Starbucks’ Valencia Orange, Gluten-Free Cake

Starbucks’ Gluten-Free Cake with the weekend paper

Most of you probably already know that Starbucks has responded to its customers’ requests and has begun offering a gluten-free cake.   I must admit, I’ve never really been a Starbucks fan.  It’s not that they have bad coffee – I would just never go out of my way for their coffee.   I’m just as happy drinking the free stuff at work.

However, I would go out of my way for this little cake!  I discovered it the other weekend when I woke up with no power and nothing to eat that wouldn’t have required cooking.  And also with no power, I had no way to make tea or coffee at home.  Starbucks is close by, and I remembered reading about their new gluten-free cake.  I wasn’t sure if our local store would have it, but it was worth a try.  I was hungry and I needed caffeine.   Sure enough, they had these little gems stacked up in the case (individually wrapped to preserve their gluten-freeness.)  They actually aren’t any more expensive than any of their other cakes, or at least not noticeably more.  I think it was about $2. 

I took my coffee and cake home and sat out on the back deck with my newspaper.  It was a lovely morning.  (Aside from not having any power in the house.)  The cake was excellent.  The orange flavor was strong but not overwhelming.  Not too sweet.  Not to tart.  Most impressive though was the texture of the cake.  We all know how challenging it can be to perfect the texture of a gluten-free anything.  The cake was very moist and not crumbly at all.  If I were to have a complaint, it would be that it was too moist – or at least “sticky.”  But really, I’m not complaining.

I’ve since been back when I need a quick breakfast to grab on my way to work.   Okay, so not the most healthy of breakfast choices, but that happens.  It really is so nice to have a place like Starbucks, which is located almost on every street corner, it seems, that has something safe and tasty to eat.

So maybe I’m becoming a Starbucks’ convert after all.   

 

More Dips and Party Food

A few posts ago, I mentioned that I prepared a lot of “chip and dip” type food. The following are a few recipes I have posted before, but are worth mentioning again, with up-to-date photographs. First is an herb dip for vegetables. It is a great alternative to onion or ranch dip. It is also very easy, and can be made with “light” ingredients to keep it low-fat. The second it a tapenade that I have made a few times. For the recent party, I was not sure if it would be too fancy or exotic, given the diners. However, it was extremely popular.

 

Crudites with Herb Dip

(makes about 2 cups)

Ingredients

8 ounces cream cheese, at room temperature  (or light cream cheese)
1/2 cup sour cream  (or light sour cream)
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Directions

Place all ingredients in the bowl of an electric mixer fitter with the paddle attachment and blend. Serve at room temperature with an assortment of vegetables.

      

Olive Tapenade

(makes about 2 cups)

Ingredients

1/3 cup balsamic vinegar
1/4 cup olive oil
1 1/2 cups olives, chopped
1 red pepper, roasted
1 teaspoon capers
2 cloves garlic, minced
zest of 1 lemon
1/2 teaspoon red pepper flakes
salt
thyme

Directions

In small sauce pan, bring vinegar to boil, reduce by half. Transfer to small mixing bowl and whisk in olive oil.

In large bowl, combine olives, pepper, capers, garlic, zest, and flakes. Pour in vinaigrette, and toss to coat. Cover and let stand at room temp for one hour to allow flavors to meld.

Garnish with sprigs of thyme.

Hot Artichoke Dip

This is one of my favorite party dips.  Actually, I have to give credit to my sister Jen for this one.   It’s become a family favorite.  One of the best things about it (in addition to taste), is how simple it is to make with only four ingredients.  It is also adaptable, depending on just how much you like garlic.

 

 
Artichoke Dip

1 can artichoke hearts
a bit less than 1 cup mayo
1 cup grated Parmesan cheese
4-8 cloves garlic

– Chop all ingredients together.  A food processor works great for the artichokes and garlic, but really is not necessary.  Just make sure the garlic is finely minced.

– Bake at 350 for 15-20 minutes until bubbly and just starting to brown.

– Serve with crackers or sturdy chips. 

    

See, I told you it was easy!

Quick and Easy Party Food

I’ve often said that I’d much rather being cooking for others than be a lawyer (which is what I really do).  My friend Tori and I planned and catered two weddings in the past.  Recently, I had the opportunity to cater two more parties for a friend.  In the process, I started a second blog.  So come visit my alter-ego at:

www.gingercatcatering.wordpress.com

On that new site, you’ll find pictures from prior events, more food pictures, and posts about my catering adventures.  This is only a part-time, once a month type thing.  Otherwise I’d have to be licensed, inspected, and all that.  I’ve done my research.

Carmen and her husband recently completed a major renovation and expansion of their home, and wanted to throw two house-warming parties.  The first one was at night, with heavy hors oeuvres, thrown for their friends.   (I’ll get those photos up along with some recipes later – they are on Carmen’s camera.)

This past weekend, Carmen had her second party, this time for her family.  She requested “chips and dip” type food, since the party was a 2 p.m., and she was expecting guests to have already eaten lunch. I wanted to be a bit more creative that potato chips with onion dip. And I knew that there would be a lot of people, so I wanted to provide a lot of variety to accommodate a range of tastes.

The menu included veggies with herb dip; tortillas with homemade guacamole and a roast corn salsa; olive tapenade with pita chips; hot artichoke dip; and brie with roast garlic and onion chutney. And then I made mini cheesecakes for dessert.

Aside from the cheesecakes, everything else was really easy, and really quick to make.

