Gluten-Free Norway: A Chocolate Tour

 If you're in Norway long enough, you may eventually need some chocolate.  Maybe as a quick energy boost while hiking.  Maybe as a comfort food when the days start shrinking.  Maybe as a quick and easy dessert when you've used up both your pans in your tiny kitchenette. 

In Trondheim, at least, there seem to be two companies that completely dominate the chocolate and candy market:  Freia and Nidar. Freia also corners the market on baking chocolate, chocolate sauce, chocolate, cream, and fruit sauces, etc. in the local grocery stores.  Unfortunately, nearly every single one of their products carries a "kan inneholde spor av gluten" warning (may contain traces of gluten).  The one exception is a set of heart-shaped milk chocolate pieces, which I have only seen in one store (the Meny in Solsiden).  There are also a few specialty gourmet chocolate bars (usually dark) offered in most allergen-free sections of stores, and some fancy/expensive items with the regular chocolate/candy selection.  If you can tolerate trace amounts of gluten, then your go-to for milk chocolate should be Kinder, which is a deliciously creamy milk truffle dipped in high-quality milk chocolate.

If you want something that is both free from trace gluten, widely available, and inexpensive, though, your options become limited.  Nidar is pretty much the go-to, because they offer a detailed allergen chart of their products:

•  Visit their allergen information page here. 
• Click on the link to "Allergentabell" on the right hand side of their website to open it in a spreadsheet program such as Excel or Librecalc.
• The product name is on the left.  Each allergen is marked as "Resept," if the allergen is a primary ingredient (such as nuts in a peanut butter bar), or "Spor" if traces of the allergen may be present, even if not part of the regular ingredients. 

A few warnings:

• Nidar maintains a separate English-language site, also with an allergen table, but the table on their English site is dated 2012, and may have out-of-date information.  The Norwegian-language site's table is from 2015.
• It is worth running the allergen information page through Google Translate for additional information.  For instance, they mention that their marzipan contains glucose syrup made from wheat.  So while it is technically gluten-free, those who are otherwise wheat-sensitive may still react.  

Now that the technical information is out of the way, let's get to the chocolate itself!  After months of very little chocolate, I have taken the Nidar allergy list to the store and bought one of everything they had that was chocolate and not marked as having any trace of gluten.

Or licorice.  There is a Norwegian obsession with licorice (including in the first brand of toothpaste I tried when we arrived) and that's just not going to happen.  If you're the sort that actually likes it, you're on your own.  Ditto with the salt candy. 

The Chocolates

#1 Nidar Smørbukk Bar
Score: 4 stars (out of 5)

  One of the GIANT chocolate bars found in most grocery stores, this one is simply chocolate covered caramel.  The Smørbukk caramels are also sold as individually wrapped, unchocolated bites, and are one of the best sweets you can find here.  So the deliciousness doesn't suffer much from being coated in somewhat indifferent chocolate.  Overall, reminiscent of "Rollo" candies from the U.S.

#4 Nidar Cuba
Score: 4 stars (out of 5)

 This chocolate seems to be an outlier in that it uses a lot of natural ingredients (sugar instead of glucose syrup, powdered milk, palm and shea oils, chocolate, almonds, soy lecithin, salt).  As a result, it is less intensely sweet than most of the chocolates I've tried. It is an almond and chocolate truffle coated with milk chocolate.  Very classic, decent chocolate, and in a small bar for when you don't want a yard of chocolate.  

#3 Nidar Stratos Melky
Score: 3.75 stars (out of 5)

This is Nidar's answer to the fantastically delicious Kinder milk bars, (which unfortunately may contain traces of gluten). The milk truffle center helps offset the poor-quality chocolate, and makes this a perfectly edible little snack.  Not Kinder, but I would buy them again.  

 

#4 Nidar Troika
Score: 3.5 stars (out of 5)

From the Russian word for a group of three, this bar has three layers: marzipan, chocolate truffle, and raspberry jelly.  It is coated in dark chocolate.  It is one of Nidar's tastier options, with a little more going on than just SWEEEETTT...like so many of their other options.  Note that Nidar's marzipan uses glucose syrup made from wheat, and so while gluten-free, may not be safe for people with other wheat sensitivity.

 #5 Nidar Gullbrød
Score: 3 stars (out of 5)

This isn't as overwhelmingly sweet as some of the other sweets I've tried.  It is essentially chocolate-covered marzipan.  So it is mellow, filling, and just sweet enough to fill an energy craving.  In fact, it might make excellent hiking food.  Note that Nidar marzipan contains glucose syrup (what we call "corn syrup") made from wheat.  While it is technically gluten-free, those with other wheat sensitivities should avoid).

