Gluten Free Thanksgiving: Artichoke Gratin

Another borrowed recipe, this one from Kalyn’s Kitchen.

Her Baked Artichokes au Gratin is an amazing recipe, super easy, and though it’s not gluten free, the only gluten containing ingredient is breadcrumbs, which I easily replace with GF pretzels/crackers/Rice Chex that I pulverize in the food processor.

I double this recipe for Thanksgiving, since I’m feeding 10 people. Last year there weren’t any leftovers either!

Baked Artichoke Hearts Au Gratin with Green Onion, Parmesan, and Romano
(Makes 4 servings, but recipe can easily be doubled; adapted from Rose’s Baked Artichoke Hearts in Martha Stewart Living, November 2008.)

You will need:

  • 1 pkg. (12 oz.) frozen artichoke hearts, thawed, drained, and larger ones cut in half
  • 3-4 green onions, green part only, very thinly sliced
  • 2 tsp. olive oil
  • salt and fresh ground black pepper to taste
  • 1/4 cup whole wheat bread crumbs <- This is your GF Substitution Point, I like Rice Chex Crumbs in this recipe
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup grated Pecorino-Romano cheese
  • 1/2 tsp. dried thyme
  • 1/4 tsp. dried oregano
  • 1/3 cup mayo or light mayo (do not use fat free)
  • juice and zest of 1 lemon (about 1 tsp. zest and 2 T juice)
  • 1/2 tsp. garlic puree

Preheat oven to 325F/170C. Thaw artichoke hearts in the microwave if they’re still frozen, then drain well. Cut larger artichoke hearts in half so they’re all about the same size.

Use olive oil to grease 2 small gratin dishes or 1 medium sized baking dish. (Medium = an 8.5 x 8.5 inch square baking dish. If you double the recipe, you’ll want to use a 9×13 pyrex baking dish) Arrange artichoke hearts in a single layer in the oiled dish, then sprinkle finely sliced green onions over the artichokes and season with salt and fresh ground black pepper.

Mix together bread crumbs, grated Parmesan cheese, grated Pecorino-Romano cheese, and dried herbs. (If the cheese isn’t finely grated you might want to buzz it in a mini-processor for a minute or two.) Whisk together the mayo, lemon juice, lemon zest, and garlic puree; then mix in 1 cup of the bread crumb/cheese mixture. Use a rubber scraper to spread this over the top of the artichoke hearts, setting aside the rest of the bread crumb/cheese mixture.

Cover the dishes with foil and bake in 325F/170C oven for 30 minutes. Remove from oven and increase temperature to 375F/190C. Remove foil and sprinkle the remaining bread crumb/cheese mixture over the top of each dish. Put back into oven and bake about 25 minutes more, or until the topping is lightly browned, and the dish is hot clear through.

Serve hot and wait for compliments!

Gluten Free Thanksgiving: Chocolate Bourbon Pecan Pie

This is an internet recipe, but I have no idea where it’s from anymore. Regardless, it’s delicious, and you can use either bourbon or blackstrap rum to make this pie (both are delicious).

Obviously you’ll need a gluten free pie crust (which really just means pie crust made with a gluten free all-purpose flour blend, which is a little crumbly for a top crust but fine for a bottom crust, since you can piece something together in the pan), and there is a little bit of flour in the actual pie filling as well. Sweet or brown rice flour both work just fine, or more of your AP Flour Blend.

(Which I guess makes this the least Gluten Free of all my recipes, since it does require a Gluten Free Flour blend, but if you’re going for the least amount of impact on your Thanksgiving, I think these pies are worth it. I’ll also make a basic pumpkin pie with the same crust recipe.)

