Authors: Beth Hillson

Gluten-Free Makeovers (96 page)

No pastry bag?
Cut the cupcakes in half horizontally and place a dollop of the filling between the layers. Frost and enjoy.

Royal Icing
MAKES 2 CUPS

The traditional version of this recipe is called Seven Minute Frosting and starts with unpasteurized egg whites warmed over simmering water while beating. Using pasteurized or powdered egg whites eliminates that step and food safety concerns.

3½ cups confectioners’ sugar

4 large pasteurized egg whites, or powdered egg whites mixed with water to equal 4 egg whites

½ teaspoon lemon juice

Using an electric mixer, beat the sugar and egg whites in a mixing bowl until thick and shiny, about 4 minutes. Add the lemon juice and beat 1 more minute. Divide the icing among bowls and add drops of food coloring to dye to desired colors, or use as is for a glorious white frosting.

Tip
:
Add ½ teaspoon vanilla, mint, orange, or almond extract for flavoring, if desired.

Simple Confectioners’ Sugar Frosting
ENOUGH FROSTING FOR 12 MEDIUM CUPCAKES

3 tablespoons butter or dairy-free spread, at room temperature

2 cups confectioners’ sugar, more for a stiffer consistency

2 to 3 tablespoons milk of choice

1 tablespoon orange or lemon juice

1 teaspoon vanilla

Beat the butter in a large bowl until fluffy using an electric mixer. Add the confectioners’ sugar and beat to combine. The mixture will be crumbly. Add the milk, orange juice, and vanilla. Add additional confectioners’ sugar if necessary to create a smooth, spreadable consistency.

Double this recipe for a 2-layer, 8- or 9-inch cake.

Crème Anglaise Sauce
MAKES 1½ CUPS

This sauce will dress up any dessert, especially those made with apple or chocolate. Add 2 tablespoons Calvados or other apple brandy for an interesting flair to this rich, creamy sauce.

1 cup half-and-half, soy milk, or rice milk

1 teaspoon vanilla extract

3 large egg yolks

3 tablespoons sugar

Pour the half-and-half into a heavy medium saucepan. Bring to a simmer. Remove from the heat and stir in the vanilla.

Whisk the egg yolks and sugar in a medium bowl to blend. Gradually whisk the hot cream into the yolk mixture. Return the mixture to the saucepan and stir with a wooden spoon over low heat until the custard thickens and coats a wooden spoon so that a line remains visible when your finger is drawn across the spoon, about 5 minutes. Do not boil. Strain the sauce through a fine sieve into a bowl. Cover and chill. The sauce can be made one day in advance.

Menu Planner

I don’t know
about you, but every time I start to plan a meal, my mind goes blank and all the wonderful recipes I’ve made throughout the years are beyond my recall. Here’s a great checklist of suggestions to get you started. Add your own notes and recipes to this page, too. Some of the menu ideas such as roast beef or grilled asparagus are inherently gluten-free and not included in this book.

Christmas

Condensed Cream of Mushroom Soup (page 122)

Roast Beef

Perfect Popovers (page 52)

Baked Risotto (page 128)

Baby Greens with Candied Walnuts and Bleu Cheese

Profiteroles (page 250)

Chocolate Shortbread (page 196)

Easter

Potato and Cheese Pierogi (page 138)

Grandma’s Babka (page 45)

Roast Leg of Lamb

Company Pasta (page 131)

Roasted Beets with Frisée or Other Greens

Lemon Raspberry Layer Cake with Lemon Cream Cheese Frosting (page 220)

Hanukah

Potato Pancakes (page 140)

Brisket Braised in Onions and Chili Sauce

Carrots and Prunes in Honey

Broccoli Cranberry Salad (page 115)

Best Ever Donuts (page 243)

Buffet Dinner

Baked Brie with Fig Spread en Croûte (page 97)

Beef and Beer (page 146)

Fabulous Focaccia (page 59)

Buttered Noodles

Roasted Carrots

Vanilla Blueberry Bundt Cake (page 228)

The Best Carrot Cake (page 227)

Lemon Walnut Squares (page 183)

Thanksgiving

Roasted Turkey with Orange Maple Glaze (page 163)

Corn Bread Stuffing (page 133)

Corn and Smoked Bacon Cakes (page 102)

Parker House Rolls (page 48)

Roasted Asparagus with Lemon Mayonnaise Sauce

Cranberry Tart (page 249)

Grandma’s Pecan Pumpkin Pie (page 239)

Dairy-Free Chocolate Mousse Pie (page 238)

Cocktail Party

Mini Quiches (page 104)

Cheese Puffs
Gougères
(page 100)

Antipasto Squares (page 95)

Mexican Pizza (page 103)

Crab-Free Crab Cakes (page 154)

Mini Brick Oven–Style Pizzas (page 57)

Hummus with Veggies

Salsa with Corn Chips

Cheese and Fruit Platters

Brunch

Cranberry Scones (page 77)

Flaky Egg-Free Biscuits with Jam and Butter (page 78)

Sausage and Goat Cheese Strata (page 94)

Jen’s Deluxe Granola (page 91) with Yogurt (Milk or Coconut)

Fresh Fruit with Mint

Make and Take

I often wish someone would give me a list of reliable, delicious gluten-free one-dish meals I can call upon when I need something wonderful to bring to a pot luck gathering or serve for a buffet meal. Now, here it is—a list of recipes in this book that we can all make and take.

Antipasto Squares (page 95)

Baked Brie with Fig Spread en Croûte (page 97)

Baked Risotto (page 128)

Cheese Puffs
Gougères
(page 100)

Chicken Marsala (page 149)

Chicken Salad with Grapes, Pecans, and Blue Cheese (page 116)

Company Pasta (page 131)

Corn Bread Extraordinaire (page 72)

Deviled Chicken Crêpes (page 88)

Crêpes with Ricotta Raisin Filling (page 86)

Debbie’s Applesauce Noodle Pudding (page 134)

Maple Cheddar Breakfast Casserole (page 92)