Mix & Match Your Holiday Feast

Nothing is quite as beautiful as a holiday table laden with steaming dishes of mouthwatering seasonal fare. This holiday season, we invite you to delight yourself in the kitchen and at the table as you celebrate not only the gifts of the season, but also the abundance of the gluten-free lifestyle.

Gluten Free & More’s Editor-in-Chief and Editor, respectively – have teamed up this year to bring you an array of show-stopping recipes designed to be easily interchanged with any holiday menu. Add just a few new dishes to your family’s traditional menu, or try them all!

May your table be full, your loved ones close, and your soul satisfied as you celebrate the season with one of life’s most joyous pleasures: delicious homemade food.

Main Dishes

Maple Glazed Turkey with Apple Cider Gravy

(Gluten-free, Egg-free, Nut-free, Soy-free, optionally Dairy-free)

From Carol: This lovely roast turkey recipe is sure to be the star of any holiday meal. The maple and apple cider complement the flavor of the turkey beautifully. You can use regular or hard (alcoholic) apple cider.

Serves 12-14 with Leftovers

• 1 (18-pound) turkey
• 4 medium carrots, cut into 2-inch pieces
• 2 large onions, quartered
• 2 medium celery stalks, cut into 2-inch pieces
• Kosher salt and freshly ground black pepper
• ¾ cup softened butter or dairy-free butter substitute
• 1/3 cup pure maple syrup
• 1 (12-ounce) bottle gluten-free apple cider
• 3 tablespoons all-purpose gluten-free flour blend
• 2 teaspoons poultry seasoning
• 1 tablespoon apple cider vinegar
• 2 cups gluten-free chicken broth

Remove the turkey from the refrigerator an hour before roasting. Remove the neck and giblets from the cavity of the turkey, rinse with cold water, and dry the turkey well. Place the turkey neck in the bottom of the roasting pan. Add the carrots, onions, and celery. Season with a large pinch each of salt and pepper.

If you like giblets in your gravy, put the giblets into a saucepan with salted water. Bring to a boil, reduce the heat to low, and simmer for 20 minutes or until the giblets are cooked through. Let cool, then chop and refrigerate until time to prepare the gravy.

Place rack on the lowest level of the oven. Preheat the oven to 450ºF.

In a mixer, preferably fitted with a paddle attachment, combine the softened butter with the maple syrup and beat until smooth and creamy.

Season the cavities of the turkey generously with salt and pepper. Stuff the large cavity and neck cavity with stuffing if desired, securing the flap with toothpicks. Tie the legs together with kitchen string and tuck the wings under the turkey.

Rub the maple butter mixture all over the outside of the turkey. Place the turkey on top of the turkey neck and vegetables. Pour the apple cider into the roasting pan. Tent a large piece of foil over the turkey. Place in the oven legs first and roast for 30 minutes. Lift the foil and baste the turkey with the pan juices. Reduce the oven temperature to 350ºF and continue roasting – covered with foil – for 2½ hours, basting every 30 minutes. If the turkey is not browning, remove the foil. Roast for another 30 minutes (longer if stuffed) or until an instant read thermometer inserted into the thickest part of the thigh reaches 175ºF. Remove the turkey from the oven, place on a cutting board, cover with foil, and let sit for 30 minutes before carving. If the turkey is stuffed, transfer the stuffing to a serving dish.

Pour the pan juices from the roasting pan through a strainer into a glass bowl or measuring cup. Discard the neck and vegetables. Let the pan juice sit for a few minutes until the fat rises to the top. Place 3 tablespoons of the fat in a large skillet. Ladle off all the remaining fat and discard. Heat the turkey fat over medium-high heat until hot. Add the flour and cook, whisking, for 1 minute. Add the roasting juices to the pan along with the poultry seasoning, apple cider vinegar, and chicken broth. Cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt and pepper.

Rack of Lamb with Cherry Balsamic Glaze

(Gluten-free, Grain-free, Egg-free, Nut-free, Soy-free, Refined Sugar-free, optionally Dairy-free)

From Carol: This is an elegant yet surprisingly simple main dish that will wow your guests and serve as a nice change of pace from roast beef. The cherry glaze adds the perfect amount of pizzazz to the roasted lamb. Have your butcher trim and french the racks of lamb for you.

