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Fondue by the Pool at Après at The W Hotel in Westwood

It's getting cold out. Cold enough for fondue, even. But you're still an Angeleno at heart so you're going to want your fondue by the pool. Well, you can at Après at The W Hotel in Westwood. Not après ski, but après skinny dip?
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Available at the poolside cabanas (but they'll serve it inside or at the bar if you ask nicely) are cheese and chocolate fondues, s'mores, and special cocktails.
There are three choices for the cheese fondue ($16 for 2), including the Miss Swiss which is the traditional gruyere cheese with sherry and garlic, Dive bar made with cheddar, IPA, and bacon, and Jako-Dip made with goat cheese, white wine, and pumpkin puree.
Cheese Fondue
My favorite is still the traditional Swiss style, but the pumpkin one is fun to try as well. They come with bread and vegetables as usual but also some cured meats.

The chocolate fondue also comes in three choices and served with strawberries, dried pineapples, marshmallows, Oreos, and graham crackers.
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Langer's #19 is Chowzter's Tastiest Fast Feast in North America!

I had been recruited by a new website and app called Chowzter to curate the best of Los Angeles "fast feasts" - the dishes that are not from a chain or fine dining restaurant. I've been contributing items to their list which can be found here (although some of those still remain from the old list!)

Anyway, Chowzter recently held an award for North America's Tastiest Fast Feast in San Francisco, and I had nominated some of LA's finest including Langer's #19 pastrami sandwich and Tsujita's tsukemen! At the end of the night the winners were announced .... and Langer's took home #1!! That's right, New York, LA's pastrami is numero uno. They even made a nifty video for it. You can see the full list of winners here.
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Chowzter's trophy for Langer's
You can see my post of Langer's #19 here. So, anyway, I found out I wasn't supposed to keep that nifty trophy but give it to the restaurant instead :p
I went over to the deli last week to hand over the trophy to Norm Langer himself and his family. Such an honor to meet them!
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The new trophy will replace the golf balls on top of the cash register. The daughter couldn't wait to get rid of those golf balls :)
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Of course, since I was there I had to get some lunch. #19 may still be my favorite but I wanted to try something new and went with #6: pastrami and chopped liver on rye bread.
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The chopped liver is creamy and doesn't taste too much like offal. It's a nice accompaniment for the pastrami. Psst, they also have a secret off-menu item right now ... pastrami chili cheese fries!
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Obsessions + Confessions

I've missed you!!!!

I apologize about the lack of recipes this year month. It's the end of the fall semester, PLUS I started two new Saturday classes at the end of November. So wrong! You think you're done with the semester, but then 2 new classes sneak up on you like BAM! No break for you! But I do get a nice little holiday break from school. I'll take it :)

Time for some of my current obsessions + confessions.

This outfit. Plus her new show, Courtney Loves Dallas. Reality TV about a fashion blogger? From a show I used to watch? I'm in.

These Snowman Milk Bottles are THE cutest!

I'll admit it. I'm such a Taylor Swift fan. She's adorable guys! And I love her songs. I like to think if we hung out we'd be BFFs and cook together and play hopscotch on her rug and dance and dance and dance until we can't dance no mo. 

This nail polish would be the perfect last-minute Christmas present for the girlies in your life!

I've never eaten one, but I have an unhealthy obsession with macarons and their cuteness. I mean come on guys, Penguin Macarons with Eggnog Ganache? I get it. You're now also obsessed with macarons and their cuteness.

And while we're talking macarons, how about these White Chocolate Ganache Filled Gingerbread Macarons

The perfect holiday treat. Bourbon + sugar + pecans. Did I mention bourbon?

Another holiday treat - these Meringue Acorns with Salted Pistachios and Chocolate are so creative and pretty! 

This Apricot Orange Twisted Coffee Cake would be the perfect Christmas morning breakfast for your family.

You know those round butter cookies that come in those blue tins and only appear in stores at Christmas time? I love those cookies! These remind me of those, but with rosemary. All sorts of right.

