Monthly Archives: November 2009

Turkey Enchiladas

Yes, it’s another “leftover turkey” post. Not because I have that much turkey. (I might after Thanksgiving though – and if I do, I’ll happily make these again.) I’m sharing this post with you because they’re that good. Honestly, they are good any time of year, with just about any filling. Leftover chicken? Great. Ground beef, turkey, pork, chicken? Awesome. Beans and cheese? Wonderful. In fact, I make a version of these throughout the year using ground beef or turkey and a can of black beans. The beauty of the recipe is that it’s flexible. I like flexible.

I’ve posted enchiladas here before. (and here.) And while those are both good recipes, (I’ve since subbed in corn tortillas to make them gluten-free. Besides, corn tortillas are just better in my opinion.) I have worked throughout the year to improve upon them. Specifically, I’ve worked to improve the enchilada sauce. Why? Because I can’t leave well enough alone. I always have to improve, experiment, and explore flavors. I wanted an enchilada sauce that intrigued the taste buds with a wonderful depth of flavor and a nice heat – not too hot. Finally, I have found it. I think. At least, for now.

This sauce does not use tomatoes in it, as some Tex-Mex red sauces do. Instead, I have opted to use a number of various dried chiles as the base. I could wax poetic about my love for dried chiles. They store in my pantry quite well. They smell amazing. The flavor they contribute is far superior to any store-bought chile powder.  In my opinion, they are worth the extra time and effort to use them. I found quite a few varieties at Wal-Mart, but you can usually find the widest variety at a grocery that caters to the Latin American community. You can also find them online. In this sauce I used a combination of ancho, New Mexico, guajillo, pasilla, and chipotle peppers. You can certainly streamline and use fewer varieties, or change it up and use other chiles, but I enjoyed the combination – it added depth and complexity to the sauce.

Another note – when toasting the chiles, it’s probably a good idea to open a window or two. The aroma of the chiles can be overpowering – it makes me sneeze! Again, totally worth it – promise!

These aren’t quite authentic Mexican enchiladas, nor are they true Tex-Mex. I’d like to think I made a new “Tex-Mex” version, taking what I love best about both cuisines and interpreting it in this delicious version. Whatever they are, I hope you’ll agree that they are a wonderful way to enjoy your turkey leftovers!

3 dried chipotle chiles

5 dried guajillo chiles

3 dried New Mexico chiles

3 dried pasilla chiles

3 dried ancho chiles

2 T olive oil

1/2 onion, sliced (I used red, but you could use any variety)

2 cloves garlic, crushed

salt to taste

1 lb leftover turkey, shredded (can substitute chicken, browned ground beef/chicken/turkey, or additional beans)

1 t ground cumin

1 15-oz can black beans, drained and rinsed

4 oz cream cheese

2 1/2 c shredded cheddar cheese (or a mix of cheddar and monterey jack)

salt and pepper to taste

Vegetable oil for shallow frying

12-16 corn tortillas

Cilantro and sour cream for garnish (optional)

Begin by removing the stems and seeds from the chiles. Tear the chiles into large pieces. Heat a non-stick skillet to medium heat (I used my trusty cast-iron skillet). Heat another medium saucepan full of water to a simmer. Place the chiles, skin-side up, a few at a time, on the dry skillet. Toast for about 10 seconds and remove and place in the saucepan. Repeat with remaining chiles, toasting in batches. Allow chiles to simmer in water for 20-30 minutes or until soft. (Make sure that the chiles are covered with the water. I usually use a spoon or a spatula to keep them submerged.)

Preheat the oven to 350 degrees.

Meanwhile, bring a skillet to medium heat and add olive oil. When oil is shimmering, add onions and garlic. Saute for 10 minutes or until soft. If they start to brown, reduce heat a little.

Remove chiles from the soaking water with tongs and place in a blender, leaving the water in the pan. Add the onions and garlic, leaving as much of the oil in the skillet as possible, and add about 1 1/2 cups of the chile soaking liquid. Blend until smooth, adding more soaking liquid if needed. The sauce should resemble the consistency of canned tomato sauce. Pass the sauce through a fine-meshed sieve and discard the pulp. Pour the strained sauce back into the saucepan and place on low heat. Salt to taste.

