Category Archives: Winter

Three Cheers for Fruitcake! (Gluten Free)

Please welcome Dr. Kaycie Rosen Grigel from Golden Holistic Medicine and her beautiful Gluten-Free Fruitcake.

I know, fruitcake has a bad repuation in this country: It can bring up images of dry, hard, dense bricks filled with objects that used to be fruit but were replaced by neon erasers. However, my husband’s Canadian family insists upon fruitcake as a delicious holiday treat and so I went looking for a recipe that used real fruit, nuts, spices, plenty of booze, and nothing unidentifiable. Thanks to Alton Brown, I was able to modify his recipe to be moist, filled with a delicious array of rum-soaked natural dried fruits, crystallized ginger, and toasted pecans and hazelnuts. Because the cake part is really just there to hold all that deliciousness together, it makes little difference that it is gluten-free. I usually make mine a few weeks ahead (which, according to the Canadians, makes it way better), but it is still pretty magnificent if you eat it the same day.

Gluten Free Fruitcake–

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Thanks to Alton Brown for the inspiration for the recipe

½ c currants

1 ¼ c raisins

1 c. golden raisins

1 c. dried apricots, chopped

½ c dried cranberries

⅓ c. crystallized ginger

zest of one lemon

zest of one orange

1 1/2 c. spiced rum

1 c. sugar

5 oz butter

1 c apple juice

¼ tsp cloves

½ tsp nutmeg

1 tsp cinnamon

1 tsp ginger

1 c. brown rice flour

¼ c white rice flour

½ c cornmeal

1 tsp Xanthum gum

1 tsp baking powder

1 tsp baking soda

2 eggs

1 cup toasted, chopped pecans

1 cup toasted hazelnuts, halved

about 2 Tbsp grand marnier

Directions:

Combine Fruits, ginger, and zests. Add rum and macerate at least 8 hours or warm over low heat in a medium saucepan 1-2 hours. Add sugar, butter, apple juice and spices. Bring to a boil, stirring often, then reduce to a simmer for 5-10 minutes. Remove from heat and cool 15 minutes or more.

Heat oven to 325 degrees.

Combine dry ingredients, then sift into fruit mixture. Stir until integrated, then stir in eggs one at a time, then fold in nuts. Spoon into 2 buttered nonstick loaf pans. bake 50-70 minutes, checking for doneness every 10 minutes by inserting toothpick. Remove cake from oven and baste with grand marnier. Allow to cool completely before turning out from pan. When cool, wrap thoroughly. Check every few days to make sure it is moist, but this cake can sit for several months before eating.

The first time I had curdito was on a trip to San Francisco where my future husband took me to every one of his favorite places to dine and eat. By default our mission included eating at one destination and then walking to the next location to burn off the previous dish in time to be hungry again. We enjoyed six locations from breakfast until late into the evening. I remember finishing at his friend’s Olive Bar with a heavenly bread pudding, but the highlight might have been the cheapest spot we tried. For a midday snack we crammed into a Salvadoran eatery and I bit into my first papusa topped with a cabbage salsa, curdito.

Years later we moved to Golden, Colorado and happily found a stand at their Farmer’s Market serves similar papusas. I consider them a cross between a filled pancake and a tamale usually with oozy cheese & chiles or pork filling. While that sounds amazing solo, it is incomplete without the tangy cabbage topping.

While curdito can be eaten like a coleslaw, it is even better just to dip in hot chips. Consider it the South American answer to sauerkraut or kimchi although in most cases it is lightly fermented. In my quick version, I simply use apple cider vinegar and lime juice to quick start the sudo-fermentation process.

Curdito Cabbage Slaw

Place the following ingredients in a large ziploc bag:

4 cups shredded cabbage

1 shredded carrot
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1/4 cup apple cider vinegar

1 lime, zest and juice

1 teaspoon salt

Seal up the plastic bag, shake around and squeeze out any excess air. Place in the fridge with a plate on top and add a few weights of other food within the fridge. Allow it to rest for at least 30 minutes, but overnight will improve the flavor even more. Periodically, turn over the bag, massage it around and press again.

To serve finish with 1/4 cup minced cilantro or more as desired. It makes a generous amount, but with time the flavors will meld further and become more intense.

Serve as a condiment to most South American or Mexican dishes, especially on papusas or just dip in hot chips.

Peas & Carrots. Fred & Ginger. Grapefruit & Avocado.

All matches made in heaven. Grapefruit’s tangy bright presence perfectly balances the luscious richness of avocados. Pairing them in their own little salsa will liven up any fish dish, tacos or better yet… Fish Tacos! The combination needs just a few spicy notes to complete the job and you can dip to your hearts content.

