Cucumber, Smoked Salmon and Sweet Mustard Dill Sauce

February 26, 2019

Cucumber, Smoked Salmon and Sweet Mustard Dill Sauce

An easy to make, yet elegant looking appetizer

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I love good smoked salmon and served it at our wedding and our son’s christening on Irish soda bread. It makes for an easy appetizer, that’s elegant looking, can be made in advance, and is very very popular. The sauce is a variation on the sweet mustard dill sauce that is served with gravlax cured salmon. Gravlax is delicious, not easily available to buy, and normally expensive, so I make the sauce and serve it with regular imported smoked salmon from Costco or Ducktrap smoked salmon from Maine. Not lox salmon.

Directions:

  • 1 English cucumber, removed from plastic wrapping immediately you get home and refrigerated. I find cucumber goes moldy rapidly if left in tight plastic wrap. Wash cucumber, leave skin on and cut into 1/4-1/2 inch slices on a diagonal. Experiment and see what thickness you like best. Too thin and cucumber can’t hold weight of salmon and sauce.
  • Smoked Salmon 4-8 oz– as much as you want to buy or how much you love ‘em all. Open vacuum packed bag and use sharp knife to cut salmon in tic,tac,toe pattern as chopped salmon is easier to place on cucumber slice and easier to eat.

Top with small spoonful of sauce (recipe below), and finely chopped chives or fresh dill.

This is the proportions of ingredients I like for the sauce, everyone’s taste is different. Remember that every mustard can taste different, you might like more or less honey than I do, dill can be overpowering and bitter. It is always possible to add more of any ingredient, but not so easy to remove.

You could fold chopped smoked salmon into the mustard or sour cream sauce and put spoonfuls on cucumber and that’s easier to prepare.

Gluten-Free Cucumber, Smoked Salmon and Sweet Mustard Dill Sauce


Sauce Ingredients:

  • 1/3 c mayonnaise – I buy lite
  • 2 tsp honey Dijon mustard
  • and 2 tsps honey
  • 1 tbsp chopped fresh dill


Directions:

1. Mix together and refrigerate for a few hours to allow flavors to blend. Add a bit of water to thin if necessary. If you only have regular Dijon, then you will need to add more honey to taste. Honey mellows the mustard so the flavor doesn’t overpower the cucumber and smoked salmon.


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TAGS: APPETIZERS/SNACKS, LUNCH

No-Bake Wicked Chocolate Cake aka Groom’s Cake

January 30, 2019

Prince William had this cake at his wedding to Catherine Middleton.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I don’t remember where this recipe came from but I have vague memories from England (pre-celiac disease) of a flyer with recipes based on Scotch Whisky, which is no doubt why I tried this recipe in the first place! In England we are not into chocolate chip cookies (or at least not when I lived there), so chocolate for baking is quite expensive and normally bittersweet. I made this for Thanksgiving one year at my husband’s request and the ladies present must have needed a chocolate fix, since we sat nibbling away like little mice until it was finished.

This is a very easy recipe that keeps well in the fridge or the freezer so it is ideal for the holidays. It can also be poured into a loaf pan, sliced once firm and served in small pieces, as the equivalent of an after dinner mint.  It is very rich, but the flavor of whisky or other liqueur is not overpowering. Some variations could be gluten-free gingersnaps with spiced rum and raisins; orange rind and raisins soaked in orange liqueur, instant coffee and coffee liqueur, gluten-free dark chocolate wafers and brandy or chocolate liqueur. My personal favorite is the orange version. Be creative! For gluten-free, choose which cookies and liqueur you can tolerate.

By the way, if you are at all concerned about using the eggs, then don’t use them. Just add the sugar to the melting chocolate mix and leave out the alcohol for kids.

Gluten-Free No-Bake Wicked Chocolate Cake

Ingredients:

  • 2 tbsp. sugar
  • 2 eggs at room temperature (about one hour out of fridge)
  • 2 c (12 oz bag) of gluten-free semi-sweet chocolate chips
  • 1 stick (4oz) butter
  • 1/2 c cream – whipping or heavy
  • 8-oz gluten-free graham crackers or gluten-free shortbread made into fine crumbs
  • 1 c, 4 oz finely chopped, toasted almonds, pecans or hazelnuts (10 minutes at 350*)
  • 1/4 c whisky or other liqueur

Directions:

1.  In a 2-qt non-stick saucepan, gently melt chocolate, cream and butter until the chocolate is smooth. Do not heat on high temperature but the mixture does need to be showing the bubbles of almost boiling, once everything is smooth.

2.  In a food processor, kitchen aid or hand held electric mixer and bowl, beat eggs and sugar together until foamy but not stiff.  About 2-3 minutes.

