Salmon Rillettes and Smoked Salmon Spread

June 1, 2021

Salmon pate on a bed of salad.Recipe courtesy of Chef Oonagh Williams of Royal Temptations Catering

Normally rillettes are meats cooked covered in fat for several hours until tender, then shredded and served as a pâté (a spread). Instead I pan fried fresh salmon in butter, salt and pepper, cooked it, let it cool, then broke it into flakes with a fork. I then added the cold salmon to my regular smoked salmon pâté and increased the seasonings.

This pâté has a very mild, subtle taste. Please use the tiny quantities of sherry and tomato ketchup listed. They are there to add flavor, not to overpower the whole dish. For correct quantities, measure the lemon juice, sherry and tomato ketchup together into a small bowl and then add to the food processor. It is far too easy to pour huge amounts out of a bottle otherwise and ruin the recipe.

My local grocery store sells fresh salmon offcuts for only $6.99/lb. Yes, it’s farmed salmon, but from Norway and the only farmed fish I buy. I use these salmon bits for fish chowder, fish tacos, stir fries and more. If you don’t have a food processor, just chop the smoked salmon into very small pieces.

Ingredients:

  • 8 oz (225 g) softened cream cheese. I use lite.
  • 4 oz (112 g) smoked salmon or more. If packages go on sale buy in bulk and freeze until needed.
  • 8–12 oz raw salmon
  • 2 tbsp butter
  • 1 tsp (5 ml) sherry or brandy. I use Taylor’s Golden Sherry in cooking. Very reasonably priced.
  • 1 tsp (5 ml) tomato ketchup
  • Zest from half a lemon
  • 4 tsp (20 ml) lemon juice
  • Green of 2 green onions, cut into thin pieces
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh dill, if you like it. Dill doesn’t stay fresh. Fresh lemon thyme is also a wonderful addition.
  • Add salt to taste

Instructions:

  1. Melt 2 tbsp butter in a pan and cook the raw salmon in it, adding salt and pepper as needed.
  2. Let salmon cool, then flake it with a fork.
  3. Place smoked salmon in processor and run until chopped. Add the cream cheese, sherry, ketchup, lemon zest and lemon juice, then run until smooth and creamy.
  4. Stir in finely chopped herbs and the cooled salmon.
  5. Taste and adjust seasoning, if desired (more lemon, dash of cayenne pepper, Tabasco sauce, etc.).
  6. Leave for at least 4 hours before using. The flavors will change as it mellows and matures.
  7. Serve on a bed of greens. I topped mine with my maple herb vinaigrette.

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at wwwglutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

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TAGS: APPETIZERS/SNACKS, DINNER, LUNCH

Snow Queen Snow Balls

Snow ball on a plate with raspberries and red flowers surrounding it.

Recipe courtesy of Chef Oonagh Williams of Royal Temptations Catering, from her Delicious Gluten Free Cooking ebook.

With life hopefully opening up, I made one of our favorite desserts again, but as individual portions that you can pull out of freezer—”snow balls” instead of a Snow Queen. It’s always been very popular at parties. So very easy, quick to make and freeze, and naturally gluten-free. It’s basically whipped cream and crushed meringues frozen. However, for many of us desserts to feed a bundle of people is more than we want tempting us in the house, so smaller is better! Individual portions are becoming more popular as a way to control portion sizes, plus it looks prettier on a plate. Kids love a dessert made just for them. This is truly a dessert made in heaven with the slight crunch from the meringues, the mild almond liqueur flavor and the punch of flavor from the raspberries. Made in minutes, frozen within an hour or two so great for unexpected guests, and compatible with lots of different liqueurs and sauces. Don’t prepare it more than 1 week in advance as the meringues will lose their texture. Even if snow balls soften a little, they still taste wonderful and are like an Eton Mess, a recipe of whipped cream, meringues and strawberries.

