Other – Page 6 – Family Feast

About 30% of people avoid gluten, so planning a holiday menu that works for everyone matters. You can make elegant mains, hearty sides, and festive desserts that taste like tradition but skip wheat. Follow clear swaps—gluten-free pastry, almond meal, and firm dairy choices—and learn simple techniques for texture and browning. Keep flavors bold and prep smart, and you’ll have a menu that satisfies guests and fits your kitchen, with recipes coming next. Flourless Almond and Orange Star Cookies Bright, zesty almond stars that melt in your mouth — naturally gluten-free and perfect for holiday gifting. Ingredients: 2 cups (200 g) almond flour (finely ground) 3/4 cup (150 g) granulated sugar 2 large egg whites, at room temperature Zest of 1 large orange (about 1–2 tsp) 1 tbsp fresh orange juice 1/2 tsp pure vanilla extract 1/8 tsp fine salt 1/2 cup powdered sugar (for dusting) or simple orange glaze (optional) How to Make: Preheat the oven to 325°F (160°C). Line a baking sheet with parchment paper. In a bowl, whisk almond flour, granulated sugar, and salt until evenly combined. In a separate bowl, lightly beat the egg whites until just frothy; stir in orange zest, orange juice, and vanilla. Pour the wet into the dry and fold gently until a soft, slightly sticky dough forms. Lightly dust a work surface with almond flour or powdered sugar and roll the dough to about 1/4-inch (6 mm) thickness. Cut out star shapes with a small cookie cutter and transfer them to the prepared baking sheet, spacing about 1 inch apart. If you like, dust the tops lightly with powdered sugar or leave plain for a golden finish. Bake 10–12 minutes, or until the edges are just turning golden—watch closely so they don’t overbake. Let the cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. If using a glaze, brush on once cooled and let set before stacking or packing. These almond-orange stars are bright, tender, and irresistibly festive — perfect with a cup of tea or a holiday glass of cheer. Herb-Crusted Roast Beef With Red Wine Jus Herb-Crusted Roast Beef With Red Wine Jus — a festive, savory centerpiece with a fragrant herb crust and a silky red wine jus. Ingredients: 3–4 lb (1.4–1.8 kg) beef roast (ribeye, sirloin tip, or top round) 2 tbsp Dijon mustard 3 cloves garlic, minced 1/4 cup fresh parsley, finely chopped 2 tbsp fresh rosemary, finely chopped 2 tbsp fresh thyme, leaves only, chopped 1 tsp lemon zest (optional) 2 tbsp olive oil 1 tsp salt 1/2 tsp black pepper 1 cup dry red wine (cabernet, merlot, or pinot noir) 1 cup beef stock 1 tbsp cold butter (for finishing jus) 1 tbsp cornstarch mixed with 1 tbsp cold water (optional, for thicker jus) How to Make: Remove roast from fridge 30–60 minutes before cooking to come toward room temperature. Preheat oven to 425°F (220°C). Pat roast dry with paper towels and season all over with salt and pepper. Mix Dijon, minced garlic, parsley, rosemary, thyme, lemon zest (if using), and olive oil into a paste. Rub the herb paste evenly over the entire roast. Place roast on a rack in a roasting pan and roast at 425°F for 15 minutes to develop a crust. Lower oven temperature to 350°F (175°C) and continue roasting until desired doneness (about 15–20 minutes per pound for medium-rare; use a meat thermometer: 125–130°F/52–54°C for medium-rare). Remove roast from oven, transfer to a cutting board, and tent loosely with foil; rest 15–20 minutes. While roast rests, pour pan drippings into a saucepan, skim excess fat, and place over medium heat. Add red wine to the pan and scrape browned bits from the bottom; simmer until reduced by half. Add beef stock and simmer another 5–8 minutes until slightly reduced. Taste and season with salt and pepper; whisk in cold butter for shine and richness. If you want a thicker jus, stir in the cornstarch slurry and simmer until slightly thickened. Slice roast against the grain and serve with generous spoonfuls of red wine jus. Enjoy — a showstopping, herb-scented roast that’s perfect for a gluten-free holiday table! Sweet Potato and Sage Gratin With Gluten-Free Breadcrumbs A cozy, savory-sweet gratin that pairs roasted sweet potatoes and fragrant sage with crunchy gluten-free breadcrumbs for a festive side. Ingredients: 2 lbs sweet potatoes, peeled and thinly sliced (about 1/8-inch) 2 tbsp olive oil 2 tbsp unsalted butter 1 small yellow onion, thinly sliced 2 cloves garlic, minced 1 cup heavy cream (or coconut cream for dairy-free) 1/2 cup chicken or vegetable broth 1 tsp fresh sage, finely chopped (or 1/2 tsp dried) 1/4 tsp ground nutmeg Salt and freshly ground black pepper, to taste 1 cup gluten-free breadcrumbs 2 tbsp grated Parmesan (optional; use nutritional yeast for dairy-free) 1 tbsp fresh parsley, chopped (for garnish) How to Make: Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with a little butter or oil. Toss the sweet potato slices with 1 tbsp olive oil and a pinch of salt; arrange half the slices in an even layer in the dish. In a skillet over medium heat, melt the butter with the remaining 1 tbsp olive oil. Add the onion and cook 4–5 minutes until soft and translucent. Add the garlic and chopped sage to the skillet and cook 30 seconds until fragrant. Stir in the cream, broth, nutmeg, and a generous pinch of salt and pepper. Bring to a gentle simmer and cook 2–3 minutes to slightly thicken. Spoon half the cream mixture over the first layer of sweet potatoes. Top with the remaining sweet potato slices and pour the rest of the cream mixture evenly over them. In a small bowl, mix the gluten-free breadcrumbs with Parmesan (or nutritional yeast) and a drizzle of olive oil; season lightly with salt and pepper. Sprinkle the breadcrumb mixture evenly over the top of the gratin. Cover the dish with foil and bake 30 minutes. Remove foil and bake an additional 15–20 minutes until potatoes are tender and topping is golden and crispy. Let rest 5 minutes, garnish with chopped parsley, and serve warm. Enjoy this comforting, crunchy-topped gratin as a festive side that feels like a holiday hug on a plate! Cranberry, Pecan, and Goat Cheese Stuffed Pears A festive, elegant starter that pairs sweet pear with tangy goat cheese, crunchy pecans, and bright cranberries — perfect for holiday gatherings. Ingredients: 4 firm pears (Bosc or Anjou), ripe but not mushy 4 oz (115 g) goat cheese, softened 1/3 cup dried cranberries, roughly chopped 1/3 cup toasted pecans, finely chopped 1–2 tbsp honey (plus extra for drizzling) 1 tbsp fresh lemon juice 1/2 tsp ground cinnamon Pinch of salt 1 tbsp melted butter or olive oil (optional, for brushing) Fresh thyme or chopped parsley for garnish How to Make: Preheat oven to 375°F (190°C). Slice pears in half lengthwise and scoop out the core to create a small cavity, leaving the bases intact so they sit flat. Brush pear halves lightly with melted butter or olive oil if using, and place cut-side up in a baking dish. In a bowl, mix goat cheese, chopped cranberries, chopped pecans, honey, lemon juice, cinnamon, and a pinch of salt until combined. Spoon the filling into each pear cavity, dividing it evenly among the halves. Bake for 15–20 minutes, until pears are tender but still hold their shape and the filling is warmed through. Remove from oven and drizzle with a little extra honey. Garnish with fresh thyme or parsley and serve warm or at room temperature. A cozy, elegant bite that’s bursting with holiday flavor — enjoy! Chestnut and Mushroom Wellington (Gluten-Free Pastry) A warm, festive Wellington that’s rich with chestnuts and mushrooms wrapped in flaky gluten-free pastry — perfect for a holiday centerpiece. Ingredients: 2 cups cooked chestnuts, roughly chopped 12 oz (340 g) mixed mushrooms, sliced 1 medium onion, finely chopped 2 cloves garlic, minced 2 tbsp olive oil 2 tbsp butter (or vegan butter) 1 tbsp fresh thyme leaves (or 1 tsp dried thyme) 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried) 1/4 cup dry white wine or vegetable broth 1/2 cup cooked wild rice or quinoa (optional, for texture) 1/4 cup grated Parmesan or nutritional yeast (optional) Salt and freshly ground black pepper, to taste 1 sheet gluten-free puff pastry (store-bought, thawed) or enough homemade gluten-free pastry to cover the filling 1 egg, beaten (or aquafaba for vegan) for egg wash Fresh parsley, chopped, for garnish How to Make: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Heat olive oil and butter in a large skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic, cook 1 minute until fragrant. Add sliced mushrooms, cook until they release moisture and start to brown, about 7–8 minutes. Stir in chopped chestnuts, thyme, rosemary, and cooked rice or quinoa if using. Pour in the wine or broth, scrape up any browned bits, and simmer until liquid evaporates, about 3–4 minutes. Remove from heat, stir in Parmesan or nutritional yeast if using, and season with salt and pepper. Let the filling cool slightly. Roll out the gluten-free pastry on a lightly floured surface to a rectangle large enough to enclose the filling. Pile the cooled filling down the center of the pastry in a log shape, leaving a border around the edges. Brush the pastry edges with beaten egg or aquafaba, fold the pastry over the filling, and seal the edges tightly. Trim any excess pastry and tuck ends under. Place the Wellington seam-side down on the prepared baking sheet. Brush the top with more egg wash. If desired, score the top lightly with a knife for decoration and to allow steam to escape. Bake for 30–35 minutes, or until pastry is golden and crisp (baking time may vary with gluten-free pastry). Let the Wellington rest 10 minutes before slicing. Garnish with chopped parsley and serve warm. Enjoy — this gluten-free chestnut and mushroom Wellington makes a cozy, impressive centerpiece for any holiday table! Citrus and Rosemary Roasted Root Vegetables Bright, fragrant roasted roots with citrus and rosemary — festive, gluten-free, and impossibly cozy. Ingredients: 2 pounds mixed root vegetables (carrots, parsnips, sweet potatoes, beets), peeled and cut into 1-inch pieces 2 tablespoons olive oil Zest of 1 orange Juice of 1 orange (about 2–3 tablespoons) 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon honey or maple syrup (optional, for a touch of sweetness) 1 teaspoon balsamic vinegar (optional, for depth) 1/4 cup chopped fresh parsley for garnish (optional) How to Make: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or foil for easy cleanup. Toss the chopped root vegetables in a large bowl with olive oil, orange zest, orange juice, rosemary, salt, and pepper until evenly coated. If using, drizzle the honey or maple syrup and sprinkle the balsamic vinegar over the vegetables and toss again briefly. Spread the vegetables in a single layer on the prepared baking sheet, giving them a little space so they roast instead of steam. Roast for 25–35 minutes, stirring once halfway through, until the vegetables are tender and nicely caramelized at the edges. Taste and adjust seasoning with a pinch more salt or pepper if needed. Transfer to a serving dish and sprinkle with chopped parsley for color if desired. Serve warm — these citrusy, rosemary-scented roots are the perfect gluten-free side to brighten any holiday table! Buttermilk Gluten-Free Biscuits With Honey Butter Flaky, tender gluten-free buttermilk biscuits with a sweet honey butter — holiday comfort in every bite. Ingredients: 2 cups gluten-free all-purpose flour blend (with xanthan gum included) 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon fine sea salt 2 tablespoons granulated sugar 6 tablespoons cold unsalted butter, cubed 1 cup cold buttermilk 1 large egg (optional — for a slightly richer dough) 2 tablespoons melted butter (for brushing) Honey Butter: 4 tablespoons unsalted butter, softened 2 tablespoons honey Pinch of salt How to Make: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar. Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter in until the mixture resembles coarse crumbs with pea-sized bits of butter. Whisk the buttermilk (and the egg, if using) in a measuring cup, then pour into the flour mixture. Stir gently with a spatula until just combined — dough should be sticky but hold together. Don’t overmix. Turn the dough out onto a lightly floured surface (use a little gluten-free flour) and pat it into a 1-inch thick round. Use a 2.5-inch biscuit cutter or a floured glass to cut biscuits without twisting; re-shape scraps gently and cut more biscuits until dough is used. Place biscuits on the prepared sheet, close together for taller layers or spaced apart for crisper sides. Brush the tops with melted butter and bake 12–15 minutes, until golden brown and risen. While biscuits bake, mix the softened butter, honey, and a pinch of salt until smooth to make honey butter. Remove biscuits from oven, brush again lightly with any remaining melted butter, and serve warm with honey butter. Enjoy — warm, flaky biscuits with a drizzle of honey butter are Christmas morning perfection! Maple-Glazed Carrots and Brussels Sprouts Skillet Bright, sweet, and cozy—maple-glazed carrots and Brussels sprouts that pop with caramelized flavor. Ingredients: 1 lb carrots, peeled and cut into 1/2-inch slices on the diagonal 1 lb Brussels sprouts, trimmed and halved 2 tbsp olive oil 2 tbsp unsalted butter (or dairy-free margarine