Thanksgiving is an angst-ridden cooking day for many people. Throw in a food allergy, and well, I can see how it can make for an even tougher situation. We have none of these issues in our family, though once you learn a thing or two, I think they're much easier to deal with than picky eaters who show up with their own box of Stove Top stuffing.
Isabella has been friends for a few years now with a little boy who has a cow's milk allergy. For those who've been with me for a while, you know how Oliver has been an inspiration in my recipes. While butter and dairy are a huge part of my cooking, I'm challenged in a good way to think differently of how to add flavor and texture.
Another little voice that I often find whispering sweet somethings in my ear is Shauna.
One word echoes in my mind when confronted with adapting or developing a recipe to make it tasty and safe for everyone to eat: yes.
That's all Shauna's doing.
Rather than fret over what I can't use, I focus on what I can. When you look at it that way, you begin to see there's a whole world of options. Take cranberry sauce for instance. Most homemade recipes are naturally gluten-free, like the one above that I created for my Relish Magazine blog.
Then there's that sweet potato, leek and ricotta souffle you see above.
And this creamed corn.
Not only does food heal, it also bonds us in the most amazing ways. A few friends came together this week to share their favorite gluten-free recipes for Thanksgiving, so go visit Shauna for a cornucopia of inspiration. Then add her and Danny's new book, Gluten-Free Girl & the Chef to your holiday shopping list.
And don't forget, the most important ingredients at your table everyday are the people with whom you're breaking bread, be it gluten-free, dairy-free and what not.
Spice-Scented Cranberry Sauce
Makes about one quart
This recipe is easily doubled, just expect an extra 8 to 10 minutes of simmering time for the "sauce" to reduce to a jammy consistency. While it can be served the same day it's made, I think it only gets better with a day or two of "aging". And if you prefer a more traditional tasting cranberry sauce, then feel free to omit the aromatic spices and cook as directed.
One 12-ounce bag cranberries, rinsed & picked over
1/2 cup (4 ounces) water
1/2 cup (115 grams) granulated sugar
3/4 cup (210 grams) packed brown sugar
1/2 teaspoon (4 grams) sea salt
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground cinnamon
freshly ground black pepper, to taste
Add all ingredients to a heavy-bottomed 2-quart pot, and stir to combine. Cover pot and bring mixture to a boil over medium-high heat (keep a close eye because if it boils over it'll make a mess of your stove-I speak from experience and too much multitasking!). Remove lid, reduce heat to a simmer and let cook, stirring occasionally, until thick and jam-like, about 15 to 17 minutes. Let cool to room temperature or chill before serving. May be prepared and stored in an air-tight container up to two days in advance.
recipes and photos by Jennifer Perillo, In Jennie's Kitchen