 #6  Nidar Stratos
Score: 2.5 stars (out of 5)

I didn't understand the chocolate air-bubbles when Hershey did it, and I don't understand doing it with relatively cheap, waxy chocolate either. For "foamed" chocolate to work, it really needs to very high quality, and this just isn't it.  On the plus side, it's a GIANT SLAB of chocolate (I didn't add something for scale, but the bar is about 8 inches long) and breaks into little bite-size pieces.  This might be good to keep in the cupboard when you just want a bit of chocolate in passing.

#7 Nidar Hobby
Score 2.5 stars (out of 5)

 This was a strange one.  There is a layer of marshmallow-like "foam, and a layer of some kind of jelly.  I couldn't identify the flavor of the jelly, but it was vaguely reminiscent of fake cherry syrup, with a strong sugar-alcohol flavor and a small amount of crystallized crunch.  On their website, it says the jelly flavor is banana, to which I raise a puzzled eyebrow.  Apparently this is really popular among kids here. 

 

 #8 Nidar Kremtopper

Score: 2 stars (out of 5)

 These looked promising, coming in a fancy-ish box that might even pass as a hostess gift if you are invited to someone's home for dinner.  But their reality is more like the dollar-store cherry cordials you get at home; really, really sweet, but not much else.  The chocolate part is particularly cheap and waxy, and the vanilla cream has a texture like a Junior Mint.  On the plus side, if you packed them hiking, they probably wouldn't get crushed in your pack.


The takeaway from this exploration for me is that we are thoroughly spoiled by high-quality milk chocolate in the U.S.  It really isn't one of the Norwegian specialty foods.  The best chocolates I've found here are imported, and if you really want a chocolate treat your best bet is to grab a Snickers.  They have a surprisingly wide market here, unlike any other candy we're used to seeing in the U.S.

More to come!

Recipe Review: A Perfect Gluten-Free Pie Crust

I have been searching endlessly for the perfect gluten-free pie crust.  I have been settling for one that is tough, but holds together enough to support the filling. 

No more!

The Land O' Lakes website was not quite the last place I would have looked for good gluten-free recipes, but it didn't exactly spring to mind (or to search engine results).  Their pie crust turned out beautifully though.  It handled well, baked up flakey and gorgeous, but had enough structural integrity to support a tall slice of chocolate cream. 

Land O' Lakes Gluten-Free Pie Crust

I used the recipe as written the first time.  I then substituted brown rice flour for half the white rice flour in their recommended flour mix, and left out the extra xanthan gum called for in the recipe.  Both of these changes worked just fine!

Gluten-Free Product Review: Pillsbury Gluten-Free Refrigerated Pie and Pastry Dough

  The crust is the only real challenge when it comes to gluten-free pie.  While Pillsbury's refrigerated dough gets points for convenience and texture (flaky but sturdy) the taste is where it falls down.  I have never had a pie crust so oily that it sizzled when it came out of the oven.  The flavor is somewhere between soybean oil and salt, and not at all complementary to a sweet pie.  It might work out for a savory pie, but I still believe it would be too salty and overpower the filling. 

Frankly, if I had to choose between this and a crustless pie, I would go crustless.  It's a shame, because I would love the convenience of a good ready-made pie crust. 

Perfect Gluten-Free, Gum-Free Sugar Cookies (a.k.a. Cut-Out Cookies)

This is adapted from my Grandma Harris's recipe, which was a staple in our household every Christmas.  The kids would get to decorate the shapes any way we liked and we always burned a batch for dad (who still insists that he likes them better that way).

In my lack of advance planning, I found out that I don't actually own any cookie cutters.  I'm not sure how that happened!  It's possible that they were lost in the move, and I haven't attempted a gluten-free, gum-free adaptation for cut-outs since we came to Atlanta.  So these are boring old squares, waiting for yummy frosting!

Ingredients:


1 1/2 cups superfine white rice flour
1 1/2 cups tapioca starch (plus extra for rolling)
1 cup confectioner's sugar (powdered sugar)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup softened butter (2 sticks)
2 large eggs, beaten
3 tablespoons cream
1 1/2 teaspoons vanilla

For sugar cookies, you will also need 1/2 cup granulated sugar. For frosted cut-out cookies, you will need buttercream frosting (recipe at end of this post).

