Edible DIY: Simple, Giftable Recipes to Savor and Share
Format: PDF / Kindle (mobi) / ePub
Edible DIY may not be the first book for crafty cooks and burgeoning urban homesteaders, but it is the easiest. Based on the popular Serious Eats column by the same name, Edible DIY includes 75 recipes divided into five chapters: Crunchy, Boozy, Sweet, Spicy, and Jars. With plenty of packaging tips throughout, Edible DIY is the perfect solution for making inexpensive edible gifts in your own kitchen with everything from Chocolate-Peppermint Marshmallows and Coconut Granola to Homemade Sriracha and Espresso Barbeque Sauce. Illustrated with inspirational full-color photography throughout.
bottles. Makes a great Christmas gift. MAKES ABOUT 4 ½ CUPS 1 (14-ounce) can sweetened condensed milk 1 cup Irish whiskey ⅔ cup crème de menthe, preferably white, not green 1 cup half-and-half 2 tablespoons chocolate syrup or melted semisweet chocolate 1 teaspoon instant espresso granules 1 teaspoon pure vanilla extract Combine the sweetened condensed milk, Irish whiskey, crème de menthe, half-and-half, chocolate syrup, espresso granules, and vanilla extract in a blender. Blend
Cranberries, Pecans, and White Chocolate The cornmeal in these biscotti makes them extra crunchy and gives them a slightly nutty, toasty flavor. You can play around with the combination of fruit, nuts, and chocolate. Try dried cherries, almonds, and dark chocolate, or omit the fruit and make them with pistachios and milk chocolate. Biscotti is traditionally served with vin santo, a fancy Italian dessert wine. But I like to munch on these while sipping a märzen (aka Oktoberfest) beer. Arrange
seeds (about 8 cups) 2 teaspoons freshly squeezed lemon juice 2 teaspoons calcium water (included in the Pomona’s Pectin package) ¼ teaspoon unsalted butter Combine the sugar and pectin in a medium bowl and whisk to blend. Separate the grape skins from the pulp by squeezing the grapes between your fingers. Put the skins in the work bowl of a food processor and pulse until they are coarsely chopped. Transfer them to a large heavy-bottomed pot and add ¼ cup of water. Bring to a simmer and
Sharon Tyler. The Food Lover’s Companion. 3rd ed. Hauppauge: Barron’s, 2001. METRIC EQUIVALENTS FOR BUTTER U.S Metric 2 tsp. 9.4 g 1 Tbsp. 14 g 1½ Tbsp. 21 g 2 Tbsp. (1 oz) 28 g 3 Tbsp. 42 g 4 Tbsp. 57 g 4 oz. (1 stick) 113 g 8 oz. (2 sticks) 226 g METRIC EQUIVALENTS FOR LENGTH U.S Metric ¼ inch .65 cm ½ inch 1.25 cm 1 inch 2.50 cm 2 inches 5.00 cm 3 inches 6.00 cm 4 inches 8.00 cm 5 inches 11.00 cm 6 inches 15.00 cm 7 inches 18.00 cm 8 inches 20.00 cm 9 inches
Marshmallows Peppermint Marshmallows, 86–87 McClellan, Marisa, 147 N Nuts and nut gifts, 26, 29 O Oats Pecan Granola Bars, 48–49 Triple Coconut Granola, 26, 47 Olives Blue Cheese and Almond-Stuffed Olives, 13, 113, 134–35 Onions Fig and Onion Marmalade, 142, 168–69 Oranges and orange juice Dark Chocolate–Dipped Orangettes, 94–95 Margarita Salt, 114, 118–19 Pickled Fennel, 110, 136 Vanilla-Orange Marmalade, 15, 152–53 Vin d'Orange, 71 P Peaches Peach Jam with Lavender and