2 of my fave things - salted caramel + egg nog! Win + win.

Add this cookie to your holiday tray. Nutella + sea salt + brown butter... these could quite possibly be the best cookies of all time. 

How are you guys on Christmas shopping? Done? Almost done? Haven't started? I hate leaving mine to the last minute. I have about half done but am feeling the pressure! PJ cracks me up... he usually goes on Christmas eve and buys all of my presents (he's so busy at work in December so doesn't have time earlier than that, and I buy for his side of the family) and gets it all done the day before Christmas. Boys!

Come back soon for a post about last-minute gift ideas for the foodie in your life.


Peace, and bacon grease!


 
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Bulgogi Banh Mi and Juices at Fruit Farm in Little Tokyo

An unassuming cafe called Fruit Farm had popped up inside of Little Tokyo's Galleria mall, serving fresh juices, smoothies, sandwiches, and salads. What to know is that one of the owners is Korean so you can get fun sandwich mash ups like this bulgogi banh mi ($6.75 gets you the two pieces shown below and you can get half filled with something else!)
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What I actually like even better was the spicy pork banh mi that I got in my other half of the sandwich.
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The bulgogi tends on the sweeter side and I think the light spiciness of the pork works better with the banh mi accompaniments, but both were good and interesting.

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Top 6 LA Bites in 2013

It's almost the end of the year and looking back at 2013, I've certainly had many great meals! Here's a look at what I remembered to be the best bites in Los Angeles in the past year. Because the list only covers LA, it doesn't include the absolutely amazing kouign amann at B Patisserie, but you should definitely try that if you're in San Francisco. These also only include the things I tried for the first time in 2013, so while there are many great dishes in LA they may not be on this list. Also, I'm bound to have missed a few things due to my failing memory, so feel free to add what you think is the best bite in the comments!

In no particular order:

1. Uni Caviar Lobster roll at Petrossian
Uni Lobster Roll
Chef Giselle Wellman has devised the ultimate lobster roll, topped with fresh uni and Petrossian caviar on a brioche roll. While the lobster roll and fries aren't cheap, each bite will assure you that it's worth it.

2. Mandilli di seta at The Factory Kitchen
Almond Pesto
I still dream about this silky smooth handkerchief pasta and that subtle almond basil pesto.

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200 Easy Homemade Cheese Recipes, Second Edition

200 Easy Homemade Cheese Recipes, 
Second Edition
By Debra Amrein-Boyes
Paperback, 440 pages

They say that cheese is milk's leap towards immortality. One thing I know for certain: cheese is wonderful.

It can be soft, hard, salty, mild and everything in between. And it can be made in your own home!

I have actually tried quite a few of these recipes from the original edition and, let me tell you, it is a thrill to be able to make your own cheese at home. Start with the easier ones and work your way up. (One simpler recipe is included below)

The author is a celebrated professional cheese maker and the book is clear and easy to follow. There is a trouble shooting guide at the back to let you know how to correct any mistakes and lots of step by step photos of the process.

Like canning, there are safety procedures to follow and they are laid out in simple, basic steps to make sure your cheese is fresh and wonderful.

You've conquered so much in your kitchen, time to add homemade cheese to the list!

Mmmmm, cheese!


 About the Author

Debra Amrein-Boyes is one of the top artisanal cheese makers in Canada. She spent several years learning about cheese making in Switzerland, then returned to Canada, where she is now the head cheese maker of The Farm House Natural Cheeses.



Here's a sampling of some of the cheeses you can make:

  •     Fresh Cheeses: traditional Ricotta and fresh goat cheeses
  •     Stretched-Curd Cheeses: Bocconcini, Provolone and Mozzarella
  •     Mold-Ripened Cheeses: Brie, Camembert with Calvados
  •     Blue-Veined Cheeses: Gorgonzola, Roquefort, White Stilton
  •     Washed-Rind Cheeses: Muenster, Brick, Limburger
  •     Washed-Curd and Semisoft Cheeses: Colby, Edam, Fontina
  •     Semifirm and Hard Cheeses: Emmental, Jarlsberg, Cheddar
  •     Ethnic & Regional Cheeses: Feta, Paneer, Domiati
  •     Yogurt & Kefir: Bulgarian-Style Yogurt, Kefir Cheese
  •     Butter, Buttermilk and Crème Fraîche: Orange Honey Butter, Clotted Cream
From the back flap:

New step-by-step photos make the art of cheese-making easier than ever!

