat, 1 grams fiber, 13 grams saturated fat, 38 grams carbohydrates; 157 mgs sodium; 0 mgs cholesterol

Gluten-Free Viking River Cruise on the Danube River

Everybody needs a Dragan! Someone who presents you with a menu at breakfast so you can choose your gluten-free lunch and dinner options. And, then when you sit down at those meals your chosen foods just magically appear. Bliss!

Vienna’s St. Stephens Cathedral

Gluten-Free Food on a Viking River Cruise
I had that wonderful experience on a Viking River Cruise down the Danube River in Europe last month. Dragan is  the Maitre d’ on the Viking Legend ship and he was superb. He had a thorough knowledge of special diets so I was in good hands. In cooperation with the Executive Chef Marios and the Pastry Chef, Dragan made it possible for me to eat usually-forbidden foods such as Fish & Chips, Monte Cristo and Cuban Sandwiches, and Wiener Schnitzel; and Desserts such as Apple Strudel, Tiramisu, and Chocolate Cake. I had bread at every meal and discovered the new Dr. Schar’s Artisan Baker Multi-grain, which was one of the best sandwich breads I’ve ever eaten.

Breakfast
Breakfast was served buffet-style, with many choices—eggs, bacon, potatoes, fruit, yogurt, etc. Waiters brought me gluten-free bread at every meal. At lunch, we started with a buffet-style salad bar and then ordered our main dishes from the waiters. There were plenty of choices and I was amazed at how efficient everything is.

For example, waiters carry iPhones and enter your order by noting your menu choice, your table, and your seat at the table and transmitting that back to the kitchen using the ship’s Wi-Fi. For my special diet, my cabin number was how they tracked me.

Dinner
Dinner offered a variety of options: beef, pork, fish, seafood, and chicken—plus vegetarian options. I had the feeling that Viking really tries to meet the special diet needs of its passengers. One night I had Pork Medallions, another night it was Chateaubriand, Shrimp, and Salmon—were just a few examples. The food is attractively plated, though I noticed an absence of the usual garnishes we commonly see in the U.S. Portions at all meals are reasonable, which I really appreciated (rather than the huge plates we see in the U.S.)

Salmon Dinner

Austrian Dinner
One special night in Austria, Executive Chef Marios treated us to an Austrian meal. My special gluten-free plate included Wiener Schnitzel, something I only get to eat if I prepare it myself OR my lovely daughter-in-law does it for me. In fact, I learned how to make it from her! The male waiters were dressed in lederhosen (leather britches) and the female waiters in dirndl dresses. Accordion players serenaded us while we dined. It was really fun and the staff seemed so eager to have us experience their traditional food.

As part of this special night, we toured the kitchen which was a model of efficiency. All of our food was prepared in this small space although Chef Marios told me that he shops for fresh produce when we are docked at a city.

Gluten-Free Apple Strudel
And, now for the Apple Strudel story.

Gluten-Free Apple Strudel

 

Dragan, Maitre d’

Earlier in the day of the Austrian dinner, we watched a demonstration of how to make Apple Strudel. Of course, it used phyllo dough and I couldn’t taste it. But I casually asked Dragan if there was gluten-free strudel (knowing this was unlikely). He replied, “I’ll see what I can do.” After we were back in our cabin following dinner (about 9 PM) there was a very assertive knock on the door. (Did I mention that Dragan is a very big guy—at least 6’ 4”and very muscular? So, I knew it wasn’t our 100-pound Asian steward). I opened the door to find Dragan holding a plate of gluten-free Apple Strudel. And, he apologized for not having it ready at dinner! I was overwhelmed by his caring attitude. Of course, I devoured it on the spot. In case you’re wondering, the Pastry Chef used a pastry crust rather than phyllo dough but it was absolutely delicious and I was so grateful.

 Viking River Cruises
Viking River Cruises are best known for their white longships that slowly cruise down rivers (although they are introducing ocean cruises), frequently advertised on Downtown Abbey or other PBS-TV shows. It is one way to see Europe—if you like to unpack your suitcase and stay in the same room for the duration of your trip, have your itinerary pre-arranged for you, and visit churches, castles, and Old Town areas. This is decidedly not how my husband and I usually travel in Europe, where we rent a car, arrange our own itinerary, and often stay in a different hotel each night.

