Feasting a Day Late
We’re eating our Thanksgiving dinner the day most people are having leftovers. In an effort to include everyone in the cooking we put it off a day. So today has been the cooking frenzy that ordinarily takes place on Thanksgiving.
This year has some new challenges imposed by my husband’s gluten free status. We have tried to accommodate his dietary restrictions for most of the meal.
Like the pies above. One gluten-free and dairy-free, the other with regular flour and butter. Can you tell the difference? I didn’t think so.
The gluten-free pie is the one that looks the best (on the left). Its crust is made from almond flour, oat flour, tapioca flour, teff flour, potato starch, sweet rice flour, xanthan gum, guar gum, salt, goat butter, lard, an egg, and ice water.
Both crusts contain leaf lard, supposedly the highest quality of lard, which comes from the fat near the pig’s kidney. I had always steered clear of lard, but there are many people who swear it makes the best pie crust.
The proof will be in the eating, which should happen in another couple of hours.
We are just five for dinner: the two of us, our children, and our daughter’s boyfriend. Jake will also be hanging around hoping for a handout.
The strange thing about this meal is it’s the same amount of work no matter how many people are sitting around the table. But everyone has shared in the work and we can be flexible about when we eat.
Hope your Thanksgiving meal included good food and lots of family!