Gluten-Free Recipes for Thanksgiving



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 cup rice
  • 6-8 cups chicken stock – I use water plus Orrington’s stock concentrate, labeled gluten-free.
  • 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


Coffee Walnut Cake

December 2, 2019

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

This is the same almond flour base I made in wheat flour days. Almond flour cakes are very common in Europe and naturally gluten-free. 

Gluten-Free Cake with Coffee & Walnuts

  • Cake – single 8″ cake layer about 3/4 inch deep, with coffee butter frosting. 
  • 6 tbsp (3 oz, 84g) very soft butter or coconut oil. I use coconut oil as my butter substitute in baking and prefer it to margarine style subs.
  • 1+1/4 cup (4oz, 112g)  almond flour – almonds ground without skin (Trader Joe’s on line state that their almond flour -white – and almond meal – freckly – are gluten free and only $4.99/lb compared to other national brands except for Costco $4/lb for 3 lb bag, labeled gluten-free)
  • 1/3 c (2oz, 56 g) toasted, chopped walnuts. I toast contents of a bag of chopped walnuts in 350 oven for about 10 minutes and then store them, ready to use. Toasting nuts really does make a difference, just don’t let them burn.
  • 3/4 c, (6 oz, 180 g) sugar  
  • 2 Tbsp (30 ml) instant coffee powder dissolved in 1 tbsp (15ml) water – regular Folger’s
  • pinch of salt
  • 1+1/2 tsp (8 ml) gluten-free baking powder 
  • no xanthan gum needed
  • 3 eggs  
  • Frosting/Buttercream:
  • 1/2 cup/1 stick (4 oz, 112g) soft butter or butter substitute you like
  • 1 tsp instant coffee powder dissolved in 2 tsp water. 
  • 2 c (8 oz, 224g) powdered (icing, confectioners) sugar

More toasted walnuts to sprinkle on top of frosting. 

  1. Preheat oven to 350*F/170*C. Lightly grease and bottom line 8”  pan with parchment paper circle, dust with rice flour. 
  2. Place all the cake ingredients in a 4 cup, 1-litre bowl and beat for 1-2 minutes until smooth and creamy. Color will lighten slightly but will still be coffee-colored.
  3. Spoon raw batter into prepared pan and smooth out. 
  4. Bake in preheated oven for about 30 minutes until cake has risen, softly firm is dark golden brown  If you use almond meal/natural almond flour (almonds ground with skin still on) then cake will be even darker.
  5. Remove from oven, cool in pan for about 3 minutes, then turn out onto cake serving plate, remove paper lining and then turn right side up.

Frosting/Buttercream:

  1. I like to sieve the powdered sugar as it is often lumpy and it’s easier to sift first then try and beat little white lumps out of frosting.
  2. Slowly add powdered sugar to very soft butter and coffee. Be careful, the sugar has a tendency to explode up. Once all sugar is added, beat well for 1-2 minutes to make fluffy.
  3. This quantity of frosting is enough to generously top cake and pipe around edges. Then sprinkle with more toasted walnuts.

Variations:

  1. Whipped Cream. Whip 1 cup of cream with 2 tablespoons powdered sugar and 2 tablespoons of Kahlua or rum until stiff.  This can be used to frost cake instead of buttercream frosting. Or just serve on the side.
  2. Regular chocolate ganache with Kahlua or rum added. 

1 c (8 oz, 240 ml) heavy or whipping cream

1 c (6oz, 168g)) Nestle semi-sweet chocolate chips -labeled gluten-free.

2-4 tbsp (30-60ml)  Kahlua or rum. Depending on the alcohol content of the chosen liqueur, this can taste quite strong.

Heat 1 cup of whipping or heavy cream to nearly boiling, add chocolate chips and stir. Let stand for a few minutes, then stir and microwave more if necessary until a totally smooth sauce is formed (looks like thick chocolate syrup). You can also use an immersion blender to make the sauce totally smooth.

Add alcohol and refrigerate for several hours until stiffer than set jello pudding.

I like to lightly whisk half of chilled ganache and gently persuade over top of cake and it will start drizzling down the sides. Then whisk remaining ganache and pipe on top of cake. Ganache is very soft if served immediately, piped chocolate will set up stiffer with refrigeration.  

3. Fruit. Melt 2 tablespoons of butter with 2 tablespoons of light brown sugar, add slices of fresh or canned pineapple and gently fry until starting to brown on edges.  Pour 2 tablespoons of rum into a measuring cup, then pour into skillet, allow to heat for about 20 seconds and use gas grill lighter to ignite the alcohol fumes. Make sure there are no children or animals around.  Do not lean over pan, keep hair out of the way. Allow flames to die down and serve on side of cake. In the summer just grill some pineapple slices.

