How can Christmas possibly be three weeks away?
It feels like it was summer just a few weeks ago!
We’re heading into “Oh no, I need I present for _________” season (fill in the blank: teacher, hostess, neighbour, babysitter . . .).
Here are a few ideas for edible gifts you can make now and have on hand for people on your list.
Get creative with your wrapping to make these gifts special. Dollar stores are a great source for pretty seasonal jars, tins, bags and boxes that can be personalized with ribbons, baubles and faux Christmas greens. Finish off your gift with a special label. There are thousands of downloadable printables available on the Internet.
Nutty Chocolate Pretzel Wands
12 pretzel rods (find them with the other pretzel shapes in the snack aisle; you can also use large twisted pretzels)
1 cup smooth peanut butter (don’t use natural peanut butter, it’s too oily)
12 oz semi-sweet chocolate
6 oz white chocolate or ½ cup finely chopped salted peanuts to garnish
Melt the peanut butter in a glass measuring cup in the microwave. Dip the bottom two-thirds of each pretzel rod in the melted peanut butter, then lay dipped rods on a parchment-lined baking sheet and place in the refrigerator until the peanut butter firms up again. Melt the semi-sweet chocolate in the microwave in 30-second intervals, stirring after each interval.
Dip the pretzel rods in the chocolate to cover the peanut butter. Lay them on a baking sheet covered with fresh parchment and either sprinkle them right away with chopped peanuts or, once the chocolate has become firm, drizzle them with melted white chocolate. Makes 12 rods. To give as a gift, package four to six rods in a clear cello bag and tie with pretty ribbon.
Source: foodnetwork.com
Cinnamon Honey Butter
1 cup creamed honey
1 cup butter, softened
1 cup icing sugar
2 tsp ground cinnamon
Three 4-ounce canning jars
Combine the honey, butter and sugar in the bowl of an electric mixer. Beat until smooth and creamy, scraping down sides of bowl as required. Spoon the mixture into the canning jars and store in refrigerator. Makes three jars.
The butter is fantastic on toast, crumpets, bagels, English muffins, or on hot biscuits, scones or pancakes. To wrap, cut a circle of pretty fabric four inches larger in diameter than the jar lid and place it over top of the jar; tie with raffia or glittery string.
Source: lifeingraceblog.com
Spicy Red Pepper Jam
2 red bell peppers, finely chopped (a food processor makes this easy)
3 large tomatoes (to be grated, you should get 2 cups of grated tomato in the end, so have a couple of extra tomatoes on hand to be safe)
3 cloves of garlic, minced
2⁄3 cup finely chopped yellow onion
1 cup red wine vinegar
½ cup granulated sugar
½ cup light brown sugar
2 tsp freshly squeezed lemon juice
1/8 to ¼ tsp cayenne, according to taste
¼ tsp kosher salt
¼ tsp freshly ground black pepper
Cut the tomatoes in half and grate them on a rough grater to remove the skins. Place the grated tomato pulp and all other ingredients in a large Dutch oven over medium-high heat and bring to a boil.
Reduce to an active simmer and cook until thick and syrupy (about 45 minutes), stirring occasionally (jam will thicken as it cools).
Spoon jam into half-cup jars and store in the refrigerator for up to one month. This jam is delicious with cream cheese or goat cheese on crackers, with grilled sausages, or as a topping for baked brie (spoon on top of brie after baking). Makes 1½ cups.
Source: thewimpyvegetarian.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions. She can be reached via email at [email protected].
