From the Big Green Egg Cookbook: Celebrating the Worlds Best Smoker & Grill
This version of barbecue soup is a cross between Brunswick stew and a traditional soup. It is a meal on its own but can also be served in small portions as a first course. Though the recipe calls for leftover Beer-Brined Chicken, Chutney-Glazed Beef Brisket (page 284) or shredded pork (page 90) would work just as well. For a real treat, serve this with Southwestern Cornbread (page 217).
Ingredients
12 ounces applewood-smoked bacon, diced (about 14 slices)
4 tablespoons Basic Barbecue Rub (page 196)
1 1⁄2 pounds tomatoes, chopped (about 4 cups)
1 1⁄2 cups chopped yellow onions
1⁄4 cup minced garlic
1 chipotle pepper in adobo
12 ounces lite lager beer
4 cups chicken stock
2 cups ketchup
1⁄4 cup yellow mustard
1⁄2 cup apple cider vinegar
1 cup firmly packed light brown sugar
2 tablespoons Worcestershire sauce
2 cups yellow corn kernels (about 2 ears)
1 pound tomatoes, grilled and chopped (about 3 cups; page 170)
3 cups fresh or frozen lima beans, cooked and drained
4 cups chopped Beer-Brined Chicken (page 98)
1 teaspoon freshly ground black pepper
Equipment: Porcelain coated grid, Dutch Oven
Set the EGG for direct cooking with the porcelain coated grid.
Preheat the EGG to 450ºF.
Preheat the Dutch Oven on the grid for 10 minutes.
Place the bacon in the Dutch Oven, close the lid of the EGG, and cook until crisp. Using a slotted spoon, transfer the bacon to a small bowl lined with paper towels andset aside. Reserve the bacon fat in the Dutch Oven.
Add the barbecue rub to the bacon fat and cook for 1 minute. Add the tomatoes, onions, garlic, and chipotle and cook for 2 to 3 minutes, until the onions are translucent. Slowly add the beer to the Dutch Oven, stirring with a wooden spoon to deglaze. Add the chicken stock, ketchup, mustard, vinegar, brown sugar, and Worcestershire sauce. Leave the Dutch Oven uncovered, but close the lid of the EGG. Simmer for 30 minutes, or until the soup has thickened slightly.
Remove the Dutch Oven from the heat. Puree the soup using an immersion blender, or carefully spoon it into the bowl of a food processor fitted with the steel blade, process until smooth, and return to the Dutch Oven. Add the corn, grilled tomatoes, lima beans, chicken, and pepper and stir until completely combined. Serve topped with the reserved bacon pieces.
Serves 8
From the Big Green Egg Cookbook: Celebrating the Worlds Best Smoker & Grill
Ribs really benefit from long, slow cooking. However, for easier entertaining, these can be roasted a day ahead, then refrigerated. When ready to serve, simply brush with sauce and grill. These ribs are paired with a cool cucumber dipping sauce made by pureeing cucumbers and using the reserved strained liquid to make the sauce. Though the sauce contrasts nicely with the spicy ribs, the ribs are also delicious without the sauce.
Ingredients
1 1⁄2 cups mango nectar
1 cup rice wine vinegar
1 habanero pepper
2 full racks baby back ribs
1⁄2 cup dry mojo seasoning
Dipping Sauce (optional)
2 to 3 whole English cucumbers, peeled, seeded, and chopped
1⁄2 cup freshly squeezed lime juice (4 to 5 limes)
1⁄3 cup granulated sugar
1⁄2 teaspoon kosher salt
1 cup Basic Barbecue Sauce (page 192)
1⁄2 cup chopped fresh cilantro
Equipment: Plate Setter, 9 by 13-inch Drip Pan, porcelain coated grid
Set the EGG for indirect cooking with the Plate Setter, legs up.
Preheat the EGG to 300ºF.
Pour the mango nectar and vinegar into the Drip Pan and add the habanero pepper. Cut each rack of ribs in half between the bones and season liberally with the mojo seasoning. Add the ribs to the Drip Pan and cover tightly with aluminum foil. Place the Drip Pan on the Plate Setter and close the lid of the EGG. Cook for 2 hours, or until tender. Remove the Drip Pan from the EGG and set aside.
