Edible Gifts for the Holidays
I've never given home-made edible gifts, so I thought I might ask, as I just thought I might give it a try... What are some of your favorite, home-made edible gifts for the end of the year holidays? I'd be specially interested in things you can do in advance.
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29 Comments:
I'm making vanilla right now. I've made cookies, baking mixes, or turron in the past. I think someone posted the other day about making various flavored liquors.
gingercookiewithlime at 10:30PM on 10/19/09
My mom is great about dehydrating her home grown herbs and giving blends she makes herself. This year she's also drying her flowers and will do potpourri bags.
This year I've made hot pepper jelly with our abundant jalapeno plants and might make some more colder weather appropriate jellies or jams, and salsas, now that I'm loaded up with canning equipment.
Another cute idea I enjoy making are homemade dog or cat treats. I use organic and/or natural, healthy, pet recipes. The ingredients are kept to a minimum and easy to make, use different shaped bone or pet shaped cookie cutters and include the recipe with the treats. If you have a dehydrator make pets homemade jerky, comes together in minutes with low fat proteins, and much healthier than any processed dog food will ever be.
Whatever you make, if you enjoy the process, and add a personal touch, it usually shows in the end result and is appreciated by those you gift it to much more than a standard gift you can buy anywhere
bobcatsteph3 at 10:32PM on 10/19/09
I make all sorts of herb vinegars and put them in pretty bottles or sterilized wine bottles with new corks. It's an unusual gift that people enjoy. I also bake rustic breads and try to deliver them when their still warm.
yankeesgal at 11:01PM on 10/19/09
"they're" still warm. I really need to edit before I post!
yankeesgal at 11:03PM on 10/19/09
Pumpkin bread with honey butter is an awesome gift.. I like seasonal stuff. I'm flying to Alabama on Halloween and the night before I'm baking pumpkin chocolate chip cookies for everyone as a treat, hopefully I can fit them in my luggage.
My neighbors always make themed cupcakes depending on the holiday. Like, every Thanksgiving they bring over cupcakes that look like turkey's or pilgrims or whatever. Around Christmas, they bring over cupcakes that look like santa or snowmen. It's really cute and a lot of fun.
PumpkinBear at 11:29PM on 10/19/09
OOOHHHH! You all have some great ideas about oils and vinegars and herbs and jams and jellies and dog treats!
I usually bake like a manic. Last year for the people I work with, for Christmas, I found some really neat ceramic coffee cups. I baked gingerbread in the cups, thus making "cup cakes". I brought along some freshly made whipped cream and forks. Everyone really liked it.
What fun things can I bake in this year? Hmmmm ...
lindy123 at 12:01AM on 10/20/09
A few years back I did some "gift in a jar" type things. Mostly bean soups, so I could layer a bunch of pretty colored beans. I also included a spice mix and a recipe.
dbcurrie at 1:51AM on 10/20/09
Peanut brittle.
PoorOldMama at 8:20AM on 10/20/09
Simply recipes has great apple butter and pear butter recipes that would be nice around christmas, but you would need to make them now while the fruit is still in season!
I also like making a hot chocolate mix. You can include a pretty wooden scoop and directions, you can definitely find some variations on line.
Not edible, but made of food products: A sugar scrub is always greatly appreciated and very cheap to make!
mookie at 10:24AM on 10/20/09
I make sugared nuts, or as they are known in my family, "crack".
sarajane at 10:40AM on 10/20/09
I just finished a large batch of limoncello that will be given to worthy friends and family! Jams are great and this is the tail end of the fruit season, so you better hurry.
If you want to make astounding cookies, check out Julia Usher's new book, Cookie Swap. She makes it looks really easy.
Judith klinger at 11:24AM on 10/20/09
i do 'gifts in a jar' often-all the dry ingredients for breads/cookies/etc layered prettily in a mason jar with the rest of the recipe tied with ribbon around it. that way the recipient can just dump the dry ingredients into a bowl, mix in the wet stuff and bake it. might be another option for you?
gastronomeg at 11:39AM on 10/20/09
I like the gift-in-a-jar suggestions! Could make spice blends, chili powder too, interesting!
I guess the key is to have a recipe good enough to be given away as a gift, and I am not much of an exacting cook.
I appreciate all the ideas!
Carioca at 1:07PM on 10/20/09
Wow- what a great bunch of ideas.
Last year I made vanilla sugar and gave them in 2-cup airseal Oxo containers. Made lables for them and a list of suggested uses.
