Even better, food gifts are the gift of time, which in this rushed world is perhaps the greatest gift of all. Our lives are spooned from boxes, cans and deli containers, or Styrofoam boxes from the local fast-food. Making special food gifts for others is a lovely way to slow down. It is also about connection; we are connected to ourselves when we knead dough, connected to the seasons when we preserve, connected to our loved ones when we bring gifts of comfort, condolence, thanks or just for fun. We may have severed some of our connections in the mad rush of life and making food gifts is one way to restore them.
Organization is the key to your enjoyment of this project as well as the recipient’s. I always begin with the presentation. This is where I think of the person on my gift list and what would be appropriate for him/her—add to that your own personal style. Are you an environmentalist who prefers simple earthy things? Do you love old and elegant things as I do? Budget is also a consideration. It doesn’t have to cost a lot to create
beautiful and tasty food gifts, although you can get very extravagant if you wish. You have a lot of the ingredients for your gifts on hand anyway.
Containers can include baskets, of course, but going beyond baskets to pretty plates, bowls, molds, serving dishes, antique jelly jars, canisters, beautiful tote bags, cookware—you get the idea. Sometimes just a beautiful keepsake box or beautiful bottle is perfect. Wrapping your containers takes a little thought and time as well. Using cellophane, beautiful paper, fabrics, or even the gift itself (i.e. towels, tablecloth, etc.) really adds to the pizzazz. Gift tags and labels can reflect your ability to create beautiful stamped goods or are available at craft stores, stationery and office supply stores. Use luxury ribbons that coincide with your style. Raffia has become very popular for the minimalist look, and now silk, satin, velvet, wire-edged and glittery ribbons are easily found in any store. It adds so much to the gift.
For even more of a special touch attach an ornament—Christmas or novelty such as a small toy, jewelry; natural items such as pine cones, buttons, vintage cards—the list is endless. Actually this part of food-gift giving is almost more fun than making the food.
A word about sending food gifts in the mail or making gifts that will have to be transported. Choose things that can take a little tough handling. Preserves that have undergone the hot-water sealing process travel better than those that must be refrigerated and haven’t been sealed. After wrapping, wrap again in bubble wrap and pack with plenty of packing peanuts or crumpled paper. Finally wrap again in a sturdy, larger box using more peanuts if it’s going in the mail.
I think better in themes. Breakfast, picnics, hobbies, even careers are some jumping-off places. A person who loves to entertain will appreciate a hostess basket perhaps including some tapenade, spicy nuts, a bottle of wine, a loaf of bread and some candles, pretty napkins, a special serving plate, or some unusual glassware.
I consider myself something of an expert on breakfast items, so I love putting together a breakfast basket: A bag of whole coffee beans (your favorite), some pretty coffee mugs, my own 5-grain pancake mix, some locally produced pure maple syrup, homemade granola, hot chocolate mix, a coffee-bean grinder. I am including the pancake mix recipe and the granola recipe. Change the gift items according to your tastes and those of the gifted. Above all, get into the spirit of this—and have fun!
Lynette’s five-grain pancake mix (makes 12 cups)
5 cups white flour
2 ½ cups whole wheat flour
½ cup soy flour
½ cup ground flax seed
½ cup wheat germ
1 cup buttermilk powder
1 cup powdered milk
7 Tbsp. sugar
2 Tbsp. salt
2 Tbsp. baking soda
3 Tbsp. baking powder
Mix everything together well with a large wire whisk. Store in a cool, dry place.
To prepare: use 2 cups mix, 1 and three-quarter cups water, 1 egg and 2 ½ Tbsp. canola oil. Mix just until blended. Bake on a hot griddle, sprayed with vegetable spray. Can be thinned with more water if thinner pancakes are desired.
Granola (makes 20 cups)
10 cups old-fashioned rolled oats
1 cup wheat germ
½ lb. shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans, walnuts or combination
1-1/2 cups brown sugar, firmly packed
1-1/2 cups water
1-1/2 cups vegetable oil
½ cup honey
½ cup molasses
1-1/2 tsp. salt
2 tsp. cinnamon
3 tsp. vanilla
Raisins or other dried fruits as desired
Preheat oven to 300 deg. F. In large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well. In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well coated. Spread into five 13x9 jelly-roll pans. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit. Put in airtight containers. Store in a cool dry place. Use within 6 months.
No comments:
Post a Comment