Posts tagged ‘informational’

Jun 13

COOKING TIPS AND TRICKS

An article on cooking tips and tricks is the perfect follow-up for last week’s posting on simplified recipes. The only thing better than a recipe modified to make kitchen time more comfortable is finding cooking tips and tricks to make the preparation and/or clean-up easier as well. So here are 25 ideas dedicated to that noble purpose for all you people, like me, who believe, perhaps not in building better mousetraps, but love finding and using them.

I have written other posts on cooking tips and tricks, and had intended to continue them on a regular basis. I did write several but then other subjects popped-up, and well, it’s been awhile. I promise to do better in the future. Meanwhile, you can check out my previous postings in the Archive Section under Jan. 5, 2012, Mar. 22, 2012, July 9, 2012, June 30, 2013, Oct. 20, 2013 and Apr. 16, 2016. There’s some good stuff there!

Microwave Tricks

1) Roasting Garlic
Years ago, I had a terra cotta garlic roaster. It resembled an upside-down beehive on a saucer. I loved it because it made roasting garlic a quick, one-step process. Unfortunately, it was a casualty of a move and I couldn’t find a replacement but I improvised. I bought a 3 inch, unglazed clay flower pot with matching saucer, then trimmed a cork to fill 2/3 of the drainage hole. And it works perfectly.
Cut the top 1/3 off a blub of garlic to expose cloves and remove dry skin. Put it on the saucer and spoon over 1Tbs.oil, place pot upside-down over garlic and microwave on high 1 min. For lesser powered oven an extra minute may be needed. By replacing the cork with a plug of foil, this roaster also works in a conventional oven at 350 deg. for 1 hr.

2) Microwave ‘Fried’ Eggs
Separate egg without breaking yoke. If this is a problem, break the egg over a slotted spoon* and let the white drip through to a lightly greased microwavable plate or mold. Gently slide yoke into a custard cup or small container. Microwave the white 1 min.-it will form a well in the center. Slide the yolk onto the center of the white and carefully prick the skin with a knife or skewer pointer. Cover with a paper towel and microwave 1 min. more. Let sit to ‘set’ 30 sec. If not firm enough microwave 15 sec. More.

3)*Separating eggs this way is a tip as well.

4) Thawing a Piece of Meat
Microwave thawing can result in tough, even partially cooked meat. Bring a container of water to the boil in the microwave and immerse the meat, still in plastic wrap. If it isn’t thawed enough to work with by the time the water cools, repeat. But only once or the meat might cook a bit.

Freezer Tricks

5) Storing Tomato Paste and Fresh Ginger
The freezer is best for these items. Open the tomato can at both ends and use one of the ends to push the past out in a roll onto a piece of plastic wrap. Frozen it keeps indefinitely and can be sliced into the desired amounts.
Fresh ginger keeps well for several months frozen in plastic wrap and a bag. Frozen, it can be easily peeled and grated.

6) Ice Cubes Keep Herbs, Sauces, Wine Flavorings
Ice cubes capacity is 2 Tbs. and make excellent containers to freeze and store flavorings. Fill them with chopped herbs and a little water and they are easily added, frozen, to cooking dishes. The same is true of leftover sauces, wine and other small amounts of taste enhancers, like broth coconut or condensed milk.

7) Frost Cakes Easier
Lightly freeze a cooled, freshly baked cake. It prevents crumbs from mixing in with the icing.

8) Slicing Meat
To easily and neatly cut thin slices from a piece of meat, or to chop it, like bacon, for cooking, freeze it slightly first to firm it up.

9) Marinating Meat
Trim the meat and freeze it with marinade in a plastic bag. The time taken in freezing and thawing equals the time required to marinade. A great time-saver.

Cutting Tips

10) Chopping Herbs
If your knife skills aren’t up to chiffonade or you only want a course chop, put the leaves of the herbs in a glass and snip them with a scissors.

11) Chopping Nuts
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12) *Toasting also brings out the flavors in spices, but instead of pulling out a skillet to wash, spread them on a piece of foil in a toaster oven at 250 deg. Warning, watch them closely because they only take a few minutes and can burn easily.

Knife Care
13) Always hone knives on the steel rod in the knife set–for all knives on a regular basis, but especially before and after any major knife work. It doesn’t sharpen the blade but it keeps the paper thin edge aligned so that it cuts evenly rendering clean slices. Hold the wide end of the knife blade at a 15 deg. angel against the rod and draw it down with even pressure so the entire edge has touched the steel. Reverse the action to hone the other side of the blade and repeat a few times.

