In “Amelia Bedelia,” the to start with volume of the children’s book collection made by Peggy Parish, the title character begins a new position as a housekeeper. Right before she gets to her extended listing of tasks, she bakes a pie with simplicity, even joy, since she does “make a very good pie.” She then follows the recommendations for her responsibilities literally — when requested to dust the home furnishings, she sprinkles powder all in excess of it.
Her boss is so infuriated that she options to hearth her, but Amelia’s pie immediately variations her intellect. It’s so delectable that the woman forgets her anger, and even vows to alter her way of leaving guidance. (“Undust the home furniture.”)
With Thanksgiving approaching, I believe typically of that tale. As a child (Alright, occasionally even as an adult), I sincerely thought that baking a excellent pie could fix all the things.
On its own, meals simply cannot heal wounds or quell previous or current tensions, but it can be a compact kindness, especially at the Thanksgiving table, and specifically when cooking for people with nutritional restrictions.
Accommodating allergic reactions and celiac ailment is nonnegotiable, but making ready dishes for those people who prefer to not consume gluten or dairy can be an act of grace. These two dishes — savory sticky rice stuffing and pumpkin meringue pie — will make these visitors feel that you treatment. And it may be a cliché, but it’s accurate: They’re scrumptious sufficient for absolutely everyone to enjoy.
Almost nothing compares to buttery bread stuffing, so in its place of hoping to mimic it, make a further stuffing that shares its most effective characteristics: chewiness and richness. Limited-grain sticky rice, occasionally labeled sushi rice, doesn’t have any gluten but does have a satisfying delicate bite pretty compared with the texture of the austere wild rice made use of in North American nut and dried-fruit stuffings.
In my Chinese American upbringing, our family matriarch stuffed the turkey with gingery sticky rice as an adaptation of additional common Chinese stuffed ducks and chickens. In his e-book, “Mister Jiu’s in Chinatown,” created with Tienlon Ho, the chef Brandon Jew shares his recipe for noh mai gai (quail with sticky rice) and describes it as “the Chinese equivalent to turkey and stuffing.”
For my starchy turkey side, I took inspiration from that dish, in which the rice steams into a cohesive whole in lotus leaves, and one more Cantonese sticky rice specialty, yau mei faan, in which the grains keep distinct when merely stirred on the stovetop. A single critical commonality the two share is the mix of fatty pork and meaty mushrooms, which tends to make the rice grains savory and even plumper. As an alternative of tossing in a pinch of ginger, I throw in a handful and sizzle the finely chopped pieces until they’re crisp, their sharp warmth mellowing into warm, aromatic crunchy bits.
With a equilibrium of saltiness from the healed pork and the natural sweetness of sticky rice, the completed dish matches perfectly into any Thanksgiving distribute. And mainly because it cooks fully on the stovetop, it doesn’t choose up treasured oven space.
This pumpkin meringue pie does, but can be baked up to a few times forward, then simply topped with the meringue in advance of serving. With a pecan crust and pumpkin filling enriched by coconut milk, this dessert blends two Thanksgiving criteria — and also will work for these who don’t take in gluten or dairy. Fluffy and swirly, the meringue topping delivers the airiness of whipped cream, and the singed ridges offer you the delightful bittersweetness of burnt marshmallow.
The push-in crust, toasty with ground nuts and oats, is a welcome new foundation for spiced pumpkin custard. It is this kind of a departure from a regular pie dough that company will not compare it to a customary flaky crust, which is difficult to replicate devoid of wheat flour. They’ll just enjoy its one of a kind nuttiness.
Even the most achieved makers of conventional crusts are beginning to meet this want. Alan Nugent co-started Stockholm Pie & General Retail outlet in a Wisconsin river village (population: 76) with his spouse, Steve Grams, and his sister Janet Garretson 15 many years ago. They are very well-recognised for their exceptional flaky pie crust. Mr. Nugent stated that in the late 1970s, Ms. Garretson acquired her crust-producing method from “an elderly German farm woman” even though serving as a pastor’s wife in western Kansas.
Now they are contemplating adding a nut-crust solution. “We under no circumstances even assumed about gluten-free of charge pie seriously,” Mr. Nugent stated. “We just imagined, ‘Gluten-cost-free pie crusts are gross, so we will not make them.’” But the store began receiving requests for gluten-absolutely free pie 4 several years ago — by this issue, Ms. Garretson experienced retired — and soon after a ton of experimenting, the Stockholm Pie workforce came up with a “pretty good” replica of their beloved primary crust. There are previously 2 times as several gluten-cost-free orders this period as very last Thanksgiving.
And more and more, people requests are element of orders that include normal pies as well, an indication that hosts are getting different guests’ nutritional tastes into thing to consider. Irrespective of whether you acquire a pie or bake your personal, presenting one that all company can take in could just provide a minor Amelia Bedelia magic to the meal.