[Sca-cooks] Favorite Food Gift Ideas

[Sue Clemenger]

What about various fruit things? Dried fruits, marmalades, fruit pastes,
preserved fruits? Or pickled veggies (ISTR recipes in Fettiplace for
mushrooms and asparagus)? Or comfits? (sugared seeds, etc.)
Or biscotti-like cakes/cookies? Or something along the lines of those gift
mixes to which one just adds egg or whatever--why not use period recipes,
for, oh, say, Shrewsbury Cakes?
Other long-term keepers would be flavored vinegars, or small bottles of
sekanjabin or other drink syrups.
I've used many of these over the years as contributions to various largesse
chests, although my standards tend to be Lombardy Mustard, and either
Pomegranite Jelly or Cherry/Rose Jelly, all of which go rather nicely into
little 4-oz. sealable jam jars.  I'm thinking of expanding into other
mustard forms (like some of the dried kinds), and am working on making small
linen bags to hold the salt crystals I'm planning on starting to give away
as Pelican tokens of appreciation (the laurel side of me gives little glass
leaf charms away).
--Maire

----- Original Message -----
From: "grizly" <grizly at mindspring.com>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Monday, August 14, 2006 8:24 AM
Subject: [Sca-cooks] Favorite Food Gift Ideas


> I will ceertainly check the florilegium for articles, but I am also
> interested in people's recent ideas of nmostly non-perishable food items
> used as gifts.  Also slow to perish items.  I am building some gift ideas
> for a gift closet for my wife and me to dole out for apprciation gifts,
and
> am stuck for NEW ideas.  I have the following ideas that I use over and
> again:
>
> powder forte, poder douce, hypocras spice, various mustard sauces, and
whole
> spices such as long pepper, ceylon cinnamon and saffron (for those who
have
> never used them especially)
>
> What other very simple food-related gift ideas has anyone recently used
that
> connects to our food hobby.  Food, generosity, appreciation and gifting to
> me are all intertwined, so I live with them that way.
>
> niccolo difrancesco
>
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