Ingredients

  • ¾ cup (180 ml) whipping or heavy cream
  • 1–2 tbsp (15–30 ml) amaretto, or any almond-flavored liqueur you like. For a stronger almond flavor add 1 tsp almond extract to the liqueur.
  • 1 tbsp (15 ml) sugar
  • 3 oz store-bought meringues, or make meringues with 3 egg whites.
  • Raspberries or strawberries.

Instructions

  1. Whisk cream, sugar and liqueur until stiff.
  2. Break meringues with your fingers into small pieces, but not crushed fine, and fold the pieces into the cream mixture. Taste and add more sugar if you prefer. Note: any frozen dessert tends to need more sugar than a room-temperature dessert.
  3. I used a number 12 scoop, roughly 1/3 cup, and made 6 balls from the mixture. Put them on a plate lined with plastic wrap or in paper cupcake liners and keep in the freezer for at least an hour or two. Note: they won’t freeze solid, and the snow balls will melt rapidly in the heat.
  4. Remove from freezer and peel the plastic wrap off the snow balls, or serve in cupcake liners.
  5. Decorate with raspberries, raspberry sauce, chocolate sauce, fresh strawberries or other fresh fruit.

Alternatives

  • Try hazelnut liqueur to marry with the raspberries.
  • Try a coffee or chocolate liqueur and serve this with my chocolate mousse recipe before whipping the mousse.
  • Try orange juice concentrate, grated orange rind and orange liqueur.
  • Liquor stores sell ¼ cup “nips” of liqueurs for a few dollars, so mix and match different liqueurs to see what you like best or to offer options for guests.
  • If you are dairy free, try whipping the solid coconut milk cream from the top of a can of chilled full-fat coconut milk (not the “lite” Asian-style coconut milk).

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at wwwglutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

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TAGS: DAIRY-FREE, DESSERT

Garlic Bread

May 10, 2021

Recipe courtesy of our sponsor Schär

Is there anything as mouth-watering as the aroma of garlic bread wafting from the oven? This easy recipe will become an anytime go-to. Garlic Bread pairs beautifully with salads, soups, pastas, and so much more!


Gluten-Free Garlic Bread


Ingredients

1 Schar Baguette
1/4 cup butter at room temperature
2 garlic cloves, minced
tbsp parsley, chopped

Preparation

  • Preheat oven to 350 degrees F.
  • Mix butter, garlic and parsley in a small bowl.
  • Slice baguette lengthwise to make two long halves.
  • Place halves cut side up on a foil-lined baking sheet.
  • Evenly spread garlic butter on cut side of each bread half.
  • Bake 10 minutes; remove baking sheet from oven.
  • Change oven to broil setting, and adjust rack to about 6 inches from broiler.
  • Place baking sheet under broiler. Broil bread about 1 minute or until toasted. Watch carefully: garlic bread can burn easily!

Tip: This recipe can be easily doubled.

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TAGS: APPETIZERS/SNACKS, BREADS

Salmon with Shrimp in a Sweet-Spicy Pecan Sauce

May 3, 2021

From Chef Oonagh Williams of Royal Temptations Catering

A plate of salmon, shrimp, potatoes, and asparagus. Happy Cinco de Mayo, Happy Mother’s Day, Happy summer BBQ days. 

My local grocery store sells fresh salmon off cuts (from larger fillets) that are boneless and skinless and significantly less expensive than salmon fillets. I’ve made this recipe as a stir fry with other vegetables, pan-fried or grilled the fish with sauce on the side. Grill salmon, chicken, pork steak, scallops, shrimp on the BBQ for mom on Mother’s Day and serve with the sauce. 

Made with butter it is wonderful but I am always conscious of the cholesterol in butter, plus it’s not fair on people who are lactose or dairy intolerant. So I have also made it with olive oil or avocado oil. Coconut oil, peanut oil or almond oil might also be good substitutions if you can tolerate them. I had run out of pecans one time and tried it with regular salted cashews, surprisingly cashews are not as good a marriage as pecans. Roasted hazelnuts were a good substitute. I’ve served this sauce with various grilled meats as well as with corn Chex-crusted tilapia fillets served in soft, gluten-free corn tortillas with lettuce, tomato and avocado. Delicious. 

