I placed my order for jars, etc. this morning!

Homemade vanilla in a pretty small bottle is a wonderful gift, IMO, and I LOVE candied ginger (does anybody not like candied ginger?).

I posted a thread couple days ago also on homemade holiday gifts. Mine have to be ubber easy 'cause I'm just unable this year to do much of anything.

Here's my quick & easy gift list.

1. Citrus Salt (orange, lemon, & lime zest roasted with sea salt & whizzed in the FP)
2. Preserved Lemons
3. Spicy Wine Mustard
4. Olives Marinated With Rosemary & Orange Peel in EVOO
5. Walnuts Toasted With Rosemary & Sage
6. Homemade Yellow Cake Mix made with my organic powdered eggs, milk, & powdered butter plus KA's dry ground vanilla beans
7. Homemade BBQ chips (white & sweet potatoes)
8. Mid-eastern Pilaff Mix
9. Homemade Lemon Pepper
10.Homemade Spice Blends in shaker jars

Easy, fast, & I've already got most all the ingredients in our food storage. All I need are more lemons, a blend of mustard seeds, & I want to pick-up some fresh whole cloves.

I've even got some leftover holiday fabric jar toppers. So, hopefully, even I can accomplish this.

Have fun. Homemade gifts are appreciated in my family & I know everybody would be disappointed if I'm still breathing & they don't get something I've made. (smile)

/tricia

You call that easy? Wow! You're amazing tricia!

Those all sound great. Now my mind is going a million miles an hour instead of a hundred miles an hour.

It really IS easy. Look, here's the recipe for the Spicy Wine Mustard...

3/4 Cup Brown Mustard Seeds
3/4 Cup Yellow Mustard Seeds
1 Cup White Wine Vinegar
1 Cup Dry White Wine
1/4 Cup EVOO
1/4 Cup Sugar
2 Tablespoons Dry Mustard (Coleman's)
1 Tablespoon Sea Salt
1-2 Teaspoons Red Pepper Flakes
1/2 Teaspoons Freshly Ground Black Pepper

Makes about 3 cups.

Put all ingredients into a deep, medium-sized bowl, stir well, cover & set at room temperature, stirring once or twice, for 24 hours.

Transfer bowl contents to a FP & puree until creamy.

Transfer mustard to jars, seal tightly & refrigerate.

My DH loves this stuff on sandwiches. It's also good to whisk into salad dressings or even to serve as a dip for pretzels.

See...easy.

/tricia

Thanks for posting that mustard recipe, Tricia! I have all the ingredients and just haven't gotten around to making it. I'm going to try it without the sugar at first, to see if it really needs it. I assume that I can add that in last, as I do not like sweet mustard, but the rest of the recipe looks great.

The two main spice blends that I use are my Cajun Seasoning (which I make in large quantities) and Za-Atar, but lately I've been making some Indian inspired spice mixes. The next time I make one, I'll write down how much of each ingredient I put. I love it on chicken and potatoes, as well as lentils and other beans, and I put some on the last chicken I roasted and then made curried potatoes to go with it.

I used to make a special balsamic vinaigrette that I gave to friends, and it requires fresh herbs, which fortunately I have in abundance at this time. For some reason, some of my basil seeds started growing in October, and now I have large healthy basil plants.

Lemon pepper would be good with dill and garlic, and I do have some more dill that started growing last month as well.

Here's my vinaigrette recipe:

Herb Vinaigrette Salad Dressing

This dressing must be made using fresh herbs only. Never substitute dried herbs here�omit any herbs if you do not have fresh.

Ingredients

3 tbsp Dijon mustard
6 cloves garlic
1-2 shallots, depending on size (optional)
1/3 cup chopped fresh sweet basil
3 tbsp chopped fresh oregano
1 tbsp chopped fresh thyme (stems removed)
1 tbsp Balsamic vinegar, aged eight years, the best you can find
2 tbsp Balsamic vinegar, medium quality
2 tbsp white Balsamic vinegar
2 tbsp red wine vinegar
1-2 tbsp white wine vinegar
2 tsp salt
2-3 tsp freshly ground black pepper
2/3 cup extra virgin olive oil, or to taste

Directions

Peel and coarsely chop garlic, and shallots, if desired, and put into blender with the mustard and herbs. Pulse a few times to chop the garlic and herbs, and add vinegars, salt, and pepper. Blend until all ingredients are very finely chopped or pureed. Add the olive oil a bit at a time and blend until smooth. If possible, pour the olive oil through a small hole in the top of the blender while blending. Adjust vinegars, salt, pepper, and oil to taste, remembering that the flavor will change after the garlic and herbs have had time to marinate in the vinegar and oil. If desired, add 2-3 tsp of water to make the dressing a bit thinner and easier to pour. Store in a jar in the refrigerator.

