Archive for November, 2009

Starfish Gluten Free Battered Fish

November 6, 2009
Battered Fish 002

YUM YUM YUM!

Ok, I know what you’re thinking. Fish sticks…bluh.

Battered fish was nothing that I really loved before I went gluten free. Well, except in Ireland. But how the hell could you not eat fish and chips with malt vinegar and beer and …..ok, I must be stopped. I’m drooling.

But anyway, I saw these Starfish Brand battered fish filets in the freezer at Whole Foods and thought I’d try them just for something easy to throw in the toaster oven on a weeknight. It’s official, guys: I’m addicted. These are crispy and chewy and delicious! I ate them with a little Hellman’s Tartar Sauce (GLUTEN FREE!) and some broccoli and a salad and almost didn’t feel bad about my eating habits. 🙂 Try them out, I highly recommend them!

“OMG, who made the Pumpkin Cheesecake?!”

November 4, 2009
me and skyrm 1

I went to the party as a butterfly!

Amazingly, I normally do absolutely nothing for Halloween. Oh sure, I might buy a bag of candy corn and watch “The Nightmare Before Christmas” in my jammies, but I don’t normally party or get any trick or treaters. I know….I am a boring human. It’s hard when Halloween is on a weekday, as it has been for quite a while now. This year it was on a Saturday, so I had all day to worry about a costume! JOY!

My friends Katie S. and Katie S. (no seriously) threw a Halloween party together this year. This was exciting to me because I now live right down the street from the house and I was excited that I could make it without having to drive, if necessary. Stokely asked me if I would bake something for the party, which I was only too happy to do. I haven’t gotten to bake for gluten eaters much since I went gluten free for some reason, so this was a great opportunity to see if my stuff is really as good as I think it is 🙂

I decided to make a pumpkin cheesecake, something I had been meaning to make for ages but had just never had an occasion to do.  I thought about making up my own recipe for this since cheesecake is a pretty standard recipe, but instead slightly modified a recipe that I found at Fire and Salt, a new to me gluten free blog that I’ve really been enjoying. This recipe was a complete smash and got rave reviews from the party guests! I actually had multiple guests come up to me and ask if I was the one that made it, then proceed to gush about how awesome they thought it was. Keep in mind…none of these people knew that it was gluten free. 🙂 And it disappeared too quickly to grab a picture of it! However, Fire and Salt has a lovely picture on their site and mine looked the same!

Although Libby’s canned pumpkin is generally used in holiday baking around this time of year, I couldn’t help thinking about how much better this recipe would taste if I used some fresh pumpkin. So I did! I found a small pie pumpkin, whacked it in half and took out the seeds, and roasted it at 400 degrees for about 45 minutes until it was extremely soft. I let it cool, scooped it out of the shell, and then pureed it. The texture of this cheesecake was amazing. Because the pumpkin puree is a little lighter than the canned packed pumpkin, the resulting cheesecake is the absolute perfect texture. Not too fluffy but not too heavy, with a light graham cracker crust. MMMMM. I highly recommend the fresh pumpkin route. Trust me, your guests will notice!

Fresh Pumpkin Cheesecake

Adapted from Fire and Salt

Crust:
2-1/2 cups gluten free graham cracker crumbs
2 tsp cinnamon
8 Tbs butter (1 stick softened)

Filling:
24 ounces cream cheese (3-8oz packages, softened)
1-3/4 cup pureed pumpkin
1 cup granulated sugar
1/4 cup light brown sugar (packed)
2 eggs
2/3 cup evaporated milk
2 Tbs cornstarch
1-1/4 tsp cinnamon
1/2 tsp nutmeg

Topping:
2 cups sour cream (16oz, room temp)
1/3 cup granulated sugar
1 tsp vanilla
1) Mix together the graham cracker crumbs, cinnamon, and melted butter. Press the mixture firmly in the bottom of a 9 inch spring form pan. It is also helpful to line the bottom of the pan with parchment paper first.

2) Mix together the pumpkin puree and cream cheese. Add the sugars and beat until light and fluffy. Beat in the eggs and evaporated milk. Next, add the cornstarch, cinnamon, and nutmeg; combine thoroughly.

3) Pour the filling in to the pan over the crust. Bake at 350 degrees F for 55-60 minutes or until the edges are set but the center moves slightly.

4) While the cheesecake is baking, combine sour cream, sugar, and vanilla for the topping. After the cheesecake has baked for 55-60 minutes, remove it from the oven and spread the topping on evenly. Return the cheesecake to the oven for 5 more minutes to set the topping. Remove and cool on a rack for at least 30 minutes. After 30 minutes, place the cheesecake in the refrigerator and chill for several hours or overnight to help set the filling.