Add the shredded turkey to the remaining oil in the skillet and reduce heat to medium-low. Season with cumin, and stir occasionally until heated. Spoon about 1/2 cup of the chile sauce into the shredded turkey, and add the beans, cream cheese, and 1/2 cup of shredded cheese. Continue cooking, stirring occasionally, until cheese is melted. Salt and pepper to taste. (If you’re using ground meat instead, you can brown it in the oil, and follow the rest of these steps as written.)

In a small skillet, add enough frying oil to cover the bottom of the skillet by 1/2 inch.  Heat oil on medium heat until shimmering. Fry tortillas, one at a time, 7-10 seconds on each side of the tortilla. Lay tortillas on paper towels to drain. (This process helps make the tortillas pliable and less likely to tear and break when rolling.)

To assemble the enchiladas, dip a tortilla into the chile sauce and remove, allowing excess sauce to drip back into the saucepan. Place about 2-3 tablespoons of the shredded turkey mixture in a line down the center of the tortilla. Roll up the tortilla and place it seam-side down in a 13X9 baking dish. Repeat with remaining tortillas. Top with a bit more sauce down the center of the enchiladas, and sprinkle the shredded cheese over.

Bake for 20 minutes, or until browned and bubbly. Garnish with cilantro and sour cream, if desired.

Serves 4-6.

Happy Thanksgiving everyone! I sincerely wish the best for you and your family this holiday. Be happy, safe, and enjoy the gifts of life. I am thankful for all of you! Without you, there would be no Tasty Eats At Home. Have a wonderful holiday.

Kids in the Kitchen: Swordfish Souvlaki

Brandan, the ever-adventurous one, was determined to make something with swordfish. Not that he (or any of us, for that matter) have eaten swordfish before – he just wanted to try it. Since the country he chose was Greece, we found a recipe for swordfish souvlaki. With the mixture of fresh flavors and the ease of the grill, we figured this was a winner.

The preparation time was pretty straightforward. The fish only takes 15 minutes to marinate, so the whole dish came together rather quickly. Brandan loved the tzatziki dip and kept ”testing” it as he was preparing it. (He actually asked if he could drink it as a smoothie!) Not that I blame him – I’ve loved tzatziki since I was a little girl. Brandan and I enjoyed the meal quite a lot – the swordfish was nice and lightly lemony, and paired well with the tomatoes and tzatziki. The rest of the family, however, was not so fond of the dish. (Of course, those are our “picky” eaters, and so I was not too surprised. They did try everything though – kudos for that.)

To make my portion gluten-free, I simply used one of Udi’s personal size pizza crusts instead of pita bread. Of course, the fish was quite tasty sans bread – so you could just as easily eat it with rice. (side note: If you can find Udi’s products in your area, I encourage you to try them! They have some of the most excellent sandwich bread. It’s not cheap though, so it’s a “treat” for me. I found it at Whole Foods.)

Swordfish Souvlaki, adapted from Gourmet magazine

2 lbs skinless swordfish steak, cut into 1-inch cubes

2 T lemon juice

1 t dried oregano, crumbled

1/2 t salt

1/4 t black pepper

1 large cucumber, peeled

8 oz plain low-fat yogurt

1 1/2 t fresh mint leaves, chopped

1/2 t chopped garlic, mashed into a paste with 1/2 t salt

2 medium tomatoes, chopped

1/2 small red onion, cut into slivers

1/4 c flat-leaf parsley, chopped

6 gluten-free pita breads, Udi’s pizza crusts, or omit

4 bamboo skewers, soaked in water 1 hour

If using pita breads or Udi’s pizza crusts, wrap in foil and place in a warm oven (200 degrees). Preheat grill.

In a bowl, toss swordfish with lemon juice, oregano, salt and pepper and marinate, chilled, for 15 minutes.