3.  With the machine running pour in the melted hot chocolate mix. As the mixture beats, it will thicken to a thick sauce like consistency. With an electric mixer it will only thicken slightly. The hot chocolate mixture has actually cooked the eggs into a chocolate sauce.  There is no more cooking involved. This is why it is important to start with eggs at room temperature for about 1 hour and have the hot chocolate mixture just bubbling as you pour it into the machine.  The heat of the chocolate mix should take the temperature of the eggs above the 160* mark. (The temperature at which salmonella is killed if it is present in the egg.  Salmonella has to be there to start with, it will not magically appear).

4.  Pour chocolate sauce out of food processor into a 4-qt bowl.  Mixture can remain in kitchen aid bowl.

5.  Stir in crushed graham crackers, nuts and alcohol.

6.  Line a 1-qt basin or 7-8” decorative cake pan (4 cup capacity) with plastic wrap and pour the chocolate mixture into pan.  Smooth surface, cover with plastic wrap and refrigerate for at least 4 hours.  This allows the flavors to develop as well as being sufficient time for the chocolate to set.  The chocolate will not set like a bar of chocolate but will be more like a cold block of cream cheese.

7.  Turn out onto decorative plate and either cover in whipped cream and sprinkle with grated chocolate or drizzle with melted white chocolate.

Indulge!

 

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Lithuanian Apple Cake   

Lithuanian Apple Cake

Also known as Obuolinis Pyragas.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

The original recipe for this cake is from Treasures of Lithuanian cooking which says its, “an easy and delicious cake for family gathering or a weekend treat.” I give monthly Lithuanian cooking demos, as I have given Lithuanian cooking demos for many years and studied at summer school at Vilnius, Lithuania. I also give talks, with photos, souvenirs, scrap books and a buffet of Lithuanian dishes.

Gluten-Free Lithuanian Apple Cake


Ingredients:

  • 2 eggs
  • 3/4 c sugar (5+1/2 oz)
  • 1 tbsp (15 ml) cinnamon
  • 1/2 c (4 fl oz, 120 ml) neutral tasting oil – I use avocado oil
  • 1 c flour (5+1/2 oz) King Arthur all purpose gluten-free
  • 1/2 tsp (3ml) xanthan gum
  • 1/2 tsp (3 ml) gluten-free baking powder
  • 1/2 tsp (3 ml) baking soda
  • 1 large Granny Smith apple, washed, cored (no need to peel) and either shredded in food processor or cut into small pieces.
  • 1/2 c (2 oz, 56g) toasted chopped walnuts
  • 1/4 c (60 ml. 2 fl oz) milk – fat free or almond milk is fine.


Directions:

1. Preheat oven to 350*, 180*c. Spray 8×8 or bundt pan and dust with flour. I use rice flour for gluten-free.

2. Beat eggs and sugar together until fluffy. Beat in oil, mixture will deflate a bit.

3. Add rest of ingredients except for apples and nuts.

4. Finally stir in apples and nuts.

5. Bake in 350 oven for an hour. Cake will be well risen, nicely golden brown but soft to the touch. I literally dig into middle to make sure it’s cooked through.

6. Remove from oven. Leave bundt pan to cool for about 10 minutes, then use a thin plastic spatula to loosen edges and turn out onto serving plates. It might break. Leave 8×8 in pan, 8×8 cake is very sticky to cut evenly.

7. I buy Trader Joe’s caramel sauce, labeled gluten-free, heat slightly and drizzle over turned out bundt or on top of 8×8. Wegman’s, Rothschild’s also carry caramel sauce labeled gf. Remember that substitute ice cream sauces often contain gluten.

Ideas:I would also like to mix sour cream with honey and use as topping.

Add orange or lemon rind. Add dried fruit. I’ve also used one peeled, cored and shredded pear, 1 tsp ground ginger, 1-2 tbsp chopped crystallized ginger.

Caramel Sauce

  • 1/2 c butter melted.
  • 1 c light brown sugar
  • 1/4 c condensed milk
  • 1 tsp vanilla.

Mix all ingredients in small saucepan, boil for 3 minutes over medium heat, drizzle over warm cake.


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Warm Olive and Artichoke Dip

January 28, 2019

Warm Olive and Artichoke Dip


« Return to the Crunchmaster Recipe Box

From Cindy Gordon of Vegetarian Mamma

This post is sponsored by Crunchmaster®. The opinions are my own.

Because of the name, I am sure that you guessed that olives and artichokes are the stars of this dish. They pretty much run the show in the flavor department.