Serves 8

• 2 racks of lamb (8 ribs, 1½-2 pounds each), excess fat removed, bones frenched
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 (12-ounce) bag frozen dark sweet cherries
• 1 cup gluten-free beef or chicken broth
• 4 sprigs fresh thyme
• 1 tablespoon balsamic vinegar
• 1 tablespoon cold butter, optional (omit for dairy-free)

Remove the lamb from the refrigerator and let sit at room temperature for 15 minutes. Preheat the oven to 450ºF.

Season the lamb on all sides generously with salt and pepper. Put the oil in a large skillet and heat over medium-high heat. Sear the lamb racks (one at a time) on all sides, including the ends, until browned, about 4 minutes per side. Place on a baking sheet and roast for 15 minutes or until an instant read thermometer reaches 145ºF for medium-rare. Remove from the oven, cover with foil, and let sit for 10 minutes.

In a large skillet, combine the cherries, broth, and thyme. Bring to a boil over medium-high heat. With a potato masher or the back of a spoon, mash the cherries. Let cook until the liquid has reduced by half, 10-15 minutes. Take the sauce off the heat and remove the thyme sprigs and discard. Stir in the balsamic vinegar and butter, if using, stirring until the butter is melted. Season to taste with salt and pepper.

Cut the lamb rack between the bones and serve with the sauce.

Roasted Pork Loin with Apples, Mustard Greens & Honey Mustard Sauce

(Gluten-free, Grain-free, Dairy-free, Egg-free, Nut-free, Soy-free, Refined Sugar-free)

From Carol: This makes a nice change of pace from holiday ham and is ready in about an hour – much less time than a traditional baked ham or turkey.

Serves 8

• 1 (3½-4 pound) bone-in center loin pork roast
• Kosher salt and freshly ground black pepper
• 4 tablespoons extra-virgin olive oil, divided use
• 1½ pounds small apples, quartered and cored
• 1/3 cup honey
• ¼ cup Dijon mustard
• ¼ cup water
• 12 ounces chopped mustard greens or kale
• 1 tablespoon apple cider vinegar

Preheat the oven to 425ºF. Season the pork generously on all sides with salt and pepper.

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Sear the roast on all sides, including the ends, until browned, about 4 minutes per side. Place on a rimmed baking sheet or roasting pan.

Toss the apples with 1 tablespoon of oil and a large pinch each of salt and pepper. Arrange the apples around the roast and bake for 45 minutes or until an instant read thermometer reaches 145ºF. Remove the pork from the pan, cover with foil, and let sit for 10 minutes.

While the pork is roasting, make the sauce: In a small saucepan, combine the honey, mustard, and water. Simmer over medium heat until the sauce thickens slightly, about 2 minutes. Keep warm or reheat briefly before serving.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the mustard greens, a few handfuls at a time. Add a large pinch each of salt and pepper and cook, tossing until wilted, for about 10 minutes. Stir in the vinegar and cook until evaporated. Season to taste with more salt and pepper if needed.

Place the mustard greens on a serving platter. Top with the pork roast and scatter the apples around. Serve the sauce on the side.

Butternut Squash Polenta Casserole

(Gluten-free, Egg-free, Nut-free, Soyfree, Refined Sugar-free, Vegetarian, optionally Dairy-free and Vegan)

From Carol: This makes for a fabulous vegetarian main course or a side for any kind of roasted meat. To make this dish dairy-free and vegan, simply substitute the cheeses with vegan cheese.

Serves 12

• 4 tablespoons extra-virgin olive oil, divided use
• 4 large onions, thinly sliced
• Kosher salt and freshly ground black pepper
• 1 tablespoon balsamic or white balsamic vinegar
• 1 tablespoon fresh sage leaves, minced
• 1 (2-pound) butternut squash, peeled, seeded, and cut into ½-inch pieces
• 2 cups gluten-free polenta
• ¼ cup grated Parmesan cheese or dairy-free cheese substitute
• 2 cups shredded Gruyère cheese or dairy-free cheese shreds of your choice

Preheat the oven to 350ºF. Grease a 9×12-inch (or similar size) baking dish.

