Gingered Pomelo Sorbet

Pomelo Sorbet with Ginger

Do you do pomelo? The first time I had one, I had no idea about the pith situation, nor the thick skin on the segments and had a time with it. I’d heard they were delicious, saw one at a market, and picked it up for lunch thinking it’d be a nutritious option and I’d get to try something new to boot. Hah! Back in my office, I went to work peeling it with the steak knife I had in my drawer. And I kept working. And peeling, and working, and peeling. Until finally — no lie, about 10 minutes later — I got to the good stuff! I never made the mistake of tackling one outside of my own kitchen again, and have gotten more adept at it over time, but still don’t have them as often as I should.

Then a month or so ago, Darcie mentioned that she wanted to do a tutorial on prepping pomelo (which, by the way, is a terrific guide). I casually mentioned that maybe we should do a sorbet with the sections, and the next thing I knew, she’d come up with an amazing recipe. Let me tell you, it pays to be friends with a recipe developer!

Gingered Pomelo Sorbet

It was an overcast day, so we decided to use natural light to give the photos a soft feel. I really enjoyed taking a break from my strobes, which I’ve come to rely on even when going for a daylight look; it was nice to get back to my magic window and take a WYSIWYG approach to lighting. The props and backgrounds came together easily as well once we saw the prepared sorbet. The blue tile offers a nice complement to the edging-toward-coral sorbet, and the diamond pattern on the light gray bowl relates to the starburst pattern on the vintage Ovenex loaf pan. I’d say it was a success all around, and look forward to making this again now that I have the secret formula for getting to the meat of the pomelo in record time!

Be sure to visit Darcie’s site for the sorbet recipe — it’s a real winner.

Gingered Pomelo Sorbet Scoop

Pavlova Wreath with Berries

Like clouds in edible form, pavlovas are delicate and ethereal, and can really rain on your parade if the circumstances allow. It’s a meringue allowed to form the backbone of a dessert, so you’ll want to treat it with care because it’ll respond in kind. Warm the eggs before beginning your recipe. Make sure the whites, mixing bowl and beaters are completely free of any oil/yolk. Start whipping the egg whites slowly, then gradually faster until stiff peaks form. And follow the directions for baking in the recipe. It can be a delicate balance, making sure it’s cooked through and dried without browning, but you’ll be rewarded with a scrumptious and impressive-looking dessert, which you then pile high with whipped cream, berries and jam. It’s beyond delicious, and my favorite of our Sweets Week desserts by far. Please visit Darcie’s blog for more about this dessert.

So this is it for the Advent Calendar — I hope you’ve enjoyed the posts Darcie and I have shared this month! We’ll be taking off for the holidays now, but plan to be back in the new year with more posts, probably of the healthy/nourishing variety. Merry Christmas, Happy Hanukkah, Season’s Greetings, and Happy New Year! Catch you in 2017.

Pavlova Wreath Close-Up | Amy Roth Photo

For a roundup of all of our Advent Calendar posts for the year, click here.
Darcie can be found at her website, Gourmet Creative and on Instagram at @darcie_hunter.
Find me on Instagram at @amyrothphoto, Pinterest at @amyrothphoto and my portfolio at (you guessed it) Amy Roth Photo.

Pavlova Wreath with Berries

Allergy Egg, Milk
Meal type Dessert
This Pavlova Wreath with Berries is gorgeous and wintery with fresh flavors you can't get enough of.

Ingredients

  • 1 pint whipping cream (chilled)
  • powdered sugar (for dusting)

Pavlova

  • 4 extra-large egg whites (room temperature)
  • 1 pinch salt
  • 1 cup sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon vinegar (white wine or distilled)
  • 1/2 teaspoon pure vanilla extract

Berries

  • 1 cup blackberries
  • 1/2 cup blueberries
  • 1/4 cup pomegranate arils
  • 1/4 cup Bonne Maman Four Fruits Preserves

Note

Pavlova base adapted from Ina Garten's recipe.

Directions

Pavlova
Preheat oven to 180°F. Line a baking sheet with parchment paper. Place the egg whites and salt in the bowl of an electric mixer with whisk attachment. Beat on high speed until firm, about 1 minute. With the mixer still on high, gradually add the sugar and beat until shiny, stiff peaks form. Sift the cornstarch over the egg whites, add the vinegar and vanilla and gently fold together with a spatula.
Spoon large dollops of the meringue in a circle on the parchment paper. Using a spoon, spread slightly, forming a wreath shape with a shallow trough. Bake for approximately 1 hour. The merengue should remain very light in color. Turn off the oven, open the door slightly, and allow the meringue to cool completely in the oven. The end result should be crisp and dry on the outside.
Berries
In a microwave safe bowl, heat the fruit preserves for about 30 seconds, until slightly thinned. Add half of the blackberries, crush with a fork and stir until combined.
When the base has cooled and you are ready to serve the dessert, whip the chilled cream.
To assemble the pavlova, place the base on a serving platter. Spread the whipped cream over the base. Top with the remaining berries, then drizzle with the fruit preserve sauce. Dust with powdered sugar and serve.

Cherry Clafoutis

I know a lot of people are impatient for farmers’ market darlings tomatoes and corn to make an appearance, but I’m just happy to experience the seasons as they unfold and enjoy each week’s new arrivals. Cherries came to market two weeks ago and I’ve been shoving them in my face with a speed rivaled only by Ru at his bowl. But I managed a little restraint as well, because what’s the start of cherry season without a clafoutis?

If you’ve never had clafoutis, you’re in for a treat. It’s a simple, homey French dessert with a custardy base and fruit baked in. Cherry is very popular, but you can use just about any fruit you’d like, really. The traditional recipe isn’t gluten-free so I haven’t made it in a while, but when I saw a recipe by Kimberley Hasselbrink at Cookbooks 365 that used a mixture of almond flour and brown rice flour, I knew clafoutis’ time had come again for me. Visit Cookbooks 365 for the recipe and stick around for a bit for delicious, wholesome recipes and gorgeous photography.

French Feta with Cherries | Minimally Invasive

Because I pitted more cherries than I needed for the clafoutis, I tried something a little different with the extras. To go with a luscious French feta I bought on a spur-of-the-moment trip to Corrado’s, I tossed halved sweet cherries with a touch of honey, some chopped rosemary, toasted and chopped pecans, a splash of balsamic vinegar and a pinch of kosher salt. The sweet-tart cherries balanced the salty creaminess of the feta so perfectly, I may or may not have eaten a quarter pound of cheese in one sitting that day. I’ll never tell.

All this talk of cherries has me hungry for more. Lucky me, I loaded up at the market again this weekend. Yum.

The Christmas That Went All Pear-Shaped

Hi everyone, I hope you’re enjoying the holidays! Do you have exciting plans for the new year, or perhaps for New Year’s Eve? Because Gil and I are antisocial, we’ll be dining at our favorite local-ish restaurant — Café Matisse — instead of going to a party. And because we’re old and geeky, our reservation is bordering on Early Bird Special territory so we can be home early enough to watch at least the first installment of the LOTR trilogy. (Tradition must be given priority, after all.)

For Christmas, we visited my family in Louisiana, though Gil’s visit was cut short when Ru and Otis got sick. The boys are on the mend now, but we thought it would be unfair to burden our teenaged dog sitter with arse-spraying mayhem when she should be with her family, enjoying a day free of frequent walks and poop-stained carpet (I hope), so Gil flew home on Christmas Eve to tend to them. I know what you’re thinking: “How will Gil survive a full year without boudin?” amirite? But don’t worry, I ate his portion at the family party that evening, so as a couple, we’re covered till next Christmas.

