Nothing says New Year’s Eve like fancy hors d’oeuvres! We like to set up a DIY blini station so we can chat and eat with our friends. Set out caviar, smoked salmon, crème fraîche, chopped chives, and small wedges of lemon--then go to town! You can assemble the first few steps of the batter the day before and finish the blini before your guests arrive. Don’t forget to chill the champagne!
When we go to a pizza party and we want to bring a gluten-free option, this is our go-to recipe. Since it’s made in a skillet, there’s a lower chance of cross contamination in the oven (provided you aren't hyper-sensitive), and the crust gets nice and crispy. Its earthy flavor comes from hazelnut and amaranth flours and is redolent of fall. Feel free to top the flatbread with whatever you’d like--right now we’re loving creamy burrata cheese, thin slices of squash, and hearty greens.
We love a rich, warm snack this time of year--especially after sledding or shoveling the walk. These buttery, herbal turnovers are perfect as appetizers too. They can be assembled ahead of time and frozen for up to one month (without the egg wash). You can use our Gluten-Free Cream Cheese Pastry Dough or any version that you have handy.
Nothing says New Year’s Eve like a briny oyster. Our crispy, fried rendition adds an indulgent crunch and richness to a cocktail party any time of year. Gluten-free people are often left out of the frying game at restaurants so they’re apt to be overly appreciative of these light little mouthfuls. If you’re in no mood to fry, the sauces will work with a raw bar as well. The sauces are really unique from one another, providing a tart herbal, citrus, or spicy counterpoint to the creamy oysters.
We’re expecting a frost in upstate New York this week and that means great things for spinach! In order to keep from freezing the plant converts starch to sugar, so after a frost you’ll find spinach that has a sweeter, deeper flavor. This salad strikes a nice balance as we try to eat healthfully while honoring our seasonal craving for comfort food. It’s a really indulgent little cake of warm cheese with a crust of nutrient-rich seeds on a bed of hearty greens. A wonderful meal for a relaxed weekend chat with a friend, glass of wine in hand.
One of the fun things about going gluten-free is that we wind up really interested in investigating the foods we can have. This can lead to bursts of exploration and experimentation, as it did for us with buckwheat. Buckwheat is actually a seed and does not contain wheat at all. Once toasted, it’s called kasha. We love it’s hearty flavor mixed together with a ton of fall vegetables in this satisfying, stew-like soup.
We grew tomatillos this year for the first time. They look like paper lanterns as they grow inside a beautiful husk. When first picked, they will be sticky on the outside of the fruit. Tomatillos are sour and look a bit like a tomato. Find them fresh in farmers’ markets. They’re widely used in Latin American for Salsa Verde. We’ve rearranged that green sauce idea here in a fried version.