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!

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Gluten Free Gourmet Ice Cream Sandwiches from Cherrybrook Kitchen

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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.

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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.

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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.

SAVE THE DATE: July 28, 2008

Stay tuned for details about our next exciting Worry-Free Dinners™ event here in NYC, Monday July 28, 2008

I'll give you a hint: this NYC institution just hosted a big BBQ event in Madison Square Park.

Last Night at Craftbar

“All staff, front and back, is expecting you and is informed...Our team is looking forward to having you all in!”

This quote is part of an email exchange I had with the GM of Craftbar the week leading up to our WFD Craftbar event and boy did my heart soar. These words are magic to any allergic person’s ears especially this one. And I just knew we’d be in great hands from start to finish at Craftbar. And we totally were.

I want to give a public THANK YOU to Chef Lauren, Sous Chef Ben with the vegan girlfriend, manager Jennifer, night manager Heather, hostess Ashley and our server Andrew for double and triple checking everyone’s needs. Thank you Craftbar team for being so hospitable, patient, understanding, professional and all around rock stars!

I also want to send a big THANK YOU to our sponsor: Healthcentral.com for their unflagging support of this venture and to the Certified asthma & allergy friendly™ program for supplying the most amazing goody bag an allergic girl or guy could want.

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Truly, I’m still ferklempt about how great the whole evening was...so here are some pictures by our wonderful AMI (THANK YOU AMI for a great job last night!) of the various apps and entrees we all had.

Can't you feel the love?

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Beet salad app:

Octopus app:

Our special nut-free rabbit terrine app:



Vegan entree:


Daurade Royale entree:


Beef short rib entree:



Lamb shoulder entree:


Dry-aged sirloin entree:


Fennel and orange salad (I was just too hot to eat anything else):


Tilefish entree:


The table mid-meal and sans-flash:



Goody Bag provided by Certified asthma & allergy friendly™:

Gearing up for Sunday

Welcome new readers from Huffington Post, Daily Traveler and New York Magazine, and a hearty hello to WFD members who are checking in!

We've been busy prepping for this weekend's SOLD OUT delectable Craftbar event and putting the finishing touches on the details for our next exciting event which will be in July at...Well, we can't tell you yet. But all will be revealed in a week or so and trust me you are REALLY going to want in on this one.

So if you aren't a member yet, email us for an application worryfreedinners@gmail.com , sign up and join us and you will have an early shot to get one of the coveted seats at this fantastic NYC institution of piggy goodness. [Any guesses?]

Kosher Dinner, Worry-Free!

Thank you everyone who attended last night!

We had a large group and I love that everyone starts talking right away. Conversation flows easily and effortlessly in the safe space we create; everyone shares resources, personal stories, and listens to each other and laughs together—so fantastic!

A special thank you to Chef Mike Gershkovich for adapting his already wonderful menu to be gluten-free, fish-free and nut-free for us [it was already dairy-free]!

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Last nights’ menu

Choice of one appetizer

• Carrot Ginger Bisque

• White Asparagus Salad with fennel and orange

• Portobello Mushroom and Arugula Salad: port wine reduction, red onions, enoki mushroom, Caesars-style mushroom dressing

Choice of one entrée

• Chipotle Spiced Bean Chili (vegetarian): black rice, avocado, crispy corn tortilla, cilantro

• Mushroom Scented Rice Noodles: Edamame, sprouts, roasted Butternut squash, exotic mushrooms, toasted pumpkin seeds

• Pan Roasted Herb Marinated Chicken Breast: chamomile and honey glazed root vegetables, parsnip puree, herb chicken au jus

• Black Angus Rib Eye Fillet: crushed red potatoes, red-wine onion relish, green beans, chives

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Most of us started with the carrot-ginger bisque that was deceptively creamy but no dairy, no soy: just deliciousness. Some of us started with the salad mushroom Arugula salad. For mains, I saw a lot of the luscious rib eye fillet. I had the white asparagus salad as my main. [After a long weekend in Bermuda eating lots of steak I needed a veggie dinner.]

Below are some pictures of the appetizers and the table whilst we ate and talked. I should have taken more, I always forget, between the eating and laughing and sharing who has time for photos!

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Soup and salad apps:


The group with our entrées!


The Kosher goody bag!

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Everyone was oohing and aahing over the food it was just that good and we are all looking forward to the next KOSHER WFD!

Worry-Free Dinners™ at Craftbar

As seen in New York Magazine's Grub Street:

You are invited to join us for a premiere Worry-Free Dinners event at Craftbar.

The event will be sponsored by the online health news network, www.HealthCentral.com.

Diners will receive an assortment of Certified asthma & allergy friendly™ environmental control and allergen reduction products from the Asthma and Allergy Foundation of America worth $500. (Seriously!)


