Sunday, January 13, 2013

Gluten Free Rosettes and Patty Shells #SundaySupper

Rosettes and Patty Shells are words that, when spoken a few years ago, I would have had to store in my memory and return home to "google".  I did not grow up with such fancy and delicate desserts in my home.   Don't think ill of me for pointing out the obvious, but it's true.  I grew up on fudge, cakes and dense cookies.  Nothing to balk at, yet, not the same as say a bratzeli, a rosette or a patty shell.

Phone Photo
In December, That Skinny Chick Can Bake by Liz, shared her recipe for rosette's.  I was mesmerized by these frail and lacy cookies.  What were they and could they be made gluten free?  Two common questions in my quest to find fun and challenging items to prepare and bake in my little white kitchen.

The cyber world is full of explanation as to what and how these cookies are made, served and traditionally celebrated.  I turned to Wikipedia and to discover the story behind this simple cookie.

It took me roughly 5 minutes to read Liz's post and have my Rosette and Timbale set ordered and on its way to my doorstep.  Timbale is another name for Patty Shell.  I was so excited to have something so unique in my own kitchen.  I know that these are a tradition in some cultures for Christmas but I saw them as a fun way to celebrate birthdays, Valentines and Mother's day.   All three holidays, of which,  I have on my horizon, as all three of my kids were born in January and February, and May is right around the corner.

I soon discovered that my eldest daughter, Rye, was a sneaker of rosettes.  I call her this because she is a very healthy eater and to have something before her that is so tempting as a fried cookie was beyond her self control.  Each time I turned around I noticed that my pile of freshly made rosettes was diminishing, one cookie at a time.

Phone Photo
I knew immediately who the culprit was, there is no denying the white fluffy powder of confectioner's sugar on her chin.  She grinned when confronted and we laughed that this cookie was too good for her to resist.  I dare say, rosettes and timbales are hit among my family and friends.

I experimented with two batches, a gluten free version and the recipe that I found on Liz's site.  I needed my family to experience the "real" version before I attempted a gluten free cookie so we could match the texture and flavors.

I am happy to report that they are very similar, and to my delight, they disappeared just as quickly as the original batch had on those first few days of making them.  Yes, you read that right, days.  I made these three days in a row when I received my set in the mail--how could I not?  The rosettes were fun to create, the family enjoyed them and I loved using all of my cast iron molds.

I don't collect many things, but the cast iron molds are abundant in size and shape. I hope to add a snowflake to my box of goodies in time for Christmas 2013.

 Sunday Supper is a wonderful group of bloggers that has been organized by Isabel of Family Foodie.  You can read her story here and learn about how it was started and why by visiting this link HERE.  You can also follow along every Sunday on twitter with the handle, #SundaySupper.

I was thrilled to be invited to participate towards the end of last year and decided to start in January.  This is my first post.  My first experience of a Sunday Supper with a talented group of friends.  At the end of this bit of writing you will find the links to all of the participants and the recipes that they are sharing.

This week is special because we are celebrating Sunday Supper's birthday.  One year ago the idea of a seed grew into a sprouting and vivid garden filled with the choicest of recipes and friends.   We have been asked to choose a past recipe from the 52 weeks of Sunday Supper for 2012 and share our version.  As mentioned above, this decision was an easy one for me because Liz's recipe for rosette's was a great inspiration in my journey of cooking simple and yet gourmet recipes.

I decided to make the timbale/patty shells and share my gluten free version of the recipe used for the batter.   The cookie is delicate and holds its shape well.  There is a fine line between frying them though-- too little and they become chewy and too long and they become dark and brittle.

My suggestion is to have a thermometer to monitor the temperature of the oil. It should hold steady around 350 degrees.  This may require that you turn the heat up or down on your stove top to maintain the desired frying temperature.

In my attempt at creating something new and beautiful, I followed the picture on the box of my molds--the cups are filled with fruit.  I added a bit of custard to the bottom of my patty shells but this is something that should not sit or they become soggy.  The fruit filled cups with custard would need to be made just before serving and then served with a plate…they are messy after the first bite.

I would suggest a fruit bar with the shells on a plate, the fruits diced and ready to serve.  Have the option of a filling (pudding or yogurt) available and let your family and guest create their own works of beauty.

The patty shells are just as delicious on their own with a bit of confectioner's sugar sifted over the top as the rosette cookies are. The shells just give you more options and designs to choose from.

You can find my recipe for the gluten free batter at the very end of this post, but I really want you to see the talent and the recipes that have inspired the other submitters in our group over the past 52 weeks.

Happy Birthday Sunday Supper!
In Isabel's own words, "how do you choose just one recipe from 52 weeks of fabulous Sunday Supper Recipes?"  

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:
 Sunday Supper Main Dishes: 
Sunday Supper Veggies: 
SundaySupper Desserts and Snacks: 
 Sunday Supper Breakfast Faves:
Sunday Supper Wine Pairings by ENOFYLZ Wine Blog 
I am excited to announce a New Addition:  Tablescape by An Appealing Plan, Anniversay Dinner featuring Cheesecake with Fresh Berries orginally posted by The Messy Baker Blog
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Recipe:  Rosettes and Patty Shell Batter, Gluten Free
Adapted from That Skinny Chick Can Bake
Makes about 40-50 cookies

oil, for frying

2 eggs at room temperature
1 cup of milk, luke warm
1/2 cup of rice powder (this is finer than rice flour, see note below)
1/2 cup of arrowroot starch
1 teaspoon of coconut flour
1/4 teaspoon of salt

For Patty Shells-- a variety of fresh fruit: whole, sliced or diced
For Patty Shells-- any filling: pudding, whipped toppings

For Patty Shells and Rosettes:  confectioner sugar to sift over the top

While preparing batter, start oil on stovetop.  In a pot, add 2 inches of oil.  Heat until a temperature of 350 degrees is reached.  Do this slowly, if you try to heat the oil too fast then the oil will get too hot .

