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Lactose-free Thanksgiving etiquette tips/dessert ideas please!
Thank you SSMom! That's very nice to hear! :)
Lactose-free Thanksgiving etiquette tips/dessert ideas please!
omg @KarynMC! Thanks for posting that site! I bet he'd like the rice krispie treat sushi because it's colorful and the taste would be familiar. And the peanut butter fudge looks great too!
Lactose-free Thanksgiving etiquette tips/dessert ideas please!
Thanks for the suggestions.
@HeartofGlass - I agree. That would make things easier. It's heartbreaking to prepare lactose-free desserts with him in mind and then have him make a face and reject it. I'd rather just hand him something he wants. Unfortunately what he really likes is milk chocolate, fudgy, gooey type stuff, but that upsets his stomach because of the lactose.
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Lactose-free Thanksgiving etiquette tips/dessert ideas please!
Posted by yayfood, November 20, 2009 at 4:40 PM
Chipotle Chicken Tostadas with Guacamole
Posted by yayfood, November 16, 2009 at 2:55 PM
Maple Teriyaki Beef with Summer Jean
Posted by yayfood, November 14, 2009 at 10:55 AM
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Recent Comments | Response to Comments
Pumpkin: *Way* or *No Way*
I can't resist a slice of pumpkin pie. I was going to make mine totally from scratch on Thanksgiving this year, but since I'm making everything else from scratch, I decided to go with a can of organic pumpkin to save having to steam and puree it. Is that awful? Am I going to culinary hell?
Lactose-free Thanksgiving etiquette tips/dessert ideas please!
Thank you SSMom! That's very nice to hear! :)
Lactose-free Thanksgiving etiquette tips/dessert ideas please!
omg @KarynMC! Thanks for posting that site! I bet he'd like the rice krispie treat sushi because it's colorful and the taste would be familiar. And the peanut butter fudge looks great too!
Lactose-free Thanksgiving etiquette tips/dessert ideas please!
Thanks for the suggestions.
@HeartofGlass - I agree. That would make things easier. It's heartbreaking to prepare lactose-free desserts with him in mind and then have him make a face and reject it. I'd rather just hand him something he wants. Unfortunately what he really likes is milk chocolate, fudgy, gooey type stuff, but that upsets his stomach because of the lactose.
What would you make with 2 pounds of lobster meat?
Lobster bisque or Lobster pie made in a flaky pie crust with a creamy bechamel sauce flavored with sherry.
Or very simple, but traditional Lobster Rolls - mix the meat with mayo and serve on a toasted, lettuce-lined hot dog bun or bread roll.
Making rolls ahead, will the kitchen still smell of fresh bread?
I was JUST about to post the same question!
white trash/trailer trash theme party food idea?
Any Sandra Lee recipe would do.
Favorite Pizza Condiment??
More cheese. I only eat pizza that I make myself from scratch and I use a lot of cheese to begin with... enough cheese that any witnesses say, "that's a lot of cheese" and to which I respond by adding more cheese. Re heated, it's always best with a fresh layer of more cheese.
Death of a Cuisinart?
I would try the bread trick with a tiny bit of water and a lot of baking soda to wipe out of the scratches. My guess is that it will eventually fade. Vinegar may also help to dissolve the oils.
I used to have a mini-food prep and although it says you can turn the blade over to grind spices, it doesn't really do a great job (as you probably noticed). I've since gotten a small coffee grinder like this one to use only for spices (I have a different grinder for coffee beans). It's totally scratched and discolored from use and it smells like a spice shop, but it doesn't seem to affect the flavor whatever I'm making. I'd try the bread/baking soda thing and hold on to it.
Oh, what a dud!
I had a grand idea last week to make acorn squash stuffed with ground turkey seasoned like italian sausage.
The main problem was that I used way too much meat, so it looked like Mojo Jojo's head when he takes off his turban. It took way longer to cook all that meat than it did to cook the squash, so the squash came out dry. Also, I used too much fennel and it tasted bitter.
