Tuesday, November 14, 2006

Boo! MetroCeliacs Trick-or-Treat October Meeting

Welcome Back MetroCeliacs!

Ok, this is our official Welcome Back from Summer Halloween meeting.
the October Trick-or-Treat Meeting to kick off our Fall season.

We wanted to get together a casual group to share some treats and just chit-chat and get to hang out with those we have not seen in a while. Amy - one of our members - graciously offered to host our meeting. Thanks Amy!

We are excited to get back together after our summer hiatus. The gathering went well and Tanya and Amy hosted a nice evening with some tasty treats. The “trick” in this trick-or-treat meeting is that there are no pictures from the event. I was unable to attend due to illness, and home with me was the group camera. The “treats” were amazing and the recipes are to follow. Since Tanya was feeling well and also bake-y, she baked an amazing pie and is the guest blogger for this event,

Take it away Tanya!

Hello MetroCeliacs!

We were excited to get back together after few months off this summer. We met on Tuesday, October 24. One of our members -Amy- hosted the meeting at her house in Wrigleyville.

Thanks Amy!

We all brought food to share for our Trick or Treat Halloween Meeting. We indulged in Gluten Free pizzas fresh out of the oven! Then we had several choices for dessert. What to choose... Caramel Pecan Apple Crisp, warmed... Or a slice of homemade French Silk Pie, complete with whipped cream topping... Or a Chocolate Mint cupcake from Swirlz Cupcakes? It was a tough decision, but most of us went for all three!! YUM!

As the meeting continued, we talked about upcoming events, including the Supper Club on the following Monday and the November Cooking Class. We also discussed some of our favorite products and places to eat in Chicago. Swirlz was a topic- Have you been there to try their daily Gluten Free cupcakes? Have you shopped at Maple Street Market for your Gluten Free goodies? Did you hear that Sherwyn's is closed? Have you tried the new health food market on Clybourn?

The conversation flowed with current events, our jobs, what we would like to be doing. It was a great meeting and we all look forward to getting together again soon.

Tanya Davidson - MetroCeliacs

Here are the two recipes, we don’t need pictures, the recipes jump off the page:

Submitted by: Tanya Davidson

Servings: 8

Crust ingredients:
1 cup Cookies Crumbs (I used 6 - 8 Pamela's Shortbread Swirl Cookies)
1/4 cup melted butter (I used Land-O-Lakes)
1/4 cup sugar
9 inch pie plate

Pie Ingredients:
1 cup sugar
3/4 cup butter (Land-O-Lakes)
3 squares unsweetened chocolate (Hershey's Unsweetened)
1 1/2 teaspoon vanilla (McCormick Pure Vanilla Extract)
3 eggs (Davidson's Pasteurized Eggs)

Directions: Preheat 350*Crush cookies (I used a ziplock freezer bag and a rolling pin),
put in bowl and add sugar and melted butter.
Mash together, I use fork.
After all mixed together, put in 9 inch pie pan and cook for 20 minutes or until done.

Pie Filling: Beat sugar and butter until fluffy.
Stir in melted chocolate; add vanilla and eggs, one at a time, beating on medium speed.
Put into baked pie shell and cool in fridge for several hours or overnight.

Garnish with whipped cream and chocolate curls.


Submitted by Lucy Morrison

6 Medium Granny Smith apples, peeled, cored 1/4" thick,
about 7 cups sliced1/4 cup granulated sugar
3 tablespoons GF flour mix
1 1/2 teaspoons cinnamon

1 large egg, separated
3/4 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, frozen, cut into 8 pieces
3/4 cup GF flour mix
Pinch salt
2 tablespoons coarsely chopped pecans (I double this)
Vanilla or butter pecan ice cream for serving

Directions: Put rack in center of oven, heat oven to 375 degrees Have ready a 9-inch round, shallow ovenproof glass pie plate or baking dish

For filling, put apples into large bowl, toss with sugar, GF flour mix and cinnamon to coat well. Mound apples high in pie plate

For topping, you will use only 1/2 egg yolk (or 2 teaspoons) for recipe, put egg white into small dish, froth with fork and set aside.
Using food processor with metal blade, pulse 1/2 yolk with remaining ingredients (except pecans) until finely crumbed and just beginning to clump together. Do not over process.
Gently pat topping evenly over apples or cover, pressing down so that it adheres to apples.
Brush topping with egg white.
Scatter pecans over, gently pressing into topping.

Place pie plate on baking sheet to catch any juice.4.

Bake until dark brown, 45- 50 minutes.

Cool on wire rack.

Serve warm (reheat at 350 degrees for 10 minutes) with a scoop of vanilla or butter pecan ice cream.


Thanks to all who were able to attend and we so look forward to seeing you soon. If you have any ideas, suggestion, comments, please comment on the blog or email us at MetroCeliacs@yahoo.com
Keep up with our calendar of events at http://calendar.yahoo.com/metroceliacs

We look forward to hearing from you!

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