Chocolate Bourbon Pecan Pie

You will need:

  • 1 – 9″ prepared pie crust, do not pre-bake/blind bake
  • 3 large eggs
  • 3/4 cup light corn syrup
  • 4 tablespoons butter, melted
  • 3/4 cup light brown sugar, firmly packed
  • 2 tablespoons bourbon
  • 2 tablespoons all-purpose flour or rice flour
  • 1 tablespoon vanilla
  • 1 1/4 cup pecan, chopped
  • 1/2 cup chocolate chips

Preheat oven to 425°F.

In a large bowl mix together eggs, corn syrup, butter, light brown sugar, bourbon, flour and vanilla until well combined. Add the chopped pecans and chocolate chips and mix well. Pour into prepared pie crust.

Bake pie on the bottom rack at 425°F for 15 minutes. After 15 minutes reduce heat to 350°F and bake for another 45 minutes. Let pie cool for at least 1 hour before serving.

Gluten Free Thanksgiving: Drunken Rum Carrots

Ok, so this is basically a stolen recipe from The Pioneer Woman. She posted a recipe for Whiskey Glazed Carrots last year, and I HAD to make them. Except that I didn’t at the time have any whiskey (and now I don’t get to drink whiskey, thanks to the Gluten Free).

Instead, I make the recipe, following her exact instructions, with Blackstrap Rum instead of Whiskey.

This makes the carrots sweeter, which I don’t mind even a little bit. I’ve thought about adding some finely minced onion and garlic to the sauce as well, since I think that’d be good. And you could probably add some spicy too. Either way though, it’s not hard to do, and Pioneer Woman has the best pictures of her instructions ever!

Drunken Rum Carrots

You will need:

  • 1 stick Butter, Divided
  • 2 pounds (to 3 Pounds) Carrots, Peeled And Cut Into Thick Circles
  • ½ cups Jack Daniels Or Other Whiskey
  • ¾ cups (to 1 Cup) Brown Sugar
  • ½ teaspoons (to 1 Teaspoon) Salt
  • Freshly Ground Pepper, to taste

Melt 1 tablespoon butter in a large skillet over high heat. Add carrots in two batches, cooking for 60-90 seconds each batch. Remove from skillet. (This would be where I would add the finely diced onion and garlic, and cook them until they were golden brown and had let off most of their liquid.)

Pour in whiskey and allow to evaporate 30 seconds. Reduce heat to medium, and add remaining butter.

When butter melts, sprinkle brown sugar over the top. Stir together, then add carrots to skillet. Cover, and continue cooking for 5 minutes.

Remove lid and add salt and pepper. Continue cooking until carrots are done and glaze is thick, about 5 more minutes.

Pour onto a platter and serve immediately. Sprinkle with chopped chives if desired.

Gluten Free Thanksgiving: Orange Cranberry Relish

This is probably the simplest, most delicious cranberry stuff I’ve ever had. I do a little bit of fussing with the orange, but that’s my personal preference.

You need:

  • 1 bag of cranberries (I think 12 or 16 oz?)
  • 1 large orange
  • sugar

You also need:

  • A bowl
  • A food processor

Place the cranberries in the food processor. Cut the orange up into chunks, remove any seeds, and put the whole thing in there too. Push go, and let the processor run until you have a finely chunked, red and orange bowl of amazing. You’re going for seed-bead sized chunks, not puree (but it’s not an exact science). Stir in some sugar – I usually end up wanting about 3/4 cup, but I’ve seen recipes for this that call for anywhere from 1/2 to 1 and 1/2 cups of sugar. 3/4 cup is usually just about right for the sweet/tangy balance for me.

Refrigerate until serving.

The Orange Trick: The white pith of an orange can be kind of bitter, so I do the following to my orange:

  1. Using a paring knife, cut the zest – just the orange part, not any of the white part – off the orange in big strips.
  2. Using a serrated knife, slice away the rest of the rind, get all the white pithy part off.
  3. Cut the orange open and remove any seeds
  4. Toss the zest and the orange pulp into the food processor in chunks
  5. Proceed with the rest of the instructions

This gets the bitter pithy part out of the relish, and leaves a prettier result (no white stuff). I’m fussy like that!