I spend the month of November fixing just such gifts of food. October is such a busy month at the inn that I don’t have any spare time but if you do, that’s even better than waiting until November. I love the festive feeling of baking cookies, kneading bread dough, making jelly and candies. The kitchen is bustling and warm and the weather is usually blustery and cold—a perfect combination. Once you get into the habit of making food gifts, you’ll have them on hand to give for all occasions. Your pantry shelves will be lined with jars of homemade items that can be used for a hostess gift, a child away at school, a distant relative, a sick friend or a new neighbor. It’s like money in the bank.
And speaking of money, there’s another plus to this tradition—it’s usually a lot less expensive than other gifts. Sending them, as I must, however is another matter. These days, postage for shipping is often more expensive than the gift. I like the pre-paid boxes the post office sells for any heavy gifts—like several jelly jars. For other food gifts, think small and light—candies, seasoning mixes, cookies packed in popcorn, for example.
If you don’t have to send your gift, the container can be almost as fun as what’s inside. Be creative and put your food gift in a container that goes with the food gift. A great mix for bean soup can be put in a soup tureen or given with a soup ladle. Baskets, bread boards, clay pots, teapots, crocks, custard cups, or pretty coffee mugs all make great containers for unique edible (or drinkable) gifts. Go-withs don’t have to be expensive: a candy thermometer with candy, cookie cutters with cookies, a basting brush or wooden spoon go with anything. Companion foods (foods that go well with each other) are a good idea such as bread with preserves or herb butter; pound cake with a custard sauce or brandied fruit—only your imagination will limit the possibilites.
And lastly—don’t forget to include the recipe and/or instructions. Include an unusual or appealing ingredient such as cinnamon sticks, vanilla beans, nuts or dried fruit to make it even more fun to receive.
This is the most fun time of year for cooking—because I have a good reason to make all the sinfully delicious and fanciful foods that I love to make and be able to give them to the people that I love as well. If you haven’t done this before—watch out! Your friends and family will begin to look forward to food gifts from your kitchen and they won’t settle for less.
Here’s a simple and delicious cookie recipe that makes delightful small cookies to decorate and send or put on a cookie tray. They are perhaps the easiest cookie to make ever and they are one of the tastiest as well.
Scotch Shortbread
¾ cup butter, softened
¼ cup sugar
2 cups flour
1 egg, separated
1 Tbsp water
Food coloring (optional)
Colored sugars
Heat oven to 350 degrees. Cream butter and sugar with mixer. Add flour and mix until dough comes together. If dough remains crumbly, add 1 or 2 tablespoons of soft butter. Roll dough out on lightly floured board to 1/3-1/2 inch thickness and cut with miniature cookie cutters in shapes for the season or theme. Paint with egg and water mixed together with food coloring or left plain; sprinkle liberally with colored sugars. Alternatively, cut into circles; press ½ blanched almond in center and brush entire top with egg wash. Place ½ inch apart on ungreased baking sheet. Bake about 20 minutes or until set but not brown. Remove from baking sheet at once and cool on rack.
How to blanch almonds: Put whole almonds into pan of boiling water and boil for 1-2 minutes until skins begin to ravel off. Immediately drain and run under cold water. Squeeze almonds from large end, popping almond out of skin. When all are blanched, halve almonds, horizontally. They have a natural break point and a small sharp knife inserted in center of nut will split it easily. Toast almond halves in single layer on baking sheet at 350 degrees for 7-8 minutes. Watch carefully and do not allow to brown.
No comments:
Post a Comment