Yield: approx. 1-2/3 cups

Lars

That does look easy, but very elegant tricia. I am seriously considering that now. See? I'm just getting worse!

Lars, that sounds fantastic! How long does it last in the fridge? I'd love to add that to a label because it'd be the number one question people would ask me. Thanks!

Rob, If you see anything on my list that catches your eye just shout out & I'll post the recipe. Every one is just as easy.

Lars, that looks good. Are you concerned about storing the olive oil & garlic together? I thought that was a "no-no"?

/t

I've kept the vinaigrette salad dressing in the fridge for a month or two without spoilage, but it does taste better when it is fresher, due to the herbs. Because of the amount of vinegar in the dressing, the danger from the garlic is not present - as long as everything is emulsified. I even mailed a small bottle to Woody in NJ, and she said it arrived fine, and she loved it.

Garlic oil is a no-no, but salad dressing with garlic is not, as I understand it.

Lars

I saw this method for making vanilla today. The jars are sooo cute and it looks so easy.

Here is a link that might be useful: DIY Vanilla Extract

Tricia - I am intrigued with the citrus salts - what a fabulous idea! I'd love the method and roasting temperature when you have a minute - thanks so much. I can think of so many people to give this to.
Jane

Jane, I love this salt. We try to eat a low sodium diet & having a shaker of this stuff makes it much simplier. It's so full of bright, fresh flavor. Here's how I make it...

Makes 2 Cups

2 Cups sea salt, grey salt, or fleur de sel
2 Tablespoons fresh lemon zest
1 Tablespoon fresh orange zest
1 Tablespoon fresh lime zest

Preheat the oven to 225 degrees.

Mix the zests together in a small bowl. Combine the mixed zest mixture with the salt in a larger bowl.

Spread the zest/salt mixture on a rimmed baking tray & roast for 2 hours. Allow to cool.

When cool, place the mixture in a FP & pulse until the zest & salt are thoroughly combined.

Store in a jar with a tight fitting lid & store away from heat and/or direct sunlight.

Easy peasy!

/tricia

I just may have to make some of the citrus salt for myself.

Thanks for the recipe.

Nancy

Oh wow - I can't believe I have never heard of this. We try to eat low sodium and DH loves to grill, so this will be great. It will also make perfect gifts. What about a 3 pack; 1 lemon, 1 orange, 1 lime instead of combining them - would I just do the full amount of zest in each flavour?
Thanks so much for sharing this.
Jane

I'm making tricia's Spicy Wine Mustard for sure. A couple of years ago I made Cranberry Liqueur which was a gorgeous clear red color, couldn't find small bottles when I finally started looking, then it was too close to Christmas and I didn't really have time to bottle it. I still have it, it's really good but I don't drink much of that sort of thing. Does it ever go bad?

jude

Jane, I've never made it with just one of the zests. I've always combined them for the fragrance & flavor. But, sure...give it a try.

I make homemade lemon pepper frequently for our use & I'll make some for holiday gifts also. I use an equal amount of fresh lemon zest & freshly ground pepper. I let the zest sit on the kitchen counter spread on a cookie sheet overnight to dry a bit (you could also put it in a 200 degree oven for an hour). Then, depending on my mood, I grind peppercorns using sometimes just black but other times I use a variety of different colors. I grind an amount equal to how ever much zest I have (I usually make 1/2 cup at a time). Combine the zest & pepper, blend thoroughly (by hand) & into a shaker jar it goes. Fantastic stuff - so much better than commercial.

/t

Great recipes! Thanks for sharing. I wondered where people got the jars from so thanks for the Specialty Bottles lead too. Do you all buy labels (from where?) or make your own?

