I came across this very intriguing drink while watching P. Allen Smith’s show. I tweaked it and made a Gluten Free version. I have to say, it takes a few sips to adjust to the surprising flavor, but it really is a fun novelty drink that could also be served at Thanksgiving.
This recipe is for one drink, but it should be easy to make ahead for a group by using some math to increase the servings. Pumpkin Pie Martinis would be a fun way to greet guests at some future gathering or fun to drink when you are just sitting alone in your COVID bubble, or fun to drink while trying to use this new WordPress.
1 tablespoon of pumpkin puree (I used canned)
1 1/2 ounces of vodka (I perfer less, especially before dinner)
1/4 cup of fresh orange juice (fresh made the drink special)
dash of cinnamon and nutmeg
–MIX all the ingredients in a cocktail shaker with a handful of ice, then shake it up.
Graham Cracker Garnish
caramel sauce (The recipe does not tell how to make this. I bought caramel ice cream topping or caramel candies could be melted)
gluten free graham cracker crumbs (GF graham crackers are finally on the market and I found some at my local grocery store. For everyone else, just use regular graham crackers)
–PUT the sauce and crumbs on two small plates. Dip the rims of the Martini glasses in the caramel sauce, then twist the rim in the graham cracker crumbs. Fill with the Pumpkin Pie Martini.
Now, what to do with all that left over pumpkin? Check out my next post for an answer.
Eating gluten free does not have to be boring and many recipes happen to be naturally gluten free, such Forty Clove Chicken. This recipe does take some time to prepare and it is nice to have an assistant to stir the sauce. The sauce is a thick gravy and no flour is needed. Even though there is a lot of garlic in the recipe, it doesn’t have a garlicky taste (or after taste). I like to serve this dish with rice, mashed potatoes or polenta and a vegetable choice of summer squash or broccoli.
This recipe calls for a wide Dutch oven that can go into the oven.
The original recipe uses 2 four pound chickens cut into 8 pieces. I keep it simpler and buy the chicken pieces that I perfer. You can be very versatile in your choice and as I am usually cooking for two, I use 2 bone-in breast and 4 thighs which is about 5 pounds and assures left-overs.
8 lbs of chicken (see note above)
salt and fresh ground pepper to taste
3 tablespoons of olive oil
40 garlic cloves. peeled
1 tablespoon of fresh minced rosemary
1 tablespoon of fresh minced thyme
dried herbs work just as well
zest of 2 lemons zest is the outside rind of the lemon
1/4 cup of white wine (can use all chicken stock instead of wine)
3/4 cup of chicken stock
3 tablespoons unsalted butter at room temperature cut into pieces
Preheat oven to 400 degrees
Season chicken with salt and pepper to taste
Heat the oil in the Dutch oven with medium high heat
Brown chicken in batches 2 to 3 minutes per side and transfer to a plate
Add garlic to the pan and stir for 1 minute, then remove the pan from the heat
Add chicken, rosemary, thyme and zest stirring to combine
Cover the pan and roast in the oven for 20 minutes then baste
Remove lid and roast 30 minutes or until done at 165 degrees
Put chicken on a platter and cover loosely with foil leaving the garlic in the pan
Put pan on medium heat and mash the garlic
Add wine and cook for 3 minutes
Add chicken stock and cook for 5 minutes stirring occasionally
Whisk in butter a few pieces at a time
Pour into a gravy boat and enjoy!
PS If you know someone who has to eat GF, especially if they are newly diagnosed, please share this blog. Most of my recipes are easy to make with everyday ingredients and I included a variety of dishes including desserts.
I am posting my annual list of treats for those who need to eat gluten free. All are made from easy to find ingredients. I always make plenty of GF treats for myself and to take to Christmas dinners and parties.
These recipes can be enjoyed by everyone, but if you know someone who has to be gluten free, please pass them along.
This is a great dish for summer or a picnic as it is very easy to transport. The recipe serves about 4, but could be easily doubled. Best of all, it is made ahead and ready to go at meal time. And of course, it is naturally gluten free. As always, if you have to eat GF, check all ingredients.
CHICKEN RICE SALAD
1 cup of Texmati Royal Blend Rice or wild rice cooked according to directions
2 – 6 oz jars of marinated artichoke quarters
4 cups of cooked chicken breast cut to bite size (I use 1 boneless breast, but more can be added)
1 medium red bell pepper, chopped
2 celery ribs, thinly sliced
5 green onions, chopped
1 – 2.25 can of sliced ripe olives, drained
1 cup of mayonnaise
1 1/2 teaspoons of curry powder
1/2 cup of artichoke liquid saved from the jars
DRAIN artichokes saving 1/2 cup of the liquid.
STIR together the first 7 ingredients in a casserole size container
MIX in a small bowl the mayonnaise, curry powder and 1/2 cup of artichoke liquid. I prefer to keep the dressing separate and add to taste to each serving. Experiment and see what works for you.
Chill for 8 hours and serve cold.
Of course tomato soup is great with grilled cheese, but to change it up I decided to pair the soup with arepas. I really never thought about making my own tomato soup and decided to give it a try. This recipe is tasty and easy. It is naturally gluten free. Click on Arepas for that recipe.
Homemade Tomato Soup
Makes 4 to 6 servings
1 – 28oz can of whole tomatoes
1 – 12oz jar of roasted red peppers drained
1/4 cup of half and half
1 1/2 teaspoons of Kosher salt
1 teaspoon of sugar
1/2 teaspoon of fresh ground pepper
2 garlic cloves
1/4 cup of water
Put all ingredients into a food processor and process until smooth. Pour into a medium sauce pan and heat on medium, stirring often for about 8 minutes or until hot.
Arepas are often served in South American restaurants and of course, are very popular in South American. They are easy to make at home.
Arepas are made from precooked corn flour and the one that I used is P.A.N. It is marked GF and is found in many grocery stores. Bob’s Red Mill also makes a harina precocida which can be used. As always, check it carefully if you have Celiac.
This recipe makes slightly crispy thin arepas, which I like to use as a substitute for a dinner roll. They can also be topped with cheese, tomatoes or black beans. Arepas can also be made larger and stuffed like a sandwich.
I like to use plastic wrap to shape them and keep my hands clean.
1 cup arepa flour P.A.N. (or any harina precocida)
1/2 teaspoon salt
1 1/2 cups of boiling water
Preheat oven to 350 degrees
Combine flour and salt in a large bowl.
Add boiling water and stir
Cover and let stand for 5 minutes
Put dough on a piece of plastic wrap and form a 2 inch thick disk.
Cut into 6 equal pieces and roll each piece into a ball and flatten into a 3 inch disk – use plastic wrap to keep the dough from sticking on your hands
Heat a large skillet on medium high, coat with cooking spray and add a small amount of oil
Cool 5 minutes or more until arepas turn golden brown and form a crust
Move the arepas to a baking sheet coated with spray
Bake for 20 minutes
I also used this recipe with Pulled Pork Arepas Appetizers.
This is the second year I used my very tall rabbit- proof greens garden.
I planted the seeds, went on a trip putting Mother Nature in charge and came home to a full bed of lettuces.
My rabbit- proof garden does not grow much, but it makes a nice small salad to go with lunches. Here is a quick recipe for dressing made from ingredients you probably have around the house.
1/4 cup of red wine vinegar
1 TB of olive oil
1/4 teaspoon of salt
1/4 teaspoon of pepper
4 garlic cloves minced or jarred garlic
The dressing has a bite to it, so I use it sparingly. Store in a small jar in the refrigerator.
The winter lettuce garden is doing well. I love the planter on wheels that I can move from a hard rain or freezing temperatures.
I had my first picking just the other day. The small lettuce bed will provide a daily side salad for lunch.