GIFT GUIDE 2019 HOLIDAY | MICHIGAN LOCAL FOOD & DRINK
2019 HOL IDAY GUIDE
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table of contents 3
How to Use this Guide
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Coffee & Tea
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Creamy Egg Nog Recipe
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Parsnip Puree with Duck Breast, Radicchio and Cranberry Relish
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The Perfect Gift for a Local Food Enthusiast
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Wine & Wine Clubs
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Baked Goods
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Ginger Pear Shrub
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Vegetarian Main Dishes
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Cranberry Crumble Pie
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Bite-sized Gifts & Stocking Stuffers
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Sweet Treats
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Bring these Gifts to your Host
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How to Make a Foraged Wreath
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Hanukkah Recipes with Local Ingredients
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Try these Unique Gifts
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5 Easy DIY Gifts
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Sparkling Holiday Desserts & Libations
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TLD’s Wish for You this Season
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Abra Berens, Ruffage
Try it Sparkling, Hot, or Spiked Spiced Whole Roasted Cauliflower, Baked Acorn Squash with Creamy Polenta, Savory Shepherd’s Pie Lisa Ludwinski, Sister Pie
Forage, Prepare, Create with help from Rock River Farm Bubbie’s Latkes. Tanta Jan’s Noodle Kugel
Cranberry Apple Crisp, Champagne Cheesecake, Mulled Cranberry Wine
Welcome to our 2019 Holiday Gift Guide! In the pages that follow, you’ll find gift ideas, recipes, fun holiday activities and more curated by a team of passionate local food lovers. Under each product listing, you can click the “Buy Now” button to go directly to that local business’ website. There, you can learn more and purchase these gifts directly. Some of the instructions for the delicious recipes and fun crafts will be included in the guide itself and others will link you to our blog for more details. Plus, you can find local ingredients near you at localdifference.org/findlocalfood. We hope you’ll use this guide to share, connect, and make local the easy choice this season. Share your holiday favorites and tag us @tastethelocaldifference while you forage for greenery or cook with your family.
happy holidays!
The Holiday Gift Guide is published by Taste the Local Difference WRITERS, EDITORS: Emma Beauchamp, Tricia Phelps, Kelly Wilson, Molly Stepanski, Alex Palzewicz, Devon Wilson, Bailey Samp, Rebecca Henderson, Rob Heath DESIGNER: Erin Waineo localdifference.org
Coffee & Tea
Higher Grounds Trading CO.
cultivate Coffee & Tap HOuse
Arbor Teas
TRAVERSE CITY
YPSILANTI
ANN ARBOR
Revel is a celebratory coffee blend reminiscent of chocolate-covered cherries and sangria. Higher Grounds donates $5 from the sale of each 12-oz bag to On the Ground’s Project Chiapas, building farm capacity and providing clean water access in Mexican coffee communities. Raise a mug and give gifts that give back!
The perfect gift for the coffee or beer lover in your life. A year long club membership gets you $1 off every single drink purchase! It also gives you access to discounted events and exclusive offers.
Arbor Teas is a family-owned organic tea company on a mission to find the world’s most fantastic organic teas & herbs and deliver them as sustainably as possible. Their selection of beautiful teaware and organic loose leaf tea makes the perfect gift for everyone — from the tea lover to the tea novice.
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Cultivate is obsessed with: crafting excellent experiences, being a safe and inspiring community for all, and investing in causes and people they believe in.
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homemade
Eggnog 6 local eggs 1 cup granulated sugar
Separate the eggs, placing the yolks in a medium bowl and the whites in a large bowl. Cover the whites and refrigerate.
2 cups local whole milk
Whisk the yolks with the sugar by hand or with a mixer until the mixture is smooth, creamy, and a lemon-yellow color.
1 cup local heavy cream
Whisk in the milk, cream, and liquor (if using) until combined.