for dairy-free) 3 tbsp pure maple syrup 1 tbsp apple cider vinegar or lemon juice 1 tsp Dijon mustard 1/2 tsp kosher salt, plus more to taste 1/4 tsp freshly ground black pepper 1/4 tsp ground cinnamon (optional, for warmth) 2 tbsp chopped fresh parsley for garnish 1/4 cup toasted pecans or walnuts, roughly chopped (optional, for crunch) How to Make: Heat oven to 425°F (220°C) and line a baking sheet with parchment or lightly oil a large skillet. Toss the sliced carrots and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Spread the vegetables in a single layer on the sheet (or in the skillet) with cut sides down for best browning. Roast for 18–22 minutes, stirring or shaking the pan once halfway through, until vegetables are tender and edges are caramelized. While vegetables roast, whisk together melted butter, maple syrup, apple cider vinegar, and Dijon mustard in a small bowl; add cinnamon if using. When vegetables are done, transfer them to the skillet if you used a baking sheet, or keep them in the hot skillet to finish. Pour the maple mixture over the hot vegetables and cook over medium heat for 2–3 minutes, tossing gently until the glaze thickens and coats everything. Taste and adjust seasoning with extra salt or pepper if needed. Stir in chopped parsley and sprinkle toasted nuts over the top just before serving for crunch. Finish with a warm serving and enjoy the sweet, caramelized holiday goodness! Apple Cider Braised Short Ribs A cozy, caramelized feast: apple cider–braised short ribs that slow-cook into tender, fall-off-the-bone perfection with a bright sweet-tart glaze. Ingredients: 3–4 lb beef short ribs (about 8 pieces), bone-in Salt and freshly ground black pepper 2 tbsp olive oil (or neutral cooking oil) 1 large yellow onion, sliced 2 medium carrots, peeled and cut into chunks 2 stalks celery, chopped 4 cloves garlic, smashed 2 cups unsweetened apple cider (not apple juice) 1 cup low-sodium beef broth 1/2 cup dry white wine (or extra beef broth) 2 tbsp tomato paste 2 tbsp apple cider vinegar 2 sprigs fresh rosemary (or 1 tsp dried) 2 sprigs fresh thyme (or 1 tsp dried) 1 bay leaf 1–2 tsp Worcestershire sauce (check gluten-free label) 1 tbsp brown sugar or maple syrup (optional, for extra caramel) 1 tbsp cornstarch mixed with 1 tbsp cold water (optional, to thicken) Chopped fresh parsley for garnish How to Make: Pat the short ribs dry and season generously with salt and pepper. Heat oil in a heavy Dutch oven over medium-high heat until shimmering. Brown ribs in batches, 3–4 minutes per side, until well-seared; transfer to a plate. Reduce heat to medium, add onion, carrots, and celery, and cook 5–7 minutes until softened. Stir in garlic and tomato paste and cook 1 minute until fragrant. Pour in wine to deglaze the pan, scraping up browned bits; simmer 1–2 minutes. Add apple cider, beef broth, apple cider vinegar, Worcestershire, brown sugar (if using), rosemary, thyme, and bay leaf; stir to combine. Return short ribs to the pot, nestling them into the liquid so they’re mostly submerged. Bring to a gentle simmer, then cover and transfer to a 325°F (160°C) oven, or reduce heat to low on the stove. Braise for 2.5–3 hours, or until the meat is very tender and falling from the bone. Remove ribs to a platter and skim fat from the surface of the sauce. If you prefer a thicker glaze, simmer the sauce on the stovetop until reduced, or stir in the cornstarch slurry and cook until slightly thickened. Adjust seasoning with salt and pepper, discard herbs, and return ribs to the sauce to warm. Garnish with chopped parsley and serve with mashed potatoes, roasted vegetables, or polenta. Enjoy these rich, cider-kissed short ribs that taste like holiday comfort in every bite! Pistachio and Dark Chocolate Yule Log (Gluten-Free Sponge) A festive, nutty-yet-decadent gluten-free yule log that pairs pistachio sponge with rich dark chocolate for a showstopping holiday centerpiece. Ingredients: 4 large eggs, room temperature 3/4 cup granulated sugar 1 tsp vanilla extract 1/4 tsp salt 1/2 cup finely ground pistachios (unsalted) 1/2 cup gluten-free all-purpose flour blend (measure and spoon) 1 tsp baking powder (gluten-free) 2 tbsp cornstarch 1 tbsp finely grated lemon zest (optional, boosts flavor) Powdered sugar for dusting the towel 1 cup heavy cream (for filling and/or frosting) 6 oz dark chocolate (70% cocoa), chopped 2 tbsp unsalted butter (room temperature) Extra chopped pistachios for