     

Roast Corn Salsa

(makes about 2 cups)

2 ears sweet corn
3 Tablespoons olive oil
3 Roma tomatoes, seeded and diced
1/4 cup diced red bell pepper
1/4  cup diced green bell pepper
1/4  cup diced red onion
1 Tablespoon freshly squeezed lime juice
3 basil leaves, julienned
1 small Serrano chile, seeded an mined
1/4 teaspoon sea salt
1/4 teaspoon pepper

Remove husks and silk from corn. Brush olive oil over cobs. Wrap in aluminum foil. Grill for approximately 15 minutes, turning occasionally. (These can be roast in the oven. You can also pull back husks, remove silk, then smooth husks back over corn, then roast in husks.)

Allow corn to cool; cut kernels from cobs. Place kernels in bowl and add remaining ingredients. Taste and correct seasoning. Transfer to bowl and serve at room temperature.

(Can be made the day before.)

      

Chunky Guacamole

(makes about 3 cups)

4 ripe Haas avocados
freshly squeezed juice of 1 lemon
1/2 cup small-diced red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced

Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Serve within an hour or two.  If not serving immediately, press plastic wrap firmly onto the surface and refrigerate.

More recipes to come…

Adopt a Gluten-Free Blogger: Karina’s Orange Creme Cupcakes

Seamaiden (Book of Yum) is again hosting her “Adopt a Gluten-Free Blogger” event.  This gives people a great opportunity to try out new and different recipes from our fellow bloggers and write about our fun and adventurous experience.  (Hopefully not too adventurous?!)  I chose Karina to adopt this month, with an eye on cupcakes. 

I have one failure that I must admit to - we ate all the cupcakes before I remembered to take a picture for my post!  Oh no!  So my “Adopt-a-blogger” post fails, but the cupcakes were a huge success.

Karina, from Karina’s Kitchen, really is a gluten-free goddess!  If you haven’t already checked out her blog, you really must.  Just be warned, all the photos and descriptions are so mouth-watering, you might just drool on your computer.  She has a great collection of recipes, on a beautiful and user-friendly site.

I’d had my eye on her Orange Creme Cupcakesfor some time.  I’ve shied away from “regular” cakes because it is so hard to get a good consistency or flavor.  Flourless chocolate cake is always easy.  But what to do when you don’t want chocolate?  The orange intrigued me.  And her photos looked darned tasty!

And what do you do when you want to make something gluten-free AND vegan AND soy free???  (not to mention nut free.)  You see, one of my co-workers has three children each with some food allergy or another.  One of his boys is allergic to just about everything.   So even more reason.

And then, I was asked to bring cupcakes to a friend’s wedding because the maid of honor was also gluten-free.

So a big batch of cupcakes it was!  I loved them, the maid of honor loved them, and all the kids loved them (so much so, that mom wanted the recipe for the next birthday).

If (when) I make them again, I’ll try to remember to take a picture to add.

Cuban Cooking

Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines, and has absolutely nothing to do with Mexican cuisine.

Food & Wine Magazine ran an article last issue all about Cuban Food, with a lot of great recipes. I had made a similar salad before. And I changed around the black bean recipe to cheat and use canned beans. In a way, the flavors are simple – plenty of onion, pepper and garlic, and not much more. But you really don’t need much more.

The beef was delicious. It’s important to start with good quality grass-fed beef since you are not overpowering it with extraneous flavor.

Vaca Frita (Crispy Beef)

(serves 2-3)

Ingredients
1 pound flank steak, cut into 4 pieces
1 green bell pepper, cored and quartered
1 large onions— halved. 1 half sliced, the other coarsely chopped
1 bay leaf
2 garlic cloves, smashed
Salt
1/3 cup fresh lime juice
3 tablespoons extra-virgin olive oil
Freshly ground pepper

Directions
In a large saucepan, combine the flank steak with the bell pepper, chopped onion and bay leaf. Add enough water to cover and bring to a boil. Simmer over moderate heat for 20 minutes. Transfer the flank steak to a work surface and let the steak cool. Strain the broth and reserve for another use. Shred the meat and transfer it to a bowl.

Using the side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt. Stir the paste into the meat, along with the lime juice, olive oil and sliced onion. Let stand at room temperature for at least 30 minutes or up to 1 1/2 hours.

Heat a large, flat griddle until very hot. Working in batches, spread the shredded beef on the griddle in a thin layer and season with salt and pepper. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes per batch. Transfer to a platter and serve.

 

This recipe I combined from a couple places. The recipe in the magazine looked wonderful, but called for starting with dried beans, which I did not have (also did not have time for).

Frijoles Negros (Black Beans)

(serves 2-3)

Ingredients
1 (10 ounce) can black beans, drained
1/4-1/2 cup stock, depending on preference (chicken or vegetable)
1/2 medium onion, diced
1/2 green pepper, diced
2 cloves garlic, minced
1/2 teaspoon cumin powder
1/2 teaspoon oregano
salt to taste
1 teaspoon red wine vinegar

Directions
Fry the onion and pepper in a little oil.
Add the garlic and saute a little.
Add about a 1/4 of the beans and mash lightly with the back of a fork or potato masher.
Add stock and remaining beans.
Add spices and simmer about 30 minutes.
Add the vinegar just before serving.

 
This was so easy, it hardly needs instruction.

Avocado and Onion Salad

(serves 2+)

Ingredients
1 Hass avocados, thinly sliced
1/4 small red onion, very thinly sliced
1 teaspoon (approximately) extra-virgin olive oil
1 teaspoon (approximately) red wine vinegar
Salt and freshly ground pepper

Directions
Arrange the avocado slices on a platter and top with the onion. Drizzle with the olive oil and vinegar and season with salt and pepper. Serve right away.

 

¡Buen provecho!