Gluten-free Christmas menu

Gluten-free around the holidays can be difficult. But with these four dishes, you’re not even going to realize it’s missing!

What would a Christmas menu be without the cheese platter? These festive rosemary cheddar cheese ball is studded with pomegranates so every bite has a delicious fruity “pop” of flavor.

Serves 6-8

Ingredients:

• 6 ounces cream cheese
• 3 ounces goat cheese
• 4 ounces sharp white cheddar cheese, grated
• 1 sprig fresh rosemary leaves, minced
• Salt and pepper, to taste
• Arils from 1 pomegranate

Directions:

1. In the bowl of a stand mixer (alternatively, you can use a hand mixer), combine the three cheeses and mix on a low speed.
2. Add the rosemary and salt and pepper, mix again until combined.
3. Lay a piece of plastic wrap on a flat surface. Using a spatula, transfer the cheese mixture onto the plastic wrap and form into a ball.
4. Wrap the cheese in the plastic wrap and refrigerate for at least 30 minutes.
5. Meanwhile, remove the arils from the pomegranate and lay out on a towel to dry.
6. Remove the cheese from the refrigerator.
7. Place the arils on a large flat plate.
8. Roll the cheese ball in the arils, pressing down so they stick. You may need to fill in holes with the arils by hand in some places after rolling.
9. Keep refrigerated until about 20 minutes before serving.

For the main course, there’s nothing easier than a pork roast. We spiced up this one with garlic and fresh herbs and made a killer red wine cherry sauce that your guests will think is super fancy but really couldn’t be easier.

Serves 4-6

Ingredients:

For the pork

• 1 (3-1/2 pound) center cut boneless pork roast
• 3 tablespoons extra-virgin olive oil, divided
• Salt and pepper to taste
• 1 sprig fresh rosemary leaves, minced
• 2 cloves garlic, minced

For the red wine cherry sauce

• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, sliced
• 1 shallot, sliced
• 1-1/2 cups frozen pitted cherries, thawed
• 1 tablespoon fresh rosemary leaves
• 1/2 cup red wine
• Zest of 1/2 orange
• Juice of 1/2 orange
• 1 tablespoon brown sugar
• Salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees F.
2. Drizzle the pork roast with 2 tablespoons of the olive oil. Season both sides generously with salt and pepper.
3. Mince the rosemary and garlic together and rub all over the top of the pork roast.
4. Heat a large oven-safe skillet over medium-high heat and add the remaining tablespoon of olive oil.
5. Sear both sides of the roast in the skillet until browned.
6. Once seared, transfer the skillet to the oven and cook for about an hour until the internal temperature reaches 150-160 degrees F. 150 degrees will leave the pork just slightly pink inside.
7. During the last half hour of cooking, start the red wine cherry sauce by heating a medium saucepan over medium heat.
8. Add the olive oil, onions, shallots, cherries and rosemary and cook for about 10 minutes until the onions are softened and the cherries start to break down.
9. Add the remaining ingredients, stir and let cook until the sauce is thickened and reduced by about half.
10. Remove the pork from the oven and let it sit, covered for at least 10 minutes before slicing.
11. Serve with the red wine cherry sauce.

A mix of button, cremini and shiitake mushrooms sauteed in white wine makes for the perfect hearty side to the pork roast. The secret to flavorful mushrooms? Don’t touch them once they’re in the pan!

Serves 4-6

Ingredients:

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, chopped
• 1 pound white button mushrooms, quartered
• 1 pound cremini mushrooms, quartered
• 1/4 cup white wine
• 1/2 pound shiitake mushrooms, quartered
• 1/2 tablespoon fresh chopped rosemary
• 1/2 tablespoon fresh thyme
• Salt and pepper

Directions:

1. Heat the butter and olive oil in a large skillet over medium heat.
2. Add the onions and saute for about 5 minutes until softened.
3. Add the mushrooms, toss to coat in the oil and butter mixture and then let cook untouched for about 10 minutes until they have given off all their moisture and cooked down.
4. Add the white wine to the pan, scraping any caramelized bits off the bottom of the pan with a wooden spoon.
5. Add the herbs and season with salt and pepper to taste.
6. Let cook until the wine has cooked off.
7. Garnish with additional rosemary and/or pomegranate arils.

Forget what you know about roast potatoes, this side is a mix between the traditional roasted ones and a casserole. Cutting them super thin and arranging them on their sides makes them extra crispy and almost chip-like.

Serves 4-6

Ingredients:

• 4 large russet potatoes, peeled and very thinly sliced
• 1 tablespoon butter + more for greasing the dish
• Kosher salt
• Pinch red pepper flakes
• 1 sprig fresh rosemary leaves, chopped
• Oil for greasing the dish

Directions:

1. Preheat oven to 400 degrees F.
2. Grease a baking dish or small cast iron skillet with butter and olive oil.
3. Arrange the potato slices on their sides in the baking dish in a circular pattern.
4. Season generously with the kosher salt.
5. Sprinkle the chopped rosemary and red pepper flakes on the tops of the potatoes.
6. Dot the tablespoon of butter across the top of the potatoes.
7. Roast for about 1-1/2 hours until the tops are golden brown and crispy.
8. Serve warm.

More gluten-free Christmas recipes

Rustic holiday baked Brie recipe
Low-carb and gluten free cranberry walnut stuffing
Peppermint brownie cakes