Grate the cucumber. Wrap in a kitchen towel and squeeze to extract liquid. In a small bowl, stir together cucumber, yogurt, mint, garlic paste, and salt and pepper to taste. In another bowl combine tomatoes, onion, parsley, and salt and pepper to taste.

Thread fish on skewers, and grill on oiled grates, turning once, until just cooked through, about 8 minutes. Remove fish from skewers.

Divide fish among pitas/pizza crusts and drizzle cucumber-yogurt mixture over. Top with tomato mixture and roll pitas into cones. If omitting pitas, top rice with fish, drizzle cucumber-yogurt mixture and top with tomato mixture.)

Serves 6.

Holiday Food Fest – Winner of Giveaway!

Just a quick word to say thank you to everyone that participated in this week’s Holiday Food Fest! So many lovely, scrumptious dishes were submitted – which only served to give me even more ideas for the upcoming holiday. And a big thank you to Amy at Simply Sugar and Gluten-Free for putting on this amazing event.

Now, to the fun part! The winner, chosen by random.org, is Saveur at TasteSpace. Congrats! Please send me your mailing information so we can get your prize out to you!

Don’t forget, next week’s Holiday Food Fest will be hosted by Phoebe at Cents to Get Debt Free. Be sure and link up your favorite holiday edible gifts. (And send some my way, if you have any extra. Okay, just kidding. Kind of.) Phoebe will be giving away a Digital Precision Pro Scale, so be sure and link up!

Tomatillo Turkey Chili

tomatillo turkey chiliThis Thanksgiving, don’t throw away those turkey leftovers!

Remember the meat from those turkey wings and drumsticks I used the other day to make gluten-free turkey gravy? All that meat didn’t go to waste – it was used to make a delicious, warming turkey chili!

I actually purchase a larger turkey than necessary for Thanksgiving each year. I love the leftovers. They make great filling for enchiladas, sandwiches, or even taste good eaten cold, straight from the fridge, late at night. Not that I would know or anything. But now, the leftovers star in a spicy, flavorful chili. Or you could add crushed tortilla chips and call it tortilla soup. Whatever you call it doesn’t matter. What matters is that you try it!

Of course, you don’t have to wait for Thanksgiving to make a chili like this. You can use any leftover chicken or turkey, or you can even purchase a rotisserie chicken from the grocery store and use it, if that’s your thing. It’ll all taste delicious in this soup. Heck, you could even go meatless, and use vegetable stock and add some cubed sweet potatoes or squash, and make a delicious vegetarian soup. It all sounds yummy to me.

If you can’t find tomatillos, you can substitute a 16-20 oz jar of bottled salsa verde/tomatillo salsa. Tomatillos are plentiful around here in Texas – but the cheapest ones are usually at the Latin groceries.

Tomatillo Turkey Chili, adapted from Simply Recipes

1 ½ lbs tomatillos, husks removed and cut in half

2 jalapeno peppers, seeded and cut in half

1 onion, sliced

2 cloves garlic, peeled

1 chipotle pepper in adobo sauce, chopped

5-6 c cooked turkey or chicken, shredded

1 15-oz can black beans, drained and rinsed

2 c chicken broth

½ c gluten-free beer (such as Bard’s Tale) – optional, but it adds a wonderful flavor

2 c diced tomatoes or tomato puree

1 t ground cumin

1 t ground coriander

1 t dried oregano

Salt and pepper to taste

½ c chopped cilantro

Place the tomatillos and jalapenos cut-side down on a foil-lined baking sheet. Scatter onions and garlic around tomatillos and jalapenos. Place under broiler for 5-7 minutes or until skins on tomatillos blacken. Remove, and when cool, pour tomatillos, jalapenos, onion and garlic, including any juices, into a food processor. Pulse until well blended.

Heat a large stockpot to medium heat and add tomatillo mixture and chipotle pepper. Stur around for a minute or two, and add turkey, beans, broth, beer, tomatoes and seasonings. Bring to a boil, and reduce to a simmer. Allow to simmer, stirring occasionally, for 20-30 minutes to allow flavors to blend.

