Why Didn't I Think Of That?

There have been many times, too often to recall, that I have shaken my head, sworn under my breath and just plain ol' kicked myself in the back-end because I never "thought of it". Anything from seeing an invention that is making millions of dollars to wishing I had stayed focus and marketed something that could net me the same.

I remember my brother, wayyyyy back in the early 70s, making English muffin pizzas at my parents first restaurant and thinking it was a stupid idea. I never tried it because I never thought anything but butter and jam belong on English muffins. Boy, was I wrong when just a short few years later, we began seeing these kinds of pizzas in the freezer isle of every supermarket.

I think Yankee stubborness plays a huge part in that manner of thinking as well. Take gravy for example.

I have never swayed from the classic preparation of gravy that I was taught by my Dad. "Using butter-based roux was the ONLY way to make a gravy", I thought for many decades. I never bought that sort of shiny gravy you see in the store that was obviously not made from roux.

Now with my next cookbook almost finished, I wanted to stay in focus with the overall theme, fruits, vegetables and children. How could I make a gravy that is healthy, a gravy that my children would NEVER guess I slipped in a healthy amount of vegetables, a gravy that takes mere minutes to make and a gravy with flavor that mimics the classic presentation?

Now I am sure many of you have made such a gravy in some form or another, but I urge you to come up with a gravy that encompasses ALL the above properties. This recipe does that and more.

I only use low sodium broth because it truly is too salty using regular broth. Not because of my preference to salt(which I might add is an addiction) but because the flavor of vegetables more than compensates and you may even think it is STILL too salty!

This, my friends, is the best gravy.....bar none!

I know, I know, you are probably thinking "What is the big deal with making gravy?". My answer to you is simply to ask any teenager you can if they know how to make real gravy. You will be amazed at the response! It isn't like when we were kids when parents and grandparents showed us how to cook at home, but even young adults. They will not, or can not, make homemade gravy because it is easier to buy it and heat it up. This recipe blows the competition away and only takes about 2 minutes longer than opening and heating up a jar of store bought gravy.

Chicken Gravy

  

Amazing Gravy

What a great way to make something that is good for you AND a phenomenal way to introduce vegetables into your childrens diet without them even knowing. I have done away with the classic roux thickener here, without any loss of flavor.

Perfect for beginners or those in a rush. This gravy should not take more than five minutes from beginnging to end and it will be the best gravy you'll ever have. For an amazingly tasty gravy without fat, simply buy fat free broth.

　

1(15-ounce)can low sodium beef or chicken broth *
1 cup frozen mixed vegetables of your choice, thawed
1 tablespoon cornstarch

　

Warm up the broth in the microwave or stove top until hot, but not scalding. Place in a food processor or blender with the last 2 ingredients and puree, on high, until you can no longer see even small bits of vegetables, about 30 seconds.

You can either strain the bulk from the vegetables from the liquid or leave as is. There will not be more than a teaspoon, if any.

Place mixture in a medium saucepan over medium heat and bring to a boil, stirring almost constantly. Once boiling, remove from heat and serve.


* If you are using bouillion, use enough to flavor 2 cups water.

Beef Gravy

NOTE: I would like to touch base on two things. First, the beef gravy will not be as brown as you are used to because of the carrots in the mixed vegetables(As evidenced from both pictures above). Purchased gravy uses caramel coloring to darken the end result. And secondly, to make this recipe even quicker. Bring broth to a boil before continuing with recipe. There will be no need to bring it to a boil again if you are going to immediately consume it. The reason I prepare it as directed is because it will get slightly thicker when boiling it after pureeing and I have always brought food up to temp in all restaurants because of health code restrictions.

Try An Original, New England Toddy For Christmas

UPDATE; Have since been the envy of my area with the first taster of Eden's Ice Cider. More on that by mid-January. In the meantime, read on.



Choosing something deliciously New England for Christmas this year is finally at our fingertips. What better way to celebrate the often seen snowy hillside cottages and farms of New England packed with family and friends than with an equally recognizable addition in the way of apple cider, and not just any old apple cider. Read on.....

　

The history of apple cider, as well as hard apple cider, in New England, has been written about over and over again so I will not do the same here.

I will, however, add that Yankees have been enjoying apple cider, in all forms, since the first decade of the 17th century and we have not stopped since. Hard apple cider is now global and is enjoyed universally.

But there has been that one sticking point and that is the overt sugary, sweetness that usually comes along with it. Many of my friends on all social media platforms have the aptitude and strong desire to at least try bottled, hard apple cider, but when they do, they are taken back by the sweetness. No complexity or other hints of flavors, just sweetness.  I, too, have tried almost every single brand and have yet to find that perfect hard cider that adds more apple flavor.

I have seen dozens of reviews for hard cider, as well as the product I am about to tout, but it truly takes a New Englander to appropriately and honestly give a true summation of ANYTHING cider!. I know this will "offend" many professional taste testers out there, but pull your big boy pants up and move on to another product you can review.

There is just something about a fermented apple product that takes a genetic "je ne sais quois" in order to accurately describe, and thusly recommend an apple product.

Now that I have ticked off anyone that isn't a Yankee, let's move on to a product that is another Yankee original, Ice[d] Cider! (Well, original in a sense that us Yankee's made Ice Cider, but we fermented the cider BEFORE freezing, whereas these distillers freeze THEN ferment.)

If you are tired of tasting the same ol', too sweet, hard apple cider, than this product is for you. The only drawback, and truly NOT akin to what the original New Englander called it, is that most of the producers of Ice Cider calls it Ice Cider WINE.

Not only is the word 'wine' a turn off for many men, Yankee men to be precise, but it instantly denotes something less alcoholic and as sweet as wine. That is where this product comes in. Ice Cider is actually a pleasant beverage, says Linda Fondulas of Newhall Farms(see below). The apples she produces is used in Eden's brand below. She tells me that there is so much more depth of flavor in Ice Cider than simply hard cider. The apple bursts its Yankee roots in every sip and all the profiles of an apple are quite apparent as well.

Originally either called Jersey Lightning or Apple Jack(the latter more prevalently), fermented apple cider was frozen in whatever cider barrels a family had laying around. Once the water portion of the cider was frozen, the remaining cider was drawn off and placed in another barrel. This was repeated one more time, with the resulting cider being as strong as any Southerner's White Lightning!

So why was the name Jersey Lightning applied at times to this delicious alcohol? Because the road crews in New Jersey during the colonial era were paid with this Apple Jack!

Anyway, the alcoholic content of todays' Ice Ciders can't compare to the original either. Today, they range anywhere from 10%-20%, stronger than beer but still a far cry from the old days. I have seen, somewhere online, of Ice Ciders having a 30-40% content of alcohol. These would be the first I would try.

There are also two different manufacturing processes used as well, one being far superior than the other.

The generally acquired and used system is to use apples from the tree, pulverize them(I am taking a journalistic shortcut here), squeeze as much juice from them before freezing, filtering and fermenting. Although this results in a good tasting Ice Cider, the best way is the old way.

