Delta Whiskey

Holy Wowsers!

Delta Whiskey — Thu, 02 Sep 2010 19:05:02 +0000

Wow. If you have a minute, pop over to Tasty Kitchen today. My Banana Whoopie Pies are a featured recipe!

Thanks TK friends!

Gluten Free Blueberry Boy Bait

Delta Whiskey — Tue, 31 Aug 2010 13:41:48 +0000

My brother is gearing up to deploy again. If he’s CONUS during the summer, he’ll be homeward bound. Nothing can keep the man from spending time in his beloved Midwest. Rumor has it, as soon as his plane landed he was headed to Gates BBQ to start his five day tour of BBQ. There’s a special part of his body that was built for BBQ that never seems to get it’s fill.

We managed to sneak in all sorts of fun in the short amount of time he was here. Thankfully, my sister-in-law and nephew spend summers here so we were all together again. We attended opening night of Royals vs. Yankees. Kauffman stadium was recently renovated and the changes are spectacular. The stadium is a far cry from the one I remember of my youth, just like me, it’s all grown up.

After spending the night at our house, the next morning The Husband planned to take my brother up in the plane. We piled into separate cars and made our way to the airport. My nephew was so excited about the possibility of flying with his Uncle and Daddy that he sat in the plane the whole time they ran through the maintenance checks, fueled it up and towed it out of the hanger. My beautiful sister-in-law, nephew and I watched as The Husband and brother took to the skies. The circled around, landed and taxied to us. My nephew was strapped in and given his uncle’s helmet.

My sister-in-law held her breath until they landed safely, but nothing could swipe the smile from my little nephew’s face.

That evening, we went to a barbecue hosted by people from our lives pre-military days. The stories. Oh, Lord, the stories. I guess that’s the good thing about being so close in age with my brother, we really did grow up together. So many times, where you’d find one of us, the other wouldn’t be too far away. We also knew when the other was in trouble… still do, in fact. All I have to do is think ‘I need to talk to my brother’ and he calls within 24 hours. Craziness, I tell you.

What does Blueberry Boy Bait have to do with my brother? No idea, other than I made it for his going away family dinner. The recipe is from Deb at Smitten Kitchen. With the exception of the flours, I made it exactly as she wrote it.

Blueberry Boy Bait
Adapted from Smitten Kitchen

Using sorghum flour makes everything slightly darker, it’s grainy and brown, but I don’t mind.. I love the way sorghum flour packs a punch with protein and fiber but remains pretty non-nondescript in the flavor department, allowing the stars of your dish to be what is intended.

2/3 cup brown rice flour
2/3 cup sweet white sorghum flour
2/3 cup tapioca flour
1/2 teaspoon xanthan gum
1 teaspoon salt
1 tablespoon baking powder
1 cup butter, softened
3/4 cup brown sugar
1/2 cup sugar
3 large eggs
1 cup buttermilk
1/4 cup raw sugar*
1 teaspooon cinnamon
1 pint blueberries, divided (if frozen, do not defrost)

For the cake:
Preheat oven to 350 degrees. Grease and flour a 9″ x 13″ baking pan. Set aside.

In a small bowl, whisk the flours, xanthan gum, salt and baking powder for 90 seconds. In a stand mixer, beat butter, brown sugar and 1/2 cup sugar on medium-high speed until fluffy and thick, about 2-3 minutes. Add eggs, one at a time until incorporated. Scrape down the bowl, reduce speed to medium and beat in one-third of the flour mixture until incorporated; beat in half of the milk. Beat in another third of the flour, then remaining milk and finally the remaining flour. Gently fold in 1/2 of the blueberries. Spread batter into prepared pan.

For the topping:

Scatter blueberries over top of the batter. Stir cinnamon and sugar in the raw together in a small bowl and sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Cool in pan for 20 minutes, then turn out and place on serving platter. Serve warm or at room temperature.

