The arrival of December heralds the official beginning of the holiday social season.
At this time of year many of us receive invitations from friends and business associates to attend cocktail parties and drop-in gatherings at their homes.
It’s always a nice gesture to bring a little gift for your host or hostess, and if it’s something you’ve made yourself it’s even more personal. Take time to package your gifts attractively: dollar stores and craft stores are great sources for Christmas tins, cello bags and decorative boxes, as well as lots of varieties of ribbons, bows and tags.
Clear hollow Christmas tree ornaments with screw tops make great containers for dip mixes (recipe below). It’s a nice idea to include the recipe with the gift item so your host/hostess can make it again, and in the case of the dip mixes be sure to include instructions for preparing the finished product.
Dip Mix Trio
Fiesta Dip Mix: Mix together 1½ tsp dried parsley, 1½ tsp dried minced onion, ¾ tsp dried chives, 1½ tsp chili powder, ¾ tsp ground cumin, and ¼ tsp seasoned salt. To make dip: combine half a cup of sour cream or thick Greek yogurt and half a cup of mayonnaise. Add the dip mix and stir until well combined. Refrigerate at least two hours before serving.
Dill Dip Mix: Mix together 1 tsp dried dill, ¼ tsp seasoned salt, 1 tsp dried onion flakes and 1 tsp dried parsley. To make dip: combine with half a cup of sour cream and half a cup of mayonnaise or salad dressing. Refrigerate for at least two hours before serving.
Ranch Dip & Dressing Mix: Mix together 1 tsp dried parsley, 1 tsp dried chives, 1 tsp onion powder, ½ tsp dried dill, ½ tsp garlic powder, ¼ tsp sea salt and ¼ tsp finely ground black pepper. To make dip: combine dip mix with half a cup of sour cream or Greek yogurt and half a cup of mayonnaise. To use as a salad dressing, add buttermilk to prepared dip until desired consistency is reached.
Pistachio & Dried Cherry Chocolate Bark
1 pound dark chocolate, coarsely chopped
8 ounces white chocolate, coarsely chopped (don’t use white chocolate chips, they don’t melt well)
1½ cups shelled pistachios (just the kernels)
1½ cups dried cherries
Place dark chocolate and white chocolate in separate microwave-safe bowls. Place dark chocolate in microwave and heat on high for 30-second intervals, stirring after each interval, until chocolate is melted and smooth. Repeat process with white chocolate.
Stir one cup of pistachios and one cup of cherries into the dark chocolate. Spread mixture to one-quarter-inch thickness on a large rimmed cookie sheet that has been very lightly oiled. Spoon dollops of melted white chocolate randomly on the dark chocolate, then with the tip of a knife swirl chocolates together for a marbled effect.
Sprinkle remaining pistachios and cherries over top; press them into chocolate very lightly with the palm of your hand. Refrigerate one hour then break into pieces; store in a covered container in the refrigerator. Makes about 2½ pounds.
White Cheddar Shortbread Bites
1 cup all-purpose flour
½ cup butter, softened
½ tsp salt
¼ tsp freshly ground black pepper
Dash of cayenne (optional)
8 oz sharp white cheddar cheese, shredded
1 egg white
1 Tbsp water
Coarse sea salt
Combine the flour, butter, salt, black pepper and cayenne in the bowl of a stand mixer. Beat at medium speed until a dough forms. Add the cheese and beat until the dough forms a ball again and cheese is completely incorporated.
Shape the dough into a flattened disc, wrap in plastic wrap and refrigerate for two hours. Preheat oven to 350° F. Remove dough from the refrigerator and let it sit at room temperature for 10 minutes; place dough on a lightly floured surface and roll it out with a floured rolling pin until one-quarter-inch thick.
With a knife or small cookie cutters, cut dough into bite-sized shapes. Place on parchment-lined baking sheets; beat egg white and water together and brush on tops of shortbread, then sprinkle with coarse salt. Bake for about 15 minutes or until the edges are golden.
Allow shortbread to cool on cookie sheets for 10 minutes before removing to wire racks to cool completely.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
