Hello dear readers. I haven’t forgotten about you. I have been working on a very exciting ice cream project. My business partner and I are launching a new ice cream brand called “Luca and Bosco” (named after our adorable puppies). Why is that relevant to you? Because everything we make is going to be gluten-free – the ice cream, the cones, the toppings, the cookies and even little ice cream cone shaped dog biscuits will be made completely gluten-free. This weekend I made a chocolate and beer ice cream using Bard’s Tale gluten-free beer for St. Patrick’s Day. My business partner isn’t gluten-free but has been an incredible friend making sure that I can eat everything we make. She even dedicated her waffle cone iron to being gluten-free to make sure it didn’t become ‘contaminated.’

We’ve been working on it since October and went to Ice Cream University in January at Penn State to learn all about the science of ice cream (and yes, we were sporting sexy hairnets a good portion of the time). Right now, we’re looking for commercial kitchen space and trying to raise money for a commercial machine and blast freezer all while working our demanding day jobs. We can use all the help we can get. If you live in the NYC area you can get ice cream as a reward for donating, but we will also ship cookies and toppings to those of you living outside of NYC. I hate asking for donations, but since neither of us can afford it on our own, we’re hoping that a little bit of help from a lot of people will get us there! Kickstarter is a great way to help dreams get off the ground.

In the meantime, I’d like to share with you some of the things I’ve figured out in experimenting with gluten-free waffle cone recipes and give you one to play with. I’ve used three different base recipes and many combinations of gluten-free flours and this is the sturdiest with the best flavor yet. Many of them will make a delicious ‘waffle cone topping’ but won’t be sturdy enough to function as a cone or, my favorite, a waffle cone bowl. If you stray from the recipe below, one thing to keep in mind with adapting another recipe is that in general you will need to add a touch more gluten-free flour mix or a little extra egg white to a traditional, “glutenous” recipe, but this is what has worked best for me so far.  I promise to update it if I make any improvements.

Gluten-Free Waffle Cone Recipe (adapted from Chef’s Choice)
Ingredients:
1 whole large egg, room temperature
2 egg whites, room temperature
¼ teaspoon salt
½ cup granulated sugar
¾ cup gluten-free flour mix – I used Cup4Cup, Pamela’s mix did NOT work for this recipe due to the extra fat content from the nut flour
2 Tablespoons butter, melted and cooled

Directions:
Preheat your waffle cone machine (I’ve been working with this model at home). Beat the egg, egg whites and salt in a small bowl with a fork. Add the sugar and beat until the sugar is incorporated and the egg has lightened in color slightly, about 1 minute. Gradually add flour, ¼ cup at a time and beat until all lumps are gone. Add the melted butter and stir until well blended. Spoon one heaping tablespoon into the center of the iron and gently close the top to bake. Firmly close the top of the iron after baking for a 15-30 seconds. I found if I pressed down firmly to start the cones would become too thin and breakable. Bake for 60-90 seconds according to your color and doneness preference. If you don’t bake long enough they won’t be crispy but if you go too long they will burn or crumble apart too easily. It will take a few tries for you to work it out on your machine and the exact amount of batter will take a couple tries as well.
Quickly remove the cone from the iron and move it onto a clean dishtowel or cloth. Use that to help you roll the cone (your waffle cone iron should come with a mold) or place it over a small upside down bowl to shape it into a waffle cone bowl (my favorite!!!)
Even once you have figured out the recipe/technique, they will still be fragile – but that won’t diminish their flavor and can still be used as an exceedingly excellent ice cream topping.

Let me know if you have any questions and please take a minute to check out our campaign on Kickstarter.

Happy almost spring!

So we are right in the middle of (gluten-free) Thanksgiving and holiday food overload. It’s a time when I should be preparing for over-indulgence with extra exercise and less prurient food choices. But what did I do last weekend? I had a bacon party. That’s right, a whole evening dedicated to the fatty, tasty, cholesterol-increasing, lip-smacking, heavy, awe-inspiring, salty, favorite foodstuff.

I first read of Shauna’s bacon party almost two years ago and tucked it away in the back of my mind as something that would be fun to try someday. Well that day came and it was a glorious and fun as I imagined. Designed as a pot-luck to maximize the number of bacon-containing dishes, my friends delivered deliciousness in way I didn’t know possible.

There were even bacon prizes for the top culinary creatives. The top prizes went to Joy for her bacon-wrapped dates stuffed with blue cheese and almonds and Rob’s Bacon Old Fashioned made with bacon-infused bourbon. There were bacon-y drinks and rules not to be broken.

There was bacon-nog, candied bacon, bacon and brussels sprouts, a cheesy/potato/slab bacon/slice of heaven, bacon-wrapped asparagus and okra, and gluten-free bacon mac and cheese. That’s right my incredibly thoughtful friends (I was the only one at the party who couldn’t eat gluten) went out and got gluten-free pasta to make homemade gluten-free macaroni and cheese with crispy bits of bacon.

I conducted a bacon tasting of two of the top bacons in the US – Benton’s Bacon from Tennessee and Dakin Farms Bacon from Vermont. At a time that I am trying to eat local and am limiting the amount of meat in my diet, I abandoned all of those environmentally friendly and healthy choices to just enjoy.

I have one recipe to share from the baconalia, a dessert incorporating the salty treat. Because I was the hostess, I wasn’t eligible for the prizes, but I assure you these truffles were drool-worthy and one of the highlights of Bacon-Fest 2009. Yes, I plan on making this an annual event. What’s in store for next year? I don’t know, but surely with a year to plan, the dishes will just continue to get better and I can’t wait to find out….

Chocolate Bacon and Peanut Truffles Recipe (adapted from The Bacon Cookbook by James Villas)
Makes 20-25 truffles

Ingredients:
6 slices lean streaky bacon
1/2 cup salted peanuts
1 tablespoon granulated sugar
1/2 cup smooth cashew butter (you can substitute peanut butter or the nut butter of your choice)
4 tablespoons butter
6 ounces semisweet gluten-free chocolate
1/2 cup cocoa

Directions:
In a large skillet, fry the bacon over moderate heat until crips, drain on paper towels and let cool completely. In a food processor or blender, combine the bacon, peanuts and sugar and grind to a fine texture but with little flecks of bacon still visible. Transfer the mixture to a bowl, add the cashew butter and stir till well blended and smooth. Cover and chill in the fridge for one hour.

Roll the mixture into balls about 3/4-inch in diameter, place on a baking sheet, return to fridge to chill for another 30 minutes.

Meanwhile, combine the butter and chocolate in a small microwave safe dish. Microwave for 20 seconds at a time, stirring between until smooth and fully melted. Remove from microwave and let cool until warm. Sift the cocoa into a bowl. Coat the chilled bacon and peanut balls completely in the melted chocolate. Dredge thoroughly in the cocoa and store in the refrigerator until ready to serve.

What’s your favorite way to enjoy bacon?

I heart almonds. I heart cookies. I heart Paris. So the fact that I love the French version of macaroons should not be a surprise. I first tasted these delicate cookies when visiting my best friend in Paris more than 10 years ago. Now these are not the coconut confections that may first come to mind when hearing the word ‘macaroon’ but are sweets made with almonds that will almost melt in your mouth.

For my birthday this year, my best friend sent me a package of French macaroon cookies from a cute spot in NYC called Macaron Café. She had double checked with them that their versions of the cookies were gluten-free and had them deliver a special package to my apartment. (Yes I have wonderful friends, and I am constantly grateful for them)

This week I discovered another source for gluten-free French Macaroons a few blocks from my office at La Maison Du Chocolat. They have a little coffee shop in addition to their ‘take-home’ offerings. So yes, I can get chocolate, cappuccino and macaroons all in one place less than three minutes from my office. I can already tell this is going to be a dangerous temptation.

And since I know most of you don’t live in NYC, I also want to share a few recipes to make your own French Macaroon Cookies at home. They may not be as pretty as the ones you see here, but they are absolutely delicious with the crunchy exterior and chewy center you’ll find in the cookies at the bakeries.

