TORONTO 鈥� When you鈥檙e entertaining over the holidays, chances are there will be a guest who鈥檚 at risk of having an allergic reaction to an ingredient contained in one of the dishes being served.
Common harmful ingredients can include peanuts, nuts and shellfish, which are often found in items served at cocktail or dinner parties.
Here are some tips from EpiPen to keep in mind when preparing for festive gatherings that could include family or friends at risk of anaphylaxis.
n When inviting guests, ask if they are allergic or sensitive to any foods or common allergens and keep these in mind when planning your menu.
n Prepared food often contains allergens that might not be mentioned on packaging. Shellfish and peanuts or nuts in baked goods are obvious, but consider nut extracts or that butter is made from milk.
Basted or self-basting turkeys can include allergens such as soy, wheat or dairy. Opt for natural or organic turkeys which are minimally processed and do not contain allergens. Ordinary orange juice could contain animal protein because some juices are enriched with omega-3s from fish.
n Some commercial chicken bouillons contain dozens of ingredients that may contain common allergens, such as milk substances. It鈥檚 best to prepare your own broth and to avoid using a chicken carcass that might contain traces of cracked eggs.
n Be aware of cross-contamination. Wash hands well, use clean aprons and towels and don鈥檛 prepare allergen-free dishes near non-allergen-free dishes. Ensure work and cooking surfaces, including cutting boards, bowls, plates and cooking utensils, have been thoroughly cleaned and have not come in contact with allergens. A cutting board, even if cleaned and disinfected, can harbour traces of allergenic proteins in the knife marks.
n Keep allergen-free dishes on different tables, away from the non-allergen-free dishes, and use different serving utensils for each.
n If the event is being catered, those at risk of anaphylaxis can ask the host for the name of the caterer and call to advise them of dietary needs. Most caterers will offer alternatives.
n Those at risk could offer to bring a dish or two to share to have safe options.
The following is a side dish that does not contain any of the common allergens:
Rice Pilaf
Preparation time: 10 minutes
Cooking time: 20 minutes
Inactive time: 15 minutes
Makes: 4 servings
1 1/2 cups water
1/4 cup olive oil, plus extra for drizzling
1 onion, finely chopped
8 oz. long-grain white rice
n salt, to taste
Bring water to a boil.
In an ovenproof pot, sweat onion in olive oil until it becomes translucent. Add unrinsed rice and saut茅 until it begins to turn white, stirring gently. Add boiling water and salt. Cover surface of rice mixture with parchment paper and bake in a 200 C (400 F) for 16 to 18 minutes. Remove rice from oven and let stand for 15 minutes.
Fluff with a fork and drizzle with olive oil.