Directions:

Mix all the dry ingredients in a large bowl.
Cut in butter with a pasty cutter, pair of knives, or large fork until it is crumbly.
Add wet ingredients, mix well until smooth dough
Cover with plastic wrap and refrigerate for at least half an hour
After it is finished cooling, preheat oven to 350 degrees Fahrenheit

For Cut-Out Cookies:

Dust a countertop and rolling pin with tapioca starch
Roll dough out to about 1/8 inch thickness
Use cookie cutters to cut out shapes
Place on ungreased cookie sheets at least 1/2 inch apart
Repeat until all the dough is used up

For Sugar Cookies:

Put a layer of granulated sugar in a bowl
Roll dough into 1 inch balls
Roll each ball in granulated sugar
Place on ungreased cookie sheet
Use a fork to press dough down in one direction, then again crossways to form a # pattern

For Both:

Bake at 350F for 8-12 minutes (less for softer cookies, more for crisper). Switch sheets after 5 minutes to keep them baking evenly. Baking time will depend on your oven. 

The resulting cookies will still be pale on top, but will be starting to brown around the bottom edges.  They will be more pale than you would expect from the same cookie made with wheat flour, so don't bake them too long and scorch the bottoms.

Let cool for five minutes, then slide a spatula under each to make sure they don't stick to the cookie sheet.  Let cool completely before frosting or handling too much.

Buttercream Frosting:

1/2 cup softened butter
1/2 cup shortening
4 cups confectioner's sugar (powdered sugar)
1 teaspoon vanilla extract
2 tablespoons milk or cream

Optional: Frosting coloring, sold in tiny jars in baking supply and craft stores. 

*for chocolate: 1/4-1/2 cup cocoa powder, to taste

 This is easiest in an electric mixer, but you can successfully make frosting by simply whipping it with a fork.  It will be much fluffier and easier to make in a mixer though.

Mix the softened butter and shortening
Mix in sugar 1/2 cup at a time, waiting until it is all incorporated before adding the next 1/2 cup 
       *tip: slow the mixer down when adding the sugar, or it will explode all over the kitchen
Mix in cocoa powder a tablespoon at a time until it tastes right for you
Mix in vanilla and cream
whip for one minute to fluff
Separate into batches for each color and mix in coloring*

*Use a toothpick to add coloring paste:  dip it into the paste, then run it through the frosting, using a fresh toothpick each time so that you don't contaminate the color.  A TINY amount goes a long way, but it will instantly stain anything else it touches (like counters, clothes, and skin).  You can use regular food coloring for pastel tints.

Frost the cookies at room temperature, but the leftover frosting lasts a week in the refrigerator or nearly forever in the freezer.  Let it return to room temperature before using again. 

Recipe Box: Chocolate Cream Pie from Scratch

If you've ever had real chocolate cream pie, the kind not made from a pudding mix, you know what I'm talking about.  I started out using Emeril Lagasse's recipe on the Food Network for the filling, and found it horribly, over-the-top sweet.  It was so over-sugared that you couldn't really tell there was chocolate or cream in there as well.  So I gave it a makeover, with less sugar, more chocolate, and a gluten-free crust.

For the crust:

I use this gluten-free pie crust recipe from Land O'Lakes.  You can eliminate at least the extra xanthan gum from the recipe, and possibly from the flour mix as well (although it might be more fragile). 

Filling:

3/4 cup heavy whipping cream, plus 1/2 cup to use later
3/4 cup whole milk
1/2 cup white sugar
3 1/2 tablespoons corn starch
6 ounces semi-sweet chocolate, finely chopped or grated (I used 3/4 cup of semi-sweet mini chocolate chips, which work as-is)
1 tablespoon butter
1 teaspoon vanilla extract plus 1/2 teaspoon to use later
4 egg yolks

1. Set up the egg yolks in their own small bowl (with room for whisking)
2. Set up the chocolate, butter, and vanilla in a medium glass or metal mixing bowl (heat-resistant)
3. Put 3/4 cup heavy whipping cream, milk, sugar, and corn starch in a medium pot.  Stir until sugar is dissolved.
4. Heat sugar/cream mixture over medium-high heat, stirring constantly and whisking occasionally.  Once it boils, turn down heat to medium and cook for 5 minutes, stirring.
5. Temper the eggs by adding a tablespoon of the cooking mixture slowly into the egg yolks while whisking the yolks.  Repeat for two more tablespoons.
6. Add the tempered egg mixture back into the cooking pot and whisk well for 2 minutes. 
7. Pour the mix into the bowl with the chocolate, butter and vanilla.  Whisk until the chocolate and butter are melted.
8. Cover the mix with plastic wrap in contact with the surface (to keep a skin from forming) and refrigerate for 30 minutes.
9. After 30 minutes, whip the remaining 1/2 cup of whipping cream and 1/2 teaspoon vanilla to stiff peaks. 
10. Gently fold the whipped cream into the chocolate custard.
11. Pour mix into the baked pie crust
12. Refrigerate for at least 4 hours, or overnight, to fully firm up before serving. 