Gluten-Free Macaroon Cookies Recipe FIVE ways (adapted from recipe on Delphi Forums Celiac Listerv)

Almond Macaroons

Each recipe makes about 2 dozen 2-inch cookies

Ingredients:
3 cups (12 ounces) blanched slivered almonds (measure without packing or shaking the cup)
1 1/2 cups granulated sugar
1/3 cup plus 1 Tablespoon (3 large) egg whites
1 teaspoon gluten-free almond extract

Directions:

Set racks in upper-middle and lower-middle levels of oven and heat oven to 325 degrees. Line two large cookie sheets with parchment paper.

In a food processor fitted with the metal chopping blade, add the almonds and process 1 minute. Add sugar and process for 15 seconds. Add egg whites and almond extract and process until the paste wads around the blade. Use a spatula to scrape down the sides of the processor bowl. Process again until stiff but cohesive, about 5 seconds longer. It should be similar in consistency to marzipan or pasta dough. If the mixture is crumbly or dry, turn machine back on and add water by drops through feeder tube until proper consistency is reached.

On the cookie sheets lined with parchment paper, spoon just under 2 tablespoons of paste for each macaroon, spacing the cookies 1 1/2 inches apart.

Bake macaroons, switching cookie sheet positions midway through baking, until golden brown, 20 to 25 minutes. (If overbaked, macaroons will dry out rather quickly when stored.) Remove from oven and leave on parchment paper until completely cooled or they may tear.

Can be stored in an airtight container for at least 4 days or frozen up to 1 month.

Fudge Almond Macaroons
Follow recipe for Almond Macaroons, decreasing almonds to 1 1/2 cups (6 ounces) and adding 1 cup dutch-processed cocoa and 1/4 teaspoon salt along with the sugar. The macaroons will be done when they have cracked lightly across the top.

Pine Nut-Crusted Almond Macaroons
You will need 2 to 3 extra egg whites and 2 1/2 to 3 cups pine nuts. Follow recipe for Almond Macaroons, rolling paste into balls between your palms. Dip each ball into a beaten egg whites, then roll in pine nuts, lightly pressing with your fingertips. Transfer cookies to baking sheet and flatten slightly with fingers, making inch-wide buttons.

Lemon Almond Macaroons
Follow recipe for Almond Macaroons, making the paste without water. Add 2 Tablespoons grated lemon zest (approx 2 large lemons) and process 10 seconds longer.

Pistachio Macaroon Button Gluten-Free Cookies Recipe

Makes about 4 dozen cookies

The skinning of pistachios is a nuisance, but there is no point in bother with this recipe unless it is done. Make sure to get pistachios that are raw or only lightly toasted. The flavor of these macaroons becomes more intense the day after baking

Ingredients:
1 1/4 cups (about 6 ounces) shelled pistachios
1/2 cup granulated sugar
1 teaspoon lemon zest
pinch of salt
2 Tablespoons (1 large) egg white

Directions:

Boil pistachios hard in several quarts of water until skins begin to loosen, about 3 minutes. Drain nuts, then plunge into bowl of cold water. Let stand in water for a few minutes. Remove skins, tossing skinned nuts onto paper towel-lined tray.

Thoroughly dry skinned pistachios on baking sheet set in center position in 200 degree oven, approximately 45 minutes. Remove tray from oven before nuts begin to give off roasted aroma or take on any color. Increase heat to 325 degrees to preheat oven as you continue to prepare the cookies.

Set aside 48 pistachios. Turn remainder into bowl of food processor, fitted with the metal chopping blade, and grind fine. Add sugar, lemon zest, salt and process 1 minute longer. Add egg white and process until dough wads into moist clumps.

Roll dough into 1-teaspoon balls and arrange 1 inch apart on baking sheet lined with parchment paper. Make dimple in center of each ball with moistened finger tip and press a reserved pistachio into each crater.

Bake cookies until they look try and have just begun to color, 10 to 12 minutes. Remove from oven and set baking sheet on cooling rack. Let macaroons cool completely before peeling them off parchment paper.