By letting the apples freeze while still on the branches before picking and continuing with the fermentation process, you are left with an Ice Cider that is superior in taste than any other hard apple cider product in the world! The flavor is almost identical to an apple pie, without even having to add spices.

I am adding a few companies, both here in New England and abroad, that produces Ice Cider, and I will let you decide which is your favorite and with a little due diligence, investigate which of these uses frozen apples rather than freezing the juice. I have added one particular company that is known to use frozen apples.

Let me know which you enjoy the most and in the meantime, I will be forming my own opinion as I can acquire each of these products. The winning Ice Cider will be having a spotlight in my third cookbook already in the works.

　

Domain Pinnacle Ice Cider is a Canadian product that was the winner of the Great Gold medal at the Catavinum World Wine Spirits Competition(there's that word 'wine"again), as well as many other medals. This Ice Cider is that it is 12% alcohol. They have a century old apple orchard and use 6 varieties of apples as well. Go ahead, check them out at: http://domainepinnacle.com/en/produits/domaine-pinnacle-ice-cider-en/

Touting 54 awards, Ice Cider Neige Premiere is a blend of McIntosh, Spartan and Cortland apples and is 12.5% alcohol. The reviews, as seen on their front page, likens this cider to wine which is a common denominator throughout my research. Although they show pictures of apples being picked in the middle of winter, and thusly assuming the apples are frozen, there is no mention of using the frozen apples for the base of this cider. They also say that the apples are "autumn harvested". Regardless, this Canadian "wine" is available for your tasting as well.

https://domaineneige.com/en/our-products/detail/neige-premiere-ice-cider/

Now onto a Vermont company, Eden Calville Blend Ice Cider, of West Charlestown, Vermont. Linda and Ted Fondulas provide the apples for this Ice Cider on their Newhall Farm. They claim to use 11 apple varieties and is 10% alcohol. On Eden's web page, it is shown that a few different Ice Ciders are produced, each bearing their own flavor profile. The only downfall is that only a dozen or so states are in on their shipping list. Although additional flavorings are added, the Orleans cider is on my list to try.

　
http://www.cherrywine.com/wineries/eden-ice-cider/

　

Self proclaimed "Vermonts Premier Apple Cider", this New England company, Boyden Valley, has two products that stand out, Ice Cider and Double Bourbon Cider. We will stick with the nuances of Ice Cider for the benefit of this column.

Although little is mentioned in the way of production, this site does say that it is 12% alcohol and uses ONLY Vermont grown Northern Spy, McIntosh and Empire apples, which is almost the perfect blend to be honest. This Ice Cider is aged in French oak barrels, which is fine but in order to be true to New England, oak trees were not nearly used as widely as other types by Puritan and colonial coopers. The staves of the barrel were generally made at home by whatever tree one had on their property, mostly Beech, maple, birch and fir.


https://boydenvalley.com/product/vermont-ice-cider/

Now we are at a place that freezes their apples on the branch BEFORE any other process. Although Northern Natural Winery is based in Michigan, I truly want to try their Ice Cider, and that is coming from a 13th generation Yankee!

 

Not much, if anything, is found on their website below, about the process used, but simply because of the true process that results in a true New England flavor, this stands out to me more than others. You will have to look under 'Wine", on the left hand side, in order to pull up their product.


http://www.northernnaturalwinery.com/index.php

　

In Shoreham, Vermont comes a very intriguing Ice Cider. Champlain Orchards is a special place because they are eco-friendly, while producing a great product, as many aver. Their road to fame, I believe, is the Honeycrisp Ice Cider. The name along sounds enticing on one hand, but sweet on the other. The only way to tell is by ordering a bottle, or two, or.......with its' 11% alcohol.

　  

http://www.champlainorchardscidery.com/ice-cider

　

　

Isle La Motte, Vermont raises their glasses to Hall Home Place. They are regaled as having the most distinctive Ice Cider in the world! What I like about this company is that the land, as well as the apple trees, have been in the family since the 1700s, and the apples have not been changed since that time, only more added. That, to me, is pure Yankee. At 13% alcohol, their Ice Cider just tweaks me in a good way. Another reason why I hang my hopes on the Hall family? They use ONLY Cortland apples for one of their Ice Ciders. And for those of you familiar with Cortlands, you know that they are less sweet than many other varieties, making this cider a beverage I think will "take the cake".


http://hallhomeplace.com/

　

Lest We Forget.....

.....the deliciousness of tapioca. I remember as a child, tapioca pudding could be enjoyed at most restaurants, school cafeteria's and at home. We never blinked an eye when we were served this "soft-lumped" sweet, vanilla-tinged pudding. But that was the extent of the flavor...vanilla!

I don't even remember anything but a firm glob of whipped cream sitting on top, only to be folded in before we lifted a spoonful into our mouths.

I do believe, however, that it is a sign of the times that we rarely see this pudding served anywhere and anymore. Not because our palates have changed, per se, but because parents do not cook at home nearly as much as they did many years ago. Don't you agree?

It was a treat to have home baked cookies, pies, cakes and puddings because not only did our parents take the time to cook for us, but the array of sweet treats found at any store was miniscule compared to today's inventory.

With the vast array of candies, pastries and sweets found on counters, next to the cash registers, now, our taste transcends just simple and sweet. We have choices of flavors that we didn't have a generation ago, but those flavors are manufactured.

And because of our "fake food" indulgences of today. our bodies are slowly begging for change. Accepting the man-made treats with ingredients that are manufactured in a lab, is universally accepted by our bodies, forgoing anything natural and homemade.

Let's take a few minutes and prepare this classic dessert, but with something that compliments this dish, and ingredients our body desires.....fruit and flavor!

Beautiful Lemon-Coconut Pudding 

 

 

Such a gorgeous presentation, only "one-upped" by the flavor of lemon, coconut and strawberries, all mingling on your tongue as brightly as the visual impact of this Brazilian-inspired dessert. The coconut water is widely available in most supermarkets and if desired, add a couple drops yellow food coloring to the pudding before refrigerating.



Nonstick cooking spray
3 cups coconut, plus more for dusting
3 cups small pearl tapioca *
1/3 cup sugar
2 cups fat free or low fat sweetened condensed milk
1 1/4 cups coconut water, divided
Grated rind from 1 lemon
Juice from one lemon
1 cup lemon curd
1 pint fresh strawberries
2 teaspoons cornstarch

Lightly grease a 9 x 12-inch pan(or equivalent) with nonstick cooking spray; set aside. In a large bowl, combine coconut, tapioca and sugar; set aside. Bring milk, 1 cup coconut water, lemon rind and juice to scalding over medium heat, stirring frequently. When just starting to come to a boil, immediately remove from heat and pour over coconut mixture. Blend in the curd completely and pour into prepared pan. Cover(without film wrap touching the pudding)and refrigerate until completely cold and firm.

