Friday, June 27, 2008

Gluten Free Fortune Cookies

Chinese Fortune Cookies (Gluten-Free)This recipe comes to us from Jay Perlman.
Yield: 12 cookies.
l egg
1/3 cup sugar
2 tablespoons corn oil
2 tablespoons water
¼ cup cornstarch

Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat in sugar, a little at a time, and continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch, then stir into the remaining egg mix.
Heat in a heavy, well seasoned griddle to 350F, or until drops of water bounce when dropped on the griddle (For griddles without temperature control, keep heat between low and medium), Drop heaping tablespoon of batter on the griddle and spread with the back of a spoon to about 4 inches wide and 1/8 inch thick. Cook until edges are slightly brown and cookies can be easily lifted from griddle with a spatula—about 5 to 8 minutes.. If they stick the bottoms need to cooked a little longer. Turn and cook the other side, until light brown. Be careful to keep temperature even.
Place fortune paper on cookie as soon as it is removed from the griddle. Folding is easier to do than to describe, but the end result is shaped like a horseshoe. Fold opposite edges together, forming a semicircle. Crease crosswise at the center of the straight edge to form a flattened side, then bend the opposing corners together for the traditional shape. Set in a small glass or muffin tin until cookie cools and holds its shape. Wipe griddle and stir batter. Repeat.

Sunday, June 22, 2008

Roasted Strawberries w/Wine & Balsamic Vinegar Sauce


2 Tablespoons unsalted butter
1 teaspoon vanilla extract
2 pints fresh strawberries, tops removed
2 Tablespoons brown sugar
3 Tablespoons dry red wine
1-1/2 Tablespoons balsamic vinegar
1 Tablespoon unsalted butter, chilled
Gf vanilla ice cream


Preheat oven to 400°F.Add 2 Tablespoons butter to an oven-safe skillet and melt butter in oven.

Add vanilla extract to butter and stir to combine.

Place strawberries, cut-sides down, in skillet and sprinkle with brown sugar. Bake at 400°F for 10 minutes or until berries are soft.

Remove pan from oven.With a slotted spoon, remove berries from pan and set aside to let cool.

Add wine and vinegar to skillet and simmer over medium heat until reduced slightly.

Remove from heat and whisk in chilled butter.

To serve, spoon ice cream into dessert bowls, top with warm strawberries and drizzle with sauce.

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