Earl Grey Pie – Happy Pi Day! (Gluten-Free)

It’s March 14 – 3/14 – and first thing this morning, my husband rolled over and wished me a Happy Pi Day. You know, his favourite “holiday”.

Well, first thing that came to mind was a long string of expletives – for the first time since we’ve met (and I’m including the year following the tornado that destroyed – among other things – our kitchen!), I’ve completely forgotten about Pi Day. IN my defense, I’ve been swamped with development for More Than Poutine. This month has been ALL about developing recipes for Canadian junk food; most recently, that’s meant snack cakes. There is sugar everywhere, I can’t picture having added a pie in on top of everything.

… but I didn’t even post anything about Pi Day, leading up to today, on any of my social media. Not even so much as a share of my big “Pi Day is Coming, Are you Ready?” master list of Pi Day stuff. Kinda feeling like the worst wife AND worst nerdy blogger ever – I really dropped the 4/3Ď€r^3 on that one!

Thankfully, his workplace is taking care of his pi day needs that I so woefully neglected, but I still feel bad. So, as my mea culpa to the universe, I will share my Earl Grey Pie recipe now! This recipe is one of the many fabulous gluten-free recipes in Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking & Baking, so if you’re gluten-free, or know someone who is, you should definitely check it out 🙂

If you don’t need this to be gluten-free, feel free to substitute a store bought pie crust, or one from of your favourite recipes. My go-to is my Great-Uncle Tom’s Pie Crust Recipe.

This is an elegant pie that isn’t cloyingly sweet – the Earl Grey flavour comes through well, and is really well suited for use in a pie!

We served it for some friends, and one of them – Derek – was almost in tears as he declared that “Everything is perfect with the world” after the first bite. When another friend joined us later, He told her that when she tries the pie, “The gates of heaven will open, and you will see everything”.

So. That happened.

I hope you enjoy this pie as much as Derek did! (And everyone else, really… his reaction was just amazing though! )

Gluten-Free Earl Grey Pie
Makes 1 pie

Crust:

1/2 cup Light buckwheat flour
1/4 cup Sorghum flour
1/4 cup Sweet rice flour
1/4 cup Corn starch
1 Tbsp Granulated sugar
1 tsp Xanthan gum
4 oz Cream cheese
1/4 cup Cold butter
Zest of 1 lemon
1 Large egg
1/4 cup Cold water

Filling:

2 Large eggs
1/2 cup Granulated sugar
1/3 cup Corn starch
1/4 tsp Salt
1 cup Milk
1 cup Heavy cream
3 Earl Grey tea bags
2 Tbsp Butter
Whipped cream, for serving

Measure flours, corn starch, sugar, and xanthan gum into the bowl of your food processor, blitz to combine. Add cream cheese, butter, lemon zest and egg, blitz a few times until mixture resembles gravel.

Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less water. Do NOT over-process it!

Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.

Preheat oven to 450 F (230 C), lightly dust your work surface with extra corn starch. Roll your crust out to about 1/4″ thick. Line a pie pan with the crust, trim the edges of the crust to only slightly longer than the edge of the pie plate. Use your fingers to crimp/ruffle the edge of the pie.

Use a fork to prick some holes on the bottom of the crust. Chill in fridge for 15 minutes. Once chilled, bake pie crust for 10-12 minutes, or until golden brown. Remove from oven, allow to cool to room temperature while you prepare the filling.

Whisk eggs together with sugar until fluffy and pale yellow. Add cornstarch and salt, whisk until incorporated and smooth. Set aside.

In a small saucepan, bring milk and cream just to the start of a boil. Remove from heat, add tea bags, steep for 5 minutes. Remove tea bags, squeezing out excess liquid back into the pot. Bring cream up JUST to a boil once again.

Measure about 1/4 cup of the hot cream mixture, and stream slowly into egg mixture while whisking. Continue streaming liquid and whisking until it is completely incorporated, and mixture is smooth. Repeat with another 1/4 cup of hot cream.

Remove saucepan from heat, pour remaining egg mixture into cream mixture, whisking constantly. Once fully incorporated and smooth, return to heat. Turn heat to medium-low. Continue whisking mixture constantly, cooking until mixture is very thick. Remove from heat, stir in butter until melted and smooth. Cool to room temperature.

Spoon filling into prepared crust, cover with plastic wrap. Chill until set, about 3 hours. To serve, top with whipped cream.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Chicken Mushroom Tourtière

Thanksgiving was a couple days ago… for Canadians like me!

