Was cleaning out my office today and found an LCBO magazine with recipes for summer drinks and foods.  Not being much of a drinker, I wondered why I had it squirreled away when I realized there’s a recipe for a Chocolate Orange Bavarian Cake that I wanted to try because it’s a flourless cake so it’s a perfect treat for gluten-free cake.

I haven’t tried my hand at it yet but am planning to make it soon and will post a picture here when I do.  Looks like I can make part of the cake ahead of time which will reduce the total prep time.

If you try the recipe before I do, let me know how it turns out.  From the pictures and the ingredients listing, it looks really yummy!

LCBO Chocolate Orange Bavarian Cake

Flourless Chocolate Cake

8 ounces semi-sweet chocolate, chopped
3 tablespoons brewed coffee
pinch salt
8 large eggs, separated
3/4 cup granulated sugar
1 tablespoon pure vanilla extract
cocoa power for dusting

Preheat oven to 375F.  Line a 17″ x 11″ jelly roll pan with parchment paper.  In a large bowl and set over a saucepan of simmer water, melt the chocolate with the coffee and salt.  In a small bowl, lightly beat the egg yolks with a fork; whisk into the chocolate mixture.

In another bowl, beat the egg whites with an electric mixer at medium speed until frothy.  Increase the speed to high, gradually add the sugar and vanilla; beat until firm peaks form.

Fold 1/3 of the egg white mixture into the chocolate mixture, and then fold in the remaining egg white mixture in two batches.

Pour the batter into the prepared pan; spread evenly with a spatula.  Bake until tester comes out clean, about 15-20 minutes.  Cool completely.  Run a knife around the sides of the pan; turn out onto parchment paper dusted with cocoa powder.

Truffle Cream

1 1/2 cups 35% cream
6 ounces semi-sweet chocolate, chopped
1 tablespoon Grand Marnier

Bring whipping cream to a boil in a small saucepan over medium heat.  Place the chocolate in a bowl.  add the hot cream; stir until melted; stir in the Grand Marnier.  Chill in fridge at least 2 hours.

Orange Cream

1 tablespoon + 1 teaspoon unflavored gelatin powder
1/4 cup cold water
1 cup homo milk
Grated zest of 1 orange
4 large egg yolks
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 1/4 cups 35% cream
2 tablespoons Grand Marnier

In a small bowl, sprinkle gelatin over water; let sit until dissolved.  Place the milk in a medium saucepan, add orange peel; bring to a boil over medium heat.  Remove from heat; let stand 30 minutes.  Pour through a strainer and reheat.

In a bowl, whisk egg yolks with sugar until pale and thick.  Slowly add hot milk; whisking constantly, return to the pan.  Cook over medium-low heat, stirring with a wooden spoon, until mixture just coats the back of a spoon.  Do not let boil! Remove from heat, pour through a strainer into a large bowl.

Whisk in the softened gelatin, vanilla and Grand Marnier.  Set bowl over iced water; let sit, stirring frequently, until cool and thickened to pudding-like consistency.

In another bowl, whip cream with electric mixer at medium-high speed until firm peaks form.  Fold 1/3 into the gelatin mixture, then gradually fold in remaining 2/3.

Assembly

Remove Truffle Cream from fridge.  Beat in bowl with electric mixter at medium speed until firm peaks form; no not overbeat or mixture may separate.

Line a 4 quart bowl (a big salad bowl works perfectly for this!) with plastic wrap, leaving a slight overhand.  Slice off about 2/3 of the cake; line bowl with it, filling cracks with cake trimmings.  Trim off ragged edges.

Pour in the Orange Cream; sprinkle with cake trimmings.  Chill in fridge until firm, about 30 minutes.

Spread Truffle Cream over Orange Cream.  On the counter, press the remaining cake until thing; place over the Truffle Cream to cover.

Chill in fridge 4 hours or overnight.

Serving

To serve, invert onto serving plate, remove bowl and dust cake with icing sugar.