For this recipe, I used canned olives and canned artichokes. If you have one of those fancy olive bars in a local grocery store the olives and artichokes from there will work too!

Gluten-Free Warm Olive and Artichoke Dip

The other ingredients are:

  • Yogurt
  • Cream cheese
  • Mozzarella cheese
  • Parmesan cheese
  • Crunchmaster crackers for dipping

It is a pretty simple list of ingredients. The best part is that you can easily prep this artichoke dip recipe ahead of time and then bake it on game day!

I am not kidding when I tell you that once your guests see this hot artichoke dip become all golden and bubbly, they will not be able to resist it!


CLICK HERE TO GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA


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Warm Olive and Artichoke Dip

Warm Olive and Artichoke Dip

From Cindy Gordon of Vegetarian Mamma

This post is sponsored by Crunchmaster®. The opinions are my own.

Because of the name, I am sure that you guessed that olives and artichokes are the stars of this dish. They pretty much run the show in the flavor department.

For this recipe, I used canned olives and canned artichokes. If you have one of those fancy olive bars in a local grocery store the olives and artichokes from there will work too!

Gluten-Free Warm Olive and Artichoke Dip

The other ingredients are:

  • Yogurt
  • Cream cheese
  • Mozzarella cheese
  • Parmesan cheese
  • Crunchmaster crackers for dipping

It is a pretty simple list of ingredients. The best part is that you can easily prep this artichoke dip recipe ahead of time and then bake it on game day!

I am not kidding when I tell you that once your guests see this hot artichoke dip become all golden and bubbly, they will not be able to resist it!


CLICK HERE TO GET THE FULL GLUTEN-FREE RECIPE ON VEGETARIAN MAMMA


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TAGS: APPETIZERS/SNACKS, SIDE DISHES, VEGETARIAN

Kitchen Sink Cookies

January 21, 2019

Kitchen Sink Cookies


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Courtesy of Crunchmaster

gluten free cookie recipe Gluten-Free Kitchen Sink Cookies


Ingredients:

  • 1 cup Crunchmaster® Hint of Sea Salt 7 Ancient Grains Crackers, crushed
  • ¾ cup butter, softened
  • 1 cup brown sugar
  • ¼ cup white sugar
  • 2 tsp. almond extract
  • 2 cups gluten free baking mix
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ¾ tsp. salt
  • 1/3 tsp. ground cinnamon
  • ¼ tsp. all-spice
  • 2 large eggs
  • ½ cup gluten free rolled oats
  • 1/6 tsp. fresh orange zest


Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, cream butter and sugars. Slowly add eggs and almond extract continue to mix.
  3. In a separate bowl, combine gluten free flour mix, Crunchmaster Cracker crumbs, rolled oats, baking soda, baking powder and salt; add to egg mixture and mix well to combine. Add cinnamon, all-spice and orange zest. Mix well and portion out teaspoon sized balls onto baking sheets.
  4. Bake for 10-12 minutes or until golden brown.
  5. Remove from oven; set aside to cool before serving.


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Kitchen Sink Cookies

Kitchen Sink Cookies

Courtesy of Crunchmaster

gluten free cookie recipe Gluten-Free Kitchen Sink Cookies


Ingredients:

  • 1 cup Crunchmaster® Hint of Sea Salt 7 Ancient Grains Crackers, crushed
  • ¾ cup butter, softened
  • 1 cup brown sugar
  • ¼ cup white sugar
  • 2 tsp. almond extract
  • 2 cups gluten free baking mix
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ¾ tsp. salt
  • 1/3 tsp. ground cinnamon
  • ¼ tsp. all-spice
  • 2 large eggs
  • ½ cup gluten free rolled oats
  • 1/6 tsp. fresh orange zest


Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, cream butter and sugars. Slowly add eggs and almond extract continue to mix.
  3. In a separate bowl, combine gluten free flour mix, Crunchmaster Cracker crumbs, rolled oats, baking soda, baking powder and salt; add to egg mixture and mix well to combine. Add cinnamon, all-spice and orange zest. Mix well and portion out teaspoon sized balls onto baking sheets.
  4. Bake for 10-12 minutes or until golden brown.
  5. Remove from oven; set aside to cool before serving.


