Labels: A Good Thing

One considerate hostess we know -- with food sensitives among her family and friends -- goes all out for ingredient listing. These small, elegant signs accompanied each item on her buffet.

From BAERS Russian Tea

A special plate with its own ingredient label, was set aside for James. (There is sometimes a problem when the special food is TOO yummy and gets eaten by the normals before the allergic ones get to the buffet.)

Holiday Cheer: Dealing with Parties

Parties can be torment for the food-group challenged. Fortunately so many people now have dietary restrictions that few hosts insist on everyone consuming what is set before them. (If you do encounter someone who is old school on this subject, use all your assertiveness training.)

You can help by checking in advance with your host. If food is a major part of the evening, explain the food allergies involved and offer to bring something for the buffet. Since most desserts are toxic to James, and I welcome the chance to make something new, I generally volunteer for sweets.

From Clafouti &c

Here are some photos of our fall favorites at some parties. Learning as I go, I now cut the cakes into bite size pieces and arrange them on a plate I won't miss if it's left behind. I'm stocking up on classy paper plates for the winter gatherings.

From Clafouti &c

I'm also looking into appetizers. There's a caponata that's safe for James as is in the latest newsletter from Dr. Andrew Weil. It is so going to Thanksgiving.

Holiday Cheer: Inventing A New Drink

The weather was cold and damp, it was late at night, and James wanted an eggnog-like drink. Since he's allergic to cow dairy, he thought of almond milk and brandy. We had some Korbel spiced brandy on hand for cooking, and a jigger of that in 3/4 cup warm almond milk, with some grated nutmeg on top, was celebratory enough for us.

Goats Are Our Friends

Allergic to cow's milk? Goats (and the occasional sheep) may be your friends as well.

Goat and sheep cheeses have long been staples in areas like Greece and Spain, where rugged country makes dairy cows impractical. In recent years goat cheese has gone from a gourmet treat to a mainstream staple. The new cheeses are light, fresh, and less "goat-y" in flavor. Even hard cheeses can be found in gourmet sections.

Goat and sheep cheese make wonderful substitutions as well as treats on their own. The simple log chevre can stand in for cream cheese, neufchatel, or cottage cheese in recipes. Peccorino romano, in the pint bin from Trader Joe's, substitutes handily for parmesan. These are widely available. For more specialized varieties, like goat ricotta, you must seek out an upscale market, cheese store, or mail order. Or go directly to the source.

Fortunately we live in foodie central, Northern California. One of the nation's finest goat farms is just "over the hill" on the coast, near Pescadero. Harley Farms produces wonderful cheeses, and it is a joy to visit. The cheese shop is open 7 days a week, with varieties like the ricotta that aren't always in the market. You can step upstairs to the great room overlooking the farm. Flower beds grow the edible flowers that adorn the charming Monet cheeses. The goats, under the watchful eye of their guard llamas, come tumbling in for milking in the late afternoon.

We were pleasantly surprised when Sunset Magazine included Harley Farms, and a photo of their wonderful "upper room" in the August issue.

Goat are a full-service dairy animal. They also provide milk, long considered superior to cow's milk for children and invalids, and easier to digest. Goat milk is a natural substitute for recipes where milky goodness is called upon, such as white sauce, bisque, or baking.

And miracle of miracles, we do find goat butter now and then. It's almost $10 a pound, so we use it sparingly. There is nothing quite like butter on toast or baked potatoes. Goat butter tastes slightly "off" compared to butter, as if the cows had gotten into the silage after eating fresh grass all summer. But I prefer it to all the chemical substitutes.