*I used sugar in the raw because I wanted a little crunch on top. This was great for the first day, but the crunch was gone by day 2. Feel free to substitute with plain old sugar.

Gluten Free Banana Whoopie Pies with Peanut Butter Cream

Delta Whiskey — Mon, 30 Aug 2010 15:01:25 +0000

Soon after my diagnosis I found myself with a bunch of over-ripe bananas. Normally I’d make a banana bread, but I wasn’t feeling sure-footed enough to jump on the bread bandwagon yet, regardless if it was a quick bread.

In my search for something to use up my bananas, I came across a recipe for Banana Whoopie Pies that sounded intriguing. Was I ready to completely bypass making a quick bread and go for something even more terrifying? Cookies? What better way to get my kitchen in gear than to make a monumental mess and reward myself at the end with some awesome cookies?

I shared these with a few people who couldn’t believe they were gluten free… I was pretty impressed myself. The recipe makes approximately 20 whoopie pies (40 cookies sandwiched together with the most amazing peanut butter frosting). Do yourself a favor and hide them from your honey, I have it under good authority that of those 20 whoopie pies… he’ll eat 16.

Banana Whoopie Pies with Peanut Butter Cream Filling
A Delta Whiskey recipe, adapted from Martha Stewart

2/3 cup brown rice flour
2/3 cup sweet white sorghum flour
2/3 cup tapioca flour
1 1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 over-ripe bananas, mashed
1/2 cup sour cream
1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon pure vanilla extract
Peanut Butter Cream Filling
1/4 cup creamy peanut butter
1/4 cup butter, softened
2 cups confectioner’s sugar
Approximately 2 tablespoons heavy cream

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a small bowl, combine the flours, baking powder, baking soda and salt with a whisk for about 90 seconds.*

Combine banana and sour cream in another bowl.

Beat butter, sugar and brown sugar on medium-high until pale, thick and creamy, about 3 minutes. Add egg and vanilla, beating until incorporated. Add half of the banana mixture, then half of the flour mixture, then repeat with remaining banana and flour.

Drop rounded tablespoons of the dough on the parchment lined sheets, spacing about an inch and half apart. The spacing is actually important on these, they tend to spread and flatten while baking.

Bake for 12-14 minutes until a finger gently pressed in the center bounces back. It has been my experience that gluten-free flours don’t tend to brown as well as all purpose flour. Cool on a wire rack for about 20 minutes before sandwiching.

For the filling:
In a medium bowl, beat the peanut butter and butter together until smooth. Slowly add in confectioner’s sugar until blended and smooth, adding heavy cream by the teaspoon until the frosting is smooth. Transfer to a piping bag fitted with a large tip.

Once the cookies are cooled, pipe a good amount of the peanut butter frosting on the bottom of a cookie. Starting in the center of the cookie, pipe the frosting in an outward circle, making sure to get the frosting to the edge of the cookie. Sandwich another cookie bottom on top of the frosting.

*I’m neurotic about the flours being mixed properly. The experts say to make sure they are blended really well, so I set the kitchen timer for 90 seconds and whisk, whisk, whisk.

Gluten Free Blackberry Cobbler

Delta Whiskey — Fri, 27 Aug 2010 14:07:20 +0000

Head over to Wives of Faith to read the entry to this recipe.

Gluten Free Blackberry Cobbler
A Delta Whiskey Recipe

1 cup (2 sticks) butter, melted
1/3 cup brown rice flour
1/3 cup tapioca flour (or tapioca starch)
1/3 cup sweet white sorghum flour
1/2 teaspoon xanthan gum
1 1/2 teaspoon baking powder
Pinch of Salt
1 cup buttermilk
3 cups fresh blackberries (you can use frozen too!)
1 cup sugar
1/4 c raw sugar (optional)

Preheat oven to 350 degrees. Butter a 9″ by 13″ baking dish.

Rinse and pat dry the blackberries. Set aside.