Meanwhile, hull strawberries, slicing and setting aside 3 of them. Roughly chop remainder and add to a small saucepan with cornstarch. Toss to coat evenly and add remainder of coconut water. Mash with a sturdy fork while bringing to boiling over medium high heat. Once boiling, remove from heat and transfer to a bowl. Cover and refrigerate until needed.

To assemble, cut firm pudding into 12 equal-sized squares. Place 1 square on a serving dish, add a couple tablespoons macerated strawberries and top with another square of pudding. Repeat and serve cold, dusted with additional coconut.

* Or use 10 ounces(Four 2.75-ounce boxes) minute tapioca

Enough for 6 servings

Strawberries and Cream Tapioca

 

 

Tapioca is quite confusing. It is marketed in several forms, with each company portraying their product in different manners. To put all this in a nutshell, minute, quick cooking and instant are all the same. This is the type of tapioca I use in this "best of the best" strawberry pudding. There is also pearl tapioca, coming in small and large pearls. These can be substituted in this recipe as well by simply doubling the amount of tapioca and adding 1 additional egg. Cook as directed below, and you will have a treat even the hesitant children will love.
1 1/2 cups whole milk
1 pint fresh strawberries, hulled
2 1/2 tablespoons(25g)minute tapioca minute
1/2 cup sugar
1 egg, beaten
1 teaspoon vanilla

　

Place the milk in a container that is marked with volume measurements, such as a large measuring cup or blender container. Slice strawberries into the milk to bring it up to 3 cups total volume. Puree until as smooth as possible. Transfer to a medium saucepan with remainder of ingredients, except vanilla. Bring to scalding over medium heat, stirring almost constantly as it heats up. When thickened and hot. remove from heat, stir in vanilla and pour into large bowl. Cover and refrigerate at least 2 hours, or until completely cold.

When ready to serve, remove from refrigerator and stir in as many chopped, fresh strawberries as desired. Spoon into serving bowls and add whipped topping if desired.

Serves 4

Foremothers, not Forefathers!

I don't think I have ever seen the word foremothers in print in any history book....ever! And what a shame. The work they did, along with the end result of cooking over a literal fire, must have been something to be proud of. (I know I hold them in the highest regard.) Using what little they had or could reap, the bellies of all family members were content and ready for each new day.

And if I could name just 2 desserts that screamed New England, they would be Brown Betty and Buckle. Of course Grunts, Cobblers, Crisps and Charlottes are at the top of the list, but because these two recipes have been almost entirely forgotten, they hold a sentimental place in my culinary thoughts.

My, the smells that must have been wafting through each household back "in the day" when our foremothers were cooking. And I am talking about the wealthy AND the backwoods, log cabins. The chatter that graced each table when they sat around enjoying not only the fruits of their labor, but as a family unit to boot harkens those days to my thoughts all the time.

And labor intensive they were. In order to make the Buckle, the wild berries needed to be hunted down(although I am sure most households knew where the picking was)and gathered. Making it home before eating them first must have been the hardest chore of all.

Once home, then the cooking began. But if you think I am frugal, households of old were much more careful with using ingredients, especially flour, sweetener and eggs. That is why Buckle is made with just enough batter to hold it all together.

As for the Betty, apples were plentiful in the countryside's of New England and most families had them on their own property. They weren't much to look at, with scabs covering half the skin, but once peeled, no one knew the difference.

So with wishful thinking and a salute to our forefath......err, foremothers, let's take a culinary trip back in time and enjoy age old recipes.

　

　

Real New England Apple Brown Betty

Brown Betty. Yet another New England original. The origin of the name Brown Betty is in dispute everywhere you look. Some say it is from some English teapot, while others ramble on and on. Again, this is one of those simple names with an equally simple beginning. The term brown obviously refers to the color of both the apples(when baked) and the bread topping. Breads in colonial America were brown because of the wheat used. So when you add them to this dessert, it goes without saying that the brown color seen throughout is par for the course. As for the name Betty. There can only be one answer. Like the dish itself, it came from whoever first made it, with word(along with the recipe itself)being shared and passed on. Simple, delicious and a great dessert that has withstood time and palates.

3 cups diced, firm apples
1/2 cup raisins or dried cranberries
1 tablespoon cornstarch
1 teaspoon cinnamon
1/2 cup apple juice or cider
1 tablespoon molasses
Betty Topping:
3 slices bread, diced small
1/2 teaspoon cinnamon
3 tablespoons orange marmalade, optional *
Vanilla ice cream or whipped topping

Toss apples, raisins, cornstarch and cinnamon together well. Transfer to an 8-inch square baking pan. Whisk together apple juice and molasses and pour over the top. In a separate bowl, mix diced bread, cinnamon and marmalade so that all bread is moistened with marmalade, adding more if needed. Evenly sprinkle over the top of the apple mixture, loosely cover with tin foil and bake 15 minutes. Remove foil and continue baking an additional 15-20 minutes, or until the apples are softened and the topping is crispy. Remove to cool slightly before serving with ice cream or whipped topping.

* If you don't use marmalade or even your favorite preserves, you will need to substitute the same amount of melted butter or margarine.

Triple Berry Buckle 

Not at all what other sites tout as authentic Buckle. This is truly the way to do it, with just enough cake batter to hold together the rich, syrupy fruit that is bubbling up through the batter that "buckles" as it is cooking. Enjoy this classic New England dessert as it should be made.

3/4 cup flour
1 teaspoon baking powder
2 tablespoons brown sugar
3/4 cup milk
1 egg, beaten
1 tablespoon apricot preserves
1 teaspoon vanilla
3 cups(1 pound bag)frozen or fresh berries *
1 tablespoon cornstarch

　

Preheat oven to 350-degrees F. Mix flour, baking powder and brown sugar until blended well. Add milk, egg, preserves and vanilla, stirring until just combined: set aside. (Lumps are perfectly fine.) In another bowl, toss berries with cornstarch and transfer to an 8-inch square pan. Pour batter over the berries evenly without mixing. Bake 34-36 minutes, or until browned on top and the liquid is bubbling up as a syrup. You will not be able to test doneness by touching because of the berries. Remove from oven to cool slightly before serving hot or wait until completely cooled for an even sweeter dessert.



* Any combination of strawberries, raspberries, blackberries, blueberries and raspberries. As long as you use the correct amount, even one type of berry will work perfectly.

Tea-FREAKING Tasty!

There really isn't anything I can say about Easter that everyone doesn't already know. Nor is there anything food related that I should add about this Holiday......other than "Let's dig in!" using a great flavored egg as a base for a couple of remarkable recipes.

 

Tea Brown Eggs

Not only are these eggs great for your Easter get together, but equally enjoyed during the summer, whenever cookouts are on your menu. Use this umami-style egg recipe in lieu of regular hard boiled eggs for a multitude of recipes, including Simply Yanked Deviled Eggs and Fried Sriracha Deviled Eggs, found below.

