Seasonings Greetings! Just saying that reminds me of the Christmas card from years ago where I clipped measuring spoons to my lobes and stood among hip-high bags of spices in a market – caption: Seasonings Greetings. Cheesy? You betcha. But that’s the way I roll. And giving gifts that are edible is another way I roll. Be honest. What rivals something homemade? Maybeeeeeee….something that you can use up? I think so. This salt & pepper gift pairing does double duty as homemade and consumable, and it is a perfect stocking stuffer. Or a gift exchange. Or a hostess gift.
Citrus and Seeds
This salt blend benefits from a quick round of oven-drying citrus zest. Combining orange, lemon and grapefruit adds just the right amount of sweetness and acidity. And, the added fennel and celery seeds add a hint of fresh herbs, but provide a shelf life longer-lasting than fresh.
Picking the Right Salt
I am a big fan of Maldon Sea Salt and use it for its flaky form as a finishing salt. It’s delicate and thin, with crispy flakes. And great news! When I initially started making salts a few years ago (my maiden voyage in gift salts was a trio of this spiced citrus, along with kale-walnut and hazelnut-spice), I found a 3.3 pound tub of Maldon which had to be shipped from England, where the salt has been harvested along the coast since the early 1800s. Today that tub is available on Amazon. It makes using an uber high quality salt easily sourced and affordable for gift making, with plenty left over for personal use. Try it on anything that needs a sprinkle of salt – like chocolate espresso shortbread or salted caramels.
Zesting the Citrus Peel
When zesting the citrus to make the salt blend, I like to use a bar tool that makes long thin strips (use the section with the little holes, not the channel knife.) But you can also easily use a microplane which works well in removing only the outer peel of the citrus. The key is to avoid grating too deeply, thereby grabbing the white pith which adds unwanted bitterness.
Mix all the salt ingredients and spread out on a parchment-lined sheet pan and pop in the oven. It should take about 20 minutes to dry out the zest, but check after 15 minutes and give the salt a stir.
From Zesting to Zesty
And what’s salt without pepper? Salt: sister from another mister. Pepper: brother from another mother. Salt & Pepper: we are fam-i-ly! This particular pepper blend was introduced to me by a dear friend. I made my own ratios so the end result is a bit different, but she was spot on in marrying cardamon and coriander with black pepper to get a blend with more zip than any ingredient could deliver on its own. Yahoo!
Once the blends are assembled and the salt is fully cooled, the only thing left to do is put them in cute little spice jars, tied with a decorative label identifying the goods inside. I have taken these to a gift exchange, and this was the top sought after gift once the stealing began. Showing up with an armful of these salt & pepper gifts at any holiday party is sure to earn you the Best Guest tiara!! Enjoy!
Nothing is better than a handmade holiday gift. In my book, bonus points if it can be consumed and if it adds a little sumthin’ sumthin’ to my pantry. This spiced citrus salt and zesty pepper blend is my favorite spice combo! Salt & Pepper, you rock!!!
Preheat oven to 275oF. Line sheet pan with parchment.
Mix salt with citrus zests and ground seeds. Mix until well combined. Spread evenly on the parchment paper and bake until the zest is fully dehydrated, about 20 minutes. Check after about 15 minutes and stir the salt, turning over the bottom which may still be a bit wet. Once completely dried, remove from oven and allow to cool completely.
Transfer to sterilized airtight containers. Stores well for at least 3 months.
For zesting citrus, I prefer the long strands from a bar zester versus the shorter zest from a microplane. However, I’ve been known to do a bit of both and combine.
Prep Time:40 minutes
Cook Time:20 minutes
Category:Spices
Don’t forget the yumster English toffee that I wrote about last year. It, too, makes a wonderful holiday gift. Cookie Exchange ladies – brace yourselves. This is headed your way!
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Say it ain’t so!! This sad infographic appeared this week from a consulting company that focuses on food and beverage trends. For me, the really sad part is the title – Erosion of Meal Rituals. According to the Hartman Group, more people are eating meals alone and most meals are planned in less than an hour. The last part sounds really good to me. With a well-stocked pantry, and the fact that spring has sprung and sweet peas are starting to appear, this soul-satisfying dish can be whipped up in no time. But it’s just as easy to make this for two – or three – or four or more – so please don’t eat alone. Breaking bread with friends and family is one of life’s great treats and truth be told is the real soul-satisfying part of any meal.
This spicy horseradish lemon dressing is a fantastic vinaigrette to make in a big batch and have on hand. I always have four or more vinaigrettes available at any time and the flavor profile of each can take a dish in a whole new direction. Lemon/EVOO is a staple, doctored here with a dose of spicy mustard and horseradish. I love a creamy miso dressing, an Asian ginger/soy/sesame oil one and of course something balsamic-based – maple, raspberry, white balsamic, etc. The possibilities are endless.
Using classic French technique, salt and pepper are added first with the acid so that they can dissolve before drizzling in the oil in a thin stream for a perfect emulsion. Seemingly every kitchen in France had a different benchmark as to what was the right amount of seasonings. And no matter how I did it, I was American and it was wrong. Oh wait, I was an American Woman, and it was really wrong. I will dedicate a whole post to the classic technique, but for today we will just dump and whisk. As an American, I reserve the right to change the technique and I find that using a grainy salt and pepper in just a measured dose at the end – here I use it strategically on the avocado where its texture and flavor make it a standout – allows for more control over sodium intake which isn’t a bad thing. Certainly not as bad as eating alone. These are my favorite salts today – Maldon Sea Salt Flakes and Maine Coast Sea Seasonings.
Sweet Peas, Tuna and New Potato Salad
1 pound small new potatoes
½ pound fresh (or frozen) shelled sweet peas
10 ounces tuna (I prefer chunk light tuna in water – especially love the pouches that need no draining)
5 ounces arugula
1 avocado, sliced or chopped
Salt and Pepper to taste
Spicy Horseradish Lemon Vinaigrette
1/3 cup lemon juice
1/3 cup extra virgin olive oil
1 Tablespoon prepared horseradish
1 Tablespoon spicy Dijon mustard
Bring a pot of salted water to a boil. Add potatoes and cook until tender, about 8 minutes. Drain liquid and let potatoes cool to room temperature.
While the potatoes are cooling, place an inch of water in the pot and bring to a boil. Transfer the peas to a steamer basket and add the basket to the pot and cover. (Frozen peas can just be thawed – no need to cook). When tender (about 2 minutes), remove the basket and run under cool water to stop the cooking.
Prepare the Spicy Horseradish Lemon Vinaigrette: Combine all ingredients in a shaker with a tight-fitting lid and shake to combine well, or place in a small bowl and whisk to combine.
Arrange greens in four bowls and divide and arrange potatoes, peas, tuna and avocado. Drizzle with spicy horseradish lemon vinaigrette. Or combine all ingredients in a large serving bowl and drizzle with the dressing and toss to combine. Season with salt and pepper to taste.
Either way – composed (aka deconstructed) or tossed – it’s as fresh as the spring air.