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Gluten-free, Wheat-free living

Recipe Archive

Gluten-Free Holidays 2008

Sample our seasonal favorites, below. All of our recipes are A Fork in the Road originals unless otherwise noted.

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Gluten-Free Artichoke Dip

·

Gluten-Free BBQ Pork

·

Gluten-Free Cioppino

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Gluten-Free Steamed Cranberry Pudding with Caramel Sauce

·

Gluten-Free Cornbread Stuffing with Sausage, Dried Fruit,
and Pine Nuts

·

Chipotle-Coconut Yams

·

Apple, Shallot, and White Cheddar Quick Bread


Gluten-Free Artichoke Dip

Need an easy appetizer for a holiday party? This is one of A Fork in the Road’s best recipes. Serve cold with your favorite veggies or GF crackers. This keeps well in the fridge for about a week and tastes great with eggs or on a sandwich. 




2 cloves garlic, peeled

1 8-ounce block cream cheese, softened and cut into tablespoon-sized chunks (Whole Foods  brand and Philadelphia brand are gluten-free.)

½ cup GF mayonnaise (Best Foods is gluten-free.)

½ teaspoon medium (heat) ground chiles (We use Chimayo chiles, but use anything you like, such as medium New Mexico chiles.)

½ cup grated Parmigiano-Reggiano cheese (We use Whole Foods brand.)

3 tablespoons finely snipped chives

1 green onion, sliced

1 14-ounce can artichoke hearts in water, drained well (We use Whole Foods 365 brand.)

Salt and pepper to taste


In a food processor, mince garlic cloves. Add cream cheese, mayo, chives, ground chiles, and Parmigiano-Reggiano cheese. Process until smooth. Add artichoke hearts and green onion and pulse until mixture reaches desired consistency (process briefly for chunks of artichokes). Add salt and pepper to taste, if desired. Serve with raw veggies or gluten-free crackers. Serves about 8.

Gluten-Free BBQ Pork

When I was a child, my parents and I made several road trips from our home in Galesburg, Illinois, to southern California, where my “big” sister Mary Ellen lived. We spent a lot of hours grazing in diners all along Route 66 (“Flagstaff, Arizona. Don’t Forget Winona.”) I always chose the BBQ Pork sandwich, hold the pickle, please. Now that the days of the family-owned diner are going the way of the dodo, we offer this gluten-free comfort-food classic in homage to a time when all of us traveling west got our kicks on Route 66.

3 pounds pork tenderloin, cut into 3/4-inch strips

2 generous cups low-sodium beef broth (Pacific brand is GF.)

2 teaspoons salt

1 tablespoon chile Caribe (chile flakes – We use chiles from Chimayo, NM, but any brand will be fine.)

3 tablespoons canola oil

1 large onion, chopped

4 cloves garlic, minced

4 teaspoons paprika

1 teaspoon black pepper

2 teaspoons dry mustard

1/3 cup cider vinegar

1/3 cup dark molasses (We use Grandma’s brand or Brer Rabbit brand.)

¼ cup Worcestershire sauce (We use Lea and Perrin’s brand.)

2 6-ounce cans tomato paste

2 tablespoons (or more to taste) brown sugar, packed

In a 4-quart Dutch oven over medium-high heat, combine pork, broth, Chile Caribe, and salt. Bring to a boil, then reduce and simmer about 2 hours, until pork is tender. (If broth is not enough to cover pork, add enough water until pork is covered.)  Heat oil in a medium skillet over medium-high heat and sauté onions and garlic until tender, about 3 minutes. Add onions and garlic to cooked pork. Add remaining ingredients (beginning with paprika) and simmer another hour until sauce is thick and pork is falling apart. Serve, open-faced, on a GF roll. Serves 8.

Gluten-Free Cioppino

This is a Christmas-Eve tradition at our house. After we left San Diego, we pined for seafood. This dish is a powerful reminder of that place and the friends we left behind. Cioppino (cha-PEE-no) is an elegant, tomato-based Italian seafood stew. Its Russian twin is bouillabaisse. This stew is an amazingly delicious and simple one-pot meal. It gets better with reheating. Because the fish can be expensive, Cioppino is a great special-occasion dish. Feel free to substitute the fish you like. Serve it with a simple green salad and your favorite GF bread (check out our Apple, Shallot, and White Cheddar Quick Bread recipe below!).


4 tablespoons olive oil

2 large onions3 carrots, finely chopped

8 cloves garlic, minced

¼ cup olive oil

2 cups chopped Italian parsley

4 cups tomato sauce

1½ teaspoons dried thyme

1 tablespoon dried basil

1 pound fresh clams or mussels, in shell (scrubbed)

2 pounds white fish fillets (use any combo of: ahi tuna, halibut, swordfish, tilapia, etc.), cut into 1-inch chunks

½ pound real crabmeat (Faux crabmeat, derived from Alaska pollock is brined in a wheat bath.)

1 pound large shrimp, shelled and deveined (or you can leave shells on)

1/2 cup hearty red wine such as a burgundy or white wine, if you prefer (you could substitute fish stock or water for wine)

1 cup water

Cayenne pepper to taste (We use about a teaspoon. You may want it milder.)

