Gluten-Free Recipes for Appetizers/Snacks



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 www.glutenfreecookingwithoonagh.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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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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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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Fifteen Bean Sausage Soup

March 2, 2021

From Chef Oonagh Williams of Royal Temptations Catering

With the bitter cold throughout the country, hot warming soup, full of protein is a very sensible idea.

Watch me make this on NH’s ABC WMUR TV.

Please remember that if you are not used to beans and fiber, I describe it as having tummy rumbles and your tummy being in overdrive. This is what fiber does to your body until it becomes used to high fiber.

Gluten-Free Fifteen Bean Soup with Sausage

  • 1 large onion, peeled and finely chopped
  • 2 tbsp olive oil or avocado oil
  • 4 large carrots, peeled and cut into 1/2” or so dice
  • 2 large stalks of celery, washed, quartered lengthways and cut into 1/2” slices
  • 2-4 sausages from 12 oz bag of 4 Al Fresco, gluten-free, cooked chicken sweet smoky bbq, sausage,  quartered lengthways and cut into ½ “ slices
  • 8 cups gluten-free chicken or beef stock
  • Stock concentrate to taste
  • 1 x 20 oz/1+1/4 lb bag of gluten-free 15 beans soaked overnight, drained and rinsed
  • ¼ c gluten-free tomato ketchup
  • 2 bay leaves
  • 2 tsp Penzey Arizona seasoning or Smoked Paprika, just a nice bite of heat, not hot. Optional, and can be left out if you are using a slightly spicy sausage
  • 2 freshly roasted red peppers, pureed.  Once you have tasted freshly roasted red peppers you won’t go back to acidic tasting, bought jars. Optional.
  • 1 tbsp gluten-free cornstarch mixed with 2 tbsp water to thicken, optional as my husband likes it slightly thickened.

Directions:

  1. In large stock pot cook onions in olive oil until starting to brown. Add carrot and celery, sausage, and let gently cook for about 5 minutes without burning.
  2. Add beans, stock, spices, tomato ketchup, bay leaves, Bring to a boil, turn down to a simmer and cook covered for about one hour until beans are tender. Remember to taste several different beans as sizes vary and so does cooking time. Dried beans that have sat in cupboard take longer to cook to tenderness. Hurst’s web site says to not soak beans, cook in slow cooker on high for 5 hours or low for 7 hours. I haven’t tried that.  Cold weather it’s warming to have pot simmering on stove.  I have also soaked the beans overnight, drained and rinsed and then cooked them with rest of ingredients in my electric/digital pressure cooker with 5 cups, 40 fl oz fresh water for 15 minutes. Then npr.
  3. Add pureed red peppers and cornstarch mix, bring back to a boil, simmer for 5 minutes until slightly thickened. Taste and adjust seasoning and serve.

I have written a monthly recipe column for Beyond Celiac since January 2011. Remember I have a Culinary Arts degree as well as celiac disease and other food allergies so I know food and live this way daily.

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

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on FB, web or LinkedIn. Remember 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.

For new recipes and lots of advice, my Delicious Gluten-Free e-cookbook only $20 available to download at www.glutenfreecookingwithoonagh.com, tips, recipes ranging from Grandma’s comfort soup to dinner party fare, full color photos, follow link for list of contents and thumbnail photos of full size photos in ebook.

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Perfect Quinoa

January 5, 2021

From Chef Oonagh Williams of Royal Temptations Catering

By Chef Oonagh Williams, Award-Winning Gluten-Free Chef

I like to cook raw quinoa as a rice substitute. I find it easy to cook a batch of quinoa in water and store it in the fridge in large-capacity glass Ball canning jars but with plastic screw top lids. I can use the stored, plain cooked quinoa for breakfast quinoa (pictured above), Spanish rice quinoa, quinoa rice salad, and countless other recipes. Quinoa is high in protein and fiber and contains essential amino acids important to a healthy diet. I enjoy eating cooked quinoa mixed with vanilla yogurt, fresh fruit in season or dried fruit and nuts for breakfast. The protein keeps me going and with fresh strawberries, nectarines etc. it tastes like an indulgent treat!

