I subscribe to the TastingTable which in a nutshell is an edgy free daily email-based publication that gives the inside scoop of the food & beverage culture – often divulging adapted recipes & techniques garnered by renowned chefs (from mostly around the country but also ex-pats such as the austere David Lebovitz). I highly recommend subscribing if you like reading about all things epicurean (& adding new food homages to your next travel destination). Not too long ago, the TastingTable sent out an article about cucumber ice cream from Allumette (a restaurant & bar located in the Echo Park neighbourhood of Los Angeles) – I’ve never been, & likely never will since it’s going to close its doors in a couple of days. Such is the life of restaurants – lively yet short-lived & fleeting at times.
But I digress.cucumber basil ice cream
Cucumber. Ice Cream. Often times when cucumber is utilised in food – one thinks of salads, cucumber tea sandwiches, maybe even gazpacho – or even a further tangent, in cocktails: cucumber gin & tonic. Or some other sort of refreshing beverage combination (cucumber mint spritzer, etc). But in dessert? Perhaps cucumber sorbet – no further than that. This is why the article intrigued me, because why not? Cucumbers definitely have a distinct flavour. Creamy cucumber icecream? Sounds good to me! Reading the recipe; it also seemed insanely simple: juice some Persian cucumbers, whisk the strained juice with heavy cream, evaporated milk, sweetened condensed milk & salt. Cover & leave in the fridge for a couple of hours & you are ready to churn the ice cream base. The original recipe yields 2 quarts; which for a household of two adults – that is A LOT of ice cream. . Also, being who I am; I couldn’t resist modifying the recipe. I wanted to give the cucumber ice cream an extra dimension of flavour: herbaceous summery basil. What I did instead, was set aside the heavy cream & muddled it with fresh basil leaves. While the cucumber juice (which by the way; has the most incredible vibrant emerald hue that I’ve fallen in love with) melded with the evaporated & condensed milk – I allowed the basil to infuse the cream overnight covered in a separate container. I then ran the basil-infused cream through a sieve & whisked it with the rest of the ice cream base: ready to be churned in your ice cream maker. Easy enough, right? I must also say; it has a wonderful dense-enough texture for being egg-less. It’s quite substantial (must be cos of the three different types of dairy). This is not a wimpy ice cream – it is definitely decadent & worthy of any summer barbecue!

persian cucumber juice
Cucumber Basil Ice Cream
Yields 1 quart | Requires an ice cream maker – have your ice cream maker bowl chilled in your freezer before you embark upon this recipe to make life easier!
{ based on Miles Thompson’s Cucumber Ice Cream recipe via the TastingTable }

½ C organic Persian cucumber juice (from approximately 4 cucumbers, depending on size)
1½ C evaporated milk
1¾ C sweetened condensed milk
1¼ t sea salt
1 C organic heavy cream
½ C fresh organic basil leaves (torn) < one can easily substitute this with fresh mint as well or just omit the herbs altogether >

1. Prepare half a cup of Persian cucumber juice by using your juicer or blender to purée the cucumbers whole – double strain to ensure that the cucumber pulp is removed.
If you truly love cucumber & can’t bear to have the pulp (which is full of fibre & nutrients) go to waste – you can throw it into a fruit smoothie. The vegetal taste is rather subtle & it just adds to the body of the smoothie.
2. Whisk the cucumber juice with the evaporated milk, condensed milk & sea salt. If you would rather straight cucumber icecream; whisk in the heavy cream as well.
3. However if you want to do the basil (or mint) infusion: muddle the leaves into the heavy cream & set aside in the fridge to steep, covered overnight. I decided that muddling it would be the best way to go about it; because if you didn’t know – basil leaves tend to oxidise (aka turn brown) unless it is emulsified with fat/oil. The milk fat in the heavy cream is not enough to prevent the heavy oxidation (which would be the case if the basil leaves were food-processed with the heavy cream). However; if you desire a strong basil flavour & don’t mind a brown-tint to your ice cream.. By all means, blend away!
You could get away with having the cucumber juice, dairy & salt to meld in the fridge for a couple of hours if you are short on time. However keep in mind; the longer the ice cream base melds, the better the flavours will come through.
4. When you deem the ice cream base ready – pour your ice cream base into your chilled ice cream maker bowl & proceed to churn! This will take about 20-30 minutes. Check for a thick soft-serve consistency & transfer it into a preferably chilled container, cover it airtight & put it in the freezer for at least an hour before serving. I like to save some of the smaller basil leaves to garnish my ice cream scoops. & if you are adventurous; I highly recommend a drizzle of aged balsamic vinegar right on top. It gives it just a bit of extra acidity to cut the creaminess of the ice cream. Just unbelievably good. I intend on making this for many-a-summer to come.

