Thirsty Thursday: Saffron-Limoncello Shandy

While you may be thinking that cider is only an autumnal treat, you would be soo wrong. First of all, in Early America, cider was the beverage of choice over ale and wine, and definitely instead of mostly-toxic water. Because it was fermented, there wasn't a risk of food borne illness and it would keep for months (versus fresh juice which, without refrigeration, lasted a few hours). In any case, as a young adult with Celiac who tries to make it a habit of being social, coming up with easy, readily available and relatively inexpensive alternatives to beer is a serious challenge - and thus, I discovered hard cider. Strongbow (imported from England) is my brand of choice because it's a dry cider and therefore not very sweet - perfect for a refreshing spring mixer.

Saffron-Limoncello Shandy
Inspired by British shandies — beer mixed with ginger ale or sparkling lemonade — this refreshing drink ups the ante with English hard cider and limoncello. - Creator Darren Creely, Café Nell, Portland, Oregon

1 oz. limoncello
1/2 oz. saffron sryup (see below)
4 oz. gluten free dry hard cider (like Strongbow)
Ice cubes

In a shaker, combine limoncello, saffron sryup and ice. Shake for 30 seconds. Strain into an ice-filled Collins glass. Top with cider and garnish with a lemon twist.

To make the saffron syrup: Combine 1 cup of water, 1 cup of granulated sugar and ¼ tsp. of saffron in a small saucepan. Bring mixture to a boil, stirring to dissolve the sugar and saffron. Remove from heat and chill before using.

Photo by Muffet

GFCF Weekly Roundup: Coconut Chicken Soup

One of my favorite things about this recipe (in addition to its refreshing flavor) is that you can set it up the day before. Roast a whole chicken, clean off the extra meat and set aside; boil the carcass with roasted vegetables to make homemade stock and voila - the main ingredients are already there, better tasting and healthier than store bought alternatives - yum!

Coconut Chicken Soup

3 cups gluten free chicken stock (ideally, homemade - see above)
1-inch piece of ginger, peeled and cut into thin disks
1 cup (canned) coconut milk
1 tablespoon fish sauce
2 teaspoons honey or agave nectar
6 ounces cooked (ie leftover) chicken
1 cup mushrooms, cleaned and halved
1 medium carrot, cut into matchsticks
2 tablespoons fresh lime juice
1/4 cup fresh cilantro, minced

In a medium-sized pot, bring chicken stock and ginger to a boil, then reduce and simmer for 5 minutes.

Stir in the coconut milk, fish sauce, sweetener (honey or agave), chicken, mushrooms and carrot sticks.

Just prior to serving, add lime juice and cilantro. Serve.

Photo by Edsel L

Menu Monday: Spring Dinner Menu

Everything about this menu screams "fresh!" and "spring is HERE!"so why not take it for a test drive this week? The crisp apples and creamy gorgonzola make a perfect pair, but instead of being set atop a fresh arugula salad with candied walnuts and a nice vinaigrette (yum...), here they make for bite-sized appetizers perched on crispy garlicky bread slices - oh and for something much quicker, easier (and maybe even a little better...) try using slices of Udi's Bread cut into triangles instead of baking a whole loaf of French bread just for the occasion.

And really, what says spring like these pristine coconut cupcakes?

Bruschetta with Gorgonzola & Apples
Spring Risotto with Artichokes
Chicken with Lemon Shallot Sauce
Coconut Cupcakes

Photo by Jamieanne

Recipe of the Week: Chiles Rellenos with Goat Cheese

I know, I know, I've been on a major Mexican/Southwest/TexMex food kick lately, but bear with me - it seems like the perfect kind of cuisine for this time of year. Back in the days before we were diagnosed with Celiac and forced to adopt a gluten free diet, chiles rellenos was one of my favorite restaurant meals, but I never tried to make it at home. Now that dining out is significantly more difficult than cooking at home, this seemed like the perfect recipe to try

Chiles Rellenos with Goat Cheese

Ingredients
8 poblano peppers
1/2 pound mild goat cheese, at room temperature
1/2 pound Monterey Jack cheese, grated
1 Tablespoon fresh parsley, minced
1 Tablespoon cilantro, minced
1 Tablespoon almonds, chopped & toasted
1 teaspoon garlic, minced
2 teaspoons fresh lime juice
1 teaspoon salt
1/4 teaspoon fresh ground pepper
Vegetable oil for frying
1/2 cup Jules Gluten Free flour
3 large eggs, separated
1/4 teaspoon salt

Directions
Place peppers on a baking sheet and set oven on broil. Broil peppers until skins char. Turn peppers until skins are blackened all over.

Remove peppers to a bowl and cover with plastic wrap for 15 minutes. Remove charred skins and make a slit in each pepper leaving stems in tact. Carefully remove and discard seeds.

In a bowl, mix together goat cheese, jack cheese, parsley, cilantro, almonds, garlic, lime juice, salt and pepper.

Divide mixture into 8 equal portions and stuff into peppers.

Heat about 3/4" of oil in a large heavy skillet over high heat until temperature reaches about 375 degrees F.

Place flour on a plate and set aside.

Using an electric mixer beat egg whites and salt until they hold stiff peaks. Add 1 tablespoon flour and yolks, one at a time, beating in between each egg yolk.

Dip each stuffed peppers into flour and then into egg batter and then into hot oil. When they are golden turn them over and fry on other side. Remove to a paper towel with a slotted spoon. Cook them in batches so you don't overcrowd pan. Keep them warm as they are cooked by placing them in a 200 degree F. oven.

Top with pico de gallo salsa* and serve immediately.

For the Pico de Gallo
1/2 small white or red onion or 8 slender scallions finely chopped, rinsed, and drained
2 tablespoons fresh lime juice
2 large ripe tomatoes, seeded, if desired, and finely diced
1/4-1/2 cup chopped fresh cilantro (leaves and tender stems)
1-2 jalapeño peppers, seeded and minced
1 medium garlic clove minced
1 tablespoon balsamic vinegar
1/4 teaspoon salt, or to taste

Combine all ingredients.

Photo by mkorcuska on Flickr

Menu Monday: Spring Lunch Menu

The perfect menu for this week! In most locales, it's still too cold (and damp) to go out for a picnic lunch, so stay warm and dry with this menu that perfectly combines cozy comfort food with light spring flavors! Don't forget, Orange and Lemon Day is on Thursday so be sure to try out these delicious biscotti!

Salmon Chowder, garnish with a lemon wedge and fresh parsley.
Monte Cristo Sandwich, serve with a dusting of confectioner's sugar and a dollop of blackberry jam.
Orange Pecan Biscotti - especially excellent served with tea.

Photo by truk on Flickr