| Last-Minute Gifts You Can Whip Up in the Kitchen
Tied with the right ribbon and wrapped in the right box, the treats that follow are perfect gifts for anyone — and are best made in your own kitchen in your own bathrobe. They won't take you more than 15 minutes, and you can keep the extras for yourself.
SUGARPLUMS makes about 2 dozen hands-on time: 15 minutes total time: 15 minutes Tightly covered, these keep for up to 2 weeks at room temperature. 1/2 cup slivered almonds 4 ounces dried figs 2 tablespoons unsweetened cocoa 1/2 teaspoon ground cinnamon 3 tablespoons honey Grated zest from 1 orange (1 tablespoon) 1/2 teaspoon almond extract 3/4 cup granulated sugar In a small skillet over medium heat, toast the almonds to bring out their flavor. Remove from heat; cool. Combine the figs, cocoa, cinnamon, and almonds in a food processor, pulsing until peppercorn-size balls form. Add the honey, orange zest, and almond extract. Pulse 3 or 4 times more until well mixed. Spread the sugar in a shallow dish. Form the sugarplums into 1-inch balls and roll in sugar. NUTTED POPCORN makes 12 cups hands-on time: 15 minutes total time: 15 minutes This recipe is best saved for a low-humidity day (as is any kind of candy making). Dry conditions help the caramel become and stay crisp, not chewy. 8 cups popped popcorn 2 cups pecan halves 1 cup whole unblanched almonds 1/2 cup pumpkin seeds 1 tablespoon chili powder 1 teaspoon cinnamon 1 1/2 cups sugar 1 cup light corn syrup 1/2 cup butter 1 teaspoon vanilla Heat oven to 250º F. Combine the popcorn, pecans, almonds, pumpkin seeds, chili powder, and cinnamon on 1 or 2 large baking sheets and place in the oven to warm through. Meanwhile, combine the sugar, corn syrup, and butter in a medium saucepan and heat to boiling. Without stirring, cook over medium-high heat about 10 minutes or until the syrup turns a rich brown and a few drops of it form stiff threads in a cup of cold water. Stir in the vanilla. Remove baking sheet from oven and pour the syrup over the popcorn. Toss quickly with a spoon. Cool and break into pieces. |
| Last-Minute Gifts You Can Whip Up in the Kitchen
ROSEMARY-OLIVE BREAD makes 1 loaf hands-on time: 15 minutes total time: 90 minutes This sweet-and-savory bread makes great toast to serve with salad, soup, or cheese on special occasions. It can be frozen for up to 3 months. 2 1/2 cups all-purpose flour 3/4 cup sugar 1/2 cup chopped walnuts 2 teaspoons baking powder 2 teaspoons dried rosemary 1/4 teaspoon salt Grated zest of 1 lemon (1 tablespoon) 2 eggs, lightly beaten 3/4 cup sweet white wine or apple juice 1/2 cup extra-virgin olive oil Heat oven to 350º F. Lightly coat loaf pan with vegetable cooking spray. In a bowl, stir together the flour, sugar, walnuts, baking powder, rosemary, salt, and lemon zest. In another bowl, blend the eggs, wine, and olive oil; stir into the dry ingredients. Transfer the batter into pan and smooth surface. Bake 55 minutes or until a skewer inserted in the center comes out clean. MAPLE-WALNUT SHORTBREAD makes 36 bars hands-on time: 15 minutes total time: 1 hour Wrapped in freezer bags, these freeze beautifully for up to 3 months. 1 cup unsalted butter 1/2 cup packed light brown sugar 1/2 cup maple syrup 1 egg, separated 2 cups all-purpose flour 1 tablespoon ground cinnamon 1/4 teaspoon salt 1 1/2 cups chopped walnuts Heat oven to 300º F. Using an electric mixer, beat the butter, brown sugar, maple syrup, and egg yolk until smooth. Stir in the flour, cinnamon, and salt until combined. Spread the dough into an ungreased 15 1/2-by-10 1/2-inch jelly-roll pan or cookie sheet with sides. Beat the egg white in a small bowl with a fork until foamy. Spread evenly over the dough. Sprinkle on the nuts and press them gently into the dough. Bake 35 to 40 minutes or until the shortbread shrinks slightly from the sides of the pan. Do not overcook; you want them to be a little chewy. Cut diagonally into 3-by-1 1/2-inch bars. FUDGE SAUCE makes 2 cups hands-on time: 15 minutes total time: 15 minutes To reheat, microwave the sauce in a small cup for 30 seconds at a time, stirring between each heating, until smooth. 1 cup heavy cream 2 tablespoons light corn syrup 12 ounces semisweet or bittersweet chocolate, chopped 2 teaspoons vanilla In a medium saucepan over medium heat, bring the cream and corn syrup to a boil. Remove from heat and whisk in the chocolate until melted. Stir in the vanilla. Pour into jars and cool completely before covering or refrigerating (otherwise the sauce will become granular). Keeps up to 1 month in the refrigerator. |
