Cranberry-Nut Tassies

No one will believe that these tassies are gluten free! The best part of making these treats is that the dough is so-o-o much easier to work with than traditional flour. Happy Baking!!!

1/2 cup butter (no substitutes), softened
1 3-ounce package cream cheese, softened to room temperature
1 cup Jackie's Quick Bread Flour Blend  (Recipe)
1 egg
3/4 cup brown sugar firmly packed
1 tablespoon butter (no substitutes), melted
1 teaspoon vanilla
1# cup fresh cranberries, finely chopped
3 tablespoons walnuts, finely chopped

1. Preheat oven to 325 degrees Fahrenheit.

2. Place 1/2 cup butter and cream cheese in a small mixing bowl and beat until thoroughly using an electric mixer. Stir in flour mixture. Cover and chill approximately 1 hour or until dough is each to handle.

3. While dough is  chilling, place egg, brown sugar, 1 tablespoon of melted butter and vanilla in a medium mixing bowl. Mix to combine thoroughly. Stir in chopped cranberries and walnuts.

4. Remove dough from refrigerator, and working quickly, shape dough into 1-inch balls. Using a tempered tassie tamper, press dough into the bottom and up the the sides of mini muffin cups. Fill each with 1-2 teaspoons of cranberry-nut filling.

5. Place in a preheat oven and bake for 25 to 30 minutes or until filling is firm. Remove tassies from pans and cool completely on cooling racks.

Servings: 36

Recipe Type: Appetizer, Brunch, Cakes, Pastries, and Desserts, Dessert, Gluten Free, Holiday

Author: Dr. Jacquelyn P. Horne
Copyright: 2013

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Black, Pink and Me

Time for a little freshening up our kitchen table. I have always loved the colors of pink and black together--in clothing and on my table.  A black table cloth provides the perfect blank canvas to show off my pink place mats. 

Now before you think I have gone around the bend here, the fabric of these place mats and matching napkins really are the most delicate shade of pink trimmed in you have ever seen trimmed in stark white battenberg lace. The napkin ring is an attached battenberg lace butterfly (see smaller picture below). 

Because these are so fragile, I just bring them out once in a blue moon. These bring back so many wonderful memories. This set of four place mats and matching was the very first thing we bought as husband and wife when we were honeymooning in St. Thomas many years ago there.

Pictured here is a vase of cut Astromeleria, also in a pink hue with a hint of salmon, which is the centerpiece! I am using an old set of black octagon shaped dinner plates. Wine glasses with black stems sit atop a white linen coaster.

Attached Butterfly Napkin Holder

Always remember that eating gluten free begins with an elegant table setting, and maintaining a gluten free "diet" is really just a terrific lifestyle!

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Spring Is Here

Hey, you want to eat with me? Well, just come on over!

If you are like us, you eat most of your family meals in the kitchen, which means you get real tired, real quick of your table setting. I change ours every couple of weeks, keeping it fresh for us. 

Wanting a little different look, I based the entire scheme on the colorful, whimsical  wine glasses. A white silk embroidered topper become a great and unexpected backdrop to bright orange straw place mats. The square plates set at an angle mirrored the shape of the blue and green napkins held in place by jeweled napkin ring holders. 

The centerpiece is simply clippings from my snowball tree and my grandmother's rose bush that has moved with me to every house I have ever owned.

So, let me ask you . . . does my kitchen table look like fun or what? 

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Blue, White & YOU--The Perfect Backdrop for a Wonderful Gluten Free Dinner

Just as wine is about friends, food & fun, so are holidays. This is doubly true when planning a meal around a special diet. Of our 14 friends who are joining us for Easter dinner two are vegetarian, one is vegan and my husband is severely gluten intolerant, thus the inspiration for my blog and most of what I do. There will be lots more about the actual meal in a later post.

I like to use a theme idea. This year I chose the theme "Blue, White & You". Even though we really enjoy casual gatherings, we wanted our friends to feel really special on this very special holiday. And, every special occasion begins with a fabulous tablescape. 

For our oak table for six, I chose a blue linen tablecloth and white place mats for the backdrop for our "Kathleen" Noritake china.  Dessert plates lined with a paper doily will catch the condensation from the water glasses--a trick I learned during my undergraduate vocational home economics studies at The University of Montevallo.  The taller wine glasses will not need an under plate.  (As a side note, my father made this table by hand soon after he and my mother were married in 1944).  Keep reading. Lots more details to come.

