Nosh on This BLAD
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Transcript of Nosh on This BLAD
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s c, s s-
would help her mother prepare baked
goods or the Jewish holidays. Many
years later, when Stander-Horel went
gluten-ree, she wanted to make sure
her amily could carry on culinary
traditions like Moms Marble Chion
Cake, Rugelach, and Challahand
especially the sweet and savory treats
that are perect to nosh on anytime.
Nosh on Thiscollects over
100 recipesthe best o her amilys
avorites and other baking classics
now adapted or gluten-ree living.From Cherry Chocolate Mandelbrot and
Bettys Lemon Bars to Apple Upside-
Down Cake and Frangelico Pear Tart,
Stander-Horels recipes cover a wide
range o baked goods, rom those that
can be made on a moments notice to
others perect or holidays and other
special occasions. All are packed with
avor and, thanks to Stander-Horels
years o experience baking gluten-ree
almost impossible to tell apart rom
their gluten-containing equivalents.
Many recipes are dairy-ree, and
the Out o a Box chapter shares how
to make the most o a gluten-ree mix.
Complete with a oreword by legendary
Jewish cookbook author Arthur
Schwartz, an introduction to gluten-reour, valuable baking tips, and photos
throughout, Nosh on Thisis a one
o-a-kind gluten-ree baking resource.
Even Bubbe will be impressed.
ack & White Cookies Honey Cake
Pumpkin Cupcakeswith Honey Buttercream
Challah Corn Bread StungOld-Fashioned CoeeDipping Donuts
Cory-O Sandwich Co
mon Poppy-Seedookies
Moms DoubleChocolate Gelt
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Contents
ForewordbyArthur SchwArtz
IntroductIon
cookIeSAndMAcAroonS
bArSAnd brownIeS
cAkeSAnd cupcAkeS
pIeSAnd tArtS
pAStrIeS
donutS
breAdS, QuIckbreAdS, MAtzo, And
crAckerS
out
oF
A
box
bAked SAvorIeS
Sweet StuFF
reSourceS
LISA StAnder-horeL
andtIM horeLare the
writing and photograph
team behind the
baking blogGluten Free
Canteen. The authors
have been experimenting with gluten-reebaking recipe development or over a decade.
Their work has been published in Living Withou
magazine and a variety o online publications
including Salon, Hufngton Post, Joy o Kosher,
GourmetLive.com, BlogHer Food, and more.
The day our Kitchen becamegluten-free was the day I promised that
no cookie, Strudel, brownie, pie, cake,
tart, or treat would be left behind.
from the introduction
Lisas third Birthday, with her Mom and three(cookie-stealing, older) Brothers
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4 Nosh On This
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5cookies and macaroons
Makes 21-24 Mandelbrot
Baking time: 35 40 mu
(pu 25 55 mu
kg)
DAIRY-FREE
Nosh AP GF our390 grams | 3 cups
baking powder2 teaspoons
kosher salt teaspoon
shortening150 grams | 12 tablespoons or cup
sugar200 grams | 1 cup
eggs180 grams | 3 extra-large
vanilla extract1 teaspoons
almond extract teaspoon
bittersweet chocolate chunks or chips170 grams | 1 cup
dried cherries150 grams | 1 cup
Cherry ChocolateMandelbrot
This recipe was inspired by my best riends mother, who was
the guru o all things Jewish pastry and, luckily, our next-door
neighbor. In the usual ashion o how Jewish recipes are shared,
her note to me read, add cherries and chocolate, then add more.
We did, and this is the resulting recipe. The combination o cherry
and chocolate is brilliant and makes a spectacular Mandelbrot. The
cookies last or a week and the avors improve with age.
1. Line a baking sheet with parchment paper.
2. Whisk together the our, baking powder, and salt in a
medium bowl. Beat together the shortening and sugar in
a large bowl. Beat in the eggs, vanilla, and almond extract.
Stir in the dry ingredients and fnish mixing the sti
dough with clean hands. Work the chocolate and cherries
into the dough.
3. On the prepared baking sheet, with wet hands, orm the
dough into three logs 1 inch high and 3 inches wide. Cover
loosely with plastic wrap and rerigerate or 2 hours.
4. Preheat oven to 350F.
5. Bake or 35 to 40 minutes. The logs will not be brown. Let
cool thoroughly on the pan. Slice gently with a serratedknie into 1-inch-wide pieces. Place the slices inch apart
on the baking sheet.
6. Return the pan to the oven, turn down the temperature
to 300F, and bake or 25 minutes. Turn o the oven. Leave
the cookies in the oven or 20 to 30 minutes more to
continue browning. Keep an eye on them and remove the
pan once they are toasty brown. Transer the cookies to a
rack and let cool completely.
