Relish Recipes — Gluten Free

Homemade Eggnog

Posted by Donna-Marie Pye on

Homemade Eggnog
Eggnog is pretty much synonymous with Christmas. What other time of year do you get to drink something that’s basically custard spiked with alcohol? A good eggnog is made up of just a few simple ingredients – alcohol, sugar, cream and raw eggs. Now if you are skeptical of drinking something with raw eggs, take note that the Centre of Disease Control (CDC) tested copious amounts of homemade eggnog  to find that the addition of alcohol basically wiped out the risk of any contamination. And if all this isn’t enough to entice you, December 24th is National Eggnog Day. So go ahead and indulge a little – it’s the holidays.

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Brussels Sprouts with Browned Butter and Black Garlic

Posted by Donna-Marie Pye on

Brussels Sprouts with Browned Butter and Black Garlic
Black garlic has a highly concentrated taste - licorice meets balsamic meets the absolute essence of garlic. It's a quick way tin inject a huge amount of flavour into a dish. Get everything chopped and ready for this dish before you start, but don't cook it until just before starting - you want the sprouts to be eaten fresh from the pan.

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Buckwheat Galettes with Egg, Ham, and Cheese

Posted by Donna-Marie Pye on

Buckwheat Galettes with Egg, Ham, and Cheese

A galette is a buckwheat crepe filled with savoury breakfast staples, such as egg, ham, and cheese. It hails from Brittany and is enjoyed at any time of day. To prepare these galettes for a group that wants to eat together, have all your ingredients ready to go so you can assemble each one in the pan as the crepe finishes cooking. Note that buckwheat flour—despite the fact it has “wheat” in its name—is entirely gluten-free. It is ground from a seed, not a grain.

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Ricotta & Roasted Red Pepper Crostini

Posted by Donna-Marie Pye on

Ricotta & Roasted Red Pepper Crostini
This is an easy appetizer I've made for years. Creamy ricotta cheese provides the background for sweet roasted red peppers. Add some peppery arugula for a different flavour and a salute to the Italian flag - highlighting red, white and green. The toppings work beautifully with traditional crostini or with pan-fried polenta for gluten-intolerant friends and family - Emily Richards (from Per La Famiglia - Memories and Recipes of Southern Italian Home Cooking)

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Potato & Shallot Bake

Posted by Donna-Marie Pye on

Potato & Shallot Bake
It's not often that you can find a gratin-like side dish that doesn't include cheese. That's why we love this one. Rich and delicious, this dish is always a winner with roast turkey. You can use all milk instead of milk and cream, it will just not be as luscious. You can even substitute an alternate non-dairy beverage such as almond or soy milk for those that are dairy-free.

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