Quinoa is naturally gluten-free and most bags I have seen state organic. There is no difference between white, black or red quinoa. 

Preparation
I always rinse my raw quinoa in a fine sieve, that I bought after my son was diagnosed with celiac disease. Quinoa is so tiny it will fall through a regular sieve/colander. Even though some packets of quinoa will tell you it has been pre rinsed, I still do a good rinse to be safe. I simply place the quinoa in the sieve and run cold water through it for a few minutes while gently rubbing the grains.  

How to Cook
There are lots of fussy methods for preparing quinoa, I’ve actually tried them all but prefer the simplest method. See below.

  1. Place 1 cup of raw quinoa and 2 cups of cold water, chicken or beef stock in a saucepan together. 
  2. Bring to a full boil, cover and reduce heat to a simmer, set a timer and cook for 10 minutes.  
  3. Turn the heat off, leave the pan on the same hot burner to allow residual heat in the pot to continue cooking the quinoa for another 5 minutes. By the way, this does work on an induction burner. There’s no need to stir or lift the cover on the pan during the cooking process, but remember to remove the pan from the burner and remove the lid at the end of the 5 minutes ‘sitting’ time.  

Makes 3 cups of cooked quinoa. You might find that you prefer the quinoa to be softer.  So add a bit more water for cooking and also let it sit a bit longer to get the consistency you prefer. I also find that if you have quinoa that has sat in the cupboard a bit longer, then it has dried out more and needs more water and cooking – same as dried beans. 

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.

 

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Smoked Salmon and Cucumber with a Sweet Mustard Dill Sauce

December 7, 2020

From Oonagh Williams of Royal Temptations Catering

 

 

 

 

 

 

 

 

This is an easy, elegant looking appetizer that can be made in advance and is often 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 or Ducktrap smoked salmon from Maine. Not lox salmon. 

1 English cucumber

  • (note: remove from plastic wrapping immediately when you get home and keep refrigerated. I find cucumber quickly goes moldy if left in a tight plastic wrap.)
  • Wash the cucumber, leave skin on and cut diagonal into 1/4-1/2 inch slices. I like to use a fluted cutter for the cucumber.  Experiment and see what thickness you like best. Too thin and the cucumber won’t be able to hold the weight of salmon and sauce.

Smoked Salmon 4-8 oz

  • Use as much as you’d like. Open the vacuum packed bag and use a sharp knife to cut salmon in a tic-tac-toe pattern as chopped salmon is easier to place on cucumber slices and easier to eat.
  • Top with a small spoonful of sauce, and finely chopped chives or fresh dill.
  • This recipe uses the proportions of ingredients that I prefer for the sauce, everyone’s taste is different.  Remember that every brand of 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. Check that the mustard is labeled gluten free, many are NOT.
  • You can grill/cook a piece of fresh salmon and serve with small cubes of cucumber and mustard dill sauce mixed into cucumber for a meal. Add some chopped smoked salmon to cucumber and sauce mix.

Sauce

  • 1/3 c mayonnaise 
  • 2 tsp honey Dijon mustard
  • plus 2 tsps honey
  • 1 tbsp chopped fresh dill 

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. 

Alternate Sauce: Sour cream or crème frâiche sauce with herbs mixed in.

  • 1/3 c sour cream (lite is fine) or crème frâiche
  • salt and pepper to taste 
  • 1 tbsp chopped fresh parsley 
  • 2 tbsps finely scissored chives or thin stalks of green onions 
  • 1 tbsp fresh celery leaves if you have them. (some fresh dill if you want, lemon thyme. I wouldn’t advise fresh rosemary or sage).

 

 

Chef Oonagh has a Culinary Arts degree and prior to the gluten-free diet and her son’s diagnosis with celiac disease, she always cooked from scratch with real ingredients. “Like” Chef Oonagh on Facebook at Gluten Free Cooking with Oonagh. Connect, watch and learn from Chef Oonagh’s gluten-free cooking classes on Curious.com.

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Summer Tomato Corn Galette

September 2, 2020

From Oonagh Williams of Royal Temptations Catering

‘Galette’ just means rustic looking, single crust, free-form pie with a filling and the crust folded partway over the top of the filling. Bon Appétit says, “their imperfections are what set them apart—in fact, the less you do, the better they look.” 

Normally during the warmer months, once a month a girlfriend and I drive down to Wilson Farm in Lexington, MA. For those that don’t know, Lexington (yes the same one you learned about in history) is a very old area of Mass, full of expensive housing and Wilson Farm has 33 acres right in the middle. The farm has been operating there since 1884 with the first farm stand in the 1950’s.  

Most of their fruit and vegetables are locally grown and you can see the fields surrounding the shop, right in the middle of houses. Remember as I always say on NH’s ABC WMUR’s Cooks Corner, most real food is naturally gluten-free until manufacturers mess around with it. Inside, the fruit and veg are arranged like the finest French markets, with fresh baked goods (including gluten-free), large cheese selection, meats, fresh from their kitchen soups, salads, meals and more, as well as flowers and plants.  Weekends and special event times like the tomato festival, there would be samples to try. They have another farm in Litchfield, NH and locally we could look across the river from the Anheuser Busch plant to the red barn building in Litchfield, but had to drive the long way around to get there. 

There is a recipe wall behind the row of checkouts, with lots and lots of free recipe cards for you to take away and make yourself. This is one of the recipes I used to make in wheat flour days and now with fresh local corn and tomatoes abounding, I make it gluten-free.

Gluten-Free Summer Tomato Corn Galette
recipe Cornmeal Galette dough for 1 galette, about 11 inches in diameter

Again with local availability at the moment, I didn’t have regular gluten-free cornmeal so I substituted Krusteaz honey cornbread mix. Bob’s Red Mill carries gluten-free cornmeal and cornflour but one is too gritty and the other is too fine for my taste. 

Ingredients:

  • 4 oz, ¾ c KAF gluten-free all-purpose flour – no xanthan gum, no baking powder. 
  • 2/3 cup/ 4 oz Krusteaz gluten-free honey cornbread mix, does contain both xanthan gum and baking powder so don’t add any more. Substitute cornmeal/cornflour that you have, by weight, and dough might need more liquid added.
  • (1 tsp. Sugar – not necessary if you use Krusteaz)
  • salt and pepper
  • ⅓ cup grated Parmesan cheese, I’ve also used Sharp cheddar when I was out of Parmesan
  • 6 Tbsp, 3 oz, cold butter, cut into ½-inch slices 
  • 2 Tbsp olive oil
  • 3 tbsp ice water

Filling

  • 2 Tbsp. olive oil
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 Tbsp. marjoram, chopped, I’ve also used fresh oregano and fresh basil, depending on what you have grown or what’s available 
  • Kernels from 2 ears of corn (about 2 cups) Fresh corn makes a phenomenal difference in taste compared to frozen or canned but they still taste good. I cook extra corn day before, then cut off kernels
  • 1 large roasted red bell pepper, peeled, deseeded and cut into 1” squares.  I don’t know what this would taste like with jarred peppers, freshly roasted red bell pepper is addictive and freezes well
  • ~3 large ripe tomatoes, sliced – I like Campari
  • ¾ c 3 oz shredded cheddar

Directions:

  1. I put the flour, Krusteaz, (sugar), salt, pepper, and Parmesan cheese in food processor. Add the chilled butter and pulse until butter is small pieces. Or in a bowl by hand or with a pastry blender.  Add the olive oil and ice water, and pulse until the dough begins to come together. It should be soft. Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for about 1 hour.
  2. I like to cook onion in microwave-safe dish until meltingly tender and sweet.  Plus you don’t have to keep watching pan to see if it’s burning. Season with salt and pepper. When onion is tender, add the corn, cut up bell pepper, garlic, marjoram or herb of choice, and set aside to cool. I have also made this with 2 diced zucchini cooked with onions and didn’t think it added to taste.
  3. This is a soft dough and I find it easiest to grease pyrex 9” pie plate and bake on metal sheet or use my Le Creuset cast iron 10” skillet. Put soft ball of dough onto skillet/pie dish, dust your fingers with some gf flour, press with your fingers. and press dough to reach up sides of pan. You are going to fold down edges of dough on side of pan on top of onion corn filling.
  4. Spread the onion and corn mixture over base of the dough. Starting about 2 inches in from edge of onion mix, arrange the tomatoes in a single layer over the onions and season them with salt and pepper. Sprinkle the cheese over the tomatoes. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. I use a thin plastic spatula and ‘flip’ the dough from edge of pan down onto filling.  I find this easier than trying to persuade dough away from side of pan with my fingers. Pinch together any tears in the dough. I have tried making this by rolling out and lifting dough and find pressing dough into pan is easier. 
  5. Bake in preheated 375 * oven until the crust has browned and the cheese has melted, 40 to 50 minutes. Let cool for 10 minutes before serving. This is a rich, very ‘short’ pastry.  In a metal pan, the bottom crust is more thoroughly cooked. A totally different recipe said about serving a potato casserole with salsa, sliced avocado and sour cream.  I tried that but I thought it was too many extra flavors.

