Sunday, May 19, 2013

Boston Cream Pie *Gluten-Free*

Boston cream pies have always been something I have been aware of but never actually eaten, besides in donut form. 

I get a newsletter from Betty Crocker occasionally that highlights popular and relevant recipes. I was going through it recently, when I came across a recipe for a Boston Cream Pie. My Nana use to make these eclairs that were basically eclair versions of cream pies and I decided to give making one a go.

They were invented in the kitchen of the Omni Parker House Hotel in Boston, hence the name. Turns out they are relatively easy to make but require time. You need to let the filling cool but not get too cold or it won't be easy to spread, you also need to let the cake cool so you can fill it and frost it, but not have it turn into a huge mess.

To make this gluten-free I substituted a Jules gluten-free cake mix for the cake. Her cake mixes are quite substantial and I ended up with two cakes, so I had to make two "pies," but any gluten-free mix or flour substitute would do.







Will loves to watch people cook. He really is only hoping we'll look away and he can grab it off the counter!



If you refrigerate the filling, use a piece of plastic over it so it won't form a film on the top. Don't refrigerate too long, or you won't be able to spread it and it will be chunky.


Also remember to frost the cake when the frosting is warm and malleable, otherwise it will crystalize and get ugly. If you finish when it is still warm, it will harden and have a great sheen.







Recipe by Betty Crocker found here: Boston Cream Pie.


Wednesday, May 15, 2013

Eating gluten-free in Quincy, MA: Burke's Seafood

I first discovered Burke's seafood this spring. It was a Friday night during Lent, and as most people on the South Shore know, that means seafood is for supper.

I wasn't overly thrilled at first to hear we were going to a seafood place for dinner because I thought they would only have fried foods. As I looked at their menu, however, I was delighted to see that all of their broiled dishes could be made gluten-free! We placed an order and went to pick it up.

Burke's Seafood is everything you could want from a family owned restaurant. A friendly atmosphere, fresh seafoods, and so many options. I ordered the broiled scallops and roasted potatoes. My family had gotten fish and chips, seafood chowder, and fried clams. When we got home I was so excited to eat!

I unpacked everything and pulled out my scallops. This is when I panicked a little. You see, my scallops were covered with an herb breading. This is not what I was expecting. At most restaurants gluten-free broiled dinners mean broiled meat sans any breading. Well, not at Burke's. I was assured over the phone that it is a rice breadcrumb mix! This really impressed me.

We've been back to Burke's on multiple occasions and have always been thoroughly satisfied. The people that work there are reason enough to return, and the food really tops it off.











Sunday, May 12, 2013

Happy Mother's Day


Things I have learned from my Mom.
1. Never leave the house without a little lipstick.
2. Classic is always better than trendy.
3. 'From scratch' is the only way to make things.
4. In many cases, less is more.
5. If it's not Brigham's ice cream, what's the point.

Friday, May 10, 2013

Quote of the Day

Everyone who terrifies you is sixty-five percent water.
And everyone you love is made of stardust, and I know sometimes
you cannot even breathe deeply, and
the night sky is no home, and
you have cried yourself to sleep enough times
that you are down to your last two percent, but
nothing is infinite,not even loss.
You are made of the sea and the stars, and one dayyou are going to find yourself again. 


--Finn Butler

Wednesday, May 1, 2013

Quote of the Day

All experience strips us of much except our sheer strength of mind, of spirit.
All experience reveals that upon these we must not finally depend.
Brooding over us and about us, even in the shadows of the paradox, there is something more -
There is a strength beyond our strength, giving strength to our strength.
Whether we bow our knee before an altar or
Spend our days in the delusions of our significance,
The unalterable picture remains the same;
Sometimes in the stillness of the quiet, if we listen,
We can hear the whisper in the heart
Giving strength to weakness, courage to fear, hope to despair.

--Howard Thurman