Gluten Free Recipes

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Thanksgiving Cranberry Sauce with Kumquat and Jalapeno Recipe

We make cranberry sauce for Thanksgiving every year, and every year at the end of the meal there's a bowl full of cranberry sauce left-over. It's not that we don't like cranberries; they have a great flavor that I make user of in stuffing, cakes and drinks. Cranberry sauce, though, is a bit one-dimensional, so I've been on a quest to come up with a version that is more food than Thanksgiving table ornament.

After several trials, I think I've come up with some small additions to a traditional cranberry sauce recipe that really give it new life. I added roasted and chopped jalapeños for a little heat, kumquat zest for a touch of citrus, and brown sugar to mellow out the sweetness with hints of caramel. I knew I was on to something because Lulu was eating it all by itself!

If you're like me and the idea of cranberry sauce has been more appealing than the reality, I can tell you that with a few simple modifications you may actually come to enjoy some cranberry sauce with your turkey.


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Fluffy Roasted Garlic Mashed Potatoes Recipe

When Lulu and I first got married, we invited Lulu's uncle and his family over for dinner. I made grilled steaks and pommes mousseline (mashed potatoes in French). Five years later they still talk about the meal, so here is the recipe for my garlic mashed potatoes just in time for Thanksgiving.

The secret to incredibly fluffy mashed potatoes is to use a combination of heavy cream, crème fraîche and butter. I know, it's not the healthiest mashed potato recipe, but once you try it, you'll never want to go back. For added flavor, I roasted a head of garlic and squeezed the contents into the dish, along with chopped sun-dried tomatoes. Try to resist. I dare you!


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Roasted Beet and Corn Salad with Tangerine Vinaigrette Recipe

I love beets. They have a wonderful sweetness and texture. I sometimes cook beets into hot dishes, but my favorite way to enjoy beets is in a simple salad. For this particular recipe, I paired the beets with a tangerine vinaigrette with tangerine-infused oil and tangerine juice. The vinaigrette brightens the flavor of the dish and acts as a nice complement to the flavor of the beets. I also added corn to create a contrast of texture and color. The result is a salad with some very bold flavors.


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Goat Korma (Spicy Curried Braised Goat Meat) Recipe

Korma is a spicy curried dish of braised meat, made with fried onion paste. My favorite meat for korma is goat. Goat meat is not very popular in Western cuisine but it's quite common in South Asian dishes. It has a very similar taste to lamb but is much more tender. This is one of Lulu's grandma's recipes. She taught it to my mother-in-law, who passed the recipe on to me.

Contrary to murgh makhani curry (butter chicken), the meat doesn't require marinating time but tastes best when prepared the day before. Korma is also a lighter version of butter chicken since it contains no cream.

Korma is usually served with naan (Indian round fluffy bread made of white flour), basmati rice or some roti (flat Indian wheat bread).


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Saffron Lemonade Recipe

Saffron Lemonade

09.02.09 by Jackie

This is actually saffron limeade. I got this recipe from my husband. His family has been making this drink for many years. Lemonades and limeades provide a wonderful canvas upon which other flavors can be layered.

The addition of saffron to the drink imparts a luxurious fragrance and flavor, as well as an exotic orange-yellow tint. Saffron is a spice derived from the saffron crocus. Saffron is comprised of the stigma and style (stalk) of the plant, and it's the most expensive spice in the world.

If you're looking for something special to serve at a summer lunch or barbeque, saffron limeade would be the perfect choice. Consider pairing it with Spanish paella, where saffron is also used in the preparation of the rice.


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