Chocolate-Dipped Apricots: A Gourmet Approach to Chanukah Gelt

As a child we played dreidel with chocolate-wrapped coins, called Chanukah gelt. Money given to a child by a parent on this holiday is also referred to as gelt. Here is a tastier take on Chanukah gelt, inspired by a recipe in this month's Martha Stewart Living. I used Ghirardelli bitterwsweet baking chocolate bars. These morsels make a great holiday gift, too. After you make the chocolate-dipped apricots, read up on how to play dreidel and use the candies in place of coins.

APRICOT GELT (CHOCOLATE-DIPPED APRICOTS)

Makes about 4 dozen

1 pound dried apricots
1 pound dark or bittersweet chocolate, chopped
Foil candy wrappers (optional)

Line two baking sheets with parchment paper.

Heat chocolate over a double-boiler. Allow the water in the boiler to get hot but not fully boil. Use a plastic spatula to scrape chocolate away from the sides. Remove from heat as soon as the chocolate is melted. If you prefer to use a microwave, melt the chocolate in a glass bowl in short intervals, stirring well with spatula.

Immediately add all the apricots to the pot melted chocolate, and stir gently until they are all coated fully. Carefully lift each piece out of the pot with a fork, allowing some of the excess chocolate to drip off. For a more sophisticated look, you can also try holding each apricot by one end with your fingers and dipping only half of it into the chocolate.

Place carefully on parchment-lined baking sheet. Refrigerate until the chocolate has become firm (20-30 minutes). Store in ziploc bags or wrap in foil wrappers.



This recipe is part of the Festive Food Fair blog event.

Who am I?

Perhaps you have been wondering who I am. Or perhaps not.

Either way, allow me to introduce myself. Over there on the right hand is a slimmer, tight-pants-wearing cartoon version of me. If you don't recognize me on the street, I forgive you.

Here are some factoids:

• I'm originally from New York. I worry sometimes that if I moved back there I'd have to change the name of my blog. Oh no!
  


• My dad taught me how to cook. He did all the cooking in our house when I was growing up.
  


• My favorite foods are mostly Ashkenazi Jewish, Ethiopian and Indian. I also have a big, big love for sushi.
  


• I love to garden, and to grow my own herbs and vegetables. I live in a lovely little cottage. My porch is overflowing with potted plants, which makes me very happy.
  


• All of my recipes are kosher, if you make them with kosher ingredients. You won't find recipes here that call for pork products, shellfish, etc - And none of my dishes mix dairy and meat together in the same recipe.
  


• I worked in the food industry (catering and restaurant) for a number of years. I currently work as an office drone.


• My plans for this blog include reworking more Jewish favorites and Ethiopian dishes, creating pierogies that taste like the real thing, and exploring the fascinating chemistry experiment that is gluten-free breadmaking.
  
  
• I've been cooking way more regularly since I started this blog and have hardly been eating out at all. If you are looking for an incentive to eat at home, I recommend food blogging!

Any questions?

Weekly Gluten-Free Recipe Roundup: 11/29/06

• An Italian food blogger and food photographer extraordinaire bakes up a rich and moist looking Quinoa Apple Cake with Cinnamon and Coconut.


• Another Bay Area local cooks a colorful vegan Black Bean and Sweet Potato Stew.
  
  
• The GF blog world is wowed by a recipe for Gluten-Free Cream Puffs with Meyer Lemon Ricotta Filling.
  


• Danielle tantalizes with Kabocha Beef Tagine with Chickpeas and Preserved Lemon
  


• Cipolline and Shallots with Champagne and Balsamic Glaze are on the menu in honor of Onion Day.
  


• Coffee Meringues are a sophisticated twist on a naturally gluten-free dessert.
  


• A roundup of recipes from the Truffle Event for Sugar High Friday #25 is sure to satiate your sweet tooth.
  


• Karina's Sour Cream Blueberry Muffins are worth a gander.
  


• Obsession With Food is a guest blogger on SFist.com this week, offering a Risotto Tutorial.
  


• If the photos of Fingerling Potato Salad with Sherry-Mustard Vinaigrette don't make you hungry, I don't know what will.

Cranberry Bread

I had a pint of gorgeous organic cranberries in the fridge that weren't going to be good much longer. I had planned to make a decadent, rich cranberry upside down cake... but this evening I realized I didn't want something that sweet. So I set about baking a cranberry loaf that was less sweet than usual and featured the tart bite of the garnet colored berries. As opposed to the classic yellow color I generally associate with cranberry bread, I used Turbinado sugar to give it a rich brown tone and fuller flavor. I replaced the milk and butter with rice milk and Earth Balance margarine to make the recipe dairy-free / pareve since GFCF is the diet that my gut likes best and I overdid it on the dairy over my Thanksgiving vacation. This loaf should last me all week, my breakfast plan is to lightly toast a thick slice and slather it with margarine or the casein-free wonder that is ghee (clarified butter). Mmm... Yes. Perfect for a chilly fall morning.

