Monday, September 29, 2008

Holiday Recipes for the New Year

It is now Fall and a season of holidays will be starting soon with Rosh Hashanah, and then Yom Kippur, Halloween, Veterans Day, Thanksgiving, Hanukah, Christmas and Kwanza. It may be time for you to do some cooking and baking. These are some recipes adapted for gluten free cooking. Please feel free to submit some of your favorite GF recipes for holidays and daily living.


Many of the following recipes come from The Complete American-Jewish Cookbook and are adapted for gluten free cooking. Please contact me if you need names of companies for gf products.

Hungarian Plum* Cake (Apple or Peach)
½ c. butter
½ tsp. salt
1 c. sugar
2 tsp. cinnamon
2 eggs
½ tsp. lemon extract (GF)
1 cup white rice flour
10 fresh or canned plum halves
1 tsp. baking powder

Cream butter and ½ cup sugar until light and fluffy. Add eggs one at a time and beat well. (Love that food processor.) Add flour, baking powder, salt, 1 tsp cinnamon, and lemon extract. Mix well. Pour into a well greased pan (8X8). Press plum haves into batter. Sprinkle mixture of ½ cup sugar and 1 tsp. cinnamon over the top. Bake at 375 or 30 minutes. (Check after 20 minutes to determine the rest of the baking time.)

*Hungarian Apple Cake: Substitute 3 sliced tart apples for plums
*Hungarian Peach cake: Substitute 10 halves of fresh or canned peaches for plums.

Banana Upside–Down Cake (A change from Apple Cake)
2 T. butter
2 eggs, beaten
½ c. brown sugar
1 tsp. GF vanilla
3 medium bananas, cut in quarters
1 1/2 c. white rice flour
½ c, raisins
2 tsp. GF baking powder
Walnut halves – Enough to cover bottom of baking dish
½ tsp salt (amount used to taste)
1/3 cup milk (liquid of your choice-Water or juice- to make it non-dairy)
½ c. shortening (butter or oil of your choice)
2/3 c. sugar

Melt butter. Add brown sugar and blend well. Pat into bottom of 8” square pan. Arrange bananas, raisins and nuts over butter/sugar and pat down. Cream sugar and shortening, add beaten eggs and vanilla and beat well. (I use a food processor. Easy and effective.) Add flour baking powder salt and liquid and blend well until batter is smooth. Pour batter over bananas. Bake 350 until done, about 45-55 min. (Check after 35 minutes to determine remaining time. ) Turn out upside down.

Chicken Soup
4-5 lbs. of Chicken parts
Fresh dill
3 quarts of cold water
1 large or 2 small onions cut in quarters
1-2 carrots
2 stalks celery
½ tsp pepper

Place chicken parts in cold water and bring to a boil. Skim top and then add seasoning and vegetables. Simmer for 3 hours. Strain, chill and remove top fat. Some people like to add the cooked vegetables and chicken cut in small pieces back into the soup broth. Make it to your taste and enjoy!

Meatless Vegetable Soup (Increase or decrease vegetable amounts to your choice.)
1 large onion, minced
2 tsp. chopped parsley
4 T. Butter, olive or vegetable oil
1 cup diced potatoes
1 carrot diced
6 cups boiling water
½ cup peas
1 tsp. sugar
½ cup string beans diced
2 tsp. salt
1 stalk celery
1 cup canned crushed tomatoes
1/c whole kernel corn (Organic, if possible. Read the label for ingredients.)

Saute onion in butter or oil until transparent. Add remaining vegetables, except potatoes and cool 10 minutes stirring constantly. Add potatoes, water, seasonings and tomatoes. Simmer 20 minutes or until vegetables are tender. Serves 6-8 (maybe 4 hungry ones.)

Kasha ( From A Good Appentite, NY Times, September 24, 2008, Melissa Clark)
3 cups kasha (buckwheat groats)
2 T olive or vegetable oil
1 large onion
6 cups GF chicken or vegetable broth, or water
1 tsp kosher or sea salt
½ tsp pepper

In a large saucepan toast kasha over medium heat, stirring constantly until it darkens and starts to smell nutty, about 2-3 minutes. Add oil, heat for a few seconds, then add oinion and sauté about 3 minutes. Pout in broth or water and bring to a simmer. Cover pot, turn heat to low and cook until kasha is tender, about 10-12 minutes. Fluff with a fork. Makes 10-12 servings.