This bestselling book has been designed to help you create wonderful cheeses that approximate the flavors and textures of many cheeses from around the world — in the comfort of your own kitchen.

Discover and indulge in the taste of fresh handmade cheeses and experience the joy of creating outstanding food from a simple ingredient: fresh milk. These excellent recipes feature step-by- step instructions that take the stress and guesswork out of creating artisanal-quality cheeses at home. You will find recipes for everything from fresh unripened cheeses to aged ones with complex rinds.

An enticing new cover, an all-new 32-page troubleshooting section, new step-by-photos, as well as the new inclusion of preparation times with each recipe will be welcomed by both novice and experienced cheese-makers.

Rounding out this fantastic book are descriptions of basic cheese-making steps and techniques, along with information on and illustrations of all the necessary techniques, equipment and tools. Debra also chronicles the fascinating history of cheese and gives presentation instructions.

Fromage Frais
This fresh, creamy cheese is so delicious you will want to eat it with everything!

•    Draining bag or cloth-lined colander
4 quarts    whole milk    4 L
1⁄4 tsp    aroma or mesophilic culture    1.25 mL
2    drops liquid rennet    2
    Pickling (canning) or kosher salt

1.    Sterilize all equipment (see page 40). In a large stainless-steel pot over medium heat, warm milk to 77°F (25°C), stirring gently to prevent scorching. Remove from heat.
2.    Sprinkle culture over surface of milk and let stand for about 5 minutes to rehydrate. Using skimmer and an up-and-down motion, gently draw culture down into milk without breaking surface of milk.
3.    Dilute rennet in 1 tbsp (15 mL) cool water. Add to milk and, using the same up-and-down motion, draw rennet down into milk until well blended. Cover and let set at room temperature in a draft-free location for 12 hours.
4.    Using skimmer, ladle curd into a draining bag or
cloth-lined colander and let drain. The draining can take several hours; the time depends on how firm you want your final product to be (see Tip, left).
5.    Remove cheese from bag and place in a bowl. Weigh cheese, then add 1% of the weight in salt. Store in the refrigerator for up to 2 weeks (see Tips, page 53).


Tips: Unless otherwise specified, all the recipes use cow’s milk.
The longer the cheese is drained, the firmer it will become. Check at intervals to decide when you think it is
firm enough for your preference. Feel the bottom of the bag with your hand; it should be quite damp but not still freely dripping. You can remove some cheese from the bag to check the consistency, then return it to the bag
to continue draining with no harm done. Remember, as the cheese stands in the refrigerator, it will firm up a bit more.
Makes 2 lbs (1 kg)
25% yield


Excerpted from 200 Easy Homemade Cheese Recipes, Second Edition by Debra Amrein-Boyes
© 2013 www.robertrose.caReprinted with publisher permission.

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A Chat and Taste with Evolution Fresh Juice Founder

With all the fresh pressed juice trend going around, have you tried the bottled Evolution Fresh juices? I've seen them around at Starbucks but never thought to try them until I got to chat with the Evolution juice founder, Jimmy Rosenberg. I thought they would be like the overly sweet, pasteurized Naked juices, but I was wrong!
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Speaking of Naked Juice, it's interesting to know that Jimmy also founded Naked Juice. The original idea was just selling juices on Santa Monica beach in the summer of 1984. That grew, as I'm sure you know, but their subsequent partnership with Chiquita led to the partner demanding cheaper cost and the use of processed fruit purees. That was not what Jimmy had in mind, so he left, signing a non-compete agreement. After the non-compete period had passed (he was farming lettuce in the meantime), he started again with Evolution Fresh.
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643 North: Polenta Pizza and Craft Cocktails in Chinatown

