• Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Ads by Google:
     




    Get email alerts Subscribe to Celiac.com's FREE weekly eNewsletter

    Ads by Google:



       Get email alertsSubscribe to Celiac.com's FREE weekly eNewsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
0
wildwood

Hors D'oeuvres Ideas For Christmas Eve

Rate this topic

Recommended Posts

On Christmas Eve every year, instead of dinner we have hors d'oeuvres all evening and play games. I was hoping some of you would share some of your recipes. My daughter and her friend are both celiac so I make all of the dishes gluten free. I have attempted to recreate phyllo dough several times, but regrettably I must admit defeat. I did find a good recipe on the Land O Lakes site for a tart pastry. I use the pastry from their cranberry tart recipe (I have never made the cranberry tarts though). I put it in the mini muffin tins and fill it with my spanakopita filling. I did a "test run" a couple of weeks ago. My other daughter who is gluten eating said they were just as good if not better than the ones I make using phyllo dough. This says a lot because she tends to be averse to anything I bake that is gluten free. I made puff pastry last year. It was good, but took so much time. This gives the same flavor as a puff pastry in a fraction of the time.

I would appreciate any other ideas some of you may have. Here is my typical Christmas Eve spread:

Spanakopita tarts (described above)

Shrimp cocktail

Jalapeno poppers (I make ahead of time using Schar Breadcrumbs and freeze)

Chicken bites wrapped in bacon (this is similar to the scallops in bacon, but my daughter and I are allergic to scallops)

crudites

tortilla chips with salsa and hummus

cheese and pepperoni

If I have time, I will also make some gluten free flour tortillas and make spinach rolls with roasted red pepper dip. I made the flour tortillas about 6 months ago and they were really good. I have not tried making them ahead and freezing yet. This year December somehow got away from me so I may not get to these this year.

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


We also do hors d'oeuvres on Christmas Eve. This month has gotten away from me, too...and apparently my DIL as well as her parents. We usually vaguely come up with a few ideas on Thanksgiving Day as to what we're doing. Not so this year. We are disorganized!!! Right now we're winging it...

I miss those mini phyllo shells! ARGH!

Last year I also made chicken bites with bacon dipped in a brown sugar/chili powder mix and broiled...very yummy but a diddly project. Took me much longer than anticipated and I don't feel like repeating it.

I am making mini crustless quiches...I did a test run on a spinach quiche a week or two ago and was not happy with the crust. No time to fool around with it any more. I used to make a good spinach quiche using Strouffer's Spinach Souffle as the base...can't now as it contains wheat.

We usually have shrimp of some sort.

Cheese ball with gluten-free crackers.

Parmesan Cheese Rounds - mix together Parmesan cheese, chopped green onion tops, a dash of worcheshire sauce (Lea & Perrins is gluten-free) and enough mayo to old it together. Spread on gluten-free crackers and either bake or broil until the cheese melts. I used to use London rounds :ph34r:

Onion dip with potato chips

Meat balls (maybe) or maybe I'll just slice up that summer sausage I bought when the little guy next door hit me up selling things for a school fundraiser.

Maybe veggies and dip

Looking forward to hearing what others are making as time is running out and I need to get to the store to avoid the mad rush at the last minute. I know our Christmas Eve will come together and we always have tons of food without any one of us killing outselves. I need to spend time cleaning the house as Christmas Eve is at my house and it looks like a bomb went off! LOL

Share this post


Link to post
Share on other sites

Asparagus rolls-everyone loves these.

A slice of good quality salty ham (Boars Head sliced thick sandwich thickness)

Canned asparagus spears - I use the fancy ones but not pickled

Cream cheese

Spread 1-2 tbsp. of cheese on a piece of ham, lay an asparagus spear on top, roll and secure with toothpick . Cut in half.

Share this post


Link to post
Share on other sites

This goes over well everywhere I take it. Super easy to make, it's just a matter of buying the ingredients. Cook on the stove then keep warm in a crock pot if you need it to stay warm for a while.

Asian Chicken Lettuce Wraps (It's a knock-off of the PF Changs wraps)

2 garlic cloves minced (I use the minced stuff in the jar (but not dehydrated))

1 pound ground chicken (can make yourself using boneless skinless chicken breast coarsely chopped then food processed or buy ground chicken in the meat dept)

1 Tbsp dark sesame oil

3 Tbsp teriyaki sauce (I use LaChoy)

2 Tbsp peanut butter

¼ cup peanuts

1 Tbsp brown sugar

1 Tbsp chili-garlic paste (more if you like it spicier)

1/2 tsp dried ground ginger

2 green onions chopped (I usually skip this and just add more onion powder)

½ tsp onion powder

½ teaspoon rice vinegar (optional Ive got rice vinegar so I use it)

Lettuce Leaves of choice (we use Romaine)

Cook chicken/garlic in hot sesame oil in large skillet over medium heat, stirring occasionally until chicken is done. Drain chicken. Stir in the rest of the ingredients except for the lettuce. Cook until thoroughly heated. Spoon onto lettuce leaves or directly into mouth.

The recipe is very forgiving . . . I measure everything half-a$$ed. I go extra heavy on the peanut butter and the teriyaki sauce (probably 1 ½ of what it calls for).

If you make your own ground chicken (in a food processor) it is a lot lower in fat . . . but also means more work and youve got to clean a food processor. I just buy the ground chicken in the store and drain well after browning. Then Ill add a touch of sesame oil back in just for flavor.

When I make a large batch (3 pounds of chicken or more), I add an 8oz can of chopped up water chestnuts just to add a little more crunch.

I use Lee Kum Kee Chili Garlic Sauce (in the Kroger Asian section). Over the years, this is the sauce that has a nice balance of flavor and spice. Ive had some that tasted more like shrimp cocktail sauce.

Share this post


Link to post
Share on other sites

If you can fInd the ingredients....

A slice of good tomato - Roma, heirloom

Slice of buffalo mozzarella

1 fresh basil leaf

Balsamic vinegar

Layer basil on top of tomato, cheese on top of basil, drizzle balsamic vinegar on top.

  • Upvote 1

Share this post


Link to post
Share on other sites
Ads by Google:


This goes over well everywhere I take it. Super easy to make, it's just a matter of buying the ingredients. Cook on the stove then keep warm in a crock pot if you need it to stay warm for a while.

Asian Chicken Lettuce Wraps (It's a knock-off of the PF Changs wraps)

2 garlic cloves minced (I use the minced stuff in the jar (but not dehydrated))

1 pound ground chicken (can make yourself using boneless skinless chicken breast coarsely chopped then food processed or buy ground chicken in the meat dept)

1 Tbsp dark sesame oil

3 Tbsp teriyaki sauce (I use LaChoy)

2 Tbsp peanut butter

Share this post


Link to post
Share on other sites

This guy has created gluten-free phyllo dough to make baklava! I am part Armenian and the thought of losing baklava and phyllo dough made me cry for a few days.

It is very labor intensive, but he makes it look so easy.

No, I have not tried it--my back wouldn't permit this much work--but someday, I'm going to... ;)

He uses Jules' flour.

Take a look!

Share this post


Link to post
Share on other sites


Ads by Google:


This guy has created gluten-free phyllo dough to make baklava! I am part Armenian and the thought of losing baklava and phyllo dough made me cry for a few days.

It is very labor intensive, but he makes it look so easy.

No, I have not tried it--my back wouldn't permit this much work--but someday, I'm going to... ;)

He uses Jules' flour.

Take a look!

Oh my goodness. So tempting...

Share this post


Link to post
Share on other sites

Someone here on the forum had directed me towards this video for phyllo dough last year and I did give it a try. He makes it look so easy and I thought I was doing everything just the way he showed, but the layers melded together and it was nothing like phyllo dough. It was a very time consuming process and I guess I cannot bring myself to try again because the result was so disappointing given the effort I put into it.

Share this post


Link to post
Share on other sites

Someone here on the forum had directed me towards this video for phyllo dough last year and I did give it a try. He makes it look so easy and I thought I was doing everything just the way he showed, but the layers melded together and it was nothing like phyllo dough. It was a very time consuming process and I guess I cannot bring myself to try again because the result was so disappointing given the effort I put into it.

aha! well, thank you for reporting this to us.

That is disappointing. Bummer.... :(

Share this post


Link to post
Share on other sites


Ads by Google:


aha! well, thank you for reporting this to us.

That is disappointing. Bummer.... :(

What about using rice paper? Someone mentioned that before and I see them all the time. Tempting to try.