It was horrendous. Horrendous. :p
Alton Brown Says No to Stuffing the Turkey
Welcome back Gator Pam!!! You have been missed:
http://www.seriouseats.com/talk/2009/09/whats-for-dinner-tonight-the-comebackgatorpam-edition.html
help: tips for making turkey gravy
@salpico - I am aghast. ;)
j/k. that sounds like it would be tasty.
Video: Alton Brown Makes Bacon in Waffle Iron
That seems like not the most efficient way to cook bacon from start to finish. I also prefer the oven method using a cooling rack on a cookie sheet. And the grease is just as easy to harvest for use in cooking other things.
Lobster or King Crab Legs: Which do you prefer?
Crab is definitely sweeter, but I prefer lobster.
Thanksgiving Menu what is yours?
This post has just inspired me to reorganize my spices.
I shall serve:
A platter of artisan cheese and accoutrement
Turkey with stuffing (from the same recipe my family has used for 3 generations)
Giblet gravy
Mashed potatoes
Baked sweet potatoes (another family custom)
Maple butternut squash (in development)
Brussels sprouts and beets (because they'll be asking for it)
Lobster pie (as an additional side)
Pecan pie
Chocolate mousse
What to do with roasted Garlic?
I would make a lovely roasted garlic pesto with it. To store, I first freeze my pesto in ice cube trays, then keep them in bags in the freezer.
SE Contests - If you don't win it, how often do you buy it?
I've only entered the olive oil and the turkey contests, even though I've already ordered an organic turkey from vermont. So in that case I probably will not go out and buy or order a D'Artagnon turkey any time soon. Although, having my inbox flooded with all of the responses, I'll probably remember the name for a long time. I've turned off the email notification feature for the time being too.
Win a Free Organic D'Artagnan Turkey
The recipe for James Beard's favorite roast turkey looks fantastic!
Pre-Thanksgiving Cocktail, what's it going to be?
Life is a comparatively dull celebration for us. My parents may be coming to my house this year (first time for the switch from everyone going to their house) and they are total lamers when it comes to booze. If anyone has a second glass, they watch that person very carefully. Unfortunately for me, it'll be one glass of wine at dinner and that's about it.
Maybe I should shock them by handing out stiff drinks when they walk in the door. Oh the disapproving looks...
@dhorst - I'm so sorry you're still not feeling well. I hope you get better soon!
Uses for dried Chipotle pepper
Thank you for your recommendations! I ended up making chipotle en adobo sauce and using that to make chipotle chicken tostadas.
Apart from having chili thumb from removing the seeds, I'm now sold now on chipotle. Love the smoky flavor! I have to try the sweet potato and the greens idea.
Has anyone had success with a Tofurkey?
It's not that bad. I was vegetarian for many years and I while I usually avoided imitation meats, I always turned to tofurkey as a substitute on thanksgiving when I had turkey envy. Maybe it didn't taste that bad to me because it had been years since I'd had the real thing and I'd only ever had over-cooked, cardboard-like meats before I'd turned veg.
Anyway, if it's turning out dry, try coating it in some oil or butter and wrap it in aluminum foil like a potato. Also, you could make a vegetarian mushroom gravy to go along with it. I wouldn't try the tofurky gravy though. That was just vile.
HELP! Butter free stuffing?
I second earth balance. It seems to work just like butter. I made a cake with buttercream frosting for a friend who is lactose intolerant using earth balance in place of butter in both the frosting and the cake and it turned out great. No one could tell the difference.
Help me name my food blog (yes, another one!)
I like @CJ's Cuisine Quest and World's Fare and @bareneed's Gastronomical Chairs
My brainstorm was:
Weekly Vittles
World Cuisine Weekly
A Day in the Spice (though that sounds like it's only spicy cuisine)
A Day of
Three Meals From
Or you could make up a word. I thought of words using "pan" for a double meaning, the prefix "pan" meaning "all" (as in pan-Asian food) and the noun "pan" the thing you cook with.
