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Christmas Eve Buffet

December 24, 2017 12:51 PM

Lobster Seafood Chowder. Roasted Tomato and Arugula Salad. A Merry Berry dessert and an Egg Nog cocktail.

Amy Rota-Poulin treats us to a gluten-free Christmas Eve Buffet fit for a king.

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Lobster and Seafood Chowder

Amy Rota-Poulin Copyright 2017

Ingredients:

2 tablespoons of olive oil

2 medium red onions, finely chopped

2 ribs of celery, finely chopped

2 large cloves of garlic, finely chopped

5-10 Sprigs of fresh Thyme, stems removed

1 cup of white wine

2 tablespoons butter

¼ cup gluten free brown rice flour

½ cup heavy cream

2 cups whole milk

2 cups seafood stock

2 tablespoons gluten free low sodium San-J soy sauce

1 tablespoon gluten free fish sauce

¼ cup sherry

2 cooked lobsters, shells removed and meat chopped

12 cherrystone clams, cooked and removed from shells

12 mussels, cooked and removed from shells

12 scallops, cooked

¼ teaspoon ground nutmeg

Himalayan sea salt to taste

 

In a medium to large pot, over medium heat add the olive oil, the chopped onions and the celery. Saute until the onions are just starting to lightly brown and are tender. Add the garlic, and fresh thyme. Stir and then cook for 2-3 minutes. Next add the white wine and simmer until the wine has reduced by half.

 

Add the butter and whisk in the brown rice flour, cook for 1-2 minutes while whisking. Slowly add the heavy cream and whole milk. Then whisk in the seafood stock, gluten free low sodium soy sauce, gluten free fish sauce, and sherry. Once the chowder is simmering add the seafood, nutmeg and season with Himalayan sea salt to taste. Remove from heat and serve with your favorite toppings.

 

Serve with fresh sliced scallions,  a lovely piece of gluten free focaccia and enjoy!!

 

Roasted Tomato and Arugula Salad

Amy Rota-Poulin Copyright 2017

Ingredients:

2 tablespoons of olive oil

2 medium red onions, sliced

2 large cloves of garlic, finely sliced

10 Sprigs of fresh Thyme, stems removed

2 sprigs of fresh sage

2 springs of fresh rosemary

12 ounces of heirloom cherry tomatoes

1 tablespoon white balsamic vinegar

Himalayan sea salt to taste

 

Preheat oven to 400 degrees. Toss all ingredients together in a large glass baking dish. Cook for 20-25 minutes or until the tomatoes have cracked and the onions are caramelized. Remove from oven and set aside.

 

In a large heat safe bowl, add 12 ounces of baby arugula. Topp with roasted tomatoes, fresh squeezed lemon juice and extra virgin olive oil to taste.

 

Add shaved aged pecorino or parmesean and enjoy!

 

Merry Berries with Crème Fraiche

Amy Rota-Poulin Copyright 2017

Ingredients:

2 cups of fresh blackberries, gently rinsed

1 cup of fresh raspberries

2 cups of fresh strawberries, rinsed with stems removed

1/4 cup of premium real maple syrup

1/4 cup of Cointreau Liquor

1/4 cup of good rum

 

Cut strawberries into bite size pieces. Add all ingredients to a large bowl. Using a rubber or silicone baking spatula, gently fold all ingredients together.

 

Serve this simply super dessert in a glass layered between whip cream or crème fraiche sweetened with a hint of pure maple syrup and premium pure vanilla extract.

 

A Very Merry Nog

Amy Rota-Poulin Copyright 2017

Ingredients:

 

To Rim the glass:

 

A small plate with 2 tablespoons pure maple syrup

 

A small plate with 2 tablespoons pure cane sugar mixted with ½ teaspoon ground cinnamon and a dash of ground nutmeg.

 

Dip a martini glass, rim side down, in the pure maple syrup then in the spiced sugar mix.

 

Ingredients:

1 part premium white rum

1 part ginger liquor

½ cup gluten free light eggnog

Freshly ground nutmeg to taste

 

First rim the martini glass with the pure maple syrup and spiced sugar mix. Then add the rum, ginger liquor, and egg nog. Stir gently and top with freshly ground nutmeg.

We wish you Very Merry Holidays and a Happy New Year!!

 

Please enjoy responsibly.

 

*Quick Tip: To turn this merry cocktail into a merry mocktail omit the rum and the ginger liquor.

 

*Please Drink Responsibly* Cocktail is for adults over age 21 only.*

 

 

Please visit www.glutenfreewithamy.com for more great tips, fun ideas and easy recipes.

 

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

 

This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy!  

For more recipes please visit www.glutenfreewithamy.com

Facebook: https://www.facebook.com/pages/Cook-Gluten-Free-With-Amy/146394436394Twitter: www.twitter.com/glutenfreeamy         

Credits

Joel Landas

Copyright 2017 - WNYT-TV, LLC A Hubbard Broadcasting Company

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