Grapefruit & Avocado Salsa

1 grapefruit, washed and dried

1 avocado

1 jalapeno

1 teaspoon fresh ginger, finely minced

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1 lime, zest, optional

1 pinch salt, more to taste

If you have a microplane or other fine grater, start by lightly zesting the grapefruit until you have about a teaspoon of zest. Next, cut off each stem end of the fruit. Slice, curving down along the fruit until the flesh is exposed. With a paring knife, slice into each segment removing the fruit from the white membranes. Roughly chop any larger pieces. Strain the fruit and save the juice for another recipe or just to drink up yourself- chef’s treat!

Cut the avocado in half and again in quarters. The pit and skin will be easy to remove at this point. Cut the avocado fruit into chunks. Toss with the strained fruit.

Mince up the jalapeno, removing the membrane with the seeds. Add a few seeds if you like it a bit spicier.

Start with adding about half of the jalapeno, ginger, cilantro, lime zest and salt. Add more jalapeno to taste until it is your preferred spiciness.

Compared to the packaged varieties seen this time of year, home cured Corned Beef is deeply spiced and flavorful. Pickling beef is a practice that was employed regularly until refrigeration was possible. Actually the word corn refers to the ‘corns’ of salt. A term that essentially means grain. While the process helped to expand the self-life of beef, it also served to make it quite delicious as well. Today, corned beef is found at some deli’s, but as St. Patrick’s Day approaches it starts to take its place in the meat department as well.

The only real tricky part about Corned Beef is timing. It takes 7-10 days to properly brine, so if you plan to make your own in time for St. Patty’s, get started today or as soon as possible. We often hear concerns about nitrates in our meat, especially with items such as a bacon. For Corned Beef, pink salt or saltpeter is the common nitrate used in recipes and it serves to keep the meat rosy pink inside. If you intend to slow roast or use a crock pot to cook it, the shade of meat matters less as it will cook through. Therefore, instead of using pink salt I opted to use the nitrates that naturally occur in celery. If you are concerned about the beef turning grey without the pink salt, it sounds like you can find it at pharmacies and you only need a couple tablespoons mixed in with the salt.

Corned Beef

3-4 pounds brisket (or a similar cut near the shoulder)

1 cup kosher salt

1/2 cup pickling spice

1/4 cup brown sugar
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2 stalks celery, roughly chopped

2 cups water, or more as needed

Pat the beef dry and prepare a ceramic crock for brining it or dish with a lid. Alternatively, use a large ziploc bag and place in a baking dish or similar for the curing process.

Combine the kosher salt, pickling spice (breaking up any large pieces) and brown sugar. Rub into the beef until it is thickly coated with the salt mixture. Place in the container where you plan to brine it.

Place the celery stalks in a blender. Cover with the water and blend until liquid smooth, some chunks or threads are not a big deal.

Pour over the beef. Add more water until your beef is submerged in liquid. Cover with a lid or seal the bag.

Place in the fridge. If it is in a plastic bag, simply flipped it over about 2-3 times per day. If you are lucky enough to have a better container for curing it, place a weight on the meat, such as a ceramic plate and cover. You will still want to check it periodically to make sure it remains covered with liquid.

After 6-10 days, strain the brining liquid off. Rinse well to remove any excess salt. At this point, it is ready to cook as you might the packaged varieties from the store. We toss ours in a crockpot for about 7 hours until it was falling apart and satisfyingly salty.

Valentines Day is the perfect time eat choclate, right?

But, why do we reserve it simply for sweet, sugary dishes when its depth of flavor adds so much to savory dishes as well. I was excited to create a Cocoa VInaigrette with a texture of a chocolate dressing. I did a bit of research and found most people with a similar idea used cloyingly sweet chocolate sauces rather than rich cocoa powders. My creation has undertones of orange with a hint of garlic and ginger. This dressing is delightful tossed on raw shredded winter vegetables and greens or as the finishing sauce to roasted vegetables.

1 orange, zest and juice

1 tablespoon apple cider vinegar

1 teaspoon honey

1 clove garlic, finely minced
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1 inch piece ginger, finely minced

3 tablespoons cocoa powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup extra virgin olive oil

Whisk together the orange zest, juice, vinegar, honey, garlic and ginger. Sprinkle in the cocoa powder. Whisk. As soon as it is fully incorporated, drizzle in the olive oil while whisking until it is thick, luscious and looks like chocolate syrup. Add salt and pepper. Taste. Drizzle on a salad, roasted vegetables or anywhere that needs a rich flavorful sauce.

