Holiday prep: A gift in hand
It's the season for open houses, soirées, and gift exchanges. This year, three great savoury gift-treats, posted in time for you to try them out before giving, if you are inclined, and one flashy party favour.
Vegan/vegetarian/gluten free, this snack has something for everyone and is inexpensive.
The recipe is similar to one printed in the New York Times, but not paywalled. Two modifications from the NYT recipe that will make it even better:
1. Preroast the chickpeas, it makes the mix stay crunchier.
This recipe is a favourite of mine and reader lagatta's. I have yet to see anyone not make that "mmmm!" sound over these decadent little savoury nuggets, which are perfect hors d'oeuvres.
They store well in a freezer for several weeks, but if you give them fresh, the angels will sing. Pack as you would a butter cookie (which let's face it, they are) in a tin, so they don't break.
More work, but really fun:
They do not have to look perfect and formal, so kids and grandkids can help out if you'd like.
Start to gather the materials reasonably early because you need an empty toilet paper roll for each guest. Gather your scraps of wrapping paper, magazines, feathers, glitter, stickers...and your crackers will look wildly festive. I use way more ribbon than the photos and curl it. Fringe the ends with scissors. Play; make each cracker look entirely different from the others!
The goodies inside can be personalized to the recipient, which is part of their charm. The adult ones might contain grown-up treats (perfume samples and brandy nips are great). Throw in some individually-wrapped chocolates (like Hershey's kisses) or hard candies, too.
Write the recipient's name on the cracker; lay them across each plate as place cards.
Jamie Oliver's directions are easy to follow, and the snaps are optional.
Would you like to share any of your favourites? If the recipe is posted online, comment with the link. If it belongs only to you, we'll come over.
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| Crunchy Chickpeas with Cumin and Lime |
The recipe is similar to one printed in the New York Times, but not paywalled. Two modifications from the NYT recipe that will make it even better:
1. Preroast the chickpeas, it makes the mix stay crunchier.
- Heat oven to 400 degrees. Spread chickpeas evenly on a sheet pan and roast until crisp and golden in spots, shaking pan occasionally, about 20-25 min. Turn off oven and leave chickpeas in it for another 10-15 min., watching so they don't burn. Remove and cool 15 min.
- 2. Add 1/12 teaspoons toasted sesame seeds along with the cumin, and also add the lime zest mentioned in the recipe, it adds a little kick in the Santa pants.
- Make day of or day before for max crunch. Pack into a mason jar or canister—and make a double batch if there are young adults around.
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| Nigella Lawson's Parmesan Shortbreads |
This recipe is a favourite of mine and reader lagatta's. I have yet to see anyone not make that "mmmm!" sound over these decadent little savoury nuggets, which are perfect hors d'oeuvres.
They store well in a freezer for several weeks, but if you give them fresh, the angels will sing. Pack as you would a butter cookie (which let's face it, they are) in a tin, so they don't break.
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| Onion and Bacon Jam |
A recipe by Ricardo, a Montréal chef-guru, really good, unusual but not so weird it will sit in someone's fridge, getting funky next to the anchovies, for a year. (The jam keeps for two weeks, so make it shortly before giving.)
They can spread it on burgers or serve with other meats, spoon on bruschetta or a cracker, or eat out of the jar when no one is looking. It makes 1 1/2 cups but very easily doubles (or more).
More work, but really fun:
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| Homemade Party Crackers |
Start to gather the materials reasonably early because you need an empty toilet paper roll for each guest. Gather your scraps of wrapping paper, magazines, feathers, glitter, stickers...and your crackers will look wildly festive. I use way more ribbon than the photos and curl it. Fringe the ends with scissors. Play; make each cracker look entirely different from the others!
The goodies inside can be personalized to the recipient, which is part of their charm. The adult ones might contain grown-up treats (perfume samples and brandy nips are great). Throw in some individually-wrapped chocolates (like Hershey's kisses) or hard candies, too.
Write the recipient's name on the cracker; lay them across each plate as place cards.
Jamie Oliver's directions are easy to follow, and the snaps are optional.
Would you like to share any of your favourites? If the recipe is posted online, comment with the link. If it belongs only to you, we'll come over.
Comments
LauraH: Not to be indelicate.. but if making those party crackers you need to put in some work ahead of time so you have enough rolls— so I wanted to give anyone interested enough time, especially if making 8 or 10 of them.
That bacon jam sounds divine! I am envisioning it with brie cheese....a great party staple.
Cheers!
Though I have just washed my anti-Nigella wide headband woven out of cotton in many colours (like a kind of snood) as I advise against her practice of cooking with all her thick shiny hair loose; there is nothing pleasant about biting into a parmesan biscuit and retrieving a long hair.
I've never been quite happy with my roasted chickpeas; welcome advice.
I am making poultry stock now, from bones and some fresh turkey necks I found at PA nature. Mason jars of that - very concentrated stock - are always very welcome gifts, except for vegetarians obviously, who get miso and seaweed broths.
I don’t remember if I’ve shared this recipe. Kumquats may not be in stores until late in the year, but these are easy to make and are delicious over simple cakes, in cocktails and plopped into sparkling water.
https://cooking.nytimes.com/recipes/1014495-candied-kumquats-or-meyer-lemons
It does seem early, but the holidays will be upon us very soon. Thank you for the ideas!
Leslie Milligan: An unusual gift for a host no matter when they hit the stores. It is not feeling so early for us to think about holiday festivities here in Canada as we have already had our Thanksgiving, and the specialties are already on the shelves.