gluten free thanksgiving, again!

 
fannie may milk chocolate turkeys*

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
        





gluten free sweet and sour meatballs

 
A classic recipe adapted it for my gluten free boy--no one notices the switch of corn flake crumbs for bread crumbs-
 
  • 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
in a large steel bowl mix together by hand the ground beef, minced onion, eggs and corn flake crumbs--season with lawry's salt and fresh ground pepper.  
add additional crumbs if mixture is too loose.
to the mixture add 1/2 cup cold water
 
with wet hands roll teaspoon full size meat mixture into approximately 1 1/4" balls
place balls on a foil covered large pan- if you have a metal rack insert in a large tray this will work best
broil the meatballs on medium high heat until browned on both sides -turn once
if necessary, blot the grease from the browned meatballs
 
while the meatballs are broiling, in an 8 quart heavy bottom pot place the chili sauce, grape jelly and water-heat to a simmer
 
after the meatballs have been blotted of extra grease, carefully drop them in to the simmering sauce mixture. cook covered on low heat for 30 minutes.
 
these can be made ahead and frozen.  to re-heat simply defrost and heat in a heavy bottomed pot--may need to add additional water.  
serve in a heated chafing dish---your people will LOVE these! 
 
Roasted caramelized brussels sprouts-gluten free!
 
 
  •       2 packages fresh small size Brussels sprouts 
  •       6 cloves garlic--sliced thinly
  •       1 Table spoon dijon mustard
  •       3 Table spoons olive oil
clean the brussels sprouts and cut in half--dry well with paper towel-set aside
in a large fry pan place 3 tablespoons olive oil--turn heat to low/medium.  place the brussels sprouts in oil-saute using a rubber spatula--season with salt and pepper-after three minutes add the sliced garlic.  keep turning the sprouts until they are golden on the flat side.  after 5 minutes, cover with a tight fitting lid, turn the heat to low.  cook 5 minutes with the top on then remove.  may need to add additional olive oil if sprouts look dry. add the mustard and sauté another 3-5 minutes until sprouts are desired tenderness. season with additional salt and pepper if desired--serve warm!   serves 6 as a side.


chocolate mousse cake--gluten free!
 

baby size mousse cake-made in three separate 6" spring form pans

yes, the famous chocolate mousse cake! this is a really impressive dessert--people will freak from it-both from the taste and the appearance! it is really very easy, the name just makes it seem difficult--the following recipe is adapted from an OLD 'best of bon appetite' magazine.
 
 
10' spring form pan--this is necessary! place in freezer for best results--take out just before forming the crust
 
  • 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
-begin by finely crushing the oreos in a food processor-add 1/2 stick melted unsalted butter and mix thru the crumbs.
-press the mixture to the sides and bottom of the spring form pan-make the crust as thick or thin as you like.  place the newly formed crust in the freezer until ready to fill.
-melt chocolate in the top of a double boiler--take care not to let any water get into the melting chocolate--allow to cool 20 minutes
-beat yolks by hand with a whisk--set aside
-beat the egg whites until stiff--set aside
-set aside whole egg
 
-beat the cream adding the powdered sugar in 3 increments 
-when chocolate is cooled add the chocolate to the beaten egg yolks-blend with a spatula. then add the single whole egg--blend.  
-to the chocolate/egg mixture add the egg whites and whipped cream in alternating batches--folding gently, careful not to deflate the egg whites as you work.
-fold the mousse in to the prepared oreo cookie shell, freeze until next step
 
-make the whipped cream for the top of the cake
 
-place 2 cups heavy cream in the steel bowl of electric mixer--add 4 tablespoons powdered sugar--
-beat until spreadable---do not over beat.  if you do over beat, add a little more heavy cream and the mixture will loosen up.
-spread whipped cream over cake and freeze for at least 4 hours before serving.
 
note: cake should be taken out of the freezer 30 minutes before serving
for decoration see pictures--the most impressive is the chocolate leaves*, easiest is simple whipped cream, or stud the top with fresh raspberries.
 
* chocolate leaves
  • 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
 
in top of a double boiler melt 12oz semi sweet chocolate, 1- 1/2 Tablespoon shortening
when chocolate is melted--use a soon to 'paint' the back side of the lemon leaves
place the painted chocolate leaves on a parchment lined cookie sheet and freeze for 20 minutes
carefully peel off the chocolate leaves-place finished leaves back in freezer until ready to use
 
 
 


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.
 
apple pie 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)
pie assembly:
 
  • 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!

4 Responses to gluten free thanksgiving, again!

  1. Jeanine says:

    Oh wow, that is some great looking food, not only for Thanksgiving, but for anytime. I could nearly smell the stuffing, and then the meatballs. Mmm…but then came the desserts! Fantastic!

  2. gluten free mama says:

    thank you jeanie! yep–i've started baking and cooking tonight! how about you???anything good GF for thanksgiving at your place???

  3. Glen says:

    Great recipes, we use your products all the time! See out recipes at:

    link to glutenfreevoice.com

  4. Pingback: gluten free summer BBQ! | Gluten Freek

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>