Gluten-Free Cheesecake - better than the original!

Easy Gluten-Free Cheesecake with Pecan Nut Crust, originally uploaded by A Gluten-Free Guide.

While I posted about this gluten-free cheesecake last year when I made it for Thanksgiving, I made it again for the holidays this week. My brother (who does not bestow praise often) declared it the best cheesecake he has ever tasted. It's a great example of simple ingredients bringing out spectacular results. I hope you are enjoying some time with family, friends and perhaps some deliciously simple food.

I live in New York City, a place known for its cheesecake. Before I had Celiac disease, a trip to Carnegie Deli for cheesecake was taken with each new visitor I helped to explore Manhattan. Carnegie Deli cheesecake is delicious, but I was never a fan of the crust. To me a cheesecake needed a graham cracker crust pure and simple.

One of the first gluten free treats I set out to conquer was crust. Pie crust and cheesecake crust – I needed to be a part of the holiday tradition. Well, much to my surprise, I was able to make a crust that is even more delicious with cheesecake than the graham cracker crust for which I had longed. Who knew that eating gluten free would keep delivering these small gifts at my door?

I served this cheesecake for dessert at Thanksgiving this year. I just wish it had fewer calories so I could indulge on a more regular basis!

Gluten Free Cheesecake with Nut Crust Supreme (Cheesecake recipe is from my Aunt Barbara, the crust is adapted from Bette Hagman’s “The Gluten Free Gourmet Bakes Dessert”)

Preheat oven to 350 degrees

Gluten Free Nut Crust Supreme
2 cups Pamela’s Gluten Free Baking Mix
½ cup dark brown sugar
2/3 cup cold unsalted butter, cut into pieces
1 cup finely chopped pecans

Spray cheesecake pan lightly with vegetable oil spray. In a medium bowl stir together the flour mix and brown sugar. Cut in the butter until fine crumbs form. Stir in the nuts and pat into your pan. The crust will be “crumbly” but will hold together once pressed into the pan. This will be more than enough for one large cheesecake and perhaps for a second smaller pie. Though it tastes so good on it’s own you may just end up eating it!

Barbara’s Classic Gluten Free Cheesecake
4 – 8 oz bars of gluten free cream cheese, softened
1 cup of granulated sugar
2 eggs
¼ teaspoon salt
1 teaspoon gluten free vanilla

Mix all of the ingredients with a beater until smooth and pour into the unbaked crust. Place in preheated oven for 30 minutes.

While that is baking, prepare the topping.

2 cups gluten free sour cream
¾ cup granulated sugar
½ teaspoon of gluten free almond extract
Juice from ½ a lemon

Mix the topping ingredients in a bowl. After the first 30 minutes of baking, remove the cheesecake and spoon the topping onto the cheesecake. Be careful not to overfill the pan. Return the cheesecake to the oven and bake for an additional 10-20 minutes. You may want to place a piece of foil under the cheesecake just to catch any drippings. Cooking times can vary dramatically depending upon the amount of topping you choose to use. Watch to see when it starts to solidify but don’t let it stay in so long that the crust begins to burn.

This recipe is easy to make but incredibly scrumptious, I promise.

Gluten-Free Dark Chocolate Almond Bark Recipe

Dark Chocolate Almond Bark, originally uploaded by A Gluten Free Guide.

As I gear up for my annual holiday soiree, I want to share a quick and easy gluten-free dessert recipe that is sure to please your guests. I made this for a recent party and it was a huge success. I was looking to create something to pair with a decadent Raspberry dessert wine that I originally discovered during a Sunday afternoon in Brooklyn with Chris and Jed.

I turned to my favorite resource for kitchen experimentation – the book Culinary Artistry. It gives a list of food matches made in heaven. After pouring through the pairings, I knew raspberry, dark chocolate, caramel and almonds were the flavors I wanted to bring together. I decided to adapt an old standby, my Vanilla Butterscotch Bark recipe. I kept the butterscotch and used dark chocolate and almonds. The result was incredible on its own and even better when paired with the luscious flavor of the Bonny Doon Raspberry Framboise.

This is great for a party or would make a lovely homemade gift.

Good luck planning your holiday festivities – enjoy the season!

