THANKSGIVING 2013: A VERY GF MEAL

Happy Thanksgiving Canada!

Whole Foods Turkey.  Fresh is always better than frozen in my opinion

Happy Thanksgiving Canadians!  It was a beautiful sunny long weekend! hope you all had a good break.  For those of you in the States, I know you're looking forward to your Thanksgiving weekend in the near future.  I wish you have a good one too.

I was thinking of making the traditional turkey with moist bread stuffing and I came to the conclusion that it was primarily my hangup about sticking with traditions that keeps me from experimenting with different stuffings.  Bread stuffing is absolutely my favourite part of the Thanksgiving meal (and the leftovers!)  After discovering that free range and/or organic turkeys simply taste better and more "turkey-ish"than butterballs and other generic frozen turkeys, our family hasn't gone back.  We pre-order our turkey every Thanksgiving and Christmas so as not to be disappointed.

As you know, since being diagnosed with Hashimoto's Disease in 2011, I've been converting to a Gluten Free diet.  This has been pretty hard on me during parties and huge feasts where bread products take centre stage.  This year I was going to take the power back.  I decided to stuff my bird with glutinous rice (yah! I know! what a misnomer!) Sweet rice, aka glutinous rice has absolutely no gluten in it.  It's the kind of rice that is used to make "sticky rice", the dish you get at DimSum that's usually wrapped in Lotus Leaves.  Without further ado, here is my day in Vine video clips and pics.  The recipe for the Gluten Free Sticky Rice stuffing is at the bottom of the post.  My recipe.  I made it up along the way, and I believe it's pretty forgiving for modifications and add-ins.

Saturday night, I rinsed that fresh turkey and gave it a good cleaning.  I personally like to pull out any pin feathers that are still remaining in the skin at this point.

I prepared a brine of kosher salt, peppercorns, cloves and water in a clean IKEA bin.  This bin is only ever used for brining.  I don't do anything else with it.  I store the whole shebang in the refrigerator for 8-12 hours (this is good done overnight).  The next morning, I drain everything from the turkey and then dry the bird with a paper towel and then place it in a rack sitting in the roasting pan (uncovered) and allow the bird to dry out in the refrigerator.  A dry skin is a crispy skin!



Along with the brining turkey, I begin my sticky rice stuffing.  I soak dried shitake mushrooms (fresh will do too) in hot water.  I allow this to sit on the counter overnight.

In general, I'm not crazy about dried shitake mushrooms.  I can take 'em or leave 'em.  They are very earthy and lend a smoky woodsy flavour to things.  I used 8 this time.  Next time I'm only going to put 4 shitake mushrooms in the sticky rice stuffing.


On Thanksgiving morning, I prepare the stuffing and cram as much in the body and neck cavity as I can.  The sticky rice stuffing is actually ready to eat after preparation and can be served separately in a casserole dish.  You don't even have to stuff the bird with it at all.  However, imho what's the point if I don't stuff it and have the rice soak up all that turkey goodness?

Prepared sticky rice stuffing ready for cramming into the turkey cavity

The roasted turkey is a glistening golden colour and the crunchy sticky rice bits are yum!

Making the gravy. Turkey neck, carrots, onions and that package of turkey innards (which I always pull out at the end before blending the gravy for a smooth consistency) and all the drippings from the roasting pan.  Let me know if you need this GF recipe.  I'm just too lazy from the turkey meal to post it right now.

Mashed yellow-fleshed potatoes.  I use a ricer to make mine.  It's so smooth!

Roasted butternut squash

Brussel sprouts and shallots with shitake.  Okay, I'll admit I soaked too many mushrooms.  This is why they're in this dish.  Truth be told, they were pretty good but I probably won't add mushrooms again because no one seems to like shitake mushrooms in my house.

Soirette Macarons for dessert: Fleur de lis, Earl Grey Cassis, Apple Pie, Chai, Chocolate and Lavender. 