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the onions and cook, stirring, for 10 minutes. Add 1 teaspoon salt and ½ teaspoon pepper. Continue to cook, stirring occasionally, until the onions are very soft and brown, about 35 minutes more. Add the balsamic vinegar and cook, stirring, until the vinegar evaporates. Remove from heat. Stir in the sage. Season to taste with more salt and pepper if desired.

While the onions are cooking, roast the squash and make the polenta: Place the squash on a rimmed baking sheet, drizzle with 2 tablespoons of olive oil, and season with 2 teaspoons salt and 1 teaspoon pepper. Roast the squash, stirring twice, until tender and starting to brown, 20-30 minutes. Mash the squash with a fork or potato masher. Leave the oven on.

Bring 6 cups of water and 2 teaspoons of salt to a boil in a large, heavy sauce-pan. Slowly stir in the polenta and continue to cook, stirring occasionally, until thickened, about 20 minutes. Stir in the butternut squash and Parmesan cheese.

Place half the polenta mixture in the bottom of the prepared baking dish and smooth into an even layer. Add half the onion mixture and half the shredded cheese. Repeat the layers. Bake for 15 minutes or until the cheese is melted.

Salads & Vegetables

Glazed Green Beans with Honey & Ginger

(Gluten-free, Grain-free, Egg-free, Nut-free, Soy-free, Refined Sugar-free, Vegetarian, optionally Dairy-free)

From Hallie: Move over, green bean casserole! This easy alternative is much faster and lighter.

Serves 8

• 2 tablespoons coconut oil or unsalted butter
• 1 cup finely chopped yellow onion
• 4 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh ginger
• 2 pounds green beans, trimmed
• 1 cup water or vegetable broth
• ¼ cup honey
• Sea salt and black pepper, to taste
• 3 tablespoons hemp seeds, for garnish (optional)

In a large skillet or Dutch oven, melt the coconut oil or butter over medium heat. Add the onion, garlic, and ginger. Cook, stirring often, for 2-3 minutes until the onion is translucent. Add the green beans and stir to coat with the onion mixture. Cook, stirring occasionally, for 4-5 minutes. Add the water to the pan and immediately cover it with a lid. Reduce the heat to medium-low. Simmer, covered, for about 5 minutes until the green beans are crisp-tender but still bright green.

Remove the lid. If water still remains in the pan, increase the heat to high and cook until mostly evaporated. Remove from heat and stir in the honey. Season to taste with salt and pepper. Transfer to a serving platter and garnish with hemp seeds, if using. Serve warm.

Spiced Whipped Sweet Potatoes

(Gluten-free, Grain-free, Egg-free, Nut-free, Soy-free, Refined Sugar-free, Vegetarian)

From Hallie: Maple syrup adds a hint of extra sweetness to these sweet potatoes, while cinnamon, chili powder, and allspice bring a bit of spice to the scene.

Serves 8

• 4 pounds sweet potatoes
• 6 tablespoons unsalted butter, softened
• 2 teaspoons ground cinnamon
• 1 teaspoon chili powder
• ½ teaspoon ground allspice
• ¼ cup maple syrup
• Sea salt, to taste

Preheat the oven to 400ºF. Prick the sweet potatoes all over with a fork. Place on a baking sheet and bake for 50-60 minutes or until tender when pierced with a knife.

When cool enough to handle, halve the sweet potatoes and scoop the flesh into a food processor fitted with the steel blade. Add the butter, cinnamon, chili powder, allspice, and maple syrup. Process until creamy and smooth. Season to taste with salt. Serve warm.

Celery, Fennel & Green Apple Salad

(Gluten-free, Grain-free, Dairy-free, Egg-free, Nut-free, Soy-free, Refined Sugar-free, Vegetarian)

From Hallie: This refreshing salad is light and crunchy, the perfect contrast to the many rich dishes of the holidays. It also makes a nice brunch when served with poached eggs.

Serves 8

• 8 medium celery stalks, peeled and thinly sliced on an angle
• 2 medium fennel bulbs, cored and thinly sliced (fronds reserved for garnish)
• 2 medium Granny Smith apples, cored and cut into matchsticks
• 2 tablespoons extra-virgin olive oil
• 1½ tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Sea salt and black pepper, to taste
• ¼ cup toasted pumpkin seeds, for garnish

In a large bowl, combine the celery, fennel, and apples. In a small bowl, whisk together the olive oil, lemon juice, honey, and mustard. Pour the dressing over the salad and toss to combine. Taste and season as desired with salt and pepper. Garnish the salad with chopped fennel fronds and pumpkin seeds before serving.

Kale Salad with Oranges & Roasted Chickpeas

(Gluten-free, Grain-free, Dairy-free, Egg-free, Nut-free, Soy-free, Refined Sugar-free, Vegetarian, Vegan)

From Hallie: Who says there can’t be super-foods on the holiday table? Kale, chickpeas, and fresh citrus unite in this nutritious salad. Pair it with just about any roasted meat or fish.

Serves 6-8

• 1 (15-ounce) can chickpeas, rinsed, drained, and patted as dry as possible
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided use
• Sea salt and black pepper, to taste
• 8-9 cups chopped kale
• 1 cup thinly sliced red onion
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped fresh thyme
• 2 medium oranges, peeled and cut into segments

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. In a medium bowl, toss the chickpeas with 2 teaspoons of the olive oil and a generous pinch of both salt and pepper. Spread out on the baking sheet. Roast until golden brown and crispy, about 30 minutes. Set aside to cool.

In a large bowl, combine the kale and red onion. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, maple syrup, apple cider vinegar, mustard, and thyme. Pour the dressing over the salad and toss to combine thoroughly. Taste and season with salt and pepper as desired. Gently mix in the orange segments and roasted chickpeas before serving.

Harvest Quinoa

(Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free, Refined Sugar-free, Vegetarian, Vegan)

From Hallie: Serve this versatile quinoa side dish warm, room temperature, or chilled. Bulk up any leftovers with chopped turkey and hardboiled egg for a satisfying lunch the next day.

Serves 8

• 1 medium butternut squash (1-1½ pounds), peeled and cut into ½-inch chunks
• 2 medium red beets, trimmed, peeled, and cut into ½-inch chunks
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon sea salt, plus more to taste
• 2 cups quinoa
• 4 cups water
• 2 medium carrots, peeled and shredded (about 1 cup shredded)
• ½ cup toasted pumpkin seeds
• 1/3 cup finely chopped red onion
• 1/3 cup golden raisins
• ¼ cup finely chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 2 tablespoons maple syrup
• Black pepper, to taste

Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Spread the butternut squash onto half of the baking sheet and the beets onto the other half. Drizzle the olive oil over the vegetables and sprinkle with ¼ teaspoon salt. Rub the oil over the vegetables to distribute evenly, taking care not to mix them together. Roast until tender and brown in spots, 30-40 minutes.

While the vegetables roast, bring the quinoa and water to boil over high heat. Reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the quinoa is fluffy. Transfer to a large mixing bowl and fluff with a fork. Cool for 10-15 minutes until warm but not hot. Gently mix in the carrots, pumpkin seeds, onion, raisins, parsley, and roasted vegetables. Drizzle with the lemon juice and maple syrup. Toss to combine. Season to taste with salt and pepper. Toss again. May be served warm, room temperature, or chilled.

Cauliflower Cheddar Gratin

(Gluten-free, Egg-free, Nut-free, Soy-free, Vegetarian)

From Hallie: Cauliflower serves as a unique, more nutritious stand-in for potatoes in this gratin recipe that’s spruced up with fresh thyme and nutmeg.

Serves 8

• 7 tablespoons unsalted butter, divided use
• 4 slices gluten-free whole grain bread
• 1 cup diced yellow onion
• 4 garlic cloves, finely chopped
• ¼ cup gluten-free all-purpose flour blend (see note at end of recipe)
• 4 cups half-and-half
• 2 tablespoons finely chopped fresh thyme
• ½ teaspoon freshly grated nutmeg
• 2 medium cauliflower heads, cored and cut into bite-size florets
• 2 cups grated sharp cheddar cheese
• Sea salt and black pepper, to taste

Preheat the oven to 350ºF. Grease a 9×13- inch baking dish with 1 tablespoon of butter.

Chop the bread well until it resembles coarse crumbs. Place in a medium bowl. Melt 2 tablespoons of butter in a large skillet or sauté pan. Pour the melted butter over the breadcrumbs and toss to coat. Set aside.

Melt the remaining 4 tablespoons of butter in the skillet or sauté pan over medium heat. Add the onion and garlic. Cook, stirring often, until the onion is soft and translucent but not browned, 2-3 minutes. Add the flour and stir for 1 minute. Whisk in the half-and-half, thyme, and nutmeg. Stir in the cauliflower. Increase the heat to medium-high and bring to a rapid simmer. Reduce heat to low and simmer, stirring occasionally until the sauce thickens, 4-6 minutes. Remove from heat and stir in the cheese until melted. Season to taste with salt and pepper.

Transfer the cauliflower mixture to the greased baking dish. Sprinkle the breadcrumbs on top. Cover and bake for 20 minutes. Remove the cover and bake for another 15 minutes, or until the top is golden brown. Let rest for at least 10 minutes before serving.

Note: The gluten-free flour blend can be replaced with 2 tablespoons brown rice flour and 2 tablespoons tapioca starch.

Bread & Stuffing

Corn-Free “Cornbread”

(Gluten-free, Grain-free, Soy-free, Refined Sugarfree, Vegetarian, optionally Dairy-free)

From Carol: Serve this alongside your holiday meal or use as a base for a grain-free “cornbread” stuffing. Even the most discerning cornbread lovers will appreciate this protein-rich recipe. Wait until after they taste it to let them know it has no corn!

Serves 8-10

• Gluten-free nonstick cooking spray
• ½ cup unsalted butter or dairy-free butter substitute, melted
• 3 tablespoons honey
• 3 large eggs
• 1½ cups almond flour
• ½ cup tapioca starch or arrowroot starch
• 2 teaspoons baking powder
• ½ teaspoon kosher salt

Preheat the oven to 350ºF. Grease an 8- or 9-inch baking pan generously with cooking spray.

In a large mixing bowl, whisk all ingredients together until smooth. Pour into the prepared pan and bake for 20-25 minutes or until browned and the top feels firm to the touch. Cut into squares and serve.

Sweet Potato Dinner Rolls

(Gluten-free, Dairy-free, Nut-free, Soy-free, Vegetarian)

From Carol: These pretty dinner rolls complement any holiday meal. And the great news is that they’re easier to prepare than traditional gluten-filled rolls! Leftover rolls make a great base for turkey sandwiches.

Makes 24 rolls

• 1 large sweet potato
• 2 tablespoons dry active yeast
• 2 tablespoons plus 2 teaspoons brown sugar, divided use
• 2 cups rice milk (or any milk of choice), very warm but not hot
• 3½ cups all-purpose gluten-free flour blend
• 2 teaspoons xanthan gum
• 2 teaspoons kosher or fine sea salt
• 1 tablespoon baking powder
• 3 large eggs, divided use
• ¼ cup dairy-free butter substitute (or butter), plus more for brushing the pans

Peel the sweet potato and cut into cubes. Place in a saucepan and add enough water to cover the potato by 2 inches. Bring to a boil and cook until soft, about 10 minutes. Drain and mash with a fork or potato masher. Let cool.

Combine the yeast, 2 teaspoons brown sugar, and warmed milk in a small bowl and whisk to dissolve the sugar. Let sit for 6-8 minutes or until the mixture is foamy and has increased in volume.

Combine the flour, xanthan gum, salt, and baking powder in the bowl of an electric mixer fitted with the whisk attachment. Mix on medium-low to combine. Add the yeast mixture, 2 eggs, melted butter substitute (or butter), 2 tablespoons brown sugar, and mashed sweet potato. Mix on medium-low until combined. Scrape down the sides of the bowl, turn the mixer on high, and mix for 3 minutes. You should have a very thick, smooth batter.

