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We knew what he wanted, his favorites were easy to list. Green salad with blue cheese dressing. Sirloin steak rubbed with coarsely ground black pepper, and he would grill it himself. Sides would be baked potato with lots of butter. The skin must be buttered before baking, to make it crispy. No microwaved bakers for him. Simple steamed broccoli, again with butter. And last, but definitely not least, cherry pie with ice cream. Two crusts, traditional, only. Please no tarts, crisps, crumble topping, or extra stuff like almonds or custard. He was a traditional kind of guy.

cherrypieslice

cherry-pie-with-sorghum-crust photo by vsimon

Much of this meal is easy to do gluten free. Only the blue cheese salad dressing and the piecrust require special consideration. Recipes below.

First the dressing

This is homemade dressing with lots of chunks of blue cheese that you can actually see and taste. Manly blue cheese dressing, not the wimpy bottled kind.

So you need to find gluten free blue cheese. Here is a case where it might be easier done, than said.

There are lots of recent articles and blog posts saying blue cheese is safe. For example, Gluten Free Living magazine does a great job debunking food myths. Blue cheese is covered in the latest issue in an article by Ann Whelan. She reports that blue cheese, even made the traditional  way with mold cultures started on wheat bread, is  unlikely to have even 1 ppm gluten.

Sure Foods Living did a nice blog post on gluten free blue cheese brands in 2007. You may or may not be able to get the brands listed.

I am thrilled that most blue cheese is gluten free. But the occasional brand states on their website that their blue cheese contains gluten. Sargento’s website is one.

A call to the company found that the “quality team” is concerned that the mold culture is grown on wheat bread. They do not test the final product for gluten. My feeling is, the warning is due to an abundance of caution more than detectable levels of gluten. You must make your own judgments though. 

Do not be afraid to contact customer service for the brands available to you. In any case, it is a good idea to check with the manufacturers, as products and processes can change. Sigh.

 

blue-cheese photo by adactio

Blue Cheese Dressing

1 cup light sour cream, full fat or reduced fat

1 cup full fat Hellmann’s mayo

4 oz. blue cheese crumbles

½ tsp garlic powder

½ tsp dry mustard

½ tsp salt

½ tsp ground black pepper

Mix it up and enjoy!

This is very thick and can be used as a dip for veggies. I do not want this to be a commercial for any specific brands. But there appears to be a line drawn in the sand in the Midwest, where I am from. Hellmann’s or Miracle Whip? It is definitely either/or with very strong opinions.

We are a Hellmann’s family, never Miracle Whip. That would add a bit of sweetness that we do not care for. My husband’s family would only use Miracle Whip though. And my Dad wanted full fat, not light. This recipe can be made with light mayo, but it seems to thin out over time.

Next the pie

The really problematic dish on the menu is the pie. My mom always bought ready to bake Chef Pierre High Pies from the freezer case. It was made with wheat. She went to high school with the founder of the company. And she did not like to make pie.

I inherited that trait from her. I hate to make pie. The crust is the problem. Rolling the dough and getting it into the pan, ugh. I prefer to make crisps, crumbles, tarts, anything other than pie. So this is a real labor of love for my dad.

And I am all about improving the nutrition of the gluten free diet with wholegrain flours instead of highly refined starches. So I tried coming up with a tasty, easy to work with, mostly whole grain crust. Mind you, I did not want to make 15 versions. That is way too much pie that should not go to waste (waist). So I have one recipe to offer.

cherrypie3a 

tart-cherry-pie-with-gluten-free-crust photo by vsimon

Tart Cherry Pie with Sorghum Crust

Yield: one 9 or 10 inch pie

Crust

1 cup (2 sticks) frozen butter,

*put butter in the freezer as you are getting everything else ready

1 ½ cup sorghum flour

1/2 cup sweet rice flour, plus extra for rolling the dough

6 tablespoons tapioca starch

6 tablespoons potato starch

1 teaspoon xanthan

½ teaspoon salt

½ to ¾ cup ice-cold water

Cherry filling

6 cups fresh or frozen pitted tart cherries

1 cup sugar

½ cup sweet rice flour

Make the crust

Put the flours, starches, xanthan, and salt in a large bowl. Mix thoroughly. Cut the butter into small pieces. Mix the butter pieces into the flour mixture with a pastry cutter or two forks. Work the butter into the flour until it resembles coarsely ground corn meal.

