Tiramisu

The first time I had tiramisu was at a friend's house some years back. I had been thoroughly intrigued, yet somewhat afraid to try it, for a very long time at that point.

Growing up, I had never been a big fan of coffee. Even the flavor of coffee in desserts or other foods was a real turn-off for me. As a teenager, I kept trying coffee-flavored things, even coffee itself, every so often - just to test my tastebuds. It wasn't until late in college, and a few trips to Starbucks, that I finally learned to enjoy the taste of coffee.

Enter Tiramisu. Heaven on a plate. If you want my personal opinion. Which, you wouldn't be here if you didn't. The way my girlfriend made it...well...let's just say it had been "marinating" for more than a few hours. More likely a few days. 
It. Was. Incredible. 
Nuff said.

Thus began my love affair with the delicate, delightful, delicious Italian dessert that has become increasingly more common - particularly in Italian restaurants - over recent years.

The first time I made Tiramisu, a couple years back, I used Brandy as the alcohol of choice. This time, I decided to shake things up a bit. 

Enter Patrón XO Cafe. Ever heard of it? If you haven't, consider yourself missing out my friend. According to the genius minds behind this delightful libation, it is a "coffee liquer made with tequila". These are a few of my favorite things...ahem. What could possibly be better? So, when it came time to whip up this version of Tiramisu, choosing this particular liquor was no contest.

I made my own gluten-free lady fingers for this recipe. You can find the recipe I used (by Celiac Teen) here: Gluten-free Ladyfingers. I followed this recipe exactly, leaving off the additional sprinkling of sugar. It made precisely enough lady fingers for the following Tiramisu recipe. They are a bit more cake-like than your average store-bought ladyfinger, but they soak up the coffee and liquor mixture quite nicely and make for a very light Tiramisu. You can also buy them - if you can find them, that is. Schar makes gluten-free lady fingers, but they can prove difficult to find. If you're lucky enough to be in the vicinity of a local Whole Foods, you might just strike gold. And also, I am officially jealous of you. If you live in a place that Whole Foods dares not tread, as I do, I would recommend ordering them online via Vitacost or another reliable gluten-free grocer. 

Feel free to substitute any type of alcohol you like in this recipe: Rum (a silver rum, not spiced), Brandy, etc. You could also make your own mascarpone if you're feeling really dedicated - trust me, it's easy. This recipe can also easily be doubled to serve a larger crowd. As is, it will serve 6-8 people easily, depending on how big you like your servings. Also feel free to decorate this little beauty any way you like, or not at all. Just promise you won't forgo the dusting of cocoa powder on top!

Gluten-free Tiramisu

Prep Time: 15 minutes + chill time & assembly

Cook Time: 5 minutes

Yield: 6-8 servings

• 3 large Egg Yolks
• 1/3 cup White Sugar
• 1/3 cup Skim Milk
• 1 1/4 cups Heavy Cream
• 1/2 tsp Vanilla Extract
• 8 oz Mascarpone Cheese
• 1/3 cup Coffee or Espresso, strong-brewed
• 3 Tbsp Patrón XO Cafe
• 3 oz Gluten-free Ladyfingers (or one complete recipe from above)
• Unsweetened Cocoa Powder, for dusting
• 4 oz Dark Chocolate Chips + Heavy Cream, optional

1. Whisk together egg yolks and sugar in a small saucepan until well blended, on the countertop please. Place saucepan over burner set to medium heat and slowly add milk, whisking constantly. Once mixture reaches a boil, allow to boil gently for 1 minute, continuing to whisk. Remove saucepan from the heat and allow to cool slightly. Transfer to a mixing bowl, cover tightly, and chill in refrigerator for at least one hour.
2. Meanwhile, combine coffee and liquor. Layer lady fingers in a dish or bowl and drizzle with liquid until soaked. Allow to sit until yolk mixture has finished cooling in fridge.
3. In a separate mixing bowl, beat heavy cream and vanilla extract with a mixer until stiff peaks form (a few minutes).
4. When yolk mixture has finished cooling, remove from refrigerator and combine with mascarpone until smooth and well blended.
5. In an 8x8" dish, arrange half of soaked ladyfingers. Spread half of mascarpone mixture on top of ladyfingers. Then spread half of whipped cream on top of the mascarpone. Repeat with remaining ladyfingers, cheese mixture, and whipped cream. Dust with cocoa powder
6. OPTIONAL: Drizzle with Chocolate Ganache - Place 4 oz dark chocolate chips in a microwave-safe bowl. Add enough heavy cream until you can just barely see it peeking out from the chocolate pieces (probably a few tablespoons). Microwave on High for 1 minute; remove and stir. Repeat in 20 second intervals until chocolate mixture has melted and is well combined. No lumps! Allow to cool ever so slightly and transfer to a plastic zip-top bag. Snip a very tiny bit off the corner and use the bag to pipe or drizzle the ganache in any pattern/design that suits your fancy.

