Gluten-Free Thanksgiving 2012: This year’s menu!

All hail the one holiday that is purely about food!

I find myself repeating the same dishes for Thanksgiving, mainly because I don’t get to eat them any other time of the year. This year, it seems like Thanksgiving came so quickly with little time to plan, but I’m going to try to fit a couple new and “new” items onto the menu this year.

A Gluten-Free Thanksgiving

* Starred items are those which can be made the night before (thankfully).

For Dinner:

• Roast Turkey (last year I used Jennie-Os Oven Ready Turkey, and it was really good and super easy)
• Yukon Gold Mashed Potatoes
• Sweet Potato Casserole *
• Steamed and Sautéed Green Beans
• Canned Cranberry Sauce, a new way (since everyone seems to like the canned version more than the homemade, I’m tweaking it a bit) *
• Gluten-Free Dinner Rolls *
• Gravy (Secret: use Mandarin Orange juice for a tang)

For Dessert:

• Pecan Pie *
• Apple-Cranberry Pie *
• Dairy-free whipped topping

I can’t remember the last time I made an apple pie, and I’m quite excited to try one with cranberries. There’s no pumpkin pie, but the sweet potato casserole makes up for it.

This year the oven in our apartment is tiny (think 1960s), so I’m a bit concerned about a turkey fitting. The oven itself also has a habit of getting way too hot with no logic to it, so I fear I will be checking in on the oven thermometer religiously (do you have a temp gauge for your oven and fridge? If not, I recommend getting one asap – so important!).

Definitely a “make it work” moment, folks.

Found on Pinterest: Friday Links

Inspired by the wonderful Hyperbole and a half.

I have a love/hate relationship with Pinterest.

On the one hand, it's fun to browse, there's usually at least one clever pin in your feed, and if you're planning (or scheming) a wedding, it's quite helpful.

On the other hand, some of the pins are crazy and completely unfeasible. Proof: Pinterest you are drunk or Pintester. We're talking housewife-on-steroids, craft-room-explosion, thoughtful-writing-on-everything crazy. Amy Odell wrote a interesting article this week entitled "How Pinterest is Killing Feminism," which is worth a read.

I don't agree with everything the article says, but I do think that there is an odd trend where we pin all these perfect images but then never actually do anything with them. It can also be annoying when you search for something and you get the same image pinned dozens of times. I'm also a bit skeptical of all those pins that claim they changed someone's life or came out perfect.

Bless the pins that have a sense of humor about their own craziness.

However, I am guilty of this pointless "ooh that's pretty" pinning. In my defense, I am actually planning a wedding, I do save recipes for future testing, and I like tumblr-esque silliness. And I am now going to share a few of my gluten-free pins for your general amusement and/or "pinspiration," because it rationalizes the whole thing a little. Maybe.

Vegan Dark Chocolate Coconut Treats

                                                                            Source: tasty-yummies.com via Natalie on Pinterest

Gluten-Free Gooey Brownies

                                                                      Source: healingcuisinebyelise.com via Natalie on Pinterest

Pink Lemonade Jello Shots 

because they are hilarious

                                                                            Source: tablespoon.com via Natalie on Pinterest

Pumpkin Fluff 

because it's Fall and if I don't blog about Pumpkin I'll get kicked off the internet

                                                                             Source: recipe-diaries.com via Katie on Pinterest

Vegetarian Coconut Curry Noodles  

use wheat-free soy sauce

                                                                      Source: consideringcampbell.com via Melissa on Pinterest

Slice-Baked Potatoes

giant chips, anyone?

                                                                           Source: foodgawker.com via Melissa on Pinterest

A Very Autumnal Cocktail  

use gluten-free Maker's Mark

                                                                    Source: tampopopress.blogspot.com via Jennifer on Pinterest

Blood Orange Margarita 

 falls under the category of "so pretty!"

                                                                 Source: whiteonricecouple.com via Jennifer on Pinterest

                                ~ Happy Friday! ~

Gluten-Free Rum Balls (or Easter Eggs!)

These rum balls, while traditionally made around the holidays, are a perfect "adult" treat for Easter - if you're feeling particularly grown-up you could even dip them in dark chocolate. This recipe is easily adaptable if rum isn't your thing, though coconut rum sounds perfect for Easter!

 ~* Gluten-Free Rum Balls *~

Dairy-Free, Gluten-Free, Vegan

A food processor is the quick way to go here, but if you don't have one you could try crushing the  cookies/nuts with a mallet.

Best made a couple days in advance. 

Ingredients:

• 1 cup gluten-free wafers (or other crisp gf cookie)


• 3/4 cup walnuts


• 1 tbsp light corn syrup


• 3/4 cup powdered  sugar, plus sugar for coating


• 1/3 cup rum (spiced, coconut, etc.)

I doubled the recipe, hence 2 cups of crumbs

 

Begin by pulsing cookies (I used GF animal crackers in a pinch, though I think there are better alternatives out there) into large crumbs - make sure you do not crush them too finely! I made this mistake initially and it made for a very gooey rum ball that wouldn't firm up until I added extra powdered sugar. You want large crumbs, not flour. Same goes for the walnuts - if you even just chop them with a knife that works too.

Once your cookies and walnuts are ready, assemble them in a separate bowl (again, if you process everything together it's quicker but you run the risk of chopping everything too finely); add powdered sugar.

Pour in corn syrup, and slowly mix in rum, taking care that the mixture does not become too wet or sticky. (Conversely, if it's too dry you can add more rum.) Using a teaspoon or small ice cream scoop, form the batter into small balls and roll in powdered sugar. Let sit on parchment paper to set. If you're having trouble working with the dough, set it in the fridge until if firms up a bit.

Place rum balls in a parchment-lined cookie tin or container and - here's the hard part - let sit for a few days for the best flavor. If you like a very firm rum ball, you can keep them in the fridge, though honestly they get better with time if they sit out on the counter.

How many is too many? Up to you!

 

If you're making Easter eggs, roll balls into egg-shapes and decorate with chocolate. You can also add cocoa powder for extra chocolate flavor!