LTHForum.com

Hi,

In past years, I saw some plain metal boxes (aluminum, I think) at IKEA. They were not very expensive and with a ribbon bow would be festive and , in my opinion, make attractive future storage boxes.

I have, for my own gift-giving, been looking at wooden Shaker-style boxes which are available at craft supply stores.

Good luck.

Jyoti

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Jyoti
A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
Ruhlman

How about a glass or stainless canister? I'm sure the Container Store or Crate & Barrel would have something to fit the bill.

The Gift You Might Appreciate If You Have A Well-Stocked Pantry

I found this when reading about canning. I love that the instructions require you to un-do the careful packaging to separate each ingredient, and then to search your pantry for fresh spinach and gorgonzola! Though the soup sounds delicious, I wonder why some people don't appreciate homemade food gifts.

It reminds me of "Between The Lions: What's Cooking with Theo and Cleo"

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No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

I made these last night...way fun for gifts! You could even put something like one of those plastic gift cards inside.

tgoddess

They look lovely.

Jyoti

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Jyoti
A meal, with bread and wine, shared with friends and family is among the most essential and important of all human rituals.
Ruhlman

Just a little bump to get this season's discussion going. I'd like to try to make some gifts this year.

In past years I've done quick breads -- usually a mix of Pumpkin Chocolate Chip (this is surprisingly delicious -- people LOVE it), orange cranberry and gingerbread. But I'm currently enamoured of a sour cream pound cake recipe that I've been doing with some variations of adding toffee pieces or my personal favorite -- crystallized ginger bits. My biggest issue with it though is that it requires cake flour and I'm kind of clueless about finding cake flour in a more bulk or larger quantity than your 2 lb box at the store. Does anyone have any ideas on where I could find it? I checked out King Arthur -- they carry 3 lb bags of their Queen Guinevere but it's a bit more cost wise so that I'm not sure I'll come out with any sort of savings. I have to make probably close to 30 loaves this year -- everyone but my nephews get baked goods this year. Also -- has anyone tried the substitution of cornstarch with regular flour? Does it work well enough? Love to hear any feedback on that.

Although I do love the idea of herbed or candied nuts. Maybe I'll experiment with those too.

Love that this thread was bumped.

I've never had trouble using plain old all-purpose flour for quick breads; it just means you really have to follow the directions about not overmixing...I've never tried adding cornstarch, though.

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No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

Ah...but the recipe I'm currently in love with isn't a quick bread -- it's a cake. So I'm wondering if the crumb will be significantly altered. (although when it comes to this stuff it's almost potato -- potahto).

Of course...I'm going to try one tonight without the cake flour and see how it changes.

Thanks for your view, Mhays...

Yes I have tried the mixture of cornstarch and AP flour. I have not noticed any dicernable difference when I did this.

Does anyone have a good recipe for homemade fleur de sel caramels? That's my next challenge to tackle.

It's probably a little early but I thought I'd share my ideas for holiday food gifts and see if anyone else had any ideas on the subject. I try and think of some type of food gift every year for family and work colleagues.
Here are some things I've given in previous years:

'Aloha granola': homemade granola with macademias and banana chips given with bowls painted with palm trees and wrapped with a lei as the ribbon.

Chile pack: Hot pepper jelly, chile spiced pecans (made with the Cafe Pasquale cookbook recipe) and guajillo chile infused oil. I made chile shaped gift tags out of red and green cardstock (no one would ever guess it but I have a touch o' the Martha Stewart in me)

Boozy cherries: unfortunately this one had to start in mid-summer. Thanks rgl201 for the idea

I've also considered infused vodkas (a la Crust) or infused vinegars.

This year, I think I'm going to make a homemade s'more pack inspired by Pucca's post regarding this year's LTH forum picnic. I'm planning a graham cracker and marshmallow test run this weekend.

Anyone have any other ideas?

Some gifts that I have sent recently:

Date gift patch from the China Date Ranch in Tecopa Hot Springs, CA.

Cheese package from the Babcock Dairy at the University of Wisconsin. Also, from the dairy program at Mississippi State University.

Fruitcake and "Fraters" (chocolate covered fruitcake slices) from the Monatery Bakers in Berryville, VA.

I love the Wisconsin idea. I'm a big badger fan so I'm going to have to look into that (especially for my friends who are Michigan fans).
I should have been more specific though. I'm looking for ideas on homemade food gifts

thaiobsessed-
As you are in Albany Park (so am I). May I suggest exotic food baskets?

There middle Eastern store on Lawrence/ Kedzie has a great variety of flavored postachios (curry is my fav). There's also a variety of exotic jellies, honey, canned veggies, cookies, and chocolate available at Andy's Fruit Ranch.

Just a thought!