In a stab at healthy eating, I also indulged in loads of fresh citrus from my Dad’s trees this year. I gloried in satsumas, mandarins, kumquats and grapefruit, and even fit a couple of Meyer lemons into my bulging carry-on. My distress at coming back to a fruit-scarce home was unnecessary because I returned to find huuuuge boxes of grapefruit, apples and pears sent by our friends in Florida!

So for the next week I’ll be sharing recipes for grapefruit, apples and pears just in case you lucked into similar bounty.

Gluten-Free Flaugnarde with Pears | Minimally Invasive

In honor of our pear-shaped Christmas, I thought I’d start with this indulgent breakfast recipe — Gluten-Free Flaugnarde with Pears. Though a cousin to the clafoutis and the Dutch baby pancake’s doppelganger, it tastes less eggy and doesn’t puff up quite so much in the oven. I made a few adjustments to the recipe, which I’ve detailed below, but even with the changes, Gil ate roughly 2/3 of the finished product, so I’m comfortable labeling it a complete success.

What were the highlights (or lowlights) of your holiday season?

Gluten-Free Flaugnarde with Pears adapted from Food & Wine

While adapting this recipe to make it gluten-free (with Cup4Cup flour), I winged a few other minor changes. There was no butter listed in the ingredients, so I took a page from the Dutch Baby rulebook and melted a tablespoon of unsalted butter in a 10-inch cast iron skillet until the foam subsided, then poured in the batter. (I think I’ll skip this preheating step next time, as the crust was a little bit tough.) I swapped out dark rum for my homemade dark rum-based vanilla extract and liked the results, so I adjusted the amount of rum in the recipe and added regular vanilla extract for flavor. Then the pears cried out for a little cinnamon, so I sprinkled a small amount over the top before baking, but can see myself using a heavier hand next time around.  

3 large eggs
1 cup gluten-free flour blend
2 pinches of salt
1 cup warm milk
1/2 tablespoon dark rum
1/4 teaspoon vanilla extract
3 tablespoons superfine sugar
2 tablespoons butter, divided
2 ripe medium Bartlett pears— peeled, cored and thinly sliced
Cinnamon, to taste

In a blender, combine the eggs, flour, salt, milk, rum and 1 1/2 tablespoons of the sugar. Set aside for 30 minutes before proceeding with recipe.

Preheat the oven to 450°F and coat bottom and sides of a 10-inch cast iron skillet with 1 tablespoon of the butter. Pour the batter into the pan and arrange the pear slices on top. Dot with the remaining butter, sprinkle with cinnamon and remaining sugar and bake in the lower third of the oven for 15 minutes. Reduce the oven temperature to 400°F and bake for 30 minutes longer, or until the flaugnarde is puffed and deeply golden.

This is the Pie You’re Looking For…

I’m pretty sure blueberries employ some kind of Jedi mind trick on me when I see them at the market. They coo as I pass, suggesting, “Strawberries are not the fruit you’re looking for; you will buy blueberries instead. We are better for you and more delicious.” How else to explain coming home with THREE QUARTS of them last weekend when I rarely eat fresh blueberries? It makes no sense, but I’ve come to terms with my inability to resist them if I wander in their vicinity. Do you have this problem, too? Ah well, it gave me some new items for my portfolio and today’s dessert, so I’m not complaining.

Without a plan and far too many berries (and nectarines, as it turned out) languishing in the refrigerator, I decided that pie would be a good idea. Yeah, I know. Pie/the bane of my existence/the very reason I hate baking. But I’m determined to make a go of pie for fear I’ll forfeit my Mennonite card forever if I don’t. I’m not sure what made me attempt a lattice-top version when I have trouble with a standard crust, but I sought instructions at Simply Recipes and it seemed doable, even ::gasp:: easy. And I was very pleased with the results! The lattice top is impressive and disguises flaws well; you love this pie and didn’t notice that I over-floured the edges.

Blueberries aren’t the only ones who can use Jedi mind trick. Hmph.