While Italian restaurants and craft beer and cocktail bars are abound in downtown Los Angeles, 643 North occupies an unusual location: Chinatown. You might be confused driving there through a desolate part of Chinatown, but don't worry, it's there. Plus they have a free parking lot to the left, perks of a cheaper real estate.
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Actually, 643 North isn't really an Italian restaurant although the menu leans a bit in that direction. They also have other items like these Crab sliders (blue crab patties, chipotle remoulade, daikon sprouts, brioche, $13)
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You shouldn't miss their pasta, though, especially the Ossobuco ravioli (braised veal, housemade ravioli, baby heirloom tomatoes, broccolini, Parmesan broth, Parmesan cheese, $17)
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I was expecting a heavy dish, as ossobuco typically is, but this is light and lovely. The al dente ravioli sits in a bright parmesan broth, letting diners experience ossobuco in a different way. This was one of the highlights of my meal.
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I was also pleasantly surprised with the cocktails here, created by Adam Acuff from Far Bar, which is more known for their beers rather than cocktails (643 North also has a good beer list). All cocktails are $12 and include drinks like Smokey the Pear (High West Campfire, St Germain, spiced pear syrup, lemon bitters) which was nicely balanced.

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Peru to Malaysia Test Kitchen at Zengo

Richard Sandoval's Zengo at the Santa Monica Place does a different "Test Kitchen" menu every once in a while, and the latest is a Peruvian Malaysian take. Malaysian food is very similar to Indonesian so I wanted to check this out! The Test Kitchen items are indicated with a "TK" to the left of the item's name on the menu.

I like the entrees on this TK menu. Try the Char roasted halibut, ginger chile marinade, crispy lentil rice cake, sambal butter sauce, charred banana leaf ($25)
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The halibut was nicely cooked, sitting atop the aromatic banana leaf, and I liked that sambal butter! It's not that spicy as far as sambal goes but definitely packed some spices.

I also enjoyed the Arroz con Mariscos, mussels, scallops, calamari, shrimp, yellow curry, Malay rice, Thai basil ($14)
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This seemed more Thai than Malaysian with the curry broth, but nonetheless it's a flavorful and comforting dish for the cold weather. The two dishes above are probably my favorites of the TK menu.
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Cockroaches: by Jo Nesbo


by Jo Nesbo
Paperback, 400 pages

You may have heard me say this before. But I love Jo Nesbo!!!!

Stieg Larsson's books showed the world how dark and fascinating Nordic mysteries can be, but he was primarily a journalist and that shows in his writing. Jo Nesbo weaves a wonderful story and takes you down with him through dark twists and shadowy corners. I especially love his Harry Hole series. I have read all of them now, but not in order. That's okay, they are wonderful on their own but reading all of them really gives you insight into Hole and what made him such a dark mess.

Nesbo only got better as a writer, but he was wonderful to begin with. Get to know Harry Hole, he is fascinating.

From the back flap:
The thrilling sequel to Jo Nesbo's debut novel, The Bat, Cockroaches sees Harry Hole sent to Bangkok to investigate the murder of the Norwegian ambassador.
     Detective Harry Hole arrives in a steaming hot Bangkok. But it's work, not pleasure. The Norwegian ambassador has been found dead in a seedy motel room, and no witnesses have come forward. The ambassador had close ties to the Norwegian prime minister, and to avoid a scandal Harry is sent there to hush up the case. But he quickly discovers that there is much more going on behind the scenes and very few people willing to talk. When Harry lays hands on some CCTV footage that will help him unravel what happened that night, things only get more complicated. The man who gave him the tape goes missing, and Harry realises that failing to solve a murder case is by no means the only danger in Bangkok.

