dessert

Strawberry Rhubarb Pavlova…A Springtime Delight

Recently my mom asked me to make this dessert.  She saw it in a magazine.  I wanted to please her for Mother’s Day so I made it today for a family supper; the fruit combination is pure spring; sliced strawberries and lightly stewed rhubarb spooned on top of whipped cream spread over a meringue layer. Meringue isn’t that inspiring, at least that is what I thought a few years ago before I bit into my first slice of pavlova. Clearly this dessert is a case of the results being far more than a simple sum of the ingredients.  It is light, sweet, airy, and basically melts in your mouth.  The topping is usually fresh fruit. I have made it a few times with great success.  But this time I used a mixture of cooked and fresh fruit as my topping since raw rhubarb is wicked tart and needs some taming before it is palatable.  As a kid I loved to cut a stick of rhubarb and dip the cut end into granulated sugar and bite into its crazy tartness! This is much better use for fresh rhubarb.

The old school classic pavlova topping is fresh passion fruit.  We mostly serve it with sliced fresh local strawberries, perfection. It is tasty with blueberries too.  I once used a mixture of ripe summer fruits; peach, nectarine, blueberries, mango and kiwi.  That was really memorable.  Go with what is ripe and flavorful when you are shopping for fruit.  No canned fruit though, only fresh will do.  Except for this particular blend of fresh and lightly cooked fruits.

My sister got the classic pavlova recipe from Food network – a 1999 recipe.  It is naturally GF so no one will ask where the wheat is!  Don’t leave out the red wine vinegar; totally necessary. I confess I have forgotten the vanilla this time and noticed nothing wrong.  I used brown sugar this time slightly more rustic look but great flavor.  Use what ever sugar you like.

I didn’t take many pictures.  Was only thinking of getting it baked and compiled, not of sharing the recipe.  Such a hit and so tasty I had to post on it.

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Strawberry Rhubarb Pavlova

Ingredients:

Cake:

1/2 cup egg whites at room temp (about 4 or 5 eggs)

1/8 t of cream of tartar

1/8 t of salt

1 cup granulated sugar

1 1/2 t cornstarch

1 Tablespoon red wine vinegar

1/2 t vanilla extract

1 1/4 to 1 1/2 cups heavy cream

1-2 T light brown sugar packed or white sugar

1/2 to 1 tsp. almond extract (optional)

Fruit Topping:

3 tbsp. amaretto

3 tbsp. honey

1 cup fresh sliced rhubarb

2 cups sliced fresh strawberries

Directions:

Preheat oven to 350 degrees.

In a mixer fitted with a whisk attachment whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more.

While it beats, on a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a 9 inch circle in diameter. Line the sheet pan with the parchment, pencil side down (you should be able to see the circle).

Spoon the stiff egg whites in the circle, using the back of the spoon to smooth the top and sides of the disk. Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and slightly cracked on the top and the surface is highly browned to the color of cafe au laid, about 45 minutes more. Turn off the oven, prop open the oven door just a bit, and let it cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooking, which protects the delicate meringue.

Put the honey and amaretto in a sauce pan, heat, add the sliced rhubarb.  Cook stirring, 3 to 5 minutes.  Do not let the fruit slices fully break down; just soften somewhat.  Turn off and cool.  Pour the mixture over the sliced strawberries, stir and let stand 30 minutes before using. Stir occasionally as it stands.

Whip the cream and brown sugar (or white sugar) and almond extract until stiff. Spoon it on top of the center of the fully cooled pavlova and spread out to within 1/2 inch of the edge, spoon on the rhubarb and strawberries, I used a slotted spoon so I could control how much syrup goes on the cake. To serve, slice into wedges with a serrated knife.  Serve extra syrup on the side.

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Yes, this slice is kinda messy looking and it is on a paper plate.  But, it was lick the paper plate yummy.

A cloud of spring fruit flavors.  So pretty and so delicious…and really not that difficult to make. Gluten free naturally and impressive what ever fruit you top it with.  I promise your dessert will be a hit if it is a pavlova!

Apple Cranberry Crisp is Awesome!

Apples are the heart of this recipe but the cranberries add snappy flavor to it and some great color.

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If you can, get organic as the sprays they use on growing apples are not good for you.  I made this last weekend with some golden delicious apples from a local orchard.  South of Hellertown is Bechdolt’s Orchard which grows many apple varieties.  Go there if you want the freshest tastiest apples in this geographic area.  The variety is up to you but I would not suggest red delicious as they are for eating only.

This recipe is out of Gluten-Free Baking Classics Cookbook by Annalise G. Roberts with a few additions.  Her flour mix appears to be identical to that of King Arthur Flour’s gf mix. I am betting you can use any GF flour mix in this recipe, not like a cake or other baked goods that have very specific flour requirements.

