Gluten-Free Recipes for Appetizers/Snacks



Caponata

November 17, 2008

Caponata

Caponata

From “A Primitive Diet” by Beverly Southam

Ingredients

  • 1 large eggplant cut into thin slices
  • 4 large ripe tomatoes chopped
  • 1 red pepper chopped
  • 1/2 teaspoon baking powder
  • 1 onion sliced
  • 2 sticks celery sliced
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons capers rinsed under water to remove white vinegar
  • 1/2 cup pitted green olives
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic crushed
  • Dash of salt
  • Grind of pepper
  • Lettuce leaves and fresh sprouts for serving
  1. Lightly sprinkle both sides of eggplant with salt and leave to sit for about 30 minutes.
  2. Shake together the olive oil, lemon juice, crushed garlic, salt and pepper and set aside for flavors to develop.
  3. Rinse salt from eggplant and let the slices dry.
  4. Fry quickly in a little olive oil in a frying pan til both sides are golden brown, the remove and cut into large cubes.
  5. Place in a bowl and lightly mix the dressing through and leave to marinate for at least an hour.
  6. Gently toss with all remaining ingredients except lettuce and sprouts.
  7. Serve in salad bowls on a bed of lettuce and the mixed sprouts.


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White & Pike Gefilte Fish

White & Pike Gefilte Fish

White & Pike Gefilte Fish

Ingredients

  • 3-4 pounds whole yellow pike and white fish fish, ground
  • 1/2 pound carp
  • 2 eggs
  • 1 large onion
  • 2 carrots
  • salt to taste
  • sugar (optional)
  • Basic Fish Sauce
  1. In a blender whip up onion, eggs, and vegetables. Combine with ground fish and all seasonings. Mix well and set aside.
  2. Prepare basic fish sauce and heat to boiling. Form fish mixture into balls or patties (wet hands with cold water), and drop carefully into 8-quart pot one at a time. When broth returns to a boil, lower flame, cover and simmer for 2-2 1/2 hours, depends on size fish you made.
  3. Remove the fish from liquid, arrange on a large serving platter with a slice of carrot on each and pour on a bit of the sauce if you want an aspic. Chill.
  4. Yields 12-18 portions.


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Chili Pecan Crusted Goat Cheese with Peach Salsa

November 14, 2008

Chili Pecan Crusted Goat Cheese with Peach Salsa

Chili Pecan Crusted Goat Cheese with Peach Salsa

By Vanessa Maltin,
NFCA Director of Programming & Communications

Ingredients

Step 1: Peach Salsa

  • 2 Semi-Ripe Yellow Peaches
  • 1 Red Onion, diced
  • 2 Tomatoes, diced
  • 1 bunch Cilantro, finely chopped
  • 1 Serrano Chili, finely diced and seeds removed
  • 2 tablespoons Lime Juice
  • 1 teaspoon Kosher Salt
  • 1 tablespoon Garlic Powder

In a mixing bowl, gently stir all ingredients together. Chill while you prepare the rest of the food items.

Step 2: Spinach Salad

  • 1 tablespoon Garlic, minced
  • 1 tablespoon Olive Oil
  • 2 tablespoons Lime Juice
  • 2 tablespoons Orange Juice
  • 2 tablespoons Lemon Juice
  • 2 teaspoons Sugar
  • Pinch Salt
  • Pinch Pepper
  • 1 package fresh Spinach

In a mixing bowl, whisk together all ingredients except for spinach to make dressing. Pour dressing over spinach and toss. Set aside.

Step 3: Goat Cheese

  • 1/2 cup Oil for frying
  • 1 cup Pecans, crushed into a powder
  • 1 tablespoon Chili Powder
  • 1 Egg
  • 1 package Goat Cheese

Heat oil in a large frying pan.

Pour pecans into a ziplock bag and using a mallet, crush pecans into a chunky powder. Add chili powder to ziplock and toss until completely mixed in. In a small bowl beat egg.

Slice goat cheese into 3-inch diameter circles or squares. Dip goat cheese into egg and then coat it with pecan and chili mixture.

Place coated goat cheese into heated oil and fry for no more than 1 minute on each side, just long enough to brown pecans.

Plating & Serving:
On a plate, put a heaping pile of spinach. Top the spinach with a 1-cup portion of peach salsa. Lay slices of chili pecan crusted goat cheese on top of salsa. Enjoy!

To learn how to make this recipe on a budget, visit the new Gluten-Free on a Budget blog.


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Gluten-Free Granola Bars

October 19, 2008

Gluten-Free Granola Bars

I’m bringing you this recipe courtesy of Cream Hill Estates.

Ingredients:

  • 2 cups shredded coconut, unsweetened
  • 1 1/2 cup certified gluten-free oats
  • 1 1/2 cup raisins
  • 2 cups sunflower seeds
  • 1/3 cup sesame seeds
  • 3/4 cup peanuts or soy nuts
  • 1/2 cup dried fruit, apples, cranberries, apricots
  • 1/2 tsp. salt
  • 1 cup honey
  • 1 tsp. vanilla extract
  • 1/2 cup peanut butter

Directions:

1. Mix all ingredients together. Thoroughly blend the honey, vanilla and peanut butter. (You may need to mix with greased hands to ensure everything is mixed together.)

2. Line jelly roll pan (rimmed cookie sheet) with greased parchment paper. Pat mixture firmly into pan with greased hands or a heated spoon. If you want thinner bars, use two jelly roll pans.

3. Bake at 275 degrees until golden brown, 50 to 60 minutes. Remove from oven and once again pat firmly to ensure the bars hold together.

4. Cut into bars or squares, depending on what size you want.

Enjoy!


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Summer Fruit Platter

October 17, 2008

Summer Fruit Platter

Ingredients:

  • Fresh cherries
  • Strawberry slices or whole
  • Apple slices
  • Kiwi, cut in half or star shaped halves
  • Honeydew, sliced into spears or cubes
  • Green grapes
  • Dark seedless grapes
  • Small plums, sliced

Directions:

1. If you have a three-tiered tray, top each level with a doily. Cut a hole in the middle if it is the correct size or cut a few pieces to fit each level accordingly.

2. Place your fruit in “clumps” of their own category. Arrange the fruit so no two colors are close to each other – it adds contrast and excitement to the arrangement.

3. If you do not have a three-tiered tray, then various platters of shapes and sizes on a table will also look beautiful. You can even add cheeses if you are indoors or have air-conditioning available.

4. Occasionally refresh your platter (and even the doilies) to add new fruit as people munch away.

Stay cool and enjoy your summer!


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Shrimp and Crab Bisque

May 5, 2008

From Chef Oonagh Williams of Royal Temptations Catering

About 6 dinner party portions

Ingredients:

  • ½ stick (2oz) butter or olive oil, but butter is richer flavored
  • 1 medium onion, peeled and finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 ribs or stalks of celery, washed and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 c waterGluten-Free Shrimp and Crab Bisque
  • 1 x 8oz can no salt tomato sauce
  • 1 teaspoon gluten-free chicken stock concentrate
  • 1 tablespoon gluten-free tomato ketchup
  • coffee filter filled with ½ teaspoon dry thyme, 1 bay leaf, some fresh parsley stalks and tied shut
  • freshly ground pepper
  • 1 cup heavy cream
  • grated rind of ¼ lemon
  • 2 tbsp sherry
  • 1/3 lb cooked, peeled salad shrimp.
  • 2 x 6 oz cans of crab meat, well drained, or 8 oz fresh or frozen crab, thawed
  • dash of fresh nutmeg
  • dash of cayenne pepper (if you like a bite to your soup)
  • Fresh, chopped parsley to garnish.
  • 1 tbsp cornstarch mixed with 2 tbsp cold water

Directions:

  1. Melt butter in a 3 quart non-stick pan. Add onions, garlic, carrot and celery and cook, covered over a low heat, for about 10 minutes until they soften. This is known as “sweating” the vegetables and allows more flavor to develop rather than just cooking them immediately in stock.
  2. Add the water, tomato sauce, stock, ketchup, coffee filter of herbs and freshly ground pepper. Bring to a boil, turn down to a simmer, and cook covered for about 20 minutes or until vegetables are tender.
  3. Remove herb packet and then use an immersion blender and puree the vegetable and stock mix directly in the pan. (You can also pour into a blender or food processor and puree.)
  4. Add the lemon rind, nutmeg, cayenne (if desired), cream and cornstarch mix.
  5. Add sherry and bring back to just under a boil. Simmer for 2 minutes. Taste and adjust seasoning. Add thawed shrimp, drained crab and simmer for 1 minute.
  6. Turn off heat, add parsley and let sit for a few minutes. You don’t want to boil any soup with a milk mix added as it can break up. Too much heat will also toughen the shrimp and also will prevent you from appreciating the flavor of the soup.
Tips & Alternatives: Don’t use imitation crab. You could also substitute the containers of frozen lobster. Substitute ½ – 1 cup of Chardonnay for the stock. Don’t chop raw vegetables in a food processor, as they will be chopped too small for the immersion blender to puree them. The heavy cream is the finale, and is what makes it taste like a lavish restaurant dish. If you’re lactose intolerant, use unsweetened coconut milk. The dish will not be as rich, but still very good.

Note: Always check the label to ensure ingredients are gluten-free.

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Egg and Smoked Salmon Torte

Egg and Smoked Salmon Torte


From Chef Oonagh Williams of Royal Temptations Catering

Egg Salad and Smoked Salmon Torte

CÉAD MILE FÁILTE
AKA Egg and Smoked Salmon Torte – lunch, dinner or appetizer

This recipe isn’t written in stone. Make as much egg salad as you like, to your own favorite recipe. I do like adding green of green onions or chives to the salad. I don’t add pickles or chopped celery since I like a smooth mix. Smash the hard boiled eggs to make them very creamy or just use the egg slicer in both directions and leave in little pieces. I like to use a mix of mayo and plain Greek yogurt for better calories and the tang of yogurt. Again, make the salad to your taste.