Sweet Spicy Pecan Sauce:

Makes about 1 cup/8 fl oz/240 ml

  • 2 tbsp (1 oz, 25 g) butter or oil
  • 1 small onion, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • ½ cup (2 oz, 50 g) chopped pecans
  • 1/4 cup (3/2 oz, 40 g) firmly-packed light brown sugar
  • 2 Tbsp (30 ml) fresh lemon juice (lime might be great or even orange)
  • 1 tbsp (15 ml) gluten-free Worcestershire sauce.
  • 2 tsps (10 ml) hot pepper jelly. I use Trappist brand, add more to your taste when sauce is made. I like just a mild bite of heat, not enough to make your nose run and your lips and tongue tingle.

Notes: I didn’t add salt or pepper to sauce. Think about adding zest of any citrus to match with different juice. Think about adding different fresh herbs, like parsley, cilantro, basil, lemon thyme, even lavender at the end for a very sophisticated taste sensation. 

Instructions:

  1. Melt butter or oil in 1 quart (1 litre) saucepan over medium heat.
  2. Add onion and cook gently for 3-5 minutes or until totally cooked and tender. You could also use white parts of green onion (also known as scallion or spring onion).
  3. Add garlic and cook for another minute over gentle heat.
  4. Stir in the rest of the ingredients and cook, stirring constantly, until sugar is dissolved.
  5. Store in airtight container in fridge until required.  

Salmon and shrimp to pair

As a main: I cooked one 7 oz salmon fillet, lightly seasoned with salt and pepper. I bought a little over half a pound (250 g) of raw, butterflied, tail on, medium shrimp. When the salmon was nearly cooked, I put the shrimp into the same skillet as the salmon and spread it to one layer. When first side of shrimp was pink I flipped the shrimp and then added the pecan sauce to the pan and left the shrimp to cook in the sauce. If the salmon and shrimp produce a lot of juice, remove fish from sauce, thicken sauce lightly with cornstarch and water. Grill the side of asparagus before, so it’s tender. 

As an appetizer: depending on your pocket, raw shrimp available and how much you love your guests, you may buy smaller, medium shrimp. In this case I would cook shrimp in sauce as I said above, then put shrimp and sauce in a shallow bowl and serve with tooth picks.  

If you buy the huge shrimp, I would grill either on skewer or individually and serve with pecan sauce as dipping sauce. I also like dusting shrimp with a slightly spicy rub to add to flavors. I like to leave tails on large shrimp as a handle, but virtually always pull tails off shrimp for most other recipes. Who wants to stop eating this salmon dish, to pull a tail off shrimp and get messy fingers, even if those fingers taste good. I would love this sauce with lobster tail or even monkfish. How about scallops as well?

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at wwwglutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

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TAGS: DAIRY-FREE, DINNER, LUNCH

Sundried Tomato Vinaigrette or Pesto

A salad drizzled with vinaigretteFrom Chef Oonagh Williams of Royal Temptations Catering

This vinaigrette adds a new flavor to summer salads. I like to mix summer fruits with lettuce, tomatoes and cucumber.

I like quite an intense sundried tomato flavor, and you might like it milder. Plus different brands of oils, vinegar, tomatoes, etc. will all make a difference in the final taste—not bad, just different. In my hands-on classes where students have their own ingredients, it is interesting to see the difference in taste just based on different brands of canned tomatoes.

This vinaigrette will keep for several days. If you use a high quantity of olive oil, refrigeration will make the vinaigrette’s olive oil look like melted butter solidified, but it will melt and reincorporate at room temperature. I don’t like to use just olive oil. I find that just extra-virgin olive oil can be quite bitter and overpower a vinaigrette. 

