Chocolate Egg Cream – Thirst Quencher

Sometimes I want something chocolaty but I don’t want a brownie, chocolate pudding or ice cream or even a chocolate bar.  I am simply thirsty.  Hot days like today make a cool tall drink a life saver.  Those are the times I reach for my bottle of U-bet Chocolate Syrup.  Lickity split I can make an old school drink that is low sugar, low fat and thirst quenching; the venerable chocolate egg cream.  Funny thing is, there is no egg in it and often no cream.  I sometimes do use half and half but you can make this with any sort of milk you like, even one or two percent.  I do discourage the use of skim or non fat milk, at least a little richness is required. My favorite is whole milk.

The chocolate egg cream is allegedly from Brooklyn, NYC.  The New York Egg Cream is a variation of the milkshake popular back from the 1880s which had an egg beaten in it.  This version I have replicated became popular partially because it was cheaper for soda fountains to make because it had no egg.  I am not a big fan of raw eggs in my drinks so I am happy indeed that this “modern” version is sans egg!

I have been making it for years, one of my sisters taught me how.

This is such a simple recipe; get a tall glass, pour in ½ inch depth of some sort of milk, your choice of richness squirt about 1-2 tsp. of chocolate syrup on top, I used to use Hershey’s until I discovered U-Bet syrup which I think has a superior flavor.

 ubet syrupI never measure; just enough to flavor the milk, maybe two tsp.?  Stir them together well with an ice tea spoon, Add 3-6 ice cubes and fill the glass with well chilled seltzer water. Stir it again. I favor flavored seltzer, the raspberry or cranberry are particularly good for this drink as they add quite a bit of flavor and complexity to this simple little thirst quencher! Recently I tried watermelon seltzer and today, some mango seltzer.  A fresh bottle makes the foamiest egg cream so I recommend you splurge and start with a new bottle for your drink preparation. choco egg cream

Be sure to use a tall glass, it just won’t taste the same in a stubby little one!

So, next time you are longing for a light refreshing soft drink but one with a touch of chocolate, make a chocolate egg cream and smile because it is delicious, has no added sugar and if you use u-bet syrup and one percent milk it is pretty darn low fat!

 

Rhubarb Cobbler – Tender and Tasty

Rhubarb….yes another yummy recipe using rhubarb. My spring mission: to convince you rhubarb haters to try one of these recipes.  This one is delicate in flavor with a fluffy yet satisfying cobbler topping and no sour ickiness as some say rhubarb can be.  It takes a bit less fruit than a pie and goes together in just a few minutes.  And it is gluten free for all of you who must avoid gluten which means wheat, rye or barley flours are a no-no in baking.

This recipe is the same basic one I posted about for peach cobbler in the past; it is modified from a muffin dry mix in Bette Hagman’s book, More from the Gluten-Free Gourmet and uses a flour mix that will give you 4 cups of the dry ingredients.  One cup will make an 8×8 pan of cobbler topping.  I keep the rest of my dry mix in the freezer and a pan of cobbler can be thrown together in less than 10 minutes plus baking time.  What a time saver this mix is! I make all sorts of cobblers with it.

I always get the fruit part cooking before putting the topping together so the fruit is hot and ready for the topping and can go right into the oven.

My mom and I enjoyed this on this past Sunday. She really loved the rhubarb flavor and the cobbler topping. Joe, who used to be quite skeptical about rhubarb until he had my rhubarb custard crumb pie, loves this dessert.  He always asks for some to take for lunch the next day!

rhubarb cobbler

Angie’s Rhubarb Cobbler

Dry Cobbler Mix – use one cup for this recipe and freeze the rest

2 ¼ cups white rice flour

½ cup potato starch (not potato flour!)

½ cup tapioca flour

1 tsp. baking soda

4 tsp. baking powder

1 tsp salt

1 tsp. xanthan gum

1/3 cup sugar

 

 

Fruit Filling

4 cups sliced rhubarb

½ tsp. almond extract

½-2/3 cup sugar –add more or less depending on how sweet you want it

2 tbsp. GF flour

1/4 tsp cinnamon

Directions:

Mix the fruit and almond extract in a sauce pan. Stir together the sugar, cinnamon and flour and mix into the fruit.  Cook on the stove top for 5-10 minutes until it is thickened and hot.  Pour into a buttered 8 inch square pan, top with big blobs of the cobbler topping.

Cobbler Topping

1 cup dry baking mix

2 eggs

2 tbsp melted butter or canola oil (both work fine)

1/3 cup milk/buttermilk (I skimp a tbsp off to keep it from being runny)

½ tsp. vanilla

Mix the wet ingredients and then add to the dry mix in a big bowl.   Mix briefly: do not over-mix for best texture.  Use a big spoon to plop it right away on the hot fruit.  Bake immediately as baking soda and powder can’t stand around waiting or they lose their umph!

Bake at 350 degrees for 25 minutes.  The top should be light brown and spring back when you poke it with your finger.  If it looks damp or squishy bake it 5 more minutes before cutting.

Let cool 5-7 minutes before serving as it will burn your mouth right out of the oven!  Some people love it with a scoop of vanilla ice cream.  This tender rhubarb cobbler is perfect just on its own.

Reposted with minor changes from June 2015.

 

 

Rhubarb Sour Cream Pie

Rhubarb is a perfect choice for a spring pie.  This is easy to make even though it has several steps.  Sour cream rhubarb pie is different from any other rhubarb pie I make because the texture is light, almost fluffy. It has a touch of crumbs on the top; they are added after it bakes a while.  I think this adding of crumbs later help keep them from sinking into the raw pie and keeping it from becoming rather cake-like as my rhubarb custard pie turns out.  I never made this pie before so it was a new experience and everyone loved it! It is my adaption from a recipe off of a website called Mary/The Kitchen Paper. Keeper recipe!