CRANBERRY BREAD

3 cups Gluten-Free Cake Flour Mix
2 eggs
1 1/2 cup fresh or defrosted frozen cranberries, chopped
1/2 cup milk or milk substitute
3/4 cup orange juice
1 cup brown or Turbinado sugar
1/2 cup melted butter or margarine
1 tablespoon lemon or orange zest
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon cloves
1 teaspoon vanilla

Preheat oven to 350 F. Grease a large loaf pan. Beat eggs and sugar with electric beater or mixer. Add butter or margarine, milk or milk substitute, orange juice, zest and vanilla. Slowly beat in baking soda, baking powder, salt, all spices and flour. Mix until combined. Gently fold in chopped cranberries. Pour into loaf pan and smooth the top of the loaf with a rubber spatula. Bake for 1 hour. Allow to cool slightly in loaf pan before inverting onto cooling rack.

Gluten-Free Stuffing With Dried Fruit

Here's my dad's recipe for stuffing, adapted to be kosher and gluten-free. I suppose it is technically "dressing" but we've never called it that. Thinly sliced, white gluten-free bread that's on the dry side work best. Ener-G brand tapioca loaf is good for this recipe (you couldn't pay me to use it for anything else, but believe it or not it's perfect for this) or any store bought "white" gluten-free bread. You can use home-baked bread but it's best if it's on the dry side. Each time I've made this it was totally delicious and just like I remembered it from my childhood. You can play around with increasing the oil and cider for a moister stuffing, too. The chicken or turkey drippings also definitely help, in my decidedly non-vegetarian opinion.

STUFFING WITH DRIED FRUIT

6 slices gluten-free bread
1 tablespoon vegetable oil
1 cup apple cider
1/2 cup pitted prunes, chopped
1/2 cup dried apricots
1/2 cup margarine
1 stalk celery, sliced lengthwise and then chopped
1/2 medium onion, chopped finely
1 tablespoon Bell's seasoning (or other poultry seasoning)
Salt and pepper to taste
2-3 tablespoons poultry drippings or chicken fat (optional)

Cut bread in 3/4" cubes at 350 F until dry and crisp.

Heat vegetable oil in a skillet over medium-high flame. Add onion and sautee until it begins to brown. Add celery and cook until it softens slightly. Remove from heat. In a large casserole dish, mix cooked celery and onion with salt, pepper, and Bell's seasoning.

Combine dried fruit, margarine and apple cider in a microwave-proof bowl or small saucepan. Microwave or heat over medium flame until margarine melts. Add to the celery and onion mixture. Add bread cubes and poultry drippings. Cover and bake for 1/2 hour at 350 F. Remove cover and continue baking until brown (maybe be heated briefly under broiler prior to serving).

Hide & Seek: Hidden Gluten At the Holiday Table

Having food allergies and intolerances can be very stressful when one is invited to eat at another person's home. In one's own home, it is easy to control what goes into your mouth. At other peoples' houses it can be hard to make sure you're not eating something that will make you very sick, especially if you're worried about imposing on your host. Even the most understanding friends and family are often unaware of the sneaky places that allergens hide.

Here are some tips for avoiding gluten at your holiday meal:

• Avoid self-basting turkeys.
  
  
• Many people thicken their gravy with flour. However, it is extremely easy to thicken gravy using arrowroot starch or cornstarch.
  
  
• Obviously, most stuffing is not gluten-free. You can follow most conventional stuffing recipes by using a gluten-free bread that you've cubed and dried out in the oven. Avoid stuffings made with sausage.
  
  
• Soy sauce is a sneaky source of gluten, especially in vegetarian and vegan foods. Keep in mind that it's not only used in Asian dishes. Look for gluten-free soy sauce and tamari from San-J, Panda (Kari-Out), and Walmart Great Value.
  
  
• Cheesecakes and pumpkin pie fillings are often gluten-free, but check to make sure the baker didn't add flour.
  
  
• Many commercially available chicken broths have gluten in them. Some (but not all) of the following brands of stock are GF: Trader Joe's Hain's, Health Valley, Manischewitz, Swanson's, Shelton, Whole Foods 365, Imagine Foods. Celifibr, Herb Ox and Better Than Bouillon make GF bouillon cubes or pastes. Check the labels carefully.
  