Share this post


Link to post
Share on other sites

I have used rice paper. I put the spinach filling in and then roll them like an egg roll. I like them this way. You can't eat them expecting phyllo dough just to warn you. They have a chewy texture that I actually enjoy. My daughter liked them this way too, but when I made the puff pastry last time she fell in love with it and asked that I do it with puff pastry again. She is coming home tonight so I am going to have her try one of the spinach tarts I made using the Land O Lakes recipe to see if she likes those as much. I hope so :) The tarts are so easy compared to the puff pastry.

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

0

  • Forum Statistics

    • Total Topics
      108,896
    • Total Posts
      943,402
  • Member Statistics

    • Total Members
      67,069
    • Most Online
      3,093

    Newest Member
    Susie swanson
    Joined
  • Popular Now

  • Topics

  • Posts

    • Hi, I am a 24 year old male , with no family history of Celiac.  I have low testosterone.  they did a Biopsy today and during the scope the Doctor said I have Gastritis in upper stomach.  My lab are as follows:   Immunoglobulin A, Qn, Serum 132 90-386 (mg/dL) F Deamidated Gliadin Abs, IgA 3 0-19 (units) - Negative 0 - 19 - Weak Positive 20 - 30 - Moderate to Strong Positive >30 F Deamidated Gliadin Abs, IgG 2 0-19 (units) - Negative 0 - 19 - Weak Positive 20 - 30 - Moderate to Strong Positive >30 F t-Transglutaminase (tTG) IgG 21  H 0-5 (U/mL) - Negative 0 - 5 - Weak Positive 6 - 9 - Positive >9 F Endomysial Antibody IgA Negative Negative  F t-Transglutaminase (tTG) IgA <2 0-3 (U/mL) - Negative 0 - 3 - Weak Positive 4 - 10 - Positive >10   I am wondering the probability that I have celiac?
    • Get pictures if you can and contact GFWD if true and perhaps we can inform others better about this issue.
    • First this is a old post please check date, second, are you celiac/been tested? You should probably see about a gluten challenge and testing if you have not. Or are you confirmed to have a gluten/wheat allergy? What kind of testing was done to determine this? Or is it a NCGS gluten issue? Sorry for the questions but different people have different issues and it is a bit hard to address them without more information. Perhaps start a new thread and feel free to introduce yourself. We always welcome new members and are glad to help out. You mention allergy but also mention swelling stomach/gut which is is sometime a celiac reaction generally.  
    • My husband & I used to be beekeepers. It would be almost impossible for wheat protein to get into honey. The honey is inside the hive; it's not like it's laying out in the open in a plate or a bowl. Here's a hive.: https://www.mannlakeltd.com/10-frame-traditional-growing-apiary-kit-wood-frames-painted?gclid=CjwKCAiA4vbSBRBNEiwAMorER1htsezzCA5djegusWEGx_DzRHG4xePYQIxxd1paGZy4ibxMR_dSFxoCFUoQAvD_BwE The bees have a narrow opening at the bottom of the hive where they enter & exit & when they enter then they climb upward inside the hive. The bottom section is the brood chamber where the queen lays eggs & eventually become bees. At the top of that section is something called a queen excluder which is generally a metal screen type thing with holes in it. The queen is larger than the workers so the holes are smaller than the queen in order to keep her in the brood chamber. This is so she doesn't go laying eggs all over the hive. The workers fit through the excluder allowing them to go to the supers (boxes) above where the nectar is deposited in honeycomb & turned into honey & when a cell is full, they cap it off. You've seen honeycomb before. So when harvest time comes, the beekeeper takes the full (of honey) supers off the brood chamber & replaces them with empty (of honey) supers so the bees can start filling those up. The full supers get taken to what we call the honey house which is where extraction takes place. Here's a YouTube video of honey extraction. As you can see, this is not anywhere that other food is being made or prepared. Other food does not get done in honey production. It's a class all it's own. There's not going to be any wheat barley or rye there.   
    • I noticed my  gluten sensitivity problem started 2 yeats ago after I had my gallbladder removed.  I had to figure it out on my own what my problem was .my sister -who is a nurse practitioner -suggested to me that maybe I am allergic to gluten? I asked her what is gluten ?that was two years ago I have noticed a definite correlation between all my gastrointestinal problems starting after my gallbladder was removed.  as soon as I accidentally ingest gluten my stomach swells up so tight it feels like it will burst have a terrible pain right at the site of where my gall bladder was removed.  I'm so thankful for the site I've learned so much from all of you it is a hard road to travel to try to find things and you can eat that will not make you sick keep posting. I think it gives all of us encouragement! thank you.