We also made CJ McD's Almost Famous Cowboy-Style Rib Rub placed in large spice jars, made lables and included instructions for making ribs in the oven or on the grill.
The last thing we made were CJ McD's ALmost Famous Cherry Bombs (just for fun). Make fun labels for the jars.--Maraschino cherries. Pour off a third of the juice, add a spoonful of sugar and fill to the top with kirschwasser. (And a tbs. of Everclear if you REALLY want to kick them up.) Replace the lids tightly and tip jars upside down to distribute the juice-sugar-kirschwasser. These are not your mama's cherries.
Store in the refrigerator for 3-4 weeks before eating.
CJ McD at 3:32PM on 10/20/09
Italian Grill Bread Dip Mix
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 tablespoon dried basil
1 tablespoon thyme
1 tablespoon dried chives
1 tablespoon dried parsley
1 tablespoon garlic powder
1 tablespoon dried minced garlic
1 teaspoon salt
1 teaspoon red pepper flakes
Mix together and place in an airtight jar.
To use: Stir 1 tablespoon of the mix well with 1/3 cup olive oil. Place in a shallow bowl and serve with warm bread for dipping.
CJ McD at 3:40PM on 10/20/09
Citrus Salt (use organic citrus for this recipe)
2 cups kosher, sea salt, grey salt or fleur de sel
2 tablespoons fresh lemon zest
1 tablespoons fresh lime zest
1 tablespoons fresh orange zest
Preheat oven 225 deg.
Mix salt with citrus zests with the salt. Pour onto a nbaking sheet and spread evenly. Place in the oven and bake for approximately two hours or untilthe zest is dried. Pour cooled salt mixture into a blender or food processor and pulse it to reblend the salt mixture.
Place in airtight jars or containers. Make labels or pretty gift tags.
CJ McD at 3:45PM on 10/20/09
Got this recipe online (a food blog), but can't remember where. I can't take credit for it.
Holy Mole Roasted Almonds
If you like Mexican food, you’ll love these. And so will your guests. Serve them at your next party or BBQ.
1 egg white
1 Tbs. water
2-1/2 cups almonds 1/2 cup sugar
1 oz. semisweet chocolate, very finely grated
2 Tbs. cocoa powder
1 Tbs. chili powder
1 scant tsp. cinnamon
1/4 tsp. salt
1/8 tsp. cayenne or ancho chili powder (optional)
Preheat oven, 300 deg.
In a medium bowl, beat the egg white with water until frothy. Stir in almonds. Drain in a colander.
In a medium bowl, stir the remaining ingredients. Toss the almonds in the chocolate mixture to coat. Spread evenly in a foil-lined, greased jelly roll pan or baking sheet.
Bake 40 minutes or until crispy, stirring frequently. Watch closely towards end of the baking time; do not let scorch.
Variations:
Add a teaspoon of orange zest to the chocolate mixture.
CJ McD at 3:46PM on 10/20/09
This recipe comes from the Miami Herald. These are addictive. and everyone loves them. Make a double batch.
MAPLE CANDIED WALNUTS
• Vegetable oil spray
• 2 cups walnuts
• 4 tablespoons real maple syrup
• 2 tablespoons dark brown sugar
• 1 teaspoon salt, or to taste
• ½ teaspoon freshly ground pepper
• Ground cinnamon, ginger, cloves, five-spice powder and/or cayenne (optional)
Heat oven to 325 degrees. Generously coat an 11-by-14-inch jelly roll pan with vegetable oil. Toss the walnuts in a bowl with the syrup. In another bowl, mix the sugar, salt, pepper and additional spices if desired. Toss with the walnuts.
Spread the nuts on the prepared pan, using a fork bcoated with vegetable oil spray to break up any clumps. Place in oven for 5 minutes. Turn nuts over with a spatula. Turn oven down to 300 degrees and bake 5 to 8 minutes more, watching carefully to be sure nuts do not burn and stirring twice to break up any clumps. Nuts should be deep golden and bubbling.
Remove pan to wire rack, break up any clumps, then turn onto waxed or parchment paper and allow to cool completely. Store in airtight container. Makes 4 (4-ounce) gifts.
CJ McD at 3:48PM on 10/20/09
Gifts in a Jar
Rocky Road Brownies
Makes about 1 (32 oz) quart to yield about 16 brownies
You will need:
1 cup sugar
1 cup flour
1 Tbsp instant coffee granules
1 Tbsp baking powder
1/2 tsp salt
1/2 cup chopped walnuts
1-1/2 cups miniature marshmallows, divided
1 4-oz bag semi-sweet chocolate pieces
1 (32 oz) quart glass preserving jar with lid and band
Directions:
1.) COMBINE sugar, flour, instant coffee granules, baking powder and salt in a large mixing bowl, stirring to blend evenly.
