So my uncle is a recent widower, trying to get back into things. One thing he and my aunt used to do was share a meal monthly with friends - they called it their "Gourmet Group". The group traveled to a different host house, but the dinner was potluck. Along with rotating the main dish, the salad, appetizer and dessert also rotates between couples.

Well this month it is his turn to bring dessert. He's so immersed right now with taxes and estate cleanup that he was fretting about not having time to "practice" on some desserts. He called me for advice (an almost daily occurance). I suggested death by chocolate but he can't eat chocolate at night (these folks are all late 70's by the way).

So I took the death by chocolate concept, and created a Gourmet Strawberry shortcake. Because he needs step by step, I video'd the process, and my skills are bad to try to build a dessert with one hand and video with the other.

So here goes, don't make fun of me. Would love to get your recipe in exchange, no you don't have to video it!

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My mouth is watering!  Let us know how the choir folks liked it and whether or not your Uncle is going to give it a go.

Great recipe - one I would try next time the gang is all here.

Thanks
Carol

I could do this. It really looks yummy.

Charlotte

What a delicious looking Demo! I think I'll try it with both the angel food cake and some grahm crackers. Then a few sprigs of mint leaves with the strawberries on top as a garnish.

Yummmm.

Thanks for posting this.

with warm regards,
Tony

If I come out there and sing in your choir, will you make one for me?

That looks YUMMY !!!

And you have beautiful hands and nails, my dear 

FramCire wrote on Mar 5^th, 2009 at 12:42am:


Not unless you buy it from a gluten free section and it's labelled gluten free. If it's made with normal flour then it isn't.

It's also worth bearing in mind that anything with a "thickener" isn't necessarily GF either so the lemon pudding and the cool whip would both have needed the ingredients scrutinising.

Gluten is found in wheat barley oats* and rye. Oat's are often included in this list as they are milled with the same machinery as wheat and are usually contaminated. If buying oats for celiacs you need to buy ones expressly labelled "GF"

Hard candy is often not Gluten free too - they "flour" the rollers in factories.

Cheese slices, alot of sauces, and even weird things like bouillon cubes can be unsafe for celiacs. It's a whole new shopping experience.

The most important thing people need to realise is the need for uncontaminated stuff at home, a separate knife and chopping board should be used for GF bread and cakes to a normal one and even toasters should be separate due to contamination. It's a big nightmare at first.

Sorry to interrupt your topic Christy but I wanted to answer Frammy's question and yours too! I do actually have a lot of really lovely GF recipes if anyone ever wants any and having had to be on a GF diet for a long time it's something I understand a lot about and will willingly help any time.

The dessert looked lovely and if you want to make a GF dessert next time to really gain brownie points I'd be delighted to help LOL

Watching that made me hungry!  YUMMY!!  Great job making the video with one hand and the desert with the other.   

Beth

Quote:


Oh yes....I agree.  Maybe you could take over for that irritating Rachel Ray.

Brew it would be GREAT with lemon curd though - you could get Jr Brew to make it for Pat for mothers day!

One more recipe 'cos I remembered about it and it looks fantastic (and tastes even better!)

Cranachan   (Kra nack un!)

Ingredients


For  the Creamy layer
568ml pot double cream
284ml pot double cream
250g tub mascarpone
140g icing sugar, sifted, plus extra
6 tbsp Scottish whisky

For the crunchy oats.
140g butter
4 tbsp honey
200g whole jumbo porridge oats
100g golden caster sugar
100g hazelnuts, roughly chopped
85g plain flour

1kg frozen raspberries, defrosted


Serves 6-10 depending on dishes used!



First, make the crunchy oats.

Heat oven to 180C/350F /gas 4.

Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated.

Spread out on a baking sheet, then bake for 20 mins until crisp.

Cool, crumble into pieces, then set aside.

Can be stored in an airtight container for up to 3 days.



For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks.


In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.



To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.

Looks really good served in biggish wine glasses!

Christy....  I think it is sooooo sweet that you did that for your uncle!  Looks yummy too!

Pat,

Your avatar is crackin' me up!