Can it really be only 10 days until Christmas? If you need a few hostess gifts for upcoming parties, or have a few people on your gift list who are hard to buy for, here is a tip. They all have one thing in common: they eat. Certainly some attractive, easy-to-make goodies from your kitchen would be a pleasing and welcomed gift.
The following recipes require very little time or fuss, no jars to sterilize, no candy thermometer to watch. Before you can find a parking spot you can finish your holiday shopping in your own kitchen.
First, a beverage:
Spiced tea with cardamom and cloves
(Masala Chai)
These three ingredients combine to make an exotic tea. Recipe adapted from “Madhur Jaffrey’s Spice Kitchen.” Makes enough for eight servings.
10 teaspoons black tea leaves, such as Darjeeling
10 cardamom pods, lightly crushed
8 whole cloves
Combine the three ingredients in a colorful tin or other container with an airtight lid. Add a bow and attach the recipe for brewing:
For four servings, bring 5 cups of water to a rolling boil. Pour 1 cup water into the teapot, swirl it around, and throw it out. Put half of the tea mixture into the teapot. Pour the remaining 4 cups boiling water over. Cover; steep four minutes. Stir and serve.
Now, something to munch:
Sugar-glazed nuts
These pack well into a tin or other jar with an airtight lid. Recipe from “Festive Favorites: Entertaining with the California Culinary Academy.” Makes about 8 cups.
1/2 cup white wine (or water)
4 egg whites, lightly beaten
2 cups sugar
2 teaspoons salt
8 cups whole nuts (see variations below)
3 teaspoons ground spices (see variations below)
Preheat oven to a low 250 degrees. Spray a cookie sheet with nonstick spray. In a large bowl, combine the wine, egg whites, sugar and salt. Whisk until blended. Add nuts and spices. Toss to coat nuts thoroughly. Spread nuts on the prepared cookie sheet. Bake about an hour, until browned and dry. Stir occasionally to prevent sticking. Cool nuts; store at room temperature in an airtight container.
Variations:
Cinnamon almonds: Use 8 cups roasted almonds and 3 teaspoons ground cinnamon.
Gingered pecans: Use 8 cups pecan halves, 2 teaspoons ground cinnamon and 1 teaspoon ground ginger.
Five-Spice walnuts: Use 8 cups walnut halves, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, and 1/2 teaspoon ground ginger.
Next, a winter warmer:
Curry soup mix
This flavorful and spicy soup mix is a way to share the warmth of the holiday in a blend of rice, nuts and seasonings. Put the soup mix in a cloth bag tied with ribbon and place it in a pretty basket; add a pair of soup mugs if desired. Recipe from “Christmas Gifts of Good Taste.” Makes enough for six to eight servings.
2 cups uncooked instant rice
1/2 cup raisins
1/3 cup chopped walnuts
1/4 cup dried minced onions
2 tablespoons salt
1 tablespoon curry powder
1 tablespoon granulated sugar
2 teaspoons paprika
1 1/2 teaspoons dried dill weed
1 teaspoon dry mustard
1 teaspoon ground coriander
1 teaspoon garlic powder
1/2 teaspoon ground cardamom
In a large bowl, combine all ingredients, stirring until well blended. Store in an airtight container.
Include a recipe card for making the soup:
Bring 10 cups water to a boil in a large stockpot. Add soup mix. Cover and reduce heat to medium. Stirring occasionally, simmer 20 to 25 minutes or until rice is tender. If desired, stir in about 2 cups shredded cooked chicken or cooked and peeled shrimp; cook until heated through. Serve immediately. Store leftovers in an airtight container in refrigerator.
End with something sweet:
Nutcracker sweets
Put these in a clear glass jar or cellophane bag and attach a small nutcracker doll with a ribbon. Recipe from “Christmas Gifts of Good Taste.” Makes about two-and-a-half dozen candies.
1 package (12 ounces) semisweet chocolate chips
3 tablespoons ground cinnamon
1 cup unsalted cashews
1 cup oyster crackers
Melt chocolate in a medium saucepan over low heat. Stir in cinnamon. Fold in the cashews and crackers. Drop by heaping teaspoonfuls onto waxed paper. Cool completely, then store in an airtight container.
