Pleasing Every Palate

2015-11

BY FANNY SLATER PHOTOGRAPHY BY ALLISON POTTER Pleasing Every Palate A GLUTEN- AND DAIRY-FREE MENU FOR PLANNING A FAMILIAR HOLIDAY FEAST It’s Thanksgiving or Christmas day and the parade of platters begins. There are heaps of gooey, steaming hot mac and cheese. There are savory stacks of bread cubes, tangled with butter and spices and baked to perfection. There are baked, floury desserts sliced in every shape and size. While many faces around the table are giddy with delight, not everyone’s eyes are wide with anticipation. In every large gathering, chances are there are a number of guests with dietary restrictions. The National Foundation for Celiac Awareness reports nearly 18 million Americans have gluten sensitivity. A 2014 Harris Poll states 60 percent of adults in the United States say they restrict at least one nutritional component from their diet. Sugar, salt and dairy join gluten at the top of the list. In holidays past, gratifying visitors’ appetites was a much more simplified process. It was the decision to scallop, not mash, the potatoes. It was the choice to roast, not sauté, the green beans. It was swapping skim milk for whole. Now that so many folks bring to the table complex dietary conditions, there’s much more to take into consideration. It seems every group has at least one person with a limited diet. While some cases are mild, like minor wheat sensitivities, the other end of the spectrum is far more severe — like nut allergies and Celiac disease. Even those who are merely cautious about what they put in their bodies — raw dieters, vegans, pescatarians, flexitarians (yep, that’s a real word) — can require their own particular dietary accommodations. So what does this mean for cooks preparing meals for holidays, or any special occasion? Modern-day hosts have to get creative when preparing their plates. From Paleo to macrobiotics and everything in between, count on at least one guest with a special request. But with so many beloved dishes starring those no-no ingredients (namely gluten and dairy) how does one navigate toward a still-tasty spread? Four local food authorities share their secrets, strategies, and, of course, their recipes to help entertainers knock off every guest’s holiday socks. 86 WBM november 2015


2015-11
To see the actual publication please follow the link above