Well it’s the most wonderful time of the year… aka the time of year that I try to come up with the most clever and personal thing I can think of to gift to the most amazing clients and friends in the world! Two years ago I did macaroons… last year well, you all got coal or something because I was nine months pregnant and just could not get to the point of doing anything. I’m sorry.
But this year I was inspired by "food, gift, love” to create something homemade and that can be used by my chef and non-chef friends alike. As you know, one of the things I post most often is recipes, I love to cook (not so much a baker myself), so this particular gift was a fun one to make! Infused sea salts, depending on the flavor, can be for cooking or baking if you’re so inclined.
So, my friends and treasured clients of 2017, I hope that you enjoy your gift! Thank you for making this truly the most productive and fulfilling year of my life. Thank you for trusting me, believing in me, celebrating with me, and genuinely being eager and excited to tackle the little and small things in work and in life. Cheers!
I chose to make lemon, orange pomegranate and rosemary thyme. And here’s how:
Lemon Sea Salt:
- Wash, dry, and zest 4 lemons until you have roughly 3 tablespoons (when zesting get as much yellow and as little white as possible).
- Place on parchment paper in oven at 170 for 10 minutes (or until you can smell the lemon).
- Let cool, mix with 6 tablespoons of coarse sea salt.
Orange Pomegranate Sea Salt:
- Wash, dry, and zest 2 oranges until you have roughly 3 tablespoons (when zesting get as much yellow and as little white as possible).
- Place on parchment paper in oven at 170 for 10 minutes (or until you can smell the orange).
- While backing place 2 tablespoons of pomegranate seeds with water in a pot and bring to boil and stir until water is a deep color.
- Drain the seeds and keep the pomegranate water. Let cool.
- Pull orange zest out of oven and let cool.
- Mix 1 teaspoon of cold pomegranate water with cool dry orange zest, let dry.
- Combine mixture with 6 tablespoons of coarse sea salt.
Rosemary Thyme Sea Salt:
- Wash, dry and finely chop 2 tablespoons of fresh rosemary and fresh thyme.
- In a mortar lightly mix and smash the herbs together.
- Mix herbs with 6 tablespoons of coarse sea salt.
I used small 4 oz. mason jars for packaging but you can use whatever you see fit. The salt should last for up to 6 months.
I hope you all enjoy these little presents as much as I enjoyed making them! HAPPY HOLIDAYS!
AMAZING photos: Lauren Louise Photography