2.) PLACE mixture into a jar. Pack firmly using a tamper. Layer walnuts, miniature marshmallows and semi-sweet chocolate pieces into the jar in the order given. Center lid on jar. Apply band.
To Prepare
You will need:
1/2 cup unsalted butter, divided
3 large eggs
1 Tbsp vanilla
1.) PREHEAT oven to 350º F. Remove mix from jar, keeping layers separate.
2.) MELT semi-sweet chocolate pieces, 1 cup miniature marshmallows and 1/4 cup unsalted butter in a saucepan over low heat.
3.) BEAT 1/4 cup butter, eggs and vanilla for 5 minutes, using the highest speed of an electric mixer. Add melted chocolate mixture to butter mixture and blend on low speed. Stir in sugar mixture, walnuts and remaining miniature marshmallows just until ingredients are moistened.
4.) POUR batter into a foil lined 9- x 9-inch baking pan. Bake at 350º F for 35 to 40 minutes, or until edges start to pull away from the pan. Cool. Lift foil and brownies from the pan. Discard foil. Cut brownies into 2-inch squares.
CJ McD at 3:50PM on 10/20/09
Balsamic Drizzle
Tastes like the concentrated flavor aged basamic vinegar without having to spend $40 an ounce for tradizionale.
1 cup good quality commercial balsamic vinegar
1/3 cup honey
1/3 cup sugar
3 Tbs. soy sauce
Place ingredients in a large, heavy, non-reactive saucepan over medium heat. Bring to a boil. Reduce heat and simmer until reduced to one cup (15 min.). Skim off foam. Strain the mixture into a sterilized bottle or jar and cool to room temperature. Cover or cap. Drizzle may be stored at room temperature in a cool, dry place for several months.
CJ McD at 3:52PM on 10/20/09
Home canned pickles, chutneys and dilled beans are appreciated food gifts.
Mushroom Catsup
Adds zip to along roast or in gravy.
12 oz. white button or cremini mushrooms, cleaned and finely diced
1 1/8 tsp. kosher or canning salt
1 clove garlic, peeled and mashed
1 large shallot, peeled and finely chopped
6 Tbs. white wine vinegar
1/8 tsp. pepper
1/8 tsp. ground ginger
1/8 tsp. ground allspice (optional)
1 Tbs. dry sherry
Combine mushrooms with salt in a non-reactive bowl, mixing well, until salt is evenly distributed. Cover the bowl loosely with a clean kitchen towel and set aside for 12 hours.
Put mushrooms in a blender or food processor. Add garlic, shallot and 2 Tbs. vinegar. Puree well until smooth.
Transfer the puree to a medium saucepan. Add the ginger, allspice and pepper. Bring to a boil over medium heat. Reduce heat to low, stir in remaining vinegar and simmer for 30 minutes or until the mixture coats the spoon, stirring frequently. Stir in sherry.
Ladle the mixture into a sterilized, hot jar within 1/4 inch of the jar lip. Wipe lip clean. Place sterilized seal firmly on the jar and screw ring on.
May process in a hot water bath for 10 minutes for longer life.
Place the jar upside down on a dish towel for about 2 hours to cool. Check seal. Refrigerate.
Catsup is ready for immediate use. Refrigerated shelf life- about 6 months. 1 year if processed. Keep refrigerated after opening.
CJ McD at 3:56PM on 10/20/09
Who doesn't just love CJ McD? That is all good stuff....and those are this Mama's kind of cherries!! Thank you.
PoorOldMama at 4:00PM on 10/20/09
Thanks PoorOldMama!
Those are this mama's kind of cherries too. *L*
CJ McD at 4:20PM on 10/20/09
This is not CJ McD's Almost Famous Rib Rub, but it's still very, very good.
I can't give away all my culinary secrets.... ;op
Kansas City Rib Rub
One-quarter cup brown sugar
One-quarter cup sweet paprika
Two teaspoons ground black pepper
Two teaspoons chili powder
Two teaspoons onion powder
One teaspoon garlic powder
One teaspoon mustard powder
One-half teaspoon powdered cayenne
The rub will keep longer if the brown sugar is dried before it's mixed with the other ingredients. Spread it on a cookie sheet and let it air dry overnight. Combine the ingredients and store in an airtight container until used. To add more bite to the rub use hot paprika.
