Friday, March 19, 2010

Sweeten Your Gluten-Free Easter with Chutney

Homemade chutneys are a simple and wonderful way to jazz up your holiday ham!

More Gluten-free Easter recipes below:
-Baked Ham With Glazed Apricots
-Chardonnay Poached Salmon with Dill Dijon Whipped Cream
-Rum Buttered Glazed Grilled Pineapple with Vanilla Scented Mascarpone
-Mini Frittatas
-Perfect Hash Browns
-Grand Mimosas

Simple Fig Chutney

2 pounds fresh figs, cleaned, stemmed, and halved
2 cups red wine vinegar
2/3 cups of sugar
2/3 cup water

1. Put water into a large pot over medium heat
2. Add sugar and stir until dissolved
3. Add figs and bring to a boil
4. Reduce to a simmer on low, partially covered, for an hour. The figs will reduce. The consistency should be thick, but not dense or dry. It will thicken up as it cools
5. After it cools, you may can the chutney or store it in the fridge in an air-tight container for up to a week.

Apple Chutney

2 large tart cooking apples (such as Granny Smith), peeled, cored, and chopped
½ cup chopped onion
¼ cup red wine vinegar
¼ cup brown sugar
1 Tbsp grated orange peel
1 Tbsp grated fresh ginger
½ teaspoon allspice

1. Combine all ingredients in a medium saucepan and stir well. Bring to a boil; reduce heat and simmer, covered, for 50 minutes
2. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool.
3. Cover and refrigerate for up to 2 weeks.
4. Makes about 2 cups.

Mint-Coriander Chutney

1 bunch fresh mint
1 bunch fresh coriander
5 cloves garlic
1” piece of ginger
2 green chillies
1 tsp sugar
½ tsp salt
2 tsp lime juice

1. Cut off roots from the coriander and any thick stalks from the mint and discard. You should now have enough coriander and mint to loosely fill 1 ½ to 2 cups with each of them.
2. Peel garlic and ginger and remove stalks from green chillies. Wash all these ingredients thoroughly.
3. Grind all the ingredients (including the salt) into a smooth paste in a food processor.
4. Chill and serve.

Baked Ham With Glazed Apricots

1 ready-to-eat ham with bone in (12 to 16 pounds)
Whole cloves, to cover the surface of the ham
¼ cup Dijon mustard (Heinz Dijon mustard is GF!)
1 cup dark brown sugar
3 cups apple juice
1 pound dried apricots
1 cup Madeira
Favorite GF mustards, for serving
Favorite chutneys, for serving

1. Preheat the oven to 350˚F.
2. Peel the skin from the ham and trim the fat, leaving about a ¼-inch layer to protect the meat. With a sharp knife score the fat in a diamond pattern.
3. Set the ham in a shallow baking pan, insert a while clove in the crossed point of each diamond, and pat the mustard evenly over the top and sides of the ham. Sprinkle the top with the brown sugar and pour the apple juice into the bottom of the pan.
4. Bake the ham for 1½ hours, basting frequently.
5. Meanwhile, combine the apricots and Madeira a small saucepan. Bring to a boil, cover, and remove from the heat.
6. At 30 minutes from the end of the baking time, add the apricots and their liquid to the roasting pan and continue to bake and baste the ham.
7. Transfer the ham to a large platter. Attach the apricots to the top of the ham with toothpicks. Skim the fat from the pan juices and pour the juices into a sauceboat. Accompany the ham with the mustards, chutneys, and pan juices.

