Homemade chips n' dips - an easy make-ahead/portable party snack - Photo by Wasabi Prime |
I'm very pleased with myself this year -- despite getting weird looks by the Mister in September, when I was already starting to plan/plot/connive the DIY holiday making + baking extravaganza, the early start allowed me plenty of time with friends and zero gift-stressing. The trick to making your own gifts is always the planning. You need to have your game plan set at least a month before you start making the stuff and getting it packaged to send out. Because I mail so many gifts to family and friends that live out of the state, I look for treats that are not only sturdy for mailing, but things that can be easily made in bulk. Cylinder cookies, where you just slice n' bake are my go-to these days, but this year, this recipe from the lovely Jennifer Yu of Use Real Butter caught my eye -- cranberry hazelnut crisps.
Cranberry hazelnut crisps, from Use Real Butter - Photo by Wasabi Prime |
Let the ingredients guide your baking gift ideas - Photos by Wasabi Prime |
Pecan or pumpkin pie? How about both - Photos by Wasabi Prime |
Total random note, but when making any sort of pie, small ramekins are handy for pie filling leftovers, to make mini pies. It's hard to estimate the exact amount of filling you'll have when you're roasting squash, and most pie recipes tend to lean towards more filling than less.
I know I promised an actual recipe, and this one is basically an UnRecipe, as I threw this together as a last minute appetizer to bring to Thanksgiving dinner -- it's a sundried tomato and pistachio tapenade, with homemade lavash. The lavash is just a thin, crispy flatbread, baked until golden, sprinkled with whatever seasonings you like -- I used Better With Butter's recipe, which is super-easy and quick to make. The tapenade is a perfect make-ahead item since it's better if it sits for a few days to let the ingredients marinate. You can swap the pistachio with pine nuts or even walnuts, I just like the sweetness of pistachio, plus it makes the dip nice and creamy.
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Sundried Tomato and Pistachio Tapenade
(this recipe makes quite a bit, but use it for party dips and/or a pesto sauce)
Ingredients:
4 cups of sundried tomatoes (can be in a bag or packed in oil)
2 cups of shelled pistachios
2-3 cloves of garlic
1 tablespoon oregano
1/4 cup Parmesan or Asiago cheese (any aged, hard, nutty cheese)
salt and pepper to taste
red pepper flakes for heat - add as much or as little as you like
olive oil - about 1/2 cup if you're using dry sundried tomatoes, less if they were in oil
Throw the pistachios and sundried tomatoes into a food processor and buzz down until broken down. Add the garlic, cheese, salt/pepper and pepper flakes, and drizzle in the olive oil as the processor blades spin. The finished texture should be an easily-spreadable paste. If you wish to make this into a pesto, add more olive oil until the texture is loosened, like a thick sauce.
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Hopefully this recipe comes in handy -- you really don't need a ton of ingredients for it, and you'll make enough to supply a tasty dipping sauce for many holiday parties. It also freezes well, although good luck keeping it around, I was literally eating it with a spoon.
With very little holiday fuss, I wish you all seasons greetings, happy eatings, and stay warm n' toasty as Old Man Winter comes to town.
Baby, it's cold outside - Happy Holidays, everyone! - Photo by Wasabi Prime |
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