Raspberry Muffins

Makes 12 muffins.

Ingredients:

• 1-1/2 cups gf flour*
• 2 teaspoons baking powder
• 1/2 cup sugar
• 2 eggs, lightly beaten
• 3/4 cup buttermilk
• 1/2 cup plus 2 Tablespoons unsalted butter, melted
• 1 Tablespoon vegetable oil
• 1 cup frozen unsweetened raspberries
• 1/4 cup chopped walnuts
• 1/4 cup firmly packed brown sugar

* We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe

Directions:

Preheat the oven to 375°F. Line a 12 cup muffin tin with paper liners.

Combine the gf flour, baking powder, and sugar in a large bowl; make a well in the center of the mixture.

Combine the egg, buttermilk, 1/2 cup of melted butter and oil. Add the wet ingredients to the dry ingredients, stirring just until moistened. Fold in frozen raspberries. Spoon batter into prepared muffin cups.

Combine the walnuts with the remaining 2 tablespoons of melted butter and brown sugar. Sprinkle over muffins.

Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan immediately. Serve.

Eggs Benedict on Cheddar Waffles

Makes 2 servings.

Ingredients:

For the Waffles:

• 1 small russet potato, peeled and cut into 1-inch pieces
• 2 cups gf flour*
• 2 teaspoons kosher salt
• 1 Tablespoon baking powder
• 1/4 teaspoon baking soda
• 2 Tablespoons sugar
• 3 large eggs, lightly beaten
• 8 Tablespoons unsalted butter, melted
• 2 cups buttermilk
• 1 cup cheddar cheese, grated

* We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe

(Milk to thin batter, if necessary)

For the Hollandaise:

• 3 large egg yolks
• 1-1/2 Tablespoon cold water
• 1/2 cup warm clarified butter
• Dash of cayenne pepper
• Salt and white pepper to taste
• Lemon juice to taste

For Eggs:

• 4 poached eggs
• 4 slices of gf ham, warmed
• 2 scallions chopped

Directions:

Make the waffles:

Place the potatoes in a medium saucepan and cover with water. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10-12 minutes. Drain and mash the potatoes. Measure out 1/2 cup of the mashed potatoes for the waffles.

In a large bowl, combine the gf flour, salt, baking powder, baking soda, and sugar. Whisk until dry ingredients are thoroughly combined.

In a separate bowl, whisk the eggs, butter and buttermilk together. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the cheddar cheese and mashed potato.

Note: If the batter seems too thick, stir in up to 1/4 cup milk to thin.

Spoon batter onto a prepared waffle iron and cook until brown and crisp. Transfer waffles to a baking sheet and keep warm in a 200°F oven.

Make the Hollandaise:

Place the egg yolks and 1-1/2 tablespoons water in the top of a double boiler. Off the heat, whisk the eggs until they are light and frothy. Place the double boiler over barely simmering water and whisk the eggs, continuously, until thickened, about 2-4 minutes. Be careful not to let the eggs get to hot or they will scramble. Remove the pan from over the water and whisk to slightly cool the mixture. Whisking constantly, add the warm clarified butter in a steady stream. Adjust seasonings to taste with cayenne pepper, lemon juice, salt and white pepper. Serve immediately or keep the sauce warm for up to 30 minutes by placing it in a bowl of warm (not hot) water.

To assemble Eggs Benedict:

Lay waffle on a plate (we like to stack two halves on top of each other). Top with a slice of warm ham. Lay two poached eggs on top of the ham. Spoon hollandaise over the top and garnish with chopped scallions. Serve immediately.

Home Fries with Scallions

Makes 4 servings.

Ingredients:

• 1-1/2 lb. russet potatoes, peeled and cut into 1 inch pieces
• 1 large onion, halved lengthwise and sliced thin crosswise
• Salt and freshly ground black pepper
• 1/4 teaspoon hot paprika
• 2 Tablespoons unsalted butter
• 1 Tablespoon olive oil
• 2 Tablespoons scallions, cut into 1/2 inch pieces

Directions:

Place the potatoes in a medium saucepan and cover with water. Add about 1/2 teaspoon of salt to the water. Bring to a boil. Reduce heat and simmer for about 15 minutes or until potatoes are just tender. Drain potatoes and let cool.

