You guys, I love the holidays. I have no cynical-child-of-the-90s guilt about unabashedly loving the holiday season. Not even ironically. Not a year goes by that I don’t down my weight in Christmas cookies, before, or after the celiac thing. Fudge is my best friend. Except these days, there’s a different kind of fudge dominating my days.
Tag Archives: gluten free holidays
I am so gearing up for a non-stop party from the first day of Hanukkah through New Year’s Day. Since we celebrate every which holiday, that means I’ve also bought some new fat pants. They’re corduroy because no one can tell me corduroy won’t stretch.
Of course we all know how anxiety-inducing it is for us gluten-free types to go to a party/go to someone’s house/go to a restaurant/just exist. Which is why I always bring food with me when allowed (pro tip: most restaurants don’t approve when you bring your own gluten-free entree, who knew? Oh, right, everybody.) Since the next holiday that’s happening up in our house is Hanukkah, I’ve sorted out how to make it the happiest, gluten-free holiday EVER.
We’ve all been there. You’re all up in your kitchen going, “OMG, you guys! I’m about to rock the house with these treats!” And then, bam, that vanilla you thought you were adding to your cookies turns out to be mint. Amiright? No? Just me?
So that happened.
And the thing is, I was going for the easiest possible Valentine’s Day cookie solution by using Glutino’s sugar cookie mix. That is hard to mess up my friends, but I did. Or I possibly made it BETTER, which I’m really coming around to now that I’ve gobbled up four heart-shaped cookies with a minty tingle in one sitting.
Normally if you’re mixing up Glutino sugar cookies they recommend you just ball it up and bake. But if you want to go at it with a cookie cutter, do what I did and after mixing the ingredients allow the dough to chill for about an hour. Gluten-free flour a surface and a rolling pin, then roll out that dough to about a 1/4 inch thick. Cut into your favorite shapes and bake.
If you don’t have any Glutino handy, you can use this recipe wherein I used the Cup4Cup. These were awesome too. But the best part of my experiment in Valentine’s Day cookies was finally getting the icing right. I love me a buttercream, but butter don’t set. Instead, use a corn syrup based icing and if you want to make it dairy-free, you can substitute almond milk right on down the line. It’s like magic.
The thing is, we all know that sugar cookies with icing really means Christmas. And with that mistake-o-mint, these heart cookies totally reminded me of Christmas. Which made me think, “How many days until Christmas?” Because that means, “How many days until I can take some time off with my family and sit around shoving food in my face, and especially that Garrett’s popcorn?” Those were the days.
Let’s relive them, shall we?
I just got back from Whole Foods. On Christmas Eve. The shocking part was the traffic was not bad, the parking lot was well-attended and there was zero drama. There was even minimal jockeying for position at the ham counter! Even with this smooth Christmas Eve shopping experience, I, however, managed to spill coffee all over myself and the produce department, and spill a box of gluten-free pasta all over the aisle, walk over it, spill more coffee on it, and run away leaving the aisle a crunchy (but gluten-free!) mess behind me.
I need a drink.
Of course, it’s the most festive time of the year so you don’t just want to slug back a shot of vodka and call it a holiday (or maybe you do, hey, I won’t judge) so I decided to use this box of Cuties I was sent to create a fun cocktail.
These California clementines are hugely popular in my house, and in my kid’s school, practically everywhere. Which is why my dream of making an entire punch quickly disappeared after my daughter busted into them. This was all that was left –
The kid loves those Cuties. So instead I created a Cutie Old-Fashioned, minus the cherry because we were fresh out. Which is my husband’s favorite part, but he seemed to get over after a few of these Cutie-infused cocktails. Try it! And happy, happy, happiest of holidays everyone! Keep it g-free.
If there’s one thing I cannot do without during my gluten-free holidays it’s the Udi’s. From the stuffing, to the easy dessert options, I’m all over it. This holiday the good people of Udi’s sent me a box of products to see what I could make of it. Oh, I made of it. I made of it, good.
We’re right in the middle of the Festival of Lights, which means one thing: BRISKET!!! Okay, two things. Brisket and latkes. While I already did a Thanksgivvukah mash-up of gluten-free sweet potato latkes using my gluten-free latke recipe, I decided it was brisket time. And I was reminded of my friend Nicole who has a serious allergic reaction to onions and garlic, and let’s face it, probably all alliums. Which is a super bummer during this delicious onion-y time of year. Solution? Ditch the onions and garlic for Hanukkah and bring on the fennel and cumin!
Sure, I usually make this version of my gluten-free brisket and cook onions down like nobodies business, but I decided to experiment with a slightly different flavor palate that would not make my friend swell up, throw up, and pass out. (Although she’s on vacation right now, but I do plan on springing it on her at some point.) I’m also realizing that I could sub the fennel in the latkes and it would make for an interesting taste as well. Try it if you’ve got an allium problem and let me know how it goes.
I think it goes without saying that these dishes are also gluten-free (use gluten-free flour, or none at all). I used my usual recipe and just de-allium’d it. Enjoy allergetics! And Happy I-didn’t-get-sick-this-year Hanukkah.