Salts Kitchen

Best Shortbread Two Ways: Espresso Chocolate and Salted Lemon Rosemary

Posted on April 4, 2013 by Salts Kitchen

At the 11th hour I noticed this month’s Gluten Free Ratio Rally: shortbread. Awhile back I made my favorite Bundt Cake for the ratio rally and decided what a wonderful opportunity to push myself again. Time to be creative and learn more about the chemistry and weights behind gluten free baking. And a big thanks to Meaghan from The Wicked Good Vegan for hosting.

Ruhlman’s ratio for shortbread is simple, 1:2:3 (sugar, fat, flour). I chose the flavors I thought would work and did just that. Using nut flours gets a bit confusing when it comes to fat and flour ratio so I tweaked this over and over until these became exactly as I hoped.

The base is the same for both flavors which I found to be a wonderfully simple way of mixing up dessert for dinner guests. For dessert today I ate the chocolate espresso in a bowl with sour cream and strawberries. Tomorrow I think I want the zesty lemon version. Can’t beat that.

Shortbread Two Ways
100 grams blanched almonds
45 grams cashews
25 grams tapioca flour
25 grams white rice flour
1/2 teaspoon baking soda
pinch of salt
6 Tablespoons butter
65 grams sugar
1/2 cup chopped pecans, lightly toasted

Espresso Chocolate:
3 teaspoons espresso
2/3 cup bittersweet chocolate, chopped

Salted Lemon Rosemary:
2 teaspoons fresh rosemary, chopped
2 teaspoons lemon zest
1/2 teaspoon fleur de sel

To make the base, combine almonds and cashews in a food processor and blend until fine meal. Add the flours, baking soda, and the salt. Blend well. Add the butter and sugar and mix until the consistency of sand. Add the pecans and pulse until blended.

For the espresso chocolate shortbread dissolve the espresso in 1 1/2 tablespoons of boiling water. Add the espresso and chocolate chunks to the base and mix until just blended. Take all of the dough and place in saran wrap. Use the plastic to help shape the dough into a log about 3 inches in diameter.

For the salted lemon rosemary shortbread add the zest and rosemary to the base and blend. Take all of the dough and place in saran wrap. Use the plastic to help shape the dough into a log about 3 inches in diameter. Once it’s in a roll, sprinkle the fleur de sel across the top and then press the saran wrap down around it so the salt sticks and the dough is wrapped tightly.

Place wrapped dough in the refrigerator for 2 hours or over night. When it’s time to bake, preheat the oven to 350. Line a baking sheet with parchment paper. Remove the dough from the fridge and slice 1/2-inch circles. Place the rounds on the paper and bake for 10 minutes. The cookies will harden once cooled.

Be sure to check out the other Ratio Rally participants this month:
Heather at Discovering the Extraordinary made Buckwheat Shortbread Cookies with lemon curd
Jonathan at The Canary Files made Black Sesame Teff Shortbread Cookies
Mary Fran at Franny Cakes made Gluten-Free Jammie Dodgers
Meaghan at The Wicked Good Vegan made Gin and Tonic Cookies
Meg at Gluten-Free Boulangerie made Lemon Bars with Lemon Shortbread Crust
Morri at Meals with Morri made Earl Grey Shortbread

Posted in Uncategorized | 5 Comments

Pumpkin Bread…Another Way

Posted on March 22, 2013 by Salts Kitchen

I love all things pumpkin. I miss my mother’s pumpkin bread so much. There’s no replacing it. I tried with this version awhile back. I love it, but I’ve been working and working towards getting a texture that reflects more what I want my pumpkin muffins to feel like. Found it. Yes. By accident.

Hosting a clothing swap at my house meant snacks. I have a can of pumpkin. I have almond flour. And now I have my delicious pumpkin bread too (easily transformed into muffins as well). For the occasion, I added chocolate chips. I’ve also tried it with dried cherries, delightful options both of them.

