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Gluten-Free Holiday

If you are serving a group of people during the holidays, chances are you will have a guest or two with a special needs diet.  Gluten free, low-sodium, low-fat, lactose intolerant, shellfish and other food allergies are just a few challenges that the host/hostess might want to consider when menu planning.  In addition you might also have vegans, vegetarians, or low carb eaters!

We know this seems overwhelming but luckily Festival Foods can help, especially with our variety of gluten-free foods.  In fact, you can check out several of our deli and signature meat items from the comfort of your own home-just click here.  If you haven’t visited our Eat Well section at www.festfoods.com you are in for a surprise as we have lots of great information about all types of health/diet concerns.

In addition to our website, all of our stores have printed lists of gluten free items; just ask for it at the service desk.   Better yet, give us a call and ask to speak with the Natural Foods Department Manager.  They can help you over the phone or would be more than happy to make an appointment to meet you at the store to show you what we have to offer.  Not finding what you are looking for?  Simply ask any Festival Associate or fill out a want card.  We will make it a priority to locate the item for you in a timely manner.

Here are some recipes provide by the Fox Valley Celiac Group. There are many great options like pies, cookies, bars, dips, soups, casseroles and more to help make your holiday entertaining a success!

FOR YOUR HOLIDAY PLEASURE

Several FVC members have asked for a collection of gluten-free

holiday recipes. Bernie and Helen are sharing some of their favorites with you.


HOLIDAY SMOKIE LINKS

4 pounds smokie links

2 apples, peeled, seeded, and sliced

3 medium onions, sliced

1 cup brown sugar

Place all ingredients into a greased baking dish.

Cover tightly; bake at 250° for 4 hours.

(This can be made in a crock pot.)

REUBEN DIP

1/2 cup mayonnaise

1/2 cup sour cream

8 ounces cream cheese

1/4 cup onion, finely chopped

3 cups Swiss cheese, shredded, divided

1 tablespoon prepared horseradish

1cup sliced corned beef, chopped fine

1 cup sauerkraut, drained

Preheat oven to 350°. Mix together all ingredients

except one cup cheese. Pour into small greased

baking dish. Sprinkle top with remaining cup of

cheese. Bake for 15 to 20 minutes. Serve warm out

of the oven with cocktail size GF Rye bread, bagel

chips, or crackers.

CHEF JEFF’S MEATBALLS WITH

CREAMY SAUERKRAUT SAUCE

1 pound ground pork

2 eggs, fresh, large

1/4 cup onions, minced

1 tablespoon seasoned salt

1 tablespoon pepper, coarse or table grind

2 tablespoons oil

1 1/2 cups heavy cream

1 cup sauerkraut, chopped

Pinch caraway seed, optional

Prepare meatballs by combining ground pork, eggs,

onion, seasoned salt and pepper. Form into

approximately 3/4 – 1-inch size balls.

Brown the meatballs in the oil until thoroughly

browned.

Add the cream and bring to a simmer. Allow the

cream to reduce to form the cream sauce.

Drain the sauerkraut until relatively dry. Season the

sauce with the sauerkraut (and caraway if desired).

Allow the sauce to return to simmer. Serve.

CARAMEL-COATED SPICED NUTS

1 cup brown sugar, packed

3 teaspoons pumpkin pie spice

2 egg whites

1 teaspoon water

1 1/2 cups roasted almonds

1 1/2 cups pecan halves

1 cup whole cashews

Mix together the sugar and spice. Set aside. Beat

egg whites until foamy. Add all nuts and stir to coat.

Add sugar/spice mixture and stir.

Spread onto greased baking sheet and bake at 325°

for 30 minutes, stirring every 10 minutes. Store the

nuts in an airtight container. Yield: 5 cups

TASTY NUT CLUSTERS

1 pound Ambrosia Dark or White Confectionery

Coating, cut into small pieces or

12 ounces Hershey’s Special Dark Chocolate Chips

1 pound peanuts or cashews, or amount to your taste

Melt chocolate or chips over hot water, stirring until

completely melted. Remove from heat and stir in

nuts.

Drop by the teaspoonful onto waxed or parchment

paper. Allow to cool (will set faster if put into the

refrigerator). Store the nuts in an airtight container.

PEANUT BRITTLE

1 cup sugar

1/2 cup light corn syrup

1 cup roasted peanuts, salted

1 teaspoon butter

1 teaspoon GF vanilla

1 teaspoon baking soda

In 1 1/2-quart casserole, combine sugar and syrup.

Microwave the mixture on HIGH (10) for 3 minutes.

Stir in peanuts.

Microwave the mixture on HIGH (10) for an additional

5 to 7 minutes, until peanuts are light brown, stirring

every 2 minutes.