Ingredients:

  • 4 eggs, hard boiled, cooled and peeled.
  • 2 Tbsp. (30 ml) mayonnaise
  • 2 Tbsp. (30 ml) Greek Yogurt or more mayonnaise
  • Salt and pepper to taste
  • 1-2 Tbsp. green of green onions or chives, finely chopped
  • 1-2 Tbsp. finely chopped fresh parsley

Toppings:

  • Crème Frâiche – you can also substitute sour cream or cream cheese.
  • Sliced smoked salmon as much as you like or can afford. I buy imported Scottish or Irish smoked salmon, since that’s what I grew up on. You can use another smoked fish or even tiny salad shrimp or fresh salmon.
  • Salmon Roe Caviar or other ‘caviars’. I like the color of salmon roe caviar. There are various brands available, some reasonably priced and shelf stable, others more expensive and in deli section. It is optional, fancy for a party, but my husband doesn’t like it. Many don’t like fish eggs!
  • Lemon slices
  • Thin slices of green of green onions.

Directions:

  1. Mix egg salad ingredients together. Put all of egg salad in one plastic wrap lined wide shallow cereal or soup bowl or in lined individual ramekins or custard cups. Chill for several hours or overnight.
  2. To serve. Turn egg salad onto one large plate or individual serving plates and remove plastic wrap.
  3. Spread a layer of crème frâiche across the top of egg salad.
  4. Either chop smoked salmon into small pieces and arrange on top or roll slices into small jelly rolls and arrange on top. Leave a space in the middle to pile the caviar.
  5. Sprinkle with some green of green onions.
  6. Garnish with lemon slices and slices of sweet pickled cucumber (or bread and butter pickle slices not spears) or bed of lettuce for a meal.

Additional Ideas:

This dish is excellent served with Irish soda bread.

Crème Frâiche basically tastes like a cross between heavy cream and sour cream, is thick like sour cream, but doesn’t break up as easily when you add it to hot sauces. You can even add sugar or honey to sweeten it for putting on top of desserts.

I take equal quantities of heavy cream and sour cream. Either half a cup or one cup of each, depending on what total quantity I need. Put the heavy cream in microwave safe container and warm in microwave until it is blood heat, comfortably warm, but not over 100 degrees. Then, stir in same quantity of sour cream (I tend to buy lite sour cream for less calories in normal cooking), mix well and leave covered on the counter for 12-36 hours until thickened. I find that within about 6 hours it has thickened to sour cream consistency and that’s in my cooler house. You can help process by immersing sealed container in a container of warm water and changing the water periodically.

About Chef Oonagh Williams

Chef Oonagh WilliamsChef Oonagh Williams has just been chosen as one of New Hampshire’s WZID’s Outstanding Women for 2015. See her at the WZID Women’s Expo Saturday, March 7 and watch her on WMUR’s Cooks Corner on Friday, March 13 with St. Patrick’s Day recipes. Like her at Gluten Free Cooking with Oonagh on Facebook. Chef Oonagh will be at Concord Co-Op on Thursday, March 12, Atkinson Library on Tuesday, March 24 and Westford MA on Thursday, March 26 – programs on the power of food – best medicine or worse poison. Chef Oonagh also does Corporate Lunch ‘n Learns and speaks at various celiac disease conferences. Check the newsletter archives for more of Chef Oonagh’s St. Patricks Day recipes, beef in gluten-free beer, Irish Chicken Rolls, Sticky Toffee puddings and more.


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Beet and Orange Salad

Beet and Orange Salad


From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 4 small beets cooked and peeled, or use roughly half of a 15 oz. can of small whole beets
  • 1 Tbsp. balsamic vinegar
  • 3 Tbsp. orange juice
  • 1 tsp. Dijon mustard (make sure it’s gluten-free)
  • 2 tsp. maple syrup or honey
  • ½ cup olive oil
  • Salt and pepper
  • Greens of 2 green onions, sliced thinly
  • 2 Tbsp. fresh parsley
  • Zest of half an orange
  • Fresh orange, clementines etc., segmented, or small can of mandarin oranges
  • Romaine or butter lettuce, shredded
  • 4 oz. goat cheese
  • ½ cup chopped nuts

Directions:

1. Put balsamic vinegar, orange juice, Dijon mustard, maple syrup, salt and pepper in a container large enough to take vinaigrette and beets. Mix together.

2. Add olive oil, parsley and green onions. Mix it all together using an immersion blender until herbs are chopped and vinaigrette begins to thicken. Taste and adjust seasonings, sweetness, etc.

3. Cut beets into ½ inch cubes using a fluted cutter for a prettier presentation. Add beets to half of the vinaigrette. Preferably leave beets in the dressing for a few hours for flavors to develop.

4. Divide shredded lettuce between two plates. Top with beets in vinaigrette and a few slices of goat cheese (or whichever cheese you prefer). Add some slices of orange

5. Finish with chopped nuts or crushed nut brittle and a drizzle of orange vinaigrette.

Tips and Alternatives:Cook the beets in boiling water, or you can microwave them in a microwave safe bowl with a cover, 2 tablespoons of water and 2 small beets for about 8-10 minutes.

Choose whatever cheese or nuts you would like to top the salad. Omit them for dairy-free or nut-free.


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