Place setting: A silver plate charger (a gift from my great aunts & uncles when I received my doctoral degree) cradles the dinner plate. A dinner fork is to the left and a knife is to the right. The fork at the top of the plate will be for dessert. 


Let's talk about napkins: I like to use two coordinating napkins--one for your lap and the other for you mouth. I laid the white napkin flat and then placed the blue one at a 90 degree angle. By pinching both in the center and bringing straight up, the eight points will form a "flower". Holding the pinched center in one hand, place the silver napkin ring down over the napkins about three inches. 

Centerpieces--the star of the table. Unless I am using silk arrangements, an interesting collection or clipping from my own yard , I prefer centerpieces that can have a future life. Here I chose a white hydrangea plant (that will be planted in my yard next week). I wrapped the pot with a folded blue table topper and set the whole thing in an antique crystal punch bowl. 



Now for the choice of candles: If you look back at the first picture, you will notice two set of candle sticks--a tall pair of crystal candle sticks that were home to two 7" white Root candles. At an angle at the base of each of these was a short Bavarian china candle holder. The hand painted sterling silver overlay makes gives this table that little extra touch to this table and held a 7" Root candle in the color Abyss.

Table for 8: I also carried out "Blue, White & You" theme on the table for my other eight guests. I chose a white linen and cotton blend table cloth. "Sylvia" china plates, another Noritake pattern were added. Again, dessert plates of the same pattern lined with a paper doily will catch the condensation from the water glasses and the taller wine will be just fine without a coaster.

Now about the place setting:  Navy satin striped place mats played host to square silver acrylic chargers that holds the dinner plate. 

Let's talk about the special touch. The arrangement of the napkins is the touch that made these place settings so special. I took two napkins, one white trimmed in lace and the other a matching navy satin striped, and laid the navy napkin on top of the white one and tied them a ribbon in the same color blue as one of the shades in the china. I placed each pair of napkins on the left side of the plate to show off the beautiful blue rose pattern.

Center stage: Again, I chose a live plant that will be give a special place in one of my flower beds after Easter. Pictured at left is a blue hydrangea in a silver double handled urn. 

And for the finale--candles: Needing two tall candle sticks in my chosen color scheme posed a tiny problem. So, I found a pair of inexpensive ones in an off-white. A couple of cans of spray paint, one a shade lighter than the other, did the trick and matched perfectly. The Root pillar candle pictured here is also in the color Abyss and the dinner tapers, also Root candles, are Periwinkle.

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Citrus Fruit Cup with Rosemary Infused Syrup

This is an amazingly simple first course with an interesting twist of flavors. The really neat thing about this recipe is that it is naturally gluten free. See if  your sweetie can recognize the rosemary flavor.

I put this yummy first course in one of our stemmed, monogrammed wine glasses set against a red valentine doily against a white plate. 

Here is my recipe:

Citrus Fruit Cup
2 large navel oranges, peeled and sectioned with a knife
1 large grapefruit, peeled and sectioned with a knife
1 large lime, peeled and sectioned with a knife

Rosemary Infused Syrup
1 cup sugar
1/2 cup water
3 6-inch rosemary sprigs
4 maraschino cherries w stems

Here is what I did:

Citrus Fruit Cup:
1. Peel and section with a knife the oranges, the grapefruit and the lime, allowing juices to collect in bowl with fruit sections. Set aside.
2. When syrup is completely cool, pour over citrus sections and gently toss. Store in refrigerator over night.

Rosemary Infused Syrup:
Place water and sugar in small saucepan; bring water to a boil. Add rosemary and boil for 10 minutes. Remove from heal and allow to cool completely.

To Serve:
Divide citrus sections among four stemmed compotes. Spoon syrup over fruit sections. Garnish with a maraschino cherry.

Servings: 4

Total Time: 1 hour and 10 minutes

Calories Per Serving 288.72

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

Our Christmas Dinner Tables--Seating for 18--Recipes to Come

Wouldn't you just love to be invited to eat at one of these tables!

Like most holidays around our home when folks are invited, I set two dining tables for Christmas. I like lots of layers of fabrics on my tables, particularly for special occasions. 


This year I chose to use one white and one green tablecloth. Read on to learn how I made two dining tables compatible and inviting.

Because the dark hue of the tablecloth and the almost equally dark tone of the red chargers zapped much of the  the luster from the table, white Battenberg placemats turned sideways so that a few inches hung over the edge became the backdrop for each place setting.


