Making Food Gifts For Christmas

[Isa]

I always love making food gifts for friends and family for the holidays. I start weeks ahead by looking at all my books and magazines making a list of possible food and narrowing it down eventually. Looking forward to the December issue of all the food magazine. Always find that it's the month where they always have the best recipes. So hard to trim the list to a reasonable amount.


This year I am doing some English stuff, mincemeat, miniature plum pudding or Christmas pudding. I also want to practice my candy making skills by making different candies like marshmallow, truffles, pâte de fruits. Only a sample of what I would like to do, always plan more then what I actually do, guess that is part of the fun of it. Anyone else making food gifts?

Sisi

[shroomgirl]

English Toffee is a favorite.

[cookM]

Someone I know is making olives for gifts.

[Katherine]

I used to make fruitcake for Christmas every year and mail them to everybody. The recipe came out of the Women's Day Encyclopedia of Cooking that my mom got at the supermarket when I was a kid. I used only mixed dried fruits, no 'candied' plastic-looking stuff. There was a lot of rosewater in the liquid, and after the baking was done, I soaked them all in brandy. It was a huge and messy job, and I wasn't sorry to stop when I got divorced.

Sisi- one year I made mincemeat based on a recipe in the Joy of Cooking (older version) which called for sour cherries, and various dried fruit. I remember putting pears and meat in it, and then I froze it. It made the boughten kind seem like a pale imitation--no wonder nobody serves it anymore.

But I was thinking of pickling mixed hot peppers for everyone this year. They are especially attractive in a glass jar of mixed colors and shapes, and so much better than the 'canned' style available in supermarkets.

Pickled mixed peppers

Wearing gloves, remove the stem and seed section from small hot peppers, any type or mixed. Cover with water and add some kosher salt. Stir, and add more salt as it dissolves until some salt remains. Keep out 12-24 hours, checking a couple of times to make sure that if all the salt dissolves, you can add more.

Drain, discarding brine. Pack into jars. Pour over a mixture of equal parts water and vinegar, with 1/2 teaspoon salt per cup of pickling liquid (cold). Keep in the refrigerator, and wait a few days before serving.

Since they are already cored, you can just pull a few out, stuff them with cheddar cheese or cheese spread, and serve as a snack. Most people find jalapenos too robust to eat like this, but they're perfect for dicing into "mexican" style food, like nachos.

[Isa]

Katherine,


That sounds interesting. Never made pickles. Do you rinse the pickles before putting them in jars? Otherwise don't they taste very salty?

Weirdest thing I ever made was mustard. It was actually quite good.


Sisi

[lynne]

I seem to have a lot of non-cooking friends and they love to receive a basket of baked goods each Christmas along with directions (yes-some of them need them!) on how to freeze, thaw and serve (if nned a topping or what have you).

My standards include 4-6 types of biscotti and cookies, mini loaves of gingerbread, Cheddar granny Smith bread, Usually some kind of cranberry bread or pastry and whatever candy I'm currently experimenting with - last year Bailey's truffles, white chocolate coconut and mocha truffles. One year I did mini croque en buches. For whatever reason, whether they are too busy to cook or haven't the inclination they seem to be a hit and if we are doing a get together during the year, it's neat to be asked to provide one of the items from the goody basket.

This year I haven't a clue of what I'm going to do

[Chef David Simpson]

A couple of years ago I made pastry baskets for my family. Last year I worked. I'll probibly will have to work this Cristmas as well, I'll think of something. Maybe some gift certifacates to a restuarant of choice.

[Katherine]

Go ahead and rinse them. It shouldn't make much difference unless there's a lot of salt loose in the peppers. Most of the salt is dissolved in the liquid you throw away.

I make Angelina's Marina Sauce. It's a simple recipe. It's easy to can. It lasts forever on the shelf. And most people are stuck with Prego for an option. My little six packs of sauce make their hurried dinners easy and tasty.

Every time I explore another segment or two on this forum, I am getting good info and ideas.
Angelina, the sauce is such a wonderful idea. I may do that next year. This year,
I have already made homemade vanilla extract and vanilla sugar.I put them in a basket with a vanilla bean and several of my favorite recipes using them.

Here is a recipe for "Vanilla Extract" my pastry chef-instructor had given me when I was in school.
I split 2-3 vanilla beans and scrap out the beans. Then I pour a shot out of a pint of vodka, put my beans in the vodka. At this point the shot can be poured back in or if you are so inclined you can drink it. Let it sit for about 4-5 days. The "extract" will turn darker every day. Then I strain the vodka and put it into the little 4 oz quilted crystal jelly jars from Ball.

In the past, I also have done little containers of chicken liver pate and a jar of assorted veggie marinade with cheese puff pastry twists.

Every year, I make a great big platter of my favorite cookies, breads, candies and truffles with a buche de noel in the center (makes for a nice centerpiece)for my husband to take in to work. I start on the assortment right after Thanksgiving and freeze a lot of that so it is not so big of a job.
People seem to enjoy food gifts so much. I love making them.
Lorraine

Another option would be "Spice Blends". I have given different versions out (Curry, Cajun, Five Spice, ETC.) It lets the gift become a starting point for a future Meal with friends....Just a thought!

[cookM]

One year, someone gave me preserved lemons, you know, for Moroccan food. It was great cause they were Meyers too!

Once, my chef gave us his homemade granola modeled after Cafe Fanny's granola. Mmmm...I ate that one up in a week.

[shroomgirl]

Just got back from New Orleans....so spiced pecans, cane syrup, andouille, red beans, popcorn rice and coffe with chicory.

*Cookie plate withecookie cuttersattached for newly wed friends.

I made apple pies for all my new friends here in Portland. and biscuits for their dogs.
Danielle

This year at work in the kitchen we all got together and had a cookie swap. And it went very well. It goes like this First you get a list of how many people want to do it. Then the number people you get is the times by 12 cookies you make so. You have 10 people so you make 10 dozen cookies then trade at the swap then you get 10 dozen Different cookies and all of your baking is done for the season.

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Chef Robin Lane