 Jo Nesbø’s books have sold more than twenty million copies worldwide, and have been translated into forty-seven languages. His Harry Hole novels include The Bat, The Redbreast, Nemesis, The Devil’s Star, The Redeemer, The Snowman, The Leopard, Phantom, and Police, and he is the author of Headhunters and several children’s books. He has received the Glass Key Award for best Nordic crime novel. He is also a musician, songwriter, and economist and lives in Oslo.
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Tiki Cocktails by the Beach at Larry's in Venice

Larry's was already a popular destination in Venice Beach for food and beer, but they have recently gotten a full liquor license as well and launched a tiki-focused cocktail menu.

Pina colada gets an upgrade with a red wine float in #Delicious (rum, coconut cream, lemon, pineapple, red wine - $12). Yes, the hashtag is meant to be there.
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It's on the sweeter side but I'm still a fan of pina coladas after all, and a lot of people would love this drink. The red wine adds more complexity. For something a little less sweet, I really enjoyed the Sun Poison (gin, falernum, passionfruit, lime, orgeat, orange bitters - $12)
Tiki Cocktail
Falernum any day

The bar food menu is worth a look, as well. If you don't mind offals, get the Bacon wrapped chicken liver skewers, yakitori sauce ($6)
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Brunch at Caulfield's (Thompson Hotel, Beverly Hills)

Caulfield's Bar and Dining Room at the Thompson Hotel has started brunch service with pastries and a diverse array of dishes. We started brunch with their Whole grain blueberry muffin ($6) and Braeburn apple turnover ($7)
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It's more expensive than going to a bakery and getting them to go but you're paying to dine there after all and I was happy that the muffins were full of blueberries instead of just a couple garnishing the top.

There are traditional mimosas and bellinis but I had to try the prickly pear one.
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Inadvertently, I ended up having a vegetarian brunch! But don't be deterred by my brunch, because they do have hamburgers, pork belly, steak au poivre, chicken and waffles and the likes for brunch.

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Obsessions + Confessions

Obsessions + Confessions time!!!

Did you all have fantastic Thanksgivings? I did, I did! Busy, but fantastic. We spent Thanksgiving day eating yummy food at my mama's house. Then Friday I met up with some grade school friends :) Always fun. Saturday we had another Thanksgiving dinner at PJ's mom's house. Again, yum. She's the best cook! Sunday I made my own little Thanksgiving dinner of Roasted Turkey Breast, Creamy Cranberry Salad, Stuffing Muffins, and No-Drippings Onion Gravy. It all turned out delicious! I wish I had gotten better pics. But here's some of them! Maybe I'll post recipes next Thanksgiving :)

Are you still in turkey mode? Have some leftover turkey in the freezer? Get your turkey AND pumpkin fix with these Turkey Melts with Caramelized Onions and Spicy Pumpkin Mayo

Caramelized Onions, mushrooms, apples, and gruyere cheese all in one bite? Ok maybe two. Sold. 

Not quite ready to let go of fall yet, especially with these Mini Caramel Apple Pies

Ever since a coworker let me try some straight-from-KY Apple Pie Moonshine, I've loved all apple-flavored alcoholic beverages, including my current fave beer, Angry Orchard  Ciders. These homemade Apple Spice Cocktails? Yessssss.

Apparently I'm really feelin caramel apple right now. Doesn't the photo for these No Bake Salted Caramel Apple Cheesecake in a Jar make you wanna lick your screen?? 

How can you make a pound cake even better? Add apple bits to the batter and then drench it in caramel. Ok done.

Ok, one more before I switch to Christmas mode. This Harvest Cobb Salad is everything.

Time for Christmas! I love these Rosemary Wreath Place Cards for your holiday parties and gatherings! So creative.

Is this real life right now? Crusted baked cheese as a pizza crust??!?! Topped with shrimp and mushrooms?!?! This can't be real life.

This Cheesy Biscuit Topped Chicken Pot Pie is the perfect comfort food and definitely going on a dinner plan soon.

I'm praying for lots of snow so my Saturday classes get canceled. Don't judge me!  

R.I.P. Nelson Mandela! May your message live on.



Peace, and bacon grease!


