Every now and then my friend, Alice, sends me an idea for a blog post. Her recipe for “English Cottage Pudding,” turned out to make a delightful dessert. As we discovered, it is not a pudding at all. Americans would call this a small 8″ x 8″ cake. When a sauce — in this case cherry sauce — is poured over the cake as a topping, the result is a moist and flavorful cake. Alice practices gluten-free cooking and she substituted gluten-free flour in the recipe. It changes the texture of the cake, but it is still delicious. Since fresh cherries are plentiful in the grocery stores in August, I made a fresh Cherry Sauce for the topping. And I found some antique English china dishes dating from 1875 to photograph my cake.Continue reading
Let’s cook something new for Christmas Eve: “Tapioca Duchess Crem Gruber Christmas Dessert.” It is made using pearl tapioca and is a light and soothing dessert. Unlike bubble tea and bobo which are popular Taiwanese beverages using pearl tapioca, this recipe is over 200 years old and originated in Austria. The pudding has a fascinating connection to “Silent Night,” one of our most beloved Christmas carols. I remember eating tapioca pudding as a child; haven’t eaten it in years, so thought I’d try a new recipe this year.
Here is another recipe for a simple and tasty muffin. Even better, the recipe is gluten-free. I had some very ripe bananas to use up and decided to experiment with substituting a gluten-free flour blend in my recipe. Muffins do not require much mixing or kneading, so this is the perfect type of recipe to use with gluten-free flour. My muffins were moist and soft with a flavorful bend of bananas, walnuts and chocolate chips. Yum! They quickly disappeared.
Who doesn’t like a dessert that tastes great and is also healthy? This dessert is gluten-free and also fitting for the the Pesach holiday (Passover). You might just like it because it uses an assortment of fresh fruit along with cream cheese, yogurt and a lemony-almond crust. It is a dessert which is hard to resist.
Who says gluten-free goodies don’t taste good? I modified a recipe for Crunchy Butterscotch Treats and came up with a winner. At least my family liked them; when I returned from work all the treats were devoured. These small bites make great homemade Halloween treats for anyone following a gluten-free diet.
New regulations finalized by the Food and Drug Administration on August 2, 2013 regarding labeling of food products and packaging will make it easier for individuals to follow a gluten-free diet. The regulations specify the amount of gluten allowed in a food product – 20 ppm or essentially none — if the food manufacturer wishes to place “gluten-free” or similar terminology on the food label. It specifies the foods included in the regulation: wheat, Tritacle, barley and rye. This regulation will allow the FDA to enforce adherence to the new rules. The new rules and implications were discussed in a seminar at the Food and Nutrition Conference and Expo in Houston, TX on Oct 22, 2013. I found the seminar to be very informative, and here were a few of points it cleared up for me.