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Please Don't Pass The Nuts™

Just because you have a restricted diet, doesn't mean you have a restricted life.

Updated: 2018-04-21T05:44:20.846-04:00


Recipe: Alison Roman’s Salted Chocolate Chunk Shortbread Cookies, Nut-Free, Gluten-Free [Sponsored]


TL:DR This cookie got me like…whoa.This IS cookie that took over the internet this winter. And I’m not usually swayed by internet sensations but this cookie looked so good and seemed intriguing and I wanted to see if I could make a nut-free gluten-free version for us.Dear reader, I totally did.This cookie is more shortbread in texture, very short and because it’s gluten-free it’s a bit more short when cooked but you won’t care – it’s buttery with an intriguing, adult salty edge; it’s sweet like you need a glass of milk (or a milk-substitute) but not cloyingly so; and with those crunchy sugar encrusted edges, these cookies are just delicious and intriguing enough that you can’t stop eating them. Like really cannot stop. I had three taste tasters on these, one a professional chef, none of whom have any dietary restrictions and all of whom LOVED!This cookie may not be for everyone, in fact then I first tasted it, I was on the fence. But then I found myself thinking about them.  And then tasting them again. And then not being to wait until I got back home to have another one.So go try these, they may just change your mind.***Recipe Notes:This recipe is free from peanuts, tree-nuts, shellfish, fish, wheat. It uses eggs and dairy and the GF flour I use may have soy.Read through Alison Roman’s newsletter wherein she talks through some cookie trouble-shooting. Read through the entire recipe first. I based mine off the New York Times version. I added an egg yolk to the dough for some elasticity, don’t skip this step.Use your kitchen scale for precise measurements.I only have an electric mixer; not a stand mixer. If you have a stand mixer, use the New York Times recipe directions.I don’t have a pastry brush so I used my fingers to brush on the egg wash, works just fine.Sugar in the Raw is Turbinado sugar. Use either but don’t omit – it’s fun to have those crunchy edges!I chilled half of the dough for two hours, it sliced like a dream and cookie into a delicate shortbread. I chilled the other half of the dough for three days and it the cookie texture was even firmer and shortbread-y (less delicate), so I say chill for minimum two hours, or up to three days before cooking.My cookies spread. They aren't supposed to but with GF flour and a GF cookie dough, things change. They were still delicious if not *picture perfect*; in fact, I prefer it that way.I used Horizon Organic salted butter, Domino granulated white sugar, Domino light brown sugar, Nielsen-Massey vanilla extract, Betty Crocker Gluten-Free all-purpose flour, Enjoy Life baking morsels and Fairway large eggs. *NB: I bought all of my ingredients at Fairway Market in Manhattan. And Fairway Market graciously sponsored the making of these #SaltedChocolateChunkShortbreadCookies. Here are my policies regarding my sponsored posts.****Recipe: Alison Roman’s Salted Chocolate Chunk Shortbread Cookies, Nut-Free, Gluten-FreeLightly adapted from the New York TimesIngredients:255 grams Horizon Organic salted butter, room temperature, cut into tablespoon chunks101 grams Domino granulated white sugar55 grams Domino light brown sugar1 teaspoon Nielsen-Massey vanilla extract326 grams Betty Crocker Gluten-Free all-purpose flour 170 grams Enjoy Life baking morsels, chopped coarsely1 egg yolk from a large sized eggFor the finishing touches:1 large egg, beatenSugar in the raw, for rollingFlaky sea salt or Kosher coarse ground salt, for sprinklingDirections:Using an electric hand mixer, beat the butter, both sugars, and vanilla on medium-high until it’s super light and fluffy (approximately 6 to 8 minutes for a hand mixer). Using a spatula, scrape down the sides of the bowl and with the mixer on low, slowly add the flour, one cup at a time. When all is fully incorporated, fold in the chopped chocolate, mixing until blended.Divide the dough in half, placing each half on a large piece of plastic wrap. Using your hands, form the dough into a log shape. Each half should form a 6-inch log, 2 to 2¼-inches in diameter. Chill 2 hours.He[...]

Recipe: Parsnip Spice Cake with Cream Cheese Frosting, Nut-Free, Gluten-free


Inspired by Susan Spungen on Instagram, I decided to play around with my beloved Namaste Foods Spice Cake Mix yet again, this time adding shredded fresh parsnip to it and topping it with cream cheese frosting. It was a HUGE HIT! You can’t taste the parsnip just a moist spice cake and the cream cheese frosting is not wildly sweet (and my mom’s favorite) so everyone at the table was happy with dessert at this year's Passover table!*NB: This post is not sponsored. I bought all of these ingredients. I just really like Namaste Foods and trust their brand.*Recipe Notes:This recipe is free from all allergens EXCEPT for eggs and cow dairy.The name brand ingredients I used were as follows:Namaste Foods Spice Cake MixNamaste Spice Cake Mix ingredients as of March 2018Lucini Olive OilFairway or Pete & Gerry’s Organic eggs, size largeOrganic Valley cream cheeseCream cheese ingredients as of March 2018Horizon organic sweet butterDominos confectioners sugarNielsen-Massey Vanilla***Recipe: Parsnip Spice Cake with Cream Cheese Frosting, Nut-Free, Gluten-FreeIngredients:Approximately 2.5 cups of dry Namaste Foods Spice Cake Mix (or 13-ounces)2 large organic eggs1/3 c water1/3 cup olive oil1.5 cup grated parsnip (washed, peeled and cored)Directions:Preheat oven to 350 degrees. Grease your 9” round cake pan with oil OR line with parchment paper. Whisk together water, oil and eggs until incorporated. Add the grated parsnip. Add the dry mix and mix until combined. Pour into prepared pan and spread out until even. Bake in oven for 22-25 minutes or until tester comes out clean and cool completely.Cream Cheese FrostingLightly adapted from EpicuriousFrosting ingredients4 ounces cream cheese, room temperature2 tablespoons butter, room temperature3 cups powdered sugar 1/2 t vanilla1/8 t saltBeat cream cheese and butter in large bowl until smooth. Beat 1/8 teaspoon salt and 1/2 teaspoon vanilla. Gradually add powdered sugar. Can be made 1 day ahead.Once cake is cooled, spread cream cheese frosting to desired thickness. As you see above, I left some of my cake unfrosted, or side frosted, because some of my guests are not frosting people. Shocking, I know but they loved that they could get a half frosted piece that gave them a little frosting but not too much![...]

Holiday: Passover Menu, 2018, Nut-Free, Fish-Free


This year we tried a few new dishes, namely roasted boneless leg of lamb. And parsnip spice cake with cream cheese dressing. Both were huge hits! And dinner was so good, I forgot to take any pictures! Until dessert.Desserts! (And yes I frosted the cake 2/3rd full. See my Parsnip recipe for why)***Recipes: Passover Menu, 2018Roasted boneless leg of lambRoasted chickenSteamed buttered broccoliVegan mashed potatoesSaladIce creamChocolate candied kumquat cupsChocolate caramel cupsParsnip spice cake with cream cheese frosting[...]

Recipe, Dill Pickle, Vegan, Allergen-Free


I made up this recipe, easily adapting the three pepper pickle recipe (which was adapted from The Kitchn) by adding fresh dill and a little more garlic. What a hit and so super easy!

I brought a few of these batons to my Passover dinner to get everyone’s taste buds going and the men swooned, like couldn’t stop eating them saying, “These are so cool, refreshing and perfect!”


Recipe, Dill Pickle, Vegan, Allergen-Free

1 English cucumber sliced into coins or batons
2 garlic cloves, washed, peeled and halved or sliced
1 small handful of fresh dill, rinsed and chopped
1 T sugar in the raw
1 T Diamond kosher salt (not coarse)
1 cup white vinegar
1 cup water

Combine the vinegar, water, salt, and sugar in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar. 

Pour the brine over the cucumber, garlic and dill in heat-safe container and let it cool. 

Once cooled, cover and refrigerate. The pickles will improve with flavor as they age so give it a day before you start tasting.

Food Allergy Counseling: Continuing Education Course for Licensed Mental Health Professionals, NASW


Attention *licensed social workers, licensed mental health counselors, and licensed marriage and family therapists*In conjunction with the National Association of Social Workers, I'm presenting a continuing education webinar for licensed social workers, licensed mental health counselors, and licensed marriage and family therapists.As a licensed psychotherapeutic social worker in private practice working with children, families and adults with food allergies for the past decade, I've created several strategies and appropriate inventions to help my clients cope with a new food allergy diagnosis, manage anxiety around food allergies and create their own tools to live their best food allergy life. And now I am teaching those tools!If you are a licensed social worker, licensed mental health counselor or a licensed marriage and family therapist in New York State, or you consult with one, and would love for them to understand more about food allergies and our perspectives, please go to the National Association of Social Workers website for more information and to sign up!MORE INFORMATIONAn NASW-NYS Clinical Live Webinar:Transforming the Cycle of Worry Into Useable Vigilance for Counseling Clients with Food AllergiesLIVE WEBINARThursday, April 12, 201812:00 p.m. to 1:30 p.m.Presenter: Sloane Miller, MFA, MSW, LMSWNASW Members: FREE | Non-Members: $30[...]

Recipe: Chocolate Caramel Cups, Nut-Free, Allergen-Friendly


A big one with freshly melted chocolate poured over caramel and salt sprinkled on top. If you follow my social feeds, you’ll see homemade vanilla ice cream and caramel has a prominent place in my weekly rotation of goodies. But I thought to myself, “I have caramel in the freezer and chocolate in the cupboard, what if I make “Chocolate Caramel Cups”? How difficult can that be?”Turns out not difficult at all. In fact, way too easy. Now I could make this more fancy, temper the chocolate or make a ganache but I tried it with just melting semi-sweet chocolate and caramel and it came out mighty fine. If you want to get fancy go for it, but these are pretty delish as is and super stress-free simple.If you’re on Instagram, look at my highlighted story to see how I made these.Recipe Notes:Because the chocolate isn’t tempered they will need to stay in the fridge or freezer until you’re ready to eat them or otherwise they will get melty. I made these in a small batch, just 6 candies at a time, because if I made more, I’d eat more. Feel free to scale up and melt the whole bag of chocolate and go crazy!I made these candies in regular muffin cup sizes too, way too big for my taste. The minis are one-to-two perfect bite sizes and almost guilt free because they are so small.I used this caramel recipe – make ahead and keep caramel in freezer or fridge.I used Enjoy Life baking 69% chocolate, yum for this as it’s semi-sweet.I sprinkled a tiny bit of coarse Kosher salt on top, adds a layer of complexity.How I melt chocolate.What you need: teaspoons, baking sheet, mini-muffin cups.Recipe: Chocolate Caramel Cups, Nut-Free,  Allergen-FriendlyIngredients:½ cup baking chocolate, melted6 teaspoons of salted caramel, chilled6 mini-muffin cupsDirections: Spoon 1 teaspoon of melted chocolate into each mini-muffin cup and smooth the melted chocolate up the sides of the cup with back of the teaspoon. Place into the freezer for 5 minutes. Once chilled, scoop 1 teaspoon of chilled salted caramel into the chocolate cups. Then top with a teaspoon each cup of the remaining melted chocolate to cover the caramel. Sprinkle on salt whilst chocolate is still melted. Pop into the freezer until chilled.  Serve immediately or once chilled, place candied into a Tupperware with a top ad keep in freezer until ready to eat. A mini on top of vanilla ice cream![...]

USDA: Planning Some Spring Cleaning? A Check List for a Food-Safe Pantry and Refrigerator, Food Safety


This press release is from the United States Department of Agriculture, Food Safety and Inspection Service. And as much as we all focus on food allergens and cross contact, food safety as it relates to foodborne illness is also incredibly important. Here are some excellent reminders from the United States Department of Agriculture, Food Safety and Inspection Service as we head into spring about how to keep food safe as well as food allergen free.*** Planning Some Spring Cleaning? A Checklist for a Food-Safe Pantry and Refrigerator The refrigerator and pantry are where most people store their food. But these storage areas may also be one of the less frequently cleaned places in your home, which could be hazardous to your health.The refrigerator is one of the most important pieces of equipment in the kitchen. Without it, our food would spoil and could make us sick. Refrigerators should be set to maintain a temperature between 34° and 40°F to preserve our foods. Setting the refrigerator temperature too low will cause your refrigerator to work overtime and could also freeze some of your foods. Many of today’s advanced refrigerators have built-in thermostats that measure their internal temperature. If your fridge does not have a built-in thermostat, you should keep an appliance thermometer inside in a visible place to monitor the temperature.Here are some tips to make your fridge (and your home) more healthy and safe:            •           Clean spills immediately – Clean surfaces thoroughly with warm, soapy water; then rinse. Do not use solvent cleaning agents or abrasives, as these may allow chemical fumes/tastes into your food and ice cubes and make them unsafe to eat.           •           Store leftovers safely – Throw out perishable foods that have spoiled and no longer can be eaten. Leftovers like meatloaf, pizza or casseroles shouldn’t be left in the refrigerator more than four days. Refrigerate raw poultry and ground meats for no more than one to two days.           •           Clean the exterior –Keep your refrigerator free of dust and lint. Clean the condenser coil several times a year with a brush or vacuum cleaner to remove dirt, lint or other accumulations to ensure efficiency and maintain proper temperature.Cleaning your pantry will save you money by keeping you aware of what you have and help you avoid a pantry insect infestation. It will also ensure your foods are safe to consume. Here are some tips for a clean, bug-free pantry:            •           Check your cans – Discard cans that are leaking, rusted, bulging or badly dented. Never use food from cracked jars, jars with loose or bulging lids, or any container that spurts liquid when you open it.            •           Throw out any food you suspect is spoiled – Never taste food to determine its safety. Wipe off sticky containers, along with crumbs and spills on your pantry shelves with all-purpose cleaner, vinegar, or warm soap and water.           •           Check the dates on your foods – “USE by” date indicates that perishable products should be consumed by the date listed on the package or discarded once the date has passed. “BEST if Used By” date[...]

Food Allergy Counseling: FARE How to Save a Life: Recognizing and Responding to Anaphylaxis


From FARE, a free and important resource: anaphylaxis training!Where you have food allergy, insect venom or medication allergies or are a caregiver or loved one for someone that has/can have anaphylaxis, this FREE Fare anaphylaxis training might be for you. (Even if you know the information already, a refresher is always great!)Below is the press release and the here is link to take the free training course.In an anaphylactic emergency, seconds count. But it’s hard to act quickly if you can’t recognize the symptoms of a severe allergic reaction or don’t know how respond. As studies repeatedly show that anaphylaxis has become more common, it’s vital to teach food allergy parents, caregivers and members of the public how to identify and treat this life-threatening condition. FARE is addressing this need with the release of our interactive online anaphylaxis training course, Save a Life: Recognizing and Responding to Anaphylaxis. The 15-minute training video is available at no charge on the website. At present, the interactive presentation is optimized for desktop and laptop computers only.This training course builds on the food allergy community’s successful advocacy for laws expanding access to undesignated (stock) epinephrine that is prescribed to institutions or their representatives, rather than to individual patients. Most of these laws do not require K-12 schools, colleges and other entities to stock epinephrine, but do call for staff to be trained before stock epinephrine is acquired. No-cost training can help remove this barrier to stocking epinephrine and increase the benefit of recent laws.Whether you’re learning about anaphylaxis treatment for the first time, or refreshing your knowledge of a familiar topic, we invite you to take the training course yourself and share the course with others. We hope you’ll never need to use anaphylaxis training, but if you do, you’ll be prepared to react quickly and with confidence.About FARE:Food Allergy Research & Education (FARE) works on behalf of the 15 million Americans with food allergies, including all those at risk for life-threatening anaphylaxis. This potentially deadly disease affects 1 in every 13 children in the U.S. – or roughly two in every classroom. FARE’s mission is to improve the quality of life and the health of individuals with food allergies, and to provide them hope through the promise of new treatments. Our work is organized around three core tenets: LIFE – support the ability of individuals with food allergies to live safe, productive lives with the respect of others through our education and advocacy initiatives; HEALTH – enhance the healthcare access of individuals with food allergies to state-of-the-art diagnosis and treatment; and HOPE – encourage and fund research in both industry and academia that promises new therapies to improve the allergic condition. For more information, please visit and find us on Twitter@FoodAllergy, Facebook, YouTube and Pinterest.[...]

Recipe: Rugelach, Nut-Free, Gluten-Free [Sponsored]


Raspberry Rugelach!I’ve never had rugelach before because they are traditionally made with nuts. So, I took on a personal challenge to create a nut-free rugelach. And I finally find out what they taste like; like delicious soft, rich and buttery pie crust with a sweet, jammy filling – like fruit pie in a cookie!My mom taste tested some and I asked her if they tasted right. She said: "YES! Usually they are fatter because they are filled with walnuts and raisins but these are better!" Thanks, mom!A tale of two ruggies!Recipe notes:This recipe isn’t complicated and only has a few ingredients but is it a step-by-step afternoon project. Especially as in my experience GF dough does not like to be frozen overnight. So, my recommendation is to set aside some time, get a nice book/magazine/Netflix show to enjoy while the dough chills and the cookies bake; enjoy the heavenly aroma coming from your kitchen, and know you will soon have tasty ruggies to have a with your tea and coffee and your relaxation/vacation.This recipe is free from peanuts, tree nuts, wheat & gluten, fish, shellfish. It uses dairy and eggs. And the GF AP flour blend I use may have soy. I used home strained whole milk plain yogurt from Dannon. Use your fave Greek yogurt or just strain your own. Here’s how I strain yogurt to make labneh.  Just strain the same way for 3 hours to get Greek yogurt.  I used Fairway Market organic large eggs.I used sugar in the raw turbinado sugar (brown sugar) to finishing the rugelach. I gave the cookies an egg wash for some added shine, texture and to help the sugar on top stick. And I used my fingers (no pastry brush here!), just dabbed the egg wash on top. You can do the dough mixing in a food processor, I did it the old fashioned way: with a pastry cutter and my hands. I used Bonne Maman jam for the filling. I used Enjoy life baking morsels for the semi-sweet chocolate. I used Betty Crocker gluten-Free All Purpose Flour. Here are those ingredients as of March 2018.I used Domino Crystal Kosher salt.I made four different types of rugelach: apricot, apricot with cinnamon sugar, raspberry and raspberry-chocolate. All were delicious! Use whatever flavors and tastes you like, the possibilities are endless. Just don’t overfill, two generous tablespoons of jam, spread out, goes a long way on a 9” inch disc of dough. The apricot ones i filled to the edges and there was spillage everywhere (see picture above on the left).What you’ll need: rolling pin, parchment paper, cookie sheet, offset spatula, pastry cutter (or food processor). I bought all of my ingredients at Fairway Market in Manhattan. Fairway Market graciously sponsored the making of these gorgeous rugelach. Thank you, Fairway Market! (*Here are my policies regarding my sponsored posts.*) ***Recipe: Rugelach, Nut-Free, Gluten-Free [Sponsored]Makes 32 crescent cookiesAdapted from Barbara on Joan Nathan’s Jewish Cooking Facebook group and The KitchnIngredients:½ lb (8 ounces or 2 sticks) unsalted butter, cubed2 cups GF AP flour (add 1/8th cup as needed)¾ cup plain whole milk Greek yogurt 1 egg yolk¼ teaspoon saltTopping:1 egg with 1 Tablespoon of water for a cookie egg washTurbinado sugar for sprinklingFillings:Apricot jamRaspberry jamChopped semi-sweet chocolateCinnamon sugarDirections:In a large bowl, combine GF flour salt and cubed butter. With a pastry cutter or your fingers, mix the butter into the GF flour mixture until coarse crumbs form.In your measuring cup, measure out the yogurt and add the egg yolk. Mix together with a fork and drizzle the wet mixture by half (half in, mix into the flour, then the second half) over the butter-flour mixture. Mix the wet dough with your hands until you can gather it into a ball. (If it feels too sticky, add [...]

Press Release from ACAAI: Pregnant women and moms still hesitant to introduce peanut products


The below press release is from the American College of Allergy, Asthma andImmunology (ACAAI). If you are an expectant parent, or the parent of an infant in a high risk group (someone with severe eczema and/or egg allergy) talk with your board certified health professional about the right course of action around allergen introduction for you.


Press Release from ACAAI: Pregnant women and moms still hesitant to introduce peanut productsStudy shows 53 percent thought early peanut introduction guidelines were of no or little importanceARLINGTON HEIGHTS, IL (March 19, 2018) – In January 2017 guidelines were released urging parents to begin early introduction of peanut-containing foods to reduce the risk of peanut allergy. A new study shows those who are aware of the guidelines are still hesitant to put them into place and not everyone has heard of them.The study, published in Annals of Allergy, Asthma and Immunology, the scientific journal of the American College of Allergy, Asthma and Immunology(ACAAI) surveyed 1,000 pregnant women and 1,000 new moms. Respondents were asked about their willingness to try early peanut introduction to prevent peanut allergies and their familiarity with the guidelines.“Since early peanut introduction is a relatively new idea, we were not surprised to find that more than half (53 percent) of those surveyed said following the guidelines was of no or limited importance,” said allergist Matthew Greenhawt, MD, MBA, MSc, chair of the ACAAI Food Allergy Committee and lead author. “We saw that overall, 61 percent of respondents had no or minimal concern about their child developing a food allergy, and only 31 percent of respondents were willing to introduce peanut-containing foods before or around 6 months.”The guidelines, endorsed by ACAAI, identify children at high risk for developing a peanut allergy as those with severe eczema and/or egg allergy. The guidelines recommend introduction of peanut-containing foods as early as 4-6 months for high-risk infants who have already started solid foods, after determining that it is safe to do so. If an infant is determined to be high risk, peanut-containing foods should be introduced in a specialist’s office as an oral food challenge after peanut skin testing, or not at all if the child has too large of a skin test, which may suggest the child already has peanut allergy.  Parents of infants with moderate or low risk for developing peanut allergy are encouraged to introduce peanut-containing foods at home, without such measures.“The new guidelines are a breakthrough for preventing peanut allergy,” says allergist Edmond Chan, MD, ACAAI member and co-author. “But we’re still working on helping parents and pediatricians understand how important the guidelines are for preventing peanut allergies. Food allergies are scary, so it’s understandable that parents would hesitate to introduce a food they might see as dangerous. In our survey, only 49 percent of the respondents were willing to allow their child to be skin tested, and just 44 percent were willing to allow an oral food challenge before a year of age to help facilitate early introduction. Parents should consult with their pediatrician to help walk them through the process of early peanut introduction for their infant.”Diagnosing food allergy is not always simple, but the need to make a proper diagnosis is very important. Allergists are specially trained to administer allergy testing and diagnose the results. To find an allergist near you, use the ACAAI allergist locator.  To learn more about early peanut introduction, watch “Peanuts and your baby: How to introduce the two”.About ACAAIThe ACAAI is a professional medical organization of more than 6,000 allergists-immunologists and allied health professionals, head[...]

Recipe: Candied Kumquat Chocolate Cups, Vegan, Allergen-Free


What to do with candied kumquats once you have them? Make candied kumquat chocolate cups of course.If you’re on Instagram, look at my stories to see how I made these.Recipe Notes:Because the chocolate isn’t tempered they will need to stay in the fridge or freezer until you’re ready to eat them or otherwise they will get melty. I made these in a small batch, just 6 candies at a time, because if I made more, I’d eat more. Feel free to scale up and melt the whole bag of chocolate and go crazy!I used this candied kumquats recipe – make ahead and keep the kumquats in the fridge.I used Enjoy Life baking 69% chocolate, yum for this as it’s semi-sweet.I sprinkled a tiny bit of coarse Kosher salt on top, adds a layer of complexity.How to melt chocolate.What you need: teaspoons, baking sheet, mini-muffin cups.Recipe: Candied Kumquat Chocolate Cups, Vegan, Allergen-FreeIngredients:½ cup baking chocolate, melted6 mini-muffin cups1 Tablespoon of candied kumquats, with sauce, chopped fine  (chop more if you need to)3 kumquat halves, quartered for decorationKosher salt for decorationDirections: Spoon 1 teaspoon of melted chocolate into each mini-muffin cup and smooth the melted chocolate up the sides of the cup with back of the teaspoon. Place into the freezer for 5 minutes. Once chilled, scoop 1/2 teaspoon of chopped candied kumquat into the chocolate cups. Then top with a teaspoon each cup of the remaining melted chocolate to cover the caramel. Sprinkle on salt whilst chocolate is still melted. Pop into the freezer until chilled.  Serve immediately or once chilled, place candied into a Tupperware with a top and keep in freezer until ready to eat.[...]

Recipe: Candied Kumquats, Vegan, Allergen-Free


Kumquats Like the taste of marmalade but in individual bites, candied kumquats are yum for snacks, to put into tea or adult mixed cocktails, into cakes or I made candied kumquat chocolate candy cups.Here’s the basic recipe.Recipe: Candied Kumquats, Vegan, Allergen-FreeAdapted from Bon Appetit1/2 cup water
1/2 cup white sugar
20 washed, sliced, seeded kumquats 
Stir water and sugar in small saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add washed, sliced, seeded kumquats and return to boil. Reduce heat to medium and simmer until fruit is tender and liquid is syrupy, about 20-30 minutes. Transfer to bowl; cool to room temperature. Cover and chill. Keeps for 1-2 weeks.[...]

Recipe: Cheese Garlic Biscuits with Garlic Butter; Gluten-Free, Nut-Free


YUMMMMM - Cheese Garlic Biscuits with Garlic ButterThis past weekend, I was thinking, "Hmm, I want something biscuit-y and yummy and a little different for Sunday breakfast…" These beauties hit the spot.Oohh breakfast with eggs and Canadian bacon. I lightly adapted the Betty Crocker's recipe to use with gluten-free Bisquick and it worked really well. I might add double cheese next time or use a sharper cheese but otherwise super yum. The garlic butter on top totally makes it over-the-top yup!NB: This recipe contains eggs, milk and butter. And GF Bisquick may contain soy.Here is a picture of the ingredients of my box GF Bisquick as of March 2018.GF Bisquick as of March 2018***Recipe: Cheese Garlic Biscuits with Garlic Butter; Gluten-Free, Nut-FreeLightly adapted from Betty Crocker Biscuit batter2 cups Bisquick Gluten Free mix1/4 teaspoon garlic powder1/4 teaspoon smoked paprika1/8 teaspoon cayenne1/3 cup firm Horizon organic butter 2/3 cup Lactaid 2% milk 1/2 cup shredded Cabot Monterey Jack cheese (2 oz)3 large organic eggs Garlic-Butter Topping2T butter, melted1/4 teaspoon garlic powderHeat oven to 425°F. In medium bowl, combine Bisquick mix and spices. Cut in 1/4 cup butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in milk, cheese and eggs until soft dough forms. Sticky dough ready for sheet panDrop dough by spoonfuls onto sheet pan covered in aluminum.Bake 15 mins or until light golden brown and smelling cheese-y and garlic. In a bowl, you can let butter/garlic powder sit on top of the warm oven and it will melt. Mix 2 T butter and ¼ garlic powder; brush on warm biscuits before removing from sheet pan. Serve warm.[...]

Update: U.S. FDA Approves Kaléo's AUVI-Q® (Epinephrine Injection, USP) 0.1 mg Auto- Injector for Life-Threatening Allergic Reactions in Infants and Small Children


Image courtesy of AUVI-Q Last week, I was invited to a tea and learn session sponsored by kaleo (manufacturer of  AUVI-Q) about their just approved - "Kaléo’s AUVI-Q® (Epinephrine Injection, USP) 0.1 mg Auto- Injector for Life-Threatening Allergic Reactions in Infants and Small Children."(NB: I was not paid to attend this event but I do consult with kaleo in other capacities.)This is a big deal because there is *nothing* currently on the market for children 16.5 - 33 pounds. More from kaleo about this new product from AUVI-Q:Image courtesy of AUVI-Q FDA-approved AUVI-Q 0.1 mg is the first and only EAI specifically designed for the treatment of life-threatening allergic reactions, including anaphylaxis, in infants and toddlers weighing 16.5 to 33 lbs (7.5 to 15 kg) who are at risk for or have a history of seriousallergic reactions.The AUVI-Q 0.1 mg auto-injector offers a lower dose of epinephrine and a shorter exposed needle length (approximately 7.4 mm) than current FDA-approved 0.15 mg and 0.3 mg epinephrine auto-injectors. More from kaleo about the family of products from AUVI-Q:AUVI-Q is the only compact epinephrine auto-injector with a voice instruction system that helps guide patients and caregivers step-by-step through the injection process, and a needle that automatically retracts following administration. In anaphylaxis emergencies, it is often individuals without medical training who need to step in and deliver potentially life-saving epinephrine. AUVI-Q was designed through careful analysis of the situations where epinephrine auto-injectors are used and with significant input from the allergy community that relies on it incorporating Human Factors Engineering (HFE). HFE is about designing products or systems that are easy to operate and, most importantly, support correct use, with the goal to remove the potential for error. For more information about AUVI-Q (0.3 mg, 0.15 mg and 0.1 mg) visit***It was very interesting to hear the panel discuss food allergies, new guidance from the National Institutes of Health (NIH) about how and when to introduce food allergens safely (particularly peanut products), what to watch out for and how to communicate with a child’s physician to ensure the appropriate introduction of potential allergensFor me, it was especially interesting to hear James R. Baker, Jr., MD, CEO and CMO of FARE (Food Allergy & Research Education) talk about how when he was an allergist in the 1980s, food allergies were so rare they’d bring in the medical interns to meet someone who had them. Hello, food allergy adults - this was us, trailblazers!***UPSHOT: If you are a parent of an infant with food allergies, talk to your healthcare provider about epinephrine auto injector options for your child.[...]

Recipe: Gluten-free, Nut-Free Hamantaschen


Swoon!Hamantaschen. Purim. Queen Esther. Prince Haman (boooo!) I challenged myself this week to make gluten-free, nut-free Hamantaschen and oh my goodness, these did not disappoint! The dough is exactly right (what I remember from childhood, right): soft, buttery, crumbly (in the good way) with a scent of orange. The prune filling, very traditional, is also just right. I couldn't be more thrilled by this recipe. Thank you, Tori Avey's Buttery Hamantaschen for creating a recipe that I could easily adapt with such delicious results!Raw beauties headed into the oven.RECIPE NOTES:Baking is chemistry + experience + intuition + your senses (smell, touch, taste). All of those skills will come to bear here especially with a GF dough. But the outcome is TOTALLY worth the challenge.I used Tori Avey's Buttery Hamantaschen recipe and substituted gluten-free all-purpose flour for wheat flour one to one ratio and it worked perfectly. This GF dough does not like to be in the fridge overnight, I tried it and ended up with dough that wouldn't roll or form into triangles. So chill but no more than two hours is needed.Apricot ones with dough that had been chilled overnight. STILL DELISH and totally gobbled up!Do make the filling (prune lekvar) ahead of time. Or use Bonne Maman jam, delish!I used Domino Kosher fine salt.I used Domino white sugarI washed my orange with a tiny drop of dishwashing soap and scrubbed the skin very well before zesting. I used Nielsen-Massey vanilla.I used Horizon organic butter, unsalted.I used Betty Crocker gluten-free rice flour blend. Here are the ingredients as of February 2018.I made this first on a rainy day and that can def affect the moisture in your dough. So I didn't need to add any additional water but feel with your fingers, it should be crumbly but hold together.***RECIPE:Gluten-free, Nut-Free HamantaschenAdapted from Tori Avey's Buttery HamantaschenMakes approx. 24 cookiesIngredients¾  cup unsalted butter (12 T or 1 ½ stick), room temperature2/3 cup white sugar1 large egg, room temperature1 tsp vanilla1 tsp grated orange zest2 ¼  cups GF AP flour blend¼   tsp salt1-5 tsp water (as needed)Cookie dough directions:Cut butter into tablespoons and place in a large mixing bowl and add the sugar. Using an electric mixer, cream the butter and sugar together until light and fluffy. Add the egg, vanilla, and orange zest to the creamed butter sugar mixture. Beat again until creamy and well mixed.Sift the gluten free flour and salt directly into the bowl with the creamed sugar butter mixture.Mix everything with the electric mixer on low speed until a crumbly dough forms.Knead dough with your hands until a smooth dough ball forms. Mine didn't need any extra water or flour at this stage but Tori recommends: "If the crumbles are too dry to form a smooth dough, add water slowly, 1 teaspoon at a time, using your hands to knead the liquid into the dough. Knead and add liquid until the dough is smooth and slightly tacky to the touch (not sticky), with a consistency that is right for rolling out. It can easily go from the right consistency to too wet/sticky, so add water very slowly. If the dough seems too wet, knead in a little flour till it reaches the right texture."Form the dough into a ball, wrap in plastic wrap and place back into the mixing bowl and let it chill in the fridge for up to 2 hours. (While dough is chilling, you can make the lekvar now and let it cool. Or if you're using pre-made jam, I like Bonne Maman, have it ready with a teaspoon for scooping as you will need to work quickly once you roll out the dough.)Rolling out the cookie dough:Preheat ove[...]

Recipe: Tori Avey’s Lekvar, Vegan, Allergen-Free


Looking for prune filling for your hamantaschen for Purim, this is the lekvar for you! (More about the Jewish holiday of Purim here on My Jewish Learning.)***Recipe Notes:I used Sunsweet Bite sized pitted prunes, grown and processed in the USA.I used Diamond Crystal Kosher salt.I used sugar in the raw (Turbinado sugar).I washed my cara cara orange with a tiny drop of dishwashing soap and scrubbed the skin very well before zesting. I juiced the same orange I zested and that was exactly the ¼ cup called for.***Recipe: Tori Avey’s Lekvar (prune filling)Lightly adapted from Tori Avey by meIngredients:2 cups pitted prunes1 cup water1/4 cup orange juice (the juice from one fresh orange)1 teaspoons orange zest1/4 teaspoons salt2 Tablespoons + 2 teaspoons brown sugar Method:Combine all of the ingredients in a saucepan except for the brown sugar. Bring to a boil.Reduce heat to medium low and cover so the mixture simmers for 20 minutes, stirring every few minutes.At 20 minutes, check the prune filling. If there is still a lot of liquid, let it simmer uncovered for a few more minutes or until the liquid has evaporated. (At 20 minutes, my prunes were fully broken down and the liquid evaporated so no extra cooking needed and no additional mashing needed.) If the liquid is mostly evaporated, take off the heat and stir in the brown sugar until it’s dissolved. Taste. If you like more sugar add another tablespoon or two to taste.If the prunes need further smoothing, use a fork to mash, an immersion blender or a potato masher to get to your desired consistency.If the prunes are broken down already look like a smooth paste, pour into a glass jar and let cool.Store in a sealed, airtight container in the refrigerator. [...]

Recipe: Balsamic Glaze, Vegan, Allergen-free


Balsamic Glaze is a balsamic syrup created by reducing balsamic vinegar and adding a little sugar until it’s gets syrupy and incredible.You can buy a premade glaze in a grocery store but you can just as easily (and way more economically) make it yourself at home with two ingredients that you control. The final product has some natural balsamic vinegar sweetness, some bright tart balsamic vinegary oomph; it’s a little syrupy but not overly viscous and it adds a touch of elegance and surprise to any dish.Glaze cooling and looking very reflective!RECIPE NOTES:I used Sugar in the Raw, which is Turbinado sugar, a type of brown sugar. I used Fairway Market Modena balsamic i.e. not expensive at all. Here's what the bottle looks like.Here's how to pick out a bottle of balsamic vinegar from Serious Eats.I played around with a few different ratios of sugar to balsamic vinegar; so far this one has worked the best. Scale up if you want more quantities to use on meats or larger dishes.RECIPE:Balsamic Glaze, Vegan, Allergen-free1/2 cup Modena balsamic vinegar1 teaspoon sugarMix the sugar and vinegar in a non-reactive saucepan. Bring to a boil then simmer the mixture for about 10-13 minutes or until barely coats spoon. Let the mixture cool, then transfer to non- reactive container. Keep in the fridge.Drizzle over ice cream, strawberries, cheese, salad, meal to finish a dish, the options are endless. But, I say: start, like I did, with roasted strawberries, homemade vanilla ice cream and a drizzle of the good stuff. And share with a loved one!Valentine's Day 2018[...]

Recipe: Savory Chickpea Flour Pancake, Gluten-Free, Nut-Free


UPDATE March 6, 2018: Namaste Foods kindly posted my recipe on their site! Woo hoo! Thank you, Namaste Foods for all that you do for the food allergy community!Namaste Foods kindly sent me some of their garbanzo bean (chickpea) flour to try. Garbanzo bean (chickpea) flour pancakes are generally light, not too "beany" and savory. I found an easy recipe for Pudla from The Kitchn which gives the garbanzo bean (chickpea) flour pancakes some background notes of spice and heat, but not too much. Chickpea pancakes, made from chickpea flour, as a change up from my usual corn tortillas or even sweet Sunday pancakes, are a healthy, affordable and easy option. And as the garbanzo bean (chickpea) flour is made by Namaste Foods, I know it's safe for me and most likely, for you, too!Here is the Namaste Foods allergen statement: "All of our products are free-from the Top 8 most common food allergens in the US, as declared by the FDA which are: wheat, dairy, peanuts, tree nuts, egg, soy, fish and shellfish. In addition, our products are made in our own dedicated allergen-free facility, so there’s no chance of cross contamination. We also are free-from Canada’s twelve priority food allergens, which include the Top 8 listed above plus sulfites, crustaceans, sesame and mustard."Here's more about Namaste Foods and please contact them directly if you have any questions about their products. (NB: This is not a sponsored post. Namaste Foods sent me some product sto try but if you follow me on any social platform or have been reading my blog for the last 12 years you know, I just LOVE and use Namaste Foods regularly.)***RECIPE NOTES:I used an 8-inch frying pan which made the perfect size for my household.I used a ¼ cup measuring cup to portion out pancake batter which made 5 pancakes. I definitely could have made the earlier pancakes thinner to get a 6th pancake out.I made the batter and then, becuase of the other work commitments, had to put it away, overnight, in the fridge. I used that overnight batter to create the pancakes you see on this post and they were perfect. So I’m thinking I can whip up a batch of batter and have them around for anytime snacks!***RECIPE: Savory Chickpea Flour Pancake, Gluten-Free, Nut-FreeMakes 5 crepesAdapted from Pudla on The Kitchn 1 1/3 cups Namaste Foods garbanzo bean (chickpea) flour 1 cup water1 handful fresh cilantro leaves, washed and chopped1 inch fresh ginger, washed, peeled and grated1/2  teaspoon Kosher coarse salt  1/2 teaspoon chili seasoning powderOlive OilIn a large mixing bowl, place the garbanzo bean (chickpea) flour, salt, chili powder, cilantro and grated ginger. Whisk in the water. When you have a smooth mixture, let it sit for 30 minutes (or even covered overnight in the fridge).When you’re ready to eat, heat your frying pan on medium high heat with a drizzle of oil. Using a ¼ cup measuring cup, add a scant ¼ cup of batter and swirl to cover the bottom of the pan. You will see bubbles form and the color change from raw to cooked in about 1-2 minutes. When it looks almost cooked through, give it a flip with your thinnest spatula and let it cook through on the other side, about 30 seconds to 1 minute. Remove the pancake to a prepared plate. Add a little more oil to the pan, let it heat up and add more batter and continue the process for between 5-6 pancakes.Eat the garbanzo bean (chickpea) flour pancakes with fried [...]

Recipe: Easy Cinnamon Chocolate Cake with Chocolate Buttercream, Nut-Free, Gluten-Free [Sponsored]


Photograph copyright Zach Nelson, Ireland Studios An elevation, a surprise, a little something different - that’s exactly what this recipe delivers.Easy Cinnamon Chocolate Cake with Chocolate Buttercream is a gloriously chocolatey chocolate cupcake with buttercream and when you bite into its lusciousness, you think: “Hmm, there’s something else in there, some flavor, some note that is familiar and yet I’m seeing it anew. Cinnamon!”Cinnamon adds a touch of warmth, a soupcon of elegance, a hint of the exotic and drives the chocolate train just a little off course, to a new adventure in deliciousness.This cake will charm your loved ones for Valentine’s Day and will delight *you* if you’re having a self-love V-day. Below are my recipes notes and recipe.Recipe Notes:This recipe is free from: gluten, wheat, fish, shellfish, peanuts, tree nuts. Betty Crocker Devil’s Food Cake may have soy.  I use cow’s milk and butter.I tried this recipe a few different times with differing amounts of heat. Here are some permutations if you want to try something different from my recipe below:--2 teaspoons cinnamon and 1/8 teaspoon cayenne in cake batter--1  teaspoon cinnamon in cake batter with a 1 shake of cinnamon and a shake of cayenne in frostingI made Hershey's One-Bowl Buttercream exactly as written by them, it’s reprinted below.They suggest for a light chocolate flavor, use 1/3 cup cocoa; for a dark chocolate flavor, use ¾  cup cocoa. The middle amount, ½ cup cocoa was delightful to my taste buds and my taste testers.I used Enjoy Life Foods Mega Chunks in the cake batter to make this a triple chocolate cake situation. Oh my! I threw in two handfuls and it was the right amount for me. Add as many or as little as you like. Enjoy Life Foods mini-chips would be perfect in this batter, too!I used Betty Crocker Devil’s Food Cake. These are the ingredients and the directions as of February 2018.I made cupcakes. I like cupcakes because it’s easier to transport and share, they are great portion control and I can frost to individual tastes, too. I made 16 cupcakes out of one mix; it says 12, I got 16. Go figure. No complaints here.I used Fairway’s organic large eggs.I used Nielsen-Massey vanilla.I used Horizon Organic butter.I used Hershey’s cocoa.I used Domino’s confectioners sugar.I used 2% Lactaid milk.I used Simply Organics ground cinnamon.I bought all of my ingredients at Fairway Market in Manhattan. Fairway Market graciously sponsored the making of these Cinnamon Chocolate Cake with Chocolate Buttercream Thank you, Fairway Market! (*Here are my policies regarding my sponsored posts.*) ***Recipe: Easy Cinnamon Chocolate Cake with Chocolate Buttercream, Nut-Free, Gluten-FreePhotograph copyright Zach Nelson, Ireland Studios***Hershey's One-Bowl Buttercream6 tablespoons butter, softened1/2 cup Hershey’s cocoa2 and 2/3  cups Domino’s confectioners sugar1/3 cup milk1 teaspoon Nielsen-Massey vanillaBeat butter in medium bowl. Add cocoa and powdered sugar alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. Yields about 2 cups frosting. Set that aside.***Betty Crocker Devil’s Food Cake(Bake according to directions on the box, reprinted below)1 stick of butter, softened3 eggs1 cup water1 Tablespoon ground cinnamonPreheat oven to 350 degrees. If using, line cupcake pan with liners. Beat butter, eggs, water, cinnamon and cake mix in a large bowl wit[...]

Recipe: Vegan New Orleans-Style Red Beans and Rice, Allergen-Free


I was inspired to make up this recipe after watching the New Orleans episode of Somebody Feed Phil. Have you seen this show yet? Somebody Feed Phil: "Everybody Loves Raymond" creator Phil Rosenthal travels the globe to take in the local cuisine and culture of Bangkok, Lisbon, Mexico City and more". It's kinda of adorable. And the food photography is stunningly gorgeous!Watching the New Orleans episode last week, I saw red beans and rice, a New Orleans Monday night staple. (Here's a recipe from Serious Eats, Camellia Brand and one from the New York Times.) I thought that looks yum and I bet I could make it vegan and with everything I already have in my well-stocked pantry. And that's exactly what I did. And it's yum! Recipe Notes:Really this was all pantry stuff, so use what you have, no need to stress the details or buy special things.I used an orange bell pepper because it's what I had on hand; green, red, yellow, orange, all fine.I used tomato paste because I had some left over and already opened. If you have some too, or a tube use it but otherwise you can skip it.Bump up the spice if you like. This recipe definitely has herby notes.I used Goya Red Kidney beans, not dark red beans, although they'd be fine here, too. Only have chickpeas, I'm sure they would be fine, too.I served this over cilantro lime rice (steamed white rice, with a squeeze of lime, a shake of EVOO and a sprinkle of fresh chopped cilantro) with a side of steamed broccoli, and some avocado. All yummers!***Recipe: Vegan New Orleans-Style Red Beans and Rice, Allergen-Free1 small yellow onion, chopped1 garlic clove, minced1 bell pepper, chopped1 t tomato paste (optional)½ t dried oregano½ t  dried thyme1 bay leaf½ t smoked paprika½ t kosher salt1/8 cayenne1 can red kidney beans, drained and rinsed1 can diced tomatoes, juice and tomato fleshOliver oil, water, salt and paper as neededIn a medium sized heavy-bottomed pot over medium-high heat, sauté onions in 1 T olive oil until translucent. Add peppers and sauté until they begin to soften. Add garlic, sauté for 30 second until fragrant and then add tomato paste if using, stirring until paste is incorporated into veggies. Add your spices and herbs (oregano, thyme, bay, paprika and cayenne) and stir until they are all fragrant. Add the drained beans and the can of tomatoes, juice and all. Give everything a stir and add up to a ½ cup of water to the mixture if needed. Bring all to boil and then turn down and let simmer for about 20 minutes, until flavors are melded. Taste and adjust for seasonings. Serve over steamed white rice and enjoy![...]

Food Allergy Counseling: Continuing Education Course for Licensed Social Workers, New York University


UPDATE APRIL 11, 2018: WEBINAR RESCHEDULED. DATE TO BE ANNOUNCED.***ATTENTION *LICENSED SOCIAL WORKERS* In conjunction with New York University, I'm presenting a continuing education webinar for licensed social workers.YES!As a licensed psychotherapeutic social worker in private practice working with children, families and adults with food allergies for the past decade, I've created several strategies and appropriate inventions to help my clients cope with a new food allergy diagnosis, manage anxiety around food allergies and create their own tools to live their best food allergy life. And now I am teaching those tools to other licensed social workers!MSWs, LMSWs, LCSWs can sign up HEREIf you are a licensed social worker in the United States or you are seeing one and would love for them to understand more about food allergies and our perspectives, please check out the New York University website for more information and to sign up![...]

Food Allergy Counseling: Dining Out With Food Allergies: Gwen Smith: Allergic Living Magazine


Recently, my colleague at Allergic Living Magazine, Gwen Smith, Editor In Chief, wrote a fantastic, smart and sensitive feature about dining out with food allergies.Here’s an excerpt from Allergic Living Magazine:"One of the tougher topics to address is simply this: Can the food-allergic person dine out safely? The short answer is yes, depending on the menu offered. But that short answer also misleads.The larger truth is that the safety level depends hugely on key factors, such as whether the restaurant has trained its staff about food allergies and a system to prevent cooking and plating errors, and whether the allergic diner properly communicates the allergies and is prepared to use an epinephrine auto-injector, should a mistake be made."It's a well written, researched and thought out piece that I hope every food allergic person (or food allergy caregiver) will read and think about how to apply this principles to their dining out experiences.NB: Allergic Living magazine has written about dining out with food allergies many, many times  before, including a feature by me in 2012, called a Allergic Living’s Guide to Smart Dining with Food Allergies. A longer version of my dining out strategies are in my book,  Allergic Girl: Adventures in Living Well with Food Allergies (Wiley, 2011) – also worth a think and a read.***Have a read of the full Allergic Living Magazine feature here:  Dining with Food Allergies: Factors Critical to a Safe Experience and Common Errors[...]

