Taquito Sauce -- 5 mins -- Serves 4

Description

While I am posting this as "Taquito" sauce, it has applications anywhere you want a sweet/spicy dipping sauce. My own memories stray back to afternoons with friends drinking beer at Chevy's and eating their Fiery Flautas (do they still make those? Yum!). The best part was the sauce, and when I set out to make a sauce for taquito night last year, it was that sauce that was firmly entrenched in my taste-memory.

I didn't write down the recipe I made up for the taquitos, which were amazing, so next time I make them I'll post them, but I did write down the recipe I made up for the sauce (we see what the important part was to me! ;o).

Since its creation, I've eaten this on hot dogs, used it as a dipping sauce for things I've beer-battered (mmmm), and used it as a shrimp cocktail sauce. It is versatile and yummy! Hope you like it too.

Ingredients

1/4c ketchup
2-3T Triple Sec (non alcoholic)
1/2t fresh minced garlic
Two pinches onion powder
Two pinches chipotle pepper
Two pinches cayenne pepper

Directions

Wisk together all ingredients thoroughly in a small mixing bowl. That is all ;o)

GF Beer Batter -- 15 mins -- Serves 4

Last summer, Fuegos grandmother, Mam'maw, came to visit us. Yaya, Doodle-bug, and Nene had just moved to town, so she came to make sure everyone was settled and was being well cared for so far from home in Ohio. We decided to rent a 12-passenger van, and all went up to the city for an outing to Alcatraz.

Amongst the memorable moments of that trip were a gull taking a sandwich right out of the hand of some poor guy on the ferry boat (ballsy!), getting to spend time with family, and pining for the onion rings that Yaya ordered and ate on the ride back across the bay. I decided immediately that we would make onion rings that night.

Since there is no greater contribution to fried food than Scottish Beer-Battered Fish and Chips (yes, donuts ARE good too, but not as good as Beer-Battered Fish and Chips), I set out to emulate this culinary favorite from my time living in Scotland from 1998-1999.

I used canola oil as my medium, and used a wok over medium-high flame. Hope this finds you in the mood for a little good-old-fashioned greasy snack!

6 oz GF beer
1/2 t onion powder
1/2 t garlic powder
1 to 1 1/2 t salt
1/4 t pepper
1/8 t cayenne pepper
1 t baking powder
2 eggs
~1/4 C all purpose GF flour mix*
(after the 1/4 C, add 1T flour at a time until batter is thick and sticky).

* GF flour mix: In a large sealable container, combine 2C garbanzo-fava bean flour, 1C Sorghum flour, 3C Corn Starch, 3C Tapioca flour. For a single batch, Tablespoons can replace Cups, producing 1/2C+1T - this should be pleanty for the batter.

Cranberry Sauce -- 20 Min -- Serves 8

This is without a doubt the BEST cranberry sauce I have ever had. No, I'm not just tooting my own horn. I have never liked this particular Thanksgiving side-dish tradition. Having grown up with the jellied cranberry slices from a can, and only exposed to whole cranberries as an adult when someone had the unfortunate idea of mixing in orange peel (if you like that kind of thing, enjoy - I thought it was about the worst spin on an already bad idea I'd had at the time), I had all but given up on this particular side dish.

Last year, I decided to try my hand at redeeming the beautiful (but painfully disappointing) cranberry.

I started, like I frequently do, by consulting three or four different cook-books to get an idea of cooking times, amounts of liquids, etc., and then made up my own recipe based on my personal taste experience of these tart, little, red beauties. The result was something quite unexpectedly sweet, tart, savory, spicy, and altogether delicious - I do like cranberry sauce! My fourteen guests loved it as well, so needless to say, I'll be using this recipe for the foreseeable future! Here's hoping you enjoy it too.

24 oz cranberries

2C sugar

2C Orange Juice (fresh squeezed or Odwalla's fresh squeezed for a shortcut)

1/4t Ground Cloves

1/4t Cinnamon

1/8t Cayenne

1/8t Nutmeg

1t vanilla

Bring OJ to a boil in a 4Q stock pot. Add seasonings and sugar, stirring constantly. Add cranberries and stir until all cranberry skins have popped, turn off heat and allow to cool. Serve warm or chilled.

Scalloped Corn -- 2 hrs -- Serves 8

There are some things that come from my childhood that I simply cannot do without at Thanksgiving. Scalloped corn is one of those things! Corn, butter, dairy, spices, and bread - what's not to like!! My dad and brother and I would fight over who got the crusty parts on the sids and bottom of the casserole dish.

I came up with my own recipe back when I started cooking thanksgiving dinner back in 2000, and converted the recipe to Gluten Free a few years ago. Those of us who like it can attest to the fact that it simply isn't Thanksgiving without it. Those who think it is an abomination of a perfectly good side dish... well... more for me! Hope you enjoy this favorite with a twist (and after 37 years, the crusty edges are still the best part! ;o)

6T GF Flour mix (I use the French bread mix: white rice, tapioca, sugar, xanthan gum, unflavored geletin, and egg replacer)

2t salt

1/2t paprika

1/4t cayenne

6T goat butter

1 onion

2C goat milk

20 oz frozen sweet corn

2 egg yolks (slightly beaten)

1 1/3C GF bread crumbs (I used the crusts from the French bread loaves that I made into crutons for the stuffing, but corn flake bread crumbs would also work)

1/4C shredded goat cheddar.

Melt butter in a skillet, add spices and flour, slowly add milk, stirring constantly. Put corn in 3Q casserole dish, add liquids. Mix bread crumbs and cheese, then sprinkle over corn mixture. Bake with turkey for last 90-120 minutes, or at 400 degrees for 60 mins. (I put in for last hour with Turkey at 325, then took out turkey and increased temp to 425 for 15 minutes.)

Gluten Free Tortillas - 30 Minutes - Serves 8

Fuego and I haven't had a real burrito now for almost three years.

This was one of our favorite foods - both of us independently before getting together, and continuing together after - and the gluten free tortillas on the market just aren't up to the challenge. Our favorite, being local to the Berkeley area, was Gordo's on College Ave. Fuego had been going there with friends since Captain Technology lived in the loft over the garage on Ashby (and the world was young). We went there together at least once or twice per week while I was in seminary, and looked forward to trips into town after we moved to Davis.

It was nearly as sad as having to give up Zachary's pizza when we couldn't go there anymore.

The past few weeks Fuego has been craving mexican food, and since we've been talking about trying to make a decent tortilla for about ALL of the past three years, I decided it was time (tortilla press or no!). I found a great, traditional mexican recipe that I adapted, which worked great! I will, of course, continue to experiment with different flour mixes (I've tried two already and both worked equally well) to try out different flavors - hope you enjoy it!

3C GF flour (I used the french bread flour mix from The Gluten Free Gourmet Bakes Bread)

3/4C shortening (or lard if you eat it ;o)

3/4C hot water

Cut shortening into flour until "crumbly" (adjust ratio until it looks like the consistency of bread crumbs). Add hot water until the mixture is moist and kneed until well mixed - should easily form into ball - not too sticky but not too dry to roll out. Separate into about 8 parts and roll out to about 1/16" (recipe called for 1/8" thick, but I wanted something more like what I remember flour tortillas being like so I could wrap it up into a burrito).

Cook on a med-hot cast iron skillet for about 1-2 minutes per side. They will be the consistency of large delicate crackers, but when you steam them they turn pliable and work perfectly for burritos.

**Note - If you don't have a tortilla steamer, I use a cookie-cooling rack - the wire kind - set over a wide, shallow pan of boiling water. Set the tortilla on the cooling rack over the boiling water and cover with a high-arched lid - about 2 minutes of steam works wonders). I recommend wrapping the burrito up in foil like they do at the taquerias - helps to keep everything put together and hot - plus it adds to the experience of finally getting to have a good burrito again ;o).

Candied Yams -- 75 minutes -- Serves 8

As you may have guessed, this is a Thanksgiving recipe, and is one of our favorites! I have scaled down the recipe to fit in a single casserole dish, but it can easily be doubled or halved depending on your/your family's needs.

Yams are already a gluten free dish, and I first created this recipe about ten years ago when I hosted my first Thanksgiving, so it is one of those glorious few dishes that I haven't had to recreate in the past couple of years since going gluten free. The only change is from normal butter to goat butter (if you haven't tried the goat butter, it is a remarkable experience and WELL worth the expense - especially if you are cow-casein intolerant as many GF folks are).

