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If you're in NYC or planning on coming through this month, we'd love to have you join us for a premiere event for food allergic/intolerant adults, Monday July 28th at Blue Smoke.
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And feel free to email us at worryfreedinners@gmail.com with any questions or to request an application!
Tuesday, July 15, 2008
Tuesday, July 8, 2008
Gluten-Free Ice Cream Sandwiches from Cherrybrook Kitchen
For the Blue Smoke Worry-Free Dinners event July 28, CBK will be providing dessert. We've been working on some dessert ideas, things to make with their terrific mixes. Here's one idea that sounded delish to me. This can be made with soy dream or rice dream "ice cream" to make a completely dairy-free result.
Recipe courtesy of Cherrybrook Kitchen
Enjoy!
***
Gluten Free Gourmet Ice Cream Sandwiches from Cherrybrook Kitchen
***
Preheat Oven to 350.
Position a rack on the center rung of the oven. Heat the oven to 350°F. Lightly grease the bottom of a 16X12X1 rimmed baking sheet. Line the pan with parchment to cover the bottom and the edges of the pan’s longer sides.
Prepare 2 boxes Cherrybrook Kitchen Gluten Free Brownie Mix according to directions on the box and then using one hand to anchor the parchment paper, spread the brownie batter with a spoon or spatula. Drag a rectangular offset spatula over the dough to smooth it into an even layer, rotating the pan as you work. Brush or spray a sheet of parchment the same size as the pan with oil, and lay it, oiled side down, on top of the brownie batter. Roll a straight rolling pin or a straight-sided wine bottle over the paper (or swipe it with a dough scraper) to level and smooth the brownie batter. Carefully peel away the parchment.
Bake until a pick inserted in the center comes out clean, 8 to 10 minutes. Set the pan on a wire rack and let cool to room temperature. Place cooled brownie pan in the freezer for half an hour to set the brownie sheet.
***
Layer the cookie with ice cream, then chill.
On a separate clean baking sheet lay two long pieces of plastic wrap in a cross shape.
Remove the brownie sheet pan from freezer and slide a knife along the inside edge of the pan containing the brownie to loosen it. Invert the brownie onto a large cutting board. Peel off the parchment. Using a ruler as a guide, cut the brownie crosswise into two equal pieces. Place one layer, top side down, in the middle of the plastic wrap (a wide, sturdy spatula will help the transfer).
Remove the gluten free ice cream from the freezer and take off the lid. It’s important to work quickly from this point on. (If the ice cream gets too soft, pop it onto a plate and back into the freezer to harden up.) Using scissors or a sharp knife, cut the container lengthwise in two places and tear away the container.
Set the ice cream on its side. Cut the ice cream into even slices, 1/2 to 3/4 inch thick, and arrange them on top of the brownie layer in the pan, pairing the smallest piece next to the largest. Using a rubber spatula, gently yet firmly smear the ice cream to spread it evenly, as shown below. (It helps to put a piece of plastic wrap on the ice cream and smear with your hands; remove the plastic before proceeding.)
Position the remaining brownie layer, top side up, over the ice cream. Press gently to spread the ice cream to the edges. Put a clean piece of plastic on top and wrap the long ends of the bottom sheet of plastic up and over the brownie layers and ice cream. Put the baking sheet in the freezer and chill until the gluten free ice cream sandwich is hard, about four hours and up to two days.
***
Cut and garnish the sandwiches
Take the baking sheet out of the freezer. Lift the package from the pan, transfer it to a cutting board, and line the pan with a fresh piece of plastic. Peel the top layer of plastic off the sandwich (you can leave on the bottom layer.)
Working quickly, use a ruler and a long, sharp chef’s knife to score the brownie, dividing it into twelve: three across the short side and four across the long side. Cut the sandwiches as shown below, wiping the blade clean as needed. (If your kitchen is very warm, put the pieces back into the freezer to firm, or work with one strip at a time, keeping the rest in the freezer).
Garnish the sandwiches, if you like: Fill a small, shallow bowl with your chosen garnish and set it next to your work surface. Garnishes ideas are gluten free chocolate chips, crushed mint candies, or sprinkles. Press some of the garnish onto some or all of the sides of the sandwich. Set the sandwiches back on the baking sheet and return to the freezer immediately. (If your kitchen is warm, keep the sandwiches in the freezer and garnish one at a time.) Once the sandwiches are hard, wrap them individually in plastic and store in the freezer.