1/2 to 1 1/2 cups bourbon, rum, cognac, or a mix (optional)
Cover and refrigerate for at least 1 hour. The more liquor you add, the longer it will keep — non-alcoholic eggnog should be consumed within 1 day; eggnog with 1/2 to 1 cup of liquor will keep for several days
Freshly grated nutmeg, for serving MAKES 6 CUPS
Just before serving, whisk the egg whites in a stand mixer or with a hand mixer at high speed until they form stiff peaks. Gently fold the beaten egg whites into the eggnog base — this gives the eggnog a frothy, extra-creamy texture. Some of the egg whites will also float to the top, like cappuccino foam. Transfer the eggnog to a pitcher or punch bowl. Top individual glasses with a grating of nutmeg over top.
RECIPE NOTES This recipe contains raw eggs. Use very fresh, organic local eggs, if at all possible. Consuming raw or undercooked eggs can increase your risk for certain food-borne illnesses, especially if you have a medical condition. Even richer eggnog: Play with the proportions of whole milk to cream, keeping 3 cups total dairy. Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages.
Recipe adapted from thekitchn.com
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Use
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Parsnip Purée with Duck Breast, Radicchio, and Cranberry Relish
Abra Berens, Ruffage
This is one of my favorite dishes to make about a week after Thanksgiving when there’s still some cranberry relish and we are all ready for some seriously Christmasy flavors. Feel free to substitute 1 cup (450 ml) of leftover relish if you have it. If you don’t, follow these instructions and know that you can scale up the recipe as needed. This relish keeps for weeks, so don’t be shy. The orange in the parsnip purée will go well with all of the variations that follow, but feel free to leave it out. If you can’t find duck, substitute chicken breasts, thighs, or thick pieces of salmon. 6
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ingredients
directions
12 oz (340 g) cranberries, washed and sorted
In a food processor, combine the cranberries, apple, orange juice, sugar, and a big pinch of salt. Blend until still chunky but evenly sized. Allow to sit at room temperature for 1 hour.
1 tart apple (½ lb | 230 g), cored and cut into large chunks
In a medium saucepan, heat a glug of olive oil and sweat the onion until soft, 5 to 7 minutes. Add the wine and reduce until almost dry. Add the parsnip chunks and 2 tsp (12 g) of salt, and toss to coat.
Zest and juice of 2 oranges ¼ cup (50 g) sugar 2 tsp (12 g) salt, plus more as needed
Add the cream, ½ cup olive oil, and star anise (if using). Bring to a boil, reduce to a simmer, and cook until the parsnips are falling-apart tender, about 15 minutes. Remove the anise, transfer the parsnips (liquid and all) to a food processor, and blend until very smooth (this may need to be done in batches).
½ cup (120 ml) olive oil, plus more as needed 1 onion (½ lb | 1 cup | 230 g), cut into thin slices
Add the orange zest and set the parsnip purée aside.
1 cup (240 ml) white wine
Score the skin of the duck breasts; this allows the fat to render more easily from the meat. Season the duck liberally with salt and pepper.
8 to 10 parsnips (about 2 lb | 910 g), ends cut off, peeled and cut into chunks
Put the duck breast, skin-side down, in a cold, heavy-bottomed pan and turn the heat to medium. As the pan heats, it will slowly render the fat out of the duck, making the skin golden and crispy, about 12 minutes. (There will be a lot of fat; this can be saved and used to roast potatoes and such.)
1 cup (240 ml) cream 2 star anise (optional) 4 duck breasts (8 to 10 oz | 230 to 280 g each) Freshly ground black pepper
When the skin is golden brown and crispy, flip the duck over to quickly sear the underside of the breast and cook to medium-rare, about 4 minutes. Transfer to a platter and let the duck rest for 5 minutes, skin-side up.
1 head radicchio, cored and leaves cut into petals
Dress the radicchio with a glug of olive oil and sprinkle of salt. Add any duck cooking juices to the cranberry sauce and stir to combine (optional). Spoon some purée onto each serving plate, nestle the duck into the purée, top with a spoonful of the cranberry sauce, garnish with the radicchio, and serve.
Buy
the
boo k!
Reprinted from Ruffage by Abra Berens with permission by Chronicle Books, 2019
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Become a Local Food Enthusiast by December 31st, 2019 and receive an extra special gift in your welcome box!