garnish How to Make: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease. In a large bowl, beat eggs and granulated sugar on high until thick, pale, and ribbony (about 6–8 minutes). Stir in vanilla and lemon zest. In a separate bowl, whisk together ground pistachios, gluten-free flour blend, baking powder, cornstarch, and salt. Gently fold dry ingredients into the egg mixture in two additions, using a spatula to keep as much air as possible. Spread batter evenly in the prepared pan and smooth the top. Bake 10–12 minutes until the sponge springs back lightly and a toothpick comes out clean. While sponge bakes, lay a clean kitchen towel on the counter and dust it generously with powdered sugar. Immediately upon removing sponge from oven, loosen edges, invert onto the sugared towel, peel off parchment, and roll the cake up in the towel from the short end. Let cool completely rolled up. Meanwhile, make the chocolate ganache: heat heavy cream until just simmering, pour over chopped dark chocolate, let sit 1–2 minutes, then stir until smooth. Stir in butter until glossy. Chill slightly to thicken. Unroll cooled cake gently, spread a thin layer of ganache (reserve some for the outside) or whipped cream mixed with a little ganache for a lighter filling. Re-roll the cake without the towel, trim the ends neatly, and place seam-side down on a serving platter. Spread remaining ganache over the outside and use a fork to texture for a bark-like effect. Optionally add a small off-cut log to one side to mimic a branch. Sprinkle chopped pistachios and a light dusting of powdered sugar for a festive finish. Chill 1 hour to set before slicing. Serve slices with a smile — this gluten-free pistachio and dark chocolate yule log is holiday magic on a plate! Spiced Pear and Almond Galette With Gluten-Free Crust A warm, rustic spiced pear and almond galette with a flaky gluten-free crust — cozy holiday baking made easy. Ingredients: 1 1/4 cups gluten-free all-purpose flour blend (with xanthan gum if your blend doesn’t include it) 1/4 cup almond flour 2 tablespoons granulated sugar 1/4 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes 3–4 tablespoons ice-cold water 1–2 teaspoons lemon juice 3 ripe but firm pears (Bosc or Anjou), peeled, cored, and thinly sliced 1/3 cup sliced or slivered almonds 2 tablespoons brown sugar 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1 tablespoon cornstarch or tapioca starch 1 teaspoon vanilla extract 1 egg beaten with 1 tablespoon water (for egg wash) or milk for dairy-free 1–2 tablespoons honey or maple syrup for glazing (optional) A pinch of sea salt for finishing How to Make: In a large bowl, whisk together gluten-free flour blend, almond flour, sugar, and salt. Add the cold butter cubes and cut them into the flour with a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits. Stir in 3 tablespoons ice water and 1 teaspoon lemon juice, adding more water a little at a time until the dough holds together when pressed. Don’t overwork. Shape the dough into a disc, wrap in plastic, and chill in the fridge for at least 30 minutes. Meanwhile, toss the sliced pears with cornstarch, brown sugar, cinnamon, ginger, nutmeg, and vanilla in a bowl until evenly coated. Stir in the sliced almonds. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. On a lightly floured surface (use gluten-free flour), roll the chilled dough into a roughly 12-inch circle about 1/8–1/4 inch thick. Transfer the dough to the prepared baking sheet. Pile the pear-almond filling in the center, leaving a 2-inch border around the edges. Fold the edges of the dough up and over the filling, pleating as needed to form a rustic crust and leaving the center exposed. Brush the crust with the beaten egg wash or milk and sprinkle a few extra sliced almonds and a pinch of sugar on the crust if desired. Bake for 30–35 minutes, until the crust is golden and the pears are tender and bubbling. Remove from the oven and immediately brush the pear centers with honey or maple syrup for a glossy finish, then sprinkle a tiny pinch of sea salt. Let the galette cool for 10–15 minutes before slicing so the filling sets. Enjoy warm with a scoop of vanilla ice cream or a dollop of whipped cream — perfect for holiday sharing! Lemon Ricotta Panna Cotta With Ginger Snap Crumble (Gluten-Free) Bright, zesty lemon ricotta panna cotta topped with a crunchy ginger-snap crumble — elegant, creamy, and completely gluten-free. Ingredients: 