Holiday Giveaway 2009 Update

In my original Holiday Giveaway post I listed several companies that have generously donated products to help me share some good cheer with you. I want to take a moment to talk about some of the companies that are supporting my giveaway. If you have not yet entered for a chance to win some great prizes, please click on this link and follow the directions: Holiday Giveaway 2009. Please leave all comments for the giveaway on the original post.

I am excited to announce a late entry for my giveaway:
Le Creuset. Really, what more do I need to say? Anyone who has stepped foot into a kitchen has heard of Le Creuset. Le Creuset was founded in France in 1924 by two Belgian industrialists who together revolutionized enameled cast iron cookware. After production was disrupted by World War 2, Le Creuset picked up where they left off and haven't looked back. Le Creuset is truly a world class company, making extraordinary cookware. If you don't already own a piece of Le Creuset cookware, now is the time to change that.

In 1502 Christopher Columbus became the first European to discover chocolate. I'm pretty sure that a Guittard family member must have been on that expedition, that's how long they have been making incredible chocolates. The Guittard Chocolate Company is the oldest family owned and operated chocolate company in the US. In the 1850's Etienne Guittard made the journey from France to San Francisco. A few years later he started the Guittard Chocolate Company. Today, Etienne Guittard's descendants still own and operate the company and sell the E. Guittard line of chocolates as a tribute to the founder. Guittard's chocolates are rich, flavorful, and most importantly affordable without sacrificing exceptional quality. Please look for Guittard chocolate where you live or check them out online.

I will be back to profile a few more companies supporting the Fire and Salt Holiday Giveaway 2009. Please enter for a chance to win and please support these great companies. Thanks- Brian

Eggnog Milkshakes

The Holiday Food Fest this week is dedicated to cocktails, mocktails, and appetizers. I've been trying to think of a good drink to share but the more I thought about it the more I realize I don't drink many cocktails. Then about a week ago my family and I were at a little country diner not far from our house where they had eggnog milkshakes on the menu. My three year old daughter, who has never tried eggnog, was so excited that they had eggnog milkshakes. I must say they were very very good. By the way my daughter now calls the diner the "milkshake store" every time we drive by it. So today, I don't necessarily have some great recipe, just a little inspiration to keep the holiday vibes flowing around your house.
You know you want to try it. Just throw some eggnog and vanilla ice cream in a blender. It's so rich, creamy, and smooth. Enjoy!!!

Gluten Free Chex Mix

I hope everyone had a nice Thanksgiving. We did not host Thanksgiving at our house this year which meant that we traveled to various relatives' homes in the area over the holiday weekend. Although it was busy, we had a great time with everyone. This week at the the Gluten Free Homemaker, the theme is party food. I'm sure everyone out there has made Chex mix before, right? I usually whip up a batch around this time every year. In the past I've had to use faux Chex cereal that was gluten free. Now that Chex have officially gone GF, I can use the real thing. The original recipe calls for a blend of rice, corn, and wheat Chex. I just add more rice and corn Chex to make up for omitting the wheat ones. I also use gluten free pretzels from Glutino, we buy them at Whole Foods. Chex mix is so versatile. If you like it a little spicy, add some chili powder, cayenne, or even a bit of smoked paprika would be a good addition. I stuck with the original recipe.
Chex Mix:
modified to be GF
1-1/2 cups mixed nuts
1-1/2 cups pretzels
4-1/2 cups Rice Chex
4-1/2 cups Corn Chex
6 Tbs butter (melted)
2 Tbs Worcestershire sauce (Lea & Perrins is GF)
3/4 tsp garlic powder
1-1/2 tsp seasoned salt (I used regular salt)
1/2 tsp onion powder
Baking Directions:
Spread on one or two baking pans and bake at 250 degrees F for 1 hour, turning every 20 minutes.
9 cups of cereal looks and sounds like a lot but trust me you'll be glad you made the full recipe. In a large bowl, gently mix together the cereal, nuts, and pretzels. In a small bowl, melt the butter, then add the remaining ingredients. Pour the butter/seasoning mix over the cereal a little at a time. Mix the cereal around to coat it as evenly as possible.
Preheat the oven to 250 degrees F. Spread the Chex mix on to a large edged baking sheet, like a jelly roll pan. You may have to use two pans. Once the mix is spread out, I usually splash a little more Worcestershire sauce here and there on the mix for a little more flavor. Bake for 1 hour, turning the mix about every 20 minutes.
Chex mix is so good when it is warm and fresh out of the oven. After it cools, if there's any left, you can bag it up and take it to your party for everyone else to enjoy. Be on the look out next week, I've got a post coming soon that you won't want to miss.

Gluten Free Almond Toffee

The theme this week for the Holiday Food Fest is edible gifts. Click the Holiday Fest picture about to find other great treats.
A few years back one of my wife's friends started making toffee and other candies to sell online as a side business. My wife bought a small box of toffee and gave it to me as a gift. The toffee was so rich, buttery, and decadent. I immediately needed another fix. I begged and pleaded my wife to get her hands on some more of this deliciousness. I got one more small box before I realized that I had to take matters into my own hands. I found a great recipe for almond toffee that I can make whenever the mood strikes. The toffee is naturally gluten free. I wish that I could tell you it was butter, sugar, and fat free as well, but it's not. With the amount of butter in this stuff you will definitely want to share the guilt with some friends. Here we go;
Gluten Free Almond Toffee:
1-1/2 cups sliced almonds, divided
3 sticks of unsalted butter (Just close your eyes, it will be OK)
1-1/2 cups of granulated sugar
3/4 cup warm water
3/4 tsp salt
3/4 tsp baking soda
8 ounces of good quality chocolate(any kind you like, Milk, Dark, etc.)
Start by toasting the almonds on a baking sheet in the oven at 350 degrees F for 6-8 minutes. Set aside. Line a 9x13 sheet pan with parchment paper and set aside. Measure out the baking soda in a small dish and set aside. Also, now is a good time to get your chocolate measured out and ready.
Don't think too hard about it, just melt 3 sticks of butter in a medium size, heavy bottom pan over medium heat. You will need to use a candy thermometer, just make sure the thermometer is not touching the bottom of the pan. After the butter is melted, add the sugar, water, and salt.
At about 200 degrees the butter mixture will foam up and then subside. Just stir a few times while the mix is heating up.
When the mixture reaches 240 degrees F, stir in 3/4 of a cup of the toasted almonds. Now you need to stir constantly from here on out. Continue heating (and stirring) until the mixture reaches 295 degrees F. The temperature should rise at a moderate pace. If the temperature doesn't seem to be climbing, just increase the heat slowly. I usually start out at medium heat and end up at medium high by the end. Once the mixture reaches 295 degrees, remove from the heat and stir in the baking soda.
Immediately pour the toffee into the parchment lined pan that you prepped ahead of time. The toffee will have kind of a spongy texture, spread it out evenly in the pan. After spreading the toffee, put the chocolate on top to melt. Wait a couple minutes and then use the back of a spoon to spread the melted chocolate evenly over the toffee. (I used Guittard milk chocolate chips)
Next, take the remaining toasted almonds and place them in a ziploc bag. Roll them around to crush them up a bit. Sprinkle the crushed almonds on top of the chocolate. Let the toffee cool on the counter for 30 minutes then transfer to the refrigerator for at least an hour.
Remove from the refrigerator. Either break the toffee by hand or use a large knife to assist you. Go ahead, take a piece, or two, or three, then give some away. Don't you know how much butter is in there? Don't just stand there and eat it all. Enjoy!!!

Gluten Free Green Bean Casserole

Last Thanksgiving was my first attempt to tackle a gluten free green bean casserole. Having to make fried onions and cream of mushroom soup are two reasons why green bean casserole can be a bit tedious to make gluten free. If your willing to put in the work, the results are incredible. This can be made a day ahead of time and reheated when you need it. However, the fried onions are best and crispiest if done the day you plan on eating. Lets get started.
Gluten Free Green Bean Casserole:
For the onions:
2 medium onions sliced thin
1/4 cup GF flour mix
1/2 tsp salt
1/2 tsp pepper
pinch of cayenne pepper
oil for frying
For the cream soup base:
2 Tbs butter
12 ounces mushrooms (cut into 1/2 pieces)
1 tsp salt
1/2 tsp pepper
2 cloves garlic (pressed)
1/4 tsp nutmeg
2 Tbs GF flour mix
1 cup chicken broth
1 cup half and half
Green Beans:
1 pound green beans (trimmed and halved)
Casserole baking directions:
Bake in an 8x8 baking dish at 350 degrees F for 10 minutes add onions and bake 5 minutes longer.

