Orange-Scented Sweet Potato and Fruit Gratin

Martha Rose Shulman

Orange-Scented Sweet Potato and Fruit Gratin

The vegetarians and vegans at your Thanksgiving table will love this, but so will the meat eaters. Orange is a flavor that complements sweet potatoes, and the walnut oil contributes a subtle background nuttiness. Make sure to stir the mixture every 15 minutes as it bakes, so that the sweet potatoes on the top layer don’t dry out. The apple and pear slices may fall apart, but that’s fine, they won’t disintegrate and they’ll contribute wonderful flavor to the dish.

Ingredients

2 pounds sweet potatoes, peeled and sliced about 1/4 inch thick

2 tart apples, such as Pink Lady, peeled, cored, and sliced

1 large ripe but firm pear, peeled, cored and sliced

Salt to taste

2 tablespoons mild honey, such as clover (substitute agave nectar for vegans)

2 tablespoons walnut oil, plus more for greasing the pan

2 teaspoons finely chopped or grated orange zest

2 1/2 cups freshly squeezed orange juice

Preparation

1. Heat the oven to 400 degrees. Oil a 3-quart gratin or baking dish with walnut oil. Toss together the sweet potatoes, apples and pear in a large bowl. Season with salt to taste.

2. In a small saucepan or in a microwave at 50 percent power, heat the honey (or agave nectar) and the walnut oil together just until warm. Add to the sweet potato mixture, add the orange zest and toss together well until the fruit and vegetables are well coated. Scrape into the baking dish, making sure to scrape out all of the honey and oil using a rubber spatula. Pour on the orange juice. Set the baking dish on a sheet pan and place in the oven.

3. Bake 1 hour, setting the timer so that you remember to stir the mixture at 15-minute intervals. Cover the pan with foil and continue to bake for another 1/2 hour, or until the sweet potatoes are thoroughly tender and the liquid in the pan is syrupy. Allow to cool for about 10 minutes (or longer) before serving.

Yield: Serves 6 to 8 (8 as part of a Thanksgiving menu).

Silvana Nardone’s Isaiah’s Pumpkin Muffins With Crumble Topping

Silvana Nardone’s
Isaiah’s Pumpkin Muffins With Crumble Topping

If you make these muffins around the holidays, stir a handful of dried cranberries or 1/4 cup chopped walnuts into the batter. You can also make pumpkin muffin tops with this recipe — just use a muffin-top pan and bake for about 10 minutes.

Topping:
1/4 cup store-bought gluten-free flour blend
1/4 cup packed light brown sugar
1/4 cup granulated sugar
1/2 teaspoon pumpkin pie spice
4 tablespoons all-vegetable shortening
Confectioners’ sugar, for sprinkling

Muffins:
1 3/4 cups store-bought gluten-free flour blend
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
3/4 teaspoon salt
2 large eggs, at room temperature
1 cup canned pure pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 tablespoon pure vanilla extract

1. Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper liners.

2. Prepare the crumble topping. Whisk together the flour, brown sugar, granulated sugar and pumpkin pie spice in a medium bowl. Add the shortening and, using your fingers or a fork, blend together until coarse crumbs form.

3. To make the muffins: Whisk together the flour, baking powder, pumpkin pie spice and salt in a large bowl.

4. In a medium bowl, whisk together the eggs, pumpkin puree, granulated sugar, oil and vanilla until smooth. Add to the flour mixture; stir until just combined.

5. Fill each muffin cup almost full; top each with crumble topping. Bake until the muffins are springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan, set on a wire rack. Using a sieve, sprinkle with confectioners’ sugar.

Yield: 12 muffins.

Silvana Nardone’s Gluten-Free Apple-Pecan Cornbread Stuffing

Silvana Nardone’s
Gluten-Free Apple-Pecan Cornbread Stuffing

Instead of toasting the cornbread, you can spread out the pieces on a baking sheet and let them sit on your counter top overnight, uncovered, to dry out.