Kitchen Table Talk…

Have you ever tried to make a flourless cake?  If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

I attended my cousin’s bridal shower yesterday… well my cousin-to-be’s bridal shower

It was a large event held in a banquet hall.  Believe it or not, it’s the first bridal shower I’ve ever attended.  Imagine that!  I didn’t know what to expect.  It was a lovely afternoon.

Inspired by the theme, I came home and let my inner Martha Stewart out and planned a bridal shower luncheon menu for a smaller gathering that caters to someone with my gluten sensitivities.  As the guests at traditional bridal showers are women, I focused on a menu that featured light dishes that are light on the waistline.

Each recipe is gluten-free and is a perfect alternative to a bridal luncheon held in a hall (most do not cater to gluten-free brides).  If you’re planning a larger event, be sure to advise the banquet hall of your sensitivities.  Most are more than willing to work with you to ensure you have a healthy day.

Bridal Shower Luncheon Menu

Brie Stuffed with Peach Preserves

An easy and delicious appetizer to serve while guests arrive and cocktails are served.  Serve with rice crackers.

1 wheel Brie
1 10-ounce jar unsweetened peach puree

Slice the wheel of Brie in half sideways with a large knife and spread a thin layer of peach puree on the bottom half.  Replace the top layer of Brie and present on a large round decorative platter with the slices of French bread or crackers spread out in a circle around the cheese.  Clusters of red or green grapes make a nice decorative touch and compliment the cheese as well.

Wild Rice Salad

This salad is a variation of another salad I make often: the Milestones Salad.  I like adding fresh fruit to my salads and it’s always a hit with my family.  You can save time by making the rice the night before and garnishing with the strawberries and dressing right before serving.  This recipe serves eight so you may need to adjust the quantities as necessary.  This salad is a great choice for those with gluten-allergies or sensitivities.

3 cups water
11/2 cups wild rice
1/3 cup chopped scallions
1 pound strawberries, quartered and then sliced
1/3 cup olive oil
1/3 cup orange juice
1/3 cup raspberry vinegar

In a medium-large saucepan, boil water over a high heat.  Once boiling add wild rice to the water and return to a boil.  Lower heat and simmer for 50 minutes or until water is absorbed.  If you have a rice steamer, this recipe works really well with steamed rice.  Allow rice to cool and add oil, orange juice, vinegar, scallions and strawberries.  Toss and serve.

Green Bean Salad with Vinaigrette Dressing

Wild rice may not be everyone’s cup of tea.  If the shower is held in the summer (which most are!) then consider offering a refreshing green bean salad as an alternative to the traditional lettuce-based salads on most Bridal Shower menus.  This recipe serves eight so you may need to adjust the quantities as necessary.  This salad is a great choice for those with gluten-allergies or sensitivities.

2 pounds green beans, blanched
2 tablespoons Dijon style mustard
2/3 cup olive oil
6 tablespoons balsamic vinegar
2/3 cup chopped dill

To blanch the beans, place in a large saucepan with enough water to cover and boil until cooked but still crisp.  Drain them in a colander and pour cold water over them to stop the cooking process. Drain thoroughly and toss with chopped dill.  Prepare the dressing by blending the olive oil, balsamic vinegar and mustard together.  Toss with green beans and serve.  You may also sprinkle almond slivers or pumpkin seeds on the salad before serving.

Chicken Saltimbocca with Lemon Sauce

My mum used to make this for us regularly, in tiny little bit sized pieces (you could serve it as an appetizer). This recipe calls for using the entire chicken breast so it will serve as an entree. This recipe also serves eight and is gluten-free.