SPREAD THE LOCAL FOOD LOVE ALL YEAR LONG. Join our Local Food Enthusiast Program and gift a membership to someone special! Local Food Enthusiasts are dedicated to
Membership Includes:
impacting their local food economy. By
The 2020 Local Food Guide to Michigan
pledging to spend at least $10 a week on local items, they support the farmers, producers, and programs that help bring great food to their community, and to the places that they visit. As a member, you will receive special offers, gifts, and food treats mailed directly to you.
JOIN NOW! 8
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Stay “in the know” with local content; farm stories, tips, recipes and more Membership Card for exclusive discounts at local food businesses and events Early access to all TLD guides, cookbooks and products A variety of other local food gifts including temporary vegetable tattoos, seasonality guide poster, stickers, swag and more from Michigan Food & Drink producers
Wines & Wine Clubs
Detroit Vineyards
Left Foot Charley
O’Brien Vineyards
DETROIT
TRAVERSE CITY
TRAVERSE CITY
Celebrate the holidays and bring joy to your loved ones with the gift of wine this holiday season!
With three different memberships to choose from, Left Foot Charley Wine and Cider Clubs give members access to complimentary tastings, special event pricing, and members-only discounts on all wine and cider purchases. Enjoy four shipments per year of three or six bottles chosen for members by the wine and cider maker. All with no membership fee!
As the Old Mission Peninsula’s smallest commercially available vineyard, O’Brien vineyards is proud to share the 2017 vintage of their Sparkling Pinot Noir. This fine, crisp bubbly is made from carefully selected Dijon clones of Pinot Noir grapes grown between the bays in Traverse City.
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Detroit Vineyards was born of a love of vineyards, wine culture and the idea of growing grapes in Detroit. They are uniquely proud to grow, process and bottle high-quality wines in what is truly America’s Renaissance City. Visit their tasting room in the old Stroh’s building to enjoy a glass of wine, grab a bottle to take home, and tour the facility!
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With its small production size, this delightfully dry wine makes the perfect gift for someone who has tried everything. Contact the producer below for your bottle!
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Delicious Baked Goods crooked tree breadworks PETOSKEY
Tender, aromatic, and magical describes Breadworks Winter Stollen. Their authentic Dresden style Stollen is a dense, buttery dough loaded with rum soaked dried fruit, candied ginger, candied orange peel and toasted almonds. It keeps well, ships easily and improves with age, making it the perfect holiday gift. Get it at Breadworks, or order online for easy shipping.
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zingerman’s bakehouse ANN ARBOR
CRANBERRY PECAN Bread fans everywhere wait all year long for this bread! It’s a perennial favorite for the holidays at the Bakehouse. When sampled, customers who grab a piece as they’re leaving come back minutes later asking, “ What did I just eat? That’s amazing! This bread is a magic combination of the Better Than San Francisco Sourdough, toasty pecans, and dried New England cranberries.
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STOLLEN This traditional German Christmas bread has been a highlight of the holidays at the Bakehouse for more than 20 years. And no wonder. It has a symphony of great ingredients: sweet butter, Bacardi® white rum, cinnamon sugar, toasted almonds, Red Flame raisins, candied orange and lemon zest, dried cherries, citron, real vanilla, and fresh orange juice. The whole precious loaf is brushed with rum butter, not once but three times, and dusted with powdered sugar.
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Celebrate in style this season with Shrubs! Drinking shrubs — not to be confused with the plant — are a zippy syrup of fruit, sugar, and vinegar. They are delicious additions to sparkling water and cocktails. Try out these recipes — you can even swap in apples for pears, if you prefer!
Ginger Pear Shrub • 2 pears, cored and diced • 1 inch piece of ginger, peeled and grated • ½ cup sugar • ½ cup apple cider vinegar Add pears, ginger, and sugar to a mason jar and shake to combine. Place on a counter and shake every few hours. After 24 hours, add vinegar and combine. The next day, strain mixture and store in the fridge.
Sparkling Ginger Pear Shrub • 1 part shrub • 4 parts sparkling water Pour over ice and combine.
Unleaded Ginger Pear Hot Toddy • 1 part shrub • 4 parts hot ginger tea
ginger pear
SHRUB
• 1 lemon slice Boil water and steep tea. Add shrub and lemon slice to serve.
