Gluten-Free Recipes for Holiday



Snickerdoodle, Ginger or Chocolate Chip Crisps

October 29, 2020

From Oonagh Williams of Royal Temptations Catering

Last year at this time, I adapted a wheat flour pumpkin snickerdoodle cobbler from Better Homes and Gardens, changing pumpkin filling and snickerdoodle topping. I discovered that some leftover dough cooked on a cookie sheet was lovely, light and crispy.

Gluten-Free Snickerdoodle, Ginger or Chocolate Chip Crisps
Makes about 18 x 2+1/2″ cookies 

Ingredients:

  • ¼ c (2oz,56g) soft butter
  • ¼ c (2oz, 56g) granulated sugar
  • 2 tbsp (30 ml) light/soft brown sugar
  • ½ tsp (3 ml) gf baking powder
  • 1 tsp (5ml) gf vanilla extract. Use a different extract, almond, lemon, maple etc, to change flavor.
  • pinch of salt
  • 1 egg
  • 1/2c + 2 tbsp (2+1/2 oz, 70g) rice flour – I use imported, Asian white rice flour – Erawan, three elephant logo brand. Very fine, not gritty. Widely available in Asian stores, reasonable price.  I also use it for greasing and flouring cake pans and crispy batter for fish. Picture on Amazon but less expensive in Asian market. amazon.com/Thai-Rice-Flour-16-Basic/dp/B000EYC096
  • NO xanthan gum

Directions:

  1. Preheat oven to 350*. I like to line cookie sheet with parchment paper
  2. Beat ingredients together until mix is lovely and soft and fluffy.
  3. For snickerdoodles. Using one tablespoon/# 60 scoop, drop cookie mix into bowl of sugar and cinnamon, one at a time, shake bowl gently to cover complete ball, then carefully scoop out onto cookie sheet. You can refrigerate cookie mix but it is then quite hard to scoop. Leave cookies about 2 inches apart on cookie sheet, they will spread and flatten.
  4. For ginger or chocolate chip. Stir in chocolate chips or ginger, use 1 tbsp scoop and drop onto cookie sheet.
  5. Bake in 350 oven for 15-18-20 minutes. Do not use black surface cookie sheet. Bake on middle shelf. Baking on a lower shelf, darkens the bottoms too much. Bake until ginger or chocolate chip cookies are a nice golden brown. They will still be soft and crisp up on cooling.  Snickerdoodles, the cinnamon sugar prevents you seeing obvious color.
  6. Remove from oven, let cool, remove to cooling rack. Store in airtight container when totally cool.

Snickerdoodles:

I like to mix 1 tbsp (15ml) sugar and 2 tsp (10m) cinnamon for outside of cookie.

Ginger:

1-2 tbsp (15-30 ml) crystallized ginger chips by gingerpeople.com.  Package has crossed through wheat symbol. Add one teaspoon ground ginger for even spicier. You can roll scoop in regular sugar for crunchier surface.

Chocolate chip:

You know how much chocolate you like, 1-2 tbsp.  I had a chocolate chip cookie made with milk chocolate and it was delicious and not too sweet.  I did use cheese grater for some milk chocolate but chocolate was much too fine. Size of Tollhouse mini semi sweet chocolate chips is best size.

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 nationwide library data base of on line 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 ecookbook only $20 available to download at wwwglutenfreecookingwithoonagh.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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TAGS: DESSERT, FOR KIDS, HOLIDAY, THANKSGIVING


Easy Pumpkin Soup

From Oonagh Williams of Royal Temptations Catering

You’re sure to have canned or fresh pumpkin in November, so this is a soup quickly made to have ready in the fridge.

Easy Gluten-Free Pumpkin Soup

Ingredients:

  • 2 cups – use the 15 oz can of pumpkin — just pumpkin in the ingredients
  • 1 medium to large onion, peeled and quartered
  • 4 medium carrots, peeled and cut into chunks
  • 2 celery stalks, trimmed, washed and cut into chunks.
  • ½ c rice
  • 6-8 cups chicken stock – I use water plus Orrington’s stock concentrate, labeled gluten-free, about $4 for 12 oz, shelf-stable tub in my local regular grocery store.
  • Freshly ground pepper
  • 1 bay leaf, 1 tsp dried thyme. Check thyme doesn’t smell moldy- some does.

Directions:

  1. Chop carrot in a food processor. Remove and put in a pressure cooker or large saucepan.
  2. Repeat with onion and celery
  3. Add pumpkin to pressure cooker or saucepan, plus rice, water, stock concentrate, pepper, bay leaf and thyme. Stir all together.
  4. Pressure cooker, I set 10 minutes cooking time. Stovetop pan, bring to a boil, reduce heat to simmer, cover and cook for about 20-30 minutes or until vegetables are lovely and soft. Vegetables will cook quickly when they are chopped small.  Rice will thicken soup.  Depending on quantity of vegetables and how tightly lid fits on regular saucepan, liquid can evaporate.  Also do you like thick or thin soup.

You can add some milk if soup is too thick. Soup should be soft and creamy, so that kids don’t have to chew.  I find the pumpkin taste is stronger than same recipe made with butternut squash, but hearty and warming for the cold weather.

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TAGS: HOLIDAY, SOUPS/STEWS, THANKSGIVING


Pumpkin Cake

September 30, 2020

From Oonagh Williams of Royal Temptations Catering

This is the original pumpkin quick bread from my wheat flour days that I’m sure many of you used to bake.  I’ve been making it gluten-free for years, it can be dairy-free without any of the dairy add-ins/ons. Without the cream cheese, a slice or two is a good sustaining breakfast or snack.  

I try and use less xanthan gum or even none if I can, as you get an even fluffier texture when baked. 

There is no xanthan gum in this recipe.

Gluten-Free Pumpkin Cake

Ingredients:

  • 1/2 of 15 oz can (8oz) roughly 1 cup solid pack pumpkin, not pie filling (ingredient list should only be pumpkin)
  • 1c + 2 tbsp sugar (8 oz) 
  • 1/2c (4oz) melted coconut oil or almond oil or avocado oil
  • 3 large eggs
  • 1/3 c water 
  • 1 tsp gluten-free vanilla extract 
  • 1+1/4 c (5+3/4 oz) my gluten0free flour mix or same by weight of King Arthur Flour gluten-free all-purpose flour (no xanthan gum, no baking powder, only flour blend)
  • 1 tbsp (15 ml) gluten-free apple pie or pumpkin pie spice that you know you can eat. So many brands aren’t labeled gluten-free. 
  • 1/2 c (2 oz) almond meal 
  • 1 tsp (5 ml) baking soda
  • 1 tsp (5ml) gluten-free baking powder 
  • pinch of salt
  • 1/3 c craisins – dried cranberries
  • 1/3 c golden raisins (known as sultanas in UK) or ordinary raisins
  • 1/3 c chopped pecans or other nuts. 

Cream Cheese Center
Mix together:

  • ½ of 8 oz brick of cream cheese softened– I use lite 
  • 1 egg yolk or 1 tbsp liquid egg substitute
  • 2 tbsp sugar
  • 1 tsp gluten-free vanilla extract 

Streusel
Mix together:

  • ¾ c chopped pecans or nut of choice 
  • ¼ c sugar 
  • 2 tbsp light brown sugar 
  • 1 tsp gluten-free apple or pumpkin pie spice

Directions:

  1. Put pumpkin, oil, sugar, eggs, water and vanilla in large mixing bowl and beat well for 2 minutes until air bubbles are visible.
  2. Stir all dry ingredients together, then add and beat in dry ingredients. Stir in fruit and nuts.
  3. Grease and gluten-free flour a 10” bundt pan.
  4. Sprinkle half of the streusel around base of pan and pour in half of batter.
  5. Gently spread cream cheese mix on top of batter.  It won’t be perfect and might sink a bit.  Try not to spread cream cheese to sides of pan or it will stick.
  6. Gently pour in second half of batter and sprinkle second half of streusel on top.
  7. Bake in preheated 350 * oven for 45-55 minutes. If top is browning too much, cover with foil. The cake will rise and dome and look cracked from nuts and sugar.
  8. I prefer using a bundt pan, the cake looks prettier than in a loaf pan and with the hole in the middle, the cake cooks more evenly with less chance of a raw center. Cake should be well risen, it will be dark brown because of spices, firm at edges and pulling away from sides. I poke at middle of cake with a fork, since I find that most gluten-free cakes need longer cooking than regular flour cakes. Remove from oven, leave to cool for 10 minutes, turn out onto cooling rack and allow to cool completely.  Cake keeps fresh for quite a few days, freezes and nukes well.

Watch me make variations of this cake:

For Halloween, make the pumpkin cake in cupcakes, without filling. Frost with cream cheese frosting, tinted orange if you want (mix red and yellow food coloring together.  A recent bottle of McCormick’s food coloring stated it was a gluten-free food.) Top with Halloween candies that are gluten-free. 

Note: cream cheese filling and streusel adapted from a recipe in Port Danby Cozy mystery by London Lovett.

My rice-free GF mix:

  • ½ cup potato starch 
  • ¼ c tapioca starch from Asian market or Goya or Yoki brand in supermarkets.  
  • 2 tbsp amaranth or millet flour: Bob’s Red Mill (millet is roughly one third the price of amaranth, is not so nutritious, but is more readily available.)
  • 2 tbsp sorghum flour: Bob’s Red Mill. 

Larger quantity:

  • 1 x 14 oz bag potato starch, which is 3+1/2 cups – that’s the size I can buy. 
  • 1+3/4 c of Tapioca Starch is 7 oz
  • Just under 1 cup of Amaranth or Millet (actually ¾ c plus 2 Tbsps is 4 oz)
  • Just under 1 cup of Sorghum (actually ¾ c plus 2 Tbsps is 4 oz)

Making about 7 cups total of mix.

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TAGS: BREADS, DAIRY-FREE, DESSERT, FOR KIDS, HOLIDAY


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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TAGS: APPETIZERS/SNACKS, DINNER, HOLIDAY, SIDE DISHES, VEGETARIAN


Egg-Free Chocolate Cake

From Oonagh Williams of Royal Temptations Catering

After asking a friend to share a new cake recipe, she pointed me to The Joy of Baking, and a chocolate cake that I could adapt to gluten-free, use butter or oil, make egg-free and didn’t use flaxseed meal, chia seeds, or any egg alternative. 

I’ve made this cake several times, it’s very quick and easy to make, everyday ingredients. Since gluten-free flours have little flavor compared to wheat flour I used light brown sugar rather than regular sugar. For laziness as well as to make it dairy-free, I have used both almond oil and avocado oil. Using melted butter would give more flavor. Interestingly if you Google this cake, there are quite a few recipes for it, many claiming authorship and changing quantities of ingredients. 

Gluten-Free and Egg-Free Chocolate Cake

Ingredients:

  • 1 1/3 cups King Arthur, all-purpose, gluten-free flour, no xanthan gum or baking powder. 
  • 1 cup packed light brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon gluten-free baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup avocado oil, or almond oil
  • 1 cup warm water 
  • 1 tablespoon lemon juice or apple cider vinegar
  • 2 teaspoons gluten-free vanilla extract
  • 1/2 teaspoon pure coffee extract (optional), zest of orange, or different gluten-free extracts

Chocolate Ganache

  • 1 c, 6 ounces, gluten-free semi-sweet chocolate chips – I use Tollhouse
  • 1 c, 8 fl oz heavy cream 

Directions:

  1. Preheat oven to 350*F (180* C) and place the oven rack in the center of the oven. Butter or spray an 8 or 9 inch (20 or 22cm) cake pan with a nonstick cooking spray, line the bottom of the pan with parchment paper, spray paper and dust pan with cocoa.
  2. In a large bowl whisk or stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the melted butter or oil, water, lemon juice or apple cider vinegar, vanilla extract, and coffee extract (if using). Beat all the ingredients together until well blended. Pour the wet batter into your pan and bake in preheated oven for about 28 – 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Don’t overcook it. Remove from oven and place on a wire rack to cool for about 10 – 15 minutes before removing the cake from the pan.

Chocolate Ganache: Heat cream in a microwave-safe jug for about 1 minute. Stir in the chocolate, and leave for a few minutes.  Stir until smooth.  I like to use an immersion blender to make the ganache totally smooth.  

Leave in the fridge for at least an hour so ganache thickens and then spread over top and sides of cake.

I also tried making this with ¾ cup milk and one egg rather than 1 c water.  The photo shows whole cake with ganache and chopped nuts. The cake rose more and was definitely moister.  Without the egg, I found edges of cake were a bit harder, not bad, just noticeable to me.  

Original recipes talk about putting dry ingredients in cake pan, adding wet ingredients, mixing and baking. I find it easier to mix in 4 c (1 ltr) pyrex jug and pour into cake pan.  Flour and cocoa tend to fly everywhere when mixed in shallow pan.

Note that unsweetened cocoa (Hershey’s regular) reacts with vinegar/lemon juice giving a reddish tinge, like red velvet cake.

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TAGS: DAIRY-FREE, DESSERT, HOLIDAY


Impossibly Easy Cheesecake

June 30, 2020

From Oonagh Williams of Royal Temptations Catering

I found the original wheat flour version of this cheesecake recipe on the Bisquick website and made it with gluten-free King Arthur flour. 

