Gluten-Free Recipes for Dairy-Free

Marinated Mushrooms

From Oonagh Williams of Royal Temptations Catering

Fresh mushrooms cooked in an oil, vinegar, garlic, onion, sugar and herb marinade until tender and then left to absorb all the wonderful flavors. These mushrooms are not overly vinegary like store bought, but truly addictive as part of a salad plate, antipasto, side dish with grilled meats, etc. 

For Easter, serve these mushrooms with spiral, boneless, brown sugar spice ham (not sweet or spicy). My husband asked for the tiny fresh mushrooms to pair with cubes of cheese on a toothpick. 

Gluten-Free Marinated Mushrooms

Ingredients:

• ¼ cup red wine vinegar
• 1/3 cup oil (I use avocado oil) 
• 1/3 cup water
• 1 teaspoon Dijon mustard
• 2 Tablespoon light brown sugar
• ¼ cup freshly chopped parsley
• 1/2 teaspoon salt
• 1/8 teaspoon pepper or 8 peppercorns
• 3 small bay leaves
• 4 cloves garlic, peeled and crushed
• 1 medium onion, peeled, halved, thinly sliced and separated
• 1 lb whole baby mushrooms, cleaned

Directions:

1. Combine all ingredients except mushrooms in a non reactive (stainless steel or non stick) saucepan, bring to the boil, reduce heat, cover and simmer for 5 minutes. Vinegar smells strong as it heats.
2. Add mushrooms, bring back to boil and simmer, covered, for 5 minutes. Mushrooms will shrink and produce liquid.
3. Remove from heat, pour into glass or similar non-reactive dish, cover and chill.
4. Allow to marinate for at least 4 hours.

Mushrooms are nicest served at room temperature. I also substitute 1 lb thawed pearl onions for mushrooms and cook for about one hour to make addictive onion relish/chutney. Great on French bread with cheese, anywhere. 

Almond Macaroons

From Oonagh Williams of Royal Temptations Catering

You can use different nut flours for this recipe. Different brands and fineness of the almond flour/almond meal change the macaroon. My friend uses Trader Joe’s almond meal (meaning ground with skin left on so ‘freckly’) and I use Costco’s own almond flour (blanched, white colored as without skin, aka ground almonds in England) both labeled gluten free. I kept decreasing the amount of almond flour to get the chewiness I wanted, similar to ones my friend made.  When I used her cup measures with almond flour, they were dense and not chewy. This is a very simple recipe, quick to make, and a small enough quantity to find out if you like them.

Ingredients:

• ¾ cup (2+1/2 oz) almond flour (or 1 cup Trader Joe’s almond meal) 
• 1/3 cup (2+1/2 oz) sugar 
• ½ tsp gluten-free almond extract for extra almond flavor 
• 1 large egg
• 1/2 cup chopped, flaked almonds 

Directions:

1. Preheat oven to 350* and line cookie sheet with parchment paper.
2. Mix almond flour and sugar in a 4 cup bowl.
3. Break up egg with a fork, add egg and almond extract to flour mix, and stir until mix forms a soft, moist paste.
4. I use a #60 / one tablespoon cookie scoop (number should be engraved on inside metal ring that releases cookie dough)
5. Put chopped almonds in a cereal bowl. Scrape cookie scoop against side of bowl to cut off excess mix. Drop a scoop of dough into almonds and shake the bowl to cover the ball in almonds.  It’s easier to do one at a time. Lift soft ball onto cookie sheet leaving about one inch between balls.  I have tried just covering the top of the ball in almonds, but the macaroons tend to stick to parchment paper without chopped almonds on bottom.  Flatten all balls slightly.

6. Bake in preheated oven for about 15 minutes, macaroons should be lightly golden brown, firm but still soft. Remove from the oven and let cool.

Drizzle with chocolate, sandwich with chocolate ganache or buttercream and raspberry jam. Bake until harder and use it as a substitute for Amaretti cookies in recipes.

Wine & Rosemary Beef

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Heading into the Holiday season and then other get-togethers, I wanted an entrée easily made, with easily available ingredients. And then I saw packets of roasted, vacuum packed, organic chestnuts in my local chain grocery store. My father always made a chestnut stuffing to go with the roast turkey.  London at Christmas with gleaming bright Christmas lights across the streets and in shop windows on Oxford Street and all the other street names you recognize. Braziers of roast chestnuts giving off light and heat on a winter’s night, trying to peel a hot chestnut with gloves on and then burning your tongue with the lovely flavor are special memories.

I’ve always made my beef stroganoff with sirloin steak. Traditionally it’s made with beef tenderloin/fillet steak and cooks in minutes, but you need to take out a mortgage for the recipe for a party and also count on being able to get well butchered, matured beef for flavor and tenderness. Beef Stroganoff is a very popular recipe with students and clients and one I have to always cook for certain clients. If you decide on this for a party, buy the beef sirloin when it’s on sale, trim it of fat, cut it up yourself rather than have the butcher do it and freeze ready to make a day or two in advance of the party. The flavor does develop and mellow if made in advance and helps you keep your sanity knowing another dish is prepared. 

Gluten-Free Wine & Rosemary Beef
6-8 portions when served as part of a meal with other dishes

Ingredients:

• 2 lbs boneless beef sirloin, trimmed. Slice into thin slices about 2-3” long x 1” wide x1/4”-1/2” thick. 
• 2 medium onions, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 2 Tbsp butter or olive oil 
• ¾ cup orange juice 
• ¾ c Marsala wine 
• ¾ cup gluten-free chicken stock
• Zest of one orange, and then remove peel/skin of orange, segment and use for garnish
• 4 x 4-inch stalks of fresh rosemary.
• 2 3.5oz bags of cooked, peeled chestnuts
• ½ 10 or 12 oz tub of fresh mushrooms  
• Cornstarch to thicken, as needed
• Salt and pepper
• Chopped fresh parsley

Directions:

1. Melt butter/olive oil in 8 cup pan and gently cook onions and garlic until translucent. This sweetens the onions and garlic.
2. Turn up heat, add beef strips, and sauté beef strips until evenly brown or seared. 
3. Add marsala wine, orange juice, chicken stock, orange zest, rosemary stalks, salt and ground pepper, stir well, turn temp to as low as possible. Cover pan and simmer for at least 20 minutes until beef is tender. This can take up to 45 minutes depending on quality of sirloin, size of pieces and pan used.  Use your slow cooker if you have one for cooking and reheating. (5 lb sirloin plus everything fits in 6 qt slow cooker and is great for a party, when I serve it with bacon and smoked Gouda risotto, not pasta.  Pasta tends to slide around the plate and drop on the carpet or clothes if you are standing to eat.)

Check that the pan is cooking at the lowest possible heat otherwise all the juices will evaporate away, leaving a dry mass. Add ½-1 c water if going dry.

I have also made this with Angus beef bottom round, labeled for a pot roast. Cut off heavy fat, and cut into small cubes. Roughly 2 hours in 350 oven or 30 minutes in pressure cooker once it comes to pressure. 

4. Once meat is tender, increase heat, add mushrooms and quickly cook with meat mix.
5. Dependent on amount of juices, thicken with cornstarch and let it cook for 2-3 minutes.
6. Add chestnuts and let them simmer for a few minutes. If you add chestnuts too early, they break up, so you get the flavor but not the mouth experience of whole chestnuts. Remove stalks of rosemary, leaving just the needles.  For flavor without visible rosemary, put rosemary stalks in small coffee filter or cheesecloth tied shut. You can also add some parsley stalks to increase flavor if you add rosemary this way. 

Garnish with orange segments and sprinkle with fresh parsley.

Candy Corn Mini Muffins

Master Almond Cake

From Chef Oonagh Williams of Gluten Free Cooking with Oonagh

This is a variation of my English Bakewell Tart with shortbread pastry crust, raspberry preserves layer, almond cake and sliced almonds. One of my son’s most favorite desserts so the first one I made completely gluten-free. If you can only eat other nuts, then weigh (roughly eyeball from packet) nut you can eat, add sugar and process together in food processor until nuts are very finely ground. Sugar helps stop nuts from turning into a paste. 

