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New Year's Party Buffet from Amy Rota-Poulin

Posted at: 12/30/2012 12:49 AM
Updated at: 12/30/2012 9:52 AM

Crab Cake Bites
Amy Rota-Poulin Copyright 2012

2-4 tablespoons olive oil
1 onion, finely diced
3 cloves of garlic, finely diced
½ red bell or orange bell pepper, finely diced
1 cup fresh baby spinach
¼ teaspoon ground sea salt
¼ teaspoon freshly ground black pepper
½ teaspoon Hungarian Paprika
¼ teaspoon red pepper flakes
¼ teaspoon thyme
2 tablespoons Hellman’s Mayonnaise
1 teaspoon gluten free Dijon mustard
¼ brown rice flour
1 jumbo egg
Juice of 1 lemon
16 ounces of claw crab meat
 
Heat olive oil in a large pan on medium high heat. Add diced onion, and diced ½ red/orange bell pepper, season with freshly ground sea salt and freshly ground black pepper. Cook for 8-10 minutes or until the onions and peppers are tender. Add minced garlic. Fold in 1 cup of fresh baby spinach until wilted. Pour mixture into a large bowl, add crab meat, Hungarian paprika and red pepper flakes, thyme, mayonnaise, Dijon mustard, brown rice flour, jumbo egg, and the juice of one lemon.
Heat olive oil in a large pan. Scoop crab cake mixture with a mini ice cream scoop, or a teaspoon into the hot oil in the pan. Leave crab cakes 1 inch apart in pan, you do not want to crowd the pan. Cook the mini crab cakes for 1-2 minutes per side. Remove cooked crab cakes from pan and place on a paper towel lined plate.
Creamy Mustard Sauce:
Mix ¼ cup sour cream, 1 tablespoon gluten free Dijon mustard, and 2 tablespoons of fresh lemon juice together. Add ½ teaspoon of fresh chopped tarragon. Serve with the warm mini crab cakes as a dipping sauce and let the celebration begin!!
*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. * 
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit www.glutenfreewithamy.com     
*Smart Fact: Caramelized onions develop a rich flavor which can magically enhance any savory dish. Onions need to be cooked long enough (about 10-15 minutes) for their own sugars top emerge and caramelize.*
 
Roasted Tomatoe Caprese Salad Bites
Amy Rota-Poulin Copyright 2012
16 ounces of grape tomatoes, cut in half lengthwise
3-4 tablespoons of extra virgin olive oil
1-2 tablespoons of white balsamic vinegar
¼ teaspoon freshly ground sea salt
¼ teaspoon freshly ground black pepper
1-2 teaspoons light brown sugar
Pearl size fresh mozzarella balls
Fresh basil or freeze dried basil
 
Preheat oven to 450 degrees. Rinse and halve each tomato lengthwise. Carefully remove the seeds from the tomatoes. Place the tomatoes cut side up on a sheet pan in a single layer. Season the tomatoes with ground sea salt and ground black pepper. Lightly drizzle the extra virgin olive oil and balsamic vinegar over the top of the tomatoes.
Place tomatoes in the oven and roast for 15-25 minutes or until the tomatoes have started to turn a light brown on the edges. Once cooked, remove from oven. Once cooled place a roasted tomato and  a fresh mozzarella ball on a toothpick. Sprinkle with freeze dried basil or chopped fresh basil. Serve on a platter with a balsamic reduction for dipping.

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. * 
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit www.glutenfreewithamy.com     
*Quick 2nd Recipe: Add ½ cup of white balsamic vinegar and ¼ cup of light brown sugar to a sauce pot. Simmer on medium low for 10-15 minutes or until the mixture coats the back of a spoon. Remove from heat and serve with your roasted caprese skewers*

Sausalito Shrimp Salad Bites
Amy Rota-Poulin Copyright 2012
1 pound of 31/40 count shrimp
1-2 tablespoons olive oil
¼ teaspoon freshly ground sea salt
¼ teaspoon freshly ground black pepper
1-2 avacados, cut into bite size chunks
Juice of ½ lemon
For the shrimp: Preheat the oven to 400 degrees F. Place raw shrimp in a bowl and toss with the olive oil, salt, and pepper. Pour the shrimp evenly onto a sheet pan or cookie sheet. Make sure that the shrimp are only one layer thick. Roast the shrimp for 7 to10 minutes. The shrimp are fully cooked with they are pink and firm. Let shrimp cool. Remove shells. You may even prepare them a day a head of time and store them in the refrigerator.
For the bites: Take one cooked shrimp and place one end of the shrimp on a toothpick or small skewer, then a cube of avocado, then the other end of the shrimp so that the avocado is in the middle of the shrimp. Dip in lemon juice. Place bites on a festive platter and serve with the Sausalito dipping sauce.
Sausalito Dipping Sauce:
Mix together 1 tablespoon gluten free stone ground mustard, 1 teaspoon agave nectar, 1 tablespoon freeze dried dill, ¼ teaspoon Hungarian Paprika.
 
*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. * 
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit www.glutenfreewithamy.com     
*Smart Fact: fresh lemon juice helps to stop fresh veggies and fruit from oxidizing and turning brown*
 
“Creamed” Eggnog
Amy Rota-Poulin Copyright 2012
Ingredients:
1 part cream sherry
1 part white rum
1 cup premium egg nog
Grated nutmeg to taste
Place a wine glass in the freezer for 15-30 minutes
Remove the wine glass from the freezer. Pour the cream sherry, white rum and eggnog into the chilled glass. Sprinkle with freshly grated nutmeg to taste.

*Please Drink Responsibly.
*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *
This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy! Please visit www.glutenfreewithamy.com