½ teaspoon white pepper

1 teaspoon black pepper

Salt to taste

In a large soup pot, sauté the onions and carrots in olive oil over medium-high heat – about 5 minutes. Add garlic and sauté another minute. Add the spices. Sauté another minute. Then add parsley, tomato sauce, and 1 cup water.  Partially cover and simmer about 30 minutes. Add the clams and simmer about 10 to 15 minutes. Add the white fish and simmer 10 to 15 more minutes. Add wine and salt and pepper and simmer 5 more minutes. Adjust spices if necessary. Add shrimp and crab and simmer another few minutes until shrimp are firm and pink. Discard unopened clams.  

Ladle into bowls and serve with a generous helping of broth. Top with a dollop of sour cream, if desired. Serves 6.  

Gluten-Free Steamed Cranberry Pudding with Caramel Sauce

This warm sweet/tart pudding was a holiday tradition in my childhood home. It’s a very old recipe for a rustic-style pudding we’ve adapted to be gluten-free! The pudding is reminiscent of sticky toffee pudding, but the cranberries provide a wonderful “bite.” My mother’s original nutmeg sauce included bourbon, but since bourbon is derived from gluten-rich grains (the distillation argument aside), we’ve substituted a Cajeta (Kah-HAY-ta) sauce, a remarkable Mexican-style caramel sauce. It’s to die for! 

Pudding

2 cups fresh cranberries cut in half

1 egg

½ cup molasses (We use Grandma’s brand or Brer Rabbit brand.)

Pinch salt

1 teaspoon baking powder (We use Red Star or Calumet.)

1 ½ cups your favorite GF/WF flour blend, divided use (See our Pantry for our favorite GF/WF flour blend.)

½ teaspoon xanthan gum

2 teaspoons baking soda

¼ cup hot water

 

Place cut cranberries in a medium bowl and dust with ½ cup of GF flour blend. Set cranberries aside. In a medium bowl, mix remaining 1 cup GF flour with 1 teaspoon baking powder and xanthan gum. In another medium bowl, beat 1 egg well with a whisk, then add ½ cup molasses and a pinch of salt to the beaten egg and stir well. Add the molasses mixture to the flour/baking powder mixture. To ¼ cup hot water, add 2 teaspoons baking soda and mix well. Add water/baking soda mixture to flour-molasses batter. Add cranberry-flour mixture to flour-molasses batter. Mix well.

Butter a 2-quart baking dish or soufflé dish. Add pudding batter to the dish. Place a metal trivet (no rubber feet!) inside a 4-quart Dutch oven, place the pudding dish on the trivet and pour enough hot water inside the Dutch oven (take care not to get water inside the pudding dish!) to come halfway up the pudding-dish sides. Cover Dutch oven with a tight-fitting lid. Heat the Dutch oven on the stove top until the water is gently boiling and “steam” the pudding for about 1 ½ hours or until the pudding is cake-like and a toothpick comes out clean. (Avoid repeatedly opening the lid to “check” the pudding.)

Carefully remove the pudding dish from the Dutch oven and let pudding cool. (I sometimes use a turkey baster to remove enough hot water so I can get a good grip on the pudding dish.) Once cool, cover the pudding dish with plastic wrap and refrigerate until ready to serve. You can make this a day ahead. 

Honey-Maple Cajeta Caramel Sauce

1 quart whole goat’s milk (do not use low-fat)

1 cup sugar

1 tablespoon maple syrup (We use Whole Foods 365 maple syrup.)

1 tablespoon honey

¼ teaspoon vanilla (We use Rodelle.)

¼ teaspoon baking soda

 

Combine all ingredients except baking soda in a 4-quart, heavy-bottomed Dutch oven. Bring to a boil and add baking soda. Sauce will foam, then settle down. Reduce heat to a simmer and simmer about 45 minutes to 1 hour or until sauce is a thick, rich caramel color and coats a spoon. Caramel sauce will reduce to about 1 ½ cups. Store in refrigerator until ready to serve. Before serving, microwave on Low until warm. Fabulous on car bumpers, too!


To serve pudding:

Gently warm pudding in the microwave. Gently warm caramel sauce. Serve pudding in individual bowls with a drizzle of caramel sauce. Serves about 8. Very rich. Pudding keeps about a week, well-covered, in the refrigerator.  

Gluten-Free Cornbread Stuffing with Sausage, Dried Fruit, and Pine Nuts

I grew up with my mother’s fabulous white-bread stuffing – which we called “dressing” – every Thanksgiving and Christmas. After going gluten-free, I tried making that “dressing” with GF bread, and I was always disappointed. Gluten-free breads stuffed inside the fowl always become gummy and unpleasant. The key to good GF “stuffing” is baking it outside the bird, in a casserole dish. When this mixture is no longer “stuffed” into the fowl, it becomes a “dressing.” I think you’ll agree it doesn’t matter what you call this savory mélange, it’s wonderful.  

