As of Monday, I finished my Christmas shopping, but I always like to have a few extra pretty or delicious things on hand to bring with me when I’m running out the door to the holiday parties that pepper the next week of my calendar. If these small hostess gifts end up being both pretty and delicious—well, that’s even better.
This year I decided to share my love of Maldon with my fellow merrymakers and make a set of three infused salts. Never one to let an opportunity at pretty packaging slip through my fingers, I dipped the little canisters of seasoning in some sealing wax and finished them off with handwritten labels. After all, there’s something so charming about a homemade holiday gift, don’t you think?
• 3/8 cup salt
• zest of one large lemon
• 1 tsp dried dill
1. Zest one lemon and lay the zest out on a paper towel to dry overnight.
2. Combine salt, zest and dried dill. Stir to combine.
1. Remove the stem and seeds from the habanero and finely dice.
2. Spread the habanero out on a paper towel and let dry overnight.
3. Combine salt, habanero and cumin. Stir to combine.
1. Add sesame seeds to a pan over medium heat. Stir frequently until the sesame seeds are nicely browned. Spread on a paper towel to cool.
2. Combine salt, sesame seeds and matcha. Stir to combine.
1. Add the infused salt to the glass jar.
2. Heat the sealing wax until it’s melted. I did this by using a metal bowl I didn’t care about as a double boiler over a pot of boiling water. It helps to stir the wax as it’s melting, and it’s best to use something disposable, like some wooden chopsticks.
3. Once the wax is fully melted, submerge the top of the glass jar past the lip. Hold the jar upside down for a few seconds, then flip it right side up and let the excess wax drip down the sides.
4. I dipped my jars twice for a thicker cap, but once is enough if you’re happy with the look of it.
5. After the was is fully dried, tie on a handwritten label with some pretty twine.