Comfort food and Day 13: Surviving Holiday Parties

It has been raining all day.  Not just a little rain here and there but steady, at times down right torrential downpours.  The only thing I could think of that would warm our bellies today - Potato Soup.  I don't have an exact recipe I follow when I make potato soup so I'll just post what I happened to come up with this evening.

Ingredients:
5 potatoes - diced
5 slices of bacon - cut into small pieces
1/2 medium onion - diced
1 box Imagine chicken broth
1/2 cup heavy whipping cream
1/2 tsp oregano
1/2 tsp basil
salt to taste

1. In a dutch oven cook the bacon pieces until crunchy - remove and save for garnish.
2. Add onion to the bacon grease and cook until translucent.
3. Add potatoes and cook with onions for 5 minutes, stirring often.
4. Add box of chicken stock and cook until potatoes are tender.
5. Once potatoes are tender add spices and heavy cream.  Simmer for 15 minutes and then serve.

We had Chebe focaccia bread to go along with our soup.  If you haven't tried Chebe mixes yet, you should.  They are delicious.

I have seen a lot of posts lately about what to do at holiday parties, and lots of questions about what you would serve at a party you are hosting.  I have a few suggestions for these situations.

Parties hosted by others:

1. Make sure the person hosting the event is aware of your allergies.  They may or may not be willing to make changes to their menu to accommodate you, but at least they'll know there is a legitimate reason you are not eating any of the food they have prepared.
2. Offer to help with food preparation.  Everyone appreciates help when organizing functions, you may just save your hosts sanity.
3. Offer to bring a dish - at least you know there will be something there for you to eat.
4. Eat before you go.  You never know when someone may get the crazy idea to dip a Ritz cracker in the dip you so lovingly prepared.  Try not to get too offended by the action - no one is trying to gluten you.

When entertaining in your home:

1. Serve gluten free food.  Take this opportunity to broaden your friends perception of what gluten free food is and what it tastes like.
2. If you keep a 100% gluten free home, specifically ask guests not to bring food.  The most well meaning friends in the world who wanted to bring Chex mix but forgot to check the Worcestershire label for gluten would feel really awful if they made you sick.
3. Don't make a big deal out of the fact the food you're serving is gluten free.  All that matters is that your guests are fed delicious food and have a good time.

I have posted about fun appetizer options and will be posting more ideas for holiday meals in days to come.

Now I'm going to go curl up with a cup of friendship tea and read The Hunger Games.  People have been raving about these books and now its time to figure out what all of the hype is about.

Day 12: Turkey and/or Ham

Time to start planning the big meat portion of the holiday meal.  What is your family's tradition?  Turkey?  Ham?  Both?  The following is the recipe we use for our Thanksgiving turkey every year.  For Christmas I think we'll be going with something a little less traditional like Chicken Tikka Massala but... that recipe will have to wait for another day.

Poultry Brine

Ingredients:
1 gallon water
1 1/2 cups Kosher or coarse salt
1/2 cup white vinegar
3 Tbs brown sugar
1 Tbs Pickling Spice
1 tsp black pepper
1 tsp allspice
1 tsp garlic powder
1 tsp tarragon

Preparation:

1. Dissolve salt and brown sugar in water in a large pot.  Add vinegar and spices.  Allow to cool.
2. Brine for 1 hour per pound.
3. Thoroughly rinse all the brine from the turkey before cooking.  Otherwise there will be a salty flavor to the turkey.

Best Turkey EVER!

We rub the turkey with a stick of butter (don't look at me that way).  And then stuff the cavity with 2 packages of fresh "poultry seasoning" herbs prepackaged from the grocery store and another stick of butter (stop looking at me that way!  It's Thanksgiving!).  We cook the turkey in an infrared turkey fryer and it comes out perfectly EVERY time.

If country ham is more your thing here is a link to Alton Brown's recipe - http://www.foodnetwork.com/recipes/alton-brown/country-ham-recipe/index.html

We don't dig on pig but I have never had a complaint with any of the Alton Brown recipes I've tried.

