Purchased gifts lack a certain je ne sais quoi that says, "I really thought long and hard about what will make your eyes light up...and here it is!"
Perhaps it is a sign of the times that the DIY (do-it-yourself) battlecry is being shouted from the rooftops now more than ever before.
On one hand, putting together a homemade gift is economical and certainly eco-friendly, but what really sends it over the edge is that the gift-giver must tap into their creative reserves and explore their knowledge of what makes the person on the receiving end really tick.
When a gift fulfills all the above points, it magically transcends the line into really thoughtful, I'm going to remember this for years to come territory.
Okay, so everyone enjoys salad, right? And who among us don't have at least one party to go to this season?
Whether you want to gift a hostess, friend, mom, work colleague or fitness enthusiast, how about considering this idea:
Assemble a "salad" gift basket (WAIT -- stay with me on this...it's not what you think!) in which you include:
- fast-growing micro green seed packets
- a few small herb plants
- a handwritten recipe for a great homemade vinagrette dressing
- a nice looking cruet filled with the dry/solid dressing ingredients
- a small bottle of aged balsamic vinegar
- a small bottle of olive oil
- and the piece de resistance...hand-baked salad servers!
We've seen handmade cutlery pieces before that make ingenious use of recycled materials, but there's something to be said for the turbo green effect of cutlery that can be gobbled up along with the meal.
These fresh out of the oven salad spoons will put a smile on anyone's face and become the crowning hand-crumbled crouton glory on the gift recipient's salad du jour...and you can even make a baked salad dressing ramekin or edible vessel for another serving application...to hold sunflower seeds? bacon bits? shredded cheese?
The accompanying photos and inspiration for the baked component of this salad gift idea are courtesy of the French design blog Dessine Moi un Objet, and even though all of the instructions on how to create the edible serving pieces are en Francaise, I'll do my best to offer a rough translation.
This appears to be a rough template that you can use to cut out your dough with. Remember, there really isn't a precise science to it...just use the illustration above as a guideline and go with the flow.
Using a standard pate brisee dough (you can either purchase it at your local grocery store or use Martha Stewart's tried and true recipe which will be included below), roll it into a circle on a lightly floured surface and get your hand-drawn template ready as well as a cutting blade and a few circular household objects (such as a ramekin, etc.).
When you're cutting out your main serving spoon pieces, be sure to retain the rectangular dough flap that's attached to it so that you can season and fill it with a cream cheese and herb mixture.
This also serves as a form of reinforcement so the salad servers stand up to the weight of the salad (as fluffy and relatively "light" as it may be) with no threat of snapping while doing the job.
As if this idea wasn't "green" enough, you can also use all of the excess dough to fashion the above ramekin. Just press it on an oven-proof form.
Line a cookie sheet with a layer of aluminum foil followed by parchment paper, place your dough serving pieces on top and bake in a 350 degree oven for approximately 20 minutes or until all of the pieces are golden brown...et voila!!
Now, let's move onto the dough recipe. Yes, you can do this -- come on, go green all the way this season!
Martha Stewart's Recipe For Pate Brisee
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly. This recipe makes 1 double-crust or 2 single-crust 9- to 10-inch pies.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
Directions
1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
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Just curious what your gift-giving vibe is this year...are you willing to invest your own elbow grease in order to create a memorable and budget-friendly gift, or does making something from scratch intimidate you?
This year, are you leaning toward giving eco-friendly gifts even if your recipient isn't as dialed into the green-scene as you are?
When you're cutting out your main serving spoon pieces, be sure to retain the rectangular dough flap that's attached to it so that you can season and fill it with a cream cheese and herb mixture.
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