CJ McD at 4:31PM on 10/20/09
I tend to make cookies -
springerle, which are a German hard-as-a-rock fennel flavored cookie embossed with a mold if you have one, or cut into simple rectangles otherwise (google and you'll see the molds). Since it's intentionally dried out (meant for dipping in coffee or hot chocolate) you can make them quite a bit ahead.
Sugar plums, or sugar peaches. These are soft cookies scooped out and filled in the back with a nut-chocolate-brandy-cookie crumb mixture, with two cookies put together to form the fruit shape. The cookies are dusted with colored sugar, with a mint candy leaf and a cinnamon stick shard for a stem.
I've also given a few "gift certificates" to be redeemed for specific goodies like spanikopita or baclava, (or whatever your specialty is) when the recipient would like them during the year. You could even give a gift certificate for an entree or meal for four, for example, with a few days notice.
lemonfair at 4:40PM on 10/20/09
lemonfair-
Do you have a recipe for sugar plums?
I love the gift certificate idea.
Years ago, when my grandmother's were alive I made gift certificates for six dinners of their choice. Then I would prepare the meal (at my house or theirs) and share the meal with them. I would prepare enough to make sure there was extra food leftover for another heat-and-eat meal or two for later. I'm sure they appreciated the meals, but it was the time we spent together that we all treasured.
It sounds a little silly, but I used to make a few casseroles and soups for my brother when he was a bachelor. Lasagne, mac & cheese, ground beef-mushroom-noodle, spaghetti sauce, chili, etc. I'd freeze them, then wrap them in colored cellophane and put big ribbons on them just for fun. Of course the ribbons came off before they went into the freezer. He would call me to tell me what he was eating when he'd make one of the dishes. *Guess what I'm eating now?" he'd ask and I would laugh. It was especially appreciated after an evening night of shoveling snow after a long day of work or when he was in night school.
CJ McD at 5:05PM on 10/20/09
Chex party mix
Caramel corn
Rod pretzels dipped in white or dark choclate, coated with colored sprinkles, bundled and wrapped in cellophane.
Biscotti
Cheese straws
Ring shaped pretzels with Hershey's Kisses, Hugs or Rollos, slightly melted in warm but not oven, so they nestle in the middle of the pretzel, then cooled, wrapped in tins.
Nut bark
Home made granola
Trail mix
Citrus marinated or herb marinated olives
Mulling spices
Jar of home made spaghetti or marinara sauce
CJ McD at 5:49PM on 10/20/09
A few years ago I made miniature fruitcakes to give out to guests at my family's holiday party. They turned out to be a big hit, despite the fruitcake jokes.
This year I developed a totally bangin' granola recipe that my friends all seem to love. So I plan to buy pretty jars and fill them with my granola. Very homey. But also good because it's not particularly holiday-ish and will last a few months after the holidays are over.
yayfood at 10:38PM on 10/20/09
Here's a truffle recipe from Moosewood Restaurant.
Espresso Truffles
These truffles, laced with liqueur, are foolproof yet sophisticated and not too sweet. Forming the truffles and coating them with the cocoa and confectioners' sugar is inevitably a rather messy job. Your fingertips and eventually your palms will be covered with chocolate. It's worth it, but plan to have the answering machine pick up the phone.
Yields 24 truffles
Preparation time: 20 minutes
Chilling time 1 to 2 hours
8 ounces semi-sweet chocolate
½ cup heavy cream
1 tablespoon instant espresso powder
2 tablespoons chocolate or mocha liqueur, such as Kahlúa
¼ cup unsweetened cocoa powder
2 to 3 tablespoons confectioners' sugar (optional)
In a double boiler or in a small bowl set over a pot of barely simmering water, melt the chocolate with the cream and instant espresso powder. Stir for a few minutes until smooth and remove from the heat. Stir in the Kahlúa or other liqueur. Pour into a pie plate or an 8-inch-square glass baking pan and chill until firm, 1 to 2 hours.
When the mixture is chilled and firm, spread the cocoa on a plate. Scoop up rounded spoonfuls of the truffle mixture and shape into 24 balls by rolling briefly between the palms of your hands (see Note). Roll each ball in the cocoa powder and dust with confectioners/sugar, if desired.
Place each truffle in a small fluted paper cup, or store the truffles in a cookie tin lined with wax paper and separate the stacked layers with wax paper, too. Tightly covered and refrigerated, these truffles will keep for at least 2 weeks.
Note: If you prefer, cut the chocolate into 24 squares and roll the squares into balls.
CJ McD at 1:10PM on 10/21/09