GLUTEN FREE RECIPES: CHEF JASON ROBERTS' CHOCOLATE PAVLOVA WITH DRUNKEN BERRIES

Chef Jason Roberts is a friend and colleague; we've worked together a number of times over the years and I am a big fan of his food and his devotion to living a healthy lifestyle, not to mention the impressive work he does for No Kid Hungry.  You may have seen him on The Chew, The Rachael Ray Show, Food Network or Cooking Channel. Since I've had a few requests for gluten-free recipes, I felt it best to go to an expert. Jason lives gluten-free and his most recent cookbook is a tribute to that. This recipe is a Jason shared with me that I now make it whenever I need a light, yet elegant dessert.

View fullsize

View fullsize

JASON ROBERTS' CHOCOLATE PAVLOVA WITH FRESH CREAM AND DRUNKEN BERRIES

Both Australia and New Zealand claim the Pavlova as a national dish, and stories abound as to the history of its creation. Both countries do agree, however, that the dish was named after the famous Russian ballerina Anna Pavlova. Essentially, this dessert is a baked meringue that’s topped with fresh cream and fruit. I have kept this iconic dessert simple with the addition of chocolate and Berries. When it comes to decoration, however, look to seasonal fruit such as kiwifruit, Pomegranate, and passion fruit.

Makes 12 small portions. Note: The photo above was from an event- the Pavlovas were crumbled and served it in a glass for an elegant look.

INGREDIENTS

4 egg whites

1⁄4 teaspoon cream of tartar

Pinch of salt

1⁄2 teaspoon white vinegar

1 cup granulated sugar

1 teaspoon cornstarch

1 tablespoon confectioners’ sugar

3 drops vanilla extract

2 heaping tablespoons dark cocoa powder

1 cup freshly whipped cream

DIRECTIONS:

Preheat the oven to 250°F (120°C). Line a baking sheet with aluminum foil or parchment paper.

Using an electric mixer or hand mixer on medium speed, beat the egg whites with cream of tartar and salt until they become thick and foamy.

Increase the speed to high, add the vinegar, and gradually add the granulated sugar in five separate batches, beating well between each addition. Continue beating until stiff peaks have formed and the sugar has dissolved. Sift in the cornstarch and confectioners’ sugar, then thoroughly fold in the vanilla.

Remove a cup’s worth of the meringue and put it in a clean bowl. Sift the cocoa powder over the meringue, mix it in thoroughly, and then carefully fold this mixture back into the white meringue. The goal is to keep some of the marbled effect in the meringue.

Using a tablespoon, scoop up a large spoonful of the meringue, and use a clean finger on your other hand to push the meringue onto a tray lined with foil or parchment paper. Repeat, leaving a 2-inch gap between all the meringues.

Place the meringues into the oven and bake them for 1 hour. Reduce the temperature to 160°F (70°C) and cook them for another 30–60 minutes or until they’re dry to the touch. Turn off the oven, leaving the meringues in the oven for at least another hour or even overnight.

To store the meringues, place them into an airtight container; they will stay perfectly fresh for 2–3 days.

To serve, place the meringues on a plate and top them with fresh whipped cream and a scattering of the drunken berries.

DRUNKEN BERRIES 

INGREDIENTS 

½ cup fresh raspberries

½ cup fresh blackberries

1 cup hulled and halved strawberries

½ cup Limoncello or lemon liqueur

¼ cup granulated sugar

DIRECTIONS:

Place the berries along with the sugar and alcohol into a bowl and toss lightly, allow to sit for ½ an hour before serving.

For more gluten-free recipes from Jason, go to his website or order his cookbook, Good Food Fast.

COCKTAIL RECIPE: BLOOD ORANGE MOJITO PERFECT FOR HALLOWEEN PARTIES!

For Halloween, this cocktail has been nicknamed the "Boojito"... perfect for your Halloween bash!

The recipe features Blood Orange Italian Soda which you can get at Target or Whole Foods. This is easier to find than blood oranges or blood orange juice. It's a really refreshing spin on the mojito- I actually like it better!

