Gluten-Free Recipes for Lunch



Cuban Bagel Sandwich

August 3, 2021

Recipe courtesy of our sponsor Schär

The deli comes to you when you make your own Cuban Bagel Sandwiches—layers of Swiss cheese, ham, roast pork and dill pickles on a delicious bagel spread with tangy Dijon mustard. Yum!


Gluten-Free Cuban Bagel Sandwich

Ingredients

package Schär Plain Bagels
tbsp Dijon mustard
slices Swiss cheese
slices deli-style smoked ham
12 slices dill pickles
slices deli-style roast pork
tbsp butter

Preparation

  • Cut bagels in half. Evenly spread mustard on cut halves of bagels.
  • Build the sandwich layers. Starting with the bottom half of each bagel, layer 1 cheese slice, 2 ham slices, 3 pickle slices, 2 roast pork slices and 1 cheese slice. Place top half of bagel on the cheese layer. Repeat to make 4 sandwiches.
  • Use 1/2 tbsp butter to coat the top and bottom of each sandwich.
  • Place a large skillet over medium heat.
  • Place bagel sandwiches in the skillet. Press down firmly on the sandwiches with a spatula or the back of another skillet.
  • Cook 2 to 3 minutes or until golden brown on the bottom and the cheese has melted. Turn the sandwiches and cook on the other side for 2 to 3 more minutes.
  • If desired, serve sandwiches with extra pickles and gluten-free plantain chips.
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TAGS: DINNER, LUNCH, RECIPES OF THE WEEK


Salmon Rillettes and Smoked Salmon Spread

June 1, 2021

Salmon pate on a bed of salad.Recipe courtesy of Chef Oonagh Williams of Royal Temptations Catering

Normally rillettes are meats cooked covered in fat for several hours until tender, then shredded and served as a pâté (a spread). Instead I pan fried fresh salmon in butter, salt and pepper, cooked it, let it cool, then broke it into flakes with a fork. I then added the cold salmon to my regular smoked salmon pâté and increased the seasonings.

This 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.

My local grocery store sells fresh salmon offcuts for only $6.99/lb. Yes, it’s farmed salmon, but from Norway and the only farmed fish I buy. I use these salmon bits for fish chowder, fish tacos, stir fries and more. If you don’t have a food processor, just chop the smoked salmon into very small pieces.

Ingredients:

  • 8 oz (225 g) softened cream cheese. I use lite.
  • 4 oz (112 g) smoked salmon or more. If packages go on sale buy in bulk and freeze until needed.
  • 8–12 oz raw salmon
  • 2 tbsp butter
  • 1 tsp (5 ml) sherry or brandy. I use Taylor’s Golden Sherry in cooking. Very reasonably priced.
  • 1 tsp (5 ml) tomato ketchup
  • Zest from half a lemon
  • 4 tsp (20 ml) lemon juice
  • Green of 2 green onions, cut into thin pieces
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh dill, if you like it. Dill doesn’t stay fresh. Fresh lemon thyme is also a wonderful addition.
  • Add salt to taste

Instructions:

  1. Melt 2 tbsp butter in a pan and cook the raw salmon in it, adding salt and pepper as needed.
  2. Let salmon cool, then flake it with a fork.
  3. Place smoked salmon in processor and run until chopped. Add the cream cheese, sherry, ketchup, lemon zest and lemon juice, then run until smooth and creamy.
  4. Stir in finely chopped herbs and the cooled salmon.
  5. Taste and adjust seasoning, if desired (more lemon, dash of cayenne pepper, Tabasco sauce, etc.).
  6. Leave for at least 4 hours before using. The flavors will change as it mellows and matures.
  7. Serve on a bed of greens. I topped mine with my maple herb vinaigrette.

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that 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.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at www.glutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

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TAGS: APPETIZERS/SNACKS, DINNER, LUNCH


Salmon with Shrimp in a Sweet-Spicy Pecan Sauce

May 3, 2021

From Chef Oonagh Williams of Royal Temptations Catering

A plate of salmon, shrimp, potatoes, and asparagus. Happy Cinco de Mayo, Happy Mother’s Day, Happy summer BBQ days. 