Double Corn Cornbread:
1 cup rice milk
1 tablespoon apple cider vinegar
1 cup cornmeal, preferably medium grind
1 cup store-bought gluten-free flour blend
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs, at room temperature, lightly beaten
1/4 cup vegetable oil
1 cup corn kernels (from about 1 ear of corn)

Stuffing:
2 tablespoons extra-virgin olive oil, plus more for greasing
1 small onion, chopped
2 stalks celery, thinly sliced
Salt
Pepper
4 cups Double Corn Cornbread (see recipe above), toasted and cut into 1-inch pieces
1 Granny Smith apple, peeled, cored and finely chopped
2 teaspoons dried herb blend, such as McCormick Italian Seasoning
1/2 cup chopped pecans

1. Prepare the cornbread. Preheat oven to 350 degrees Fahrenheit. Grease a 4 1/2-inch by 8 1/2-inch loaf pan. In a small bowl, stir together the milk and vinegar. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Stir in the milk mixture, eggs and oil until just blended; fold in the corn kernels. Pour the batter into the prepared pan.

2. Bake until golden and a toothpick inserted in the center comes out clean, about 45 minutes. Let cool completely in the pan set on a wire rack.

3. Prepare the stuffing. Preheat oven to 350 degrees. Generously grease an 8-inch square pan with olive oil. In a skillet, heat the olive oil over medium heat. Add the onion and celery and cook until softened, about five minutes; season with 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste.

4. In a large bowl, toss together the onion mixture, cornbread, apple and herb blend. Transfer to the prepared pan. Scatter the pecans on top and cover with foil; bake for 15 minutes. Remove the foil; bake until crispy and golden, about 20 minutes more.

Yield: Serves 6 to 8.

Gluten Free Maple Roasted Acorn Squash Stuffed w/ Cornbread Dressing

Maple Roasted Acorn Squash Recipe

Pick deep green same-sized acorn squash. Figure on half a medium squash per person.

Crank the oven to 400 degrees F.

Carefully slice the acorn squash in half, lengthwise. Clean out the seeds with a spoon. Place the squash in a broiler or roasting pan. If any of the squash is tippy, slice a thin piece off the bottom to make it sit still.

Pour some water into the pan- you'll need a good inch or two (this helps keep the squash from scorching/sticking to the pan). Drizzle the squash with fruity olive oil and some pure maple syrup until it collects in the hollow. Season with sea salt.

Place the pan into the preheated oven.

Roast the squash until it is fork tender. Easy, right? And delicious.

Serve as is- or...

Pour off the maple syrup into a measuring cup; stuff the squash with my cornbread dressing; pour the maple syrup on top and re-bake it till heated through (my Cornbread Stuffing with Curried Apple & Cranberries follows). Voila! A vegan holiday entree.

Cornbread Stuffing Recipe with Curried Apples and Cranberries

If you're not a fan of cornbread or need to be corn-free, don't fret. This recipe works with any gluten-free bread, cubed and lightly toasted. I've made this recipe vegan- without eggs or dairy- but if you prefer a more traditional recipe, see omnivore-friendly notes below.

Start by making a pan of your favorite gluten-free vegan cornbread. Here's one of my recipes for a delicious cornbread http://glutenfreegoddess.blogspot.com/2007/12/skillet-cornbread-with-green-chiles.html

Plan on making an 8-inch square or 9-inch round cornbread two to three days ahead; cut it up into 5 or 6 squares and freeze.

Before making your stuffing, allow the cornbread to thaw a little bit. Cut the squares into cubes before it's totally defrosted. This makes for easier slicing and it will crumble much less.

To start the dressing:

Preheat the oven to 325 degrees F.

Toast the cornbread cubes on a baking sheet for about 20 minutes or so. Keep an eye on them so they don't get too browned. When they're nicely toasted remove the baking sheet from the oven, set aside and allow the cubes to cool.

4-5 tablespoons extra virgin olive oil, to taste- or use melted vegan butter, if you prefer

1 cup diced celery

1 cup diced sweet or purple onion

2 large Granny Smith or other tart apples, peeled, cored and diced

1 teaspoon thyme, dried

1-2 teaspoons mild gluten-free curry powder, to taste

1/2 teaspoon ground cinnamon

1 cup fresh chopped cranberries

1 cup light vegetable broth- more, as needed

2 tablespoons pure maple syrup

Sea salt and fresh ground pepper, to taste

Heat about 2 tablespoons of the olive oil in a large deep skillet, stir in the thyme, curry and cinnamon; add the celery, onion and apples; cook until softened. Remove the skillet from the burner and set aside to cool a bit.

Add in the chopped cranberries.