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6 Nosh On This
Makes 16 bars
Chilling time: 4 24 u (ug)
Baking time: 55 60 mu
(f g g)
Y F
conectioners sugar110 grams | 1 cup
GF almond our200 grams | 2 cups
GF oat our150 grams | 1 cups
unsweetened cocoa powder1 teaspoon
kosher salt
1 teaspoonground cloves
teaspoon
ground cinnamon teaspoon
shortening85 grams | 7 tablespoons or cupplus 3 tablespoons
eggs
120 grams | 2 extra-large
fg preserves, Bonne Maman preerred
370 grams | 1 cup
dried fgs, fnely chopped
300 grams | 1 cups
dried apricots, fnely chopped
40 grams | cup
Nosh AP GF our
1 tablespoon
lemon zest, reshly grated
5 grams | 1 tablespoon
resh lemon juice2 tablespoons
dark rum
1 tablespoon
or
rum avoring
1 teaspoon
OFigginz bars
When avorul fgs and oats meet Linzer, you get an OFigginz
Bar. It might remind you o a Newton but an OFigginz is so much
fggier, and slightly more chunky. These are their most avorul
ater resting overnight.
1. In the bowl o a ood processor, pulse together the
conectioners sugar, almond our, oat our, cocoa, salt,
cloves, and cinnamon.
2. Add the shortening and pulse until coarse crumbs orm.
Add one o the eggs and pulse until the mixture becomes
a ragged ball o dough. Wrap the sot dough in plastic
wrap and chill or 4 hours or overnight.
3. Grease a 9-inch square pan with nonstick spray and linewith parchment paper that overhangs like a sling, one
piece in each direction. Grease the parchment with
nonstick spray.
4. Split the dough into two pieces, one slightly larger than
the other. Sandwich the larger piece o dough between
sheets o plastic wrap. Roll into a 10-inch square. Remove
the top sheet o plastic wrap. Flip over the dough onto the
prepared pan so that dough comes up the sides like a
piecrust, using the plastic wrap as an aid. Remove theplastic wrap careully and press the dough into place.
Expect it to be sticky. Rerigerate the dough or 30 minutes
or easier handling. Roll out the remaining dough into a
slightly oversize 9-inch square, using the same method.
Slide the top crust, still encased in plastic wrap, onto a
baking sheet and rerigerate while preparing the flling.
5. Stir together the fg preserves, fgs, apricots, our, lemon
zest, lemon juice, and rum. Place over the chilled bottom
crust, spreading the flling to the edges. Top the flling with
the chilled top crust. Press the top and bottom crust edges
together to seal. Rerigerate or 30 minutes. Meanwhile,
preheat the oven to 350F.
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7
6. Beat the remaining egg and brush the upper crust with it. Poke holes in the top o the dough with
a ork to create vents. Bake or 35 minutes and rotate the pan or even baking. Bake or 20 to 25
minutes more, or until the flling bubbles through the center vents and the crust is well browned.
Let cool completely in the pan overnight, i possible. Using the parchment sling, transer rom the
pan to a cutting board. Cut into bars once thoroughly cooled.
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Marketing & Publicity
Nationalandregionalpublicityandreviews
Food,allergy,andJewish-focusedmediaandprintfeatures
Radiophonercampaign
OnlineadvertisingincludingTabletMag.com,andsocialnetworkpromotions
OnlinecampaigntargetingbakingandJewish-focusedblogs
JewishBookMonthevents(November/December2013)
JBCNetworkauthortour
Publication Date
September3,2013
Specifications
Trade paperback originalISBN 978-1-61519-086-7No. 779086Full-page color photographs throughout7 x 91/8 | 288 pages$19.95 US | $23.95 Can.
Media, Events &
Bookstores
Jack Palmer212.889.1659 ext. 14
Librarians & Teacher
Michael Rockli212.614.7572
Ordering Informatio
The Experiments books aredistributed in the United States byWorkman Publishing Company:
800.722.7202and in Canada byThomas Allen & Son Ltd.:
800.387.4333
www.glutenreecanteen.com
The experimenT new YorkBecause everY Book is a TesT of new ideaswww.theexperimentpublishing.com
PraiseforNOshonThisWhat a wonderul resource or home cooks
struggling with gluten intolerance.
ori vey, TheShiksaInTheKitchen.com, IACP
Peoples Choice Award 2012 Best Culinary Website
An amazing array o gluten-ree noshes that anyon
ollowing a GF diet can fnally enjoy!
orene Gilletz, author oThe New Food Processor
Bible
A delightul and much-needed addition to
the world o Jewish baking. Beyond the delicious
gluten-ree oerings, Lisa Horel invites us to lovingl
recall the daily lives and passions o our noshing
ancestors.
abbi seth stander, Congregation Beth El, Missour
City, TX
Cover design by Susi OberhelmCover, author, and interphotographs by Tim Ho