JoeSpareBedroom wrote:
> "Jude" > wrote in message
> oups.com...
> > 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!
> >
>
> I can easily envision a host of dishes for Thanksgiving that involve
> absolutely no dairy products of any kind. You can, too. Matter of fact,
> other than the onion dip required to keep football corpses in their state of
> torpor, I don't think I've EVER had a dairy product in a Thanksgiving
> dinner. Oh wait...there was one: A relative once told her assembled victims
> that in a bowl containing 5 lbs of mashed potatoes, she'd added a pound of
> butter. She had bypass surgery last year.
>
> Other than that, no dairy.

You don't use milk or half and half in your mashed potaotes?

What about cheesecake for dessert - pumpkin cheesecake, a standard, or
creamed onions, or the cheese in many of my casseroles (zucchini
casserole uses cheddar, my wild rice stuffing cooks in broth and half
and half, scalloped corn genereally ha cheese or cream as well)?

You wanna be helpful and offer something specific, or is this one of
those W-O-B posts?