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Fleming's Steakhouse Adds Steak Companions Menu

Fleming's Steakhouse has now added a "steak companion" menu to all their locations. These are seafood and other "toppings" that you can add to your steak!

The companions include a truffle poached lobster with bearnaise sauce and caviar, which obviously I had to get. Going to a steakhouse is already a splurge, but for special occasions might as well get lobster and caviar.
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They had a bone-in filet mignon that night, which I highly recommend over the other steaks! My friend got the bone-in filet mignon and after trying hers I didn't want to return it ... especially the tender parts near the bone. We topped this with the King crab with herb butter.
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The other companion options are Diablo Shrimp (baked with spiced barbecue butter sauce), and a Flavor Trio of steak spreads. They also have three sauces like chimichurri and peppercorn that are complimentary.

We also had fun with their new digital wine list. You can browse by types of wine or look at the recommended pairings for specific dishes.
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Easy Everyday Gluten-Free Cooking

Easy Everyday Gluten-Free Cooking
Includes 250 Delicious Recipes

by Donna Washburn and Heather Butt
Paperback, 400 pages

Living gluten-free has become a necessity for many people lately. Whether sensitive to gluten or completely celiac, we all know at least one person who can't digest the protein in many grains such as wheat. This can make it difficult to choose wisely for your sensitivities while still eating foods you love. 

Easy Everyday Gluten-Free Cooking teaches you how to stock a gluten-free pantry, and how to cook tasty and easy meals that will satisfy your palate without sacrificing fun and flavour.

There are even tips for packing healthy lunches and eating on the go. Going gluten-free has never been so easy! 


Outstanding gluten-free recipes are beautifully organized for ease of use and preparation whatever the time of day or occasion:

    Breakfast and Brunch
    Appetizers
    Soups, Salads and Dressings
    The Main Event
    Quick Breads
    Bread Machine Recipes
    Heavy-Duty Mixer Recipes
    Holiday Fare
    Delicious Desserts
    Sweet Treats.


Also included is useful information on maintaining a gluten-free lifestyle -- whether you're just beginning or simply need to check in for a quick reference. Sections such as The Gluten-Free Pantry, Handling Gluten-Free Flours and Starches, Gluten Cross-Contamination in the Kitchen, Healthy Choices for Eating Out -- Or In!, Traveling Gluten-Free Safely and Nutritious School Lunches are invaluable.

Cranberry Orange Muffins, page 165
Each muffin is dotted with bright red cranberries and flavored with a hint of orange. The cake-like texture of this not-too-sweet muffin is perfect to serve warm for breakfast.

•    Preheat oven to 350°F (180°C)
•    12-cup muffin tin or 9- by 5-inch (2 L) loaf pan, lightly greased
•    Instant-read thermometer

11⁄2 cups    brown rice flour    375 mL
1⁄3 cup    each cornstarch and tapioca starch    75 mL
11⁄2 tsp    xanthan gum    7 mL
1 tbsp    GF baking powder    15 mL
3⁄4 tsp    salt    4 mL
2⁄3 cup    cranberry juice    150 mL
1⁄3 cup    water    75 mL
2⁄3 cup    Orange Marmalade (store-bought    ) 150 mL
1 tsp    cider vinegar    5 mL
1⁄4 cup    vegetable oil    50 mL
2    eggs    2
1 cup    cranberries or blueberries,     fresh or frozen 250 mL
  
1.    In a large bowl or plastic bag, stir together rice flour, cornstarch, tapioca starch, xanthan gum, baking powder and salt. Set aside.
2.    In a separate bowl, using an electric mixer, beat cranberry juice, water, marmalade, vinegar, oil and eggs until combined. Gently fold in cranberries.
For Muffins
3.    Spoon batter into each cup of prepared muffin tin. Let stand for 30 minutes. Bake in preheated oven for 25 to 30 minutes or until firm to the touch and tops are golden. Remove from the pan immediately and let cool completely on a rack.
For a Loaf
3.    Spoon batter into a lightly greased 9- by 5-inch (2 L) loaf pan and bake for 65 to 75 minutes or until an instant read thermometer registers 200°F (100°C). Let cool in the pan on a rack for 10 minutes. Remove from the pan and let cool completely on a rack.