*Adapted from Allrecipes.com Tiramisu II*

Happy gluten-free cooking!

Perfect Gluten-free Pie Crust

You've seen this recipe before. It can be found under the Cran-apple Crumble Pie post from a little over a month ago. I wanted to set it up as a separate post though. I know I find it frustrating when I have to sort through recipes for one part of it. Besides, this recipe is that good. It totally deserves its own post!

The best recipes are the ones that are handwritten, on index cards or scraps of white lined paper. The ones that are stained with food or aged by time. The ones that are smeared with greasy fingerprints. Oh yes. These make the best recipes indeed.

Why? Because they're time tested. Because they're tried and true. And because they've been passed down, from one friend or family member to the next. They are a piece of history. When my husband and I got married, we struggled over what to give as favors at our reception. I swear it was a harder decision than picking out bridesmaids gowns. We wanted something symbolic, something memorable and meaningful. I can't tell you how many silly little wedding favors I have acquired (or eaten before even getting out of the reception hall) over the years. I think a lot of couples are so hair-brained over all the other details that those little mementos take a back seat. We didn't want that to happen.

Hours of gawking at favor ideas on theKnot.com (mind you, this was before the days of Pinterest) and in issues of Martha Stewart Weddings left me feeling rather hopeless. We thought about tree seedlings, wildflower packets, homemade jam, homemade pickles...the list goes on. And one day, I had a genius breakthrough moment.

A cookbook.

Yep. You heard me. We gave each family or guest that came to our wedding a cookbook. But not just any cookbook. The months prior were spent collecting, scrutinizing, and hand-picking recipes from our extended family and friends. Everyone that was invited was requested to submit a recipe via e-mail or snail mail. We even hunted people down for specific recipes that were absolute must-haves. I compiled them all in a Word document, we had them printed up at Staples, and voila! A wedding favor that continues to stand the test of time. I still pull mine out at least once a month, and hope to share most of those recipes here.

This pie crust recipe came from a friend - I know, I mentioned that in the last post. But I have to say it again. Because those are the best kind. And you know what? I've used this recipe multiple times since I got it, and it has come out perfect EVERY time. Incredible, right? It actually behaves like regular, gluten-full pie dough. See that photo up above - that's gluten-free pie dough. No. Joke.

I recommend using a really good gluten-free flour blend for this recipe. When my girlfriend initially used this recipe, she used King Arthur Gluten-free Multi-purpose Flour. I use a homemade flour blend, courtesy of Gluten Free Girl. I also recommend using a food processor. If you really want, you could do it by hand. But my trusty Cuisinart never fails - best Christmas gift ever Mom!

Please, read the instructions carefully before starting this recipe. Your pie dough needs at least 1 hour to chill out in the fridge, trust me, in fact I let it sit in the fridge overnight. You can make this recipe up to two days in advance as long as it is kept in the refrigerator. Also, use cold butter. Again, trust me. I have never had to use additional water in this recipe, but if you live in a dryer climate or higher altitude it might be necessary. Use your judgement. If the dough doesn't come together, or is crumbly, add water 1 Tbsp at a time until it forms a ball that "rides" on top of your processor blade. See photograph above. It will be slightly more moist than typical pie dough - resist the urge to add more flour!