Remove from microwave; add butter and vanilla; stir

well. Add baking soda and gently stir until light and

foamy.

Pour mixture onto lightly greased cookie sheet and

spread out. Let cool 30 minutes to 1 hour. When

cool, break into small pieces.

TOMATO SOUP

1 quart stewed tomatoes

2 slices onion

1 bay leaf

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon coarse ground pepper

2 tablespoon butter

2 tablespoons GF flour

1 1/2 cups milk

Put the tomatoes, onion, bay leaf, sugar, salt, and

pepper into a blender and blend until smooth. Pour

into a saucepan and simmer 10-20 minutes.

Make a white sauce with the butter, flour and milk.

Slowly add to hot tomato mixture, stirring constantly.

Soup will curdle if allowed to boil. Yield: 5 cups

BROCCOLI SOUP

1/2 cup coarsely chopped onion

1 1/4 teaspoons curry powder

1/4 cup butter

1 tablespoon cornstarch

3 cups milk

1 cup boiling water

1 quart chopped fresh broccoli or 20 ounces frozen

1/2 teaspoon oregano

Salt and pepper to taste

Thinly sliced lemon

Place the onion and curry powder in the butter and

sauté until crisp-tender. Blend in cornstarch.

Add 2 cups of the milk and cook, stirring constantly

until mixture boils 1-2 minutes. Pour into blender jar

and let cool a few minutes then blend until smooth.

Add boiling water to broccoli and cook until just

tender. Put broccoli, one-half at a time, in blender jar

and blend with remaining milk until not quite smooth.

Combine blended broccoli and onion mixtures in

soup pot. Add oregano, salt, and pepper to taste.

Heat the soup to serving temperature. Serve

garnished with lemon slices. Yield: 6 cups

NEW YEARS DAY SOUP

Southerners believe that Black-Eyed Peas give good luck

all year if eaten on New Years day.

1 cup smoked ham, diced .

2 ribs celery, chopped

1 medium onion, chopped

2 carrots, chopped

2 cans Black-Eyed Peas, undrained

2 cans chicken broth

2 cans diced tomatoes

1 (8-ounce) can tomato sauce

1 1/2 cups fresh spinach, chopped

1/2 cup fresh parsley, chopped

1/2 teaspoon back pepper

Sauté ham and raw vegetables in large soup pot for 5

minutes. Add peas, broth, tomatoes and tomato

sauce. Cover, reduce heat, and simmer 1/2 hour.

Stir in spinach, parsley, and pepper. Servings: 6

CRANBERRY SALAD

1 pound cranberries

1 orange

1 1/2 cups sugar

1 cup seeded grapes

1/2 cup chopped walnuts

1/2 pound miniature marshmallows

1 cup whipped cream

Grind cranberries and orange (with rind) fine. Add

sugar and let stand overnight. Add grapes, nuts, and

marshmallows. Fold in whipped cream just before

serving. Servings: 10-12

TWENTY-FOUR HOUR SALAD

Salad

2 cups grapes, drained

2 cups pineapple chunks, drained

1 can mandarin oranges, drained

2 cups miniature marshmallows (add just before

serving)

Dressing

2 eggs, beaten

2 tablespoons sugar

Pinch salt

2 tablespoons lemon juice

1 tablespoon butter

1 cup whipping cream, whipped

Combine the dressing ingredients and cook in a

double boiler, stirring constantly, until thickened.

Cool. Fold the whipped cream into the cooled

dressing. Pour the dressing over the fruit. Let stand

24 hours in the refrigerator. Just before serving, fold

in the marshmallows.

CASSEROLE OF VEGETABLES

5 medium carrots, sliced (1 1/2 cups)

1 medium onion, sliced

1 10-ounce package frozen leaf spinach

3 tablespoons butter or margarine

3 tablespoons sweet rice flour or cornstarch

1 1/2 cups milk

1 cup shredded process cheese

1/4 teaspoon salt and dash pepper

1/2 cup buttered soft bread crumbs

Cook carrots and onion covered in small amount

boiling salted water until almost tender, about 8

minutes. Drain. Cook spinach following package

directions. Drain.

For sauce, melt butter; blend in flour; gradually stir in

milk. Cook and stir till thick; remove from heat. Add

cheese, salt, and pepper, stirring till cheese melts.

Place half the spinach in ungreased 1-quart

casserole. Cover with half the carrots and onions;

top with half the cheese sauce. Repeat. Top with

crumbs. Bake at 350° for 15-20 minutes. Serves: 6

SQUASH AND APPLE BAKE

2 pounds butternut or buttercup squash

1 tablespoon GF flour mix

1/2 cup packed brown sugar

1/2 teaspoon salt

1/4 cup margarine or butter, melted

1/2 teaspoon ground mace

2 large baking apples, cored, cut into 1/2-inch slices

Cut squash in half; remove seeds and fibers. Pare.

