Edible Gifts Spell Tasteful Gifting This Holiday Season
Advance planning, prioritizing and organizing along with a few expert tips on homemade gifts and holiday spending can help shield your finances and restore holiday spirit this year. Avoid the typical holiday trappings of commercialized festivities and pricey presents by exploring gift giving options that will help keep spending in check and holiday cheer intact.
To bake or to buy? Start by building a recipient list, complete with the gifts each person might like to receive. Taking into consideration age, interests and personal relationships, categorize recipients for whom a material gift ‘needs’ to be purchased and those who might appreciate something with a homemade touch. Keep in mind that edible gifts are ideal for a busy holiday party hostess, or for someone you’re not quite sure what to get; a friendly neighbour or your child’s school teacher. Parents and grandparents who seem to have everything they need might also appreciate a holiday treat that’s thoughtfully made.
“Whoever the recipient, a gift that’s homemade and tickles the taste buds, is much more personal and reflects the amount of thought and energy invested in its creation. Edible gifts not only save you money but reflect a gift made from the heart,” says lifestyle expert, Renée Sylvestre-Williams. “It is always a good idea to check with the recipient, if you’re planning to take an edible gift to a holiday or pot luck party – this will ensure your gift fits within the menu.”
For those gifts that will need to be purchased, Renée advises consumers to “Go shopping without your credit cards and carry only cash so you won’t be tempted to exceed your budget or fall into the trap of ‘one gift for them, one for me.’ And remember, you don’t have to spend a fortune a gift. The thought is really what counts.”
If you decide that delicious homemade gifts are the way to go, create a shortlist of recipes that will suit multiple recipients, so that baking or cooking can be streamlined. For starters, simple recipes that are easy to follow work best. However, you might also want to try experimenting with a fresh twist on festive classics, like these recipes courtesy of the California Walnut Commission. Each of these holiday favourites come packed with the delicious and nutrient-rich goodness of California walnuts, are easy to make and can be pre-prepped and frozen for convenience and safe storage:
Fudgy Walnut Brownies (Gluten-Free) – Freeze for easy storage. Once thawed, store these brownies in air-tight containers to keep them tasting fresh
Guaranteed to please any sweet tooth, this gluten-free brownie recipe packs a nutritious punch in every tasty bite. The addition of dates and quinoa flour add to the fudgy texture, while significantly raising the bar for a scrumptious treat that’s full of goodness.
RECIPES BELOW!
Fudgy Walnut Brownies (Gluten-Free)Guaranteed to please any sweet tooth, this gluten-free brownie recipe packs a nutritious punch in every tasty bite. The addition of dates and quinoa flour add to the fudgy texture, while significantly raising the bar for a scrumptious treat that’s full of goodness.
1 cup dates, pitted (about 16) 250 mL
2 tbsp water 30 mL
7 oz dark chocolate (good quality), chopped 210 g
6 tbsp butter, salted 90 mL
2 large eggs, at room temperature 2
2 tbsp unsweetened cocoa powder 30 mL
2 tbsp quinoa flour 30 mL
1 cup California walnut pieces, coarsely chopped 250 mL
2 tbsp icing sugar 30 mL
Preheat oven to 350°F (180°C).
Line the inside of a 9-inch (23 cm) square pan with foil and set aside.
In the food processor, place dates and 2 tbsp (30 mL) of water and blend into a smooth paste. Set aside.
In a medium sauce pan over low heat, melt butter and chocolate, stirring until smooth.
Remove butter and chocolate from heat and mix in the date paste followed by one egg at a time until fully incorporated. Sift together the cocoa powder and quinoa flour in a small bowl and stir into the chocolate mixture.
With a wooden spoon, beat the batter vigorously for at least 1 minute until the batter is no longer grainy.
Mix in the walnuts and pour the mixture into prepared baking pan.
Bake for 20 to 25 minutes, or until the brownies feel just set in the centre. Note: Do not over-bake the brownies. When ready, remove the brownies from the oven and allow to cool completely.
Sift icing sugar over the top of the brownies using your favourite holiday stencil.
Makes 16 pieces.
PER SERVING (1 piece): about 194 cal, 3 g pro, 14 g fat (6 g sat. fat), 19 g carb, 2 g fibre, 37 mg chol, 40 mg sodium. %RDI: 1% calcium, 8% iron, 5% vit A.
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walnutinfo.comWalnut GougèresThis classic French cheese puff remains airy and even more delicious with the tasteful addition of delicate walnut crumbs. These versatile mini delights make for impressive hors d’oeuvres or the perfect accompaniment to a wine tasting.
Walnut Gougère:
1 cup water 250 mL
6 tbsp butter, salted 90 mL
1 cup all purpose flour, sifted 250 mL
1/4 tsp dry mustard 1 mL
1/4 tsp nutmeg 1 mL
1/4 tsp cayenne pepper 1 mL
4 large eggs 4
1 1/4 cup California walnut crumbs, divided 300 mL
1/4 cup chives, chopped 50 mL
3 cups gruyère or old cheddar, grated 750 mL
Onion Confit:
2 onions, thinly sliced 2
3 tbsp balsamic vinegar 45 mL
Walnut Gougère:Preheat oven to 400°F (200°C).
In a medium sized saucepan over medium-high heat, add cup of water and butter and bring to a boil. Reduce heat to low and add flour, mustard, nutmeg, and cayenne, stirring constantly to cook the paste, about 3 minutes.
Remove paste from heat and transfer mixture into a stand mixer fitted with the paddle attachment. Mixing on medium-low speed, add eggs, one at a time, ensuring each one is fully incorporated before adding the next.
Gently fold in walnuts, chives and cheese by hand. Scoop mixture into a piping bag with a 1/2-inch (1 cm) tip and pipe small bite sized mounds 1-inch apart (2.5 cm) on a parchment lined baking sheet. Bake in the centre oven rack for 15 to 18 minutes until golden brown. Repeat process until all gougères are cooked.
Onion Confit:For the onion confit, place the onions, vinegar, and a 1/4 cup (50 mL) of water in a medium saucepan over medium heat. Slowly caramelize the onions until they are dark brown in colour, about 10 to 15 minutes.
Serve the onion confit with the walnut gougères.
Makes about 60 gougères.
PER SERVING (2 gougères): about 135 cal, 6 g pro, 10 g fat (4 g sat. fat), 5 g carb, 1 g fibre, 47 mg chol, 71 mg sodium. %RDI: 13% calcium, 4% iron, 7% vit A, 1% vit C.
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walnutinfo.comWalnut CannelloniThis meat-free entrée is a delicious indulgence and the addition of walnuts adds flavour, crunch and protein.
Cannelloni: 2 cups wild mushrooms, sliced 500 mL
2 tsp red pepper flakes 10 mL
3 tbsp olive oil, divided 45 mL
2 cups baby spinach 500 mL
1/2 cup roasted red peppers, diced 125 mL
1 cup California walnut pieces 250 mL
1 lemon, juice 1
1/2 cup parmesan, grated 125 mL
1 cup ricotta cheese 250 mL
salt and pepper
1 225 g box cannelloni or manicotti (14 shells) 1
1/4 cup California walnuts, finely chopped 50 mL
Bechamel Sauce: 6 tbsp butter 90 mL
5 tbsp flour 75 mL
3 cups milk, warmed 750 mL
pinch clove pinch
Cannelloni:Preheat oven to 375°F (190°C).
In a large pan on medium-high heat, sauté mushrooms and red pepper flakes in 2 tbsp (30 mL) of olive oil for 2 to 3 minutes until browned. Add spinach and cook until wilted, about 1 minute. Transfer mixture to a large mixing bowl and add the peppers, walnuts, lemon juice, parmesan and ricotta. Season to taste with salt and pepper.
In a large pot of boiling water, cook pasta shells with 1 tbsp oil (15 mL) until al dente, about 7 minutes. Drain and rinse under cold water, stuff shells evenly with walnut filling and place in a 9-x11-inch (23 cm x 28 cm) baking dish.
Bechamel Sauce:
In a medium saucepan over medium heat, melt butter, then add flour. Stir constantly for 1 minute, then slowly add the warm milk while whisking. Continue cooking until the sauce has thickened, then add clove. Pour sauce over cannelloni, cover with foil and bake for 35 to 45 minutes until heated through.
Top with finely chopped walnuts.
Makes 6 to 7 servings.
PER SERVING (2 cannelloni): about 561 cal, 20 g pro, 36 g fat (13 g sat. fat), 42 g carb, 3 g fibre, 59 mg chol, 490 mg sodium. %RDI: 31% calcium, 21% iron, 21% vit A, 20% vit C.
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walnutinfo.comWalnut Arroz Con Pollo
(Spanish Chicken with Walnut Rice)A wholesome, Spanish-inspired recipe, Walnut Arroz Con Pollo is a delicious, hearty one-pot wonder meal perfect for all occasions.
1 cup California walnuts, coarsely chopped, divided 250 mL
1 2/3 cups chicken stock 400 mL
pinch saffron pinch
2 tbsp olive oil 30 mL
4-6 chicken legs 4-6
1/2 orange pepper, diced 1/2
1/2 red pepper, diced 1/2
1 onion, diced 1
2 garlic cloves, minced 2
1 cup rice, long grain 250 mL
1 bay leaf 1
1/2 tsp salt 2 mL
1/2 tsp pepper 2 mL
2 tomatoes, skinned and diced 2
2/3 cup green peas, fresh or frozen 150 mL
Preheat oven to 350°F (180°C).
Place 1/2 cup (125 mL) of chopped walnuts into a blender with chicken stock and blend until smooth and creamy. Add saffron threads and set aside.
In a heavy bottomed oven proof pot, over medium-high heat add olive oil. Sear chicken legs until browned, approximately 6 to 8 minutes, remove from pot and transfer to a bowl.
In the same pot, sauté peppers, onion and garlic for 1 to 2 minutes. Stir in rice, remaining walnuts, reserved chicken stock, bay leaf, salt and pepper and bring to a boil. Add chicken legs, cover and cook in a 350°F (180°C) oven for 25 minutes.
Stir in tomatoes and green peas just before serving.
Makes 4 servings.
PER SERVING: about 728 cal, 40 g pro, 41 g fat (7 g sat. fat), 53 g carb, 5 g fibre, 105 mg chol, 679 mg sodium. %RDI: 8% calcium, 26% iron, 7% vit A, 115% vit C.
Source:
walnutinfo.com
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Once you’re ready to create scrumptious edible gifts, consider involving kids in the kitchen where appropriate, or organize a girls baking night and treat swap. These activities make holiday baking or cooking more fun and meaningful, with time spent enjoying the company of friends and family. Remember that food safety and handling must always be top-of-mind when preparing edible gifts, so ensure to follow the instructions and prepare your kitchen adequately before you begin.
When it comes to pretty packages, you’ll be spoiled for choice, as craft stores and even dollar stores sell great, nominally priced boxes, jars and safe food wrappers. Alternately, you can also bundle (non-perishable) ingredients of a recipe, along with the recipe itself and inspire the recipient to get creative in the kitchen.