wilsonfarm.com recipes are online
Wilson Farm, 10 Pleasant Street, Lexington, MA 02421
(781) 862-3900

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Sweet Cookie Pizza

July 28, 2020

From Oonagh Williams of Royal Temptations Catering

The base is a gluten-free sugar cookie I made from a Better Homes and Gardens wheat snickerdoodle cobbler recipe. When the cookie dough is cooked on its own cooking sheet, it cooks up thin and crispy. The original topping was 3 x 8 ounce packets of cream cheese. I used only 1×8 ounce and we liked that quantity the best. The original recipe added circles of kiwi fruit to look like pepperoni. I used circles of strawberries to look like pepperoni. I chopped fresh mango to imitate yellow bell peppers and drizzled chocolate sauce to imitate balsamic glaze. We also preferred just the sweetened cream cheese topping without the key lime juice and lime zest.

Gluten-Free Sweet Cookie Pizza

Ingredients:

Crust

  • ¼ c (2oz, 56g) butter, softened
  • ⅓ c (2+1/2 oz) sugar
  • 2 teaspoon gluten-free baking powder
  • ⅛ teaspoon salt
  • 1 egg
  • ½ c (2+1/2 oz, 70g) King Arthur all-purpose gluten-free flour – doesn’t contain baking powder or xanthan gum.
  • 1/8 tsp xanthan gum

Topping

  • 1 x 8oz packet cream cheese, softened.  I use stores own ‘lite’ which is also softer.
  • ¼ c (60ml) powdered (icing) sugar or to your taste.
  • 1 tbsp key lime juice – optional
  • zest of ¼ lime – optional
  • Fresh fruit

Chocolate sauce

  • ¼ c (60ml) semi-sweet chocolate melted with ¼ c cream until smooth.
  • Let cool so it thickens.

Directions:

  1. In a medium bowl beat all crust ingredients together for 2-3 minutes until soft and fluffy. This is a very soft mix, not stiff cookie dough.
  2. Draw a 9” circle (measure a dinner plate and use that for circle size) on parchment paper on a cookie sheet/jelly roll pan (unless you’re confident that cooked cookie will release without sticking from your pan).
  3. I use a 1 tablespoon cookie scoop. Make outer circle of dough blobs on parchment paper, about 1 inch apart, and then space out the rest of the dough inside the circle. Wet your fingers and flatten slightly.
  4. Bake in preheated 350 degree oven for about 18-20 minutes. Every oven differs and cookies will cook faster if over flattened. Cookies should merge together as a complete ‘pizza’ base and be a golden color, but not dark and just under ½ inch deep. Remove from oven, let cool and then remove from parchment paper and lift onto serving dish. Don’t worry if it cracks, cream cheese and fruit will hide cracks. Cookies will soften if left out, from humidity and from the topping.
  5. Beat cream cheese and sugar together, and spread carefully on cooled base.
  6. Decorate with strawberry slices, fruit, and chocolate sauce.

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on FB, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.

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Strawberry Vinaigrette

June 30, 2020

From Oonagh Williams of Royal Temptations Catering

I’ve tried some strawberry vinaigrette recipes with sour cream and yogurt and didn’t like them. So I went back to my old faithful of a maple herb vinaigrette.  Use honey if you don’t have maple syrup. Strawberry jam sweetens and helps intensify the strawberry flavor. You MUST use sweet ripe strawberries or you’re wasting your time and money. It’s not sticky sweet. A girlfriend that doesn’t like sweet loved it. My husband thinks a salad isn’t complete without feta cheese and cashews. 

