Miscellaneous


Pie Crust (pastry)

Ingredients

8 oz Pamela’s Baking mix
4 oz Earth balance
2 tbsps cold water

CRW 5010

This is a very basic shortcrust pastry recipe, useful for all pies and tarts. The best strategy for rolling it out is between two sheets of parchment paper or saran wrap, but if this seems too wasteful then roll it out the usual pastry way, but don’t try to pick it all up in one piece – once it is rolled out thin enough, cut it into manageable sized pieces and build a patchwork in your pie plate. Fortunately gluten-free pie crust bonds to itself totally while cooking so one of the joins will show or leak.

Rub the fat into the flour until breadcrumbs.
Add the water and mix to a dough.
Roll out the dough and fit into the base of a pie dish.
Bake at 400F for 15-20 minutes – if you have fruit filling, then the baking time will need to be extended, but reduce the temperature to 350F after about 12 minutes.







Pie Crust (for pecan pie and such)

7 tbsps butter
1 cup + 2 tbsps Pamela’s flour
pinch of salt
1.5 tbsps sugar
1 egg yolk + 2 tsps water

This is a richer shortcrust pastry recipe, useful for tarts that need to be baked blind first, or that need an extra luxurious touch. The best strategy for rolling it out is between two sheets of parchment paper or saran wrap, but if this seems too wasteful then roll it out the usual pastry way, but don’t try to pick it all up in one piece – once it is rolled out thin enough, cut it into manageable sized pieces and build a patchwork in your pie plate. Fortunately gluten-free pie crust bonds to itself totally while cooking so one of the joins will show or leak.

Process the fat and flour or rub in with your fingers until crumblike. Add egg yolk and water and mix to a dough. Chill the dough for about 20 minutes and then roll it out and fit into a 10.5 inch pie dish.



Mom’s Peanut Brittle

1 cup white karo syrup
2 teaspons baking soda
2 cups sugar
1 heaping teaspon salted butter
1/2 cup water
1 teaspon vanilla
2 cups raw unsalted peanuts (Spanish Peanuts with skins on)

This is Derek’s Mum’s recipe and is a tradition for us on Christmas Eve. The quantities are substantial and unless you’re feeling brave with boiling caramel, I’d recommend you halve them for your first few attempts.

P1000959

In a heavy skillet stir the sugar, karo and water. Have all other ingredients measured and in containers ready to add quickly. Heat on high heat until mixture threads (small “threads” thrown off when drooled from spoon). Quickly add peanuts, stirring rapidly until mixed in. Continue to cook on med-high or high, stirring constantly, until mixture is a light golden brown. Remove from heat, add soda — candy will foam up. And the butter and vanilla stirring rapidly and mixing well. Immediately pour on a buttered cookie sheet. Cool and break. Store in an air tight container.

Potato Salad

1lb baby new potatoes
3 tablespoons avocado oil (or some other lightly flavored oil)
1 tablespoon cloudberry vinegar (or some other lightly flavored vinegar)
1 tablespoon non-fat plain yogurt
1 tablespoon mayonnaise
1 tablespoon chopped tarragon
salt and pepper

This was invented on impulse when some friends were coming for a summer dinner and it turned out so good we kept the recipe. Cloudberry vinegar can be obtained at some IKEA stores (but not all we discovered).

Steam the potatoes.
While they steam, put dressing ingredients in a screwtop jar and shake vigorously.
When potatoes are cooked, place them still steaming in a bowl and tip the dressing over the top and stir or shake until well-covered.

Chill and serve later.



Miso Caramel Sauce

An unlikely combination, but easy to make and excelent with ice cream, or with chocolate ganache.

100g soft brown sugar

75ml heavy whipping cream

15g butter (unsalted)

1 tbsp sweet white miso

Place all the ingredients in a pan and melt the sugar and butter over a gentle heat. then, bring to the boil and simmer for about 3 minutes. Leave to cool and then refrigerate.

Serve warm over ice cream, or fresh pears, or (decadently) over a warm sticky toffee pudding.



To serve with chocolate ganache, place a small layer of caramel in the bottom of 4 ramekins (about a quarter full). Warm 200 ml of whipping cream close to boiling and remove from heat and add 100 gms of chocolate. Mix well and leave to cool somewhat. When almost set, beat it well to aerate it and divide it between the four ramekins and chill for a few hours to set firm.


© David Gilmore 2017