Immediately before serving, taste and adjust salt and pepper seasonings as necessary, and stir in most of the cilantro, reserving a bit to use as garnish.

Optional: Top with sour cream and cheese.

Serves 5-6.

Make-Ahead (Gluten-Free) Turkey Gravy and Stuffing for Holiday Food Fest

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The theme for this week’s Holiday Food Fest is Fall Dishes. If you have a favorite fall or Thanksgiving dish, please link up below to share! By doing so, you’ll enter for a chance to win a Flirty Apron! But more on that in a minute.

With Thanksgiving only 2 weeks away, I’m starting to form plans for how I will successfully host yet another big dinner for our family. Many families, including ours, have a variety of people with dietary restrictions. In our family, some cannot tolerate gluten, some cannot handle corn, and some are intolerant of sugar or dairy. I’m hoping to make a few dishes that will accommodate all of these restrictions, without sacrificing flavor. And to make it easier on myself, I’m planning ahead – making these dishes now, and freezing them until the big day.

Two of my favorite dishes to make ahead are gravy and stuffing. Yes, gluten-free gravy and stuffing! Not only is it gluten-free, it’s also sugar-free and dairy-free, so everyone can indulge in these Thanksgiving comfort foods. Making them ahead makes such a crucial difference the day of the big event. Have you ever tried to frantically make the gravy, while the bird rests, you’re finishing up other dishes, and there’s just not enough space or time? This gravy simplifies the whole process, as you only have to reheat it to serve. The stuffing only has to bake, so throw it in the oven as soon as the turkey comes out. Easy peasy! Once you have these two dishes in the bag, you can focus your energy on that beautiful bird, some mashed potatoes, or maybe a vegetable or two. I don’t know about you, but I can hardly wait!

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Don’t forget to link up below for the chance to win an apron from Flirty Aprons! They sent me one to review, and it’s wonderfully well-made, machine-washable, and so cute! The straps are adjustable, so the aprons can fit any size. Absolutely the perfect gift for yourself or a loved one. Link your favorite fall or Thanksgiving recipe, and comment below letting me know you did so. If you don’t have a blog, no worries – just leave me a comment sharing your recipe! The links will be available until Wednesday, November 18, at 11:59pm CST. Please make sure you leave your email address, so I can get in touch with you if you win!

The winners for this week’s Holiday Food Fest giveaways at Hoosier Homemade are:

Pampered Chef Pie & Tart Cookbook goes to April at Gluten Free Foods Rock
 
Red Velvet Cake Candle from http://www.etsy.com/shop/countrycandles goes to Alisa at One Frugal Foodie
Please get in touch with Liz at Hoosier Homemade to claim your prize!

Don’t forget next week’s Holiday Food Fest: Gifts of Good Taste! Phoebe at Cents to Get Debt Free will be hosting, so be sure to link up your favorite edible gifts. She will be giving away a Digital Precision Pro Kitchen Scale. I’m excited about this one too! I personally love making or receiving goodies packaged as gifts – so I want to see what everyone makes!

gravy

Gluten-Free Make-Ahead Gravy, adapted from Woman’s Day

4 lbs turkey wings, or turkey wings and drumsticks

2 medium onions, sliced

1 c water

8 c chicken broth

1 chopped carrot

1 stalk celery, chopped

1/2 t thyme leaves, chopped

1 t fresh parsley, chopped

1/2 t sage leaves, chopped

1/2 c potato starch

1/2 t freshly ground black pepper

Heat oven to 400 degrees. Put turkey wings/drumsticks in a single layer in a roasting dish; scatter onions on top. Roast for 1 – 1 1/2 hours or until turkey is browned.

Put turkey and onions into a large saucepan or pot. Add water to roasting pan, stir to scrape up brown bits. Add water to saucepan. Add 6 cups of broth (refrigerate the remaining 2 cups), carrot, celery, and herbs. Simmer, uncovered, for 1 1/2 hours.