Perfect Pie Crust

Prep-time: 10 minutes

Yields: 1 9-10" pie crust or 12 tartlets

• 1 cup Gluten-free Flour blend
• 1 tsp Xanthan Gum
• 1 Tbsp Sugar (if sweet - if using for savory, leave out)
• 1/2 tsp Salt (ONLY if using unsalted butter - if butter is salted, leave out!)
• 6 Tbsp stick Butter, cut into 1/2" pieces
• 1 large Egg, lightly beaten
• Cold water, as needed

1. Measure flour, xanthan gum, and sugar and salt (if using) into the bowl of a food processor fitted with the regular blade, or dough blade if you have one. Pulse to combine.
2. Add butter chunks to mixture, making sure to space out evenly around the bowl. Pulse until mixture resembles small pebbles or coarse crumbs, and butter is well incorporated.
3. Add the egg and process until combined. The dough will form a ball that will ride on top of the processor blade. If dough is too dry and crumbly, or does not come together, add cold water 1 Tbsp at a time, processing each time until combined. Dough will feel sticky and moist - do not add more flour!
4. Remove contents of bowl and form the dough into a disk. Wrap in wax paper or plastic wrap and refrigerate for at least one hour, or until ready to use (up to two days).
5. To roll out: lightly flour a flat surface, countertop, or pastry mat. Place dough on surface and dust with flour. Roll into desired shape and size, being careful to flip/rotate the dough and add more flour as needed to prevent from sticking. Make sure to spray your pie plate with cooking spray prior to placing dough inside. Pie crust does not need to be pre-baked unless the recipe you are using requests that you do so.

Happy gluten-free baking!

Cran-Apple Crumble Pie

Confession: I like pie.

But really...who doesn't? Growing up, my Great Uncle was obsessed with my mother's baking. Throughout the year, if we went to visit, we were usually bringing a pie...or two, or three. Coconut custard, pumpkin, apple - you name it. She always made her own pie crusts, even when those rolled up pre-made ones could be readily found in the chilled section of the supermarket. When I was in high school, I decided I was no longer a fan of Birthday Cake. So instead, I requested Birthday Pie every year.

I was having a bit of a crisis when I realized I might not be able to make or even enjoy pie for Thanksgiving dinner this year. Pumpkin...apple...pecan...Mmmmmmm delish! I tried to make a pie when I first started cooking gluten-free. I found a gluten-free pie crust recipe online and thought I'd give it a go. I wanted to make my grandmother-in-law's famous Sweet Rhubarb Pie (perhaps I'll post that recipe another time...). Let's just say it was a bit of an EPIC FAIL. The dough got too tough and stuck like crazy to my Pyrex pie plate. All I kept hearing all day was, "Well - it tastes really good!" 

Which is essentially code for, "Nice try, but you failed!"

Needless to say, I had been too nervous to try again. Until now. A couple months ago, my husband and I were invited to a Scotch tasting party at a friends house. The wife of the couple went to culinary school and had prepared some delicious appetizers to go along with said Scotch. She knew that I was gluten-free and had made her mini quiches with a gluten-free crust. 

I had died and gone to heaven. They were incredible - flaky, tender, everything a pie crust should be. And gluten-free to boot! I just had to have that recipe. She wrote down the list of ingredients with their measurements on an index card and tucked it into my purse before I left.

She used store-bought King Arthur Gluten Free Multi-Purpose Flour blend for her crust. I make my own flour blend that I use for the majority of my baked goods. This basic blend, developed by Gluten Free Girl and the Chef, can be found here on their blog: Gluten Free Flour Blend. (P.S. you have to scroll down a bit to find it, and those rhubarb muffins? Try them!!) The only gluten-free blend I do not recommend is Bob's Red Mill. Don't get me wrong, I love Bob's products, in fact I use quite a few of them in my kitchen. However, their all-purpose mix contains garbanzo bean flour, and there's something off about the taste when used in sweet baked goods. That's also the flour I used in my initial pie baking attempt, so call it a gut feeling.

This Cran-Apple Crumble Pie was a total hit. If I hadn't told the guests it was gluten-free, they swear they never would have known. My best friend even asked for the recipe to have on hand when her gluten-free cousin comes to visit! This pie is a great addition to a holiday table - not too sweet with just a hint of tartness from the cranberries. You can certainly add more nuts to the topping in place of the oats, or more oats if you cannot have nuts.

I now have a fail-proof gluten-free pie crust recipe - and I'm sharing it with you! (Should come in handy for all the frozen blackberries and rhubarb that are still buried in my chest freezer from last Spring.....) 