Cut into 1/2-inch slices or pieces. Arrange squash in

ungreased 7 1/2 x 2 x 12-inch oblong baking dish.

Arrange apple slices over the squash.

Mix together the flour, brown sugar, salt, butter and

mace. Dribble sugar mixture over the apples. Cover

and bake in 350° oven until squash is tender, 50-60

minutes. Optional: Lightly sprinkle cinnamon over all

before baking. Servings: 6

HOLIDAY WHOLE BEEF

TENDERLOIN (CHATEAUBRIAND)

3-5 pound whole beef tenderloin

3 tablespoons butter

6 slices bacon

1 large onion, chopped

1 clove minced garlic

8 ounces sliced mushrooms, drained

2 tablespoons chili sauce

1/4 teaspoon marjoram

1/4 teaspoon leaf thyme

4 drops Tabasco® sauce

1 tablespoon Worcestershire sauce

1 envelope Herb-Ox® beef granules

2 cups red wine (Cella Lambrusco)

Cornstarch, if desired, for thickening

Preheat oven to 450°. Place whole tenderloin into

greased, shallow baking pan. Set aside.

Fry bacon to crisp, drain well, and crumble into

pieces. Add butter, onions, and garlic; sauté for 2

minutes. Add 1 cup wine and reduce by half. Add

chili sauce, spices, Worcestershire, and remaining

wine. Simmer for 20 minutes.

Pour half of the sauce over meat. Let stand 10 for

minutes. Cover meat pan with foil; bake 35 minutes

for rare, 45 minutes for medium, or longer for well

done.

Meanwhile, thicken (if desired) the remaining sauce

with small amount of cornstarch dissolved in cold

water. Cook in small saucepan to desired degree of

thickness. Pour over meat before serving.

Note: double the quantity of sauce if you like a lot of

gravy over your meat. This is an excellent sauce for a

very tender cut of meat. Serves: 8-10

PEANUT BUTTER CRISPY BARS

1 cup Karo Light Corn Syrup

1 cup sugar

1 1/2 cups Skippy creamy peanut butter

2 cups Hershey’s Semi-Sweet Chocolate Chips

6 cups Erewhon’s Gluten-Free Crispy Brown Rice

Cereal

Combine syrup and sugar. Bring to boil; remove from

heat. Add peanut butter. Mix until smooth. Pour

over cereal. Mix lightly. Press lightly into buttered 9

x 13-inch pan. Melt chips in a microwave-safe bowl.

Spread on top of bars. (These also can be dropped

by the spoonful and omit the chips to reduce

calories.)

Note: Erewhon‘s Gluten-Free Crispy Brown Rice

cereal can be found in the health food section of the

grocery store. Make sure to get the box that says

“gluten free,” not just “wheat free.”

PECAN PIE BARS

CSA Chapter 46

Crust

1 1/2 cups tapioca flour

1 1/2 cups almond flour

1/2 cup sugar

2 sticks butter, softened

1/2 teaspoon salt

1/2 teaspoon xanthan gum

Blend together in large mixing bowl the flour, sugar,

butter, salt, and xanthan gum until mixture resembles

coarse crumbs. Press firmly and evenly into a

parchment lined 10x15x1-inch baking pan. (An oiled

pan causes sticking.) Bake crust at 350° for 25

minutes.

Filling

4 eggs, slightly beaten

1 1/2 cup dark corn syrup

1 1/2 cups sugar

3 tablespoons butter, melted

1 1/2 teaspoons vanilla

2 1/2 cups pecans, chopped fine

Mix together in large bowl eggs, corn syrup, sugar,

butter, and vanilla until blended. Stir in pecans.

Spread evenly over hot crust. Bake at 350° for 25

minutes or until set. Cool on wire rack. Cut into bars.

Yields: 48

GF CHOCOLATE CHIP COOKIES

2 sticks butter

3/4 cup packed brown sugar

1/4 cup white sugar

2 eggs

1 teaspoon vanilla

2 1/4 cups GF flour blend

1 teaspoon baking soda

1 box (3.4ounce) instant vanilla pudding

1 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Sift together flour blend, baking soda, and pudding

mix. Set aside.

In a large bowl, cream together the butter, the brown

sugar, and the white sugar.

Add eggs and vanilla and beat until fluffy.

Stir in flour mixture. Mix well.

Add chocolate chips and nuts. Mix well.

Drop by tablespoons onto parchment papered cookie

sheet.

Bake at 350° for 12 minutes. Cool for 5 minutes.

Remove from pan and continue to cool.