My local grocery store sells fresh salmon off cuts (from larger fillets) that are boneless and skinless and significantly less expensive than salmon fillets. I’ve made this recipe as a stir fry with other vegetables, pan-fried or grilled the fish with sauce on the side. Grill salmon, chicken, pork steak, scallops, shrimp on the BBQ for mom on Mother’s Day and serve with the sauce. 

Made with butter it is wonderful but I am always conscious of the cholesterol in butter, plus it’s not fair on people who are lactose or dairy intolerant. So I have also made it with olive oil or avocado oil. Coconut oil, peanut oil or almond oil might also be good substitutions if you can tolerate them. I had run out of pecans one time and tried it with regular salted cashews, surprisingly cashews are not as good a marriage as pecans. Roasted hazelnuts were a good substitute. I’ve served this sauce with various grilled meats as well as with corn Chex-crusted tilapia fillets served in soft, gluten-free corn tortillas with lettuce, tomato and avocado. Delicious. 

Sweet Spicy Pecan Sauce:

Makes about 1 cup/8 fl oz/240 ml

  • 2 tbsp (1 oz, 25 g) butter or oil
  • 1 small onion, peeled and finely chopped
  • 1 clove garlic, peeled and finely chopped
  • ½ cup (2 oz, 50 g) chopped pecans
  • 1/4 cup (3/2 oz, 40 g) firmly-packed light brown sugar
  • 2 Tbsp (30 ml) fresh lemon juice (lime might be great or even orange)
  • 1 tbsp (15 ml) gluten-free Worcestershire sauce.
  • 2 tsps (10 ml) hot pepper jelly. I use Trappist brand, add more to your taste when sauce is made. I like just a mild bite of heat, not enough to make your nose run and your lips and tongue tingle.

Notes: I didn’t add salt or pepper to sauce. Think about adding zest of any citrus to match with different juice. Think about adding different fresh herbs, like parsley, cilantro, basil, lemon thyme, even lavender at the end for a very sophisticated taste sensation. 

Instructions:

  1. Melt butter or oil in 1 quart (1 liter) saucepan over medium heat.
  2. Add onion and cook gently for 3-5 minutes or until totally cooked and tender. You could also use white parts of green onion (also known as scallion or spring onion).
  3. Add garlic and cook for another minute over gentle heat.
  4. Stir in the rest of the ingredients and cook, stirring constantly, until sugar is dissolved.
  5. Store in airtight container in fridge until required.  

Salmon and shrimp to pair

As a main: I cooked one 7 oz salmon fillet, lightly seasoned with salt and pepper. I bought a little over half a pound (250 g) of raw, butterflied, tail on, medium shrimp. When the salmon was nearly cooked, I put the shrimp into the same skillet as the salmon and spread it to one layer. When first side of shrimp was pink I flipped the shrimp and then added the pecan sauce to the pan and left the shrimp to cook in the sauce. If the salmon and shrimp produce a lot of juice, remove fish from sauce, thicken sauce lightly with cornstarch and water. Grill the side of asparagus before, so it’s tender. 

As an appetizer: depending on your pocket, raw shrimp available and how much you love your guests, you may buy smaller, medium shrimp. In this case I would cook shrimp in sauce as I said above, then put shrimp and sauce in a shallow bowl and serve with tooth picks.  

If you buy the huge shrimp, I would grill either on skewer or individually and serve with pecan sauce as dipping sauce. I also like dusting shrimp with a slightly spicy rub to add to flavors. I like to leave tails on large shrimp as a handle, but virtually always pull tails off shrimp for most other recipes. Who wants to stop eating this salmon dish, to pull a tail off shrimp and get messy fingers, even if those fingers taste good. I would love this sauce with lobster tail or even monkfish. How about scallops as well?

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that 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.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at www.glutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

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TAGS: DAIRY-FREE, DINNER, LUNCH


Slow Cooker Brisket Tacos

March 3, 2021

Recipe courtesy of our sponsor Mikey’s

This recipe is the perfect set and forget it type of meal. It’s kid-friendly, loaded with flavor, and will make your weeknights easier and tastier.