Tip
Leave cranberries in the freezer until just before using. This prevents them from “bleeding” into the bread. Sprinkle a little granulated sugar on top, just before baking, to help them brown.

Makes 12 muffins or 1 loaf or 12 servings


Excerpted from Easy Everyday Gluten-Free Cooking by Donna Washburn & Heather Butt © 2013 www.robertrose.caReprinted with publisher permission.


Batter Fried Fish, page 79
The crisp, light batter satisfies the craving for fish and chips. Treat yourself.

•    Preheat oil in deep fryer or wok to 350°F (180°C)

2    egg whites    2
1⁄3 cup    cornstarch    75 mL
1⁄2 tsp    paprika    2 mL
1 lb    fish fillets, such as sole, haddock    or tilapia 500 g
1⁄4 cup    sweet rice flour    50 mL
    Vegetable oil for frying

1.    In a small bowl, using an electric mixer, beat egg whites until stiff but not dry. Sift cornstarch and paprika over beaten egg whites. With a rubber spatula, fold in. Set aside.
2.    Rinse fillets under cold running water and pat dry. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
3.    Deep-fry fish for 2 to 4 minutes on each side or until coating is crisp and the fish is fork-tender. Drain on paper towels.

Tip
Don’t omit the paprika — it helps the batter to lightly brown.

Makes 4 servings


Excerpted from Easy Everyday Gluten-Free Cooking by Donna Washburn & Heather Butt © 2013 www.robertrose.caReprinted with publisher permission.


Triple Threat Mocha Chocolate Chip Cookies, page 332
Triple the pleasure, triple the fun — but who’s counting calories? These fudgy morsels are worth every bite!

•    Baking sheets, lightly greased

1 cup    sorghum flour    250 mL
2⁄3 cup    whole bean flour    150 mL
1⁄2 cup    tapioca starch    125 mL
1 tsp    baking soda    5 mL
1 tsp    xanthan gum    5 mL
1⁄2 tsp    salt    2 mL
1⁄3 cup    unsweetened cocoa powder, sifted    75 mL
4 oz    semi-sweet chocolate    125 g
1⁄3 cup    butter    75 mL
1⁄3 cup    shortening    75 mL
2 tbsp    water    25 mL
1 tbsp    instant coffee granules    15 mL
2    eggs    2
2⁄3 cup    granulated sugar    150 mL
2⁄3 cup    packed brown sugar    150 mL
11⁄2 tsp    vanilla    7 mL
1 cup    semi-sweet chocolate chips    250 mL

1.    In a large bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthan gum, salt and cocoa. Mix well and set aside.
2.    In a medium microwave-safe bowl, microwave chocolate, butter, shortening, water and coffee granules, uncovered, on Medium (50%) for 2 minutes. Stir until completely melted. Set aside to cool.
3.    In a large bowl, using an electric mixer, beat eggs, sugar and brown sugar for 3 minutes, until smooth. Add vanilla and cooled melted chocolate mixture. Slowly beat in the dry ingredients until combined. Stir in chocolate chips. Drop dough by rounded spoonfuls 2 inches (5 cm) apart on prepared baking sheets. Let stand for 30 minutes. Meanwhile, preheat oven to 350°F (180°C).
4.    Bake in preheated oven for 10 to 12 minutes, or until set. Transfer to a cooling rack immediately.

Tips
Cookies spread and are still soft when baked; if baked too long, cookies become very crunchy when cold.
For crisper cookies, use 2⁄3 cup (150 mL) butter instead of half butter and half shortening.
Make ahead and freeze for up to 2 months in an airtight container.

Makes 5 dozen cookies


Excerpted from Easy Everyday Gluten-Free Cooking by Donna Washburn & Heather Butt © 2013 www.robertrose.caReprinted with publisher permission.

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