The Gluten Free Gourmet will become inactive at the end of February. The new blog is The Lazy Gastronome. The new blog is not a gluten free blog, but many of the recipes will be either gluten free or tell you how to make it gluten free.
I'll be putting together an eCookBook of the recipes here, most likely available at the end of the year. Join the new blog to stay updated of it's release. It will be free for the first 30 days.
It's been a pleasure creating these recipes and having all of you as my guests. Thank you for your support!
Monday, December 22, 2014
Sunday, November 30, 2014
Sunday, November 23, 2014
2 cups of nuts
¼ cup brown sugar
4 Tablespoons of butter
2 Tablespoons of cream
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Put all the ingredients into a food processor and pulse until all ingredients are well blended. Divide into four and press gently into four tart pans
1 cups of pumpkin (click here to learn how to pre-cook it)
½ 12-oz can evaporated milk
3/8 cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
4 Tablespoons cream sherry
Put all ingredients into a blender or food processor and blend until smooth and creamy.
Pour into each of the tart shells.
Place the tart pans on a cookie sheet in the center of the oven. Bake at 350 degrees for 30-35 minutes, or until the custard is firm and when poked with a knife, the knife comes out clean. Make sure you don’t cook it too long. The custard will be dry and the color too dark.
Serve warm or cold with whipping cream topped with just a touch of fresh grated nutmeg.
Makes 4 Tarts
Friday, October 31, 2014
Thursday, October 30, 2014
Nothing says fall like caramel apples! And I absolutely love salted caramel. But when you are gluten free, you have to be careful of commercially make caramel, much of it has some form of wheat in it. So I experimented and found that it isn’t so hard to make!
Tuesday, October 14, 2014
It's crock pot week here at the gluten free gourmet - and it's National Dessert day! So here is a recipe that honors both -
Simmered low and slow for a rich, sweet applesauce - eat alone or with some ice cream!