“You just think all white women look alike. You probably think I look like… like… Mrs. Plair!”
“I do not! Mrs. Plair is OLD!”
Ahh, teaching.
It was the week before Thanksgiving break when I overheard the snippet of conversation above.
By that time, I had already been handed a partially thawed turkey to care for during my lunch duty. It was the result of a fundraiser and not some sort of social experiment – at least as far as I know – but it certainly felt like one.
What I’m saying is this: if you don’t like being called old to your face or figuring out how to care for a dead bird on the fly, teaching might not be the career for you.
I know. I’ve made it sound terribly appealing.
But honestly, the flexibility required for teaching has served me well in a lot of other areas as well.
One of those is cooking. I know there’s a substitute for nearly any ingredient, and the correct measurement for that substitution is almost always available in a quick Google search.
That part is easy.
What can be a little harder is figuring out how to feed a bunch of people with different food allergies and sensitivities.
In my extended family alone, we have two who cannot eat shellfish, one who cannot eat peanuts or tree nuts or seeds, and two who cannot eat wheat.
It sounds like we must have exceedingly terrible meals on holidays, but actually they are plentiful and delicious.
The secret to our success? Flexibility. A little give-and-take goes a long way.
As it turns out, cornbread dressing – which is the only kind in the South, really, isn’t it? – can easily be made without any wheat.
Making a flour-free cake may be a challenge, but making a cheesecake without any flour in it is child’s play.
Pecan pie can be made with crushed pretzels in place of the pecans, but the one time I tried it, that pie went begging. Turns out, some substitutions just taste like… substitutions.
This year, I’m making a gluten-free cheesecake (thanks to my old pal, gluten-free Oreos) with this lemon curd on the side. Keeping the topping separate is another way to make sure everyone can enjoy it.
See, you’ll probably never end up with a full Thanksgiving meal wherein every person can eat every item, at least not if you have multiple food allergies represented at the table.
But if you make a few ingredient swaps and keep dishes simple, everyone at the table can feel full and happy and cared-for.
In the end, that’s what it’s all about. And you know you can trust me on this… because I’m old.
PRESSURE COOKER LEMON CURD
(adapted from Rootitoot’s Lemon Curd recipe)
Ingredients
1/3 cup melted butter (use more for a thicker consistency)
3/4 cup sugar (use more for a sweeter version)
2 whole eggs
2 egg yolks
2/3 cup fresh lemon juice (this will require about 5 lemons)
2 teaspoons lemon zest
Directions
■ Pro tip: zest the lemons before juicing them. Decide whether you intend to blend using an immersion blender (which is the easiest), a regular blender, hand mixer, or a whisk. If you are using a blender, place all ingredients into the blender. If you are using an immersion blender or whisk, place ingredients into a heat-safe glass bowl or jar. (I use an immersion blender and a wide-mouthed jar, which allows me to mix, cook, and store in one dish.) Blend ingredients together thoroughly. If you used a blender, pour the mixture into a heat-safe bowl or jar now.
■ Prepare your multicooker: pour two cups of water into the bottom of the cooking pot and add the trivet. Carefully place the container of lemon mixture onto the trivet. Cover the container of lemon mixture, if desired, with a sheet of parchment paper, a jar lid, or a sheet of aluminum foil. (This step is optional but will prevent steam from dripping into your curd.) Add the lid of the multicooker, making sure the valve is set to sealing.
■ Pressure cook on high for 10 minutes, and allow a 10-minute natural release. When you release the rest of the pressure and open the lid, the curd will have separated. Do not worry. Whisk or blend again and allow to cool for about 10 minutes. Whisk or blend a third time after it cools; cover the container and place it into the refrigerator to store. Serve over cheesecake, with ice cream, or on a spoon.
Amelia Plair is a mom and high school teacher in Starkville. Email reaches her at [email protected].
Amelia Plair is a Starkville resident who writes occasional food columns.
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Quality, in-depth journalism is essential to a healthy community. The Dispatch brings you the most complete reporting and insightful commentary in the Golden Triangle, but we need your help to continue our efforts. In the past week, our reporters have posted 45 articles to cdispatch.com. Please consider subscribing to our website for only $2.30 per week to help support local journalism and our community.
