Holiday – Page 4 – My Gluten Free Cucina

Thanksgiving Turkey

The holidays are upon us and all of the accompanying activities. The parties, the shopping, the cooking and baking! Thanksgiving is one of the biggest food holidays of the year, and you may be feeling overwhelmed about the big day, especially if you are planning a gluten free meal that will appeal to everyone.

This year don’t stress about the menu, I’ve got you covered on the main course and all the sides. Let’s get started with the turkey. Once you try this method of roasting a turkey, you will never do it any other way!

Ingredients:

1 whole turkey 11-12 lbs.
1/4 cup (1/2 stick) butter, softened
1/2 cup (1 stick) butter, melted
2 tbsp. fresh sage, rosemary and thyme
cheesecloth

Preparation:

Take a half stick of butter out to soften at room temperature and melt another stick of butter in a small saucepan. Soak the cheesecloth in the melted butter until completely saturated.

Empty the sink and clear away any utensils, etc. Set up your roasting pan right next to the sink, and place the roasting rack in the sink. Have a plastic trash bag ready. Place your turkey in the sink on the roasting rack and remove the packaging. Remove the neck and giblets and reserve them for another dish or discard. Rinse the turkey, including the cavity, and be careful not to splash water everywhere. Pat the turkey dry with paper towels. Now lift the turkey, rack and all into the roasting pan. Dispose of the packaging, giblets and paper towels in your trash bag.

Now you should have a nice clean turkey and an empty sink. Take a few minutes to scrub the sink down and rinse it well. If anything dripped on the counter, floor or refrigerator clean it up now.

Preheat the oven to 325º. Mince the herbs and combine with the softened butter, then rub the butter all over the turkey. Be sure to get under the wings.

If you are stuffing the bird, spoon the stuffing into the cavity. Don’t overfill, if you have extra stuffing spoon it into a baking dish and bake it separately. Secure the legs and pin down the wings. Now remove the butter soaked cheesecloth from the saucepan and drape it over the turkey. Add a cup of water to the roasting plan and place it in the oven.

Melt the remaining 1/4 cup of butter and combine it with 1/2 cup gluten free turkey stock. Keep warm for basting. Roast the turkey for 3 to 3-1/2 hours, basting (right over the cheesecloth) every 20 minutes. Add more water to the roasting pan as needed, and when you run out of liquid for basting draw some from the bottom of the pan.

Remove the cheesecloth during the last 45 minutes of roasting. Continue basting every 15 minutes. Turkey is done when the internal temperature reaches 165º.

Remove the turkey from the oven and immediately scoop out the stuffing, cover and keep warm. Tent the turkey with foil and let it rest for 30 minutes before carving. Enjoy your appetizers and first course while the turkey rests.

Now that you know how to roast a turkey, please check out all my Thanksgiving sides! I’ve got you covered with gluten free dinner rolls, soup, stuffing and those yummy potatoes!

And as we go about preparing for the big meal, don’t forget that home and family are the real heart of the holidays. God bless you all and I wish you a very happy Thanksgiving.

Notes ♪♫ Turkey is a naturally gluten free food, but I still look for the gluten free label when choosing our Thanksgiving turkey. Avoid brands that inject the turkey with basting solutions to make the bird moist, they often contain gluten. Ditto for the gravy packets, throw them away and make your own gluten free gravy.

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Garlic Butter

Foodie friends, with just a few simple ingredients you can make a wonderful garlicky spread that is as delicious on warm bread as it is for basting vegetables and potatoes. It’s the perfect accompaniment for your holiday bread basket. Try it and see how good it is!

Ingredients:

2 large cloves of garlic, peeled
1 tbsp. olive oil
1 stick of unsalted butter at room temperature
1/2 tsp. gluten free Garlic and Bell Pepper seasoning
pinch of crushed fennel seed
1/4 tsp. oregano

preparation:

Heat the olive oil in a small skillet over lowest heat. You want the oil to be warm, but not bubbling. I used a simmer mat to keep the temperature under control. Cook the garlic cloves for 1 hour uncovered, turning every 10 minutes. The cloves will be soft and just slightly browned.

Remove the garlic, chop it then mash with a mortar and pestle. You can also use a fork or the back of a spoon. The oil left in the pan is delicious, be sure to reserve it for cooking!