For those of you not cooking:

Macaron Café
Address: 161 West 36th Street (btw 7th Ave & Broadway)
New York, NY 10018
Phone: 646-573-5048

La Maison Du Chocolat
Address: 30 Rockefeller Plaza, 49th Street between 5th and 6th Ave
New York, NY 10020
Phone: 212-265-9404

It’s been difficult to figure out how to get my “blogging mojo” back after writing about David’s passing. I think the best way is to write about friendship (and food). Since being diagnosed with Celiac and adopting a gluten-free diet, I have been truly struck by the kindness and support of my friends and family. This weekend my friend Matt had a housewarming party. As he was getting menu together he mentioned that he was making a Rhubarb Crumble. I asked all about it.  I knew I wouldn’t be able to enjoy the fruits of his baking adventures, but I still like to hear about food creations, even if I can’t actually partake.  He went through the ingredients with me to see if there was any chance it would be gluten-free. After looking over the recipe, I explained that there are gluten-free oats but that a cup of flour put the recipe in the off-limits category. I told him not to worry, but jokingly asked him to remind me not to kiss anyone at the party.

I was sad not to be able to eat rhubarb one more time before the season was over, but I was used to not being able to eat desserts at parties. I try to view it as a helpful way to keep from over-indulging. After all, I would be able to eat all of the fruit and cheese he would include in his party menu spread.

But as a big foodie, Matt never wants me to miss out on the delicious adventures. He offered to make the crumble gluten-free if I gave him the necessary supplies. The next morning he came to my office to pick up the gluten-free oats and gluten-free flour mix. He made two versions of the crumble, one was gluten-free and one was gluten-ful. He even made the gluten-free version first to help prevent any cross contamination with the regular flour.

When I arrived at the party, he had saved the gluten-free version to make sure I was able to sample his gluten-free handiwork. It was fantastic. I topped mine with loads of Cool Whip. What can I say, I love me some frozen topping.

The rest of the party-goers indulged with as much relish as I did, never realizing there was a difference between this crumble and the gluten-ful one they ate earlier in the evening.  I am so grateful to have friends willing to go to such lengths for me.

Gluten-Free Rhubarb Crumble Recipe (adapted from Matt’s Mom’s recipe)

Ingredients:
For crust and topping:
1 cup gluten-free oatmeal
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup brown sugar
1 cup gluten-free flour mix

Filling:
4 cups diced rhubarb
1 cup water
1 cup granulated sugar
1 – 2 Tablespoons cornstarch
1 teaspoon gluten-free almond extract
1/4 – 1/2 cup chopped nuts
1 can cherry pie filling

Directions:
Preheat oven to 350 degrees Fahrenheit.

Mix oats, brown sugar, flour, salt and butter in a medium bowl. Press half of mixture in bottom of a lightly greased 9X13 casserole dish.

Boil sugar, water and cornstarch together until thick, add almond flavor and pie filling. Put rhubarb on top of crust and spoon the warm mixture over rhubarb. Sprinkle rest of crust mixture over this.

Bake 350 for 45 minutes. Serve warm or at room temperature with a big dollop of whipped cream.

Matthew would also like me to point out that rhubarb pies are vastly superior to strawberry-rhubarb pies. His position is that the flavor of rhubarb is so distinct and interesting, that “cutting” it with strawberries is a “wuss move” and they don’t really synergize, but turn into bland “berriness.” So for those of you who have been wary of trying rhubarb without its frequent partner, this recipe will convince you.

My college roommate Alexis was in town this weekend. She calls me her “restaurant wind-up toy – just wind her up and follow her for great food.” With these high expectations, I knew I had to deliver something tasty.  I picked a spot for dinner weeks ago, but I wasn’t sure about dessert.

Last week another friend sent me a link to the web site of Lula’s Sweet Apothecary – a sweets shop seemingly from yesteryear operating today in Manhattan’s East Village.  Their web site advertises gluten-free options but doesn’t give much more info. Since I trust my friend’s recommendations, I knew that it was worth a visit.  Fast forward 10 days, and I have been to Lula’s twice and can’t wait for my next excuse to go back.

Not only does Lula’s boast a wide-array of gluten-free ice cream flavors, they also have gluten-free ice cream cones! Gluten-free frozen yogurt options abound in NYC, and I have seen gluten-free flavors designated at places like Grom, but this was my first time, outside of Italy, that I was able to order dessert in a gluten-free cone.