Spiced Pear Bubbly • 1 part shrub • 3 parts sparkling wine, such as prosecco Add shrub to flute and top with sparkling wine. Garnish with a sprig of rosemary, if desired.
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Star of the Plate - 3 Veg Main Dishes
©Photo by Cookie+Kate, view recipe
STA R OF THE PL ATE
Vegetarian Main Dishes Make room at the table for everyone this holiday season with these delicious plant forward main dishes! These recipes highlight Michigan produce and provide options for all eaters.
Spiced Whole Roasted Cauliflower
Baked Acorn Squash with Creamy Polenta
Savory Shepherd’s Pie
Make this stand-out dish that everyone will enjoy. Top your local cauliflower head with a bright turmeric and yogurt mixture before roasting. Everyone will be fighting over the crispy exterior!
Try this comforting and striking meal from Eden Foods! While the squash roasts, it’s easy to make the creamy polenta scented with savory thyme, rosemary, and sage.
Topped with golden mashed potatoes, this classic comfort dish works well for holidays and weeknight meals. Get creative and swap in your favorite seasonal veggies for personalized twist.
View Recipe
View Recipe
View Recipe
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cranberry pie crumble Lisa Ludwinski, Sister Pie
Asking me which pie is my favorite is like asking me if I’d rather dance to New Order or Mariah Carey— it’s impossible to choose. But if I had to pick just one pie, it’d be this Sister Pie classic, because it lives up to my formula of what creates the ultimate pie experience: flaky, all-butter crust meets the tartest fruit in season plus a buttery, brown sugar crumble topping. It features tart Michigan cranberries in two ways: first we cook them down into a compote and then we mix in more cranberries, sugar, and spice. The whole darn thing is topped with the aforementioned crumble, and we’re in (best pie) business. We use cranberries from Cheboygan, Michigan. They’re sold in 12-ounce bags at most supermarkets during the fall and winter season. It also may be possible to find unbagged cranberries at your local farmers’ market or grocery store. While rinsing, be sure to sort the cranberries as well and remove any that appear mushy or dark. The first two components of this recipe—the compote and the crumble—can be made up to 4 days in advance and stored in the refrigerator until you’re ready to make the pie.
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e
ingredients
recipe
Makes one 9-inch pie
First, make the compote: Combine the cranberries, brown sugar, and orange zest and juice in a heavy-bottomed saucepan. Cook over low to medium heat until the cranberries begin to burst.
COMPOTE 12 ounces cranberries, rinsed & sorted ¼ cup plus 2 tablespoons packed light brown sugar
Remove from the heat and set aside to cool completely (or set in the freezer for a quick chill) while you continue to work. This compote can be made up to 4 days in advance and stored in the fridge until you’re ready to use it.
¾ teaspoon grated orange zest 1 tablespoon freshly squeezed orange juice
Next, make the crumble: In a mixing bowl, combine the oats, brown sugar, flour, cinnamon, and salt. Place the butter in the bowl and coat on all sides with the flour mixture. Take a bench scraper and cut the butter into ½-inch cubes directly into the flour mixture in the bowl. Work to break up the cubes with your hands until they are lightly coated with the flour mixture. Continue to use the bench scraper to cut the cubes into smaller pieces—the idea is that you are cutting each cube in half.
CRUMBLE 1 cup rolled oats ½ cup packed light brown sugar 1 cup all-purpose flour ½ teaspoon ground cinnamon
Switch to a pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each movement, but to actually slice through butter every time. You’ll need to clean out the pastry blender every few turns of the bowl. Once most of the butter is incorporated, use your fingers to fully break down the butter until it is no longer visible. Be careful not to overwork the mixture at this point. The crumble can be completed up to 4 days ahead and stored in the fridge.
½ teaspoon kosher salt ½ cup plus 2 tablespoons (1 ¼ sticks) unsalted butter, straight from the fridge FILLING ¾ cup granulated sugar ¾ teaspoon ground cinnamon
When you’re ready to bake the pie, preheat your oven to 350°F. Line a baking sheet with parchment paper.
1 teaspoon ground nutmeg ½ teaspoon ground allspice
Make the filling: In a mixing bowl, combine the sugar, cinnamon, nutmeg, allspice, tapioca starch, and salt. Add the cranberries, pear, and cooled compote and use your hands or a wooden spoon to mix completely.
1⁄4 cup tapioca starch 1 ½ teaspoons kosher salt 8 ounces cranberries, rinsed & sorted
Using a small offset spatula, evenly spread the cream cheese on the bottom of the pie shell. Brush the crimped edge with the beaten egg. Layer the cranberry mixture on top of cream cheese—it should be evenly spread up to the bottom of the crimps. Carefully cover the fruit with the crumble topping, leaving a small hole in the center of the pie to serve both as a steam vent for the fruit as it cooks and as an indicator of when the pie is done. (In the photograph on the opposite page, the pie is not yet fully topped with the crumble.) Place the assembled pie on the parchment-lined baking sheet.
½ Bosc or D’Anjou pear, peeled & grated 2 tablespoons cream cheese, at room temperature — One 9-inch crust made with All-Butter Pie Dough (page 25), blind baked and cooled (page 50) 1 large egg, beaten — Vanilla ice cream, for serving (optional)
Buy
Transfer the baking sheet with the pie on it to the oven and bake for 60 to 70 minutes, until the pie juices are beginning to bubble in the center and the crumble topping is a uniformly deep golden color.
the
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Remove the baking sheet from the oven and transfer the pie to a wire rack to cool for 4 to 6 hours. When the pie is at room temperature, slice it into 6 to 8 pieces. Serve with a big scoop of classic vanilla ice cream (technically, it’s not my favorite pie unless it’s served this way). Store leftover pie, well wrapped in plastic wrap or under a pie dome, at room temperature for up to 2 days.
Reprinted with permission from Sister Pie: The Recipes & Stories of a Big-Hearted Bakery in Detroit by Lisa Ludwinski, copyright (c) 2018. Published by Lorena Jones Books, a division of Penguin Random House, Inc. Images copyright © by E.E. Berger
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Bite-sized Gifts stocking stuffers
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New Spices
Gift Certificate to a New Restaurant
Mesh Bag
Cooking Classes
Cocktail Staples
Subscriptions
The spice rack can be as simple or complex as you make it, but for people interested in spending time in the kitchen, a new spice can add life to the entire experience. Right now, we’re totally obsessed with Za’atar and Berbere.
Foodies love to try new things. Provide your loved ones with a good excuse to dine at the new restaurant that just popped up nearby.
Know a forager? Mesh allows for spores to escape allowing for future generations of mushrooms. The bag doesn’t have to be made specifically for this purpose, but add a card or fill it up with goods for anyone interested in mushroom hunting and wild products.
Learning in the kitchen is fun for your favorite food lover (and you might even benefit from their knowledge!). Check out the course guides from local colleges, the nearby food co-op, or independent chefs. They often have classes available with a variety of techniques or cuisines.
Vermouth, bitters, and liqueurs make a world of difference in the craft cocktail game. We never want to buy these longlasting bar staples ourselves, so sharing them provides months of enjoyment.
Subscriptions services are all the rage right now. Give a year of surprises delivered straight to your dear one’s door. Whether it's a simple cooking magazine or food related gifts, the convenience is a blessing for everyone, especially when scrambling for last minute gifts.
Sweet Treats
grocer’s daughter chocolate
food for thought
mindo chocolate
EMPIRE
TRAVERSE CITY
DEXTER
Grocer’s Daughter Chocolate is a perfect gift for the Michigan foodie in your life! Nestled in Empire among the Sleeping Bear Sand Dunes, they source all of the chocolate directly from small farming families in Ecuador and their recipes include as many delicious Michigan ingredients as possible. All-natural, many vegan and gluten free gift options available.
For the thoughtful eater on your list, consider Food For Thought’s small-batch, handcrafted gifts, from their artisanal preserves made with Fair Trade sugar, unique gourmet salsas (including 6 2020 Scovie Award winners), and more. Intentional ingredients — think about it!