Impossibly Easy Gluten-Free Cheesecake
makes at least 8 servings, over an inch deep

Ingredients:

  • ¾ cup milk, I used 2% Lactaid
  • 2 tsp gluten-free vanilla extract
  • 1 tsp gluten-free almond extract
  • 2 eggs
  • 2 x 8 oz packets of cream cheese, soft, room temperature, cut into cubes
  • 1 cup sugar
  • 1/3 cup King Arthur gluten-free, all-purpose flour—no xanthan gum, no baking powder
  • ½ tsp gluten-free baking powder
  • pinch of salt

Topping:

  • 1 cup sour cream
  • 2 tablespoons sugar or honey
  • 1 teaspoon gluten-free vanilla extract
  • Fruit

Directions:

  1. Preheat oven to 350 degrees and grease a 9” glass pie plate
  2. Put milk, vanilla, almond, eggs, sugar, flour, baking powder and salt in food processor. Blend on high speed for 15 seconds.
  3. Add cubed cream cheese and blend for 2 more minutes until no blobs of cream cheese remain. Scrape down the sides. If you don’t have a food processor, put cream cheese in 8 cup bowl, add milk, extracts and dry ingredients and beat until smooth. Then beat in eggs.
  4. Put the pie plate on jelly roll pan, pour in cream cheese mix, it fills the pie plate but doesn’t overflow. Bake in preheated oven for about 40 minutes.  Usually, for a cheesecake or custard, I will insert a knife halfway between edge and center and see if the custard is sticking to knife rather than runny as it stiffens on cooling and isn’t overcooked. With this recipe, I find I have to cook it until center is set or it still tastes floury. Roughly an inch around outside will look golden brown, center of cheesecake can have some cracks, it will have risen and will deflate on cooling. Cool completely.  I prefer it refrigerated overnight and then removed from the fridge about one hour before serving so texture softens.
  5. For the topping: mix the sour cream, honey/sugar, and vanilla extract together. 
  6. Spread sour cream mix on top. Serve with fresh fruit, drizzle with chocolate ganache, lemon curd mixed with whipped cream, strawberry or raspberry sauce.

Don’t expect a crust like a regular pie crust, but it does form an outer layer. 

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TAGS: DESSERT, HOLIDAY


Marinated Mushrooms

March 26, 2020

From Oonagh Williams of Royal Temptations Catering

For Easter, serve these mushrooms with Carando, spiral, boneless, brown sugar spice ham (not sweet or spicy), labeled gluten-free for about $2.99/lb for a 4 lb ham in my regular local market. 

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.

This recipe came years ago from a client who said that her family devoured it. Since I always prefer recipes that come with recommendations to just having to find one in a book, I decided to use her recipe.  However, I found it slightly too vinegary and a friend whose family makes marinated mushrooms agreed, so I altered proportions to my taste and added garlic and bay leaf. My husband asked for the tiny fresh mushrooms to pair with cubes of cheese on a toothpick. 

Gluten-Free Marinated Mushrooms

Ingredients:

  • ¼ c gf red wine vinegar
  • 1/3 c oil – I use avocado oil, evo is too strong in my opinion.  No, I don’t use canola oil. 
  • 1/3 c water
  • 1 tsp gf Dijon mustard
  • 2 tbsp light brown sugar
  • ¼ c freshly chopped parsley
  • 1/2 tsp salt
  • 1/8 tsp 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.  Books say they will keep for up to one month, but we’ve finished them in a week.

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 whatever. Great on French bread with cheese, anywhere. 

 

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TAGS: APPETIZERS/SNACKS, DAIRY-FREE, HOLIDAY, VEGETARIAN


Orange Sauce

From Oonagh Williams of Royal Temptations Catering

This gluten-free sauce goes well with an Easter ham, chicken, waffles/pancakes, over a cake or with ice cream.

In my wheat flour days, I had skinny sweet potato fries with a dipping sauce of roughly equal quantities of butter, maple syrup and bourbon—it was dangerously addictive. This is a gluten-free variation that my husband and I enjoy. I normally keep a container of concentrated orange juice in the freezer, transferred to a screw top container as it doesn’t freeze solid. I use orange juice concentrate in various recipes using orange juice for a more intense flavor.

Gluten-Free Orange Sauce

Ingredients:

  • ½ stick, 2 oz butter 
  • ½ c orange marmalade – I use an orange marmalade that has thin pieces of orange peel, not the expensive thick and chunky marmalade. 
  • ½ c orange juice concentrate
  • ½ c chopped toasted nuts
  • 2 tbsp rum, brandy, orange liqueur, bourbon – whatever you like and can have. Optional but does give a lovely flavor. 
  • 2 tsp gluten-free cornstarch mixed with 2 tbsp water. 
  • Pinch of salt and pepper

Directions:

  1. Melt butter, marmalade and concentrate together.
  2. Add nuts and rum, etc.
  3. Simmer for a minute, add cornstarch and water mix, stir well, bring back to a boil, simmer for 2 minutes and then serve. This does reheat well, keeps in fridge.  Add it to the skillet of fried chicken, pork so it mixes with meat juices and sugars caramelize slightly. For meat, add some rosemary to pan or mint to go with lamb.
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TAGS: BREAKFAST, DINNER, HOLIDAY, SIDE DISHES


SMOKED SALMON SPREAD

March 3, 2020

From Oonagh Williams of Royal Temptations Catering

This smoked salmon spread (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. I buy imported smoked salmon, it tastes quite different from American lox. I also buy smoked salmon from Ducktrap, a company in Maine.

