Rice Flour

Rice flour is an alternative flour to gluten flour made from wheat, barley and rye.  Often rice flour can be substituted in recipes calling for wheat flour, however the taste and texture may be altered.  Rice flour has less protein that wheat flour.  Rice flour is higher in carbohydrates and lower in fiber that wheat flour.  Both flours are low in fat.  Wheat flour has more protein.  Rice flour is higher in calories.

Rice flour can be made from white rice or browning rice.  The fineness of the flour can be different from wheat flour.  All flours can have different grades of fineness.

Try using rice flour in pancakes and waffles, muffins, cakes, bread, cookies, thickening in soups and sauces, and batters for deep frying.

This Week’s Challenge – Experiment with rice flour

            Try substituting rice flour for all-purpose flour in a recipe.  Decide on a recipe.  Research online for suggestions to help with using rice flour for a substitute.  What were your results?  How was the recipe different?  What did you like about the substitution and what did you not like?  Would other alterations like, more salt, have helped the result?  Remember to record your findings in your journal.

Tip for this Week -  Rice flour

            Rice flour has less protein that wheat flour and can be drier.  It is recommended to and more eggs to baking with rice flour.  Often more liquid is needed, but let the batter set for a few minutes to absorb the liquid before adding more.  Sometimes more salt or baking powder are needed.  It depends on what you are making with this substitution.

This Week in Punkin’s Kitchen

Lemon Cream Cake with Rosewater Glaze

Lemon Cream Cake

½ C     Butter, unsalted at room temperature

2 C      Sugar

4          Eggs

2 C      Rice Flour

2 t        Baking powder

½ C     Cream or buttermilk

1 T       Lemon peel, grated

1 T       Lemon juice

1 t        Vanilla

Glaze

1 C      Water

¾ C     Sugar

1 t        Lemon zest

1 T       Rosewater

The ingredients

1.    Cream the butter and sugar.

2.    Mix in the eggs.

Dry ingredients added to the egg mixture

3.    Add the rice flour and baking powder.

4.    Add the cream, lemon peel, lemon juice and vanilla.

Liquid ingredients added.

5.    Pour into a prepared tart pan.

Mix gently.

Spread in a prepared tart pan.

6.    Bake at 325 degrees 20-30 minutes or until a toothpick comes out clean.

Allow to cool.

7.    Allow to cool while you make the glaze.

8.    In a small saucepan, add the water and sugar.

Bring to a boil and stir to dissolve the sugar.

9.    Over medium heat, bring the mixture to a boil.  Boil one minute.

10. Remove from the heat and add the lemon zest.

Add the lemon zest.

11. Stir to cool about 1-2 minutes.

12. Add the rosewater.

13. Poke holes with a fork into the cake.

Slowly add the glaze allowing the cake

to absorb all the glaze.

14. Pour the glaze slowly over the cake a little at a time until all the glaze is added.

The lemon zest show be visible on the surface of the cake.

Fish of the Week

Fish & Chips with Rice Flour Batter

2 lb.     Cod Filets

            Vegetable or Canola oil

New potatoes, tri color, sliced

Salt

1 C      Rice flour

1 ½ t   Baking powder

1 t        Salt

            Pepper to taste

1 oz.    Beer

The ingredients

1.    In a heavy frying pan or Dutch oven, add 2-4 inches of oil and heat on high heat.

2.    Wash and scrub, the new potatoes and slice with a knife or crinkle cutter and sprinkle with salt.

I chose to make crinkle chips.  This an old

cutter that I use to cut vegetables and fruit.

I like using different colors to make the dish interesting.

3.    When the oil is hot about 425 degrees, add the potatoes and fry until golden brown.

4.    In a small bowl add the rice flour, baking powder, salt and pepper and blend.

Stir the flour to distribute the seasonings.  This

is a good place to experiment with other seasonings.

5.    Dredge the cod fillets in the flour mixture and set aside.

Add the beer and blend.  The bear will eventually stop foaming.

6.    Add one tablespoon oil and the beer to the flour mixture and stir.  Allow to set to thicken.

7.    When the potatoes are done, remove from the oil to drain on paper towels and sprinkle again with salt.

8.    Drip one filet into the batter and drop into the hot oil.

When the potatoes are done, remove them from the oil

and place on paper towels to drain.  Sprinkle well with

sea salt.  Dredge to cod in the batter and add the cod to the

same oil used for the potatoes.

Add caption

9.    Continue with the other filets until the pan is full.  Do not crown the filets, they should not be touching.

10. Cook until lightly browned on one side and turn to brown the other side.

11. Remove each fillet when done to drain on paper towels.

12. Serve with tartar sauce, cocktail sauce or my favorite Sriracha ketchup.  Also malt vinegar or fresh lemon go well with this.

Note: the rice flour texture is a little different.  It will not turn dark brown, a beautiful light golden brown.  It will be a little more crunchy.  It is hard to get it to stick to the fish, so there may be patches of naked fish.

Happy cooking!

