Josephine wrote:without Yorkshire pudding or popovers (because my gluten-free daughter would be sad if everyone else were to eat the delicious, hot, buttery wheaten treats and she would be left out)

I'll bet one could make gluten-free popovers. During Passover, my mom always made "Passover rolls," which were essentially popovers made with matzo meal. Matzo meal has gluten but it's the eggs that make popovers rise, so I suspect that whatever flours work for gluten-free breads would work in a popover recipe.

Hmmm...let's see what Google has to say...bingo! Gluten-free popovers.

LAZ wrote:

Josephine wrote:without Yorkshire pudding or popovers (because my gluten-free daughter would be sad if everyone else were to eat the delicious, hot, buttery wheaten treats and she would be left out)

I'll bet one could make gluten-free popovers. During Passover, my mom always made "Passover rolls," which were essentially popovers made with matzo meal. Matzo meal has gluten but it's the eggs that make popovers rise, so I suspect that whatever flours work for gluten-free breads would work in a popover recipe.

Hmmm...let's see what Google has to say...bingo! Gluten-free popovers.

Thank you LAZ! My daughter will be thrilled! I love LTH FORUM!!!!!

Josephine wrote:An appetizer of prosciutto with chestnuts and fried sage leaves from the Zuni cafe cookbook caught my daughter's eye,

That is a really simple, but excellent combination.

Josephine wrote:

LAZ wrote:Hmmm...let's see what Google has to say...bingo! Gluten-free popovers.

Thank you LAZ! My daughter will be thrilled! I love LTH FORUM!!!!!

You're most welcome. If you make them, let us know how they turn out.

LAZ wrote:

Josephine wrote:

LAZ wrote:Hmmm...let's see what Google has to say...bingo! Gluten-free popovers.

Thank you LAZ! My daughter will be thrilled! I love LTH FORUM!!!!!

You're most welcome. If you make them, let us know how they turn out.

Do you suppose the popovers would work if baked in a single pan, as in Yorkshire pudding? I'm perhaps asking for too much. . .

Josephine wrote:
Do you suppose the popovers would work if baked in a single pan, as in Yorkshire pudding? I'm perhaps asking for too much. . .

They should do just fine. Frequently, Yorkshire Pudding is cooked that way, in the roasting pan with the drippings

Gluten-free Yorkshire pudding

I'm behind on this year's Julbord but hope to get some cooking started tonight.

I picked up a nice brined but unsmoked ham, some belly-on spare ribs, "prins"-sausages, a whole smoked leg of lamb and a few other Julbord-musts from a local farm this past week.

Yesterday I made "leverpastej" (veal liver spread) and got about 2 pounds of boneless herring fillets soaking in brine.

Tonight I'll dry-brine a huge chunk of salmon for hot-smoking as well as marinate the spare ribs (I'll smoke these together with the salmon sometime tomorrow). I'll need to get the "rödkål" (braised red cabbage) made as well as the 3 types of herring perperations I'll be making with the brined fillets. I'd also like to get the meatballs mixed and rolled tonight.

On the other hand, there's not too much else to do tomorrow other than cook the ham (I'll probably boil it again this year) so I may spread things out a bit...

Sounds wonderful! Have a wonderful holiday.

I am way behind in my dough making, but I'm going home tonight to make 8 batches of cookies. I'll have to report back on my snowballs to see whether they stay in ball form or melt into puddles.

LAZ wrote:Gluten-free Yorkshire pudding

LOL! I guess my age is showing. I simply cannot wrap my mind around the wonders of google. That, and I'd really rather consult an experienced cook here in my community on LTH.

Happy Holidays, all!

Bridgestone wrote:I'm behind on this year's Julbord but hope to get some cooking started tonight.

I picked up a nice brined but unsmoked ham, some belly-on spare ribs, "prins"-sausages, a whole smoked leg of lamb and a few other Julbord-musts from a local farm this past week.

Yesterday I made "leverpastej" (veal liver spread) and got about 2 pounds of boneless herring fillets soaking in brine.

Tonight I'll dry-brine a huge chunk of salmon for hot-smoking as well as marinate the spare ribs (I'll smoke these together with the salmon sometime tomorrow). I'll need to get the "rödkål" (braised red cabbage) made as well as the 3 types of herring perperations I'll be making with the brined fillets. I'd also like to get the meatballs mixed and rolled tonight.

On the other hand, there's not too much else to do tomorrow other than cook the ham (I'll probably boil it again this year) so I may spread things out a bit...

Got the sill made last night. The skin peels off easily after 24-hour soak in the brine. I made one onion sill (layers of onions, leek greens and carrots along with the herring, a 3:2:1 - 3 parts water, 2 parts sugar and 1 part 12% destilled vinager - brine along with cloves, bay leaves, white pepper and allspice), one mustard sill (2 types of sweet mustard, dijon mustard, brown sugar, cream and creme fraiche, oil and chopped dill) and one caviar sill (creme fraiche, mayonaisse, grated onion, sour cream, vinager and vendace caviar). Rubbed the ribs with a ground star anise, cumin, sugar, salt and ginger and dry-brinded the salmon with sugar, salt and peppar. Finally, I made a batch of braised red cabbage (red cabbage, diced onion and apple, bay leaves, allspice berries and cloves, a bottle of red wine, veal stock and a jar of black current jelly).

Today I smoked the salmon and the ribs for a few hours and mixed the meatballs (ground beef, bread crumbs, porter, cream, salt, peppar and sauteed onions). I'll boil the ham any minute now and finish it by covering it with a mustard/egg mixture and sprinkling it with bread crumbs before broiling it in the oven until browned.

Plenty of last-minute stuff to do tomorrow but things are coming together!

Day
Elk Roast with Thyme/Pinot Noir/Blueberry sauce
Pork Rib Roast
Creamy Baked Fennel
Harvest Wild Rice (with mushrooms, hazelnuts and white beans in it)
Corn Pudding
steamed haricots verts
baked purple and white yams

Dark Chocolate Cranberry Pie
Pumpkin Cheesecake with Gingersnap Crust[/quote]

The rib roast was freakin' outstanding. All I did was sprinkle it with pepper and savory and roasted it at 350 for about 3 hours, to just barely 160. It was tender, juicy, and just fatty enough, not to mention ridiculously easy to carve. It felt pretty spendy at the time ($52 for 12 ribs at Schmeisser's) but considering how decadent it was, I think I got quite the bargain. There are 5 ribs left and two of us...glad Mr. Pie is going out to dinner with friends on Monday night.