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Elegant and Easy Party Puffs

This post is linked to Slightly Indulgent Tuesdays, Gluten-Free Wednesdays, Real Food Wednesdays, Pennywise Platter Thursday, Foodie Friday.

A very long time ago in a galaxy far, far away … oh, wait, that’s another story. Forget the galaxy part and let me start again. Long ago when I was eating gluten, my friend, Sandra, shared her puffs recipe with me. She called them party puffs or cream puffs. This was in the early days of our now well-established Valentine’s Day parties. She swore these puffs were incredibly easy to make, but would make the hostess look like a gourmet chef, and she was so right! The puffs could be made savory or sweet, but I always had plenty of sweet options (it doesn’t take much looking around here at gfe to determine that!), so I always made my puffs savory. My favorite filling was chicken salad, with shrimp salad and tuna salad puffs sometimes making an appearance was well.

When I went gluten free, of course, I gave up any recipe that was made with all-purpose flour–or any other wheat-based flour; e.g., whole wheat, graham, spelt. So, sadly, the puffs went off the party menu for at least one Valentine’s Day party (and a few Christmas open house events). Then I came across the gluten-free flour mix* that I most often use today. So I decided to try the puffs again, just replacing the all-purpose gluten flour with my gluten-free flour mix (without adding xanthan gum). To my surprise, the puffs were as wonderful as ever. Same taste, texture … everything. So puffs went back on the party menu—much to everyone’s delight.

After I figured out that this recipe could be easily be made gluten free (gfe!), I saw others report on their gluten-free puff variations on the celiac listserv. If you do an online search for puffs, cream puffs, etc. (even gluten-free puffs), you’ll get many variations of this basic recipe. However, this one has so few ingredients and just works beautifully, so why change it? Admittedly, I do the cutting/stuffing part a little differently than most folks would. I serve my puffs “open faced,” because again I like to keep the preparation simple and because I also like my guests to be able to see what they are eating. But, I’ve added notes in the recipe below if you want to have a top “cover” on your puffs.

Having just made these for my tea party with my girlfriends, I really wonder why I save them for our special events and don’t make them more often. They are so easily and quickly made and truly make any event special. It would be fun to whip up a batch for the family and then have each member fill them with the fillings of choice—savory or sweet, or some of each. A bruschetta puff, a mini-chopped salad with olive oil puff, a lox and cream cheese puff, a Nutella puff, a peanut butter and Nutella puff  … oh, the possibilities are endless, and so very appealing … and distracting. 

Elegant and Easy Party Puffs
(Click here for a printable version of this recipe.)

1 cup water
1/2 cup (8 tbsp) of butter (or non-dairy butter or coconut oil; please read notes regarding measurement)
1 cup sifted flour (I used my gluten-free flour mix*; see notes)
4 eggs

Mix water and butter in large pan and bring to a boil.

Add flour; stirring constantly. Mixture will roll into a ball and leave the side of the pan.

Remove from heat and cool a few minutes (no longer than 5).

Add eggs, one at a time, beating thoroughly after each egg.

Drop from heaping teaspoon onto ungreased baking sheet. (I line my baking sheet with parchment paper.)

Bake at 400 degrees for about 20 – 30 minutes. Check at 20 minutes. Puffs will be a light golden brown when done.

Cool. Prepare puffs for filling by flipping over and cutting off a small circle from the bottom. There is a natural indentation from baking and this cut only takes a second. (You can see these discarded circles in the photo below. Because the circles come from the bottom, they are not the “pretty” part.) Then spoon in filling of choice. I like to do mine assembly line style, doing all the cutting and then all the stuffing. If you want your puffs to be more like a petite “croissant” sandwich, you can slice off the top of the puff while it’s upright, set it aside, fill the puff, and then replace top slice. (The top slice is prettier than the bottom, which is why I discard the bottom for my method.) The top “cover” method works well for sweet, “cream” puffs; e.g., ones filled with chocolate, whipped cream.

Refrigerate until serving.

Makes about thirty puffs, depending on size. (Puffs can be made larger if desired. The ones in the photo are about 2 to 3 inches.)

*I can’t always tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour (which is very finely ground) and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers. It’s a very economical mix that works well in most recipes. No refrigeration is needed.