My husband is always happy to celebrate both – twice the turkey! Twice the pumpkin pie! – but this year, he presented me with a challenge: He can’t handle eating pork or beef anymore. You know, the two main ingredients of my traditional tourtière!

There was NO way I was going to forgo a tourtière, so I decided to try for a workaround: I would develop a tourtière recipe that didn’t have the pork or beef, but still tasted proper.

Starting with the meat, I went with ground chicken: he prefers it to turkey. I decided to add a TON of mushrooms to it, both for taste and texture. I was originally going to get really weird with it and add a sweet potato, but decided against that at the last minute.

… it turned out amazing! I was actually a bit disappointed that it didn’t actually taste like mushrooms. I figured the mushrooms would be my consolation for not having beef or pork, and was actually looking forward to a mushroomy pie. In the end, though, it just tasted like my normal tourtière!

The mushrooms provided the right texture and umami that I would normally be getting from the pork and beef, while the use of the vegetables and seasonings worked together to camouflage what was actually in it. It’s hard to be too disappointed in the lack of mushroom flavour, when confronted with that kind of … sorcery … in accuracy.

Not only was it great fresh out of the oven (and, let’s get real here, with all of the filling that disappeared to “quality control” before making it into the pie), it reheats very well as leftovers.

So, yeah. Not going to stress out about dietary issues getting in the way of tradition again – super happy with how it turned out.

Enjoy!

Chicken-Mushroom Tourtière
Serves about 8 as meal, or more as a small part of Thanksgiving feast

Crust:
3/4 cup white rice flour
3/4 cup buckwheat flour
1/2 cup millet flour
1/4 cup sweet rice flour
1/4 cup corn starch
2 tsp xanthan gum
1/2 cup butter, softened
1 (8oz) brick cream cheese, softened
1/4 cup cold water
1 egg

Filling:
1 1/2 lbs sliced crimini / baby bella mushrooms
2 Tbsp olive oil
2 lb ground chicken
1 small onion, finely chopped
4 ribs celery, finely chopped
2 carrots, grated or finely chopped
2 large potatoes, peeled and cut into ~ 1/3″ cubes
1 1/2 Tbsp dried savory
2-3 tsp pepper
1 tsp salt
1/4 tsp ground cloves
2 cups milk
1 cup chicken broth

1 egg
1 Tbsp cold water

Measure flours, starches, and xanthan gum into the bowl of your food processor, blitz to combine. Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel. Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less water. Do NOT over-process it!

Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.

Finely chop mushrooms – I like to use a food processor, in batches. Combine mushrooms, olive oil, chicken, vegetables, and seasonings together in a large pan or pot. Break up ground chicken into, stir until everything is relatively uniform. Add the milk and the broth, stirring once again.

Bring mixture to a boil, then turn the heat down to medium and simmer – stirring often – until the liquid has cooked off, and the meat has broken down almost to a paste. This should take about an hour, give or take. Once it’s ready, remove from heat and cool to room temperature.

Preheat oven to 425 F

Divide dough into 2 parts – one slightly bigger than the other. Roll the bigger section out, use it to line a large and/or deep-dish pie pan – carefully working it into the corners. Fill pie pan with meat filling, spreading it into the corners and mounding it in the center, packing it down as you go.

Roll out the second part of dough, cover the pie filling. Crimp the edges as desired, poke a couple of slits in it. If desired, roll any extra dough very thin, cut into shapes, and apply to the crust for decoration.

Whisk the remaining egg together with water, use a pastry brush to coat the entire crust with a thin wash of this glaze.

Bake at 20 minutes, turn heat down to 375 and continue to bake for another 15 minutes, until crust is golden brown.

Serve warm or cold.

With 2017 being Canada’s 150th birthday, it’s about time I wrote the Canadian cookbook I’ve been planning for YEARS.

“More than Poutine” will be a Canadian cookbook like no other – written by a Canadian living away, it includes both traditional homecooking recipes, as well as homemade versions of many of the snacks, sauces, convenience foods, and other food items that are hard to come by outside of Canada!

High quality gluten-free versions of most recipes will be included.

The Kickstarter for “More Than Poutine is live, here. Please consider backing, and sharing the campaign with your friends!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten-Free Roasted Beet Gnocchi

Today, we announced that preordering is open for Beyond Flour 2, so what better way to mark the occasion, than to share a great gluten-free recipe?

