Quinoa Mold

quinoa-mold

Recipe by Orly Gottesman, BlendsByOrly.com

This recipe makes a beautiful and impressive side dish for a Shabbat meal. Although it’s incredibly easy to make, your guests will think you are an artistic genius!

Ingredients
½ cup uncooked white quinoa
½ cup uncooked red quinoa
2 Tbsp olive oil
2 cups water or chicken or vegetable broth
1/2 teaspoon salt
1 small brown onion, finely chopped
1 small red pepper, finely chopped
2 garlic cloves, minced

Measure 1 cup of quinoa and place into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.

Heat olive oil in the saucepan over medium-high heat. Sautee onion, garlic and red pepper for 5 minutes, until onion is translucent. Add the drained quinoa. Cook, stirring, for about 1 minute to toast the quinoa and combine it with the flavors of the onion and peppers. Stir in 2 cups of water or broth and the salt. Bring to a rolling boil. Turn heat down to the lowest setting. Cover and cook for 15 minutes. Remove the pot from heat and let stand for 5 more minutes, covered. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.

Spray the sides and bottom a small spring form bunt pan with oil and press the quinoa hard into the mold. When ready to serve, turn the pan upside down onto a serving platter and remove the sides of the pan.

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand "Orly the Baker" for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly's mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Black Bean Chickpea & Quinoa Veggie Burgers

quinoa-burger
Recipe by Orly Gottesman, BlendsByOrly.com

Most veggie burgers in supermarkets either contain gluten, are solely made of vegetables and don’t have enough protein, or are soy based. As I like to minimize the soy in my diet, I wanted to create a high protein veggie burger that is also gluten free, hardy and delicious! This recipe is packed with multiple sources of protein, fiber, fresh vegetables, spices and herbs. So delicious that you can enjoy without a bun!

Recipe yields 15 patties
Ingredients:
1 cup quinoa
2 cups water or vegetable stock
1 medium brown onion, finely chopped
12 oil-packed sun-dried tomatoes, finely chopped
1 ½ cups cooked black beans, or 1 15-oz. can black beans, rinsed
1 ½ cups chickpeas or 1 15-oz. can chickpeas, rinsed
4 cloves garlic, minced
1 handful cilantro, chopped
2 tsp. cumin
1 tsp salt

Instructions:
Stir together 1 cup of quinoa and 2 cups water in small saucepan, and season with salt, if desired. Bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until all liquid is absorbed.

Mix together the black beans and chickpeas in a bowl and set aside. Meanwhile, place onion, garlic and sun-dried tomatoes in medium nonstick skillet, and cook over medium heat. (The oil left on the tomatoes should be enough to sauté the onion.) Cook 5 minutes, or until onion has softened. Stir in 1.5 cups black beans/chickpea mixture, 1 ¼ cup cooked quinoa, cilantro, cumin and salt. Stir all ingredients together for 2 minutes. Add 1 ½ cups water and simmer for 12-15 minutes, or until most of liquid has evaporated.

Transfer mixture to food processor and process until smooth. Transfer to bowl, and stir in remaining ¾ cup quinoa and remaining 1.5 cups black bean/chickpea mixture. Season with salt and pepper, if desired, and set in the fridge to cool.

Preheat oven to 350°F, and coat baking sheet with cooking spray. Using an ice cream scoop with lever, shape bean mixture into 15 patties and place on prepared baking sheet. Bake 35 minutes, or until patties are crisp on top. Flip patties with spatula, and bake 10 minutes more, or until both sides are crisp and brown. Serve on gluten free bun or between two pieces of romaine lettuce.

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand "Orly the Baker" for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly's mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Eggplant Dip in Raw Tahini and Pomegranate Syrup

IMG_8416

1 eggplant
salt and pepper to taste
1 ½ tablespoons lemon juice
2 tablespoons raw tahini
2 tablespoons pomegranate syrup, silan, or honey
3 tablespoons pomegranate seeds
1 tablespoons chopped parsley

Roast medium sized eggplants on open flame or grill, until blackened all around. Let cool and peel to remove skin.
Lay on serving dish, season with salt and a little lemon juice, cover with raw tahini, and then drizzle with aged pomegranate syrup (you can also reduce pomegranate juice with sugar for the same effect)
Decorate with pomegranate seeds and chopped parsley.

Stuffed Figs

IMG_8406

20 large fresh or dried figs

For the filling:
1 medium onions, chopped finely
olive oil for frying
1 whole chicken breast, cut into 1/4-inch cubes
1/4 teaspoon freshly ground cardamom
1/8 teaspoon ground nutmeg
1/8 teaspoon ground white pepper
pinch of ground cinnamon
salt to taste

For the sauce:
100 grams (3-1/2 oz.) tamarind* paste (can be purchased in health-food or Middle-Eastern store)
2 fresh or dried figs
1 liter/quart water
2 1/2 tablespoons sugar
Pinch of cinnamon

*Tamarind comes from the Hebrew word: ~tamar hindi~, meaning Indian date.
1. To prepare the filling:
Fry the onion in a small amount of olive oil. Add the cubed chicken and
spices. Stir until the chicken turns white. Adjust seasonings. Remove
from heat. Cool.
2. To prepare the sauce:
Dilute the tamarind paste in a saucepan with a little hot water. Chop the
figs and add them. Add the water cinnamon and sugar. Bring to a boil. Cook until reduced and all flavors have melded. Remove from heat. If using fresh figs, open the tops and hollow them out with a little spoon, taking care not to rip the edges or bottom. If using dried figs, simply massage the fig with you r fingers to soften and cut a little slit at one end (no need to remove anything). Fill with stuffing mixture. Fresh figs: Add to the pot only for the last 10 minutes of cooking the sauce.
Dried figs: cook for 15-20 minutes, taking care not to let the sauce burn or dry out.
Sauce should be thick like syrup. You can take out the figs and reduce the sauce to the desired consistency before serving. Add sugar if the sauce is to tart for you.
To serve:
Place 6 figs on each plate. Spoon heated sauce over them and decorate with pomegranate see

Chicken Ma’aluba

chicken-maaluba

Serves: 6
3 medium onions, sliced
1 large tomato, thinly sliced
3 tablespoons extra-virgin olive oil
6 threads saffron
1 tablespoon turmeric
1/2 teaspoon dried thyme
2 teaspoons nutmeg
Freshly ground black pepper to taste
Sea salt to taste
3 medium potatoes, sliced
1 small head cauliflower, separated into florets
1 medium eggplant, quartered and cut into 1/2" thick slices
6 drumsticks and chicken thighs
Dash of paprika
2-1/2 cups brown Basmati rice, uncooked

Sauté potatoes in 1 tablespoon of oil in non-stick pan until lightly golden, but not cooked through. Set aside.
Sauté cauliflower in remaining oil. Set aside. In the same pan, sauté eggplant until lightly browned.
Place chicken in pot and Add saffron, turmeric, thyme, nutmeg and pepper to taste. Cover with water and bring to a boil. Simmer for an hour, then remove chicken and save the liquid.
In large Dutch oven pot, spread tomato and onion along the bottom and arrange chicken over onion layer. Place eggplant slices between chicken pieces. Distribute cauliflower over the top, and then repeat with potato slices.
Spread uncooked rice over potatoes. Add broth to cover by a sentimemter. Place pot, uncovered, over a medium flame and let liquid simmer 15 minutes. Then cover pot, reduce heat and cook on low for 30 to 45 minutes to cook rice. Add more liquid if needed to keep mixture moist, but be careful not to add so much that rice becomes sticky or risotto-like.
Test for doneness by removing the cover and sniffing; when it smells a little burned, it's ready.
Take a round metal tray and place on top of pot. Turn pot over onto tray, patting the top to release chicken. Remove pot or use a large spoon to transfer rice, vegetables and chicken to a platter.

Palmiers Filled with Tahini, Pesto, Sun-Dried Tomato Spread, Olive Tapenade

palmier1

palmier2
Makes 2 dozen
These are delicious Kiddush treats, snacking crackers, elegant hostess gifts or a gorgeous garnish for soup.

1 pound store-bought puff pastry
All-purpose flour, for dusting
1 egg, lightly beaten

Put the puff pastry on a well-floured counter roll into a large rectangle, about 12 by 14 inches and about 1/8 inch thick. Spread the filling (see below for choices) over the puff pastry and sprinkle over the rosemary.

With the shortest end facing you, take both long edges of the pastry and roll them toward each other to meet in the middle. Brush a little egg down the center to stick the two halves together. Carefully lift onto a large baking sheet, making sure it will fit in your refrigerator first, and put in the refrigerator for at least 30 minutes to chill and harden.

Preheat the oven to 400 degrees F.

Remove the roll from the refrigerator and, using a very sharp knife, slice it into ½-inch thick pieces. Lay each piece on the baking sheet and brush well with the beaten egg, then bake in the oven for 10 to 15 minutes until puffed up, crisp, and golden.

Remove the palmiers from the oven and let cool on the baking sheet. To serve, pile them high on a plate. These are great little canapes for waiting guests.

Fillings:

Tahini
1 cup tahini
1/3 cup honey
1 ½ teaspoon vanilla extract
½ teaspoon cinnamon
Pinch kosher salt
1 cup halvah

In a medium bowl, stir tahini with honey, vanilla, cinnamon, and salt (if too thick add 1 tablespoon water).

Pesto
Recipe here

Sun-Dried Tomato Spread
Recipe here

Olive Tapenade
Recipe here

A Few More Game Day or Sunday Treats

Whether its football, baseball, basketball or just a Sunday Fun day, these recipes are fun for everyone and perfect for casual dining. Don't forget to add baked beans with pastrami and corndog muffins to the menu too.

Oven Baked Ribs with Sweet and Spicy BBQ Sauce
Peanut Butter, Butterscotch Oatmeal Bars
Chicken Caesar Skewers
Lots and Lots of Meatballs, Asian, BBQ, Moroccan, Thai, Sweet and Sour
Pizza Dip
Warm Artichoke and Olive Dip

Peanut Butter, Butterscotch Oatmeal Bars

peanut-butter

Makes 12 bars

1/2 cup (1 stick) margarine/butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup plus 1/4 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup old fashioned oatmeal
1 cup butterscotch chips, chocolate chips or peanut butter chips
1 cup confectioners' sugar
4 tablespoons soymilk or milk

Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish.

Using an electric mixer, cream the margarine/butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.

Whisk together the confectioners' sugar, soymilk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Cool completely before cutting into squares.

Oven Baked Ribs with Sweet and Spicy BBQ Sauce

BBQ_Rib
Serves 6 - 8
Ribs:
2 cups soy sauce
1/2 cup light brown sugar, packed
1 tablespoon dark molasses
1 teaspoon salt
5 pounds beef ribs
Barbecue Sauce:
One 14-ounce bottle ketchup
One 12-ounce bottle chili sauce (I like Heinz or another spicier variety, if you like heat)
1/2 cup light brown sugar, packed
1 teaspoon dry mustard

For the ribs: In a medium saucepan, combine the soy sauce, brown sugar, molasses, salt and 1 cup water. Bring to a boil and set aside to cool to room temperature.

Put the ribs in a large, resealable plastic bag. Support the bag in a 12-by-14-inch baking pan. Pour the marinade over the ribs and seal the bag. Marinate the ribs in the refrigerator for a few hours, turning the bag occasionally to thoroughly coat the meat.

Preheat the oven to 375 degrees F.

Drain and discard the marinade. Cut four slits in the top of the baking bag, if you are using one. Otherwise, remove the ribs, transfer them to the baking pan, and cover the pan with foil or a lid. Bake for 2 hours.

For the barbecue sauce: While the ribs are baking, whisk the ketchup, chili sauce, brown sugar, dry mustard and 1/3 cup water in a large saucepan. Bring the mixture to a boil, stirring to dissolve the sugar, then remove from the heat.