6 eggs
3 cups water
1/2 cup soy sauce
1 tablespoon molasses
1/2 teaspoon minced garlic in oil
1/2 teaspoon sesame oil, optional
6 orange pekoe tea bags

Boil eggs until hard boiled. Immediately submerse in cold water until completely cooled. Meanwhile, bring to boiling, over high heat, water, soy sauce, molasses, garlic and sesame oil. Whisk well, remove from heat and add tea bags; set aside. Peel eggs. Place eggs and tea mixture in a large bowl with a lid, or simply cover with film wrap. Refrigerate 24 hours, dunking eggs a couple times to marinate evenly. Drain, discarding marinade and tea bags and enjoy.

Simply Yanked Deviled Eggs   

A smoky, simple addition to any Easter dinner or picnic. If you don't have Chinese 5-Spice powder, simply make your own by mixing 1 tablespoon star anise, 1 teaspoon fennel seeds, 1/2 teaspoon each of cinnamon, peppercorns and cloves. Pulse in a blender or coffee grinder.

6 Tea Brown Eggs
2 tablespoons mayonnaise or salad dressing
1 tablespoon sour cream
1/4 cup shredded, smoked Cheddar or Gouda cheese, divided
1/2 teaspoon Chinese 5-Spice powder

Split Tea Brown Eggs in half and scoop out the yolks. With the yolks in a bowl, mix in yogurt, 3 tablespoons cheese and Chinese 5-Spice powder. Fill each cavity of each egg half with cheese mixture, cover and refrigerate at least 1 hour before serving with remainder of cheese sprinkled over the top.

Fried Sriracha Deviled Eggs  

 

 

Sriracha and chili sauce are basically the same thing. Made with chili paste, vinegar, garlic, a sweetener and a pinch of salt, it has been a staple in Thai cooking only for a short time since its first appearance less than a century ago. Always opt for the hot chili sauce, if substituting, because of the heat so often associated with sriraha.

6 Tea Brown Eggs
3 tablespoons sriracha or hot chili sauce
1/4 teaspoon red pepper flakes
1/4 teaspoon horseradish, optional
1 cup cornmeal
1 cup milk
2 eggs
Oil for frying

Heat oil(if using a deep fryer)according to manufacturer's instructions to 350-degrees F. Or use a sturdy pot, and 2-3 cups canola oil, and heat oil over medium heat with a thermometer attached to the side. Meanwhile, cut each egg in half and remove yolks into a bowl. Thoroughly blend with sriracha sauce, red pepper flakes and horseradish. Cover and refrigerate until needed. Whisk milk and eggs until well combined. Dip each egg half into milk mixture and into cornmeal. Dip it back into the milk mixture a second time and lastly back into cornmeal. Gently lower 3-4 breaded egg halves into hot oil and fry until golden brown all around, about 3-5 minutes, turning once or twice to ensure even cooking. Let oil get back to temperature before continuing with remainder of egg halves, Place fried eggs onto a serving plate with the cut-side facing up and evenly distribute prepared yolk filling. Serve immediately.

Yup, Going Against The Grain.....(or hops).....

I have, for years, pushed to keep liquor out of cooking because my pleasure in life is for everyone to enjoy each and every meal prepared. But, of course, their comes a time when an adult pleasure is warranted, especially in cooking during the colder months here in New England. Heck, even Benjamin Franklin said "Beer is living proof that God loves us and wants us to be happy." Not to mention that the original beer brewers were us Yankees.

Find, below, a useful guide to popular types of beer and at the end, enjoy a winter dish I think you will find extraordinarily perfect using beer.

Because of the craft brewing explosion in the past couple of decades, we are inundated with beer styles in liquor stores and neighborhood specialty shops. Today, the wide array of flavors run from the crisp and slightly hoppy pale pilsners to the creamy, sweet malt-flavors of English style brown ale. I truly remember the days when the only beer you could find was the monotonous American lager, so our choices were few and far between.

Now, not only are we poised to make a decision of what to drink, but which one to eat. Let me explain.

As the variety of beer flavors and styles mushroom, so have our options for pairing them with food, as well as adding these hoppy spirits to a variety of recipes.

Chefs everywhere are even expanding their menus and offering pilsners with truffles and caviar, a sweet stout with raw seafood, pale ales with stout, red meat and throwing out that cliche aperitif in lieu of porter ale to accompany desserts.


Here is a chart to help you identify the flavor components of some of the most widely brewed beer styles, example of which can be paired and cooked with any meal these days.

When choosing what beer to either drink or cook with, keep in mind the varieties of flavor, some subtle while some outstanding. For example, if you want a good stout beer but don't mind that "heaviness" that often accompanies it, drink cream or milk stouts, But if you enjoy stout but don't want to "fill up", try a bitter, less sweet stout. My favorites of each are listed both on the chart and below that accompanies the chart. I think you will find it quite usefull the next time you take that trip to the beer store.

1. Boulder Stout, Mackeson's Milk, Left Hand Milk and Sam Adams Cream Stout

2. Willoughby Peanut Butter Cup Coffee Porter, Hill Farmstead Everet, Night Watchman and Double Decker

3. Southern Pecan, Red Hydrant Ale, Turbodog and Newcastle Brown Ale.

4. Bigfoot, Old Foghorn and Old Backus Barleywine

5. Check out http://spencerbrewery.com/ for the best, and the only brewery in the US that is allowed to make this great alcohol. Certainly there are other, original and imported trappist beers, but don't bother!

6. Allagash White, Big Bison Ale, Russian River and New Belgium Abbey Belgian-Style Ale

7. Allagash White, Hop Sun, Pyramid Crystal Wheat Ale and Circus Boy

8. Goat Rancher, Andy Gator and Anchor Bock

9. Sun King, Hanger 24 and Sam Adams Pumpkin Oktoberfest

10. Sam Adams Double Bock, St. Victorius and Autumnal Fire

11. Gulden Draak

12. Scaldish

13. Dogfish Head Raison d'Etre

14. EKU 28

15. Black Sun and Portsmouth Black Cat Stout

16. Bitter Esters Dry Stout

17. Guiness Extra Stout

18. Palo Santo Marron, Coffee Bender and No Crust

19. Firestone, Sweetwater 420 and Stone Pale Ale

20. Maine Beer MO

21. Three Floyds Zombie Dust

22. El Toro, Camerons Cream Ale and Old Atyle(pabst)

23. Jack's Abbey Leisure Time Lager, Ballast Point Fathom IPL and Mama's Little Yella Pils

24. Abita Amber

25. Baba Black Lager

26. Samuel Adams Black Lager

27. Guiness Black Lager

28. Litovel Schwarzbier Premium Dark

29. Three Philosophers

30. Aventinus Weizen-Eisbock

31. Scaldia

Winter Stout Roasted Roots

 

Not only are you going to become enamored with the flavor of potato and cauliflower together in an awesome recipe, but one bite of carrots and parsnips roasted in stout will keep you wanting more. My favorite vegetable dish of all time, and I am sure you will love it as well. If stout isn't your thing, look at the chart to determine what beer best piques your interest.