This recipe almost made it into the book. We had this one and an amazing sweet potato gnocchi. Loved them both, but the photos for the sweet potato ones looked more book-worthy!

While potatoes are obviously traditional for gnocchi, don’t overlook using other root veggies – they pack a ton of great flavour. Also, by roasting these beets, we avoid one of the big problem areas of making traditional gnocchi – boiling potatoes. Being roasted, rather than boiled prevents the beets from being waterlogged – so heavy, doughy, waterlogged dumplings aren’t likely to happen!

As with traditional gnocchi though, you’ll want to handle every stage of mixing with a light hand – keep it as fluffy and loose as possible up to the point of rolling. Handling everything gently will ensure that you’ll end up with soft, pillowy gnocchi.The texture on these is great – actual gnocchi. No gumminess or sandyness, they were easy to work with and held together well.

We love the rich, earthy flavour of the beets… and that is complimented perfectly by the tartness of the goat cheese, and bright flavour of the basil and a little lemon juice.

As pictured, we doubled the recipe, making one batch out of red beets, and another batch out of golden beets. Fussy, yes – but pretty!

Gluten-free Roasted Beet Gnocchi with Goat Cheese and Basil

Makes about 4 servings

2 1/2-3 lbs beets (Red or golden)
1 cup brown rice flour
1 cup potato starch
1/2 cup Sweet rice flour
1/4 cup sorghum flour
1 1/4 tsp salt
1/2 tsp xanthan gum
2 Large eggs, beaten
Potato starch for rolling
Salt
1 cup Butter
1/4 cup Fresh basil leaves, packed
2 tsp Fresh lemon juice
Salt and pepper, to taste
Goat cheese

Wash beets, pat dry. Place beets on a large piece of aluminum foil, folding edges up to create a pouch around the them. Roast at 375 for about 1 hour, or until beets are quite tender.

Allow to cool slightly, then rub the skins off the beets with some paper towels (or your bare hands – expect some staining!).

In a food processor, blitz roasted beets until smooth. Measure 2 cups of puree into a large bowl, reserving the rest for a future use (can be frozen.) Allow to cool to room temperature before proceeding.

In a separate bowl, whisk together flours, starch, salt, and xanthan gum to combine well. Add flour mixture to cooled beet puree, gently fold to combine. Add eggs, once again gently folding to combine. Cover tightly with plastic film, Chill for 1 hour.

Generously dust your work surface with potato starch. Dump gnocchi dough out, knead gently to bring together into a soft ball. If the dough is sticky, add a little potato starch until it’s workable.

Divide dough into 8-10 roughly equal pieces. One at a time, roll each out into long “snakes”, each about the thickness of a thumb. Cut each roll into bite-sized pieces, about 3/4″- 1″ long.

If you’re feeling lazy, you can cook these up as-is. Otherwise, you can roll them over a fork to produce the traditional ridged gnocchi shape. There are many possible ways to do this, and you may want to play with it a bit until you find your own groove. For me, I gently (but firmly!) roll each gnocchi over the back of the fork, aiming towards the pointed ends of the tines. As I roll, the gnocchi will curl over itself into a slight “c” shape. Practice, experiment, and if necessary – Youtube has great tutorials for a variety of methods.

Start a pot of boiling water, and salt it well. Bring it to a gentle, not rolling boil, and cook your gnocchi in batches. As they float to the top, allow them to cook another minute or so before using a slotted spoon to remove them, transferring to a clean bowl or plate.

In a large nonstick pan, melt butter. Chop basil leaves, add to pan along with lemon juice, stir well. Cook for a few minutes, until butter starts to brown. Add cooked gnocchi to the pan, toss to coat. Season with salt and pepper, to taste.

Serve hot, sprinkled with crumbled goat cheese

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Mushroom and Goat Cheese Braid with Balsamic Glaze

A couple weeks ago, one of my friends shared a post from the local renaissance festival. The post described a fancy dinner they were having, which included a description of a mushroom puff pastry thing. I made a comment about how I was pretty meh on most of it, but would like to spend some quality time with that mushroom pastry.

She replied in kind, and we both kind of got… whatever the food equivalent of “lecherous” is … about it. We decided that we would have to finally make some time to get together, and make one of them.

This weekend was the big day.. and she and her husband came down with a virus. BOO!

