Caramelized Onion-Raspberry Grilled Chicken

for some reason i've been sitting on this recipe for a while... it's time that i shared it.

Caramelized Onion-Raspberry Grilled Chicken

2         tablespoons olive oil

2         sweet onions, sliced into 1/8-inch slices

1         (12-ounce) jar raspberry preserves

1         tablespoon brown sugar

1/4      teaspoon dry mustard

4         (8-ounce) bone-in, skinned chicken breast halves

Heat oil in a large skillet. Add sliced onions and cook for 30 minutes, stirring frequently, or until golden brown. Add raspberry preserves, brown sugar and mustard to skillet; stir until combined. Bring to a simmer and cook 3 minutes or until slightly thickened. Set aside 1 cup of mixture.

Preheat grill. Grill chicken, bone side up, for 15 minutes. Turn and baste with sauce. Grill an additional 15 minutes, basting with sauce, or until chicken is done. Serve with reserved cup of sauce. Yield: 4 servings.

Peach-Pecan Cornbread

as promised, i recently met some friends and their little ones at the nearby peach orchard. 

the kiddos loved riding in the wagons to the ready-to-pick peach trees, dodging the left-behind rotting, vinegar-scented peaches strewn across the ground, and pulling the perfectly ripe peaches from the branches of the trees to place in our bags to take home. though, i think their favorite part (or at least i know my son's 'cherry on the top') was the peach milkshake after our hot harvesting session. 

there's always a little bit of excitement when picking fruits which erases reason regarding the actual amount of fruit to pick. i always end up with more than i really need because it's hard to not get carried away with the fun of the picking. knowing i wanted to avoid excessive refined sweets, instead of a pie, cobbler, or sugared scone i wanted to come up with something a little less dessert-y. but something more exciting than sitting down to yet another plain piece of fruit.

so here we have it... why not marry some of the south's favorites... a favorite fruit, favorite nut, and favorite bread. and even favorite sweetener, molasses! it all went so wonderfully together. it's not an overly sweet bread, but i typically love to drench my cornbread in molasses and butter. so this way i didn't feel tempted because a bit of the flavor was already there. the peaches added a delicate sweetness, while the pecans add some tasty crunch. 

definitely a marriage made in heaven.

Peach-Pecan Cornbread

1           teaspoon golden flaxmeal
2           teaspoons very hot water
140       grams (about 1 cup) gluten-free yellow cornmeal
140       grams (1 cup) kumquat gluten-free all-purpose flour
2           tablespoons sugar
1           tablespoon baking powder
1           teaspoon salt
1           cup milk
1/4        cup molasses
2           large eggs
1           cup coarsely chopped peaches
1/2        cup chopped pecans
1/3        cup canola oil
Thinly sliced peaches

Preheat oven to 450°.

Combine flaxmeal and hot water in a small bowl until it forms a slurry; set aside.

Combine cornmeal, flour, sugar, baking powder, and salt in a medium bowl. Combine milk, molasses, eggs, and flax slurry. Add milk mixture to cornmeal mixture. Stir in peaches and pecans.

Pour canola oil into a 10-inch iron skillet. Place skillet in hot oven for 2-3 minutes or until hot. Carefully pour batter into hot skillet. Place peach slices on top of batter. Bake at 450° for 20 minutes or until pick inserted into center of bread comes out clean.
Yield: 12 servings.

Gluten-Free Ratio Rally: Caramel Macchiato Angel Food Cake

after a couple of missed months, i'm back in the rally. and this month it is angel food cake.

despite my last post about trying to avoid sugar right now, i was more than happy to try out a couple slices of this cake. i really enjoy a good angel food cake, with its sweet crust and soft, pillow-y, interior. this one was no exception. it is my first gluten-free attempt at an angel food cake and i have to say it was easy-peasy. no weird substitutions or strange methods.

this cake turned out deliciously flavorful. add a hefty scoop of whipped cream and caramel sauce, and you have a coffee shop favorite in cake form. (i used mrs. richardson's butterscotch caramel sauce. holy freaking yum. i want to eat it from the jar.)

ruhlman's ratio for an angel food cake is

3 parts egg white : 3 parts sugar : 1 part flour.

my ratio turned out to be just about the same, though i used an extra ounce of flour.

the review from my 4-year old was, "mommy, you make the best cakes ever. this is my favorite." ahhh, the highest praise possible... 

 

Caramel Macchiato Angel Food Cake

70      grams superfine brown rice flour
70      grams tapioca flour
1 1/2  cups sugar, divided
1/4     teaspoon cinnamon
2        tablespoons espresso powder
1        tablespoon very hot water
12      large egg whites
1        teaspoon cream of tartar
1/2     teaspoon salt
1 1/2  teaspoons vanilla extract

Whipped Cream
Caramel Sauce (prepared or homemade)

Preheat oven to 350°.

Combine flours, 3/4 cup sugar, and cinnamon in a medium bowl; set aside. Combine espresso powder and hot water in a small bowl; set aside.

Combine egg whites, cream of tartar, and salt in a large bowl; beat to soft peaks. Add remaining 3/4 cup sugar in small batches; beat until stiff peaks form.

Add espresso mixture and vanilla extract to eggs; fold in gently. Add flour mixture in 1/4 cup batches; fold in gently to not deflate eggs. Pour or spoon mixture evenly into an ungreased tube pan. Run spatula carefully through mixture to get rid of any air pockets.

Bake at 350° for 45 minutes or until cake springs back when touched lightly. Invert pan to cool completely. To remove cake from pan, run a knife around the edges of the pan. Cut cake with a serrated knife.

Serve with whipped cream and caramel sauce.
Yield: 8-10 servings.

thanks to caleigh of gluten free[k] for hosting all of us this month. be sure to check out the rest of the delicious cakes... yum... i'll be drooling.

adina of gluten free travelette made cacao spice angel food cake

angela of angela's kitchen made grilled lemon angel food cake with lemon curd & berries

aunt mae of honey from flinty rocks made angel food cake with lemon glaze

caleigh of gluten free[k] made almond angel food stars

caneel of mama me gluten free made angel food cake "pudding" with fresh cherry sauce

charissa of zest bakery made saffron angel food cake

heather of discovering the extraordinary made coconut lime angel food cake roll

jonathan of the canary files made lavender angel food cupcakes

mary fran of frannycakes made angel food cake with roasted cherries and earl grey

pete & kelli of no gluten, no problem made caramel peach angel food cake

tr of no one like crumbley cookies made peach angel food cake