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Valentine's Day Cooking: Gluten-Free Goodness

K.C. Pomering of G-Free Foodie shares recipes you can make this Valentine's Day. On the menu - roasted chicken with carmelized shallots and bacon & chocolate pots de creme with fresh vanilla bean whipped cream.
K.C. Pomering of G-Free Foodie shares recipes you can make this Valentine's Day. On the menu - roasted chicken with carmelized shallots and bacon & chocolate pots de creme with fresh vanilla bean whipped cream.

Chocolate Pots de Creme with Vanilla Bean Whipped Cream

Ingredients

  • 12 ounces, weight Semi-Sweet Chocolate Chips
  • 4 whole Eggs
  • 1 Tablespoon Gluten Free Vanilla
  • 1 dash Salt
  • 1/4 whipping cream
  • 1 cup Very Hot Strong Coffee

Directions

Place the chocolate chips into a blender. Crack in the eggs, then add vanilla and salt. Blend until combined & smooth.

Warm the cream, careful not to scald, and pour it in a thin stream through the blender (while blending) lid until it's all added. Blend another few seconds, or until smooth.

Pour the coffee in a thin stream through the blender lid ( while blending) until it's all added. Blend until completely smooth.

Pour mixture into small cups or jars, then refrigerate for at least 2 hours, or until chilled and set.

Serve with Vanilla Bean Whipped Cream

  • 2 cups heavy cream
  • 2 tbsp vanilla bean paste
  • 1/4 cup sugar

Beat whipping cream, sugar and vanilla bean paste in large bowl until firm peaks form. (Can be prepared 4 hours ahead. Cover and chill.)


Bacon & Sage Roast Chicken

Ingredients

  • 1 (5 to 6-pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • paprika
  • 1 large bunch fresh sage
  • 3 shallots, cut into wide slices
  • 2 - 3 tablespoons olive oil
  • 4-5 slices Gluten Free bacon
*1 cup Gluten Free chicken stock if desired

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Use about 3/4ths of the shallots and half of the sage to create a bed for the chicken in a large roasting pan, place the chicken on top. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the remaining sage and shallots, reserving one nice looking spring of sage to garnish the chicken. Drizzle the olive oil over the chicken to coat, and sprinkle with paprika, salt and pepper. Tie the legs together with kitchen string or a roasting band and tuck the wing tips under the body of the chicken. Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. If the bacon looks crispy, remove the bacon slices from the top of the chicken and set aside. (If the bacon isn't crispy, check it again in 5-7 minutes & remove.) Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove from the oven and tent with foil for 5-10 minutes.
*If you'd like to make a pan gravy, see directions below.

Place the chicken on a platter for serving, replacing the bacon and adding the fresh sage for garnish.

*For Pan Gravy:
Remove the shallots & sage from the bottom of the roasting pan, leaving at least 2 tablespoons of the fat from the bottom of the pan. Place the roasting pan over two burners on medium-high and add the chicken stock and bring it to a boil. Reduce the heat, and simmer for about 5 minutes, or until reduced by half.  Serve with the chicken.

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