Add the ice-cold water and mix until you can mold the dough into a smooth ball, with no crumbles. Start with ½ cup water, add more, a tablespoon at a time. If you add a bit too much water, you can add a bit more flour. Shape the dough into two thick disks, wrap each in plastic wrap and put in the fridge for about 30 minutes.

Preheat oven to 450 degrees.

Now comes the fun part. This dough is a bit tricky, but I think all piecrust dough is tricky. Take a deep breath and calm yourself. Generously flour (gluten free of course) a sheet of parchment paper, or a large non-stick mat. Flour the top of one disk of dough, and cover with another layer of parchment. Roll this out with a rolling pin, making sure it is big enough to cover the pie pan. Uncover the dough, gently put it in the pan, and peel off the paper. Not to worry if the dough cracks. Simply pinch it back together. Leave the overhanging dough alone for now. Set the pan aside and roll out the other disk.

Put the cherries in the dough-lined piecrust. Top the cherries with sugar and sweet rice flour. Put the top crust on the pie. Run a knife around the edge of the pie plate to remove extra dough. Crimp the edges with a fork or your fingers. Cut a pretty cherry design in the middle of the crust to let steam and lava like hot filling to escape.

Put the pie on a rimmed cookie sheet to catch any overflow.

Bake at 450 degrees for 20 minutes. Then turn down the oven to 350 and bake for another hour if using fresh cherries. Or up to 1 ½ hours more if using frozen cherries. You want to see red filling oozing out of the crust in spots.

Allow to cool completely before cutting.

cherrypie4a

we-liked-it photo by vsimon

I have to say this cherry pie is delicious. And making it is not for sissies. Go ahead and make a cherry crisp, crumble or tart if that is more your speed. Then top any of them with vanilla ice cream. Many are gluten free, be sure to read the label.

Or simply eat sweet dark cherries out of hand. That is a real treat too.

*Much of this post was published in the National Foundation for Celiac Awareness June newsletter.

**And it is submitted to the “Go ahead honey, it is gluten free!” recipe event. This month’s theme is manly food in honor of Father’s Day. It is hosted by Carol Kicinski of Simply…Gluten Free. Thanks Carol. :)

I am not sure which recipe is the most manly. Which recipe would your man prefer?

9 Responses to “My Father’s Favorite Father’s Day Dinner”

  1. Christine says:

    Wow, that pie looks amazing! I’m always on the look out for a good GF pie crust recipe, so I think I’ll have to give yours a try!

  2. My dad always loved a good pie…he passed away several years ago. So much of my love for food came from him. He taught me so much about good produce, making ice cream, and just plain good cooking with love. I am sure you cherished the opportunity to share a pie with your dad. What a great post.

    • rdlinda says:

      Hi Amy,
      I wish I could have shared a pie with him this year. He passed away about 5 years ago after a valient battle with cancer.

      He lived about 2,000 miles from me. And when he was well, I had a cherry pie delivered to his office for his birthday one year. He loved cherry pie that much.

      Father’s Day and cherry pie and bittersweet for me.

  3. Jenn says:

    Your pie looks beautiful! I am definitely going to have to try that crust recipe!

  4. OK, now I just want cherry pie for breakfast! YUM> Thanks for submiting, I am looking foirward to the round up!

  5. First: I want to have dinner with you on Father’s Day, because that is my kind of menu (gluten-free or otherwise)!

    Second, I found you from your comment at Food Bloggers Unite! and had to drop by. A few weeks ago I wrote a blog post that started: “I am one for four in submissions to TasteSpotting. Either they have it out for me, or they hate my camera.” So I feel your pain.

    Which leads me to my real reason for visiting. Being rejected repeatedly from Tastespotting motivated me to start a new website where those of us who have been declined from Tastespotting or FoodGawker can find a second home for our photos. It’s called TasteStopping, and I am personally inviting you to swing by, check it out, and submit your rejected photos! It’s a lot of fun. I hope you will consider it.

    Best,
    Casey
    Editor
    http://www.tastestopping.wordpress.com

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