Gluten-Free Dark Chocolate Almond Bark Recipe

2 cups gluten-free semi-sweet chocolate chips (I used Guittard brand)
2 cups gluten-free butterscotch chips (also Guittard)
¾ cup toasted sliced or slivered blanched almonds

Prep work - Toast the almonds in the oven at 300 degrees for 6-8 minutes

Reserve ¼ cup each of the chocolate and butterscotch chips.

In a microwave safe bowl, melt the chocolate chips, 2 minutes on high, stirring every 30 seconds.

Spread the melted chips on a cookie sheet lined with wax paper.

Melt the butterscotch chips with the same method. Pour the butterscotch mixture on top of the chocolate and swirl with a toothpick.

Spread the reserved chips and almonds throughout the tray, gently pressing them into the mixture. Refrigerate for one hour. Break into pieces before serving.

If you are looking to serve a savory snack while entertaining - try this Rosemary Roasted Cashew Recipe - it's another dish your guests will adore!

Gluten-Free Thanksgiving Recipes and Tips

Sweet Potato Fries 2, originally uploaded by A Gluten Free Guide.

Staying sane during the holidays is a challenge even without a gluten-free diet to worry about. As now is the time that many people are trying to figure out the best way to tackle Thanksgiving, here are a few of the best strategies and recipes for creating a delicious gluten-free Thanksgiving feast.

I was diagnosed shortly before Thanksgiving three years ago. I remember how incredibly overwhelmed and confused I was. Many of the traditional Thanksgiving dishes are full of gluten, but after three years of gluten-free living, I’ve discovered that it’s possible to fix an entire meal free of gluten that’s just as delicious as the original version. Here are a few of my favorite gluten-free Thanksgiving recipes and tips for surviving with your sanity intact.

1. Turkey – first of all make sure that the Turkey you get is gluten-free. Some turkeys are injected with a broth or TVP that contains gluten. Check the ingredients or call to be sure. And if you haven’t ever tried brining a turkey, I highly recommend it. I tried it two years ago for the first time and was not disappointed. To speed up cooking some recommend using a microwave to “parcook” your bird then finish it in the oven. I can’t speak from experience here, but let me know if any of you try it. Others recommend a separate roaster to free up the oven for side dishes. (Also, don’t forget that it can take a few days for a frozen turkey to defrost in your refrigerator)

2. Stuffing – After two years of unsuccessful attempts, I made two versions of GREAT gluten-free stuffing last year: a classic stuffing with mushrooms and onions and a cornbread stuffing with cranberries and Italian parsley. Try taking your family’s recipe and make it with gluten-free bread, most likely it will be just as good as the original version. Or in lieu of a gluten-free bread stuffing, a mushroom rice stuffing would make a great alternative.While you can use a classic gluten-free stuffing recipe to stuff your turkey, I actually found stuffing the turkey with fresh herbs and citrus fruit gives the meat better flavor and the final result is more moist.

3. Gravy – Shauna shows how easy it can be to make a gluten-free gravy using one of the many gluten-free flours safe for Celiacs. If you are too tired to even attempt that, you can use a gluten-free gravy mix like those made by Road’s End Organic.

4. Rolls – I have yet to find a classic gluten-free roll recipe that completely lives up to the gluten-version. But the chebe cheese rolls I made at last year's gathering were a huge hit. Or make this gluten-free almond bread and serve warm and sliced, instead of rolls.

5. Green-bean casserole – I mourned the loss of green bean casserole the first year I was diagnosed with Celiac. After that first year I set out to make my own gluten-free version. Using a recipe from Jen on Delphi forums, I used Imagine brand portabello mushroom soup as the base, sautéed fresh mushrooms and Thai Import gluten-free fried onions as the topping. It was better than anything I made with condensed cream of mushroom soup. If you don’t want to order the Thai Import fried onions, try some gluten-free potato chips or Funyuns crumbled on top as a topping.

6. Dessert – I made my gluten-free pumpkin pie last year with Gluten-Free Pantry Pie Crust mix. The gluten-free cheesecake I prepared with Bette Hagman’s Nut Crust Supreme. While my Mom would consider it sacrilegious to use a pre-made pie crust, the Whole Foods near me now carries TWO different versions of frozen gluten-free pie crusts. I can't vouch for them since I haven't used them, but I am amazed at how many new products are available each year. If you want to avoid crust all together, you can try Julie's tip from Delphi Forum to bake your pumpkin pie filling in an oblong cake pan by itself. It's still delicious, lower in calories, and completely gluten-free.

