Last night the Sans Gluten JWU club was privileged to have Chef Lumi, master of French Macarons share her vast knowledge and experiences of making these delicate little treats.
Chef Lumi is originally from Transylvania, Romania and moved to the United States in 2001. When first moving to the United States, she lived in Chicago where she enrolled in Culinary School at Kendell College. She earned her Associate’s Degree in Baking & Pastry in 2008. Over the years she gained much experience in the field of baking & pastry arts, and we are fortunate to have her as a Chef at Johnson & Wales and learn from such an amazing and accomplished Chef.
Below are some photographs I took last nights demo and production of French Macarons. This was the first time I had ever tried a French Macaron and oh my goodness these little gems are delicious! Still kind of nervous to make them at home, mostly because I don’t want to be dissapointed in the final product!
Thank you Chef for taking the time to share your tips and knowledge with us, it is truly appreciated.
I LOVE the Fall and everything about it: The Weather. The colors of leaves. The smell in the air. Sweaters. Hot apple cider. Hearing the leaves crunch under my feet as I walk. Apple picking. Pumpkins. Soup and lots of it. Most of all is Apple Crisp! I can’t live with out that come this time of year. With that said, I was on the hunt for some gluten free oats. I kept hearing that Bob’s Red Mill carried them, but they are on hold right now. So I was even more determined to create a new apple crisp recipe with out oats and here it is:
7-8 Medium/Large Apples (Macs or any baking apples…I used pippins)
1 Cup Almond Flour
1/2 Cup Brown Sugar
1/4 Cup White Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
1/2 Cup Slivered Almonds
1 Stick of melted butter
(I double the above flour mixture so I can have a layer in the middle of the apples…see below)
~Butter the bottom of a 9×9 baking dish
~Mix together the dry ingredients
~Mix in butter (stir until well combined)
~Peel and slice/cube apples, squeeze a little bit of lemon juice over the apples to keep from turning brown
~Pour half of the apples on the bottom of the buttered baking dish.
~Spread half of the flour mixture over the apples.
~Pour the remaining apples over the flour mixture.
~Spread the remaining flour mixture evenly over the apples.
~Bake at 350 for 35 minutes.
~Turn the heat to 375 and bake for an additional 5-10 minutes or until it starts to bubble.
~Serve with vanilla ice cream and enjoy!
(Makes 12 Muffins)
1 cup quinoa rinsed
¼ cup vegetable oil, such as safflower, plus more for pan
1 ½ cups all-purpose gluten free flour (spooned and leveled), plus more for the pan
½ cup almond flour
¾ teaspoon of xanthan gum
¾ cup packed dark-brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ chopped nuts
¾ cup whole milk (I use soy milk)
1 large egg
1 teaspoon pure vanilla extract
~ Preheat oven to 350°
~ In medium saucepan, bring quinoa and 1 cup water to boil. Reduce to a simmer, cover and cook until water has been absorbed and quinoa is tender, 11 to 10 minutes.
~ Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess.
~In a medium bowl, whisk together flours, sugar, baking powder, xanthan gum, salt, crasins, nuts and 2 cups cooked quinoa (reserve any leftover quinoa for another use)
~In a small bowl, whisk together oil, milk, egg and vanilla. Add milk mixture to flour mixture and stir just until combined; divide batter amount prepared muffin cups.
~Bake until a toothpick inserted in center of a muffin comes out clean, 25-30 minutes.
~Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
~Store in an airtight container up to 5 days
Adapted from Martha Stewart: Everyday Food Jan/Feb 2008 pg. 142