SORGHUM DOUGHNUTS WITH STRAWBERRY RHUBARB GLAZE

I’ve returned from Paris to Springlike weather in NYC.  (The trip was wonderful, and as promised, I will be posting a gluten-free Paris guide soon!)  I’m loving the new season’s light, that beautifully stays out until well past 7pm.   We welcome lighter layers and strolling, which isn’t quite comfortable anywhere below 40 degrees.  I can’t quite say I’m happy to be back (ugh, Paris), but this is the best time of year in this city.

Last year around this time, I was asked to be apart of an upcoming cookbook, Beyond the Plate, about the *best* food blogs. I’m excited to announce it’s finally published and I’m sharing one of the exclusive recipes from the book.  A recipe to celebrate Spring which, crossing our fingers, we’re hoping is here to stay.

Sorghum Doughnuts with Strawberry Rhubarb Glaze (Gluten-free, Dairy-free) Makes 26 mini doughnuts

There is nothing quite like those brief but miraculous few weeks when rhubarb and strawberries are in season at the same time. Together they’re refreshingly tart and sweet, a culinary match made in heaven. That’s what makes these strawberry and rhubarb glazed doughnuts the perfect spring-into-summer treat, ideal for a crowd and a guaranteed showstopper for any weekend brunch.

dough:

• 1 cup (100 g) ground almonds
• 1 cup (135 g) sorghum flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cardamom
• 1⁄2 teaspoon sea salt
• 1⁄2 cup (120 ml) maple syrup
• 6 tablespoons (90 ml) extra virgin coconut oil
• 3 large eggs
• 2 teaspoons vanilla extract
• Zest of 1 lemon

Preheat oven to 325 degrees.  In a large mixing bowl, whisk together first six ingredients.  In a separate mixing bowl, mix together maple syrup, coconut oil, vanilla, eggs and the zest of one lemon.  Using a spatula, fold wet ingredients into the dry until well-combined.  

Carefully add the batter to a pastry bag or a large ziplock bag & snip a 1/2 inch hole in the corner.  Use this to pipe the batter into a greased doughnut pan.  Fill each one until it’s 3/4 filled (they will rise!).  Bake for exactly 10 minutes & then cool for 5 minutes.  Continue until all the batter is gone.  It will make 26 mini doughnuts.  Set doughnuts on a wire rack to cool.

glaze:

• 1 heaping cup (115 g) chopped rhubarb
• 1 1⁄4 cups (200 g) quartered strawberries
• 1 tablespoon unsalted butter, preferably grass-fed
• Pinch of sea salt
• 1⁄4 cup (60 ml) maple syrup
• 2 tablespoons heavy cream or coconut cream
• 2 teaspoons freshly squeezed lemon juice

In a medium saucepan, add rhubarb and strawberries with 1 tablespoon of butter/oil.  Over medium low heat, sauté fruit for 10-12 minutes, stirring often.  Mixture is done when the rhubarb is soft enough to break with a wooden spoon.  Remove mixture from heat & set aside to cool.  

Then, add cooled mixture to a food processor.  Add lemon juice (from reserved lemon), maple syrup and cream.  Pulse until completely smooth.  Chill in the fridge for 20 minutes.

Once glaze has cooled, add to a shallow bowl.  Dip each doughnut in the glaze in a circular motion.  Repeat until all doughnuts are glazed.  Serve immediately! 

*If you're located in NYC, please come to the event next week at the Rizzoli Bookstore!  I'll be on a panel along with Adam Sachs, Phoebe Lapine, Sarah Leung and Aleksandra Mojsilovic. See more details here. Hope you can make it!

SAVORY TOMATO & PARMESAN CRUMBLE

It’s just beginning to feel real Wintry here in NYC.  It happens that way each year, where one day, it just gets cold and we begin to hunker down for the Winter ahead.  We roast squash and make soup and need to wear socks to bed.  It’s a new season and we learn how to submit to it.

In terms of cooking, the warmer and heartier the better. I’ve been making soups like crazy and roasting a whole kabocha squash each week.  Some people feel daunted by the produce limitations, but I’ve learned some things over the years to help inspire cold-weather cooking.  Besides beans, lentils, etc, I always have preserved tomatoes on hand: canned, chopped, fire-roasted or whatever you like.  It’s the simplest thing to keep around that can make cold, Winter nights a little better.  I use them in soups, make a quick tomato sauce, a savory braise - the options are endless.  We may not have fresh tomatoes, but we wouldn’t want to eat them this time of year anyway.  It’s time for baking, braising, roasting - all the warm things in life.

Savory Tomato & Parmesan Crumble (Gluten-free) Serves 8

-This recipe, at its base, is a simple crumble.  I used romesco and cannellinni beans, but you could use any veggies or herbs you have on hand and need to get rid of! A few notes, too: you can use all cornmeal instead of cornmeal/corn flour to keep it simple.

