Lemon Curd W/Berries

Naturally Gluten-Free Desserts

LEMON CURD W/BERRIES

Serves 8 people

INGREDIENTS

2 Tbls Lemon Zest, finely grated

1 Cup Lemon Juice

3/4 Cup Sugar

6 Large Eggs

Pinch of Kosher Salt

1/2 Cup Butter

2 Cups Mixed Berries

2 Tbls Sugar

PREPARATION

In a small bowl whisk together the juice, zest, sugar and salt and set within reach.

In a large nonreactive saucepan over medium heat, vigorously whisk the eggs until smooth. Whisking constantly, gradually pour the bowl of ingredients into egg mixture. Cook over medium heat, whisking constantly, until lemon curd begins to bubble gently, is opaque and thick enough to hold the marks of the whisk.

Turn the heat to low and begin whisking in the butter a piece at a time, waiting until each piece is fully incorporated before adding the next, until the butter is emulsified and curd is light and thick.

Transfer lemon curd to a large bowl and cover tightly. Toss berries and remaining sugar in another large bowl. The Lemon Curd can be enjoyed warm or chill until cold, then spoon curd into bowls and top with berries.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Dairy-Free Fudge

Naturally Gluten-Free Desserts

Dairy-Free Fudge

Makes 5-6 pounds

INGREDIENTS

5 Cups Sugar

½ Cup DF Butter

10-Oz Coconut Cream

1 16-Oz Tub Marshmallow Fluff

1 Tsp Salt 

1 ½ Tsp Vanilla

2 12-Oz Bags of DF Chocolate Chips

1 Cup Walnuts, optional

INSTRUCTIONS

2 9-inch baking pans, greased

Fill a small dish with ice water and set aside

In large stockpot layer the first 5 ingredients, sugar, butter, coconut cream, fluff, and salt. Turn the heat to low and stir until blended and melted. Increase the heat to medium and bring to a full-rolling boil, careful not to mistake escaping air bubbles for boiling.  Boil slowly, stirring constantly, 3½-5 minutes to the soft ball stage.

After the first 3½ minutes, dribble a few drops of the mixture into the ice water. Allow cooling, about 10 seconds; then try to roll it into small ball with your fingertips. If unsuccessful cook for another 30 seconds and try again. Generally cooking time will not exceed 5 minutes.

Turn off the heat and remove the pot, stir in the vanilla and chocolate pieces until melted and add nuts if using them. Turn into the greased pans and cool to room temperature. Cut into 1-inch pieces and arrange on serving plate or place in a storage container.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Broiled Salmon w/Mushy Peas

Naturally Gluten-Free Meals

Broiled Salmon w/Mushy Peas

Serves 2-3 people

INGREDIENTS

1 Lb Salmon Fillets, skin removed

1 Lemon, sliced

Sea Salt & Pepper to taste

INSTRUCTIONS

Preheat broiler to high and adjust oven rack to the center of the oven. Line baking sheet with parchment paper and sprinkle with olive oil.

Generously salt & pepper salmon, place on baking sheet and top with sliced lemon. Broil fish until cooked through and flesh flakes easily with a fork. For a bit more “rare” in the middle about 9-10 minutes, more well-done, broil for 13-14 minutes.

Mushy Peas

8 Oz Frozen Peas, slightly thawed

1 Tbs Olive Oil

1 Tbs Fresh Cilantro, chopped

1 Tbs Fresh Mint, chopped

1/2 Tsp Ground Coriander

2 Tbs White Wine

Pinch Wasabi (optional)

Put peas in a food processor or blender and chop, or mash with fork. Heat oil in skillet on med heat, add peas, cilantro, mint, ground coriander, & wine, add wasabi (if using). Heat carefully, stirring until peas are hot through and turn bright green. Remove from heat. Make a bed of mushy peas on the serving platter and place broiled salmon directly on top.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Peruvian Causa Rellena con

Naturally Gluten-Free Meals

Peruvian Causa Rellena con Pollo

Yellow Potatoes w/Chicken Salad

Serves 8 people

INGREDIENTS

½ Cup Red Onion, diced

4 Limes

Salt & Pepper, to taste

3-4 lbs Yellow Potatoes

1 Aji Amarillo Chili Pepper or Ancho Pepper

1 Clove Garlic, minced

¼ Cup Olive Oil, divided

2 Chicken Breasts, boneless, skinless

½ Cup Mayonnaise

1-2 Avocado

Optional Garnish: Chopped Parsley, Sliced Hard-Boiled Egg, Sliced Black Olives

DIRECTIONS

Place the chopped onion in a small bowl with the juice of 1 lime and season lightly with salt. Set aside to marinate while the potatoes cook.

Cook the potatoes in boiling salted water until soft. Peel the potatoes once they are cool enough to handle, and then mash until smooth and set aside.

Prepare the chili pepper by removing the seeds and coarsely chopping the pepper. Place in a food processor or blender, along with the juice of the remaining 3 limes, garlic, 1 tablespoon olive oil, salt and pepper to taste and process until smooth.

Stir the lime/chili mixture into the potatoes, adding it in parts and tasting after each addition, until potatoes are seasoned to your liking. Stir in the remaining 3 tablespoons oil and season potatoes with more salt and pepper if needed.

To poach the chicken, place the chicken into a large pot and add cold water to cover, season with salt and pepper. Cook at a low simmer until just cooked through about 15 minutes.  Remove the chicken and allow cooling. Shred the cooked chicken, place in a bowl, mix-in the mayonnaise, marinated onions and season with salt and pepper to taste.

Generously oil a spring-form pan with oil. Press half of the mashed potato mixture into the bottom of the pan and spread into an even layer. Cover with the chicken salad in a smooth layer. Top the chicken salad with slices of avocado. Layer the other half of the potato mixture on top and smooth the potatoes. Decorate the top with parsley leaves, slices of hard-boiled eggs and sliced olives if desired. Serve chilled.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Buckeyes

Naturally Gluten-Free Desserts

BUCKEYES

Makes 4 dozen

 
INGREDIENTS

3 ¼ Cups Confectioners' Sugar

2 Tbls Brown Sugar

2 Cup Peanut Butter, smooth

½ Cup Butter, melted

1 Tsp Vanilla Extract

2 Bags Semisweet Chocolate Chips

 
DIRECTIONS

Line a baking sheet with parchment

Beat the sugar, peanut butter, butter, and vanilla with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.

In a deep, microwave-safe, bowl microwave the the first bag of chocolate chips in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes. Repeat when needed for the 2nd bag.

Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, and then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.

Chill the buckeyes until firm, about 30 minutes. Can be served at room temperature or well chilled.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida