Black Bean and Cheddar Cornbread (Gluten Free)

4 c corn flour

3 T + 1 t baking powder

1 t salt

3 c milk

2 T molasses

3 T olive oil

1 T cilantro

2 t cumin

2 large eggs

1 1/2 c + 1 c grated cheddar cheese

1 c cooked black beans

Preheat oven to 375 degrees.

Grease one low rimmed jelly roll pan with shortening.

1. Sift together dry ingredients in mixing bowl

2. In a separate bowl, whisk milk, eggs, molasses and oil.

3. Add wet ingredients to the dry ingredients all at once.

4. Beat thoroughly.

5. Hand fold in 1 c grated cheese and beans.

6. Pour batter onto pan, spreading evenly.

7. Sprinkle remaining 1 1/2 c grated cheese over the top of the batter evenly.

8. Bake 15-20 minutes until surface begins to get golden.

Serve with Salsa, Sour Cream and Re-fried Black Beans.

Alternate serving ideas - see this link.

Lemon Curd filled Gingerbread Cups

Gingerbread Cups

1 3/4 c flour

1/2 c    dark brown sugar

1 t        baking powder

1 stick  chilled butter, diced

get recipes @ goboldwithbutter.com

1 T       molasses

1 t        vanilla

1 T       ginger

1 t        cinnamon

1/4 t     allspice

1/2 t     salt

1 T       water

Preheat oven to 375 degrees.  Grease two or more mini-muffin tins with oil.

1.      In a food processor, add all dry ingredients and diced butter. Pulse until crumbly.

2.      While processing, add vanilla, molasses, and water.

3.      When creamy, stop.

4.      On a piece of wax paper, floured, dump out your mixture and form into a rectangle. Sprinkle more flour and fold paper over. Freeze for an hour or more.

5.      When ready to use, roll out dough to 1/8" thick.  Cut into 2 1/2" dia circles.

6.    Place a circle on each mini-muffin cup and press dough down into corners.  Use a knife to trim excess from top.

7.    Bake for 10-12 minutes until edges brown.  Cool on rack.

From Just a Pinch Recipes
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Lemon Curd

3 lemons

1 1/2 c sugar

1 stick unsalted butter, room temperature

4 extra-large eggs

1/2 c lemon juice (3 to 4 lemons)

1/8 t kosher salt

Directions

1.      Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

2.      Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

3.      Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

4. Serve by placing 1 teaspoon (+/-) filling in each Gingerbread cup.

From Food Network’s Ina Garten

Polenta, Camerbert and Thyme Hor D'Oeurves

6 c water
1/2 c grated parmesan cheese
2 c coarse cornmeal
Extra Virgin Olive oil
8 oz Camembert Cheese, room temperature
2 tablespoons thyme 

1. Lightly oil 2 baking sheets. Combine 6 cups water and salt in heavy large saucepan. Bring to boil. Gradually add cornmeal, whisking until smooth. Reduce heat to low. Blend in grated parmesan cheese. Cover and cook until polenta is thick and creamy, stirring frequently, about 10 minutes. Cool 5 minutes.
   
2. Preheat oven to 375°F.
   
3. Spoon warm polenta out onto wet work surface. Roll out polenta with wet rolling pin to 3/16" thickness. Cool completely. Using wet 1 3/4- to- 2-inch round cookie cutter, cut out polenta rounds. Discard polenta scraps.
   
4. Transfer rounds to baking sheets. Lightly brush polenta with oil. Bake polenta 25 minutes. Turn polenta rounds over. Lightly brush with oil and bake until polenta is slightly puffed and pale golden, about 15 minutes longer.
   
5. Slice Camembert cheese into 1/8" wedges. Place a wedge on each polenta round as you place them on a platter. Sprinkle with thyme and serve.

Based on a recipe from Bon Appétit, March 2000

Two-Cheese Gourgeres

1 ½ c plus 2 T water

½ c whole milk

8 T unsalted butter

1 t salt

120 g white rice flour

150 g gluten-free corn flour* (Bob’s Red Mill)

2 t mustard powder

1 ½ t minced rosemary

½ t freshly ground black pepper

6 eggs plus 2 egg whites (room temperature)

80 g strongly flavored bleu cheese, crumbled

140 g extra sharp cheddar, grated

Preheat oven to 425º F with a rack in the middle position.

Spray two sheet pans with cooking spray, then cover with parchment paper.

1.     Combine water, milk, butter and salt in a 2 quart heavy saucepan. Heat on medium-low, and bring the mixture to a boil. (The butter should melt before it boils.)

2.     Meanwhile whisk the flours, mustard powder, rosemary, and pepper for about 30 seconds to aerate and break up any clumps. Set aside. In a glass measure whisk the eggs to blend. Set aside.

3.     Once the water mixture has just started to boil, dump all of the flour mixture in at once. Stir the mixture with a heat proof spatula until the flour is mostly incorporated. Use the spatula to smear the mixture across the bottom of the pan in a stirring fashion, continuously for 3 to 4 minutes. A thin film of flour will have build up on the bottom of the pan.

4.     Transfer the dough to the work bowl of a food processor fitted with the blade attachment. Process for 15 to 20 seconds to cool slightly. With the processor running add the eggs through the feed tube in a stream over about 15 seconds. Stop the processor and scrape down the sides of the bowl. Add the cheese. Process for about 45 seconds, until cheese is fully incorporated and the dough has formed a smooth paste.

5.     Transfer the paste to a piping bag, with a ½-inch diameter round nozzle. Pipe the dough into 1 ¼-inch circles about ¾-inch high, making sure to leave about 1 inch between gougeres. Use a dampened spoon or fingertip to smooth out the peaks to prevent burning.

6.     Bake 10 minutes, then reduce heat to 375º F and bake an additional 18 to 20 minutes. The puffs should be a very deep golden brown, or they will deflate upon cooling. Turn oven off. Use a wooden spoon to hold oven door open a crack. Wait 20 to 25 minutes to allow puffs to dry a bit, then serve warm.

Serve with Hot Mustard

Chocolate Fondue

Ingredients
12 oz dark chocolate chips
1 c heavy cream
pinch of salt
1/2 t vanilla extract

Pieces of fresh fruit (Apples, Strawberries, Raspberries, Bananas, Oranges) and/or dried fruit (Apricots, Apples, candied Ginger)

Heat cream over medium heat until steaming (do not boil).  Mix in chocolate and whisk until melted and blended.  Remove from heat and mix in salt and vanilla.

Pour directly into warm fondue pot.

Serve with trays of fruit.

If fondue begins to thicken, add cream one tablespoon at a time to keep soft.

Cheese Fondue

1/2 lb Gruyere Cheese
1/2 lb Swiss Cheese
2 T corn starch
2 c Dry Chardonnay wine
1/2 t white pepper
2 cloves fresh garlic

Shred cheeses.  Mix together with cornstarch to coat.  Set aside.

Peel and half garlic cloves.  Rub thoroughly over bottom and sides of a large saucepan.  Leave garlic in pan and add wine.  Heat over medium heat until wine just begins to bubble.  Remove garlic cloves.

Whisk in cheese about 1 cup at a time, waiting between to allow to melt and blend into warm mixture. When all of the cheese is mixed in, add white pepper and blend well.

Pour into fondue pot or small crock pot on low.

Yields about 2 quarts.

This fondue refrigerates well and can be warmed for serving in a microwave later.