14) Never use the sharp side of the blade except to cut. To clean a surface or sweep cuttings into a container, flip the knife and use the opposite edge. Don’t cut on hard surfaces like stone or glass and avoid using the dishwasher. These actions blunt knife edges.

Banishing Odors

15) From Hands: Lemon juice followed by soap and water works for onions. For Garlic, rub stainless steel a spoon, bowl or pan, then wash with soap and water.

16) From Equipment: Stick to glass and steel when working with pungent items and wash as soon as finished. This holds for pots and pans too. If an odor lingers including on counter tops, wipe with lemon juice or a paste of baking soda and water. To remove odors from plastic containers, seal a wad of newspaper in it for a few days.

17) From the Fridge: The standard cure is an open box of baking soda changed every 3 months. Other solutions are an open can of coffee grounds, charcoal or a wad of cotton soaked in vanilla extract.

18) From a Room: A baking sheet scattered with baking soda on a table or a stick of cinnamon simmering in water. Of course you can always bake a pie or cake….

19) From a Drain or Garbage Disposal: A lemon usually cures the disposal problem. For a stubborn drain pour 1 cup baking soda mixed with 1 cup salt down the drain and follow with 1-2 quarts boiling water.

20) For Sinks–Wipe with bleach soaked paper towels.

Cooking Tips

21) Vinegar is a wonderful way to add that missing bit of zing to sauces, gravies, soups, especially the commercial condensed ones and even baked goods like fruit pies. The amount and type of vinegar depends on the dish to be flavored and your taste, but it works every time.

22) Save the pickle juice after the pickles are gone. It’s a great flavoring agent for salad dressings or tomato dishes. Try a little of the dill juice with sour cream and mayo as a topping for poached salmon or dip for shrimp.

23) Pineapple isn’t just a tasty fruit. It contains bromelain* which breaks down protein and tenderizes meat. Add some juice to a marinade or chill thin slices between tough cuts of meat for 1 hr. before cooking. Do not allow pineapple to sit with fish or shrimp over 30 min. or they become mushy.

24) *Bromelain enzyme prevents gelatin from setting and is the reason pineapple isn’t recommended for molds. The problem disappears if the fruit or juice is heated before being added.

25) Stir pesto to taste into ricotta cheese to make a sauce for cold pasta or for quick ravioli: To Make Ravioli: Lay won ton wrappers out on a board or counter. For smaller ravioli, place1 tsp. of filling off center on the wrap and wetting the edges, fold over and press to seal. For large ravioli, place 1 Tbs. filling in the center of the wrap, cover with a second and wetting the edges seal. Drop raviolis into boiling water without crowding. As soon as they rise to the top, they’re done. Remove to a plate with a slotted spoon, keeping separate. When all are finished, layer in a dish with melted butter and top with grated Parmesan. Serve warm or at room temperature.

May 30

COOL ENTREES FOR WARM DAYS

Aspics or Gelees and other classic cold entrees are perfect for Memorial Day which has fewer traditions than other U.S. holidays regarding food. There are no festive feasts or particular dishes associated with the occasion. For most people the three-day weekend affords time for a quick trip or to prepare for summer. It’s a chance to test the grill, but again, to be ready for the coming season.

However, it is a holiday and nice to have something special on hand to observe it. At such a busy time roasts and other entrees, standard for most occasions, are too time-consuming to cook and serve. We want lighter fare, more suitable to the warming weather, easier to prepare and eat as well as readily available in keeping with full, often shifting, schedules.

Enter some old-fashioned, even antique recipes for cold entrees which used to star at summer buffets. Given a modern twist, they’re easy to fix well in advance and several can optionally be based on commercially prepared items or leftovers, yet they can dress-up a dinner with the best whether to treat family or entertain guests.

I give 7 recipes below which will do the trick for any spring dinner and I mark and list the shortcuts in preparing certain ones as well.

RECIPES

Ham en Croute:

Serves 10-12
(1) 8 lb. cooked ham –boned preferably, canned is fine
Pastry for a 2 crust pie
1 egg –beaten
2 Tbs. heavy cream
Roll out about ¾ of the dough (If using 2 packaged pie crusts, moisten the edges to stick them together) into an oval shape, about 1/8 inch thick. Place ham in the center and fold up and around to cover about ¾ of it. Roll out the remaining dough to make an oval to cover the top and over-lap pressing edges together to flute. Combine egg and cream and brush dough. Use dough scraps to make decorations and brush with egg. Can be stored now, chilled. Bake in a preheated 450 deg. for 30 min. If baked far ahead and dough becomes soggy, re-crisp in a preheated oven for5-7 min.

