Fruitcake Cookies and Nog, gluten-free style

This is about a happy marriage I never expected to live on in my life.


Yes Virginia, there is good Soy Nog and gluten-free Fruitcake Cookies for us!


When I went gluten-free, one of the foods I mourned, that I really wanted around the holidays, was fruitcake cookies.  I had a love of Claxton Fruitcake, and when I couldn't get one, I would make cookies filled with nuts, cherries, and love.


And Egg Nog -- ahhhh.  I know, love it or hate it.  With fruitcake cookies, well, it was a holiday match made in heaven (and yes, I bought egg nog throughout the holidays -- even into January,  LOVE)


I was pleased a few weeks ago to receive a coupon for the new Earth Balance Soy Nog.  I found it for sale at Whole Foods, and I brought it home.


And I lovingly paired with the new delicious fruitcakes from American Gra-Frutti, now in Roswell, Ga.


Oh my.  Happy Holidays to me.


First, the Soy Nog is good -- it's very mild, and I suppose you could add bourbon or rum to it if you were so inclined.  I thought it very tasty -- better than the soy-based competition.  I wish it much success for those who are dairy and egg free.  This nog's for you!


Here's what it looks like in the carton.  And honestly, you won't notice a difference in the taste!

Now, for those fruitcake cookies.  I've written much about American Gra-Frutti , and it continues to be one of my favorite artisan bakehouses.  Now in its newlocation in Roswell, American Gra-Frutti has just debuted a FRUITCAKE COOKIE that is sold in large packs.

Now there's a problem:  I ate them all before I got a picture.  That would be hint no. 1 that like all the products, these cookies are first-rate! They are ligh

You can now find American Gra-Frutti products (including a yummy Red Velvet Cupcake) at 1007 Mansell Road, Suite D, Roswell, GA 30076. Whole Foods also carries the products.

two for the road? 

The products are available all through the holidays by calling the bakeshop at 770-587-5874.

 It's time for two weeks of serious holiday celebration! Now you know where to go for outstanding cheer!

Much love, 

Ging

There's Still Room for YOU

Word on the street is that there's still room at the Saludi Cooking School at Harry's Alpharetta for this awesome class!


Word from Admiral Bunnington.....

Marilyn Santulli (that's Marilyn there in the picture!) of American Gra-Frutti will host a gluten free cooking demonstration at the Salud! cooking school at Alpharetta Harry's. The theme of the evening: "A Gluten-Free Fall Supper."

November 1     6:30 PM - 8:30 PM
| $39 - Demonstration
This is not a hands on class.

Explanation from the Whole Foods Salud! website about what happens during a demonstration:
"Demonstration Classes    Relax and watch us do the work! You will be seated throughout the class and encouraged to ask lots of questions. Tastings of each recipe are served typically as they are prepared. Classes include up to two glasses of red or white wine. Classes are for students 18 & over unless noted otherwise; students under 18 may attend with a registered parent or guardian."


Details about the class from the Whole Foods Salud! site: 

"Marilyn Santulli of American Gra-Frutti

After adopting a gluten-free lifestyle, Marilyn Satulli founded American Gra-Frutti in 2007 as a source for decadent and nutritious gluten-free desserts. With a mouth-watering fall menu, Marilyn demonstrates recipes that will satisfy those with gluten-intolerances and those without. You’ll go home with gourmet inspiration, and tips to keep you cooking all season long!" 

MENU: 

Mixed Green Salad with Gluten-Free Croutons & Avocado Dressing; 

Sweet Potato Corn Bread; 

Green Chili Chicken Enchiladas with Tomatillo Salsa; 

Mexican Chocolate Cake; 

Spiced Cider

I'd be there if I could, but it's a school day :-(

But you go.

Much love,

Ging

Fresh and local with American Gra-Frutti

I've written about AMERICAN GRA-FRUTTI a lot here on my blog and on Ging Recommends, and most people know it's my favorite local GF purveyor.  Now that they're also in Blackbird Coffee in Milledgeville, I can get a fix with a short amount of time.

From their newsletter.  Love you, Mia!

And so, Marilyn Santulli and her team at American Gra-frutti have had a great, busy summer, which includes the introduction of two FRESH BREAD STANDS at Whole Foods Markets at Merchant's Walk and Buckhead. To quote the press release:

All of these items are available for sale at our Marietta Bake House, which is a dedicated gluten free bakery. The foods included are featured at three local Whole Foods Markets (Buckhead, Merchants Walk, and Sandy Springs). The Buckhead and Merchants Walk stores house our hand-crafted, free-standing bread racks in the bakery departments. The Sandy Springs store highlights these foods as part of their gluten free bakery section.

The items on the fresh rack include these wonderful new items, plus some great favorites.  I adore the new crackers -- Graham, Sesame Seed and Almond, Artisan Flatbread, and Cheese.  I think they're really the top of the line in crackers, and the fact that they're made locally AND are made in a dedicated facility makes it even better. I honestly can't decide which one I like the most, but I DO know I have served them to gluten eaters with no problems!

from their Newsletter

And the bread, available fresh?  I feel like almost normal when I pick up a fresh loaf and can have a sandwich on FRESH bread.  YUM.

Here's what they have with all the price points and ingredient lists. 

Muffins:

Sold in four packs of 2.5 ounce muffins

 Apple Cinnamon Muffin

Blueberry Muffin

Cranberry Orange Walnut Muffins

Crackers:

Sold in 5 oz bags:

Cheesestraw Crackers

Graham Crackers

Savory Sesame Almond Crackers

Sold in 7 ounce bags:

Artisan Flatbread Crackers

Breads:

10 oz Dinner Sized loaf of Multi-Grain Daily Bread

22 oz loaf of Multi-Grain Daily Bread

22 oz loaf of Flax & Nut Bread

Ingredients for the foods that do not have labels attached:

Apple Cinnamon Muffins:

INGREDIENTS: Flour (Rice, Tapioca), Potato Starch, Organic Evaporated Cane Juice, Honey, Rice Bran, Apples, Purified Water, Eggs, Grapeseed Oil, Almonds, Salt, Brown Sugar, Carrageenan, Sunflower Lecithin, GF Vitamins and Natural Flavors, GF Baking Powder, Cornstarch, Cinnamon,

Xanthan Gum, and Salt

CONTAINS: Almonds, Eggs

Blueberry Muffins:

INGREDIENTS: Flour (Rice, Tapioca), Potato Starch, Evaporated Cane Juice, Honey, Rice Bran, Blueberries, Purified Water, Eggs, Grapeseed Oil, Almonds, Salt, Brown Sugar, Carrageenan, Sunflower Lecithin, GF Vitamins & Natural Flavors, GF Baking Powder, Cinnamon, Xanthan Gum, and Salt

CONTAINS: Almonds, Eggs

Cranberry Orange Walnut Muffins:

INGREDIENTS: Flours (Rice, Tapioca), Potato Starch, Organic Evaporated Cane Juice, Honey, Rice Bran, Eggs, Cranberries, Canola Oil, Walnuts, Purified Water, Almond Milk, Sunflower Lecithin Orange Juice, Orange Rind, GF Vanilla, Xanthan Gum, GF Natural Flavors, Vitamins and Spices, GF Baking Powder and Sea Salt

CONTAINS: Almonds, Eggs, Walnut

Flax and Nut Bread:

INGREDIENTS: Purified Water, Flours (Rice, Tapioca, Sorghum, GF Oat) Potato Starch, Honey, Rice Bran, Ascorbic Acid, Cage Free Eggs, Walnuts, Seeds (Sunflower, Pumpkin, Sesame, Poppy, Chia, and Flax), Canola Oil, Sugar, Yeast, GF Baking Powder, Apple Cider Vinegar, Xanthan Gum,

and Sea Salt

CONTAINS: Eggs, Walnuts

Congrats and continued growth and success to American Gra-Frutti.

Much love, 

Ging

Lori's Beautiful Birthday Cake, and Gluten-Free Tea at the Four Seasons

I admit it. To quote the lovely birthday present my friends Marilyn Santulli and her beautiful daughter, Meredith Dahle gave me,

"Always Remember You are Loved and Blessed."

This post is a testimony to the goodness in the gluten-free world. I am surrounded and blessed by it. (Please note: this is in no way a paid endorsement. It's about the spirit of a celebration.)

I had a wonderful almost birthday weekend with my family and my gluten-free friends this past weekend. I met Marilyn and Meredith at the American Gra-Frutti headquarters (look for a tour post soon) and we went to lunch. They showered me with lovely American Gra-Frutti treats for my birthday, and I've been enjoying them all week! (more about that tour and the amazing refined sugar-free products by the amazing Marilyn in an upcoming post).

