Easy, edible homemade treats that can be used during and after Christmas
There's a knock at the door, you open it and there stands a friend, holding a basket of multi-colored eggs, a jar of cranberry-pear chutney or a tin of that wonderful spice rub you raved about during a barbecue last summer.
It is the season not just of colored lights, carols and Christmas shopping but also of homemade gifts from our kitchens. These gifts might give a moment of pleasure should, say, creamy caramels be your forte. Or they may give a year of deliciousness if you decide to package that secret spice rub.
If you have a few specialties, or if you are simply tired of all the crowds and commercialism that defines so much of this time of year, you can spend from a couple of hours to a few days making unique gifts that will delight your family and friends.
A little planning makes it all come together easily.
The first thing to do is to consider how much time you have and what is in season now. You can't make blueberry chutney in December, and you may not have time to make pears in brandy, as the fruit needs to macerate for a while in the liquor.
But spice blends, shrubs using winter fruit, citrus curd, homemade sriracha and quick breads are all perfect at this time of year, as are pickled mushrooms and dried persimmons.
Once you've decided what to make, you'll need to gather containers, labels, baskets, ribbons, fabric, cloth napkins and a good pen with permanent ink. For reliable sources, Cost Plus World Market, The Beverage People, hardware stores, thrift shops and your own pantry are great places for supplies.
A word or two of caution is in order. First of all, making flavored olive oil is not a good idea, no matter how popular it has become. Fresh herbs will go off fairly quickly, and if you add garlic, you run the risk of poisoning your pals with botulinum bacteria; the bacteria thrives in an anaerobic environment, which is just what olive oil provides.
Vinegar, on the other hand, can be flavored with a huge array of herbs, spices and flowers and makes a gorgeous and delicious gift.
You must also remember to tell the recipients of your delicious efforts not just how to use it but also how to store things and how quickly they must be used. If you can, add these details to the label.
Finally, it is helpful to know a bit about your friend's preferences and restrictions. You won't want to give little persimmon breads to someone who doesn't eat gluten or chipotle salt and a bottle of tequila to someone who doesn't drink. A little thought and a tiny bit of detective work is all it takes.
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Gomashio is a popular condiment in Japan, and if you've ever eaten in a Japanese restaurant, you've likely had it. It takes no special skill and very little time to make it.
Gomashio
Makes about 1 pound (enough to fill 16 2-ounces jars or 8 4-ounce jars)
1 pound unhulled white sesame seeds, preferably organic
1 ounce nori seaweed, preferably local and unprocessed
1 tablespoon kosher salt or other flake salt
1 teaspoon chipotle powder or red pepper flakes, optional
Set a wok over high heat, add about half the sesame seeds and toast, stirring all the while with a wooden spoon, until they take on some color and become fragrant. It will take about 5 to 8 minutes; do not let them burn. Tip the toasted sesame seeds into a bowl to cool and toast the remaining seeds and transfer them to the bowl to cool.
Break the nori into manageable pieces and toast it in the same pan, turning the seaweed frequently, until crisp, about 2 minutes. Transfer to a plate or bowl to cool.
Grind the sesame seeds in a spice grinder or food processor fitted with the metal blade, until about half the seeds are broken into smaller pieces and the other half remain whole. Work in batches as necessary and transfer each ground batch to a bowl.
Process the seaweed similarly, reducing it to small pieces but not dust. Add to the bowl with the sesame seeds.
Add the salt and either the chipotle powder or red pepper flakes, if using. Stir well.
Let cool completely.
Divide the gomashio among individual glass jars. Label and decorate with ribbons or fabric of your choice.
Best Uses: Use as a finishing spice on rice dishes, braised vegetables, grilled chicken and any kind of teriyaki, in salads and over scrambled eggs. It is also delicious on avocado toast.
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Here is a perfect gift for your favorite tequila lover. When a glass is rimmed with chipotle salt instead of plain salt, the flavor of a margarita takes on a deliciously spicy aspect. If you have time, you can add several whole chipotles to a bottle of good tequila and let it sit for as long as possible before decanting it into individual jars, each with a whole chipotle. A bottle of the flavored tequila, a lime and a little container of this salt will get you a big smile and enthusiastic “thank you.”
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