In Jenni Kayne’s own words, her new book, Pacific Natural (rizzoliusa.com) “is a glimpse into how I make every occasion, big or small, a special one.”
One of her go-to party components is handcrafted gifts for her guests to take home with them. Find some of her favorites—and the recipes for making them—here.
Yield: 3 cups
+ 10 to 12 medium apples (approximately 5 pounds),
cored and chopped with skins on
+ ¾ cup granulated sugar
+ ½ cup brown sugar
+ 1 ½ tablespoons ground cinnamon
+ ¼ teaspoon ground cloves
+ ¼ teaspoon salt
+ ¼ teaspoon ground nutmeg
+ 1 teaspoon vanilla extract
+ Glass tulip jars
Add chopped apples to a slow cooker. Add sugar, brown sugar, cinnamon, ground cloves, salt, ground nutmeg and vanilla extract. Mix well. Cover with lid and let cook on low for 10 hours.
Puree the apple mixture with an immersion blender or a regular blender until smooth. Once the apple butter is smooth and cool, pour into airtight jars and store in refrigerator.
Freeze for up to two months or serve immediately.
Citrus Bath Salts
Yield: 1 jar
+ 3-ounce glass jar with cork top
+ 1 ½ cups Epsom salt
+ ¾ cup sea salt
+ ¾ cup baking soda
+ Lemon and orange essential oils
+ 1 teaspoon dried orange zest
+ 1 teaspoon dried lemon zest
In the glass jar, combine Epsom salt, sea salt and baking soda with a few drops of each essential oil and the citrus zest. Mix well and seal tight.
Yield: 16 (1/2 cup) jars
+ 4 cups Castelvetrano black olives
+ 4 cups Castelvetrano green olives
+ Zest of 1 lime
+ Zest of 1 orange
+ Sea salt
+ 1 tablespoon fresh oregano
+ 1 tablespoon fresh thyme
+ 3 large cloves of garlic
+ 1 tablespoon fresh oregano
+ Extra-virgin olive oil
+ 4-ounce bail-closure glass jars
Put olives in a bowl, and add lemon and lime zests, salt, oregano and thyme.
Smash garlic with a knife and add to the mix. Stir to distribute the marinade and add the oil until the olives are covered.
Scoop into jars and store sealed at room temperature or in the refrigerator for one week.
Yield: 1 bottle
+ 2 ounces water
+ 18 drops rosemary essential oil
+ 2-ounce glass spray bottle
+ Sprig of fresh rosemary
Combine water with rosemary essential oil in the glass bottle.
To gift, add the sprig of rosemary inside the bottle or attach it to the bottle with twine. Remove the sprig before use.
Since launching her clothing line in 2002, designer Jenni Kayne has established herself as a leading arbiter of west coast cool. In her book, Pacific Natural, she shares her thoroughly original take on the centerpiece.
A Citrus Lunch
For a springtime gathering in Ojai, Kayne works citrus fruits into the lush arrangement of ranunculus, lilac, sweet pea, spirea and gardenia greens.
“It’s about creating beautiful moments with the people that surround you.”
An Apple Harvest Party
A sculptural centerpiece made with apples, astilbe, heuchera, dried millet and ranunculus are gathered to celebrate the onset of autumn.
A Rosemary Dinner
Kayne unifies her fetes around ingredients and elements that highlight the season. For this gathering, rosemary is the star of the show.