Chardonnay Poached Salmon with Dill Dijon Whipped Cream

3 cups Chardonnay
3 cups water
1 lemon, sliced
1 tablespoon black peppercorns
10 juniper berries, crushed
3 bay leaves
1 stem fresh basil
3 fronds fennel
1 (2 ½ to 3 pound) salmon fillet, skin on
Olive oil
2 lemons, sliced for garnish
Dill Dijon Whipped Cream (recipe below)

Special Equipment:
2 (18 ½-inch or 10 ½-inch) foil pans; Pastry brush

1. Put the Chardonnay, water, lemon, peppercorns, juniper berries, bay leaves, basil and 2 fennel fronds into a large saucepan. Place the pan over high heat and bring the liquid to a boil. Reduce the heat to low and let the liquid simmer for 10 minutes. Remove from the heat, discard the fennel and basil and let cool.
2. Put the salmon into the foil pan and top with the remaining fennel frond. Pour the poaching liquid over the salmon. Cover the pan with foil and seal it tightly. Place the pan into the preheated oven for 20 minutes. Remove the foil halfway through the cooking process and baste the salmon. Reseal and finish poaching. Remove the pan from the oven, remove the foil and brush the top of the salmon with the poaching liquid to remove any white bits.
3. When the pan is cool enough to handle place it over your sink. With a sharp knife, make a few punctures in the bottom of the pan to let the poaching liquid drain. Place the pan directly into the second pan to prevent dropping. Brush the salmon with olive oil, cover the foil, and refrigerate overnight.
4. To serve, cut the end off the foil pan and, with a spatula, slide the salmon onto a platter. Fan the lemon slices out along the top and garnish the sides with the dill. Serve with Dill Dijon whipped cream on the side.

Dill Dijon Whipped Cream

½ cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons dill, chopped
Salt and pepper

Pour the heavy cream into a large bowl and, using an electric mixer on high, beat until soft peaks form. Add the mustard and continue to beat on medium for 1 minute. Fold in the dill and season with salt and pepper, to taste. Transfer to a decorative bowl for serving. Yield: 1 cup.

Rum Buttered Glazed Grilled Pineapple with Vanilla Scented Mascarpone

6 ounces unsalted butter
2 tablespoons light brown sugar
¼ cup dark rum
1 ripe pineapple, peeled and sliced into ¼-inch thick rounds
9 ounces mascarpone
1 vanilla bean, seeds scraped
½ cup fresh blueberries

1. Melt butter, sugar, and rum in a small saucepan. Grill pineapple on both sides until golden brown, about 2 to 3 minutes per side. Spoon rum glaze over grilled pineapple.
2. Whisk together mascarpone and vanilla seeds, Top each slice of pineapple with a dollop of vanilla mascarpone. Garnish with a few fresh blueberries.

Mini Frittatas

Nonstick vegetable oil cooking spray
8 large eggs
½ cup whole milk
½ teaspoon freshly ground black pepper
¼ teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves

1. Preheat the oven to 375˚F.
2. Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puff and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Perfect Hash Browns

2 large russet potatoes
2 tablespoons unsalted butter
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons vegetable pil

1. Preheat the oven to 400˚F.
2. Scrub the potatoes well and dry with paper towels. Poke several holes in them with a skewer to allow steam to escape. Place the poatoes on a small baking sheet and bake, uncovered, until tender, about 1 hour.
3. Allow the potatoes to cool to room temperature. Refrigerate in a plastic bag with a resealable closure overnight.
4. Peel the potatoes and cut into 1/3-inch dice. Melt the butter in a large skillet over medium heat and add the onion. Cook, stirring often, until softened, about 5 minutes. Season with salt and pepper. Use a slotted spoon to transfer the onion to a small bowl. Add the vegetable oil to the skillet and heat until almost smoking. Add the potatoes and leave to form a crisp crust.
5. Do no disturb the potatoes until a crust is formed, about 5 minutes. Check to see if a crust has formed; if so, give a quick stir. If not, continue cooking for another 1 to 2 minutes, until the crust has formed. With a spatula, turn over large chunks of the crusted potatoes. Season with salt and pepper and continue cooking until golden brown. Stir in the onion, season again with salt and pepper, and stir until the hash in heated through, about 3 minutes. Serve hot.

Grand Mimosas

6 tablespoons orange liqueur (e.g. Grand Marnier)
1 bottle brut Champagne or sparkling wine
½ quart orange juice

To each Champagne flute, add 1 tablespoon orange liqueur. Add Champagne to fill 2/3 of each flute. Top glass of with orange juice. Serve.