Pumpkin Bread
1/2 cup almond flour
1/2 cup sorghum
2 Tablespoons sweet white rice flour
pinch of salt
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3 Tablespoons honey
3 eggs
1/2 cup canned pumpkin
1/4 cup pecans, chopped
1/2 cup dark chocolate chips, optional
1/2 cup dried cherries, optional

Preheat the oven to 375 and butter a small loaf pan. In a large bowl, blend all of the try ingredients together. In another bowl, beat honey and eggs. Add the pumpkin. Fold the dry ingredients into the wet. If using chocolate and/or cherries, fold in now.

Scoop batter into the prepared loaf pan. Sprinkle the pecans on top. I am particular about this. I like them toasted on top.

Bake for 25-28 minutes, or until a toothpick inserted comes out clean.

Posted in Dietary Restrictions, Recipes | Tagged almond flour, Almonds, Breads, breakfast, gluten free, lactose free, Pumpkin | Leave a comment

Chewy Chewy Chocolate Ginger Cookies (Paleo)

Posted on March 11, 2013 by Salts Kitchen

How I love chewy cookies. These are a really simple, no mess, high-protein and no sugar treat. This recipe is adapted from Hallie Klecker‘s Chocolate Ginger Cookies posted on The Balanced Platter. I’m again trying to cut out sugar but not flavor and when this recipe came across my radar, I made it again and again. I adjusted a few things to my taste (I find that the cashews and almond butter make these cookies very creamy) and I could eat these cookies for days. And I agree with Hallie: Baking is the best therapy.

Warning: These are very addictive.

Chewy Chocolate Ginger Cookies
1/2 cup raw cashews
1 1/2 Tablespoons Chia Seeds (whole)
1 cup almond butter
3 Tablespoons honey (and/or maple syrup)
1 Tablespoon molasses
2 Tablespoons coconut oil
3 Tablespoons unsweetened cocoa powder or raw cacao powder
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
pinch of salt
1 egg + 1 egg yolk
1/2 cup chopped dates and/or dried cherries, optional

Preheat the oven to 350 and line a baking sheet with parchment paper. In a food processor, blend cashews until almost fine. Add the chia seeds and blend. Add the almond butter and blend, making sure to scrape the sides of the bowl.

Add the honey, molasses and coconut oil and blend well. Add the cocoa, ginger, cinnamon, soda, and salt. Blend well. While the food processor is running, add the egg and egg yolk. Combine until the mixture is combined completely. Mix in the dried cherries and dates if using.

Roll helping teaspoons (I like this small size) into a ball and place on the cookie sheet. Use two fingers to press the balls down. I like them with a little lumpy shape, so I leave them with the finger imprints.

Bake for 8-10 minutes. They should be set, but they will firm up when cool. Let cool completely.

Posted in Dietary Restrictions, Recipes, Sweet | Tagged Almonds, Chocolate, Cookies, Dessert, gluten free, lactose free, Paleo | Leave a comment

City Guide’s Gluten-Free Friendly Options from Enfield to Brentwood

Posted on March 1, 2013 by Salts Kitchen

If you’re out and about during SXSW and you want to avoid the chaos of Downtown and even East Austin these days (gone are the days when East was the quiet refuge to west of I-35), head west to the Enfield/Clarksville and continue heading north up to Crestview/Brentwood. With ample coffee shops and eateries, these areas have plenty of good gluten-free-friendly spots for breakfast, lunch, and dinner. Bound to be less packed than Downtown there are still some great music venues and outside haunts and you’ll still be satisfied with your gluten-free options while roaming the streets of Austin.

As with the other City Guide posts, this list is not exhaustive, but rather my picks for a delicious meal that you AND your non-GF friends will enjoy.

Galaxy Cafe
Gluten Free: Officially
Galaxy Cafe is located in both Clarkesville and at the Triangle (and south) and they offer a gluten free menu. They have plenty of naturally gluten-free options and they also carry the breads for sandwiches and rice tortillas for wraps. I love their veggie burger (how often do we get veggie burgers?!) and sweet potato fries.

Uchiko
Gluten Free: Unoficially
Bright and clean, this North Lamar spot has some seriously innovative Japanese dishes with Vietnamese influences wrapped together in a beautiful package. Uchiko had surprising gluten in several dishes I would not have guessed. But the staff was all very knowledgeable on what I could and could not eat without making any odd substitutions which would compromise any flavor or creativity.

Taco Deli
Gluten Free: Officially
In the same block as Uchiko, Taco Deli has a storefront for eating in or taking away. They now have a gluten free menu which is great because it’s all my old favorites but highlighted. Their meats are locally purchased, and you can also grab a taco from any of the SFC Farmers’ Markets in town.

Steeping Room
Gluten Free: Officially
The Steeping Room’s second location just opened on North Lamar and I could not be more thrilled. They have several natural gluten-free items (spring rolls are my favorite) and they also make a ton of gluten free pastries. Get the ginger scone if they have it when you’re there.

Cocina de Consuelo
Gluten Free: Unofficially
My favorite sit-down breakfast taco joint in town, Consuelo’s has some of the best corn tortillas in town. They do not brush them with flour, but also don’t mark what is or isn’t gluten free.

Olive and June
Gluten Free: Unofficially
If you want an upscale dining experience on the west side of town, this is a great option where the waitstaff knows what is and isn’t gluten free. There are plenty of options for you and your gluten-full friends. Might I recommend the fried sunchokes when they’re in season?

Kerbey Lane
Gluten Free: Officially
The original Kerbey Lane is in the Rosedale area and in my humble opinion, is the best of the locations. Bring your out of town visitors to this Austin landmark. They have a gluten-free menu, but as with all of the “official”, there’s no guarantee it’s 100% gluten-safe.

Hopdoddy Burger Bar
Gluten Free: Unofficially
I do enjoy a good burger and Hopdoddy offers a great grass-fed patty and they make their own gluten-free buns. I keep it simple there. You should too.

Stiles Switch
Gluten Free: Unofficially
If you’re in town and you’re BBQ, head to Stiles Switch. Pork ribs are tasty but I’ve had on and off days with the brisket.

Black Star Coop
Gluten Free: Unofficially
There are a ton of naturally gluten-free options at this beer cooperative. They also serve tasty cider options and now they brew their own gluten-free beer as well. The fries are not to be missed.

PhoNatic
Gluten Free: Unofficially
If there’s Vietnamese food around, you’re bound to get gluten-free lucky. There are tons of picks further north, but right on Anderson Lane sits a bright lunch spot with plenty of choices for the gluten-less amongst us.

Be sure to check out gluten-free delights in all the other parts of the city here, including my East Austin post:
Chef Jess’s ATX Gluten-Free
Jen’s Inspired Eats
and Rachelle’s Blinded By the Bite
Between us, we have the city covered for you!

Posted in Reviews | 7 Comments

City Guide to Gluten-Free Picks in East Austin

Posted on March 1, 2013 by Salts Kitchen

It’s time again for the Austin Food Blogger Alliance’s City Guide. I’m checking in on those gluten-free-friendly spots that both you AND your gluten-full friends will enjoy. Here are my picks from I-35 to Ed Bluestein and everything east in between. I have listed them according to 3 categories: Certified, Officially, and Unofficially. Certified means the place is 100% gluten free: go hog-wild. At an “official” restaurant the staff knows what they are talking about and there is likely a gluten-free menu. It is not certified so there are no guarantees! Unofficially means there are items on the menu that do not contain gluten. They may or may not be able to tell you the details of what you are eating.

This list is not exhaustive but rather my picks for a delicious breakfast, lunch, or dinner on the east side. There are a ton of good dining eateries out east, so if I’ve left off your favorite spot, please add it in the comments below so we can be sure to check it out.

Blue Dahlia
Gluten Free: Unofficially
My friends and I make a habit of spending a leisurely breakfast here and I’ve had a couple of great dinners too. Filling salads and tasty frittatas.

Marcelinos
Gluten Free: Unofficially
I love this tiny taco shack. Open only for breakfast and lunch, this eastside haunt calls itself “The East Side Icon” and I have to agree. Corn tortillas made right in front of you, taco fillings of your choosing, and abuelitas serving up some of the best breakfast in town.

Rios Brazilian
Gluten Free: Officially
I have a place in my heart reserved for the men of Rio’s Brazilian. Ben and Elias started by selling their Pão de Queijo (yucca cheese breads) at the SFC Farmers’ Market Downtown. Then 3 years ago, they opened their storefront over on Pleasant Valley at East 5th St. Now they have a full menu for breakfast, lunch, and dinner, live music some nights, and their gluten free dishes are highlighted with a big GF for your dining pleasure. Don’t miss Aipim Frito (fried yucca) with spicy malagueta sauce and my very favorite, the Bolinho de Aipim de Frango.

Casa Columbia
Gluten Free: Unofficially
This tiny restaurant on East 7th Street is a fantastic spot right around the action but not in the middle of it. If you need a few feet from the SXSW madness, step into Casa Columbia for some gluten-free arepas and fried plantains. Most of their menu is naturally gluten free but they don’t guarantee anything. If you go Thursday-Sunday, be sure to get their Tamal. It’s huge, delicious, and cheap.

Contigo
Gluten Free: Unofficially
I love their patio. Contigo, just east of Airport, has a lot of naturally gluten-free options as well as really good drink options to enjoy on their expansive patio. If you’re looking for a relaxing atmosphere and a fancy cocktail, look no further.

Hillside Farmacy
Gluten Free: Officially
If you can get past the waitstaff’s lederhosen and hipster attitude, then do not miss Hillside Farmacy. “Daytime” and “Nighttime menus” list gluten and gluten-free items and at brunch you can even order gluten free toast instead of the regular stuff. They tout farm fresh ingredients and carry a lot of local vendor products for take-away. If you go for brunch, try the omelette and don’t miss the Stumptown Coffee (not local, but so tasty).

Mr Natural
Gluten Free: Officially
The Mr Natural on Cesar Chavez is a spot to enjoy a vegetarian meal and many gluten free options. I go here for the gluten-free chocolate muffin.

Justine’s
Open only for dinner, Justine’s claims to be one of the best date spots in town. Good wine selection, cocktails, and several gluten-free options, I might have to agree. If you’re dairy free, this is a tough one.

Franklin BBQ and Live Oak BBQ
Texas dining lists aren’t complete without BBQ joints. I’m putting both Franklin and Live Oak since they both have their advantages. Franklin is often listed as the best BBQ in Texas. But with lines constantly around the block, sometimes you just don’t feel like waiting. In that case, head southeast a couple of miles and go to the dark and very tasty Live Oak. Both spots are tasty. Check out the ribs at Franklin’s and don’t miss the Saturday specials at Live Oak. Both places are gluten free, but you do have to ask them to switch gloves and wipe the cutting boards clean.

If you’re on the east side and want a quick trailer bite, you have a ton to choose from. The ones I like that gladly cater to “gluten free please”: Me So Hungry, check out their spring rolls; East Side King: now in 3 locations on the east side, their famous brussels sprouts are not to be missed and the beet fries and kaarage have gluten free options; Thunderheart Bison now has a trailer on East 6th Street and if you find them open, they have some good options for the gluten-less amongst us.

These are my favorite spots in East Austin. Be sure to check out gluten-free delights in all the other parts of the city here:
Chef Jess’s ATX Gluten-Free
Jen’s Inspired Eats
and Rachelle’s Blinded By the Bite
and coming next will be my post on Enfield all the way to Brentwood.
Between us, we have the city covered for you!