1 pound each parsnips or rutabagas
1 pound turnip
1 cup cream stout *
1 teaspoon crushed, dried thyme leaves
8 cups vegetable broth or water
2 pounds potatoes
3 cups cauliflower florets, uncooked
6 ounces(about 2 cups)baby carrots
2 tablespoons butter or margarine
Salt and black pepper to taste
Nonstick cooking spray

Peel and cube potatoes, place in a medium saucepan along with cauliflower florets. Cover with broth and cook, on medium, until potatoes are soft, about 15 minutes. Drain well and mash with butter, salt and pepper: set aside.
Meanwhile, peel parsnip and turnip, placing in another saucepan with carrots and remainder of broth, adding water if needed to cover. Boil over medium-high heat until fork tender, about 15 minutes. Drain well and transfer to a large bowl. Toss vegetables with beer, thyme and salt and black pepper.
Preheat oven to 375-degrees F. Spray a 2-3 quart casserole dish with nonstick cooking spray. Line the bottom and sides with mashed potato mixture. Add cooked turnip mixture in the center and bake 35-45 minutes, or until the top is starting to brown. Remove from oven to serve immediately.

NOTE: This recipe is great done a day ahead of time as well. Simply line the casserole dish with potatoes, cover and keep in refrigerator. Keep remainder of cooked vegetables with beer and seasonings in the bowl and cover to refrigerate. When ready to roast, toss the turnip mixture well and "dump" into the center of the potato mixture. Add an additional 15 minutes to the cooking time.

* Or substitute 1/2 cup soy sauce, 1/2 cup apple juice, 1 tablespoon brown sugar and 1/2 teaspoon red pepper flakes, whisked well.

Chess Pie, Cheese Pie, Jes' Pie, Chest Pie....Which is it?

This is one of those times when the name of a dish is directly associated with its' origination. One of my favorite name 'justifications' is that it all began with the fact that these pies were kept in a chest, or pie safe, in the early years, hence the alteration of chest to chess. Although this makes the most sense and I love the idea of it, this is quickly discounted because ALL pies and pastries were kept in either a pie chest, safe, buttery, shelf or where-ever there was room to set it.

The other, rather simplistic and comical, explanation is that when someone was asked what kind of pie was being made or eaten, the retort was a short "jes' pie", or Chess Pie over time. As we all know, names are changed for any number of reasons through the generations, but this is an all too easy of an answer when there is no obvious answer.

 

This is a very old front of a pie safe with holes punched out for ventilation.

 

So that leaves us with one remaining name, Cheese Pie. To preface what I am about to explain, let me just say that I adore Southern cooking and all the pomp that goes with any dish that originates there. I have frequently denoted dishes that are said to have started in New England, but have since been proven to be truly Southern. Chess Pie is just not one of those dishes, although we can thoroughly thank them for popularizing it.

Back in the Puritan era of New England, the 'rich' households often made cheesecakes, although far different than what we are accustomed to today. A Robert May, and English chef, printed a cookbook in England called The Accomplisht Cook, 1665. In it, he gives a cheesecake recipe using the same ingredients and preparation method housewives of New England used in the 17th century. And bearing in mind that most of the original settlers in New England were English, it goes without saying this dessert followed. Cakes of all types were commonly made as soon as the Puritans arrived on these shores, including cheesecakes.

It wasn't until the mid-1700s that Chess Pies are even mentioned down South in any printed material, journal or otherwise.

There is one misunderstood theory as well. There was no cheese in a cheesecake prepared during this time. Lemon cheesecakes, and thusly Lemon Chess Pies, were identical in all aspects, including the omission of cheese, which didn't come until the mid-1700s. So why were they called Cheese Cakes? That is for another article.

Now to play devils advocate. Most of the Southern colonies weren't populated until after the New England colonies, so this should be taken into consideration as well. But be that as it may, cheese cakes were made before Chess Pies, although both recipes were identical in preparation from the beginning.

To make a long story short, Chess Pie was so named because cheese cake was baked in a pie tin(or coffyn as originally named) with a single pasty crust. Over time, the name cheese became chess(be it through misspelling or mispronunciation), which is quite easily understood. And going from the designation cake to pie is understood just as easily. After all, one look at a cheesecake and you may even think it should be called a pie.

One thing I have found peculiar, with no explanation at all, is the must-have addition of cornmeal to all chess pies. Since the very beginning, cornmeal, in any amount, is a staple in these pies. Many recipes through the years only put a token amount while others overdo it. Sure, it may have helped to thicken it many generations ago when ingredients were a little different, but today it really isn't needed. But I do add cornmeal to keep this dessert classic. I do, however, change it up a little in the Chocolate Chess Pie, as you have noticed. I use it as a base for the crust instead of the filling.
New England is the birthplace of both cheesecakes AND chess pies, but(as mentioned)the South truly deserves recognition for making the pie famous.

Here are 3 recipes for Chess Pies that I am sure will win you over, regardless of what side of the Mason-Dixon line you reside.

　

Chocolate Peanut Butter Chess Pie

Such a moist and filling Southern favorite. An indulgent pie that mimics the texture of a fudgy brownie with the taste of chocolate pudding and all served in a crispy, peanut butter crust. Treat yourself!

Crust:

1/2 cup cornmeal

1/4 cup flour

1/4 teaspoon salt

2 tablespoons peanut butter

4 tablespoons milk

Filling:

1 cup chocolate chips

6 tablespoons butter or margarine

6 tablespoons sugar

1/4 cup cocoa

1 tablespoon constahch(haha, a little Yankee humor here-cornstarch rightfully)

4 egg whites

6 tablespoons milk

For the crust, combine cornmeal, flour and salt in a bowl and blend. Add peanut butter and mash it into the flour mixture with a fork. Add milk and continue blending with the fork until everything is blended. With you hands, gather dough into a ball that holds together. Place between 2 large sheets of film wrap and roll until it is large enough for your pie tin. After lining the pie tin, crimp edges if desired; set aside.

In a medium saucepan, add the chocolate chips and butter. Melt over low heat, stirring to combine. Remove from heat and set aside. Preheat oven to 325-degrees F. In a large bowl, mix sugar, cocoa and cornstarch together. Pour in the warm melted chocolate mixture and beat until thoroughly combined. Add egg whites and milk, beating on high speed until smooth. Pour into prepared crust and bake 30-32 minutes, or until firm when touched in the center. The pie will puff up when baking but settle down upon cooling. Remove from oven to cool slightly before serving warm or chill completely if desired.

　

Christmas Cranberry Chess Pie

Although this pie is perfectly fine without the addition of figs or dates, I wanted to add a little Christmas cheer with flavors we don't enjoy but once a year. This pie is the perfect "pantry pie", which is how they were kept many generations ago, sitting on the pantry shelf.