So, to not let the ingredients go to waste, I went ahead and made one for my husband. I took inspiration from my mushroom turnovers, and the filling was *SO* good. I really have to figure out how to make a gluten-free puff pastry… Hmmm.

Anyway, we glazed and drizzled it with balsamic vinegar. We had a bottle of fancy, expensive stuff that I’ve been afraid to even open – oh, it was good stuff! I’m still a little afraid / hoarding it, but at least I took the first step and used it once!

Enjoy!

Mushroom and Goat Cheese Braid
Serves 2 as a main course, 4 as an appetizer

1 lb baby bella mushrooms, sliced
1/2 medium onion, thinly sliced
1-2 cloves garlic, pressed or finely minced
2 Tbsp olive oil
1/4 cup dry white wine
2 tsp fresh thyme, finely chopped
salt and pepper
1 sheet puff pastry, thawed
1/4 cup+ crumbled goat cheese
1 egg
1 Tbsp+ nice quality balsamic vinegar

Heat oven to 400F, line a baking sheet with parchment paper.

In a large pan, saute mushrooms, onion, and garlic in olive oil, until the liquid comes out and mushrooms are very soft. Add wine, continue to cook until all wine has boiled off. Stir in thyme, season with salt and pepper to taste. Remove from heat.

Unfold thawed pastry sheet onto parchment lined pan. Roll out a little to elongate it slightly in both directions.

Use a sharp knife to make cut 1″ wide strips (like a fringe) along the two long edges, ending 1/3 of the way towards the center, like this:

Evenly spread filling over the center 1/3 of the dough, sprinkle with goat cheese.

Take one of the end strips and fold it across the filling, at a slight diagonal. Take the top edge strip from the other side, and fold it across the filling, ending just over top of the first one. Continue, alternating sides, until the whole thing is “braided”.

Whisk together egg and 1 Tbsp balsamic vinegar, use a pastry brush to liberally spread it over the whole braid.

Bake for 30 minutes, or until puffy and golden brown.

Remove from heat, drizzle with more balsamic vinegar if you like. Serve hot!

Rainbow Salad with Carrot-Ginger Dressing

Last week, I was doing my social media chores on Facebook, when I came across an ad for some takeout place way down south. I have NO idea why it was in my feed – driving 12+ hours for takeout isn’t reasonable! – but it featured a photo of a salad that I needed in my life.

I noted what I could see in it, and planned to make something like it at home. I made a few additions, based on our tastes – edamame, green onions and (optionally) avocado.

For dressing, I decided to throw together a carrot-ginger dressing. Not only were we both in the mood for something like that, it would go really well with the flavours in the salad. Also, I thought that the bright orange of it would be extra pretty against such a vibrant background. I was not wrong!

It actually took me two tries to get the dressing to where I wanted. Hit the flavour perfectly on the first go, but the texture left a bit to be desired. I’d used fresh carrots and pureed them, thinking that would be the easiest for people – not everyone has a juicer, after all.

I really wasn’t happy with the mouthfeel on it, though… so I went back to the original plan, and it was *perfect*. Freshly juiced is best, but if you don’t have a juicer – just buy some carrot juice in the produce section at your grocer.

Finally, this makes a ton of salad – a big, sharable bowl worth. We make it up and keep it in the fridge, picking away at it through a few meals. That is the ONLY reason I’m not including avocado in it – avoidance of brown avocado bits. If you’re making this up as a single serve thing – for a gathering, maybe? – I would recommend including an avocado or two. I love the texture and flavour of it in this!

Enjoy!

Rainbow Salad with Carrot-Ginger Dressing
Makes 8+ Servings

4 cups Shredded Brussels sprouts
4 cups Shredded red cabbage
2 cups bite sized broccoli florets
1-2 cups shelled cooked Edamame (Thawed, if frozen)
1 cup shredded carrots
1 zucchini, sliced
2 large radishes, thinly sliced
2 green onions, thinly sliced on the diagonal
1 red bell pepper, sliced
4 oz Pomegranate seeds (or 1 pomegranate worth)

Combine ingredients in a large bowl, cover and chill until use. Drizzle with carrot-ginger dressing before serving.

Dressing:

1 1/2 cups carrot juice
1/3 cup rice or apple cider vinegar
1/3 cup vegetable oil
2 Tbsp grated ginger
1 Tbsp sesame oil
½ small yellow onion
1 tsp sugar
2 clove garlic, pressed
Salt and pepper, to taste

Combine all ingredients except salt and pepper in a blender, blitz until very smooth. Season with salt and pepper to taste.