Adapted from my friend, Sandra

Shirley’s Notes: If you do a search online or look in the celiac listserv archives, you will see tons of variations on these puffs. Some add vanilla to the recipe, some add salt, some add sugar, and some add all three (or even more ingredients). As I stated, different gluten-free flour mixes can be used. Use your favorite flour mix that is not overly heavy. One gluten-free flour mix that was used in a recipe on the celiac listserv for puffs was a mix of ¼ cup millet flour, ¼ cup sweet rice flour, and ½ cup potato starch. (Of course, if you don’t need to eat gluten free, you can use whatever flour you choose.) Non-dairy butter can be used for those who are dairy intolerant. (I made these puffs with margarine before I knew butter is better for one who has no dairy issues.) I just tried making these with coconut oil and the flavor and texture are great, but the batter was not the right consistency. When I get the amount right, I’ll update this info to let you know for sure. You can only use this recipe to make éclairs or savory rolls. Insert batter in a pastry bag (or zipper-type plastic bag with corner snipped to appropriate width) and make a tube of batter. Bake. Slice off top of roll and reserve. Cool. Fill. Replace top. Sandra would make hers ahead and freeze; then she’d simply thaw and fill them.

One final note: I don’t want to mislead you … these puffs are not like gluten-free phyllo or flaky croissants. You can look to Shauna, Amy (will add link when her post is up), and Lauren for those recipes. But these gfe puffs do have that same lovely “eggy,” pastry taste, and their texture is tender and irresistible, too. The biggest problem I always have when serving these puffs is how quickly they disappear! So despite abandoning my Star Wars theme earlier, I will tell you that these simple puffs are out of this world. And, follow Erma Bombeck’s heartfelt advice, don’t save this recipe for an occasion that’s special enough, make them now and have your own little party.

Enjoy!

Shirley
Not just gf, but gfe!

Surprise! Vinegar Pie … Oh, My!

 

Well, the cat is out of the bag now. The suprise ingredient in my dessert for our Gluten-Free Progressive Easter Dinner Party is indeed, vinegar. This vinegar pie is a recipe that I cut out of our local newspaper years ago and just adapted to be gluten free and crustless when the need arose. Yep, crustless (and often flourless) is often the gfe way. (Be sure to check out other gfe crustless pies like pumpkin, coconut, pecan, and apple.) This pie is definitely gluten free, but it’s certainly not free of anything else. It includes dairy and sugar (quite a bit actually), and, yes, it really does contain vinegar! Before you dairy-free folks get too disappointed, I think you can probably use non-dairy butter. Now for those who are refined sugar free, I’ll have to work on that adaptation in the future. This pie is definitely rich; a small sliver is all one needs. Bake it to serve your guests or share some with your neighbors. That way you get to enjoy some, but not too much.

Oh, what does it taste like? Have you ever had a chess pie? It tastes a lot like chess pie. In fact, some chess pie recipes do have vinegar as an ingredient. (You can read more about chess pie and the suspected origins of the name here.) Some folks say chess pie tastes like butterscotch … hmmm, not this vinegar pie. I sort of get a lemon-lime vibe from the taste—sweetness with a little bit of tartness. Most people actually think the surprise ingredient is lemon when I ask them to guess, but there’s no lemon. It is a bit reminiscent of a tart and perhaps even a lemon curd tart. The filling stays soft and liquid-like, but the crust that forms on the top and sides is flaky and sticky/gooey at the same time. It’s a wonderful pie, absolutely delicious actually. I’d forgotten how good this pie is … it’s been a few years since I made one. Because of the sweetness, some folks like to enjoy a piece with a cup of coffee to balance that out. Topping it with a milder, cold sweetness does the trick, too. You can top it with whipped cream or homemade ice cream (like my homemade vanilla version or honey cinnamon Grand Marnier) and you will have an award-winning combination. I’ve made this pie for Easter dinners in the past so it was the first thing I thought of when I signed up for dessert for this month’s Progressive Dinner Party. Oh, and guess what, it’s yellow (well, the center anyway) .. in fitting with my theme for my earlier GFPDP entries: Mom’s Deviled Eggs and Classic Corn Pudding.

The original recipe was called Dorothy’s Vinegar Pie. That’s worth noting in our family because Dorothy is the name of the totally amazing lady who provided day care for Son from the time he was an infant until he was ready to be home alone for short periods of time. She chuckled when I first showed her the recipe and said that she’d eaten vinegar pie a few times over the years, but had never made it herself. I took her family one once and they all really enjoyed it. Dorothy, better known as Mamaw Stevens, is now approaching her 86th birthday and will always be revered as my Son’s third grandmother. Although she has faced much adversity in her life, she has an indomitable spirit. She’s absolutely been a huge blessing in all our lives. She raised Son as much as we did and we will be forever grateful.