Atop each white placemat was a charger and a dinner plate with a Christmas pattern. Each place setting was flanked by appropriate silverware and a wine goblet. Two single red candle sticks, each home to a white candle shielded by a hurricane globe and surrounded by a candle ring of poinsettias made for a dual centerpiece.


The other, larger table was dressed with a white linen and cotton blend tablecloth. A 72" red cutwork topper provided a show-stopping contrast. Gold chargers were hosts to tone-on-tone china dinner plate. The same as with the smaller table, each place setting was flanked by appropriate silverware and a wine goblet. A mirrored runner resting on two glass blocks made for an interesting two-level centerpiece. Silk greenery was placed under the runner to conceal the glass blocks. Vases of varying heights and shapes held live greenery, Nandina berries, holly and a few red carnations. White candles in tall lead crystal candle holders punctuated the table.


Everyone always asks "How do you create such a festive table?" The answer is simple: I use of two napkins for every place setting. For the darker table, I chose one white Battenberg and one red napkin. I placed both at right angle to one another, pinched in the middle and then tucked the center into the wine glass at each place setting.


For my other table, I chose a green to match the bows on the chandelier and a slightly off-white napkin. 

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Creole Veggie Dip

On aluminum tray on right side.

2 cups small curd cottage cheese

1 2/3 cups sour cream

2-3 tablespoons Creole seasoning

1 tablespoon Worcestershire sauce

1 teaspoon lemon juice

1 teaspoon salt

green onions or chives, finely chopped

raw vegetables

Place cottage cheese in bowl of food processor. Process until smooth. Add sour cream, Creole seasoning, Worcestershire sauce, lemon juice and salt. Process until thoroughly blended. To serve, place dip small bowl and garish with finely chopped green or chives. and arrange a variety of raw vegetables cut into bite sized pieces around bowl of dip.

Yield: About 4 cups

Author’s notes:

1. Control the degree of spiciness with the amount of Creole seasoning added.

^2. Be creative with dip container. Use a hollowed our bell pepper of any color or a polished red onion with center removed to within ¼” of onion wall.


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Date-Nut Meringue Balls

1 cup chopped dates, finely ground

½ cup walnuts, finely ground

½ teaspoon vanilla

2 egg whites

2/3 cup sugar

½ teaspoon vanilla

Red & green food coloring

Preheat oven to 200 degrees Fahrenheit.

Combine dates, walnuts, and vanilla in small bowl; mix well. Shape into 3/4” balls. Place in refrigerator for 10- to 20-minutes.

In small bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Stir in vanilla, and divide into half or more. Tint one part green, one red and so on until all meringue is tinted used. Drop balls one at a time into meringue; coat well and remove. Place on a well-greased cookie sheet lined with parchment paper. Use the back of a spoon to swirl the top of each date-nut meringue ball.

Position rack to the middle of the oven. Bake at 200º for 45 minutes to 1 hour. Turn oven off and leave door closed for 1 to 2 hours.

Yield: 4-dozens


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It's Christmas Party Time

How would you like to have been a guest invited at this gluten free spread?

Between 50 and 60 folks enjoyed an evening of good food, good conversation and good wine. Did they know they were eating gluten free? Most of them did not.

Here's How I Put Our Christmas Party Together:

• I began with a pristine white tablecloth of linen and  cotton. 
• Using glass blocks as risers, I designed an interesting display of varying heights for platters and serving pieces.
• I used a cranberry colored synthetic blend tablecloth to cover the glass risers.
• Two 3-foot candle holders, which was home to two 3-inch column candles carried the eye upward for a BIG impact.

What's Were Those Yummies on the Table?

Smoked Salmon Spread

(Proprietary Recipe)

Pimento-Olive Cheese Loaf

World's Best Chicken Salad Served on Rice Wafers

(Proprietary Recipe)

Creole Veggie Dip with Veggie Dippers (Recipe)

Creamy Artichoke Caesar Dip

with Against the Grain Toasted Baguettes


Date-Nut Meringue Balls (Recipe)

Mocha-Chocolate Fondue with Marshmallows

Light Fruit & Cheese Tray with 

Maple Infused Fruit Dip (Recipe)

Mints

Toasted Mixed Nuts

Hot Cider

Artisan Wine

WOW!!!!! Lighted Fruit & Cheese Tray

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Gluten Free Holiday Season Begins with a Beautiful Backdrop

Atmosphere is everything! Setting a beautiful backdrop is the first step for a gluten free holiday.

Parents of a student I taught in the second grade- made the beautiful handcrafted ornament hanging below our chandelier in our dining room. By adding a few handmade bows in complementary colors, plus a few pieces of greenery begin to set the backdrop of good times and good food to come.