Poached Salmon:

Serves 6
6 salmon steaks or filets
1 envelope bouillon granules-optional
1 Tbs. dill weed
½ cup mayonnaise
½ cup sour cream
Lime wedges or cucumber slices for garnish-optional

Bring enough water to cover fish in one layer to a boil in a pot. Cook in two batches if necessary. Cover and simmer 10 min. Run pieces of fish under cold water until cool enough to handle skin and bone if necessary. Otherwise place the fish on a plate and chill until serving time. Mix the mayonnaise, dill and sour cream and chill for at least 2 hours to meld flavors. Serve fish cold, topped with mayo mix and garnished as desired.

NOTE: The directions in the next 3 recipes are for serving directly from the dish. To present the mold free-standing the order of assembly is reversed with the garnish arranged first and the layers built on it. Two tips for easing this process are: 1) Just before use, rinse the mold or dish with water but don’t dry. That film of water helps keep the contents from sticking to the hard surface and facilitates unmolding.
2) Pour a thin layer of the liquid in the mold and let it harden before placing the garnish or first layer of the contents. Cover with enough liquid to leave a thin layer on top and chill. Repeat this process before adding each new layer ending with a layer of liquid.
3) Unmold by placing container in a bowl of very hot water for 10 sec. and inverting on the serving plate. If ‘encouragement’ is needed, slip a blunt tipped knife up on side of the mold to allow some air in.

Beef in Gelee:

Serves 6
6 slices cold roast beef-Deli or leftover pot roast work too
½ tsp. EACH thyme and basil
2 cans condensed consommé
2 envelopes unflavored gelatin
1tsp.Worcestershire sauce
Pinch cayenne pepper
Salt and pepper
½ cup cold water
1 small carrot sliced and cooked
½ green bell pepper in rings
Soften the gelatin in the water. Bring 1 can consommé to a boil and add it to the gelatin. Stir in the other can, Worcestershire sauce and salt and peppers. Arrange the beef in a serving dish, sprinkle with herbs and decorate with vegetable slices, those suggested above or others of choice. Pour over liquid and chill at least 2 hrs. or until set.
NOTE: See directions above.

Poultry in Aspic:

Serves 6
(2) 5 lb. cooked ducks, chickens or equal amount chicken thighs or turkey breast
2 envelopes unflavored gelatin
½ cup Cointreau or orange liqueur
2 cans condensed chicken broth
1 can condensed consommé
Pinch ground cloves
Salt and pepper
Orange slices- very thin
Soften the gelatin in the Cointreau, bring 1 can broth, cloves, salt and pepper, to a boil and dissolve the gelatin in it. Add the rest of the liquid and let cool. Arrange the meat, on or off the bone, attractively in a casserole, top with the orange slices and pour the liquid over. Chill several hours until set.

Corned Beef in Aspic:

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11/2 lb. Deli sliced or caned corned beef ( or tongue)
1 cup white wine
2 envelopes unflavored gelatin
2 cans condensed consommé
Stuffed olives
Arrange slices of meat overlapping along either side of a shallow serving dish and place the olives in the center. Soften the gelatin in ½ cup cold water then dissolve it in 1 can boiling broth. Add the rest of the broth and wine and cool. Pour over meat and olives, Chill at least 2 hr. until firm. Garnish as desired

Cold Cornish Hens:

Serves 6
6 Cornish hens or large chicken thighs
6 slices of bacon halved crosswise
1 small onion sliced thin
¾ cup white wine
¼ cup water
Paprika
Salt and pepper
Bell pepper strips-fresh or fire roasted
Place hens in a roasting pan, sprinkle with seasonings and onion and cover with (2) ½ slices of bacon each. Pour over wine and water and roast in a preheated 350 deg. oven 45-60 min. basting with pan juices every 15 min. Cool and chill at least until pan juices gel and serve garnished with bell pepper.

Bouillabaisse Salad:

Serves 6
1 cup cooked crab meat
1 cup cooked lobster meat
1 cup cooked whitefish
½ cup cooked, peeled shrimp
2 tomatoes sliced
8 ripe olives halved either side of a shallow serving dish.
Mixed greens
Dressing*
Attractively arrange the seafood on a platter lined with greens. Scatter the olives over and drizzle with dressing. Pass the rest on the side.
*A classic vinaigrette consisting of 1 part wine vinegar to 3 parts olive oil, shaken with salt, pepper and herbs of choice is recommended-tarragon would do well here. Experiment with other vinegars, or simply wine or lemon juice. Think of ass-ins like garlic, onion, mustard or horseradish.