I have made this recipe several ways.  But it works best in the melted version below. I have made it egg free but it really somehow needs that egg to pull it together to mimic a wheat flour based crisp.  The oats can be left out if you don’t like them. I personally love oats in my crisp.  I don’t like it too sweet so I use the lesser amount of sugar.  This is entirely a personal choice.

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For those who love a topping and want to go low fat, this recipe is absolutely perfect with a big scoop of lowfat plain organic yogurt on it.  I love crisp warm from the oven but it also is tasty cold the next day, if you have any left over that is!

Angie’s Apple and Cranberry Crisp

3/4 cup GF flour (mix below)

½ to ¾ sugar (I used ½ a cup)

½ cup dry old fashioned oats

1 ¼ tsp baking powder

1 tsp cinnamon

½ tsp xanthan gum

½ tsp. salt

1 lg egg

5 cups thinly sliced apples

1 cup fresh or frozen cranberries

1/3 cup butter, melted

Directions:

Heat oven to 350 degrees.   Put rack in center level of oven.  Lightly butter a 9 inch square pan or spray with cooking spray.

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Combine all the dry ingredients.  Add egg and stir to mix well.   Place half the apples in the baking pan, top with cranberries and then the rest of the apples.

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Sprinkle with the dry mix and sprinkle with the melted butter.  Bake 40 minutes until bubbly and the topping is browning.

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Brown Rice Flour Mix [you can use King Arthur’s GF mix; identical to this recipe]
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

Fruity Winter Tart

Well, this is my winter dessert Chopped blog post (Food Network show)…. I have some fresh cranberries, two almost ripe pears, one ripe apple, leftover crumb pie topping and slivered almonds.  What to make? I didn’t have a recipe that suited those specific ingredients so I threw together this pretty tart with the three fruits for a filling and a very easy topping.  Cranberries are good for you and they add a sparkling flavor to the apple/pear mix.

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This turned out quite good, there is a crisp cookie crust covered with a mixture of sweetened fruits and a crumb and almond topping.  We had slices of it still warm with a scoop of vanilla ice cream tonight; perfect. Someone had seconds! I restrained myself.  Besides, I had a bigger slice of tart. And yes, the person having seconds, he does not need to avoid wheat but this tart made him want more!

This is a simple recipe; toss the fruit with sugar and flour.  And it looks like it came from the bakery.  If you make this tart I promise you no one will even believe it is GF.  They will just beg for seconds or thirds! I can’t wait to bake it again.

Note: we ate the rest of it today, still got but I think it is at best optimal flavor while still slightly warm.  I plan to try variations on it using other fruits; maybe blueberries instead of cranberries.  But it turned out great for a first time ever recipe.

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Winter Fruit Tart

Start by making a gf cookie crust and the crumb topping.

Cookie crust

Place the following in a stand mixer bowl and combine

1 cup GF flour (recipe below)

¼ cup granulated sugar

1 tsp xanthan gum

½ tsp cinnamon

Mix well, add 5 tbsp cold butter, cut into 6-7 chunks.  Mix on low until the butter is just crumbs blended in.

Add 1 tsp. vanilla extract and 1 tbsp water.  Blend well.

Pour into a ten inch tart pan that was sprayed with cooking spray.  Spread it up the sides ½ an inch.  Press gently in so it is a cohesive crust but do not press really hard or it will be like concrete when you finish baking it!

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

You will use a heaping ½ cup of the crumbs. Put the rest in a tightly sealing glass container and store in the fridge for your next pie/tart. It should keep for several weeks.

Almond Topping: mix well

½ cup crumb topping

¼ cup slivered almonds

Heat the oven to 375 degrees while you make the filling.

Filling

1 baking apple

2 nearly ripe Bartlett pears

1 cup raw cranberries

½ cup sugar

1 ½ tbsp. gf flour mix

¼ tsp. cinnamon

Peel, core and slice thinly the cooking apple and core/slice the two pears, put in a mixing bowl with the washed cranberries.  Be sure to pick over the cranberries and remove any soft or iffy ones.  Add the sugar, flour and cinnamon, mix with a spoon to coat the fruit.

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Pour into the crust.  Sprinkle the tart with the almond crumb topping.  Place in the oven and bake 40-45 minutes or until bubbly, lightly browned and a fork goes through the apple slices easily.  Cool at least 20 minutes.  Serve warm or cold.  Enjoy!