In a large bowl, mix together the flours, xanthan gum, baking powder and salt. You really want to always whisk the flours well, so I set the timer and whisk for about 90 seconds, probably overkill, but I’m a little neurotic. Using a wooden or silicon spoon, mix in the 1 cup sugar, butter and buttermilk until combined. Pour into buttered baking dish.

Spread the blackberries over the top, very gently pressing them into the batter. If using, sprinkle with the sugar in the raw. I used the raw sugar for texture only, wanting a slight candy-crunch with the cobbler. Bake for 50 to 60 minutes, checking with a toothpick after 50 minutes. In my (very limited) experience, gluten free foods don’t tend to “brown” as easily as the gluten-full foods we’re used to, so checking the done-ness with a toothpick is important. The toothpick should come out clean.

Blackberries not in season where you are? Peaches, blueberries, rhubarb, or plums would be a great substitute here. You can always use flash frozen berries, those bags in the freezer section of the grocery are perfect just don’t defrost them.

Update

Delta Whiskey — Wed, 18 Aug 2010 14:36:57 +0000

This may seem a little ramble-some, but at this point it’s been so long since I’ve given an update on The Husband’s situation that I’ve surpassed long overdue.

We still don’t know if he has a pilot slot.

He spent a month this summer training new cadets and making nice with brass.

The brass he met was so impressed with his attitude and dedication to this country that they wrote The.Most.Incredible letters of recommendation. The letters are flowing in.

The letters make me cry. They remind me of the man I married, the man I supported through several deployments. The man who is trying to achieve his dream.

The letters of recommendation are no longer going to be part o his ROTC age exemption packet.

The colonel still hasn’t submitted his age exemption packet, which was given to her in January.

The Husband is now actively seeking a commission through Officer Training School (OTS).

The kick right now is the OTS recruiter has emailed The Husband and told him that he would have to forfeit his ROTC scholarship to apply for OTS. This goes against what the regs say, so we’re waiting for clarification.

The mood around our house is a little schizophrenic. We both have our highs and we both have our lows.

We prayed together, out loud for the 2nd time in our marriage 3 days ago. It was one of the most emotional moments of my life.

Given the alternative (the job ROTC assigned him), we’d both prefer he return to active duty enlisted, but we’re willing to accept what we’re given (but, please God… let it be a pilot slot!)

The Husband had to attend a function yesterday where the colonel was present. I believe he conveyed to her that he just wants a chance to do what he came here to do.

If given the chance, and he is denied, he will live with that… but to not be given an opportunity is the hardest part of all of this for him.

The colonel indicated that The Husband isn’t “owed” anything.

I get this.

But. I also don’t get it. The reason he is not meeting the so-called “age requirements” of the ROTC is because he was dedicating his life to this country in an active duty position, fighting wars and supporting the men and the mission. No. Life is not fair. I understand that.

The Husband does not serve this country for what he is owed. As a military family, we believe we are held to a higher standard.

He does not fight, and I do not wait for his return because we expect something in return. We do it because we are patriots, we love this country.

When The Husband started the OTS application process in April, he was told the application was due in September, we’d know by November if he was accepted.

Now the packets are due in December, we’ll find out in March. 2 months before he graduates.

Time is running out.

This whole ordeal is like a deployment… there are happy times, there are miserable times, time seems to stop and start on it’s own accord. Minutes seem like months… then minutes later… they feel like seconds flying by at warp speed.

Please continue to pray for us. We’re surviving. By the grace of God, we’re surviving.

Blueberry Caramel Custard Pie

Delta Whiskey — Tue, 10 Aug 2010 17:00:32 +0000

Military families don’t really get to spend a ton of time with their families, but I must admit, we do it up right when we are together. My brother flies in today to meet up with his wife (my beautiful sister-in-law) and nephew who have been here on vacation for a few weeks visiting all of the various family members.

