Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Christmas Eve Hors D'ouevres

emcmaster

Recommended Posts

emcmaster Collaborator
emcmaster
Posted

Does anyone have any ideas for make-ahead hors d'ouevres?

I'm planning on crudites with hummus and dips.

Thanks!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Lisa Mentor
Lisa
Posted

Easy..

Gluten free chutney or pepper jelly over cream cheese, served with Glutino Crackers.

Cheese and fruit tray

Crustless quiche squares

Hillshire Farms Mini links - grape jelly and BBQ Sauce - heated in chaffing dish

Marinated shrimp

Grilled pork tenderloin - served with honey mustard

Wheel of Brie, topped with brown sugar and sliced almonds - lighly broiled and served with

crackers or apple slices.

Gluten free ginger snaps with brie - yummmmm

psawyer Proficient
psawyer
Posted
Glutino Crackers.

Have you tried them? I saw them for the first time in a store recently where I was buying other Glutino products. I was tempted, but for the moment, at least, resisted. I have never found a Glutino product that I didn't like, but often the price is a stopper. Great pretzels, but I already have a mortgage!

Lisa Mentor
Lisa
Posted

The crackers are good, but you need some cheese that "speaks" to overcome the blah. I keep a box or two in my freezer for guests.

jerseyangel Proficient
jerseyangel
Posted

Funny about personal taste :lol:

I really liked the Glutino crackers--I thought they were flaky and kind of buttery-tasting. :P

emcmaster Collaborator
emcmaster
Posted
  • Author

Wow! Thanks for the great ideas!

Lisa Mentor
Lisa
Posted
Funny about personal taste :lol:

I really liked the Glutino crackers--I thought they were flaky and kind of buttery-tasting. :P

Patti, I never liked bread or crackers before gluten free. Thought it all was "blah". (ain't I the lucky one ;) )

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted
Patti, I never liked bread or crackers before gluten free. Thought it all was "blah". (ain't I the lucky one ;) )

Yeah--that's probably why----they're good, but pretty standard as crackers go. The surprising thing to me was that they didn't taste "gluten-free". :) I think I expected them to be dry and hard.

gfmolly Contributor
gfmolly
Posted
Does anyone have any ideas for make-ahead hors d'ouevres?

I'm planning on crudites with hummus and dips.

Thanks!

I absolutely love rumaki. (Bacon-wrapped chestnuts) You can use gluten-free soy for the marinade.

happygirl Collaborator
happygirl
Posted

Warm spinach and artichoke dip

Hickory Farms (sausage, cheese, dips)

Cold shrimp with cocktail sauce

(and I love the Glutino crackers - they are worth trying, Peter)

amybeth Enthusiast
amybeth
Posted

Everyone has great suggestions...I'm getting hungry!!!

How about:

Fruit dip made with strawberry cream cheese, marshmallow fluff and kool whip

buffalo chicken dip with celery, fritos, and corn tostitos

(dip reheats well in microwave if you prep ahead)

Chocolate covered potato chips (ruffle variety works best) and glutino pretzels -- add sprinkles over the chocolate if you want them to look festive.

Wonka Apprentice
Wonka
Posted
I absolutely love rumaki. (Bacon-wrapped chestnuts) You can use gluten-free soy for the marinade.

Have you ever tried dates stuffed with chevre cheese, wrapped in bacon and baked in the oven? Oh my!

JNBunnie1 Community Regular
JNBunnie1
Posted
Chocolate covered potato chips (ruffle variety works best)

Do people actually DO this?!?!

purple Community Regular
purple
Posted
I absolutely love rumaki. (Bacon-wrapped chestnuts) You can use gluten-free soy for the marinade.