To make the dipping sauce, place the cucumber in the bowl of a food processor fitted with the steel blade. Process for about 2 minutes, or until the cucumbers have been completely pureed. Place a strainer over a small bowl and pour the pureed cucumbers into the strainer, reserving the liquid until you have 11⁄2 cups of cucumber liquid. Place the liquid in a small bowl and add the lime juice, sugar, and salt. Mix until the sugar has completely dissolved. Refrigerate until needed.
Add the grid to the EGG, and raise the temperature to 450°F. Remove the ribs from the Drip Pan and strain the juices from the pan into a bowl. Skim the fat from the top of the juices, add the barbecue sauce, and mix well.
Place the ribs on the grid. Brush the ribs with the barbecue sauce. Close the lid of the EGG and grill for 5 minutes. Turn the ribs, baste with more sauce, and cook with the lid closed for another 5 minutes, or until the sauce has caramelized. Remove and let cool for 5 minutes.
Remove the cucumber sauce from the refrigerator, add the cilantro, and blend well. Pour the sauce into a small bowl. Place the ribs on a platter and serve with the cucumber sauce.
Serves 4
From the Big Green Egg Cookbook: Celebrating the Worlds Best Smoker & Grill
Pecan pie is a typical Southern dish made from corn syrup, brown sugar, and pecans and is often served on holidays. This traditional pie filling has a touch of bourbon and combines with dark chocolate morsels. It is perfect for a fall dinner or winter holiday dessert and would be especially good served after a smoked turkey dinner (page 108).
Ingredients
1 cup dark corn syrup
3 large eggs, beaten
5 tablespoons unsalted butter, melted
1 cup firmly packed light brown sugar
1⁄4 cup bourbon
2 tablespoons all-purpose flour
1 cup semisweet chocolate chips
1 cup chopped pecans
1 (9-inch) pie shell (page 223)
Whipped Cream
1 cup heavy cream
1⁄2 cup confectioners’ sugar
1⁄2 teaspoon vanilla extract
Equipment: Plate Setter
Set the EGG for indirect cooking with the Plate Setter, legs down.
Preheat the EGG to 400ºF.
Using a wooden spoon, mix the corn syrup, eggs, butter, brown sugar, bourbon, and flour in a medium bowl until combined. Add the chocolate and pecans and blend well. Pour the filling into the pie shell.
Place the pie plate on the Plate Setter. Close the lid of the EGG and bake for 45 minutes, or until the filling is set and the pie is golden brown. Remove the pie and let cool completely, then refrigerate.
To make the whipped cream, using a whisk or an electric mixer, beat the cream, confectioners’ sugar, and vanilla for 5 minutes, or until light and fluffy. Serve slices of pie garnished with the whipped cream or pass separately.
Serves 6 to 8
From Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful, by Barbara Fairchild
The stunning contrast of red cake and fluffy white cream cheese frosting has made this a southern tradition for festive occasions. Mixing a touch of cocoa powder with the buttermilk and vinegar creates a reddish brown color, but it’s the red food coloring that earns this cake its name.
12 Servings
Cake
2 1⁄4 cups sifted cake flour (sifted, then measured)
2 tablespoons natural unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup buttermilk
1 tablespoon red food coloring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1⁄2 cups sugar
1⁄2 cup (1 stick) unsalted butter, room temperature
2 large eggs
Frosting
2 8-ounce packages Philadelphia-brand cream cheese, room temperature
1⁄2 cup (1 stick) unsalted butter, room temperature
1 tablespoon vanilla extract
2 1⁄2 cups powdered sugar
3 1⁄2-pint containers fresh raspberries
3 1⁄2-pint containers fresh blueberries
CAKE: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 11⁄2-inch-high sides. Sift flour, cocoa, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely.
FROSTING: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add sugar and beat until smooth.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Arrange 1 container raspberries and 1⁄2 container blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake.
DO AHEAD: Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.