& if cucumber ice cream isn’t your thing – I have to share one of my favourite sodas of all time. DRYSoda (a Seattle company) has a cucumber soda that is deliciously refreshing. It’s got just a hint of sweetness (only 11g of cane sugar as opposed to the usual 36g of high fructose cane-syrup from other carbonated soda companies). It only has four ingredients & is kosher, gluten-free, sodium-free, caffeine-free. DrySoda has a beautiful array of flavours (11 in all!) & aside from cucumber – I really enjoy their ginger, rhubarb, lavender, pear & lemongrass (well… when they did have lemongrass.. it’s been discontinued.. as you can guess, I’ve been a fan of DRYsoda for years now). The product line is lovely & sophisticated – they pair well with food & are versatile as mixers (speaking from experience – a splash of gin + cucumber DRYsoda is a winning combo). They’ve launched nationwide, so you are sure to find them in any Kroger, Safeway, QFC, Ralph’s, WholeFoods, Sprouts, Pharmaca, etc.

Thanks for reading my tangents on cucumber…
Happy summer, everyone!


Happy Summer Solstice everyone!

In wake of recent changes – but most importantly to celebrate my husband’s victorious accomplishment: graduating summa cum laude with his MFA in 2 years (this degree typically takes a 3 years to finish) – I made a 9″ gluten-free blueberry pie. Various family members flew down to see the graduate degree hooding commencement ceremony (thank goodness it was indoors & also, only for people who have earned their Master’s or Ph. D’s!). After the ceremony; we had a simple but delicious barbecue at our apartment – with the crowning treat being this pie! Quite a few of us couldn’t do gluten so I thought that I’d utilise my pie-making skills & make a gluten-free pie. For those who don’t have a lot of pie-making experience; I will say that making it with gluten-free ‘flour’ is a test of patience.. but definitely feasible! & worth it.

Fruit pies (particularly the berry-kind), truly herald a celebratory sentiment & that summertime has truly arrived! An unfortunate aspect of baked fruit pies is that if the filling is underbaked – it is thusly watery. & a watery pie is a disappointing pie to have indeed. To prevent the pie filling from being watery; I cook down the pie filling in advance so that it thickens quite nicely once it is baked. I usually make the filling the night before assembling the pie (if you are in a pinch for time, you can easily get away with making the filling a few hours before, especially if you chill the filling quickly. It also goes without saying, you can also make the filling days in advance if you wish).

<enough to fill one 9″ pie; I know it seems like a lot of filling but believe me, it will cook down & fill your 9″ pie shell quite easily>
1 # 4 oz of blueberries (frozen, if fresh is unavailable)
2 T of gluten-free all-purpose flour (you can substitute cornstarch, if that is what you have on hand)
3 oz of granulated sugar
zest of 1 lemon
2 T of lemon juice
1/2 t of sea salt

Toss the above ingredients & combine into a saucepan. Put it on medium heat until it simmers. Lower the heat to a continual simmer; allowing the berries to cook through. Be sure to stir occasionally throughout. If the bottom of the saucepan sticks, lower the heat & continue stirring. When the mixture thickens, remove from heat & transfer to a heatproof bowl & allow to cool. Be sure to refrigerate the filling before using it (warm filling onto pie dough would be disastrous).