And if that’s not enough, I just found about this new app from one of our Austin’s own, Chef Jess: Locate Special Diet. Locate Special Diet helps people find local businesses that offer gluten-free options nearby, as well as vegetarian or locavore/organic and more options soon. Check it out and learn more about where to find meals and stores that fit your diet needs.

Posted in Reviews | 11 Comments

Blood Orange and Cardamom Simple Syrup

Posted on February 28, 2013 by Salts Kitchen

There are two ways you can make this delicious concoction and so many uses for it. You can make the orange cake with blood oranges and save the cooking liquid, or you can skip the cake and go straight for it, using the oranges for another use.

I made this on a whim after the juices looked too good do discard from the blood orange cake. I boiled it down and made a syrup that we then poured over coconut ice cream, added to prosecco, and drank with sparkling water too. However you like it: make this, pour it into a jar and then simply add it to anything your heart desires.

Blood Orange and Cardamom Syrup
3 blood oranges
2 lemons
6-8 cups of water
2 cups of sugar (or more if you want it sweeter)
4 cardamom pods
1 bay leaf

Place the citrus in a pot just big enough to fit the fruit and cover with water, about 5 cups. Boil the citrus for an hour and a half. Every 30 minutes, turn and dunk the fruit and make sure they are still just covered by the water. If necessary, add more water, one cup at a time.

In the meantime smash 4 cardamom pods, breaking up some of the black seeds inside. Set aside.

When the citrus is boiled, remove all but 1 lemon and 1 blood orange. Set the 3 other pieces of fruit aside for another use or discard. Simmer the 1 orange and 1 lemon in the reserved liquid and add the sugar and the smashed cardamom pods.

Simmer over low heat, partially covered for about 20 minutes or until slightly thickened. Add the bay leaf, cover and let cool.

When cool, strain the juice into a bowl. Throw out the bay leaf, any seeds, and the cardamom. Combine the
juice and the citrus that has been simmering away, and pulse until the fruit is just crushed.

You now have a thick and chunky syrup for any use. If you prefer a smoother syrup, just strain all of the chunks out.

Posted in Dietary Restrictions, Recipes | Tagged Drinks, gluten free, lactose free | Leave a comment

Tamarind Rubbed Chicken Thighs (with sweet potatoes and onion)

Posted on January 31, 2013 by Salts Kitchen

I can eat roast chicken pretty much everyday. I love the crisped skin and how easy you can mix up an entire meal with a variety of herbs, spices, and sides: salt and pepper, lemon and rosemary, cumin and coriander. Then toss in your accompaniments of apples and onions, potatoes, tomatoes and olives, sweet potatoes and garlic. There is no end to the variations for roast chicken. I decided to try something different this time, and go towards more Southeast Asian flavors.

I bought a big block of tamarind some time ago and it just stares at me beckoning me to use it. I finally pulled it out of the pantry and on a whim made this tamarind marinade and drenched the chicken it. It turned out so good, I made it a few times and shared with friends. It’s paleo-friendly, dairy and gluten-free. Serve it with rice and a salad and you’ve got a fine meal indeed.

Tamarind Rubbed Chicken Thighs
8 ounces tamarind pulp
1 1/4 cup boiling water
1/2 teaspoon grated ginger
1 clove garlic, minced
1/2 teaspoon chili powder (or more to taste)
1/2 teaspoon each of fennel seeds, coriander seeds, cumin seeds, toasted
1 Tablespoon + 2 teaspoons honey
4 fresh medjool dates
2 teaspoons apple cider vinegar
10 chicken thighs or 6-7 whole legs
3 skinny sweet potatoes, peeled and cubed
1 large onion, cubed
1 clove garlic, separated (skin on)
2 carrots
salt and pepper

Combine the tamarind and 1 cup of the boiling water in a bowl and stir. Break up the tamarind until you can strain it. Set a mesh sieve over a bowl and push the tamarind and water mixture through. Only the seeds and rough pieces will remain. If it needs more liquid to push more tamarind through, pour the remaining 1/4 cup of water over the pulp. Discard what is left in the sieve.