Actually, since I like my ice cream melty and didn’t want to feel rushed, I asked for my double scoop to be served in a bowl with a gluten-free cone on top. They gladly obliged, satisfying my sweet whim with no extra charge.

On my first visit (without my camera) they had tempting gluten-free brownies.  The effectiveness of their brownie sundae sign was proven yesterday as there were no brownies left by the time we went to indulge our sweet tooth.  Luckily, we had some chocolate toffee candy my friend brought back for me from his recent trip to San Francisco. The three of us squeezed into the stools in this darling shop savoring our sweet delights.

Thanks to Lula’s my reputation as a superb culinary tourguide remains intact. Finding a restaurant worthy of recommendation is always a pleasure, and this particular neighborhood makes it almost too easy – Mercadito Cantina, Knife + Fork, Prune, Terroir, S’mac and Back 40 are just a few of the options.  I can’t wait for Alexis’s next trip. Options for her next food-filled itinerary are already swirling around – I’m warming up to the idea of being a ‘wind-up toy’ for deliciousness.

Lula’s Sweet Apothecary
Address: 516 East 6th Street, btw Avenues A & B NY, NY 10009

Have you found gluten-free ice cream cones in any ice cream shops near you?

The verdict? They are pretty good.  They are light and crispy, more towards a meringue or French almond macaroon than a chewy chocolate chip cookie.  The flavor is great though they could use more chocolate chips.

But I wasn’t content to leave well enough alone so I tried a second batch of cookies and added 3/4 cup of gluten-free oatmeal.  I didn’t change any of the other ingredients/directions.  They turned out slightly chewier and much more to my personal cookie preference.  And while I like oatmeal cookies, that wasn’t the goal here so the oatmeal was a small enough proportion that I wouldn’t label it an ‘oatmeal’ cookie.

For pure flavor and texture, I would still pick my Gluten-Free Orange Vanilla Dream cookies or my Gluten-Free Cranberry Oatmeal Delights, However, the new mix from Betty Crocker is a great option for a last minute, easy dessert.

Have you tried them yet?

Here are the ingredients of each of the mixes:

Betty Crocker Gluten-Free Yellow Cake Mix Ingredients: Rice Flour, Potato Starch, Sugar, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Xanthan Gum, Salt.

Betty Crocker Gluten-Free Devils Food Cake Mix Ingredients: Sugar, Rice Flour, Potato Starch, Cocoa Processed wtih Alkali, Tapioca Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Salt, Guar Gum.

Betty Crocker Gluten-Free Chocolate Brownies Mix Ingredients: Sugar, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Cocoa Processed wtih Alkali, Rice Flour, Potato Starch, Corn Starch, Xanthan Gum, Salt.

Betty Crocker Gluten-Free Chocolate Chip Cookies Mix Ingredients: Rice Flour, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate) Salt.

New and Improved Gluten-Free Cupcakes Recipe
1 package Betty Crocker Gluten Free Yellow Cake Mix

1 3.4 oz package Jello vanilla instant pudding

1/3 cup granulated sugar

4 large eggs plus one egg white room temperature

1/2 cup canola oil

3/4 cup orange juice (no pulp)

1 Tablespoon good vanilla extract

*DO NOT FOLLOW THE DIRECTIONS ON THE PACKAGE

Preheat the oven to 325 degrees F.

Mix the wet ingredients in a medium sized bowl.  In a large bowl sift together the dry ingredients, add the wet ingredients  and   beat   on  medium speed until completely combined

Line  a muffin tin with cupcake liners.  Fill 2/3 of the way full.

Bake for about 23-25 minutes, until the cupcakes are golden and a toothpick inserted comes out clean.  

So let’s admit it, cupcakes at their best are really just a “frosting delivery device”, this buttercream frosting will rock your world. 

Vanilla Buttercream Frosting Recipe (adapted from Domino Sugar)

1 pound Confectioners Sugar

1 stick (8T) of good unsalted butter, softened

2 teaspoons good vanilla extract

1/4 cup of whole milk

Combine half of the sugar with the butter and beat on low speed.  Add the wet ingredients and beat.  Slowly add the rest of the sugar while mixing until combined.  Beat on medium-high speed for at least two minutes until the frosting is smooth and creamy.  If you want the frosting to be a bit stiffer (better for decorating) add powdered sugar a couple of tablespoons at a time. Frost cupcakes with icing at room temperature. 