Transfer to an appropriate container (we use a large mason jar), chill until use.

Separation will occur, so shake well before serving.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Matcha (Green Tea) Pavlova Recipe

Recently, we celebrated my husband’s birthday with an All-you-can-eat sushifest.

Great time- Friends kicked in $10 each towards ingredients, I did all the shopping and prep work. When they arrived for the party, We started with satay and gyoza (both homemade), before digging into the custom sushi. I made 3 sauces, and bought a ton of ingredients – various fish, veggies, wrappers, and more.

Usually I do a pavlova for his birthday, as that’s our favourite “cake” these days… but my usual pavlovas (Any variation on my Basic Pavlova, my Bananas Foster Pavlova, etc) didn’t seem like the best match for a sushi party.

So, I got creative: A matcha flavoured pavlova with a lightly sweetened matcha flavoured whipped cream, topped with fruit to fit the theme. Lychee was my immediate thought, and I balanced that – both flavour and colour – with canned Mandarin orange segments, and balls of fresh honeydew.

It was so pretty, and went over SO well. Though we were all painfully full and feeling the beginning stages of sushi coma, everyone snarfed their pavlova happily while declaring their undying love for it. There was one comment about being able to live on that for the rest of their lives!

So… I had to share the recipe 🙂

Pavlovas are super easy to make, and this twist is a fun one. The matcha and lychee go so well together, and the bright flavours of the oranges and honeydew balances it all SO well!

Matcha Pavlova
Serves 4-6. (Or 2 Pavlova fanatics!)

4 large egg whites
1 cup super fine / castor sugar *
Pinch salt
1 tsp Cornstarch
1.5 tsp matcha powder
1 tsp Vanilla extract
2 tsp white vinegar

1 1/4 cup heavy cream (Very cold)
2 tbsp sugar
1/2 tsp matcha powder

Honeydew balls
1 small can Lychee, drained and chopped
1 small can Mandarin orange segments , drained

Get ready: Preheat your oven to 350 degrees. Remove eggs from fridge and allow to warm to room temp (about 5 minutes). Line a baking (cookie) sheet with parchment paper, and set aside. Fit your electric mixer with the whisk attachment.

In your mixer bowl, beat egg whites together with salt until glossy peaks form. Slowly add in the sugar, and continue whipping until stiff peaks form. Turn off mixer, remove bowl.

Mix cornstarch and matcha powder together, ensuring no lumps of matcha remain. Carefully fold into meringue. Sprinkle vanilla and vinegar over meringue, gently fold until well combined.

Heap meringue onto the center of your baking sheet. Use a spatula to spread the meringue out to approximately an 8-9″ circle. I like to have my meringue a fairly even depth throughout – some like a mound, some like it to be a little concave. If you want to get really fancy, put the meringue into a pastry bag and pipe it out as a mass of swirls that form your 8? circle! It’s really up to you!

Put the baking sheet into your oven, and turn the temperature down to 250 degrees. Bake for 1 hour and 20 minutes. Once your timer goes off, turn the oven off and let the meringue cool in the oven for several hours. The baking of the meringue can be done the day before, if needed!

Just before serving, whip together the heavy cream, sugar, and matcha powder until it reaches desired thickeness.

Mound the whipped cream on your pavlova, and top with fruit. Serve immediately!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Square Root Tart with Horseradish Custard (Gluten-Free)

If you follow my blog, you probably already know about Pi Day.. but did you know about Square Root Day? It’s on April 4th this year – 4/4/16, of course!

Far from a yearly thing, square Root Day only comes around a few times in ones lifetime … so it’s fun to do something to acknowledge it. The next one won’t be til 2025, after all! As numbers nerds, it’s always fun to translate that into food, as an event. Things like this – and Pi Day – are fun. It’s a great way to bring people together without it being a BIG ordeal, like some of the larger holidays.

This square root day is especially fun for us, because it happens to fall on my husband’s birthday. So, I decided to make him a very special recipe to commemorate it. After much thought, I settled on this, a square root tart.

Roasted root veggies are one of my husband’s favourite foods, and I can’t blame him – LOVE them, myself. I decided that it needed to incorporate a “root” themed custard, so I went with horseradish. The slight bite of the creamy custard is a great foil for the texture and earthiness of the root veggies. Where I usually use cornstarch for certain things in crust recipes, I substituted potato starch… while potato is technically a tuber – not a “real” root – it’s closer to being on theme than corn starch is! 🙂

If you aren’t gluten-free (and won’t be serving this to someone who is!) you can substitute any single crust pie crust recipe, or a store bought one. We used a 9″ x 9″ square tart pan.