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TAGS: DESSERT, HOLIDAY, THANKSGIVING


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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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


Pecan Cranberry Tart

January 7, 2019

Pecan Cranberry Tart

Courtesy of Crunchmaster

gluten free pecan tart pie dessertGluten-Free Pecan Cranberry Tart


Ingredients:

  • 1½ cup finely ground Crunchmaster® Original Multi-Seed Crackers (Crust)
  • 1 ½ cup roasted* pecan halves, divided (Filling)
  • 2/3 cup sugar (Filling)
  • 1/3 cup dark corn syrup (Filling)
  • 2 tsp. vanilla extract (Filling)
  • Pinch of salt (Filling)
  • 4 tbsp. sugar (Crust)
  • ¼ tsp. salt (Crust)
  • Refrigerated
  • 3 eggs (Filling)
  • 2 tbsp. cider vinegar (Filling)
  • 1 tbsp/ butter, melted (Filling)
  • 4 tbsp. butter , melted (Crust)
  • ½ cup dried cranberries chopped (Filling)
  • 1 tbsp. tahini (sesame paste)


Directions:

  1. * Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.
  2. Preheat oven to 350°F. Finely grind the Crunchmaster Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended. Add melted butter and stir until the crumb mixture is thoroughly moistened.
  3. Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan. Bake for 10 minutes. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly.
  4. Bake the tart about 30-35 minutes at 350°F. Filling will become golden.
  5. Cool before serving.


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Sweet Slice Ham with Cranberry Chutney

December 19, 2018

Sweet Slice Ham with Cranberry Chutney

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:

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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TAGS: APPETIZERS/SNACKS, DAIRY-FREE, HOLIDAY, LUNCH, SIDE DISHES, THANKSGIVING


Green Bean Casserole

December 17, 2018

Courtesy of Crunchmaster 

Gluten-Free Green Bean Casserole

Ingredients: 

  • 1/3 cup Crunchmaster® Roasted Vegetable Multi-Grain Crackers, finely crushed
  • 1 large Vidalia onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 2 cups button mushrooms, thinly sliced
  • 1 pound fresh green beans
  • 2 tbsp. olive oil
  • 1 ½ cups 2% milk (or dairy-free milk)
  • 2 oz. fresh goat cheese, crumbled
  • ½ cup slivered almonds

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large skillet, sauté onions and garlic in oil for 20 minutes or until caramelized. Add mushrooms and milk.
  3. Meanwhile, steam green beans in a large pot over medium heat for 4 minutes; transfer to a bowl of ice water. Drain and set aside.
  4. Transfer green beans into prepared baking dish. Cover with creamy onion mixture and goat cheese. Top with crushed Crunchmaster Crackers and almonds.
  5. Bake for 15 minutes or until golden brown.
  6. Serve warm.
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Chocolate Yule Log

December 5, 2018

Everything’s better with chocolate!

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

When it comes to this chocolatey holiday recipe, don’t worry about amount of ingredients, it’s straightforward to make.

My wheat-eating husband says you wouldn’t know it was gluten-free. At parties all the wheat eaters devour my gluten-free desserts.

Gluten-Free Chocolate Yule Log

Ingredients:

Cake:

  • 2/3 c (4oz, 112 g) semi sweet chocolate chips (Tollhouse are labeled gf, Enjoy Life are gf and cf.)
  • ½ c (120 ml, 4 oz) water
  • 4 eggs separated into yolks and whites.  Whites put in scrupulously clean, grease free 8 c (2 litre) bowl.
  • 1 c +2 tbsp sugar  (8 oz,  224g) divided in 2
  • ¼ tsp (1.25 ml) xanthan gum
  • ¾ c (4+1/2 oz, 126 g) King Arthur all purpose, gluten free flour (no xg, no baking powder in blend)
  • 2 Tbsp (30 ml) cocoa, regular Hershey’s
  • 1 tsp (5ml) gf baking powder
  • pinch of salt

Filling:

  • ½ c  (4 oz, 120 ml) seedless raspberry jam
  • 2 tbsp (30ml) brandy, rum, raspberry liqueur
  • 1 cup (8fl oz, 240 ml) heavy cream, 2 tbsp (30 ml) powdered sugar
  • small container of fresh, sweet raspberries

Option 1: Topping Chocolate:

  • 1 cup heavy cream
  • 1 cup (6 oz, 168g) semi sweet chocolate chips
  • 2 tbsp brandy, rum, raspberry liqueur

Option 2: Quicker Variation Topping Chocolate (no need to chill first):

  • 1 c (6 oz, 168g) semi sweet chocolate chips
  • ¼ c cream (60 ml)
  • 2 tbsp (30 ml) liqueur
  • 2 tbsp (30ml) powdered sugar
  • 1 c (8 oz, 224 g) lite sour cream
  • (1 tbsp heavy cream is 50 calories, 1 tbsp lite sour cream is 20 calories.)

white chocolate to garnish for snow.

