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

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

#175 Dtp:225 Page:128

001-176_30969.indd 128 7/15/13 12:54 PM

(Text)

128 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, and plates that will be needed for the

party, as well as any decorations or centerpieces, such as candleholders, vases, linens, etc.

1 daY beFoRe:

Make the Corn and Black Bean Empanadas.

Make the baked sweet potato for the Shrimp Ceviche. Let cool and store in the refrigerator.

Poach the shrimp, cool with ice water, and store in the refrigerator.

the daY oF:

Set the table, bar area, or buffet and decorate as desired.

Chop the plantains and set aside for roasting.

Make the churro dough, put in a pastry bag, and store in the refrigerator. Make the sugar and

cinnamon mixture, pour into a bowl, and set aside.

1 houR beFoRe:

Organize all of the liquors and ingredients for the Pineapple Pisco Sours.

Make the Quinoa con Pollo and keep covered to stay warm.

Finish making the Shrimp Ceviche and serve right away.

Reheat the empanadas as guests arrive and serve right away.

Roast the plantains.

Fry the churros, dip in the sugar mixture, and serve right away.

While the oil for the churros heats up, make the chocolate dipping sauce.

Quinoa con Pollo

•Soy-free •Dairy-free •Nut-free

this is my take on arroz con pollo, using the healthy superfood quinoa. quinoa originated in

the andes of south america and was a staple ingredient in ecuador, peru, and bolivia long

before it became fashionable in the united states.

3 pounds (1,362 g) chicken pieces

salt and pepper to taste

1 teaspoon olive oil

¼ cup (38 g) finely diced green bell

pepper

½ cup (90 g) finely diced tomato

1 cup (160 g) finely diced onion

1½ teaspoons garlic powder

¼ teaspoon ground cumin

¼ teaspoon dried oregano

⅛ teaspoon turmeric

1½ cups (260 g) quinoa, rinsed

2 cups (470 ml) chicken stock

1 roasted red pepper, cut into thin

strips

¼ cup (25 g) roughly chopped

spanish olives

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

#175 Dtp:225 Page:128

001-176_30969.indd 128 7/15/13 12:49 PM