Day 11: Popcorn Balls

I LOVE POPCORN!  I really do.  This evening I decided to make popcorn balls and they turned out beautifully.  I was a little nervous because I decided to use my dutch oven to pop the corn.  I had never done this before, but it turned out so well I don't think I'll pop corn any other way again.  So easy.

Caramel Popcorn Balls

Ingredients:
2 Tbs vegetable oil
1 cup unpopped popcorn
1/4 cup butter
1 cup packed light brown brown sugar
1/2 cup sweetened condensed milk
1/2 tsp vanilla extract

Directions:

1. Add 1 Tbs of the oil to a dutch oven, and heat over high heat.  When oil is hot, add 1/2 cup of popping corn.  Stir kernels to make sure they are coated with oil and place lid on dutch oven.  When corn stops popping remove from heat.  Place popped corn in the oven to keep warm.  Repeat until all corn has been popped.  Set aside.
2. In a medium saucepan with a candy thermometer inserted, combine butter, sugar, and corn syrup.  Stir well and bring to boiling over medium heat.  Stir in condensed milk;  simmer, stirring constantly, until thermometer reads 235 degrees F.  Stir in vanilla.
3. Pour caramel over popped corn and stir to coat.  Butter hands lightly; shape popcorn into balls about 3 1/2 inches in diameter.

Day 10: Appetizers

Today's blog post was inspired by a discussion thread started on Udi's Gluten Free Living Community.


The question:  What are some of your favorite gluten-free party finger foods?

I gave it some thought and came up with one idea that has always been gluten free - hummus and veggies.  Most of the other foods I enjoy can be hiding places for gluten unless very strict attention is payed to label reading.  These recipes are some of my favorite party foods ~ when I use a specific brand name it is because I know it to be gluten free.  With that being said I still read the label EVERY TIME I purchase these products to make sure none of their ingredients have changed.

Taco Dip


Ingredients:
1 package of McCormick's Taco Seasoning
1 can Ortega refried beans
1 8 oz. package of cream cheese
1 16 oz. package of sour cream
Pico de gallo - recipe to follow
one head of lettuce - shredded
1 6 oz can black olives, drained, and sliced
2 cups shredded cheese
1 lb ground beef (I use venison)

Directions:

1. Prepare the taco meat the same as you would for making tacos using the McCormick Taco Seasoning.
2. Spread the refried beans as the bottom layer in your serving dish.
3. Spread the taco meat evenly over the refried bean layer
4. In a medium bowl mix together the package of cream cheese and the package of sour cream.  Spread evenly over the taco meat layer of the dip.
5. Layer the Pico De Gallo on top of the sour cream/cream cheese mixture.
6. Layer Black Olives, Lettuce, and top with shredded cheese.
7. Serve with corn tortilla chips

Pico De Gallo

Ingredients:

1 blister pack of cherry or grape tomatoes - diced

1/2 medium yellow onion - diced

1 bunch of fresh cilantro - chopped

Juice of 1 lime

Kosher salt - to taste

Mix tomatoes, onion, cilantro, and lime juice in a medium bowl.  Add salt to taste.

Hot Spinach and Artichoke Dip

Ingredients:

1 cup thawed, chopped frozen spinach

1 1/2 cups thawed, chopped frozen artichoke hearts

8 oz cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup grated Parmesan cheese

1/2 tsp red pepper flakes

1/4 tsp salt

1/2 tsp fresh garlic, minced

1 cup mozzarella

Directions

1. Boil spinach and artichokes in 1 cup of water until tender and then drain.  Discard liquid.
2. Heat cream cheese in microwave for 1 minute or until hot and soft.
3. Mix cream cheese, chopped spinach, chopped artichoke hearts, sour cream, mayonnaise, Parmesan cheese, pepper flakes, salt, and garlic powder.  Place mixture into an oven safe serving dish.
4. Top the mixture with mozzarella bake at 400 until cheese is bubbly (approx 10-15 minutes).

Serve with GF toast points or tortilla chips.

