We're Back!

Hello loyal readers,

Thanks for sticking with us through our hiatus.  We're bummed there wasn't a January Guest Blogger--but that just means February's will have to be super awesome!  In the meantime, here's a product review to wet your appetite (pun intended):

We finally got to try Woodchuck Hard Cider's Winter seasonal/limited release!  It's currently available by the 12 oz. bottle at Max's Taphouse in Fells Point.  This naturally gluten-free beverage is described by the company as follows:

"Somewhere between a delicate snowflake drifting down to your tongue and a hard-packed snowball to the teeth, the power of this winter Cider is a balanced culmination of Premium French and Traditional American Oak, giving the cider great complexity and broad characteristics that neither style could produce on its own."

So what'd we think?

It was good, but not great.  I can't quite put my finger on the flavor, but it went down smoothly.  Since it's on the drier side, it's easier to have several of these than of, say, the Amber.  I must admit, I thought it was supposed to taste like blueberries...turns out that's the Summer edition, so that was a let down.  I want to try it again without the expectation of fruit!

Overall: B+

If you want to try this flavor--hurry to your local bar or beer distributor!  The Winter edition is only available Nov, Dec, & Jan.  The locator on the Woodchuck website lists 58 places in the Baltimore area where the Winter Ltd. can be found: click here to find the location nearest you.

On a side note, Max's carries several varieties of Woodchuck; I saw at least 4 varieties in the fridge.  I believe they have a cider on tap, but I forget the brand.  Also, the bartender was knowledgable about gluten-free! I made a comment about being 'allergic to beer' and he automatically said, "Oh, gluten?" [and then allowed me to sub grilled-chicken for the beer beef chilli on the nachos :-)].

An ode to Katz Gluten Free Cinnamon Rugelech, in haiku form:

Oh, I'm in love with

Such a yummy, crunchy treat;

So friendly* to eat.

* allergen/intolerance friendly: gluten, dairy, nut, & soy- free; kosher pareve

--     --     --     --     --     --     --     --     --     --     --     --

I first had these pastries of joy when visiting a vitamin/health food shop near my grandpa in Central Jersey.  So for Thanksgiving this year, I asked him to pick me up some and bring it to our dinner.  He got them (Thanks, G-pa!) but unfortunately forgot the package(s) at home.  However, he delivered them to my mom later that weekend!  In fact, I delayed my drive back to Baltimore partly so I could depart with these in tow.

A quick scan of their website shows several flavors of rugelech as well as other allergen-free sweets. Best of all, their whole bakery is a dedicated gluten-free (certified by the GIG) facility.  For those with further dietary restrictions, it's also dairy- and nut-free and all products are certified kosher (OU).  [I'm not sure why it doesn't say lactose-free?]

Here are the ingredients for the Cinnamon Rugelech:
Gluten free flour (Potato Starch, Tapioca Flour, White Rice Flour, Brown Rice Flour, Sorghum Flour), Sugar, Canola oil, Egg, Water, confection Sugars, Orange Juice, Dry Yeast,  Xanthan Gum, Cinnamon, baking powder, Salt, Vanillin

Sunday meal

This past sunday, we had planned to go to the Farmers' Market under the JFK Expressway* and then make some soup with our finds.  Although neither of those things happened, we did patronize the Baltimore Food Co-op^ and proceed to create a 3-course meal!  Here's what developed:

(A) Several-layer Spicy Bean & Cheese Dip
     Ingredients:

• Black Bean Refried Beans w/ Jalapenos^, 1 can  (can't remember the brand, sorry!)
• Salpica jalapeño jack queso dip^ 
• Green salsa^ (can't remember this brand either *pout*)
• Red salsa (whatever had been in my fridge for a while)
• Organic Valley shredded mozzeralla cheese^
• Hot peppers (mixed variety), chopped

• Garden of Eatin' Blue corn tortilla chips^

     Directions:
     1) Put beans in dish --> Microwave until lukewarm --> Stir
     2a) Place half of beans in glass pan/dish --> Add layer of queso
     2b) Layer some more beans --> Add layer of salsa(s)  (we did one side green and one red)
     2c) Put on more beans or queso if you want --> Cover with shredded cheese
     3) Microwave dish until the top layer of cheese is melted
     4) Sprinkle hot pepper mix on top, to taste
     5) Dunk chips in dip --> Bring to mouth and chew

(B) [Pre-]Battered Cod, with Roasted Cauliflower

     Ingredients:

• WaterfrontBISTRO Cod fillets [frozen]
• Local Cauliflower^, 1 bushel (? is that even the correct term ?)

     Directions:
     1) Remove greens from + chop cauliflower
     2a) Place cod fillets on oven-safe tray
     2b) Place cauliflower on same tray + season w/ salt and pepper
     3) Follow directions on cod box (essentially: bake at 425ºF for a while, flip fillets)

(C) Reeses-infused Brownies à la mode
     Ingredients:

• Reeses peanut butter cups  (we used the slightly-mini but not mini-mini size--because they were on post-Halloween sale--but any composition would work)
• Gluten Free Pantry Chocolate Truffle Brownie mix^
• Eggs, 2 large
• Butter, approx. 3/4 of a stick (but don't quote me on that)
• Haagen-dazs Coffee Ice Cream 

     Directions:
     1) Chop Reeses cups
     2) Follow directions on brownie mix box
     3a) Stop following directions on box when it says let cool fully.
     3b) Instead, let cool as long as you can handle, but brownies should still be warm.
     4) Top with ice cream


Everything was awesome, obviously.  And everything was gluten free!!  Even though the bean dip says 'spicy' and has a lot of hot peppers in it, the 4 of us who ate it did not find it that spicy (but keep in mind, we all like spicy food).  I also highly recommend the waterfrontBISTRO-brand cod fillets; I've also had their panko-crustred shrimp, but thought the cod cooked better.  Pretty sure I got both from Safeway.


*open Sundays 7am-noon, thru Dec. 18th
^ Items with this symbol were purchased at the Co-op

Home-cooking/baking

Made some brownies tonight with the  Betty Crocker Gluten-Free Mix.  It was my first time having Betty Crocker GF products, and I must say,  they were only so-so.  The texture was pretty good, but the brownies themselves were a bit bitter and had an aftertaste.  Nothing a little coffee ice cream couldn't fix, though! Unfortunately, I think I ate a bit too many, especially since I'm still healing from my slip-up the other day. . .

On another note, I've recently learned that La Choy soy sauce is gluten free!  How did I not know this?!  Although it may not be the best tasting soy sauce around, it's a nice compromise for gluten-eating friends who may be hesitant to purchase or use [the more-expensive] gluten free tamaris. So far I've eaten grilled vegetable kabobs and tofu stir fry that used this product, and I did not get sick either time.

This is a great segway into introducing a new feature soon to be on this blog: Gluten-free recipes from guest bloggers!  The dishes will appeal to the novice g-free chef, meaning minimal or common ingredients and uncomplicated preparation/cooking instructions.  Stay tuned for more info!