Have you had luck with any of the other Betty Crocker Gluten-Free mixes?  (my review of the Betty Crocker Gluten-Free Chocolate Chip Cookies to come)

Here are the ingredients of each of the mixes:

Betty Crocker Gluten-Free Yellow Cake Mix Ingredients: Rice Flour, Potato Starch, Sugar, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Xanthan Gum, Salt.

Betty Crocker Gluten-Free Devils Food Cake Mix Ingredients: Sugar, Rice Flour, Potato Starch, Cocoa Processed wtih Alkali, Tapioca Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Salt, Guar Gum.

Betty Crocker Gluten-Free Chocolate Brownies Mix Ingredients: Sugar, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Cocoa Processed wtih Alkali, Rice Flour, Potato Starch, Corn Starch, Xanthan Gum, Salt.

Betty Crocker Gluten-Free Chocolate Chip Cookies Mix Ingredients: Rice Flour, Semi-sweet Chocolate Chips (sugar, chocolate liquor, cocoa butter, soy lecithin, vanilla), Brown Sugar, Sugar, Potato Starch, Potato Flour, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate) Salt.

Have you ever tasted something that haunted your memories?  The combination of flavors, textures and ingredients combine to make something so intoxicating you think about it years after the first bite passed over your lips?  That has happened to me very rarely – it would have to be an exception to the norm to make such an impression.  That is what this recipe did to me more than five years ago the first time I made it.  I don’t usually enjoy fruit based desserts.  I LOVE fruit but I think fruit is great on its own so for the basis of a dessert, I prefer something rich like caramel or chocolate.

I made this Strawberry Tart for the first time as part of a Roman Cooking Class.  Everyone in the class was scared of baking so I volunteered (this was 5+ years ago, pre-Celiac).  It was the first time that I realized that many people found baking intimidating; that seemed so foreign to me since that was all my family did (my Mom hates to cook but loves to bake).  While the jam takes time to cook down, the actually hands-on time for the tart isn’t as long as you would think.  I made this for a dessert party I hosted last weekend.  The jam cooked down while I was busy doing a plethora of other things.

While I may be biased about the extreme level of deliciousness, my friend Jennie, my yoga and food-conspirator agreed.  She took two slices home with her from my party, ate them both for breakfast the next day and declared that it “changed her life” (apparently we also share a penchant for hyperbole).

Give the recipe a try and let me know what you think.  I’ve never made any sort of homemade jam or jelly before but this recipe is worth every bit of effort and time involved I promise.

Strawberry Poppy Seed Tart with Ricotta Mascarpone Filling
Torta marmellata con ricotta  (adapted from Classic Dishes of Rome at ICE Culinary)

Ingredients:
for the crust:
1 cup gluten-free flour mix (xanthan or guar gum should already be part of the mix)
1/2 cup blanched almonds, toasted
3 tablespoons sugar
5 tablespoons unsalted butter, cubed
1 extra large egg
1 tablespoon poppy seeds

for the jam:
3 pints strawberries, hulled & quartered
2 cups Italian red wine, barbera or valpolicella (I used a Syrah/Merlot blend this time and it was great)
1 1/2 cups sugar
1 teaspoon black peppercorns
1 stick cinnamon
3 bay leaves

for the filling:
1 cup whole milk ricotta
1/4 cup sugar
seeds from 1 vanilla bean
1/2 cup mascarpone

Instructions:

Prepare the jam. Wrap bay leaves, cinnamon and peppercorns in cheesecloth. Place the wine, sugar and cheesecloth pack in a saucepan.  Simmer the liquid until slightly thickened.  Make sure you stir the sugar to dissolve it.

Place the strawberries in the saucepan and continue to simmer over low heat until the mixture is thickened.  Place a small spoonful on a plate.  If it thickens upon cooling it is ready.  Let cool.  (will take approx 2 hours depending on pan size)

In the bowl of a food processor, grind the almonds finely.  Add the flour and sugar and process to combine.  Add the butter and process until very fine.  Add the eggs and process with quick on/off turns until the bowl forms a ball.