Now that my crust is semi-presentable, I really have to work on getting my fruit fillings right. It seems they’re either too juicy or too firm; I’ve never hit that sweet spot, which I think will come with experience. For this pie, I used the Cup4Cup crust recipe from this post, but rejiggered the filling a tiny bit. Because ground almonds worked so well as a juice-absorbing layer in my strawberry galette, I thought they’d be pretty successful here, too. I used about 1/4 cup of almond flour and it added a nice flavor, but my nectarines were freakishly juicy and overwhelmed the best efforts of the almonds. I’ll try double that next time if conditions seem the same. I’m sure I’ll have another blueberry situation before summer’s over, after all.

Gluten-Free Blueberry-Nectarine Pie | Minimally Invasive

Field to Feast: Strawberries & Rhubarb, Part II

As much as I love strawberries, I’ll admit that bringing home four pints at one time might have been overkill. Strawberries have such a short shelf life that you have to do something with them pretty quickly or you’ll find your very own science experiment growing in the refrigerator within days. Which is to say we were swimming in desserts last week. In addition to the galette I posted yesterday, I made a crisp (this time with rhubarb!) to use up a good portion of my bounty. We really tore through these desserts, not from fear of spoilage, but just because we couldn’t help ourselves.

And really, who doesn’t love a crisp? I’ve been trying to perfect a gluten-free version for the past few months, but the all-purpose flour blends weren’t working for me at all. Even after cutting back on the butter, they still oozed into a big sugary mass over the fruit instead of, well, crisping nicely on top. Since I’ve had such good luck with almond flour recently, I thought it might be worth a try here. To compensate for the extra fat from the almonds, I halved the butter from my regular crisp topping. And without patting myself too enthusiastically on the back (it’s just a crisp, after all), I want to tell you that this was really, really good. Gil rarely compliments my cooking, but he was over the moon with this one from the first bite, so I’d say it was a win-win —  a gluten-free dessert that’s marginally healthier than the original (if you don’t count the sugar) and delicious.

Gluten-Free Crisp Recipe at Minimally Invasive

I may have to reconsider my status as a non-baker if this lucky dessert streak keeps going!

Hah, who am I kidding? You know I’ll always prefer imprecise, improvisational “cooking” over baking.

Unripe Strawberry at Minimally Invasive

Learn about growing strawberries and check out the delicious Strawberry-Rhubarb Sauce at The FarmGirl Cooks!

Strawberry-Rhubarb-Almond Crisp

I used finely-ground almond flour in this recipe, but I think it would be okay to substitute flour with a coarser grind here, like Bob’s Red Mill Almond Meal/Flour. Of course, I haven’t tested it so it’s just speculation, but if you try it, please let me know what you think. Also, if your berries are very sweet, you’ll need to cut back on the sugar in the fruit base. The strawberries I used here were moderately sweet, but I know they’ll be even more sugary in the weeks to come. 

Fruit Base

3 1/2 cups rhubarb, cut into 1-inch pieces (Discard any leaves and trim stringy layers from thick stalks.)
3 cups strawberries, stemmed and sliced
1/3 cup sugar
1/2 teaspoon almond extract
1 tablespoon balsamic vinegar, optional
2 tablespoons cornstarch
Pinch kosher salt

Topping

1/2 cup finely-ground almond flour, packed
3/4 cup quick-cooking oats
1/2 cup dark brown sugar, packed
1/2 teaspoon ground cinnamon
Pinch kosher salt
1/4 cup chilled butter, cut into small pieces
1 cup sliced almonds

Preheat oven to 350°F.

In a large bowl, mix rhubarb and strawberries with sugar. Macerate 10 minutes, then mix well with almond extract, optional balsamic vinegar, cornstarch and salt, and let sit for an additional 20 minutes.

Combine almond flour, oats, brown sugar, cinnamon and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in sliced almonds and toss until evenly distributed.

Pour fruit into a 2-quart casserole dish or into individual oven-safe serving dishes. If using individual dishes, fill almost to the top with fruit base. Spoon the topping over the fruit. Bake at 350°F for 35 minutes or until topping is golden brown.