Combine the garlic mash with the softened butter and remaining ingredients. I am partial to McCormick’s Perfect Pinch Roasted Garlic and Bell Pepper blend. I also add a little crushed fennel seed and oregano.

Mix well to incorporate and let stand for several hours at room temperature, then place in a bowl or jar and refrigerate (or freeze) until ready to use. You will want it to soften up before serving, so take it out 2 hours ahead.

Everyone around our table gave the garlic butter a thumbs up. For more gluten free bread inspiration check out some of my favorites here.

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Basic Risotto Recipe

Rice is a staple of the gluten free diet, and Risotto is always a favorite for family dinners and special occasions. Some might shy away from making Risotto because it requires constant attention. True, you cannot just put the lid on and walk away, but it’s worth the effort for this very special treat. This basic preparation is one that you must have in your recipe box! Once you have mastered a basic risotto you can use it as an elegant side or as a base for another dish. Check out some of my favorite Risotto recipes here.

2-3 servings

Ingredients:

½ cup Arborio or Carnaroli rice
2 tbsp. Butter, divided
¼ cup white wine
1 shallot, chopped
Salt, to taste
Pinch of saffron (optional)
32 oz. Carton gluten free chicken broth at room temperature (start with a full carton but you won’t need all of it)
Fresh chives or chive seasoning for garnish

Preparation:

When making risotto, be sure that your chicken broth is warm or at least at room temperature. You want it to come to temperature quickly when adding it to the rice.

To get started, melt 1 tbsp. butter in a heavy skillet or sauce pot on medium low heat. Add the shallot and stir to coat with butter.

Continue cooking for 1-2 minutes.

Add the rice to the pan and stir to coat with butter for 1 minute. Add the white wine and stir constantly until most of the wine has evaporated.

Next add 1 ladle (about ½ cup) of chicken broth.

Stir frequently, and when the rice has absorbed most of the broth add another ladle.

Continue adding the broth, 1 ladle at a time stirring constantly until absorbed and the rice is finished, about 30 minutes. Don’t walk away!

When it’s almost finished, season with salt, pepper and chives.

Finish with a pat of butter.

This basic recipe is a great jumping off place for some amazing risotto dishes. You can stir in grated cheese, sauteed mushrooms, even butternut squash puree! Check out some of my favorite risotto recipes here!

Notes ♪♫ Carnaroli rice is widely regarded as the best for making risotto and it is worth seeking out if you can’t find it at the grocery store. It is a high quality short grain rice with a wonderful texture that is perfect for making risotto that is creamy but firm. If you cannot find Carnaroli rice then substitute Arborio.

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Crock-Pot Corned Beef and Cabbage

Today we are making a traditional Crock-Pot Corned Beef and Cabbage dinner for St. Paddy’s! Go about your day while your crock-pot does all the heavy lifting, and enjoy this dish when you get home from work. Look for brisket that is labeled gluten free, if it’s not check with the meat department or consult the manufacturer’s website to be safe!

The secret to perfectly cooked Corned Beef and Cabbage is in the layering- veggies on the bottom, then the meat, and finally the cabbage wedges resting on top. Resist adding more water than specified in the recipe, as the meat and veggies will create a sufficient amount of liquid as they cook down.

Corned beef is often sold with a spice packet, but if yours doesn’t have one or you suspect it may contain gluten, just toss it and make your own!

Ingredients:

2-4 lbs. corned beef brisket
1 head of cabbage
2 medium potatoes
4 large carrots
1 large sweet onion
2 cloves garlic
3 cups water
5 tsp. cider vinegar
5 tbsp. sugar

For the spices:

1 tbsp. mustard seed
1 tbsp. coriander seed
1 tbsp. peppercorns
2 tsp. fennel seeds
2 bay leaves
1/2 tsp. red pepper flakes
3 whole clove
4 allspice berries

Preparation:

Place all of the spices except the bay leaves in a tea ball, or tie them up in cheesecloth.

Peel and chop the potatoes, carrots and onion into large chunks. Mince the garlic. Arrange the veggies in an even layer on the bottom of the crock-pot and add the bay leaves.

Rinse off the brisket and place it on top of the vegetables. If your brisket weighs more than 2 lbs. you may want to cut it in half. This one is a point cut, just under 4 lbs. and I did end up cutting it in two pieces.

Snuggle the tea ball or cheesecloth bundle about halfway down so that it will be submerged in liquid.

