Forget the wine bottle; how about you try these homemade foods for holiday gifts?
Herbed Spiced Olives
1 teaspoon coriander seeds (optional)
1 teaspoon crushed red pepper flakes
2 teaspoons dried fennel seeds
3 fresh or dried bay leaves
1 ½ cups extra-virgin olive oil
6 thin lemon slices, with skin, seeds removed
6 2-inch strips lemon zest
6 springs rosemary, rinsed and dried thoroughly
6 springs thyme, rinsed and dried thoroughly
6 cups mixed unpitted olives
1. Have the olives rinsed under warm water, place lines of paper towel around a baking sheet, and drain the olives onto the towels. Dry thoroughly.
2. Transfer the olives to a large bowl, then add the remaining ingredients, toss so it combines well.
3. Cover and refrigerate for eight hours to over overnight.
4. Fill 2-cup-capacity jars with the mixture. Tightly cover and keep it chilled for a week, then dispose of any leftovers.
Apple Pie-Spiced Pumpkin Seeds
1. 4 cups raw pepitas or pumpkin seeds
2. 2 tablespoons unsalted butter
3. ¼ teaspoon ground cloves
4. ½ teaspoon freshly ground nutmeg
5. 1 teaspoon ground allspice
6. 1 teaspoon ground ginger
7. 1 ¼ teaspoons salt
8. 2 teaspoons cinnamon
9. 1 ½ tablespoons packed dark brown sugar
1. Stir together cloves, nutmeg, allspice, ginger, salt, cinnamon, and sugar.
2. Use a heavy and large skillet to melt the butter at medium heat.
3. Use a skillet to toast the seeds while stirring often awaiting it to become golden and start popping, about four minutes.
4. Stir the mixtures of spices and cook, stir constantly, awaiting the fragrant of spices and the well coating of nuts, about a minute longer.
5. Quickly, spread it a balanced layer over a baking sheet; cool completely, stir occasionally.
Spicy Rosemary Walnuts
1. 6 cups walnut halves
2. ½ teaspoon salt
3. 1 teaspoon crushed red pepper flakes
4. 1 tablespoon dried rosemary
5. 4 tablespoons unsalted butter
1. Place a rack in the center of an oven and preheat it to 350 degrees Fahrenheit.
2. Melt the butter along with rosemary, salt, and red pepper flakes in a pan.
3. Over a large baking sheet, spread the walnut halves.
4. Pour the mixture of butter and toss to coat.
5. Bake; stir occasionally awaiting the golden color, for 20 minutes.
Chili Lime Pecans
1. 1 tablespoon finely grated lime zest
2. 1 teaspoon salt
3. 2 teaspoons cumin
4. 1 tablespoon chili powder
5. 6 cups pecan halves
6. ¾ cup packed light brown sugar
7. 2 large egg whites, lightly beaten
1. Place a rack in the center of the oven and preheat to 350 degrees Fahrenheit.
2. Place lines of foil over a baking sheet and use a cooking spray to mist it.
3. Pour 2 tablespoons of water into egg whites and whisk until thick and frothy, for 2 minutes.
4. Whisk in a brown sugar awaiting the complete mix in, and then stir the pecan halves awaiting coating.
5. Stir together salt, cumin, and chili powder.
6. Sprinkle nuts until well coated.
7. Spread nuts in single layers on a baking sheet.
8. Bake; stir occasionally, await the golden brown for 25 minutes.
9. Transfer over to a large bowl, shake over with zest then toss to mix.
10. Cool, toss occasionally to crumble up clusters.
Apple Pear Chutney
1. 1 cup golden raisins or dried cranberries
2. 1 tablespoon minced fresh ginger
3. 4 2-inch pieces lemon zest
4. ½ cup honey
5. 1 cup apple cider vinegar
6. 1 ¾ pounds firm-ripe pears, cored and cut into ½-inch dice
7. 1 ½ pounds red apples, such as Rome, Gala, or Braeburn, cored and cut in into 1/2–inch dice
8. ½ teaspoon pepper
9. 1 teaspoon salt
10. ¾ teaspoon crushed red pepper flakes
11. 2 tablespoons yellow mustard seeds
12. 2 large shallots, finely chopped
13. 1 tablespoon olive oil
1. Use a heavy 5-quart pot to warm the oil over heats of medium-low.
2. Include shallots and cook, stir often, until soft, for 4 minutes.
3. Include red pepper flakes, mustard seeds, salt and pepper; cook while stirring for a minute.
4. Stir the remaining ingredients but raisins.
5. Heighten the heat to medium-high until it boils.
6. Lower the heat and simmer, stir occasionally, until a majority of the liquid has evaporated for 45 to 50 minutes.
7. Remove from heat.
8. Stir in raisins and cool.
9. Divide among 1 1/4-cup-capacity jars that have lids.