Don't Panic: Last Minute Gifts!

Christmas is looming. As many of us have not yet come close to finishing preparing, think about cooking your way through the rest of your shopping list. Homemade gifts are thoughtful and practical! Who doesn't want something they are going to use daily? I have included some of my favorite quick-and-easy gift ideas that don't include a large price tag. For other exciting gift ideas, Mel and I are going to be on HearSay with Cathy Lewis on the 22nd (this Wednesday) at noon EST!!!!! Listen on 89.5 FM in the Hampton Roads area or online at http://www.whro.org/home/html/liveradio/895.html.

Truffles
I know I have a truffle problem. It isn't healthy. If you are into white chocolate, try my recipe for White Chocolate Coconut Truffles or try this quick dark chocolate rum recipe. Who doesn't like booze and chocolate? Please let me know because they need a serious attitude adjustment.

Grocery List:
-2 bars of good quality dark chocolate (about 1/2 lb), chopped
-2 Tbsp heavy cream
- 1 Tbsp unsalted butter
-2 Tbsp DARK rum (or liquor of your choice)
-unsweetened cocoa powder for dusting

Easy as Pie:
- Melt the chocolate, heavy cream, and butter in a double boiler. If you don't have one, heat a pot with a little bit of water over the stove. Put a bowl over the pot (make sure the boiling water is not touching the bottom of the bowl or it will burn) and stir.
-Add rum. Stir
- Take the bowl off the heat, cover, and put in the fridge.
- Run ten miles as you wait for it to harden as they are one million calories each.
-when the mixture is hard enough to hold its shape, make little balls and immediately return to the fridge. They are so rich they melt pretty fast.
- when they are hard again, roll in cocoa powder (or whatever your heart desires).
- store in a cold place and wrap up in little packages!

Chocolate Chili Brownies

For something that will really blow their socks off, make Mel's chocolate chili brownies. Reminiscent of Mexican treats, these are perfect for foodies that love the out-of-the-ordinary. That's Caliente.

Infused Oil

Rather than gifting body oils give cooking oils. Lets face it, no one's significant other EVER gives them a massage anyways. Pick up some empty bottles with corks to fill. You can get cheap ones (craft stores, like Michaels, often have them) or you can get their fancier counterparts from antique stores or cooking stores. Remember to buy the olive oil from Costco or Sam's Club, if possible, as it is a lot cheaper in bulk. Here are some amazing infused oil ideas that will become a staple in your daily cooking:

CHILI OIL
Shelf life: 3 months
What you need:

• 2.5 cups extra virgin olive oil
• 5 small fresh red chilis
• you can also add a couple cloves of garlic and peppercorns for extra zing.

Directions: fill the clean bottle with the oil and put in the chilis WHOLE. Cork and leave to infuse!
Uses: Drizzle over pizza, stir-frys, and use as a marinade with salt & pepper.

GARLIC OIL:
Shelf life: 3 months
What you need:

• 25 garlic cloves, peeled
  
• 4 cups of extra virgin olive oil

Directions: Heat the oil to a gentle simmer, add cloves and poach for 25 min. Leave to cool. Strain garlic cloves from oil and put into bottle. You can use the old garlic cloves to make a little garlic butter. Yum.
Uses: in salad dressings, on fish, vegetables, to dip bread in.

* You can also infuse vinegars. Try rosemary, tarragon, or lemon and lime vinegars... infuse for three days and use within three months!

Homemade Condiments

MINT SAUCE
AMAZING on Roast Lamb! Use within three months!
Ingredients:

• 1 large bunch mint
• 7 Tbsp boiling water
• 2/3 white wine vinegar
• 6 tsp sugar

Directions:

• Chop the mint
• Cover with the boiling water to infuse
• when lukewarm, add vinegar and sugar
• Pour into a bottle and seal.. store in the fridge!

HONEY MUSTARD
Great on salads, chicken, and to dip your crunchy snacks in! This recipe makes 2 cups and it must be used within 4 weeks (refridge of course).
Ingredients:

• 1 cup mustard seeds
• 1 Tbsp ground cinnamon
• 1/2 tsp ground ginger
• 1 and 1/4 cups white wine vinegar
• 6 Tbsp honey
• salt & pepper

Directions:

• Combine mustard seeds and spices.
• cover with vinegar..soak overnight
• put in bowl and use a pestle to grind into a paste (add honey slowly all the while).
• add a little vinegar to thin if needed.
  

LEMON CURD
Makes 2 pints. Perfect on toast, scones, and try on a meringue with some fresh berries. Use within two months.
Ingredients:

• 4 large lemons, unwaxed
• 2 large lime, unwaxed
• 3/4 cup UNSALTED butter
• 2 cups granulated sugar
• 4 large eggs, beaten

Directions:

• Grate the rinds of all fruits.
• Squeeze the juices strain their juices
• Melt the butter in the micro.. add the lemon rind, juice, sugar, and eggs.
  
• Cook on low heat for 25 min. STIR CONSTANTLY
• Pour the curd into jars.

BASIL PESTO
Even if you didn't manage to make and freeze your pesto in summer for Christmas gifts, you can often get pretty good deals on fresh pesto this time of year. If you can only get your hands on a little bit of fresh basil make some flaky pesto curls for friends!