Fireplace flanked by two curved windows with padded deacons benches provide for comfy places to sit.

Welch cabinet situated at an angle in a corner of the dining room adds serving capability.











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Fall Change of Pace

New leaf placemats made from felt plus a potted mum and two little bouquets transform a basic table setting into a fall masterpiece in just a couple of minutes.

Fall Change of Pace

Handmade Western Napkin Rings

Eating Gluten FreeCustomizing napkin rings to fit your theme is so simple, requiring a few simple items from your local craft store and just a little imagination. I needed napkin rings to fit my western theme for the Delphi Study Club meeting that I was hosting.
 

Supplies needed:

1. Jute string

2. Wooden figures (I chose horse shoes, sheriff's badges, and horses)

3. Spray paint

4. Felt tip pen

5. Hot glue gun

6. Hot glue

Here's how: 1. Spray paint wooden figures.

2. Using a felt tip pen, add detail to your painted figures.

3. Place a dot of hot glue on each side of the back of the painted figures.

4. Place the center of a 12" piece of jute string across and gently press string into glue.

5. Allow glue to dry.

6. Roll napkins.

7. Position figure on front of napkin and tie ends of string in a bow for easy removal.

8. Here, I arranged all my napkins in a woven wooden basket to further carry out the western theme.

How to make "Handmade Western Napkin Rings

Quick Week Night Meal

A meal that is pretty, delicious and can be on the table in less than an hour is real prize!

Read on for everything you need to put this yummy dinner together.                                

Now for the recipes . . .

  

Honey Glazed Halibut

1/4 cup orange juice

2 tablespoons balsamic vinegar

2 tablespoons honey

2 cloves garlic clove, minced

2 teaspoons olive oil
4 4-ounce halibut fillets

1/4 teaspoon salt

4 sprigs fresh thyme

1. In small saucepan, bring orange juice, balsamic vinegar, honey, garlic & oil to a boil. Reduce heat & simmer until reduced by about one-fourth.

2. Sprinkle halibut with salt; place on grill rack & spoon one-half of glaze over halibut.

3. Bake for 6 minutes; turn very gently & spoon other half of glaze over halibut. Bake for 4 to 6 more minutes or until flaky. Remove from oven & drizzle with any remaining glaze.

4. Garnish with fruit salsa of choice.

Servings: 4               Total Time: 42 minutes

Oven Temperature: 425 degrees Fahrenheir

Nutrition (per serving): 245 calories, 43 calories from fat, 4.9g total fat, 95.4mg cholesterol, 278.5mg sodium, 895.9mg potassium, 12.3g carbohydrates, <1g fiber, 11.1g sugar, 36.2g protein.

Mango Salsa

2 medium mango, peeled, seeded and chopped

4 kiwi, peeled and diced

1/2 cup roasted red peppers, drained & finely chopped

1/2 cup onion, diced

1 Jalapeno pepper seeded and finely chopped

2 tablespoons lemon juice

2 teaspoons Fresh mint leaves, finely chopped

1 teaspoon honey

1/2 teaspoon salt

Place mangoes, kiwi, roasted red bell pepper, onion, jalapeno, lemon juice, mint, honey & salt in a sealable container. Mix welll & refrigerate until time to use.

Servings: 4         Total Time: 30 minutes

Nutrition (per serving): 126 calories, 7 calories from fat, <1g total fat, 0mg cholesterol, 298.2mg sodium, 524.6mg potassium, 31.2g carbohydrates, 5.4g fiber, 13.9g sugar, 2.1g protein.  

Roasted Asparagus

1 pound asparagus spears, trimmed

3 teaspoons olive oil, divided

2 cloves garlic, finely chopped

2 tablespoons Kalamata olives, finely chopped

1 teaspoon sesame seeds

Salt to taste

1. Preheat oven to 425 degrees Fahrenheit.

2. Wash and trim asparagus, and place on baking sheet lined with aluminum foil; set aside.

In small skillet, pour 1 teaspoon olive oil. Sauté garlic until lightly browned. Remove from skillet. In small bowl, combine sautéed garlic and olives. Spread garlic mixture over asparagus.

3. Sprinkle with sesame seeds; add salt to taste.

4. On baking sheet, drizzle oil over trimmed asparagus. Season with salt and pepper, to taste. Toss together to evenly distribute oil and seasoning. Roast in preheated 425° oven for 8 to 10 minutes, depending on the size of the asparagus or until tender, but still crisp.