The following was filmed and edited by us at home. It aired on ABC-TV on June 3, 2020.

Gluten-Free Strawberry Vinaigrette
Makes about 1 cup of vinaigrette

Ingredients:

  • 1 tbsp lemon juice, or white wine vinegar or apple cider vinegar.  Please make sure vinegars say made from wine or grapes, apples or cider. 
  • 1 tsp gf honey mustard or regular Dijon
  • salt and pepper to taste
  • 1 tbsp strawberry jam – I’ve used Bonne Maman or Trappist jams
  • 1 tbsp maple syrup or honey or 2 tbsp jam. 
  • 1 tbsp chopped parsley 
  • green of the stalk of one green onion – none of the white end.
  • 4 med to large ripe strawberries, washed, hulled and quartered
  • 1/4 c light tasting oil. Extra virgin olive oil overpowers the flavor. I tend to use 3 tbsp avocado oil and 1 tbsp evo. I never use canola oil.

Directions:

  1. Put everything in a 2 cup jug and blend it with an immersion blender, or a liquidizer. If you don’t have either, mash the strawberries really well with the rest of the ingredients. 
  2. Cover and leave for at least an hour for the flavors to meld. Taste then and adjust salt, sugar, vinegar to your taste.  But remember a dressing tasted on its own on a spoon or fork tastes very different from a dressing on a salad with other fruit, veggies and cheese. So stir dressing and dip a lettuce leaf in to taste after dressing’s sat for a while.

I like fresh crisp lettuce, some more sliced strawberries, some chopped celery or Gala apple for crunch, and some feta cheese.  I’ve tried it with Brie but it didn’t taste right. Add cooked chicken, shrimp, tuna for more protein. Spinach leaves. Try making it with fresh raspberries, peaches, mango and appropriate jam. 

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Chilled Avocado Citrus Soup

June 1, 2020

From Oonagh Williams of Royal Temptations Catering

I had this soup years ago at the Elephant Walk Restaurant (Cambodian/French) in Waltham, MA, and got the staff to give us the recipe. I made my own variations of it since then. It was really good, but I think the most important part is wonderfully ripe tomatoes, followed by ripe avocado. I made it again this week with temps in New Hampshire above 90 and humid.

Gluten-Free Chilled Avocado Citrus Soup
Makes 4-6 Dinner Party portions

Ingredients:

  • 1 small onion, finely chopped or chopped green onion and 1 tsp salt
  • 1+1/3 cup orange juice
  • 2 tbsp – 1/4c freshly squeezed lime juice
  • salt and pepper
  • 1 tsp  sugar
  • 1 small clove garlic, peeled and finely crushed (flavor mellows and raw garlic taste disappears)
  • 2 tsp extra virgin olive oil
  • 1 large, ripe avocado, halved, stoned and flesh cut into ½ inch cubes.
  • 4-5 Fresh button mushrooms, cleaned, halved and cut into ¼ inch slices
  • 2/3 cup (about 1 Large) really ripe tomatoes, peeled, seeds removed and cut into ½” dice or 5-6 Campari tomatoes.
  • Freshly chopped cilantro for serving, optional

Directions:

  1. Mix the chopped onion with salt and leave to stand for 20-30 minutes. Rinse the salt off the onion, drain and squeeze off excess water. Draws out the strong juices of raw onion.  Or use chopped green onions (spring onions, scallions) and don’t salt them.
  2. Mix orange juice, lime juice, garlic, sugar and salt and pepper, stir to dissolve sugar and salt.
  3. Add olive oil and mix well.
  4. Add diced tomato, avocado, mushrooms and onion, stir gently to mix well.
  5. Let chill and blend for about 1 hour before serving. Taste and adjust salt, pepper and more lime juice before serving.
  6. Top each portion with chopped cilantro – optional

The soup kept well in the fridge for several days.  The orange juice prevents the avocado from browning. It’s also tasty with some tiny salad shrimp or crab.

 

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