Saffron Pistachio Kulfi Pops
Kulfi and I have history. One that has roots from high school! I honestly don't remember much of my school days. Looking back, I realise I went most of it a haze of self-defense. I never fit, so I choose to exclude myself voluntarily, thereby creating a myth of control and years of no nostalgia.
But amidst all of that barrenness are a few flickers of bright memories, the few times, I indulged in life and life ruffled my hair and said you can laugh and have fun. Kulfi is one of those few happy memories I retain from that time of my life. And, through it the longest friendship of my life. Although, I haven't been a good friend most of the time in that relationship and the tenuous connection continues only because of the other person. I am sorry for that. And, I am kinda hoping to make up for that, by dedicating this recipe to her.
It was like this.
Gluten Free Peach Shortbread and Cookies
I have been rather infrequent in my posting this last month. That has been largely due to the gap between what I had expected/hoped/planned for and what really is my everyday schedule. Oh well! If you are interested, there are details in the post. If not, simply scroll down to get the recipe for a great versatile gluten free shortbread...
Albeit it is the Peach Shortbread, but really it is the multipurpose gluten free recipe for the shortbread that makes a great coffee cake as well as tea cookies! This one is a keeper, I promise!!
Summer Landscapes and a No Churn Vanilla Bean Ice Cream
Summer is bright and hot and no one wants to do much work to get cool. The best thing to do is simply give in to the beautiful bounty that She gives us and indulge in the innocence of not doing much to them to relish the flavors. This no-churn ice cream, needs only about 10 minutes of work at the stove and little and less effort after. And you have a happy pint of frozen happiness to enjoy in a few hours time!
Gluten Free Blueberry Pound Cake
I present to you a Gluten Free Blueberry Pound Cake. It is indeed a very good one. I find myself using the equal part blend of oat and almond flours for my every day sweet bakes from cakes to shortbreads to tarts. With additions of starch, egg and psyllium, I have found this blend to be sufficiently versatile and incredibly tasty. Since, I repurpose the pulp from the almond milk I make, I also find this a rather cost-efficient one.
Eat as you will, but a dollop of plain vanilla is an elegant partner for this moist and light cake.
Cherry Marzipan Tart With Cognac Cream
Cherry tart is but a simple one yet an elegant one filled with the nuttiness of both the oat and almond crust as well as the marzipan creamed for the frangipane filling. To top it with fresh cream whipped with a pour of cognac was rather natural. Cherries and cognac have a relationship not exactly incestuous but yet very wicked and very very alluring. Then, I must needs macerate the fruit in cognac, after all. That was the final layer and it was decadent!
I don't think I need to elaborate how amazing this tart was. Light, fruity and indulgent all in a bite. It does happen to be gluten free, but I must insist that as incidental as it is, it is also essential; The crust made with simple ground oats and almonds enhances the flavor. It may not be quite as good if you replaced it with a rice and bean based gluten free blend as it would have no added flavor. You can certainly use a regular wheat crust if you are able to and it will be good. This crust, however, is perfect for this tart...