In a small bowl combine dry ingredients and whisk together to combine.

In a different small bowl, add wet ingredients and whisk well.

Combine the two bowls and whisk until you have a smooth batter.  

Check oil to see if it is ready.  If not, cover batter and let sit until the oil is ready--this is okay to do because it lets the gluten free batter have a chance to "marry" the flours together.

When the oil is ready, add the mold with handle and preheat the mold in the oil.  You want this to be hot enough so that when you dip the mold into the batter it sizzles and sticks to the mold.

Please follow directions on box as to how to cook the rosette or patty shell.

I found that I would have to stir the batter every once in a while to reincorporate the ingredients.  You will also find that the last bit of batter will be wasted because the oil from dipping the molds in and out is too much to withstand the balance of ingredients.

Do not put the batter over the top of the mold--you will not be able to remove the cookie without tearing it.

It is better to go half way up the mold with the batter because when the cookie is submerged in the oil it walks up the side of the mold.

It is a fast process to fry the cookie--it may take you a few tries to get the rhythm and cookie just right. 

I use a cookie cooling rack to set my rosettes or patty shells on right out of the frying pan.  I then transfer them to paper towels to dust with confectioners sugar.

Store in an air tight container, they will be fresh for 2 days.

NOTE:  I buy my rice powder at H Mart, a national asian food chain across the country.  You can make rice flour finer, if the powder cannot be found in your area, by putting a small amount at a time in a blender, vitamix or blendtec and pulsing for a few seconds.

Written by Sherron Watson


Wednesday, January 9, 2013

Bacon, Jalapeno and Onion Jam

A few years ago I clipped a recipe from the Martha Stewart magazine for Bacon Jam.  I have kept that recipe this whole time and drooled over it from time to time as I flip through my binders.  I have a few white binders filled with recipes that I clipped from magazines, newspapers and ads.

That sounds like such an old thing to do these days.  I rarely buy magazines anymore and the "clipping" that I did has changed to "pinning" on Pinterest.

On occasion I miss the feel of a paper magazine in my hand, the glossy pages and vibrant images; what I don't miss are the stacks and stacks of used magazines floating around in my home.

I was never one to keep a magazine for a length of time. I would take what I wanted and then share it with my neighbors and friends.

We went on a mini vacation this past weekend and I checked a book out of the library.  As I sat there reading my book, I noticed that I was one of the only ones with a real book in my hand.  Those to my left and right were using notepads or their phones.  I kind of felt old for the first time.

This recipe had me so excited the whole time I was away. I made it on Friday so that when I returned on Monday to the kitchen, I could photograph it and get started on my week with Isabella.

While she was at lunch I worked fast-I had maybe 20 minutes-to eat, I mean, photograph the jam.  I do have to add that by letting the jam sit for a few days in the fridge, it set up nicely.  The thick jam sat perfectly on each cracker.  I could taste the jalapeno in every bite and feel the chewiness of the bacon too.  Delicious is what came to mind with each bite.

This combination was so good!  If you don't want it to be spicy, then don't add the jalapeno's.  I think they are what make the jam but I understand that not everyone enjoys spicy food.

To temper the kick from the jalapeno's, I served this with a bit of cream cheese on a cracker.  In my mind I see this jam as the perfect companion to a hamburger, stuffed into meatballs or served warm on its own with a variety of crackers or veggies.

I could also see this being made as a vegetarian jam.  The flavor is sweet and spicy like a chutney and the bacon could be omitted and substituted with zucchini or carrots. Something that is firm and would add body to the jam.  I would cook the carrots and zucchini until al dente before adding to the final simmer stage.  I will make it this way soon and let everyone now how it turned out.

I can't wait to make this again, and it will be soon, and to experiment using it in a variety of ways.

Recipe: Bacon, Jalapeno and Onion Jam

9 slices of thick bacon, cut into 1/2 inch slices, cooked until brown (not crispy)
4 tablespoons of bacon grease, reserved from frying up bacon
1 large red onion, diced into 1/4 inch squares (yielded about 2.5 cups)
1 tablespoon mined garlic
dash of salt
1/4 cup diced jalapenos (this amount makes it spicy, use less if worried about the temperature)
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup pure maple syrup (don't use imitation or artificial syrups)
3/4 cup brewed coffee

NOTE:  I did not cook my bacon until it was crispy. I wanted it to be brown and chewy.  This allows the liquids in the recipe a chance to flavor and marinate the bacon.

In a medium size saute pan, add 2 Tablespoons of bacon grease.  Wait until it is hot enough to saute and add the diced onion and garlic.  Cook until the onions are clear-8 minutes- on medium heat, stirring every once in a while.  If they start to stick to the bottom of the pan, add a bit more grease.

In a medium sauce pan, add the vinegar, brown sugar, maple syrup, 2 tablespoons of bacon grease, coffee, jalapeno's and bacon.

When the onions and garlic are done, add these to the medium sauce pan too.

Bring the jam to a boil and then reduce heat to medium low--the jam should simmer for 45 minutes.  I would check the jam every 15 minutes and stir once.

You will know it is done because almost all of the liquid is gone when the jam is stirred.

Store jam in the refrigerator for one week.

I served the jam on crackers with cream cheese.

Written by Sherron Watson

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