12 Nov 2012

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.

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Hosting Thanksgiving: A ...

It just dawned on me that Thanksgiving is next week and I will be hosting the family for the first time.  We share holidays and Thanksgiving has never been mine.  It is one of the few holiday dinners where I didn’t mind being a guest because there are dishes that are naturally gluten-free, such as to as turkey, vegetables and sweet potatoes.  And, my waistline appreciated that stuffing was off limits and fruit was my only dessert option.

Not a bad idea…and rolls will be gluten-free

Now with Thanksgiving dinner being my responsibility, I am compelled to create gluten-free dishes that will please all my guests.  How can I, the author of the No Gluten Solution-Feeding Family and Friends, do anything but have traditional holiday foods that just happen to be gluten-free?

Our dinners consisted of the typical Thanksgiving choices and I can adapt these dishes to be gluten-free without compromising the flavors that we have come to expect.  I am thinking that it might be time to spice things up and offer a more contemporary menu but am concerned that it could make my guests unhappy.  Allow me to obsess over the menu choices during this week prior to the holiday.

Let me start with our traditional Thanksgiving fare:

  • First I will need a turkey; that’s no problem.
  • Gravy has been the pan juices; I think it’s time to jazz that up.
  • Next is stuffing; what will be the best choice?  How many attempts prior to next week will it take to get it just right?
  • Sweet potatoes are a no brainer being gluten-free.  Should I make the typical sweet potato pie with gluten-free marshmallows and make the kids and my dad happy?  Maybe yes and then have another choice.
  • Cranberry Sauce will not come out of the can.  I never have found the can impressions appealing.
  • Something orange and squash like looks great on the table and I will choose either acorn or butternut.  What I will do with them is up for discussion.
  • Green beans and/or brussel sprouts have been the vegetables of choice but maybe I will go wild and serve roasted endive or bok choy…so many choices.
  • How about wild rice? Not done before.
  • Salad, is it really necessary?
  • Pumpkin pie always is offered, but does anyone eat it?
  • My father makes bread pudding with bourbon sauce, not exactly gluten-free and I have suggested he take the year off.  Not sure he will listen.
  • There will be a homemade apple cake and I am thinking of adding something chocolate.

Indulge me throughout the next ten days in trying to finalize a menu.  I will be obsessing about each dish.  Help me out with suggestions and advice.

 

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