1 1/2 cups whole milk ricotta (about 375 g) 1 cup heavy cream (240 ml) 1/3 cup granulated sugar (65 g) 2 teaspoons finely grated lemon zest (from 1–2 lemons) 2 tablespoons fresh lemon juice 1 teaspoon pure vanilla extract 1 teaspoon powdered gelatin (about 2 1/4 teaspoons if using leaf gelatin: 2 leaves) 3 tablespoons cold water (for blooming gelatin) Pinch of salt Ginger Snap Crumble (gluten-free): 1 cup gluten-free ginger cookie crumbs (store-bought or homemade, about 100 g) 3 tablespoons unsalted butter, melted 1–2 tablespoons brown sugar (optional, to taste) Pinch of cinnamon (optional) How to Make: Pour the cold water into a small bowl and sprinkle the powdered gelatin over it to bloom; set aside for 5 minutes. In a medium saucepan, combine ricotta, heavy cream, and granulated sugar. Warm over medium-low heat, whisking gently until sugar dissolves and mixture is hot but not boiling (about 4–6 minutes). Remove the pan from heat and whisk in the lemon zest, lemon juice, vanilla extract, and a pinch of salt. Stir the bloomed gelatin into the warm ricotta mixture until fully melted and incorporated. If using gelatin leaves, squeeze excess water and dissolve in warm cream mixture. Taste and adjust lemon or sugar if needed. Strain the mixture through a fine-mesh sieve into a measuring cup or bowl for extra-smooth panna cotta. Divide the mixture among 4–6 serving glasses or ramekins. Let cool to room temperature, then cover and refrigerate until set, at least 4 hours or overnight. Meanwhile, make the ginger snap crumble: mix the gluten-free cookie crumbs, melted butter, and brown sugar/cinnamon (if using) until moistened and clumpy. Spread the crumble on a baking sheet and bake at 350°F (175°C) for 6–8 minutes to toast and crisp, stirring once halfway through. Let cool completely — it will crisp more as it cools. When panna cottas are set, sprinkle the ginger snap crumble on top just before serving to keep it crunchy. Garnish with extra lemon zest or a small mint leaf if you like, and serve chilled. Enjoy the bright, creamy lemon dessert with a spicy, crunchy finish — perfect for a gluten-free holiday treat! Mulled Wine Poached Fruit With Mascarpone Mulled Wine Poached Fruit With Mascarpone — warm, spiced fruit kissed with wine and silky mascarpone. Ingredients: 1 bottle (750 ml) red wine (use a gluten-free option) 1/3 cup honey or maple syrup (adjust to taste) 1 orange, zested and juiced 1 lemon, zested and juiced 2 cinnamon sticks 4 whole cloves 2 star anise (optional) 1 vanilla pod, split (or 1 tsp pure vanilla extract) 4–6 ripe pears or apples, peeled, halved or cored (or a mix) 1 cup mixed dried fruit (e.g., figs, apricots, prunes), halved if large 1/4 cup brandy or orange liqueur (optional) Fresh berries or pomegranate seeds for garnish (optional) 1 cup mascarpone cheese, softened 2–3 tbsp powdered sugar or honey (to sweeten mascarpone) 1 tsp orange zest (for mascarpone, optional) How to Make: Pour the wine into a wide saucepan and add honey or maple syrup, orange and lemon zest and juice, cinnamon sticks, cloves, star anise, and the split vanilla pod. Warm the mixture over medium heat until it almost simmers, then lower heat and let it gently infuse for 8–10 minutes. Add the peeled and prepared pears or apples and the dried fruit to the infused wine, making sure fruit is mostly submerged. Poach the fruit gently over low heat for 10–20 minutes, depending on fruit and size, until tender but not falling apart. Stir in the brandy or orange liqueur if using, and simmer for 1–2 more minutes. Meanwhile, beat the mascarpone with powdered sugar or honey and orange zest until smooth and slightly fluffy. Remove the pan from heat and let the fruit cool briefly in the mulled wine so flavors deepen. Transfer fruit to serving bowls or plates and spoon some of the mulled wine sauce over them. Add a dollop of the sweetened mascarpone to each serving and garnish with fresh berries or pomegranate seeds, if desired. Enjoy warm or at room temperature — a cozy, festive finish to any holiday meal! Conclusion You’ll find these 13 gluten-free recipes easy to use and full of flavor, so you won’t feel limited at all. Nearly 1 in 5 people now follow a gluten-free diet, so having clear options matters. Pick a main, two sides, and a dessert, and prep the night before when possible. Use a thermometer for roasts, label leftovers, and toast nuts for extra flavor. Serve warm and enjoy a simple, festive meal.