A BUNDLE OF COOKBOOKS FOR THE
Holidays
Cookbooks have been out and about in October cooking up a “bundle” of new holiday memories. They could be found at the Pumpkin Patch at Provenance becoming part of special pumpkin and popcorn gift baskets. They were also spotted at Lowder Baking Company. For fall and holiday gifts, you can snuggle Cookbook Bundles into gift baskets with warm bread and pastries from Lowder Baking Company using these pairing ideas below. Sarah Lowder is a JLSB member, and we wish her the best with Lowder Baking Company and her new deli, Docs! Fall and holiday gift giving Cookbook Bundles have been specially created and priced with one each of the A Cook’s Tour, Revel and Mardi Gras to Mistletoe. Gift baskets
full of Cookbook Bundles, Sarah’s goodies, and items from your favorite boutique or gift store would make a fabulous gift to family, friends, or clients. Or just wrap the Cookbook Bundles with raffia or ribbon and decorate with a wooden spoon and a bow! Think of the good you can do and the fun you can have by making many of your fall and holiday gifts as Cookbooks Bundles along with an invitation to get together to cook with family and friends. Together we CAN help our Junior League even more. Let’s turn a few thousand cookbooks into several thousand dollars for our great family food projects like Red Apron Pantry or Health Literacy Institute!
FOR SOME GREAT RECIPES AND BREAD PAIRINGS, SARAH SUGGESTS:
BLACK EYED PEA DIP – PAIRED WITH CROSTINIS FROM LOWDER BAKING COMPANY Mardi Gras to Mistletoe, p. 18 ½ cup (1 stick) butter 1 roll garlic cheese, chopped 6 ounces Mexican Velveeta cheese, or 1 (6-ounce) roll garlic cheese spread 2 (15-ounce) cans black-eyed peas with jalapeño chiles, drained ½ white onion or equivalent amount of green onions, chopped 4 garlic cloves
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Heat the butter, garlic cheese, and Velveeta cheese in a saucepan over low heat until blended, stirring frequently. Stir in the black-eyed peas, onion, and garlic. Process the black-eyed pea mixture in a blender until pureed. Return the puree to the saucepan and cook over low heat just until heated through, stirring occasionally. Serve warm with crostinis. Serves 15 to 20.
