Better than Store Bought; Holiday Kitchen Gifts

I’m a gift-giving-a-holic. Happened early on. I think it’s wired in my DNA.  Economic conditions can’t scrub it out, and distance between family and friends only add fuel to my gift-giving fire, it’s gotta be my wiring…

The older you get, the tighter the responsibility noose, but I am one to forge ahead in adverse conditions.  Re-trench I muddle to myself, re-t-r-e-n-c-h! Gift-giving comes via my kitchen this year. I’m on a lean budget.

My baking inspiration: Urban Pantry Cookbook for spicy Moroccan pecans. Spiced nuts are always a premium buy at the grocery store. These little babies will spice up any salad, or pair nicely with wine and cheese. Shelf-life up to 6 weeks. Not bad.

My grandmother taught me from a young age, that gift wrap *makes* the gift, and I absolutely agree!

Moroccan Spiced Nuts

4 tablespoons sugar for pan, plus 2 tablespoons for bowl

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper

1 teaspoon turmeric

1 teaspoon ground paprika

1 teaspoon freshly grated nutmeg

1 teaspoon fine grain sea salt

1/4 cup peanut oil

1 cup shelled pecans

Directions

1. Before you start, measure out your sugar and spices and have ready a large glass bowl.  You’ll need to work quickly once the nuts are toasted.

2. Cover the bottom of a large, deep-sided saute pan with the peanut oil; let it pool a bit.  Heat over medium-high and, when the oil is beginning to ripple slightly, toss in the pecans, stirring continuously so they don’t burn.  When the pecans start to smoke and brown, add 4 tablespoons of the sugar and toss, toss, toss! You don’t want to burn the sugar.

3. After the sugar is dissolved and the nuts are well coated, use a slotted spoon and put the nuts in the glass bowl with the remaining sugar and the measured out spices and salt.  Working quickly, stir to combine.  When the mixture has cooled slightly, taste and adjust the flavors, making them more salty-spicy to your liking.

4. Pour the spiced pecans onto a sheet pan to cool.  When completely cooled, store them in a glass jar and gift a-w-a-y.

{makes 1 cup}

Dessert sauces are another expensive item if you’re not purchasing a mass-produced product. I found this sweet little 70s retro gem in a book called, Gifts in Good Taste and I tried this stellar butterscotch sauce recipe. Ice cream, pies, cookies, all could benefit from this little champion.  You know it’s good, when you save one for yourself.

Butterscotch Sauce

1/4 cup light Karo corn syrup

1/2 cup light organic brown sugar

2 tablespoons unsalted butter

2 teaspoons fresh lemon juice

2 teaspoons vanilla extract

1/2 cup evaporated milk

Directions

1. Combine the corn syrup, brown sugar, butter, lemon juice and vanilla in a small, heavy saucepan.  Stir to blend and bring to a boil. Boil gently, stirring for 5 minutes, until the mixture is a very thick syrup.  Remove from the heat and stir vigorously for 1 minute.

2. Add half of the evaporated milk and stir until combined.  Set aside to cool.  When cool, add the remaining evaporated milk and stir until combined.  Be sure the sauce is absolutely smooth.

{makes approximately 1 1/2 cups}

Lastly a spin through the 2011 Cook Illustrated Holiday Baking Guide.  I love this mag, they work out all the kinks and share their wisdom, saving you hours of frustration.  Thank you Cooks Illustrated! My choice: pumpkin bread.  Some are eye-rolling, I can feel it… More pumpkin, really?  Does it help that the magazine insists it’s the best pumpkin bread ever?  I had to analyze the claim.  I was very happy with the results.

Pumpkin Bread

1 cup pecans or walnuts, chopped coarse

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon fine grain sea salt

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 (15 ounces can) – Taste testers preferred Libby’s Pure Pumpkin to Farmers Market Pure Pumpkin which was “chalky”

1 cup evaporated cane juice sugar

8 tablespoons unsalted butter, melted and cooled

2 large eggs

2 teaspoons vanilla extract

1 cup dried cranberries (optional)

Directions

1. Adjust oven rack to lower-middle position and heat oven to 350 degrees.  Generously coat 9 by 5-inch loaf pan with spray oil.

2. Spread nuts on baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.

3. Whisk flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger together in large bowl.  Whisk pumpkin, sugar, melted butter, eggs, and vanilla together in a separate bowl.

4. Gently fold pumpkin mixture into flour mixture with rubber spatula until just combined.  Fold in toasted nuts and cranberries, if using.  Batter will be very thick.

5. Scrape batter into prepared pan and smooth surface. Bake until golden and toothpick inserted into center comes out with just a few crumbs attached 45-55 minutes.  Cool in pan for 10 minutes, then transfer to wire rack and cool for at least 1 hour.

{makes 1 loaf}