Crust:

2 cups crushed gingersnap cookies

3 tablespoons butter or margarine, melted

Filling:

4 tablespoons butter or margarine, room temperature

1/4 cup sugar

1 tablespoon cornmeal

1 tablespoon cornstarch

1 cup whole-berry cranberry sauce

1/2 cup chopped figs or dates

3 eggs

1/4 cup milk

In a small bowl, mix the crushed cookies with melted butter. Transfer to a pie tin and press firmly on the bottom and sides; set aside.

Preheat oven to 325-degrees F. In a large bowl, with an electric mixer, beat butter and sugar together until creamy. Add cornmeal, cornstarch, eggs and milk. Continue beating until well mixed. Stir in the cranberry sauce and figs. Pour into prepared crust and bake 36-38 minutes, or until firm to the touch in the center. Remove from oven to enjoy warm or cool completely before serving.

Tangy Lemon Chess Pie

Some say that Chess Pie was originally made with lemons. So I upped the ante and added the flavor of lemon with juice and curd. Lemon curd is an intensely flavored 'preserve' type spread that is available in all supermarkets.

Crust:

2 cups crushed vanilla wafer cookies

3 tablespoons butter or margarine, melted

Filling:

4 tablespoons butter or margarine, room temperature

1/4 cup sugar

1 tablespoon cornstarch

1 tablespoon cornmeal

1 1/4 cups lemon curd

1/2 cup chopped figs, dates or raisins

1 tablespoon lemon juice

4 egg whites

In a small bowl, mix the crushed cookies with melted butter. Transfer to a pie tin and press firmly on the bottom and sides; set aside.

Preheat oven to 325-degrees F. In a large bowl, with an electric mixer, beat butter and sugar together until creamy. Add cornmeal, cornstarch, eggs, milk and lemon juice. Continue beating until well mixed. Stir in the lemon curd and chopped figs. Pour into prepared crust and bake 36-38 minutes, or until firm to the touch in the center. Remove from oven to enjoy warm or cool completely before serving.

　

May's recipe for Lumber Pie

Take some grated bread, and beef-suet cut into bits like great dice, and some cloves and mace, then some veal or capon minced small with beef suet, sweet herbs, fair sugar, the yolks of six eggs boil'd hard and cut in quarters, put them to the other ingredients, with some barberries, some yolks of raw eggs, and a little cream, work up all together and put it in the caul of veal like little sausages; then bake them in a dish, and being half baked have a pie made and dried in the oven ; put these puddings into it with some butter, verjuyce sugar, some dates on them, large mace, grapes, or barberries, and marrow – being baked, serve it with a cut cover on it, and scrape sugar on it.

Robert May, The Accomplisht Cook, 1665.

Holiday(Anyday)Sweet Flavored Butters

These butters are great for toast, bagels or muffins and are equally at home melted over pancakes or waffles. Many chefs will tell you to use unsalted real butter for flavored butters, but that's foolish! I rather enjoy the slight salty with the sweet and I think you will as well. Listed from top to bottom, enjoy any of these sweet spreads anytime.

Salted Caramel Butter

 

This is where the salty nature of plain butter or margarine is perfect with caramel.

5 caramel candies
1/2 teaspoon maple syrup
1 stick(1/2 cup) butter or margarine, room temperature

Unwrap caramels and place in a bowl with maple syrup. Cover and microwave for 20-30 seconds, or until caramel is melted and it is slightly foaming. Be careful when removing the cover to stir, it will be extremely hot. Set aside to cool for about 10 minutes, or until room temperature. Place in refrigerator if desired to hasten cooling. Beat butter with caramel mixture until smooth and creamy. Transfer to a bowl, cover and refrigerate at least one hour before serving.

　

Pecan Fig Butter

This is a slightly tricky recipe, Not for the preparation, but because of the type of fig you can use. If using dried figs, pour boiling water over them and let sit for about 30 minutes to soften. Drain well, pushing out the liquid from each fig before continuing with recipe. If using fresh figs, follow the recipe below, but be forewarned. You will not use an entire fig for this recipe, So I guess you will just have to eat the remainder of the unused, sweet, delicious fig. You can also purchase jarred or canned figs as well. Simply squeeze the daylights out of them before continuing with recipe. Raisins can be successfully substituted here as well. Simply treat as dried figs.

1 fresh fig
1 stick(1/2 cup) butter or margarine, room temperature
1 tablespoon honey
1 tablespoon chopped pecans

It is as easy as removing the stem, and peeling fig if desired before mashing with a sturdy fork and adding to a bowl with remainder of ingredients. Beat until as creamy as possible. Cover and refrigerate at least one hour before serving.

Apple Cinnamon Butter

What on earth could I possibly say about this butter that the title doesn't already? My favorite butter for everything from muffins to pork chops.

1 stick(1/2 cup) butter or margarine, room temperature
1/4 cup powdered sugar
1/4 cup apple jelly, whisked smooth
1 teaspoon cinnamon

Place all ingredients in a bowl and beat until as creamy as possible. Cover and refrigerate for at least one hour before serving.

　

Maple Cranberry Butter

Think you've had cranberry butter before? Wait till you try this one!

1/4 cup dried cranberries
1/4 cup apple juice or cider, boiling
1 stick(1/2 cup) butter or margarine, room temperature
1 tablespoon maple syrup
1 teaspoon ground cinnamon

Pour boiling juice over cranberries and let soak for at least 30 minutes. Drain well, squeezing cranberries to remove as much liquid as possible. Place in a bowl with remainder of ingredients and beat until smooth and creamy. Cover and refrigerate at least one hour before serving.

　

Orange-Lemon Butter

Sunshine in the morning! Besides coffee,(and percolated coffee at that)the fresh taste of fruit first thing always brings a smile to my face.

1 stick(1/2 cup) butter or margarine, room temperature
3 tablespoons powdered sugar
1 tablespoon lemon juice
1 teaspoon grated orange peel
1 teaspoon grated lemon peel

Place everything in a bowl and beat until smooth and creamy. Cover and refrigerate at least one hour before serving.

Merry Berry Butter

And here is a present from me to you. Such a simple butter and one I didn't think of until after I took the picture. This way you won't be looking for that elusive 6th spoon in the image. I dare say there is not one type of jam, preserves or all-fruit that you can't use with this recipe. Just choose and mix!

1 stick(1/2 cup) butter or margarine, room temperature
3 tablespoons berry preserves
1 teaspoon vanilla, almond, rum or mint extract

Place everything in a bowl and beat until smooth and creamy. Cover and refrigerate at least one hour before serving.

A Gentle Giant

I am obliged to Christine Gilbert for these photos

There were few men in fact and fiction that could quite hold a stick to Maine's own Barnabus Coffin Beal. The only difference is that he was truly a living man, with the strength and only legends allude to.

A fisherman, lobsterman and a man who scooped up clams and oysters in order to sell and provide for his huge family. Born in 1836, he grew to become known as Tall Barney, with the strenght of an bear with the gentleness of a cub. One exploit set his name in the annals of history when he stopped in Rockland while out fishing one day. While on land, he was involved in an agument wheter any man present could lift a 1200-ound anchor laying on the dock. The men standing there tried but miserbaley failed. Someone asked Tall Barney to give it a try. Because he was never one to boast, he politely declined. Until, that is, someone bet him five dollars. It didn't take Barney long to realize that five dollars would go along way to feeding his brood back home in Jonesport, Maine.