Me too! I use homemade bbq sauce-ketchup, brown sugar and garlic powder...mmm.

nutrifoodie Apprentice
nutrifoodie
Posted

mini meatballs, in a gluten free sweet sauce :D

super fun, and easy. supply tooth picks!

julirama723 Contributor
julirama723
Posted

Some ideas:

**deviled eggs

**jalapeno poppers (I make mine without breading. Scoop seeds out of halved jalapenos, mix with cream cheese and shredded cheese. Put cheese mix back into jalapeno halves, wrap with bacon. They are HOT but soooooo tasty. People prefer these over the breaded ones!)

**buffalo wings (Cook chicken tenders/wings/drummettes, coat with a mix of hot sauce and butter. Serve with celery and dip.)

**homemade chocolate covered cherries

Sweetfudge Community Regular
Sweetfudge
Posted

I also am a fan of the Glutino crackers. They're great topped with tuna for an emergency lunch.

Wow, all these ideas are making me hungry! I think chocolate covered anything is great! Maybe set out a fondue bowl or small crockpot filled w/ chocolate and various things to dip in it :) Although I suppose this would be more like a dessert idea...but I'd eat it!

Amyleigh0007 Enthusiast
Amyleigh0007
Posted

Does anyone know if Little Smokies are gluten free?

Wonka Apprentice
Wonka
Posted
**jalapeno poppers (I make mine without breading. Scoop seeds out of halved jalapenos, mix with cream cheese and shredded cheese. Put cheese mix back into jalapeno halves, wrap with bacon. They are HOT but soooooo tasty. People prefer these over the breaded ones!)

I'm definitely going to try this idea. Yum.

Lisa Mentor
Lisa
Posted
Does anyone know if Little Smokies are gluten free?

Hillshire Farms Little Smokies are gluten free. ;)

amybeth Enthusiast
amybeth
Posted

I thought chocolate covered potato chips were gross --- until I tried them. The sweet and salty combo is delish --- think chocolate covered pretzels, but slightly different. ;)

purple Community Regular
purple
Posted

Last night I took some vanilla wafers ("Cooking Free" recipe) out of the freezer and put PB between them. Then I melted choc chips to cover the sandwiches, chilled them to harden the chocolate. I didn't get to try them but my dd said they were really good several times. I have to make more soon.

These would be gluten-free/df/egg free.

CeliacMom2008 Enthusiast
CeliacMom2008
Posted

One of my all time favorites at the holidays are the beef and cream cheese logs that get sliced up and put on a cracker. I don't know what they're called, but if you've had them you know what I'm talking about! It's dried beef laid out in a big rectangle and then you "frost" the beef with cream cheese, line up green olives at one end, then roll it all up and then slice it and serve it on crackers. Since we're a gluten-free household (my son is the Celiac, not me), I didn't plan on eating that any time soon (I don't really care for the Glutino crackers too much.). Then I went to a holiday party that was a cooking class and we made Olive Surprises. They are so yummy! You take a large green olive and smoosh cream cheese around it to make a ball that completely covers the olive. Then roll the balls in walnuts that have been run through the food processor. Oh my gosh! If you like that sort of thing these are amazing! :D Yum! Yum! Yum!

Also, I've been eating cheese slices on Crunchmaster crackers (from Sam's Club) for lunch a lot. The crackers are very crunchy and salty enough to satisfy a salt craving. They'd make an excellent holiday tray. You could also make a honey mustard to dip them in.

Chex Mix is always good with me. We use Rice Chex, Corn Crunch Ems, Gorilla Munch, Glutino pretzels, honey nut "O" type cereal (can't remember the brand, not Perky Os though) and nuts.

Fruit and a fruit dip are always wonderful.

Also from the cooking class...cute little mini corn bread muffins (using the mini muffin tins) with a slice/chunk of hotdog dropped into the center before baking. Make it look really cool by drizzling ketchup and mustard in swirls on the platter before putting the "corn dogs" on top. You can make them ahead of time and then warm them up at party time.

Lastly...a slice of granny smith apple and a slice of brie cheese wrapped in salami. Sounded awful to me, but again, one of my favs!

OK, I want to throw a party now!!!

lizard00 Enthusiast
lizard00
Posted
Have you ever tried dates stuffed with chevre cheese, wrapped in bacon and baked in the oven? Oh my!