  Whip up additional cream to top when serving.

Homemade Frozen Yogurt

I've really missed soft-serve frozen yogurt.  You can never really be sure the stuff they serve at yogurt places is gluten-free, and you can be pretty sure there's cross-contamination.  I tried the obvious first:  put some store-bought yogurt into the ice cream maker.  Not only did it work, it only took a few more tweaks to make something so tasty, rich and creamy that you'll never be tempted by TCBY again.

I use the Publix store brand fruit on the bottom lowfat yogurt.  While it is fantastic straight out of the ice-cream maker, after a few hours it gets pretty hard.  I would need to thaw it out for a while (20 minutes or so) before serving once it has frozen overnight.  I could make it creamier straight from the freezer by reducing liquid and increasing fat.  That can mean using full-fat yogurt (or greek-style) or using all cream instead of cream and milk.  Added sugar will help (to a point), as will a small amount of guar gum.  Since we tend to finish it off pretty quickly, this isn't a problem. 

Homemade Frozen Yogurt

Freeze the bucket of your ice-cream maker according to directions (usually for at least 24 hours).  Leave it in the freezer until ready to process. 

Combine the following in a separate bowl:

12 ounces of sweetened/flavored yogurt (I use fruit on the bottom)
OR
12 ounces of plain yogurt plus jam, honey, or other sweetener to taste

AND
1/4 cup whole milk
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract
1/4 cup sugar (optional, depending on flavor desired)
1 cup fresh berries or fruit, chopped small (optional) or nuts

Mix everything together
Process in ice cream freezer until slightly thicker than soft-serve

Serve immediately, or freeze up to two hours first.  After two hours, let thaw on counter for 20 minutes before serving to soften up.  

Serves 4 at 1-2 scoops each, or 2 at NOMNOMNOMNOM size servings. 

Gluten-Free Featured Product: Peter Pan Peanut Butter

GLUTEN FREE FEATURED PRODUCT

A regular postings of gluten-free products that I use myself and are available in my local grocery store.  You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.

 Peter Pan Peanut Butter

I try to avoid corn syrup, primarily because it makes things too sweet.  Peter Pan doesn't use corn syrup, and they're the best reasonably-priced peanut butter that's listed as gluten-free by Cecelia's Marketplace Guide or package labeled.  I particularly like the crunchy to make GF peanut butter cookies :-) 

Gluten-Free Featured Product: York Peppermint Patties

GLUTEN FREE FEATURED PRODUCT

A regular postings of gluten-free products that I use myself and are available in my local grocery store.  You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.

York Peppermint Patties

Dark chocolate over peppermint, and oh so tasty without being too rich!  These are a favorite to keep around the house, especially as the mint helps calm an upset stomach.  Hershey's website states that all the Peppermint Pattie candies are gluten-free, so it doesn't matter whether you buy them in full or snack size. 

Almond Toffee Brittle (Gluten-Free)

Almond Toffee Brittle (Gluten-Free)

Perfect for multiple day potlucks, as it doesn't need to be refrigerated and handles heat/cold just fine. You'll need a candy thermometer that goes up to at least 280 degrees F. Make it on a day with low humidity! It won't set up correctly in high humidity so the resulting candy will be sticky and soften quickly.

Ingredients:

3 Tablespoons water
1.5 cups white sugar (cane sugar is best)
1 cup butter
1 tablespoon corn syrup (white Karo syrup)
1 cup slivered almonds

Place slivered almonds on a cookie sheet and bake in oven at 300 degrees F until golden brown.

Meanwhile, combine sugar, butter, syrup and water in a medium saucepan.

Cook over medium heat, stirring frequently, until it reaches 280 degrees F (soft crack stage).

Stir in toasted almonds and heat, stirring constantly, until it reaches 280 degrees again (mixture will rapidly darken).