Remove turkey and set aside. When cool, pull off skin and meat. Discard skin; reserve meat for another use. Strain broth into saucepan; skim fat off of broth.

Bring broth to a gentle boil. In a separate bowl, whisk the potato starch with the remaining 2 cups of broth until smooth. Whisk into broth, simmering 5 minutes to thicken gravy. Sprinkle pepper over, taste; add additional salt if necessary.

You can freeze gravy for up to a month. Reheat, whisking as necessary. You can even add fat-skimmed drippings from the turkey to the broth before serving. Makes 8 cups.

stuffing

Gluten-Free Stuffing, adapted from The Pioneer Woman and The Gluten-Free Homemaker

1 recipe gluten-free french bread, cubed, or about 4 cups of any cubed gluten-free bread (I used agave nectar instead of sugar in the recipe)

1/4 c olive oil

3 c butternut squash, cut into 1/2 inch cubes

1/2 onion, diced

1 c celery, diced

2 c low-sodium chicken broth

2 T fresh parsley, chopped

1 t fresh rosemary needles, chopped

1/2 t sage leaves, chopped

1/2 t thyme leaves, chopped

salt and pepper to taste

Place the cubed bread on a baking sheet and place in the oven at 250 degrees for 30 minutes to an hour, or until sufficiently dried out. Place cubed bread in a large bowl.

In a large skillet, place 1 T of the olive oil. Bring to a medium heat and add butternut squash. Saute until tender, but not mushy, about 10 minutes. Remove and set aside. Add remainder of oil, and add onions and celery. Saute for a few minutes more, until onions are translucent.

Add broth and herbs to the onion-celery mixture, and bring to a boil. Add butternut to bread cubes and toss. Ladle broth mixture over bread cube mixture, tossing after each ladle, tasting the whole way. Salt and pepper to taste. If the mixture isn’t quite moist enough, add more broth and toss again.

At this point, you can either place in a baking dish, or stuff your bird. If baking right away in the baking dish, bake at 350 degrees for 20-25 minutes. If stuffing your bird, stuff just before you are ready to roast your turkey. What did I do? I placed the stuffing in a baking dish, wrapped it tightly, and placed in the freezer to save for Thanksgiving. (I only baked a little amount just for the photo – and a taste test.) I’ll defrost in the refrigerator for a day before Thanksgiving, and bake it for 25 minutes or so in the oven, until it’s browned. Might even put some turkey drippings over and toss, just for added flavor. 

Make sure you click on the “Click Here” link below in order to enter your link, and/or to see the list of entered dishes. Contact me if you’re not sure how to submit them. Thanks!

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Kids in the Kitchen: Orange Chicken

orange chickenIt’s been a while since we’ve had a Kids in the Kitchen post. The last time our kids were over, I was consumed with the making of stew, so all we could manage that night for dinner was frozen pizza. (Yes, frozen pizza does grace the Tasty Eats At Home kitchen from time to time…) This weekend, Kids in the Kitchen resumed with Brittany’s dish. She chose China – and wanted to make orange chicken with steamed rice. Orange chicken is actually one of my favorite take-out Chinese dishes, but according to Bee at Rasa Malaysia, it’s an actual, authentic Chinese dish of Hunan origin. I have made Bee’s recipe for orange chicken before, so I knew just how delicious this recipe was. However, this time around, I needed to convert the recipe to gluten-free.

I haven’t done a lot of breading and frying since I’ve gone gluten-free, so I haven’t had a ton of experience in substituting for the flour. I love fried food, in moderation, but honestly, it’s just not the healthiest choice for dinner. I chose to use a mixture of sorghum flour (one of my “go-to” gluten-free flours in baking lately) and masa harina. The crust on the chicken was beautifully crisp, yet delicate. Definitely considering using this batter recipe for other fried foods in the future! Now I’m dreaming of onion rings, fried shrimp…all of these wonderful things I shouldn’t be eating!