The behemoth of a man walked over, bent over and lifted this anchor clean off the dock. Turing to his bettor, he was slightly taken aback when hewasn't paid. Never being a man with anger in his body, Barney bent back over again, raised that same anchor, walked to the edge of the wharf adn dropped it right through the bottom of the boat belonging to the man who had refused to pay.


'Tall Barney's' wife, Phoebe

His feats of strength were legendary in life, and the cause of his death. When out fishing , he would often haul his large dory up on the beach when through for the day, draggin it by the tow rope(or painter) all the way out of the water. One day in 1899, at the age of 63 years, he was dragging his boat out of the water at Pond island, Maine after a day of fishing. As he was almost clear of the water, and still a number of feet to go, he broke a blood vessel in his heart and died instantly.

You can read bout him in a poem by Alice Frost Lord, entitled "The Ballad of Tall Barney", publised in 1938 in the Lewiston, Maine Journal. I have only touched upon what is written about this gently giant and I urge you to read more of him.

　

Italian-Yankee Corn Cake

This perfectly sweetened cake creates its own type of crust around the edges that crisp up as it cools, transforming it into a toss between a cake and a pie actually. It is recommended to slice it into segments before refrigerating, otherwise the caramelized crust will be next to impossible to cut. Classical Italian Corn Cake uses almond extract, but vanilla works equally as well if desired.

　

 

Nonstick cooking spray
1/4 cup brown sugar
1 tablespoon butter or margarine, melted
2 tablespoons flour
1 teaspoon almond extract
1/2 teaspoon grated lemon zest
2 cups small dice apple
2 tablespoons orange juice
1/2 teaspoon cinnamon
3/4 cup cornmeal
3/4 cup flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 cup milk
1 egg, beaten
Juice from 1 lemon
3 tablespoons butter or margarine, melted
1/2 cup raisins or dried cranberries

　

Grease a 9-inch cake pan with nonstick cooking spray; set aside. Mix next 4 ingredients together until thoroughly combined; set aside. In a bowl, combine diced apple, orange juice and cinnamon; set aside. Preheat oven to 350-degrees F. In a medium-sized bowl, blend cornmeal, coconut flour, sugar and baking powder until well blended. Stir in the milk, egg, lemon juice and melted butter. It should be mixed just enough to wet all ingredients, leaving it somewhat lumpy. Fold in the raisins and transfer to prepared pan, leveling out the top. Evenly divide apple mixture, juice and all, on top of batter. Sprinkle topping mixture evenly over the apples and bake 36-38 minutes, or until the center of the cake is firm. Immediately remove from oven to cool slightly before serving hot, or cover and refrigerate to serve cold.

Summer Sprouts

Yup. It's that time of year where we start thinking that we really shouldn't have had that extra slice of cake, that additional helping of lasagna or stuffed ourselves during the Holidays. But then again, it may have well been worth it. But for those of you who DO have that guilty conscience, this post is right up your alley.
For those of you who are lucky enough to have a high metabolism, try these recipes just because they are delicious, great for you and simply a great side to anything you have grilling this summer.

Summer Picnic 'Salad' 

A light meal that fits that "feel-good" category of recipes. And as for the Apple Vinaigrette? Let's just say this will be the last vinaigrette recipe you will make. Beautifully tart and reminiscent of that ol' Yankee charm, it is a keeper.

Apple Vinaigrette Dressing:

1/2 cup frozen apple juice concentrate, thawed
1/3 cup water
3 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons lemon juice
1/4 cup extra virgin olive oil
Salt and black pepper to taste
"Salad":
1(7-ounce)bag bean sprouts(4 cups)
1 teaspoon minced garlic in oil
1/2 teaspoon chili powder
1 cup whole kernel corn
1 apple, peeled, cored and diced
1/4 cup diced water chestnuts

Begin by adding apple juice, water, vinegar, honey and lemon juice to the bowl of a food processor or blender. Pulse on high for 10 seconds and keep it running. Slowly add the olive oil to the dressing until all ingredients are emulsified well; set aside.
Get 1 quart of water boiling over high heat. Gently add the bean sprouts and boil, stirring once, for 2 minutes. Strain well and transfer to a bowl; let cool to room temperature. When ready to serve, toss with garlic, chili powder, corn, apple, water chestnuts and Apple Vinaigrette Dressing.

Enough for 4 servings

Sautéed, Saucy Sprouts

 

This is one recipe you will eat all by itself. Loaded with protein, without added fat, it is one of those feel good meals. For an even higher boost of protein, without fat, add some cubed tofu. For those of you who want a little "meat with your potatoes", so to speak. add some chicken or beef cut up small while sautéing onions and garlic.

3/4 cup vegetable broth
1/3 cup soy sauce
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1 tablespoon sesame oil
2 tablespoons canola or peanut oil
1/4 cup minced onion
1 teaspoon minced garlic in oil
2 cups(8-ounces) sliced mushrooms
1 cup frozen lima beans, thawed
1(7-ounce)bag bean sprouts(about 4 cups)

　

Whisk together vegetable broth, soy sauce, vinegar, brown sugar and sesame oil in a bowl; set aside. In a large skillet, over medium-high heat, add canola oil until it is shimmering hot. Add the onions and garlic and stir-fry for 1-2 minutes, or just until the garlic is becoming fragrant. Add mushrooms and lima beans. Stir fry for 4-5 minutes, or until the mushrooms are tender. Add broth mixture and bring to a boil. Stir in the bean sprouts and continue cooking and stirring for 2 additional minutes. Remove from heat to serve immediately.

Asian Shrimp Omelets

 

Every once in a while, I make breakfast for lunch or supper, never giving any thought to an alternative that is considered both in the 'other East'. Asian-style omelets are eaten throughout the day and after a few bites, you will see why.


　
3-5 tablespoons oil, divided
3 green onions, sliced thin
1 rib celery, minced
2 ounces(about a cup) mushrooms, minced
1 cup vegetable or chicken broth
1 tablespoon cornstarch
1 teaspoon brown sugar
2 tablespoons soy sauce
8 eggs, beaten well
1/2 teaspoon each salt, black pepper and chili powder
8 ounces beans sprouts, chopped
8 ounces Maine or salad shrimp, chopped

Heat 1 tablespoon oil in a small skillet. Add celery and onions, cooking until the celery is softened, about 3 minutes, stirring occasionally. Add the mushrooms and cook until soft, about another minute. Remove from heat, drain and set aside.

In a small saucepan, whisk together broth, cornstarch, sugar and soy sauce and cook over medium heat until it boils and thickens, about 4-6 minutes. Set aside, covered, to keep warm.