Easter

Easter is the celebration of Jesus’ resurrection.  He was crucified, died and buried.  On the third day He rose again from the dead.  The miraculous thing is He died for all sins, past and present, that man could be reconciled to God.  This is why Easter is then holiest of Christian holidays.  Christmas would not be important if it were not for Easter.

 

Unfortunately this was not a holiday celebrated in my family.  It is only after I discovered the significant of Easter that I celebrated it.  So I celebrate it on my own or with friends.

 

Often I have Easter alone, sometimes with friends. 

                        Menu for Easter

 

            Glazed ham

            Oven roast sweet potato

            Steamed broccoli

            Green Salad

            Hot rolls

            Coconut Cake

            Berries or mixed berry salad

 

I’m having a small group for dinner, so this is on a small scale.  If you are expecting a large crowd, I would add new potatoes or mashed potatoes and gravy and another green vegetable like asparagus or spinach (or other leafy vegetable).  I try to make the dinner a celebration of spring.

 

This Week’s Challenge – Add a new dish for Easter

 

            We all have tried and true family favorite dishes for each holiday.  This holiday add a new dish for the holiday.  It could become a new tradition.  Search online for an idea that is appropriate for the holiday, in this case, for Easter.

 

Tip for this Week – Boiling eggs

 

            This has been mentioned before, but it’s appropriate for Easter eggs.  The fresher the eggs are when they are boiled, the harder they are to peel.  You will see a big difference if you buy eggs to dye a week or two ahead of time.

 

            Baking a cake from mixes can be more successful if you do not follow the directions on the package.  First of all one mix makes one layer so for a two layer cake you need two mixes.   Next the cake should be baked less than 350 degrees.  This is too high and causes the cake to bow up in the middle.  I bake the cake at 325 degrees.  Because the temperature is lower, the cake needs to be baked longer.  I check for doness at 45 minutes, but it usually takes an hour.  Lastly as he cake cools, steam is released. Steam is moisture so moisture is leaving the cake.  When I remove the cake from the oven I place the pan on a baking rack and cover the top with plastic wrap to seal the steam in.  I allow the cake to completely cool in the plastic wrapped pan.

 

 

 

Lomi Lomi

Easter is the celebration of Jesus’ resurrection.  He was crucified, died and buried.  On the third day He rose again from the dead.  The miraculous thing is He died for all sins, past and present, that man could be reconciled to God.  This is why Easter is then holiest of Christian holidays.  Christmas would not be important if it were not for Easter.

 

Unfortunately this was not a holiday celebrated in my family.  It is only after I discovered the significant of Easter that I celebrated it.  So I celebrate it on my own or with friends.

 

Often I have Easter alone, sometimes with friends. 

                        Menu for Easter

 

            Glazed ham

            Oven roast sweet potato

            Steamed broccoli

            Green Salad

            Hot rolls

            Coconut Cake

            Berries or mixed berry salad

 

I’m having a small group for dinner, so this is on a small scale.  If you are expecting a large crowd, I would add new potatoes or mashed potatoes and gravy and another green vegetable like asparagus or spinach (or other leafy vegetable).  I try to make the dinner a celebration of spring.

 

This Week’s Challenge – Add a new dish for Easter

 

            We all have tried and true family favorite dishes for each holiday.  This holiday add a new dish for the holiday.  It could become a new tradition.  Search online for an idea that is appropriate for the holiday, in this case, for Easter.

 

Tip for this Week – Boiling eggs

 

            This has been mentioned before, but it’s appropriate for Easter eggs.  The fresher the eggs are when they are boiled, the harder they are to peel.  You will see a big difference if you buy eggs to dye a week or two ahead of time.

 

            Baking a cake from mixes can be more successful if you do not follow the directions on the package.  First of all one mix makes one layer so for a two layer cake you need two mixes.   Next the cake should be baked less than 350 degrees.  This is too high and causes the cake to bow up in the middle.  I bake the cake at 325 degrees.  Because the temperature is lower, the cake needs to be baked longer.  I check for doneness at 45 minutes, but it usually takes an hour.  Lastly as he cake cools, steam is released. Steam is moisture so moisture is leaving the cake.  When I remove the cake from the oven I place the pan on a baking rack and cover the top with plastic wrap to seal the steam in.  I allow the cake to completely cool in the plastic wrapped pan.

Cake pans should have straight edges.  It is a good practice to
use cake pans only forbaking cakes.  This keeps the surface
 smooth and easy for removing the cake.

Line the bottom with parchment paper and
spray with PAM or butter and flour the sides

Break up the lumps with a whisk.

Prepare the cake mix according to the box directions.
I added the eggs, oil and water.

I like to mix by hand with a whisk, but you can use a mixer.

I use one cake mix per layer. Do not tap or shake the batter as this
disrupts the chemical reaction of the baking powder.
Place the pans in a cold oven and set the temperature to 325 degrees. 

Test the cake for doneness.  Remove from the
oven and place on a cooling rack.  Cover the top
of the cake with plastic wrap to seal in the
steam Allow to completely cool in the pan.