Classic Italian Cold Meat in Tuna Sauce:

Serves 4-6
2 lb. Skinless, boneless chicken breasts, loin of turkey or pork
2 cans Vegetable broth-optional
5 oz. can tuna in oil
2 anchovies
4-5 oz. olive oil
juice of 1-2 lemons
3 Tbs. capers –drained
If using chicken, roll the breasts and tie them. Simmer the meat in the vegetable broth for about 1hr. or until done. Cool and slice on a serving platter. Puree the tuna and anchovies adding the oil gradually to make a smooth paste, then add lemon juice until fairly thin. Finally stir in the capers. Pour the sauce over them and allow to sit in a cool place several hours or overnight. Serve cold.

May 23

FOOD FACTS FOR MILLENNIALS

A basic knowledge of food facts is a universal survival necessity. Nowadays, with the increased interest in ethnic cuisines and constantly increasing varieties of new products available, even seasoned kitchen veterans need a refresher occasionally. For the graduate, newlywed or anyone opening a new page, setting up housekeeping, learning even fundamental food facts, can be daunting, especially on a busy schedule. The supermarket can be scary, wondering what to choose, how to use it, how much to buy, which brand is the ‘right’ one with the prospect of ‘register shock’ or worse budget deficit looming over head.

Food Facts for Millennials helps calculate your needs before you start to market, and, being mobile, goes with you on your phone to answer your questions while shopping. It makes food preparation in general, easier and fun for both newbies and old hands. The fact that it’s mobile was the inspiration for the title-Millennials are never without their phones and rarely seek information from other sources.

Even though I had years of experience in managing a home, I was terrified when I opened my chef service. I had to satisfy my clients, virtual strangers, to make my business work. The largest group of customers seeking a chef service consists of working parents who want to maintain a traditional lifestyle. The second largest are people dealing with special diets due to allergies or medical restrictions. For both groups, an understanding of nutrition is important.

My first few clients were in the second group. Having relatives with regimented diets, I knew the chief ‘red flag’ foods are easily isolated and examined in the baking category, dairy products, sugar and recently flour, so I began making notes on substitutions, new items from ethnic cuisines and product options for reference. When my paper pad became bothersome to carry, I switched to digital notes. Showing them to a friend, her newlywed daughter asked for a copy and added a request, with prices rising, for a book on meats to find optional cuts. That led to books on poultry and seafood detailing food facts on those categories.

Then I heard a woman explaining a new low-carb diet which banned all white foods, including onions, because they are high in carbohydrates. I realized that poor carbs were still getting a ‘dirty rap’ and wrote another book explaining that carbs are the body’s fuel and all foods have them, with the exception of oils and some shellfish. It’s understanding that there are two types of carbohydrates, simple and complex, which function differently, that separates the ‘good carbs’ from the ‘bad’ ones and should determine our choice in consuming them.

By now I had five books of food facts on my web site, Etsy store and Kindle. It seemed natural to write a sixth on sauces and gravies, tying them all together as they do foods on a plate, especially with the current popularity of pan sauces and/or gravies. First, there is a difference between the two. Second, like carbs, there is a general misunderstanding about them. They do not all have a high fat content, that depends on the base and the ingredients used. A ROUX base begins with melted butter, and then the thickening agent and liquid are added. A SLURRY base consists of the thickening agent dissolved in a bit of fluid, then stirred into the main liquid, which could be a skimmed broth or juice. The book also examines the five Mother sauces of classic French cuisine and the derivation of their ‘offspring’ for three generations as well as listing the different grades of sauces, gravies and soups.

Although the six books are available separately on the site’s Bookshelf and Kindle, I decided they would be more convenient for quick reference gathered in one volume. So, in addition to the reason stated above, I called the book Food Facts for Millennials because it’s about food facts and ‘for Millennials’ partly because they are the ones now starting out on their own but particularly because they are true ‘foodies’. They want high quality, fresh ingredients and are willing to pay more for less to have them. They’re interested in exploring different cuisines, creating new taste experiences and maintaining nutritional balance.

However, the book is a handy reference guide even for us old hands in the kitchen, who need to check food facts now and then. It’s even available in mobi, so you can take it to market with you on your phone.

Here is a list of the six digital books, with a summary of the contents of each and individual prices as listed on this blog and kindle.

