My adoptee of the month was Kate of Gluten Free Gobsmacked!
Now, apparently I'm supposed to tell you a little about her - last month I neglected to do this (*sorry, Sea!) because.... well, frankly because I'm notoriously fuzzy with details. So here's my take on Kate:
Kate's a long time celiac (2000, right, Kate??) who's famous for her beautiful photography and creative recipes. One thing I've come to appreciate about Kate is her ability to weave a tale. Usually a food blog (especially mine) runs something like this: "Blahblahblahrecipedescription, recipe, pic" Not the most scintillating to read... Kate manages to bring a background into her tale, and I find myself reading her entire post, instead of skimming through and looking at the pretty pictures.
In fact it was her warm and personal style that led me to adopt her this month. Many of you who follow my blog -- when I'm posting regularly - know that I have my own gf flour blend, and so Kate's recipes, which rely heavily on her own mixes and a more traditional approach, might seem a little strange. At fist I thought it was a little strange, too...
But Kate always has options available! I pulled a fantastic Tapioca recipe from her blog, and let the magic roll. Now my pic looks nothing like her pretty pic, so I'll let you wander over there and peek - I'm sure it tasted every bit as good.
Kate's recipe varies from the traditional recipes in a few ways -- most appreciated on my list, the cinnamon sticks, which lent a spicy, clean taste to the tapioca without muddying it, like ground cinnamon would have. I'd never thought to add cinnamon to tapioca pudding, but I don't think I'll ever want to make it otherwise, now that I've been enlightened!
The other major difference: This tapioca is baked. I honestly had never heard of a baked tapioca pudding before - baked bread pudding, baked rice pudding... but never baked tapioca pudding. This made the pudding a little more custardy, which is perhaps why she recommends adding whipped cream to the pudding afterward. We didn't, which is perhaps why our pudding isn't prettiful like Kate's.
I never thought it would be possible to call a tapioca pudding decadent, but Kate proved me wrong. Way to go!