Back to the pie, or more specifically, the vinegar … let’s talk about that ingredient itself for a moment. While I don’t plan to give a gluten-free lesson in every post, based on the discussion in comments on my Deviled Eggs post, a discussion on vinegar seems to be in order. Just like there are urban myths that cell phones can pop popcorn and cactuses and biscuits can explode suddenly and wreak havoc (yes, all of those are untrue), there are gluten myths. The gluten myth that is most persistent is that vinegar contains gluten. Gluten-Free Living magazine and its editor, Ann Whelan, have expounded on this topic time and time again. The bottom line is that distilled vinegar is gluten free. First, many vinegars are made from corn now; so apple cider vinegar is often made from apples and corn versus apples and wheat. Surprisingly enough, Heinz apple cider vinegar is made from grapes and apples—who knew? However, even when vinegar is made using wheat, the distillation process removes the gluten from the final product. So distilled vinegar is gluten free. (Likewise, distilled alcohol is gluten free.) You can read more here.

Vinegars that are not gluten free include malt vinegar and possibly homemade, flavored vinegars that might be received as gifts. First, malt equals barley, which is one of the no-no’s for those of us who are gluten free. Remember and teach the mnemonic, BROW—Barley, Rye, Oats, and Wheat; those are the ingredients we need to avoid. (You can run your finger over your brow as you tell it to folks, so they will be more likely to remember.) Why are oats included? Only oats that are certified gluten free are safe for those who eat gluten free; read more on oats in my Flourless Oatmeal Cookies post and Melissa’s recent post (with recipe) on Oat Cakes. In regard to the homemade vinegars, the flavoring that is added after the distillation could include gluten. (When I haven’t been in the mood to educate or investigate, I’ve passed on flavored vinegars that I’ve received to others.) Finally, one type of vinegar that keeps popping up on unsafe lists is Heinz Apple Cider Flavored Vinegar. It’s listed as unsafe in Heinz FAQs shown here. Presumably, the flavoring added after distillation contains gluten. Personally, I have never seen this vinegar anywhere in my grocery shopping, but it’s worth mentioning in case some of you have. I admit that for a long time I was worried I was going to pick some up by accident, but again I’ve only seen the apple cider vinegar. Even on Heinz’s site, they do not show that vinegar on their products page.

To make the vinegar myth even more troublesome, because vinegar is contained in numerous other products, the myth has carried over to those as well. Items such as barbecue sauce, mayonnaise, pickles, and salad dressings have been thought to possibly contain gluten because their ingredients listing contained vinegar. Remember that if a product contains wheat, wheat must be shown on the label in accordance with the Food Allergen Labeling & Consumer Protection Act that went into effect January 2006. However wheat aside, as far as gluten-free labeling, manufacturers are not always well versed in what is and isn’t gluten free. I’m not saying that is acceptable, but frankly, they can’t refer to an FDA-approved definition of gluten free because one does not exist yet.  Manufacturers are afraid of consumers who are ready to sue at the drop of a hat. Please understand that I am not dismissing the need for or serious nature of accurate labeling. But many companies refuse to say that their product is gluten free, for that reason alone. They may know their ingredients are gluten free, they may even know their product has no exposure to other gluten ingredients or products that contain gluten, but they are unwilling to label the product gluten free. Some manufacturers will label a product gluten free or list it in a listing of gluten-free items, but then add a caveat about cross contamination or lack of knowledge that every ingredient is 100% gluten free. The overall issue of gluten-free labeling is not a black and white one, and not something I want to get into today, but please know that distilled vinegar is gluten free and any item should not be excluded from being considered gluten free because it contains distilled vinegar. So enjoy this pie! It’s the last of our gluten-free progressive dinner party meal. Did you notice that my recipes are all gfe? Not only that, but these recipes can all be made with ingredients that you are likely to have in your pantry and refrigerator all the time … no special trips to the grocery store—love that!

Vinegar Pie
(Click here for a printable version of this recipe.)

1 ½ cups granulated sugar
8 tbsp butter, melted and slightly cooled (dairy-free butter should work)
3 large or extra large eggs
¼ cup plus 2 tbsp flour (I used my gluten-free flour mix*)
2 tbsp apple cider vinegar
1 tbsp vanilla extract

*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever flour mix you use most often for baking. If you’re not gluten free, you may use all-purpose flour.

Preheat oven to to 300 degrees Fahrenheit. Grease 9-inch pie plate very well.

Melt butter. Set aside to cool slightly. While butter is cooling, add other ingredients to mixing bowl. Add butter.

