Spiridakis - Celebrate: The Gluten-Free Holiday Table
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Celebrate: The Gluten-Free Holiday Table
Nicole Spiridakis
Celebrate: The Gluten-Free Holiday Table Nicole Spiridakis. All Rights Reserved, except where otherwise noted.
All photographs and text copyright Nicole Spiridakis, 2015. No part of this book may be copied, reproduced, or excerpted without written permission of the author.
After the Thanksgiving dishes have been cleared and neatly stowed the rush is on toward the end of the year. The holidays patter in on a soft blizzard of sugarand snow, if youre so luckyand wrapping paper and cozy mornings with or without a fire in the fireplace. Hot chocolate and sparkling wine and lots of cookies and peppermint-scented afternoons should see us festively through.
This cookbook, full of naturally gluten-free recipes, is intended to give you a template for holiday breakfasts, brunches, lunch, and dinner, plus loads of desserts for afternoon tea, morning coffee, or just because. Its organized by meal, and both the lunch and dinner sections contain a set menu that can be made exactly as written or you can mix and match. There are a few traditional-ish dishes included but most are what I consider to be my favorite winter meals: homey, comforting, nourishing, yet also on the celebratory side. These are dishes youll be proud to serve on Christmas morning or New Years Eve or simply for Friday night supper.
Theres also a robust dessert section with recipes for delicious sweets such as a cheesecake topped with lemon curd, a delicately spiced cinnamon-sugar cake, and more. Chocolate makes a strong showing in recipes for flourless chocolate cake bitesperfect with cups of afternoon tea when unexpected guests drop byand a luscious chocolate cream pie. And there is of course a section just for cookies: simple sugar cookies dusted with orange zest and nutmeg, chewy molasses cookies, sesame-maple cookies, lavender shortbread All just happen to be naturally gluten-free and all are sure to find a place in your holiday recipe repertoire.
The ingredients called are easily accessible at your neighborhood grocery store and you probably already have many in your pantry. These are recipes to inspire cozy afternoons in the kitchen baking for friends or just for yourself. Try packaging up a plate of cookies or an assortment of candies and wrapping them prettily for the ultimate homemade holiday gift. Or plan a slew of holiday brunches; youre sure to find a variety of recipes here to suit any occasion.
My favorite way to celebrate the season is to gather around the table with good food and cheer. I hope some of these recipes will make it onto your tables as well.
Wishing you and yours peaceful and happy holidays cheers!
Theres something so cozy about a holiday brunch. Perhaps youll invite the neighbors over for late morning waffles, baked oatmeal, and scones spread with homemade jam. If youre early risers, a tall stack of buckwheat pancakes and fluffy scrambled eggs will start your day off on the right note. Even on the busiest mornings taking a moment to savor a slice of banana bread and a cup of tea will get you in the spirit. Make sure theres plenty of hot coffee and chocolate plus a few sweet treats to lend a holidayish touch.
The combination of oat flour and rice flours results in a wholesome, slightly nutty waffle thats crisp and delicious. Ive found that gluten-free waffles need a bit more cooking time and should be cooked on your waffle irons highest setting so keep that in mind. These are particularly nice topped with pears sauted in a little butter and maple syrup. An 1/8 teaspoon each of ground cinnamon and ginger would add a festive and appreciated touch.
Makes about 8.
1/2 cup warm water
1 package dry yeast
2 cups whole milk, warmed
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
1 cup (gluten-free) oat flour
1/2 cup brown rice flour
1/2 cup white rice flour
2 large eggs
1/4 teaspoon baking soda
1 teaspoon pure vanilla extract
2 pears, peeled and sliced thinly
2 tablespoons unsalted butter
1 tablespoon maple syrup
Choose a large mixing bowl because the batter will double in bulk as it rises. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Whisk in the milk, butter, salt, sugar, and flours and beat until smooth. Cover the bowl with plastic wrap and let stand overnight in the refrigerator.
Preheat the waffle iron on its highest setting. Just before cooking the waffles, beat the eggs and baking soda into the batter. (The batter will be thin.) Pour 1/2 cup batter into the waffle iron. Bake until waffles are crisp and golden brown. Extra batter will keep for several days in the refrigerator.
As waffles are cooking, melt the butter and maple syrup in a skillet over medium-low heat. Add the pears and cook, stirring frequently, until they are wilted and slightly browned and infused with the butter and syrup. Serve warm.
Pancakes dont need much sugar, especially if youre like me and prefer to douse them liberally in maple syrup once they reach your plateso theres just a tad of maple syrup in the whole batch. The vanilla and bourbon combine to create a festive punch of flavor that needs no further adornment.
Makes 12 medium-large pancakes.
1 cup oat flour
1/2 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
3 tablespoons coconut oil
1 tablespoon maple syrup
1 tablespoon pure vanilla extract
1 tablespoon bourbon
Preheat a griddle.
Sift together the flours, baking powder, baking soda, and salt.
In another bowl, whisk the eggs, then add the buttermilk and whisk together. Whisk in the coconut oil, maple syrup, vanilla extract, and bourbon.
Add the flour mixture to the wet ingredients and quickly whisk together. Do not over-beat. Lightly stir in the blueberries.
Drop batter by half ladlefuls (three to four tablespoons) onto the hot griddle. Cook until bubbles begin to break through, two to three minutes. Flip and cook for about 30 seconds on the other side, until nicely browned. Remove from heat and continue until all of the batter is used up.
Serve hot, with butter and maple syrup.
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