Testing for Doneness
The baking time indicated in a recipe provides the estimated time you can expect the cake to be done, but visual cues are your best bet for determining doneness. Here are three ways to determine
if a cake is perfectly done:
1. Insert a toothpick, cake tester, or even a thin metal skewer (like the ones used to truss a turkey) into the center of the cake. It should come out clean or with just a few crumbs attached.
2. Gently press your finger onto the top of the cake. The cake should spring back without leaving an impression of your finger.
3. Check the sides of the cake. In most cases, the edges should just begin to pull away from the sides of the pan.
The rules change when making molten cakes: A tester should come out with thick batter attached, and the tops and sides should be set but the centers should feel wobbly.
From Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful, by Barbara Fairchild
A cake is truly more than the sum of its delicious parts—but a beautiful frosting is key to making a fantastic first impression. Here are some ways to create professional-looking frosted cakes.
1 Prep: If the cooled cake layers are domed, use a serrated knife to carefully trim the tops and make them level. Set one cake layer on a cardboard round that is slightly smaller in diameter than the cake so that it’s concealed, or set the cake layer on a flat cake plate. A dab of frosting on the cardboard or plate helps anchor the cake.
2 Fill and layer: Spread the filling over the cake layer, keeping it within a half inch of the edge of the cake; then top with the second cake layer (this allows some wiggle room for the filling to ooze). It’s best to place the bottom layer cut side up and the top layer cut side down; the cut surfaces absorb some of the filling, while the smooth, flat surface forms a nice shape for the finished cake. Sometimes the top layer slides around, which makes frosting the cake difficult. To solve this, cover the layered cake with plastic and chill it until the filling becomes firm and the top layer is securely set in place.
3 Add the crumb coat: Spread a thin layer of frosting over the entire cake, then chill the cake until the frosting is cold. Don’t worry if the cake doesn’t look attractive at this point; the crumb coating is simply used to glue any loose cake crumbs to the cake’s surface to make it easier to apply the final coating of frosting. (Not all recipes call for this step.)
4 Frost: Finally, spread the remaining frosting decoratively over the sides and top of the cake. Setting the cake on a cake turntable or lazy Susan and using a long offset spatula will help you create
a perfectly smooth finish.
From Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful, by Barbara Fairchild
Honeydew Bellini Granita with Minted Raspberries
Both the granita and the raspberry topping have a splash of Prosecco, Italian sparkling wine. The recipe calls for using a large baking pan so that the melon mixture will freeze quickly. But if you don’t have room in your freezer, just usea smaller pan and chill it longer.
8 servings
1⁄2 large ripe honeydew melon, seeded, peeled, cut into 1 1⁄2-inch cubes (about 2 1⁄2 pounds)
1⁄2 cup chilled Prosecco, divided
4 1⁄2 tablespoons (about) sugar, divided
2 5.6-ounce containers fresh raspberries
1 tablespoon minced fresh mint plus 8 fresh mint sprigs
Puree melon in processor until smooth. Strain through fine strainer into large bowl, pressing gently to extract 21⁄2 cups juice; discard solids in strainer. Mix 1⁄4 cup Prosecco into melon juice. Stir 3 tablespoons sugar into juice, 1 tablespoon at a time, to sweeten to taste (mixture should be sweet). Transfer mixture to 13×9x2-inch metal baking pan and freeze until slushy, about 30 minutes. Stir with fork and continue to freeze until set, about 45 minutes longer.
Do Ahead: Can be made 1 day ahead. Cover and keep frozen.
Gently toss raspberries, minced mint, remaining 1⁄4 cup Prosecco, and remaining 1 1⁄2 tablespoons sugar in large bowl to coat.
Using fork, scrape granita until entire mixture is mass of crystals. Spoon granita into goblets or glasses and top with raspberry mixture. Garnish with mint sprigs and serve.
Red and Green Grape Granitas with Muscat and Frozen Sugared Grapes
A truly gorgeous dessert: Red and green granitas are spooned over Muscat wine and topped with small clusters of frozen sugared grapes. If you prefer, you can also serve the granitas separately.