 


Gluten-Free Slow Cooker Brisket Tacos
Makes 4 servings

Ingredients:

  • 3 lbs. beef brisket flat
  • 1 (15 ounce) can crushed tomatoes
  • 1 (32 ounce) carton beef broth
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and chopped
  • Salt and pepper to taste
  • 1 package Mikey’s Super Greens Tortillas
  • 2 avocados, diced
  • 8 ounces goat cheese or dairy-free cheese

Directions:

  1. Place the brisket in the slow cooker along with the crushed tomatoes,
    beef broth, onion, carrots, salt and pepper.
  2. Cook on low for 8 hours or until soft and tender.
  3. Heat Mikey’s Super Greens Tortillas according to the directions on the
    package.
  4. Shred the brisket with two forks and fill the tortillas.
  5. Top with avocado and goat cheese. Enjoy!
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TAGS: DINNER, FOR KIDS, LUNCH, RECIPES OF THE WEEK


Spanish Style Quinoa

January 6, 2021

From Chef Oonagh Williams of Royal Temptations Catering

Spanish Style Quinoa

Spanish rice is well known in many households. I make this dish using quinoa as a substitute to get more flavor and more nutrition from the added ingredients. For my plain cooked quinoa recipe, click here.

Ingredients

  1. 2 tbsp (30 ml) olive oil
  2. 1 x 12 oz (375g/ 4 sausages) packet Al Fresco ready cooked, gluten-free, sweet and smoky barbecue chicken sausages. Cut in half lengthwise and cut into ½ inch (1 cm) pieces.  Nice bit of heat but not lethal.
  3. 1 medium onion, peeled and finely chopped
  4. 2 cloves of garlic, peeled and finely crushed
  5. 1 medium zucchini (courgette), quartered lengthwise and cut into ½ inch (1 cm) pieces.
  6. 1 medium yellow squash, quartered lengthwise and cut into ½ inch pieces.
  7. ½ red bell pepper, deseeded and cut into 1-2 inch squares (2.5-5 cm) (you can use green or yellow peppers, I just use red for sweeter flavor and different color)
  8. 4 large mushrooms, cleaned, halved and sliced

How To Cook

  1. Heat oil in a skillet big enough for the sausages, vegetables and cooked quinoa. 
  2. Add onions and cook over medium heat until they start softening.
  3. Add sausage to the pan and cook until they look a bit browned.  Be careful not to overcook and burn the onions.
  4. Add zucchini, squash, garlic and red pepper, cook until as soft or crisp as you like. 
  5. Add mushrooms and cook for additional 1-2 minutes.
  6. Stir in cooked quinoa, turn off heat and leave to sit, covered, for a few minutes while flavors blend.

My husband likes chopped cashews and some feta cheese on top of this recipe. Think of making this without the sausages but with nuts and any cheese for a meatless Monday or any other day. Tailor it to be suitable for vegetarians and vegans without cheese or meat stock. This recipe is great reheated so don’t be afraid to make extras. 

Use any selection of vegetables, try different cooked sausages, but remember that many raw and cooked sausages are not gluten-free and that far too many butchers do not know different words for gluten and far too frequently these sausages do not clearly say if they contain gluten. Rusk is a common ingredient in sausages and is not gluten-free. Al Fresco makes a wide range of cooked and raw gluten-free sausages and they are basically naturally gluten-free. For spiciness they also make a sausage with jalapeno and one called buffalo. Jones Dairy Farm makes sausages, bacon, ham, sausage meat labeled gluten free. So use whichever sausage you can buy or can eat.  We don’t like a lot of spicy heat so this sausage was just right for us. Al Fresco has spinach and feta, sun dried tomato, buffalo, jalapeño (both of those I find give heat but not much flavor).  Al Fresco makes a small chicken, apple, maple breakfast sausage which we enjoy with pancakes, waffles etc, but we find the regular size sausage is too sweet for us for Dinner. I’ve also added cut up sun dried tomatoes and fresh baby spinach in the past. 

 

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.

