Gluten-Free Recipes for Holiday



Pumpkin Snickerdoodle Cobbler

November 4, 2019

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A tasty fall dessert, perfect for Thanksgiving!

Ingredients:

Pumpkin base:

  • 2 eggs
  • 1 x 15 ounce can pumpkin 
  • 1 c (8 fl oz, 240 ml) evaporated milk 
  • ½ cup (120 ml) granulated sugar
  • 1/4 c (60ml) packed brown sugar
  • 2 tsp (10 ml) pumpkin pie spice or more to your taste
  • ¼ teaspoon salt

Snickerdoodle Topping:

  • 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. 
  • 1/8 tsp xanthan gum

To roll snickerdoodles:

  • ¼ c (60 ml), granulated sugar
  • 1 tsp (5 ml) ground cinnamon
  • Whipped cream (optional)

Directions:

  1. Preheat oven to 350°F. Coat an 8×8” pan (2-quart baking dish) with gluten-free cooking spray; set aside.
  2. In a 4 cup bowl, combine eggs, pumpkin, evaporated milk, the 1/2 cup granulated sugar, the brown sugar, pumpkin pie spice, and salt. Whisk until thoroughly combined. Pour into prepared baking dish.
  3. Combine the 1/4 cup granulated sugar and the cinnamon. Shape chilled Snickerdoodle Topping into 16 balls. I used a one tablespoon scoop and can make just 16 balls. Roll balls in the cinnamon-sugar. Press balls to slightly flatten to 1+ 3/4-inch-diameter rounds. Place in 4 x 4 rows over pumpkin filling.
  4. Bake 40 to 45 minutes or until filling is set, edges begin to pull away from dish, snickerdoodles will have spread across custard, and a knife inserted near the center comes out clean. Cool 15 minutes on a wire rack. Serve warm and, if desired, with whipped cream.

Snickerdoodle Topping:

  1. In a medium bowl beat all topping ingredients together for 2-3 minutes until soft and fluffy.  This is a very soft mix, not stiff cookie dough. Cover and chill dough 1 hour or until easier to handle, then scoop immediately into cinnamon sugar, roll into a ball in sugar, slightly flatten, and gently place on custard.  They might look as if they are sinking a little into custard. Snickerdoodle topping bakes up like soft, fluffy cake, snickerdoodles cooked on their own on cookie sheet, are thin and crispy.
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TAGS: DESSERT, HOLIDAY, THANKSGIVING


APPLE AND CRAISIN BREAD PUDDING

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

A warm, fall-themed dessert to keep you feeling cozy as the nights start to turn cold!

Ingredients:

  • 2 gluten-free plain bagels cut into small cubes.  Don’t use soft white bread, it cooks up too mushy.  I’ve made this with Udi’s and Canyon Bakehouse plain bagels. 
  • 3 Granny Smith apples, peeled, cored and cut into small pieces, like shredded cheese. Large chunks will make pudding fall apart when cooked.
  • ¾ c brown sugar
  •  ½ stick (2 oz, 60 ml)  butter
  • 2 teaspoons pumpkin pie or apple pie spice or 1 tsp cinnamon plus ½ tsp powdered ginger plus ½ tsp ground nutmeg.
  • ½ c craisins
  • 2 tsp gluten-free vanilla essence
  • 2 tbsp rum – optional, but gives lovely flavor
  • 2 cups half and half or whole milk
  • 5 large eggs
  • brown sugar for top

Directions:

  1. Melt butter in a 6 cup saucepan, add apples, sugar and spices and cook over gentle heat until the apples are nicely soft without becoming apple sauce.  They don’t really cook much more in the bread pudding. I also mix this and cook in microwave in m/w safe bowl, add rest of ingredients and then refrigerate covered. 
  2. Add craisins, vanilla and rum to pan, stir in bread cubes.  Adding bread cubes should be sufficient to cool the mix to add eggs and milk.
  3. Beat eggs and milk together – I tend to use my immersion blender so I don’t have ‘threads’ of egg still showing. Gently mix into bread mix.  
  4. Pour into greased 8 x 8 brownie pan or equivalent sized pan and allow to soak for at least 30 minutes.  The large quantity of liquid should be absorbed leaving a small quantity of excess liquid around the edges.  Insufficient liquid will leave the bread hard and dry in places.
  5. Sprinkle the top with brown sugar for a crusty topping. Place on a baking sheet in case of spills as it is a very full baking dish.
  6. Bake in a preheated 350* oven for about 45 minutes. The bread pudding will have risen up, the top will be set, crusty and light brown and if you dig into the center it should be soft and moist but not wet with loose liquid. If you’re cooking it cold from the fridge, it will probably need 
  7. Remove from oven and cool for about 10 minutes before serving with caramel sauce. Reheats well.

Caramel sauce:

  • ¾ cup sugar
  • 1 tbsp water
  • 3/4 cup heavy cream
  • 4 tbsp butter 
  • 2 tbsp rum – optional
  1. Put sugar in an 8” skillet with water. Cook, covered, over low heat until sugar dissolves.  Covering pan while dissolving sugar stops formation of sugar crystals on side of pan.
  2. Remove lid, increase heat and cook until syrup turns a deep gold color, swirling pan will mix light and dark syrup.  You will notice burnt sugar smell and a smoke above pan if overcooked. Undercooked is tasteless. Be very careful as boiling sugar gives a nasty burn. Don’t stir mix as it will crystallize.
  3. Remove from heat, carefully add cream and butter, it will spit and bubble and harden. Return to low heat and stir until sauce is smooth again. Add rum if wanted.  Thickens slightly on cooling.

 

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TAGS: DESSERT, FOR KIDS, HOLIDAY, RECIPES OF THE WEEK, THANKSGIVING


Cauldron Cakes for Halloween

October 29, 2019

Cauldron Cakes for Halloween


A gluten-free Halloween treat from Diane Eblin of The W.H.O.L.E. Gang

Ingredients:

  • Your favorite gluten-free chocolate cupcake and icing recipe
  • Your favorite gluten-free chocolate chips

Directions:

  1. Make gluten-free cupcakes.
  2. Melt your favorite gluten-free chocolate.
  3. Dip the cupcake bottoms into melted chocolate and place onto parchment paper to set. Place 4 chocolate chips on the sheet so when you set them down it will make it look like cauldron feet under the cupcakes.
  4. Core out the center of the cupcakes with a spoon or one of those cool corers.
  5. Fill the hole with icing and let it spill out the top.
  6. Make the handles by melting chocolate. Put it into a plastic baggie and snip the corner to make a piping bag. Draw the handles onto parchment paper and let them harden. Gently push the handles into the cupcake.



 

 

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TAGS: DESSERT, FOR KIDS, HOLIDAY


Gluten-Free Christmas Dinner Menu

October 1, 2019

Appetizers

Bacon and Brie Holiday Melts

White Cheddar Stuffed Mushrooms

Sweet and Spicy Crab and Pepper Dip


Main Dishes

Boneless Stuffed Turkey Breast

Raspberry Wine Glazed Ham

Spinach Mushroom Lasagne


Sides

Cauliflower Mashed Potatoes

Green Bean Casserole

Whipped Gingerbread Spice Butternut Squash

Massaged Kale Salad with Pomegranate


Sauces

Wine and Mushroom Sauce

Hard Apple Cider Gravy (bottom of page)


Desserts

Pumpkin Pie

Honey Cinnamon Graham Crackers

Cannoli Dip

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TAGS: HOLIDAY


Candy Corn Mini Muffins

September 30, 2019

Candy Corn Mini Muffins

Courtesy of Enjoy Life

An allergy-friendly, gluten-free Halloween treat!

Makes 30 mini muffins

Ingredients:
For the muffins:

  • 1 box (14.5oz/411g) Enjoy Life Foods Muffin Mix
  • 1 C. + 2 t. cold water
  • 1/4 C. olive oil or grapeseed oil
  • 2 t. vanilla extract
  • 3/4 t. ground cinnamon

For the frosting:

  • 1/2 C. dairy-free buttery spread
  • 2 C. confectioners’ sugar
  • 1 t. vanilla extract
  • 1 T. dairy-free milk, plus more as needed
  • 1/3 C. Enjoy Life Foods Mini Chips

Directions:

  1. Preheat the oven to 350° F. Line a mini muffin tin with liners or oil well.
  2. Put the Muffin Mix in a large bowl. Add the water, oil, vanilla extract, and cinnamon. Stir to combine.
  3. Divide the mixture into the prepared pan, filling each one about half full.
  4. Bake for 10 to 13 minutes, until golden brown on the edges and a toothpick inserted slightly off-center comes out clean.
  5. Let the muffins cool in the pan for 10 minutes, then transfer each one to a wire rack to cool completely before frosting.
  6. To make the frosting, put the dairy-free buttery spread in the bowl of a stand mixer or a large bowl. Using the stand mixer or a hand mixer, beat on high speed for 1 minute, until the mixture begins to lighten.
  7. Add 1 1/2 cups of the confectioners’ sugar. Beat for 2 minutes until smooth, light, and fluffy. Add the remaining confectioners’ sugar, 1 tablespoon of the nondairy milk, and the vanilla extract. Beat for an additional minute until smooth and creamy, adding a teaspoon of dairy-free milk at a time if needed. Stir in the Mini Chips. Divide the mixture into three portions to create orange and yellow (the frosting itself will be the white layer).
  8. To make the orange frosting using food dye, mix 1 drop yellow food dye and 12 drops red food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make orange frosting naturally, grind gogi berries into a fine powder and mix it into the frosting, adding as much as needed until desired color is reached.
  9. To make the yellow frosting using food dye, mix 20 drops yellow food dye into one of the portions, adjusting by one drop, at a time until desired color is reached. To make yellow frosting naturally, sprinkle turmeric into the frosting, adding as much as needed until desired color is reached.
  10. To frost the muffins, pipe the orange frosting each muffin, covering the top of the muffin completely. Top with a round of yellow frosting, then the white frosting.
  11. Serve, storing leftovers in an airtight container at room temperature for 2 days, moving any others to the freezer for up to 3 months.

 

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


Sicilian Sausage Soup

May 22, 2019

A hearty and warming gluten-free soup, perfect for pre-trick or treating.

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I had this soup at a local restaurant, thought about making my own even better and checked on line what people thought Sicilian sausage soup should be. Most used pasta. And I felt rough the day after having this supposedly gluten free soup.

Feel free to play with the recipe. The more you add the thicker, less is thinner. Note that I ask for the vegetables to be finely chopped.  That’s because I like to have a selection of vegetables etc on my spoon. However, if you decide to chop your vegetables in the food processor, take care or your vegetables will be far too finely chopped. There is a difference in taste from different tomatoes, pasta sauces, Italian sausage, nothing bad, just different. I made this first time with quinoa as I’d run out of arborio rice.  Both go really soft when cooked in soup.  Cook arborio rice separately if you want rice to be firmer.

Remember that quinoa plus spinach or kale and veg etc are all high in fiber and can put your body into overdrive.  You have not been cross contaminated.  When you cook rice, quinoa or pasta in soup, you need more water as they all absorb water as they cook.  If you have leftover cooked rice etc to add at the end, then use 2 cups less stock. Remember that left in the fridge the rice etc will absorb more liquid and soup will be thicker.

Gluten-Free Sicilian Sausage Soup 

Ingredients: 

  • 2 tbsp (30 ml) olive oil
  • 1 lb (500g) bulk gluten-free Italian sausage, sweet, hot, with fennel or turkey. They all taste different. You can also buy raw sausages, slice open and peel like a banana
  • 1 large onion, peeled and finely chopped
  • 3-4 large carrots, peeled and finely chopped
  • 2 ribs/stalk of celery, washed, quartered lengthwise and cut into small slices.
  • 2 cloves of garlic, peeled and finely crushed
  • 1 red bell pepper, deseeded and cut into 1″ squares
  • 2 cups (16 fl oz, 480 ml) gluten-free marinara/pasta sauce. Both Paesana, Classico and Barilla sell 24 oz jars labeled gluten-free. I like Paesana low sodium Marinara as the salt doesn’t catch the back of my throat, but Classico or Barilla are much cheaper, or you can use homemade marinara. Some recipes use just canned tomatoes.
  • 1/2 c arborio rice, quinoa or small gluten-free pasta
  • 6 c (48 fl oz, 1440 ml), gluten-free chicken stock, or beef stock for deeper flavor
  • 1 tsp (5 ml) Italian herb seasoning, or fresh basil and parsley added at the end of cooking, or spoonful of basil or sundried tomato pesto stirred in at end
  • 1 tsp (5 ml) smoked paprika or Arizona dreaming spice (from Penzeys), they add just a bite of heat, increase if you like spicy or use hot Italian
  • Pepper to taste
  • 4 c (4 oz, 112g) fresh spinach, or same quantity by weight of chopped frozen spinach. I keep 1lb bag of loose, chopped frozen spinach in the freezer and can add it by the handful. Or kale or Swiss chard, your choice. This is a good time to use up the fresh spinach that’s not nice enough for salad.

Note: I don’t normally add extra salt as sausage, stock, marinara sauce already contain salt. But I am a low salt person. Feel free to add salt if you feel it’s necessary. 

 Directions:

 1.  Heat olive oil over gentle heat in large pan, add sausage crumbling it in your fingers, and frying until sausage starts browning.

2. Add onions, carrots, celery, garlic, bell pepper and cook for 3-5 minutes over medium heat until softening.

3. Add marinara sauce, stock, arborio rice (or substitute), freshly ground pepper. Bring to a boil, turn down to a simmer and cook covered for about 30 minutes until veg is soft, (5 minutes in my electric pressure cooker).

4. Add spinach and cook for a few minutes. Spinach wilts almost instantly.

5. I like to add fresh chopped basil and parsley, or some basil pesto or sun dried tomato pesto for boost of flavor.

5. Taste and adjust seasoning. If too thick for you, add more stock or milk.

6. Serve with a sprinkling of cheese on each bowl, crusty gluten-free bread, or gluten-free homemade croutons (see note below on croutons).

Note: I like to heat a skillet, add olive oil and small dices of whatever gluten-free bread/bagel/roll I have on hand, dust with garlic powder and fry until crispy. Fresh garlic in oil is great, but burns too easily if you pan fry. You can also oven roast croutons. My husband eats these croutons like candy.

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TAGS: HOLIDAY, SOUPS/STEWS


English Scones

May 21, 2019

A gluten-free Mother’s Day treat!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh


I saw the original wheat flour dough for this recipe in one of my English cookbooks and made gluten-free version of the dough, tried it, liked dough, but was bored by filling  But since then I have used my gluten-free version of the dough to make scones, non-yeast cinnamon buns, non-yeast Stromboli, yeast and non-yeast Lithuanian bacon buns, and Italian sweet ricotta Easter Pie. All of this just by altering amount of sugar, butter and type of liquid from fat free milk to heavy cream.

This pastry is a cross between pie crust and cookie dough—soft, rises due to baking powder, very rich.

In all my hands-on wheat flour cooking classes as well as brunch parties for clients, I always had to make my English scones, with raspberry jam and whipped cream with Chambord, or peach jam and cream with peach schnapps. Clients would stand in kitchen watching me make scones, unable to believe that people still baked real food. Scones are a part of life in England, cream teas, Sunday afternoon tea. My mother used to make them by the hundreds for church fair.

Gluten-Free English Scones
Makes 6 scones

Ingredients:

  • 5 oz (1 cup less 1 tbsp, 140g) King Arthur gluten-free all purpose flour – no baking powder or xanthan gum. Available in 24 oz box in grocery store.
  • 3 oz (¾ c, 84 g) almond flour – note finely ground almond flour (white) is less volume than more coarsely ground almond flour or almond meal (freckly), that’s why I weigh. Too much or too little by volume will alter recipe. Not all measuring cups are accurate.
  • ¼ c (1 oz, 28 g) powdered (icing) sugar
  • ¾ stick (3 oz, 84 g) cold butter
  • 2 tsp (10ml) gluten-free baking powder
  • pinch of salt
  • ½ tsp (3 ml) xanthan gum, ¼ tsp xg crumbled too much even when cold.
  • 1 egg
  • 1 tsp (5 ml) gf vanilla extract, almond if doing more almond filling.
  • ¼ c (60ml, 2oz)- 1/3 c cream.  I use cream for scones for a richer taste, but also a more tender dough that will crumble a bit when warm, it doesn’t need more xanthan gum.  I use 1/4c cream if I am baking scones on a baking sheet where they will spread. If you are putting scones into mini whoopie pie tins or a ‘shape’ then I use 1/3 c for dough so it’s moister but will spread without walls to contain scone.

Directions:

  1. Mix gluten-free flour, almond flour, sugar, xg, baking powder and salt together, then rub in cold butter until resembles fine breadcrumbs. Food processor is quickest.
  2. Mix egg, cream and extract together and whisk with a fork to blend egg.
  3. You can add liquid mix to dry mix in food processor and pulse to combine.  For scones I prefer to take dry mix from food processor into 4 cup bowl, add liquid and stir until combined.  Gently knead a few times with white rice flour.
  4. Pat dough into roughly 6 inch circle, Cut into 6 pieces, separate and place on lined cookie sheet or skillet and bake at 400 for 20-25 minutes.  Scones should have risen, be a nice light golden brown color, and look fluffy inside when you break one open. Round each piece into a ball to cook in mini whoopie tin etc.
  5. Remove from oven, let cool slightly.  If you try to halve scones too soon, they will disintegrate. Then halve and serve with good raspberry jam (my favorite) topped with imported clotted cream – about $5 for 6 oz jar in specialty cheese section of my regular grocery store. Or just whip and sweeten some heavy cream.
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TAGS: APPETIZERS/SNACKS, BREADS, BREAKFAST, HOLIDAY, SIDE DISHES


No Bake Easter Sweet Cheese Mold

March 21, 2019

Also known as Lithuanian Flowerpot cheese (saldus sūris) or Russian Paskha

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

 

This recipe makes 2 x 1 lb cottage cheese or sour cream tubs, washed well, holes poked in bottom for drainage and lined with damp cheesecloth. Or new plastic flower pots. People in my Lithuanian cooking demo said it was like a cheesecake.
“This rich and lovely addition to the Easter table is reputed to be of Russian origin, but is described as sweet cheese in books on Lithuanian traditions” – Treasures of Lithuanian Cooking. From(1960’s) Time-Life Foods of the World -Russian Cooking. “The Paskha is meant to be a marvel of cottage cheese, rich cream, eggs, raisins, almonds and candied fruits deposited in a four-sided, perforated wood frame in the shape of a truncated pyramid. The mold is lined with cheesecloth and weighed down so that the surplus liquid in the ingredients can seep out. The mold has more than a purely utilitarian function; it usually has a cross and an XB design carved on its inner sides, so that when the paskha emerges it is already decorated. XB stands for the Cyrillic initials of Christos Voskres, the greeting given at Easter Saturday Midnight Mass (therefore being Easter Sunday) of “Christ is risen” “Truly He is risen.” If the mold doesn’t have this imprint then the letter are spelled out on the outside of the cheese in fruits and nuts and they continue to celebrate for the next three days.” (The molds are available to buy on Amazon).
The original recipes would have used whisked raw eggs and sugar to enrich the cheese. In today’s salmonella-conscious world we either make an egg custard or purée hard boiled egg yolks. For cheese now we can buy the ‘Friendship’ brand of Farmers cheese or cottage cheese that we drain and then puree. They would have forced the cottage cheese (which would probably have been home made) through a sieve to give the smoother texture. We have the food processor.

 

Gluten-Free No Bake Easter Sweet Cheese Mold

 

Ingredients:

 

  • 1lb Friendship brand farmers cheese –Market Basket, sold in 1 lb packages in specialty cheese section for about $4/lb (500g). Not Andrulis brand which is a slicing farmers cheese
  • ¾ c (5+3/4 oz, 160 g)  sugar
  • 4 oz (112g) cream cheese at room temperature, cut into pieces. I buy Market Basket’s own lite.
  • Yolks of 3 large hard boiled eggs
  • Grated zest of ½ lemon
  • Grated zest of 1/2 orange
  • 3/4 c (6 fl oz, 180 ml) of heavy or whipping cream
  • ½ tsp (3 ml) gf vanilla extract
  • 1/4c (40g, 1+1/2 oz) golden raisins (sultanas)
  • ¼ c candied orange peel – optional
  • 1/3 c (2 oz, 55g) finely chopped blanched almonds

Directions:

  1. Put the farmers cheese, cream cheese, sugar, cream, egg yolks, orange and lemon zest in a food processor and process until the mix is extremely smooth.  Depending on sharpness of food processor blade, you might only get it to tiny dots of cheese not puréed totally smooth. With my new blade mix became very smooth, runnier than instant jello vanilla pudding.  Transfer to mixing bowl.
  2. Add vanilla, raisins, almonds and fruit and stir well to combine.
  3. Line a clean, unused 4 c flowerpot (plastic is fine) with a double layer of rinsed and squeezed-dry cheesecloth. Or 1 or 2 lb cottage cheese/ricotta/sour cream etc tub, rinsed, holes poked in the base.  Spoon the cheese mix into the lined pot, smooth the surface, fold the ends of the cheesecloth neatly over the top. Place a saucer or plastic lid that fits inside rim of container, on the cheesecloth, then a 2lb weight such as a can on top of the saucer.  Stand the flowerpot upright in a bowl large enough to drain into with enough space under bottom of flower pot so it is not sitting in drained liquid. (I made 2 smaller flower pots)
  4. Refrigerate for at least 8 hours.
  5. Discard any liquid that drained out. Unmold the sweet cheese onto a serving plate and carefully remove the cheesecloth.