The best part of the entire day was the fact that my daughters were able to help me with the preparation of the meal.  Bebe, the 10 yo peeled potatoes and carrots, made tutti fruit jello for dessert and prepared lemonade.  Bib, the 6 yo, washed brussels sprouts, potatoes and carrots.  She was in charge of peeling the onions and was official gravy taster.  Both helped wash the dirty prep bowls and set the table too.

To top it all off, after dessert, both of them did a traditional Tea Ceremony for the family.  It was so cool.  They even counted the seconds for each infusion so the tea didn't get bitter.

The best part of a turkey feast is the Turkey leftovers! The kiddies lunchbox next day:  Mommy and Baby Elephant shaped Turkey Sandwiches and persimmon chunks. Oyah... that's one lonely seedless Celebration grape!

CAKEBRAIN'S GLUTEN FREE STICKY RICE STUFFING
4 cups sticky rice (also known as glutinous or sweet rice).  Glutinous rice doesn't contain gluten!
8 dried Chinese shitake mushrooms (4 if you don't like 'em so much)
4 Chinese sausage, diced
2 Tablespoons oil
1 Tablespoon grated fresh ginger
4 garlic cloves, finely minced
1/3 cup Chinese rice wine (or dry sherry)
2 Tablespoons Gluten Free Soy Sauce (or tamari)
1 teaspoon sea salt
2 teaspoons roasted sesame oil
1 teaspoon ground white pepper
3 cups low sodium chicken broth
garnishes:  chopped scallions and/or chopped cilantro and/or fried shallots
optional add-ins:  1 cup roasted chestnuts; 1 can chopped water chestnuts, finely chopped carrots, celery or onion, chopped roasted duck, chopped cured Chinese meats

1. The glutinous rice needs to be soaked overnight.  Do this at the same time you're brining your turkey and soaking your dried mushrooms
2. Soak rice in cold water in a bowl, with about an inch more than enough to cover.  Let stand on the counter overnight
3. Soak mushrooms in another large bowl of warm water.  Let stand on the counter overnight.
4. The next morning, rinse the soaked rice in a sieve and drain.
5. Heat oil in a large heavy saucepan or stock pot (I used my ceremic-lined cast iron Le Creuset) and stir try garlic and ginger for several minutes.
6. Add diced sausage, mushrooms, any other optional add-ins and continue to stir for a few minutes.
7. Add rice, wine, broth and all seasoning and bring to a boil.  Keep stirring to the bottom of the pot  and you will find that indeed the rice is sticky.
8. Lower heat to a simmer and cover the pot.  Allow the pot to steam, undisturbed for 20 minutes.  Do not open the lid to look at it!
9. After cooking, you can eat the rice or use it to stuff the turkey.  
10. Stuff and roast per your usual technique.  
11. If you're going to eat the stuffing without stuffing the turkey (why?) then stir to the bottom of the pot to fluff the rice and then put the lid back on for another 10 minutes to just sit.
12. Fluff and serve sprinkling scallions, shallots, cilantro (unless you hate that sort of thing).  This goes very well with the gravy that I made.  yum. And it's excellent as a leftover.

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BANANA BREAD MADELEINES (GF)

Pretty Banana Bread Madeleines (gluten free)

How long can a working mom sustain this bento madness?

these madeleines were so much tastier with banana bread batter and stay moist so much longer!

So it's been 2 days of school lunches and I have tweeted my kids' bento lunches each day.  Zowee! on a roll!

Banana Bread madeleine (gf), Mini Coeur de Lion cheese, Ham between Pumpkin/Veggie Bread

I have been tweeking my gluten free banana bread recipe to the point of near perfection.  It has: coconut oil, free range eggs, 7 bananas, my hand-blended GF flour, lots of psyllium husks for fiber and brown sugar.  It tastes amazing.  Since I'm the only gluten intolerant person in this household, I have to make sure my baking is yummy enough for all to eat.  This one's a winner.  yummo!

watermelon in the mini lunchbots leakproof stainless steel container & lunchbot quad with banana bread madeleine (gf), coeur de lion mini cheese, strawberries & flower-shaped ham sandwiches using whole grain pumpkin bread

I decided to plop some of the batter in my madeleine pan to bake because the shell shapes would be perfect for the bento box Quadrant!  And it was.

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COCONUT BUTTER MOCHI

Coconut Butter Mochi cakes are gluten free additions to a school lunchbox. And they look cute in the mini flower shape.




Cut the mochi cakes small.  They are each probably like a kajillion calories but it's a little sweet treat that will put a smile on your face (and your kids' faces too).



Made of sweet glutinous rice flour (a misnomer because there is no gluten in rice), these little cakes are chewy and similar in texture to huge gummies.  Kinda. Well, actually they're like a hybrid gummy-cake texture. I think? The crust is the best part too. This recipe has both coconut milk and evaporated milk but can be adapted to be all coconut milk and you can definitely reduce the butter or substitute with other fats.  Let the adaptations begin!   However, I wanted a recipe that would taste like Hawaii so I didn't change anything.  This one tastes exactly like the mochi I had on our recent trip to Maui.

The recipe I used is from HERE.

More about → COCONUT BUTTER MOCHI

LEMONADE GF BAKERY ON CAMBIE

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CAKE WALK: CHOCOLATE QUINOA CUPCAKES WITH LAVENDER BUTTERCREAM

Chocolate Quinoa Cupcakes with Lavender Buttercream

These beauties are for my daughter's school Fun Fair.  They run something called a Cake Walk.  Parents donate baked cakes and the people buy tickets to play this game somewhat like musical chairs. The people who play the game walk in a circle to music and when the music stops and they land on a certain number on the playground floor they win the cake.

Bebe won a cake last year.  Her little 4 year old arms could barely carry the huge chocolate cake she won.  She insisted on carrying it home herself.

This year, I'm baking these cupcakes for the Cake Walk.  In order to transport them I devised a cheapie, effective system whereby the cupcakes do not topple all over the place.  It'll soon be obvious how I did this in the pictures below.

First, I decided to decorate the cupcakes naturally so I went into my backyard looking for flowers.  See my bay tree?  It's huge!  There were thyme flowers, chive flowers...nah. nah.

I wanted something prettier.  Those little plants to the right are edamame we're trying to grow.

My 3 year old fig cutting to the left.  Pretty healthy!  The lavender looked lovely this morning so I chose some as cupcake decorations.

I used my trusty chocolate quinoa cupcake recipe and a simple buttercream.  I rarely use cookbooks anymore...I use my iPad and just search my blog's archives.  It's so convenient!

I like using disposable piping bags.  I have a 1M Wilton tip here.  The buttercream was tinted with a violet food colouring to get a lovely light lavender colour

4 cupcakes fit into this paper plate cupcake holder I built to transport my cupcakes to school. I stapled two plates together at the rims, cut 4 X's with a serrated knife, lined each hole with tissue paper and wedged a cupcake into each pocket.  

A candied violet and lavender sprinkles adorn some cupcakes

This looks like a little cupcake bouquet...you could add more flowers to get that effect.  But for me, it'll do.  In all, from a batch of 12 cupcakes, I have 3 of these cupcake bouquets. 

For the Chocolate Quinoa Cupcakes recipe...click HERE

For the Simple Buttercream  (want to eat now can't wait) recipe...click HERE

For an over-the-top Swiss Meringue Buttercream (I have a stand mixer and patience) recipe...click HERE

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PALEO BBQ

Hey peeps, I've been MIA since going Paleo this last month. I have a few pictures of the sort of thing I've been making and eating:

Grilled Vietnamese Pork Patties with Avocado on Organic Baby Kale Salad mix

Grilled Prawns, Vietnamese Pork Patties, Avocado on Organic Baby Kale Salad mix

Roasted Eggplant and Zucchini.

Since going GF, I thought I had it hard.  Then a few weeks ago when my GP said that I should avoid those simple carbs and suggested upping the cardio to 4 times a week because of my whacky hormone levels (due to Hashi's, cycling hyper and hypothyroidism)...to regulate my insulin levels, he cautioned me that my baking may have to be put on the back-burner for a while.  He told me to give it a go for a month.

Well, I've stuck to it.  I'm running (outside even!) and doing strength-training and I feel good.  Still GF primarily but the other day when the kids had roasted corn and were all telling me how sweet it was, I resisted!  It's certainly GF, but it isn't Paleo as it's a grain.  

The bbq is my friend...and so is olive oil and coconuts!  The Vietnamese Grilled Pork I made is an adaptation of my favourite meal:  Grilled meat and veggies on rice vermicelli (called "bun")...minus the vermicelli of course.  I just grabbed a bag of organic greens, chunked up an avocado and topped it with the grilled meats and seafood.  For the nuoc cham, I used freshly squeezed lime juice and fish sauce (diluted with water) and a touch of honey.  The veggies were grilled simply with olive oil.  The meal was very yummy and it'll be one I'll repeat again and again.  So this meal was delicious, GF and Paleo friendly! 

Working up my nerve to make a Paleo dessert with dried fruit, coconut and whatnot.  Still debating on what that would be like.  Thinking I need chocolate so maybe a brownie of some sort?  Will keep you posted!

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MAKING THAT BBQ COMPLETE: STRAWBERRY MEYER'S LEMONADE, YOGURT CUCUMBER SALAD AND ROASTED PEPPERS

Strawberry Meyers Lemonade

Depending on your lemons, you should get about 1 cup from 5 juicy Meyer's Lemons.  The ones I had were huge and full of juice.   The lemons were also way sweeter than regular lemons, so I didn't need to add much sweetener.  The fresh strawberries also helped with sweetness and added a nice pink tinge to the lemonade.

Made with fresh squeezed Meyer's Lemons, Fresh sliced strawberries and Agave nectar

This lemonade is perfect for a picnic or summer barbecue.  If you don't have agave nectar, you could add simple syrup to taste.

By the way readers, I apologize for the long absence between posts!  I have been MIA because my doc has prescribed for me a lifestyle change.  My Hashi's has been causing me to fluctuate from hypo to hyperthyroid these past few months.  I have been feeling kind of weird lately (irritable and emotional) and had been breaking out and getting cystic acne.  He told me that I could alleviate my symptoms by regulating my insulin levels which should help in turn regulate my hormone levels better (thus reducing my acne flareups).

So that means not only am I GF, but he distinctly said No Sugars.  Avoid simple carbs.  Yikes!

Sugar was all I had left!  I think I adapted well to the Gluten Free deal.  Then I held back on the dairy because it contributed to my hormonal acne.  Now he says that I must also ensure I do cardio 3 to 4 times a week.  I admit I fell off the running wagon this year since starting the Grad studies because I had no time.  I have to run at night because that's the only time I have after marking essays, making the kiddies' lunches and snacks and writing my own reflection papers (Grad studies is all over reflecting on your learning it seems).  Sometimes I'm too pooped to stay up late to run on the treadmill.

Well, despite my tiredness, the hardest step towards running is the anticipation of having to do so.  When I'm actually on the treadmill, time flies since I watch Netflix on my computer.  If I'm dead tired, the least I'll do is a brisk walk for the duration of a movie (that's 70 to 90 minutes) and if I'm energetic and/or it's early in the evening, I might alternate between a light jog and walking on the treadmill.  Right now, I have no inclination to run outside because it's too dark.  Maybe in the summer it'll be better.

So I am happy to say that after 2 weeks of doing the prescribed cardio 4 times a week, my cystic acne that was primarily located on my chin, has cleared.  I will need to keep this up for a month to see if it truly is working.  I'll admit I've succumbed to sugar on more than a few occasions.  I haven't baked at all as you can see...but I have these awesome dark chocolate covered dried coconut chunks by True Bliss that I have been addicted to.  First one little square...then another.  Then the rationalization that dark chocolate is good for me...you get the drift.  I've usually downed a handful of little dark chocolate coconut chunks before I'm done.  For sure on those days I do my cardio.  Being dairy-free is tough.  I'm trying to find how much I can get away with ingesting because that can contribute to the acne since there's hormones in milk and it also has a lot of simple sugars. Since the chocolate almond milk I was drinking tasted so good (i.e. had tons of sugar in it), I had to stop drinking it.  I have now switched to unsweetened almond milk (30 calories per cup) and that has been good.  It tastes way better than soy milk, which I shouldn't be drinking anyways because people with autoimmune issues like Hashimoto's should stay away from soy and goitrogenic foods.

So why this recipe for a sugar-laden (albeit agave) strawberry (which is goitrogenic) beverage?  Well, my kiddies and my guests don't have to eat my way.  I think I could make it sugar-free but then I'd have to use Splenda.  I didn't want to do that and agave is easy to use, dissolves readily and you can adjust the sweetness easily.

I am eyeing the Paleo diet and have been thinking about giving it a try to see if it helps all these wacky symptoms of Hashi's.  I think this is something I'll be working on slowly to ensure success as it's really a lifelong lifestyle change.  Paleo is no grains, no legumes and beans, no dairy, no sugar, no processed foods and possibly no fun!  Don't tell me medjool dates used as sweetener is going to help you make a delicious-looking chiffon cake.  I know it won't.  I have a feeling that I'll be making a lot of dense cakes and brownies.  I think the no grains deal is the toughest because before I could still substitute rice, corn, sorghum, tapioca and other flours for wheat and gluten-filled flours.  Now, I'm perplexed.  If I make almond-flour based cakes, my kids can't eat them because they're allergic to nuts.  So if I bake, I'll have to eat it all myself which doesn't really help my health at all.  If I have a treat occasionally, it'll have to be small batch baking for me.  I'll be working on small batch Paleo baking I think.

I've been eyeing a recipe for some Paleo brownies lately and I do have medjool dates (eww!) because my Meyer's Parrot loves those and I always keep them on hand.  I also have coconut flour, which I think will be my buddy from here on.  I'll still be baking tons of regular stuff for my family but I'll try to ease the kiddies from eating normal baked goods to some of the Paleo ones.  I know for sure that I can make everything GF and not have it taste GF.  In fact sometimes it tastes better than the wheat-based baking!  GF is truly not difficult for me anymore.  My Quinoa Chocolate Cupcakes are my go-to recipe.  The challenge now is doing the Paleo diet.   You know I'm gonna cheat on the Paleo like crazy sometimes.  Especially on the weekends when I go out for restaurant food, which has tons of sugar.  And it's so constricting; especially for a baker.  This will certainly be a huge challenge for me balancing the joys of life with quality of life.

Stay tuned for my escapades with dates, coconut and honey!

ahh. refreshing!

Here's the lemonade recipe for your next barbecue:

STRAWBERRY MEYER'S LEMONADE
1 cup freshly squeezed Meyer's Lemons
6 cups cold water
1 small basket hulled, sliced strawberries
1/4 cup agave nectar (or to taste)

1.  Pour the lemon juice into a large (2 litre) pitcher.
2.  Add water and stir well.  Stir in the agave nectar and mix thoroughly.  Taste and adjust if necessary (this depends on the sourness of the lemons you have)
3.  Add the sliced strawberries to the lemonade.  Stir.  Cover and refrigerate at least 3 hours to allow the strawberries to macerate and flavour the lemonade.
4.  Serve cold.

Cucumber Salad

CUCUMBER SALAD

2 long English cucumbers 

1/2 cup sour cream

1/2 cup prepared tzatziki or homemade tzatziki 

salt

1.  Chop the cucumbers into large chunks.  Place in a colander or sieve and lightly salt

2.  Allow the cucumbers to drain for about 2 hours in the refrigerator (placed over a bowl)

3.  With paper towels, squeeze gently or blot the cucumbers of any remaining liquid; discard the cucumber liquid at the bottom of the bowl.

4.  Mix sour cream and tzatziki with the cucumbers.

5.  Season with pepper.  Refrigerate until ready to serve.

ROASTED PEPPERS

Red and yellow peppers

Olive oil

Salt

1.  Place the whole peppers on the barbecue.  Grill until blackened/charred.

2.  Place the peppers in a large pyrex bowl.  Cover with plastic wrap and allow to cool.

3.  Scrape the charred skin from the peppers.  Slice in large chunks; discarding the seeds, membrane and stem.

4.  Drizzle with olive oil.  Season with salt to taste.  Serve at room temperature

More about → MAKING THAT BBQ COMPLETE: STRAWBERRY MEYER'S LEMONADE, YOGURT CUCUMBER SALAD AND ROASTED PEPPERS

REAL PINEAPPLY MACARONS

Real Pineapply Macarons

How do you get real pineapples in macaron shells?

You know how you see macaron recipes all over the place that purport to be "Raspberry" or "Strawberry" or "Pineapple" when in fact there isn't any such fruit in the macaron shells?  Don't you just hate that?  

Often, people mimic the colour of the fruit with vivid food colouring, which is gorgeous but doesn't do much for the flavour.  They sometimes use extracts either in the shells or the filling.  More often than not, the fruit flavour is infused in the filling through either jams, jellies or actual pieces of fruit sandwiched between the shells.

dust finely ground freeze-dried pineapple on the shells immediately after you pipe them

When I want intense real fruit flavour, I go for the real thing.  I get me some freeze-dried fruit and buzz it up in my Bullet.  The finely ground powder then is incorporated into the almond/sugar mixture.  I even sprinkle the fruit powder onto the shells before they dry.   I am always happy with the honest flavour of the powdered fruit.  

Since discovering the freeze-dried pineapples, strawberries and mango from Mrs. May's, I've been experimenting with the ground fruit in my macaron shells.  I don't think I want to ever go back to the fake flavours of extracts and food colouring.  The muted pastel shades that the real fruit yield is fine with me because the flavour more than makes up for the lack of vividness.  Besides, macarons are beautiful anyway.

 intense pineapple flavour, with no artificial flavours

This recipe has been my hero.  It's easy, not wasteful at all and quick to pull together.  There's no aging of whites on the counter, no separating of yolks from whites and I haven't had a failed bunch yet [knock on wood].

I'm Costco-dependent.  Almost all the ingredients are from Costco.  I buy the huge bag of blanched sliced almonds there (and freeze the bag until I need it).  I also found the freeze-dried fruit and the confectioners' sugar there.  The egg-whites come in a pack of 3-cartons and even the unsalted butter for the SMB is from Costco.  I like how I don't have to worry about all those leftover yolks.   I just use the SMB recipe for the filling because it also requires egg whites.    

You can find Meringue Powder from Wilton (I get mind at Michaels).

REAL PINEAPPLY  MACARONS 

an original recipe by Cakebrain

• 145 grams egg whites at room temperature [I used pasteurized egg whites from a carton]
• 2 tsp meringue powder 
• 1/2 tsp cream of tartar
• 15 grams finely ground freeze dried pineapples, plus extra for sprinkling on shells if desired
• 115 grams ground almonds [I purchase sliced almonds from Costco and grind them down in the food processor]
• 230 grams confectioners' sugar
• 75 grams granulated vanilla sugar

1. Prepare the baking pans by lining with parchment paper.
2. Prepare your piping bag with a large round tip.
3. Process the almonds, confectioners' sugar and freeze dried pineapples until thoroughly combined and finely ground.   Continue to pulse until all lumps are gone.  If there are small lumps, you may sift to ensure fineness of the mixture.
4. In a stand mixer, whisk the egg whites until foamy, about 2 minutes.  Add the cream of tartar.  Continue whisking on medium speed for 2 more minutes.  Gradually add the granulated sugar while whisking on high for another 3-4 minutes, or until the egg whites are very stiff.
5. Add the dry ingredients to the egg whites, and with a rubber spatula, deflate the whites while mixing.  Combine the ingredients thoroughly and watch carefully, lifting the mixture with the spatula to see if it leaves ribbons.  Stop mixing before the mixture becomes runny.    Test by seeing if the batter is lava-like.  It should not maintain its lines but sink slowly back into itself in about 10 seconds.
6. Transfer half the batter to the piping bag and pipe the macaroons onto the parchment, allowing for spreading.
7. Rap the tray a few times on your counter to ensure bubbles are eradicated  
8. Continue filling bag and piping macaron shells until all the batter is used.
9. Sprinkle extra ground pineapple on the macaron shells.
10. Preheat the oven to 315 degrees F.  Allow the macaron shells to dry, about 20-30 minutes.  If you touch the surface, it should not be sticky.  Continue to dry if it is sticky.  
11. Place one tray on the centre rack and bake for 10-12 minutes (depending on the size of the macarons).  Turn the tray from back to front halfway through.
12. Allow macaroons to cool completely before filling.  Remove from parchment carefully.
13. Pipe Swiss Meringue Buttercream on a macaron shell, find a similar sized shell and sandwich it.  Store the macarons in an airtight container in the refrigerator until ready to serve.  Best served at room temperature.  You can freeze the shells or the prepared macarons in an airtight container.

VANILLA BEAN SWISS MERINGUE BUTTERCREAM
(from Martha Stewart’s Cupcakes; makes about 5 cups)

• 5 large egg whites
• 1 cup plus 2 T sugar
• pinch of salt
• 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
• 1 vanilla bean, insides scraped (and save the pod for vanilla sugar!) or 1 1/2 teaspoons pure vanilla extract

1. Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
4. (optional) To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use the paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too son, as the hue with intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

More about → REAL PINEAPPLY MACARONS

DESPERATELY REAL STRAWBERRIES AND CREAM MACARONS

real strawberries and cream macarons

Okay, I'll come clean.

My eyes are drawn to the entertainment tabloids at the check-out counter and when a queue is particularly gruellingly long I have been known to pick one up and flip through its pages.

ground almonds, powdered strawberries and sugar

macaronage stage...lava-like

I have my guilty indulgences (aside from gluten-full slices of cake on occasion).

But I have never purchased a gossip magazine.

I swear.

real strawberry flavour from freeze-dried strawberries

Much like lookie-loos craning their necks to see a traffic accident, I have been known to pause on reality shows other than those on Food TV.  I don't actually watch much t.v. other than a few sit-coms that to me are like brain candy.  I don't need drama.  I can read a book for that.  Because Stomach likes to watch The Big Bang Theory and it's on frequently after the kids have been put to bed, I get a chance to kick back and watch it too.  I enjoy it because heck, Stomach is an engineer and so are many of my guy friends.   He and I can relate to pretty much everything that's on that show!

vanilla bean swiss meringue buttercream filling is smooth, creamy and pairs well with strawberry

Though I have not watched an entire episode of Desperate Housewives and I've only ever seen at most 10  minutes of the Real Housewives series' shows, I certainly know what it's all about.  Some of my friends are hooked on watching the series.  

Well, tonight the Real Housewives of Vancouver launches on t.v. and I've been invited to a Real Housewives house party!  Whoohoo!  Fun!  Some of my female friends at work decided it would be a great idea to get a few of us "Real" Vancouver housewives together to watch the first show together.

desperately real strawberry macarons!

I imagine that Strawberry Macarons would make a nice contribution to the evening's munchies.  They're elegant, trendy, expensive (if purchased but I'll never do that), and intensely flavoured...just like the Real Housewives of Vancouver.  To boot, they're temperamental.  I didn't want all sorts of artificial ingredients in them (but I can't say that can be so accurate for the real housewives themselves...don't know that sort of stuff).  So I didn't use any artificial food colouring and only organic ingredients.  Well, I think that's pretty Vancouver.   In general, we Vancouverites are into healthy, organic lifestyles.