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Brown Rice Flour Mix
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

Lemon Squares, Very Tasty

I strongly believe in seasonal eating and winter is the season of citrus so more power to the lemon! As mentioned previously, my brother sent me a big box of juicy Meyer lemons from his tree down in Texas. I also believe in making my own treats; truly they are a lot healthier than store made sweets.  I have made lemon meringue pie, lemon shortcake cookies, lemon buttermilk tart and this weekend I made some lemon marmalade. Last night we enjoyed lemon squares, gluten free and very dainty with the special flavor of Meyer lemons.  Of course, you can use the regular lemons available in the store; will be a tad sharper/brighter in flavor but they will work great.  lemon squares 008u

These cookies are very easy to throw together; I made a shortbread cookie style gf press and bake crust and the filling ingredients are whisked together in my mixer and poured into the partially baked crust.  So easy to make and I wanted something light and delicate after all the fancy holiday desserts.  You would never guess they are made without all purpose wheat flour.  Anyone will love them if they are a fan of lemon. Take these to your next gathering, they will be scarped up pretty fast, and you will be seen as a real baker. Best of all you are eating a safe treat that is relatively guilt free; no gluten, no preservatives, not that much sugar compared to a cake and homemade flavor. Score!

Meyer Lemon Squares

 Cookie Tart Crust

1 cup brown rice flour mixture (recipe below)

¼ cup sugar

1 tsp. xanthan gum

5 tbsp. cold butter cut up into 6 or 7 chunks

Directions for crust:

Mix the dry ingredients with a stand mixer, add the butter, blend with the paddle blade until the butter is small pebbles.  Press into an 8 inch square pan, be sure to first spray the pan with cooking spray and sprinkle with rice flour.  Bake 15 minutes in a 350 degree oven.  While it bakes make the filling.

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Baked cookie crust

Filling

3 large eggs, warm them close to room temperature

¾ cup granulated sugar

1/3 cup Meyer lemon juice

2 tbsp gf flour mix

2 tbsp finely grated Meyer lemon peel

Directions:

Heat oven to 350 degrees.

Beat eggs until fluffy, add the sugar slowly but steadily, mix, add rest of ingredients, Mix until smooth.

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Adding the lemon zest.

Pour into crust and bake at 350 degrees for 20-22 min; until set.

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Just out of the oven.

Cool completely and refrigerate if you want to serve them cold. They do not freeze well and only keep about 3 days, if any square are left that long!   I like to sift some powdered sugar on right before serving them. Use a sieve and about 2 tbsp. powdered sugar.  Luscious lemony goodness can be yours with minimal effort.

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Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

This recipe is from Annalise Roberts; Gluten – Free Baking Classics, a fantastic source for baking gluten free treats, full of recipes just like  your old wheaty friends but so so much safer!

Rustic Apple Pear Tartlets for Dessert Tonight

10-25-14 014 Apples and pears go together delightfully.  Fall is the perfect time to indulge in baking them into tartlets for company.  I like to make individual tarts sometimes because they make people feel so special when you each get your own tartlet.

Use what ever kind of baking apples you have.  I got mine from an actual apple orchard, Bechdolts to be exact!  I like to buy their small baskets of seconds which are inexpensive and just as fresh as can be especially compared to grocery store apples.  Plus the taste is the same as the fancy unblemished ones in their display baskets.

I used Annalise Robert’s crust recipe and flour mixture. I think this crust tastes terrific and has a wonderful texture.

These are simple tarts: no need to make them perfect looking.  I used a fork to press around the crust in each tartlet before I lay the fruit in it.  I cut out leaves from the leftover crust to make a sort of a top crust.  The mixing of the two fruits gives every bite a different taste and the spices add a delicate flavor. I wanted the fresh fruit flavor to be the highlight so I didn’t use much spicing. The coarse sugar adds a certain eye apple and crunch.  Enjoy!

Rustic Apple Pear Tartlets

Crust:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Spray 4 inch metal tart pans or 4 inch mini deep dish pie pans with cooking spray, dust with white rice flour. Set aside.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.  I used my pie bag for rolling out the crusts; works so great at making an even thin crust.

Cut it into 4 balls and roll out each ball into a small pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in mini tart pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Do again until you have 4 shells and use all the crumb leftovers to make a fifth tartlet crust.  I actually do two of them side by side and turn them out onto the tartlet pans together. Repeat for other four shells.  I ended up with five tartlets; the last being in an individual tartlet pan, about 5 inches in diameter.

Filling:

2 medium sized yellow delicious apples

1 large bosc pear

Peel apples, quarter, cut out core, slice into 1/3 inch thick slices. Same for pear except you can leave the peel on if you like.  Or peel!  Mix in a large bowl with:

3 tbsp. granulated sugar (if you like things pretty sweet add another tablespoon of sugar)

1 tbsp. minute tapioca

1/4 tsp. cinnamon

A sprinkle of ground nutmeg.

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Let stand five minutes and then heap the fruit into tartlets.  I mounded mine a bit so they would be still full after baking.  Top with a leaf cut out of the spare crust.  Sprinkle with coarse sugar.

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Bake 375 for 40-45 minutes until lightly browned.  Cool before serving with a scoop of vanilla ice cream.

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Brown Rice Flour Mix– for crust
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour