"They'll never know"

[banshee]

I was glancing through the recipes section yesterday, because I'm planning to make a low-carb dessert to bring to the Thanksgiving dinner I'm attending. I came across a recipe that started out with the sentence:
This one has to be tasted to believe....if you don't tell them they won't know its not apple.
I glanced at the ingredient list to see what was replacing the apple, and it suddenly made me think. I know we all have friends and relatives who, as soon as they hear "this is sugar free" or "this is low carb", turn up their noses and refuse to believe it could taste good. And I also know we are all tempted to not tell them when we make something new that's low-carb, because we want them to see for themselves just how good eating on this way of life can be.

But I just wanted to put this out there for everyone to think about. Because when I saw the ingredients for that mock apple pie, and thought about what would happen if someone didn't tell me that it wasn't apple, I was rather alarmed. The main ingredient in that recipe is zucchinni, to which I happen to be allergic. :eek: Now for me, it's not a "send me to the hospital" allergy, but it is a "I feel like my throat is closing up and it's hard to breathe" allergy.

So while I know it's disappointing to spend time making something delicious and not seeing people eat it because you've told them it's low-carb or sugar-free or whatever, please consider that unusual ingredients can be an uncomfortable, dangerous, or life-threatening situation for someone if they happen to be allergic to those ingredients. Besides, if they turn their noses up, that just means more leftovers of that delicious dish for you! ;)

(I was also thinking about how, in restaurants, we often get upset when some dish has a high-carb ingredient that's not listed on the menu, or that the waiter doesn't think to mention when you ask what's in a dish. I remember once asking what the vegetable option was, and all of the selections mentioned were things I could eat. I had specifically said I was allergic to zucchini, and the waitress said that wasn't one of them. Then the meal came out and several nice large slices of zucchinni were mixed in with the veggies. In that particular case the waitress was horrified because the veggies didn't usually include zucchini, so I wasn't upset with her, but I've had other times when the waitstaff just "forgot" and didn't seem at all concerned when I mentioned my allergy.)

Just some points to ponder as we head into the holidays and lots of home baked treats...

[cmcole]

Very good point.

I thought, first, you were going to mention the "ritz cracker apple pie (http://www.kraftfoods.com/Recipes/CakesPiesCheesecakes/PiesOther/RITZMockApplePie.html)".
I can't imagine going through all that - just to have a "fake" apple pie, anyway.

[Missy]

I agree Banshee! I plan to do this plan in "full discloser" and I don't really care IF anyone likes it or not. Good if they do, but as you said, if they don't ...well, more for me in a well planned proportion way! I too am noticing my feelings of surprise when a meal comes with an unexpected carb that I thought I had clearly eliminated...but? ya just deal with it!

I fully annouce that what I'm choosing to bring is or isn't LOW CARB..and also do my part in participating bringing something fully carbed too. That way I'm taking care of my needs as well!

Good discussion!

[gitfiddle]

I had a corresponding thought because I'm planning to bring a casserole that is largely broccoli, velveeta cheese and butter (very rich) with some cracker crumbs on top. Most of the family loves it. I was planning to de-carb it with just a token of the cracker crumbs that they'll expect, knowing that I can eat the rest.

SIL tentatively said something about the high fat content and it occurred to me that I could cut the fat without harming the recipe so others could enjoy it with less guilt. I'm so used to being the "out of step" family member :paranoid: that I was sort of taken aback at this because I'm now thinking that I'm okay and she's "out of step". :nod:

[lizi145]

Carol...that recipe sounds like what I make every Thanksgiving and Christmas because EVERYONE loves it...even people who don't like broccoli.

My MIL, although she agrees it tastes very good, is also disturbed by the fat content. She's been doing the low fat thing for some time now.

[lizi145]

Carol...does your recipe also use Ritz crackers? What would you suggest subbing for the crackers to make it LC? Even before LCing, I really didn't eat crackers...are there LC crackers out there which might be similar to Ritz?

[gitfiddle]

Lizi, I'm not going to substitute a different cracker, I'm just going to sprinkle the Ritz crumbs lightly on the top to give it the same look and taste. I'll just make sure to dig mine out of the bottom.

Yes it's high fat with a stick of butter in the broccoli and another stick in the crumbs, as I remember! :eek:

[deirdra]

Carol, Why not use ground nuts or flaxseed instead of cracker crumbs?

[lizi145]

Yep, Carol...sounds like the same recipe. From what I recollect...my recipe uses 1/4 pound of Ritz crackers. Yep...I could do the sprinkling thing instead of following the recipe exactly. Thanks, Carol!

[gitfiddle]

Carol, Why not use ground nuts or flaxseed instead of cracker crumbs?
Deirdra, I considered it, but it would be a different flavor and I didn't think it would compliment the broccoli and cheese. Frankly, I think it would be good even without the crumbs.

Now my mother is giving me second thoughts because she and my uncle have cholesterol issues. I told her that I wouldn't be eating the mashed potatoes, the sweet potatoes (swimming in brown sugar) or the breads OR the cranberry sauce that she has made since forever. She conceded I could bring it and that she would just have a little bit. Sheesh! She's eighty three years old and I can't get mad at her! :rolleyes:

I forgot to include the plumpkin pie on my list or the apple one that my sister is bringing. I'm going to have to talk to myself sternly before I go. Maybe I'll cut up a yam and roast it in the oven with olive oil and rosemary and bring some along for myself. To die for!

[lizi145]

The schools of thought about eating are colliding...LF vs LC.

My MIL always brings her LF desserts and side dishes to my house Christmas Eve...so, I'm returning the favor by bringing a LC dessert and side dish to Thanksgiving.:D I am bringing the non LC rolls, though, per her request.:rolleyes:

It's funny because my husband would rather spend Thanksgiving with my side of the family because we don't eat LF...well, they don't eat LC, either...but at least the food tastes better.

Whenever I make LC food, everyone seems to really enjoy it...I'll see what happens Thanksgiving.

As a side note, my FIL should actually be eating LC because of his type II diabetes but my MIL insists on feeding him LF stuff which he detests.

[lizi145]

Oh....and I do intend on divulging that it's LC stuff that I made.

[Missy]

WE are having dinner at my INLAW's...and well, she's WELL doctrinated in the low fat business...lol BUT she's curiously learning about PP...but is on the fence...lol I think she wants to do the "best of both worlds" in her thinking! lol But. NOT ME...I love to tell her about FULL FAT/ REAL BUTTER...and even LARD! lol

She told my husband that's she's concerned that I won't have "ENOUGH" to eat! LOL...WATCH ME! lol :D

[cmcole]

Guess it's because I grew up "plain and simple", but I've never figured out why people add all that stuff to sweet potatoes, when they are fine "as is" - just baked/roasted (minus marshmallows, brown sugar, etc.) Guess I grew up on the wrong side of the country lines, or something.

We had (usually) boiled (or done in pressure cooker) veggies - less than wonderful, at times, as they were over-done most days. We had greens in season (mainly swiss chard). Rarely had "exotic" veggies and things. Grocery shopping was not daily, and sometimes not even weekly - guess it was more or less when dad got paid. He also did things for relatives and got fish in exchange, so the grocery was more for meats and canned goods. We had a cold room for root veggie storage, and I don't remember dad ever buying veggies from the supermarket. I'm not even sure if I remember buying bread from there, either.

[Billie]

Banshee your words or warning should definitely be heeded. Saying "they will never know" is certainly a possible harmful situation. We wouldn't want people doing that to us, like putting in a pound of sugar and saying not much in it---thanks for the wise warning!

[Gabriel Guzman]

Good points. I don't call alternative dishes (made on the lc-side) 'fakes', but just that, alternative. I don't make 'lc-friendly' desserts for friends that often here. I used to when I was in Sweden because all of them knew what I was doing and happened to like what I made, but always knew that there would even be oat flour instead of all-purpose flour, Stevia (or at least less sugar than normal), etc.

On the apple pie issue, I would be more concerned about the crust than the apples themselves. After all, truly 'wild' apples are lower in sugars than other enhanced varieties, so the sugars are not really concentrated there but in the starch of the crusts. If I ever use zucchinni for a pie, I think I would actually say it's zucchinni pie... sounds pretty original and that alone might make some people curious to try it.

Speaking of pies and pie crusts, an 'alternative' crust I sometimes make is a nutty crust, especially good for lc-friendly pumpkin pies!

[banshee]

I just tried a new recipe for key lime pie last night, and "made up" a low-carb crust for it. I'll have to wait until Thursday to see if it turned out any good, although the taste I had before baking the crust seemed fine! I'll post it if it works. It was super easy to make...

I also may have to tweak the filling, since hubby didn't think the lime flavor was strong enough. I'll have to see how it tastes after chilling and sitting in the fridge for a day. Sometimes that concentrates the flavor. If not, I'll have to figure out how to double the key lime juice without it turning into a watery mess... :confused:

Of course, after I finished and had set it in the fridge to chill (at 11:00 last night), he says "I thought you were also going to make some pumkin cheesecake!" Like I had time! :eek: So I may just have to get up early Thursday morning to do some more baking and hope it chills enough before dessert time... :rolleyes:

[gitfiddle]

:rolleyes: Well, Mary, if you want to feel fortunate, one of my co-workers just came in and said her husband invited ten relatives to their house for 10:00 a.m. Thanksgiving when they were all supposed to go to his mother's. :eek: :paranoid: :paranoid: :paranoid:

I'd kill him! :peeved: In fact, as I was getting ready for work this morning I noticed the dust bunnies in the corners and thanked my stars that we are going to my mom's tomorrow! ;)

I am dying to make either lc pumpkin squares on a nutty crust or a lc cheesecake, but I don't see how I'm going to get it done by tomorrow noon. Maybe I can get some time this weekend. We have DH's family TG on Sunday. No Black Friday shopping for this woman!:thumbsdown:

[banshee]

Well, Mary, if you want to feel fortunate, one of my co-workers just came in and said her husband invited ten relatives to their house for 10:00 a.m. Thanksgiving when they were all supposed to go to his mother's. :eek:

Ouch! I agree with you - my hubby would be in the doghouse for weeks if he pulled a stunt like that without at least a week's warning! And actually, if doing a little extra baking is the most stress I deal with this week, I have nothing to complain about! We're not traveling for the first time in years - it's supposed to be my family's turn, but my parents are visiting my brother in Virginia, so we get to spend the holiday with friends in town instead. The last time we were able to do this, it was the most relaxing holiday weekend I can ever remember having! I'm really looking forward to it, and to visiting with out-of-town friends that we rarely get to see.

[LisaS]

I also may have to tweak the filling, since hubby didn't think the lime flavor was strong enough. I'll have to see how it tastes after chilling and sitting in the fridge for a day. Sometimes that concentrates the flavor. If not, I'll have to figure out how to double the key lime juice without it turning into a watery mess.

OT for this thread - but you could reduce it on the stove, put in 2-3 times the amount of juice and then reduce it, driving off the water and concentrating the flavor into the original volume.

[gator8me]

Actually Zucchini pie is awesome... but doesn't taste like apples to me, just like a rich cream pie. People in our family have been making it for years but not without sugar. ;) I made one this year totally LC. It was yummy! Everyone liked it, it doesn't taste like zucchini at all.