If you ARE gluten-free (or know someone who is)… you should be sure to check out my Kickstarter Campaign for Beyond Flour 2!

Enjoy!

Square Root Tart with Horseradish Custard

Crust:
1/2 cup buckwheat flour
1/4 cup white rice flour
1/4 cup millet flour
1/4 cup sweet rice flour
1/4 cup potato starch, plus extra for rolling
3/4 tsp xanthan gum
1/4 (4oz) brick cream cheese
1/4 cup cold butter
1 egg
2 Tbsp cold water

Veggies:
1 large carrot
1 medium parsnip
1 small rutabega
1 medium small turnip
1 small golden beet
1 small red beet
Pan spray
Salt and pepper

Custard:
2 Tbsp Butter
2 clove Garlic, pressed or minced
1 Tbsp horseradish
1/2 cup Dry white wine
1 Tbsp potato starch
4 Large egg yolks
1/2 cup milk
Salt and pepper

Measure flours, potato starch, and xanthan gum into the bowl of your food processor, blitz to combine. Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel. Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less water. Do NOT over-process it!

Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, chill for 1 hour.

Preheat the oven to 400 degrees F.

Generously dust work surface with potato starch, Roll chilled dough out to a rough square that’s slightly bigger than 11″ x 11″. Carefully transfer rolled dough to tart pan, smoothing the bottom and pressing the dough into the sides of the pan. Trim any excess dough that extends past the top of the pan, prick the flat (bottom) surface of the crust a few times with a fork.

Bake for 20 minutes or until golden brown. Remove from oven and allow to cool. Turn oven down to 350F.

While baking the crust, prepare your roasted roots.

Line 2 large baking sheets with parchment paper, spray with pan spray.

Peel all vegetables except for the beets. Carefully slice them into 1/4″ thick rounds – we use a mandoline slicer for this. Arrange onto one of the prepared pans, spray with pan spray.

Repeat with golden beets, arranging on one half of the second prepared pan. Repeat with red beets, arranging on the remaining space on the second pan. (Fussy, I know.. but beets “bleed” like crazy!). Sprinkle veggies on both pans with salt and pepper. Roast until tender, about 30 minutes.

As veggies are roasting, prepare your custard:

In a small saucepan, melt butter over medium heat. Add garlic, horseradish, and white wine, whisk until smooth; gently bring to a simmer.

In a small bowl whisk together potato starch and egg yolks until smooth. Add milk, continue whisking until smooth. Add milk mixture to pot, simmer over medium heat until very thick. Once custard has thickened to your liking, remove from heat.

Spread hot custard in crust, top with roasted root veggies, serve immediately.

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How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

The One CHEESE Ring!

Recently, I had to make something to bring to a Lord of the Rings themed potluck. I wasn’t in the mood to make my Lembas, and didn’t have time to order the Elderflower syrup to make my Miruvor.

I was on a big cheese kick (as always!), with a lot of cheese in the fridge. We started with the idea of somehow making a LOTR cheese ball (??), and that idea quickly spawned the final plan: We would make The One Cheese Ring.

I like to make cheese balls in the same way I make my Fromage Fort: See what we have in the fridge, use a bit of everything. What can I say, I like adventure! For the less adventurous / those without a ridiculous amount of cheese sitting around, you can always go with a mix of cheddars, goudas, etc – it’s all good!

When it comes to the black speech piped on the side, I decided to use Sun dried tomato paste, which you can buy in a tube. Really, you can flavour the cream cheese with anything you like, and tint it any colour you like. Dijon mustard, horse radish, pesto paste, etc. If using pesto paste, use one without nut chunks in it, or it will be hard to pipe. You can get basil paste in the produce section of many grocery stores.

Once you’ve piped the Black Speech onto the cheese ring, you may feel an overwhelming desire to keep THE PRECIOUS all to yourself … but you should probably share this with friends. 2 1/2 lbs of cheese is a lot, even for the tricksiest of Hobbits.

We’ll definitely have to serve one of these at Tol-Con – A new Middle Earth Fan Convention happening here locally in November!

