Showing posts with label biscotti. Show all posts
Showing posts with label biscotti. Show all posts

Wednesday, August 14, 2013

Lemon Basil Maple Syrup dressing recipe



 From Daryl aka Avery


From a fan online, I discovered a cookbook dedicated to maple syrup: the MapleSyrup Cookbook.  I love maple syrup. There’s something so satisfying about the flavor. It reminds me of special mornings as a kid, usually on weekends, having pancakes or French toast. Now, I’ve never tapped a tree. I don’t have any maples around to do so. However, thanks to an MLK follower, Libby Dodd, I learned “how to tap a tree” after I googled “how to tap a tree.” A duh moment for me, right? Thanks, Libby! I found this site called TapMyTrees. The site is dedicated to helping people learn environmentally sustainable ways to make syrup. Enjoy exploring the site.

Though there are no pictures in this cookbook (boo-hoo; I’m one of those cookbook purchasers who
really, really likes photographs), the recipes are fabulous. The lemon-basil salad dressing caught my eye right away. It’s simple, easy and as Haedrich, the author of the cookbook, wrote: “Somebody could bottle this and make a fortune, that’s how good it is.” 

So true!!!  Hmmm. New career in store for me? Probably not.

In addition to maple syrup, I love spinach. Spinach is so fortified. It’s got a thicker-than-lettuce texture that really appeals to me. However, often I find dressings for spinach salads are too thin or too salty.

But I tossed the maple syrup-enriched dressing on a spinach salad for my stepson and his wife this weekend. Over dinner, she was delighted that I had found a dressing that stuck to spinach. That’s because of the syrup. The combination of flavors really work!

Enjoy!

LEMON-BASIL SALAD DRESSING
From the Maple Syrup Cookbook by Ken Haedrich

Ingredients:

1/3 cup canola oil
¼ cup apple cider vinegar
¼ cup pure maple syrup
1 tablespoon Dijon mustard
satl and freshly ground black pepper
1 ½ teaspoons minced fresh basil
1/8 teaspoon finely grated lemon zest (I added a lot more, like ½ teaspoon)

Directions:
Whisk together all the ingredients in a small bowl or in a measuring cup.
Taste and adjust the flavor with more maple syrup, if needed. Bottle and refrigerate.



This made enough for an 8-portion salad.  Yield: about 1 cup.
Note: I grated the lemon right over the bowl so I caught all the zest.


SPINACH SALAD
(for four)

Ingredients:
2-3 cups raw spinach
½ red onion sliced thinly
½ avocado, sliced thinly

Directions:

Wash spinach. Remove the stems. Put in a salad bowl. Slice the onions and avocado. Add to the spinach. Toss with ½ cup lemon-basil salad dressing and serve.



 * * *


The first book in A Cookbook Nook Mystery series is out!!

FINAL SENTENCE
You can order the book HERE.

It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a former advertising exec who returns home to help her aunt open a culinary bookshop and café.

The 4th in A Cheese Shop Mystery series is out, too! 
TO BRIE OR NOT TO BRIE
You can order the book HERE. 

Next up: DAYS OF WINE AND ROQUEFORT preorder here
INHERIT THE WORD, available soon!

You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests! You can also follow and "like" Avery Aames the same way:  Facebook and Twitter














Wednesday, August 7, 2013

Orange Chocolate Biscotti - gluten-free




This recipe is gluten-free. I use tapioca starch and sweet rice flour, but you could probably use a gluten-free mix or potato starch…

If you eat regular flour, just substitute regular flour and eliminate the xanthan gum.

Moving on…

The recipe is featured at the end of FINAL SENTENCE. I found the “regular” version of this recipe in a cookbook called CHEWY GOOEY CRISPY CRUNCHY, Melt-in-your-mouthCookies by ALICE MEDRICH.  A fabulous book with everything from great tips about how to make and store cookies to how to roast coconut!


Honestly, I fell in love with the title.  I mean, how good is that when it comes to describing what’s in the book? And the photographs? Sooooooo pretty.

I love biscotti. I’m pretty sure every other author on this blog does, too. Biscotti is great dipped into coffee. It’s delectable set alongside a scoop of gelato. Good for moms, good for grans, good for kids!  Maybe even good while reading Agatha Christie or sitting in your lingerie reading Agatha Christie.  LOL!

In this cookbook, there are lots of hints how to make regular cookies as well as gluten-free cookies, but there was nothing for the biscotti. So I tweaked the regular.

I have to admit, I love this recipe. It’s not hard, just lots of steps. It wouldn’t be quite appropriate for my protagonist, Jenna, who is still working her courage up to do something with more than 7 ingredients.

Enjoy the flavors or orange and chocolate. So subtly put together, but delish!

GLUTEN-FREE ORANGE CHOCOLATE BISCOTTI

1 cup sweet rice flour
¾ cup tapioca starch
½ teaspoon xanthan gum
¼ teaspoon salt
½ teaspoon baking soda
2 eggs
¾ cup granulated sugar
½ of an orange, grated zest
2 tablespoons fresh orange juice
¼ teaspoon orange extract
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips


Preheat oven to 300 degrees. Put the racks in the upper and lower thirds of the oven.

Note: this takes no time to put together, but the recipe takes a long time to bake.

Line a cookie sheet with foil or parchment paper, or you can grease the sheet.

In a small bowl, mix the gluten-free flours (do not tamp down), Xanthan gum, salt, and baking soda. Set aside.

In another bowl, mix the eggs, sugar, vanilla, and orange extract. Over the top of the bowl, grate the orange zest. Add the orange juice.  Mix in the gluten-free flour mixture. Then stir in the chocolate chips. The mixture will be cookie-dough consistency – gooey.

Scrape the batter, in 2 skinny lines, the full length of the cookie sheet, leaving 3 inches between lines. Use a spatula to clean up the strips. If necessary, rinse the spatula with hot water.


Put the cookie sheet on the lower rack and bake for 15 minutes. Turn the pan front to back and bake another 20 minutes until golden brown. Remove the pan and cool on a rack for 15 minutes. LEAVE THE OVEN ON.

Using a spatula, transfer the baked strips to a cutting board. Use a serrated knife and slice the loaves on a diagonal--about ½-inch wide slices.  Stand the cookies another unlined cookie sheet, at least 1/2-inch apart. Bake for 20 to 25 minutes, until golden brown. If necessary, rotate the pans halfway through.




Cool the biscotti completely before storing.  These may be kept in an airtight container for a few weeks.



* * * * * * *

The first book in A Cookbook Nook Mystery series is out!!

FINAL SENTENCE
You can order the book HERE.

It's set in the fictional coastal town of Crystal Cove, California and features Jenna Hart, a former advertising exec who returns home to help her aunt open a culinary bookshop and café.

The 4th in A Cheese Shop Mystery series is out, too! 
TO BRIE OR NOT TO BRIE
You can order the book HERE. 

Coming up: DAYS OF WINE AND ROQUEFORT preorder here.
INHERIT THE WORD, available for preorder soon!

You can learn more about Daryl by clicking this LINK. "Like" my page on Facebook and "follow" me on TwitterAnd if you haven't done so, sign up for the mailing list so you can learn about upcoming events, releases, and contests! You can also follow and "like" Avery Aames the same way:  Facebook and Twitter