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

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58 GLUTEN-FREE ENTERTaiNiNG

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Honey Butter Creamed Corn

•Soy-free •Nut-free

fresh corn has lots of natural sweetness and a nice firm texture, making it perfect

for delicious creamed corn, but frozen corn can be substituted here in a pinch.

Chipotle-Tangerine

Cranberry Sauce

•Soy-free •Dairy-free •Nut-free

This cranberry sauce hits all of your taste buds. It’s great on sandwiches too.

Wholesome Pecan Pie

•Soy-free

Corn syrup has a flat sweetness, but maple syrup, brown sugar, and molasses give this pecan

pie its rich caramel flavor. plus, a requisite for any pie worth making? It’s deep dish!

3 ears corn (about 3 cups [450 g]

kernels)

1 tablespoon (15 ml) olive oil

½ cup (80 g) diced white onion

½ cup (120 ml) chicken stock or

water

½ cup (120 ml) heavy cream

⅛ teaspoon turmeric (optional)

¼ cup (35 g) medium-grind

cornmeal

¼ cup (80 g) honey

3 tablespoons (42 g) cold unsalted

butter

Salt and pepper to taste

Hold an ear of corn over a large bowl. Use a sharp knife to cut the kernels

off of the corn cobs, then run the back of the knife along the cob to release

any remaining liquid and “milk” the corn cobs. Discard the cobs, and set

aside the corn and liquid.

Heat a large saucepan over medium heat. Add the olive oil and onion

and cook for 3 to 5 minutes, or until softened and translucent. Add all of

the corn kernels and any accumulated liquid to saucepan. Add chicken

stock, cream, and turmeric. Bring to a boil. Slowly stir in the cornmeal

while whisking, and then add the honey. Cook for 20 minutes, stirring

occasionally. Whisk in the cold butter until melted. Season to taste with salt

and pepper. Serve.

Yield: 6 servings

Chef’s Tip

Turmeric in this recipe is optional but gives the corn a nice golden color.

1 recipe pie crust (page 45)

1 cup (235 ml) maple syrup

⅔ cup (150 g) light brown sugar

1 tablespoon (20 g) molasses

3 tablespoons (42 g) unsalted

butter

½ teaspoon salt

⅔ cup (160 ml) heavy cream

1 egg

4 egg yolks

2 cups (200 g) roughly chopped

pecans 

Preheat the oven to 350 ̊F (180 ̊C,

or gas mark 4).

12 ounces (280 g) fresh or frozen

cranberries

2 tangerines, zested, then peeled

and segmented without the pith

1 small chipotle pepper in adobo

sauce, finely minced

¼ cup (60 ml) water

½ cup (112 g) brown sugar

1 cinnamon stick or ¼ teaspoon

ground cinnamon

2 star anise pods

Combine the cranberries, tangerine zest and segments, chipotle pepper,

water, brown sugar, cinnamon, and star anise in a large saucepan over

medium heat. Bring to a boil, then reduce to a simmer and cook for 20 to

25 minutes, or until the cranberries have burst and the liquid is reduced and

thickened. Remove the cinnamon stick and star anise pods. Cool to room

temperature and serve.

Yield: 6 servings

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