This creates a rich, sweet, slightly tangy and scrumptious dish that complements the rest of the Thanksgiving table beautifully.

3 lbs Garnet Yams

2C Orange Juice

1/4C Brown Sugar

12 large Marshmallows

1/3C Butter (goat or cow)

Peel the yams and cut into 1/2" medallions, quartering any medallions larger than 1 1/2". Place yams in a large casserole dish (I think mine holds about 4 quarts). Pour in the 2C orange juice and sprinkle the 1/4C brown sugar over the top. Cut butter into small cubes and place evenly around the top. Similarly place marshmallows around the top. Cover. Bake at 400 degrees for 60 minutes or until yams are soft, marshmallows have melted into the dish, and liquid is boiling.

**NOTE: If you want to put the yams in with your turkey (I use a 325 degree oven), increase bake time by about 30-45 minutes and plan for completion along with your turkey! This is a forgiving dish, so if you forget to put the yams in early enough, turn up temp to 425 after removing your turkey - I did this last night and it completed in about 20 minutes (total bake time of 60 at 325 and 20 at 425).

Tomato Dumpling Soup -- 40 minutes -- Serves 3

Last night I came home sick from a training that I have been working for four months on having St. ECWIW's (Episcopal Church Where I Work) host. I felt tired, yucky, and hungry. I remembered that we had some pureed tomatoes in the cupboard, and suddenly had a craving for something I've never even heard of before - Tomato Dumpling Soup.

I scanned a couple of cookbooks and found that there is a traditional Italian recipe for Tomato Bread Soup that is simple, but calls for blending the soup when it is finished cooking. While this didn't appeal to me, it at least gave me validation that bread in Tomato Soup would work. Other recipes gave the familiar Tomato Cream soup that I grew up with (a la Campbell's), but also weren't what I was looking for.

As usual, I decided to make up my own recipe in the end.

I also thought about using biscuit dough for a quick resource for the dumplings, so I Googled "Biscuit Dough Dumplings" and found that MANY folks have discovered this to be a great dumpling dough. Of course the suggestion of using canned biscuit dough from the supermarket was out, but I did have some Pamela's GF Pancake and Baking mix in the cupboard (basically a GF version of Bisquick - but WAY healthier, gluten free, and considerably tastier), so having been validated in my search, I looked up the Pamela's recipe for biscuits, and dove in (I was sick, so I didn't make the dough from scratch - but having tried them this way, I may take this shortcut again even when I'm well!).

This post is mostly about the soup itself, but I will add one note about dumpling prep before I get to the soup -- Since biscuits aren't supposed to sit before baking, I cut in the butter and then refrigerated, only adding the Almond Milk just before dropping them into the soup. (I will include the link to Pamela's Biscuits below, or you can use your own favorite recipe).

This makes a hearty, spicy, thick, and delicious soup - we will definitely be having this again! (Fuego and I devoured this in one sitting, but one batch of soup and 9 dumplings would have easily provided enough for three or even four smaller bowls).

25 oz. Tomato Puree (fresh or canned)

1/2 C Red Wine (I used Pinot Noir, but Zinfandel would also work)

2T Balsamic Vinegar

2T Butter

2T Olive Oil

1t Minced Garlic

1T Onion Powder

1/8 t White Pepper

1t Salt

1/4 t Cayenne Pepper

1 t Basil

1/2-3/4 C Almond Milk

Combine (in order listed) all ingredients in a 3 quart pot over medium heat. Reduce heat and simmer once soup comes to a boil.

Drop in biscuit dough - rounded tablespoons-full provided nine dumplings - cover pot, and simmer for 20 minutes over low heat. Flip dumplings carefully with a spoon, cover again, and simmer for 10 more minutes.

**Cooks Note: Since you can't stir the soup once you've dropped in the dumplings, you may want to avoid scraping the bottom of the pot when serving, just to avoid the possibility of scraping up anything that may have adhered to the bottom of the pot and burned. To avoid this, use as low a heat as possible to keep the soup simmering.

Here's Pamela's Biscuit recipe by the way.