7. Remember the Reason for the Holiday - Bobbie on the Delphi Forums – to whom I will always be grateful for the classic gluten-free stuffing recipe offers this incredible advice:
“The best tip I have is for people to keep it simple and to relax. Thanksgiving is a time for A) thanking God for all we have and B) sharing time with people we cherish. If your house isn't spotless--so what? With all those people there, who's gonna notice, and you're only going to have to clean up again afterwards. Don't try to dazzle folk with fancy food--you'll be too busy and harried to enjoy the presence of your friends and family.

As far as Celiac Disease--if it's at your house, it's your party. Make it all GF if that's best for you. If it's at someone else's house, you'll have to go with the flow. If they're willing to adapt, thank them and enjoy. If they're not, make sure you bring or cook food that's every bit as good as what everyone else has and enjoy.

And never forget that the whole purpose of Thanksgiving is to be grateful. Take some time to think about everything there is in your life that is good and beautiful and wonderful--beginning with every breath you take.”

I couldn’t have said it any better. Finally, here are two new recipes to add to your gluten-free arsenal. The holidays tend to be filled with heavy and sometime rather unhealthy dishes. These two Thanksgiving sides are naturally gluten-free, on the lighter side, but rich in flavor.

Sweet Potato Fries, originally uploaded by A Gluten Free Guide.

Oven-Baked Sweet Potato Fries with Lime and Cilantro (from Eat Food Nutrition)
Serves 4

Ingredients:
2 medium sweet potatoes
Nonstick cooking spray oil
Kosher salt and coarsely ground black pepper, to taste
3 tablespoons coarsely chopped cilantro
2 tablespoons lime zest

Preheat oven to 475 F
Scrub potatoes (do not peel), and cut into even wedges or thick strips, about 1/2-inch thick
Lightly spray oil across a large baking sheet; be sure to cover entire surface area. Arrange the potato sticks in a single layer on the baking sheet. Lightly spray a small amount of additional oil across the potatoes. Season with salt and pepper to taste.

Bake uncovered for 10 minutes, Remove from oven, and flip over each fry with tongs. Continue baking for an additional 10-12 minutes. Remove from oven and transfer onto paper towels to drain briefly. Transfer fries to a bowl, and toss with lime and cilantro. Serve immediately.

Cranberry Succotash Prep, originally uploaded by A Gluten Free Guide.

Corn and Cranberry Succotash (from Eat Food Nutrition)
Serves 8

Ingredients:
2 tablespoons olive oil
2 cups diced sweet potato
3 cups frozen shelled edamame, thawed
3 cups cooked corn (roasted, boiled, or thawed frozen corn)
1 cup frozen cranberries, thawed
1 cup gf vegetable stock
2 teaspoons kosher salt
3 tablespoons finely chopped fresh sage

Heat olive oil over medium-high heat in a large nonstick skillet. Add sweet potato and sauté until potatoes start to lightly brown and soften about 7 minutes.

Stir in edamame, corn and cranberries; sauté for another 2-4 minutes. Add stock, and continue cooking until most of the stock is asorbed and cranberries have softened, about 5 minutes. Lower heat to medium-low, and season with salt and pepper. Stir in sage right before serving.

For more gluten-free thanksgiving recipes, Ms. GF Bay, provides another wonderful roundup.

A Gluten-Free Wedding And Anniversary

So the wedding wasn't mine, but the anniversary is. Today marks the one year birthday of my blog "A Gluten-Free Guide" and the three year anniversary of my diagnosis. I started this blog primarily as a place to keep my favorite links, recipes and resources. After putting in a lot of work into learning how to best manage a gluten-free diet without it hindering my lifestyle, I wanted to share any tips or information I had with others. Celiac Disease is unique in the sense that the people who have the disease are frequently the ones with the most information. While my doctor was great and went through the right steps for diagnosis, I know many aren't so lucky. Even with a great doctor, the pamphlet of diet information I was given to guide me through living gluten-free was sparse, outdated and incorrect. As a result, people with Celiac Disease must look to each other for products, recipes, help and advice.

I can’t imagine where I would be without the support of family, friends, the Delphi Forums, other gluten-free bloggers, and thousands of google searches. Thank you! Information is power and we need to share it. If my knowledge and what I learned from my mistakes make it easier for even just a few other people struggling with the same frustrations, it makes it all worthwhile. I truly believe that everything happens for a reason. As much as I have struggled and cried when things didn’t turn out the way I hoped, living gluten-free has brought me more joy and unexpected connections that I ever dreamed possible. I’ve met incredibly strong and vibrant people in person (and on-line), eaten more deliciously than ever before, developed new cooking skills, rediscovered a love for writing and started toying with photography. I can only imagine what the upcoming year has in store - equally amazing opportunities and challenges await.

I would like to share with you a letter I received from a beautiful new bride who used my recipe for gluten-free cupcakes at her wedding.

"Hiya, it's Gabrielle who posted on your blog with many questions about your cupcake recipe. I wasn't sure you got these and with all the help you gave me I wanted to make sure you were able to see that I used that recipe.


I was home for almost a month before the wedding with my mom who can't eat gluten either. She hasn't had a cupcake in 15 years, and when she had these she actually started crying, no joke.


I was able to give the lady who was making my cupcakes the recipe I got from your blog, she loved them herself. We had half gluten-free and half regular, we ended up having about 4-5 people who couldn't or chose to eat gluten-free there so it worked out pretty well. Nobody could tell the difference anyway.


Thanks again so much for your recipe! I've been a baking fool lately,trying all sorts of gluten-free recipes, and buying tons at Wild Oats to see if any of them are good or not. I just bought 'Gluten-Free Quick & Easy' by Carol Fenster, Ph.D and have been making all sorts of stuff for myself and new husband.


Anyway, thanks again!
- Gabrielle"

I feel honored that Gabrielle took the time to email me and share the photos from her special day. Congratulations to the happy couple - Gabby and Dan! No one would invite Celiac into their life, but I must admit that it daily enriches my life in ways that I never would have imagined.

Happy gluten-free eating to all!

Chocolate To Lift Your Spirits

The last two months have been pretty amazing for this Gluten-Free Guide. I fell in love, was featured in a Gluten-Free story in the NY Times (wow, I am truly honored) and turned 29 (for the first time).

What exactly does one do to celebrate a 29th birthday? I decided to have an iron-on shirt party. I’m not crafty by nature and my iron had spent the last year sitting unused in my linen closet (much to Mom’s chagrin). The craftiness was surprisingly fun, but, of course, my favorite part of entertaining was planning the menu.

What would be good on a hot July day? I decided to serve root beer floats, a la Bobby Flay, my standard chips, dips and crudite, some fun new cheeses, and homemade chocolate dipped fruit. Originally, I was planning on making Friendship Bars, but they seemed a little too heavy for a summer menu. So instead, I used the dates and apricots to extend the chocolate indulgence.

Next time you see expensive chocolate covered strawberries at the store, walk on by, they are surprisingly easy to make, and the homemade ones are much easier on your wallet. These are going to become a new entertaining staple for me; the key is buying the best chocolate you can find.

Chocolate Dipped Strawberries, Dates, and Apricots

(Gluten-Free) Chocolate-Covered Fruit

1 pound fresh strawberries washed
8 ounces dried Turkish apricots
8 ounced medjool dates
8 ounces E. Guittard 72% Cacao Bittersweet Chocolate, chopped
8 ounces E. Guittard 38% Cacao Milk Chocolate, chopped
2 Tablespoons shortening

In a double boiler, gently melt the chocolate and shortening over simmering, not boiling water. Be sure to stir well to fully incorporate the shortening. Keep the chocolate at a low heat and gently dip the fruit in the mixture. Place each piece on a piece of wax paper and transfer to the fridge for 30-60 minutes to set. You may have to re-warm the chocolate a few times as it starts to set.

Note: Taking a cue from my experiment with fondue, I mixed two types of chocolate, but if you only have one it will work just fine. Also, I don’t have a double boiler so I set up a large pyrex bowl over a saucepot with simmering water.

If you want to get more creative, try chopping up nuts or melting white chocolate for an extra bit of color and flavor. Substitute cherries, apples or other dried fruit. Though really, what more do you need than chocolate and strawberries?

My Holiday Soiree

Here is the final menu from my gluten free holiday party. Seeing as I was the only person at the party who couldn’t have gluten, I couldn’t sacrifice any flavor or quality to keep everything gluten free.

The Cheese Platter

I love gourmet cheeses. A party is just the excuse I need to try new food and cheese combinations. After getting some inspiration from “The Cheese Plate” by Max McCalman, I decided on the following:

Soft Cheeses:
Saga Blue
Brie
St. Andre double crème
Pepper Goat Cheese log

Hard and semi-soft cheeses:
Aged Gruyere
12-month aged Manchego
Piave
Arina Goat Gouda

Accompaniments:
Quince Paste
Granny Smith apples
Dried Apricots
Blue Diamond Nut Thins – Pecan and Almond flavors
Glutano Crackers – they have a crispy Ritz cracker flavor


Crudites served with Cilantro dipping sauce and my bean spread.

Corn tortilla chips with salsa and guacamole.

Tamari Roasted Almonds

For sweets, I served the Vanilla Butterscotch Bark, Gingerbread cupcakes, candy canes and toffee.

I hope no one left hungry and I’m sure no one “missed” the gluten.

Gingerbread Cupcakes with Cream Cheese Frosting

My gluten free gingerbread cupcakes were the hit of the party. I used the Gluten Free Pantry’s Mix, doubling the ginger, but the key to this dish was the frosting. I made a luscious cream cheese frosting that was a perfect compliment to the sharp spice of the gingerbread. I planned on doing some experiments with ginger or nutmeg in the frosting but decided that simplicity was best.

In lieu of sprinkles, I tried shaving crystallized ginger with my microplane. Unfortunately the ginger I bought wasn’t firm enough to get a nice topping. Rather than admit defeat, I chopped the ginger into small pieces to top half of the cupcakes. The presentation wasn’t as lovely as the shaved ginger would have been, but they were mighty tasty. (I chose not to put the ginger on all of the cupcakes as the flavor is quite strong. While I can’t get enough of it, I realize not everyone feels the same.)

Gluten Free Cream Cheese Frosting (adapted from the Magnolia Bakery Cookbook)

2 eight-ounce packages cream cheese, softened slightly, cut into small pieces
½ cup (1 stick) unsalted butter, softened slightly, cut into small pieces
2 teaspoons vanilla extract
5-5 ½ cups sifted confectioners’ sugar

In a medium-size bowl, on the medium speed of an electric mixer, beat the cream cheese and the butter until smooth, about 3 minutes. Add the vanilla extract. Gradually add the sugar and beat until well incorporated.

With 5 cups of sugar the icing will be slightly runny. If you want a stiffer icing, keep adding sugar until it reaches the desired consistency.

This frosting worked well with the gingerbread but would also be great with other quickbreads or hummingbird cake.

Gluten Free Vanilla Butterscotch Bark

I stumbled upon this recipe originally made with milk chocolate and macadamia nuts. While I’m sure the original is delicious, I don’t care for milk or dark chocolate and didn’t have any macadamia nuts on hand.

This treat is delightfully sweet and smooth. It’s also easy which was of tantamount importance for this celebration with limited preparation time.

Vanilla Butterscotch Bark

2 cups gluten free Vanilla Chips (I used Guittard brand)
2 cups gluten free Butterscotch Chips (also Guittard)
¾ cup toasted chopped pecans

Prep work - Toast the pecans in the oven at 300 degrees for 8-10 minutes then chop roughly

Reserve ¼ cup each of the vanilla and butterscotch chips.

In a microwave safe bowl, melt the butterscotch chips, 2 minutes on high, stirring every 30 seconds.

Spread the melted chips on a cookie sheet lined with wax paper.

Melt the vanilla chips with the same method. Pour the vanilla mixture on top of the butterscotch and swirl with a toothpick.

Spread the reserved chips and pecans throughout the tray, gently pressing them into the mixture. Refrigerate for one hour. Break into pieces before serving.

Gluten Free Bean Spread

The holiday party was a resounding success. I am still getting all of the pictures and recipes together. In the meantime, here is a delicious bean dip that can be used with tortilla chips, crudités or as a bruschetta spread.

I love this recipe because it tastes light and fresh – unexpected with a bean dip.

Gluten Free Garlic Bean Dip (adapted from Real Simple Magazine)

2 15-oz cans of drained cannellini beans
1/3 cup chopped Italian flat leaf parsley
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
2 garlic cloves
1 teaspoon kosher salt

Combine all of the ingredients in a food processor fitted with the metal blade. Process until smooth.

Serve at room temperature.