Servings: 4         Total Time: 15 minutes

And, Here's How I Did This!

Pre-prep: 

1. Over the weekend, prepare the Mango Salsa. Place salsa in an airtight container, and keep refrigerated until ready to use.

Day of meal prep:

1. Place aluminum foil over baking sheet.
2. Line grill pan fitted with rack with aluminum foil.
3. Chop olives and garlic for asparagus; set aside.
4. Make glaze for halibut; set aside.
5. Wash and dry asparagus; cut off ends and discard.

Let's put it all together:

• Cook rice according to package instructions beginning approximately 15 minutes prior to placing other two dishes in the oven.
• Preheat oven.
• Spread asparagus on baking sheet and drizzle with olive oil.Top with chopped olives and garlic.
• Place halibut on rack of grill pan; brush with glaze.
• Place asparagus and Halibut in oven.
• After 6 minutes, gently turn halibut and brush with other half of glaze.
• After 6 minutes, remove both dishes.
• Place rice on serving platter; position cooked halibut on top of rice.
• Top halibut with mango salsa, and garnish with fresh thyme sprigs.
• Arrange asparagus on platter. Garnish with tomato flower.
• Pour the wine and enjoy!

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Successful Gluten Free Tailgate Party

Eating Gluten Free

Whoever said eating gluten free was boring or limited had never eaten at my house. A group of close friends gathered for a pre-season party. Since we are all Auburn fans, we were all decked out in orange and blue, just like my tablescape.

Toward the end of the evening I asked a few of the newcomers if they realized they had just attended a totally gluten free party. They were totally surprised and had no idea!

Now that is what I call success!

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Saturday Night Special--An Elegant Gluten Free Meal

Eating gluten free doesn't have to boaring. With just minimal effort, meals can be elegant and loaded with flavor. The past Saturday evening, we had a terrific, intimate dinner at home that left our tastebuds satisfied and the ambiance would rival that of more four star reataurants.

I chose a monochromatic color scheme ranging from rich pewter to shades of taupe. A square linen topper in pewter with silver leaf overlay graced a round taupe chair length tablecloth. Pewter napkin rings held linen and cotton blend napkins in similar shades.

Three old world candlesticks with chocolate colored pillars kept fresh flowers company in the center of the table. Square white plates flanked by silver and crystal glasses completed the setting

Menu

Marinated Pork Medallions

Honey Glazed Rainbow Carrots

Betsy BeBops Insprired Quinoa Salad

Grilled Mango Topped with French Vanilla Ice Cream & Caramel Liqueur Sauce

Wine Selection: Girasole Pinot Noir 

 Marinated Pork Medallions

 1/4 cup balsamic vinegar

1 tablespoon extra-virgin olive oil

1 1/2 teaspoons fresh thyme, or 1/2 tsp. dried thyme

1/4 teaspoon salt

1/4 teaspoon allspice

1/4 teaspoon cinnamon

2 tablespoons brown sugar firmly packed

2 cloves Garlic, finely minced

1 2-pound pork tenderloin, trimmed of fat

1. For marinade, combine all ingredients except pork tenderloin. Place pork tenderloin in marinade. Seal & place in refrigerator for 24-hours. Allow to come to room temperature prior to cooking.

2. Preheat oven to 375 degrees Fahrenheit. Bake, uncovered, in marinade for 15 minutes. Remove from oven & discard marinade. Return to oven & continue to bake for 10 to 12 minutes or until internal temperature reaches 145 degrees Fahrenheit. Remove from oven & allow to rest for 10 minutes. Slice into 3/8-inch slices. To serve, arrange on platter. Garnish with curly leaf parsley & cherry tomatoes.

Servings: 4         Total Time: 24 hours and 55 minutes

Oven Temperature: 375 degrees Fahrenheit

Nutrition (per serving): 117 calories, 46 calories from fat, 5.2g total fat, 20mg cholesterol, 165.3mg sodium, 133.6mg potassium, 10.5g carbohydrates, <1g fiber, 9.1g sugar, 6.6g protein.

Honey Glazed Rainbow Carrots

1 bunch baby rainbow carrots2 teaspoons salt

2 tablespoons butter

2 tablespoons honey

3 tablespoons brown sugar firmly packed

1 tablespoon lemon juice, freshly squeezed

2 teaspoons dried parsley flakes

lemon zest (optional)

1. Wash carrots & trim stems to about 2-3 inches. Fill medium saucepan about 2/3 full of water; add

salt & bring to a boil. Add carrots & par boil for 3 to 4 minutes. Drain & set aside.