I sliced two onions with a mandoline. In a medium bowl, combine gf flour, salt, pepper, and cayenne. Toss in the onions and coat thoroughly until all the flour mix is coated on to the onion slices. Heat oil (I used canola) in a heavy bottom pot or fryer to 325-350 degrees. Cook onions for 4-6 minutes or until golden brown. Remove the onions, drain and set aside.
Next, bring a pot of water to a boil and cook the green beans for 5 minutes. Drain into a colander and run under cold water for 2-3 minutes to stop the cooking process. Set aside.
My wife hates mushrooms, so I did not use any. However, I am including the full mushroom version here in the directions. In a large skillet over medium heat, melt the butter. Add the mushrooms, salt, and pepper. Cook the mushrooms until they begin to give up some of their liquid, about 4-5 minutes. Next, add the garlic and nutmeg and continue cooking for another 1-2 minutes. Add the gf flour and mix until absorbed into the liquid, about 1 minute. Next add the chicken broth and half and half. Cook until the mixture thickens up, about 6-8 minutes. Do not let the soup mixture boil. Take half of the fried onions and roughly chop them. Add the chopped onions along with the green beans to the soup mixture.
After thoroughly coating the green beans and chopped onions with the soup, pour into a 8x8 baking dish. Bake for 10 minutes in a 350 degree F oven.
Top with the rest of the fried onions and bake for another 5 minutes.
Dish up and you have a great gluten free side dish for your Thanksgiving meal. It may take a little effort but it is well worth it in the end. Enjoy!!!

Gluten Free Sweet and Spicy Pecans

OK, I know what you're thinking. "I came to check out this blog and all you have to offer for the Holiday Food Fest are some pecans, come on." Hold it, hold it, let me explain. Don't underestimate the need for easy snacks around the holidays. Everyone gets focused in on the big ticket items; turkey, stuffing, etc. You can't neglect the snacks. What are you supposed to munch on while all the other food is cooking? Besides, Thanksgiving is a pretty serious meal. You don't want to walk in on game day unprepared. If you start eating snacks and treats now, you may just have enough time before the big day. You wouldn't run a marathon without taking a few laps around the block ahead of time. What makes you think you can tackle a turkey day meal without a little warm up?

Here is a quick, tasty snack that can be made up to a week in advance. Just be sure to cover them up at night to keep them fresh.
Gluten Free Sweet and Spicy Pecans:
1/2 cup granulated sugar
1 tsp salt
1 tsp chili powder
1/2 tsp cinnamon
a pinch of cayenne pepper
1 egg white
2 cups of pecan halves
Bake in a 300 degree F oven for 30 minutes Start by mixing the sugar, salt, chili powder, cinnamon, and cayenne pepper in a small bowl.
In a larger bowl, lightly beat the egg white with a fork. Toss the pecans in and mix until thoroughly coated with egg white.
Next, sprinkle the spice mixture over the pecans and generously coat them. You may have some of the spice mix left over. Place the pecans on a parchment lined or lightly greased cooking sheet. Try to separate the pecans so they don't clump together. Bake at 300 degrees F for 30 minutes.
Allow the pecans to cool for five minutes. You're all set. Let the training snacking begin. Enjoy!!!

Gluten Free Chicken with Cider Barbecue Sauce

Yesterday was a rare November day in the Portland area. Although the weather was cool and crisp, the sun was out with clear blue skies. I took my daughter to the zoo, raked some leaves, and decided to fire up the barbecue. However, the weather is ever changing and a down pour of rain began just as I placed the first piece of chicken on the grill. Like any true Oregonian, I pushed on despite the rain and barbecued some great chicken.

The recipe I used was portioned to make enough for two whole chickens. I used three boneless skinless chicken breasts so I cut the recipe and made roughly 1/3 of the quantity. The cider barbecue sauce has a great orange taste to it that my wife likened to an orange chicken dish at a Chinese restaurant.

Gluten Free Chicken with Cider Barbecue Sauce:
from Gourmet magazine, adapted to be gluten free
Here is the full recipe, meant to be enough for 2 whole chickens.
For the Chicken:
3/4 cup ketchup
2 Tbs brown sugar
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
For the Barbecue Sauce:
1 cup apple cider
1/2 cup cider vinegar
2 Tbs minced orange zest
2 Tbs brown sugar
1 tsp celery seeds
For the chicken; mix ketchup, brown sugar, coriander, cumin, and salt together. Generously coat the chicken. Cook either on a grill or roast in the oven until cooked thoroughly.To make the sauce; combine apple cider, cider vinegar, orange zest, brown sugar, and celery seeds in a sauce pan. Bring the sauce to a boil, then simmer over medium-low heat, stirring frequently, until thick, syrupy, and reduced by about 2/3 rds. This should take about 20 minutes.
Pour a little sauce over the chicken, serve with your favorite side dishes, and you are in business. Well worth barbecuing in the rain. Enjoy!!!