Happy Valentine’s Day! We love you all so much that we decided it was time to develop the Wild Apple brownie recipe. These brownies are of the fudgy variety and they’re deep, rich, and delicious--just like love! If you’re feeling experimental, try our new favorite trick: whisk a tablespoon of gluten-free red miso paste in with the eggs for a deep malted flavor.
Nothing says New Year’s Eve like fancy hors d’oeuvres! We like to set up a DIY blini station so we can chat and eat with our friends. Set out caviar, smoked salmon, crème fraîche, chopped chives, and small wedges of lemon--then go to town! You can assemble the first few steps of the batter the day before and finish the blini before your guests arrive. Don’t forget to chill the champagne!
Right now, many of us are itching to plant and yearning to see spring greens pushing up through the ground. Escarole is a crisp, bitter winter green that you can enjoy while waiting for those more tender spring greens to arrive. It can be sautéed, or can be eaten fresh as we have it in this salad. Not quite ready to dig in the dirt? Sprouting your own chickpeas is an easy way to scratch that spring planting itch (just think of it as tabletop gardening).
Oh my once, oh my twice, oh my chicken soup with rice! Did you know that the healing power of chicken soup has been scientifically proven? When your immune system takes a hit, chicken soup will actually help you to get well more quickly. In our version of Jewish penicillin, we save the chicken skin from the poached bird, fry it in a pan, and crumble it over the top of the soup like bacon. Have some, you'll feel better (even if you're already feeling fine).
Dreamy clouds of sweet meringue combine with the bracing flavor of grapefruit in this ethereal dessert. Pavlova was named after a Russian ballerina. We imagine the loft of a fluffy tutu was the inspiration behind the original dessert. Pavlova is practically the national dish of Australia and New Zealand, where it’s often made with passionfruit or berries. Here, we embrace seasonal winter citrus, playing with super tart flavors of cocoa nibs and whipped Mexican sour cream.
This time of year in the Northeast, we tend to act like cats--searching out the warmest spot in the house to spend the afternoon. Our favorite winter place is a kitchen with a toasty oven. This recipe keeps the oven running and gives you a warm, melty, caramelized side dish. The Bagna Cauda Dressing cuts through the soft cauliflower with vinegar and anchovy, giving it an earthy bite.
We love a rich, warm snack this time of year--especially after sledding or shoveling the walk. These buttery, herbal turnovers are perfect as appetizers too. They can be assembled ahead of time and frozen for up to one month (without the egg wash). You can use our Gluten-Free Cream Cheese Pastry Dough or any version that you have handy.
If you love a martini, you’ll love this stew. Why? Juniper is the essential flavor in gin, and it marries perfectly with venison here in this winter stew. Vermouth will help mellow any gaminess from the venison. If beef is more readily available to you, try the recipe with chuck roast instead. Wait until the next day to eat this--stew is always best a day or two later, after the flavors have melded together.
This cereal makes for a cheery, warm morning. The sour lemon segments are tempered by the sweet maple syrup. At the market, look for ripe citrus--it will be bright, have tight skin, and feel heavy for its size. If you feel like being an overachiever, or you can’t find cream of rice cereal at your local grocery, use a coffee grinder or blender to grind 1 cup of rice (try white or brown) to a fine rice meal and use that instead.
Buckwheat! Not wheat at all, this grain-like seed is high in nutrients and a bit sour in flavor. When ground, its lovely dove-gray appearance would make for a fine paint color. The inside of the seed pods, or the groats, are what we’re after; and here we use them for a crunchy coating. This easy weeknight meal is sure to become a regular at your table, as it has for us.
It’s that time of year when colds are flying around, descending on everyone like Hitchcock’s birds. This stew is a spicy, garlicky fix for any oncoming bug and it comes together quickly. The flavors are based on a Korean dish called kimchi–jjigae, traditionally made with overripe, super sour kimchi that mellows as it cooks. Here, we’ve taken many liberties in making it our own. We love to add sliced tatsoi, shiitake mushrooms, long green Korean chili peppers, and rice noodles for a warming meal.
Nothing says New Year’s Eve like a briny oyster. Our crispy, fried rendition adds an indulgent crunch and richness to a cocktail party any time of year. Gluten-free people are often left out of the frying game at restaurants so they’re apt to be overly appreciative of these light little mouthfuls. If you’re in no mood to fry, the sauces will work with a raw bar as well. The sauces are really unique from one another, providing a tart herbal, citrus, or spicy counterpoint to the creamy oysters.