PanAmbrosia -
PanGastronome
PanEpicure
PanSkillet (just for laughs)
I don't know mine may all be stinkers.
Montreal Bagels: St-Viateur vs. Fairmount
I kind of grew up on St Viateur bagels. So delicious and chewy on the inside with a nice crust.
making up lost time - what's for dinner 11/10/09?
@pjracz - It had a refreshing, light, citrus flavor, like mache, with a delicate crunch. The stems were hollow and and tender rather than stiff like in kale or even broccolini, and the leaves were tender as well. It's the green pictured here with the shiny green leaves and little yellow flowers.
Pumpkin: *Way* or *No Way*
Waaaayyyyy! Pumpkin is great! And squash in general. I made my signature pumpkin cupcakes already, and experimented with a pumpkin-sage risotto (soooo awesome) and toasted pumpkin seeds with smoked salt (also delicious). I'd love to try making pumpkin ice cream - I was always a big fan of pumpkin soft serve at TCBY when I was a kid. I like pumpkin pie but have never had a SPECTACULAR one. Heck I don't even think I've ever had a homemade one. I might have to do something about that.
I'm planning on making a pumpkin gingerbread (the actual bready kind) with my extra can of pumpkin. I doubt I'll get to it in time to lug it up to my family's for Thanksgiving but...oh well, more for me then! :D
I also didn't realize until this year that pumpkin and dark chocolate is an "unusual" pairing. My cupcakes always have ganache frosting and I've made phenomenal pumpkin chocolate chunk cookies on many occasions that everyone loved (and no one questioned). I think it's a perfect pairing but have uncovered a few people who are nearly militantly against it! So weird.
What would you make with 2 pounds of lobster meat?
@PerkyMac - Thanks! It's also fantastic with crab. Do a small single serving and saute up some vedge to go on the side for a full meal.
Pumpkin: *Way* or *No Way*
In the WAY camp here. I like it sweet in cheesecake, mousse and roll form but I don't have a lot of love for pumpkin pie. I love it savory -- simply roasted, in curried pumpkin soup or in gnocchi. I tried a sage-pumpkin gnocchi at a local Italian bistro this fall and really want to try to make it sometime . . .
Pumpkin: *Way* or *No Way*
Pie - NO WAY
Bread - Way
Ice Cream - No Way
I do think that I've been seeing pumpkin used in more dishes that I remember from years ago.
Mince is the pie for me at the holidays.
Pumpkin: *Way* or *No Way*
Way! Warm pumpkin pie with whipped cream melting on top - I wait for it all year. Also, LOVE pumpkin cheesecake. Soooo good!
Time for a Drink: Bloody Mary
The best Bloody Mary I ever had, bar none was in a restaurant in St. Helena, Ca. Can't remember the name but the secret ingredient was
cocktail sauce, not a lot, just a little, try it!
Pumpkin: *Way* or *No Way*
WAY!!! I love pumpkin in stewed beans... now I include it roasted in salads, in risottos, in pastas... I love it!!!
Pumpkin: *Way* or *No Way*
@mskitty203087~~Warning....this website is addictive. I had to leave for a long while and just came back. Stayed up way, way to late reading. Serious Eats Rocks!
@dhorst ~~ I've missed you, too! Jerzee enticed me back. Join us on FB pretty please with pumpkin mousse on top?
Another use for pumpkin....buy ay can of already prepared pumpkin pie filling, pour it into the llllittle hole of ay store bought angel food cake (a cook's best friend!), frrrrrost with ay super simple blueberry pie filling, then press corn nuts around the sides for ay pretty li'l decorative edge. Pop onto a pretty li'l pullllate and insert huge candles, but don't lllllight or you could set the cocktails on fire! This is my newest holiday super simple easy dessert for happy homemakers. Cocktail time lllllladies!
What would you make with 2 pounds of lobster meat?
@phenoderr ~~ that recipe sound delicious, with rich man's lobster or poor man's chicken. That went straight to my recipe box. Thanks!
Thanksgiving Menu what is yours?
@ lakeloverHH:
check out Ina Garten's pumpkin roulade with ginger buttercream.. I made it last year. I won't be making another pumpkin dessert other than this one ever again. IT was wonderful! The presentation is impressive and beautiful. The best part was it can be assembled the day before, frozen, and then thawed a bit for Tday. If you do make it, freeze the candied ginger for easier mincing. The recipe says it is "difficult" but it really isn't.
Pumpkin: *Way* or *No Way*
Pumpkin pie is a tradition on Thanksgiving. I have a great recipe, posted below. That said, I have decided not to make it this year. I like to change things up, and not make the same dishes year after year.
1 pie pastry
1–15 oz. can pumpkin filling
4 large eggs, lightly beaten
3/4 cup light cream
7 oz. granulated sugar
1/2 tsp. table salt
2 tsp. finely grated fresh ginger root
1/4 tsp. ground cardamom
4 tbsp. dark rum
Equipment
pie weights, pennies, or 1 lb. dried beans
10” pie plate
10” pie edge shield
Position oven rack in middle position and preheat to 375°F.
Roll out the dough to 12” round. Line the pie plate with the pastry round, flute the edge with your fingers. Line the pastry with aluminum foil and fill with pie weights. Blind bake the crust for 8 min. Remove weights and foil, pierce the bottom of the crust several times with a fork, and continue baking 5 min. or until pastry is set and dry. Cool on a wire rack.
Mix remaining ingredients to make filling. Place pastry–lined pie plate on oven rack. Carefully pour filling into crust. Cover edge of pastry with pie shield. Bake @ 375°F. for 50 min., or until a toothpick inserted in the center comes out clean.
Cool pie on a wire rack for 2 hours before serving.
To serve, garnish with whipped cream.
Cover and refrigerate leftovers. Will keep 2–3 days in the refrigerator.
Pumpkin: *Way* or *No Way*
Way! Anthing pumpkin related ...my favorite is pumpkin cheesecake rather than the pumpkin pie, but I love all the sweets associated with the pumplin like cookies, bars, butter cake and the savories too..like tukey pumpkin chili, stews etc...& like PINKCUPCAKE, I, too, love pumpkin scented stuff-especially candles-makes the house smell so inviting and homey.....
Pumpkin: *Way* or *No Way*
I LOVE Pumpkin. I always tell myself every year that I need to eat it more often through the Fall and not just for Thanksgiving.
Thanks Perk! : )
Pumpkin: *Way* or *No Way*
Prefer squash to pumpkin pie. Tastes pretty similar, but squash isn't as dark or earthy, in my experience. Hard to beat a good hubbard. In fact I think pumpkin may be becoming more popular because Hubbard isn't grown as much as it used to be. It's an enormous squash, though there are some smaller hybrids that have appeared on the market.
My favorite pumpkin thing is a roll up cake with cream cheese filling with candied ginger. King Arthur has a recipe I'll dig out if someone needs it. First had this with mimosas at a Christmas brunch. outstanding.
Pumpkin: *Way* or *No Way*
@mskittywithallthenumbers. Welcome to SE
What would you make with 2 pounds of lobster meat?
Dinner for someone else...but not for me, cuz I just don't like the stuff.
Lobster pot pie
Corn Cream:
3 ears of corn, kernels scraped off
2 cups chicken stock
3 cups cream, room temp
3 cloves garlic, minced
2 shallots, minced
Blond roux
In medium pot over medium heat cook garlic and shallot in oil until translucent. Add 2 Tbsp roux. Add corn, corn cobs, and whisk in chicken stock. Simmer for 10-15 minutes. Remove cobs. Whisk in heavy cream, cook and reduce until sauce coats the back of a spoon. Puree sauce in a blender until smooth, strain through a chinois. Season to taste with salt and pepper.