Vinaigrette

Makes about 1 cup vinaigrette, refrigerate the remainder.

Ingredients:

  • 1/4 cup oil-packed sundried tomatoes
  • 1 tsp sugar
  • 1 tsp Dijon mustard
  • ¼-1/2 tsp salt to your taste
  • Pinch of garlic powder. I find raw garlic stays with you.
  • Freshly ground black pepper
  • 2 tbsp olive oil
  • 6 tbsp avocado oil (or put the 2 tbsp olive oil in a 1/2 cup and add avocado oil to fill)
  • 1 tbsp balsamic vinegar, or apple cider vinegar, or lemon juice or wine vinegar. They are all good just different. Do buy a good quality brand of balsamic vinegar, there is a huge difference in taste. Trader Joe’s has a white balsamic vinegar and with that the vinaigrette doesn’t become as dark.
  • About 4 large basil leaves. Omit if your family won’t eat little green things
  • ½ cup fresh parsley. Omit if your family won’t eat little green things
  • The green parts of 2 green onions
  • 1/2 cup water. Yes, water, but slowly for taste. If you add extra oil you’re adding to fat calories, if you add extra vinegar in large quantities then the vinaigrette will be very acidic. Years ago, Good Seasons made a packet of dry Italian seasoning you made up yourself with oil and water. Then they offered a “lite” version which really just reversed the quantities of oil and water.

Instructions:

  1. Put vinaigrette ingredients except for water, parsley, basil and green onion in a food processor, blender or an immersion blender and run until reasonably smooth but still with some bits.
  2. Add herbs and run/pulse to chop. You still want the herbs visible not pureed to a green sauce. Add water to thin or to taste. I normally taste test a vinaigrette with a piece of lettuce to get a better idea of the taste than just on a spoon.
  3. Adjust seasoning to your taste. Flavor will develop if you let it stand for an hour.

Notes: 

  1. Add some hot pepper jelly (1-3 tsps) and cilantro for a Mexican-style vinaigrette. I also like Penzey’s Arizona Dreaming blend for some heat. If you normally cook with hot spices, you know how much heat your family likes.
  2. Use different mustards. Koops makes a sweet-spicy mustard called Arizona Heat. I tend to buy Koops’ mustards since they are labeled gluten-free and include regular Dijon, honey Dijon, spicy brown and others.
  3. Add orange or lime zest and juice.
  4. Honey as a sweetener adds to the flavor.
  5. Use as the oil base to pan fry or roast fish, chicken, etc.

Pesto

To make the above vinaigrette into a pesto, add at least 1/4 cup parmesan, more basil, and nuts. Roasted cashews or roasted sunflower seeds both give a nice flavor to a pesto and sunflower seeds are safe for people with nut allergies. I don’t use pignoli (pine nuts) for my pestos because they are expensive, not so easy to find, can be rancid and have quite a strong taste. 

You can do a lot with pesto: add dollops of pesto to soup; mix it into marinara sauce; add to Alfredo sauce; mix Alfredo sauce with marinara sauce and pesto; mix into sour cream; mix into cream cheese, scones or biscuits; add to soft butter. You can add 1-2 cloves of peeled garlic since pestos are normally mixed with cooked pasta or as part of a sauce. I’ve also used freshly roasted garlic. A friend of mine makes her pesto without cheese and nuts, freezes the pesto, and only adds cheese and nuts when she thaws it and will use it immediately. What other ideas do you have?

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at wwwglutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

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TAGS: DAIRY-FREE

Glazed Donut Holes

May 1, 2021

Recipe courtesy of our sponsor Schär

You asked, we delivered. Glazed, soft, easy-to-make donut holes for every donut-lover in the family.