  
• Breadcrumbs are used on casseroles, in stuffed vegetables, and in other dishes. Use gluten-free cornflakes, packaged gluten-free breadcrumbs, or make your own breadcrumbs.
  
  
• Cream sauces and other thickened sauces often have flour in them, so ask your host about what they used as a thickener. Karina recommends keeping around a bag of gluten-free baking mix (Pamela's Ultimate Baking Mix is great, while Bob's Red Mill and Gluten Free Pantry make dairy-free versions). Use it as a substitute in any recipe that calls for flour.
  
  
• Most of the "cream of..." soups used in casseroles are NOT gluten-free. Health Valley and Progresso make gluten-free Cream of Mushroom soups.
  
  
• French Fried Onions purchased in a grocery store have gluten in them. Make your own french fried onions for use in greenbean casserole, or try a greenbean dish without a different crispy topping, such as potato chips or toasted nuts.
  
  
• Stick to gluten-free specialty beers or the alcoholic beverages on this list.
  
  
• Be careful of vegetarian dishes made to taste or feel like meat. Most are made with wheat gluten / seitan, texturized vegetable protein (TVP) or hydrolized vegetable protein (HVP), which contain gluten.
  
  
• Watch out for these ingredients: Corn flakes, fried onions, nondairy cream substitutes, sweets that are flavored with malt, commercial salad dressings, commercial fruit pie fillings, BBQ sauces, other condiments, breaded or fried foods. Gluten-free versions of most of these products are available.
  
  
• If you are new to having celiac disease, or if you are new to cooking for a gluten intolerant person, please keep in mind that wheat-free does not necessarily mean gluten-free. Other unsafe grains include kamut, spelt, farro, semolina, graham (not gram) flour, bran, bulgur, barley and rye. A list of common food ingredients and their gluten-free status can be found here.
  

Don't hesitate to ask what's in each dish and advocate for your needs. Be considerate of your host by letting them know about your dietary restrictions ahead of time. Make sure they know this is a medical issue, not a "picky eater" issue. Offer to bring a dish or two of your own. Be gracious, but remember that your health comes first!

A Gluten-Free Thanksgiving Recipe Round-Up

Still looking for gluten-free dishes to make for Thanksgiving? Judging by the amount of traffic this blog is getting right now from folks entering their gluten-free Thanksgiving food inquiries on various search engines... Not everyone already has their menu planned!

I've put together a list of recipes from the blogosphere and beyond that may be of interest to my dear readers. I tried to make sure that more than a few are vegetarian, vegan, or dairy-free. Not all are kosher but all can be easily made kosher (replacing butter with margarine, etc). If you have celiac disease or gluten intolerance, or are cooking for someone who does, here are some gluten-free recipes even the gluten-eaters will love:

GLUTEN-FREE APPETIZERS & HORS D'OEUVRES

Thyme-Roasted Almonds
Easy Pumpkin Soup
Pumpkin Soup with Wild Rice and Apples
Baby Spinach, Pear and Walnut Salad
Roasted Pumpkin Seeds
Arugula, Fennel, Apple, Mandarin Orange & Pomegranate Salad
Potato Sticks with Roasted Tomato Salsa
Non-Dairy Spinach Dip

GLUTEN-FREE MAIN DISHES

Mom's Roast Turkey
Ginger Salmon
Roast Brined Turkey
Rack of Lamb with Rosemary Scallion Crust
Turkey Meat Loaf with Cranberry Glaze
Acorn Squash Stuffed with Pears, Wild Rice and Walnuts
Cranberry Turkey Rolls
Tofu Stuffed with Brown Rice & Mushroom Dressing (use GF soy sauce)

GLUTEN-FREE STUFFING & DRESSING

Rice and Nut Stuffing
Wild Rice Stuffing
Mona's Bread Stuffing
Southern Cornbread Stuffing
All Purpose Stuffing
Cajun Black Rice Stuffing

GLUTEN-FREE GRAVY

Chicken or Turkey Gravy
Herb Gravy
Roast Turkey Pan Gravy
Vegan Eggplant Gravy

GLUTEN-FREE SIDE DISHES

Sweet Potato Puree with Brown Sugar and Sherry
Cranberry Rice
Whipped Sweet Potatoes with Coconut Milk
Wild Mushroom Risotto
Lacy Potato Kugel
Roasted Asparagus with Orange Vinaigrette
Low-Carb Green Bean Casserole with Onion Topping
Green Bean Casserole
Quinoa Pilaf with Cardamom and Sage
Roasted Butternut Squash with Sage
Buttermilk Whipped Potatoes
Browned Brussels Sprouts with Hazelnuts and Lemon
Cranberry Cherry and Port Relish
Balsamic-Honey Roasted Root Vegetables
Tzimmes
Cranberry Apricot Sauce