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TAGS: BREAKFAST, DINNER, LUNCH, SIDE DISHES


Perfect Quinoa

January 5, 2021

From Chef Oonagh Williams of Royal Temptations Catering

By Chef Oonagh Williams, Award-Winning Gluten-Free Chef

I like to cook raw quinoa as a rice substitute. I find it easy to cook a batch of quinoa in water and store it in the fridge in large-capacity glass Ball canning jars but with plastic screw top lids. I can use the stored, plain cooked quinoa for breakfast quinoa (pictured above), Spanish rice quinoa, quinoa rice salad, and countless other recipes. Quinoa is high in protein and fiber and contains essential amino acids important to a healthy diet. I enjoy eating cooked quinoa mixed with vanilla yogurt, fresh fruit in season or dried fruit and nuts for breakfast. The protein keeps me going and with fresh strawberries, nectarines etc. it tastes like an indulgent treat!

Quinoa is naturally gluten-free and most bags I have seen state organic. There is no difference between white, black or red quinoa. 

Preparation
I always rinse my raw quinoa in a fine sieve, that I bought after my son was diagnosed with celiac disease. Quinoa is so tiny it will fall through a regular sieve/colander. Even though some packets of quinoa will tell you it has been pre rinsed, I still do a good rinse to be safe. I simply place the quinoa in the sieve and run cold water through it for a few minutes while gently rubbing the grains.  

How to Cook
There are lots of fussy methods for preparing quinoa, I’ve actually tried them all but prefer the simplest method. See below.

  1. Place 1 cup of raw quinoa and 2 cups of cold water, chicken or beef stock in a saucepan together. 
  2. Bring to a full boil, cover and reduce heat to a simmer, set a timer and cook for 10 minutes.  
  3. Turn the heat off, leave the pan on the same hot burner to allow residual heat in the pot to continue cooking the quinoa for another 5 minutes. By the way, this does work on an induction burner. There’s no need to stir or lift the cover on the pan during the cooking process, but remember to remove the pan from the burner and remove the lid at the end of the 5 minutes ‘sitting’ time.  

Makes 3 cups of cooked quinoa. You might find that you prefer the quinoa to be softer.  So add a bit more water for cooking and also let it sit a bit longer to get the consistency you prefer. I also find that if you have quinoa that has sat in the cupboard a bit longer, then it has dried out more and needs more water and cooking – same as dried beans. 

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.

 

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TAGS: APPETIZERS/SNACKS, BREAKFAST, DESSERT, LUNCH


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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Mushroom Soup

January 2, 2020

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I have written a monthly recipe column for Beyond Celiac for 9, yes nine, years this January 2020.  Proven, tested recipes by me, cooked many times over the years. Happy to be starting the 10th year with my good, tasty, gluten-free (and dairy-free if possible) recipes and advice as someone who lives this life on a daily basis. 


This mushroom soup is another of the soups I make for my Lithuanian cooking demos. This is very mild and creamy due to the higher quantity of milk. Fat-free milk doesn’t have the same amount of flavor. This recipe says to use fresh leeks which are quite expensive year-round in New Hampshire, $3/lb and you lose a lot to the root and the coarse outer green skin, so I use 1 lb of regular onions. I have tried it with sweet onions and they are too mild. The original recipe included a pinch of cayenne pepper, but we didn’t like the taste and thought it overpowered the gentle flavor of the soup. 

Ingredients:

  • 1 pound onions, peeled and finely chopped 
  • 2 tbsp oil or butter
  • 3 c milk
  • 1 c gluten-free chicken stock 
  • 12 oz mushrooms, regular white button mushrooms, cleaned and thinly sliced
  • 1 tbsp gluten-free cornstarch mixed with 2 tbsp cold water
  • ¼ c chopped fresh parsley 
  • handful of parsley stalks made into bouquet garni – put in a silicon herb container or in a 1 x 4 coffee filter tied shut
  • 1-2 tbsp sherry
  • Salt and pepper 

Directions:

  1. I cook the onions and oil together in a 4 c Pyrex jug in the microwave for 5-7 minutes, stopping and stirring, until the onions are extremely soft, almost melting. This sweetens the onions, adds flavor to the soup, and they don’t burn in the microwave.
  2. Transfer the onions to an 8 c pan, add the mushrooms and cook for a few minutes until mushrooms are starting to shrink and release juices.
  3. Add milk, stock, salt and pepper to taste and the parsley bouquet garni.
  4. Bring to a boil, turn down to a simmer and cook covered for about 15 minutes.
  5. Stir in cornstarch and water mix and the sherry.
  6. Cook for a few minutes until soup thickens slightly. Add more cornstarch if you like a thicker soup.
  7. Serve sprinkled with fresh parsley.