You can prepare this dish a day or two in advance and keep in the fridge. Try to take it out of the fridge a couple hours before serving to bring back to room temperature for the party. You will have a hard time keeping the crudités platter stocked as long as this dip is around…

Gluten Free Holiday Party Preparations

This Sunday evening I am throwing a little holiday soiree for a few friends in NYC before I head back to CA to spend 10 days with my family. I usually prepare a few dishes a couple days before the party and then spend the whole “day of” cooking.

I had to take a new approach this year because I will be busy all day Saturday and Sunday before the party. That means I had to pick dishes I could prepare in advance and that weren’t as time consuming as my normal fare.

While my Rosemary Roasted Cashews are pretty easy, these Tamari Roasted Almonds are even easier.

Gluten Free Tamari Roasted Almonds

1 pound raw unsalted (unblanched) almonds
1/3 cup gluten free tamari ( I used San-J wheat free Tamari )

Preheat oven to 300 degrees Fahrenheit

In a bowl, stir together the almonds and tamari sauce. Pour the mixture onto an ungreased cookie sheet. Bake the mixture for 15 minutes, stirring three times throughout.

Remove from the oven and serve at room temperature.

More recipes and photos from the party to come.

Gluten Free Pumpkin Pie Made Easy

While the cheesecake I made on Thanksgiving was great, the meal wouldn’t have been complete without gluten free pumpkin pie. Luckily, Libby’s pumpkin and the recipe on the can is naturally gluten free. That leaves only the crust to make.

Now I know many people buy pre-made pie crusts – well not in my family. The thought of buying a pre-made crust or even a whole pre-made pie would never cross our minds. Well, I’m sure figuring out a gluten free pie crust becomes that much harder if you are used to buying a pre-prepared curst or pie.

There are a wealth of gluten free pie crust recipes that require one to purchase multiple types of flour and ingredients such as xanthan or guar gum. Well lucky for us The Gluten Free Pantry makes a “Perfect Pie Crust” mix to help out those of us without the time or inclination to experiment with flours every time we bake.

It’s not as easy to roll out or work with as a crust made with gluten flour, but the final product is the perfect balance of flaky and sweet to complement a pumpkin pie. I follow the directions on the package with a few hints.

It is absolutely necessary to refrigerate the crust before rolling it out.
Lightly spray two pieces of plastic wrap and roll the crust out between the two sheets. Hold the pan above the crust to check for size. (While the instructions say that the mix will make four pie crusts, I find it much easier to work with it for three pies to allow more “wiggle room.”) To place the crust in the pan, remove the top piece of plastic wrap, slide your hand gently underneath the bottom sheet then with your other hand, place the pan on top of the crust upside down. Flip it all over and hopefully the crust is about centered. Remove the last piece of plastic wrap, cut the edges of the crust off and smooth out any uneven parts gently with your hands. Voila, fill the crust with the pie filling and bake!

The Appetizers

My first large scale completely gluten free Thanksgiving was a resounding success. Of course I had the luxury of taking the three days before Thanksgiving off of work to spend time with my family in California. This gave me more time to shop and prepare for the big event. As much as I love Manhattan, it was great to be able to go to a grocery store in a car, fill up a cart and not worry about how I would carry everything back on the subway.

Recipes and photos of the rest of the meal will be posted next week, but today here is a look at the appetizers. Of course there were plenty of the rosemary roasted cashews I posted about on Thanksgiving. I always have a crudite platter at my parties – this was also one of the few things I was able to ask someone else to bring without worry of cross-contamination. I just made sure to serve a gluten free dip to complement the fresh cut veggies.

I had a great time tasting cheeses at Whole Foods before selecting the four for my cheese platter. I served a smoked gouda, aged gruyere, a goat’s brie (Guilloteau Florette), and my favorite: Kings Isl Seal Bay Triple Cream. To accompany the cheese, there was a quince paste and Dr. Schar’s gluten free crackers - they have a similar consistency to a Ritz cracker and work particularly well with the soft cheeses.

Finally, a party isn’t a party at my family gatherings without this chili sauce platter. It’s Homade brand chili sauce (Heinz will not work) served over softened cream cheese with tortilla chips. This chili sauce was the first item about which I called a manufacturer to check on it’s gluten free status. I was quite relieved to know that as long as I bought gluten free tortilla chips and cream cheese, I could continue to participate in the family tradition.

It’s back to New York tomorrow. Home sweet home.