Gluten Free Thanksgivukkah & Pumpkin Meringues

Pumpkin Spice Meringues - Thanksgivukkah 2013

I’m sure you’ve all seen it because 75 million of you have brought it to my attention – that BuzzFeed published a Thanksgivukkah food story complete with recipes. Christine Byrne did a great job, but let’s pick up where BuzzFeed left off: Thanksgivukkah that’s gluten-free (using kosher ingredients).

A year ago, as some of you might recall, the Canteen blog mentioned the upcoming Hanukkah/Thanksgiving holiday in this post.

Trivia alert: The year this dual holiday event happened last was 1888, the same year that Rabbi Dov Behr Manischewitz (that Manischewitz in the brined turkey recipe on BuzzFeed) opened his very first bakery in Ohio. What’? It’s a very short leap from matzo to wine, even Manischewitz wine.  Just ask anyone who has had the pleasure of sitting through a full seder.

Extra credit trivia: Did you also know that in 1888 Benjamin Harrison was the newly elected President – and he did not win the popular vote and yet Congress did not shutdown the government. And a tea party was still something 3-year-olds enjoyed.

Meantime, while the interest about the upcoming dual holiday festive feast goes wild with blog and news articles, let’s relax and concentrate on how to enjoy a gluten-free Thanksgivukkah – a gluten-free feast that everyone at the table can enjoy.

Order your copy today!

Of course I’m going to tell you to buy our book Nosh on This because it was written with this kind of holiday in mind. There are recipes that will have you covered from gluten-free cornbread challah stuffing to sweet potato kugel and noodle kugels, latkes, to rugelach and sweet potato pie. And let’s not forget Mom’s Chocolate Hanukkah Gelt (one of the easiest recipes in the book). For a Thankgivukkah theme, coat the chocolate gelt cookie edges with bright orange sugar instead of gold or silver (cookies: center below).

We all worked hard to make sure the book was ready and shipped in anticipation not only for this Rosh Hashanah, but especially for this special, once in a lifetime, dual Thanksgiving/Hanukkah celebration.

 

A Gluten Free Thanksgivukkah 2013

And once that holiday is finished, there are recipes to carry you all the way through the year, like gluten-free Mallomars, Oreo and Stella D’oro clones, danish and donuts, and savory hand pies and more.

Recipe photos: Nosh on This. Order your copy now!

 

And why stop there? If you are a Living Without subscriber, you might have gotten your holiday issue which features a Hanukkah/Thanksgiving article by your Canteen crew – with recipes that you won’t find anywhere else.

And coming soon to the GF Canteen blog – As the holiday gets closer there will be many more special snowflake recipes on the blog that will address the whimsy that this holiday is.

Speaking of festive  – these quick and easy pumpkin spice meringue cookies are just the right hit of fall flavor and spice. They will last for days and days if stored in a covered tin (not plastic). Anything that can be made ahead of time is a good thing when it comes to holiday preparations.

Be exceptionally careful when separating the eggs because just a speck of yolk in the whites will make them not whip into peaks. Eggs are best separated while cold, but whites are best whipped at room temperature. Also, make sure the bowl you use for whipping is very clean. An old Julia Child trick is to run a bit of white vinegar over the inside of the bowl with a paper towel to get rid of any residue or kitchen splatter that could inhibit the whites from whipping. Mixing a little of the powdered sugar (always sift the sugar to get rid of pesky lumps) with the salt and cream of tartar makes it blend into the whites a little easier.

If you make these in the evening they can be left in a warm (but turned off) oven overnight and they will be very dry and crisp in the morning. If the meringues get a little soft or your weather is humid they can be freshened up (read: crispied) by placing the cookies in a 175°F oven for five minutes. Store in a metal tin separating layers with parchment paper to keep them crisp. They will get soggy in plastic. But then again, there usually aren’t any left over to store.

With the Canadian Thanksgiving upon us, it is fair to say pumpkin season is here. Next up – Thanksgivukkah. Gluten-free.

 

Pumpkin Spice Meringues - Thanksgivukkah 2013

Pumpkin Spice Meringues
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Leave the meringues plain or fill with them with mini semi-sweet chocolate chips. The pumpkin spice flavor is quite mild, with a hint of pie. Makes about 75-85 small meringue drops.
Ingredients
  • 105-110 grams egg white, room temperature (3 extra large eggs)
  • 110 grams powdered sugar, sifted (1 cup)
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon kosher salt
  • 2 tablespoons GF pumpkin butter (good quality)
  • ½ teaspoon pumpkin pie spice, sifted
  • ½ teaspoon vanilla extract
  • optional: 80 grams semi sweet mini chocolate chips (1/2 cup)
Instructions
  1. Preheat oven to 250°F. Line two baking sheets with parchment paper. If piping the meringues, prepare the bag and piping tip - I like to use a very large star tip.
  2. In the bowl of a stand mixer using the whisk attachment, mix the egg whites with one tablespoon of sifted powdered sugar that has been mixed with the cream of tartar and salt. Whip on medium speed until the eggs are frothy. Whip egg whites on high until peaks form. Add the sifted sugar (sift again if you see any small lumps). Whip on low just until the sugar is worked into the eggs. Add the pumpkin butter, spice and vanilla. Whip on high for a few minutes until the mixture forms glossy stiff peaks and gains some volume. Fold in the chocolate chips with a spatula until blended in but don't deflate the meringue. Pipe very close together on the baking sheets. Or scoop onto the baking sheets with a small spoon into little mounds.
  3. Bake 15 minutes and turn the oven temperature down to 175°F. Bake meringues without opening the oven door for 2 hours. Turn the oven off but don't open the oven door. Leave the meringues to dry for at least 4 more hours or overnight. Leave the oven light on, if possible. Store in a tin, layered in parchment paper (no plastic). Meringues can be re-crisped by placing in the oven at 175° for five minutes.

 

 

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