Ways to Eat Smoked Salmon:

  • It can be served with Irish soda bread
  • Use it to make cream and smoked salmon sauce for pasta
  • It can be added to scrambled eggs
  • Use it to make a frittata
  • Add smoked salmon to egg salad
  • Serve on top of potato pancakes 
  • blini with sour cream
  • Throw it on slices of cucumber with dill mustard sauce
  • Eat with slices of apple
  • On top of a toasted bagel 

Ingredients:

  • 8 oz softened cream cheese
  • 4 oz smoked salmon or more 
  • rind/zest of ¼ lemon
  • 2 tsp. lemon juice
  • ½ tsp sherry or brandy
  • ½ tsp tomato ketchup 

Directions:

Place smoked salmon in processor and run until chopped. Then add rest of ingredients and run until smooth and creamy. Taste and adjust seasoning, add fresh chopped dill, more lemon, dash of cayenne pepper or Tabasco if desired. The flavors will change as it mellows and matures. Leave for at least 4 hours before using.

For a special party, starter for St. Patrick’s day, Easter, Good Friday.  Line a 4 cup mold with plastic wrap, mix ½ brick of cream cheese with chopped fresh dill, spread into mold.  Top with salmon spread and chill. You can spread some red white fish caviar between layers and in middle of mold when you turn it out. Romanoff® Red Whitefish Caviar or Red Salmon Caviar is labeled gluten-fee.

Turn out onto serving plate and finish with sliced cucumber, slices of smoked salmon rolled up, sour cream, caviar. 

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TAGS: APPETIZERS/SNACKS, BREAKFAST, HOLIDAY, LUNCH


Lemon Snowballs

January 30, 2020

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

No, this isn’t a Girl Scout cookie lookalike recipe. These lemon snowballs actually came from a 1997 Lithuanian Heritage magazine. They were originally made with wheat, and I made them gluten-free. These are delicious and easy to make!

Gluten-Free Lemon Snowballs
Makes 20

Ingredients:

  • ¼ c powdered/icing/confectioner’s sugar
  • 1/2 cup soft butter
  • 1 tsp gluten-free vanilla extract
  • 1 tbsp gluten-free cornstarch in one cup measure, add
  • 5 oz (140 g) King Arthur all-purpose gluten-free flour blend to fill one cup. (this blend doesn’t contain xanthan gum or baking powder. Adding cornstarch is a way of softening the flour blend, more melt in the mouth and tender, and a substitute for cake flour.)
  • ½ c finely chopped, toasted almonds, pecans or walnuts. Bake nuts for 10-15 minutes in 350 oven, watch they don’t burn. Let them cool before you add them to dough. 
  • ¼ tsp salt
  • ¼ – ½ tsp xanthan gum. 
  • powdered sugar to finish
  • Zest or orange or lemon for flavor, optional

Directions:

  1. Heat oven to 350*F.
  2. Beat 1/4 cup powdered sugar, butter and vanilla (and zest) together until light and fluffy.
  3. Add flour with cornstarch, xanthan gum, chopped nuts and salt and gently mix until soft dough forms.
  4. Shape into 1 inch balls.  I use small pampered chef cookie scoop about 1+1/4 inch diameter, 1 Tbsp quantity.  Number 60 should be carved onto circle that cleans cookie dough from scoop. Scoop, clean against side of bowl and drop cookie onto ungreased cookie sheet, two inches apart. I like to line cookie sheet with parchment paper.   I don’t bother to roll cookie into ball shape. They flatten slightly on baking, refrigerating before baking doesn’t keep the ball shape.
  5. Bake in preheated oven for about 20-25 minutes until light golden brown on the outside, still almost white in the body of the cookie but set to the touch.  Don’t cook until brown all over, tastes disgusting. This is meant to be like a melt in your mouth shortbread.
  6. Remove from oven, remove from cookie sheets, cool slightly and heavily dust with sieved powdered sugar. I find when hot they are far too fragile to pick up. Cool completely.
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TAGS: DESSERT, HOLIDAY