Shrimp Cocktail Sauce

Ingredients:

1/2 cup Heinz chili sauce

1/2 cup Heinz ketchup

3 Tbs prepared horseradish

2 tsp freshly squeezed lemon juice

1/2 tsp Lea & Perrins Worcestershire sauce (Original and Low sodium are both GF)

1/4 tsp Tobasco sauce

Combine all ingredients and served chilled along with shrimp.

Day 9: Rice Pudding

Cutest Owl Ever.

Yummy rice pudding recipe.  This is a great dessert any time of year.


Rice Pudding


Ingredients:
1 cup cooked long grain or basmati rice
1 cup whole milk
1/2 cup heavy cream
3/4 coconut milk
1/4 cups sugar
1/4 tsp ground cardamom
1/3 cup golden raisins
1/3 cup chopped unsalted pistachios

1. In a large nonstick saute pan over medium heat, combine the cooked rice and milk.  Heat until the mixture begins to boil.  Decrease the heat to low and cook at a simmer until the mixture begins to thicken, stirring frequently (approx. 5 min.)
2. Increase the heat to medium, add heavy cream, coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again (approx. 5-10 min.).  Use a whisk to help prevent the cardamom from clumping.  Once the mixture just begins to thicken, remove from the heat and stir in the raisins and pistachios.  Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.  Serve chilled or at room temperature.

For dinner we had festively shaped meat loafs, quinoa, and curry coriander butternut squash, YUM.

Day 8: Christmas Cookies

Happy birthday to my wonderful husband!  What better way to celebrate than to start making making Christmas cookies?  These are the delicious recipes we made today.


Peanut Butter Cookies

Ingredients:
2 cups Peanut butter
2 cups sugar
2 eggs

1. Preheat oven to 350 degrees.
2. Mix all ingredients together in a stand mixer with paddle attachment.  Drop dough by the table spoon onto a parchment lined baking sheet.  Use the tines of a fork to create hash marks and flatten the cookie dough.  Bake for 15 minutes.  Allow to cool on the baking sheet for 2 minutes before moving to a wire cooling rack.

Mexican Chocolate Cookies

Ingredients:

1 1/2 cups blanched almonds

3 cups confectioners sugar, divided

3/4 cup Dutch-process cocoa powder

1 tsp cinnamon

1/2 tsp salt

5 ounces bittersweet chocolate, chopped

4 large egg whites, at room temperature

1/2 tsp almond extract

1. Preheat oven to 350.  Line two baking sheets with parchment paper.  Place almonds on a baking sheet, and toast for 5 to 7 minutes, or until lightly browned.
2. Decrease the oven temp to 325.  Place almonds and 1 cup confectioners' sugar in a food processor fitted with the steel blade, and chop almonds finely using on and off pulsing.
3. Scrape almond mixture into a mixing bowl, and add remaining sugar, cocoa powder, cinnamon, and salt.  Whisk well, and stir in chocolate, egg whites, and almond extract.  Stir well.
4. Drop dough by heaping tablespoon portions onto the prepared baking sheets 2 inches apart.  Bake cookies for 20-25 minutes, or until cookies are dry.  Cool cookies for 2 minutes on the baking sheets, and then transfer to a wire rack to cool completely.

Do you have a favorite Christmas cookie recipe?  I would love to give it a try ~ please feel free to share in the comment section.

Day 7: Gingerbread

I have been looking forward to making this cake ever since I stumbled across Tara's blog A Baking Life a month or so ago and OH MY GOODNESS it is delicious.  I included the recipe for the cinnamon-brown sugar caramel she served hers with and I included the recipe for the lemon syrup I served with mine.  There is just something magical about the combination of gingerbread and lemon.