The GF crust will work for any pie you wish and the GF crumb topping is q great pie topper.  I store any leftover crumb mixture in a sealed container in the fridge; keeps a few weeks.  What I am giving you is my mixture of a couple of recipes. I know it has several steps but each one is easy and you can use these crust and crumb recipes for other pies.

Angie’s GF Rhubarb Sour Cream Crumb Pie

Crust:

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

2 tbsp sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

Spray 9 or 10 inch metal pie pan with cooking spray, dust with white rice flour.

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 while you chop the rhubarb into ½ inch chunks.

Filling:

5 to 6 cups (if you use the ten inch pie pan) cut up fresh rhubarb – place in medium bowl

Mix with

1 c sugar

3 tbsp. rice flour

½ tsp cinnamon

Roll out pie crust 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 pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with dry rhubarb mix.

Topping: Pour evenly over this mixture:  3 eggs beaten lightly with 1 cup sour cream, and 1 tsp vanilla extract.  I did use light sour cream and it worked fine.

Place in 400 degree oven and bake 15 min, lower to 350 degrees and bake 30 minutes more.  Top with crumbs and bake 20-25 minutes until the crumbs are lightly browned.  Cool at least 2 hours before serving.

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

Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about a cup of the mixture.  Up to your personal taste. You could add up to a teaspoon of cinnamon in the crumbs. I think a half teaspoon is enough.

Brown Rice Flour Mix
2 c brown rice flour; 2/3 c potato starch; 1/3 c tapioca flour

Reposted from May 2016

Smoked Bratwurst from Aldi’s: Yummy!

 

A day too late for a Memorial Day barbeque, but I’ve been busy and somehow this blog has become a lower priority this May because I am utterly consumed with work, gardening and especially tired due to recovering from my knee replacement surgery. Not writing to share excuses but there they are, regrettably valid.  I’m writing today to share a tasty meat product I found at Aldi’s: smoked bratwurst.smoked bratwurstThey taste so great after you grill them a bit; get those grill marks going and they burst just a bit on the sides, perfect!   We had ours with gf hot dog rolls by Schar; okay but seemed bready to me as I tend to want a thinner bun. I am so over eating a lot of bread these days but a roll to put my wurst in seemed appropriate.  For condiments we had an unusual combination but it worked; spicy whole grain brown mustard, finely chopped Vidalia onion and horseradish from a just opened bottle.  Lots of zing going on and it matches well with the flavor of these brats.

To me they taste like the best hot dogs ever. I had a Nathan’s hot dog the other week and while it was decent; these brats were so much tastier. They are fairly cheap; about $3 for five of these fat brats.  The package even says gf on it; no guessing involved. Great flavor, easy to fry up and super pricing: awesome choice for a bbq.  They are vacuum packed which keeps them very fresh until you are ready to fry these chubby wursts up for a hungry group of friends at your next barbeque. Enjoy!

Seafood Cakes

Once at the Springtown Inn I had the most delicious seafood cakes, this was 8-9 years ago.  Well, to be honest, maybe twice I had them. Anyway, they were made with two or three different seafood proteins I think they had shrimp and crab but it was such a length of time that I can’t remember for sure.  Anyway, I had long wanted to create a similar dish.  Searched for a recipe and not finding one that was really close I took one from Food Network and modified it.  The recipe featured small sized cakes with a fresh salsa on top, made by Robert Irvine. I didn’t do the salsa and I made a few changes to the cakes.

I made them two different versions; lobster, shrimp and crab and one with flounder instead of the crab.  Both were easy to construct and delightful. The flavor is delicate and light. I didn’t make a sauce in the interest of that delicacy plus it was easier and included less calories. We agreed they were fine all alone but go right ahead and made a sauce of your choice. Mr. Irvine suggests a sauce of equal parts crème fresh and sour cream.  I might try that next time!

seafood cakes frying

Angie’s Seafood Cakes

¼ lb medium raw shrimp; peeled and no tails

a 4oz. lobster tail, removed from shell and still raw

1/3 lb raw flounder or crabmeat

2 tbsp. finely chopped shallots

2 tsp. finely chopped fresh parsley

1/3 cup gf bread crumbs, preferably panko plus more if desired for coating cakes

1 tsp. garlic powder

Half a lemon, zested

1/3 cup Mayonnaise, might need a tad more….

2 tbsp. finely grated parmesan cheese (I made one version without)

1-2 tbsp. mild olive oil

Directions:

Chop the raw lobster tail into chunks. Put the seafood in a food processor, process briefly until fairly small particles but not even close to a paste.  Dump in a big bowl, add the shallots, parsley, bread crumbs, garlic powder, zest, mayo and cheese, stir to blend well. Don’t overblend; stop as soon as it seems fairly even. If you like; before stirring add salt and pepper to taste; maybe ½ tsp. sea salt, and ¼ tsp. pepper. Form into 4 cakes. If you want them crunchy on the outside gently press into some more bread crumbs to crumb both sides.  Put on a large plate and chill an hour so they hold their shape.

Heat the oil in a large non-stick skillet to hot and fry them about 3 minutes to a side; do not let burn!  I turned down the heat after a minute so they kept cooking but at a temperature less likely to turn them dark brown. But don’t use low temps or you will get a greasy cake!

seafood cake with risotto

Serve with some rice pilaf and your favorite vegetable; asparagus comes to mind! I made pea risotto which was divine.