To the tamarind liquid, add the ginger, garlic, chili powder and spices, honey, dates, and vinegar. I like a little chunky texture, so I used a hand-held blender and pulsed a few times. If you prefer, put it all in a blender and puree.

In a large bowl, toss the chicken pieces, 2 teaspoons of salt, and half of the marinade together. Cover and let sit for about 2 hours up to overnight.

Preheat the oven to 400. Prepare all of the vegetables. Place the chicken pieces skin side up in a large roasting pan, big enough to hold the pieces without overlap. Toss the vegetables around the chicken.

Roast in the oven for 30 minutes. Pull the pan out and baste the thighs. Brush more of the marinade onto the chicken. Return to the oven and roast for about another 30 minutes, basting once more half way through. The chicken is done when the skin is crisp and the vegetables are completely tender. If you want it a bit crisper, turn the oven to broil and broil the chicken for just 2 minutes at a time (up to 6 minutes).

Serve the chicken with the remaining chutney marinade on the side as a dipping sauce if folks want more. Or for a little variety, save the leftover marinade and serve with goat cheese and crackers as an appetizer.

Posted in Dietary Restrictions, Recipes, Salty | Tagged Chicken, gluten free, lactose free, Meat, Paleo, Quick and Easy Dinner, sweet potato | 2 Comments

Cranberry Breakfast Cake

Posted on January 28, 2013 by Salts Kitchen

Yes, cake for breakfast. I’ve been calling this bready-moist-torte-cake-creation all sorts of different names and all of my taste-testers came up with nothing better than, “cranberry goodness”. It’s cake but it’s not very sweet; it’s the texture of spoon bread but has no cornmeal; it’s similar to a breakfast bread, but you don’t slice it. So, it’s a breakfast cake: not too sweet and just the right lightness. This was a good addition to a winter-time brunch (albeit it is 80 degrees here in Austin). This would be a snap with another fruit instead of cranberries, but I loved the tartness of this version.

The idea for this cake came from Gluten Free Canteen’s Blueberry Spoon Bread. I’ve adapted heavily for the season, my favorite flours, and for my dairy free ways.

Cranberry Breakfast Cake
6 Tablespoons butter (earth spread)
1/2 cup superfine brown rice flour
1/2 cup almond flour
1/4 cup tapioca flour
1/4 cup sweet white rice flour
2 teaspoons baking powder
1/2 teaspoon baking soda
pinch of salt
1/4 teaspoon freshly grated nutmeg
1 egg
1/2 teaspoon fresh ginger, grated
1/2 cup milk (or milk substitute)
1/4 cup sugar (plus 1 tablespoon for finishing)
1/4 cup light brown sugar
zest of 1 lemon
2 cups cranberries, fresh or frozen (thawed)

Preheat oven to 350. Place butter in a 9×9 baking pan or pie dish. Put the dish into the oven and let the butter melt. If using earth spread butter substitute, it will not brown, but take it out just as soon as it is melted.

Whisk together flours, baking powder, baking soda, salt, and nutmeg. Set aside. In another larger bowl, whisk the egg, and add the ginger and milk. Mix in the sugars and the zest.

Remove the dish from the oven and swirl the butter around so it coats the dish completely. Pour about 2/3s of the butter into the egg mixture, whisking as you pour.

Gently fold the flour mixture into the egg mixture. Don’t over mix. Pour the batter into the buttered dish. Pour the cranberries into the center of the pan, without mixing. Sprinkle the last tablespoon of sugar over the berries.

Bake 35-40 minutes. The cake will start to brown and the berries will pop. Serve as is, or add cream, yogurt, or ice cream.

Posted in Dietary Restrictions, Recipes, Sweet | Tagged almond flour, Breads, breakfast, Cake, Dessert, gluten free, lactose free, pastries | 4 Comments

Extra Lemony Lemon Cake

Posted on January 16, 2013 by Salts Kitchen

This is a very rich and dense lemony creation. Lemon cake, lemon frosting, and lemon curd. All in one. If you like lemon, this one is for you. It took awhile to create just what I had in my head, but the results and all the sampling was worth it.