The pie dough. I used Bob’s Red Mill’s Gluten-Free All-Purpose Baking Flour & modified this recipe.
The result was satisfactory! It had a nice flaky crunch to it (probably due to the use of the pastry blender & the cold pats of butter I put in it). My husband didn’t realise that the pie was gluten-free & in fact, he thought that the pie was fantastic. So have that, you anti-gluten-free-baking naysayers!

<enough for one 9″ latticed or double-crusted pie / or two 9″ single-crusted pies>
1 1/2 C gluten-free all-purpose baking flour
1 T granulated sugar
1/2 t sea salt
1/2 C unsalted butter (very cold, cut into cubes or little slabs)
4 T almond milk (or any sort of ‘milk,’ almond milk just happens to be what I had on hand at the time)

In a large bowl, combine the dry ingredients (flour, sugar & salt). Using a fork or a pastry blender, quickly cut the cold butter into the dry; until it has the consistency of coarse wet sand. Pea-sized clumps of butter is permissible; sometimes I use my fingers to break them up further & incorporate them into the mixture. At this point, forgo the fork or pastry blender and incrementally incorporate the almond milk until just combined. Be careful not to over do it; we just want a cohesive mass (but not to the point where it’s just one big hulking pliable piece). Divide the dough in half; flatten onto waxed paper (or even plastic wrap) into disks. Either use plastic wrap to cover them or stick them into zip-lock gallon bags. Lay the covered or sealed disks of pie dough onto a flat surface in the fridge to chill for about an hour before using.

Be sure to have an ample amount of workspace for assembling your pie! Also, I hope you have some excess gluten-free flour to use because without it; assembling this pie will be an incredible test of your patience.
You will need a rolling pin, your pie tin or dish, a bench scraper, your pie filling & the pie dough disks. It is imperative that once you take the dough out of the refrigerator – that you work quickly with it. Flour your work surface; carefully and evenly roll out one of the disks into a quarter-inch thick circle. Be sure to alternate sides of the disk, so that you can roll out the dough out evenly. However the caveat is that if you flip the pie dough circle-to-be too often, it may crack (since there is no gluten to bind the dough together). Lay your sufficiently rolled pie dough circle onto your pie tin or dish; pressing it into the sides and bottom of the tin/dish. If you are having trouble with cracks; just gently press the surrounding dough, smoothing it (thus repairing) into the crack. This is only the bottom of the pie & no one is going to stop to examine the pie’s bottom! The pie dough bottom is now ready for the filling! Evenly fill the pie shell. If you are wanting to do a lattice topping on your pie – roll out the remaining pie dough disk into a quarter-inch thick square or rectangular shape. Using your bench scraper, cut even strips of pie dough & carefully lay them on top of the filled pie shell. Interlace them if you’d like. For the excess pie dough ends of the strips, pinch them onto the bottom pie shell; forming an edge; going around the top rim of the pie tin or dish. With any excess pie dough pieces; I would pinch them off and mold them onto the uneven parts of the pie crust edge… Can I just add that describing this is much more difficult than simply demonstrating it? If you’ve never formed a pie shell before; it takes a lot of practice (to the point where it gets intuitive!) I highly recommend Youtubing a pie shell forming demonstration… But if you prefer a ‘rustic’ pie; free-form all you want! Anyhow; once you are satisfied with the assembly of your pie; refrigerate your pie until it is time for it to go into the oven. I prefer to bake pie hours before it is served (fresh is best!). Also, your kitchen/home will just smell HEAVENLY.

