Mum's Pineapple Tarts

The gem in our family Christmas cookie collection was always the pineapple tart. We knew these delicious tarts were on their way when we smelled the pineapple jam simmering on the stove with our grandmother diligently stirring away. Our Nanny made the jam and Mum made the melt-in-your-mouth shortcrust pastry.

Pineapple Jam

1 ripe pineapple, peeled and cut into quarters

1 cup pineapple juice

2 cups sugar

1/2 tsp. Allspice

1. Using a box grater, grate all the flesh but leave the core. Cutting the pineapple lengthwise into four will give you enough finger-room to grip the pieces as you grate. One pineapple should give you about two cups.

2. Place grated pineapple and juice in a heavy non-stick pan. Cook over medium-low heat, stirring occasionally, for about 35 minutes until the pineapple is soft.

3. Stir in sugar and spice, and cook for 45 - 60 minutes, stirring frequently with a wooden spoon, until jam is thick and still moist.

4. Spoon jam into a glass jar(s) and store in fridge until needed.

Grated pineapple and pineapple juice 

Delicious pineapple jam with just a hint of spice

Pastry:

2 cups all-purpose flour

10 Tb. butter, cold, cut into pieces

1 egg, beaten

2 Tb. cold water

1. Place flour in a medium bowl. Cut butter into flour with a pastry cutter until mixture resembles breadcrumbs.

2. Make a well in the center of the flour and butter mixture, pour the beaten egg and water in, and using a fork, stir till just mixed and holding together.

3. Cut pastry mixture in half, flatten each into a disc, wrap in plastic wrap and store in the fridge for four hours or overnight.

4. Working with one disc at a time, roll out pastry on a well-floured board to about 1/4-inch thickness. Using a 2-inch fluted cookie cutter, cut out as many rounds as possible. Place on ungreased cookie sheet (I use a baking stone), place a dollop of pineapple jam in the center of each round, decorate with two strips of pastry.

5. Bake in a pre-heated 350 degree oven for 15 - 20 minutes ... keep an eye on the tarts to make sure that they are barely brown.

6. Remove from cookie sheet/baking stone and cool on a wire rack. Store in air-tight container.

7. Makes about 48 tarts.

Spicy Candied Pecans

2 tbsp. egg white (1 extra large egg)

1/2 c light brown sugar, lightly packed

2 tsp. vanilla extract

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/8 tsp. chile powder

1/4 tsp. cloves

5 c. pecan halves

kosher salt

1. Preheat the oven to 300 degrees. Line a large baking pan with foil; lightly spray with oil.

2. Place the egg white in a large bowl and whisk vigorously till foamy. Whisk in the vanilla extract, cinnamon, ginger, chile and cloves. Add the pecans and mix well but gently.

3. Spread on the baking pan.

4. Bake for 30 minutes, making sure to turn mixture twice.

5. Remove from oven and cool completely before storing in air-tight container.

Gluten free Pie Crust

Pie is good any time of the year which means having a scrumptious pie crust. This one is crunchy and delicious and keeps well. For a double crust pie, do not double the recipe, instead just make two separate crusts.

1 c + 2 tbsp Brown Rice Flour mix

2 tbsp sweet rice flour

1 tbsp granulated sugar

1/2 tsp xanthan gum

6 tbsp cold butter

1 large egg

2 tsp orange juice/lemon juice/vinegar

1. Preheat oven to 375 degrees. Grease a 9-inch pie pan or tart pan, dust with rice flour.

2. Combine flours, sugar and xanthan gum in large bowl. Use a pastry cutter and cut butter into flour mixture until crumbly.

3. Beat egg and juice together. Add to flour mixture and beat until it holds together.

4. Form dough into a ball. Dust two sheets of plastic wrap or wax paper and place dough between them. You can roll out at this stage or place in fridge for 15 minutes.

5. Roll out pastry to fit pie plate. Crimp edges and prick pastry with fork.

6. Bake pie crust for 25 minutes or until lightly brown. Remove and cool completely.

7. When cool, fill with whatever delicious pie filling one's heart desires.

Gluten Free Almond Cake

4 eggs, separated, at room temperature

2 Tbsp lemon zest

1/2 c sugar divided into 1/4 c
1 1/2 c finely ground almond flour

1 tsp baking powder

1/4 tsp ground cardamon

1 tsp white vinegar/apple cider vinegar

1/4 tsp salt

1. Preheat oven to 350 degrees. Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan. Set aside.

2. In a large bowl beat together egg yolks, lemon zest and 1/4 cup of sugar, until smooth.

3. In separate bowl whisk together almond flour, cardamon, and baking powder. Add this mixture to the egg yolk mixture and mix until incorporated; set aside.

4. Place egg whites in the bowl of an electric mixture and mix starting at low speed and gradually increasing speed. When egg whites are frothy, add salt and vinegar.

5. As egg whites increase in volume, sprinkle the 1/4 cup sugar, a little at a time until all the sugar is used up. Beat until soft peaks form.

