Here we are in mid-December, and if you’re like me, you’ve still got quite a list of folks to gift! One of my favorite ways to show appreciation for the many people in my life who I’m grateful for–including my mechanic, mail carrier, staff in my kids’ doctors offices, the admin folks at their schools, George’s therapists, June’s dance teacher–is to make them something delicious from my kitchen. I have a big list and a limited budget, so I always look for something that serves a big bang for a small buck! This year, I’ve been working on my spiced nut recipes and am really excited to share it with you! Most recipes for spiced nuts have tons of butter and refined sugar, but these are super tasty with just a bit of honey.

Because I believe that cooking is a great way to create connection and communication with my kids, I like to get them involved in the process of making the gifts we’re going to share. Last year, my son George, who is 8 and has autism, had a blast making these nuts and we’re planning to get started again this week.

By the way, on Friday, December 9th, I’ll be doing a free, live webinar on gluten-free, casein-free cooking for Hanukkah, Christmas and Kwanzaa. It’ll be just 30 minutes or so starting at 11:30am EST. Please join me!

I’ll show you the recipe with some pictures of our process below:

Spiced Nuts

Ingredients:

• 3 cups nuts of your choice (try walnuts, almonds, pecans, etc.)
• 1 egg white
• 1/3 cup honey
• 2 t. cinnamon
• 1 t. cardamom
• 1/2 t. sea salt

Directions:

1. Preheat oven to 350 degrees F.

2. Help your child unroll some foil over a baking sheet.

3. Look at the nut selections and measure out three cups of your favorite nuts.

4. Your child can dump them out onto the baking sheet.

5. Show your child how to spread the nuts evenly over the baking sheet.

6. Mix the egg white and honey in a small bowl. Help your child measure the spices and salt and add to the egg-honey mixture.

7. Slowly pour over the nuts.

8. Bake for 15-20 minutes until nuts are crisp but not burned!

When the nuts cool down, your kids can help put them into small jars and wrap with pretty ribbons. Be sure to save some for your family to enjoy. Beware: These nuts are addictive!

Corn Fritters

From “A Primitive Diet” by Beverly Southam

Ingredients

• 1/2 cup brown rice flour
• 1 tablespoon potato flour
• 1 tablespoon arrowroot or corn flour
• 1/2 teaspoon baking powder
• 1 large egg
• 1/3 cup filtered water
• 2 cobs of fresh sweet corn
• 2 shallots and green tops sliced
• 2 tablespoons fresh coriander or parsley chopped
• 1/4 teaspoon salt
• Grind of fresh pepper (optional)
• 2 tablespoons oil

1. First take a sharp knife and trim the corn from the cob and put aside.
2. Sift together the flours and baking powder three times to distribute the baking powder evenly.
3. Place egg, water, salt and pepper into a bowl and whisk lightly.
4. Sift in dry ingredients and stir to form a thick batter.
5. Add corn, shallots and coriander and gently combine.
6. Heat pan on medium heat with the oil and place in generous tablespoons of mixture.
7. Cook on one side til lightly brown then with a spatula turn to cook the other side.
8. Serve hot with a sauce, such as tomato sauce, on a bed of greens or serve with salsa.

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.

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.

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!

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!

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.

From Chef Oonagh Williams of Royal Temptations Catering

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 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.