Anyway, back to the orange chicken. This is a delicious recipe. It’s not sticky and gooey like Chinese take-out restaurants. It’s flavorful, lightly spicy, and not loaded with sodium – my other complaint with take-out. Brittany definitely enjoyed it (and enjoyed making it!) We’ll definitely be making this again.

 
 

brittany zesting oranges

Brittany grating ginger for the orange sauce

Gluten-Free Orange Chicken, adapted from Rasa Malaysia

1/2 lb chicken breast, cut into 1-inch cubes

5 dried red chiles, soaked in warm water

2 t cooking oil

Oil for deep-frying

For the orange sauce:

1/4 c orange juice

3 T chicken broth

1 T gluten-free soy sauce

2 t Chinese rice wine or dry sherry

1/2 t sesame oil

1 t rice vinegar

5 t sugar

1/8 t ground white pepper

1 t orange zest

2 cloves garlic, minced

1 inch ginger, grated or minced

1 t corn starch

For the batter:

1/2 c water

1 oz sorghum flour

1 oz masa harina

1 oz corn starch

1/2 t baking soda

1/2 egg

1 t cooking oil

pinch of salt

Mix all orange sauce ingredients together and set aside.

Mix frying batter, and dip the chicken pieces into the batter. Heat up a pot/wok of cooking oil to about 350 degrees, enough to deep-fry the chicken. (I used my cast iron dutch oven and filled it about halfway with oil, although you could probably get by with less.) Drop the chicken pieces into the oil and deep fry until golden brown and crispy. Transfer them to a plate lined with paper towels.

In a wok, add 2 t cooking oil and turn on to medium heat. Drain the chiles, and add to the oil. Toss around until you can smell the spicy aroma, about a minute or two. Add the sauce mixture and bring to a bubble, stirring occasionally. Once the sauce starts to thicken, add the chicken, and stir around until warmed through and coated with sauce. Serve with steamed rice and a steamed vegetable, such as broccoli.

Serves 4.

Banana Souffle for Holiday Food Fest

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Liz at Hoosier Homemade is hosting Fall Desserts this week for Holiday Food Fest. Be sure to check out her blog and link up your favorite fall dessert! She’s giving away a Pampered Chef Pie & Tart Cookbook and a cool candle.

My submission for Holiday Food Fest this week are these banana souffles. While they aren’t typical “holiday” desserts, they are so rich in flavor, so comforting, that they would surely be a delightful end to any special dinner throughout the holiday season. They also take very little time to prepare, so they’re a doable dessert to throw together at the last minute. The best part is – they are much lower in calories and fat (and are of course, gluten-free!) than most desserts, since they only use egg whites, and rely a great deal on the natural sweetness of the bananas. (I haven’t tried to completely omit the sugar, but I imagine it would be possible to replace it with a lesser amount of agave nectar. If you do so, let me know how they turn out!)

Stay tuned, for next week, I will be hosting Fall Dishes for Holiday Food Fest! Be sure and check back, because there will be another chance at a giveaway!

 

Banana Souffle

2 ripe bananas

3 T water

1/3 c plus 1 T sugar

1/2 t cornstarch

pinch of cinnamon

4 egg whites

pinch of salt

Butter and sugar 4 4-ounce ramekins. Preheat the oven to 400 degrees. Peel the bananas, and puree in a food processor until smooth. In a small saucepan, bring water and the 1/3 cup of sugar to a boil. Simmer 4 minutes or until the sugar has dissolved. Add banana puree, cornstarch, and cinnamon to sugar syrup, and stir until incorporated. Set aside to cool completely. (this is important – if you rush it and the mixture is still hot, it won’t fold into the egg whites correctly.) In a stainless steel bowl, beat egg whites and salt until foamy. Add remaining tablespoon of sugar and beat to soft peaks. Fold cooled banana puree into egg white mixture. Pour into ramekins and place ramekins on a baking sheet.

Place baking sheet in oven and immediately turn the temperature down to 375 degrees. Bake for 10-12 minutes, or until puffed up and browned. Don’t open the oven to peek! If you must look (and I always want to!), use your oven light and peer through the window. If you don’t have one, trust your timer. Serve immediately.

