The Latest

This piece was the last piece i completed in 2011. It's for a sweet little girl and i finished it just in time for Christmas.

Here's looking ahead to new projects in 2012!

Portzelky

 If there is one comfort food i associate with the first of January, it’s portzelky. Go ahead, try and say it. Partz-ell-cha. That’s how i say it--- It’s a traditional Mennonite food that my mom would make only on NewYear’s Day. That was the rule.

Yesterday i made some (Happy New Year!) for myself and my own family (and to share with neighbours). And i made them gluten and dairy free--a far cry from the original version. And the result was superb!!!  I adapted this gluten free recipe and substituted almond milk for milk, and coconut oil for margarine. I didn’t have enough raisins, so i added some dates as well. I didn’t have any guar gum, but it turned out well just the same. yes!!! I’m so impressed with the texture...usually gluten free foods tend to fall apart very easily, but this recipe maintained it’s form, as well as the slightly chewy, rubbery but soft texture that portzelky should have (hmm, chewy, rubbery doesn’t sound so good, but it’s an exciting achievement, believe me!) Those familiar with this type of treat might notice that the shape of them are a little off...i pan fried them in oil instead of deep frying them in a pot. Don't worry--it has no effect on the taste.

Normally portzelky are eaten dipped in icing sugar (depending on who you talk to i suppose) but i switched it up again and dipped it in coconut sugar. It is sweet, delicious, and has a low Glycemic Index to boot. So satisfying, so addictive. The only thing i might do differently next time is add a few more dates or raisins...

Here's to a New Year, to new adventures--be they culinary or other!!