What Should A Host Do?

Yesterday, on Hoda and Kathy Lee, they posed the question “should a host cater to a guest with dietary restrictions?”.  Obviously, that struck a chord with me. I know that some of what Hoda and Kathy Lee say on their show can be exaggeration for drama, but come on.  For those of us with food allergies, sensitivities, and/or medical restrictions, it’s difficult enough as it is. I don’t know about you, but I hate not being able to just go and eat at someone’s home or at any restaurant that I want, but that’s life and it could always be so much worse. So, what should a host do? What should the invitee do? Well, it’s not just cut and dry as Hoda and Kathy Lee make it out to be.  Sometimes it’s not an option to just push around the food and eat what you can, or just eat what the host serves. There can be cross contamination of the food and that can result in dire consequences for some.  

Here is what I do: If I’m invited to a party or a large banquette dinner, I eat beforehand. If I’m going to be there a while and having a few drinks, then I will bring a snack. I don’t expect the host to make a change to a large event like that for me. I will tell the host about my allergy if they don’t already know, so that they aren’t offended that I’m not eating their food.  If they are a friend or family member and they make accommodations for me on their own, I am touched and I greatly appreciate it. Most of my close friends know about my dairy allergy and will try and make sure there is something for me to eat. If it’s a party or dinner, I will offer to bring something.  I think that it is a different story if I’m invited to someone’s home for dinner or a small dinner party. It is my job to inform the host of my allergy. I always feel bad about it, even though I shouldn’t. I hate being a burden. It’s not as if I have any control over my allergy. If it’s just dinner with another couple, I will offer to host the dinner in my home. Many people panic because they can’t conceive of cooking without dairy or that it can even be done. They often expect for the food to have no taste or to taste horrible.  I’ve had some choose the option of moving the dinner to my home and I don’t mind. I love to cook and I do love their reaction when they taste my cooking (especially the desserts). “This doesn’t have any dairy in it?!?!” and then ask for the recipe.  Some have asked me for suggestions and I happily supply them with a few easy options. I always offer to bring something. If you know the person's dietary issues and you don't want to accommodate, then don't invite the person.

When you ask someone to your home for a meal, I think it’s downright rude to ignore their dietary allergies/sensitivities/medical restrictions. Even if a person picky, I will try my best to accommodate. I have a couple of close friends who have strong aversions to certain foods.  I will avoid those foods/flavors. If it’s a party, I will make sure there are other items for them to eat.  

Pasta Shells with Crab, Tomatoes, and Avocadoes

This is one of my favorite pasta dishes that is perfect for the summer as it is delicious both hot and cold.  It has evolved a bit from its original form. The original is in Nigella Lawson’s Forever Summer (pg. 38). I found that I like how the shells capture the crab meat.  It allows you to not only have more crab in a bite, but you are able to get the perfect bite (crab, shell, tomato, and last, but not least some avocado). I like to add the avocado to each individual bowl as it’s served so the avocado doesn’t turn brown.

2 cloves of garlic

¾ tbsp kosher salt

¼-⅓ tsp crushed red pepper

2 cans of lump crab meat drained

1 can of fancy crab meat drained

½ cup olive oil

Juice and zest of 1 lemon

1 box of medium pasta shells (1 pound)

2 handfuls of parsley chopped

1.5 pts of grape tomatoes quartered

1-2 avocadoes chopped

·         Put a large pot of salted water to boil for the pasta.
·         In a pestle and mortar mash the garlic and the salt into a smooth paste (or use the small bowl of  your food processor).
·         If using the pestle and mortar, add the lemon juice to the bowl to help loosen up the garlic and salt mixture. Transfer to a bowl large enough for you to mix the pasta in.
·         Add the lemon zest, olive oil, tomatoes, and crab meat.
·         Add the cooked pasta and parsley and gently fold till mixed.
·         To each individual serving, add the avocado.

Maple Pecan Scones

Maple and pecans make me think of cool brisk breezes, red and gold leaves on the trees, and the warmth of comforting foods of autumn. Yes, I know it’s summer and it’s been in the 90’s here, but that’s all the more reason to reminisce about the lovely cool weather in the latter months of the year. Regardless of the time of year, these scones are a real treat.  I make these with rice milk  (Enriched Rice Dream Vanilla) instead of cream and Fleischmann’s Unsalted Margarine sticks in place of the butter and shortening. In this recipe, I use real maple syrup in both the scone mixture and the frosting. The result is a lovely subtle maple flavor with just the right amount of sweetness.  The pecans are a nice addition for texture, but the surprise ingredient here is the oatmeal. The oatmeal adds a very subtle texture similar to coconut.

INGREDIENTS:

Scones:

2 cups all-purpose flour

1 cup old-fashioned rolled oats

1 ½ tsp baking powder

½ tsp salt

⅓ cup pure maple syrup

⅔ cup rice milk

2 tsp vanilla extract

1 stick + 2 tbsp Fleishmann’s Unsalted Margarine

½ cup chopped toasted pecans

Frosting:

3 tbsp pure maple syrup

½ cup sifted powdered sugar

½ tsp vanilla extract

Pinch of salt

·         Preheat oven to 450°. Line a baking sheet with parchment paper.

·         In a large mixing bowl whisk together the flour, oats, baking powder, and salt. Set aside.

·         Combine the rice milk, syrup, and vanilla in a measuring cup or a small bowl.

·         Cut the margarine into the dry ingredients with a pastry blender (or your fingers) until the pieces margarine are the size of peas.

·         Add the chopped toasted pecans to the flour mixture and stir just until mixed.

·         Gently stir the rice milk mixture into the dry ingredients just until mixed and no dry flour is visible.

·         On a lightly floured surface pat the dough into flattened log about 18 inches long and ¾ inch thick(or you can pat into an 8 inch circle of the same thickness).

·         Cut dough into wedges (10-12 if you are using the flattened log and 8 if you are cutting the circle. Place the wedges on the baking sheet.

·         Bake for 15-17 minutes. The scones should be golden on top.

·         Remove from the oven.

·         While the scones are cooling, whisk together the maple syrup, vanilla, powdered sugar and salt until smooth. Drizzle on the slightly warm scones.

Here Goes Something

Usually when you embark on a new and daunting experience, the phrase muttered is “Here goes nothing”, but this really is something.  At least it is for me.  So, here I go and here I am.

Welcome to my blog. The basis of my blog is dairy free baking and cooking.  Though, if you have stumbled here by accident, please take off your shoes and stay awhile. You don’t have to be living a dairy free lifestyle to enjoy my recipes. Just so you know I am not a vegetarian or vegan. If a recipe happens to fall into either of those categories, it is just by chance. Why dairy free, you ask. Well, I am allergic to all dairy proteins and my husband is lactose intolerant. I guess that worked out well.  Living and cooking without dairy products isn’t as difficult as it might seem and it definitely is not as bland as you might fear. So, please join me on my food blogging journey.

*Note:  From what I have read, you aren’t suppose to mention specific brands, but I will mention some of the ones I use. When cooking and especially baking dairy free food, some products work better than others. When that is the case, I will name the brand, but I am not getting any kind of perk from the company.