When the ribs are cooked and tender, remove them from the baking bag. Lower the oven temperature to 350 degrees F.

Brush the ribs on both sides with the barbecue sauce and return them to the oven to bake, uncovered, for 30 minutes longer. Just before serving, broil ribs for 2 – 5 minutes to give them a little char on the top.

High Protein Black Bean Pasta Salad

blackbeanpasta-with-redpepper
Serves 8 - 10

Ever since I discovered black bean pasta, it has become a staple in my Shabbat meal repertoire. I love this recipe because I can prepare it exactly how I would regular pasta, but it is so much more nutritious and naturally gluten free. The black bean pasta is high in protein and low in carbs, but you would never know from the delicious flavor. When combined with the sauteed veggies and tossed in olive oil, you have yourself a highly nutritious and satisfying dish with good fats, proteins, vitamins and minerals. For a more substantial meal option, stir-fry some tofu or chicken chunks and throw it into the pasta.

1 package of black bean pasta cooked according to package directions.
1 tablespoon olive oil
1/2 teaspoon sea salt
1 yellow onion, diced
2 cloves garlic, diced
1 red pepper, diced
1/2 cup sun-dried tomatoes, diced

While pasta is hot, toss it with 1 tbsp olive oil and 1/2 tsp sea salt.
In a separate pan, heat 2 tbsp olive oil. Saute onions and garlic until onions are translucent. Add red pepper, and sun-dried tomatoes and saute for 5 minutes. Pour the sauteed vegetable mix into the pasta and mix all together. Serve warm or cold.

Healthy Spinach Kugel

Spinach Kugel
Recipes by GKC Gluten Free expert, Orly Gottesman creator of Orly's Blends

This recipe for Spinach Kugel is healthy, quick, and always a winner at Shabbat lunch. While most kugels require at least a tablespoon of flour as a binder, this recipe is completely grain free. The proteins from the egg bind it together so that it won't fall apart. This kugel is naturally gluten-free, dairy-free and sugar-free. Make it with olive oil mayo for an even healthier version.

Serves 8 - 10

2 boxes frozen spinach, thawed
3 eggs
3 tablespoons olive oil mayonnaise
1 fried onion
1/2 teaspoon garlic powder
1/2 teaspoon Himalayan sea salt or sea salt
sprinkle freshly ground pepper

Combine all ingredients together and pour into a 9-inch square baking pan. Bake at 350 for one hour. The top should be browned and corners crusty.

Smoky Spanish Meatball Soup

meatballsoup
Serves 6 – 8

Scrumptious smoky meatballs in this rich broth. This is a delicious meal in a bowl. Perfect for a cold winter night.

12 ounces ground veal
12 ounces ground ground beef
3 medium cloves garlic, 1 minced, 2 thinly sliced
2 teaspoon chopped fresh thyme
1/4 teaspoon plus 1/8 teaspoon hot smoked paprika
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten
1/3 cup panko
2 tablespoons olive oil
1/8 teaspoon saffron
4 cups chicken broth
15 ounces can crushed tomatoes
8 ounces angel hair pasta, broken into thirds
1 tablespoons finely chopped fresh flat-leaf parsley

Using your hands, gently mix the veal and beef with the minced garlic, 1 teaspoon of the thyme, 1/4 teaspoon of the paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Add the egg, and panko, and gently mix until the meat absorbs the breadcrumbs.

To form the meatballs, set a small bowl of cold water nearby and, occasionally moistening your hands, gently roll 1-1/2 -oz. portions of the meat into balls; you should get about 20. Heat 1-1/2 Tbs. of the oil in a 5- to 6-quart heavy-duty pot over medium-high heat until shimmering hot. Add half of the meatballs, reduce the heat to medium, and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Flip and brown the other side, 1 to 2 minutes more. Transfer to a paper-towel-lined plate, and repeat with the remaining meatballs.

