What's For Dinner? - Gluten Free
This luxurious tasting, mildly spicy soup has not a drop of cream in it. The secret to its richness is Glace de Canard Gold complemented with unsweetened applesauce. It's incredibly simple to make. If you have any left over bits of cooked duck, add them to the soup, as well.
We hold with the French of Alsace: they prepare their famed sweet and sour braised cabbage with duck or goose fat. Give it a try. It's the perfect vegetable partner for any holiday bird, and you can make it ahead and reheat it.
For this elegant, smooth soup, toasted almonds and broccoli are puréed together with chicken stock, a medieval method used to thicken soups. It's simple yet unexpectedly sophisticated with a warm hint of coriander and white pepper. Double or quadruple the recipe and make it ahead for easy entertaining.
Braised lamb shanks are wonderfully succulent and versatile, as this mildly-spicy curry dish shows. If you like, once the shanks are tender, cut the meat in chunks off the bone. To keep the theme: serve the meat over red lentils simmered in diluted Glace d'Agneau Gold and mixed with a little butter and some dried currants.
A rich, decadent sauce spiked with cognac and the sweet tang of dried cherries--marvelous over your best beef or veal roast.
If you think sausages are only everyday fare, you haven’t tasted this over-the-top combination. Creamy polenta has to be just this side of heaven. Topped with succulent game sausages and a tangy-sweet balsamic vinegar sauce, the results are sublime.
The duck in this fanciful and flavorful salad is poached in stock without skin, making it succulent and low fat. The same stock adds flavor to the creamy dressing. Those crispy bits of skin, or "cracklings," add a heavenly if not exactly dietetic crunch to the salad. Use as many as you dare!
Leek and potato soup is a classic comfort food. Add mussels to the simmering soup along with some Veggie-Glace Gold, and it moves from simply superb to sublime simplicity. We like the mussels served in their shells. Remove them if you prefer.
Never again will left-over turkey be thought of as mundane once you feast on this delectable risotto. Sautéed white mushrooms and onions along with Arborio rice become creamy yet al dente as turkey stock is slowly stirred into this traditional Italian dish. Then add splash of white wine, diced turkey, and Parmigiano. If you're in a flamboyant mood, you might shave on fresh white truffles. For the rest of us mortals, this is already a heavenly celebration that must be served immediately.
This silky, luxurious sauce with fresh tarragon and the subtle tang of mustard will make a masterpiece of your roasted or sautéed chicken.
A rich, complex sauce with the subtle spice of green peppercorns and luscious orange flavors melded with cream and our savory Glace de Canard Gold.
Juicy venison chops with a crunchy, cracked pepper crust played against the taste of sweet venison meat and woodsy morels are definitely worth celebrating. With our Glace de Gibier, this heady sauce is ultra simple! Sautéed carrots and steamed broccoli florets, or Brussels sprouts, would nicely complement this luxurious dish.
This magical blend of caramelized balsamic vinegar and Glace de Veau Gold makes a contemporary drizzle of sauce that is clean and enticing to the palate.
Frankly, it almost doesn't matter what you put underneath this ambrosial sauce… Even if it won't make a silk purse of a sow's ear, the full-flavored combination of dried cherries, port, and Jus de Poulet Lié Gold certainly transforms mundane pork cutlets into celebrity fare. Serve this sauce with turkey, chicken, veal, or duck, as well.
Chicken and rice translate into a savory one-dish meal in many countries. This version was inspired by a Portuguese woman living in Paris. In place of chorizo used in the original, we use turkey kielbasa. The choice is yours. Cooking rice in rich, saffron-scented broth adds color and flavor to this not-so-basic yet homey dish.
The sunny flavors of Provence come to mind in this fragrant veal stew simmered with fennel, sweet bell peppers, olives, and orange zest. Serve it over wide pasta noodles, boiled potatoes, or couscous.
A beautiful golden orange soup filled with the flavors of fall: pumpkin and spices with a hint of orange zest, and a savory note from the Gruyére. Cream makes it rich and smooth, and a garnish of chives and pumpkin seeds add color and crunch.
A hearty, Italian-style stew for a chilly evening--and it's simple to prepare!
A hearty southern classic. Serve with cornbread and a spinach salad or some roasted veggies for a warming family meal.
A simple and delicious rice dish with the fragrance of fennel--serve it with chicken, fish, vegetables, or veal.
A whole turkey is grand for the holidays, but a juicy boneless turkey breast with delicious pan gravy is so easy and just the right size to savor any time of the year. As you slice the turkey, there's swirl of green herbs and Dijon mustard. Serve it hot or at room temperature.
Everyone loves a robust, aromatic sauce on roast beef, venison or veal. Our Merlot sauce adds a sophisticated flourish to all red meats and even the most mundane mashed potatoes. As a variation, substitute Marsala and diced white mushrooms with veal chops. That’s amore!
Transport your guests to the sunny south of France with this flavorful sauce redolent of garlic, herbs, tomatoes, and white wine. Ladle it over grilled or sautéed fish, chicken, or vegetables, or try it with succulent slices of roast lamb.
An elegant blend of rich tomato flavor with shrimp, mussels, and fresh herbs makes this risotto one to remember. Savor it with a glass of crisp Sauvignon Blanc or Albarino.
A complex, smoky chili flavored with spices, coffee, cocoa, and peppers slowly simmered in your Crock Pot. Serve it with a buffet of toppings for a Tex-Mex feast!
This fusion of flavors from around the world is tantalizing. Serve with crusty French bread to soak up every last drop of sauce.
No one can resist this do-everything condiment. We have friends who make vats of it for holiday gifts to serve on grilled steaks or chickens, over a baked potato, as a topping for grilled cheese sandwiches... or directly from the jar.
This tasty soup brimming with with vegetables makes a great, healthy, anytime meal.
Everyone knows that Dijon is the mustard capital of France. For this hearty vegetarian main course, a rainbow of vegetables simmer in a rich Veggie-Glace Gold broth scented with plenty of mustard, then it's thickened with half-and-half and a touch of cornstarch. Serve this stew over brown rice, barley, or bulgur. If you like, add tofu cubes.
Although often made with a ham bone, our version of split pea soup is so hearty and heart healthy you won't miss the meat. Serve with thick slices of rustic bread.
With only a few ingredients in this soup, each must be the best you can find. Choose young, tender carrots, pure Fond de Poulet Gold, and high quality butter. A few spoons of rice, cooked with the carrots, thicken the soup into a smooth potion with a vibrant orange hue.
One of our favorite simple game dishes is pan-fried pheasant breasts served with this tangy sauce. It is also excellent with pan-fried venison cutlets and roast partridge.
Fragrant basmati rice is combined with mushrooms, peppers, tomatoes, and herbs for a savory side dish worthy of the spotlight at your table.
For pure comfort food, risotto has few peers. Our elegant version is rich in mushroom flavor. Don't stint on the ingredients: real Parmesan, plenty of wild mushrooms, and a mushroom stock made with Essence de Champignon Gold make it stellar.
Chunky-smooth smashed potatoes add old-fashioned comfort to any meal. We've taken a somewhat modern approach by using Yukon Gold potatoes (or red bliss) and combining them with roasted garlic, Veggie-Glace Gold, some milk, and a minimum of butter. What's missing? A lot of fat and calories, but none of the taste and pleasure. Use this same method for other vegetables like turnips and cauliflower.
