Saturday, December 22, 2007
Its almost Christmas. And yes, I do celebrate both Christmas and Hanukkah. I grew up Jewish, but we always celebrated Christmas too. My mom's not Jewish. Anyway, last year I baked biscotti and gave them to my mom, who's boyfriend loved them. He doesn't think he likes gluten-free things, or biscotti. These changed his mind.
This is a really easy recipe, and can be changed dramatically with the additions of different spices or herbs or chocolate or candied citrus peel or regular zest or dried fruit or whatever you want to put in them. This is a basic recipe, it is delicious but play around with it. This year I added 1 t of cardamom and some chopped pistachios.
1 3/4 c rice flour
1/3 c tapioca starch
1 T potato starch
1/4 t xanthan gum
2 T ground almonds (feel free to sub other nuts)
1 c brown sugar
1 t baking soda
1/4 t salt
1 t vanilla
zest of 1 lemon or orange
Whisk dry ingredients together. Beat eggs with vanilla separately, then add to dry ingredients. Shape into two logs, and bake 25 minutes at 350. Let cool for about 5-10 minutes, then slice and bake 30-45 minutes more, flipping after 15 minutes. Dip in melted chocolate, if desired.
This recipe is based off one in a cookbook I have had for a while, that I don't remember what it's called. It's pretty decent, but I think there should be some baking powder or something else to help make it fluffier. I will play around with it and post the results when I do, in the meantime, here's the recipe, it's still delicious.
Leftover mashed potatoes, or 2 potatoes, milk and butter
2/3 c flour mix
1/3 c milk
salt and pepper
If you don't have mashed potatoes, make some. Boil the potatoes until tender, then mash with salt and pepper and butter and milk and your choice of spices or cheese.
Place 1/2 t of oil or butter in the bottom of 6 ramekins and place the ramekins on a cookie sheet. Place in a hot 400 degree oven for 2-3 minutes, until the oil is hot. Process the flour, egg, milk, and salt and pepper to make a batter. Take the ramekins out of the oven, and, working quickly, divide half the batter between the ramekins, then plop a spoonful of potato on top, then top with remaining batter. Place in oven and bake 20-30 minutes, until puffed and golden. Serve immediately, with butter.