The arrival of December heralds the official beginning of the holiday social season. At this time of year many of us receive invitations from friends and business associates to attend cocktail parties and drop-in gatherings at their homes. It’s always a nice gesture to bring a little gift for your host or hostess and, if it’s something you’ve made yourself, it’s even more personal. Take time to package your gifts attractively: dollar stores and craft stores are great sources for Christmas tins, cello bags and decorative boxes, as well as lots of varieties of ribbons, bows and tags. Clear hollow Christmas tree ornaments with screw tops make great containers for dip mixes (recipe below). It’s a nice idea to include the recipe with the gift item so your hosts can make it again and, in the case of the dip mixes, be sure to include instructions for preparing the finished product.
Dip Mix Trio
Fiesta Dip Mix:
Mix together 1½ tsp dried parsley, 1½ tsp dried minced onion, ¾ tsp dried chives, 1½ tsp chili powder, ¾ tsp ground cumin, and ¼ tsp seasoned salt. To make dip: combine ½ cup sour cream or thick Greek yogurt and ½ cup of mayonnaise. Add the dip mix and stir until well combined. Refrigerate at least two hours before serving.
Dill Dip Mix:
Mix together 1 tsp dried dill, ¼ tsp seasoned salt, 1 tsp dried onion flakes and 1 tsp dried parsley. To make dip: combine with half a cup of sour cream and half a cup of mayonnaise or salad dressing. Refrigerate for at least two hours before serving.
Ranch Dip
& Dressing Mix:
Mix together 1 tsp dried parsley, 1 tsp dried chives, 1 tsp onion powder, ½ tsp dried dill, ½ tsp garlic powder, ¼ tsp sea salt and ¼ tsp finely ground black pepper. To make dip: combine dip mix with half a cup of sour cream or Greek yogurt and half a cup of mayonnaise. To use as a salad dressing, add buttermilk to prepared dip until desired consistency is reached.
Pistachio & Dried Cherry Chocolate Bark
1 lb dark chocolate,
coarsely chopped
8 oz white chocolate, coarsely chopped (don’t use white chocolate chips, they don’t melt well)
1½ cups shelled pistachios (just the kernels)
1½ cups dried cherries
Place dark chocolate and white chocolate in separate microwave-safe bowls. Place dark chocolate in microwave and heat on high for 30-second intervals, stirring after each interval, until chocolate is melted and smooth. Repeat process with white chocolate.
Stir one cup of pistachios and one cup of cherries into the dark chocolate. Spread mixture to one-quarter-inch thickness on a large rimmed cookie sheet that has been very lightly oiled. Spoon dollops of melted white chocolate randomly on the dark chocolate, then with the tip of a knife, swirl chocolates together for a marbled effect.
Sprinkle remaining pistachios and cherries over top; press them into chocolate very lightly with the palm of your hand. Refrigerate one hour then break into pieces; store in a covered container in the refrigerator. Makes about 2½ lbs.
Courier readers contribute
Stuffing of Wild Rice, Cranberries and Walnuts (vegan, vegetarian, dairy and gluten free)
Leeann Froese says this stuffing recipe accommodates the dietary requirements of her family without losing any flavour.
2 tbsp olive oil
2 yellow onions,
finely chopped
1 clove garlic, finely chopped
7 cups vegetable broth
2 tsp salt
2 cups uncooked wild rice
2 cups uncooked
basmati rice
2 cups dried cranberries
½ cup chopped fresh,
flat leaf parsley
1 tbsp chopped fresh thyme
1 ½ cup walnuts, toasted and chopped
Freshly cracked black pepper to taste
Heat oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until soft and translucent, five to seven minutes. Add garlic and cook one minute more. Add broth and salt and bring to a boil. Stir in wild rice, cover, reduce heat to medium low and simmer for 45 minutes. Stir in basmati rice, cover and simmer until rice is tender and most of the liquid is absorbed, 15-20 minutes longer. Stir in cranberries, parsley, thyme, and walnuts, cover and cook for 5 minutes more. Season with pepper and additional salt to taste.
Preheat oven to 375ºF. Grease a 9”x13” baking dish and transfer rice mixture to dish and bake until light golden brown, 20-25 minutes.
Hálfmánar (Icelandic half moon pastries)
Nancy Wong, a public relations specialist with a love for baking, says these pastries are a family favourite during the holidays.
Filling: Use fig or apricot preserves, or any other that you prefer. In Icelandic homes they use a prune filling.
Pastry:
2 ½ cups flour
2 teaspoons baking powder
1 tsp freshly ground cardamom
2/3 cup granulated sugar
1 cup butter
1 beaten egg
1 tbsp lemon juice
About 2-4 tbsp cold water
Pastry Method:
In a bowl combine the dry ingredients. Cut in the butter until the mixture resembles coarse crumbs. Mix together the egg, lemon juice and 2 tbsp of water. Blend egg mixture into dry mixture just until it holds together (you may need to add a bit more water). Gather pastry into a ball and chill for 30 minutes. On a floured surface, roll out dough to 1/8” thickness. Cut into rounds with a 3” cookie cutter.
Assembly:
Pre-heat oven to 375°F. Lightly grease baking sheets. Spoon a little filling into the centre of a round. Fold over the round and press to seal edges (you now have a half circle). Place on baking sheets and bake until golden – about 10-15 minutes. When cool, they can be dusted with sifted confectioner’s sugar. Makes about 4 dozen
Rocky Road Candy
Sandra Bryant says these treats are a favourite with her grandchildren all year long.
1 (350 ml) package of semi-sweet chocolate chips
1 (300 ml) can
Eagle Brand sweetened condensed milk
25 ml (2 tbsp) margarine
or butter
500 ml (2 cups)
dry roasted peanuts
1 (250 grams) bag of miniature marshmallows (colored or white)
In heavy saucepan, over low heat, melt chocolate chips with Eagle Brand Sweetened Condensed Milk and margarine or butter. Remove from heat. In a large bowl combine nuts and marshmallows and fold in chocolate mixture. Spread on a wax paper-lined 13”x9” pan. Chill for 2 hours in fridge. Remove from the pan and peel off wax paper. Cut into squares and cover and store at room temperature or in fridge.