Pour off all of the fat. Add the remaining 1/2 tablespoon oil and the sliced garlic to the pot. Return the pot to medium heat and cook until the garlic sizzles, about 1 minute. Add the remaining 1 teaspoon thyme, 1/8 teaspoon paprika, and the saffron; cook, stirring, for 15 seconds. Add the chicken broth and crushed tomatoes, and bring to a simmer. Return the meatballs to the pot, reduce the heat to medium low, cover, and simmer until the meatballs cook through (160°F), about 25 minutes. Season the broth with salt and pepper to taste.

Meanwhile, bring a medium pot of well-salted water to a boil. Add the pasta and cook, stirring, until tender, about 4 minutes. Drain well, return to the pot, and toss with 1/2 cup of the broth.

To serve, mound the pasta in shallow bowls. Top with the meatballs and broth, sprinkle with the parsley and serve.

White House Shaved Broccoli Salad

white-house-salad

Serves 4

Michelle Obama planted a huge and comprehensive garden that is well tended all year long. They literally grow everything and enjoy the farm to table fresh vegetables. This shaved broccoli salad is beautiful in color and has lots of flavor. It works well with shaved zucchini, sugar snap peas, or shaved carrots.

1 tablespoon rice wine vinegar
1/2 tablespoon soy sauce
2 limes, zested and juiced
2 tablespoon honey
1 tablespoon Dijon mustard
Pinch of red pepper flakes
1/4 cup olive oil
1 pound broccoli florets, washed, shaved thinly on a mandolin
1 medium sized carrots, shaved thinly on a mandolin
2 small radishes, shaved thinly on a mandolin
1/4 red onion, shaved thinly on a mandolin
Kosher salt and pepper to taste

In a medium bowl, whisk together the rice wine vinegar, soy sauce, lime zest, lime juice, honey, mustard and red pepper flakes. Incorporate the olive oil by whisking into the mix slowly. Add the broccoli, carrots, radishes and red onion. Set aside.

Herb Baked Mozzarella Sticks

mozarellastick-2
Serves 8

1/2 cup all-purpose flour
1 egg
1 1/2 cups panko breadcrumbs
2 tablespoons chopped fresh cilantro, parsley, basil or a combination
1 teaspoon salt
Pinch freshly ground black pepper
1 (12-count) package mozzarella string cheese
Garnish: salsa, ketchup or other dipping sauce
Nonstick cooking spray

Place the flour in a shallow bowl or plate. In a separate bowl, whisk together the egg and 1 tablespoon water. In another shallow bowl or plate, combine the panko, herbs, salt and pepper.

Begin by coating the mozzarella sticks in batches of 2, first dredging in the flour mixture and shaking off excess. Then dip in the egg mixture, letting any excess drip off. Finish by dredging in the panko crumb mixture and shaking any off excess. Transfer the breaded cheese sticks to a sheet pan greased with nonstick cooking spray. Cover and freeze until frozen, about 4 hours and up to 2 days (this will lessen the oozing of the cheese).

Preheat the oven to 400 degrees F.

Lightly spray the cheese sticks with nonstick cooking spray. Bake until the cheese is soft and the sticks are lightly browned, about 12 minutes.

Serve with salsa, ketchup or other dipping sauce.

Baked Beans with Pastrami Bites

bakedbeanpastrami-1

Super comforting side dish filled with delicious flavors. Easy make-ahead dish. Serve with hot dogs, chips, or just on their own.

Serves 6
½ pound pastrami, cut into 1/2-inch pieces
1/2 medium white onion, finely chopped
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 cups pinto beans or kidney beans, soaked overnight, drained

Heat a 5 quart pot over medium-high heat. Add the pastrami and cook for 5 minutes. Add the onion and saute until beginning to soften and become translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Season with salt and pepper. Add the beans and 5 cups water to the pot, stirring to combine. Bring the beans to a boil, reduce the heat and cover. Cook over medium-low heat until the beans are tender, about 2 hours. Adjust the seasoning, if necessary.

