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7/28/2019 Nosh on This BLAD

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s c, s s-

would help her mother prepare baked

goods or the Jewish holidays. Many

years later, when Stander-Horel went

gluten-ree, she wanted to make sure

her amily could carry on culinary

traditions like Moms Marble Chion

Cake, Rugelach, and Challahand

especially the sweet and savory treats

that are perect to nosh on anytime.

Nosh on Thiscollects over

100 recipesthe best o her amilys

avorites and other baking classics

now adapted or gluten-ree living.From Cherry Chocolate Mandelbrot and

Bettys Lemon Bars to Apple Upside-

Down Cake and Frangelico Pear Tart,

Stander-Horels recipes cover a wide

range o baked goods, rom those that

can be made on a moments notice to

others perect or holidays and other

special occasions. All are packed with

avor and, thanks to Stander-Horels

years o experience baking gluten-ree

almost impossible to tell apart rom

their gluten-containing equivalents.

Many recipes are dairy-ree, and

the Out o a Box chapter shares how

to make the most o a gluten-ree mix.

Complete with a oreword by legendary

Jewish cookbook author Arthur

Schwartz, an introduction to gluten-reour, valuable baking tips, and photos

throughout, Nosh on Thisis a one

o-a-kind gluten-ree baking resource.

Even Bubbe will be impressed.

ack & White Cookies Honey Cake

Pumpkin Cupcakeswith Honey Buttercream

Challah Corn Bread StungOld-Fashioned CoeeDipping Donuts

Cory-O Sandwich Co

mon Poppy-Seedookies

Moms DoubleChocolate Gelt


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Contents

ForewordbyArthur SchwArtz

IntroductIon

cookIeSAndMAcAroonS

bArSAnd brownIeS

cAkeSAnd cupcAkeS

pIeSAnd tArtS

pAStrIeS

donutS

breAdS, QuIckbreAdS, MAtzo, And

crAckerS

out

oF

A

box

bAked SAvorIeS

Sweet StuFF

reSourceS

LISA StAnder-horeL

andtIM horeLare the

writing and photograph

team behind the

baking blogGluten Free

Canteen. The authors

have been experimenting with gluten-reebaking recipe development or over a decade.

Their work has been published in Living Withou

magazine and a variety o online publications

including Salon, Hufngton Post, Joy o Kosher,

GourmetLive.com, BlogHer Food, and more.

The day our Kitchen becamegluten-free was the day I promised that

no cookie, Strudel, brownie, pie, cake,

tart, or treat would be left behind.

from the introduction

Lisas third Birthday, with her Mom and three(cookie-stealing, older) Brothers


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4 Nosh On This


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5cookies and macaroons

Makes 21-24 Mandelbrot

Baking time: 35 40 mu

(pu 25 55 mu

kg)

DAIRY-FREE

Nosh AP GF our390 grams | 3 cups

baking powder2 teaspoons

kosher salt teaspoon

shortening150 grams | 12 tablespoons or cup

sugar200 grams | 1 cup

eggs180 grams | 3 extra-large

vanilla extract1 teaspoons

almond extract teaspoon

bittersweet chocolate chunks or chips170 grams | 1 cup

dried cherries150 grams | 1 cup

Cherry ChocolateMandelbrot

This recipe was inspired by my best riends mother, who was

the guru o all things Jewish pastry and, luckily, our next-door

neighbor. In the usual ashion o how Jewish recipes are shared,

her note to me read, add cherries and chocolate, then add more.

We did, and this is the resulting recipe. The combination o cherry

and chocolate is brilliant and makes a spectacular Mandelbrot. The

cookies last or a week and the avors improve with age.

1. Line a baking sheet with parchment paper.

2. Whisk together the our, baking powder, and salt in a

medium bowl. Beat together the shortening and sugar in

a large bowl. Beat in the eggs, vanilla, and almond extract.

Stir in the dry ingredients and fnish mixing the sti

dough with clean hands. Work the chocolate and cherries

into the dough.

3. On the prepared baking sheet, with wet hands, orm the

dough into three logs 1 inch high and 3 inches wide. Cover

loosely with plastic wrap and rerigerate or 2 hours.

4. Preheat oven to 350F.

5. Bake or 35 to 40 minutes. The logs will not be brown. Let

cool thoroughly on the pan. Slice gently with a serratedknie into 1-inch-wide pieces. Place the slices inch apart

on the baking sheet.

6. Return the pan to the oven, turn down the temperature

to 300F, and bake or 25 minutes. Turn o the oven. Leave

the cookies in the oven or 20 to 30 minutes more to

continue browning. Keep an eye on them and remove the

pan once they are toasty brown. Transer the cookies to a

rack and let cool completely.


