A little help

"Alan TOmkins" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hello all...
I am a 2nd year apprentice chef from Melbourne, Australia.
I am wondering if any chefs out there could help me. im looking for a
couple of different things... first i am after a Gluten Free Pizza
Dough... also i am looking for any ideas on how to incorporate
alcoholic beverages such as Southern Comfort, Baileys Irish Cream, etc
into desserts...
any help would be much appreciated...

Our little girl has celiac's disease so the following recipe is one my wife
uses
for her pizzas. It can be one large pizza or 4 individula ones.
Hope this helps.
Jim

1 tablespoon gluten-free dry yeast
2/3 cup brown rice flour or bean flour
1/2 cup tapioca flour
2 tablespoons dry milk powder or non-dairy milk powder*
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 degrees)
1/2 teaspoon sugar or 1/4 teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar
cooking spray

Preheat oven to 425 degrees.

In medium bowl using regular beaters (not dough hooks), blend
the yeast, flours, dry milk powder, xanthan gum, salt, gelatin
powder, and Italian herb seasoning on low speed. Add warm water,
sugar (or honey), olive oil, and vinegar. Beat on high speed for
3 minutes. (If the mixer bounces around the bowl, the dough is
too stiff. Add water if necessary, one tablespoon at a time,
until dough does not resist beaters.) The dough will resemble soft
bread dough. (You may also mix in bread machine on dough
setting.)

Put mixture into 12-inch pizza pan or on baking sheet (for thin,
crispy crust), 11 x 7-inch pan (for deep dish version) that has
been coated with cooking spray. Liberally sprinkle rice flour
onto dough, then press dough into pan, continuing to sprinkle
dough with flour to prevent sticking to your hands. Make edges
thicker to contain the toppings.

Bake the pizza crust for 10 minutes. Remove from oven. Spread
pizza crust with your favorite sauce and toppings. Bake for
another 20-25 minutes or until top is nicely browned.

Preparation = 45 minutes. Serves 6.

Alan TOmkins said:

Hello all...
I am a 2nd year apprentice chef from Melbourne, Australia.
I am wondering if any chefs out there could help me. im looking for a
couple of different things... first i am after a Gluten Free Pizza
Dough... also i am looking for any ideas on how to incorporate
alcoholic beverages such as Southern Comfort, Baileys Irish Cream, etc

into desserts...
any help would be much appreciated...

One trick for getting a really good flavour from alcohol into desserts
is to gently simmer & reduce the alcohol from 1 cup to about 3
tablespoons, this works well with sherry, port, wine and the whiskeys, i
do not know if it would work as well with the irish cream.

By reduce i mean simmer the alcohol over heat till it evaporates or
reduces from 1 cup to 3 tbs. This intensifies the flavours and allows
for an essence of the flavour to be incorporated in the food without the
volume of using the alcohol unreduced.

A google group search of joseph littleshoes + catalan cake will turn up
a recipe i posted that uses a reduction of 1 cup of ruby port to 3 tbs.
and is a very good chocolate cake.
---
Joseph Littleshoes