Festive Treats Everyone Can Enjoy

by Tom Herndon

Hot ‘Buttered’ Cider
Approx. 2 quarts

1/2 gallon organic, unfiltered apple cider (8 cups)
1/2 cup fresh lemon juice, plus 1 strip zest
1/2 cup fresh orange juice, plus 1 strip zest
3 cinnamon sticks
4 whole cloves
ghee, softened
Makers Mark Bourbon Whiskey (from celiac.com’s GF liquor list)
extra Cinnamon sticks, for garnish (optional) 

 Combine the cider, citrus juices and zest, cinnamon sticks and cloves in a large pot. Simmer over medium heat, about 20 minutes; do not boil.

Ladle the cider into mugs, leaving the zest and spices in the pot, and add about 1/2 teaspoon softened ghee to each mug.

Spike the adults’ drinks with a shot of Makers Mark bourbon and garnish with new cinnamon sticks, if desired.

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Tom and Jerry’s
Approx. 6 cups

2 eggs, separated
1/8 tsp. cream of tartar
1 1/2 cups plus 2 tsp. dark rum
2/3 cup coconut sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1/8 tsp. ground cloves
4 1/2 cups almond milk
1 1/2 cups cognac, preferably VSOP (GF because it’s made from grapes)
Freshly grated nutmeg

Gently heat almond milk in a 2-qt. saucepan over medium-low heat and keep warm.

Just before serving the drinks, in a large bowl, whisk egg whites and cream of tartar to stiff peaks.  Pulse coconut sugar in a blender a few times to ‘refine’ the texture.

In another bowl, whisk yolks, 2 tsp. rum, coconut sugar, cinnamon, allspice, and cloves until thick. Working in 2 batches, fold egg whites into yolk mixture. Cover bowl with plastic wrap; chill batter.

To serve, put 1 heaping tbsp. batter into a mug; stir in 1–2 tbsp. each of cognac and rum. Fill mug with a ladel of the almond milk; stir until frothy and garnish with nutmeg. Repeat. 

NOTE: The ‘meringue’ can fall if you let is sit, so make your batter right before serving.

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Turkey Meatball Wreath
Makes approx. 24 meatballs

2 eggs
1 small onion
1/2 cup GF rice cereal, crushed slightly
1/2 cup chopped dried cranberries
2 tablespoons minced fresh parsley
1 1/2 pounds ground turkey thigh

 SAUCE:
1 can organic, whole-berry cranberry sauce (14 ounces)
3/4 cup good, organic ketchup
1/2 cup beef broth
3 tablespoons coconut sugar
3 tablespoons finely chopped onion
2 teaspoons lemon juice

Mix first six ingredients well.  Form into one-inch meatballs and place on a clean plate.

SAUCE: Combine all ingredients and bring to a simmer.

Place meatballs into hot sauce and poach at a simmer for 10 minutes.

Remove meatballs with a slotted spoon, shaking off excess sauce.  Skewer each meatball with a fancy toothpick and plate.  Serve with the extra sauce for dipping.

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 Frosted Spiced Pecans
Approx. 4 cups

1 pound pecan halves
1 cup coconut sugar, blended to refine
1 teaspoon cinnamon
1/4 teaspoon sea salt
2 egg whites, stiffly beaten
1/2 cup ghee, melted

Preheat oven to 3oo degrees F (165 degrees C). 

Toast pecans in a dry skillet over medium heat for 5 to 10 minutes or until lightly toasted. Set aside to cool.

Pulse coconut sugar in a blender a few times to refine.  Fold coconut sugar, cinnamon, salt and pecans into stiffly beaten egg whites.

Spread melted ghee on a foil-lined sheet pan (it will look like a lot, but you’ll need it).

Spread the nut mixture over pan and bake carefully (watching so as not to burn) for 20-30 minutes, stirring every 2 minutes (the egg whites are quite sensitive to the heat, so stirring often is recommended). Remove from oven and allow to cool.

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 Rosemary-Fig Soft Crackers

1 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1 teaspoon rosemary, minced
4 whole dried figs
1 egg
1 tablespoon olive oil 

Figs should be finer then chopped, but not as fine as minced.  In a large mixing bowl, stir together almond flour, salt, rosemary and sliced figs.

Mix in egg and oil until well combined.

Roll out dough between 2 sheets of parchment paper until 1/4 inch thick.

Cut dough with a knife or pizza cutter into 1-inch squares.  Place squares on parchment paper (or lightly oiled foil), on a baking sheet.

Bake at 350° for 10-12 minutes until golden brown.  Watch carefully so as not to over-brown.

Cool and serve.