Here's what the makings of my annual Season's Eatings looks like:
That's jam inside the green tissue paper (this year I have apricot, blueberry, strawberry and plum). I doubled the piece of tissue, put the jar in the center and gathered the tissue up over the top to tie it. It's easy to get a flower effect from the top after it's tied.
There's toasted spice pumpkin seeds in the little yellow tin.
Hiding under the glossy striped paper is a jar of blueberry apple chutney. It could've been cranberry walnut preserves or rhubarb ginger chutney.
Homemade cookies are in that paper tote.
The silver tin has vanilla spice walnuts, which with the pickled asparagus, are perfect hors d'oeuvres.
There are many ways to roast and spice pumpkin seeds. I put a lb. in a bowl with 1 tbsp corn oil and coated them. In another bowl I mixed together 1 tsp salt, 1 tsp ground chili powder, pinch of cayenne, 1/2 tsp ground cumin, 1/2 tsp. ground allspice and 1/2 tsp ground nutmeg. I rolled the oiled seeds in the spices to coat, then spread them on a heavy baking sheet and put them in 300º oven until they were dried and brown, about 30-40 minutes. You can use whatever spices you prefer: mostly I try for salt and heat. These are great tossed on salads or served up as a snack.
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