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Models Eat too!!!
www.bellaventresca.com

I made this Sweet Butternut Squash & Coconut Jam last weekend and loved it. Not sure if it translates to canning, but it would keep for some time in the fridge. I can't decide whether to make this for Thanksgiving or save it and make it my annual homemade edible gift for family/friends.

EDITED to add question: I've decided to go with the Butternut Squash Jam for my edible homemade gift this year. However, I'm having trouble determining just how long it will keep refrigerated. The recipe as written states it'll last "a while", but I'm looking for a more specific time frame to tell my gift recipients. Because the recipe contains milk, I'm inclined to think it should be consumed within a couple weeks. Anyone with more food preservation experience have a more definitive answer? Note: I'm not planning on processing/canning this recipe.

Last year, I made granola and warm-spiced pecans with rum glaze. Both recipes came from Cook's Illustrated.

I love the airtight OXO Pop jars, which are available at Bed, Bath, and Beyond.

Here is how Laurent Gras uses them:

http://l2o.typepad.com/photos/uncategorized/2008/06/17/l1001202.jpg

I am making a Cookies In A Jar recipe from All Recipes

http://allrecipes.com/Recipe/Cranberry- ... etail.aspx

These were well reviewed.

I picked up quart flip lid jars at IKEA for $2.99.

Here is a list of mailable holiday food gifts!

http://www.recipe4living.com/Common/Art ... x?id=58068

Hope this helps.

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Hillary
http://chewonthatblog.com <--A Chicago Food Blog!

I normally give away bottles of homemade glögg around the holidays. 2008 finds me seriously behind schedule, though.

Sort-of recipe here.

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My flickr food photos

I make a Canadian Bacon, and a 5 pepper Jelly.

I usually start the Canadian Bacon right after Thanksgiving, so that's not going to happen this year.


I've found a great way to "cheat" when making the pepper Jelly.

I simply buy a jar of Apple jelly, and pour it into a pot, and heat it on the stove.

Then I find whatever fresh peppers I want to use. Jalapeno, Green Bell, Ancho, what ever, and I add it to the simmering pot of jelly, and let it cook for 20 minutes, then pour it back into the jar.

The hot jelly in the jar even melts the glue on the label, making it easy to remove and and a custom label.

One word of caution, you can't add much in the way of moisture content, or the jelly won't set.

HI,

It was not the moisture content that caused your jelly not to set, it was the reheating of the jelly that did it. Pectin breaks down fairly easily.

For example, if you make jelly using powdered pectin, the timing is very sensitive as in minutes for the cooking. When you portion them into jars, you pour into hot sterlized jars and process in boiling water for 5-7 minutes only. Where as jams without pectin can be ladled into clean jars, but not hot sterlized, for a 10 minute processing. The shorter time is to reduce your chances of the pectin breaking down and not setting later. Despite your best efforts though, it can still happen.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

I like to make membrillo this time of year since you can easily find quince (devon mkt) I usually can it but you can
also pour it out and cut it to give with a hunk of manchego--this is a nice gift. I do lots of jam making and also love
using Weck jars. They are a little expensive, but beautiful and are distributed here in IL

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peace,
Katharine

"Granddad was superstitious about books. He thought that if you had enough of them around, education leaked out, like radioactivity." (Terry Pratchett, Johnny and the Dead)

Look how efficient I am!! I'm already thinking about starting some vanilla extract for this year. Three months should make it pretty darn vanilla-y, dont you think?

So as I get set to begin, I have to ask if anyone has made and/or used homemade vanilla extract. How did it turn out? How did it work?

Homemade refrigerator biscuit mix

At this link there is a recipe for:



I could envision providing enough for 1-2 batches along with a jar of homemade jam. It would make an excellent gift.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Are these they flaky layered biscuits (my preferred, even if from a can ;D) or the tender crumb ones?

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Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

Horto In Urbs- Falling in love with Urban Vegetable Gardening

HI,

I haven't made these. There is a picture on the prior page that may give you a clue.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

This thread was bumped at a good time for me. Over the weekend I did a lot of baking for an event and one of the things I made was Bacon and Pecan Pralines. This is going to be my go-to gift for Christmas time this year, i think. SO easy and sooo delicious. I used Nueske bacon and people just raved over them. Plus...they're so rich that people really only want three or four of them -- so it's great as a gift.

If anyone wants the recipe -- pm me and I'll get it to you.

They are the crumb ones. A lot like the one's at Sweet Maple Cafe. Those are also very, very good. I do have a CI flaky one I should try.

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Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

Horto In Urbs- Falling in love with Urban Vegetable Gardening

Does anyone have a good rum ball recipe to share? Nothing with crumbs. Thanks!

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I want to have a good body, but not as much as I want dessert. ~ Jason Love
There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
I can't go to Hollywood. I got biscuits to make. ~ Dwight Henry

Late-Nite Eats Database