 


Schär Gluten-Free Glazed Donut Holes
Serves 12

Ingredients

slices Artisan Baker White Bread
1/2 cup milk
1 egg
tbsp sugar
1 1/2 tbsp baking powder
1/4 tsp cinnamon
1/4 tsp vanilla powder
cups powdered sugar
tbsp milk
For frying:
canola oil

Preparation

  • Pour oil into a large pot until it’s two inches deep. Heat on medium heat.
  • Put the bread in a food processor or blender and pulse until it’s a fine crumb, around 20 seconds.
  • In a medium-sized bowl, put the bread crumbs, milk, egg, sugar, baking powder, cinnamon, and vanilla. Mix until combined.
  • When the oil reaches 310 degrees F, use a 1.75 inch diameter cookie scoop to scoop the batter and drop dough balls into the hot oil. For best results, use a squeeze-release cookie scoop and don’t overfill the head. (If you don’t have a cookie scoop, you may use a spoon, but your donut holes may not be perfectly round.) Cook five donuts at a time.
  • Let the donuts cook for one and a half minutes on one side. Using a metal spoon or spatula, carefully flip each donut hole and cook for another minute and a half.
  • When they are brown, take them out of the oil and place them on a paper towels to drain.
  • While the donuts are cooling, mix the powdered sugar and milk until smooth.
  • When the donuts are cool to the touch, place them on a cooling rack over parchment paper or foil, and spoon glaze over each donut hole, being sure to cover the surface and allowing excess to drip through rack.
  • Serve and enjoy fresh!
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TAGS: APPETIZERS/SNACKS, DESSERT, FOR KIDS, RECIPES OF THE WEEK

Layered Almond, Custard, Chocolate and Toffee Cake

March 31, 2021

From Chef Oonagh Williams of Royal Temptations Catering

We took a drive to IKEA to get some more storage containers. Their restaurant and food market have few gluten-free items except for two almond cakes imported from Sweden and made with almond flour. Of course, I bought them as an indulgence and then made my own with whole ingredients.

The base of this cake is my master almond cake recipe, then custard, toffee pieces and a chocolate glaze.

Gluten-Free Almond Cake Base
Naturally gluten-free, easily dairy-free, and paleo. All the buzz words but still delicious.

Ingredients:

  • 3/4 stick (3oz) very soft butter (to make dairy-free, substitute coconut oil or Earth Balance butter)
  • 3/4 cup ordinary sugar
  • 3 large eggs
  • Pinch of salt
  • 1+3/4 cup of almond meal/flour slightly rounded
  • 1 tsp gluten-free baking powder
  • no xanthan gum needed

Directions:

  1. Preheat oven to 350°F/ 170°C.
  2. Place all ingredients in a 4 cup (1 liter) mixing bowl and beat until well blended and fluffy, around 2 minutes. The mix will go lighter in color as you beat it.
  3. Grease and flour two round 9 inch cake pans.
  4. Spread in cake mix.
  5. Bake in the oven for about 15–20 minutes until well-risen, golden-brown, and set but still soft in the middle. The texture should be similar to rolls of almond paste when cut, but cooked throughout.
  6. Remove from oven, immediately run a thin spatula around the inside of the pans, wait 5 minutes, and then turn out to cool. If you leave cake longer, then sugar in cake will stick to the sides of the pan.

 

Custard Filling

  • 1 packet of 4 portion Jello instant vanilla pudding
  • 1+3/4 cup whole milk or your favorite substitute (to make dairy-free, try coconut milk)

Follow instructions on the Jello packet. Let chill for a few hours, or until it is set.

 

Glaze

  • ½ cup cream (or a dairy-free sub)
  • ½ cup chocolate

Melt chocolate in cream until totally smooth. Refrigerate for several hours.