As bean-to-bar chocolate makers, Mindo is on a mission to create the best chocolate possible. Their award winning flavors are made with only heirloom cacao beans and organic cane sugar. They are committed to sustainability, craftsmanship, and enriching the international community from Ecuador’s Cloud Forest to their workshop in Dexter, MI. Order your first Mindo Chocolate bar today!
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Give these Gifts to your Host teffola granola ADDISON
Teffola, or teff granola, is for those who want big flavor from real ingredients - not additives and artificial sweeteners. Teff, the star ingredient, adds a nutty flavor with a long list of health benefits. Buckwheat and pumpkin seeds round out the cinnamon and oatmeal for powerful flavor. Get 10% off your entire order with promo code : LOVELOCAL
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small batch DETROIT
Want to share the Detroit love this holiday season? Small Batch - Big Change Gift Boxes make the perfect gift for foodies, friends, family, co-workers, and clients. Each box features five delicious Mitten Bites and a jar of Slow Jams, handcrafted by the talented young chefs at the Detroit Food Academy.
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Iron Fish Distillery THOMPSONVILLE
Add this touch of gold to your pantry! It all starts with the bees making honey all summer in their cozy Sleeping Bear Farms hives located on our distillery farm fields and near the Betsie River. Then, the honey is aged in their Bourbon Whiskey Tawny Port Casks for a few months. Available in 3.4 oz and 1 lb.
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How to make a foraged
A homemade wreath is an iconic sign of the holiday season. Their elegant design and familiar evergreen aroma greets us as we enter the homes of our loved ones. Interested in making your own? Here are some tips from Shailah Bunce, the co-owner of Rock River Farm in the Upper Peninsula, to create your own beautiful wreath! FORAGE Do your homework. First of all, be sure you have permission from the landowners to gather forest products. Second, be educated on what items are legal to harvest off of public lands. For example, Michigan Holly is protected and should not be harvested. The following are some acceptable materials you can harvest for your wreath:
Cedar
Spruce
White Pine
Pine Cones
Fallen Branches
PREPARE Gather your supplies. Beyond your foraged materials, you’ll need a paddle of thin wire, wire snips, and a metal or wooden ring - all of which can be easily found at a local craft or hardware store. While you’re there, you may want to browse the holiday section for any bows you’d like to add or a wreath hanger for your front door. CREATE There is no wrong way to assemble your wreath. Consider whether you want to add a focal point, go asymmetrical, or stay consistent. Carefully use the wire to attach your items to the ring base, doing your best to keep the wire hidden. Add in pops of color like dried oranges or ribbons or go woodsy with antlers and branches. The options are endless and the season is here!
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Chag Sameach! Everyone’s family has their own twist on holiday favorites. As you celebrate the Festival of Lights with your loved ones, try out these classic recipes. Bubbie’s Latkes crispy & delicious dippers
Everybody’s bubbie makes the best latkes. Sam Brickman was so inspired by his grandmother’s cooking that he became a chef and now runs Bubbie’s Bagels in Traverse City in her honor. Her recipe for latkes is so good that it was even featured in the Detroit Free Press in 2012. Try this recipe out with local potatoes, onions, and eggs! View Recipe
Tanta Jan’s Noodle Kugel creamy or fruity
Whatever else is on your menu, Tanta Jan’s recipe for Noodle Kugel lets you keep things kosher for meat or for dairy — though, both options sound delicious. Plus, it’s easy to incorporate locally sourced eggs and apples into this satisfying dish. You’ll find yourself fighting over the leftovers, if there are any! View Recipe
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©Photo by Shiran, prettysimplesweet.com
Looking for a unique gift?
boss mouse cheese
jenny with the good eats
SPROUT BC
KINGSLEY
GRAND RAPIDS
BATTLE CREEK
Everyone wants a Boss Mouse Cheese of the Month Club! Can’t decide between Sweet Swiss, Aged Cheddar, or Montasio? Send this monthly gift of delicious hand-made aged cheese and their legendary smoked butter to your friends in far away places.
Looking for a fun foodie gift? Give the gift of a chef by booking a private dinner, a cooking class for kids or adults, or weekly meal prep. Chef Jenn is a personal chef and registered dietitian out of Grand Rapids. She specializes in creating culinary experiences that fit your unique needs.