Disclaimer: Please make sure to read this recipe thoroughly prior to starting. The dough needs at least one hour to chill out in the fridge before you use it. It's also much easier if you have all your ingredients out, prepped, and ready to go, as this recipe has a lot of parts and steps.

Cran-Apple Crumble Pie

Prep Time: 1 1/2 hours (additional time to chill dough)

Cook Time: 1 1/2 hours

Yields: 8 generous servings

For the Dough:

• 1 cup Gluten-free Flour
• 1 tsp Salt
• 1 tsp Xanthan Gum
• 1 Tbsp Sugar
• 6 Tbsp Light Butter (stick - try Land O'Lakes)
• 1 Egg, large
• Cold Water, as needed

For the Crumble:

• 3/4 cup Gluten-free Flour
• 1/4 cup Dark Brown Sugar, packed
• 1/2 tsp Apple Pie Spice (see note at bottom to make your own!)
• 1/8 tsp Salt
• 4 Tbsp Light Butter, cut into 1/2-inch pieces
• 1/4 cup Pecans, roughly chopped
• 1/3 cup Old-fashioned Oats

For the Filling:

• 2 1/2 pounds firm Apples - peeled, cored, and thinly sliced (I recommend Honeycrisp)
• 6 oz. Cranberries, fresh or frozen (not thawed)
• 2/3 cup Dark Brown Sugar, packed
• 3 1/2 Tbsp Gluten-free Flour
• 1 tsp Apple Pie Spice
• 1/4 tsp Salt
• 3 Tbsp Lemon Juice
• 3 Tbsp Light Butter, cut into 1/2-inch pieces

Spray a 9 or 10-inch pie plate with cooking spray and set aside.

Make Pie Dough:

1. In the bowl of a food processor, place flour, salt, sugar, and xanthan gum; pulse to combine.
2. Add butter chunks to mixture, making sure to space out evenly around the bowl. Pulse until mixture resembles small pebbles and butter is well distributed.
3. Add egg and process until combined. The dough will not look or behave like traditional pie dough - it will look more like a thick batter that is spread all over the bowl. If dough is too dry and crumbly, add cold water 1 Tbsp at a time until dough comes together. DO NOT add too much water! Dough will be slightly stickier than a traditional pie crust dough made with regular flour. Resist the urge to add more flour!
4. Remove contents of bowl and form the dough into a disk. Wrap in wax paper or plastic wrap and place in the fridge for at least one hour, or until ready to use.

Make Crumble Topping:

1. Stir together flour, brown sugar, apple pie spice, and salt in a medium bowl.
2. Add butter chunks and blend with a fork or pastry cutter into mixture resembles small pebbles.
3. Stir in pecans and oats until combined; chill in fridge until ready to use.

Make Filling:

1. Stir together apples, cranberries, brown sugar, flour, apple pie spice, salt, and lemon juice in a large bowl; set aside until ready to use.

Putting it All Together...

1. Preheat oven to 425°F with rack in the lower third of the oven.
2. Lightly flour your countertop or baking mat. With a lightly floured rolling pin, roll out the pie dough to fit your pie plate (about a 13-inch round). Fit dough into plate and cut back edges to 1/2-inch. Crimp edges with fingers.
3. Pour the fruit filling carefully into the prepared pie crust. Dot with remaining chunks of butter and cover loosely with aluminum foil.
4. Place in oven (on a cookie sheet if you wish, just in case the liquid bubbles over) and bake until apples begin to "droop" or settle - about 45 minutes.
5. Remove pie from oven and reduce temperature to 375°F. Remove foil and sprinkle crumble topping over fruit. Bake, uncovered, until topping has browned and filling is bubbling around the edges - another 30-35 minutes. Check occasionally to ensure crust is not getting too brown.
6. Allow pie to cool completely for 2-3 hours prior to serving.

*Recipe adapted from Epicurious*

~ Notes:

• For homemade Apple Pie Spice, combine: 2 tsp ground Cinnamon, 1 tsp ground Nutmeg, 1/2 tsp ground Allspice, and 1/2 tsp ground Cardamom; store in an airtight container.
• Pie dough can be made up to 3 days in advance; store in fridge until ready to use.
• Pie can be made 1 day in advance and kept at room temperature, loosely covered, until ready to serve.

Happy gluten-free baking!