Tag: gluten free

Crustless apple, walnut and poppy seed cake (Flódni)

naturally gluten-free , dairy-free

Flódni is a unique traditional Jewish Hungarian dessert. The original recipe uses apples, poppy seeds, walnuts, plum jam and all these ingredients are baked into a flour crust. This recipe uses the three main ingredients: apples, poppy seeds and walnuts plus the plums but has no crust. It is a gluten free recipe, in fact it is a very clever gluten free twist to the original recipe as the carbohydrates come from the poppy seeds. Its sour, bitter and sweet flavors come together to give a distinct culinary experience.

Traditionally, it is made at the end of the year for Christmas and Hanukkah but can be eaten any time during the year. It is filled with symbolic meanings for the end of the year. Each layer is rich and decadent and according to folk traditions can supposedly bring prosperity, health and protection for the entire family.

I was inspired by the recipe that came from a website – credited at the end. I have been making this delicious alternative at Christmas time for years. I made some changes to the original recipe. I moved some sugar from the nut filling into the poppy seed filling. I also added plums to the poppy seed mixture and some alcohol to the apples. Oh and honestly adding a little ginger to the walnuts did wonders.

The poppy seeds need to be soaked for 1 hour. I think if you follow my recipe, the poppy seeds should have enough time to soak. I think assembling the poppy seed mixture first and then continue making the apple mixture should be adequate time. By the time you place the dish in the oven, the poppy seeds should have had enough time to soak if not feel free to wait longer before putting the dish in the oven. (This is just my addition to the recipe).

RECIPE

INGREDIENTs

Ingredients for the poppy seed layer

  • 200 g (about 1 cup) poppy seeds
  • 1 Tbsp melted butter (coconut oil for dairy free version)
  • 3 eggs, divided
  • 1/2 cup sugar
  • handful of raisins
  • prunes, chopped (I used 3 prunes but feel free to experiment)
  • 1 orange or 1/3 cup orange juice + 1 Tbsp dried orange peel

Ingredients for the apple layer

  • 1 kg (about 7 larger) tasty cooking apples
  • 1 Tbsp fresh chopped ginger or 1.5 tsp dried ginger ( cut and sifted)
  • 4 Tbsp sugar or honey
  • 1 tsp ground cinnamon + 1/4 ground cloves
  • pinch of salt
  • 2 Tbsp rum (optional)

Ingredients for the top egg-white layer

  • 150 grams (5 oz) ground walnuts
  • 4 egg whites
  • 1/4 – 1/2 cup sugar
  • 1 tsp fresh ginger or 1/2 tsp dried cut and sifted ginger
  • salt

METHODS

  • Preheat oven to 300 F (150 C). Lightly butter a baking pan (8 x 11.5 x 2″).
Preparing the poppy seeds
  • Please read my notes above on letting the poppy seeds soak.
  • Grind the poppy seeds. (Coffee grinder works well).
  • In a smaller bowl, mix the ground poppy seeds, melted butter, sugar, 3 egg yolks, prunes, raisins, orange juice and peel, pinch of salt. Set aside.
  • Beat the 3 egg whites until stiff. Gently fold the beaten egg whites into the poppy seed mixture from earlier.
  • Spread the poppy seed mixture onto a lightly buttered baking pan.
Preparing the apples
  • Wash, peel and core the apples. Grade them through the large holes of a cheese grader. Put the grated apples in a medium sized pot and cook it in a large pot on high medium heat until the liquid evaporates. When done add rum, ginger, ground cinnamon and cloves, pinch of salt and 4 Tbsp of sugar/honey. Set aside.
  • Spread the apple mixture on top of the poppy seed mixture. Place the dish in the preheated oven. Bake for 40 minutes.
Adding the nut mixture
  • Walnut/egg white topping: Have the ground walnuts ready. By the end of the 40 minutes, beat the 4 egg whites until stiff. Gently fold in the walnuts and the sugar. Spread this mixture on top of the apples and put the dish back into the oven. Decrease the temperature to 250 F (120 C). Bake for another 30 – 40 minutes.

Let it cool and settle. Serve at room temperature.

enjoy!

Source

Text and photos by twincitiesherbs.com

Butternut squash soup with a Midwestern flare

As the fall season is arriving, I feel like a little squirrel trying to get ready for the colder months: eating the great variety of fruits and vegetables, storing up foods, making last minute repairs and just mentally getting ready. By now we are aware that summer is gone and a new season is coming with all its beauty and challenges. It was the Autumnal Equinox a couple of days ago, when the days and nights are equal and from now on the days are going to get shorter and colder as well.

Warm up to the fall with this delicious squash soup. My recipe is made with a little Midwestern twist. I added wild rice, a Midwestern staple but it can be served with some hearty bread like rye bread instead. I enjoy squashes in all shapes and forms. Many of us think of squashes when we hear the word fall cooking so I will start off my fall recipe collection with a squash dish.

The warming sweet butternut squash is simmered with the white onion, garlic, potatoes and is balanced with the bitter celery root and the lovely pungent spices. At the end, it is topped with cream and the sweet almond slivers for a bit of crunchiness.

RECIPE

Ingredients

  • 1 medium sized butternut squash- about 3 lbs
  • 1 medium sized Russet potato, peeled and cut into cubes
  • 1 finally chopped large onion, white is the best
  • vegetable oil (sunflower)
  • 2 slices smoked bacon (optional)
  • 1 Tbsp fresh ginger, about 1 inch long
  • 1 tsp of sweet Hungarian paprika (make sure it is authentic)
  • 1 smaller celery root, peeled and chopped up into 4 pieces
  • 5 cup stock (vegetable or chicken)
  • 2 garlic cloves, crushed
  • 1/4 tsp freshly ground nutmeg
  • 1 thyme spring
  • 1 tsp salt or to taste
  • 1/4 cup heavy cream
  • freshly ground black pepper
  • red hot pepper to taste
  • 1 cup almond slivers
  • 1 cup uncooked wild rice or rye bread to serve

Directions

Preparing the squash. Peel and cut squash lengthwise, take out the seeds. Cut them into cubes. Warm up some oil on medium high heat and brown the cubes for a good 10-15 minutes.

Make the soup base. Have 1/2 cup of cold water ready. Warm up the oil. Sauté the onion, and the bacon(optional). When translucent and you can smell the aroma of the the onions and the bacon, add the chopped ginger for a few minutes, stir. Add the crushed garlic and 1 tsp paprika, stir for 30 seconds to activate. Add the little cold water that you had set aside earlier, stir.

Put the browned squash, potatoes, thyme spring, the freshly ground nutmeg and the celery root in the pot. Add the stock, enough to cover by about 1 inch above everything and cook for 30 minutes.

Cooking the wild rice (optional). Cook 1 cup of wild rice with 3 cups of water, partially covered for about 20 minutes or until the rice is soft and crunchy.

Roast the almond slivers. Preheat the oven to 350 F. Lightly oil a baking sheet and spread the almond pieces evenly on the sheet. Bake for 5 minutes. Be careful not to burn it. Serve on top of the soup.

When ready, let the soup cool for about 10 – 20 minutes. Add the cream and black pepper. Stir.

If you want the soup to be a little chunky, set aside about 20% of the cooked squash pieces. Use a hand held blender and puree the rest of the soup. Make sure you blend the celery chunks. Transfer the whole pieces back to the rest of the pureed soup. (If you prefer a smooth soup, just puree everything).

Check to see if more salt, black pepper, red hot pepper are needed.

Serve with wild rice/bread and the almond slivers.

enjoy!

Recipe, photo and text by twincitiesherbs.com.