BLOOD ORANGE MOJITO

Makes 8

3 cups Blood Orange Italian Sparkling Soda

3 cups light rum

3 cups ice cubes

1 large bunch of mint leaves, no stems (about 40 leaves)

2 limes sliced very thin (one is for garnish)

In a pitcher, add mint, lime slices, and one cup of the ice. Muddle together to slightly bruise the mint and release the juice from the lime. Add the remaining ice, the soda, and the rum. Stir and pour!

*You do not need sugar (as you would in a standard mojito) unless you are using the actual fruit or fruit juice instead of the Italian sparkling soda. If that is the case, use about one teaspoon raw sugar per drink and muddle with the mint and lime. 

MORE HALLOWEEN COCKTAIL RECIPES:

 Ghost Martini Recipe

RECIPE: FRIED OKRA

You know those "you might be a redneck" jokes by Jeff Foxworthy? Well, I am sure there is one about growing and eating okra. Yes. I grow okra. And yes. I cannot wait to fry up the first batch each summer. Right now, I've got more okra than I can give away, in fact. Okra is a lot like zucchini. At first, you think it isn't going to grow and then you have so many, you cannot eat it all or give it away. People actually run when they see you coming with a basket full of zucchini or okra because they probably have more than they can eat at their house, too.

You really have to watch the okra in the garden. It can quickly get away from you if you are not careful and go from perfect to tough in a day. Whether picking it yourself or shopping for it at the store or farmer's market, you want the tender, young okra. Bigger is not better. The larger okra pods have tough husks and are too chewy.

Growing up, fried okra was always a real treat. To me, a freshly picked homegrown tomato, a pile of fried okra and a deviled egg or two on my plate is all I need to make a perfect summer supper. Growing up, my mom would put a bowl of fried okra on the table and we'd fight over it like candy. There was never enough.

Most folks use buttermilk for frying okra but I might use heavy cream if I have it in the fridge. Either one works but the buttermilk creates a different taste than the heavy cream does.

SOUTHERN FRIED OKRA

INGREDIENTS

4 cups fresh okra, sliced into 1/2" pieces (this is probably about a pound of okra)

1 1/2 cups buttermilk, heavy cream or whipping cream

1/2 cup all-purpose flour

3/4 cup self-rising cornmeal

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

scant pinch, cayenne pepper

Vegetable oil for frying

DIRECTIONS

Cut the tips and stem end off each okra pod and slice into 1/2" pieces.

Put the buttermilk or heavy cream into a bowl. Add the sliced okra. Let it soak for 15-20 minutes.

Make the dredge in a large bowl or zip top bag by combining the flour, cornmeal, salt, pepper, and cayenne. Shake or whisk to combine.

Working in small batches, use a slotted spoon or a strainer to remove the okra from the liquid. Add the drained okra to the cornmeal mixture. Toss well to coat evenly. Remove from the cornmeal mixture using a slotted spatula or a slotted spoon and shake it a bit to allow the excess cornmeal to fall off. (otherwise this excess will fall into the oil and burn as you are frying the okra) You want a light coating on the okra, not a heavy, solid breading like you often see with fried okra at restaurants. You want to be able to see the okra.

NOTE: I have frozen the okra at this point by spreading it out in a single layer on a sheet pan. Once frozen, I put it into single serving zip top bags and it is ready to fry when I need it. I doesn't keep well for a long period of time- use it within a month or so.

To fry: Add vegetable oil to 2" deep on your frying pan, cast iron skillet, or Dutch oven. I like canola oil. My mom used Crisco vegetable oil. Heat the oil to 360 degrees or test it by dropping a piece of okra in the hot oil. You want the okra to sizzle when you drop it into the oil but not too hot that it burns up before the okra is fully cooked.

Again, working in small batches, add a single layer of okra to the hot oil in the pan. Fry until golden brown and drain on paper towels. Repeat.

Check the seasoning- I usually add a sprinkle of salt when the okra comes out of the hot oil.