8 large skinless boneless chicken breast halves
16 large fresh sage leaves
16 thin prosciutto slices
1 cup plus 4 teaspoons gluten-free all purpose baking flour
2 tablespoons butter
3 tablespoons olive oil
4 tablespoons dry white wine
1 cup low-salt chicken broth
4 tablespoons olive oil
Splash of dry white wine or, white or red wine vinegar
1 cup warm water
Fresh thyme stems for garnish

Place chicken between 2 sheets of plastic wrap on work surface.  Using mallet, pound chicken to 1/3-inch thickness.  Sprinkle chicken with salt and pepper.  Place 2 sage leaves on each chicken breast half.  Top each chicken breast with 2 prosciutto slices.  Spread 1/2 cup of gluten-free flour on plate.  Dredge chicken in flour by turning chicken in flour to lightly coat both sides.

Melt butter with oil in large nonstick skillet over medium-high heat.  Add chicken, prosciutto side down; cook 4 minutes.  Turn chicken over and cook just until cooked through, about 3 minutes.  Transfer to platter and cover to keep warm; reserve skillet.

Whisk wine with remaining flour in small bowl.  Add broth and lemon juice to same skillet; bring to boil.  Add wine mixture; whisk until sauce thickens slightly, about 30 seconds.  Season to taste with salt and pepper.  Spoon sauce over chicken and serve.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

Mangoes seem to be on sale a lot lately.  I saw a few people walking out of the grocery store today with cases of mangoes so I followed suit.  I love mangoes but have never really been able to peel one without making a gooey mess.   I picked up a few avocados today too as I stumbled across a great video tutorial on how to dice a mango and an avocado for Mango Avocado Salad.

How to Dice A Mango

How to Dice an Avocado

How to Make an Avocado & Mango Salsa

Since I had an entire case of mangoes on hand, I decided to make mango chicken kebobs too!

Mango Chicken Kebobs

1 teaspoon lime rind, grated
1/4 cup lime juice
2 tablespoons vegetable oil
3 whole cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 whole boneless, skinless chicken breasts, in in 1-inch chunks
2 teaspoons honey
2 mangoes
1 whole red pepper, cored, seeded and cut into pieces
1 small red onion, peeled and cut into chunks

In a small bowl, create marinade by whisking together lime rind, lime juice, oil, garlic, chili powder, salt, and cayenne pepper.  Place chicken chunks in large bowl.   Pour half of marinade over chicken, toss to coat, and let stand for 20 minutes.

Stir honey into remaining marinade, cover, and refrigerate until needed.

Dice mango into 3/4 inch cubes as per the video above.

Alternately thread mango, pepper, onion, and chicken pieces onto each of 8 skewers.  Brush with half of the reserved honey marinade.  Don’t use the marinade that the chicken soaked in.  Discard it and use the reserved marinade.

Grill over medium heat, turning and basting with remaining honey marinade until fruit is softened and chicken is browned and cooked through (about 8 minutes).

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

There was a gorgeous eggplant in the produce section of the grocery store today.  I had gone in wanting to pick up some ribs for dinner and came out with a load of veggies and a new inspiration for tonight’s meal.  One of the things I love about making pasta dishes is that they’re so quick to make.  Most take less than 15 minutes, including prep time.  As a busy business owner, I’m always short on prep time.  And even though I love to cook, there are days when it’s tough to find even fifteen minutes to spend in the kitchen.  This meal took about 15 minutes to prepare.  Gotta luv that!

Rustic Veggies with Pasta

1 medium eggplant, cubed into 1″ cubes
2 medium zucchini, sliced
1 whole orange pepper, sliced into thin rings
1 whole garlic clove, peeled and minced
1 15-ounce can diced tomatoes
12 whole kalamata olives, pitted and sliced
1/4 cup vegetable oil
2 teaspoons dried rosemary
1 teaspoon oregano
1 teaspoon dried parsley
1/2 cup crumbled feta cheese
cooked pasta

Heat 1/4 cup vegetable oil in large heavy skillet and heat over medium heat.  Add spices, garlic, peppers and zucchini to skillet and cook just until they begin to soften, about five minutes, turning occasionally.  Add cubed eggplant and continue cooking, stirring occasionally, just until eggplant is done.  Add canned tomatoes, stir and let simmer for about 5 minutes.  Remove from heat, stir in sliced olives, put mixture into large serving pasta bowl.  Toss with hot cooked pasta (I used rice rotini pasta as it’s gluten free).  Sprinkle with feta cheese and serve.  Yum!

