Help me with some recipe modifications
"Dave Smith" > wrote in message
...
> Jude wrote:
>>
>> My nephew is coming for Thanksgiving. He's allergic to milk solids -
>> not lactose intolerant. meaning, he can't have milk, cream cheese,
>> ricotta, any basic cow cheeses, yogurt, etc. He CAN, however, have
>> butter, which is pure butterfat, and heavy cream, as long as I read the
>> labels for whey or milk solids. And he can have soy and goat products.
>>
>> So.
>> One thing I love for the holidays is a root-vegetable gratin, layers
>> of parsnip, turnip, rutabega, with swiss cheese and onions and cream. I
>> was thinking about adapting this to use goat cheese - I got a goat
>> gouda at TJs when I was shopping. But I'm wondering f anyone has any
>> tips for me. The only goat cheese I've used before is a chevbre.
>> Anything that will surprise me? Weird melting qualities? Curdled
>> appearance to the dish?
>>
>> And another idea. Does anyone know if they sell a goat ricotta
>> anywhere? TJs did not have anyting even close, i was hoping. Neither
>> does my health food store and we don't have whole foods/wild oats/big
>> natural markets around here, sadly. I googled it and foudn lots of
>> recipes, but one thing I do not have time for is to make fresh ricotta
>> so i can make a ricotta-cranberry tart for Thanksgiving. Far too many
>> other things to make.
>>
>> And third, any recipe suggestions that you may have that are great
>> ideas for him, I'd love to know. His brother is lactose intolerant, I'm
>> mostly vegetarian, my dad hates all vegetables except for green peas,
>> mom is allergic to cashews and almonds........so it will be an
>> interesting Thanksgiving!
>
>
> Have you considered meeting at a restaurant?
:-)
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