October 3rd, 2010

  • nymysys

Leftover fruit syrup

Once a month I get together with my friends for Sunday LadyBrunch, and we all make something to bring, and eat and drink mimosas for hours without any stinky boys around. The main dish today will be french toast, so I was in charge of toppings. I made a banana-ginger compote (cinnamon, lemon juice, orange juice, sugar), and a blueberry-jalapeno compote (pinot noir, lemon juice, brown sugar). After straining out the juice and canning the compotes, I still have lots of delicious, syrupy fruit sauce left over. I'm not huge into sweets (I don't want to just pour them over ice dream, or some such), but I'd like to do something with them. Perhaps use them as a base for something else?

Also, we do drink , so I could probably use the sauces to mix with vodka or champagne. But I'd prefer something more creative, and you guys are who to go to for that.

flour flour flour! and biscotti recipe, of course.

Please forgive me if this has been asked already! I've searched through the tags and didn't quite find the answer I was looking for.

I have a bunch of yummy-sounding recipes that are gluten free. For example:
(from http://www.manifestvegan.com/2010/10/vanilla-bean-macadamia-biscotti/ LOVE this website!!)

Vanilla Bean Macadamia Biscotti – Vegan and Gluten Free

1/3 cup vegan margarine
3/4 cup vegan sugar
3 tsp enerG egg replacer frothed with 4 tbsp hot water
1 vanilla bean pod, scraped
1/2 tsp sea salt
2 tsp baking powder
1 cup sorghum flour
3/4 cup brown rice flour
1/2 cup potato starch
1 tsp xanthan gum

4 tbsp almond milk
1/2 cup chopped macadamia nuts

I have everything except the italicized ingredients...but I do have regular flour and whole wheat flour. I'm going to assume that I *might* have to buy xanthan gum regardless (?) but how could I replace the other flours? can I just add the amounts and replace them exactly with AP Flour?

Sorry for the dumb question. ah! oh, just one more..haha, sorry.

Every time I attempt to convert measurements, it's a disaster. Could anyone recommend american measurements for these ingredients. I haven't had panettone in years, and I really really want some this holiday season. :)