Planning a Feast

I've mentioned before how much I love to cook. However, since resuming my gluten-free eating plan, I haven't been doing much beyond combining vegetables in new and interesting ways. Now that I can tell that this way of eating will be a long-term thing (my joint pain is immensely improved when I'm not eating gluten), I'm ready to branch out with some novel recipes. My son and his girlfriend are coming to brunch tomorrow, and they will be the (possibly) lucky recipients of the fruits (and veggies and eggs) of these labors.

I've alread made a fantastic fruit salad that's "blending" overnight in the fridge. I chopped and tossed peaches (my favorite), raspberries, apples, oranges, kiwis, and grapes into a big bowl and gave everything a good shake. By morning, all the flavors should be nicely mingled. I also got two bottles of my favorite sparkling wine, Freixenet, and orange and pomegranate juices to make mimosas and [drink whose name I can't remember but is very tasty].

The main course is where my gluten-free creativity will (I hope) shine. I came across a recipe for a rice pie crust, and I'm going to use it for a quiche. I have made crustless quiche before and it's fine, but I thought this might be a nice change. For the quiche filling, I'm winging it, but I did get scallions, spinach, gruyere and prosciutto. I thought about attempting some gluten-free quick-bread -- muffins or scones -- but I think we'll have enough to eat, and I have all the food groups well represented, including alcohol.

When I first went gluten-free a few months ago, I didn't know much about what ingredients to use or where to find them, for baking in particular. I've done some reading since then, and also in that short amount of time I've seen the gluten-free selection in grocery stores grow so much. Now I have at least four different kinds of wheatless flour, so I'm ready to spread my gluten-free wings, or apron strings, as it were. It will be good to back to the kitchen.