Cookbooks say this will keep refrigerated for a week once removed from cheesecloth.

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Raspberry Wine Glazed Ham

Raspberry Wine Glazed Ham

A delicious gluten-free main dish that’s perfect for Easter

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh


T
his recipe (originally from Lithuanian Heritage magazine) would have been made with one of the hams, bone in, really thick layer of fat and skin and selling for about 79c/lb, versus the very expensive (and yes, delicious) spiral cut ham ($10/lb) from that chain that sells fancy hams. At my last Lithuanian cooking demo in March with an Easter menu, I was saying how my father and then I, would soak one of these cheaper hams for 24 hours, drain, fresh water and cook, then drain and finish in oven. This used to be the only type of ham that was available. One of the ladies said her mother always did it that way, so did she until her husband asked her why and she really didn’t know.
To get rid of excess salt–
she and her husband were happy to get a sensible answer.


Last year I bought for the first time, Carando labeled gluten-free, sliced, spiral boneless brown sugar and spice ham. $2.99 or $3.99 per lb, at my local Market Basket with long refrigerated shelf life. Remove red foil cover, then netting. Hold plastic vacuum wrapped ham over sink, cut open, drain off juices and then I put it in large ziploc bag on a dinner plate in fridge. I find that if you separate the spiral slices and immerse them in raspberry wine glaze and refrigerate for 1-2 days, they really absorb flavor of raspberry, wine and butter. Then gently reheat in sauce to serve. The ham darkens in color, remember raspberry glaze will stain white tablecloth.

Gluten-Free Raspberry Wine Glazed Ham

Ingredients:

  • ¼ cup dry white wine or sherry – I used Fetzer Gewűrtztraminer
  • 1 tablespoon lemon juice
  • 2 teaspoons gf cornstarch
  • 1/3 cup seedless raspberry jam _ I use Trappist, ~$3 for 12 oz jar in my local store -Market Basket.
  • 1 tablespoon butter


Elsbeth, a German lady from my Lithuanian cooking demos, suggested adding 3 crushed Juniper berries (I buy juniper berries from Penzey’s –Nationwide mail order or stores) and one whole clove to deepen flavor as you make glaze, just remove them as you serve.


Roughly three times quantity, so more glaze for soaking slices of spiral cut, rather than glazing whole ham:

  • jar of seedless raspberry jam
  • 2 oz butter, I actually used a 4 oz stick last time.
  • 3/4 c wine
  • ¼ c lemon juice – ~1 lemon, genuine lemon please, not the bottled stuff.

Directions:


1. Preheat oven to 325*. Place whole boneless spiral ham in deep serving dish, If you are leaving the spiral ham whole.


2. In a small saucepan, blend wine and lemon juice with cornstarch.


3. Add about half the jam. Cook and stir until thickened and bubbly. Stir in the remaining jam and butter. Heat and stir until butter and jam are melted.


4. Brush ham with the raspberry glaze. Bake in 325 * oven until glaze is bubbling and browning without burning- 15-30 minutes. Check internal temperature of ham. It needs to be cooked or reheated to 140*. Spoon any remaining glaze over ham. With a spiral cut ham left whole, you can ‘persuade’ the glaze to drizzle down between slices.


Remove from oven, let stand 15 minutes before serving. You can really taste the butter so don’t leave it out. Or just gently reheat the slices in glaze/sauce.

Or


1. Drain soaked raw ham, cover with fresh water, gradually bring to a boil, reduce heat to simmer and cook for about 1-2 hours, timing from when the water boils (which could take almost an hour). This helps remove more salt (there seems to be more salt in cheaper cuts) and keeps ham moister during cooking, rather than drying out in oven. I normally only give the ham one hour in the oven to finish off with a glaze after simmering. With a fully cooked ham, I still prefer to soak it, change water and simmer for about 45 minutes, then finish with the glaze.

