I’ve noticed since having kids that holiday meals aren’t quite as leisurely or lengthy as they once were. No matter how much planning and prep I do, it’s usually the same as most other meals in that something is rejected, they want to leave the table quickly, and they usually require some form of entertainment. Having just done this exercise at Thanksgiving, I feel better prepared for Christmas and New Years. I see now why families do kids tables! :) I’m setting out to have very child-friendly GF elements of each of our special meals that can be enjoyed by all, and boxed up for later if need be.
Since getting married, we’ve had a tradition of serving fondue, or raclette, on Christmas Eve. It’s great because it’s interactive, delicious and mostly just prep or chopping. And very fun for kids! Of course, regular fondue calls for flour so this time we will be using GF flour. I’m choosing to omit the alcohol since I’m not sure it actually cooks all the way off :) We’ll also have a massaged kale salad which will likely just be enjoyed by adults. For dessert, I plan to really lighten my load and just do already baked cookies and ice cream, and maybe even some store bought goodies. Outsource, people! Here are all the yummy recipes for an easy, delicious and GF family feast:
The Christmas Eve Menu
Various drinks, crackers, hummus, olives and cheeses. All GF!
Fondue
Fondue Recipe
3/4 lbs Emmentaler cheese
3/4 lbs Gruyere cheese
1/2 lbs Appenzeller
Garlic clove
1 Tablespoon GF flour
1 teaspoon lemon juice
2 1/2 Cups dry white wine
Pinch of nutmeg
Dippers
Meatballs (homemade or store-bought)
Cauliflower (lightly roasted)
GF toast pieces
Quartered roasted new potatoes
Any other meats, GF breads, or veggies you love!
Rub pot with garlic. Grate all the cheese and dust with the GF flour. Heat wine in pot (but do not boil). Add shredded cheese, slowly stirring constantly. When blended, add lemon juice and nutmeg. Place over sterno to keep warm.
Massaged Kale Salad with My Favorite Dressing
Dino Kale, washed and stems removed
Pepitas
Pomegranite Seeds
1 Apple, sliced into matchsticks
Dressing
3 Tablespoons olive oil
1.5 Tablespoons balsamic vinegar
1 Grated garlic clove
1.5 teaspoons dijon mustard
2 teaspoons maple syrup
1 teaspoon Italian seasoning or Oregano
Salt and Pepper to taste
After kale is washed, chop into small pieces and massage in a large bowl with olive oil and salt. After you really work in the oil/salt and feel the fibers start to break down and the color darken, set aside. Chop apple and prep the seeds. After kale has sat for 10-20 minutes, toss toppings into the salad, dress and serve! This is a good room temp dish and can hang out for a little while on the table as well. It’s a great make-ahead option.
The Christmas Day Menu
Christmas Day food traditions include breakfast strata from Lidey Heuck, a GF cranberry loaf, and our favorite French inspired dinner, Coq au Vin. We plan to do a fresh greens salad, or some simple roasted green beans as a side. Once again, we’ll be having some easy GF cookies and ice cream to round out our dessert and act as a time saver!
The Holiday Breakfast Strata
6 GF English muffins or GF bread slices or breakfast potatoes or tater tots
1 package chicken maple sausages, cooked and diced or 12 slices bacon
1.5 cup cheddar cheese shredded
2 tablespoons maple syrup
2.5 cup whole milk
1 T butter, room temp
12 eggs
1 teaspoon kosher salt
Pepper to taste
3 Tablespoons chopped fresh chives
Cook chicken sausage based on instructions then dice and set aside. Cut the GF English muffins into 1-inch cubes. Spread the cubes on a sheet pan and bake at 400 for 15 minutes, until lightly browned. With the English muffins in the oven, whisk together the eggs, whole milk, kosher salt, and pepper in a large bowl. To assemble, sprinkle half of the sausage, chives, and 1 cup of the cheese in that order, onto the bottom of the baking dish. Add the English muffin cubes on top in one even layer. Carefully pour the egg mixture into the pan, pressing down lightly to make sure all the muffin cubes are moistened. Top with remaining sausage, cheese and chives. Wrap well and refrigerate for at least 1 hour, or overnight. Before baking, set the oven to 350 degrees. Bake for 50-60 minutes, until puffed and cooked through. If the dish has been in the refrigerator overnight, let it come to room temperature for 15 minutes before baking.
Coq Au Vin
A decidedly adult meal, but another special tradition and entirely GF. We use Martha Stewart’s classic recipe, below. Serves 6
4 chicken thighs
4 chicken legs
2 cups full-bodied red wine, such as Cabernet Sauvignon
Coarse salt and freshly ground pepper
8 ounces slab bacon, cut into ½-inch dice
3 tablespoons extra-virgin olive oil, if needed
1 medium onion, finely chopped
8 garlic cloves, thinly sliced
10 white pearl onions, peeled
½ pound small cremini mushrooms
3 tablespoons GF flour
1 tablespoon tomato paste
2 tablespoons Cognac (we omit this)
1 chicken liver, coarsely chopped (we omit this)
2 bay leaves
5 fresh thyme sprigs
Place chicken in a large bowl, and add wine. Cover, and refrigerate overnight. Preheat oven to 325 degrees. Remove chicken from wine, and pat dry; reserve wine. Season chicken with salt and pepper. Cook bacon in a Dutch oven over medium-low heat until crisp, about 20 minutes. Transfer bacon to a plate, leaving drippings in pot. (You should have 3 tablespoons; you may need to add oil.) Raise heat to medium-high. Working in batches, cook chicken, flipping once, until golden, 4 to 5 minutes per side. Transfer to a plate. Add onion to pot, and cook 4 to 5 minutes. Add garlic, and cook 2 minutes. Add pearl onions and mushrooms, and cook until brown, 3 to 4 minutes. Stir in GF flour and tomato paste, and cook 2 minutes. Add Cognac, (if using) and cook, stirring, 1 minute. Return bacon and chicken to pot. Pour in reserved wine, and add chicken liver (if using) and herbs. Bring to a simmer. Cover, and place in oven until chicken has cooked through and vegetables are tender, 45 minutes to 1 hour. Discard herbs, and skim fat from surface.
The one requires a little more planning and logistical effort, but is well worth it for a special family meal!
Lastly, I’ll link the sugar cookie recipe I plan to use, as well as gingerbread, to keep our desserts fuss-free and delicious.
What are you making for your holiday meals? Let me know below!