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6 Nosh On This

Makes 16 bars

Chilling time: 4 24 u (ug)

Baking time: 55 60 mu

(f g g)

Y F

conectioners sugar110 grams | 1 cup

GF almond our200 grams | 2 cups

GF oat our150 grams | 1 cups

unsweetened cocoa powder1 teaspoon

kosher salt

1 teaspoonground cloves

teaspoon

ground cinnamon teaspoon

shortening85 grams | 7 tablespoons or cupplus 3 tablespoons

eggs

120 grams | 2 extra-large

fg preserves, Bonne Maman preerred

370 grams | 1 cup

dried fgs, fnely chopped

300 grams | 1 cups

dried apricots, fnely chopped

40 grams | cup

Nosh AP GF our

1 tablespoon

lemon zest, reshly grated

5 grams | 1 tablespoon

resh lemon juice2 tablespoons

dark rum

1 tablespoon

or

rum avoring

1 teaspoon

OFigginz bars

When avorul fgs and oats meet Linzer, you get an OFigginz

Bar. It might remind you o a Newton but an OFigginz is so much

fggier, and slightly more chunky. These are their most avorul

ater resting overnight.

1. In the bowl o a ood processor, pulse together the

conectioners sugar, almond our, oat our, cocoa, salt,

cloves, and cinnamon.

2. Add the shortening and pulse until coarse crumbs orm.

Add one o the eggs and pulse until the mixture becomes

a ragged ball o dough. Wrap the sot dough in plastic

wrap and chill or 4 hours or overnight.

3. Grease a 9-inch square pan with nonstick spray and linewith parchment paper that overhangs like a sling, one

piece in each direction. Grease the parchment with

nonstick spray.

4. Split the dough into two pieces, one slightly larger than

the other. Sandwich the larger piece o dough between

sheets o plastic wrap. Roll into a 10-inch square. Remove

the top sheet o plastic wrap. Flip over the dough onto the

prepared pan so that dough comes up the sides like a

piecrust, using the plastic wrap as an aid. Remove theplastic wrap careully and press the dough into place.

Expect it to be sticky. Rerigerate the dough or 30 minutes

or easier handling. Roll out the remaining dough into a

slightly oversize 9-inch square, using the same method.

Slide the top crust, still encased in plastic wrap, onto a

baking sheet and rerigerate while preparing the flling.

5. Stir together the fg preserves, fgs, apricots, our, lemon

zest, lemon juice, and rum. Place over the chilled bottom

crust, spreading the flling to the edges. Top the flling with

the chilled top crust. Press the top and bottom crust edges

together to seal. Rerigerate or 30 minutes. Meanwhile,

preheat the oven to 350F.


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7

6. Beat the remaining egg and brush the upper crust with it. Poke holes in the top o the dough with

a ork to create vents. Bake or 35 minutes and rotate the pan or even baking. Bake or 20 to 25

minutes more, or until the flling bubbles through the center vents and the crust is well browned.

Let cool completely in the pan overnight, i possible. Using the parchment sling, transer rom the

pan to a cutting board. Cut into bars once thoroughly cooled.


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Marketing & Publicity

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Food,allergy,andJewish-focusedmediaandprintfeatures

Radiophonercampaign

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JewishBookMonthevents(November/December2013)

JBCNetworkauthortour

Publication Date

September3,2013

Specifications

Trade paperback originalISBN 978-1-61519-086-7No. 779086Full-page color photographs throughout7 x 91/8 | 288 pages$19.95 US | $23.95 Can.

Media, Events &

Bookstores

Jack Palmer212.889.1659 ext. 14

[email protected]

Librarians & Teacher

Michael Rockli212.614.7572

[email protected]

Ordering Informatio

The Experiments books aredistributed in the United States byWorkman Publishing Company:

800.722.7202and in Canada byThomas Allen & Son Ltd.:

800.387.4333

www.glutenreecanteen.com

The experimenT new YorkBecause everY Book is a TesT of new ideaswww.theexperimentpublishing.com

PraiseforNOshonThisWhat a wonderul resource or home cooks

struggling with gluten intolerance.

ori vey, TheShiksaInTheKitchen.com, IACP

Peoples Choice Award 2012 Best Culinary Website

An amazing array o gluten-ree noshes that anyon

ollowing a GF diet can fnally enjoy!

orene Gilletz, author oThe New Food Processor

Bible

A delightul and much-needed addition to

the world o Jewish baking. Beyond the delicious

gluten-ree oerings, Lisa Horel invites us to lovingl

recall the daily lives and passions o our noshing

ancestors.

abbi seth stander, Congregation Beth El, Missour

City, TX

Cover design by Susi OberhelmCover, author, and interphotographs by Tim Ho

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