the secret ingredient

I had purchased a case of freeze-dried fruit snacks from Costco recently.  It was a variety pack of Pineapple, Mango and Strawberry packets.  It's gluten free, no sugar added, all-natural and the ingredient list is simple; for example on the pineapple pack it states simply "pineapple".  There are no preservatives like sulphites either.  The freeze-dried fruit slices are different in texture than regular dried fruit.  It's slightly crunchy.  The flavour though is intense.  Not too sweet.  Because of its dry texture, it's easily ground into a powder.  Therein lies my inspiration to use these snacks in macarons.

freeze-dried strawberries are intensely flavoured.  no need for artificial ickiness in your macarons

I used one and a half packs of the strawberries (10 oz packets) and used my Bullet to buzz them up into a fine powder.  I added that to the ground almonds and confectioners' sugar and they turned out a pale pink.  The smell of strawberries was so intense.  The flavour was excellent.  I paired the shells with a Swiss Meringue Buttercream with real Vanilla bean.  I think the flavour is like Strawberries and Cream.

real strawberries and cream macarons...a nice pairing with champagne? white wine?
a perfect pairing while watching Real Housewives Vancouver

Here it is.  Why not indulge in a guilty pleasure?

REAL STRAWBERRIES AND CREAM  MACARONS
an original recipe by Cakebrain

• 145 grams egg whites at room temperature [I used pasteurized egg whites from a carton]
• 2 tsp meringue powder 
• 1/2 tsp cream of tartar
• 15 grams finely ground freeze dried strawberries
• 115 grams ground almonds [I purchase sliced almonds from Costco and grind them down in the food processor]
• 230 grams confectioners' sugar
• 75 grams granulated vanilla sugar

1. Prepare the baking pans by lining with parchment paper.
2. Prepare your piping bag with a large round tip.
3. Process the almonds, confectioners' sugar and freeze dried strawberries until thoroughly combined and finely ground.   Continue to pulse until all lumps are gone.  If there are small lumps, you may sift to ensure fineness of the mixture.
4. In a stand mixer, whisk the egg whites until foamy, about 2 minutes.  Add the cream of tartar.  Continue whisking on medium speed for 2 more minutes.  Gradually add the granulated sugar while whisking on high for another 3-4 minutes, or until the egg whites are very stiff.
5. Add the dry ingredients to the egg whites, and with a rubber spatula, deflate the whites while mixing.  Combine the ingredients thoroughly and watch carefully, lifting the mixture with the spatula to see if it leaves ribbons.  Stop mixing before the mixture becomes runny.    Test by seeing if the batter is lava-like.  It should not maintain its lines but sink slowly back into itself in about 10 seconds.
6. Transfer half the batter to the piping bag and pipe the macaroons onto the parchment, allowing for spreading.
7. Rap the tray a few times on your counter to ensure bubbles are eradicated  
8. Continue filling bag and piping macaron shells until all the batter is used.
9. Preheat the oven to 315 degrees F.  Allow the macaron shells to dry, about 20-30 minutes.  If you touch the surface, it should not be sticky.  Continue to dry if it is sticky.  
10. Place one tray on the centre rack and bake for 10-12 minutes (depending on the size of the macarons).  Turn the tray from back to front halfway through.
11. Allow macaroons to cool completely before filling.  Remove from parchment carefully.
12. Pipe Swiss Meringue Buttercream on a macaron shell, find a similar sized shell and sandwich it.  Store the macarons in an airtight container in the refrigerator until ready to serve.  Best served at room temperature.  You can freeze the shells or the prepared macarons in an airtight container.

VANILLA BEAN SWISS MERINGUE BUTTERCREAM
(from Martha Stewart’s Cupcakes; makes about 5 cups)

• 5 large egg whites
• 1 cup plus 2 T sugar
• pinch of salt
• 1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
• 1 vanilla bean, insides scraped (and save the pod for vanilla sugar!) or 1 1/2 teaspoons pure vanilla extract

1. Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).
2. Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
3. With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
4. (optional) To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment by mixing two or more. Blend after each addition with the mixer (use the paddle attachment) or a flexible spatula, until desired shade is achieved. Avoid adding too much food color too son, as the hue with intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

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