(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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Blackberry Wine Granita
•Soy-free •Dairy-free •Nut-freea granita is like a grown-up snowcone. This frozen dessert will make a delicious and
unexpected addition to your table. no one will believe the granita only has three ingredients!1 cup (235 ml) water
1 cup (150 g) sugar
1 bottle (750 ml) blackberry wine
such as Manischewitz, chilled
1 pint (290 g) fresh blackberries
(optional)Place a 9 x 13-inch (23 x 33 cm) metal baking pan in the freezer for 1 hour
to chill.
Bring the water to a boil in a saucepan, turn off the heat, add the
sugar, and stir to dissolve to make a simple syrup. Allow to cool completely.
Combine the simple syrup and wine in the baking pan and return it to
the freezer.
Scrape the frozen parts of the wine mixture with a fork every 30
minutes to create small ice crystals. The mixture should be soft, like snow,
not frozen solid like an ice pop. Serve in dessert dishes and garnish with
fresh blackberries.Yield: 6 servings
Chef’s Tip
Chill your dessert dishes in the freezer before serving to keep the granita
from melting too quickly as you portion it out and serve.Homemade Matzo
•Soy-free •Dairy-freeThis recipe makes a wonderful neutral-flavored matzo with the perfect texture.
It’s even easier to make gluten-free than it is to hunt them down
in your local specialty food store!Preheat the oven to 450 ̊F (230 ̊C, or gas mark 8).
Place the flour blend and salt in a food processor. Pulse to blend. Add
the olive oil and ½ cup (120 ml) of the water. Pulse until the dough comes
together. If it’s crumbly, add a bit more water until a stiff dough forms.
Continue to run the machine until the dough forms a firm ball that sticks
to the blade.
Divide the dough into 6 even pieces. Dust a piece of parchment
paper with cornstarch. Place a piece of dough on top and dust with more
cornstarch. Top with a second piece of parchment paper and use a rolling
pin to roll each piece of dough into an 8-inch (20 cm) circle that is very
thin. Remove the top piece of parchment and slide the bottom piece onto
a baking sheet.
Bake for 7 to 8 minutes, or until crisp and golden around the edges.
Repeat the rolling and baking process with all of the dough and let cool
completely before serving.Yield: 6 large matzos
Chef’s Tip
Use a dry pastry brush to dust any excess cornstarch off of the matzo
before baking.(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:40(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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