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Happy Spring to Everyone!
Here in the sunny Southwest, the daffodils are up, the trees are budding and
our thoughts turn to the foods of Spring.
LAMB MOLDS WORK WITH MY YELLOW, BASIC CAKE
With Easter approaching, I'm planning my Easter dinner. This year (as I've
done several years past) I'm going to make my basic yellow cake in a Lamb
mold (found at craft stores and food catalogs). The recipe (found on page 93
of Special Diet Solutions or page 102 of Wheat-Free Recipes & Menus or page
87 of Gluten-Free 101) is exactly the right size for the lamb mold.
In case you're wondering, the lamb is posed as if it's lying down in the
pasture. It's frosted with a fluffy white frosting and dusted with coconut
and it lies in a bed of green-tinted coconut that looks like grass. The kids
love it!
My mother made this lamb cake often when I was a child and it brings back
fond memories for my siblings and me, so we're continuing this family
tradition for our children and grandchildren as well. If you subscribe to
my monthly e-newsletter, Carol's Culinary Cues, you'll see it in the April
issue. To subscribe, go to www.CarolFenster.com
<http://www.carolfenster.com/> .
ALL-AMERICAN APPLE PIE
Yearning for a slice of apple pie? Cecile Weed and her marvelous team at the
Orange County Celiac Sprue Association support group decided to do something
about that yearning for America's favorite desert.
They gathered 60 families together for an evening celebration of food and
fun. I demonstrated how to make the perfect pie crust (found on page 110 of
Gluten-Free 101). Several wonderful members of the support group baked a
total of 16 pies in advance so everyone could have a slice. Some people
hadn't eaten pie in years! The pie crust is extremely simple to make in a
food processor and handles beautifully since it's very supple and pliable.
If it seems a little dry, increase the milk to 1/3 cup.
In addition, other families brought Lasagna (using the Spaghetti Sauce found
on page 129 of Gluten-Free 101) and the Cheese Bread (found on page 62 of
Gluten-Free 101). Raj Sukul (of Pastariso and Maple Grove Foods) supplied
the pasta and his marvelous assistant, Song, prepared a pasta dish for us as
well.
Thanks, Cecile and your team, for organizing this fun evening. Since I speak
at this support group frequently when I'm in town for a trade show, it was
fun to see old friends.
CHERRY BLOSSOM TIME
I spent much of March in Tokyo, Japan, delivering seminars on our
gluten-free diet and working in a booth at Asia's largest food show with
90,000 attendees. As usual, eating in Japan presents a challenge..not only
because of the language but they tend to put soy sauce in many foods, much
as we use salt. Nonetheless, I had a great time and my Japanese hosts were
most gracious.
You might be surprised to learn that Japan has a growing problem with food
sensitivities and they are especially interested in how we live without
wheat. Their traditional diet is rapidly becoming Westernized, so they're
developing the same types of food sensitivities as we are.
And those cherry blossoms? Some trees were starting to bloom and were quite
pretty, but I'm told the peak blooming was scheduled to occur about two days
after I left Tokyo.
Carol Fenster, Ph.D. - President
Savory Palate, Inc.
8174 S. Holly, #404, Centennial, CO 80122
Award winning books, cooking consultant for food sensitivities
Subscribe to FREE e-newsletter and order books at www.CarolFenster.com
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