Brush 2 standard muffin pans with melted butter substitute (or butter) or spray with gluten-free nonstick cooking spray. Preheat the oven to 375ºF.

Spoon the batter into the prepared muffin pans, filling the cups about ¾ full. Cover with clean kitchen towels and place in a warm, draft-free place to rise. Let rise for 45 minutes or until the dough has almost doubled in size.

Beat the remaining egg with 1 teaspoon of water very well with a fork. Gently brush the tops of the rolls with the beaten egg. Bake for 17-18 minutes or until golden brown. Let cool in the pans for 15 minutes.

The rolls can be made ahead: Bake them, let them cool in the pans, wrap with plastic wrap, and refrigerate for up to 2 days. Warm for a few minutes in a 350ºF oven before serving.

Bacon, Leek & Cornbread Stuffing

(Gluten-free, Nut-free, Soy-free, optionally Dairy-free)

From Carol: You can make this delicious stuffing with two batches of Corn-Free “Cornbread” (see above) or using any cornbread recipe you prefer. You’ll need enough cornbread cubes to equal at least 12 cups. Two batches of cornbread baked in 8-inch square pans will do the trick.

Makes enough stuffing for 1 (18-pound) bird, with an extra casserole dish

• 2 batches Corn-Free “Cornbread” (see recipe above), or cornbread of your choice
• ½ pound bacon, diced
• 4 leeks, white parts only, finely chopped
• 4 celery stalks, finely chopped
• 2 large eggs, lightly beaten
• 2 tablespoons poultry seasoning
• 2 cups gluten-free chicken broth
• 2 tablespoons butter, cut into pieces (use extra-virgin olive oil for dairy-free)

Preheat the oven to 225ºF.

Cut the cornbread into ½-inch cubes. Place on a baking sheet and bake for 20 minutes. Transfer to a very large mixing bowl.

Cook the bacon in a large skillet over medium heat until almost crisp, about 8 minutes. Add the leeks and celery. Cook until the vegetables are soft and just starting to brown, about 10 minutes.

Pour the bacon and vegetables over the cornbread. Mix well. Add the eggs, poultry seasoning, and chicken broth. Mix well. Let the stuffing cool completely before stuffing into the large cavity and neck cavity of the turkey. Place any leftover stuffing into a greased baking pan, dot with butter or drizzle with olive oil, and bake uncovered at 350ºF for about 30 minutes while the turkey rests.

Wild Rice, Chestnut & Cherry Dressing

(Gluten-free, Dairy-free, Egg-free, Soy-free, optionally Vegetarian and Vegan)

From Carol: This dressing goes well with any roasted meat and is particularly lovely with the Rack of Lamb with Cherry Balsamic Glaze (see recipe above). It can also be used to stuff a turkey or as a vegetarian or vegan side dish if made with vegetable broth or water.

Serves 12

• 1 tablespoon extra-virgin olive oil
• 1 medium white onion, chopped
• 2 cups gluten-free wild rice blend (such as Lundberg Wild Blend)
• 4 cups gluten-free chicken or vegetable broth (or water)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup vacuum packed or jarred chestnuts, chopped
• 1 cup dried cherries, chopped

Heat the olive oil over medium-high heat. Add the onion and cook until it starts to soften, about 5 minutes. Add the rice blend and cook for 2 minutes, stirring. Add the stock or water, salt, and pepper. Increase the heat to high and bring to a boil. Cover the pan, reduce the heat, and simmer for 45 minutes or until all of the liquid has been absorbed and the rice is tender. Stir in the chopped chestnuts and dried cherries. Cover and let sit for 10 minutes.

May be served as is or stuffed loosely into a turkey.

Sauces

Cranberry Pineapple Sauce

(Gluten-free, Grain-free, Dairy-free, Egg-free, Nut-free, Soy-free, Refined Sugar-free, Vegetarian)

From Hallie: Naturally sweetened with honey, this cranberry sauce is jazzed up with pineapple for a tropical twist that pairs perfectly with roasted pork, poultry, and seafood.