Using electric mixer, beat on high for one minute or until well blended and smooth. (It will look a lot like yellow cake batter.) Pour into greased pie plate.

Bake at 300 degrees for about 50 minutes until top forms a golden crust (center should still be slightly liquid). Cool completely before cutting and serve at room temperature (or cold per preference).

Adapted from The Free Lance-Star

Shirley’s Notes: Using extra large eggs will yield a slightly higher pie that is a little less tart. Ensure that you grease pie plate well (sometimes a failing of mine and that’s why this pie stuck a bit). Allow pie to cool as directed before cutting. Otherwise, pieces will fall apart a little (or a lot). However, if your pieces do fall apart a bit, that’s easily camouflaged with whipped cream or ice cream for topping.

If you haven’t already, please check out our other gracious and creative GFPDP hosts and their recipes below.

Diane (The W.H.O.L.E. Gang) presented an amazing salad on Tuesday—Roasted Red and Yellow Beet Salad with Avocado, Oranges, Red Onion, and Toasted Pine Nuts. She promises this recipe will make you a roasted beet lover. She’s a convert now!

Katrina (Gluten-Free Gidget) shared a fantastic main dish yesterday—Crockpot Leg of Lamb with a Thai Sweet Plum Sauce. As I shared in my comment on her site, it’s a winner on so many levels—crockpot recipe–BONUS! lamb recipe–BONUS! (Diane’s secret ingredient for the Friday Foodie Fix last week was lamb), naturally gluten-free recipe–BONUS! and new ingredients and flavors to try (e.g., prune butter)–BONUS!

Enjoy!

Shirley
Not just gf, but gfe!

Wassail and Make It Fast, Cook It Slow Cookbook

UPDATE: This giveaway is now closed. Thank you for entering.

Full disclosure: I was provided a complimentary copy of Make It Fast, Cook It Slow by the publisher. However, I was not paid to write this post/review.

Wassail. It’s not just for holidays any more. Seriously. Deliciously. Sometimes I think we do a huge disservice when we label dishes as holiday or seasonal favorites and only serve them during a very brief time window. Wassail, hot spiced punch, is one of those favorites. Traditionally served in the fall or over the holidays, it just seems to get forgotten once those have passed. But, it shouldn’t be. Last fall, one of my favorite bloggers and now my dear friend, Stephanie O’Dea, of A Year of Slow Cooking (and Totally Together Journal) posted  a wassail recipe. A quick peek at the ingredients and I knew I had to make it. I doubled the recipe and served it to my support group for our next meeting. After one sip, I fell in love with this wassail. Our members loved it, too. I ladled what was left back into a glass jar with the help of a funnel and stored it in the refrigerator. Then I just reheated the wassail a mug at a time; it worked well. I even shared some with Mom and Dad when they stopped by for a visit; they thought it was great as well.

The focus of this month’s Gluten-Free Progressive Dinner Party (GFDP) is Light Winter Warmers. Everyone else participating quickly signed up for some fabulous soup recipes. I’m rarely short of soup ideas, but I wanted to be different. (Yes, I’m like that sometimes.) So I thought I’d share a warm beverage instead and Stephanie’s Wassail came to mind. Would wassail qualify as a light winter warmer I wondered? A quick check online showed that wassail actually means “be healthy.” Wassail it was then. This wassail is gluten free, dairy free, and even refined sugar free, but no worries, this wassail has no unusual ingredients and it tastes sensational. I made it again last night for our support group meeting. The folks who have had enjoyed it previously were very pleased to see my large oval crockpot full of golden liquid with sliced Cara Cara oranges and cinnamon sticks floating on top. Others were singing its praises after a few sips. They were juggling both mugs of wassail and mugs of chicken tortilla soup, but they didn’t mind. (There was also great salad, parmesan crisps from Kitchen Table Bakers, cornbread, raw butternut squash soup, fresh cooked greens, Udi’s whole grain bread, and desserts like banana bread, brownies, flourless chocolate orange cake, carrot cake, cupcakes, and even more that I can’t recall. Our meetings are always a feast!) I’ve only made this wassail recipe without the brandy, but I’m sure adding brandy as per Stephanie directions would be lovely, too.