Field to Feast: Strawberries & Rhubarb, Part I

To be perfectly honest, rhubarb won’t make an appearance until the second post, but I hope you’ll forgive me, because today’s strawberry galette is a doozy on its own. And that was a surprise to me, because I usually find cooked strawberries a bit underwhelming on their own.

Galettes are one of my favorite desserts to make when spring rolls around because they’re incredibly easy and are supposed to look like crap RUSTIC, imperfection being a key selling point of this dessert! And honestly, I need no particular encouragement to make my baked goods look RUSTIC and HOMEY!

Gluten-Free Strawberry Galette at Minimally Invasive

See? RUSTIC! 

I’ve always been happy enough with the crust I use for galettes; it’s shot through with cornmeal, which gives it some heft and a really pleasing crunch that goes so, so well with whatever filling I’m using. This time around, I did swap out AP flour for Cup4Cup because I bake gluten-free now, but it worked perfectly.

My relationship with fruit fillings has always been a bit complicated. I like the individual berries to still have some form after baking — mushiness doesn’t do it for me — while tossing them with flour seems to muddle things on the visual and flavor fronts. I honestly didn’t think there was anything to be done about the flour because the juice that develops during baking has to go somewhere, but I was wrong to think there wasn’t another approach. Oh, so wrong. While looking around for some general amount of flour to use on the strawberries, I found a really interesting way around it; using ground almonds mixed with flour and sugar as a base layer, then topping it with sugared berries.

Gluten-Free Strawberry Galette at Minimally Invasive

You can see above how the berries still glisten with sugar (and with balsamic vinegar, one of my special additions that really adds some complexity to the dessert) before baking. I nibbled on so many of these before putting the galette in the oven that I’m surprised the pastry was still filled by the time it started baking.

Gluten-Free Strawberry Galette at Minimally Invasive

But the minimal amount of self-control I exhibited paid off with a dessert I’ll be making again and again while strawberries are still in market. The ground almond layer handled the juices like a champ and kept the strawberries looking and tasting exactly as they should, even after baking.

You can use any combination of berries you like in a galette, so if strawberries aren’t your thing, maybe blueberries, raspberries, blackberries or even cherries would be more to your liking. Or maybe rhubarb. Or later in the year, maybe try apple or pear…

Learn about growing strawberries and check out the delicious Strawberry-Rhubarb Sauce at The FarmGirl Cooks!

Strawberry Galette adapted from Cooking Light and Laura Calder/Cooking Channel

The ground almond layer added a very subtle almond flavor, which I loved. If you want more of it, use the optional almond extract.

Pastry Crust
1 3/4 cups Cup4Cup flour
1/3 cup granulated sugar
1/4 cup cornmeal
1/4 teaspoon salt
1/2 cup cold butter, cut into small pieces
1/3 cup buttermilk
Turbinado sugar, for dusting

Filling
1/2 cup ground almonds, lightly toasted
1 tablespoon Cup4Cup flour
1/4 cup + 1 tablespoon sugar, divided
2 pints strawberries, hulled and halved if large
1 tablespoon balsamic vinegar
1/4 teaspoon almond extract, optional

To prepare pastry crust, lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 3 ingredients (through salt) in a food processor; pulse two times. Add butter to flour mixture; pulse 4 to 5 times or until mixture resembles coarse meal. With processor on, slowly add buttermilk through food chute; process just until dough forms a ball. Gently press dough into a 4-inch circle on plastic wrap; wrap tightly and refrigerate for 30 minutes.

Preheat oven to 350° F.

Unwrap dough and place on a sheet of parchment paper, dusting with flour if dough feels a little tacky to the touch. Cover with another sheet of parchment paper and roll dough into a 15-inch circle. Carefully peel off top piece of parchment and slide dough with bottom sheet of parchment onto a baking sheet.

To prepare filling, whisk together almonds, Cup4Cup flour and 1/4 cup sugar. Spoon onto prepared pastry, leaving a 2-3-inch gap around the edges. Combine strawberries with 1 tablespoon of sugar, balsamic vinegar and optional almond extract, then spoon carefully onto the almond flour mixture.

Using a bench scraper, carefully fold edges of pastry up and over the strawberry filling. If you see any rips, pinch to seal. Lightly sprinkle edges of dough with turbinado sugar.

Bake at 350°F for 50 minutes to one hour, or until pastry is golden brown and strawberry juices are bubbling. Carefully slide galette still on parchment paper onto a rack. Cool to room temperature before serving.

Cup4Cup Week: The Cake

After the biscuit victory, I was hooked — is there anything this flour can’t do? The next test was a little unfair, simply because the cake recipe I chose uses a lot of butter and juicy nectarines and it’d be tough for any gluten-free flour not to shine under those conditions. Still, summer’s ending and I hadn’t made my favorite cake of the season yet — the Nectarine Golden Cake.

Gluten-free cake with Cup4Cup flour

The cake didn’t rise quite as high as cakes made with regular AP flour, but the flavor and texture were indistinguishable. Big win!

recipe after the jump

Continue reading “Cup4Cup Week: The Cake”

Cup4Cup Week: The Pie

Gluten-Free Pie with Cup4Cup flour

You can blame/thank Joy the Baker for this entire week of posts. If not for her gorgeous strawberry-ginger pie and enthusiastic championing of Cup4Cup Flour, I never even would’ve attempted this pie, much less five posts on the topic of… flour. My frustration with the intersection of pie crusts and small countertops is well-documented on this site, but I miss having a good slice of pie, especially after going gluten-free. See, I LOVE pie. I’m a pie girl. If you give me a choice of cake or pie, I’ll choose pie every day and twice on Sunday. I’m not too picky on the filling as long as it’s freshly-made and not dumped in from a can, but a bland or god-forbid bad crust really offends my delicate sensibilities. As Joy’s detailed instructions gave me hope of making my own pie with an amazing crust, I dove in after receiving my flour order.

Gluten-Free Pie Dough with Cup4Cup flour

Looks like pie dough, right? There’s usually a trade-off with gf flours: you don’t have to worry about overworking the dough, but it’s often so sticky, it’s tough to approximate an old favorite recipe. Not the case here, though! Win-win!

gluten-free

I didn’t buy strawberries at the market, but did come home with a load of beautiful peaches and blueberries, so I swapped out the filling. Like I said, I’m not that picky.

Gluten-Free Pie with Cup4Cup flour

Into the crust it went. I was down a peach, so the filling wasn’t as bountiful as it should’ve been, but it didn’t matter too much in the end.

Gluten-Free Pie with Cup4Cup flour

Sure, my crimping skills aren’t up to par, but let’s just call this intentionally rustic and leave it at that. I topped it with a mixture of palm sugar and cinnamon instead of white sugar because I’ve been on a real palm sugar kick lately; it can be subbed one-for-one with white sugar but has a much more complex flavor, somewhere between cane sugar and brown sugar without the added moisture. I just love it and it gives a little color to your baked goods. It’s also in the spotlight at the moment because it’s supposed to be low on the glycemic index. I don’t eat enough sugar to be that concerned with sweeteners, but if you do, you might want to look into it.

Since this was the first thing I baked with Cup4Cup flour and I’ve decided to turn it into a review series, you’ve probably already drawn the conclusion that it’s pretty good stuff. And it is. No complaints at all so far. Of course, the pie crust isn’t as flaky as one with AP flour would be, but it was leagues better than any other gluten-free crust I’ve tried — flavorful and tender. It’s a pretty starchy flour blend, but not so starchy that the crust squeaks when you bite into it. And it browns beautifully. Thomas Keller’s no slouch, as it turns out. Heh. On the basis of this pie alone, I’d recommend Cup4Cup.

recipe after the jump

Continue reading “Cup4Cup Week: The Pie”