Pumpkin Pie Success! (and a chocolate cupcake)

Once again for the holidays, I tried to make a pie crust and pumpkin pie. This time I was confident enough to go out on my own and tweak the recipes. Thanksgiving's pie was good, but not amazing. I strive for amazing.

My rule has always been to follow the recipe the first time, then change it the way you want after that. So, this time the crust came out better and thanks to a little mistake, the pumpkin pie filling was fabulous!

Using Gluten Free Pantry's pie crust mix and following the directions, this time I added a teaspoon of salt and a teaspoon of vanilla to kick up the flavor of the crust. Also, I mixed the dough with my hands, not using a machine and that left chunks of butter (about the size of small marbles) scattered in the dough. Break the dough into two pieces and refrigerate. Now, this is the important part...refrigerate at least 24 hours. The first time, we only let it sit for one hour and had to push it into the pie plate like a giant piece of Playdough. This time, after more than 24 hours of cooling in the fridge, the dough was much more firm and I was able to roll it out between two sheets of plastic wrap and place it into the greased pie plate. Press in any spots that rip. There are still a few small bits of butter left in the dough, but leave them. I wanted to sprinkle some sugar on the dough before baking it to give it a layer of crunch, but I forgot. Next time...

Bake the crust for 12 minutes in a 350 degree oven before filling it. (Can't remember what the package says, that was just what I decided to do. I threw away the box before checking that part.)

Preparing the filling is easy. Just use the recipe on the side of the organic pumpkin can. (Not pumpkin pie filling, yuk!) But instead of evaporated milk, I used a can of sweetened condensed milk. Didn't realize my mistake until it was mixed in, so we went with it and crossed our fingers. Added cinnamon, nutmeg, ginger, cloves, sugar and eggs (and a tsp of vanilla). Pour into cooled crust and bake 10 minutes at 450 and turn the oven down to 350 and bake another 30 minutes.

There is no photo, the pie when that fast after dinner. Everyone devoured the pie and the crust, raving about how it was hard to tell that it was gluten-free. Always glad to hear that from the gluten eaters in the group. Little tweaks can sometimes be your best friend, dear chef!

I've added a photo above of the beautiful cupcakes my daughter made for the day. Gluten-free chocolate cupcakes with peppermint buttercream frosting and a white-chocolate/peppermint bark on top. Sweet! She's getting to be the real baker, and may even be better than me now since she's gotten so creative. So proud! Recipe to follow as soon as she gives it to me.

Dear Martha

Recently, there was an article printed in The Daily Mail, UK edition, with a few quotes from Martha and her newest book. She was discussing dinner guests using cell phones and those with allergies or food preferences. I'm posting my letter to her in the assumption that this reporting is correct. If it is not, then I apologize up front and you are welcome to come by and chat, Martha. But if it's true, what I say below comes from the heart.

Dear Martha:
I'm sure you have many friends, and I'm sure your dinner parties are elegant, as we've seen on TV. But I also know the reputation you've gotten over the years and I was always there to try and soften it. "If she were a man," I would say to those who bashed you, "would they be so hard on her? No." Well, I think I'm going to have to take it all back based on your newest book and interview.

Now, I do agree with you on your stance about cell phones at dinner parties. Unless one has a babysitter or child at home who may need you, there is no need to carry a cell phone at a party. And if it rings (and it should be on silent with only a vibration) then a quick look to see if it's the aforementioned babysitter/teen at home and put it on ignore if it's not. There is no reason ever to text or take a call when you are at someone else's home, especially if that someone worked hard all day cooking, cleaning, and decorating in order to spend time with you and others in her/his home.

But when it comes to allergies and food preferences, I'm in the other camp. "Oh my God! Don't ask! My rule is do not ask about dietary restrictions," she says, clearly averse to making an extra effort for certain guests. This quote from the article reveals how selfish you are being when holding these parties. Are they about spending time with friends or showing off your cooking skills? It should be both! Why can't you accommodate the very people you are hoping to please in your home?

I have always tried to accommodate people with allergies or strong preference when they are in my home. For instance, I know my niece and husband do not like mushrooms. I am always aware and leave them out of my dishes when I know there is a dinner party and they will be eating the food. I would rather find another way to be creative than have them skip something just because I thought it was an inconvenience. It's about spending time with people, not just showing off.