Cut the cabbage into wedges and arrange them on top of the meat. Whisk together the water, sugar and cider vinegar, and pour the liquid over everything. Again, it may not look like enough, but more liquid will be created as the meat and cabbage cook down. Cover and cook on low setting for 8-9 hours, depending on the size of your brisket. The internal temperature of the corned beef should be 160º or higher.

It’s that easy friends. Remove the spice bundle and transfer the corned beef to a cutting board. Slice the meat against the grain.

Arrange on a serving platter with the vegetables and dinner is ready. Let the festivities begin!

Notes ♪♫ Brisket – flat cut or point cut? Choose a flat cut for leaner meat and even thickness (a good option if you are limiting fat or your crock-pot is small). Point cut is a fattier piece of meat that is so flavorful and juicy, it is my personal favorite! Whichever you choose, buy more than you think you will need as the meat shrinks considerably during cooking. Both cuts are suitable for this slow-cooked preparation.

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Flourless Dark Chocolate Torte

Oh my! Just look at this beautiful heart shaped chocolate torte. It is a decadent dessert, worthy of a 5-star restaurant. Perfect for Valentine’s Day, or any romantic celebration. I still can’t believe I made it at home!

So many desserts are off limits for those of us with Celiac disease or gluten sensitivity. If your valentine is gluten free, he or she will swoon when you bring this beautiful torte to the table, knowing they can safely indulge. ♥

You may be surprised to know that this cake is completely gluten free. And a ganache is not that difficult to make. I know, I was surprised too!

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Using toasted, ground almonds (not almond flour) is the secret to the amazing flavor and texture of this dessert. Yes, it takes a little extra time and effort, but so worth it!

Years ago, I bought a set of heart shaped pans, just for this recipe! It was exactly what I needed to make a petite sized cake for two. Unfortunately, that set from Wilton is no longer available but here’s something similar that you can get on Amazon.

The recipe has just enough batter to make 3 layers using a 6″ pan.

Ingredients:

8.5 oz. good quality, gluten free dark chocolate wafers or bars, divided
6 tbsp. butter
3 extra large eggs
1/4 cup sugar
1/4 cup + 2 tbsp. brown sugar
1/2 tsp. almond extract
1/2 cup toasted almonds, ground fine in a food processor
1-1/2 tsp. white rice flour
2-1/4 tsp. gluten free cocoa powder
1/2 cup half and half or cream
2 tsp. rum
cooking spray

Preparation:

Melt 4 oz. dark chocolate with 6 tbsp. butter in a double boiler, whisking until smooth. Set aside to cool before adding to the eggs (you don’t want to cook them). Next beat together the eggs, sugars and extract. With the mixer running, gradually add the cooled chocolate mixture, ground almonds, rice flour and cocoa and beat until well combined. Pour into 3 pans (each pan is 6″) that have been misted with cooking spray. I set my pans on a baking sheet to make it easier to transfer them to the oven.

Bake 15-17 minutes at 350º. Cool in the pan for 5 minutes then transfer the layers to a rack.

When the layers have cooled to room temperature, make the ganache.

Place 4-1/2 oz. bittersweet chocolate (if using bars break into small pieces) in a medium bowl with the rum. Heat the half and half (or cream) in a small saucepan, stirring frequently. As soon as it comes to a boil, pour over the chocolate and whisk, whisk, whisk, until it is perfectly smooth. Allow the ganache to cool 5 minutes.

Now arrange the first layer of the torte on a serving dish. Pour a little of the ganache in the center and spread it outward to the edges with an offset spatula. Top with the next layer of torte and do the same.

Next place the top layer and pour the rest of the ganache over it, letting it drizzle evenly over the sides. Let the torte stand at room temperature for 2 hours or until the ganache is completely set.

Friends, this cake is sinfully rich! Look at it, can you spy the ground almonds? We had a thin slice each and it was so delicious and filling. I am so pleased with how it came out.

Notes: ♪♫ A recipe is only as good as its ingredients, and that is why it is worth going out of your way to find quality dark chocolate. Dark chocolate should be gluten free but as always, carefully check your labels and when possible, choose ingredients that are processed in a dedicated gluten free facility.

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Gluten Free Old Fashioned Buttery Dinner Rolls

Gluten free baking is a labor of love. Where my pantry once held just a few types of flour, there is now an array of grains, flours and starches. Yes, you can purchase a gluten free flour mix but in my opinion there is no “all purpose” substitution for wheat flour. Every gluten free recipe is unique and if you want great results you need to mix your own flour blends from scratch.

