Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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100 GLUTeN-FRee eNTeRTaiNiNG

Countdown to the Party Timeline

2 dayS before:

Make a list and do the grocery shopping.

Take out all platters, serving utensils, glasses, silverware, cocktail items, and plates that will be

needed for the party, as well as any decorations or centerpieces, such as candleholders, vases,

linens, etc.

Make the Fiery Garlic Peanuts and store in an airtight container.

1 day before:

Cut up the chicken and marinate it for the Sesame Chicken Bites.

Make the sauce for the Sesame Chicken Bites.

Make the Lentil Jalapeño Hummus and store in the refrigerator.

Cook the shrimp for the quesadillas and store in the refrigerator.

Make the Chipotle Peach Chutney and store in the refrigerator.

Make the Brown Butter Blondies. Once cooled, cut into pieces and store in an airtight container.

THe day of:

Start braising the bacon for the Nachos with Braised Bacon and Chipotle Peach Chutney at

least 4 hours before serving.

Make the Spinach and Cilantro Pesto for the quesadillas.

Assemble the quesadillas, wrap well with plastic, and keep in the refrigerator so that they

are ready to cook.

Set the table or buffet and decorate as desired.

Take out all liquors needed for the Classic Vodka Gimlets.

Slice lime wedges for the Classic Vodka Gimlets.

1 Hour before:

Place the Fiery Garlic Peanuts in a serving bowl.

Take the Lentil Jalapeño Hummus out of the refrigerator to come to room temperature before

serving.

Warm the quesadillas in a pan one at a time to heat through, melt the cheese, and crisp the tortillas.

Serve on a platter with sour cream.

Make the nachos and arrange them on a platter with the braised bacon and chutney for serving.

Cook the Sesame Chicken Bites. Warm the sauce, toss with the sauce, and serve warm.

Shrimp Quesadillas

with Spinach and Cilantro Pesto

•Soy-free

rich and flavorful pesto made with spinach and cilantro is the star of this dish.

you’ll love how easy it is to make.

for peSTo:

1 clove garlic, minced

¼ cup (4 g) cilantro leaves, packed

½ cup (15 g) baby spinach leaves,

packed

1 tablespoon (8 g) pine nuts

2 tablespoons (12 g) grated

parmesan cheese

¼ cup (60 ml) olive oil

for QueSadIllaS:

12 soft corn tortillas

½ pound (227 g) cooked, peeled,

deveined shrimp, chopped

¾ cup (188 g) black beans

1½ cups (172 g) shredded Cheddar

cheese

1½ cups (345 g) low-fat sour cream,

for serving

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