This is what I make for those times we’re asked to bring something to a meeting. Throw it all in a bowl and beat. I get into trouble with friends at conferences if I don’t bring it with me. Including flying from Boston to Atlanta to speak at a GIG conference. I was on a four page cover wrap for Blue Diamond Almonds for National Food and Wine magazine.

Gluten-Free Almond Cake

makes 1 x 8×8 or 1 x8″ cake pan. About 1 “ deep.

Naturally gluten-free, easily dairy-free, paleo, can be made egg-free.

Ingredients:

• 1/2 stick (2oz) very soft butter 
• ½ c (4 oz) ordinary sugar
• 2 large eggs
• Pinch of salt
• 1+1/4 cup (4 oz, 115g) of almond meal/flour slightly rounded 
• 1/2 tsp gluten-free baking powder – I use Rumford’s, labeled gluten-free
• 2 tsp gluten-free almond extract – I use Penzey’s that they say is gluten-free. Optional but adds to flavor.
• Topping: powdered sugar, ¼ – ½ c sliced almonds

Note: Different brands of almond flour or almond meal will often give a different weight to volume measure. For best results weigh.

Directions:

1. Preheat oven to 350*F/ 170*C.
2. Place all ingredients in 4 c (1 ltr) mixing bowl and beat until well blended and fluffy- 2 minutes.  Mix will go lighter in color as you beat it.
3. Spread mix in greased and gf floured 8×8, or one 8” cake pan. Sprinkle with sliced almonds.
4. Bake in 350* oven for about 25-30 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.
5. Remove from oven, serve warm or cold,  sprinkled with powdered sugar.

Variations:

• Cut into wedges and serve with raspberry sauce.  
• Cook in 8×8 pan and cut into tiny squares for a buffet table. 
• Cook in 8×8 and cut into large squares and then cut large squares into 4 triangles or 2 larger triangles.
• Divide mixture between 2 holes of Wilton Giant Whoopie pie pan or 2 x 8 inch cake pans to make thin layer cake.
• Divide mixture in 12 holes of Wilton mini whoopie pie pan,  watch for temperature as dark lined pan browns rapidly underneath. Use as base for individual Baked Alaska, different strawberry shortcake, ice cream sandwiches.
• Top with chocolate ganache, raspberry, mango couli, fresh berries.
• Spread cooled cooked cake with Nutella and top with more almonds, make a chocolate ganache with either equal quantities of heavy cream and semi sweet chocolate or with Sodelicious vanilla or hazelnut creamer mixed with gf, cf chocolate.  Serve in puddle of raspberry sauce or with a mix of fresh berries slightly sweetened, add some Amaretto. 
• Whip 1 cup cream until nearly stiff, whip in 1/2 c Nutella and chill to stiffen. Use as filling or topping.
• If you don’t use almond extract, you really do need to add the zest of 1-2 lemons or 1-2 oranges if you eat the cake plain. You can also add 1-2 tbsp poppy seeds and make a melted lemon juice/sugar glaze to drizzle on top of baked cake.

Sweet Slice Ham with Cranberry Chutney

Sweet Slice Ham with Cranberry Chutney

December 19, 2018

Courtesy of Boar’s Head

This sweet and tangy cranberry chutney perfectly complements the rich flavor of our Sweet Slice Boneless Smoked Ham for an elegant dish worthy of any holiday gathering.

Gluten-Free Sweet Slice Ham with Cranberry Chutney

Ingredients:

• cup Cranberry-Pomegranate Juice
• 1 tbsp Red wine vinegar
• 2 tbsp Cranberries
• ¼ tsp Ground ginger
• ½ tsp Ground cinnamon
• ½ cup
  Sweet Vidalia Onions in Sauce
• 2 tsp
  Honey Mustard
• Sweet Slice Boneless Smoked Ham, Sliced

Directions:

1. Heat the juice in a small saucepan and add the red wine vinegar.
2. Add the dried cranberries, cover and let steep 15 to 20 minutes.
3. Stir in the spices, onion sauce, and mustard. The chutney can be cut into smaller portions if desired.
4. Serve slightly warm along with ham slices, or store in the fridge until ready to use.

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