In the mood for Holiday Food Gifts!

I grew up in a household that was absolutely showered with food gifts during the holidays.  My father’s career in the food business guaranteed almost daily UPS and FedEx deliveries, many packed in dry ice, between Thanksgiving and Christmas.  We received luscious desserts, most only available to restaurant clients, chocolates and fresh nuts, coffees and teas, huge beef rib roasts, breads and pastries, cured meats and cheeses, and our favorite, the Bryan Family Christmas Ham.

These days, the only corporate gift that comes to my door is a lone tin of ginger thins from a certain banking institution.  Unfortunately, it often sits undisturbed in the pantry, only to be replaced by an identical, albeit fresher tin exactly 12 months later.  No… the gifts that show up at my door during the holidays are of the warm and personal variety….homemade food gifts.  Wonderful pies to eat right away or freeze for later, flaky breakfast pastries, delicate cookies dusted with powdered sugar, glazed pecans and walnuts and homemade jams are just some of the treats that we have been blessed with in recent years.

Here are three food gifts that you might consider making this year.

IMG_2628

Toffee Sauce For Ice Cream

This is a great food gift for three reasons:
1.  You can multiply the recipe as needed to make big batches of sauce.
2.  The sauce will keep for a week in the refrigerator, and travels well.
3.  This is one of the best ice cream sauces you will ever taste.
Combine in a medium saucepan:
1 1/2 cups sugar
1 cup evaporated milk (Pet or Carnation….not condensed milk!)
1/2 cup unsalted butter
1/4 cup light Karo syrup
dash of salt
Bring to a boil over low heat.  Boil one minute the remove from the heat and stir in:
1/2 cup chopped chocolate covered toffee bars (Heath or Skor Bars)
Let cool then refrigerate.
At this point, I like to add another handful of chopped candy to the sauce to add a bit of crunch since the candy you added earlier will have melted to become part of the sauce.  Or you could wait and sprinkle the extra candy over the ice cream when serving as shown below.  This recipe fills one medium sized jar, as shown in the photo above, and will easily serve 6-8.
IMG_2649
IMG_2930

Cinnamon Sour Cream Coffee Cake with Toasted Pecan Filling

 
Possibly one of the best coffee cakes I’ve ever had and most definitely the best coffee cake that I have ever made.  A very special gift for someone during the holidays that will keep wrapped, at room temperature, for up to 5 days.  I’m copying and pasting the recipe straight from Fine Cooking because I didn’t change a thing and I don’t want to make a mistake in the precise baking measurements.  Note: If you don’t have superfine sugar, just make some by running sugar, before you measure of course, through the food processor until it is as fine as sand.
1 Tbs. softened unsalted butter
For the Streusel Topping
2 oz. (4 Tbs.) unsalted butter
3 oz. (2/3 cup) all-purpose flour
1/4 cup toasted pecans, coarsely chopped
2 Tbs. granulated sugar
2 Tbs. light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. baking powder
1/4 tsp. table salt
For the Filling
1 cup toasted pecans
3 Tbs. granulated sugar
3 Tbs. light brown sugar
1-1/2 tsp. ground cinnamon
1 tsp. Dutch-processed or natural cocoa powder
For the Cake
11-1/4 oz. (3 cups) sifted cake flour
1-1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. table salt
10 oz. (1-1/4 cups) unsalted butter, slightly softened
11-1/2 oz. (1-2/3 cups) superfine sugar
4 large eggs
2 tsp. pure vanilla extract
16 oz. (2 cups) sour cream
 

Position a rack in the center of the oven and heat the oven to 350°F (325°F if using a dark nonstick pan). Generously butter a 10-inch tube pan with a removable bottom.
Make the topping: In a 2-quart saucepan, heat the butter over medium heat until almost melted. Remove from the heat and cool to tepid. In a medium bowl, combine the flour, pecans, both sugars, cinnamon, baking powder, and salt and stir with a fork. Add the flour mixture to the butter and stir until evenly moistened and crumbly.
Make the filling: In a food processor, pulse the pecans, both sugars, cinnamon, and cocoa 4 to 6 times to combine and chop the pecans.
Make the cake: In a medium bowl, whisk the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, 1 to 2 minutes. Add the sugar slowly, beating until combined. Scrape the bowl. Beat in the eggs one at a time, blending each one completely before adding the next. Scrape the bowl and blend in the vanilla. On low speed, alternate adding the dry ingredients and the sour cream, adding the flour in four parts and the sour cream in three parts, beginning and ending with the flour, and scraping the bowl as needed.
Layer and marble the batter and filling: Spoon 2 generous cups of the batter into the prepared pan. Smooth with the back of a soupspoonsoupspoon.
Top and bake the cake: Take a handful of the streusel crumbs and squeeze firmly to form a large mass. Break up the mass into smaller clumps, distributing the streusel evenly over the batter. Repeat with the remaining streusel. Press the streusel lightly into the surface of the cake. Bake until the top of the cake is golden brown, the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean, 70 to 75 minutes. Transfer to a wire rack and let cool for at least an hour before removing from the pan.

This cake keeps at room temperature, well wrapped or under a cake dome, for up to 5 days; you can freeze it for up to 3 months.

From Fine Cooking 96, pp. 70p
October 22, 2008
IMG_2979
IMG_2760

Peppermint Pretzels 

You won’t really need a recipe for these addictive treats….like peppermint bark but with a salty crunchy bite.  Just buy more white chocolate than you think that you will need if you want to coat the pretzels as thickly as I did. (For example, it took 3 Ghiradelli bars to cover 12 large pretzels.)
All you need:
white chocolate
 shortening
hard peppermint candies or candy canes, finely crushed (food processor make quick work of this)
pretzels
wax paper
Melt the white chocolate slowly in a double boiler or as I do, in a stainless steel bowl set over a medium saucepan of simmering water.  Stir in just enough shortening to make the consistency thin enough for dipping.  (Start with one tablespoon and add more by teaspoons if necessary) Dip pretzels (I use a wooden or metal skewer to make dipping easier) and set on wax paper.  Sprinkle with crushed peppermints and let dry at room temperature until firm.  Although chocolate will firm up quicker in the refrigerator, I find that it makes the crushed candy sticky, so I recommend taking the time to let it set at room temp before storing.
IMG_3001

Leave a Reply

Your email address will not be published. Required fields are marked *