Gluten-Free Easter Dinner with Pinterest #weekendcooking @BethFishReads

Weekend Cooking buttonWeekend Cooking is a weekly feature hosted by Beth Fish Reads, linking up food-related posts. Click here for links to this week’s Weekend Cooking posts on Beth Fish Reads and other blogs.

I wrote a post a while back about venturing onto Pinterest, wary of another social media site to keep up with. Actually, I can blame Weekend Cooking for my crazy bouts of pinning since then, because that post, Honey Beer Chicken, Pinterest, and Me, came about after I read bookchickdi’s Weekend Cooking post about pinning that recipe (and making it), among others.

Menu planning is the most fun part of hosting Easter dinner. Making the desserts is the second, and spring cleaning for company comes in a distant tenth or fifteenth. So, when I saw this recipe for a naturally gluten-free dessert, Lemon, Ricotta and Almond Flourless Cake, on a baking blog with a cute name, Cakelets and Doilies, that seemed perfect for an Easter dessert, I just had to start a Gluten-Free Easter Pinterest board, to go with my Gluten-Free Thanksgiving and Gluten-Free Christmas boards.

I also pulled out my new cookbook by Mollie Katzen, The Heart of the Plate, and picked out some veggie recipes to try from there, that I couldn’t pin because they aren’t online. So far I have made the Grated Carrot Salad (easy, once the carrots were grated) and made the polenta for the Crispy Polenta Triangles.

In the end, I didn’t plan to use any recipes that I found online except the cake, so I guess I still trust my printed cookbooks more than Pinterest. The cake was also an experiment in using the Speed Bake function of our oven because the recipe called for convection cooking. I ended up baking it about 10 minutes longer than the 40-45 minutes, because the middle still seemed wobbly, so it’s possibly overcooked, but it looks good in the pan, before and after baking! Will try to remember to take a picture after sifting confectioner’s sugar on top and slicing it. (We have an assortment of gluten-free cookies from the freezer as back-up, if the cake is a failure. The recipe had to be converted from the original Australian metric weight measurements to American volume measurements, so it’s iffy!)

photo before it goes into the oven
Lemon, Ricotta and Almond Cake ready to go into the oven. How the heck do you line a round pan with parchment paper? It was worse than putting down contact paper the way it kept rolling itself back up!
photo of cake still in pan
According to the comments, the cake is “supposed” to sink like that. I think it actually means I didn’t beat the egg whites enough. If you look at the recipe, you’ll see you’re supposed to whisk them by hand into stiff peaks after using the electric mixer to the soft peak stage. I tried, but my arm wasn’t up to it!

Easter Menu Plan

Deviled eggs
Fresh-roasted cashews
Cranberry Salsa and tortilla chips (not Easter-y, but will use the last of our frozen cranberries up)
Fresh cantaloupe

Side Dishes
Steamed asparagus (of course!)
Crispy Polenta Triangles (The Heart of the Plate)
Grated Carrot Salad (The Heart of the Plate)
Citrus-Pine Nut Broccoli Slaw (from The Associated Press)
Roasted Vegetables (my mom is bringing)

Main Courses (Carnivore and Vegetarian)
Ham (with Maple-Mustard Glaze from The Heart of the Plate)
Kashmiri Koftas (from Madhur Jaffrey’s Indian Cooking) — Hubby is making these!
Carmelized Onion Frittata with Artichoke Hearts, Zucchini, and Goat Cheese (The Heart of the Plate)

Orange Juice Bread (from Gluten-Free Baking Classics)
Gluten-Free Cheesy Biscuits (from a Tastefully Simple mix I bought at a farmer’s market because I felt sorry for the salesperson and later discovered was manufactured in a facility that also processes wheat, so I’m going to use it up while we don’t have anyone for dinner who is on a gluten-free diet.)

Happy Easter and Happy Weekend Cooking!

After Dinner Update: Didn’t get the G-F Cheesy Biscuits made. Or the Maple-Mustard Glaze. Left the goat and Parmesan cheeses, and the onion, out of the frittata. Otherwise, everything else got done, and the Lemon, Ricotta and Almond Flourless Cake was pretty amazing!

17 thoughts on “Gluten-Free Easter Dinner with Pinterest #weekendcooking @BethFishReads”

  1. Oooh I like the sound of your feast! I have several GF friends so I’m always looking for ideas, especially in the dessert area. That ricotta lemon cake looks awesome. Bummer on the cheesy biscuits, but glad you discovered the possible gluten contamination before someone got sick.

  2. Oh no! I still have your kitchen scale sitting on my desk at work (where it was accidentally sent at Christmastime), which I keep forgetting to send to you. When I eventually remember, you can try the recipe again using metrics. 🙂

    Everything sounds delicious. Good luck finishing up and happy Easter!

    1. I was thinking about that scale…You can bring it on your next visit. By then, I can figure out where I’ll be able to put it! Check out the update with the photos of the cake. It looked like it could have come from a North End bakery!

    1. Some commenters on other blogs mentioned that it’s like a cake from Trader Joe’s: I used almond “flour” and the almonds must have been blanched. The Trader Joe’s almond meal looks like a coarser grind and is made with unblanched almonds. The recipe I followed is more like what we think of as ricotta pie than a cake, but it’s great that you can make it ahead like a cheesecake for the best flavor. The Trader Joe’s cake recipe is much simpler, but I don’t think the end result is as impressive!

Would love to have you comment!