Make Ahead Tips
Individually wrapped sandwiches will keep for up to two weeks in the freezer.
Recipe courtesy of Cherrybrook Kitchen
Enjoy!
***
Gluten Free Gourmet Ice Cream Sandwiches from Cherrybrook Kitchen
***
Preheat Oven to 350.
Position a rack on the center rung of the oven. Heat the oven to 350°F. Lightly grease the bottom of a 16X12X1 rimmed baking sheet. Line the pan with parchment to cover the bottom and the edges of the pan’s longer sides.
Prepare 2 boxes Cherrybrook Kitchen Gluten Free Brownie Mix according to directions on the box and then using one hand to anchor the parchment paper, spread the brownie batter with a spoon or spatula. Drag a rectangular offset spatula over the dough to smooth it into an even layer, rotating the pan as you work. Brush or spray a sheet of parchment the same size as the pan with oil, and lay it, oiled side down, on top of the brownie batter. Roll a straight rolling pin or a straight-sided wine bottle over the paper (or swipe it with a dough scraper) to level and smooth the brownie batter. Carefully peel away the parchment.
Bake until a pick inserted in the center comes out clean, 8 to 10 minutes. Set the pan on a wire rack and let cool to room temperature. Place cooled brownie pan in the freezer for half an hour to set the brownie sheet.
***
Layer the cookie with ice cream, then chill.
On a separate clean baking sheet lay two long pieces of plastic wrap in a cross shape.
Remove the brownie sheet pan from freezer and slide a knife along the inside edge of the pan containing the brownie to loosen it. Invert the brownie onto a large cutting board. Peel off the parchment. Using a ruler as a guide, cut the brownie crosswise into two equal pieces. Place one layer, top side down, in the middle of the plastic wrap (a wide, sturdy spatula will help the transfer).
Remove the gluten free ice cream from the freezer and take off the lid. It’s important to work quickly from this point on. (If the ice cream gets too soft, pop it onto a plate and back into the freezer to harden up.) Using scissors or a sharp knife, cut the container lengthwise in two places and tear away the container.
Set the ice cream on its side. Cut the ice cream into even slices, 1/2 to 3/4 inch thick, and arrange them on top of the brownie layer in the pan, pairing the smallest piece next to the largest. Using a rubber spatula, gently yet firmly smear the ice cream to spread it evenly, as shown below. (It helps to put a piece of plastic wrap on the ice cream and smear with your hands; remove the plastic before proceeding.)
Position the remaining brownie layer, top side up, over the ice cream. Press gently to spread the ice cream to the edges. Put a clean piece of plastic on top and wrap the long ends of the bottom sheet of plastic up and over the brownie layers and ice cream. Put the baking sheet in the freezer and chill until the gluten free ice cream sandwich is hard, about four hours and up to two days.
***
Cut and garnish the sandwiches
Take the baking sheet out of the freezer. Lift the package from the pan, transfer it to a cutting board, and line the pan with a fresh piece of plastic. Peel the top layer of plastic off the sandwich (you can leave on the bottom layer.)
Working quickly, use a ruler and a long, sharp chef’s knife to score the brownie, dividing it into twelve: three across the short side and four across the long side. Cut the sandwiches as shown below, wiping the blade clean as needed. (If your kitchen is very warm, put the pieces back into the freezer to firm, or work with one strip at a time, keeping the rest in the freezer).
Garnish the sandwiches, if you like: Fill a small, shallow bowl with your chosen garnish and set it next to your work surface. Garnishes ideas are gluten free chocolate chips, crushed mint candies, or sprinkles. Press some of the garnish onto some or all of the sides of the sandwich. Set the sandwiches back on the baking sheet and return to the freezer immediately. (If your kitchen is warm, keep the sandwiches in the freezer and garnish one at a time.) Once the sandwiches are hard, wrap them individually in plastic and store in the freezer.
Make Ahead Tips
Individually wrapped sandwiches will keep for up to two weeks in the freezer.
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