1 recipe of A Fork in the Road’s cornbread (See our archives for the recipe, and omit the pepitas.), cut into 1-inch cubes

2 tablespoons olive oil and 1 tablespoon butter

4 cloves garlic, minced

1 large onion, chopped

1 red bell pepper, chopped

1 cup celery, finely chopped

2 cups chicken broth, divided use (Use homemade if you’ve got it. Pacific brand is GF.)

1 cup kielbasa, chopped (Hillshire Farms is GF. I sometimes use Whole Foods brand chorizo. If you use chorizo, brown it/drain it first.)

1 teaspoon dried sage

1 ½ teaspoons dried thyme

½ teaspoon salt

1 teaspoon black pepper

1 ½ cups frozen whole-kernel corn, thawed

½ cup dried apricots, minced

½ cup dried cherries (I usually buy the Vitamin Cottage cherries in bags.)

¼ cup cilantro or parsley, chopped

1 cup toasted pine nuts (See our Pantry for nut and seed toasting info.)

2 large eggs, lightly beaten

 

Let cubed cornbread dry on a board about 1 hour. Then place cornbread in a large bowl. 

Preheat oven to 400 degrees. Grease a 9- X 13-inch baking pan. In a large skillet, melt olive oil and butter and sauté garlic, onion, bell pepper, and celery – about 4 minutes. Add more butter if mixture begins to stick. Stir in 1 cup of broth, sausage, sage, thyme, salt, pepper, and corn. Simmer about 5 minutes. Add the dried fruit and cilantro or parsley. Stir and pour over cornbread. Add pine nuts, stir well. To remaining 1 cup of broth, add eggs and pour mixture over cornbread. Spread dressing in prepared baking pan. Cover with foil and bake about 15 minutes. Remove foil and bake 15 minutes more until dressing is lightly browned. Serves about 12. Reheats and freezes well. 

Gluten-Free Chipotle-Coconut Yams

After years of marshmallow-studded yams, we’ve found a yam dish we like much better. The chipotles (smoked Jalapenos) make all the difference. If you don’t like coconut milk, you can use half-and-half instead.




3 pounds Garnet or Jewel yams, peeled and cut into 1-inch cubes

1/4 cup coconut milk (or half-and-half)

3 tablespoons lime juice

2 tablespoons butter, room temperature

¼ teaspoon freshly ground nutmeg

½ teaspoon freshly ground cinnamon

2 or 3 chipotle chiles in adobo, chopped (Buy a 7.5-ounce can of chipotles in adobo, a tomato sauce, and save remaining chiles for another use. The San Marcos brand is GF.)

Generous ½ cup brown sugar, packed

Salt and pepper to taste 

 Place cubed yams in a 4-quart Dutch oven and cover with water. Bring to a boil, then reduce to a simmer. Cook until yams are tender. Drain water and place yams in a large mixing bowl. Add the remaining ingredients and mash mixture until smooth. (You can use a hand masher or hand-held electric mixer.) Add more coconut milk if too dry. Correct salt and pepper. Serves 8 to 10. Reheats well in the oven. 

Gluten-Free Apple, Shallot, and White Cheddar Quick Bread

Each month – when our Cooking Light magazine arrives – we scan the offerings and attempt a gluten-free “makeover” of the most interesting ones. The November 2008 issue had several appealing “beer breads.” This is our very successful gluten-free “makeover” of Cooking Light’s Apple Cheddar Beer Bread.

2 cups bread flour blend (We used one of Annalise Roberts’ Food Philosopher® gluten-free bread flour blends. Recipe below.)

1 ½ teaspoons xanthan gum

3 tablespoons sugar

1 teaspoon salt

Pinch nutmeg

2 ½ teaspoons baking powder

1 teaspoon baking soda

1 tablespoon extra virgin olive oil

½ cup peeled, shredded apple (We used Honeycrisp, but Gala or Granny Smith would work fine.)

½ cup finely minced shallot

1 clove garlic, finely minced

1 cup shredded white cheddar cheese

1 egg

Scant 3 tablespoons canola oil

1 cup hard cider, such as Woodchuck 

 

Food Philosopher Bread Flour Mix A

Makes 6 cups: 2 cups millet flour, 1 cup each of: sorghum flour, cornstarch, potato starch (NOT potato flour), and tapioca starch (same as tapioca flour). Blend well. 


 Spray a 9” X 5” bread pan with oil. Place rack in lower third of oven. Preheat oven to 400 degrees F. In a large bowl, combine flour, xanthan gum, sugar, salt, nutmeg, baking powder, and baking soda. Whisk well. Place shredded apple on several paper towels and squeeze until apples are barely moist. In a medium skillet over medium heat, sauté garlic, shallots, and apple in olive oil 7 minutes. Shallots will brown some. Let cool slightly, then add to flour mixture with cheese. In a small bowl, combine egg, canola oil, and hard cider and whisk well. Add liquid to flour mixture. Stir until just combined. Spoon into prepared pan and bake 25-28 minutes or until top is brown and a toothpick inserted in the center comes out clean. Cool on rack. Serves 6.

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