I have a place in my heart for citrus curd. I love tart. I like to make extra so I can snack on it throughout the week: in my yogurt, atop ice cream, a spoonful for dessert, or just spread on my favorite gluten-free toast. This version is exactly the right amount of curd (but doubling it for snacking never hurt anyone), since I use about three-fourths of the curd between the cake layers, and the remaining folded into the whipped cream frosting for a mild lemon frosting. If you have access to meyer lemons, make the curd with that. You’ll thank me. If not, it’s still extra lemony delicious.

A note about allergies: I used earth spread butter for the curd and it turned out beautifully. The texture, the flavor profiles, all of it was lemon curd-licious. The frosting is still real whipped cream.

Lemon Cake Layers
1 1/2 cups brown rice flour, stone-ground
1/2 cup tapioca starch
1/4 cup potato starch
1/4 cup sweet white rice flour
1/4 teaspoon salt
1 Tablespoon baking powder
2 teaspoons guar gum
4 eggs
1 1/2 cups white sugar
1/2 cup milk
1 cup grapeseed oil
1 Tablespoon packed lemon zest
1 1/2 Tablespoons lemon juice

Preheat the oven to 350. Grease two 8 or 9-inch circular cake pans and line the bottom with parchment paper. Mix together the rice flours, the starches, salt, baking powder, and the guar gum in a large bowl. Set aside. In another bowl, beat the eggs and slowly add the sugar. Add the milk, oil, zest, and juice and slowly mix until incorporated. Beat until frothy, then slowly add the dry ingredients.

Divvy the batter up into the cake pans and bake for 28-32 minutes, or until a toothpick comes out with just crumbs. Cool completely, or freeze if not using right away.

Lemon Curd Filling
8-9 Tablespoons lemon juice (10 if using meyer lemons)
zest of 2 lemons
1 cup sugar
9 Tablespoons butter (earth spread)
1/2 Tablespoon tapioca starch
4 eggs

In a saucepan, whisk together the juice, zest, sugar, butter, and starch over low heat. Stir constantly, making sure to break up any lumps formed by the starch. Stir over low heat until curd starts to thicken, and then mix some more. Do not allow to boil. This process can take up to 20 minutes. The curd should coat the spoon and resemble a pudding. Chill the curd.

Lemony Whipped Cream Frosting
1 stick butter (8 tablespoons), softened
1/4 cup powdered sugar
2 cups heavy whipping cream

When the butter is completely softened, beat with a mixture. Add the powdered sugar and beat. Pour the cream in and beat until the frosting forms soft peaks. Set aside.

Cake Assembly
Place the cake on your serving platter. Place 3/4 of the curd between the cake layers (leave plenty of room on the sides the curd does not seep out the sides. Fold the remaining curd into the whipped cream frosting. Frost the cake and serve. If you’re not serving right away, keep chilled.

Posted in Dietary Restrictions, Recipes, Sweet | Tagged Cake, Dessert, gluten free, lactose free | 3 Comments

Beet and Carrot “Slaw”

Posted on January 14, 2013 by Salts Kitchen

You may have noticed the beautifully bright red salad atop my black bean burger lunches this week. In order to keep myself entertained with my food, I like to fill my plate with a variety of options. By adding this slaw to my lunches, I added flavor, variety, and whole lot of color.

Beet and Carrot Slaw
3-4 small red beets
5-6 small carrots
1/2 cup cilantro, chopped
2 Tablespoons extra virgin olive oil
1 teaspoon salt
2 Tablespoons red wine vinegar

Shred the carrots and beets either on a box grater or on the grater attachment of a food processor. Mix in a bowl with all of the other ingredients. Let sit for at least an hour before eating. Serve cold or room temperature.

Posted in Uncategorized | Leave a comment