On Saturday November 10th we gathered on a sunny afternoon for a hands-on class to learn how to make some edible gifts. These are gifts you can give as a hostess gift or as gifts for the holiday, instead of buying a gift.
Thirteen students gathered in Linda Elbert’s large downstairs kitchen to learn and make Salts and Spice Blends including Lemon, Fennel and Chili Salt, Rosemary Salt and Japanese-inspired Matcha Salt made from the premium green tea Matcha. We also learned how to whip together Lebneh, a Mediterranean cheese made from yogurt which we shaped into small balls and rolled in dried oregano and dried thyme. As the final step to creating a gift the Lebneh was placed in a jar with olive oil, bay leaves and red chili flakes, making for a pretty presentation and excellent storage. We also made Flatbread Crackers from scratch that would be great paired with the Lebneh.
Linda demonstrated how to make Pear Port and Thyme Conserve, a recipe requiring the water bath method of canning. For those wondering a conserve is different from a jelly or jam in that pectin is not added, and the conserve contains dried fruits and nuts which gives it a chunky texture. The crackers would also go well with this dish. Even though we did not each make the conserve, everyone got to take home a mason jar of the conserve previously prepared.
The final recipe we covered was Spicy Caramel Popcorn — a great stocking stuffer or holiday treat.