Pour onto ungreased cookie sheet and let cool.

Break into pieces and store in an air-tight container (ziplock bag is fine).

Baked Caramel Corn (Gluten-Free)

You will need:

6 quarts of popped corn (this is 2/3 cup raw in an air popper)
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1 tsp vanilla
1/2 teaspoon baking soda
1 pound salted peanuts (optional)

Pop popcorn (don't add butter or salt) mix with peanuts (if using) in large bowl.
Preheat oven to 250 degrees F
 in 3 quart saucepan, melt butter over medium heat.
Stir in sugar, corn syrup and salt.
Bring to a boil, stirring constantly.
Boil without stirring 5 minutes or until soft-ball stage on candy thermometer.
Remove from heat and stir in vanilla.
Add baking soda all at once and stir vigorously (mixture will foam up!)
Pour over popcorn and mix well.
Divide popcorn into 2 large baking pans or roasters.
Bake at 250F for one hour, stirring every 15 minutes. Use a buttered wooden spoon if you have trouble with it sticking while stirring.
Let cool and store in airtight container (plastic bags work fine!). Does not need refrigeration.

Custard-Style Rice Pudding (Gluten-Free)

A rich, creamy rice custard perfect for a cold winter day or a holiday dessert.  

Ingredients:

3 cups milk (whole milk will make it richer)
1 cup sweetened condensed milk
1/2 cup raisins (optional, and mix up with dates, almonds, pecans, and/or coconut as it suits you)
1/3 cup butter
3 eggs, beaten
1/4 cup white sugar
1/2 cup raw white rice
1 tsp vanilla
1/4 tsp salt
1/4 tsp cinnamon
1/2 tsp (approx) nutmeg, or one whole nutmeg for grating.


Combine rice with 2 cups of regular milk in the top of a double-boiler or in a microwave-safe bowl. Cook over hot water in double-boiler or in microwave on high until rice is tender (approx 30-45 minutes, could be longer depending on heat).

Add raisins/dates/nuts/etc. and butter, stir until butter melts

Combine eggs, sugar, vanilla, salt, cinnamon, 1 cup of regular milk and sweetened condensed milk and whisk until blended.

Stir into hot rice mixture.

Pour into greased cake pan (9" square pan for single batch, 9"x12" rectangle for double batch) or 2-quart casserole dish (uncovered).

Sprinkle or grate nutmeg over top

Bake in 350 F oven for 45 minutes or until a butter knife inserted in the center comes out clean.
Let cool/set up for at least 10 minutes, or chill in refrigerator overnight and serve cold.

Gluten-Free Featured Product: Nutella

GLUTEN FREE FEATURED PRODUCT

A regular postings of gluten-free products that I use myself and are available in my local grocery store.  You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.

Nutella

Really.  'nuff said :-)

I have found so many uses for the chocolate hazelnut spread of the gods.  It is fantastic on gluten-free pancakes, as a dip for Glutino pretzels, or any other desert application you can think of.  In Berkeley there's a gelato place that had Nutella gelato while we were there, and I think they deserve a public medal for it.  I found a recipe for Nutella meringues, which I will share as soon as I vet the recipe for myself.  There's a fancy foodie cafe' on the U.S. East Coast somewhere that serves, as their dessert, a petite tasse of black coffee and a teaspoon full of nutella.  They know that it's intensely rich and delicious enough all by itself, and taps into a person's deep need to lick the spoon. 

Gluten-free status comes from Cecelia's Marketplace guide and personal long-term use by someone excruciatingly sensitive to gluten. 

Featured Product: Nesquik

GLUTEN FREE FEATURED PRODUCT

A regular postings of gluten-free products that I use myself and are available in my local grocery store.  You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.

Nesquik Syrups
I'm a big fan of the chocolate and strawberry Nesquik syrups because they don't use corn syrup.  Luckily they're also gluten-free! Their bottled chocolate and strawberry milk is also labeled for gluten, which can be a lifesaver if you're out on the road and need a quick fix until you can get to a gluten-free meal.  The milk is stocked in most gas stations and convenience stores.

Their gluten status is really difficult to track down, however.  If you don't have the Cecelia's Marketplace guide, you can go about four levels deep into the Nesquik website to a specific product page, where you will be given the option to live chat with a representative who can verify the gluten status.

The website seems designed by someone who never actually uses food, because it's all about flash and games and marketing shots and not about the actual...you know...FOOD.  You can't even get a list of ingredients or nutritional information (but you can play a "fun" video game!)