Today’s recipe features Arrowroot, the newest addition to my gluten free pantry. One look at these rolls and you will see why I am so excited about this starch. These rolls have the soft, buttery texture of old fashioned pull apart dinner rolls and you would never guess that they are gluten free. I loved them so much that I decided to make them a part of my holiday bread basket.

Ingredients:

2-1/4 tsp. instant yeast
1/2 tsp. sugar
1/2 cup 1% milk

65 g. arrowroot powder
55 g. white rice flour
50 g. brown rice flour
30 g. tapioca starch
16 g. sweet white rice flour
1.5 tsp xanthan gum
1 tsp. baking powder
1/2 tsp. salt

3 tbsp. canola oil
2 tbsp. honey
1 egg

additional sweet rice flour, for sifting
2 tbsp. melted butter

Preparation:

Line an 8″ loaf pan with parchment paper.

Microwave the milk for 30 seconds, then add the yeast and sugar. Set aside to proof for 10-15 minutes.

Whisk together all the dry ingredients. Place the egg, canola oil and honey in the bowl of a stand mixer and whisk in the proofed yeast.

Switch to the paddle attachment and gradually add the flour mixture. Beat for 3 minutes.

Fill a flour sifter with sweet rice flour and keep it handy. Generously flour a cutting board, turn out the dough and sift more flour over the top.

Using a bench knife, divide the dough into 8 pieces. Roll each piece of dough in the flour to form a ball. Arrange in the loaf pan.

Cover with plastic wrap and let the rolls proof for an hour. Preheat the oven to 350º and brush the rolls with 1 tbsp. of melted butter.

Bake for 24 minutes or until the internal temperature reaches 175º. Check with a thermometer. Brush with the remaining tbsp. butter.

Cool in the pan for 5 minutes, then lift up the sides of the parchment and place the rolls on a cooling rack. Rest for 5 minutes then remove the parchment. Let the rolls set for 10-15 minutes before pulling them apart.

They are best served immediately, but leftovers will keep well in the refrigerator for several days. They freeze beautifully, so this is a great recipe to make ahead for the holidays.

Notes: ♪♫ Arrowroot is a starch, like potato or tapioca that is great in gluten free baking. It is sold as arrowroot starch, or arrowroot powder. If you can’t find it locally, it is readily available online from sites like Amazon.

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Gluten Free Roast Turkey Gravy

Will you be calm and composed on the day of your big holiday dinner? Make ahead recipes are a great way to reduce stress and help you stay organized as you get that amazing meal on the table. Start with a Gluten Free Roast Turkey Gravy that you can make ahead and freeze. Forget skimming the pan drippings and fussing over a roux. This is much easier and there will be no last-minute gravy fiasco. You’re welcome.

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Yield: 3 Cups of Gravy

Ingredients:

2 turkey drumsticks, large thigh or wings
3 tbsp. olive oil
1 onion
2 celery stalks
1 carrot
6 garlic cloves
4 thyme sprigs
salt and pepper
3 tbsp. corn starch
32 oz. carton gluten free turkey stock or broth

Preparation:

Preheat the oven to 400º. Heat the olive oil in an oven proof skillet. Add the turkey, vegetables and thyme sprigs, season with salt and pepper. Cook over medium heat for 15 minutes, turning the turkey once.

Transfer to the oven and roast for 45 minutes.

Remove the turkey from the pan and reserve for another meal. Sprinkle the vegetables with corn starch and whisk for 30 seconds. Continue whisking as you drizzle in the turkey stock. Be sure to get all of the browned bits up from the bottom of the pan, they are full of flavor!

Simmer uncovered for 25 minutes. Taste and add more salt if needed.

Look how the color has developed, from pale to beautiful golden brown!

Strain through a fine mesh sieve or cheesecloth and discard the vegetables. You should have about 3 cups.

After years of fumbling around with pan drippings I now prefer this make ahead recipe. It is quite possibly the best turkey gravy I have ever made. Mine is tucked away in the freezer now, and I will defrost it the night before Thanksgiving. Just reheat to a low simmer before serving.

Notes ♪♫ This recipe was easily converted to gluten free by substituting corn starch for flour. For the turkey stock, I like Kitchen Basics or Pacific Foods.

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