Since the start of the holiday season, we’ve been crafting edible gifts to inspire you to delight your family and friends. Twelve of them, to be exact. Because there’s nothing lovelier than a homemade present. You can catch the whole series on our Instagram feed, but fortunately, there are still a few days left before Christmas for you to hop on the edible gift bandwagon. Here, our twelve delicious ideas.
For the first in our edible gift series, we’re making the fixings for a spicy, refreshing holiday cocktail. In a large container, combine 750ml tequila and 7 to 10 cinnamon sticks. Let sit for 1 to 2 days for a warm tasting tequila and 3 to 4 days for a strongly flavored cinnamon tequila. Strain the tequila and discard the cinnamon sticks. Pour the tequila back into its original bottle for a pretty presentation.
Create 10 to 12 small bundles of fresh woody herbs (such as thyme, sage, rosemary, bay leaf, oregano, or lavender) and secure the stems with wire. Attach the bundles to a small (6 to 8 inches) wire wreath frame, slightly overlapping each bundle over the previous bundle. Attach a bow or pinecone and enjoy!
In a clean mason jar (or other decorative bottle) combine 8oz. bourbon and 3 to 5 vanilla beans, split open. Make sure the vanilla beans are completely submerged. Tightly seal the jar and give it a good shake. Let the jar stand in a cool place for 3 weeks, shaking occasionally. The extract will intensify the longer it sits with the vanilla beans.
On a sheet tray combine, 2 cups cashews, 2 cups walnuts, 1 cup pecans, 1 cup almonds, 2 tablespoons vegetable oil, 1/3 cup date molasses, 1/4 cup brown sugar, 2 tablespoons orange juice, 2 teaspoons chipotle powder, 2 tablespoons of finely chopped rosemary and 2 teaspoons salt. Toss to combine and spread out in one layer. Roast the nuts at 350 degrees, stirring occasionally, for 20 to 25 minutes or until golden brown and fragrant. Remove from oven and toss with an extra 2 teaspoons salt and 2 tablespoons finely chopped rosemary. Allow to cool completely before packing the nuts into an airtight container. Will keep for 2 weeks at room temperature. Happy gifting!
In a large container, combine the peel of 10 unwaxed lemons and one 750 ml bottle of 95% proof grain alcohol. Let sit for 10 to 12 days and then strain through a layer of cheesecloth into a large bowl. In a large pan, make simple syrup by combining 2 cups water and 2 cups sugar and bringing to a simmer over low heat, stirring occasionally until the sugar dissolves. Let the simple syrup cool to room temperature and then add it to the alcohol mixture, tasting as you go. Decant into pretty bottles with instructions to keep the limoncello in the freezer where it will keep indefinitely. Cheers!
In a food processor combine 2 cups powdered sugar, 1 cup cocoa powder, 2 cups powdered milk, 1 tsp salt, 2 tsp cornstarch, 1 cup semi-sweet mini chocolate chips and 1 tsp cinnamon. Divide the mixture between 3 pint-sized containers and enjoy! The hot cocoa mix will keep for 2 months. Stay warm!
Wash 5 lemons. Make 4 cuts lengthwise in each lemon without cutting through to the stems. Stuff the cuts in the lemons with a mixture of 5 tbsp. sugar and 5 tbsp. salt. Stuff the lemons into a 12oz. jar, pressing them down tightly to pack. Let the lemons sit for 3 to 5 days at room temperature. Then, add 1 cup lemon juice and let sit in the refrigerator for 3 weeks or until the rinds have softened. Before using, rinse the preserved lemons to remove excess sugar and salt. Use in Moroccan dishes like this one.
Slice 1 grapefruit in half. Juice 1 half, reserve the juice and discard the flesh. Roughly chop the other half and reserve. In a small saucepan over medium high heat, combine ½ cup sugar and ½ cup water, bring to a simmer and cook for 2 minutes or until slightly thickened. Add the chopped grapefruit and a chopped 2-in piece of ginger and cook for another 5 minutes. Remove from heat and let cool completely. In a large wide mouthed container, combine the cooled grapefruit syrup (including fruit), reserved grapefruit juice, 1 cup Campari, 1 cup vodka and ¾ cup sweet vermouth. Stir to combine and refrigerate overnight. Strain the mixture and discard the fruit. Will keep up to 1 month stored in the fridge.
Chop up a ½ pound of the best-ever dark chocolate. Heat ½ a cup of heavy cream to boiling. Add 1 tablespoon espresso powder and ¼ teaspoon salt. Pour the cream mixture over the chocolate. Stir well, then add 1 tablespoon of flavored liqueur (your choice!). Set aside for an hour, then roll 2 teaspoon portions of the mixture into balls. Roll the balls through two different cocoa powders, chopped nuts, or powdered sugar. Store in the fridge. (See more detailed instructions here.)
Line a sheet pan with parchment or wax paper. Crush 5 candy canes into pieces. In 2 separate bowls, melt 8 Ounces of Chopped Bittersweet Chocolate and 12 Ounces of Chopped White Chocolate in the microwave in 15 to 30 second intervals, stirring between each interval, until melted and smooth. (If desired, stir ½ teaspoon of peppermint extract into the melted white chocolate.) Spread the melted white chocolate onto the parchment paper. Evenly top with dollops of the melted bittersweet chocolate. Using a knife, pass the knife through both chocolates to swirl. Press the crushed peppermint pieces into the chocolate. Set aside to harden.