6. Fold the egg whites into the almond flour mixture, one large scoop at a time, until all the egg whites have been incorporated.

7. Gently pour mixture into prepared pan. Place in oven and bake for 35 minutes.

8. Remove from the oven and place on baking rack to cool completely. When cake is cool, run a sharp knife around sides of pan, release pan and remove cake from pan.

9. Dust with powdered sugar before serving.

Gluten Free Angel Food Cake

1 1/4 c confectioners' sugar

1 c Brown Rice Flour mix

1/2 tsp xanthan gum

1 1/2 c (12) egg whites, room temperature

1 1/2 tsp cream of tartar

1/4 tsp salt

2 tsp vanilla extract

1/2 tsp almond extract

1 c granulated sugar

1. Preheat oven to 400 degrees. Have an angel food cake pan ready (ungreased).

2. Sift the following together into a bowl and set aside -- confectioners' sugar, flour and xanthan gum.

3. In a large bowl of electric mixer, add egg whites, cream of tartar, vanilla and almond extracts and salt. Start at medium speed and beat until mixture is frothy. Increase speed gradually. Add 2 tablespoons of granulated sugar, and beat on high until all sugar is used up. Do not scrape down sides of bowl.

4. Beat until stiff white peaks form.

5, Once stiff peaks form, stop mixer, and in three additions, fold in flour and confectioners' sugar mixture. Pour into ungreased tube pan. Smooth down top with spatula.

6. Place cake in oven and turn temperature down to 375 degrees. Bake about 35 minutes or until top of cake springs bake when touched lightly. 

7. Invert cake pan and cool completely. When cake is completely cool, run sharp knife down sides and bottom of cake and using funnel, lift cake out of pan and lift onto cooling rack or pan.

8. Decorate as desired. 

9. Delicious served with fresh strawberries and whipped cream.

Quinoa Bread

2 1/2 teaspoons active dry yeast

1 1/2 cups water, about 90 degrees

2 Tbsp. honey

1 cup buckwheat

1 cup quinoa flour

3/4 cup sorghum flour

1 2/4 cups potato starch

2 teaspoons xanthan gum

1 teaspoon fine sea salt

3 large eggs, room temperature

3 Tbsp. coconut oil or almond oil

1. Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed.

2. Whisk together dry ingredients and place in bowl of mixer stand.

3. In a small bowl whisk eggs and coconut oil, and set aside.

4. With mixer at low speed, add yeast mixture to flour mixture and mix until all the ingredients are incorporated.

5. Add egg mixture and mix for two minutes. Turn mixer to medium speed and mix for another minute.

6. Line a loaf pan with parchment paper or butter the pan well. Pour dough into prepared pan and place in a warm, draft-free space, and let rise for 30 - 45 minutes or until it has doubled in size.

7. Preheat the oven to 375 degrees F. When dough has risen, place in center of oven and bake for 30 - 45 minutes. Loaf should be brown and sound hollow when you tap it.

8. Remove from pan and let cool completely on a wire rack before slicing.

9. This bread keeps well in the freezer -- just wrap individual slices in plastic wrap and place in a freezer bag.

Sweet & Sour Shrimp

1/4 c water

1/4 c ketchup

2 Tb. rice wine vinegar

2 Tb. coconut palm sugar/brown sugar

3 Tb. soy sauce

3 tsp. grated ginger root

3 Tb. minced onion

3 small carrots, sliced thinly and at an angle

1/2 lb medium shrimp, peeled & deveined

1 Tb. chopped chives

1/2 c  mild fruity salsa (Private Selection Freestone Peach & Mango Salsa)

1 1/2 c chunks of fresh pineapple

2 - 3 Tb. vegetable oil

1. In a container, combine water, ketchup, vinegar, sugar, soy sauce & grated ginger. Stir and set aside.

2. Pat shrimp dry with a paper towel. Lightly salt and pepper.

3. In a skillet with high sides, heat 2 Tb. vegetable oil, place shrimp in pan in a single layer. Cook shrimp for about 2 minutes; turn and cook the other side for about a minute. The shrimp should be just cooked through. Remove shrimp from pan and set aside.

4. Add more oil to pan if needed. Saute onions and carrots until cooked through.

5. Add ketchup mixture and salsa to pan and cook together until mixture starts to boil. Add pineapple chunks to the mixture and cook, stirring frequently, for about 2 minutes.

6. Put cooked shrimp back into pan and cook for another 1 minute to warm shrimp through and absorb the sauce. Sprinkle chopped chives over shrimp just before serving.

7. Serve over steamed basmati or jasmine rice.

8. Makes about four servings depending on how hungry you are. Recipe can be doubled.

Note: This is a very forgiving recipe. You can use white vinegar or apple cider vinegar if you don't have rice wine, and you can use more if you like your sauce more tangy. My mom cut her onion in wedges but hubby doesn't like big chunks of onion, so I dice mine. If you don't have salsa, just increase your wet ingredients and add chili flakes for the heat, you can adjust according to your preference. Don't like carrots? Use sliced peppers. See? Very adaptable recipe.