Makes about 4 cups

• 1 pound fresh or frozen cranberries
• 1½ cups water
• ½ cup honey, plus more to taste
• 2 teaspoons finely grated fresh ginger
• Pinch of sea salt
• 2 cups diced fresh pineapple

Combine the cranberries, water, honey, ginger, and salt in a large pot or saucepan. Bring to a rapid simmer over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until the berries burst and the sauce thickens, 12-18 minutes. Stir in the pineapple and cook for 3-5 minutes. Remove from heat. Serve warm or chilled.

Spiced Apple Date Chutney

(Gluten-free, Grain-free, Dairy-free, Eggfree, Nut-free, Soy-free, Refined Sugar-free, Vegetarian, Vegan)

From Hallie: A sweet accompaniment to any meal, this spiced chutney is the perfect condiment to serve with turkey and chicken. (And it’s a great cover-up for overcooked meat. Hey, we’ve all done it!)

Makes about 4½ cups

• 3 pounds McIntosh or Cortland apples, peeled, cored, and chopped (about 8 apples)
• 1½ cups pitted and chopped Medjool dates (about 16 dates)
• 1½ cups water, plus more if needed
• Pinch of sea salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground cardamom

Combine all of the ingredients in a large pot or saucepan. Bring to a rapid simmer over medium-high heat, stirring occasionally. Reduce heat to medium-low. Simmer, stirring occasionally, until the apples become soft enough to mash with the back of a spoon, 20-30 minutes. Add more water during cooking if needed to keep the sauce moist. Remove from heat. Using a potato masher or the back of a large spoon, mash to achieve the desired consistency. Serve warm or chilled.

Desserts

Chocolate Peppermint Cupcakes with Cream Cheese Frosting

(Gluten-free, Grain-free, Nut-free, Soy-free, Refined Sugar-free, Vegetarian)

From Hallie: Impress your guests with grain-free, naturally sweetened cupcakes like these beauties. Not too sweet, they’d pair well with a cup of warm coffee or cocoa after a day of fun in the snow.

Makes 12

For the frosting:

• 1 (8-ounce) package cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 2 tablespoons honey
• Pinch of sea salt

For the cupcakes:

• 1/3 cup coconut flour, sifted
• 1/3 cup unsweetened cocoa powder or raw cacao powder, sifted
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 5 large eggs, room temperature
• ½ cup honey
• 1½ teaspoons natural peppermint extract
• 1/3 cup coconut oil, melted
• Raw cacao nibs, for garnish (optional)

Make the frosting: With an electric mixer, beat together the cream cheese, butter, honey, and salt until smooth, 1-2 minutes. Refrigerate until ready to use. (Frosting may be prepared up to 2 days in advance.)

Make the cupcakes: Preheat the oven to 350ºF. Line 12 cups of a standard muffin pan with paper liners.

In a large bowl, whisk together the coconut flour, cocoa powder, baking soda, and salt. In a separate bowl, whisk together the eggs, honey, and peppermint extract. Pour the egg mixture into the flour mixture and whisk to combine. Whisk in the coconut oil until smooth and blended. Divide the batter evenly among the lined muffin cups. Bake for 16-18 minutes until the cupcakes spring back lightly when touched and a toothpick inserted comes out clean. Cool completely before frosting. Garnish frosted cupcakes with cacao nibs, if using.

Crustless Pumpkin Pie with Pecan Topping

(Gluten-free, Dairy-free, Soy-free, Refined Sugar-free, Vegetarian)

From Hallie: Eliminate the muss and fuss from pie making by eliminating the crust! You’ll never miss it with a flavorful pumpkin pie recipe like this one in your arsenal. Serve it plain or with a spoonful of cranberry sauce or whipped cream on top.

Serves 8

For the pie:

• Coconut oil, for greasing the pan
• 1 (15-ounce) can pure pumpkin
• 1 cup canned coconut milk (full fat)
• 2/3 cup coconut sugar
• 2 large eggs
• 2 tablespoons tapioca starch
• 2 tablespoons brown rice flour or millet flour
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground allspice
• ¼ teaspoon sea salt
• Pinch of ground cardamom

For the topping:

• 1/3 cup pecans, finely chopped
• 2 tablespoons coconut sugar
• 1 tablespoon coconut oil, room temperature
• Pinch of sea salt

Preheat the oven to 425ºF. Grease a 9-inch pie dish (preferably glass) with coconut oil.