You can also serve with shredded cheddar, some cubes of ham or sausage.

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TAGS: LUNCH, SOUPS/STEWS


Cooked Cauliflower Rice and Cauliflower Rice Salad

August 29, 2019

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Cauliflower Fried Rice

Directions:

  1. Break cauliflower in florettes and cut off most of stalk. Stalk just doesn’t shred nicely.
  2. Rinse cauliflower, drain and pat dry.
  3. Put shredding blade into your food processor and shred cauliflower. It shreds into rice looking grains except for little pieces of stalk.
  4. Melt some butter and olive oil together in 9 inch skillet.
  5. Add finely chopped onion, half a red bell pepper deseeded and cut into small dice, 1-2 cloves garlic crushed. Cook over medium heat for about 3-5 minutes until softening.
  6. Add cauliflower rice, cook for about another 5 minutes until cauliflower is as cooked as you like it.
  7. Add a knob of butter if you want, it really adds to taste, a handful of fresh herbs and serve as a side dish or top with some nuts, cheese for meatless Monday.

Add hot peppers, pepper flakes.

Cauliflower Raw Rice Salad

1.Break cauliflower in florets and cut off most of stalk.  Stalk just doesn’t shred nicely.
2.Rinse cauliflower, drain and pat dry.
3.Put shredding blade into your food processor and shred cauliflower. It shreds into rice looking grains except for pieces of stalk.
4.Add some maple herb vinaigrette (below) to lightly moisten cauliflower rice.
5.Add chopped, fresh tomatoes, including any juice, small diced cucumber, shredded carrot – really whatever you would normally add to a rice salad. Stir and serve.

Salad is crisp when freshly mixed, but cauli does soften if refrigerated overnight. But then you could stir fry it for fried rice. Lovely light crunch without the softness of rice. Stand over bowl eating before serving good.

Maple Herb Vinaigrette

Ingredients:

1 tbsp gluten-free white wine or red wine vinegar, apple cider vinegar or fresh lemon juice
good pinch of salt to taste
freshly ground pepper
1 tsp gluten-free Dijon Mustard. You can also use honey Dijon, spicy for variation.
2 tbsp maple syrup – I use stronger tasting maple syrup – Grade A medium amber.(think of using honey if you don’t have maple syrup)
2 tbsp olive oil
6 Tbsp avocado oil or sunflower oil
1/2 cup fresh parsley measured before chopping
green of 4 green onion/spring onion, scallion stalks
few celery leaves if you have them

Directions
1.Put vinegar, mustard, salt, pepper and maple syrup in jug or 2 cup Tupperware style container or clean jam jar. Stir to dissolve salt etc.
2.Add oils and fresh herbs. Run immersion blender to finely chop herbs. If you don’t have immersion blender then chop herbs finely with scissors and add to dressing. If you do use immersion blender, dressing will thicken and go almost white/green in color.  On refrigeration, olive oil will solidify and then revert to liquid at room temperature.

This dressing mellows on standing so that no one ingredient overpowers the others.  Try it this way first and then experiment with different vinegars, other fresh herbs but try less total quantity of herbs, add different mustards etc. Remember your taste for salt or sugar can be different to mine.

With the scandal over olive oils, I find that most evo’s are far too bitter and overpowering in a vinaigrette/salad dressing.  This is my go-to dressing, easily made, loved by everyone.  Please don’t substitute fake sugar or agave nectar.  Maple syrup or honey add to taste, they’re not just a sweetener.

 

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TAGS: DINNER, LUNCH, SIDE DISHES


Raspberry Wine Glazed Ham

March 21, 2019

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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TAGS: DINNER, HOLIDAY, LUNCH