ISO: Possibly food related--ISO hostess gift ideas

In Search Of:
Oops, missed the "TO." But there must be some distictly Cadanian items you can share.

 
Local foods, cookbooks, travel books, CDs and movies about or filmed in the area....

For me it's usually Loveless Cafe cookbook, Jack Daniels's cookbook and Tipsy cake, Tennessee Tea Cakes, Goo Goo clusters, Moon Pies, Martha White or White Lily biscuit and cornbread mixes as a base and then I have picked up travel guides and books about the region. Sometimes I have put in a bottle of TN wine or Jack Daniels wrapped up in plenty of bubble wrap and Loveless Cafe's ham and bacon that is vacuum packed and doesn't require refrigerations - never had any of it get confiscated or bottles broken. If I really want to give them an idea of good old Southern foods, I put in a can of blackeyed peas, turnip greens and Brunswick stew. Just look in your pantry and think about it and you can come up with a ton of ideas. Put it all in a handmade in TN basket, maybe tuck in a locally made handpainted mug or bowl of some sort with a note explaining each item (I even do this for other gift baskets - it's what gets the most compliments - the fun stories about why we chose each item).

OH forgot, this may be the most fun part for them - a CD of regional music such as a good Grand Ole Opry sampler or bluegrass sampler for my region. Or copy of a movie made/about TN such as WW & The Dixie Dancekings, Beverly Hillbillies series,etc. Just make sure to send in a format that works on their DVD players but they got a real trip out of the Beverly Hillbillies and Andy Griffith shows we sent them.

Don't worry about what you think they can get locally or what her hubby can pick up - pick some things unique to your area especially things you like, include a little note explaining each item and don't worry about it - they'll love anything you bring them and it's the thought that counts!

 
When I visit my relatives in Italy, I bring nuts. Walnuts & pinenuts (cheaper here)...

I get the walnuts locally grown and the pinenuts at Costco. They are much cheaper here than in Italy. If I remember anyting else I will add later.

 
Anything local or homemade is great; I make caramel sauce (cheap and quick) as a hostess gift, >>>

but it's not such a good idea for transporting internationally, I guess. smileys/wink.gif

I figure recipients can always drizzle it on ice cream, cake, and in coffee, capuccino, etc.

 
Erin, could you please share your caramel sauce rec...I LOVE caramel smileys/wink.gif (nt)

 
Here you go, Eva... I think it's an America's Test Kitchen or Cooks' Ill. rec >>

Have a spoon ready... smileys/wink.gif


Caramel Sauce
Makes about 1 1/2 cups

To prevent undissolved sugar crystals from marring the sauce, we prefer to cook the sugar with some water in a covered pot. The trapped moisture ensures that the sugar will dissolve. Make sure to remove the cover during the final minute or two so you can monitor the progress of the sugar syrup. When the hot cream mixture is added in step 3, the hot sugar syrup will bubble vigorously and dangerously, so don’t use a smaller saucepan. If you make the caramel sauce ahead, reheat it in the microwave or a small saucepan over low heat until warm and fluid.

1/2 cup water
1 cup sugar
1 cup heavy cream
1/8 teaspoon salt
1/2 teaspoon vanilla
1/2 teaspoon lemon juice

Place the water in a heavy-bottomed 2-quart saucepan. Pour the sugar in the center of the pan, taking care not to let the sugar crystals adhere to the sides of the pan. Cover and bring the mixture to a boil over high heat; once boiling, uncover and continue to boil until the sugar syrup is thick and straw-colored (it should be 300 degrees on a candy thermometer), about 7 minutes. Reduce the heat to medium and continue to cook until the syrup is deep amber (350 degrees on a candy thermometer), about 1-2 minutes.

Meanwhile, bring the cream and salt to a simmer in a small saucepan over high heat (if the cream boils before the sugar syrup reaches a deep amber color, remove the cream from the heat and cover to keep warm.

Remove the pan with the sugar syrup from the heat; very carefully pour about one quarter of hot cream into it (the mixture will bubble vigorously), and let the bubbling subside. Add the remaining cream, vanilla, and lemon juice; whisk until the sauce is smooth. (The sauce can be cooled and refrigerated for up to 2 weeks.)

 
Thanks! These are all wonderful ideas! ...

Gay's idea of a personalized apron made me think of getting the cover of her cookbook put on an apron. Maple syrup I'd considered and decided against, but now I'll reconsider, and add some Canadian wild rice. And then go through these great ideas again.

 
Starting in Rome ...

in the last week of September, then Naples (1st time) for a week, then two weeks outside Florence (Fiesole). Hoping to be there late enough for an early olive harvest, maybe even the first Novellos.

 
Erin, this looks delicious. I will make it this weekend >>>

because I get two little ones for a visit this weekend and they/we LOVE vanilla ice cream with caramel sauce smileys/smile.gif))

(And I might want to double this recipe as it keeps for two weeks - not that this sauce will ever last two weeks at my house! smileys/wink.gif)))

Thank you so much for sharing! smileys/smile.gif

 
It looks like we'll be crossing paths....

but not close enough to meet.
We're arriving in Milan the first week of October, training down to Florence for a couple of days, then going to be just south of Siena for aweek. After that, we wander Tuscany and Umbria for a bit before coming home.
Buon viaggio!

 
Here are some of the things I take....Ontario ice wines. Even the best of the sommeliers are

anxious to get whatever they can. Bags of wild rice...from Manitoba's Shoal Lake (some comes from Minnesota but this is very Canadian). Maple syrup ...I gave up on the very expensive pretty leaf-shaped bottles and now take large inexpensive containers (well, less expensive anyway), since Canada produces 80% of 'the world's' supply. If it is Fall, I also press a few spectacular looking maple leaves to go with it.

Also, take them some hot weather. Everyone over there seems to think we live in igloos. I contemplate this as I sit in 95 degree weather with 90% humidity.

Since it is Italy, I wonder if they would like to compare some Canadian-made Italian foods with their own.

 
And for non-foody items I take, West coast Indian prints, Eskimo carvings, Quebec wooden sculptures.

The Guild Shop in Yorkeville is a one-stop good source.

 
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