Remove the dough and flatten it into a disc.  Using your hands, press the dough into the tart pan pushing it out and up the sides.  Refrigerate the dough until firm about 30 minutes.

Meanwhile, mix the ricotta, sugar and mascarpone in a bowl.  Scrape the vanilla bean seeds into the cheese mixture and stir to combine.
When the tart dough is firm, bake in a 375 degree oven for 25-30 minutes until the dough is golden brown and cooked through.  It will have the texture of a crisp cookie.

Remove the tart from the oven and cool.

Smooth filling into the tart and gently spoon jam on top.  Serve immediately. 

While I am not sure which of my recent recipes will haunt me in the same way – the Flourless Chocolate Lust Cake seems like a good candidate, and I am just waiting for the fresh figs to arrive this summer so I can make more of these prosciutto and goat cheese creations.

If you don’t live in NYC, you can still enjoy gluten-free cookies and luscious Flourless Chocolate Lust Cake, it just will take a little elbow grease….but think about all the calories you’ll burn!

Mozzarelli’s
38 E 23rd St, New York 10010
Btwn Park & Madison Ave
Phone: 212-475-6777
Fax: 212-475-6888
Open: Mon-Fri 11am-7pm

Last year I escaped the awkward Valentine’s holiday by visiting a friend in Paris. This year I decided to invite a couple friends over to my place for dinner to avoid the romantic couples out and about for their big night out.  When deciding what to make for dessert for my Valentine’s Day dinner I knew chocolate had to be a star ingredient.  I had just made chocolate fondue for the Crush Party the week before so I needed something different.  I considered a molten chocolate cake similar to the warm and gooey creation from Chef Damien at Knife + Fork.  But I needed a recipe that was ‘make-ahead’ – couldn’t miss my favorite yoga teacher’s class…

I found a flourless dark chocolate cake recipe with a chocolate glaze.  It was easy to make and it turned out so well – it has immediately skyrocketed to one of my favorite recipes.  My friend Matt declared it a ‘keeper.’ But what name could possibly express how rich, luscious and decadent the cake is? How the glaze adds almost a crunch to each bite?  How the almond whipped cream highlights the flavor of the chocolate and berries and mint bring a hint of lightness to the substantial dessert?

Here are a few names we came up with:

Chocolate Nut cake
Chocolate Kiss Cake
Dark Chocolate Lust Cake
Dark Chocolate Dream Cake
Creamy Fudge Cake
Heavenly Fudge Cake
Want to Eat the Whole Cake Cake
I Want a Big Slice Cake
Aphrodite’s Sin – Decadence Even the Gods Could Not Deny

UPDATE – and the winner is…..

I couldn’t wait to share the recipe with you but I still haven’t landed on a name – I need your help!

Flourless Chocolate Lust Cake

Gluten-Free Flourless Chocolate Cake Recipe with Almond Whipped CreamIngredients
12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups sugar
6 eggs
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/2 teaspoon gluten-free vanilla extract

Almond Whipped Cream
1 cup heavy cream
1 tablespoons sugar
1 teaspoon almond extract

Directions:

Preheat oven to 375°F. Line the bottom of a 9-inch springform pan with a circle of parchment paper. Spray the paper and edges of the pan with cooking spray, and lightly dust with cocoa powder., then set the pan aside.

Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a double boiler  over medium heat (I ‘made’ a double boiler by using a bowl over a saucepan). Stirring often, melt chocolate with butter until completely blended. Remove from heat add sugar and mix well. Let the mixture cool slightly and add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.

Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.

Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a double boiler over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.

When cake has cooled, pour glaze onto the center. Using a spatula very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

For the almond whipped cream.  Add the cream sugar and almond extract to a bowl.  Beat on low speed until the volume begins to grow.  Increase to high speed until peaks begin to form.  Be careful not to overbeat or you will end up with almond flavored butter…

Serve cake with a dollop of whipped cream and garnish with fresh berries and mint. 

If you don’t like my choice, what name would you give it?