Directions:

Cake

1. Preheat oven to 350*. Spray 10 x 15 jelly roll pan, line with parchment paper that comes up the sides of pan. Make a single cut into the four corners so corners overlap.  Melt chocolate and water together in microwave and stir until smooth.  Leave to cool.

2. In scrupulously clean bowl (glass or stainless steel, plastic can still be greasy and egg whites won’t whip in greasy bowl) whisk egg whites until stiff – tips pointing up.  Add half of the sugar (4oz) and whisk until very stiff and marshmallow looking.

3. Using same beaters but in another bowl (4 c) whisk egg yolks with second half of sugar (4oz) until thick, creamy, much lighter in color.

4. Whisk in cooled chocolate mix.

5. Add flour, baking powder, cocoa, salt, xanthan gum and whisk until smooth.

6. Slowly pour this mixture into bowl containing egg whites and gently whisk until smooth. Scrape down to bottom with spatula.

7. Gently pour mix into lined jelly roll pan, don’t worry if it’s uneven, it tends to rise unevenly and cook in 350 oven for 22-25 minutes. Cake should be risen, again unevenly, softly firm and no wet batter in middle if you poke with a fork. If you only have larger pan -12×16, then cook for 15-18 minutes.

8. Leave in pan for 5 minutes, turn out onto parchment paper lined cooling rack. Tear off parchment paper liner in strips. Put fresh piece of parchment paper on top and loosely roll up with parchment paper inside. Yes, it will crack but cream filling will hold it together and chocolate topping will hide any cracks. If you don’t feel confident rolling cake, then cut into 2 or 3 strips short or long and fill and frost as layer cake when cold.

9. Leave to cool for about 20 minutes then unroll.  It will probably be cracked.

Filling:

1. I will put parchment paper and opened cake on serving plate now. Warm raspberry jam with liqueur and spread onto cooled cake, right to the edges.

2. Whisk cream with sugar and liqueur until stiff and spread on top of cake, right to the edges. Add fresh raspberries. Then gently roll up with seam underneath. Ease parchment paper out from under cake.

3. Spread with either of chocolate toppings on top and all the way down the sides. Use a fork and draw tines of fork through chocolate to give a bark effect.  Use your rotary cheese grater or box grater to make white chocolate shreds fall on top of chocolate.  Finish with silk holly leaves or other Christmas décor. Chill until ready to eat. I usually cut the cake in half lengthwise then thicker slices.  It is too soft to cut in thin slices.

Chocolate Topping 1

Heat heavy cream in microwave, add chocolate and liqueur, stir, wait a few minutes and stir until totally smooth. I use an immersion blender to make it smooth.  Chill for at least 4 hours, then whisk until it is stiff enough to hold its shape and spread on cake.

Chocolate Topping 2

This is great for when you want a dessert or topping in a hurry, and have the ingredients.

Heat chocolate and cream together and stir until smooth.  Add liqueur. Add sour cream, stir well, add powdered sugar to taste. It should be cool enough to now spread on top of cake.  Or just spoon into martini glasses, ramekins as a quick, indulgent dessert.

Note: choose which liqueurs you fancy and can tolerate, orange, raspberry, coffee, hazelnut, plain rum or brandy. Fruit that matches. Just plain cream and plain chocolate are delicious.

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EverRoast Chicken & Winter Squash Soup

November 19, 2018

EverRoast Chicken & Winter Squash Soup

Courtesy of Boar’s Head.

Delightful for frosty afternoons and evenings, this aromatic soup is full of flavor. The diced EverRoast Chicken, cubed winter squash and chopped vegetables blend wonderfully for a complex, distinctive taste.

Gluten-Free EverRoast Chicken & Winter Squash Soup


Ingredients:

  • 4 Tbsp olive oil
  • 4 Tbsp butter
  • 2 cups onion, chopped
  • 4 fresh thymes, chopped
  • 4 cups winter squash, seeded and cubed
  • 4 cups gluten-free chicken broth
  • 3 cups EverRoast Oven Roasted Chicken Breast, finely diced
  • 1/2 cup Fresh parsle stem, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper


Directions:

  1. In large saucepan, heat the olive oil and butter. Add the chopped onions and garlic and sauté until soft. About 10 minutes.
  2. Once garlic and onion are softened, add the cubed squash and chicken broth to the pan. Bring all ingredients to a boil.
  3. Reduce the heat and simmer until squash is very soft.
  4. Remove the saucepan from the cooktop, do not turn off stove.
  5. With a potato masher, mash the squash into the soup until pureed.
  6. Add the chicken and chopped parsley and stir to combine.
  7. Return the saucepan back to the stove and heat for 1-2 minutes.
  8. Serve hot and enjoy.


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TAGS: HOLIDAY, SOUPS/STEWS, THANKSGIVING