What’s Cooking By Sarah Johnson
Upscaling homemade food gifts
W
hen my kids were youngsters rampaging around the house, kicking soccer balls at the walls and fighting over the last piece of cake, my favorite saying was on a refrigerator magnet: “I love giving homemade gifts. Which one of the children would you like?” Now that they are old enough for me to regret my being such an awful parent, I am still struck by how deeply the urge remains to give homemade gifts. Are they evdidence of tender loving care, or do they merely scream “I am a cheapskate?” Depends on what they are of course. Going upscale definitely will make your recipients sit up and take notice. Scrap the crappy plaster handprints and macramé plant hangers and try some upscale foodie gifts like these:
Dark Chocolate Candy Bark Forget the cheap-o versions of almond bark out there: What people really crave is this over-the-top recipe with chopped-up candy bars. And since it’s made with dark chocolate, in my book it’s considered “health food.”
Flavored vodkas Flavored vodkas are all the rage these days. Making your own is incredibly easy, allowing you to look like a boozy gourmet with almost zero effort. It’s possible to infuse lots of flavors into the relative blandness of vodka: fruits, spices, herbs, vegetables and nuts. Just get a one-liter bottle, add the flavoring of your choice, and let it infuse for a couple of days before using. Strain to discard solids. It can sit at room temperature for up to a month. Tangerine: 2 strips of peel (with no white pith); Vanilla-Cardamom: 5 cardamom pods, lightly crushed, plus 1 vanilla bean, split lengthwise; Pine-Juniper: 3 spruce or pine sprigs, plus 5 juniper berries lightly crushed; Fennel-Lemon: 2 sprigs fennel fronds, plus 2 thin slices lemon; Celery-Bay Leaf: half-stalk celery, plus 2 celery leaves and 1 dried bay leaf; Coffee Bean-Hazelnut: 4 coffee beans, plus 2 tablespoons toasted chopped hazelnuts. 36 • may 2014 • MANKATO MAGAZINE
6 ounces chocolate-flavor candy coating, chopped (1 cup) 6 ounces dark chocolate, chopped (1 cup) 3 ounces milk chocolate, chopped 1 tablespoon shortening 2 cups assorted chocolate candy bars of your choice, chopped ½ cup salted peanuts, chopped Line a large baking sheet with heavy foil; grease foil. Set aside. In a large microwave-safe bowl combine candy coating, chocolate and shortening. Microwave, uncovered, on high for 1-1/2 to 2 minutes or until chocolate melts, stirring every 30 seconds. Stir one cup of the assorted chopped candy bars and the peanuts into melted chocolate mixture. Pour mixture onto prepared baking sheet. Spread mixture into an even layer about 1/4 inch thick. Sprinkle with the remaining one cup chopped candy bars; lightly press pieces into chocolate. Chill about 30 minutes or until firm. Use foil to lift candy out of pan. Using a sharp knife, cut candy into pieces. Layer pieces of candy bark between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to two weeks. Sarah Johnson is a cook, freelance writer and chocolate addict from North Mankato with three grown kids and a couple of mutts.