In a large bowl, stir together eggs, spices, bean sprouts, shrimp, celery and mushrooms. Add a half tablespoon oil to a skillet over medium heat until hot. Pour in 1/4-1/2-cup measures of omelet batter to skillet and cook until browned on both sides, about 2-3 minutes per side. Transfer to plate and continue until all omelets have been made. Pour soy mixture over the top and serve immediately.

Enough for 4 people

 

Shhhhhhhh.................

If you don't tell anyone that these are gluten free, they will never know.

I am not going to ramble on and on about these decadent gluten free recipes, other than to say that these are just a very few of the recipes that can withstand the addition of gluten free flour without the texture being altered. Classically called Florentines, these cookies have been around for a few centuries, but not from Italy. Go ahead and see if you can buy one in any Italian pastry shop. Now if you take a jaunt over to France, you will find them quite easily.

They are also classically styled as dainty and sticky. Enjoy these simple Lace(Florentines) cookies without any added filling. Drizzle each peanut butter cookie with chocolate as traditionally sold and marketed.

Gluten-free Chocolate Peanut Butter Lace Cookies

 

Although rolled oats are naturally gluten free, they are sometimes transported in tankers that have carried a wheat product previously, so it is best advised to actively seek out gluten-free oats. These cookies are absolutely no different than if you had made them with all-purpose flour. So for those of you who have had issues with texture and gluten-free recipes, you will be extremely happy with these treats, as well as the following two.

I must add, however, it is vitally important that you read every label with regards to gluten content. Even though these ingredients are gluten free, read the label first to ensure a satisfying, and relaxed, dining experience.

1/4 cup peanut butter
1 teaspoon canola oil
2 cups gluten-free rolled oats
1 cup sugar
2/3 cup rice flour *
3/4 cup milk, divided
1/4 cup butter or margarine, melted
2 teaspoons vanilla extract
1(11.5-ounce)bag chocolate chips

Line 2 large baking pans with tin foil; set aside. Preheat oven to 350-degrees F. In a small bowl, add peanut butter and oil. Cover with film wrap and microwave on high for 30 seconds. Remove and stir until smooth; set aside, covered. In a large mixing bowl. add rolled oats, sugar and rice flour, blending well. Stir in peanut butter mixture, milk, melted butter and vanilla until completely smooth. It should be just barely pourable and very thick. If not, add a tablespoon more milk. Drop by the rounded teaspoon on prepared pan, forming it into a circle as best as you can. Leave 3-inches between mounds. With the back of a spoon, flatten each mound as thin as possible, retaining the circular shape. Dip the spoon in water after flattening each cookie. Bake for 9-11 minutes, or until the edges are turning dark brown. The top will not be browned much, but that is fine since it will be the inside of each sandwich cookie. Remove from oven to completely cool on pan. Meanwhile, melt chocolate by adding chips and oil to a small bowl and microwaving on high for about 2 minutes. Remove and stir until smooth.

Carefully tear off each cookie with the foil still attached to the bottom and peel off the foil. This will be easier than it looks. Dollop about a teaspoon or so melted chocolate onto one cookie and top with another, the crispy bottom on the outside. Enjoy!

* There are many other gluten-free flours that work equally as well, such as chickpea, amaranth, barley, arrowroot, corn, millet, oat, potato, soya and tapioca flours to name a few.

Makes about 22 filled cookies.

　

Gluten-free Tropical Lace Cookies

 

Filled with simple, mashed mango, these coconut-flavored cookies will leave you wanting more and more. There is just no need to add anything else to the pure sweetness of mangoes and all this in a gluten-free sandwich of crispness.

I must add, however, it is vitally important that you read every label with regards to gluten content. Even though these ingredients are gluten free, read the label first to ensure a satisfying, and relaxed, dining experience.

　

1(12-ounce)bag frozen mango slices, thawed
2 cups rolled oats
1 1/2 cups shredded coconut
1 cup sugar
2/3 cup rice flour
2/3 cup milk
1 stick(1/2-cup) butter or margarine, melted
1 teaspoon almond or vanilla extract

　

Mash mangoes with a fork or in a blender or food processor; set aside. Line 2 large baking pans with tin foil; set aside. Preheat oven to 350-degrees F. In a large mixing bowl. add rolled oats, coconut, sugar and rice flour, blending well. Stir in milk, melted butter and extract until completely smooth. It should be just barely pourable and very thick. If not, add a tablespoon more milk. Drop by the rounded teaspoon on prepared pan, forming it into a circle as best as you can. Leave 3-inches between mounds. With the back of a spoon, flatten each mound as thin as possible, retaining the circular shape. Dip the spoon in water after flattening each cookie. Bake for 9-11 minutes, or until the edges are turning dark brown. The top will not be browned much, but that is fine since it will be the inside of each sandwich cookie. Remove from oven to completely cool on pan.

Carefully tear off each cookie with the foil still attached to the bottom and peel off the foil. This will be easier than it looks. Dollop about a teaspoon or so mashed mango onto one cookie and top with another, the crispy bottom on the outside. Enjoy!

Makes about 22 filled cookies.

　

Gluten-free Peach Melba Lace Cookies

 

Boy oh boy!!!! When you make a crunchy sandwich out of peaches and raspberries, you will be ready to make them again the next day. You will adore not only the healthy aspect of these simply made "Florentines", but the perfect blend of flavors. As mentioned in the first recipe, you can substitute all-purpose flour with zero distinction between the two. Chalk this one up for a remake!

1(12-ounce)bag frozen peach slices, thawed
2 cups gluten-free rolled oats
1 cup sugar
2/3 cup rice flour
1/2 cup milk
3/4 cup(1 1/2 sticks)butter or margarine, melted
1 teaspoon vanilla extract
1/2 cup raspberry all-fruit

　

In a bowl, mash peaches or use a blender or processor; set aside. Line 2 large baking pans with tin foil; set aside. Preheat oven to 350-degrees F In a large mixing bowl. add rolled oats, sugar and rice flour, blending well. Stir in milk, melted butter and vanilla until completely smooth. It should be just barely pourable and very thick. If not, add a tablespoon more milk. Drop by the rounded teaspoon on prepared pan, forming it into a circle as best as you can. Leave 3-inches between mounds. With the back of a spoon, flatten each mound as thin as possible, retaining the circular shape. Dip the spoon in water after flattening each cookie. Bake for 9-11 minutes, or until the edges are turning dark brown. The top will not be browned much, but that is fine since it will be the inside of each sandwich cookie. Remove from oven to completely cool on pan. Meanwhile, melt chocolate by adding chips and oil to a small bowl and microwaving on high for about 2 minutes. Remove and stir until smooth.

Carefully tear off each cookie with the foil still attached to the bottom and peel off the foil. This will be easier than it looks. Dollop about a teaspoon or so mashed peaches onto one cookie and top with another, the crispy bottom on the outside. Enjoy!

In a small bowl, add the raspberry all-fruit. Cover with film wrap and microwave on high for 30 seconds. Remove and stir until smooth. Drizzle over each cookie.

Makes about 22 filled cookies.