Our preferred style is not for the faint-hearted, but we are comfortable with it—even though taking a car into European cities is sometimes difficult if not downright impossible, especially in the Old Town areas. This time, however, we wanted to visit some Eastern Europe countries and felt that the most comfortable way (language, driving, etc.) was by river cruise and it worked out beautifully.

Where We Went
We began our journey with a 3 day visit to Prague, a city that’s been on my “bucket list” for years. Then Viking transported us by bus to the ship in Passau, Germany where our cruise began and continued on down the Danube River through Austria, Slovakia, and Hungary. Along the way, we could see castles high on the hills overlooking the Danube. We passed through many locks, which are fascinating in themselves.

Prague
Prague is in the Czech Republic—half of the former Czechoslovakia, which split in 1993 to become two nations: Czech Republic and Slovakia. Prague is small, but charming. We stayed at a large, very comfortable Hilton Hotel with a huge breakfast buffet (gluten-free bread, too) and each dish was labeled with allergens. I was really impressed, plus they had soy milk for lattes and gluten-free pasta. Waiters speak English, so communication was easy. We toured the Old Town section of Prague by bus, foot, and then by pedi-cab, which was really fun.

We even found a Starbucks in the Old Town where I enjoyed a soy latte. At lunch, my husband had a “pig knuckle” which looks like a small ham, with bone. Huge!! I had duck legs, accompanied by gluten-free Focaccia bread instead of the usual dumplings or red cabbage. The dumplings obviously contained wheat but I never did find out why the red cabbage was off-limits. The servings were huge!

Salzburg, Austria
Known as the birthplace of Mozart and where “Sound of Music” was filmed, this is a lovely city by any standards. But it also has a health food store (known as Reformhaus) just a few steps from Mozart’s birthplace in the Old Town area. So, I stocked up on Dr. Schar breads (couldn’t find the new Artisan Baker Multigrain)and sweets to tide me over. We had lunch at Café Tomaselli, a touristy place but with a great location so we could do some serious “people-watching” on the square. The café’s gluten-free options were limited, so I had ham and eggs for lunch.

Farmers Market in Salzburg

Nearby was a Farmer’s Market with lovely displays of fruits, vegetables, nuts, mushrooms, etc. A real feast for the eyes!

Vienna, Austria
One of my favorite cities, we walked to St. Stephen’s Cathedral and around the Old Town area. Known for its music, we attended a Mozart concert in a converted stock exchange building. The nice thing about this cruise was that a bus delivered us right to the door of the building and we left our coats on the bus. Convenient!

A city tour by bus gave us an overview of Vienna, but it will leave you yearning to return and explore in more detail. I’ve been to Vienna before and enjoyed the Opera House and all of the historic places this beautiful city has to offer. If you go, allow plenty of time for this lovely city.

Budapest, Hungary
I wasn’t prepared for Budapest’s beauty. It is actually two cities, divided by the Danube. Buda on one side, and Pest (pronounced Pesht) on the other. When you sail into port at night, you are greeted by the city dressed in stunning lights. One of the pretties sights on the whole trip.

Budapest at Night

As with Vienna, leave plenty of time to explore this sophisticated city. We got a good overview of both cities by bus (with excellent tour guides) but a city this beautiful deserves more time than we could give it.

Getting Ready to Travel, Gluten-Free
Preparation is key to successful travel. I gathered my Dining Cards in Czech, German, and Hungarian (although I never had to use them, since English is quite common). I did a web search for health food stores and restaurants in case I had time to visit them. I also packed lightweight clothing so I could layer it for the colder locations along with a lightweight raincoat. Temperatures were in the 40’s at night, and 50’s during the day. We had sunny skies and no rain, so I didn’t need that umbrella I also packed.

Lufthansa Airlines Gluten-Free Meals
I preordered a gluten-free meal for the trans-Atlantic (Denver-Frankfurt) portion of the trip and this worked nicely, both going and returning home. The meal was plain (grilled salmon or chicken), yet filling and got me through the flight (although I quickly tired of the rice cakes!!). One unexpected benefit was that I received my meals before the other passengers.