 

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Date and Walnut Irish Soda Bread

March 6, 2019

Date and Walnut Irish Soda Bread

A delicious recipe for gluten-free Irish soda bread featuring dates and walnuts

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I keep playing with the recipe for gluten-free Irish soda bread trying to get a taste even closer to what I grew up with. Both my parents were born in Southern Ireland, so soda bread was almost a daily bread growing up, even in London, England.

Gluten-Free Irish Soda Bread with Dates and Walnuts


Ingredients:

  • 1 c (5+3/4 oz, 160g) the brown rice, potato starch, tapioca starch mix (King Arthur, Annalise Roberts, Authentic Foods) OR 1c (4oz, 112g) my gluten-free blend (see recipe below) and 1/2 c (2oz, 56 g) almond flour
  • 1⁄2 c Teff Flour (2+1/2 oz, 70g)
  • 1⁄2 c Millet Flour (2 oz, 60g)
  • 1 tsp (5 ml) baking powder – I use Rumford’s labeled gluten-free
  • 1⁄2 tsp salt
  • 1⁄2 tsp (3ml) xanthan gum
  • 1 tbsp (15ml) sugar
  • 2 tbsp (30ml) butter or substitute
  • 6 Medjool dates, pits removed and cut into small pieces. (about $5.99/lb box in my local market)
  • 1⁄2 c (2 oz, 56 g) chopped walnuts, toasted – Mariani brand has started labeling their nuts gluten-free. I toast all my walnuts at one time and store them.
  • 1+1/4 c (10 fl oz, 300ml) milk (fat free milk or soured almond milk)
  • 1⁄4 c (60 ml) plain Greek yogurt
  • 1+1/2 (8 ml) tsp baking soda (aka bicarbonate of soda in UK)


Directions:

1. Preheat oven to 400*.
2. In a wide shallow bowl mix flours, baking powder, salt, xanthan gum and sugar.
3. Rub butter into flour mix until it resembles fine breadcrumbs. Or in food processor and then turn into mixing bowl. Stir in chopped dates and walnuts.
4. Whisk baking soda into milk and yogurt in 2 c jug. Many older English recipes have you stir baking soda into liquid ingredients so it dissolves. Otherwise you can taste nasty, metallic flavor in your mouth from too much baking soda or baking soda left in lumps. That metallic taste is why so many people don’t like soda bread.
5. Stir milk mix into dry mix with a wooden spoon or spatula until mix resembles quite a sticky dough, not a dry dough. I described it as looking like concrete as you mixed it due to color of flours. Very wet to start. Depending on how carefully you measured ingredients and brands used, the flour mix might suck up liquid and be quite dry, needing more of the milk. Weather conditions, humidity all make a difference to dryness of flours. If you think mix is too wet, wait a moment or two. I find that baking powder and xanthan gum almost immediately thicken dough so it is scoopable. You do want it to be sticky, so it is not dry on baking. This dough is dark colored so it is difficult to see if it needs more liquid. Stir to the very bottom of the mixing bowl.
6. Scoop dough onto greased skillet that is roughly 10” across top. You can bake in smaller skillet for thicker loaf. Remember gluten free tends to spread so I always cook it in a ‘container’.
7. Bake in preheated oven for about 45 minutes. Even though bread might look cooked, if you break off a piece and it still tastes a bit grainy and bitter soda, it needs more cooking. When thoroughly cooked there shouldn’t be a soda aftertaste. Cook until bread is well risen, hard on top to the touch and sound hollow if you tap the bottom of the bread. Any white specks showing in bread is yogurt not mixed in and that almost always happens.
8. Remove from oven and place on cooling rack. Rub with butter if you want. Wrap in clean cloth to soften crust if you want. I love the crunchy, nutty flavor crust so I prefer it crisp.
9. Serve with egg and smoked salmon torte or toast for breakfast with marmalade, or straight from the oven hot with butter melting. Also great with cheese.

My Gluten-Free Mix (Rice Free)


Ingredients:

  • 1⁄2 cup potato starch or arrowroot starch for those with nightshades.
  • 1⁄4 c tapioca starch – note there is a difference in tapioca starch from different brands.
  • 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.


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TAGS: BREADS, HOLIDAY