Gluten-Free Featured Product: Edy's Fruit Bars

GLUTEN FREE FEATURED PRODUCT
A regular postings of gluten-free products that I use myself and are available in my local grocery store.  You can check your local store for these items, order them online, or ask your store to stock them. I do not have any relationship with the companies in question, nor do I receive any form of compensation for these reviews. Gluten-Free status is based on information from the manufacturer, the current Cecelia's Marketplace shopping guide and personal experience, and may change if the company changes formulation or manufacturing processes.

Edy's Fruit Bars
These are a fantastic frozen snack, as they contain real fruit and aren't over-sweetened.  My partner goes through the Coconut bars like crazy, while I like the lemonade and strawberry best.  The Coconut bars have shreds of coconut, and while the underlying flavor is delicious, there is a texture problem for me. 

According to their website, the following flavors are gluten-free.  To verify, go to their website, click on "Flavor/Ingredient Search" at the bottom of the page, and select "gluten-free" in the pop-up box.  Many of their ice cream flavors are also gluten-free and will come up in the listing. 

Flourless Chocolate Cake (gluten free)

Flourless Chocolate Cake

An extremely rich, dark chocolate concoction with the consistency and taste of a truffle. It sounds (and tastes!) much more complex than it is, and the result is something that will wow the crowd. This is best served with a topping to off-set the intensity of the chocolate. Fresh whipping cream is my choice, but for a potluck fresh berries may be a better pick because the cream may fall unless it is kept well-chilled. Even fresh fruit like sliced bananas would be an interesting twist and complement the chocolate well. cream-cheese frosting or fruit dip may be too sweet for your taste, but try it and see!

The liqueur does not entirely bake off, so if alcohol is an issue try substituting another liquid. Water will give a more basic chocolate flavor, while coffee would add a touch of mocha. A chocolate-compatible fruit juice such as orange, cherry or pomegranate would do interesting things as well. Use water and add 3/4 tsp peppermint extract for a chocolate-mint flavor.

If you use a spring-form cake pan, either wrap the outside really well with tin foil to prevent the water bath from leaking in (this is tricky to really make water-tight though), or set a large pan of water on the rack directly below the cake pan (as close as possible). The bain-marie adds moisture so that the surface of the cake does not dry out and crack during the long baking.

Ingredients:

1/2 cup Grand Marnier liqueur (see note above for substitutions)
1 cup salted butter (or unsalted + 1/4 tsp salt)
3/4 cup white sugar
4 ounces unsweetened chocolate
14 ounces semi-sweet chocolate
3 large eggs
3 egg whites

Steps:

Preheat the oven to 300 degrees F.

start a pot of water to boil. You'll be either setting the cake pan in a larger pan filled with boiling water (preferred), or if using a springform pan, setting a pan of boiling water directly underneath it. Make sure you boil enough water to give you a 1" deep "bath" (bain-marie).

Line the bottom of a 10" cake pan with parchment and grease it and the sides lightly. See notes above for using a springform pan. You can make mini-cakes with liners in a cupcake tin, but reduce cooking time to 40 minutes.

Place the chocolate pieces in a large glass mixing bowl in the microwave for 30 seconds on high. Stir, then microwave for an additional 20 seconds. Continue stirring until smooth, cooking for an addition 10 seconds at a time if the pieces are not melting after stirring for one minute.

Combine liqueur (or substitute) and sugar in a small saucepan and stir constantly over medium-low heat until the liquid is clear and sugar is dissolved. Set aside.

Soften butter (microwave 5 seconds at a time on high, turning sticks 1/4 turn after each interval until very soft)

stir butter well into chocolate until smooth

stir sugared liquid into mixture until smooth

beat eggs in a separate bowl. Slowly add about 1 cup (doesn't need to be exact) of the chocolate mixture to the eggs while stirring briskly. Then stir the egg mixture back into the main bowl, continuing to stir. This is called "tempering." You are bringing the eggs up to temperature before adding them to the hot liquid. This prevents bits of cooked egg from spoiling the texture of the cake.

Pour the mixture into the prepared cake pan. Fill the bain-marie with boiling water 1/2" up the sides.
Bake for 45 minutes. the center will still look wet when you pull it out, but it will continue baking for a while even after you've removed it from the oven and will set up when chilled.

Leave the cake in the pan to chill. Let cool at room temperature for 30 minutes, then chill for at least 4 hours or overnight in the refrigerator to set.

