Food Allergy Counseling

Food Allergy Counseling
Sloane Miller, Food Allergy Counselor (Picture © Noel Malcolm 2013)

Tuesday, June 07, 2011

Apricot and Habanero Rice Fritters with Sour Cream Escarole and a Caramel Sour Cream Upside Down Cake

Allergen-Friendly Recipes For Redwood Hill Farms
Copyright Chef Billy Brigtsen

Episode 1: Apricot and Habanero Rice Fritters with Sour Cream Escarole and a Caramel Sour Cream Upside Down Cake



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Apricot & Habanero rice fritters with G.V.O. sour cream escarole
Yield: approximately 12 fritters

Ingredients & Directions:

For the fritters:

½ c. brown rice, raw
2 c. water
3 tsp. salt
8 dried apricots, thinly sliced
1 c. diced sweet potato
4TB G.V.O. sour cream
¼ tsp. fresh Habanero pepper, minced
1 egg plus 1 egg white, beaten together
1 c. all purpose gluten-free flour (King Arthur is top 8 Free)
1 tsp. baking powder

To make the fritter batter:
Put rice, water, salt, apricots and sweet potato into a medium sized pot . Bring to a boil. Turn down to a simmer. Cover and cook until rice is soft, about 20 minutes. Pour rice into a large bowl. Add sour cream, beaten egg, and Habanero. Sift in flour and baking powder. Let batter rest 5 minutes.

Form fritter batter into small ovals, using your hands or two-tablespoon measures. Fry in a heavy pan in oil until uniformly crispy and brown. Drain on paper towels and place on plate topped with a dollop of the G.V.O. sour cream escarole.

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For the G.V.O. sour cream escarole:

½ c. water
1 clove of garlic, crushed
¼ tsp. salt
½ tsp. red chili flakes
1 head of escarole, washed and torn into bite-sized pieces (enough for ½ cup of cooked)
2 TB G.V.O. sour cream
2 TB olive oil


To make the G.V.O. sour cream escarole:
Place water, garlic, chili, salt, and escarole into a small pot and cover. Steam escarole until soft and bright green. Drain water from pot, place greens into a bowl and blend in sour cream and olive oil.

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Caramel Sour Cream Upside Down Cake
Yield: Four 6 oz. servings

Ingredients & Directions:

1 TB canola oil
¼ c. light brown sugar


¼ c. light brown sugar
2 TB olive oil
¼ tsp. vanilla extract
½ tsp. orange zest
1 egg
2 TB G.V.O. sour cream
1/8 tsp. salt
½ tsp. ground cinnamon
½ c. all purpose gluten-free flour (King Arthur is top 8 Free)
½ tsp. baking powder

Preheat oven to 375 degrees F. Place first two ingredients in a small pot or pan over low heat and slowly melt the sugar. Pour into four 6-oz. ramekin dishes. Blend together remaining ingredients in order listed and spoon into ramekin dishes. Bake for approximately 30 minutes. Cool cake in dish for a few minutes. Remove onto a plate or into bowl. Top with a dollop of G.V.O. sour cream.

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