Corndog Muffins

photo: Hip2Save

photo: Hip2Save


Serves 12 – 20

These are a fantastic appetizer for a game day or a cute weeknight snack. I often use gourmet sausage or kielbasa in this recipe.

1/2 cup stone-ground yellow cornmeal
1/2 cup all-purpose flour
3 tablespoons sugar
1/2 heaping teaspoon fine salt
1/2 teaspoon baking soda
2 large eggs
3/4 cup soymilk
1 tablespoon white vinegar
3 tablespoons margarine, melted
Eight 6-inch all-beef hot dogs, ends trimmed, cut into fifths
3 tablespoons dill pickle relish or 2 tablespoons mustard

Preheat the oven to 425 degrees F; place three 12-cup mini muffin tins in the oven to heat up.

In a medium sized bowl, whisk together the cornmeal, flour, sugar, salt and baking soda. In the other bowl, whisk together the eggs, soymilk, vinegar and melted margarine. Pour the wet ingredients into the dry, and stir to combine.

Remove the muffin tins from the oven. With a 1-tablespoon scoop, carefully fill each cup half full with batter. Place a piece of hot dog in the center of each muffin cup, and dollop with 1/4 teaspoon relish or mustard.

Bake until golden brown and set, 7 to 10 minutes.

Caramelized onions

cover and cook

Start cooking the onions covered.

uncover, continue cooking

Uncover after 10 minutes.

perfectly brown caramelized onion

Cook until very brown.

Makes about 1 cup

2 tablespoons extra-virgin olive oil, canola oil, butter or margarine
3 medium onions, halved and thinly sliced (about 5 cups)

Heat the oil/butter/margarine in a 10-inch skillet over medium-low heat. Add the onions and ¼ teaspoon salt, cover and cook, stirring occasionally until wiled, about 10 minutes. Uncover and continue to cook, stirring and scraping up the browned bits in the pan regularly, until very browned about 30 minutes. The onions should start to color within 5 – 10 minutes of being uncovered. If not, increase the heat slightly and adjust as necessary to keep them browning slowly. Take the skillet off the heat, spread the onions in the pan, and let sit for a few minutes before using or storing.

Two Gluten Free New Year Recipes

This New Year’s Eve, impress your party guests with these fun ball shaped recipes to celebrate the dropping of the ball and welcome in the New Year. Happy 2016!

Recipes by GKC Gluten Free expert, Orly Gottesman creator of Orly's Blends
Spiked Chocolate Truffles
Fried Arancini Balls

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand "Orly the Baker" for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly's mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Fried Arancini Balls

gf-aroncini

Recipe by Orly Gottesman, BlendsByOrly.com

The first time I tried fried Arancini Balls was in Sydney Australia at a modern Italian restaurant. This is a beautiful coming together of fried mozzarella and risotto into a delicious bite sized finger-food that is perfect for any New Year’s Eve dinner party. The base ingredients are rice, and cheese, both naturally gluten free ingredients. But Arancini balls are usually not gluten free because they are dipped and fried in flour and breadcrumbs. For gluten free aranicini, you can use store bought breadcrumbs or make your own gluten free breadcrumbs out of old gluten free bread that you have at home.

Ingredients
1/4 cup extra-virgin olive oil
1 onion, finely minced
3 cloves garlic, finely minced
1 ½ cups arborio rice
1 cup white wine
salt and pepper to taste
4 cups vegetable broth, heated
2 cups chopped spinach
2 tablespoons butter
1 ½ cups grated parmesan cheese
1 cup fresh mozzarella cut into small cubes
2 cups gluten free flour (I would recommend Blends by Orly Sydney Blend)
2 eggs, lightly beaten
2 cups seasoned gluten free bread crumbs (I like Chef Nathan’s Gluten Free Seasons Panko Crumbs)
Vegetable oil, for frying