1) BAKING BASICS AND OPTIONS

Have you ever been confronted by a baking recipe and wondered which product to choose? Ever needed to cook for people with allergies to gluten, wheat, eggs or perhaps are diabetic or have another medical condition? Maybe you wanted to bake something to please a guest from another culture, or just felt like trying a recipe from another cuisine. This book answers any questions with facts about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right options if necessary. It also offers various uses for different ingredients and suggests ways to use the remainder of any exotic ones you may buy for a special purpose before expiration. ($2.99)

2) THE POULTRY PLACE $3.99

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3) SAVVY SAUCES and GRAVIES

This book is a “Cliff Notes” of food facts on sauces and gravies. It starts by defining the differences between the two and goes on to explain the various ways to thicken them for serving, examining the different ingredients that can be used and giving recipes and directions to do so. It describes the different types of gravy and gives directions on how to make each from scratch as well as shortcuts. Outlined are ALL the different types of sauces and their uses from salads to meats to desserts and gives step-by-step advice on how to make and use each. Special attention is given to the 5 Classic French “Mother” sauces—the ones found on menus not in packages. Each is described in detail and instructions given for making and using them, as well as for the many varied second and third generation sauces they inspire.
As the way sauces evolve is explained, it becomes clear they can be adapted to fit dietary requirements, be they medical, religious or cosmetic. This leads to explaining how simple it is to create shortcuts for the inexperienced or rushed as well as how easy it is to individualize them. Recipes illustrating the different types and applications of sauces are included along the way and tips to DIY sauces at will. ($3.99)

4) HOW TO CONTROL CARBOHYDRATES – SO THEY DON’T GO TO WAIST

Take the “Black Hat” off carbohydrates and learn the facts about how to use these foods to your advantage. In this book you will learn the difference between simple and complex carbohydrates, how each works and why complex ones are so important to a healthy diet. You will see that it’s virtually impossible to cut carbs out of your diet completely, because they exist to some degree in almost all foods. The trick in avoiding the damage they can do to your waistline is in knowing which ones, and how many you need daily. The major source groups are explained in detail and broken down into types as are the “hidden” groups so often overlooked. It’s important to know which is which and how to combine them to your advantage. For example, a baked potato with sour cream constitutes a balanced meal, do you know why? There are cooking tips and some suggestions for uses and recipes included as well. ($2.99)

5) ALL ABOUT SEAFOOD

As seafood becomes increasingly valued as a healthy food source, and thanks to the growth of aqua farming and improved transport, ever more varieties are available to and being consumed by an increasing number of people. Questions naturally arise as to the facts about these foods, concerning the buying, prepping, storing and cooking of the different types of seafood and actually as to the types and classifications of the items themselves. This book addresses many of those questions by explaining the general rules for safe handling fish and other forms of seafood; cleaning, skinning, shelling or shucking; proper storage until cooking. There are definitions of each classification of seafood in general and descriptions of the members of each category and specifically of the species within each one listed. There are guidelines as to proportions to buy and suggestions as to substitutions within species. Included is also a section on the serving of canned fish. ($2.99)

6) THE MEAT STOP

Years ago the family neighborhood butcher knew the customers’ preferences and often anticipated their needs. Now we’re on our own and have to be a lot better informed about the food facts as to what we’re buying in every way. Anyone who has peered into the supermarket meat counters realize there are decisions to be made over and above which meat to choose. We have to know the cut or cuts to use for the dishes we plan, how to pick the right one and which is the best buy. We need to judge color, grain, fat dispersion, often bone mass and general appearance. Moreover, we have to know what to substitute if we can’t find what we want. For this we have to know how to prepare and cook different cuts, even different meats. The book contains charts on beef, pork, lamb and veal advising which cuts are more tender, which are tougher, which are fattier and why. Then there are additional charts telling how to cook, carve and serve them. The book is a great guide to learning about meats and a great kitchen aid. ($3.99)

FOOD FACTS FOR MILLENNIALS – The collection ($ 17.94) – both epub and mobi
A collection of all 6 books for handy reference.

May 2

NO STRESS RECIPES FOR MOTHER’S DAY

Ever since Mother’s Day was declared a holiday in 1914, its purpose has been to provide Mother with a day free from work. The main focus is to present her, as guest of honor, with a lovely dinner, a tradition which has grown over the past century. In fact, Mother’s Day has become the busiest day in the year for restaurants.

