Grapes stuffed with goat cheese

I am having another dinner party this Saturday and although the main body of it will remain the same I am adding a starter.

This was a little more difficult for me as I am not a one for starters. So I came up with 2. One is Asparagus wrapped in Parma Ham (which is exactly that!) and the other is Grapes stuffed with Goat cheese and topped with Pistachios.

Grapes Stuffed with Goat Cheese
12 large round red or purple grapes (can have seeds as they will be scooped out) washed and dried
5 ounces goat cheese
1 – 2 tablespoons heavy cream
¼ cup chopped salted pistachios

Cut a little sliver off each end of each grape and slice in half. Scoop out the flesh and seeds of the inside of each grape half with a small melon baler. Leave enough of the flesh to keep the grape half stable and firm. Place cut side down on paper towels to dry out a bit.

In a small food processor or with a mixer process the goat cheese until smooth. Add enough cream to thin it out enough so it can be piped (about the consistancy of very heavy whipped cream).

Put the cheese mixture into a small food storage bag and cut off one corner. Using the food storage bag as a piping bag, pipe the goat cheese mixture into the grape cups. Sprinkle with the chopped pistachios.

Cookie Pie

Well I have been having so much success lately with cooking sweet gluten free food. I have even found 2 staple "pig out" recipes that are simply gorgeous! One being that chocolate cake and the other... this one. Cookie Pie. Its like a cake with a pie base and a cookie texture. Gorgeous served warm with icecream.

Chocolate Chip Cookie Pie
1 unbaked 9-inch deep-dish pie shell - roll out your own gluten free shortcrust
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

Preheat oven 170 degrees C.
Beat eggs in large mixer bowl on high until foamy.
Beat in flour, granulated sugar and brown sugar. Beat in butter.
Stir in morsels and nuts and spoon into pie shell.
Bake for 55-60 minutes. Cool on wire rack. Serve warm

The only thing I struggled with was the pie crust. I made mine using gluten free shortcrust pastry and rolled it out etc. I did bake mine blind first but will try next time not baking it at all.

Please try this as its easy and absolutly gorgeous!

Party Food

I am having some friends around soon. One of which is a celiac like me so I am introducing them to that fish and chip takeaway I mentioned in previous posts!!

Since I have a sweet tooth I am also making some sweet treats for afters and thought I would practise them this weekend. So here it goes.


I made:-

Simply amazing chocolate cake. This is like a good pair of jeans - easy to dress up or down. You can half it and add a dollop of jam and whipped cream, ot glaze it with frosting or ganache. I like it simple.


Ingredients:

2 cups gluten free flour
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 teaspoon instant espresso powder (optional but intensifies the chocolate taste)
2 tablespoons unsweetened cocoa powder
1 stick unsalted butter, at room temperature
¾ cup granulated sugar
2 large eggs, at room temperature
1 cup sour cream, at room temperature
1 cup semisweet chocolate chips, melted and cooled slightly
1 teaspoon pure vanilla extract

Directions:

Preheat oven to 200 degrees. Lightly spray an 8 inch cake pan with gluten-free non-stick cooking spray, cut a piece of parchment to fit the bottom of the pan, place it in the pan and spray that lightly.


In a medium mixing bowl whisk together the flour, xanthan gum, baking powder, baking soda, salt, espresso and cocoa powders.


In a mixing bowl, cream together the butter and sugar on medium high speed until light, about 2 minutes. Scrape down the sides of the bowl, turn the mixer to low and add the eggs one at a time, mixing well after each addition.


With the mixer on low, slowly add half the flour mixture, the sour cream and then the remaining flour mixture.


Add the melted chocolate and vanilla and mix until just blended. The batter will be thick. Using a spatula, give the batter a final mix by hand to make sure all the ingredients are fully incorporated.


Put the batter into the prepared pan.Bake for 25 – 30 minutes or until a tooth pick inserted in the center comes out clean. Let cool in pan for 5 minutes and then transfer to a wire rack to finish cooling. Serve warm, room temperature or cold.

Chocolate Pavlovas with Mascapone

Now you can make your own meringe if you wish but you can buy equally as good meringue from the shops and its naturally gluten free! You can use chocolate meringue or plain. This is delicious!

Chocolate Mascarpone Mousse (for the top of the Pavlova base):

Ingredients:

1 ½ cups (355 mls) heavy cream

Grated zest of 1 average sized lemon

9 ounces (255 grams) 72% chocolate, chopped

1 2/3 cups (390 mls) mascarpone

2 tbsp (30 mls) Grand Marnier (or orange juice)

Directions:

Put ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.

Place the mascarpone, the remaining cup of cream in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Grand Marnier and whip on medium speed until it holds soft peaks. (DO NOT OVERBEAT AS THE MASCARPONE WILL BREAK.)

Mix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlovas