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Yorktown's Thyme Offers Gluten-Free Thanksgiving Recipes

Enjoy a gluten-free butternut squash soup.
Enjoy a gluten-free butternut squash soup. Photo Credit: Courtesy photo
A sweet ending to your Thanksgiving: gluten-free cranberry apple crisp.
A sweet ending to your Thanksgiving: gluten-free cranberry apple crisp. Photo Credit: Courtesy photo

YORKTOWN, N.Y. -- The "Thyme" has come for a gluten-free Thanksgiving. So says Thyme owner and  executive chef Tom   Costello, who, having recently been diagnosed with celiac disease, is all about cooking healthier.

The Yorktown Heights restaurant will be open Thursday, Nov. 27, and serve a three-course prix fixe brunch ($23.95) and dinner ($42) menu with a majority of the dishes being gluten-free. Brunch will be served from 11 a.m.-2 p.m.; dinner from 2-7 p.m. Reservations aren't required but are encouraged.

Here, some of the chef's recipes:

Butternut  Squash  Soup Ingredients:

  • 2  1-pound butternut squash,  peeled, seeded  and    chopped
  • 1/2 stick butter
  • 1 tbsp canola oil
  • 1  large onion, chopped
  • 1  bunch leeks, chopped
  • 1  carrot, peeled and chopped
  • 1  1/2 quarts vegetable stock
  • salt and white pepper
  • pumpkin seed oil

Directions:     1. In a pot, melt the butter and add the canola  oil. 2. Add the chopped onion, leeks and carrot and    sweat for  five minutes until translucent. 3. Add  the chopped squash and vegetable stock and    bring to a simmer. 4. Cook for about 30 minutes or until the squash is    tender, then puree in a blender to  get a smooth consistency. 5.  Season with salt  and white pepper  to taste and    garnish with pumpkin seed oil.

Gluten-Free Cranberry Apple Crisp

Ingredients:

  • 8  Granny Smith  apples, peeled, cored and sliced    into half-inch chunks
  • 1/2  cup dried cranberries
  • 3  tbsp cinnamon powder
  • 1/2  cup light brown sugar
  • 2  tbsp lemon juice
  • 1/2 lb. butter

Directions:     1. Melt the butter in a  large sauté pan over medium    heat.     2. Add the apples, brown sugar, cinnamon powder   and cook for 10 minutes. 3.  Stir often to ensure even cooking. 4. Add cranberries and lemon juice; cook for an    additional  two  minutes. 5. Remove from heat. Crisp  topping:

  • 1/2  lb. butter
  • 3/4 cup  light brown sugar
  • 2  tbsp cinnamon powder
  • 3  cups gluten-free flour

Directions:     1. Cut  butter in quarter inch chunks and soften for 30    minutes. 2. In  a  large bowl combine all dry ingredients and  mix together. Cut  butter into the flour mixture until coarse    crumbs are formed. 3. Preheat  oven to  450 degrees 4. Fill  a 4-inch ramekin three-quarters of the way    full with the apple pie filling and sprinkle with the    crisp topping. 5. Bake for 20 minutes until golden brown. Top with    vanilla ice cream and serve.

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