However, times have changed and most mothers now work out of the house or away from it, rather than IN it. Dinner out isn’t the special treat it used to be. Many families want to personalize Mother’s Day by taking an active role in the dinner. The idea is fine but the success of the venture depends on the kitchen experience but more importantly the attitude, of the others involved. Without proper guidance this can be a disaster and a nightmare for Mother and everyone else, not a delight.

‘Proper’ in this case means ‘responsible’ and even a kitchen novice can pull off a great dinner if they are serious about doing it, have a bit of patience and can read. I realized this several years ago when two neighborhood children heard I was ”in the cooking business” and asked if I’d help them make a nice day for their mother, while their father was deployed in the military overseas. The experience inspired No Stress Recipes for Mother’s Day, a book of adult pleasing recipes modified for easy preparation and for child-friendly participation with monitoring.

That holiday’s menu was so successful, that their father appealed to me the next year. He had been transferred and the family was moving within days. He asked me to plan a Mother’s Day menu that would give his wife a break, but wouldn’t interrupt their schedule by stopping to go out or require them to unpack any utensils. I’ve included those menus, recipes, itemized costs, detailed directions and complete explanations of all decisions for both years in the book as illustrations of the fact that lovely meals can be made even by children, for very low cost, with a little help and that a lot of equipment isn’t always necessary. See for yourself….

Year 2012

Eggs Adeline

Ham, Tomato& Lettuce On Italian Bread

Cornish Game Hens and Wild Rice

Easy Berry Cake Cake/Berries & Whipped Cream

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Year 2013

Toad in the Hole

Family Choice

Stew on the grill

Grilled pound

The other recipes in the book cover not just dinner but all three meals plus desserts, to give Mother a full day away from the kitchen. Some of the dishes include: Baked Eggs in a Cloud, Fast Fruit Crisp, Breakfast Turnovers, Greek Pita Pockets, Spaghetti Squash Primavera, Tuna and Bean Salad, Pork Loin with Apricot Glaze, Chicken in Orange Sauce, Salmon with Mustard, Chocolate No-Cook Bars, Easy Berry Angle Cake #1 and #2, Zebra Cake and many more to choose from-all simple to make and delicious to eat.

So if you want to try making a dinner for Mother at home or simply want to add some restaurant quality, simplified recipes to your repertoire and/or get the family involved in making delicious meals here’s your chance. No Stress Recipes for Mother’s Day is the guide you need. Find it on this site’s Bookshelf and Kindle. Price $3.99

Apr 12

Dec 2

Spotlighting Hosting Gifts For The Holidays

We’re entering the busiest season of the year commercially and socially. One major festive holiday in a month requires planning, this month, in many countries, there are two; one of them associated with presents and both with parties. Perhaps it’s the increased emphasis on “The season of giving”; perhaps it’s heightened awareness of the stress of entertaining, with the current focus on a hands-on approach to preparations by the hosts, but nowadays guests feel obligated to bring a hostess gift to each event. The old stand-bys wine, flowers and candy seem time-worn and trite. People want gifts that seem more sincere and personal. Enter the home-made specialty. However, there are certain rules to follow in giving the home-made gift.

1) A homemade gift is acceptable as long as it’s appropriate for the occasion, the recipient and in its presentation.
Homemade gifts other than commemorative ones aren’t usually acceptable for ceremonial or formal occasions. They are also considered out of place in a professional relationship, because they signify a more personal connection, unless it is something you know will be specifically welcome. Using one of the recipes I’m giving here, to illustrate, if you brought a jug of your Chai Tea to the company picnic last summer, and your boss raved about it, a jar of the mix would be a good gift. It’s important when considering giving a homemade gift to determine its reception. Otherwise it might be considered at best a cheap way out or at worst a slight.

2) Even in non-professional situations it’s important to know in advance if your gift will be well received.
Make an effort to learn if the person you are gifting has allergies or diet preferences as well as their likes and dislikes. I’m not saying become snoopy dog, but ask others who know this person, or better yet, hold off on the homemade things until you know the giftee better yourself. Incidentally, this is true of any hosting gift. Many things, scented items, potpourri, candles, live arrangements and many foods, can set off allergies. So do your homework and don’t just listen to the T.V. guru’s suggestions
Learning about the recipient might earn you brownie points too. A friend used my recipe for mint sauce for her husband who is diabetic. When she found out that her biggest client’s daughter had it, she gave him a bottle with a list of suggested uses. Ever since she makes 6 bottles for him every Christmas and the account is hers for life.
Most parents of small children avoid feeding them nuts, so a tin of roasted almonds might not be well received in that home.