 

This Week in Punkin’s Kitchen

 

Apricot Bourbon Glaze for Ham

 

½ C     Apricot or peach jam or preserves

2-4 T   Bourbon

1 T       Worcestershire Sauce

            Salt and white pepper to taste

           

The ingredients

 

Scoring the ham will help it hold the glaze better. 
Cut shallow diagonal cuts across the top of the ham
about 1/2 to one inch apart. Then score in the opposite direction
creating a series of diamond shapes.

Depending on the glaze, whole cloves of fruit can be added..  I place a
whole clove and the intersections od the diagonal scores.

1.       Place all the ingredients in a small sauce pan and heat until the jam melts.

 

Add all the ingredients and blend.

Heat over low heat to melt the jam.

 

2.       Dab on top of baked ham.

 

The scores should stand out.  Remove the cloves.

spoon the glaze over the ham and allow it to set a few minutes
before slicing and serving the ham.  The leftover glaze can
be served on the side.

 

3.       Allow to melt on the ham.

 

 

Punkin’s Coconut Cake with Seven Minute Frosting

 

1 lg.     Package, fresh flaked coconut

3          Cake mixes, yellow or white

3          Eggs, extra large

1 C      Canola oil

2 C      Water

1 lg      Vanilla pudding, the kind that you cook.

2 ½ C  Milk

 

Ingredients for the cake

Ingredients for the filling

1.    Prepare the cake mixes as directed using the whole eggs. 

2.    Allow to cool. (see above)

3.    Make the pudding with 2 ½ C milk not the recommended 3 C and 1 C of the coconut.
 

Place the milk and the pudding mix in a saucepan.
Whisk to blend and place over medium heat.
The egg yolks from the frosting can be added to the pudding.

 

Add the coconut and continually whisk the pudding
until cooked.  Cooking the coconut in the pudding
is thick, a little thicker hand pie filling.

4.    When the pudding is cooked and very thick, allow to cool to room temperature.

5.    To assemble the cake, cut the layers in half horizontally to give you four layers.

If the cake is rounded, cut the top off by
using the edge of the cake pan as a guide.

Tap the sides of the cake to loosen the cake in
the pan and dump the cake out on an even surface.

Cut the layer in half horizontally with a long knife. 
I sometimes place toothpicks half way up
the side of the cake at the four compass directions
as a guide to cutting the layers.

Place the first layer on the serving dish and top
with a third of  the pudding mixture. And repeat

 

6.    Spread the pudding between each layer. 

7.    If the cake slides, add wooden dowels to whole in place.

The cake can slide especially if you are transporting the cake. 
Place three or four dowels or skewers through the top
of the cake.

 

8.    Frost the sides and top of the cake with Seven Minute Frosting. 

Frost the cake while the frosting is still warm.  Work quickly.

It does not need to be neat because the coconut covers the cake

 

9.    While the frosting is still soft dust the cake all around with the coconut.

Gently pat handfuls of coconut on the sides and top of the cake. 
The entire cake should be covered with coconut.

 

10. If possible refrigerate before transporting the cake.

 

 

 

Seven Minute Frosting

 

The ingredients

 

2          Egg whites

1 ½ C  Sugar

1 ½ t    Light corn syrup

¼ t       Cream of tartar

½ C     Cold water

            Dash salt

1 t        Vanilla

 

Bring a pot of water to a boil,

 

The double boiler should fit over the pot
of water, and the bottom of the double
boiler should not touch the boiling water,

1.    Place all ingredients except the vanilla in a double boiler. 

Add the eggs whites to the double boiler.

Add the rest of the ingredients, except the vanilla.
Place the double boiler over the boiling water. 
Beat with a mixer for one minute,

 

2.    Beat one minute with an electric mixer while cooking over boiling water and scrape the sides. 

3.    Beat continually until the mixture forms soft white peaks, about seven minutes.

Beat for seven minutes.

It should hold soft peaks.

 

4.    Remove from the heat and add the vanilla. 

Add the vanilla and frost right away. 
It becomes thick as it cools.

 

5.    Beat until spreading consistency. 

6.    Frost the cake while the frosting is still warm and spreadable.

 

This is a meringue frosting and has no fat.
The frosting is also good on angel food cake.

 

 

Fish of the Week

 

Lomi Lomi

  

1 lb.     Smoked salmon

1 lg.     Tomato, finely chopped

4          Green onions, thinly sliced

½         Onion finely diced

½ C     Crushed ice

 

The ingredients

1.    Finely dice or flake the smoked salmon and place in a bowl.

Finely dice or shred the smoked salmon.

Toss and break up the salmon.
Place it in a serving bowl

 

2.    Add the tomato and both onions.

Finely chop the tomato

Finely slice the green onion.



Finely chop the onion

Add the chopped vegetable to the salmon and toss to mix.

 

3.    Add the crushed ice and toss.

Crush the ice.

Add 1/2 C crushed ice to the Lomi Lomi and mix well.

 

4.    Place in a serving bowl and round the top.

 

Serve right away.

Happy Cooking!