Holiday Gifts from the Kitchen

Clearly, it is October...the gateway to the holidays.  As I was organizing my recipe tickle file, I came across some recipes that I make for holiday gifts...and usually I am scrambling to get them going in the nick of time.  This year, preparing for a move, downsizing and perhaps a mid-life crisis have me getting my you know what together.

In addition to my annual batch of Limoncello and seasonal cordial, I plan on making Brandied Fruit, Hot Apple Cider Beetles, Gourmet Seasoning Salt and some flavored oils and vinegar.

I like having these unusual yet useful homemade gifts on hand.  Whether for a hostess gift, party favors or gifts for teachers, the postal delivery person or the awkward "oh, wait, I left your gift in the car" face saving present...that isn't a smelly candle...these thoughtful, fun and relatively easy to make prizes are perfect for the holidays.

Please enjoy...

Gourmet Seasoning Salt
Makes 2 cups

Ingredients

1 cup kosher salt
1/2 cup iodized salt
1/4 cup ground black pepper
1 1/2 tsp. dried Italian herbs
1 tsp. dried thyme
1 tsp.  garlic powder
1/2 tsp.  onion powder
1/2 tsp. ground cumin
1/4 tsp.  turmeric
1/4 tsp. dry mustard
1/4 tsp.  cayenne pepper (optional)

Airtight decorative jars or bags.

Method
Sift together the ingredients into a mixing bowl.
Scoop 1/4 cup mixture into clean, small jelly jars or decorative, airtight plastic bags.
Use to season meats, vegetables, pasta or potatoes.

Print out and add your favorite savory recipe and voila!  A cute gift!

Apple Cider Beetles
Makes 12 Beetles
** whole spices can be purchased at most grocery stores or ordered on-line
Ingredients
6 oranges
2 cups firmly packed dark brown sugar
1/4 cup candied ginger, minced
pinch of salt
12 cinnamon sticks (1 1/2 inches each)
96 whole cloves
12 small whole nutmeg
24 whole allspice

Method
Preheat oven to 250*F.

Slice oranges in half crosswise and scoop out the pulp; reserve for other uses.
Stud each half with 16 cloves.

Place orange halves, cut side up on a wire rack on a baking sheet.
Bake in preheated oven until dry and hard, about 2-3 hours.
Cool and set aside.

In a mixing bowl, combine the brown sugar, candied ginger and salt until thoroughly mixed.
Pack the brown sugar mixture into the orange cups, mounding it slightly.
Arrange the whole spices in the sugar to resemble a beetle, pressing slightly into the sugar:
Use cinnamon sticks for bodies, nutmegs for heads, allspice for eyes...or create a design you fancy!
Wrap each beetle tightly in plastic wrap; store in the refrigerator.

To use, unwrap a beetle and drop it into 6 cups of apple cider and 1/2 cup brandy.  Heat over medium low heat until very, very warm, but do not boil.  Remove the orange rind and spices before serving.
Serve in warmed mugs with a strip for fresh orange or apple for garnish.


Brandied Fruit

Ingredients
1 lb. fresh pineapple cut into small dice
1 lb. frozen peaches, diced
1 lb. dried apricots, diced
8 oz. dried cherries
8 oz. raisins
1 cup super fine sugar
1 1/2 cups brandy

Method

Place dried apricots and cherries in a bowl.
Cover with 2 cups boiling water for 5 minutes.
Drain, discarding liquid.

Combine all the ingredients in a large, clean jar or glass bowl.
Cover and let stand at room temperature in a dry, dark place for three weeks.
Stir fruit mixture twice a week.

Divide mixture into 6 1 pint Mason jars and secure lids.

Serve fruit over ice cream or pound cake.
You can layer some fruit with Greek yogurt and homemade granola for a zippy brunch item.

**To replenish the fruit starter, add one cup sugar and one cup, each of the fruit, every two weeks or so...making sure to mix the fruit well with the starter.  Cover and let stand at least 3 days before using.