Zabaglione (gluten & dairy free)

Great layered with fruit or served over that gluten free cake that was just a tad too dry ;)

Or just eat it out of the bowl with a spoon :D

2 eggs

3 egg yolks

2/3 cups granulated honey (or sugar)

1 cup sparkling wine

grated peel of same clementine

juice of one clementine

Set a glass or non plastic, non-reactive metal bowl over a pot filled 1/2 way with water -- or use a real double boiler. As water begins to boil whisk eggs, egg yolks, and sugar until the mixture thickens into a creamy yellow paste.

Add sparkling wine, clementine juice, clementine zest -- don't worry the mixture is supposed to foam.

Reduce heat to a simmer and whisk mixture for about 10 minutes or until it reaches pudding consistency.

Remove from heat.

Transfer to another, non-reactive container, place plastic wrap directly on top the zabaglione (keeps a skin from forming).

Chill for a minimum of one hour.

Serve.

Hogmanay (New Year's) Shortbread

The custom of eating shortbread at New Year has its origins in the ancient pagan Yule Cakes which symbolized the sun. In Scotland it is still traditionally offered to "first footers" at the New Year. There are several traditions and superstitions for the Eve of the Gregorian Calendar, (the official civil calendar for most of the known world), New Year:

* cleaning the house and taking out the ashes from the fire

* clear all your debts (emotional and financial)

* all in all -- clear out the remains of the old year and star the New Year fresh

As for Hogmanay don't forget "First footing" (or the "first foot" in the house after midnight). To ensure good luck for the entire household the first foot should bring various things depending on culture but the consistent element is shortbread.

The origin of shortbread dates back in Scotland to medieval times. Traditionally, shortbread was baked in a large round and served cut from the center into triangles.

SHORTBREAD

1/4 cup sugar

1 stick butter

1 1/2 cups flour -- originally and best, in my opinion fine gluten free oatmeal, but feel free to use rice flour

Cream the butter and sugar together.

Sift the flour into the butter and sugar mixture.

Shape into a round loaf about 1/2" thick in a round cake pan (larger is fine), lined with parchment.

Refrigerate for at least 30 minutes.

Just before baking make almost complete cuts of edges into the round.

(Another traditional method, 'cut' into other shapes using a cookie press.)

Either way, lightly for the tops of each slice or cookie.

Bake for 15 minutes in a pre-heated 375 degree oven.

Remove and cut into wedges.

Enjoy!

The Wonderful World of Leftovers

Don't toss your cookies! Or cakes or other sweets. They make fantastic crumb crusts.

Try it on cheesecakes:

Chocolate Cheesecake Pie: http://benevolentkitchen.blogspot.com/2010/01/two-decadent-chocolate-desserts.html

Coconut Cheesecake: http://benevolentkitchen.blogspot.com/2009/05/coconut-cheesecake-dairy-free-soy-free.html

New York Style Cheesecake: http://benevolentkitchen.blogspot.com/2009/02/new-york-style-cheesecake.html

Italian Cheesecake: http://benevolentkitchen.blogspot.com/2009/02/italian-cheesecake.html

Or these cookies as bars with a crust of your choice:

Lemon Bars: http://benevolentkitchen.blogspot.com/2009/03/blueberry-lemon-bars.html

Chocolate Chip Cookies: http://benevolentkitchen.blogspot.com/2009/04/chocolate-chip-cookies-gluten-free.html

Nut Butter Bars: http://benevolentkitchen.blogspot.com/2010/03/nut-butter-bars.html

Meringue Cookies & Mushrooms (Gluten Free)

6 egg whites at room temp

1 1/2 cup sugar

1/2 teaspoon almond extract (or extract of your choice)

1/4 teaspoon cream of tartar

Preheat oven to 200 degrees F

Line cookie sheet with parchment paper

Mix granulated sugar in food processor to make it extra fine

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar on medium speed until frothy.

Add 1 cup of the sugar and increase the speed to high until the egg whites form very stiff peaks. Whisk in the extract.

Carefully fold the remaining 1/2 cup of sugar into the meringue using a rubber spatula.

Spoon or pipe meringue onto parchmented cookie sheet

Bake for 2 hours, or until the meringues are dry and crisp but not browned.

Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

Top with berries, syrups, cordials, liqueurs, or eat as is!

To shape as mushroom pipe tops as blops and stems as blop-pulls (I am using imagery words instead of technical terms for greater audience understanding, see also images at top.)

Paint a dot of melted chocolate on the bottom center of the tops and 'glue' the stems to the tops. Let dry, usually upside-down or in an egg carton is best.

Dust with cocoa, paint more chocolate, leave as is -- that's up to you!

Latkes! LATKES! L-A-T-K-E-S! (gluten free of course & vegan!)

1-1/2 pounds potatoes, peeled and grated

1 small onion, peeled and grated

2 tablespoon fresh parsley, dried

1/4 cup potato starch

1/2 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

one teaspoon of the following aromatic spices:

turmeric, cumin, cardamom, saffron, ginger, cloves

Canola oil, for frying

sour cream and applesauce for serving

Squeeze the potatoes -- the less water left in the potatoes the better. Place potatoes into a bowl and add onion to potatoes along with parsley, flour, baking powder, salt, pepper, and spice then mix well.

Preheat oven to 275 degrees.

In a large skillet over medium heat, heat a thin layer of oil.

Take a small handful of mixture and flatten it. Place it in the hot oil. Fit in as many as you can, about 3 -- don't crowd them. Fry until golden brown on both sides, turning once, about 8 minutes total. Repeat (change oil if necessary, if oil starts to have a sediment this would be a good time to change the oil.)

Remove the cooked potato pancakes to towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.

Serve with sour cream and/or applesauce.