Dice parsnip, chop asparagus, dice carrot. Bring pot of water to a boil and blanch asparagus. Same pot, add parsnip and carrot with a drizzle of honey and blanch.
Saute whole pearl onions in oil and butter until nearly cooked through.
Slice shitake mushrooms.
Throw everything (including chopped lobster meat) into individual ramekins, or one large casserole dish. Top with puff pastry.
Bake at 350 for 15-20 minutes.
Pumpkin: *Way* or *No Way*
Oh, way WAY! Instead of pie this year I'm making ginger cookie pumpkin ice cream sammiches. YUM! The plate: 1-slice apple pecan upside down cake, spiced whipped cream, and two mini sammies.
Go go pumpkin!
Pumpkin: *Way* or *No Way*
Hi everybody!! First time here. Saw the pumpkin discussion and had to chime in. WAY!!! In a BIG WAY!! Just wait for this time of year and pumpkin spice latte and creamer. Hope we don't go to culinary hell for use of canned pumpkin but the quality is good and it's so much easier you have time and energy to make all things pumpkin. Gotta say pie is my fave!! Happy Thanksgiving!
Pumpkin: *Way* or *No Way*
Is it me or is pumpkin becoming more and more popular? I may be too young to remember, but I don't recall pumpkin being used in so many ways before. It seems like all the fall recipes I've been reading include pumpkin in some shape or form. Maybe someone can provide us with some historical perspective?
Pumpkin: *Way* or *No Way*
I love it. I've stocked up on Whole Foods 99-cent puree cans! Lately I've been making some killer quesadillas with sauteed curried onion, spinach, and pumpkin. Yum!
Pumpkin: *Way* or *No Way*
Turkey...way, dressing...way, mashed potatoes...way, cranberries...way, gravy...wayway, booze...way, football...way, desert...way, more booze...way, more football...way, more desert...way, turkey sandwich...way. Pie...mince.
Pumpkin: *Way* or *No Way*
I love Ben and Jerry's Pumpkin Cheesecake ice cream!! And pumpkin bread and pumpkin whoopie pies. But no so much pumpkin pie, I'll take squash pie instead.
Pumpkin: *Way* or *No Way*
Hey Perky! Nice to see ya here again. I've missed your "way/no way" posts and your cheery, perky comments.
Way for pumpkin--especially bread and a wee slice of pie or cheesecake. Pumpkin bread is one of my kidsfavorite fall dishes and they'll be eating it a few times a week for breakfast at least through Christmas. I also bake small loaves of pumpkin bread for my husband's holiday office gifts. I was thinking of making something else last year, and when he mentioned that to a colleague, she nearly had a cow. She always puts it on her Christmas dinner table, so pumpkin bread it is!
Pumpkin: *Way* or *No Way*
Way! Pumpkin rocks my world and my sweet tooth!
Recent Posts
Lactose-free Thanksgiving etiquette tips/dessert ideas please!
Posted by yayfood, November 20, 2009 at 4:40 PM
Chipotle Chicken Tostadas with Guacamole
Posted by yayfood, November 16, 2009 at 2:55 PM
Maple Teriyaki Beef with Summer Jean
Posted by yayfood, November 14, 2009 at 10:55 AM
Hosting a late season BBQ - What to make for dessert?
Posted by yayfood, September 12, 2009 at 11:01 PM
Jam - What does it mean if the top doesn't pop in when it cools?
Posted by yayfood, September 12, 2009 at 1:18 PM
Key Lime Pie: Part Deux: The Transport Issue...
Posted by yayfood, July 3, 2009 at 6:47 PM
What to make this afternoon that is time consuming/involved?
Posted by yayfood, June 24, 2009 at 1:58 PM
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I can't resist a slice of pumpkin pie. I was going to make mine totally from scratch on Thanksgiving this year, but since I'm making everything else from scratch, I decided to go with a can of organic pumpkin to save having to steam and puree it. Is that awful? Am I going to culinary hell?