GLUTEN-FREE BREAD

Sweet Potato Corn Bread
No-Wheat Wheat Bread
Sweet Potato Bread
French-Italian Ciabatta Bread
Challah
Southern Biscuits
Pao de Quiejo (Brazilian Tapioca Flour Buns)
French Bread
Mama's Cheese Bread
Cornbread
Dinner Rolls

GLUTEN-FREE DESSERTS

Pumpkin Seed Brittle and Burnt Sugar Ice Cream
Pumpkin Spice Muffins
Karina's Pumpkin Pie Cheesecake
Dairy-Free No Bake Pumpkin Pie Filling
Cranberry Apple Crisp
Honey Cake
Pie Crust
More Pie Crusts
Curry and Cardamom Cookies
Brown Sugar & Spice Pumpkin Bars
Pumpkin Roll Cake
Pecan Pie
Roasted Apples with Fig & Hazelnut Stuffing
Clementine Sorbet
More Pecan Pie
Dried Persimmons
Flourless Peanut Butter Cookies
Pomegranate Poached Pears

GLUTEN-FREE LEFTOVERS
Italian White Bean Turkey Soup With Sage
Leftover Turkey Lentil Soup

Vietnamese-Style Fresh Spring Rolls with Salmon

[EDITED on 3/09 to add: This recipe unfairly taunts kosher readers, I suppose - I posted this when I was still keeping "ingredient kosher" (i.e. not caring about kosher certification as long as there was no unkosher meat, shellfish, or meat-milk mixtures). Now that I keep a strictly kosher kitchen it's near impossible to make this dish. Only one company that I know of makes kosher-certified rice wrappers, which is Sushi Metsuyan. These are hard to find on the retail market. One alternative is using large lettuce leaves to wrap these spring rolls in, since rice vermicelli are widely available.]

Vietnamese fresh spring rolls with a spicy peanut dipping sauce are up there on my Top 10 Foods list. But most are made with shrimp, which is not kosher, or tofu, which doesn't sit right with my sensitive tummy. So I set about creating a soy-free, gluten-free spring roll without shellfish. I used yesterday's leftover salmon, which happened to be baked with cilantro butter, but you can feel free to use plain salmon or canned salmon. You may notice in the photos that the noodles I used inside the rolls are wider than the rice vermicelli the recipe calls for - Hey, even a food blogger can't always have their pantry fully stocked!

Rushed for time, I mixed a little Sriracha-style hot chili sauce with peanut butter and soy sauce. You can find more authentic Vietnamese dipping sauce recipes online.

FRESH SPRING ROLLS WITH SALMON

5 rice paper wrappers (banh trang) - 8-inch size
1 cup of fresh cilantro or basil sprigs, loosely packed
1 cup of fresh mint leaves, loosely packed
4 large leaves of crisp green lettuce, sliced (remove ribs)
1 large carrot, shredded
2 ounces rice vermicelli noodles
2 ounces cooked or canned salmon, flaked gently into small pieces

Bring a quart of water to boil in a saucepan. Turn off heat and submerge noodles in water. Soak for 3-5 minutes or until tender. Rinse with cold water in colander, and drain.

Fill a pie pan or pot that is wider than 8" in diameter with hot water. Carefully remove one rice paper wrapper from the package and submerge it in this water. Let it soak until it's soft. For easier handling, allow parts of the sheet to remain a little bit stiff (some of the hatch marks that are in the design of most rice papers can still be visible). Remove from water very carefully.

Place the rice paper wrapper on a smooth, dry surface. Surface should be ceramic, plastic or glass - Rice paper wrappers can stick to wooden surfaces. Take 1/5 of noodles and arrange lengthwise 1 inch from the bottom of wrapper. Leave 1-2 inches of the wrapper uncovered on the sides, as well.

Add mint, cilantro or basil, lettuce, and 1/5 of the flaked salmon as separate layers on top of the vermicelli. Pull the bottom edge of the wrapper up to cover the filling. Now fold both sides of the wrapper up to cover the edges. Continue rolling, tucking the filling in towards you with your fingers and roll tightly so that the roll remains firm (but not so tightly that you rip the rice paper!)

Carefully move spring roll to cutting board and cut in half. Repeat steps with the remainder of the ingredients. Serve with spicy peanut dipping sauce.

Makes 5 rolls, which serves 2 to 5 people, depending on how hungry you are!