I’m totally addicted to this new cookbook, Great Balls of Cheese and am determined to make every ball in there. And I found the perfect excuse to make this beer and pretzel version gluten-free when I found Omission’s IPA at Whole Foods and I needed a dark’ish beer for this particular cheese ball, and guess what, they also had Glutino gluten-free pretzels. Also, Whole Foods gave me a great opportunity to pretend it was Christmas early by providing my fab readers (myself included) with a gift card giveaway ($50!!) to that healthy, gluten-free friendly grocery store for all of your holiday needs. All of them. So I did!
Here’s what you’re seeing in that overall pic, but close up because I want everyone hungry right now. Here’s the London Broil, aka, the main course-
Who wants fudge? I do! Oh, and don’t forget about those cinnamon scented pine cones you see out front of your local WF store. Mmmmm, smells like Christmas.
You don’t think I’d forget about salad, do you? I just whipped up an easy fresh kale salad with pomegranate seeds and a lemon olive oil dressing and served it alongside a glass of sparkling wine with a splash of pomegranate juice. That is festive as hell. Why yes, I DID get all of this at Whole Foods.
So get ready for the gluten-free holiday you guys, and get ready to win $50!!!! Answer me this in comments for your chance at a random drawing by Monday, December 23rd: Which one of these recipes made you the hungriest?
GF Beer and Pretzel Cheese Ball
adapted from Great Balls of Cheese
Prep time: 20 minutes
2 cups shredded Swiss cheese
2 1/2 cups shredded sharp white cheddar cheese
2 1/2 ounces cream cheese, softened
1 Tablespoon shallots, minced
1/2 cup gluten-free ale
1/4 teaspoon gluten-free Worcestershire sauce
Pinch of coarse salt
Dash of hot sauce
1 – 2 cups crushed gluten-free pretzels for coating
1. Mix together Swiss, cheddar, cream cheese, shallots, gluten-free beer, gluten-free Worcestershire sauce, salt and hot sauce until completely combined. Form mixture into a ball and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
2. Remove ball from refrigerator and coat in broken gluten-free pretzels. Serve with gluten-free crackers or gluten-free pretzels.
Makes: 12 servings
Potato Brussels Sprout Gratin
Prep time: 20 minutes Cook time: 75 minutes
1 TB unsalted butter
2 cloves garlic, minced
3 pounds russet potatoes, peeled and sliced thin
2 cups heavy cream
2 cups milk
1 cup grated Parmesan
3/4 cup grated Gruyere
2 Tablespoons olive oil
1 1/2 pounds Brussels sprouts, sliced
1 teaspoon sugar
1/2 cup gluten-free bread crumbs
Salt and pepper
1. Preheat oven to 350 degrees. Using tablespoon of butter, grease a medium casserole dish and sprinkle minced garlic evenly on top of butter.
2. In a large saucepan layer potato slices and salt and pepper. Cover with cream and mix and combine. Cook on low heat for 10 minutes. Stir in half of the Parmesan cheese and 1/2 cup of Gruyere and season with salt and pepper again.
3. Add Brussels sprouts to medium skillet with heated olive oil. Season with salt, pepper and sugar and cook on medium for 2 minutes.
4. Cover bottom of casserole dish with 1/3 of potato and cream mixture. Top with 1/3 Brussels sprouts, and repeat twice. Top with the remaining Parmesan and Gruyere and bake for 45 minutes.
5. Remove gratin from oven and cover with gluten-free bread crumbs and return to oven for 10 more minutes. Allow to cool and set for at least 20 minutes before serving.
Makes: 16 servings
prep time: 5 minutes cook time: 15 minutes
5 pounds top round
1 cup red wine
4 garlic cloves, roughly chopped
1 Tablespoon sugar
1 Tablespoon Peppercorns
1. Place steak, wine, garlic, sugar, peppercorns and salt in gallon Ziploc bag. Allow to marinate for 3-5 hours, the last hour at room temperature.
2. Place top round in broiler and cook for 7 minutes on each side. Remove and allow meat to sit for at least 15 minutes. Slice thinly, and serve.
Makes: 8 servings