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Celiac.com 12/23/2021 - Looking to deliver a tasty, eye-catching ham this Christmas? This Pineapple Honey-Glazed Ham dressed in pineapple rings and maraschino cherries is just the way to go. With a tasty glaze of pineapple juice, honey and brown sugar to deliver the perfect balance of sweet and salty, the final product is sure to please. Ingredients: One 9- to 10-pound bone-in fully-cooked smoked ham (butt or shank half) 1 tablespoon whole cloves, optional Two 20-ounce cans sliced pineapple 20 maraschino cherries 2 cups honey 2 cups light brown sugar Directions: Let the ham sit at room temperature for about 30 minutes. Heat oven to 325 degrees F. Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. If using cloves, push them into the intersections of the cuts. Put the ham, flat-side down, on a rack in a roasting pan. Drain the pineapples, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick. Pour ¼-inch water in the bottom of the pan and tent the ham with foil. Roast until an instant-read thermometer inserted in the thickest part of the ham (avoiding bone) registers 130 degrees F, about 2 hours 30 minutes (or about 15 minutes per pound). Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Simmer, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside. Increase the oven temperature to 425 degrees F. Uncover the pan and carefully brush a third of the glaze all over the ham. If the water in the roasting pan has evaporated, add more. Bake the ham for 15 minutes more. Brush with another third of the glaze and bake for 15 minutes more. Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. Let rest for 15 minutes. Serve with your favorite gluten-free side dishes for a great gluten-free Christmas.

Celiac.com 09/30/2015 - I recently received samples of St. Claire's Organics Traditional and Cherry Hot Cocoa Mixes. For many years I've been aware of their (now world famous) St. Claire's Organics Pastilles, but I did not know that they also made cocoa mixes. Both cocoa mixes are dairy-, casein-, corn-, soy-, egg-, nut-, GMO- and gluten-free, and are also vegan. In fact, their only ingredients, as one might expect from products made by St. Claire's, are high quality organic molasses granules, organic cocoa powder, organic cocoa nib extract, and, in the Cherry Cocoa—organic cherry flavor. The directions to make either mix are very basic: I added two tablespoons of the mix to a 6 oz. mug of hot water and stirred it well. You can, of course, use coconut milk or other favorite milk instead of water. The first thing I noticed when stirring the Traditional Cocoa Mix was the wonderful aroma that filled my office—the smell of hot chocolate really can't be beat. The Cherry Cocoa Mix offered a unique cherry aroma that blended perfectly with the chocolaty scent. The rich chocolate flavor of the Traditional Cocoa Mix was simply exceptional. I can't remember when I've had such an excellent cup of hot cocoa. The Cherry Cocoa was a total surprise—to my delight the light cherry flavor mixed perfectly with the rich chocolate taste. In the end it was a tie—both cocoa mixes were just too good to pick a favorite! For more info visit their site.

Celiac.com 12/19/2012 - Usually, SOYJOY bars are all about the taste of fruit. The baked soy makes a great gluten-free base and complements each flavor well, but the fruit is almost always the centerpiece. The new dark chocolate cherry SOYJOY has a new centerpiece: dark chocolate. At first, I was taken aback by the overpowering chocolaty taste. I’m usually more of a milk chocolate kind of guy, but I can enjoy dark chocolate in certain situations. A few bites in, and I realized this was one such situation. In fact, I think the bar would have suffered if they had used milk chocolate instead, as the cherries are sweet enough that too much sweetness from the chocolate would be overkill. The bar is very rich, but it still retains the light, slightly moist texture of the other SOYJOY bars. This keeps you from feeling like you just ate a brick of sugar, but still satisfies your chocolate cravings. Nutrition-wise, it actually has less sugar and more protein than some other SOYJOY flavors. It is also low glycemic, low sodium and free of trans fats and overly processed ingredients like high fructose corn syrup. Oh, and it’s 100% gluten-free, of course. Each bar comes in at only 140 calories, but they’re packed with flavor so you’ll feel like you’ve eaten more than that (without the guilt). If you’re looking for a snack bar that’s rich with the flavor of dark chocolate but isn’t dense or overly sugary like many chocolate snack bars, the dark chocolate cherry SOYJOY is definitely worth a try. For more info visit their site.

These Chewy Cherry Cocoa Scones will knock your socks off! They're gluten-free and dairy-free and vegan so they're sure to please everyone in your home. Enjoy! Gluten-Free and Vegan Makes 12 Ingredients: 1 ½ cups brown rice flour 1/3 cup tapioca flour 1 Tbsp. baking powder 1 Tbsp. cocoa powder ½ tsp. sea salt ½ cup Earth Balance vegan butter 1 tsp. maple syrup ½ cup almond milk 1 Tbsp. almond extract 1 large zucchini, finely chopped 2 Tbsp. ground chia seeds 1/4 cup gluten-free cereal, crushed 2 Tbsp. dried cherries, finely chopped Directions Preheat oven to 400 degrees F. Place the flours, baking powder, cocoa powder and sea salt into a medium mixing bowl; whisk to combine. Add in vegan butter; continue to mix. In a separate small bowl whisk together maple syrup, milk and almond extract. Add to dry ingredients; mix well with hands until mixture thickens. Add zucchini, chia seeds, crushed cereal and dried cherries; continue to mix. Using a tablespoon, portion out golf ball-sized portions onto a cookie sheet. Bake for 15-20 minutes or until golden brown. Remove from oven; set aside to cool before serving. Enjoy.