2. Place butter, honey, brown sugar & lemon juice in the same saucepan. Bring mixture to boil; return carrots to saucepan & continue to cook until fork tender, about 5 to 7 minutes. Remove carrots; place on oblong serving platter. Sprinkle with dried parsley flakes & lemon zest.

Servings: 2    Total Time: 30 minutes

Nutrition (per serving): 250 calories, 102 calories from fat, 11.6g total fat, 30.5mg cholesterol, 2342mg sodium, 78.2mg potassium, 38.9g carbohydrates, <1g fiber, 37.8g sugar, <1g protein.

Betsy BeBops Inspired Quinoa Salad

Purple was the favorite color of one of my best friends who left this earth way to early. She often would pair shades of purple with green. When I created my version of this salad, I named it for her. The purple potatoes and the green peas simple said "Betsy" to me.

Potatoes:

1 cup purple potatoes, sliced into 1/4" slices

2 tablespoons butter

1 tablespoon salt

Quinoa:

2 cups chicken stock

1 tablespoon salt

1 cup white quinoa

3 cloves garlic, smashed & peeled

1 cup frozen green peas, thawed and well drained

Dressing:

1/2 cup pitted Kalamata olives

1/3 cup fresh oregano, chopped or 4 tsp. dried oregano

1/4 cup extra virgin olive oil

1/4 cup Agava nectar

3 tablespoons fresh lemon juice

2 teaspoons kosher salt

2 tablespoons honey

2 tablespoons balsamic vinegar

Garnish:

2 tablespoons toasted pine nuts

Preparation Directions:

Potatoes:  Fill a medium saucepan to approximately 3/4 full; add salt & butter. Bring to a boil, add sliced potatoes. Cook until fork tender or about 12 to 15 minutes. Drain & set aside.

Quinoa: Place chicken stock in a medium saucepan. Add salt & bring to a boil over medium-

high heat; add quinoa & reduce heat. Cover & cook until quinoa is tender & all liquid has been absorbed or about 20 minutes. If liquid cooks out before quinoa is tender add 1/2 cup water. When cooked, remove from heat & allow to sit for 5 minutes; remove garlic cloves. Fluff quinoa & place in large mixing bowl. Add peas & cooked potatoes. Pour dressing over mixture; toss gently.

Dressing:  Place Kalamata olives, oregano leaves, olive oil, Agava nectar, lemon juice, salt, honey & balsamic vinegar in the bowl of a food processor. Processor in 15 second intervals until thoroughly

combined. Pour over quinoa mixture.

Garnish:  Sprinkle with toasted pine nuts.

Servings: 6     Total Time: 50 minutes

Nutrition (per serving): 252 calories, 152 calories from fat, 17.3g total fat, 10.2mg cholesterol, 3374.9mg sodium, 266.5mg potassium, 22.3g carbohydrates, 3.6g fiber, 8.5g sugar, 4.3g protein.

Grilled Mango Topped with French Vanilla Ice Cream &

Caramel Liqueur Sauce

Super easy dessert that is easy to multiply to serve any number of people.

2 slices mango peeled & sliced

1/2 cup French vanilla ice cream

1 tablespoon walnut pieces, toasted

Caramel Liqueur Sauce

2 tablespoons butter (no substitutes), softened

1/4 cup caramel ice cream topping

1/4 cup liqueur of choice

1. Place mango slices on heat grill pan. Sear on both sides just until grill marks form. Set aside.

2. Combine butter and caramel sauce; heat thoroughly. Remove from heat and stir in liqueur. Set aside.

3. To serve, place one grilled mango slice in stemmed compote dish. Place one scoop of ice cream on top of mango. Pour caramel liqueur over ice cream. Top with chopped walnuts.

Servings: 2    Total Time: 15 minutes

Nutrition (per serving): 409 calories, 169 calories from fat, 19.3g total fat, 54.3mg cholesterol, 2

6.8mg sodium, 356.5mg potassium, 42.6g carbohydrates, 3g fiber, 29.7g sugar, 3.2g protein.

Any liqueur may be used in caramel sauce, but I prefer cognac. To save time,  I make about three cups at a time & store in refrigerator for use when time is short. This versatile sauce is awesome over berries or bread pudding.

Author's Note:

Author: Dr. Jacquelyn P. Horne

Copyright: 2011

When plated, who would not enjoy this delicious meal. Now tell me the truth, would you feel you were missing anything if you were served this gluten free meal?



Eating Gluten Free