At the same time, I do not expect anyone to cater to my needs. I am perfectly happy to bring my own food (I'm sure you would hate that, Martha. I won't even go there) or just have a salad or the side dish. But I would never, ever, assume that someone I personally invited to my home should go without a meal. "You have to be semi-prepared," she says of picky eaters. "But don't fret about it. Everybody can miss a meal." Seriously? You would be fine with someone coming to your home and eating nothing because you weren't prepared with even a small bite for them? I certainly don't want to be catered to, but I would also be pretty darn insulted if they had absolutely nothing, not even lettuce or fruit.

And finally, the big question. Do you do all the cooking for your dinner parties? I think not. What would be so hard about just asking one of the chefs in your restaurant-style kitchen to whip up something for the celiac/diabetic/peanut allergy/etc. eater who was invited to your party? Why not show them what a thoughtful, caring hostess you are and put to bed all that talk about you being a you-know-what?

Merry Christmas, Martha. If you want any help in preparing meals with thought, compassion and creativity, feel free to give me a ring.

Here's how to have a gluten-free book club tea party

It was my month to choose a book and host book club in November. Not only do I love reading, but I also love hosting parties. The book I chose was Remarkable Creatures, by Tracy Chevalier. And since the book is based on the lives of spinster women searching for fossils on the coast of England in the early 1800s, (yes, it really is), I chose a tea-party theme with seashells and dinosaurs thrown in for fun.

Tea Party with sea glass, shells and dinosaurs

Tea is served

First let me note that I am the only GF eater in the group. It's been my mission to prove to them all that GF cooking is just as good and that the wheat is not missed. Top that with the fact that we're vegetarians and there isn't any meat at our house and I've got a real challenge, but I'm always up for a challenge, Dear Chef.

The dinosaur is there for a reason, trust me.

I decided on making two veggie tarts, (basically quiche without the crust). The first was made with carmelized leeks, browned mushrooms, mozzarella and goat cheese. Carmelize one onion and two leeks, then add mushrooms and brown them with the onions. When they're done, place them on the bottom of a tart pan and spread out evenly. Cover with a layer of shredded mozzarella and about 3 TBS of shredded Parmesan. Sprinkle with chopped fresh thyme and parsley. In a separate bowl, mix together about 4 egg whites and 3 eggs. Add about 1/4 cup of goat cheese and whisk it all together with a pinch of salt, pepper, garlic powder, dried mustard and nutmeg. Pour evenly over the tart and bake in a 350 oven for about 30 minutes. Don't let it get too brown. Slice when cool and enjoy. I'm always apprehensive about using goat cheese since even though I love it, I have found that people either love it or hate it. But this was first plate to be empty, so I suppose this wasn't anything to worry about.

Another dinosaur, representing the fossils in the book.

The second tart was onion, spinach, asparagus and Swiss cheese. Start with the onions in a bit of olive oil and butter (as above) and cook till brown and sweet. Add about 2 cups of fresh spinach and cook until wilted. Turn the heat on low and cook for about 10 minutes until the liquid has cooked out of the spinach. Add 1/2 tsp fresh garlic, pinch of salt and pepper. spread evenly into a pie/tart pan. Cover with 1 1/2 cups of shredded Swiss cheese. Take asparagus and arrange in a patter on top of the cheese. In a separate bowl, beat together 4 egg whites, 3 eggs, 1/4 cup half and half, salt, pepper, pinch of both nutmeg and dried mustard. Chop about 1 TBS fresh parsley and add to the mixture. Beat and then pour evenly and gently over the veggie/cheese mixture. Bake at 350 for about 25 minutes, but don't let it get too brown. Slice when cool.

Thanks to Udi's for the fabulous bread used to make the cucumber sandwiches and the egg salad sandwiches. They were the first to go and not one was left on the plate. Daughter and I kept eating them while making them, we love them that much. Simple to make, really. For the cucumber sandwiches, just cut the crusts off the bread, then spread with cream cheese and layer with strips of cucumber (use a veggie peeler for strips) and slice. Sprinkle with a little salt and a bit of chopped fresh parsley. For the egg salad I used chopped egg, mayo, apples, celery, salt/pepper and chopped parsley. I didn't cut the crusts off of these and they were yummy .







In keeping with the fossil-hunting theme, Daughter actually made a wonderful GF coffee cake and placed a small dinosaur in one of the pieces while plating the cake. (Fossil hunting in the dirt? Too much of a stretch?) The cake was gone quickly, and worked perfectly with the tea after dinner.





