This recipe makes a wonderful dip that can be served with your favorite gluten-free chips. Gluten-Free and Vegan Ingredients: 2 ripe avocados, peeled, pitted and diced 2 tsp. olive oil 2 cups fresh cherries, pitted and halved Juice of 1lemon 1/4 tsp. fresh lemon zest 1/4 tsp. sea salt 1/4 tsp. freshly ground black pepper 1/4 cup finely chopped fresh cilantro, plus more for garnish Instructions: Preheat grill to medium heat. In a medium bowl, gently toss cherries in olive oil. Place cherries into a large piece of tin foil and fold to seal foil at the top. Transfer cherries in foil to the heated grill; cook for 10-12 minutes or until tender. Meanwhile, in a medium bowl, mash avocados until it forms a chunky consistency. Remove cherries from grill; set aside for 2 minutes to cool then add to the guacamole mixture along with remaining ingredients; mix well to combine. Serve immediately. Garnish with additional fresh basil. Enjoy!

Here's a great recipe to wow your guests for any gathering you might have. Gluten-Free and Vegan Ingredients: 2 lb. Button Mushrooms 1 1/2 cups Crushed Gluten-Free Crackers 3 Tbsp. Olive Oil 1 large Vidalia onion, finely chopped 2 tsp. balsamic vinegar 1/4 tsp. Sea salt 1/4 cup fresh basil, finely chopped 1/4 cup dried cherries, finely chopped Directions: Preheat oven to 375 F. Remove stems from mushrooms and chop. Heat oil in a pan over medium heat. Add all ingredients; cook for 5 minutes. Evenly distribute mixture to mushroom caps. Bake for 45 minutes. Serve with fresh marinara sauce. Enjoy.

Like the peach and the tomato, the cherry is another fruit that is nearly synonymous with summer. I can remember the summer joys of buying fresh-picked cherries from a roadside stand, and also going to visit my grandmother, where we picked cherries from the very generous tree in her back yard. More recently, I was visiting family in Sonoma when a neighbor invited us over to help lighten his cherry tree. Memories like these that are all stirred up when I use cherries in dishes. This recipe uses sour cherries, lemon juice, sugar and yogurt to create a memorable and refreshing summer soup. Ingredients: 1¼ pound fresh sour red pie cherries, pitted (use ¼ pound to make ¼ cup juice) ¼ cup of fresh cherry juice 1½ teaspoons cornstarch ½ cup cold water 1 tablespoon white sugar 2 tablespoons lemon juice 1 cup whole milk yogurt dollop of sour cream or yogurt chopped chives as garnish Directions: Wash and pit 1¼ pound of cherries. Juice ¼ pound of cherries, or enough to make ¼ cup of fresh cherry juice. In a small saucepan, combine cornstarch, cold water, and fresh cherry juice. Mix well, and heat to boiling, and boil for 5 minutes, stirring constantly. Add sugar and lemon juice. Mix well and remove from heat. Transfer to a bowl and place in refrigerator to chill. Chop remaining cherries. When liquid cools, blend in yogurt and add the chopped cherries. Serve chilled with a dollop of sour cream or yogurt on top, and a chopped chives as a garnish.

The versatility of green beans to adapt to different flavors makes them an incredible side that compliments almost any meal. This is a beautiful dish that blends ease with elegance. The nuttiness of the almonds contrasts tartness of the cherries and because the beans are blanched, they cook to crisp perfection. This salad makes for an incredible bite. Cherries are high in iron and antioxidants and their flavor lends this dish to be enjoyed by even the pickiest of veggie-phobes. Ingredients: 1 ½ pounds green beans 1/3 cup minced shallots 2 tbsp chopped mint 1/3 cup dried cherries ½ cup toasted slivered almonds 1/3 cup extra virgin olive oil 3 tbsp plus 2 tsp red wine vinegar 1 ½ tsp kosher salt 1 tsp sugar Preparation: Cherry vinaigrette can be made up to one day ahead. Keep covered and chilled; bring to room temperature before re-whisking to serve. In a small bowl, whisk together olive oil, shallots, red wine vinegar, mint, salt and sugar. Stir in cherries and set aside. While a large pot of water comes to a boil, fill a large bowl with ice water and set aside. Add beans to boiling water and let cook until tender and crisp, no more than 5 minutes. Drain and transfer beans to the ice bath to cool. Drain once more. Toss cooled beans with the cherry vinaigrette and almonds. Sprinkle with black pepper and serve on a platter.