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TAGS: DESSERT, FOR KIDS

Blackened Chicken with Grilled Peaches

January 14, 2019

Blackened Chicken with Grilled Peaches

Courtesy of Crunchmaster

Gluten-Free Blackened Chicken with Grilled Peaches


Ingredients:

  • 1 Cup Crunchmater® Multi-Seed Rosemary & Olive Oil Crackers, ground
  • 4 Fresh peaches, sliced
  • 1 Large apple, chopped
  • 1 Head bibb lettuce, torn
  • 4 Skinless chicken breasts
  • 1 tsp. Paprika
  • 1 tbsp. Ground pepper
  • 1 1/2 tsp. Sea Salt
  • 1/4 tsp. Cayenne pepper
  • 1 tsp. Dried thyme
  • 1 tbsp. Olive Oil, plus more for grill grates


Directions:

  1. Heat grill to medium-high heat; brush with olive oil. In a bowl, combine 1 Tbsp. olive oil, paprika, pepper, sea salt, cayenne, thyme and Crunchmaster® Crackers; rub olive oil mixture onto chicken and peaches.
  2. Grill chicken breasts and peaches for 4 minutes each, then flip and cook for another 4-6 minutes or until chicken is no longer pink inside and peaches have grill marks.
  3. Transfer to a serving platter; serve chicken atop a bed of Bibb lettuce with chopped apples and grilled peaches.


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TAGS: DINNER, LUNCH

Pecan Cranberry Tart

January 7, 2019

Pecan Cranberry Tart

Courtesy of Crunchmaster

gluten free pecan tart pie dessertGluten-Free Pecan Cranberry Tart


Ingredients:

  • 1½ cup finely ground Crunchmaster® Original Multi-Seed Crackers (Crust)
  • 1 ½ cup roasted* pecan halves, divided (Filling)
  • 2/3 cup sugar (Filling)
  • 1/3 cup dark corn syrup (Filling)
  • 2 tsp. vanilla extract (Filling)
  • Pinch of salt (Filling)
  • 4 tbsp. sugar (Crust)
  • ¼ tsp. salt (Crust)
  • Refrigerated
  • 3 eggs (Filling)
  • 2 tbsp. cider vinegar (Filling)
  • 1 tbsp/ butter, melted (Filling)
  • 4 tbsp. butter , melted (Crust)
  • ½ cup dried cranberries chopped (Filling)
  • 1 tbsp. tahini (sesame paste)


Directions:

  1. * Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.
  2. Preheat oven to 350°F. Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended. Add melted butter and stir until the crumb mixture is thoroughly moistened.
  3. Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan. Bake for 10 minutes. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly.
  4. Bake the tart about 30-35 minutes at 350°F. Filling will become golden.
  5. Cool before serving.


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TAGS: DESSERT, FOR KIDS, HOLIDAY, THANKSGIVING

Cannoli Dip

January 2, 2019

Cannoli Dip

Perfect to sweeten any party, Friday night football, or the Super Bowl.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I saw Erin Fehlau, one of the news anchors on NH’s ABC WMUR TV make this over Christmas with her kids. It reminded me that years ago I had been given a handwritten recipe of how to make cannoli shells and the filling. In my wheat flour days in my classes, we would bake strips of puff pastry with sliced almonds on top, fill them with the cannoli filling, dust with powdered sugar and call them cannoli napoleons. Very popular, easy and expensive looking.

This is the gluten-free recipe I was given. It’s very similar to Erin’s and others but this has orange zest and orange liqueur or rum added.

Gluten-Free Cannoli Dip


Ingredients:

  • 1 lb whole milk Ricotta cheese – drained if very wet (Put ricotta cheese in fine sieve, appropriate size plate on top, weigh down with 2lb can of tomatoes and leave to drain into a bowl. You’ll be surprised at how much liquid drains off).
  • ½ lb soft cream cheese or even mascarpone for richer flavor
  • 2 tablespoons rum or orange liqueur or orange juice concentrate thawed for non alcohol version.
  • 1+2/3 c powdered sugar – start with less sugar and you can always add more.
  • 2 teaspoons gluten-free vanilla extract
  • grated zest of one orange
  • ½ c mini semi sweet chocolate morsels


Directions:

1. Mix ricotta cheese and cream cheese with electric mixer until very smooth. Then add liqueur, sugar, vanilla, orange and chocolate and preferably refrigerate for several hours to allow flavors to mix and mellow. Adjust amount of sugar, Grand Marnier etc to personal taste.

2. Serve with Blue Diamond honey and cinnamon nut thins, or any gf versions of waffle cones, sugar ice cream cones, vanilla wafers, cannoli chips, pizzelles, shortbread cookies. Spoon into mini chocolate shells, use as a filling for crèpes, freeze and serve as an ice cream, use to fill a cake, with fresh strawberries and other fruit.

3. You can put ricotta cheese in food processor to make it very smooth, but also thinner.

4. If too thin, sprinkle some instant vanilla jello pudding on top to help thicken.

Sprinkled with more mini chocolate morsels and homemade candied orange peel.

Reminderonly serve with gluten-free cookies etc.


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