This past weekend my sissy-in-law, myself and my childhood best friend got together and we spent an entire day shopping and giggling. It was food for the soul. The moments I share with people from my past cannot be replaced. I realized with a jolt how funny it is that all three of us are military wives. That’s crazy! We not only have the bond of time but also the military to hold us together like glue. I’m so thankful for having such great friends that I can also consider family.

Knowing I would be spending the day in the city, we planned an easy dinner (read: The Husband grilled) and I made dessert before we left in the morning. The whole thing took 20 minutes, start to dishes dried and put away.

I wanted a graham cracker crust, but unfortunately graham flour is on the no-no list so I improvised and swapped the graham for almond meal, making this a delicious gluten-free pie.

Blueberry Caramel Custard Pie
Original Recipe

Crust:
1 1/2 cups toasted whole almonds
6 tablespoons butter, melted
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
Pinch salt

Caramel(ish) Custard:
2 cups heavy cream
1/2 cup milk (I used 1%)
6 large egg yolks
2/3 cup brown sugar
1/3 c cornstarch
1 teaspoon vanilla

Garnish:
1/2 c heavy cream
2 tablespoons powdered sugar
1 vanilla bean, split
1 pint fresh blueberries

Preheat oven to 350 degrees. Process toasted almonds in a blender or food processor until it forms a small meal. Mix the almond meal with the melted butter, 1/4 c brown sugar, cinnamon and salt. Press into the bottom and up the sides of a pie plate. Bake for 15 minutes, set aside.

In a medium sized, heavy saucepan, bring the cream and brown sugar to a simmer over medium-low heat, stirring occasionally. In a small bowl, combine the egg yolks, cornstarch and milk. Once the cream mixture is hot, ladle a small amount (about 1/2 cup) into the bowl with the egg yolks and temper the eggs. Add another 1/2 cup to the mixture, then pour the entire egg mixture back into the saucepan with the hot cream. Whisk constantly until the cream mixture is thick. Pour immediately into the pie crust, cover with plastic wrap, pushing down on the custard so the plastic wrap touches the custard.

Refrigerate at least 4 hours (go shopping!) until cool.

When ready to serve, mix the remaining heavy cream, powdered sugar and vanilla beans with an electric mixer or whisk until thick. Top the pie with fresh blueberries and fresh whipped cream.

Intolerant

Delta Whiskey — Mon, 09 Aug 2010 14:16:16 +0000

My heart races as I sit here in attendance at the monthly Kansas City CSA meeting, sweat forms on my brow and tears spring to my eyes.

New members are introduced. I suddenly feel like I’m at an AA meeting, ‘Hi. My name is ___. I was diagnosed ____.’

Announcements are made. Hy-Vee is having a 15% off sale. Everything you can fit in the bag. Thank God. This whole diagnosis has already cost me a pretty penny… but there is no amount of money that can compare to the emotional toll this has taken.

There’s a guest promoting his product, the Bready, we listen and watch as this machine kneads and bakes. We’re temporarily dismissed to sample new products and recipes. A line forms in the back. The Bready’s Apple Cinnamon Coffee Cake is out of this world.

Another line. Another table, this one filled with treats those of us in attendance have provided, some are supplied by companies wanting to get their product out there. These foods are “safe.” Crackers, casseroles, brownies, brownies, brownies, cookies, brownies, muffins.

The presentation begins. This month’s topic is ‘Eating Out.’ We are given a packet of menus. ”Please do not be afraid to go out… Live. Have Fun. Don’t fear.” There are ways to get menus. Technology is introduced. I know this technology. I never thought I’d have to. My mind wanders to the day of my diagnosis. The Husband bought me a new i-pod touch. ‘I’m sorry you’re going through this, my love… but this diagnosis means healing in your body.’ I turned on my pod and saw the Is This Gluten Free app. It’s irreplaceable.

