(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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Quick Sausage Gravy
•Soy-free •Nut-freei never had sausage gravy until i moved to south Carolina for my first job out of culinary
school. now, biscuits seem naked without a creamy spoonful of this milk-based gravy on
top. the secret is to use lots of freshly ground black pepper for the right flavor.Baked Veggie and Egg Patties
•Soy-free •Dairy-free •Nut-freebaking the eggs into patties makes them easy to serve and perfect for sandwiching between biscuits.Spreads
these delicious spreads are perfect with the buttermilk biscuits (all pictured on page 141) and
take under 5 minutes to prepare. Make just one, or try them all and let your guests choose!Honey Butter
•Soy-free •Nut-free ½ pound (228 g) breakfast sausage
meat, no casing
3 tablespoons (24 g) cornstarch
2 cups (470 ml) milk
salt and coarsely ground black
pepper to tasteIn a medium-size saucepan over medium-high heat, brown the breakfast
sausage. Drain any excess fat, then put the sausage back into the saucepan.
Sprinkle the meat with the cornstarch, and stir to coat evenly. Lower
the heat to medium, add the milk, and stir. Cook for 6 to 7 minutes, stirring
occasionally, until it comes to a boil and thickens.
Season with salt and lots of cracked black pepper. Serve warm.Yield: 6 servings
Chef’s Tip
Adjust the knob on the top of your pepper mill to adjust the grind of the
pepper. Turn the knob tighter for a finer grind, and loosen for a coarse grind.1 teaspoon olive oil
¼ cup (40 g) diced white onion
¼ cup (38 g) diced red pepper
¼ cup (38 g) diced green pepper
¼ teaspoon plus a pinch salt,
divided
¼ teaspoon plus a pinch freshly
ground black pepper, divided
6 eggsPreheat the oven to 350 ̊F (180 ̊C, or gas mark 4). Spray 6 compartments
in a cupcake pan with nonstick cooking spray and set aside.
Heat a medium-size sauté pan over medium heat. Add the olive oil
and sauté the onion, red pepper, and green pepper until soft, about 5 to
7 minutes. Season with a pinch each of the salt and pepper. Distribute the
mixture evenly among the 6 greased cupcake compartments.
Crack the 6 eggs into a large bowl. Beat together with the remaining
¼ teaspoon salt and remaining ¼ teaspoon pepper. Divide the beaten eggs
among the 6 greased cupcake compartments.
Bake for 15 to 20 minutes, or until the eggs are completely set in
the center. Remove from the oven and let cool for 1 to 2 minutes before
carefully unmolding and serving.Yield: 6 servings
Stir together the butter, honey, and salt until well combined. Refrigerate
until ready to serve.Yield: 12 servings
Strawberry Cream Cheese
•Soy-free •Nut-freePlace the strawberries in a bowl and lightly mash them with a fork. Add
the softened cream cheese and powdered sugar, and stir to combine.
Refrigerate until ready to serve.Yield: 12 servings
Chocolate Cashew Spread
•Soy-free •Dairy-freeWhisk together the cashew butter, warm water, cocoa powder, and
powdered sugar until well blended. Refrigerate to store, then serve at room
temperature.Yield: 12 servings
(Ray)
(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:142(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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