Preheat your oven to 375ºF. Once the oven is almost to temperature; use a pastry brush to brush cream (half & half, milk, whatever you may have) onto the top of the pie, getting into the lattices. Then sprinkle it with coarse sugar (I use turbinado; not only for aesthetic reasons but it adds a fantastic crunch). Then place the pie onto a baking sheet and bake for 45 minutes. After 45 minutes, I rotate the pie and bake it for another 10 minutes or accordingly. When checking for done-ness, I look at the blueberry filling – if it is slowly oozing out of the lattice like a thick molasses; that is my cue that it is ready to leave the oven! The pie crust itself should also be a lovely golden (but barely brown) hue, cracking ever-so-slightly. Allow to cool for a couple of hours & it is ready to serve! Depending on how generous your servings are, it can feed up to 8. I only refrigerate pie when it is down to a couple slices. The pie does keep for at least 3 days at room temperature . . Though I have doubts that it would even last that long!


My most favourite way to utilise almond meal/flour is to make macarons – however, I decided that I should experiment. I recently bought a pair of delightful fluted tartlet tins from Sur La Table & was scheming to create something delicious with them.. Naturally, it would have to involve a frangipane tart of sorts!

IMAG1750It’s relatively simple to make frangipane – the most crucial ingredient is of course almond meal. Almond ‘meal’ or ‘flour’ is interchangeable. It’s essentially raw blanched almonds that are finely ground. You can find it in the bulk flour section at your co-op, local natural foods grocery or Whole Foods Market &/or Bob’s Red Mill, for instance, sells it packaged in the baking section of most grocery stores. You will find that almond meal is pricey! But worth it.

My recipe for frangipane does contain a dash of almond essence – which I must point out is not necessary. It’s a matter of availability & personal preference (i.e. I really enjoy the pronounced taste of almonds!) One of my baking mentors said that when in France, almond extract is not used in a true frangipane since some people think that it overpowers the natural pungency of the almond flour. Another thing to note is that my recipe uses turbinado sugar (raw cane sugar), which can be easily substituted with regular granulated sugar. I just happen to really enjoy the subtle flavour of this type of sugar; not to mention, I love the crunch of this sugar when it’s topping scones or muffins.

I decided to do a pear-frangipane tart (the stonefruits that I love aren’t in season yet & I opted for a pretty organic Bartlett over apples). & besides, apples make me think it’s autumn – it’s mid-May afterall! But substitute as you’d like (: I myself cannot wait till plums & peaches are in season..


2 oz (¼ C) unsalted butter, at room temperature
2 oz (¼ C) turbinado sugar
1 whole egg
5 oz (¾ C) almond meal
1 T all-purpose flour
a dash of salt, vanilla extract &/or almond essence

While creaming the room temperature butter & turbinado sugar until fluffy, set aside a bowl of the almond meal, all-purpose flour tablespoon & salt. No need to panic if the turbinado sugar granules do not dissolve completely; it’s frangipane! It will be fine. Incorporate the egg + essences into the sugar + butter mixture until well-combined. Fold in the dry ingredients until the mixture is well-combined & smooth. This yields about a cup & a half of frangipane – if you have excess, it can keep in the fridge for about a week. You can even freeze it & keep it for longer!
I figure that if you don’t have a tart dough recipe that you enjoy using, here’s one that I use. It’s from Smitten Kitchen! I first used it when I made some pumpkin chiffon pie on the fly at my parents’ last Thanksgiving – I was happy to try something new out & the results were fantastic. Making tart dough is less daunting than one would presume; it can be made via a stand-mixer, pastry blender, steel dough scraper or even a fork! My only advice about utilizing the stand mixer for this is that you must not walk away from it while it’s paddling away in action.. Elsewise your dough will be overmixed & that would be really unfortunate!

from Smitten Kitchen, more or less.

2 ½ C all-purpose flour
1 T sugar
1 t sea salt
1 C (8 oz) unsalted cold butter, cut into cubes

Cut the butter into the dry (in this case, the tablespoon of sugar is considered part of the dry) until well incorporated, to the consistency of coarse damp crumbly sand (how else to describe this?) A few pea-sized bits of butter is deemed fine! Drizzle some ice-cold water (about half a cup) while combining (use a wooden spoon or spatula for this, then knead with your hands last, as you don’t want the warmth of your hands to warm the dough much). When the mixture holds together but is still craggy, I would say that the dough is ready! Form into flat disks (depending on the size of your tart or pie shell) & plastic wrap them. Put in the refrigerator to chill for about 45 minutes (or if you are in a pinch for time, in the freezer, for about 20 minutes, depending on thickness). If you have an excess of tart dough; just double plastic wrap it & put it in the freezer. It will keep for a couple of months (surely you’ll make use of it before too long, eh?)


Roll out your tart dough to an even quarter-inch thickness & press it into your tart tin. Dock along the bottom & along the sides. If you have your frangipane ready, fill the shells about 3 tablepoons or so each; spread the filling evenly. At this point, thinly slice your fruit of choice into your desired sections. Typically, one would either fan the slices or just slightly overlap them atop of the frangipane. Whichever way you’d like, honestly. Egg wash the tops of the fruit & the exposed tart crust edges; sprinkle with sugar & chill the assembled tarts in the fridge for about 15 minutes while your oven is pre-heating to 375ºF. Once your oven is ready; take your tarts & place them on a sheetpan & bake for 20 minutes or until golden brown. Enjoy!

Happy first official day o’ Spring & a belated St. Patrick’s Day, everyone!
In light of things that are green – pistachios come to mind, as I am currently going through a pistachio infatuation.. Pistachio macarons.. cake.. muffins.. biscotti.. FINANCIERS. I love to eat (& make!) them all.

I made pistachio financiers to bring to my family last month for the Chinese lunar new year (in addition to the macarons that vanished upon their sights); the financiers were well received. Nice decadent little morsels, not too sweet, very fragrant (due to the browned butter & fragrance of the pistachio) – also; they are perfect to have with tea or coffee. Little tea cakes. My mother took some back to Washington where my sister was able to try them – she loved them & later told me that she thought they were worthy of being served at my wedding reception!

Whether they end up at my wedding reception during the coffee/tea hour or no; this recipe is a definite favourite & one that I am more than happy to share. It’s adapted from  Gabriella Gershenson (Saveur). Instead of simply combining the egg whites, sugar & salt; I whisk them into a stiff meringue – which makes the financiers even more light & airy (though I do like a nice dense financier; it’s all about what you’re in the mood for). Also, when the financiers are baked, I flip them out of the baking molds onto a cooling rack & brush them with honey & sprinkle some crushed pistachios on top for a nice aesthetic finish & a touch of sweetness! (otherwise they just look a little brown & drab).

yields 18 tea cakes, depending on what pan/mold you may use

4 oz (or 8 tablespoons) unsalted butter
1 teaspoon of vanilla extract
1 cup of sugar (OR  ½ C sugar + ½ C light brown sugar, if you have any light brown sugar on hand!)
½ teaspoon sea salt
4 egg whites
½ cup  all-purpose flour
½ cup  finely ground lightly toasted pistachios (so fine that you can push them through a sieve)
2 tablespoons of almond flour
½ cup coarsely ground lightly toasted pistachios
1 teaspoon baking powder


One of the key steps of this recipe is to brown the butter – which is to leave the butter in a saucepan on low heat on the stovetop. Allow the butter to melt & eventually simmer & brown – remove from the element immediately & strain the butter, leaving the milk solids & funk behind. Set aside to cool. Hopefully at this point, you’ve gotten dry ingredients together – I tend to sift my flour, pistachio flour (that I grind at home, I set the un-siftable pieces aside as part of the ‘coarsely ground pistachio pieces’), almond flour & leavening (in this case, it is baking powder) & ultimately whisk them all together. I’m all about maximizing the mixing process.

