GF Lemon Bars

GF Lemon Bars

Crust:
1/2 pound butter softened
1/2 cup sugar
1 teaspoon vanilla extract
2 cups 1:1 gf flour
1/8 teaspoon salt

Filling:
6 eggs
3 cups sugar
2 tablespoons grated lemon zest
1 cup lemon juice
1 cup gf flour
confectioners sugar for dusting the top

With blender blend butter, sugar, vanilla, sugar, then fold in flour. Press crust mixture into a 9x12 baking dish and chill for 10 minutes. Preheat oven to 350 F. Bake crust in oven for 20 minutes till it just starts to brown. Remove from oven and let cool for 10 minutes.

Whisk the eggs, sugar, zest, lemon juice, then flour till smooth. Pour filling over the cooled crust and bake for an additional 25-35 minutes till top starts to brown around the edges.. Set aside on wire rack to cool completely. Bars will firm up as the mixture cools. Cut into squares and dust with confectioners sugar. Remove bars and serve immediately sprinkled with confectioners sugar, or store in an air tight container. Bars can be kept in the refrigerator for 2 to 3 days. So very rich and delicious.

Strawberry Blueberry Corn Avocado Salad

Strawberry Blueberry Corn Avocado Salad

1-1/2 pints of fresh strawberries cut into bite sized pieces
3 corn on the cob, blanched for 5 minutes, then cooled and removed from cob
3 tablespoons butter
1 tablespoon olive oil
1 cup blueberries, fresh or frozen
2 avocados, diced
1/4 cup red onion chopped very fine, or a shallot, or green onions
fresh basil leaves
fresh mint leaves
juice of one lime
2 tablespoons olive oil
salt and pepper to taste

Blanch corn for 5 minutes. Drain corn and remove corn from cob. Thaw blueberries or measure fresh ones out. Cut up strawberries. Cut up avocado and sprinkle with lemon juice so it doesn't turn brown. Toss all ingredients together adding lime juice and olive oil dressing just before serving. We had blueberries which we picked in the summer and then froze. The corn was also frozen from the summer. Even though it's winter, sometimes you just need a salad with fresh summer ingredients.

Crispy Pan Fried Smelt

Crispy Pan Fried Smelt

If you know me, you know I like trying new recipes. I've never had smelt fish before so I thought I'd give them a try. Purchased these fresh at the seafood market in Gainesville. Coat in gluten free flour or rice flour and pan fry in olive oil till crispy on one side, about 5 minutes. Turn fish gently and fry for another 10 minutes. Serve with your favorite dipping sauce like tartar or just lemon wedges. Similar to sardines the bones are small and are edible. Enjoy !

Chorizo al Vino Tinto

 

Chorizo al Vino Tinto

1 small yellow onion or a large shallot chopped fine
1 large clove of garlic minced well
1/2 tablespoon olive oil
3/4 pound chorizo, skin removed and sliced
3/4 cup red wine
3 tablespoons honey
salt, pepper, dried thyme, dried ground rosemary to taste

Basically this is a Spanish tapas dish; it's chorizo slices cooked in red wine to make a reduced sauce. Sauté onion and garlic in olive oil. Add sliced chorizo and cook till slightly browned on both sides. Add wine and spices and cook till wine reduces. When sauce is reduced add the honey to further reduce and thicken the sauce. Serve with crusty bread or over rice or pasta. Very rich and delicious, so dark in color some folks might be put off by the color, not us.