6 servings
2⁄3 cup water
2⁄3 cup sugar
1⁄4 cup fresh lemon juice
3 cups green seedless grapes, stemmed (about 1 pound)
3 cups red seedless grapes, stemmed (about 1 pound)
6 small grape clusters (about 3 grapes per cluster)
2 tablespoons plus 3⁄4 cup chilled Muscat
Additional sugar
Combine 2⁄3 cup water and 2⁄3 cup sugar in small saucepan. Bring to boil, stirring until sugar dissolves. Boil 1 minute. Cool syrup. Stir in lemon juice.
Puree green grapes and half of lemon syrup in blender (some bits of grape peel will remain). Transfer to 13×9x2-inch metal baking pan. Puree red grapes and remaining lemon syrup in blender. Transfer to another 13×9x2-inch metal baking pan. Freeze 1 hour. Stir with fork every hour until frozen, about 4 hours.
Meanwhile, dip grape clusters into 2 tablespoons Muscat to moisten, then dip grapes into additional sugar to coat. Place grapes on small tray and freeze until frozen, about 4 hours.
Do Ahead: Granitas and grapes can be made 1 day ahead. Cover separately and keep frozen.
Using fork, scrape granita until entire mixture is mass of crystals. Pour 2 tablespoons Muscat into each of 6 wide wineglasses. Divide green grape granita among glasses. Spoon red grape granita alongside green grape granita in each glass. Garnish each with sugared grape cluster and serve.
More to Try
The two granita mixtures would be equally lovely as the base for ice pops. Simply fill the molds halfway with the red grape mixture, and freeze until it’s pretty firm. Then top it with the green grape mixture and continue freezing.
From Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful, by Barbara Fairchild
Dried sweet cherries, tart cherry preserves, and cherry brandy give these bars their triple hit of fruit flavor. If you don’t have kirsch (clear cherry brandy) on hand, use regular brandy or amaretto (almond-flavored liqueur) instead.
Makes 2 Dozen
Filling
1 cup dried Bing (sweet) cherries
1 cup tart red cherry preserves
1 tablespoon kirsch (clear cherry brandy)
Dough and Streusel
Nonstick vegetable oil spray
2 cups unbleached all purpose flour
2⁄3 cup sugar
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon salt
3⁄4 cup (1 1⁄2 sticks) chilled unsalted butter, cut into 1⁄2-inch cubes
1 3⁄4 teaspoons vanilla extract
1⁄4 teaspoon almond extract
3 tablespoons whole milk
1 cup (packed) sweetened flaked coconut
3⁄4 cup sliced almonds
FILLING: Combine cherries, cherry preserves, and kirsch in processor; blendto chunky puree.
DO AHEAD: Filling can be made 1 day ahead. Transfer to bowl; cover and refrigerate.
DOUGH AND STREUSEL: Preheat oven to 375°F. Line 13×9x2-inch metal baking pan with heavy-duty aluminum foil, leaving overhang on both long sides. Spray foil with nonstick spray. Blend flour, sugar, cinnamon, and salt in processor. Add butter, vanilla, and almond extract. Blend, using on/off turns, until mixture resembles coarse meal. Add milk and blend, using on/off turns, until mixture comes together in small clumps. Transfer 1 cup (packed) mixture to medium bowl and reserve for streusel.
Blend remaining mixture in processor until large moist clumps form. Gather dough together in large ball. Press dough over bottom of prepared pan; pierce all over with fork. Bake dough until golden, about 22 minutes; cool crust 15 minutes. Maintain oven temperature.
Add coconut and almonds to reserved 1 cup dough. Mix with fork, breaking streusel topping into small clumps.
Spread cherry filling over baked crust. Sprinkle streusel topping over. Bake cookie until cherry filling is bubbling and streusel topping is golden brown, about 30 minutes. Cool cookie in pan on rack. Using foil as aid, lift cookie from pan. Fold down foil sides. Cut cookie into bars.
DO AHEAD: Can be made 2 days ahead. Refrigerate in airtight container.
From Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful, by Barbara Fairchild
A tender, flaky pie crust is a thing of beauty—and it is within the reach of every home cook. Just remember that baking is a science, so it’s important to measure carefully and follow the recipe exactly. Follow these tips from the Bon Appétit test kitchen and you’ll be a pie crust pro in no time.
1 STAY COOL: Chilled or—even better—frozen fat (butter, shortening, and/or lard) will create a dough that’s easy to work with and will produce a flaky, tender crust; room temperature fat won’t. Using ice water is important because the chilled water helps keep the fat cold.
2 LESS IS MORE: For a perfect crust you want short, weak strands of gluten (the protein that’s in flour). The more you work the dough, the longer the strands of gluten become, and that can make the crust tough. The bottom line? Mix the dough just until it comes together, then stop.
3 Chill the dough: Don’t rush it. After you’ve made the dough, wrap it in plastic wrap, flatten it into a disk, and chill it for at least 30 minutes. This will give the gluten a chance to relax, making the dough easier to roll out. It’s also not a bad idea to put the rolled-out crust (once it’s in the pan) in the freezer while you prepare the filling. That will keep the crust from shrinking while it bakes and will also make sure the fat stays cold.
4 Roll the dough: Give it space. Before you even get the dough out of the fridge, make sure you have a large, clean space for rolling. Lightly flour the work surface to prevent the dough from sticking—and flour your rolling pin, too. Roll out the dough gently, rotating the dough occasionally to create an even circle. If the dough begins to stick, sprinkle the work surface and/or the rolling pin with a little more flour. Make sure that the dough round is two to three inches larger in circumference than your pie plate. The extra dough will allow you to create a decorative edge on your pie. To transfer the dough to the pie pan, wrap the dough loosely around the rolling pin, then carefully unroll into the pan. Ease the dough into the edges of the pan, being careful not to stretch the dough to the corners (which will thin the dough). Lightly press the dough into the bottom and up the side of the pan.
5 A different way to roll: Temperamental dough? Brand new to baking? Then consider rolling out the dough between two large sheets of parchment paper. Lightly flour one sheet of parchment. Unwrap the chilled dough disk, set it in the center of the parchment, then pound with the rolling pin until it is about six inches in diameter. Lightly dust the dough with flour and lay the second piece of parchment on top. Starting at the center and rolling out to the edges, roll the dough, using even pressure. To keep the thickness of the dough uniform, turn the parchment 90 degrees and flip it over after every few rolls. When you have a dough round two to three inches larger than your pan, remove the top sheet of parchment. Pick up the remaining parchment and dough, and quickly flip the round into the pie pan, centering the dough in the pan. Ease the dough into the dish and tear off the parchment in strips (peeling it off in one piece may tear the tender dough).
6 Crimp the edge: Finish your pie with a pretty design around the edge. Fold the extra crust under to make it even with the pan’s rim. For a classic crimp, pinch the crust with your thumb and index finger on one side and your other index finger on the other side. For an easier crust, press the crust with the back of a spoon, the tines of a fork, or a chopstick.
From Gifts Cooks Love, by Diane Morgan and Sur La Table
Introduction
1 The Gift-Giving Kitchen
2 The Gift-Giving Pantry
3 Decorative Packaging
4 Essential Tips & Techniques for Preserving & Dehydrating
5 Sweet Preserved Gifts
6 Savory Preserved Gifts
7 Smoked, Cured & Dried Gifts
8 Baked Gifts
9 Confection & Chocolate Gifts
10 Drink Gifts
11 No-Cook Gifts
12 Make-a-Gift Kits
Acknowledgments
Metric Conversions & Equivalents
Index
From Gifts Cooks Love, by Diane Morgan and Sur La Table
Benjamin Bettinger is a star on the Portland, Oregon, food scene. He is the executive chef at Beaker & Flask, named Restaurant of the Year by Willamette Week in 2009, the restaurant’s first year of operation. He also happens to make spectacular homemade bacon! We wanted to learn how to make bacon and thought how fun it would be to give homemade cured and smoked bacon as a gift. Ben generously shared his recipe. What sets Benny’s bacon apart is the blend of spices, as most bacon recipes, whether commercial or homemade, do not include any spices other than black pepper in the curing rub. Pork bellies are available by special order from most butcher shops. They are usually about 10 pounds. This recipe will work without adjustment, give or take up to 1 pound. Use kitchen gloves to rub on the curing salt, as it can be highly irritating to the skin. Use pulverized wood chips sold for stovetop smoking, not the larger chips meant for outdoor grills.
Ingredients
3 ½ tablespoons fennel seeds
2 tablespoons whole black peppercorns
1 ½ tablespoons yellow mustard seeds
6 bay leaves
1 (10-pound) pork belly
2 teaspoons curing salt
1 cup packed light brown sugar
1 cup kosher salt
2 cups sweet pulverized wood chips, such as apple, cherry, alder, or oak
Implements
Medium Sauté Pan, Measuring Cups and Spoons, Spice or Coffee Grinder, Large Rimmed Baking Sheet, Disposable Gloves, Plastic Wrap, Cutting Board, Slicing Knife, Stovetop Smoker, Tongs, Meat Fork
Prep Time: 25 minutes | Curing Time: 5 days | Smoking Time: about 2 ¾ hours | Makes four (2 ½-pound) slabs of bacon
- In a medium, dry heavy skillet, preferably cast iron, toast the fennel seeds, peppercorns, mustard seeds, and bay leaves over medium-low heat. Swirl the spices in the pan until they release their aromas and take on a slightly darker color, 1 to 2 minutes. Immediately transfer the spice mixture to a spice or coffee grinder and grind to a powder.
- Place the pork belly on a large rimmed baking sheet with the fat side down. Sprinkle the top (meat side) with about 40 percent of the curing salt, and then 40 percent of the spice powder. Wearing disposable gloves, rub the salt and spices into the meat. Next scatter about 40 percent of the brown sugar over the spices. Using muscle power, firmly press and rub the brown sugar into the flesh. Sprinkle about 40 percent of the kosher salt over the brown sugar and firmly press and rub the salt in, getting as much sugar and salt to absorb into the meat as possible. Flip the belly over so that the fat side is up and repeat this coating process with the remaining 60 percent of the curing salt, spice powder, brown sugar, and kosher salt.
- Wrap the belly in several layers of plastic wrap; or place it in a food-safe plastic bag, squeeze out as much air as possible, and tie it closed. (This is how Ben does it.) Refrigerate the wrapped belly on the baking sheet with the fat side up for 5 days.
- Slice the cured belly into 4 equal slabs, about 2 ½ pounds each.
- Set up a stovetop smoker with the wood chips scattered on the bottom and the drip tray set on top. Wrap the wire rack in aluminum foil and set it over the drip tray. Working with one slab of belly at a time, place the belly on the foil-wrapped rack, close the lid of the smoker tightly, and turn the burner to medium-low. Smoke the belly for 20 minutes, then open the smoker lid, flip the belly over, and smoke it on the other side for an additional 20 minutes. At this point, check whether the belly is easily pierced with a meat fork. If it is, then remove it from the smoker. If not, flip the belly again and continue smoking until it is easily pierced. Remove the bacon from the smoker, wrap it tightly in plastic wrap, and refrigerate. Repeat this process with the 3 remaining slabs of belly.
Storing: Refrigerate for up to 1 month or freeze for up to 1 year.
Gift Card: This homemade spiced bacon was smoked on [give date] and can be enjoyed for up to 1 month, kept in the refrigerator, or 1 year if frozen. Slice it into ¼-inch-thick slices and pan-fry for breakfast. It is also delicious wrapped around a grilled filet mignon, and it makes the best BLT you’ll ever taste!
Gift-Giving Tips: Wrap each slab of bacon tightly in plastic wrap, and then wrap neatly with butcher paper. Tie each package with raffia or ribbon and attach a gift card. To turn this into a gift basket, consider including a dozen brown eggs fresh from the farmers’ market and a breakfast-appropriate loaf of artisan bread. To make the gift more elaborate, include a butcher-block cutting board and a slicing knife, or see page 161 for a gift kit idea.