& the egg whites, sugar(s) & salt: with the whisk attachment on the KitchenAid, whip them into a stiff meringue – if you lack a stand-mixer or egg beater; no worries, a whisk will do just fine – your financiers won’t be as light & fluffy, but rather, a bit more dense – which is not a bad thing! They will taste delicious regardless, they’ll just have a different consistency!


Fold the dry, including the coarse pistachio pieces into the meringue mixture until combined. Add the browned butter & vanilla extract, mix until well incorporated. Cover the financier batter & place it in the refrigerator for an hour. In the meanwhile, set the oven temperature to 350ºF & butter and flour your baking molds (I’ve used a muffin tin). When the batter has been properly chilled, portion the batter evenly – depending on whether you desire a tall tea cake, portion more; or if you’d like squat & petite cakes, portion less. If you’d like even more petite cakes; use a miniature muffin pan! Depending on how you portion, you may have leftover financier batter that you can stick back in the fridge for round two of baking (unless you have a plethora of muffin tins to bake all in one go). Bake until golden brown; approximately 15 minutes. After they are baked, turn them out onto a cooling rack upside down – brush with honey or simple syrup & sprinkle some more pistachio pieces on the honey’d surface as garnish. Enjoy!

& on one final pistachio related note, here’s a shot of a pistachio cake (with a honey rose Swiss buttercream) that I made for my fiancé’s open studio guests recently – it was delicious & let’s just say that it was quickly devoured (there were two other cakes there – but given the choice between this, red velvet or chocolate? Pistachio would clearly win (: )

ImageAny other pistachio enthusiasts out there? I know that I can’t be the only one!

As much as I love the Pacific Northwest, I must concede of an attribute that is so uniquely Californian: local citrus. As if fresh citrus isn’t amazing enough.. Toss Meyer lemons into the mix & it is sheer bliss! Wintertime here equates to cheap Meyer lemons aplenty. So what would one do upon acquiring such precious fruits? Make Meyer lemon curd of course!


Making lemon curd is a simple yet magical process. The ingredients are simple enough: sugar, eggs, lemon juice, zest & butter. Within minutes over a double boiler, the loose mixture whisked will thicken & come to life into a beautiful & bright viscosity.


I really enjoy lemon curd that is more on the tart side. My favourite way to eat lemon curd is straight up, off the spoon. Or if I happen to have berries to accompany them, it makes for a fantastic treat. I’m a firm believer that lemon curd elevates anything that’s non-savoury. Lately, I’ve been putting lemon curd in with my goat milk yogurt & top it off with granola & berries. A fantastic way to start the day. Especially since I typically start my work days at 3am.

This recipe is adapted from the austere David Lebovitz; though I make use of the Meyer lemon zest! Without it, in my opinion, the lemon curd tastes like ordinary (though delicious) lemon curd. The Meyer lemon zest makes the difference & adds a subtle herbaceous, almost lavender undertone to the bright tartness. & since my stovetop is finicky electric; I cook the curd over a double-boiler. Or if you like to live dangerously, cook it directly in a saucepan while stirring with vigor.

yields approximately 2 cups

65 grams of granulated sugar
2 yolks
2 whole eggs
¾ cup of Meyer lemon juice (approximately 3 medium to large sized Meyer lemons)
zest of one of the Meyer lemons that you juiced!
6 tablespoons of unsalted butter – cut into 4 or so slabs
a pinch of salt

* This recipe requires a whisk, rubber spatula, a double-boiler & a strainer.

ImageWhisk all ingredients save for the butter in a metal or glass bowl fitted over your boiling pot. Continue to whisk until the mixture thickens. One way to be certain that it’s at the proper thickness is to tilt the whisk to see if the lemon curd droplets slowly drip. I like to jiggle the bowl; if the mixture wobbles like pudding; I deem it ready! Remove from heat – be careful not to give yourself a steam burn. Quickly whisk in the butter slabs. Once the butter is fully incorporated, strain the curd (for any bits of small cooked egg pieces & zest) into a heat-resistant vessel (I use glass almost always). Refrigerate. The curd keeps for well over two weeks, though mine scarcely lasts more than 5 days (we are AVID lemon curd eaters here).


