Whether you have a family member with a gluten allergy or you just want to cut back on your gluten intake, Thanksgiving Day can present a challenge for any chef. Here are three recipes from local DC chef Joseph Goetze of Founding Farmers that will help make your gluten-free turkey day a little easier.
1924 Pennsylvania Ave. N.W.
Washignton, DC 20006
Executive Chef Joseph Goetze is a graduate of the Culinary Institute of America whose career boasts restaurants in nationally known hotels like the Hyatt Regency in Connecticut and Florida and The Melrose Hotel in Dallas before becoming executive chef at Sipango, City Café and Dani Catering. Chef Goetze also boasts skills from the popular eatZi’s Market and Bakery where he was responsible for all culinary operations. Part of the pivotal start-up team of the original Founding Farmers on Pennsylvania Avenue, Chef Goetze has developed the Potomac, Maryland concept, as well as Farmers Fishers Bakers in Georgetown, incorporating farm-fresh foods into an eclectic menu. The chef shares some great, gluten-free Thanksgiving recipes for your enjoyment.
Maple Roasted Brussels Sprouts
Love them or hate them, this recipe takes those little cabbages to the next level with a tangy sauce and the saltiness of bacon that is sure to please even the pickiest gluten-free veggie eater.
- 2 pounds Brussels sprouts, trimmed
- 1/4 cup unsalted butter, melted; plus 2 tbsp
- 2 3/4 tsp kosher salt
- 1 1/4 tsp granulated garlic
- 1 tsp Dijon mustard
- 1 small clove of minced garlic
- 1/4 tsp gluten-free Worcestershire sauce
- 3 slices cooked bacon, chopped
- 1 1/2 tsp maple syrup
- Generous pinch of freshly cracked black pepper
Preheat the oven to 400 degrees F. In a bowl, toss the Brussels sprouts with the melted butter, salt and granulated garlic and then spread on a parchment-lined baking sheet. Roast for 15 to 20 minutes until golden brown. In a large sauté pan, melt the remaining butter over medium heat before adding the Dijon, minced garlic, Worcestershire sauce, bacon and roasted Brussels sprouts. Combine until hot and then add the maple syrup, salt and pepper and serve immediately.
Roasted Sweet Potatoes with Pecan-Fig Butter
Sweet potatoes are a delicious and nutritious side dish to your Thanksgiving menu. Ensuring that the vegetables are gluten free will allow both you and your guests to enjoy the sweet subtle nutty flavors without worry. This delicious recipe can be prepared ahead in only 10 minutes, giving you just enough time to slice the bird.
- 4 medium sweet potatoes
- 2 tbsp canola oil
- 1 1/4 tsp Farmers Steak Seasoning
Farmers Steak Seasoning:
- 2 cups kosher salt
- 1/2 cup ground black pepper
- 1 cup granulated garlic
- 3/4 cup pecan pieces
- 2 1/4 oz dried figs, cut into 1/4-inch pieces
- 1/4 tsp ground ginger
- 1/2 cup packed dark brown sugar
- 1/4 tsp kosher salt
- 1 tbsp maple syrup
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/8 tsp ground cloves
- 1/2 cup unsalted butter, softened
Preheat the oven to 350 degrees F while preparing the potatoes by coating them in canola oil and sprinkling the Farmers Steak Seasoning on all sides. Place on a baking sheet and roast for 40 minutes. While the potatoes cool, prepare the pecan-fig butter by combining all ingredients in a bowl and set aside. Heat the oven to 400 degrees F. Slice each potato lengthwise and score the center with a knife. On a baking sheet, place the potatoes skin side down and spread the butter onto each of the halves, then bake for 8-10 minutes to caramelize the sugar. Garnish with chives and serve.
A gluten-free cranberry relish is the perfect accompaniment to turkey or on its own as a deliciously sweet and citrus side. Making your own cranberry relish will change your opinion of the jelly in a can forever. Once you make fresh cranberry relish, you’ll never be able to go back and will impress your guests with your scratch cooking technique in this easy recipe that you can make ahead of time.
- 1 1/2 lbs fresh cranberries
- 1 1/2 cups packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 3/4 tsp ground allspice
- 1/3 cup fresh orange juice
- 1/4 cup cornstarch dissolved in 1/4 cup water
Rinse the cranberries. In a large pot, combine all ingredients with the exception of the cornstarch. Stir to combine and bring the mixture to a boil, then lower to a simmer. Stirring often, simmer for 2 hours until the cranberries are soft and broken down. Whisk in the cornstarch mixture and simmer for an additional 10 to 12 minutes.