Shabbat menu, gluten-free edition

[magid]

I'm hosting the Imperfects this week, so Shabbat dinner is gluten free. Also nut-free, egg-free, and a-number-of-other-things-free.

• oat challah (brought by the Imperfects, since it's much easier for them to make their usual than it is for me to figure out how to make bread without wheat, rye, barley, or spelt in it)
  
• grape juice (brought by the other guest)
  
• root vegetable soup (including onions, rutabaga, sweet potato and beet, with black and cayenne peppers and a touch of cumin, pureed, plus chickpea-flour dumplings)
  
• the teeniest artichokes you can imagine (think the size of large Brussels sprouts) boiled in lime-acidulated water, served with a dipping sauce made of olive oil, roasted garlic, and lime juice and zest
  
• roasted red and yellow tomatoes and cubanelle peppers
  
• wilted turnip greens and arugula with garlic, preserved lemon, and currants
  
• turkey meatloaf (the basic ground turkey plus eggplant-garlic spread)
  
• salad: jicama, sliced apple, sliced asian pear, and some pickled red onions (added mostly because I'd forgotten that my usual dressing for this salad, which involves chipotle mustard, wouldn't work, so this gets me to fully-dressed salad once I add olive oil and some black pepper)
  
• sauerkraut
  
• coconut sorbet served with (or without :-) cranberries slow-baked with agave nectar and sugar (there was a late-season deal on cranberries at Russo's this week, 2 bags for $1....)
  
• tea, dried figs

Everything's done but the salad, which I'll be assembling after Shabbat starts.

It's so nice to be home! The travel and adventures of the last couple of weekends have been great, but being home is just what I need now.
Shabbat shalom, all.

Comments

Notes

[magid.livejournal.com]

The Imperfects brought not only two loaves of oat bread, but also one loaf of 'air' bread (rice flour, a scarily white, yet yummy and airy bread), and a jar of pickled apples, which I'm going to think of as spiced apples (star anise being the spice in question), because it goes into my brain better that way.

The grape juice was golden, and yummy.

Amazingly, the beets lost the color battle with the sweet potatoes in the soup (stealth beets!). Also, while the chickpea flour dumplings were nicely starchy, they don't really hold together. If I do this again, use additional wheat flour, or perhaps some flaxseed gels/eggs to help bind them (depending on the allergies of whatever guests, of course).

The baked cranberries didn't look like anything much, but turned out to be the right level of tart for me. For future reference, it was 2 picked-over bags of cranberries (late season, so there were noticeable numbers of rejects) with agave, some water used to rinse out the agave container, and some white sugar, in the covered casserole, for about 3.5 hours at about 275 F.