Hummus is another refrigerator staple in my household. It’s extremely healthy, guilt-free, gluten-free & vegan; what’s not to like?

I’ll be the first to admit that I don’t always make it from scratch. All too often, it’s easy to just give in & buy a tub from Trader Joe’s or Jimbo’s – however when time permits; I love making it at home. This way, I can control the sodium level & make variations (like harissa, kalamata olive, pomegranate molasses or even basil). Simply put, as you can figure, I like knowing what ingredients are in there. Also, if you consume hummus extremely often, it’s definitely more cost-effective to make it from scratch.

If you’ve never made hummus before – it’s extremely simple. All you really require is a food processor & 5 basic ingredients: cooked garbanzo beans/chickpeas, tahini, garlic, olive oil & citrus juice (preferably lemon or lime). Salt/pepper/spices to taste.


In the days of being less busy, I would soak garbanzo beans/chickpeas overnight & boil them for just over an hour, allow them to cool & then food-process them. The food cost of making hummus this way is incredibly low because you can buy garbanzo beans in bulk (& organic) for as little as $1.29/lb. Since garbanzo beans double in size after soaking & cooking, one pound yields a LOT of hummus (or chickpea patties, addition to salads, .etc, you get the idea!). Nowadays, I use canned organic garbanzos (which are already cooked) as a nice time saver.

The second crucial ingredient is tahini (sesame paste). This can be found in the ‘ethnic food’ aisle or even the refrigerated tofu/sauce/salad dressing section at your grocery store.


yield ~2 cups (more if you add other ingredients** to spice it up.)

½ cup of dried chickpeas/garbanzo beans OR 1 can of organic garbanzo beans (15 oz. net weight, depending on the brand)
¼ cup of tahini
2-3 medium-sized garlic cloves (if you or anyone you are serving are sensitive to raw garlic, feel free to use less)
2 T of olive oil (extra virgin, cold-pressed)
splash of lemon or lime juice
Ground cumin, red pepper flakes, freshly ground black pepper & salt (which can be omitted if you like/if the canned garbanzos are salted)

*requires a food processor
** Variations are endless! Harissa, kalamata olive, pomegranate molasses, basil, lemon zest, roasted garlic, etc! Just incrementally add the additional ingredients to suit your tastebuds.

Drain the garbanzo beans from the liquid; however reserve some for later. I like to call this liquid garbanzo liqueur. Food-process the garbanzo beans, tahini, lemon juice, garlic & olive oil until smooth. If the food processor is having trouble processing it all, drizzle in the reserved garbanzo liqueur a couple tablespoons at a time to aid the process. What also aids the process is using a rubber spatula to push the unprocessed bits down the sides & also to cleanly take the finished hummus out of the processor..


After a consistency is achieved –
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As you have seen, November & December posts are obsolete! It was a whirlwind of events, but I loved every bit of the holidays. The best part about those times is being with family & of course, preparing delicious foods & getting to indulge in them.

A food contribution that I like to bring to Christmas at my future in-laws’ are my gluten-free & eggless gingerbread cookies. This way, everyone can enjoy them. This is my third year baking them at Christmastime – however I tried a new recipe and used a new gluten-free baking mix as well! They were well-received & all devoured before Christmas dinner was ready, much to my surprise (I made over three dozen 1 inch gingerbread men..and there were lots of delicious snacks including a cheeseboard & even salmon dip around!).


When making spice cookies or cakes of any sort – I tend to use a variety of spices that pack a nice punch in flavour, but if you are catering to the less than adventurous crowd (i.e. children?), feel free to cut down or omit any of the spices that seem too intense. The recipe that I based these off of is actually a vegan gingerbread cookie dough recipe found here (thanks Google! & Gena Hamshaw); but to be honest, I (& everyone else who would be eating these) LOVE butter; so in addition, I used half & half in place of the dairy substitute. Why half & half? It’s what we had on hand, but I’m sure whole milk or heavy cream would do just as well (if you prefer using dairy). In addition to the differences in dairy, my recipe calls for a bit more of the GF flour, as I’ve found that the cookies won’t crack as much after baking, yielding a smooth, less craggy-looking cookie.