Servers. We’re talking about servers now. Of course, it’s impossible to train all of the servers in every restaurant to know about gluten intolerance. I think back to my first day of gluten-free. My boss and I went to Chili’s for lunch. I was already embarrassed about having to ask for a “special” menu. I’m a below-the-radar kinda gal. I don’t like being “special.” I ordered a bun-free burger and a side-salad, no croutons. The salad came, I dug in, took three bites and found something hard at the end of my fork… a crouton. Crap.

Coupons. Go to the websites. Print coupons. Coupons are gold for us. A pizza at… oh, Spin Neapolitan Pizza is so good. Back on track. Right. Coupons. It was an additional $4 for a gluten-free crust at Spin, the flour. Flours. The flours are so expensive. The Husband and I spent an entire day outfitting the kitchen. Stay on track. Pay attention. ADD is a by-product of Celiac. Jeez. Focus.

We’re talking now about the “new” world. I seem to have received my diagnosis at the “right” time. The world has changed. Many restaurants are offering gluten-free options. The CSA Conference is in Kansas City this year. Mom and I already have hotel reservations, I’ve requested a vacation day.

I look around at all of the people in attendance. One of the new members appears to be my age. She’s cute… short, curly hair. She looks like someone I’d be friends with. These people… they are alive. They are healthy. I will survive.

I am a celiac.

Fresh Corn and Poblano Cream Soup

Delta Whiskey — Thu, 29 Jul 2010 15:58:46 +0000

Wow. So, I’ve been given the incredible privilege of being the new Food Editor at Wives of Faith. Today I put up a recipe for Fresh Corn and Poblano Cream Soup that everyone should try before the end of summer’s corn harvest. Go check it out!

Fresh Corn and Poblano Cream Soup
Adapted from Real Simple, serves 4

1 T olive oil
1 poblano pepper, seeded & chopped
4 Tablespoons butter
1 large onion, chopped
4 cloves garlic, chopped
8 ears fresh sweet corn, shucked & cut corn off of the cob
3-4 cups chicken stock
4 Tablespoons heavy cream or half-&-half
1/4 teaspoon salt
1/2 teaspoon pepper (or to taste)

In a large soup pot, heat the olive oil over medium heat. Add poblano pepper and cook until tender and just browned around the edges. Remove from soup pot to a blender. Blend with about 2 T of chicken broth; set aside. I actually waited until the soup came to a boil, took some from the pot and then blended this so the corn flavor was in there as well, but you can do it however you want.

In the same soup pot, still over medium heat, melt the butter. Add onions and garlic and cook until tender and fragrant but not browned. Add corn kernels to the onions and garlic; stir. Season with salt and pepper. Add the chicken broth and bring to a slight boil. Reduce heat to low and simmer for 15-20 minutes until the corn is slightly tender.

If you have an immersion blender, go ahead and blend about 1/2 of the soup in the pot. If you have a stand-blender, transfer soup, 2 cups at a time to blender and pulse until slightly smooth. Return the blended corn to the soup pot and repeat until you’ve blended approximately half to the soup.

To serve, ladle the soup into soup bowls, pour 1 tablespoon of heavy cream or half-and-half on top and then about a tablespoon of the poblano puree. This is simply for show because I promise you’ll want to stir that poblano cream into the soup to have a little taste with every bite.

*To cut the corn from the cob: shuck the corn, stand it up on a non-slippery cutting board and cut the kernels off of the cob by running your knife from top to bottom, pressing up against the cob. See here for a how-to picture.

**Recipe is Gluten Free**

G- Free General Tso’s Chicken

Delta Whiskey — Thu, 22 Jul 2010 14:03:25 +0000

I’m beginning to realize just how tough it is for people with Celiac to survive in this country with all of the glutens hidden in items you’d never imagine. Still on my campaign to make healthy, delicious food for my mom, who is blessed to live gluten free, I’ve started to slowly adapt recipes to make them fit into a G-Free world.