For a heartier meal, you can add sausage or chicken.  Cube chicken and cook separately.  Set aside and then use the same skillet to cook your vegetables.  When you add the eggplant to the dish, add your chicken or sausage back in and continue with the rest of the recipe.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

My nephews love smoothies.  I got them hooked last summer and we would regularly make smoothies when we were together at the cottage.  I’d pull out the blender and let them go wild with the ingredients.

Enjoy one of Chef Matthew’s creations!  Nothing like enjoying a nice smoothie on a hot summer day.

Mango Surprise Smoothie

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

I cleaned out the fridge today.  Just a little Spring Cleaning.  I tend to empty it every few months, give it a good scrub, throw out any unused ingredients and then start fresh.

As I was emptying the fridge, I found a jar of Orange Marmalade that I had opened around Valentine’s Day when I made some gluten-free bread and wanted a spread.  The jar was almost full and it would have been a shame to toss it so I decided to use it as the basis of a recipe.

I haven’t done any experimenting in the kitchen in a while so in true accidental fashion, I opened up the fridge and let inspiration guide me.  The result: an orange chicken recipe that was yummo!

Just Another Spring Orange Chicken

2 whole boneless, skinless chicken breast halves
1/2 cup orange marmalade
1 tablespoon fresh lemon juice
2 whole egg whites, beaten
1 tablespoon lemon zest
1/2 cup rice crumbs or seasoned breadcrumbs
1 tablespoon Dijon mustard
2 tablespoons olive oil
2 teaspoons Worcestershire sauce
1/2 cup orange juice
3 whole cloves garlic, crushed

Lightly pound chicken between two sheets of wax paper to help prevent shrinking while cooking.  Dip each breast in egg white, then in rice crumbs or seasoned breadcrumbs, coating evenly.

In a large skillet heat olive oil and saute each breaded breast over medium heat until golden.  Remove and set aside.  Keep warm.

Wipe skillet clean.  Combine orange juice, marmalade, lemon juice, lemon zest, mustard, Worcestershire sauce and garlic.  Add to skillet and cook over medium heat, stirring until smooth.

Add chicken back into skillet.  Cover, and cook 10 minutes or until tender.

NOTE: Use rice crumbs for a gluten-free version of this recipe.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

You now, some nights I just don’t feel like cooking.  Last night was one of those nights.  A friend of the family made some homemade sausages for me about a months ago and I had the last batch in my freezer so I thought I’d make a meal out of those.

I stared at the contents of my pantry for a few minutes when I finally opted for a can of mixed beans (even though I have a ton of dry beans to choose from – it would have taken too long) and a can of chopped tomatoes.

Fifteen minutes later, I had a hearty dinner ready to go and I didn’t have to spend too much time in the kitchen prepping it.

Sausage & Beans

4 whole sausages, any kind
2 whole cloves garlic, finely sliced
1 14oz can mixed beans, drained and rinsed
1 14oz can chopped tomatoes
2 tablespoons olive oil
fresh thyme sprigs (optional)

Pan fry sausages in a pan with olive oil and thyme and garlic.  Cook for 3 to 4 minutes until the sausages are golden brown.  Be sure to stir occasionally so the sausages brown evenly.

Add the mixed beans and chopped tomatoes with their liquid.  Bring to a simmer.  Partially cover and cook for another 10 to 12 minutes.  Test a sausage to see if it is cooked through and remove from heat.  Season with salt and pepper.  Serve in bowls with corn bread or a gluten free crusty bread for those with gluten allergies.

