Potlucks around the holiday get kind of difficult, you just eat so much and cook so much around this time of year. BUT making and eating the same ‘traditional’ foods can get kind of dull so November’s potluck wanted to mix things up a little bit but still keep in holiday theme so we did Thanksgiving Remix.
Although on the smaller side we had a good amount of foods, both gluten free and otherwise.
Gluten Free: Gluten free stuffing cupcakes, baked ricotta dip with tortilla chips, mint bourbon cranberry sauce, pumpkin cheese cake, rice pilaf with squash and pumpkin pie spice, and a potato sundae bar. For the potato bar we had bacon bits, scallions, vegetable baked beans, gravy, sour cream ‘whipped cream’ and cherry tomatoes for the top. The presentation was adorable:
My gluten eating friends aren’t too sure how to spell gluten sometimes.
Not gluten free: Thanksgiving pie and thanksgiving pizza (both stuffed with stuffing (get it?), turkey, gravy and other various holiday goodies), and stuffing.
This potluck had us thinking outside the traditional holiday oven/stove top/box, and some really great things came out of it. One of the best recipes that mixed things up a bit was the Baked Ricotta Dip, a recipe from Only Gluten Free Recipes. Here’s hoping you give it a try and enjoy it as much as we did!