Skip to main content

Christmas dinner plan

I enjoy hosting adn cooking special dinners. Typically I have too much that I want to cook, too much to try to do, and I can't do all that I would like to do.

This year may be different.

With us on a full gluten-free dairy-free diet it is going to be more challenging.

So with that in mind here is what I am planning so far (the recipes, where available are linked):

Brined Turkey - I have never been a fan of ham so turkey is a given

Dressing - my in-laws are going to make this. My father-in-law is intrigued with the idea of making it gluten-free and dairy-free.

gravy - it's a must have this one is gluten-free but not dairy free. Maybe use unsweetened rice milk.

sweet potato casserole - I am working on making it gfdf

cranberry sauce - yum, one of my favorites

bread or rolls - I have no ideas on this one, I need to get busy baking to see what I can find. Any suggestions?

mashed potatoes - made with ghee and some kind of milk. I don't know what kind, possibly goats milk (we are doing dairy free for the casein and goats milk is very low in casein.)

Creamed Spinach - I am still working on a recipe

Fruit ambrosia - again working on the recipe

And then the reason my children will eat any turkey, stuffing or anything with nutritional value - desserts.

Part of me would like to try a pie, but honestly, I can't even do a pie crust with gluten. I am afraid to think about a gluten-free one.

What are your plans for dinner?
Labels:

Comments

Post a Comment

Popular posts from this blog

White and Dark Chocolate Dacquoise

This is what my 11 year old daughter made for youth fair. So you could do this. What is a daquoise? it is a meringue cake (usually the meringue has nuts but this one doesn't) that usually frosted somewhat like a normal cake. This one has a white chocolate and dark chocolate buttercream that goes between the layers of meringue and then is topped by a ganache. uh-huh. The buttercream is not the typical birthday cake buttercream that is just butter and powdered sugar, in fact the dark chocolate has a bit of the bitter taste of dark chocolate (enough so that my kids didn't like it without the meringue). Anyway, it is wonderful! but it is also incredibly time consuming. This is something to make for a big anniversary dinner, not a I-feel-like-having-chocolate Thursday. The first step is to make a meringue. And here is the cast of characters that play in the meringue: And yes, buy the 18 pack because you will only have 2 eggs left - and a freezer full of yolks. Unless you
2 comments
Read more

Score two for me!

As I have said, my kids are less than delighted with our new diet. In fact they have complained about it a fair bit but today I redeemed myself in their eyes. I made pancakes and chocolate cookies. I actually made 2 batches of pancakes, one a Bob's Red Mill and the other a variation on Alton Brown's Dutch Oven Hoecakes . I made the Bob's Red Mill according to the directions using vanilla soy milk but then needed to add a bit more milk because it was too thick. The hoecakes I added 1 tablespoon of sugar and didn't put in the corn (someone thinks he doesn't like corn.) Daisy loved the hoecakes although she did say that if they were very big, they were too cornbready. I agree with her, the cornbread flavor is more noticeable on the larger one. It seems the good size is silver dollar pancake size. She also liked the Bob's Red Mill pancakes, she said she would be happy with either one. Junior prefered the mix but his hoecake was pretty big so that may be the
2 comments
Read more

A Giveaway and some questions

Gluten Free Gidget is doing a great giveaway on her blog for Xagave a brand that combines the nectar of two types of agave plant for a richer smoother flavor. I just love agave, I just don't use it as much as I should. Sugar is a bit of a habit. Anyway, so if you are interested, check out this contest . Now for some questions: Did you find that your palate changed as you went gluten-free? I used to hate avocados - those green bombs of mushiness. As in like 2 months ago, I thought they were gross. Now, . . . well, let's just say I could seriously over eat these things. And I tried guacamole on top of gluten-free frito pie instead of sour cream and cheese and found I prefer it that way. How do you keep the gluten-free flours from overtaking your kitchen? I was putting them in canisters (and the ones we use a lot are still in canisters) but seriously?!? They are taking over the pantry. And the fridge. And the freezer. I thought about hanging up a chart on the inside o
1 comment
Read more