Everyone knows Thanksgiving is all about the food! Stuffing made from awesome day old challah bread, apple, pumpkin and pecan pies -crusts made flaky by using cold butter, sugar and wheat flour. Of course there’s the tasty gravy-thickened with flour of course!As the mother of the gluten free boy I have learned to be creative around Thanksgiving. I have adapted my mom's awesome stuffing, her sweet and sour meatballs and famous chocolate mousse cake--now they are gluten free. My additional gluten free contributions to the thanksgiving table include roasted Brussels sprouts, homemade cranberry chutney, and a favorite of the gluten free boy-chocolate turkeys from Fannie May!Even though the gluten free boy probably won't try many of these items, every year I still manage to turn out some awesome classic Thanksgiving gluten free dishes. I do this with the hope that this year he will come out of his crunchy chicken comfort zone and venture into turkey and stuffing!• Gluten free classic stuffing• Gluten free sweet and sour meatballs• Gluten free chocolate mousse cake• Gluten free apple pie• Gluten free roasted Brussels sprouts
- 2 pounds ground sirloin
- 2 eggs
- 1 large onion, finely grated
- 1/2 cup cold water
- 1 to 1- 1/2 cup ground gluten free corn flake crumbs
- 2 Tablespoons lawry's salt
- 1 teaspoon freshly ground pepper
- 1 10 oz jar grape jelly
- 1 10oz jar chili sauce
- 1/2 cup cold water
- 2 packages fresh small size Brussels sprouts
- 6 cloves garlic--sliced thinly
- 1 Table spoon dijon mustard
- 3 Table spoons olive oil
chocolate mousse cake--gluten free!
baby size mousse cake-made in three separate 6" spring form pans
- 16 oz chopped semi sweet chocolate or chocolate chips
- 2 cups heavy whipping cream, plus 2 cups heavy whipping cream for the top of cake
- 6 tablespoons powdered sugar
- 4 eggs yolks
- 4 egg whites
- 1 whole egg
- 2 packs kinnikinnick gluten free oreo cookies
- 1/2 stick butter
-beat the egg whites until stiff--set aside
-set aside whole egg
- 2 branches fresh lemon leaves, washed (most flower stores have these)
- 12 oz semi sweet chocolate chopped into small pieces
- 1- 1/2 Tablespoon non-hydrogenated shortening
Gluten free apple pie
whats a normal mother to do when her child asks late one night, " i have never tasted apple pie. do you know how to make apple pie?" since i am not normal, my response was, " yes i know how to make apple pie...and i will make you one now. give me two hours."
any guess what i did next? martha's baking handbook. i was a little weary because i knew that pie crust is basically all flour, a little butter and and egg or two. not a good ratio of flour to other ingredients. i figured that the amazing filling that i already had the recipe for might over power the probably grainy pie crust i was about to invest the next two hours to develop.
the recipe below calls for a crumble top. in the photo, i decided to make a fancy lattice top. to do this, simply reserve some pie crust , roll out to 1/4" thick and cut into strips with a pastry cutter. lay the strips across top of the pie. i put the crumble topping in-between the lattice pieces!
not grainy classic pie crust
(martha stewart style)
- 1 1/2 cups gf flour
- 2 teaspoons heavy cream
- 6 tablespoons unsalted cold butter, cut into cubes
- 1/2 cup powdered sugar
- 2 large egg yolks
in the bowl of an electric mixer combine powdered sugar and butter. mix until well combined.
add the egg yolks one at a time until well mixed thru.
add half the flour, scraping down the bowl to incorporate all. add remaining flour and heavy cream. beat until well mixed.
cover the dough with plastic wrap and refrigerate for at least two hours or over night.
when the dough is well chilled, sprinkle the top and bottom with a little gf flour than roll the dough out into a 9" circle in between 2 pieces of parchment paper until 1/4 " thick. do not handle dough alot, just roll it once. place it into a 9" pie baking dish. pinch the sides to make a fancy "professional" looking pie crust. bake the shell for 25 minutes in a 350 degree oven until it turns light golden brown.
set aside the crust to cool while making the apple filling.
preheat oven to 420--
- 4 cups granny smith apples
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/8 teaspoon salt
- 1 table spoon corn starch
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 cup whipping cream
crumble for top
- 2 tablespoons gf flour
- 2 tablespoons butter
- 5 tablespoons sugar
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts
blend above until crumbly--add 1/2 teaspoon cinnamon and 1/2 cup chopped walnuts (if desired)
- peel apples, cut in half--then cut length wise in 1/8" thick slices
- mix all ingredients above--toss and coat the apples thru.
- pour apple mixture into pre-baked crust
- place crumble mixture on top.
bake pie at 420 for 15 minutes then reduce to 300 and bake for another 60 minutes. may need to cover top of pie loosely with tinfoil if crust becomes too brown.-serve warm with vanilla or coffee ice cream! this pie stays in the refrigerator for up to 5 days.
*the gluten free boy has eaten fannie may chocolate turkeys since he was a baby without incident-the packaging does have some type of warning similar to 'made in a facility which also makes wheat'. please read the label and determine for yourself if you can eat the chocolate turkeys!