In large, deep saucepan over medium-high heat, sauté the onions in olive oil for about 2 minutes. Add the garlic and stir. After 5 minutes, add the rice and white wine, salt and stir. Allow to reduce for about 5 to 10 minutes. Add 2 cups of broth. Allow broth to absorb into rice for about 10 minutes, stirring, then add another 2 cups of broth and allow that to absorb for about 10 minutes. Season with freshly ground black pepper. Add spinach to broth and rice and stir in with butter. Add 1 cup of the parmesan cheese. When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap and refrigerate until completely cooled and firm. When completely cooled, cover rice and spinach with remaining ½ cup parmesan. With lightly oiled hands or gloves, roll into 1 ½-inch balls. Insert 1 small cube of mozzarella in the center of the ball, and cover with more rice. Place gluten free flour, beaten eggs, and seasoned gluten free breadcrumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with breadcrumbs. Repeat with all balls and lay the coated balls on a sheet pan and refrigerate until ready to fry. In a heavy large pan, heat vegetable oil to 350 degrees F. Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot.

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand "Orly the Baker" for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly's mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Spiked Chocolate Truffles

gf-truffles

Recipe by Orly Gottesman, BlendsByOrly.com

I learned how to make chocolate truffles during my studies at Le Cordon Bleu and made some modifications to make it a more user-friendly recipe. Deliciously dark chocolate truffles with a hint of liqueur make this a fun no-bake New Year’s dessert. The chocolate truffles are naturally gluten free and can be made either dairy or parve. Once the chocolate truffles are ready, have fun garnishing them with desiccated coconut, chopped nuts or cocoa powder.
 
Recipe yields 4 dozen truffles
Ingredients
1/3 heaping cup (100ml) Grand Marnier or Kahlua
1 2/3 cups (300g) good quality dark chocolate, roughly chopped (I like schmerling)
1 ¼ cups (300ml) heavy cream or non-dairy whipping cream like Rich’s Whip
4 ¼ Tbsp (60g) unsalted butter or margarine
Garnish
1/3 cup (40g) desiccated coconut or coconut flour
1/3 cup (40g) nuts, finely chopped or nut meal
4 Tbsp (30g) cocoa powder

Place the chopped chocolate in a large heatproof mixing bowl. Add 100ml liquor of choice. Place the cream and butter in a saucepan and bring to a simmer over a medium heat. Once the butter has fully melted and the mixture is simmering, remove from the flame and pour over the chocolate. Whisk until you have a smooth mixture. Cover the bowl and chill for 4 hours in the fridge.
Make the Truffles: Line a sheet pan with baking paper. Cover 1/3 of the pan with desiccated coconut, 1/3 chopped nuts and 1/3 coco powder. The flat surface will make it easier to roll the balls into than using 3 separate bowls. Use a melon baller to take out evenly sized scoops of the truffle mixture. Using lightly oiled hands or gloves, roll into truffle balls, then roll the truffles in the desiccated coconut, chopped nuts or coco powder. Leave to set in the fridge on a baking tray lined with nonstick baking paper. Leave truffles in the fridge until ready to serve.

Recipe by Orly Gottesman, BlendsByOrly.com

orlyOrly Gottesman discovered her passion for baking while living in Paris. She apprenticed for a French pastry chef at a patisserie in the 5th Arrondissement. Orly received her formal training at Le Cordon Bleu in Sydney, Australia. She pioneered an independent study on gluten free product development and her research was published in the student curriculum. She was then hired to develop a line of gluten free favorite pastries and breads under the brand "Orly the Baker" for Chompies, an iconic restaurant chain in Phoenix, Arizona. Orly spent over three years developing and perfecting a range of gluten free flour blends and recipes. Her innovation is motivated by her culinary discoveries during her travels around the globe.

Orly's mission is to allow people on a gluten free diet to make any recipe without sacrificing taste, texture and quality. Blends by Orly, her line of five uniquely formulated gluten-free flours has been received with enthusiasm as a long-sought solution for the gluten-free consumer. Her drive to make delicious gluten free products is inspired by her husband, a wold class foodie, who was diagnosed with celiac disease. Orly has a B.S from NYU and is a trained vocalist and pianist.

Pomegranate Chili Glazed Corned Beef

corned-beef

Serves 10

Also sweet and savory. Pomegranate juice is both sweet and tart but the sugar adds sweetness and the chili powder gives it zesty flavor. Ancho chili powder has minimal spice so don’t worry this is not spicy at all. In fact I like to add a little more heat, and add in a teaspoon of sriracha sauce.

3 - 5 pounds corned beef
1 8-ounce bottle pomegranate juice
1 cup sugar
2 teaspoons ancho chili powder
1 teaspoon allspice

Preheat oven to 325F.

Remove corned beef from plastic packing and place on a large sheet of heavy duty aluminum foil. Retain seasonings and as much liquid as there is and include with the meat. Wrap the corned beef tightly with heavy duty aluminum foil so no steam can escape, and the meat is fully enclosed. Put wrapped meat on a shallow baking sheet (like a jelly roll pan) and place on the middle rack of an oven.

Bake for approx. 2-1/2 hours.

While corned beef is cooking, make the glaze. Place the pomegranate juice and sugar into a saucepan and cook over high heat until reduced by half. Lower heat and add in chili powder and allspice. Bring to a bubble and remove from heat.

Remove meat from foil and place in a large roasting pan, reserving a little of the cooking juice to keep it moist. With a sharp knife make diagonal slits on top of the meat. Pour the glaze over the corned beef and brush over the top to cover icorned bee with glaze.

Increase oven to 350F and roast uncovered for approximately 20-30 minutes. Remove from oven and let rest for 10-15 min. Then slice against the grain. This is best sliced very thin.

Sweet and Savory Root Beer Glazed Corned Beef

glazed-corned-beef

Serves 10

3 - 5 pounds corned beef
1 16-ounce bottle root beer
1 cinnamon stick
1 2-inch piece ginger, peeled and sliced
1/2 cup molasses
1/2 cup brown sugar
1 teaspoon salt

Preheat oven to 325F.

Remove corned beef from plastic packing and place on a large sheet of heavy duty aluminum foil. Retain seasonings and as much liquid as there is and include with the meat. Wrap the corned beef tightly with heavy duty aluminum foil so no steam can escape, and the meat is fully enclosed. Put wrapped meat on a shallow baking sheet (like a jelly roll pan) and place on the middle rack of an oven.

Bake for approx. 2 1/2 hrs.

While the meat is cooking, make the glaze. Place the root beer, cinnamon stick and ginger into a small sauce pan and cook over high heat until root beer is reduced by half, about 10 minutes. Lower the heat and add molasses and brown sugar. Cook a few minutes more until thick and syrupy. Remove ginger.

Remove meat from foil and place in a large roasting pan, reserving a little of the cooking juice to keep it moist. With a sharp knife make diagonal slits on top of the meat. Pour the glaze over the corned beef and brush over the top to cover icorned bee with glaze.

Increase oven to 350F and roast uncovered for approximately 20-30 minutes. Remove from oven and let rest for 10-15 min. Then slice against the grain. This is best sliced very thin.

Preserved Lemons

6 – 7 lemons or meyer lemons, scrubbed
¼ cup kosher salt
Optional additional flavor enhancers: bay leaf, crushed red pepper, black peppercorns, sugar, oregano, thyme, cinnamon stick, star anise, rosemary

Run a pint-size glass jar through the dishwasher or place in pot of boiling water to sterilize.

Cut 4 of the lemons lengthwise into 6 wedges and remove the seeds. Put about 1 tablespoon salt in the jar and put 6 of the wedges on top. Press down on the wedges with a muddler or the handle of a wooden spoon to release some of the juices and compact them. Repeat in layers with remaining lemon wedges and salt. If using additional flavor enhancers use a little bit with each layer. Squeeze enough juice from the remaining lemons to cover the lemons in the jar. Close the jar tightly with lid.

Keep at room temperature for 4 weeks, inverting the jar about once a day to mix the salt and juice, and adding more fresh lemon juice as necessary to keep the lemons covered. After 4 weeks, they are ready to use but may need a slightly rinsing before use. They keep up to one year in the refrigerator.