Sprout BC is committed to connecting their community to local food. Give the gift of local food and goodness with a weekly subscription to a Sprout Box! Plus, you can get $15 off your first box with the discount code TastySprout
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5 easy DIY gifts
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Want to add a special spin to your holiday gifting? Try your hand at making your own! Even if you’re not the creative type, these ideas are ready for crafting novices and aces alike.
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Beeswax Wraps
Help your friends and family ditch the plastic wrap with a reusable, eco-friendly alternative that combines local beeswax and fabric scraps. Source beeswax from your favorite honey supplier and be sure to use 100% cotton fabric. For step-by-stp instructions, we like this tutorial from Good Housekeeping.
INSTRUCTIONS
2
Herbal Tea Blends
Create your own aromatic, relaxing blend of herbs perfect for warming your loved ones during the chilly months ahead. Combine dried herbs from your own garden or the farmers market, and package in small glass jars with a handmade tag. Some tried and true combinations:
Herbal Salves
Herb infused oil (olive works well) and beeswax come together to create a product to soothe winter skin. You can infuse your oil with a variety of herbs: calendula, lavender, plantain or yarrow are common. For a complete tutorial on making your own balms, check out this post from Mountain Rose Herbs.
INSTRUCTIONS
Maple Syrup
Purchase local Michigan syrup or honey and add flavorings of your choice for an easy-tomake gift. The longer the syrup or honey sits with the flavoring, the stronger it will be. Infusion ideas: • Vanilla Bean • Cinnamon
• Chamomile, Lavender, and Mint
• Garlic (for honey)
• Nettle, Red Raspberry Leaf, and Rose Petals
• Fall Spices: Cove, Nutmeg, Star Anise, etc.
• Lemon Balm, Lemon Verbena, and Lemongrass
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3
Infused Honey or
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• Cayenne Pepper
• Orange Peel • Ginger
Recipe Box
A shared meal and conversation is one of the most beautiful gifts. While we can’t always be with our friends and loved ones to share a meal, we can pass on recipes to help them create their own special memories. To inspire your loved ones, gather your favorite seasonally focused recipes on simple 3x5 cards or fancy recipe cards. Place them in a small box, in a three ring binder, or hole punch and tie together with twine. 2019 HOL IDAY GUIDE
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Sparkling holiday desserts libations
&
Brighten up the long Michigan winter with these sparkling desserts! Despite the frigid temperatures, using local ingredients in your dish is easy. Incorporate local dairy products, eggs, and frozen fruit into your menu for the final touch to your holiday menu. Highlighting local ingredients is the perfect gift to your region’s producers — and your guests.
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Cranberry Apple Crisp
Champagne Cheesecake
Mulled Cranberry Wine
This tart dessert is easy enough for any holiday baker and a beautiful addition to a festive table. Plus, you can easily customize this to what you have on hand; try swapping walnuts for pecans, blueberries for cranberries.
Ring in the new year with this spirited recipe from Reid Krebs at As You Wish Gourmet Eatery. The creamy, lightly spiked cheesecake will be a great date for your party. Your New Year’s resolution doesn’t start until the next day, right?
Warm up from the inside out with this festive mulled wine! Thunder Bay Winery’s Cranberry Mulled Wine has never ceased to impress even the Scroogiest of guests. Add the spice mixture to the wine and gently warm before enjoying as the snow flies.
View Recipe
View Recipe
View Recipe
localdifference.org
TLD’s Wish for you this Holiday Season Each year, we wish for new things, like new experiences and material goods. But, what most of us are really looking for is personal connection. There are things that can bring you varying degrees and depths of happiness, but feeling part of something bigger is an intangible human necessity. Our wish for you this season is a year filled with connections, both in your personal life as well as with what you eat. Food is intimate — it’s an active, mutual exchange of energy, care, and appreciation both with who you share it with, as well as who grew it. Get to know where your food comes from and use it to connect with your friends and community. Nothing is better than getting together over a great meal. So, here’s to you and building connections through really, really good Michigan food & drinks.
Love, the Team at Taste the Local Difference
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