Holiday recipes are an essential part of the holiday season for many, as food is an integral part of the festive occasion. However, those with a gluten allergy or those cutting gluten out of their diet can feel left out when so many holiday dishes are made with gluten. However, there are a number of gluten-free holiday recipes that can provide you with amazingly good dishes for the festivities.
Spiced nuts are one of the more traditional holiday recipes that are perfect for snacks, appetizers and desserts. Most variations of the dish are gluten-free. A simple version of the recipe is to mix 4 cups of nuts (whichever kind you please--pistachios, walnuts, almonds and pecans make good choices) with an egg white. In a separate bowl, mix 2/3 cup sugar, 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground allspice, 1/2 teaspoon of cayenne and 1 1/2 teaspoons of chili powder. Toss the nuts and the spice mixture together and put the nuts on a baking sheet. Cook at 300 degrees Fahrenheit for 40 to 50 minutes.
Stuffing without Gluten
Stuffing is a staple among holiday recipes, but it's also usually full of gluten. To make gluten-free stuffing, simply start with gluten-free breads. Dry the bread by exposing it to air for a day or two to make the bread easier to work with, or you can simply buy the bread in crumb form. Melt 1/4 cup butter and 1/4 cup olive oil in a saucepan and then add 1 cup of chopped celery, 1 cup of sliced green onions and 2 minced gloves of garlic. Sautee until tender (5 minutes or so) and then add a few tablespoons of gluten-free herb blend, a dash of salt and pepper and about 2 cups of bread cubes or crumbs. Add 1 cup of chicken or turkey stock and heat thoroughly. The dish is then ready to serve.
Apple and Cranberry Stuffed Roasted Pork
Delicious, fruit-filled pork dishes make for wonderful holiday recipes. In order to craft a simple gluten-free variation, mix 1/2 cup chopped apples with 1/2 cup dried cranberries and a pinch of black pepper and nutmeg. Stuff this mixture along the extent of a 2- to 3-pound pork roast, making sure to spread it out from one end to the other. Place the roast in a roasting pan and sprinkle with salt. Roast for 35 minutes uncovered at 425 degrees Fahrenheit, then cover the roast with aluminum foil and continue baking at 325 degrees. Use a thermometer to check every 5 minutes or so until the roast has reached a temperature of 155 degrees and then remove the roast and allow it to cool for 15 minutes.
You can use this salsa with poultry or ham dishes or simply serve it with crackers as a great dip. Zest one navel orange and save the shavings before you remove the pith, seeds and peel from that orange and two other oranges. Chop the oranges into small pieces and throw the pieces and the zest into a food processor. Add 1/4 cup sugar and 1/2 cup cranberries to the food processor and process until chopped coarsely. Allow to sit for an hour and sprinkle with salt if desired.