Now here’s the really great news … not only do you get Stephanie’s wassail recipe, but she’s also donated a signed copy of her New York Times bestseller, Make It Fast, Cook It Slow: The Big Book of Slow Cooking, for a giveaway. Now, I love Stephanie’s book because it’s got gfe written all over it. Okay, not literally, but every single recipe is either naturally gluten free or gluten free by virtue of ensuring ingredients are gluten free. For example, in the classic comfort food dish, macaroni and cheese, one would just use a gluten-free pasta, such as the brown rice fusilli that Stephanie notes. For chicken pot pie (yes, in your slow cooker!), you’ll see gluten-free baking mix cited for biscuit mix. Want to make risotto in your slow cooker? There’s a recipe for that. Hey, there’s even a recipe for breakfast risotto with fruit and cinnamon and another for corn risotto (her kids called it “corn oatmeal”). How about granola? There’s a recipe. Unsatisfied with yogurt choices at your grocery store? Stephanie shows you how to make your own using the slow cooker. How about perfect gluten-free bread? Yep. Grab your favorite gluten-free bread mix or your own recipe and follow her instructions for some fresh, homemade bread. You might also remember Stephanie’s cornbread stuffing from our November Gluten-Free Progressive Dinner Party. I’ve made many of Stephanie’s recipes before and loved them all, but I’m anxious to try more. (You can read about some of the dishes I tried in my BlogHer Food Part I post.) Today I’m making Stephanie’s Salsa Chicken, and her Butternut Squash Soup (which is naturally gluten free, dairy free, and sugar free) is also in my plans. I could go on and on. Bottom line:  You’ll want this book!

The deadline for the giveaway is Wednesday, January 27, 9:00 pm, Eastern. Here are the many ways you can enter:

1. Leave a comment below.
2. Subscribe to my feed via email or RSS and leave a comment saying that you did.
3. Tweet about the giveaway sharing the link and leave a comment saying that you did.
4. Post a message on your Facebook page about the giveaway and leave a comment saying that you did.
5. Post about the giveaway on your blog and leave a comment saying that you did with your link.
6. Follow me on Twitter and leave a comment saying that you did.
7. Become a fan of my new gfe-gluten free easily page on Facebook and leave a comment saying that you did. (I admit that seems a bit strange. Think blog friend, not fan. Someone who has fans also has paparazzi for goodness’ sake.)

All entries will be tracked by the individual comments, so you must enter a separate comment to get an additional entry. One comment showing you did all these things will only be counted as one entry, so please remember to note each by separate entries.

And, here’s the wonderful recipe:

Wassail
(Click here for a print version of this recipe.)

2 quarts apple cider
1 cup pineapple juice
1/2 cup honey
3 sticks cinnamon
2 whole cloves
1 whole orange, cut in rings
brandy, optional

Use a 4 – 6 quart slow cooker/crockpot. This recipe makes 9 cups of juice.

Put all of the ingredients into the crockpot (not the brandy). Wash your orange well, and cut off each end. Slice the remaining orange into rings, and float the pieces on the top of the juice.

Cook on high for 2 hours, or on low for about 4. You want the juice completely hot, and the flavor of the cloves and the cinnamon to have permeated.

Ladle into mugs. If you are going to add the brandy, put a shot into each mug, then top with the hot cider.

If serving to guests, provide a ladle, and keep the crockpot lid off, and the pot turned to low. If on warm with the lid off, it won’t stay quite hot enough.

Shared with permission from Stephanie O’Dea, A Year of Slow Cooking and Make It Fast, Cook It Slow

Shirley’s Notes: (Stephanie has used apple juice, which is shown in the photo, when apple cider was unavailable. Our bees’ honey tastes just right if this recipe, but if you don’t eat honey, feel free to experiment with another sweetener. Last, I find I have to keep my own slow cooker on “High” to keep the wassail hot enough. I do remove the top from time to time for periods of serving, but the “High” serving works best for me.)

Grab a mug and enjoy your wassail while checking out the other light winter warmers for the GFDP. All the entries have been sooo appealing. Earlier in the week, we enjoyed:

~Karen’s Creamy Potato and Leek Soup

~Alison’s Roasted Cauliflower Soup with Croutons

~Diane’s Winter Fire-Roasted Tomato Soup with Prosciutto Topping, plus her Mexican Seafood Soup, and

~Seamaiden’s Vegan Un-Chicken Roasted Vegetable Soup.

All amazing, huh?

Now let’s head over to Amy’s and Stephanie’s today. Think chili! Amy’s serving Black Bean Chili with Butternut Squash and Sweet Chard. Stephanie’s slow cooked some Chicken Enchilada Chili. Tomorrow, we’re all meeting at Ali’s for Moroccan Chickpea and Potato Soup. What a party!

Enjoy and don’t forget to enter the giveaway!

Shirley
Not just gf, but gfe!

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