Yields: 34 cookies; 151 calories each

BERNIE’S CUT-OUT COOKIES

2 1/2 cups GF flour blend

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter

1 cup sugar

2 eggs

1 tablespoon vanilla

Sift together flour, baking powder, and salt. Set aside.

In mixer bowl cream together butter and sugar; add

eggs and continue beating until light and fluffy. Add

vanilla; blend again. Stir in sifted dry ingredients.

Blend well.

Divide into three parts. Wrap each in plastic wrap.

Chill one hour before rolling. Roll to desired

thickness between two layers of plastic wrap that has

been lightly sprinkled with GF flour to prevent

sticking. Cut into shapes.

Bake on parchment papered cookie sheet at 375° for

approximately 10 minutes. Frost or glaze as desired.

Yield: 28; Calories: 130 (before frosting)

CHOCOLATE LOVER’S FUDGE

COOKIES

2 cups semi-sweet chocolate chips

4 ounces bittersweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

1 cup walnuts

2 tablespoons salted butter

2 eggs

2/3 cup sugar

1/3 cup buckwheat flour

2 teaspoons vanilla extract

1/4 teaspoon baking powder

Preheat oven to 350°. Grease a cookie sheet with

unsalted butter.

In a medium saucepan, melt 1 cup of the semi-sweet

chocolate chips, unsweetened chocolate, and the

butter. Remove from heat; add eggs, sugar,

buckwheat flour, vanilla, and baking powder. Beat

mixture until combined scraping sides of the pan. Stir

in chopped bittersweet chocolate, remaining semisweet

chocolate chips, and walnuts.

Drop teaspoons of dough onto the cookie sheet 2

inches apart. Bake in the oven for 8-10 minutes or

until the surface of the cookie looks slightly cracked.

Transfer to a wire rack and let cool.

Tom Sawyer flour is a unique blend of white rice

flour, sweet rice flour, tapioca flour, xanthan gum,

and unflavored gelatin. It appears to perform as an

excellent “cup for cup” substitution for regular flour

in any of your favorite recipes.

SHORTBREAD COOKIES

1 stick real butter, softened

1/4 cup, plus 2 tablespoons oil

1/2 cup powdered sugar

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

1 egg

2 1/2 cups GF flour blend (Tom Sawyer)

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

Preheat oven 400°. Cream together butter, oil,

powdered sugar, and granulated sugar until light and

fluffy. Add egg and vanilla and continue creaming.

In separate bowl, sift together flour, salt, baking soda,

and cream of tartar. Add flour mixture to creamed

sugar mixture and mix well. Drop by spoonfuls onto

ungreased cookie sheet and flatten each slightly.

Bake for 8-10 minutes or until lightly brown.

Yield: 1 1/2 – 2 dozen; 137 calories each

Note: This cookie dough is very versatile. Chocolate

chips, nuts or dried fruit pieces may be added in the

amount of 1/2 cup. Cream of Tartar is an acid

ingredient which, when combined with baking soda,

creates the “homemade” version of baking powder.

CHOCOLATE HO-HO BARS

Brownie Base

1/2 cup butter

2 squares baking chocolate

1 cup white sugar

3 eggs

1/2 cup Tom Sawyer® flour

1 teaspoon vanilla

1/2 cup walnuts, chopped

Mix all ingredients together. Spread into a greased

baking pan. Bake at 350° for 15-20 minutes. Cool

completely.

White Filling

1/2 cup butter

8 ounces cream cheese

2 teaspoons vanilla

1 (5-ounce) can evaporated milk

1/2 cup granulated sugar

Mix well and beat until fluffy. Spread over cooled

brownie base. Refrigerate to help set up.

Frosting

2/3 cup brown sugar

1/3 cup cold water

1 1/2 squares baking chocolate

3 tablespoons butter

3 tablespoons half and half

1 cup powdered sugar

Combine the brown sugar, water, and baking

chocolate in small saucepan. Bring to a boil and

cook for 3-4 minutes, stirring continuously. Remove

from heat and stir in the butter. Cool. Mix in half and

half and powdered sugar. Beat to a spreading

consistency. Spread over white filling. Keep

refrigerated. Cut into squares as desired.

HOT FUDGE SAUCE

3 (1-ounce) squares unsweetened chocolate

1 (14-ounce) can sweetened condensed milk

1/2 cup hot water

1/4 teaspoons salt

1/4 cup sugar

1 teaspoon vanilla extract

In top of double boiler, melt chocolate over hot water.

Stir in condensed milk. Cook until very thick; stir

constantly. Add hot water, salt, and sugar; continue

to cook until mixture is very smooth and of desired

thickness. Remove from heat; stir in vanilla extract.

Serve hot over ice cream. Top with toasted pecans.

Makes: 2 cups

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