Tricia - I'd love your pilaf mix recipe.

ogoopogo, I couldn't put my hands on my recipe but I think this recipe is the same or very similar.

jude

Cranberry Liqueur

Presented in small decanters or glass bottles, Cranberry Liqueur makes a memorable gift. Attach a gift tag and include the following: "Cranberry Cosmopolitan: 1/2 cup Cranberry Liqueur, 1/4 cup Cointreau, 2 tablespoons lime juice. Mix with 1 cup crushed ice; strain into martini glass. Makes 2 cocktails."

:YIELD: 4 1/2 cups (serving size: 1/4 cup)
COURSE: Beverages, Beverages, Alcoholic
Ingredients
2 cups sugar
1 cup water
1 (12-ounce) package fresh cranberries
3 cups vodka
Preparation
Combine sugar and water in a medium saucepan; cook over medium heat 5 minutes or until sugar dissolves, stirring constantly. Remove from heat, and cool completely.

Place cranberries in a food processor; process 2 minutes or until finely chopped. Combine sugar mixture and cranberries in a large bowl; stir in vodka.

Pour the vodka mixture into clean jars; secure with lids. Let stand 3 weeks in a cool, dark place, shaking every other day.

Strain the cranberry mixture through a cheesecloth-lined sieve into a bowl, and discard solids. Carefully pour liqueur into clean bottles or jars.

Note: Liqueur can be stored refrigerated or at room temperature for up to a year.
.

This is a great post. We draw names of the adults in our family and we are not suppose to buy for any one else. Of course we do buy gifts for all of the children.

However, we still like to give something homemade to our adult children. So a gift basket of homemade items would be great. I'm loving all the ideas listed here.

I am also thinking about making gourmet chocolate drizzled carmel corn. I have been looking at recipes on the net but would really like a T&T one made by you wonderful cooks. Does anyone have one that stays crisp and fresh for a good length of time?

Karen

I'm going to try one that I found today and will also let you know if it's a keeper.

FWIW One of the recipes I saw for cranberry liqueur or cranberry cordial, suggested saving the solids, that are left when you drain the mixture, to use as a fancy topping on pound cake, muffins or ice cream. Sounds interesting, doesn't it!

jude

Tricia,

Could you post the Mid-eastern Pilaff mix recipe? It sounds like something I could make up for my dad who still lives alone, at 91, and cooks all his own meals.

Claudia

A couple people have asked about the rice pilaf. I'm going to have to play around with an exact recipe...not for ingredients but how to have somebody else re-create the finished product from the jar's ingredients.

We eat/cook from a food storage program. Some of my ingredients are not in average American pantries (actually, a lot of my ingredients). Here's the basics of what I've got in mind though...

Ingredients:

2-3 Teaspoons Organic Dried Butter Powder
1 Tablespoon Freeze-Dried Chopped Onions
1 Tablespoon Home Dehydrated Chopped Red Bell Pepper
1 Teaspoon Homemade Lemon Salt
1-1/2 Cups Long-Grain White Rice
1 Pinch Saffron
A Pinch of Home Dehydrated Orange Zest
1 Bay Leaf
2-3 Tablespoons Freeze-Dried Peas
1/4 Cup Freeze-Dried Apricots, Diced
2 Tablespoons Chopped Pistachios

Plus about 3-1/2 cups low-sodium chicken broth that the gift recepient will provide. I have to make this a few times to get the amount of liquid right. Needs to be enough to cook the rice plus rehydrate the veggies.

When I make this type rice dish at home, I don't measure - just use a box of chicken broth & squeeze in enough liquid until it "looks" right. So, I've got to get it down to be more exact for a gift.

Also have to play with the ingredient amounts to make sure there's enough but not too much to fit in the jar.

Looks like we'll be having Med. Rice Pilaf for dinner soon. (smile)

/tricia

Vanilla sugar I think is a great gift. Good for coffee and chai tea drinkers.

You can make other flavored sugars too.

One year I made instant chai mix. It was great tasting but would end up with a spice slurry at the bottom of the cup.

There are some really great ideas on this thread. The bad part is, all I can think is, ooo ooo!!! I would love to have that for myself! I can see this isn't going to be a cheap idea.
:)

LM, I was just going to say I don't know any popcorn that would work with chocolate. Personally. I'm awful at it! As soon as I drizzle chocolate, it's soggy. I haven't figured that one out. But your popcorn thread is lookind dang good!!!

Thanks rob333, I think that is the problem. The chocolate. I don't understand what they do to keep the ones crisp that I've purchased at speciality shops. Anyone have any ideas about that?

Karen