The highlight of my weekend was a long-anticipated lunch with the Gluten-free Gurlz, Jennifer D. Harris and Lori Pocock, at the Park 75 Restaurant in the Four Seasons Hotel Atlanta This is destination gluten-free dining at its best. I am sure this is available at any of this establishment's fine locations.

What I didn't know prior to the event was that Jennifer had made arrangements to have an entirely gluten-free tea service with sandwiches on Udi's Gluten Free Whole Grain Bread. And Lori and Jennifer had gotten together Friday night to bake me a marvelous gluten-free coconut cake.

I was so surprised, I was in tears.



Here's a pic of Jennifer with the tea service. Isn't it beautiful (so is she!) I honestly haven't had little tea sandwiches in almost three years -- and who could tell they were gluten-free? And what a magnificent person Chef Robert is, because he didn't mind using our bread at all. That's a credit to Jennifer's planning and thoughtfulness. The egg salad tasted just like my Mama's egg salad -- a dish and a memory of her I needed Saturday, when I was among caring friends. Curried Chicken Salad. Smoked Salmon. Cucumber Dill. I have to admit, I scarfed down a GF currant scone and a half and sandwiches, totally neglecting the bottom plate full of beautiful chocolate goodies (but I took a few pieces home. I also ordered some of their wonderful GF Lobster Chili to go.)

Here's Lori, enjoying her hamburger on Udi's. I was surprised Lori didn't have the Tea Service, but a few minutes later I knew why.



Our server brought out Lori's Beautiful Birthday Cake. Coconut. My favorite. Then I find out they'd consulted my sweet Randy for suggestions.

I asked Lori to write \ about the cake, it was so beautiful and delicious. I wanted you all to have the chance to make a Beautiful Birthday Cake.

Here’s the recipe for Ginger’s Yellow Cake with Coconut Frosting

My GF gal pal Ginger has a birthday this week so Ginger, Jennifer (JGF) and I met to celebrate at the Four Seasons Hotel Saturday. Of course, no birthday is complete without a birthday cake and candles so we brought one with us. Ginger’s husband suggested yellow cake with coconut icing as one of Ginger’s favorites. So here it goes for a semi-homemade cake. Oh – and because I liked Ginger so much, I did NOT sing for her – I keep my friends much better that way.

Cake:

Bob’s Red Mill GF Yellow Cake Mix – prepare according to package directions for 2 8-or 9-inch layer pans. The only substitution was that I used light coconut milk in place of the water. I think next time I will add in ½ to 2/3 cup of coconut. Let the layers cool completely (which I have learned the hard way in life!!)

Frosting:

2 sticks salted butter
2 pounds powdered sugar
Light Coconut Milk (this makes it dairy free – you can alsouse any variety milk or cream that you have)
About ¼ teaspoon salt (this cuts the sweetness a bit)
About 1 ½ teaspoon Vanilla (to taste)

Flaked Coconut

Soften the butter, then mix on medium for about a minute. Stop the mixer, put in the powdered sugar, vanilla and salt. Add milk about 2 tablespoons of milk / coconut milk and put the mixer on the slowest speed. Gradually add milk until the frosting is a spreadable consistency. If you want chocolate frosting, add cocoa powder to make it aschocolately as you want. This frosting will nicely ice a 2 layer cake. It can also be easily made into peppermint, lemon, orange or whatever flavor is needed.

Set the first layer on the plate and frost the top. Put the second layer on, and start frosting the sides, then finish with the top of the cake. While the frosting is still wet, press the flaked coconut around the sides of the cake. Decorate the top as you like, or just sprinkle more coconut on top.

I like to make this the day before or early in the morning if it is being served at night so that the icing has time to set up in the fridge – especially if I have to take the cake with me. Enjoy with friends.

and we did. Look at this!



There was delicious tea, fun conversation, plans for the future, and presents -- GLEE Season One, a beautiful loaf of gluten-free bread and a beautiful scarf. We ended the afternoon with a shopping excursion and vitamin samples.

Special shoutout and thanks to Marvin Booker, the assistant manager of the restaurant, who took exquisite care of us. We had a thoughtful, attentive server, but how lucky we were to have the manager at our side! Imagine.

I know we're going to have a lot of fun at our next Gluten-Free Gurlz birthday gathering next month, when Jennifer turns a birthday with a zero in it.

That night, as I shared another birthday dinner with my Daddy, Mary and Jeffrey, we had a second slice of that luscious cake. And I had to freeze the rest, lest my blood sugar climb to the stratosphere.

But you know what? It was worth every bite.

Much love, and much love to the Gurlz!
Ging