FILLING:

• 26 oz. Pomi Chopped Tomatoes
• 2 tablespoons cornstarch
• 1 lemon, juice and zest
• 2 teaspoon tamari
• 2 teaspoons sumac
• 2 teaspoon sea salt
• Pinch of red pepper flakes
• 1 small romanesco, chopped into about 1 inch pieces
• 1 (15 oz.) can of cannellinni beans, drained 
• 2 garlic cloves, minced
• 1 large shallot, diced
• 1/3 cup basil, sliced thin or chiffonade
• 4 sprigs thyme
• 4 sprigs marjoram

TOPPING:

• 1 1/4 cup gluten-free rolled oats
• 1/2 cup almond meal
• 1/4 cup cornmeal 
• 1/4 cup corn flour
• 1/2 cup grated parmesan
• 5 sprigs thyme leaves
• 1 1/2 teaspoon sea salt
• 5 tablespoons unsalted butter, chilled and cubed
• 1 tablespoon olive oil

Preheat oven to 375 degrees.

In a large mixing bowl, whisk chopped tomatoes together with cornstarch, lemon juice + zest, tamarin, sumac, salt and red pepper flakes.  Then, stir in romesco, beans, garlic, shallot and herbs until well combined.  Add to 9x9 or similar sized baking dish and set aside.

In another mixing bowl, stir together oats, almond meal, cornmeal and flour, parmesan, thyme and salt.  Mix until well combined, then add chilled butter cubes,  Using your hands, work together dough - breaking down butter - until mixture looks and feels like oatmeal cookie dough.  Add olive oil, and mix in well with your hands, making sure to get all the flour bits at the bottom.

Add crumble evenly over top tomato filling.  Bake for exactly 30 minutes or until tomato is bubbling up around the sides and topping is golden browned.  Let cool for 15 minutes before serving.

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THIS POST HAS BEEN SPONSORED BY POMI.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

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BUCKWHEAT APPLE GALETTES WITH CARDAMOM CRUMBLE (Gluten-free)

In the Summer months, when the markets are bursting with tomatoes, corn, strawberries and the like, I can't imagine eating anything but the brightest, most Summery produce. I cant imagine wanting to turn my oven on to warm the apartment, to crave eating heavy squashes and Winter soups.  But then you wake up, and it's October. The last Indian summer has subsided and the heat is officially on in the building. You put on boots again, and try to re-remember how to dress for 58 degrees. Before you've even thought about the transition, it happens and all of a sudden you're there.  

So, now it's late October. I am appropriately eating soup, baking to warm the apartment and wearing boots. The heat is on in the apartment and I've started to layer successfully for the correct temperature (still rusty, though).  I can't imagine eating salads of cucumbers and dill, I'm craving hearty things, broths, anything warm.  Apple season is winding down, but I'm trying to do as much as possible with them until all we've got is citrus for the dark, Winter months.  

Apples are that fruit to me that I would never say is my favorite, but I eat one at least everyday, sometimes two.  I crave them consistently and so look forward to honeycrisp season (and apple season in general) where the varieties are overflowing.  Apples symbolize those first signs of Fall, that lead us from melon and currants to warm, baked apple desserts.  

And then just like that, before you've even thought about the transition, it will be the dead of Winter.  And all of a sudden you'll be there. 

BUCKWHEAT APPLE GALETTES WITH CARDAMOM CRUMBLE (Gluten-free) Makes 4 Mini Galettes

Crust:

• 1/2 cup buckwheat flour
• 1/4 cup almond meal
• 1/4 cup millet flour
• 1/4 cup tapioca or arrowroot flour
• 1 teaspoon sugar
• 1/2 teaspoon xanthum gum
• 1/4 teaspoon sea salt
• 6 tablespoons unsalted butter, chilled and cubed
• 2-4 tablespoons ice water
• 1 egg, whisked, for wash

Crumble:

• 1/4 cup rolled oats
• 2 tablespoons almond meal
• 1/4 cup chopped walnuts
• 3/4 teaspoon ground cardamom
• 2 tablespoons maple syrup
• 1-2 tablespoons unsalted butter, chilled + cubed
• Pinch of salt

Filling:

• 2 medium honey crisp apples, sliced thin
• 1/2 teaspoon cinnamon
• 1 tablespoon maple syrup
• Coconut sugar, to top

Preheat oven to 375 degrees.

For crust:  Add first seven ingredients to a food processor.  Pulse to mix dry ingredients well.  The add cubed butter, pulsing until butter is evenly mixed.  Then, drizzle in ice water - pulsing as you go - until dough comes together and away from the edge.  Form dough into a disk, dust with tapioca flour and wrap in plastic wrap.  Chill for 30 min - 1 hour.

For crumble:  In a small mixing bowl add all ingredients, using your hands mix together well - breaking up butter cubes with your fingers - until the dough starts to look like oatmeal cookie batter.  Set aside.

For filling:  Slice apples thinly and add to a small mixing bowl.  Toss gently with cinnamon and maple syrup until all apples are coated.  Set aside.

To assemble galettes:  Once dough has chilled, remove from fridge and let sit at room temp for 10-15 minutes.  “Flour” a surface with tapioca flour.  Divide the dough by four equal parts.  Roll out each portion evenly to approx. 6-7 inches or so.  Assemble apples overtop, leaving t least once inch all around to fold.  Fold over crust working each edge at a time.  Brush crust with egg wash, then sprinkle coconut sugar overtop apples and crust.  Top with cardamom crumble and add to a parchment lined baking sheet.  Continue until all galettes are assembled - I made 4 galettes, but feel free to make them whichever size you like, but note the baking time will change.

Bake for 15-20 minutes or until crust is golden browned and “dry” to the touch.  Set aside to cool for 10-15 minutes.  Serve immediately!