The gluten-free baking mix that I’ve been using for the past year & a half is called Pamela’s. I can’t exactly pinpoint when I first started using it, but the most probable scenario was having pancakes at my fiancé’s parents’ house with his grandmother. This pancake mix can easily become eggless by using flaxseed meal. They turned out delicious & henceforth, it’s been a day-off breakfast staple. You can find Pamela’s at most food co-ops, Sprouts or Whole Foods. Great stuff! I highly recommend it. Though if you are extremely lactose-intolerant, it does contain powdered buttermilk in the mix.. Be sure to read that ingredient list! The other widely available gluten-free baking flour alternative is Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, which I’ve used many-a-time. Or if you are able to utilise the gluten… by all means, do!

In the years past, I would normally make the dough at my apartment before making the trek over, but since we flew in days before Christmas from Southern California – the dough was made there, which was no problem at all. All you need are the ingredients, measuring utensils, a whisk, a mixing spoon & of course, mixing bowls.

yield varies by cookie cutter size; 3+ dozen 1-inch cookies

2 ¾ cups Pamela’s Gluten-Free Baking & Pancake Mix (plus extra for rolling)
1 ½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves or allspice
½ teaspoon ground cardamom
½ teaspoon coffee grounds or cocoa powder
1⁄4 teaspoon ground black pepper
½ teaspoon salt

½ cup melted butter
½ cup molasses
1⁄4 cup half & half, heavy cream or whole milk
1 teaspoon vanilla extract
1 teaspoon bourbon (optional)
½ cup sugar

In one mixing bowl, mise the dry: the gluten-free baking mix, leavening & spices. Whisk together. In another mixing bowl, whisk together the melted butter, molasses, half & half, vanilla extract & bourbon until uniform then whisk in sugar. Add the wet into the dry & fold until the mixture is a cohesive mass. Continue stirring or if you’d like to use your hands, knead dough until fully mixed. Portion the dough in half & flatten into two disks. Wrap each disk in plastic wrap & refrigerate until the dough firms up for cutting (this takes about an 30 minutes to an hour, depending on how cold your refrigerator is).

Once the dough is ready for cutting, pre-heat your oven to 350ºF. Flour the surface & roll out the dough to about a 1⁄4 inch thickness. Cut into desired shapes & place them onto a greased & floured (or parchment-lined) sheet pan. Be sure to space the cookies at least 1 inch apart (more if your cookie shape is larger than 1 inch in diameter/height).  Chill the cookie-laden sheet pan for about 10 minutes before baking. The bake time on the cookies is approximately 8 minutes, if the cookie size is small. Bake until the edges set. Remember that the longer you bake them, the crispier the cookies will be. After the cookies cool, they can be iced! I use a simple orange icing, the recipe is below.

yields ¾ cup icing

1 cup powdered sugar
2 tablespoons of orange juice
zest of ½ an orange

Whisk together until smooth. To be honest, the above measurements are really done by if the consistency is too runny, add more powdered sugar; or if too thick, trickle in more orange juice. If you are not keen on orange, replace with dairy or water & add a ½ teaspoon of vanilla extract. Once your desired consistency is achieve, transfer to a piping bag with a small tip (but not so small that orange zest cannot pass through); or a plastic zip-lock bag with a corner snipped off. Ice away! Be creative (it seems to me that sugar fiends & children alike appreciate excessively iced gingerbread cookies)!

& for my Doctor Who fans out there, enjoy this snapshot! (also, see what I mean by craggy gingerbread  men cookies?, this was before I added more flour to the dough)


Hope everyone was able to spend time with their loved ones this past holiday season!

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