I’ve got another edible gift idea for you today friends. Because Christmas is right around the corner! Are you ready?
Hopefully you’re doing better than me. I haven’t bought a single thing yet. Zero. Zip. Zilch. Nada. I plan on waiting to the last possible minute when the panic really sets in. That’s totally healthy and normal behavior, right?
But I’m not completely empty handed because I have been whipping up lots of edible gifts in my kitchen. Mostly they seem to involve sugar, chocolate or booze. Not that I’m complaining. In fact, if you were planning on giving me something with the words “sugary”, “ooey”, “gooey”, “chocolately” or “boozy” in the title, please don’t hesitate. Keep ‘em coming. I also accept gifts with the word “Anthropologie” in the title. Just saying.
OK, let’s get back on track. With all these sweet treats coming out of my kitchen, I thought it would be a nice change of pace to make an edible gift that was more on the savory side of things. And Preserved Lemons turned out to be exactly the antidote that I needed for my sugar-induced coma.
Preserved Lemons are probably most well know for their use in Middle Eastern recipes. The peel is traditionally the part that’s most desirable, providing an intense and pleasing lemon flavor (without causing you to pucker!) to a variety of dishes. They can be added to pastas, stews, grain salads, seafood and meat dishes. It’s a versatile ingredient that would be appreciated by anybody in your life who loves to cook, especially considering that Preserved Lemons can sometimes be difficult to find and they can be relatively expensive.
One jar of homemade Preserved Lemons will enable the lucky recipient to create dozens of dishes. All with minimal cost and time investment on your part. That’s a win all around.
I’ll be posting some recipes using Preserved Lemons over the next couple weeks. So be sure to check back!
Recipe from Real Simple Magazine
If you follow me on social media, then you may have seen that I’ve been having a little caramel making party this week. So far I’ve made over 100 jars of salted caramel sauce, all of which are going to be given away at Christmas time.
Suffice it to say, it’s been rather sticky week for me. I’ve had caramel sauce on my clothes, in my hair and all over my kitchen floor. But at this point, I’m well past the halfway mark, so I’m feeling pretty accomplished.
In the midst of all these kitchen shenanigans, I got the idea to try and use eggnog to make the caramel sauce instead of the traditional plain heavy cream. And it worked! I also added in a pinch of cloves and nutmeg for an extra boost of eggnog-y flavors. And just like that, Eggnog Caramel Sauce was born!
Try my Eggnog Caramel Sauce on all your Holiday desserts. Or make extra and give it away as gifts!