Homemade Gifts

Vegetarian Times, Dec, 1998 by Kathy Farrell-Kingsley

Sweets and savories for everyone on your list.

A simple gift from your own kitchen is always appreciated because it is deeply personal, coming from the heart and hands rather than the pocketbook.

The problem is holiday schedules are often so hectic, few people find the time to cook. But with good recipes and a little organization, it's possible to polish off your entire gift-giving list in just a couple of evenings. Keep in mind, too, that turning your kitchen into a version of Santa's workshop, complete with love, music, good smells and great tastes, is really a much more enjoyable alternative to shopping in a crowded mall.

Holiday giving should be fun. And these six recipes were designed with that in mind. They're easy to prepare and will be cherished long after the holidays are gone.

MAKING A GOOD IMPRESSION

The outer presentation of a holiday food gift is critical, but it needn't cost you an arm and a leg. The good news is that almost anything goes when packaging edible gifts, from 50-cent copper wire and earthy raffia found at the hardware store to vintage tins, bottles, jars and lace sold at flea markets and estate sales. Wine glasses, mugs, and cups and saucers make great reusable gift containers. And brown bags, flower pots and small tin buckets decorated with paint, stencils or ribbon are both affordable and creative holders. Discount stores often sell glass bottles with ornaments and other small decorative items for just a few dollars. And don't forget to put last year's tins and gift bags to good use.

Spicy Pecans

MAKES 4 CUPS DAIRY-FREE 30

These nuts look great packaged in tall narrow cellophane bags tied with raffia or ribbon. Other nuts, such as peanuts, hazelnuts or almonds, can also be used.

1 Tbs. vegetable oil
4 tsp. vegetarian Worcestershire sauce
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. chili powder
1/8 tsp. cayenne or more to taste
4 cups pecans
2 tsp. sea salt

Preheat oven to 300 [degrees] F. In small bowl, whisk oil, Worcestershire sauce, cumin, coriander, chili powder, and cayenne. Place pecans in large bowl, pour mixture over nuts and toss to cover evenly. Sprinkle with salt. Spread nuts on a foil lined baking sheet and bake until nuts are more brown and dry, about 20 minutes. Cool completely and store in airtight container until ready to use.

Package in clear bags and tie with a colorful pipe cleaner or twine.

PER 1/4-CUP SERVING: 188 CAL.; 2G PROT.; 19G TOTAL FAT (2G SAT. FAT); 5G CARB.; 0 CHOL.; 267 MG SOD.; 1G FIBER.

Cherry-Filled Bread Ring

12 SERVINGS LACTO-OVO

If traditional fruitcake is not to your liking, try this festive bread filled with dried fruit and nuts. It makes a wonderful gift packed into a box and wrapped with French silk ribbon.

3 cups unbleached white flour
1/2 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
4 Tbs. butter, cut into small pieces
2 large eggs
1/4 cup milk
1/4 cup vegetable oil
1/4 tsp. almond extract

Filling

1/2 cup blanched almonds, toasted
2 cups dried cherries
1/3 cup honey
1/4 cup orange juice
1 tsp. grated orange zest
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1 large egg white, lightly beaten

In large bowl, combine flour, sugar, baking powder and salt. With an electric mixer at low speed, blend in butter.

In small bowl, mix eggs, milk, oil and vanilla. Add to flour mixture and beat just until blended. Gather dough into a ball, dust with flour, flatten into disk and wrap well. Refrigerate overnight.

Filling: In food processor, combine all ingredients, except egg white, and process until coarsely chopped and blended. Cover and let sit overnight at room temperature.

Preheat oven to 375 [degrees] F. Grease baking sheet. Roll dough out between two sheets of plastic wrap or waxed paper into an 18 x 9-inch rectangle. Remove top sheet. Trim a 1-inch piece off each long edge and set aside.

Spoon filling in a 2-inch wide strip lengthwise down center of dough. Lift plastic wrap at one long edge and fold dough over half of filling. Fold the other side over filling and press edges together to seal. Invert seam-side down onto prepared baking sheet; remove plastic. Pinch the two ends together to form a ring.

With sharp knife or small cookie cutter, cut out reserved trimmings in leaf shapes. Brush bread ring with egg white and decorate with cut out dough. Brush with egg white again.

Bake until lightly golden, 30 to 40 minutes. Let cool 10 minutes on baking sheet. Transfer to wire rack and let cool completely.

PER SERVING: 327 CAL.; 6G PROT.; 13G TOTAL FAT (3G SAT. FAT); 48 G CARB.; 46MG CHOL.; 57MG SOD.; 2G FIBER.

Marinated Goat Cheese

SERVES 10 LACTO 30

Marinated cheese makes a wonderful hostess gift and comes in handy as an appetizer when unexpected guests arrive.

10 small mature goat's milk cheeses
4 cloves garlic
10 mixed-color peppercorns
4 dried red chilies
1 sprig fresh rosemary
1 sprig fresh sage
1 sprig fresh thyme
2 bay leaves
Extra-virgin olive oil

In large, wide-necked, sterilized jar, stack cheese. While stacking cheese, decoratively arrange garlic, peppercorns, chilies and herbs between and around cheese layers. Pour oil over layers to reach top of jar. Dispel any air pockets by running a skewer down the inside of the jar. Store in the refrigerator up to 2 months. Bring to room temperature before serving.