Gluten Free Holiday Recipes that will Please any Crowd
By: Leigh B.
The holidays – a time for family get-togethers, cookie exchanges, and festive parties of all kinds. Simply put, the holidays allow for plenty of occasions to wine and dine with your closest (and most distant) social circle. So we’ve put together a few recipes to share at any social occasion that will impress even the most nit picky, gluten loving, critic!
Cranberry Walnut Tapenade
I love this recipe because it’s so easy, yet comes across as gourmet. Ordinary tapenade is made with olives, garlic and red peppers, we’ve taken this concept and made it a bit more festive by adding cranberries and toasted walnuts.
- 1 ¼ cup marinated olives (green works best for this recipe but a batch of mixed olives is fine too)
- 1 tablespoon roasted garlic, crushed
- 1/3 cup roasted walnuts
- ¼ cup dried cranberries, chopped
- 2 tablespoons olive oil
- Pinch of salt
- Teaspoon lemon juice
- Heat a skillet over medium high heat on the stove. Do not add oil. Add walnuts and stir constantly for 3-5 minutes until toasted and browned.
- Once cooled, place walnuts in a resalable bag and crush with rolling pin or heavy cup.
- Pour olives, garlic, olive oil, salt, and lemon into a food processor and pulse until thoroughly combined.
- Add walnuts and pulse until just mixed.
- Pour in cranberries and mix for an additional 10-15 seconds. For a more course mixture pulse until just combined.
- Serve mixture with toasted Udi’s French Baguettes.
- Optional- Melt goat cheese on baguettes and then layer with Olive Tapenade.
Apple Puff Pancakes
For a Brunch Soiree make a batch of these Apple Puff Pancakes. Not only are these grain free if you use the suggested almond flour, but also dairy free.
Caramelized Leek and Herb Stuffing
This savory stuffing was featured in our gluten free cooking class with CookLA and a favorite of Encino Mom! Chef Liz did a great job combining sweet and salty flavors to create this hearty yet delicate stuffing. There really are no words to describe it…just try it!
Ingredients: (Serves 12)
- 6 cups Udi’s Whole Grain Bread, toasted until dry
- 1 pound Chorizo or Sweet Italian Sausage, casings removed
- 1 stick unsalted butter
- 3 tart (Granny Smith) apples peeled, cored, and chopped into bite size pieces
- 6 cups leeks, white parts only, sliced into ¼-inch to ½-inch rounds
- 2 cups celery, chopped into ½-inch pieces
- ¼ cup dried apricots, soaked in water and chopped
- ¼ cup dried black currants, soaked in water
- 4 teaspoons Knorr chicken bouillon (GF product)
- 2 teaspoons fresh rosemary, roughly chopped
- 1 teaspoon fresh sage, roughly chopped
- 4 tablespoons garlic, minced
- 1 1/3 cup chicken stock
- Salt and White pepper to taste
- ¼ teaspoon ground allspice
- Preheat oven to 350 degrees F.
- In a large pan, cook sausage until browned and crumbled.
- Remove from pan, set aside, and drain grease with a paper towel.
- In the same pan, melt the stick of butter and add the apples, celery, leeks, and poultry seasoning.
- Sauté until vegetables soften and start to brown, approximately 8-10 minutes.
- Add the rosemary, sage, garlic, apricots, black currants, and cooked sausage, mix all ingredients together well.
- Break bread into bite-size pieces. Stir in the dried bread until combined.
- Season to taste with salt and pepper. Pour chicken stock over all to moisten.
- Bake in a buttered casserole dish, covered, for 35 minutes.
- Uncover and bake for another 15 minutes on the top rack of the oven to brown the stuffing.
Cookie Dough Dip
So sinful no one will question whether it is gluten free or not… they will all just dig in. For this genius concoction, take a handful of simple ingredients, mix together, and serve with Udi’s Chocolate Chip Cookies. You’re welcome.
What are some of your favorite Holiday recipes?