Sweet potatoes are braised in coconut milk and then finished with toasty flakes and whipped coconut cream.

Serves two-three guests

14 ounce can coconut milk, chilled in the fridge

1 pound sweet potato, peeled and chopped

1/2 cup shredded unsweetened coconut

1 tablespoon coconut oil

1/2 teaspoon almond extract or coconut extract
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1 pinch salt

1 teaspoon maple syrup or honey, more to taste if desired

If possible, place the can of coconut milk in the fridge at least 20 minutes before you start cooking. Either way, avoid shaking the can. Gently turn over the coconut milk and open up side down. Pour off the liquid into a saucepan with a lid. Place the creamy coconut topping back in the fridge.

Add the chopped sweet potatoes to the liquid coconut milk over medium-high heat. Cover with a lid. As soon as it starts to boil, reduce to a simmer. When the sweet potatoes are tender to the touch, remove the lid and simmer off any excess liquid.

Meanwhile, place a separate skillet over medium heat and sprinkle in the coconut flakes. Shake the pan periodically until you start to see some flakes turn golden. Turn off the heat and shake to evenly toast the coconut flakes, some will be a deeper color then others.

When the sweet potatoes are tender, mash them with the coconut oil, extract, salt and half of the toasted coconut flakes. If this is for dessert, add an extra splash of maple syrup to the sweet potatoes.

In a chilled bowl, whip the coconut cream with the maple syrup until fluffy. Serve the sweet potatoes warm with the whipped coconut cream and toasted coconut flakes sprinkled on top.

Sweet potatoes are a favorite around our household. We eat them in stews, pureed in soups, and sauteed for tacos, but the all-around winner here is simply scrubbed whole, covered with a light layer of oil, and roasted until soft and delicious. I roast sweet potatoes on the nights I want to make sure that everyone eats a good dinner with no objections.Nutritionally, sweet potatoes are quite dense; they are high in B vitamins, trace minerals, and are packed with carotenes that act as excellent antioxidants in the body. I tend to choose the sweet potatoes at the store that are labeled garnet yams. The flesh is softer and moister and the deep color of the flesh signals that they are much higher in carotenes which is an added health bonus.The sweet surprise with sweet potatoes is that they are also good for our blood sugar. Despite their flavor, they are much lower on the glycemic index than a regular potato (most charts list them on the “low” end of the index, somewhere in the neighborhood of 55), and studies have shown them to actually assist in stabilizing blood sugar. A typical serving is high in fiber yet only contains around 8 grams of sugar (which is less than what is found in a serving of milk). The American Diabetes Association even lists them as one of their top ten diabetes superfoods.This is a huge benefit for those of us who are eating seasonally. As one of our primary winter storage foods, their blood sugar balancing effect helps to keep the adrenals healthy. This meets our health criteria of supporting our centers of energy production (for more on this, please see my blog post on Cortisol, Blood Sugar, and the Adrenals). When we utilize sweet potatoes as the primary carbohydrate in a meal instead of bread, pasta, or potato, we are helping the body replenish its energy and stay healthy through the winter months.

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The unusual Sunchoke (aka Jerusalem Artichoke) is similar to potatoes but when roasted the inner texture becomes even softer and almost silky. Just a bit of olive oil, salt and pepper could be used, but I couldn’t resist adding fresh ginger. Side by side, ginger and sunchokes look like such good friends that roasting them together was destiny. Ginger really becomes subtle as it roasts so plan to use a generous finger length chunk to really give them flavor.

For more information on selecting, storing and other ways to use the Sunchoke go to Lilly’s Table blog. For the incredible health benefits, check out Dr. Rosen’s blog.

Ginger Roasted Sunchokes

1 pound Sunchokes, broken into pieces

4-inch finger of ginger, peeled and roughly chopped

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1/2 teaspoon salt, or more to taste

1 pinch black pepper, optional to taste

Preheat the oven to 375.

Break the sunchokes apart, use a paring knife to cut through larger chunks until they are an even size. Place in a large bowl of water and toss around until the water becomes dingy. If dirt is hidden Lift out the sunchokes. Drain the water, swish out the bowl and add fresh water. Repeat this cleaning method until the water runs clear. Place on a dish towel to dry.

Place the chopped pieces of ginger, olive oil and salt in a blender. Pulse until the ginger is mostly pureed. Toss the Ginger Olive Oil on the sunchoke chunks until evenly coated. Sprinkle on a bit of black pepper.

Roast for 30-45 minutes until the edges are golden and the centers are soft to the bite. Add a sprinkle more salt to taste if desired.