And believe it or not, I found the perfect wine in the spirit of the fossil-hunting theme of the evening. Thanks Trader Joe's.






















I was depending on Trader Joe's for their lovely shell-shaped chocolates to round out the decor. And wouldn't you know it, they don't have them yet for the holiday season. What's a girl to do? Ask her teen to make some chocolate, that's what. Darling daughter actually melted white and dark chocolate and poured it into molds to give us our shell chocolate. What a doll! The night was rounded out with cheese/pesto/sun-dried tomato torte with rice crackers, caramels with sea salt and a lovely salad of spring lettuce, roasted beets and candied pecans in a balsamic dressing.

I'm sad the night is over, but I can't wait for next month. Try reading the book and see what it inspires you to cook. Enjoy!

A Supernatural Gluten-free Party!

With an elegant twist in honor of Breaking Dawn, a party was created and I was lucky enough to be invited. I spent the evening last night in a beautiful place, eating beautiful food (all gluten free) all while talking with lovely people. I can't think of a nicer way to spend an evening. And since you were not there, let me tell you all about the fun and more importantly, the food.

Thanks to Angela Saban of Angel Cakes for hosting this fabulous party. Check out her blog, here, for updates on the amazing cakes she creates (see below for more details on the ooh- and aaah-worthy food).

Welcome!

When you're welcomed at the party by an old truck (Bella's with a better paint job?) and a sign, this sets the stage for what's to come inside. With this attention to detail, I had a feeling nothing would be missed from this point on.

Yay, Swag!

I followed the red carpet into the entry hall with it's TWILIGHT centerpiece surrounded by swag bags for all guests. Sweet! The centerpiece fascinated me with its simplicity yet creativity. I found out that Angela's wonderful daughter-in-law, Trista Williams, had fashioned it using pages right out of the series. (Although she did say she felt bad tearing up a perfectly good book, it was worth it!) Here's a close-up for you crafters.

Pages of the book, close up

Can you choose between Team Edward or Team Jacob? Even if you're not a fan of the movies or books, the theme is fun and whimsical, yet mysterious with werewolves and vampires. I chose Team Jacob, there I said it. Let the debate begin. Fangs for Edward's team, wolf ears for the better team, er I mean the other team.

Choose a team

With Full Moon cocktail in hand (Maker's Mark, apple cider and a splash of ginger ale), I made my way around the pool, which was surrounded by candles and spinning lights. Looking up on the wall I saw projected images of Bella, Edward, and Jacob, as well as scenes from previous movies lighting up the patio. DJ Gabriel kept the vibe going with music from the series, keeping the mood romantic and fun.

Photos and movie scenes on the wall

Moving on to the buffet table (you know that's what you were interested in!) was a real treat. First off, the tables were topped off with spectacular floral arrangements that fit the mood perfectly. A rose here, a red carnation there, moss and greenery everywhere. All arrangements were created by Elba Brown of Designs by E in Phoenix with an eerie, supernatural touch. Floating red roses among moss and soft white flowers gave the buffet table just the right touch of beauty, elegance and mystery.

Notice the enormous pile of potato chips near the flowers? Oh yeah, my friend. Freshly made chips that were crispy, not too salty and oh so yummy. An avocado cream dipping sauce was provided for the chips, but seriously, with a good chip who needs dip (although it was amazing and I just needed a spoon for it and I could eat it like pudding).

The food was provided by Jennifer's Catering in Phoenix. Check out the website and see how they serve the chips in little cones, Oh my. Maggie Wark, who works at Jennifer's, is the gluten-free guru there who made the slider rolls and is spear-heading the gluten-free division of the company. Also on the menu was a tomato salad with Cojita cheese. So refreshing and served in little cups with cute tiny forks. Pork belly and salmon rounded out the food, but you know of course that was not my cup of tea, although I hear it was quite good from those who tried it.

 

Tomato/Cojita salad (yes, I had about 7!)

On to the crowning glory of the party, the pastry table. Oh man, if I could have married it, I would have. It was that good. I stood there wishing I hadn't opted for the cute little purse that matched the outfit rather than the huge, pastry/cupcake smuggling purse. I would have to be content with eating it all there. (Next time, Angela, don't question the large duffle purse at the party.)

Edward and Bella should have had this at their wedding

First off, the cake. A beautiful centerpiece with edible flowers. Definitely would not fit in the purse (damn!) I did not eat any, but I've had Angela's cake before at a lovely tea party (check it out here).

Next the cupcakes. Both sides were represented with a special cupcake. Jacob's side (werewolves) had a fabulously chocolatey caramely cupcake with salted caramel and a fondant paw on top. I could have eaten four, I admit it, but I didn't. But I so wanted to, but I didn't.

Edward's side was represented appropriately by a vanilla-bean cupcake with raspberry filling and even bite marks. The filling was gooey and lovely, the cupcake was light and fluffy and the frosting was a dream.

True to my original team choice, I preferred the chocolate, but it was a tough choice, trust me. Both were light and airy like a cupcake should be, but it didn't fall apart at all. I felt like Florian from Cupcake Wars as I tried both. Of course, I gave them both good marks, but I'm a chocolate lover at heart, you know.

What about Bella, you ask? Bella-berry Cobblers with a berry filling and flaky, buttery crust gave Bella her chance to shine. And that she did. Two bites of a perfect cherry pie. My table mates all claimed that this was their favorite. The crust was something I have been trying to perfect without success. Once again, Angela shines with a gluten-free pie crust that is equal parts flaky and chewy, just the way it should be.

And yes, there were cookies! What, you say? No really, on top of all this, there were little white hearts of vanilla cookies with white icing. They reminded me of the glorious black and white cookie of my New York City days that I feared I would never eat again. Never fear, they are right here. I'll bet Angela could even make them black and white if you ask her.

Swag bags, you ask? Oh yeah! I was fortunate enough to meet the actual Tom Sawyer of Tom Sawyer Gluten Free Flour-fame, no kidding. And not only that, there was a bag of flour for everyone to take home and start baking. Sweet! A chocolate wolf lollipop, Werewolf "kibble" and "blood-spattered" popcorn, all by Angela Saban started the bags off. Add to that Udi's chocolate chip cookie, Julia's Gluten Free Cinnamon Roll and more. I can't imagine a better time with better food or company, and I even had swag to take home. Now that's how you throw a party!

I was lucky enough to meet Kim Pebley, president of the Southern Arizona Celiac Support group and Chandice Probst of Gluten Free Frenzy here in town. Check out her website for giveaways and fun restaurant reviews. I also had the chance to spend a little time with Nina Spitzer, the GF guru who started the Phoenix Celiac group and Gluten Free Absolutely, a wonderful restaurant menu consultation service. What a great group of people who are supporting and advancing the GF community.

Trista Williams, me, and the lovely Elba Brown

Proof positive by Angela that you can have a lovely, successful cocktail party with elegant food and not a speck of gluten to be found. Thanks!

Gluten-free, Chocolate Almond/Cashew Cups

Gluten-free, chocolate almond/cashew cups

I had a craving for peanuts and chocolate last night, so I decided that I would whip up something fun. These nut cups are modified from the protein bars I made previously, and are quick and easy to make, no cooking (unless you count a microwave for a few seconds) and yummy. I even had a few for breakfast.

Quick and Easy Chocolate Almond/Cashew Cups
1/2 cup raw almonds
1/2 cup raw cashews
1/4 cup flax meal
1/4 cup sunflower seeds
1/4 cup unsalted, natural peanut butter

1/4 cup coconut oil
1/2 tsp sugar
1/2 Tbs honey
1/2 Tbs GF vanilla extract
1/2 cup Enjoy Life GF, DF, CF chocolate chips

1. Spray a mini-muffin tin with nonstick cooking spray.
2. In a small food processor, combine almonds, cashews, flax, sunflower seeds and peanut butter until it forms a paste.
3. Heat coconut oil, sugar, honey and vanilla in a small bowl in the microwave for just 15 seconds.
4. Pour coconut oil mixture into nut mixture and process until mixed (just about 10-15 seconds).
5. Put about a TBS of mixture in each tin and place in the freezer while you make the chocolate. This made 24 cups.
6. Heat chocolate in microwave for 20 seconds, then stir, then heat again for 10 seconds. Keep doing this until it's all melted. Be careful not to overcook.
7. Remove cups from the freezer and put about a tsp of chocolate on top of each cup and spread it out. Work quickly, it cools and hardens fast on the cold nut mixture. After you've put all the chocolate on, you can add more if you like.
8. Return cups to the fridge or freezer (depending on how fast you want to eat them).
9. When hardened, remove the cups from the tins and put in an airtight container in the fridge. They melt quickly so keep them in the fridge.
Enjoy!