Edible Gifts
STORY BY ANNE REYNOLDS TRABANDT // PHOTOGRAPHY BY ERIN KELLY // STYLING BY QUELCY KOGEL
Gifts That Will Disappear, Without Leaving a Footprint
Last year, I was tasked with telling readers what kids really want. My advice was what I tell every family member who asks what to get my daughters for Christmas: give them an experience. Most toys hold interest for a fleeting moment, then are cast aside for whatever new comes along, while experiences-- art lessons, a ski weekend, a date for high tea with Grandma-- create lasting memories, without the “stuff” that clutters our life.
This year, mindful gift giving led me to the concept of consumable gifting: expressing love and gratitude via a homemade, edible gift. This especially resonates for me when trying to figure out what to give to someone whom you appreciate, but whose specific needs and wants you may not know -- like your child's teacher. As our gift to you, we have compiled some of our favorite edible gift recipes. Added bonus: these are also great ways to involve children in the gift creation process.
First, quite possibly the world's most perfect, and most adaptable, cookie. Home baker Alecia Clark's shortbread cookies are legendary in Fox Chapel: she makes two thousand of these delicious little morsels every year for a fundraiser for her church. With adaptations for every palette (citrus cardamom is our favorite!), these really are bites of Heaven.
Savory Granola (from Quelcy Kogel's Gluten-Free Grains Cookbook) is a healthy, welcome change from all the decadent, sweet food the holidays bring. It adds a great crunch to salads, burrata, and is also addictive by the handful. Not a baker? Our infused olive oil and our Christmas tea blend both require measuring and pouring, but no cooking, achievable by even the busiest among us.
Added bonus: these gifts can be given while creating zero waste; all the ingredients can be found in bulk bins at supermarkets. I did my shopping at the East End Co-op, where nearly every ingredient could be scooped or poured into reusable containers brought from home. We packaged the finished products in jars that the recipient can use again and again.
Citrus Cardamom Shortbread Cookies
Recipe makes 38 cookies
Ingredients:
1/2 pound (2 sticks) unsalted butter at room temperature
1/4 cup granulated sugar
1/4 cup light brown sugar
grated zest of 1/2 lemon and 1/2 orange
1/4 teaspoon salt
1 tablespoon freshly ground cardamom seeds (use a mortar and pestle to grind)
2 cups all-purpose flour
1. Position racks in the center and top third of the oven and pre-heat to 300* F. Line two baking pans with parchment paper or lightly butter them.
2. In the bowl of a heavy-duty stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, lemon zest, orange zest, salt, and cardamom until the mixture is very light in color and texture - about five minutes.
3. Roll approximately .5 ounce of dough between two hands until a ball has formed. Flatten the dough and gently place onto pan. The dough should be about one inch in diameter and a quarter inch thick.
4. Bake, turning your pans front to back halfway through baking, until the rounds are lightly golden on the bottom, firm to the touch on the top, and dry in the middle when cut through with a knife - about 20-25 minutes.
5. Cool completely before serving. These cookies can be stored in airtight containers for up to one week, They freeze extremely well in plastic freezer storage bags for up to four months.
Orange Rosemary Shortbread: Omit the lemon zest and cardamom. Replace with all the zest from one orange and 1 tablespoon chopped fresh rosemary.
Savory Herb Granola from The Gluten-Free Grains Cookbook
Makes 10-15 servings
¾ cup buckwheat groats
¾ cup rolled oats
½ cup chopped fresh basil
½ cup coarsely chopped pistachios
½ cup sunflower seeds
¼ flaxseeds
¼ cup flaxseed meal
¼ cup raw unsalted pumpkin seeds
2 tbsp lemon zest
1 tsp ground turmeric
1 tsp ground thyme
½ tsp sea salt
¼ tsp ground garlic powder
¼ tsp onion granules
Crushed black pepper, to taste
½ cup avocado oil, plus more for greasing
1 tbsp raw honey (use maple syrup for vegan option)
Preheat the oven to 350°. In a large mixing bowl, stir together the dry ingredients. Pour the the wet ingredients directly onto the dry mixture, and stir to coat evenly.
Grease a 9 x 13 inch sheet pan with avocado oil. Spread the granola mixture evenly over the pan.
Bake for 15 minutes, then shake and spread into an even layer. Return to the oven, and bake for 15 to 20 minutes more, until crisp. Transfer to a cooling rack and cool completely before storing in an airtight container.
To serve, sprinkle the granola over fresh burrata as part of a cheeseboard, or place a jarful with your spread, and let guests serve themselves.
Tips & Tricks
This recipe will make a big batch, more than you’ll need for one cheese tray, but it makes a healthy substitute for chips or pretzels, so keep some by your work station and keep on crunching.
Holiday Citrus Tea
6 oz black tea
1 orange
1 lemon
12 cloves
2 tsp ground cinnamon
12 star anise pods
Use vegetable peeler to coarsely zest the lemon and orange. Place pieces on a baking sheet at 225° for a half hour. After cooling, cut into small pieces.
Coarsely chop star anise and cloves.
Mix all ingredients, then divide into Mason jars or other small, reuseable glass containers.
Rosemary-Garlic Olive Oil
High quality Extra-Virgin Olive Oil
6 Garlic Cloves (peeled)
3-4 Sprigs Rosemary
Heat olive oil over low to medium heat to a temperature of 180°. Place garlic and rosemary in the gift bottle, then pour the hot oil over them. Let cool, then seal bottle tightly. Garnish with fresh greenery, preferrably a sprig of rosemary.
Notes: Swap out rosemary and garlic with other herbs and ingredients, such as sun dried tomatoes or chili peppers.
Nearly all of these ingredients are available in the bulk bins at the East End Food Co-Op, allowing for no wasted packaging. East End Food Co-Op
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