I had my doubts about this recipe. Chinese? For Celiac? And it’s healthy? Rest assured, this dish is phenomenal. Even if you aren’t trying to live a G-Free lifestyle, this recipe will make your tummy happy. The chicken is super crisp on the outside, then tender and moist on the inside. The sauce is the perfect consistency of what you get in your favorite Chinese restaurant, sticky and sweet. Give it a try. If you aren’t doing the G-Free lifestyle, simply use plain old soy sauce in place of the G-Free soy sauce.

General Tso’s Chicken
Adapted from Martha Stewart

1 1/2 cup cooked hot rice (brown or white, whichever you prefer)
1/4 cup cornstarch
1 lb snow peas, trimmed and halved crosswise -or- 1 lb green beans
4 cloves garlic, minced
2 inches fresh ginger, peeled and minced
3 Tablespoon light-brown sugar
2 Tablespoon G-Free Soy Sauce
1 teaspoon red-pepper flakes
2 large egg whites
Salt & Pepper
1 lb boneless, skinless chicken breasts, cut into 1 inch pieces
2 Tablespoons vegetable oil

Cook rice according to package instructions. I used white rice simply because of time constraints.

In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth and cornstarch has dissolved. Add snow peas (or green beans), garlic, ginger, sugar, G-Free soy sauce and 1/2 teaspoon of red-pepper flakes; toss to combine and set aside.

In another bowl, whisk together the egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt and pepper. Add chicken, toss to coat.

In a large nonstick skillet, heat 1 tablespoon of vegetable oil and the remaining 1/4 teaspoon of red pepper flakes. Lift half of the chicken from the egg white mixture (shaking off excess) and add to skillet. Cook, turning occasionally, until golden (8-10 minutes). Transfer to a plate; repeat with remaining oil and chicken, adding red pepper flakes. Set aside, reserving skillet.

Add the snow pea or green bean mixture to the skillet. Cover; cook until peas or beans are tender and sauce has thickened, 3 to 5 minutes.* Return chicken to skillet (with any juices); toss to coat.

Serve over hot rice.

Simple Baked Beans

Delta Whiskey — Mon, 19 Jul 2010 13:50:53 +0000

My friend Sarah makes the best baked beans on earth. A few bites in and you’ve had a complete meal. Packed with butter beans, pinto beans, kidney beans, navy beans, cannolini beans, browned beef, molasses, ketchup, onions, garlic, mustard and a million other things, it’s like an explosion of flavor in one bite. Sadly, we don’t have a recipe for her baked beans because she never makes them the same way twice, opting to throw this and that in to create her masterpiece.

On the opposite end of the spectrum is me. Plain old baked beans with just a few ingredients. The go-to recipe of mine is a New York style inspired baked bean. That’s right, this Kansas City girl forgoes the burnt ends* and barbecue sauce soaked goodness and goes simple. The recipe is quick to throw together and has the perfect balance of savory and sweet that will make your taste buds sing praises.

Simple Baked Beans
Delta Whiskey

4 cans Great Northern beans, drained and rinsed
6 slices center-cut bacon, cut into 1/2″ pieces
1 large onion, chopped
3 cloves garlic, chopped
1/2 cup brown sugar
To Serve: Malt Vinegar

Preheat oven to 350 degrees.

Heat a large skillet over medium heat and cook the bacon pieces until slightly browned. Add onions and garlic; cook, stirring until the onions are tender and the bacon is crisp. Remove from heat. Stir in beans and brown sugar, transfer immediately to a casserole dish.

Bake at 350 degrees for 20-30 minutes, or until heated through.

Serve with a slight drizzle of malt vinegar.

*Do you have Burnt Ends where you’re from? They’re heaven on a plate: consisting of all the burnt, crusty parts of the brisket after smoking (Kansas City style BBQ). If ever you’re in the Kansas City area, visit Arthur Bryant’s, they have the best in town.