Showing posts with label Holiday Recipes. Show all posts
Showing posts with label Holiday Recipes. Show all posts

Monday, November 19, 2007

Gluten Free Apple Cornbread Dressing

Gluten Free Apple Cornbread Dressing

Fold together:

4 cups Gluten Free Bread, cubed and dried
4 cups Gluten Free cornbread, cubed and dried
2 ½ cups Gluten Free Chicken broth
1 Cup apple juice
3 eggs, beaten

Sauté in 6 Tbsp Butter and add:
1 cup onion, diced
1 cup celery, diced
2 cups Granny Smiths or Braeburn apples, cored, peeled and diced
½ cup chopped parsley
¼ cup chopped fresh sage
1 Tbsp fresh Thyme leaves
Salt and pepper

Preheat oven to 375 degree; coat a 9 x 13 pan with nonstick spray. Fold breads, broth, apple juice, and eggs together. Sautee onion, celery, in butter in a nonstick pan over medium heat until soft. Add onion mixture and remaining ingredients to bread mixture. Mix well the mound into baking dish, bake until top is browned. Approximately 45 minutes.

Friday, November 16, 2007

Gluten Free Sweet Potato Orange Cups

Gluten Free Sweet Potato Orange Cups

8 oranges

Mash together:

4 cups canned sweet potatoes, drained
1 cup fresh pineapple, diced
1 cup orange juice(from prepared orange cups)
¼ cup unsalted butter, softened
¼ cup brown sugar
2 eggs, beaten
1 Tbsp. Ground cinnamon
1 tsp kosher salt

For the topping-
Toast, Add:
1 cup pecans, chopped
4 Tbsp unsalted butter
¼ cup brown sugar
¼ cup light syrup
½ tsp kosher salt

Off Heat, Stir In:

¼ cup dark rum
1 tsp gluten free vanilla extract

Preheat oven to 375 degrees.

Prepare oranges by slicing off the bottom of each(this keeps them from falling over). Flip the orange over and remove the top 1/3 and scoop out and juice the flesh, reserving juice for the potato filing.

Mash the sweet potatoes and next 7 ingredients together in a bowl. Fill the orange cups with the potato mixture then arrange on a baking sheet (cups may be assembled 1 day ahead). Bake 45 minutes, or until tops begin to brown. Meanwhile prepare topping.

Toast pecans in a sauté pan over medium heat for 2 minutes. Add the next 4 ingredients; cook until syrupy.

Off heat stir in rum and vanilla. Return to heat for 1 minute then spoon mixture over baked orange cups and serve.