To remove from pan, let the bottom rest in hot water for 2 minutes. Then use a knife dipped in hot water to run around the edge and loosen. turn over on a serving dish and let loosen/fall. Cut with a sharp knife dipped in hot water between slices. See notes above for toppings/garnish. Store in fridge up to 1 week.

Note: Baker brand baking chocolate is listed as gluten-free as of the 2012 Cecelia's Marketplace guide. Check with the manufacturers, because baking chocolates rarely label for gluten.

French Chocolate Truffles (gluten-free)

Makes about 3 dozen.

Ingredients:
9 and 1/2 ounces semisweet baking chocolate
1/4 cup cocoa powder
1/4 cup confectioner's sugar (powdered sugar)
3/4 cup whipping cream
1/4 cup (1/2 stick) butter (unsalted)
3 Tablespoons white granulated sugar
3 Tablespoons Grand Marnier
1 pound ice cubes

Prep:

1. Measure out Grand Marnier into a small cup and set it within reach (but not where you'll tip it over).
2. Fill the bottom of a large bowl with ice and add several inches of water.  The bowl should fit the top of your double-boiler. 
3. Cover two cookie sheets with wax or parchment paper and make room for them in the refrigerator.
4. Break chocolate into chunks, either as pre-scored by manufacturer or approx 1/2" to 1" pieces.
5. Fill the bottom of a double boiler with water

Note:  you can improvise a double-boiler by setting a metal bowl in a pot of boiling water so that it floats.  Make sure the bowl is large enough that it can not tip over in the pot, but small enough to allow steam to escape around it.  The metal bowl is then the "top" of your double-boiler.

Steps:

1. Place chocolate pieces in top half of the double-boiler
2. Bring water beneath to a boil then reduce to low heat so that it barely simmers. Stir the chocolate occasionally until it is melted smooth.
3. In the meantime, bring cream, sugar and butter to a boil over medium heat, stirring slowly but constantly. Use a flat edge wooden spoon or silicone spatula to scrape bottom and keep it from scorching.
4. Once the cream is boiling and the chocolate is melted and smooth, whisk the cream into it until combined.
5. Add the Grand Marnier and stir it in.
6. Place the bowl with the mixture into the pan of ice water and whisk lightly until the mixture thickens. Do not use an electric beater, and don't beat hard as if you're trying to make meringue. You should get a medium, steady rhythm going because you could be whisking for a while. Go until the mixture holds its shape as medium-stiff peaks, as if whipped cream. Replace the ice in the bowl beneath if it melts.
7. When the mixture is fairly stiff and cool, use either the pastry bag or a teaspoon to drop bite-size dollops onto the wax paper. They don't have to be spaced out very far as they will not expand.
8. Cool in the refrigerator until they are set up (could take an hour or two, but you could leave them overnight at this stage)
9. When they are set, mix the cocoa powder and powdered sugar in a quart size ziplock bag.
10. Drop a few truffles at a time into the bag and shake gently to coat with the cocoa and sugar. Remove to a separate bowl or tupperware.
11. When the truffles are all coated, store in fridge or freezer, sealed.

Meringues (Gluten Free)

These are gluten-free, fat-free, very cheap to make, and are great if you need something to keep fresh for a long while before the potluck.

You will need an electric mixer. Whipping egg whites by hand is a test of endurance. Even one of the $20 hand-held mixers from Wal-mart will work, even if it takes a little longer than a stand mixer.

4 egg whites
2 cups confectioner's sugar (powdered sugar)
1/4 tsp cream of tartar
3/4 teaspoon vanilla extract

Preheat oven to 200 degrees and line 2 large baking sheets with parchment or foil.

Beat eggs until they turn white and frothy. Add cream of tartar and vanilla, then add sugar gradually as you beat until it is all incorporated. Beat on high (or gradually up to 8 on a Kitchenaid stand mixer) until stiff peaks form. When you lift the mixer, the resulting point should stay sharp instead of folding over.

Spoon mixture into a pastry bag with a large round or star tip. In a pinch you can cut a corner out of a gallon ziplock and use it as a pastry bag, or even just two spoons to make meringue mounds.
Bake at 200 degrees for 2 hours. Switch the sheets and turn them after 1 hour for even baking. After 2 hours, turn off the oven and leave the meringues where they are for another hour to gradually cool.

They are more drying out than baking.

