GF&M’s editorial team shares favorite holiday recipes
Everyone on Gluten Free & More’s editorial team has celiac disease, gluten sensitivity or a family member who is on a special diet. Many of us are avoiding dairy, too. This makes holiday dinner a bit more challenging, right? We were talking about what we’d be serving when one of us admitted she wished she could give her family a frozen gluten-free pizza and be done with it. (In fact, eating pizza and decorating cut-out cookies are Christmas Eve activities at her house. Not a bad idea.)
Pizza aside, it turns out we all have special dishes we love and associate with the holidays. Our conversation turned lively and became the basis for this scrumptious (and simple) menu.
Everyone agreed that the centerpiece of Christmas dinner should be something beyond hamburgers, sirloin steak or pork chops. (No vegetarians here.) A few mentioned turkey. Others favored tenderloin or roast of beef. We opted for Standing Rib Roast with Au Jus, the quintessential holiday food. (My butcher tells me it’s the most popular item requested this time of year.)
We vacillated between biscuits and Yorkshire pudding as an accompaniment. Because we associated the latter with a rib roast, Mini Yorkshire Puddings got the nod.
Since we felt green bean casserole goes better with turkey, Broccoli Stalks with Lemon Bread Crumb Topping won out. We then opted for Accordion Roasted Potatoes, a pretty addition to the roast beef platter that’s easy to make and can be prepared without dairy.
Finally, everyone agreed that a holiday meal needs a big finish. Our Christmas dessert is a marriage of two all-time favorites—cheesecake and chocolate. Our holiday cheesecake is topped with raspberry sauce and chocolate shavings. We include dairy-free and egg-free options, too.
Each dish is quite simple to make and many steps can be done ahead.
Standing Gluten-Free Rib Roast with Au Jus
Serve this roast on a festive platter with Glazed Baby Carrots, and Accordion Roasted Potatoes with Garlic and Herbs. Accompany it with a light and flavorful Au Jus and Mini Yorkshire Puddings for an easy meal that’s sure to wow. A standing rib roast is a special (and expensive) treat, so be sure to cook it just right. Poll your guests to see how they like their meat cooked–rare, medium rare or medium. Then follow the instructions below to achieve the correct internal temperature. Ask the butcher to cradle the roast, which means removing the bones and tying them back on for easier cutting and serving. Plan on two people per pound. The seasoning mixture can be made a day ahead.
1 (6-6½ pound) standing beef rib roast
4 cloves garlic, crushed
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
3½ teaspoons salt, divided
1½ teaspoons freshly ground black pepper, divided
2 tablespoons olive oil
1 cup full-bodied red wine
2 cups gluten-free chicken stock
-Salt and pepper, to taste
1. In a small bowl, combine garlic, rosemary and thyme. Add half the salt and pepper and enough olive oil to create a loose paste. Pat this mixture evenly over the top and sides of the roast. Season with remaining salt and pepper. Let roast stand at room temperature 40 to 60 minutes.
2. Preheat oven to 450°F.
3. Put meat in a large roasting pan, place in preheated oven and bake 20 minutes. Reduce heat to 350°F and continue to roast to desired doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For rare, it should be 120°F. For medium-rare, it should be 125°F, 130°F for medium.
4. Remove roast from the oven to a cutting board and let it rest 15 to 20 minutes before carving.
5. Remove some of the pan juices to use for Mini Yorkshire Puddings (page 51) or prepare Au Jus by placing the roasting pan on 2 stove burners over medium-high heat. Add red wine and scrape browned bits off the bottom of the pan with a wooden spoon. Add chicken stock and season with salt and pepper. Continue to cook until wine mixture is reduced by half, about 5 minutes.
6. Strain Au Jus through a sieve to remove the solids before serving.
Each serving contains 663 calories, 52g total fat, 21g saturated fat, 0g trans fat, 154mg choleterol, 828mg sodium, 1g carbohydrate, 0g fiber, 0g sugars, 40g protein, 0Est GL.
Accordion Roasted Gluten-Free Potatoes with Garlic & Herbs
SERVES 6 TO 8
This recipe is delicious with Standing Rib Roast. Thin potato slices absorb the flavorful thyme-garlic butter. Don’t worry if you cut all the way through the potatoes by accident. Just slather them with herb butter and reposition the slices, holding them together with a toothpick if necessary. As the potatoes bake, the butter browns, developing a deep, nutty flavor. Use potatoes that are similar in shape and size for uniform appearance and cooking time and a pretty presentation.
