'Tis the season to be racking our brains and wandering store aisles hoping for gift
giving inspiration to strike. Looking for gifts for my nearest and dearest is easy
for me. On the other hand, coming up with a little something to let the other people
we interact with throughout the year know that we appreciate them makes me wish
for a crystal ball to dust off. Another scarf? Another tchotchke? I say make the
present consumable! No need to make the drive "up island" or fight city crowds to
frantically scan the megastores. The thought actually makes me dizzy. But fear not
– great ideas that say "I thought about this" are right under our noses and can
be procured in a snap.
I scout antique stores, craft stores and yard sales year round for unusual vessels
in which to package gift combos. Sometimes the container inspires the content; sometimes
the content dictates the container.
I once filled an old enamelware pot with a selection of Southampton Publick House
beers and a bag of Art of Eating's garlic and parsley potato chips. I hung a cool
bottle opener from a piece of twine from the pot handle and ta dahhh – instant gift.
A gently used galvanized French flower vase would bring together the already beautifully
packaged handcrafted chocolate bars made by Greenport's Miche Bacher's Sacred Sweets
and Peconic Bay Winery's Blanc de Blanc Sparkling Wine for a perfect grown up gift.
Amagansett Sea Salt sells a variety of their locally cultivated salts that taste
like a gulp of the ocean. They are meant to be used as a finishing salt, but I must
admit to using the lemon flavor with great abandon when cooking fish or chicken
at home. We also sprinkle a touch of the lavender salt on our apricot shortbread
cookies before popping them in the oven for that addictive sweet/salt flavor juxtaposition.
Think about a three combo pack of these tiny jars as a gift.
Roman Roth, winemaker at Wolffer Estate Vineyards (and NextStop columnist) has introduced
a Rosé Vinegar that is off the hook! It would be amazing as the singular addition
to local raw bay-scallops in a classic culling bench snack. Put raw scallops in
a bowl, cover with Rosé vinegar (or Cabernet vinegar) let sit about 20 minutes.
Give it a grind of black pepper and eat. It's a Bonac inspired ceviche. Package
this simply designed bottle for gift giving in a tall, narrow, paper bag secured
with a pretty narrow ribbon dangling a printed recipe using the vinegar.
If time constraints make this too daunting a task, head to the Milk Pail in Water
Mill. Jenn & Amy put together baskets of their sweet crunchy apples along with artisanal
cheeses and most anything else in the store.
Make a stop at that little jewelbox of a shop Sag Harbor Florist and talk to Anastasia
about her holiday baskets brimming with edibles produced on the twin forks. Both
of these places have saved me in a pinch and guess what folks? They ship!
Happy hunting and happy holidays!
Scallop Sauté with Warm Vinaigrette on Spinach
(This would be a good recipe to use as the hang tag on the Rosé vinegar gift bag.)
Serves 6 as an appetizer
- 1 lb. Bay Scallops
- Rice Flour or Wondra Flour for dusting
- 2/3 tbsp. Grapeseed Oil
Lightly dust seasoned scallops with flour in a strainer. Immediately put in hot
sauté pan with grapeseed oil.
Cook about 30 seconds without moving scallops. Then roll scallops in pan approximately
1 minute more. Remove pan from heat and remove scallops from pan with a slotted
spoon.
- 1 ½ lb. washed baby spinach – stems removed
- 1 small red onion – peeled and cut into thin rings
- 1 large shallot – minced
- 1 small clove garlic – minced
- 2/3 tbsp. mild Dijon mustard
- 2 tbsp. Rosé vinegar
- 2 tbsp. dry red wine
- 2 tbsp. Extra Virgin Olive Oil
- Salt and pepper to taste
Place scallops directly on spinach. Return sauté pan to heat. Add shallots and garlic
and sauté on medium heat until translucent. Add mustard, Rosé vinegar and red wine.
Stir over medium heat to combine about 30 seconds. Swirl in Olive Oil. Adjust seasoning.
You may need to adjust the vinegar and oil a bit as well. Pour hot over scallops
and spinach. Garnish with 3 singular rings of red onion per plate.