The menu will be: Gluten-Free, Peanut-Free, Tree-nut Free & Shellfish-Free. Dairy-Free upon request.

If you haven’t already done so, please send in your application or send an email to worryfreedinners@gmail.com , as you MUST be a member to join us.


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INVITATION:

WHERE: Craftbar
900 Broadway (between 20th and 21st streets)
New York, NY 10003
(212) 461-4300

WHO: Anyone on a diet that is FREE OF: gluten/wheat, peanut, tree-nut, shellfish and/or dairy. Additional food allergies or other concerns will be accommodated with prior notice.

WHEN: SUNDAY, JUNE 8th, 2008 6:00PM-8:00PM

WHAT YOU'LL GET:
• Coaching around issues of food allergies/food intolerances by Allergic Girl, Sloane Miller, MFA, MSW, LMSW
• Group discussion tailored to your concerns
• Networking with people who understand your issues
• Chat time with Chef de Cuisine Lauren Hirschberg and General Manager, Hayden Felice
• A delicious Worry-Free Dinner at a great NYC restaurant
• Allergen-free goody bag worth the price of dinner

FEE: $75, includes tax and tip but not beverages. Fee payable through Google Checkout.

DINNER MENU: Gluten-Free & Peanut-Free & Tree-nut Free & Shellfish-Free. Dairy-Free upon request.

(Beverages will be on a pay per drink basis.)

Choose 1 from soup, salad or appetizer*
SOUPS
Lentil, Merguez Sausage
Chicken Vegetable
Escarole, Cannellini Bean, Parmesan

SALADS
Mixed Greens, Fennel, Radish, Red Onion
Baby Beets, Blue Cheese
Arugula, Pear, Grana Padano
Fennel, Orange, Nicoise Olives

HOT APPETIZERS
Octopus, Chickpeas, Cucumber, Yogurt, Dill, Speck
Rabbit Terrine, Currants, Whole Grain Mustard


Choose 1 main course
FISH
Daurade Royale, Brussels Sprouts, Apple, Smoked Bacon
Wild Striped Bass, Celery Root Puree, Spinach

MEAT
Dry-Aged Sirloin, Potato Puree, Cipollini Onions, Baby Carrots
Beef Short Rib, Tokyo Turnips
Lamb Shank (Shoulder), Swiss Chard, Piquillo Peppers
Berkshire Pork Leg, Savoy Cabbage, Pancetta, Kumquats
Baby Chicken, Braised Leeks, Fingerling Potatoes, Prune

*Alternative: choose 2 from the first categories and one of these will be larger for your main course

Email worryfreedinners@gmail.com with any questions/concerns.

Kosher Worry-Free Dinner™ at Mike's Bistro

THIS EVENT IS SOLD OUT!!

Worry-Free Dinners is proud to offer an elegant, Kosher event at Mike's Bistro. If you are not already a member please email us at worryfreedinners@gmail.com for an application and come join us!

WHERE:
Mike's Bistro
228 W 72nd St
New York, NY 10023
tel.(212) 799-3911

WHEN: Tuesday, May 20, 2008, 6pm-8pm

WHO: Anyone who is Kosher, Gluten-free, Dairy-free. Vegetarian option available. (Other allergies can be accommodated with prior notice.)

WHAT YOU'LL GET:
• Coaching around issues of food allergies/food intolerances by Allergic Girl, Sloane Miller, MFA, MSW, LMSW

• Group discussion tailored to your concerns

• Networking with people who understand your issues

• Chat time with owner, Mike Gershkovich

• A delicious Worry-Free Dinner at a fantastic Kosher NYC restaurant

• Kosher, allergen-free goody bag worth the price of dinner

FEE: $85, includes tax and tip but not beverages. Fee payable through Google Checkout.

The KOSHER DINNER MENU:

(Beverages on a pay per basis)

Choice of one appetizer
• Pureed vegetable soup (seasonal)
• White asparagus, Fennel and Orange salad
• Portobello Mushroom and Arugula Salad port wine reduction, red onions, enoki mushroom, Caesars-style mushroom dressing

Choice of one entrée
• Veggie Chili
• Mushroom Scented Rice Noodles edamame, sprouts, roasted Butternut squash, exotic mushrooms, toasted pumpkin seeds
• Pan Roasted Herb Marinated Chicken Breast chamomile and honey glazed root vegetables, parsnip puree, herb chicken jus (seasonal sides TBA)
• Black Angus Rib Eye Fillet crushed red potatoes, red-wine onion relish, green beans, chives

Email worryfreedinners@gmail.com for an application or with any questions/concerns.

Look forward to seeing you there!

Happy eating!