3) The gift should be appropriate to the timing of the occasion.
Don’t hand a host or hostess something that will demand attention in the midst of a crowded gathering or be awkward for them to deal with at the moment. Cut flowers need water, large baskets or plants need space and food that has to be temperature controlled requires special treatment. No matter how much thought and work you’ve invested in the offering, your efforts will not be truly appreciated. In fact, they may be remembered in a negative way as having caused an inconvenience.
Also take into consideration the type of occasion and personality of the host or hostess when planning your gift. If it’s an event where they will probably offer to share, be sure you’ve provided enough.

4) Above all, if you are giving a homemade gift, take care with its presentation.
Make sure it looks professionally turned out. That doesn’t mean “commercial” but simply that it has “eye appeal” that makes one want to open it. Don’t just grab a jar off the pantry shelf, or stuff the almonds in a bag. If it’s a jar or bottle, cover the top with a nice piece of cloth or paper secured with a ribbon. If using a tin, buy a new one, seal around the closure with neatly applied scotch tape and top with a big bow. Be sure to attach a label or tag identifying the contents and, if necessary, an index card listing suggested uses. Smaller bottles look well displayed on colored “grass” in a basket wrapped much like Easter ones. Jars can be placed in bottle bags. All of the wrappings can be found in a dollar store and with minimal effort the humblest things can be glamorized

5) The last consideration when contemplating giving a homemade gift is quantity.
Excess signals that you undervalue the product, too little looks cheap or stingy. The best thing to do is comparative price shop in stores. See what that product, or a similar one, in different quantities costs. If there are choices, pick the upper price range for your calculations. Estimate the amount you feel appropriate for the gift and then research a few commercial brands to learn the quantity available at your chosen price. The answer is the quantity you should give. An example is the roasted, salted almonds. Raw the price is about $10.00 per lb. Gourmet, cooked and gift wrapped their price is between $30.00 and $40.00 per pound. Granted the recipient knows the nuts are home cooked, but your effort is worth the price difference, especially since these are better than the commercial brands. So you must determine if you want to give circa $40.00 or circa $80.00.
It doesn’t have to be just one product either. I often give some of these items singly as token thank-you gifts, but just as often combine several to lend variety into a real present. The gift must suit the individual purpose and each is different.

Below are some of my favorite “gifting” recipes. All have a long shelf life but the watermelon pickle and bread need refrigeration. The bread needs at least two months to “age”. The pickle and the mint sauce can, and should be made several months ahead by those in colder climates. The Granola and the nuts have a shelf life of a month and should be made in the week prior to giving them. The nuts are the priciest commercially as compared to homemade, so the most impressive gift in that respect.

CHRISTMAS BREAD:

This is kinda cheating because it’s based on two boxed Quick Bread mixes. I like Cranberry and Pumpkin, but have used Date and Nut as well. In fact, I might add them if I were to make more than 2 loaves. I do add dried fruits and nuts to the mix but don’t really measure them. I combine the dry mixes of the same brand, in a bowl and add the total required ingredients. I substitute red wine for half the water required then add the other ingredients and any add-ins. I decorate and bake as directed in two loaf pans-one per box of mix used. When the loaves are cool, I sprinkle the tops with about 2 Tbs. of whiskey, cover them in plastic wrap and put them in the refrigerator. I bake them in October and over the next months I repeat the whiskey “shower” every couple of weeks. However, these also make excellent breakfast bread. The loaves I intend for that I don’t sprinkle with whiskey but depend on the wine used in the mixing to preserve them. People who normally hate fruitcake like this, especially with a cup of coffee or tea because it has a lighter texture.
NOTE: This batter rises, so any heavy decorations, nut halves, candied cherries should be placed about halfway through the baking or to they will be absorbed into the loaf.

ROASTED ALMONDS:
You need to buy the Raw, Natural Almonds in skins for this
1 tsp. butter per pound of nuts
Salt to liberally cover=several tablespoons
Cover the almonds with water and bring to a boil. Simmer for 3 -4 min. until some nuts start to float. Working a batch at a time rinse the nuts under cold water and remove the skins by squeezing them. The nut will pop out of its skin. Preheat the oven to 350 deg. Melt the butter on a foil covered cookie sheet. Toss the skinned nuts in the butter and bake them until golden to light brown, tossing occasionally, about 30 min. Watch carefully toward the end because they will burn quickly. Roll the nuts onto paper towels and liberally sprinkle with salt. Cool and place in jars. Allow to stand uncovered several hours. Cover and store in a cool dark place. Will keep about 6 weeks. I use glass jars for storage, but for gifts I buy tins that hold either 1 or 2 pounds. At Christmas, I fill decorative mugs with nuts, seal them with plastic wrap and top with a bow. They make great informal gifts.

