During my childhood, my parents had a friend who gave the most incredible holiday treat bags each year. She always included frosted sugar cookies, homemade caramels, chocolate candies and giant bags of deeply roasted Chex Mix. We looked forward to Eleanor's delivery every year. Since I reached adulthood, I've tried to establish a similar tradition of edible gifts for my family and close friends. Though the list changes each year, the recipes that follow are some of my current favorites for holiday giving. —Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round
Persimmon Chutney
Persimmons come in two varieties. There's the Hachiya, which can only be eaten when the flesh is incredibly ripe and runny, and the Fuyu, which can be eaten either firm or soft. You want to seek out firm Fuyu persimmons for this recipe (they are short and squat, with a flat underside), as they give the best texture to the finished chutney.See the recipe for Persimmon Chutney »
Photo Galleries
Customer Service
Subscriber Services
Advertise With Us
Newsletters
Popular Features
SAVEUR.com is part of the Bonnier Travel & Epicurean Group, a division of Bonnier Corporation.
Copyright © 2013 SAVEUR. All rights reserved. Reproduction in whole or in part without permission is prohibited.
look under this link; their salted garlic herb salt is also inspired by Sally Schneider; it actually might be the recipe you are searching for
INGREDIENTS
6 cloves garlic
˝ cup kosher salt
1 cup mixed fresh herbs – flat leaf parsley, rosemary, thyme and sage all work nicely
INSTRUCTIONS
Crush garlic and coarsely chop with half of salt to form a chunky paste. Slowly add herbs and remaining salt and continue to chop into a fine paste. Spread on a parchment paper-lined baking sheet and let sit uncovered overnight or up to 24 hours until dry and crumbly. Store in an airtight glass jar up to 1 month.