 

Assembly

  1. Put one 9 inch cake on a serving plate and spread with half of the chilled custard.
  2. Place the second cake on top and spread with remaining half of the custard.
  3. If serving soon, sprinkle with toffee. After one day, the toffee starts dissolving. The original recipe had toffee pieces covered in chocolate so they would stay hard. I used Heath bar milk chocolate toffee bits, which are labeled gluten free. Make your own toffee if you need it to be dairy-free.
  4. Remove chocolate glaze from fridge, stir and slowly persuade it to cover the top of the custard and toffee and drip down the sides. Don’t dump it in one blob or custard and toffee will heavily roll over sides.
  5. Finish by sprinkling with more toffee. I used Trader Joe’s English toffee bits, which are labeled gluten-free. They are little logs of toffee covered in chocolate and nut sprinkles that stay hard.

 

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at wwwglutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

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TAGS: DAIRY-FREE, DESSERT, HOLIDAY, PALEO

Raspberry Wine Glazed Ham

From Chef Oonagh Williams of Royal Temptations Catering

This recipe was originally from Lithuanian Heritage magazine.

A few years ago, I discovered Carando ham, labeled gluten-free, fully cooked, sliced, spiral boneless brown sugar and spice ham (not salty, sweet or spice) normally $3.99 or $4.99 per lb, in my local Market Basket with long refrigerated shelf life. But before Easter this year, my local Market Basket was selling this ham for $1.99/lb dated to mid May. Remove red foil cover and netting. Hold plastic vacuum wrapped ham over sink, cut open, drain off juices and then I put it in large Ziploc bag on a dinner plate in the fridge. I find that if you separate the spiral slices and immerse them in raspberry wine glaze and refrigerate for 1-2 days, they really absorb the flavor of raspberry, wine and butter.  Then gently reheat in sauce to serve. Ham will darken in color from raspberries, remember raspberry glaze will stain a white tablecloth. I use this ham in so many recipes.

Gluten-Free Raspberry Wine Glazed Ham
also known as kumpis su vyno ir aviečių glajum in Lithuanian

Ingredients: 

  • Boneless spiral ham, I normally buy a 3-4 lb ham for just us and other recipes
  • ¼ cup dry white wine or sherry – I used Fetzer Gewűrtztraminer
  • 1 tablespoon lemon juice – genuine lemon
  • 2 teaspoons gf cornstarch
  • 1/3 cup seedless raspberry jam
  • 1 tablespoon butter
  • Juniper berries, Elsbeth, a German lady from my Lithuanian cooking demos, suggested adding 3 crushed Juniper berries (I buy juniper berries from Penzey’s –Nationwide mail order or stores) and one whole clove to deepen flavor as you make glaze, just remove them before you serve

Roughly three times quantity, so more glaze for soaking slices of spiral cut, rather than just glazing whole ham:

  • 12 oz jar of seedless raspberry jam
  • 2 oz butter
  • 3/4 c wine
  • ¼ c lemon juice

Directions:

  1. Preheat oven to 325*. Place whole boneless spiral ham in a deep serving dish, If you are leaving the spiral ham whole.
  2. In a small saucepan, blend wine and lemon juice with cornstarch.
  3. Add about half the jam. Cook and stir until thickened and bubbly. Stir in the remaining jam and butter. Heat and stir until butter and jam are melted.
  4. Brush ham with the raspberry glaze. Bake in 325 * oven until glaze is bubbling and browning without burning- 30-40 minutes. Check the internal temperature of the ham. It needs to be cooked or reheated to 140*. Spoon any remaining glaze over ham. With a spiral cut ham in one piece, you can ‘persuade’ the glaze to drizzle down between slices.

Remove from oven, let stand 15 minutes before serving. You can really taste the butter so don’t leave it out.  Or just gently reheat in glaze/sauce.