Kitchen Table Talk…

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I’m having my sister over for dinner on Good Friday.  We had planned to be at dad’s place for dinner but he has other plans.  Not to be swayed, I invited her over to my place for dinner.  We typically don’t eat meat on Good Friday and had planned to make fish for dinner at dad’s place.  My house, my menu: so we’ll be having beans instead.  It’s my honeyman’s family recipe: a Macedonian favorite!  I’ll probably substitute white kidney beans in place of the lima beans as that’s what I have on hand but the recipe traditionally calls for lima beans.  Enjoy!

Baked Lima Beans

1 pound lima beans
2 quarts water
1 large onion, chopped fine
1 large green pepper, chopped fine
2 cloves garlic, chopped fine
1 cup stewed tomatoes
1/2 cup vegetable oil
1 tablespoon salt
1 teaspoon paprika
1 teaspoon mint
1/2 teaspoon pepper

Soak beans overnight in cold water.  Pour off water and place in large saucepan.  Add 2 quarts water and bring to a boil.  Reduce to medium heat.  Boil for approximately 1 1/2 hour until beans are tender, stirring occasionally.  Drain beans and place in a casserole or roasting pan.

Saute onion, pepper and garlic in oil until soft.  Add tomatoes, paprika and salt.  Continue to cook for an additional ten minutes.  Pour fried vegetables over the beans and mix well.  Add enough water so that beans are not quite covered.  Sprinkle with pepper and mint and bake at 300F for about 1 hour.

Kitchen Table Talk…

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I can’t believe that Easter is almost upon us.  It seems like only yesterday that I was having pancakes for dinner and vowing to give up chocolate and chips for Lent.  I’ve survived my annual cleanse of the treats that knock me off my healthy track (especially the potato chips).  With all the running and exercise I’ve been doing lately, I think this year, the chocolate and chips ban may naturally extend beyond Easter.

That won’t stop me from whipping up a batch of gluten-free double chocolate chip cookies for my family to enjoy.

Erin McKenna’s Double Chocolate Chip Cookies

1 cup coconut oil
1 1/4 cup sugar
1/3 cup applesauce
1 teaspoon salt
2 tablespoons vanilla extract
1 1/2 cups Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
1/4 cup flax meal
1/2 cup cocoa powder
1 teaspoon baking soda
1 1/2 teaspoon xanthan gum
1 cup chocolate chips

Preheat oven to 325°F. Line 2 baking sheets with parchment paper and set aside.

In a medium bowl, mix together the oil, sugar, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully push the dry ingredients into the wet mixture and combine until dough is formed. With the same spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

Using a melon-baller, measure out the dough and place on the prepared baking sheets. Space the portions 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake the cookies on the center rack for 14 minutes, rotating the trays 180 degrees after 9 minutes. The cookies will be crispy on the edges and soft in the center. Remove from the oven.

Let cookies stand 10 minutes. They’re best served warm, but to save them use a spatula to transfer the cookies to a wire rack and cool completely before covering. Place in an airtight container and store at room temperature for up to 3 days.

Kitchen Table Talk…

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One of the kids in my life returned from Italy recently.  She went on a school trip to Italy with her high school.  The same school trip that I went on when I was in high school.  I’ll be entertained with her pictures tonight and I’m sure that one of the pictures will be the pineapple that’s in the Courtyard at the Vatican Museum.  In honor of the occasion, I decided to whip up a batch of yummy pineapple smoothies.

Pineapple Head Smoothie

1/2 cup water (optional)
1/2 whole pineapple, golden and ripe
1 whole mango, peeled and cubed (fresh or frozen)
6-7 whole leaves mint
2-3 cups of spinach

Blend pineapple and mango together. Use water if desired. I have a fairly low powered blender so I always need water to get things started.  Some of the higher powered blenders may not need additional water.  Also, the riper your fruit is, the less water you’ll need.  Add mint leaves and spinach and blend until smooth.  For a nice treat in the summer, add a few handfuls of ice for a frosty treat.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.