Stir in the toasted cornbread. Mix well. Add a little more olive oil, and the broth, pouring in a little at a time and gently stirring to combine. Add the maple syrup. Stir. Season with sea salt and pepper to taste.

Some folks like a very soft dressing- if you are one of these, feel free to add more broth.

Options:

• Use for stuffing roasted acorn squash (see above for roasting squash).

• Dear Reader, if you happen to be a turkey loving omnivore- grab your spoon and stuff away.

• Or bake the stuffing as a side dish in a casserole.

For the casserole- spoon the stuffing into a baking dish, cover and bake at 350 degrees F till heated through- about 20 to 25 minutes (note: it will take a bit longer to heat through if you made the stuffing ahead of time and chilled it).

Serve as a side dish for vegetarian fare.

How many will it feed? Depending upon the size of your squash- and appetites- 6 to 8. Recipe can be doubled.

Read more: http://glutenfreegoddess.blogspot.com/2008/11/maple-roasted-acorn-squash-and.html#ixzz14jE5iSdQ

Gluten Free Green Bean Casserole

Here's the recipe that's in the Fresh Market holiday recipe book. I'm sure you can use it as a base and do something wonderful with it. I'm sure it isn't necessary to use the fancy schmancy onions and mushrooms too.

2 1/2lbs french beans, ...with stems snapped off.
2 TBSP butter
5 cipollini onions, thinly sliced (I'll use regular onions)
2 tsp Hungarian Paprika
pinch of cayenne pepper
1/2 tsp ground pepper
1/2 tsp salt
1/2 Chanterelle mushrooms, rinced and coursely chopped
8 oz baby Portabella mushrooms, sliced (I will just use canned and brown them)
4 TBSP flour (gluten free)
2 Cups Chicken Stock
1/2 Cup Greek Yogurt
1 TBSP fresh lemon juice
2 (4oz) packs Lars crispy onions (I will omit unless I find a way to make gluten free fried onions)

Directions in a nutshell:

blanch beans, rinse in cold water, cut in half, set aside
melt butter, add onions and mushrooms, sautee 5 mins. Add paprika, cayenne, S&P, mix. Gradually add in flour, then chicken stock and simmer 5-8 mins. Stir in creme fraiche, lemon juice and beans. Simmer 8 mins. Transfer to baking dish & bake at 400* for 20 mins. Remove from oven and top with crispy onions, if desired.

Chocolate Chip-Cherry Cobbler Gluten Free

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Prep Time: 15 Min
Total Time: 55 Min
Makes: 6 servings
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Fruit Mixture

1 can (21 oz) cherry pie filling

2 tablespoons orange juice

1/2 teaspoon almond extract

Topping

1 cup Bisquick® Gluten Free mix

1 cup whipping cream

2 tablespoons sugar

2 tablespoons butter, softened

1/4 cup miniature semisweet chocolate chips

1/2 teaspoon sugar

1. Heat oven to 350°F. In ungreased 1 1/2-quart casserole, mix fruit mixture ingredients. Microwave uncovered on High about 4 minutes or until bubbly around edge; stir.

2. In medium bowl, mix all topping ingredients except 1/2 teaspoon sugar with spoon until stiff dough forms. Drop dough by 6 spoonfuls (about 1/4 cup each) onto warm fruit mixture. Sprinkle 1/2 teaspoon sugar over dough.

3. Bake 35 to 40 minutes or until topping is golden brown. Serve warm.

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Variation For double-the-chocolate, stir in 1/4 cup chopped white chocolate with the mini chocolate chips.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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Nutrition Information:

1 Serving (1 Serving)

• Calories 480
• (Calories from Fat 170);

• Total Fat 19g
• (Saturated Fat 11g,
• Trans Fat 1/2g);
• Cholesterol 55mg;
• Sodium 270mg;
• Total Carbohydrate 75g
• (Dietary Fiber 3g,
• Sugars 48g);
• Protein 3g;

Percent Daily Value*:

• Vitamin A 15%;
• Vitamin C 4%;
• Calcium 8%;
• Iron 4%;

Exchanges:

• 2 Starch;
• 0 Fruit;
• 3 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 3 1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

SOURCE: http://www.liveglutenfreely.com/recipes/Details.aspx?recipeId=706c6113-95bf-4777-906d-93cb8e5a8e85