If you're in a hurry, you can bake them at 225 for an hour and a half, switching and turning after the first hour. You'll need to watch them carefully for any signs that they are browning on the bottom (best test is the taste test!) at which point you should turn off the oven and let them rest for 30-60 minutes to finish drying.

Store immediately in airtight container.

NOTES:
You can reduce the sugar to 1.5 cups if you increase the cream of tartar to 1/2 tsp, or eliminate the cream of tartar by adding an additional 1/4 cup sugar. Either sugar or tartar is needed to stabilize the whites.

The meringues will not expand any more than they are, so you can set them almost touching each other on the baking sheet if you need the room. I like to make mini-meringues by setting 1" dots very close together. This recipe will fill two baking sheets completely with mini meringues.  (reduce baking time by at least 30 minutes and turn off the oven as soon as they're hard).

You can make meringue "baskets" just like the clay baskets you made as a kid by coiling a long snake of clay. Once they're baked you can serve them filled with something, like fresh berries, custard, or ice cream.

Eggs will separate better cold, but will give you more volume at room temperature. Once you separate the eggs, let the whites sit for 30 minutes to warm and they will whip up higher.

Fresh eggs will give you more stable meringue, 4-5 day old eggs will whip up with more volume (because the fluid is thinner). For this, the stability of fresh eggs is better for handling in the pastry bag.

Play with additives once you have an idea of how the meringue behaves. Try adding 1/4 cup shredded coconut and some almond or coconut extract. Try adding mini chocolate chips and a few tablespoons of cocoa powder. Or maybe a few tablespoons of orange juice. frosting dye added at the soft peak stage will give you colors.

Balsamic Vinegar and Sea Salt Caramels (Gluten Free)

One of the highlights of spending Christmas with my parents in Florida (besides the salt-water swimming pools and the Siesta Key drum circle) was the visit to Katy Rose Olive Oils in Sarasota.  Before any real foodie gets condescending about it, let me say that in southwest Michigan the idea of an oil and vinegar bar is pretty damn exotic.

Update: 5/20/14:  There are half a dozen of these in the Atlanta area, and I picked up red apple balsamic vinegar at Oli + Ve in Roswell for another batch.  

You walk into this place and it is rows of "casks" of olive oils and vinegars.  You can taste each one, and/or they will fill bottles for purchase.  Everything they have is gluten-free, and they stock other gluten-free items, such as pastas and candies, elsewhere in the store.

The foodie impulse, of course was "one of EVERYTHING!" I ended up with a large bottle of an herbed olive oil, a medium bottle of a fig balsamic vinegar (so delicious on fruity salads!) and a tiny bottle of the red apple balsamic vinegar.  The last is a thick vinegar with a rich, dark tart apple flavor, and I had a specific purpose in mind for it.  As soon as I tasted it, I knew it was destined for homemade caramels.

Now the caramels are made, and so very, very tasty.  I'll share the recipe, but know that you can either substitute another (high quality) fruity balsamic vinegar or leave it out altogether and they will still be very, very tasty!

1 cup unsalted butter, cut into small chunks
1 cup corn syrup
2 1/4 cups (lightly packed) brown sugar
2 cups heavy cream
1 teaspoon coarse ground sea salt
1 1/2  tablespoons red apple balsamic vinegar
Extra butter for greasing

1. line a 9"x9" pan with parchment paper and butter the paper. 
2. In the saucepan, melt the butter over medium heat. 
3. When it is melted, add the sugar and stir well until it is all incorporated.
4. Stir in corn syrup and cream
5. Cook over medium heat for two to three minutes, then raise temperature to medium-high.
6. Stir constantly until the mixture boils, then reduce back to medium heat. 
7. Keep at an even boil until the mixture thickens (30 minutes to 1 hour), stirring frequently to prevent separation. 
8. If sugar begins to crystallize on side of pot, use a wet basting brush and cold water to rinse down the crystals so that they do not affect the texture of the caramels.
9. When mixture reaches 245 degrees Fahrenheit (firm ball stage) on a candy thermometer or a spoonful dropped into ice water gives you the right texture, remove caramel from heat.  
10. Add sea salt and vinegar and stir briskly for a few seconds to incorporate. 
11. Pour immediately into buttered parchment-lined pans.
12. Allow to cool for several hours or until completely firmed.
13. Cut into small pieces with heavy duty kitchen shears, a knife, or a pizza roller.  Greasing the cutting edge with butter will help prevent sticking.  Wrap each piece in wax paper. 

The fruity flavor of the vinegar will be subtle at first, but will develop more over time.