CHAI TEA
Although there are plenty of recipes out there for instant chai tea, I think they miss the mark. They require several powdered commercial products, including the tea, are pre-sweetened and you end up spooning a finished mixture into water. This is O.K. if you want to make it for yourself, but as a present, it’s like giving someone a jar of instant coffee. It’s far more elegant to give a jar of actual tea with spices that can be steeped and flavored to order, and more economical too– commercial add-ins cost money. Use black tea leaves or if you can only find blended, opt for a breakfast one. Avoid green tea. Its flavor is too weak to stand up to the spices.

1 cup tea leaves
12 whole cloves
12 cardamom pods – slightly crushed
4 cinnamon sticks broken in pieces
2 inches of peeled ginger root chopped
6 whole black peppercorns (optional)
6 whole allspice (optional)
The two options are nods to the fact that chai tea is popular throughout Asia and the recipe differs from country to country. I use both. FOR A GIFT: place everything together in a jar with a tight lid and attach brewing instructions. TO BREW: Sprinkle 2 Tbs. tea over 1 cup cold water. Allow to boil for 30-45 sec. Then steep for 4 min. Strain and pour into 2 cups. Add milk to equal 2 cups and sugar to taste. Serve cool

GRANOLA CRISPS
Another “gourmet” food that is expensive to buy commercially but inexpensive and easy to make.
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1 cup whole wheat flour
3 cups rolled oats
1 cup brown sugar packed
6 Tbs. butter (1/2 lb.) butter melted
½ cup water
Pinch salt
Preheat the oven to 300 degrees. Whisk the dry ingredients together with the butter into hot water, then pour the liquid over the dry ingredients and mix well, incorporating any add-ins using as many of them as you like. Spread the batter out on cookie sheets and bake until light brown and crisp, about ½ hr. Cool on the sheets, break into pieces and store in air-tight containers. I find tins do well for this.
ADD-INS; Shredded coconut, raisons, dried cranberries or other dried fruits, peanuts, almonds or other nuts, sunflower or toasted sesame seeds, and/or spices like cinnamon, ginger and nutmeg.

MINT SAUCE:
4 cups fresh mint –tough stems removed
Cider vinegar to cover
Sugar or substitute such as Splenda, to taste
Simmer the mint and vinegar in a pot until the leaves are cooked, about 8 min. Add sweetener to taste as the mint cooks. Do not over do. This should be sweet-sour when finished. Remove from heat, cool and process or blend until the mint is finely ground. Correct taste and pour into clean glass bottles. Let stand, uncapped until completely cool, cap and store in a dark, dry, cool place. Keeps for two years or more.
Use in salads, on cooked vegetables and to marinate or baste meat.
NOTE: I use sterilized salad dressing bottles.

WATERMELON PICKLE:
1 Watermelon- Green rind peeled and meat removed. White rind cut in 1 inch cubes.
1 cup cider vinegar per pound
1 cup water per pound
1 ½ cup sugar per pound
3 inches stick cinnamon per pound
4 cloves per pound
1 Tbs. sliced ginger root per pound
Cover melon cubes with salted water and soak for 2 hrs. Drain and rinse well. Boil in fresh water until half tender, about 10 min. Drain again and rinse in cool water. Weigh melon and measure the other ingredients into a pot accordingly and boil them for about ½ hr. until a syrup forms. Add drained melon rind and boil for another 10 min. or until rind is crisp-tender. Allow to cool and pack cubes with syrup, including spices, to cover, into glass jars with secure fitting lids. Store refrigerated

CHUTNEY: Makes 1 1/3 cups
2cups peeled, cored and chopped apples
½ cup chopped onion
½ cup raisins
1/3 cup cider vinegar
¼ cup brown sugar
¼ cup water
2 Tbs. candied citron*
1 Tbs. curry powder
½ tsp. salt
½ tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
2cloves garlic-minced
Put everything into a pot and cook over low heat for 50 min. stirring occasionally to prevent sticking. Cool and pour into jars of about 4 oz. each. This keeps for months in a cool dry place but once open , refrigeratee.

*Candied citron in the main ingredient in the candied fruits sold for Christmas baking. Related to the lime it’s the palest of the fruits in the mix.

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