Nothing says early summer like rhubarb. 3 weeks ago, the farmer’s market stalls were packed with the stuff.
Of course, I have been delinquent with posting, so this recipe comes a little late in the season. The good news is there was still rhubarb at my farmer’s market last weekend – so maybe it’s not too late!
If you are a fan of this eternal combo, you’ll like these muffins. And like most of my recent original recipes, this one’s gluten free.
Spring makes me happy. There is nothing nicer than warming temperatures and spring flowers.
Thanks for the beautiful bouquet, hubby!
I recently went on a quick jaunt to the Florida Keys – it rained the whole time, but it didn’t prevent me from tasting “the world’s best key lime pie” at Mrs. Mac’s Kitchen in Key Largo. Although many places we passed made similar claims about their pie, it was indeed the best key lime pie I have ever eaten. I knew I had to replicate it at home so I schlepped a lb of key limes back with me to New Haven.
Since I like a challenge and am always trying to eat less wheat, I decided to make a gluten free “graham cracker” crust. Although it wasn’t as beautiful as I would have liked, the taste hit the spot. It has great crumbly texture and the perfect graham flavor. Hubby claims it’s better than any graham cracker crust he’s ever tasted – but I’m never sure if he’s just misremembering. Either way, it rocks. And it’s gluten free.
While reviewing tons of recipes, I came upon a raging argument over whether whipped cream or merengue was a more authentic topping. Since Mrs. Mac’s used whipped cream (as did the 70’s style key lime pie post card I bought), I did too. Which ever you choose, I recommend whipping up one of these – it is super easy and is bursting with spring flavor.
As you may have noticed, I have a thing for quinoa. When cooked properly, the nutty flavor is marvelous. And when cheese is added? Well, that is obvious. This crust is delicious.
I made this recipe in tartlet form a couple weeks ago for a dinner party and liked it so much, I made it again so I could take pictures for you (and of course, eat it). This crust would also be delicious for a quiche or any other type of savory tart. You can change up the cheese variety, or even, gasp, remove it. Survey is out on whether I can turn this into a sweet tart crust – I’ll get back to you on that.
This is the time of year that I start wearing sandals, ballet flats (without tights), and bright colored clothes in an effort to make spring come faster. I am sure that if I believe 55 degrees is warm enough to bare my ankles, it will be. In the northeast, the reality is that it will hover around these temps for a couple weeks, then we will have one beautiful “spring” week with perfect temperature, and suddenly I will be complaining about how hot and humid it is. Yet I still can’t wait.
I don’t know why but these fritters feel like spring to me – perhaps because they would be the perfect starchy accompaniment to a delicious salad. And once my CSA starts coming, I know I will have a plethora of fresh greens for salad making. (It’s not too late to sign up for a CSA! You can find one near you and make sure you have delicious (and organic) fruits and vegetables all summer long.)
I promise everyone will like these fritters, even those quinoa naysayers. I mean, who can say no to what is essentially an amped up latke?
Designing a gluten free meal for a seder is super easy – I simply focus on dishes that aren’t heavy on matzah meal, replacing where necessary with potato starch. The obvious problem is the matzah itself. Boxes of gluten free matzah cost upwards of $7 a box, which is completely prohibitive (although I noticed this morning that like most passover items, they are on super sale midway through the holiday). Since my GF sister-in-law was joining us for our seder, I decided I would try to make some for her. After working through a couple failures, I landed on one that worked!
It’s not perfect looking, but it’s tasty and does the trick.
Next year, I’ll ditch the boxed GF matzah balls, and try to perfect a recipe that’s as good as my gluten filled ones.