Serves 4.

Gluten-Free Tres Leches Cake

tres leches

Tres leches cake is not normally something I associate with this time of year. Around this time of year, I am usually focused on pecan pies, pumpkin everything, and soups of all kinds. Tres leches is usually the furthest thing from my mind.  

Of course, that all changed when we made last-minute plans to spend Hallowe’en evening with friends. They were planning a Mexican-themed dinner. (serving carnitas tacos, Mexican rice, and bacon-wrapped, cheese-and-jalapeno-stuffed shrimp. YUM.) I decided to bring along some homemade refried beans, a homemade salsa, and if I could pull it off, a gluten-free tres leches cake.

If you have never experienced the wonder that is tres leches cake, let me tell you, it’s amazing. Essentially, it is a sponge cake, baked and then poked full of holes, and soaked with three milks (hence the name) – whole milk (or cream – I used half-and-half), evaporated milk, and sweetened condensed milk. And then, to top it off, it’s frosted with sweetened whipped cream. It’s moist without being soggy, and ever-so-creamy, rich, and delightful. Set your diets aside, because this certainly isn’t a “healthy” treat. But sometimes, you just need a bit of decadence. And this cake is so worth it.

When I started to make this cake, I honestly wasn’t sure if it would turn out. I’m still somewhat of a novice when it comes to gluten-free baking, but recently, I’ve become a bit more confident in understanding how certain gluten-free flours behave, and the role that xanthan gum plays in binding. My confidence has allowed me to break free from strictly following a recipe, and instead “feel” my way through baking. (something I wasn’t even comfortable doing when baking before going gluten-free!) Of course, when something turns out, I’m still so astonished. After I made this cake, and ate a piece, I exclaimed “Wow, this doesn’t suck!”

Aah, such high hopes I have, for these experiments of mine.

But truly, it didn’t suck. In fact, the flavor is absolutely wonderful, and the cake is not soggy in the slightest. I think that next time, I’ll reduce the milks by about 1/2 cup (I’ve written the recipe below making this change for you), because it was almost too wet, but the cake held up just fine, in spite of the amount of milks it was holding. But honestly, I could stuff myself silly with this sweet treat. It’s that good.

Tres Leches Cake, adapted from Baking for John, No Recipes, and Masa Assassin

For the cake:

5 eggs, separated

1 c sugar

3 T butter

1 t vanilla extract

1 t orange zest

Pinch of cinnamon

 ½ c sorghum flour

½ c masa harina

1 ½ t baking powder

1 t xanthan gum

¼ c milk

½ t cream of tartar

Pinch salt

For the milks:

1/2 c half-and-half

12 oz can evaporated milk

14 oz can sweetened condensed milk

For the topping:

1 c whipping cream

¼ c sugar

1 t vanilla

Sliced strawberries and mint leaves

Preheat oven to 350 degrees. Generously butter a 13X9 baking dish. In a large bowl, beat ¾ c sugar, egg yolks, and butter until light and fluffy, about 5 minutes. Fold in the vanilla extract, orange zest, cinnamon, sorghum flour, masa harina, baking powder, xanthan gum, and milk.

In another large bowl, beat egg whites to soft peaks, adding cream of tartar after about 20 seconds. Gradually add the remaining ¼ c sugar and continue beating until egg whites are glossy and firm, but not dry.

Gently fold the egg whites into the cake mixture. Pour this batter into the baking dish, spreading out evenly.  Bake until the cake is golden and a toothpick inserted in the center comes out clean, about 25 minutes. Pierce cake all over with a toothpick.

Whisk together the milks, and pour evenly over cake. Allow to cool for a bit, and cover and place in refrigerator for 4 hours, up to overnight.

Before serving,  place the whipping cream, sugar, and vanilla in a mixer bowl and whisk to stiff peaks, and nice and thick. Spread over cake and top with strawberries and mint leaves.

Allow to chill in refrigerator until ready to serve.

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