The One Cheese Ring
Makes 2.5 lbs of cheese ring

1 small onion, chopped
5 cloves garlic, pressed
2 Tbsp Dijon mustard
1 lb cream cheese, softened
Splash dry white wine
1 1/2 lbs cheese of choice, grated
Salt, pepper
~ 1.5 cups finely chopped pecans

4 oz softened cream cheese
Flavour paste of choice – we used sun dried tomato paste, pesto is available, etc.
Food colouring, optional

Place onion and garlic into food processor, blitz until finely chopped. Add mustard, cream cheese, and white wine, blitz until very smooth. Add cheese, blitz once more until mixture reaches desired texture. Taste, season with salt and pepper if desired.

Line a large plate with parchment paper, and wrap a wring of parchment paper around a large round can – large can of tomatoes works well, we used a can of mango pulp.

Center can on prepared plate, mound cheese mixture around the can evenly. Using very clean hands (we wear gloves), sculpt the cheese mixture into a rounded ring shape. Once you’re happy with the ring, chill for 2 hours or so.

With your final display plate nearby, carefully remove the can and the parchment paper from the center of the ring, and carefully turn the cheee ring over onto another plate, or your hand. Transfer (flipping in the process) to the display plate.

Using a hot wet knife, clean up any imperfections in your ring, if desired. Allow to sit for 10 minutes to warm up slightly.

Carefully press chopped pecans into all exposed surfaces of the ring, including in the center. Brush away excess nut pieces, chill ring.

In a small food processor, blitz cream cheese and flavouring paste together until very smooth. If using food colouring, tint to desired colour.

Transfer flavoured cream cheese to a pastry bag, pipe Black Speech around outside of ring.

PRECIOUSSSSSS.


Lorien, of The Feral Fellowship

***

Tolkien Fan? Be sure to check out these other posts:

How to make a Hobbit Hole Cat Shelter
Caturday: Tolkien edition
How I Made that: Dwarf Wig
So I’m Dressing My Husband up as Thranduil…
The Two Week Thorin Costume!
Thorin Costume!
How to make Thranduil’s Crown
Smaug the Terrible… I mean, Terribly AWESOME.
I am Fire, I am FRUITY – Smaug Fruit Bowl
Smaug Costume
Doing the Elf Meme Thing…
Gandalf the Fabulous

***

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Festive Easy Fudge

The other day, I posted the instructions for how I make Candied Orange Slices, inspired by a Canadian Living recipe for a unique chocolate bark. I used my orange slices to make their bark, and it was fantastic, but….

I’m not a bark person, for the most part. I’m not really big on chocolate in general, and when I am, I prefer it not to be hard. Chocolate sauce on ice cream, fondue, fudge. It’s a texture/sensory issue, for me.

So, I decided that I would take the same ingredients that intrigued me about their recipe, and incorporate it into my basic recipe for quick fudge. I’ve always liked dried cranberries in it – hell, it’s been over 5 years since I posted my Easy Blood Orange Cranberry Dark Chocolate Fudge recipe!

… and it worked SO well. The semi sweet chocolate contrasts well with the sweetness from the candied orange and ginger, the crunch of the nuts contrast well with the chew of those two items and the cranberries. The bright flavour of the orange and heat of the ginger pops through in various proportions, with every bite of fudge tasting different from the last.

Also: it’s pretty! The yellow ginger, orange slices, green pistachios and red cranberries make this a very festive fudge – great to serve or GIVE for the holidays!

Enjoy!

Festive Fudge

1/4 cup chopped crystallized ginger
1/3 cup chopped candied orange slices
1/3 cup chopped dried cranberries
1/3-1/2 cup chopped pistachios
Pinch of salt
3 cups semi sweet chocolate chips (about a bag and a half)
1 can (14 oz) sweetened condensed milk

Before getting started, line an 8″ square pan with parchment paper, or grease generously with butter. Set aside.

Combine ginger, orange slices, dried cranberries, pistachios and salt, mix well, set aside.

Combine semi sweet chocolate chips and sweetened condensed milk in a saucepan. Cook over medium-low heat, stirring frequently until chocolate melts and mixture is smooth. (Alternatively, combine in a microwave safe bowl and nuke for 30 second intervals, stirring between each, until chocolate is melted and mixture is smooth)

Remove from heat, stir in remaining ingredients. Spread into prepared pan, chill until set.

To serve, use a very sharp knife to cut into squares.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Candied Orange Slices… and Orange-Ginger “Honey”!