In a large bowl, whisk together the pumpkin, coconut milk, coconut sugar, eggs, tapioca starch, flour, cinnamon, ginger, allspice, salt, and cardamom. Whisk until smooth. Pour into the greased pie dish and place the pie dish on a rimmed baking sheet. Bake at 425ºF for 15 minutes, then reduce the oven temperature to 350ºF and bake for 30 minutes. (If the pie browns too quickly, tent it loosely with a piece of aluminum foil.)

While the pie bakes, mix together all of the ingredients for the topping until moist and crumbly. After the pie has baked for 30 minutes at 350ºF, remove it from the oven and sprinkle the pecan topping mixture evenly over the top. Press gently to adhere. Return to the oven, uncovered, and bake for 10-15 minutes until the topping is bubbly and has spread.

Cool completely. Refrigerate for at least 4 hours prior to serving.

Cherry Chocolate Cake

(Gluten-free, Grain-free, Soy-free, Vegetarian)

From Carol: This rich, decadent, grain-free cake is a welcome addition to any holiday meal. Serve as is or with a dollop of whipped cream.

Serves 8-10

• Gluten-free nonstick cooking spray
• 1 cup semi-sweet chocolate chips
• 6 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• 3 large eggs, separated
• ¾ cup sugar
• 2/3 cup almond flour
• ¼ teaspoon kosher salt
• 1 (12-ounce) bag frozen cherries, thawed

Preheat the oven to 350ºF. Spray a 9-inch springform pan with cooking spray. Line the bottom with a piece of parchment paper cut to fit and spray the paper.

Place the chocolate and butter in a microwave-safe bowl and cook on high power for 1½-2 minutes or until most of the chocolate chips are melted. Stir until all chocolate is melted and the mixture is smooth. Stir in the vanilla. Let cool.

With an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar together until thick and pale yellow, 2-3 minutes. Add the chocolate mixture, almond flour, and salt. Stir to combine.

With clean beaters, beat the egg whites until stiff peaks form. Stir a large spoonful of the whites into the chocolate mixture, then gently fold in the rest of the whites until the mixture is no longer streaky. Pour into the prepared pan. Top with the thawed cherries and bake for 40 minutes. Let cool in the pan for at least 10 minutes before removing.

May be served warm, room temperature, or chilled.

Cranberry Clafoutis

(Gluten-free, Nut-free, Soy-free, Vegetarian, optionally Dairy-free)

From Carol: This recipe moves cranberries from the sidelines to the star of the dessert table. Simple to make, this dessert can be served warm or at room temperature. Best when served the day it is made.

Serves 8-10

• 1 tablespoon unsalted butter or dairy-free butter substitute
• 1 cup sugar, divided use
• 12 ounces fresh cranberries, coarsely chopped
• 2 cups half-and-half or full-fat coconut milk
• 4 large eggs
• ¼ cup fresh orange juice or orange liqueur
• Zest of 1 medium orange
• ¼ teaspoon kosher salt
• ¼ cup cornstarch or all-purpose gluten-free flour blend
• 2 teaspoons pure vanilla extract
• Powdered sugar, for serving

Preheat the oven to 375ºF. Butter a 9×12-inch (or similar size) baking pan with the butter or butter substitute. Sprinkle with 2 tablespoons of sugar, rotating the dish to coat it with the sugar. Tap out any excess. Spread the chopped cranberries in the bottom of the baking dish.

In a blender, combine the remaining sugar with the half-and-half (or coconut milk), eggs, orange juice (or orange liqueur), orange zest, salt, cornstarch (or flour blend), and vanilla. Blend until smooth. Let sit for 5 minutes then pour over the cranberries. Bake for 40-45 minutes or until set.

Dust the top with powdered sugar. Serve warm or at room temperature.

Written by Hallie Klecker.

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