Heat 1 tablespoon unsalted butter in a large skillet. Add the onions. Cook the onions over medium heat, stirring occasionally, until the onions are very tender and golden. Transfer the onions to a plate and tent with foil to keep warm.

Add the remaining tablespoon of unsalted butter and olive oil to the skillet. When hot, add the potatoes. Cook, stirring occasionally, until potatoes are golden, about 8-10 minutes. Add the scallions and stir to combine. Season to taste with salt, freshly ground black pepper and paprika.

Grilled Chicken Wings with Honey-Mustard Sauce

Makes 6 servings.

Ingredients:

• 2 lbs. wings (about 10 whole wings - discard the tips)
• Salt and freshly ground black pepper
• 1 Tablespoon olive oil
• 2 Tablespoons gf Dijon mustard
• 2 Tablespoons honey
• 1 Tablespoon shallots, diced
• 1/2 teaspoon chives, chopped

Directions:

Prepare a gas grill. Brush the wings with olive oil and season the wings with salt and freshly ground black pepper. Grill the wings over medium high heat (covered), turning every couple of minutes, until they are browned, crisp and completely cooked through, about 20 minutes. When the wings are done, transfer them to a large bowl. Tent with foil to keep warm.

Meanwhile, in a small bowl, whisk the mustard, honey, shallots and chives. Adjust seasoning to taste with salt and freshly ground black pepper.

Pour the sauce over the chicken wings and toss to coat. Serve immediately on a platter.

Makes 4 servings.

Ingredients:

• 1 pasilla chile
• 2 poblano chiles
• 4 large garlic cloves, unpeeled
• 5 Roma tomatoes, halved
• 1 teaspoon lime juice
• 6 filet mignon steaks
• Olive oil
• Salt and freshly ground black pepper
• 2 oz. feta cheese, crumbled
• 1/4 cup cilantro, chopped

Directions:

Preheat the broiler. Line a baking sheet with foil. Place the chiles, garlic and Roma tomatoes (cut side down) on the prepared baking sheet. Broil until peppers and onions are blackened, turning frequently. Transfer the peppers, tomatoes and garlic to a bowl and cover with plastic wrap. Let steam for 10-15 minutes. When cool enough to handle remove the peppers and peel away the outer blackened skin and discard the stems and seeds. Transfer to a blender. Remove the skins from the tomatoes and transfer to the blender. Add the garlic, cover and process until smooth. Adjust seasonings to taste with salt, freshly ground black pepper and lime juice. Set aside.

Meanwhile, brush both sides of the filets with olive oil. Season with salt and freshly ground black pepper. Grill steaks over medium-high flame for 5-7 minutes per side for medium-rare (or cook to desired doneness). Transfer steaks to a platter and top each steak with a generous spoonful of the chile sauce. Tent loosely with foil and let rest for 5 minutes.

To serve, spoon extra chile sauce over the top of each steak and garnish with feta and fresh cilantro.

Chili Grilled Corn

Makes 4 servings.

Ingredients:

• 4 ears corn with husks
• 2 Tablespoons butter, melted
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Directions:

Prepare grill.

Combine all spices and set aside. Pull husks back from corn, being careful not to pull off. Remove the silks. Brush corn with melted butter and sprinkle with the spice mixture. Recover corn with husks. Grill corn on rack about 15 minutes, or until done, turning to avoid burning.

Blackberry Rhubarb Crisp

Makes 6 servings.

Ingredients:

• 2 cups blackberries (fresh or frozen)
• 3 cups rhubarb, cut into 1/2" pieces
• 2/3 cup sugar
• 2 Tablespoons gf flour
• 1 Tablespoon melted butter
• 1/2 teaspoon grated orange peel
• 1/2 teaspoon cinnamon

For topping:

• 2/3 cup brown sugar
• 1/3 cup toasted chopped pecans
• 1/4 cup gf flour
• 2 Tablespoons melted butter

Directions:

Preheat oven to 375 degrees F.

Add rhubarb, blackberries, 2/3 cup sugar, 2 Tablespoons flour, 1 Tablespoon melted butter, orange peel and cinnamon to a large bowl and mix to blend. Divide mixture between 6 ramekins. Place ramekins on a baking sheet and bake for 10 minutes.

Add topping ingredients to a small bowl and mix to blend. Equally divide the crumb mixture on top of the ramekins and bake again for 20 minutes. Serve warm.

Happy Father’s Day from Glutenfreeda!

-Glutenfreeda