I’m really not one for using other people’s recipes at all – I prefer to make my own!

That said, I was surfing Facebook a while back, and saw a recipe that my favourite magazine – Canadian Living – posted: Candied Orange and Ginger Bark! Doesn’t it look amazing?

I had to make it, obviously.

I do candied orange slices differently, though.. so decided that I should share my recipe/ method with you. You know, mostly as an excuse to share gorgeous pictures of these gorgeous orange slices. Make more than you think – you’ll start snacking on them, and they’ll disappear in no time. Best candy ever!

When it comes to making candied/crystallized items, I like to avoid wasting anything. The “byproducts” made in the process are delicious in their own right. You may remember from an old post that when I make Candied Ginger, I actually end up with 3 separate items: the candied ginger, ginger syrup, and ginger sugar.

When making my candied orange slices for the Canadian Living recipe, I decided to shake things up a bit and make my crystalized ginger in the same syrup I cooked the tangerines in.. and ended up with not only my Candied Tangerines, but a lightly orange flavoured crystalized ginger, a ginger-tangerine “honey”, and tangerine-ginger sugar.

The “honey” – a very, very thick, caramelized simple syrup – is fantastic in tea, as an example.

Here’s how I did it.

Candied Tangerine Slices

2-3 tangerines
2 1/2 cups sugar
1 cup water

Additional sugar

Slice tangerines very thinly – aiming for just slightly thinner than 1/4″. Remove and discard all seeds.

In a large pot, bring water and sugar to a boil. Add tangerine slices, gently stirring to separate and coat with sugar water.

Once syrup comes back to a boil, turn temperature down enough to keep it just at a good simmer – NOT a full boil – and simmer for about 45 minutes. I like to gently stir every 10-15 minutes or so, to ensure all of the slices are getting full exposure to the syrup.

As you wait for the simmering tangerines, line a baking sheet with parchment paper. Spread a good amount of sugar over the parchment paper – a cup or two, enough to get a nice layer of sugar. Set up a drying/cooling rack over the sugar pan.

Once the 45 minutes are up, remove pan from heat. Use a fork to gently remove orange slices from the syrup, allowing excess syrup to drip off into the pan. Arrange drained slices on the rack, allow to drip and cool for 30 minutes or so. Once time is up, flip them and allow to sit for another 30 minutes or so.

Gently dredge orange slices in sugar from the pan, making sure both sides are evenly coated. Arrange on the rack once again, allow to dry overnight.

Store in an airtight container, use within a week or so.

Orange Syrup Crystallized Ginger

1 lb or so of Ginger
1 cup sugar

Additional sugar

Use a vegetable peeler to peel all of the skin (rind?) off of the ginger, carefully slice it all into uniformly thin pieces. (I like to aim for between 1/8″ and 1/4″ thick).

Place into pot of tangerine syrup. Bring syrup back up to a boil, turn temperature down enough to keep it just at a good simmer – NOT a full boil – and simmer for about 45 minutes. I like to gently stir every 10-15 minutes or so, to ensure all of the slices are getting full exposure to the syrup.

As you wait for the ginger to cook, top up the sugar in the parchment lined baking sheet. You’ll want a good solid layer.

Once the 45 minutes are up, add 1 cup of sugar to the pot, and stir well. Simmer for 10 more minutes.

Use a slotted spoon to remove ginger from the syrup, allowing excess liquid to drop back into the pan. As you strain liquid off, put ginger into the sugar lined baking pan, tossing to coat.

Allow ginger to cool and dry for a few hours. (Instructions continue under Orange-Ginger Sugar, below!)

Orange-Ginger Sugar

Transfer the ginger pieces to an airtight container, gently knocking them against each other (I’ll roll them in my hands) to dislodge any loose, excess sugar. Cover tightly, store at room temperature.

You’ll be left with a fair amount of excess sugar, mostly clumpy. Run all of that through a food processor until it’s as fine as you’d like it – this will depend on your desired uses for it. Transfer to an airtight container, store at room temperature.

Use it to add a bit of extra flavor to your baking, to coffee or tea, or to rim your cocktail glasses!

Orange-Ginger “Honey”

Once you’ve transferred the ginger to the sugar pan, you will be left with a golden coloured, very thick syrup. You can add a little hot water to thin it out, if you like. Transfer to a clean mason jar, store in the fridge. (It may thicken / harden – it will liquify when warmed up!).

Use in tea, or as a replacement for honey in most recipes.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.