Seriously? Ew. Manischevitz isn't even drinkable wine, it's like wine syrup, sickeningly sweet and just gag. There is no way I'm soaking a turkey in the stuff. ( about thanksgivukah )
You may want to find out the severity of the gluten-free person's sensitivity before attempting to cook for them. One of the nasty effects of GF food becoming trendy are that people who actually have severe gluten sensitivities still can't eat a lot of the food billed as GF simply because they were prepared on the same surfaces/equipment, so they order something in a restaurant and they STILL get sick. :/ It may just be safer having that person bring their own dinner.
That is a good point. The person we're talking about is severely gluten intolerant, so yeah, might involve her bringing her own stuff. She can't even use pots and pans used to make gluten-stuff if they're not, like, sanitized first.
I don't drink and I'm not Jewish, so I can't really speak for the Manischevitz brining, but it might not be a bad marinade. Sweet alcohols are often used to season meat, but I've also heard one should select an alcohol they would drink to season food, so maybe go that route.
Of course, if you really wanted to brine the usual way and still get the Hanukah (sp? sorry) flavor in, you could just use kosher salt, which is pretty standard and similar to brining salts chemically.
(Or just skip the brining step and get a meat injector because some of us don't have 3 days to prepare our turkey).
Definitely let the vegans/GF/ultra Kosher/special diet people/anyone else bring food if they want. It will take stress off you and make everyone feel like they helped. Just provide plenty of disposable tupperware so you don't have to spend the rest of the week eating tofurky meatloaf. And if you want a GF cornbread stuffing recipe, I can ask my cousin, her husband has celiac. (It's kind of dry, but that's what hopefully GF gravy is for).
I'm not against anyone bringing food, but I would like to be a good hostess and make sure I also provide things the vegan and the GF person can eat. But as Andee pointed out above, we may have issues with the GF person as she's severely intolerant, so my pots and pans might be enough to cause a reaction. We'll have to figure out what she can eat if she comes.
Oh, I didn't think you were against others bringing food. I was just encouraging you to not go bonkers or feel guilty if you can't meet everyone's needs, like the extra-gluten-sensitive person.
I don't know if this would work with the kosher aspects of the menu, but when we have S over (who has gluten issues), ice cream and gelato go over well (assuming you pick flavors without gluten containing add ins) and they additionally go well served over cake or pie, so it doesn't feel like a 'lesser' dessert.
I actually don't need to worry about kosher issues. I have one confirmed vegan attending, so I need to make sure she can eat stuff, and I have one potential gluten-free dairy-free person attending and need to find out both a) if she's coming and b) what I can make in a gluten- and dairy- contaminated kitchen that she can eat. The vegan is planning on bringing something she can eat and we're already discussing other options for her--I know I will likely be making two batches of mashed potatoes, and at least one veg without butter, and she has a recipe for a vegan noodle kugel I may try. But I don't know about the other person yet.
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Of course, if you really wanted to brine the usual way and still get the Hanukah (sp? sorry) flavor in, you could just use kosher salt, which is pretty standard and similar to brining salts chemically.
(Or just skip the brining step and get a meat injector because some of us don't have 3 days to prepare our turkey).
Definitely let the vegans/GF/ultra Kosher/special diet people/anyone else bring food if they want. It will take stress off you and make everyone feel like they helped. Just provide plenty of disposable tupperware so you don't have to spend the rest of the week eating tofurky meatloaf. And if you want a GF cornbread stuffing recipe, I can ask my cousin, her husband has celiac. (It's kind of dry, but that's what hopefully GF gravy is for).
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I don't know if this would work with the kosher aspects of the menu, but when we have S over (who has gluten issues), ice cream and gelato go over well (assuming you pick flavors without gluten containing add ins) and they additionally go well served over cake or pie, so it doesn't feel like a 'lesser' dessert.
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