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 Post subject: Homemade Christmas
PostPosted: Mon Nov 18, 2013 8:05 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
Posts: 935
I am making gift baskets for my friends group this year with:
1/2 pint of mango butter
12 oz sweet and (very) hot vinegar
8 oz of rosemary olive oil
6 oz of grainy dijon
8 oz grinder of "Lisa's Florida Salt"

The problem - when I ordered my jars I ordered a second set of 12 oz bottles with drip pour spouts and lids. I have no idea why I ordered them and I can't think of anything to make to fill them. It has to be very liquid (drip pour spout), not spicy (these aren't spicy people and the vinegar is already super fiery) and can be made ahead and held at room temperature (shipping - and no I am not shipping the mustard). So, no hot sauce or herbal vinegars or oils (essentially, no repetition). Any other ideas or should I just keep the extra jars for myself?

Thanks, looking forward to ideas.

--Lisa

PS - I overestimated my olive oil and have about 2 quarts of extra rosemary oil! My husband just shakes his head.


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 Post subject: Re: Homemade Christmas
PostPosted: Mon Nov 18, 2013 8:10 pm 
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 939
Home made vanilla extract? Balsamic reduction? A flavored syrup of some kind (like raspberry, blueberry, strawberry syrup)? I think people here have made home made limoncello too.

Edit: I suspect you can't ship booze. There are some simple syrup recipes on the web that use extracts as flavorings that would be stable at room temp - like vanilla syrup, coffee syrup, hazelnut, chocolate (with cocoa powder). Would be good for coffee.

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 Post subject: Re: Homemade Christmas
PostPosted: Mon Nov 18, 2013 8:43 pm 
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Joined: Tue Dec 23, 2008 8:06 pm
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A flavored syrup might work, although everything else is really savory. Maybe the balsamic reduction. I don't think I have time to do vanilla or lemoncello with proper aging time. Port wine and balsamic reduction.... I need to let that percolate a bit.

Thanks, Carey.

--Lisa


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 Post subject: Re: Homemade Christmas
PostPosted: Mon Nov 18, 2013 9:13 pm 
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Joined: Sat Nov 12, 2011 8:05 pm
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Location: Chico, CA
I did not know booze could not be shipped. My cousin sends me homemade "Kahlua" made with Cuban espresso. It is very good.

Were you originally thinking you'd put the olive oil in the drip bottles? How about mint simple syrup? It keeps a long time and I think it would be fine without refrigeration for at least a week. It is great for mojitos or in a salad of watermelon and blueberries.

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 Post subject: Re: Homemade Christmas
PostPosted: Mon Nov 18, 2013 9:38 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
May I have the recipe for mango butter pretty please? :mrgreen:


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 Post subject: Re: Homemade Christmas
PostPosted: Mon Nov 18, 2013 10:34 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1883
Location: Near Toronto, Ontario, Canada
Dish soap? Not food but I like it in pretty bottles
And what is "Lisa's Florida salt"?


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 Post subject: Re: Homemade Christmas
PostPosted: Tue Nov 19, 2013 6:54 am 
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A nice ginger syrup can be used for sweet or savory dishes or drinks.


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 Post subject: Re: Homemade Christmas
PostPosted: Tue Nov 19, 2013 6:56 am 
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Joined: Tue Dec 23, 2008 8:06 pm
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Mango Maple Bourbon Butter

6 lbs. ripe mangos, peeled, sliced into chunks
1 cup pure maple syrup
1 cup bourbon
1 cup of sugar
1/2 to 1 tsp salt (to taste)
1/2 cup white wine vinegar

Cut mangos in to pieces, mix with sugar and let macerate a few hours or overnight.

Combine everything but the vinegar into a pot, let simmer until the mango start breaking down, then use an immersion blender to smooth the mixture. Add the vinegar a bit at a time until you get the flavor you want. You can also add more maple syrup or bourbon to taste.

Spoon into 1/2 pint jars, process for ten mins in a water canning bath.


Lisa's Florida Salt

This is something I have been working on for a while, and make it for myself all the time. I buy coarse sea salt to start.
Mix 1/3 with dehydrated orange peel and a few ml of orange oil
Mix 1/3 with dehydrated lemon peel and a few ml of lemon oil
Mix 1/3 with finely minced fresh rosemary

I let the salts sit for a week or so, mixing occasionally. Then I dehydrate each batch separately to make sure the salt won't stick together.

I mix in a bowl with a little citric acid. This time I added a jar of Penzey's dehydrated shallots as well.

This time I started with three pounds of salt and got my 12 grinder jars for gifts plus a quart leftover which I vac sealed into a canning jar. It should last practically forever.

--Lisa


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 Post subject: Re: Homemade Christmas
PostPosted: Tue Nov 19, 2013 7:06 am 
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I think I will do a syrup. My wallet says that buying enough decent balsamic to do 144 oz of reduction would not be cost effective. :)

Thank you!

--Lisa


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 Post subject: Re: Homemade Christmas
PostPosted: Tue Nov 19, 2013 12:43 pm 
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Joined: Thu Oct 06, 2011 7:53 pm
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I was mainly thinking that alcohol is flammable, so the post office may not want to ship it. But now that I think about it, I suspect there might also be state/provincial laws about shipping alcohol across state/provincial lines.

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