Recipe: Orange Marmalade Cake, Nut-Free, Gluten-Free


Orange. Orange marmalade. Vanilla. Cake.  Light, sweet, tangy with the slightest edge of bitter peel, this is a taste of sunshine on a cold winter's day - and just right for afternoon tea. It's also free from wheat, peanuts, tree nuts, fish, seafood, soy as well as gluten. So invite over your all of your besties and they can all indulge.Recipe Notes:I adapted this Orange Marmalade Cake from the New York Times using a box cake. But if you like, use your favorite yellow cake recipe or use the Orange Marmalade Cake recipe from the New York Times, it's already nut-free.I used the Betty Crocker Gluten-Free Yellow Cake. As of January 2018, these are the ingredients on that cake box. Always double check becuase they are subject to change.Betty Crocker Gluten-Free Yellow Cake ingredientsI've made the Betty Crocker Gluten-Free Yellow Cake as a loaf and in as 9-inch round, both shapes worked perfectly well. Follow the directions on the box for cooking times depending upon the pan you use.Betty Crocker Gluten-Free Yellow Cake directions and add-insThe Betty Crocker Gluten-Free Yellow Cake box calls for 2/3 cup of water. The juice of one orange yielded 1/3 cup of juice, I then finished with water. Oranges will vary; ultimately, you need 2/3 cup of liquid. You could use all water, water and fresh juice mix or even buy orange juice and use for all of the liquid required.My Orange Marmalade Cake recipe is free from wheat, peanuts, tree nuts, fish, seafood, soy and wheat as well as gluten.This recipe uses eggs and dairy.Ingredients used***Orange Marmalade Cake, Nut-Free, Gluten-Free!Recipe: Orange Marmalade Cake, Nut-Free, Gluten-FreeAdapted from Melissa Clark, New York Times Orange Marmalade Cake #NYTCookingIngredients:Glaze1/3 cup orange marmalade4 Tablespoons confectioners' sugar1/2 Tablespoon butterCake1 stick unsalted butter, softenedZest from one orange2/3 liquid (water and fresh orange juice)3 large eggs, at room temperature2 teaspoons vanillaBetty Crocker Gluten-Free Yellow Cake mix, 15 ouncesPreparation:Heat oven to 350 degrees. Butter 9-inch round pan and set aside. 
In a bowl, beat together softened butter, orange zest, orange juice/water mixture, eggs, vanilla and box cake dry mix (i.e. following directions on box). Scrape batter into prepared pan. 
Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, about 33 minutes.  
Remove from oven and transfer pan to a wire rack. Cool for at least 10 minutes.  
While the cake is cooling, heat 1/3 cup marmalade in a small pot over low heat until melted; whisk in confectioners’ sugar and 1/2 tablespoon butter until smooth. 
Pour warm glaze over top of cake, allowing some to drizzle down the sides. Cool completely before slicing.

Recipe: Pear Pickle, Allergen-Free, Vegan


Pear pickleA chef friend, Chef Billy Brigtsen
, made this for me, at a dinner party a few years ago. I asked him to write out the recipe which I posted here BUT I never made it myself and now I have. It couldn’t be easier and it’s a delight.***Pickled Pears
Adapted from Chef Billy Brigtsen
1 c plain white %5 acidity vinegar 1 c water
2 t salt
3 T maple syrup
1 T whole coriander seeds
1 t red pepper flakes
1 coin of ginger, peeled
1 bay leaf 3 whole cloves
1.75 lbs of Bosc or seckle pears, skinned, cored and sliced thinly 1 shallot, sliced thinly In a non-reactive pot, combine vinegar, water, spices and bring to a boil. Once boiled add the sliced fruit, swirl everything together and bring back to a quick boil. Once boiled, take the pot off the heat. Allow the pickle to cool in a non-reactive container like a glass bowl. Transfer to a sealable safe container and refrigerate. Give them a few hours to allow the flavors to  meld together and enjoy for up to two weeks. [...]

Recipe: Stuffed Cabbage, Nut-Free, Gluten-Free [Sponsored]


Stuffed cabbage was one of my Omah’s specialties. I have distinct and treasured memories of arriving at her house in Brooklyn, sitting at her kitchen table and tucking into a steaming bowl of sweet and sour cabbage rolls stuffed with meat with rice. Oh, yummy yum.This month, courtesy of Fairway Market, I made this very Jewish of dishes: stuffed cabbage. It’s a humble, hearty yet surprisingly light dish. Like many old-world cuisine staples, it transforms simple, easy to find/buy/procure ingredients: tomatoes, onions, raisins, sugar, vinegar, meat and cabbage into a luscious meal that will feed an army. And the sweet and sour flavor (I mean meat with sugar and raisins and vinegar and lemon?!) is something that the moment you have it, you just want more.Surprisingly, I couldn’t find many great recipes on the internet and even within my Jewish or Kosher cookbooks. So many recipes had additions that didn’t feel right to me: garlic, cornstarch, citrus peel, paprika, ground turkey, pork (ack never!), apples, cream. OY! So, I combined the recipes and techniques of Ina Garten and Joan Nathan and came up with this dish. I know my Omah would be proudRecipe Notes:There are three components to this dish: tomato sauce, steamed cabbage leaves and a ground meat mixture. The more you can do ahead, the easier this recipe becomes, really an assembly job at its easiest. You can do this all in one day, like a Sunday or Friday early if you’re cooking for Shabbat but too much time on your feet I say.How I made this: I threw the tomato sauce together one night and cooked the rice while the tomato sauce was bubbling. I also chopped more onions for the meat mixture, ahead of time.   The day of, I steamed the cabbage leaves, mixed up the mix and assembled. So much easier!This recipe is free from: peanuts, tree nuts, fish, shellfish, soy, wheat and dairy. It does have eggs in the meat mixture which if you are egg-free, use your favorite egg-replacer. Here’s a nice article from Allergic Living about egg replacers or just skip the egg and know the meat mixture will be a little denser.You can skip tomato paste, if you don’t want to open a can just for one tablespoon . I happen to have some lying around because of making Cybele’s Pascal’s Taco recipe earlier in the week.I used Lucicni Extra Virgin olive oil.I used 4 cans for 14 ounce diced organic tomatoes because that’s what I had in my pantry.I used Eden foods red wine vinegar.I used sugar in the raw, brown sugar.I used Sun Maid raisins.I used Morton course Kosher salt.I used Fairway organic large eggs.I used Fairway brand ground chuck beef.I used a generic brand of white rice. Use any kind of rice you like but definitely cook it.Cabbage: if you can get a light loose leafed cabbage, or two, do. I bought a heavy, tight-leafed head and it made getting steamed leaves off a bit more of a struggle especially as I couldn’t core it totally. It still worked but if you can get an easier cabbage, do.How many cabbage rolls you make depends upon you: how much meat you stuff into each leaf of cabbage and the size of cabbage(s) you buy. The 2.5 pounds of meat plus the add-ins in this recipe and the cabbage leaves I retrieved from the 3.5 pound cabbage I purchased equaled 14 rolled up stuffed cabbage cigars with ¼ cup of the meat mixture in each. AND a dozen just meat meatballs.This recipe as written easily makes 24-26 rolls[...]