Gingerbread Cake


1 1/4 cups Tara's all-purpose gluten-free flour mix
1/2 cup Tara's gluten-free pastry flour mix
1/2 tsp xanthan gum
1/4 tsp guar gum
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground black pepper
1/4 tsp ground ginger
1/8 tsp salt
3/4 fluid cup dark molasses
1/2 cup granulated sugar
1/4 cup packed light brown sugar
3/4 fluid cup safflower or canola oil
1 1/2 tsp baking soda
3/4 fluid cup boiling water
2 large eggs
3 Tbs finely chopped crystallized ginger
powdered sugar, for dusting

1. Preheat the oven to 350 degrees.  Butter a 9-inch round cake pan, line with parchment, and butter the parchment.
2. In a medium bowl, sift together the flours, xanthan and guar gums, spices, salt, and pepper.  In another bowl, whisk together the molasses, sugars, and oil.  Whisk the liquid mixture into the flour mixture until smooth.
3. In a small bowl, stir together the baking soda and boiling water.  Whisk this into the batter.
4. Add the eggs to the batter, whisking until smooth, then stir in the chopped crystallized ginger.
5. Pour batter into prepared pan and bake for 45-55 minutes, or until a tester inserted near the center comes out clean.  Cool in pan for 20 minutes, then turn out onto a cooling rack to finish cooling.  Cake may be made up to three days in advance.  Wrap airtight and store at room temperature.
6. To serve, dust cake with powdered sugar, and serve with drizzle of cinnamon-brown sugar caramel or lemon glaze. ~ Recipes follow

Cinnamon-Brown Sugar Caramel

1 cup packed light brown sugar

1/4 tsp ground cinnamon

2 Tbs + 3 Tbs cold water, divided

1 Tbs cold unsalted butter

1. In a small saucepan, combine the brown sugar, cinnamon, and 2 Tbsp water.  Whisk to combine.
2. Set pan over medium-high heat and bring to a boil, stirring occasionally with a wooden spoon.  Boil for 2 minutes.
3. Remove from heat, and quickly whisk in 3 Tbs cold water and butter.  (Be careful - the caramel will sputter the steam, so stand back!).  Pour caramel into heat-proof jar, cool to room temperature, and cover.  Caramel can be made in advance and stored at room temperature for up to a week.

Lemon Syrup

1/2 cup sugar

1 Tbs cornstarch

1/8 tsp nutmeg

1 cup water

2 Tbs butter

1/2 tsp lemon zest

2 Tbs lemon juice

Cook cornstarch, sugar, nutmeg, and water until thick and bubbly.  Stir for an additional 2 minutes and then remove from heat.  Add remaining ingredients and stir well until butter melts.

Serve warm over slices of gingerbread.

I was planning to make gingerbread cookies today, but after Syd took a spill at school our plans changed a little for the day.  Only our Lil' Miss Syd could end up with an injury from hugging her friend.  She was super brave and doing just fine.  Plan is to put gingerbread cookies on the list of cookies we're making tomorrow... if we have time.  If you give these a try let me know what you think!  If you have a super tasty gingerbread recipe please feel free to share.

Gingerbread Cookies

Ingredients:

1 cup superfine brown rice flour

1 cup arrowroot starch

2 tsp ground ginger

1 tsp cinnamon

1/2 teaspoon nutmeg

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp guar gum

1/2 cup dark, unsulfered molasses

1/4 cup confectioner's sugar

1/4 cup softened butter (1/2 stick)

1 tsp vanilla extract

Extra rice flour for dusting when rolling and cutting out cookies

Preparation:

1. Preheat oven to 350 degrees
2. Line 2 large baking sheets with parchment paper and lightly grease.
3. Sift all dry ingredients together and set aside.
4. Cream butter and sugar, beating on high speed for 3-5 minutes until light and fluffy.
5. Add molasses and vanilla and beat until combined.
6. Slowly add dry, sifted ingredients to butter mixture and beat just until a stiff dough forms.
7. Place dough between 2 sheets of plastic wrap lightly dusted with sweet rice flour.  Roll out to 1/8 inch thick.
8. Dip gingerbread cookie cutter in sweet rice flour and cut out gingerbread men.  Use a flour dusted spatula to transfer cookies to baking sheet.  If the dough should get too soft while you are working with it, just place it in the freezer for about 5 minutes.
9. Bake for 10 minutes in preheated oven, or until cookies are firm to the touch.
10. Make sure the cookies are completely cooked before decorating.