Food Gift Love: More than 100 Recipes to Make, Wrap, and Share

Food Gift Love: More than 100 Recipes to Make, Wrap, and Share

Maggie Battista

Language: English

Pages: 256

ISBN: 0544387678

Format: PDF / Kindle (mobi) / ePub

An exciting, inspiring, and beautiful food-gift guide for crafty cooks and food-DIY fans

In Food Gift Love, Maggie Battista, a food-gift guru and rising star of the blog world, celebrates her expertise in and enthusiasm for small-batch, hand-crafted foods. She features 100 memorable, edible gifts for any occasion with simple, delicious recipes, detailed wrapping instructions, and stunning photography. There are countless ways to share the pleasures of food with people you care about—from simple homemade infused salts and sugars to instant-gratification gifts like fresh ricotta and flavored butters; from jams, pickles, and vinaigrettes to irresistible cookies, desserts, savories, and spirits that will impress fellow food fans. There’s helpful information for creating your own Food Gift Love pantry at home as well as creative guidance on how to wrap food gifts with style. This book will inspire cooks, food-lovers, and DIY fans to be year-round food gifters.

Easy Thai Cooking: 75 Family-style Dishes You can Prepare in Minutes

Cat Cora's Classics with a Twist: Fresh Takes on Favorite Dishes

Cooking Slow

Debbie Brown's Dream Wedding Cakes: Gorgeous Designs for Weddings, Anniversaries and Other Romantic Occasions











Store in an airtight container at room temperature up to 4 weeks, or store in the fridge up to 2 months. Bring to room temperature before using. Marjoram Oil Makes: 1 cup Preparation Time: 30 minutes Ingredients: 1 small bunch (about � ounce) marjoram 1 cup extra-virgin olive oil Special Equipment: 1 half-pint jar with airtight lid, sterilized Wash and dry the marjoram. Add the olive oil and marjoram (leaves and stems) to a heavy-bottom saucepan over medium heat. Bring just to a low simmer,

large eggs, beaten 6 ounces coarsely chopped milk, semisweet, or dark chocolate, or large chips or 8 ounces cubed ripe pear Special Equipment: 9x5-inch loaf pan or mini loaf pans Preheat the oven to 400°F. Place the unpeeled bananas, as is, on a parchment-lined baking sheet. Roast 15 minutes. Meanwhile, with a pastry brush, butter the loaf pan with the 2 tablespoons butter. (Or divide the butter among 3 mini loaf pans.) In a small bowl, sift together the flour, baking soda, and salt. Set aside.

take away here: First, the most direct way to success with any fruit preserve is to weigh the fruit and the sugar with a kitchen scale. The right proportions will ensure that your gift is safe to sit in a pantry. I prefer a 2 parts fruit to just over 1 part sugar ratio, and that’s generally perceived as the minimum sugar required for long-term preservation. Second, pureeing hot fruit, whether with an immersion blender or food mill, lets you achieve a texture to match the tastes of your family and

to 10 hours total time) After you conquer this Grapefruit-Elderflower Marmalade, you’ll never look at the store-bought stuff the same. This elegant recipe balances simplicity with professional-like skills. It does require 2 days to come to life, but your morning toast, baked goods, and cocktails will glow with every spoonful. My friends rarely buy or make anything with grapefruit, so I love to surprise them with jars of this sweet-tart treat for their pantries. Just like with the

provided by your host, slice the baguette into thin slices and scatter all around the tray. Serve immediately. Camembert & Calvados Makes: 3 to 4 servings, as an appetizer Preparation Time: 30 minutes I learned about this gift from my dearest French friend, Lise. It’s a traditional and spectacular combination of two great Normandy exports: Camembert cheese and Calvados (apple brandy). It is wonderful to gift to dinner parties because it basically makes itself: just a few minutes in the oven

Download sample