The other day I made bacon wrapped dates. My husband is a sucker for dates and I'm a sucker for bacon. It was wonderful!!! Pre non-dairy days I used to stuff them with Havarti. But chevre sounds like it would be really good. I'll have to try that next. Thanks for the suggestion!

MollyBeth Contributor
MollyBeth
Posted
Funny about personal taste :lol:

I really liked the Glutino crackers--I thought they were flaky and kind of buttery-tasting. :P

Every time I taste the pretzels I think they taste buttery! They are so delicious!! I'm on a missions now to find the crackers. I haven't found a cracker yet that I like.

Before I was diagnosed I loved eating salmon and cream cheese on crackers and 'm missed it since making the gluten free switch.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. cristiana
      - cristiana replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Hi @KathyR37 and a very warm welcome here. I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana
    2. trents
      - trents replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    3. Theresa2407
      - Theresa2407 replied to Theresa2407's topic in Gluten-Free Foods, Products, Shopping & Medications
      2

      Probiotics

      thank you for your advice. I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated. I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    4. KathyR37
      - KathyR37 replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and gloves when cooking for them. One huge problem...
    5. Scott Adams
      - Scott Adams replied to KathyR37's topic in Coping with Celiac Disease
      4

      New here

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are fee...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,817
    • Most Online (within 30 mins)
      7,748
    sleuth
    Newest Member
    sleuth
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • cristiana
      New here

      By cristiana · Posted

      Hi @KathyR37 and a very warm welcome here.  I am so very sorry that you are going through all of this. I just wanted to check, have you ever been tested for any other gastrointestinal conditions? Cristiana  
    • trents
      New here

      By trents · Posted

      @KathyR37, I would suspect that in addition to gluten intolerance, you have other food intolerances/sensitivities. This is very common in the celiac community. The most common offenders are oats, dairy, soy, corn and eggs with dairy and oats being the big two. Have you considered this? Have you tried keeping a food diary to detect patterns?
    • Theresa2407
      Probiotics

      By Theresa2407 · Posted

      thank you for your advice.   I have always taken them and I use Stonehedge because they are in a glass bottle, but don't have to be refrigerated.  I also like they are 3rd party tested and state gluten free. But you never know if something better has come alone over the years.
    • KathyR37
      New here

      By KathyR37 · Posted

      Thank you for your response. I have already learned about the info you sent but i appreciate your effort. I am the only one in my family cursed by this disease. I have to cook for them too. I make sure that my utensils are free of gluten and clean after using them for other food. I use non-porous pots and pans and  gloves when cooking for them. One huge problem I have is a gag reflex out of this world and if something doesn't taste good it is not going down. Most commercially made breads and such taste like old cardboard.Pastas are about the same. I did find one flour that I like and use it regularly, but it is so expensive! All gluten free food is way more expensive. I only eat twice a day because I cannot afford to buy all that. We live on a very low income so my food purchases are quite limited.
    • Scott Adams
      New here

      By Scott Adams · Posted

      What you've described—the severe weight loss, the cycle of medications making things worse, and the profound fear of eating before leaving the house—is a heavy burden to carry for 15 years. It is absolutely not your fault. While everyone's journey with celiac is different, the struggles with the learning curve, social isolation, and dietary grief are feelings many in the community know all too well. Your question about whether you should just eat what you want and manage the symptoms is a heartbreaking one, born from years of frustration. It's crucial to know that the diarrhea is a sign of ongoing damage to your small intestine from gluten, and simply managing the symptom with Imodium doesn't stop that internal harm or the risk of other complications. The fact that you are still getting sick within an hour of eating, even while trying to be gluten-free, is a huge red flag that something isn't right. This could be due to cross-contamination in your kitchen (e.g., using a shared toaster, colander, or condiment jars), hidden gluten in foods, or the possibility of another concurrent condition like refractory celiac disease. Don't give up!  This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.):    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.