Other options:

  • I used to mix dark brown sugar and spicy brown mustard and use it as a finishing glaze when I cooked the old style ham, that you soaked, drained then cooked in water before finishing in oven.
  • Mix orange marmalade (cheapest works), orange zest, concentrated orange juice and a mustard like Koops Arizona heat, labeled gluten free -bell peppers and jalapeňo, sweet spicy.
  • Peach preserves, peach or apple juice and hot pepper jelly.
  • Chopped pineapple and juice, with pepper jelly or mustard or just brown sugar.
  • Free up oven space and place in slow cooker for 4-5 hours on low, basting hourly.
  • Quickly reheat in instant pot if you are comfortable with instant pot.  Unfortunately there are too many conflicting timings for reheating cooked ham. Remember it is cooked ham, not raw.  Personally, recipes that tell you if after cooking in instant pot, natural pressure release, checking temperature, it’s not ready, and then having to reheat ham for more time in instant pot is annoying.
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TAGS: DINNER, HOLIDAY

One Skillet Chicken Sausage & Sweet Potato Hash

March 28, 2021

Recipe courtesy of Jones Dairy Farm

Enjoy an easy-to-make, one-skillet meal that includes many wholesome, better-for-you ingredients like all-natural chicken sausage, sweet potatoes, bell peppers, apple cider vinegar and more.

This recipe is made with Jones Golden Brown® Chicken Links.

Gluten-Free One Skillet Chicken Sausage & Sweet Potato Hash

Ingredients:

  • 2 tablespoons olive or avocado oil
  • 1 large onion, diced
  • 3-4 cloves garlic, minced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 cup mushrooms, diced
  • 2 (5 oz packages) Jones Dairy Farm Golden Brown Sausage Links, sliced into coins
  • 2 sweet potatoes, raw, shredded or finely diced in a food processor
  • 2 tablespoons parsley, chopped
  • 4 ounces shredded cheddar cheese
  • 4 ounces shredded Gouda cheese
  • 2 Tablespoons apple cider vinegar
  • 6 eggs
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 450 ˚F and heat oil in a large cast iron or other oven-safe skillet over medium-high heat.
  2. Add onions and sauté for approximately 3 minutes, until soft and translucent.
  3. Add garlic, peppers, and mushrooms, and sauté an additional 3-4 minutes.
  4. Add chicken sausage and cook another 2-3 minutes, to warm through.
  5. Add shredded or diced sweet potatoes and sauté, stirring often, for about 5 minutes, until softened.  If necessary, you can add another drizzle of olive oil to the pan to keep veggies from sticking.
  6. Stir in half the parsley, both cheeses, and apple cider vinegar.  Season with salt and pepper and mix thoroughly.
  7. Make 6 shallow “nests” spaced evenly around the skillet (I did 5 around the outside and 1 in the middle), and crack an egg into each spot.
  8. Bake in the oven for 7-8 minutes, or until the eggs are “set” to your preference.
  9. Remove from oven, sprinkle with salt and pepper, and parsley for garnish.
  10. Serve hot from the oven.
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TAGS: BREAKFAST, RECIPES OF THE WEEK

Slow Cooker Brisket Tacos

March 3, 2021

Recipe courtesy of our sponsor Mikey’s

This recipe is the perfect set and forget it type of meal. It’s kid-friendly, loaded with flavor, and will make your weeknights easier and tastier.

 


Gluten-Free Slow Cooker Brisket Tacos
Makes 4 servings

Ingredients:

  • 3 lbs. beef brisket flat
  • 1 (15 ounce) can crushed tomatoes
  • 1 (32 ounce) carton beef broth
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • Salt and pepper to taste
  • 1 package Mikey’s Super Greens Tortillas
  • 2 avocados, diced
  • 8 ounces goat cheese or dairy-free cheese

Directions:

  1. Place the brisket in the slow cooker along with the crushed tomatoes,
    beef broth, onion, carrots, salt and pepper.
  2. Cook on low for 8 hours or until soft and tender.
  3. Heat Mikey’s Super Greens Tortillas according to the directions on the
    package.
  4. Shred the brisket with two forks and fill the tortillas.
  5. Top with avocado and goat cheese. Enjoy!
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TAGS: DINNER, FOR KIDS, LUNCH, RECIPES OF THE WEEK


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