4 tablespoons (½ stick) unsalted butter or dairy-free alternative 1/4 cup olive oil
8 sprigs fresh thyme
4 medium garlic cloves, peeled and crushed
1 tablespoon kosher salt or to taste
½ teaspoon freshly ground black pepper
8 Yukon Gold potatoes (about 2½ to 3 pounds)
2 tablespoons finely chopped fresh parsley
1. Preheat oven to 350°F. Place rack in lower third of oven.
2. Place butter, oil, thyme, garlic, salt and pepper in a small saucepan over low heat. Stir occasionally until butter has melted and salt has dissolved, about 8 minutes. Turn off heat.
3. Set potatoes on a cutting board and make crosswise cuts about 1/8- to ¼-inch apart, leaving at least ½ inch of the potato’s base intact.
4. Place potatoes cut-side up in a 9×13-inch baking dish. Evenly drizzle butter mixture over tops of the potatoes. Cover dish tightly with aluminum foil.
5. Place in preheated oven and bake 40 minutes. Increase heat to 400°F. Uncover potatoes and continue baking another 20 minutes. Remove from oven and baste with butter from the bottom of the dish. Return to oven and bake until potatoes are fork-tender, about 20 minutes more.
6. Sprinkle with parsley and arrange on the platter with the roast or serve directly from the baking dish.
Each serving contains 223 calories, 12g total fat, 5g saturated fat, 0g trans fat, 15mg cholesterol, 874mg sodium, 27g carbohydrate, 2g fiber, 1g sugars, 3g protein, 12Est GL.
Gluten-Free Glazed Baby Carrots
This gluten-free delectable recipe is easy to make.
2-3 bunches baby carrots (green tops removed)
3 tablespoons gluten-free chicken stock
2 tablespoons unsalted butter or olive oil
-Salt and pepper, to taste
1. Peel and trim carrots. Spread them out in the bottom of a large skillet fitted with a lid. Add chicken stock and cover.
2. Place skillet over medium-high heat and bring to a simmer, cooking carrots until just fork-tender, about 4 minutes. Remove the cover.
3. Add butter, salt and pepper and toss until carrots are evenly coated. Let cook uncovered 2 more minutes to caramelize. Serve warm.
Each serving contains 57 calories, 3g total fat, 2g saturated fat, 0g trans fat, 8mg cholesterol, 56mg sodium, 7g carbohydrate, 2g fiber, 4g sugars, 1g protein, 2Est GL.
Mini Gluten-Free Yorkshire Puddings
MAKES 12 GLUTEN-FREE PUDDINGS
Yorkshire Pudding is the perfect choice to accompany Standing Rib Roast. Be sure the muffin tin is piping hot before adding the batter. Once the batter is ladled into the pan, sprinkle it with coarse salt and set the pan in the oven to bake without opening the door. Peeking can cause these puddings to deflate. Yorkshire puddings are so good and so easy, consider mixing up the batter the night before and enjoying them for breakfast, too. The eggs cannot be replaced in this recipe.
4 large eggs
1½ cups milk of choice
1¼ cups all-purpose gluten-free flour blend of choice (without xanthan gum)
½ teaspoon coarse salt
4 tablespoons vegetable oil or drippings from the roast beef, divided
1. Place eggs, milk, flour blend and salt in a large container fitted with a lid. Whisk ingredients with a fork until well combined. Then cover container with the lid and shake vigorously 1 minute.
2. Place batter in the refrigerator at least 30 minutes and up to 3 days.
3. Preheat oven to 425°F.
4. Put 1 teaspoon oil (or beef drippings) into each cup of a 12-cup muffin pan. Place pan into preheated oven on the top shelf until it’s very hot, almost smoking, about 8 to 10 minutes.
5. Remove pan from oven and, working quickly, pour batter into cups, filling each ¾ full. The pan should sizzle. Immediately put pan back in the oven and bake until puddings rise and turn golden brown and crisp, 18 to 20 minutes. (Don’t open the oven door until the end or they might collapse.)
6. Turn puddings onto a wire rack to cool slightly. Serve warm or cool.
Each pudding contains 122 calories, 7g total fat, 2g saturated fat, 0g trans fat, 74mg cholesterol, 133mg sodium, 11g carbohydrate, 0g fiber, 2g sugars, 3g protein, 8Est GL.
Broccoli Stalks with Gluten-Free Lemon Bread Crumb Topping
This light veggie dish is a favorite. The bread crumb topping can be prepared ahead and stored in the refrigerator. (It makes a flavorful coating on chicken and fish, too.) To save time, cut and microwave the broccoli a day ahead. Then assemble the dish before your dinner and heat it in a preheated 375°F oven for 15 minutes until warmed through.
8 stalks broccoli, trimmed and cut in half, lengthwise (about 2¼ pounds)
-Salt and pepper, to taste
2 tablespoons butter or dairy-free butter alternative, chopped into small pieces
3-4 slices gluten-free bread
-Zest of 1 lemon
2 cloves garlic, cut in pieces
4 tablespoons butter or dairy-free butter alternative
1. Place broccoli spears in a single layer in a microwavable casserole dish. Add water (½-inch deep) and sprinkle with salt and pepper. Cover with moistened paper towels and microwave 5 minutes. Do this in batches so broccoli spears aren’t crowded. Drain water and place all spears in a 9×13-inch ovenproof serving dish. Dot with 2 tablespoons butter.
2. Preheat oven to 375°F.
3. To make the topping, toast bread slices. Tear toast into pieces and scatter them around the bowl of a food processor fitted with the knife blade. Process into coarse crumbs. Add lemon zest and garlic and process until very finely ground. In a medium skillet, melt 4 tablespoons butter. Add bread crumb mixture and sauté until golden and garlic is cooked, about 1 minute.
4. Spread topping over broccoli spears. Place in preheated oven and bake 15 minutes. Serve warm.
Each serving contains 135 calories, 9g total fat, 5g saturated fat, 0g trans fat, 23mg cholesterol, 96mg sodium, 12g carbohydrate, 0g fiber, 0g sugars, 4g protein, 8Est GL.
Gluten-Free Chocolate Orange Cheesecake with Raspberry Sauce
Our editorial team came up with two favorite things they love to serve to top off a holiday meal—chocolate and cheesecake. We combined the two in this decadent gluten-free cheesecake, adding a festive raspberry sauce and a hint of orange for an explosion of flavors. This is an easy and delicious dessert. This recipe can be made with egg replacement.
1¼ cups crushed gluten-free graham crackers
2 tablespoons dark unsweetened cocoa powder
2 tablespoons sugar
4 tablespoons butter or dairy-free butter alternative, melted
2 cups (12 ounces) semisweet chocolate chips
2 (8-ounce) packages cream cheese or dairy-free alternative, softened
¾ cup sugar
2 tablespoons rice flour
2 large eggs, lightly beaten
1 teaspoon vanilla extract
-Freshly grated zest of 1 orange, more for garnish
-Chocolate shavings, for garnish
2 cups fresh or frozen raspberries, more for garnish
¼ cup sugar
2½ tablespoons fresh orange juice, divided
1 tablespoon cornstarch or potato starch
1. Preheat oven to 350°F. Grease the bottom of a 9-inch springform pan.
2. To make the crust, place graham cracker crumbs, cocoa and sugar in a small bowl and combine well. Stir in butter until incorporated. Press crust into the bottom of prepared pan.
3. To make the filling, place chocolate chips in a bowl and heat at 30-second intervals on medium power in a microwave until melted. Stir until smooth.
4. Place cream cheese, sugar and rice flour in a large bowl and beat until smooth. Add eggs. Beat on low speed just until combined. Stir in vanilla, orange zest and melted chocolate just until blended. Pour filling over crust.
5. Place in preheated oven and bake 40 to 45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around the edge of the pan to loosen; remove the rim of the pan. Cool 1 hour longer. Refrigerate overnight.
6. To make the raspberry sauce, place raspberries, sugar and 1 tablespoon orange juice in a small saucepan. Heat over medium-low heat until sugar dissolves and berries soften, about 8 minutes. Remove mixture from heat and strain through a sieve to remove the seeds. Return mixture to the pan and heat until simmering.
7. Place cornstarch and remaining orange juice in a glass and stir to combine. Add to hot liquid, stirring continuously until thickened. If sauce is too thick, thin with additional orange juice. Remove sauce from heat and refrigerate until ready to serve.
8. Serve cheesecake with sauce. Garnish with fresh berries, orange zest and shaved chocolate, if desired.
Each serving contains 439 calories, 27g total fat, 15g saturated fat, 0g trans fat, 86mg cholesterol, 189mg sodium, 50g carbohydrate, 4g fiber, 39g sugars, 6g protein, 27Est GL.
For Egg-Free Chocolate Orange Cheesecake, omit 2 eggs. Combine 3 tablespoons arrowroot powder or cornstarch with 3 to 4 tablespoons cold water to make a smooth paste. Use this mixture to replace 2 eggs in step 4.