Happy holidays, everyone! I cannot believable that the holiday season is already upon us. It seems like the summer only just ended. But I hope you all had a wonderful Thanksgiving and were able to spend some quality time with friends and family to eat, relax, and, of course, cook and bake!
Here are a few quick snapshots of the Thanksgiving dishes I prepared with a friend. We made cranberry chutney, balsamic green beans, autumn apple salad, and cinnamon apple crumble pie in addition to some other wonderful foods. And everything was, of course, deliciously gluten-free. Needless to say, Thanksgiving is my favorite holiday. After all, what could be better than an entire day dedicated to food?
Although Thanksgiving is now over, the baking adventures have only just begun. Over the next few weeks, I guarantee that most of you will have baked your way through several pies, a few cakes, and endless batches of holiday cookies. And with the school semester winding down, I am ready to get right into the baking spirit! My only trouble is deciding exactly what to bake first . . .
So without further ado, let the baking marathon begin! Best of luck to all aspiring bakers; I hope you enjoy the festive, decadent season!
Cranberry Chutney: Whole Foods Market
Balsamic Green Beans: Southern Living, January 2009
Autumn Apple Salad: Vegetarian Times, October 2008
Cinnamon Apple Crumble Pie
Adapted from Bon Appetit, October 2003
1 cup + 2 Tbs GF Flour Mix*
2 Tbs sweet rice flour
1 Tbs sugar
1/2 tsp xanthan gum
1/4 tsp salt
6 Tbs cold unsalted butter, cut into 6 pieces
1 large egg
2 tsp orange or lemon juice
3 1/4 lbs Granny Smith apples, peeled, cored, sliced ¼ inch thick
2/3 cup sugar
2 Tbs GF Flour Mix*
2 tsp ground cinnamon
2 Tbs unsalted butter, melted
1 cup GF Flour Mix*
1/2 tsp xanthan gum
1/3 cup sugar
2 Tbs packed brown sugar
1 1/2 tsp ground cinnamon
1/8 tsp salt
1/2 cup cold unsalted butter, cut into 8 pieces
Preheat oven to 375°F. Spray 9-inch pie pan with cooking spray and generously dust with rice flour.
Mix flours, sugar, xanthan gum, and salt in large bowl of electric mixer. Add butter and mix until crumbly. Add egg and orange juice. Mix on low speed until dough holds together (it should not be sticky). Form dough into ball, using your hands, and place on lightly floured sheet of wax paper. Top with second sheet of wax paper and flatten to 1-inch thickness.
Roll out dough between 2 sheets of wax paper (if too tacky, refrigerate for 15 minutes). Remove top sheet and invert dough into pie pan and crimp edges. Partially bake for 10 minutes. Let crust cool and turn up temperature to 400°F.
In a medium bowl, combine the flour, xanthan gum, sugar, brown sugar, ground cinnamon, and salt. Whisk to blend. Add the butter and work it in well with your fingers until the mixture holds together in small clumps and there are very few fine grains left in the bowl. Refrigerate until ready to use.
Mix all filling ingredients in large bowl to coat apples. Transfer to crust, mounding in center.
Pack topping over and around apples. Cover entire pie with foil and bake for 30 minutes. Reduce oven temperature to 375°F and bake for another 30-40 minutes, or until filling is bubbling and top is golden.
*GF Flour Mix
2 cups brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch