What is it about the gifting season that turns so many of us into the John McEnroe of givers? Is it the wrapping, the searching, the parking? The dread of buying for that uncle who would rather play old mariner drinking games than eat green bean casserole with the rest of the family? Whatever the challenges you face, here’s how you can raise the bar – literally – on gifting your favorite boozehound. – Maggie Pearson
Cocktails Are Go!
Did serving that signature gimlet turn into being stuck in the kitchen squeezing limes all night? Same here. Mad Men-inspired cocktail parties aren’t as effortless as they look. Matt and Beth Sorrell, the husband and wife team behind Cocktails Are Go!, are here to save you from yourself. Be it personal bartending for an event or serving up their libation education programs, this duo creates a perfectly balanced party, so you’re left in good spirits while they pour them. Basic fee of $300 for four hours of service. 314.406.2777, cocktails-are-go.com
If your nana was anything like mine, holiday gatherings were her excuse to drink a carafe of dirty martinis and reminisce about Prohibition, F.D.R. and department store fashion. But even without the help of a nana, these days, any serious imbiber knows vintage glassware is the rage. Jon Paul has some of St. Louis’ best collections of hand-cut Waterford crystal coupes – made in Ireland before machines did the cutting. It’s true, Nana, they don’t make ’em like they used to. And that’s precisely what makes them so cool. Sets starting at $250, prices negotiable. Jon Paul Designs and Collectibles, 7014 Clayton Road, Clayton, 314.645.2722
Only a handful of life’s disappointments are as heartbreaking as getting to the last sips of a glass of Glenfiddich 18-year rocks, just to find water instead of scotch. Enter the ice ball. The shape of this marvel of modern ingenuity slows the melt, so your last sip is as tasty as the first. $13 (set of two). WilliamsSonoma, 260 Plaza Frontenac, Frontenac, 314.567.9211 and 227 Chesterfield Mall, Chesterfield, 636.536.4370, williams-sonoma.com
Can’t find a bottle of Four Roses Limited Edition 125th Anniversary bourbon anywhere in town? Neither can we. Luckily, there are so many great bourbons to market these days. So before you start in on that Pinterest experiment of brewing your own small batch in your bathtub, try a solid (and safer) alternative. With hints of plum, cherry, maple syrup and cocoa, Four Roses Single Barrel bourbon is a great choice for any ‘Master of Malt’ on your list. $32. The Wine and Cheese Place, various locations, wineandcheeseplace.com
There are just so many reasons to celebrate. Friends became new parents? Pop that bubbly. Kids are back in school? Unleash the keg. It’s Tuesday? Manhattans all around. Whatever the reason, serve your drinks with these adorable, cotton cocktail napkins that are equal parts whimsical and cool. $24 (set of four). Furbish Studio, 919.521.4981, furbishstudio.com
Craft Beer Soap and Handwoven towelS
For mad-and-messy chefs who tend to paint the counter with their culinary creations, nab these locally made takes on kitchen cleanliness. With Good Clean Soap’s craft beer line, find perfect pairings like black raspberries and Abita Purple Haze or clove and cinnamon with Anchor Porter. Coupled with the strength of Metro Weaving’s stylish handmade towels, this sudsy combination is sure to keep messy cooks both undeterred and smelling good. Craft Beer Soap: $6.25. goodcleansoap.com; Handwoven towel: $25. etsy.com/ shop/metroweaving
From pans and knives to stick blenders and spice grinders, the kitchen can be an overwhelming place for those just beginning their culinary journey. And while the tools to make meals are certainly paramount, a kitchen is also a place where function and style cozy up like cream and sugar, allowing inhabitants to express themselves through more than the power of a hot pan. Here, our picks for the budding chef in your life. – Beth Styles
folk muGS
No kitchen is complete without a set of mugs. Whether for morning coffee, evening tea or a cup of hot cocoa for the little one, artistic animal-lovers will appreciate grasping a whimsically designed red zebra, orange cat or turquoise deer mug as they start or end their day. The handmade pottery is sold in 10- and 16-ounce sizes and is available in custom colors. $40 to $46. etsy.com/ shop/theclaybungalow
2014 polaroid Calendar
For the vintage-loving soul, local photographer Courtney Patch has created a functional feast for the eyes. Her collection of iconic instants features images like freshly picked fall fruit, a lovingly latticed pie and even a picnic in the park. This deliciously cute calendar is great for the cook who loves to be artfully organized. $25. etsy.com/shop/ makingpies
One of the first lessons learned in the culinary arena is that seasoning is the soul of a dish. Help your newbie home cook create a knockout meal with these local, hand-carved red maple grinders by Keim Artworks. Each grinder is built with the mechanism to grind either salt or pepper, and once the meal is over, it doubles as tabletop art. $75 each. etsy.com/shop/ keimartworks
Gourmet CookinG ClaSS
For those who learn best outside the pages of a book, a day of foodie fun at the Alpenhorn Gasthaus in Hermann is sure to incite and inspire. On weekdays, chefs Kate and Adrian offer hands-on cooking classes featuring seasonal produce. Once you learn to cook your gourmet four-course meal, enjoy it with paired wines. Afterward, consider booking some spa time to ease those well-worked culinary muscles. $95 per person. Advance registration required. Alpenhorn Gasthaus, 179 E. Highway 100, Hermann, 573.486.8228, alpenhorngasthaus.com
Does the smell of freshly lit charcoal send your special someone sprinting for a steak and the closest open flame? You have a grill master on your hands. Initially, those with singular hobbies seem easiest to shop for, but after the kettle, the fancy tongs and the stack of how-to-grill-everything cookbooks, what’s left to give the hardcore grillers in your life? Here, five gifts guaranteed to light their fire. – Catherine Klene
Cigar Lo Cker Me Mbership
For some, the scent of sweet tobacco mingling with the slow burn of charcoal invokes a state of Zen. With a yearly locker membership at Grand Cru, your grill masters can store their favorite cigars (and why not a bottle of scotch, too?) in a humidity- and temperaturecontrolled locker in the shop. Members can then enjoy their cigars in the shop’s lounge, or use their membership to receive 20 percent off boxes of cigars to savor at home. $200. Grand Cru, 1013 Ann St., St. Louis, 314.882.8668, facebook.com/ grancrucigars.soulard
5. Wood burners gloves
h i Ma Layan sa Lt pLate
Sure, he has the grill basket for the vegetables, the cedar plank for the salmon and the fancy skewers to keep kebabs secure, but sometimes the best present is the one he never knew he needed. Place this pink Himalayan salt plate directly on the grate, then add shrimp, vegetables or other delicate grill-ables. Its rosy surface holds heat evenly to impart subtle flavor. Bonus: This lovely lady can also be chilled and used to serve hors d'oeuvres and sushi. $35. Sur La Table, 295 Plaza Frontenac, Frontenac, 314.993.0566, surlatable.com
Meat pa Ckages
Grilling is a communal experience. Make sure your griller has enough to feed a crowd (or an army) with meat packages from Kenrick’s. Whether you’re stocking up on burgers, brats and dogs; a combination of pork, poultry and seafood; or an entire side of beef, make some serious space in the deep freeze – placing this gift under the tree is not advisable. $30 and up. Kenrick’s Meats & Catering, 4324 Weber Road, St. Louis, 314.631.2440, kenricks.com
t he big green e gg
Your grill master probably already owns one or two trusty Weber kettles. But for the true luxury grill, go for the gold – er, green – standard. The Big Green Egg’s ceramic walls retain heat better than a standard kettle, which means less charcoal needed, more even cooking temperatures, and truly succulent results. $1,038 for large egg with nest. St. Louis Home Fires, 15053 Manchester Road, Ballwin, 636.256.6564, stlouishomefires.com
Wood burners gLoves Grilling is a dirty job. Keep her hands clean – and safe – with heavy-duty, heat-resistant gloves. She can dig into the charcoal bin and fill the chimney without destroying her “Kiss the Cook” apron, then rearrange the hot coals with her hands to create the perfect balance of heat. $19 to $50. Hearthside Grill & Fireplace, 418 S. Belt East, Belleville, 618.257.0700, hearthsidegrill.com
Gift giving is an art – like making balloon animals or soufflés. One misstep, and everyone’s deflated. It’s even trickier when you’re shopping for your bestie, boss, barista and anyone else you want to impress. This list will help you find the perfect gift for people who know it’s the thought that counts – but still count on receiving something fabulous. – Kellie Hynes
Stamped Garden markerS
We can’t think of anyone who wouldn’t love these vintage spoons, which are hand stamped with the names of herbs. So cute stuck in pots on a windowsill. So practical poking out of a big garden. So inexpensive, you can buy some for yourself, too. $7 to $9 each. The Foundrie, 265 Chesterfield Mall, Chesterfield, 636.730.4130, thefoundrie.com
Smith WoodhouSe LodGe reServe n/v ruby port With botSkiS bottLe tie
This festive port is more sophisticated than a supermarket shiraz, but it won’t redline your budget. Willing to spend a little more? Skip the plain-Jane bow and add this cheeky bow tie. It plays Mozart! Port: $25. Robust Downtown at the MX, 635 Washington Ave., St. Louis, 314.287.6300, robustwinebar. com; Tie: $10. Collective MX, 626 Washington Ave., St. Louis, 314.241.5420, collectivemx.com
hot GirLS pearLS braceLet
This might be the greatest invention ever. These baubles are filled with a nontoxic, freezable gel. They’ll help any lady in your life keep cool during a party – no more wine flushes, hot flashes or “glistening.” They’re also great for Muny nights, golf days and any other sticky situation. $36.50. Sign of the Arrow, 9740 Clayton Road, Ladue, 314.994-0606, signofthearrow.com
interactive cuLinary chaLLenGeS
Need to entertain a group but can’t handle the thought of another white elephant-style gift party? Instead, channel their inner Gordon Ramsays in your very own cooking competition. Chef Kirk supplies the raw ingredients – you bring the heat. (That guy in accounting is going down.) In the end, everyone wins and everyone eats – some better than others. Prices vary. Kirk’s Traveling Kitchen, 636.448.8721, travelingkitchen.com
mixture SinGLe barreL bourbon-Scented candLe
You could give your hostess a candle or a bottle of booze. But if you want to be invited back, combine the two with this fantastic bourbon-scented candle. It lasts for hours and smells like a hot toddy. Pair it with a real hot toddy, and your hostess might never leave her house. $7.50 to $22.50. Sign of the Arrow, 9740 Clayton Road, Ladue, 314.994.0606, signofthearrow.com
Ok, OK, food snob may be too strong a term; one person’s snobbery is another’s penchant for extremely particular tastes. The line, of course, is the extent to which that penchant oozes into smug superiority. But that’s not for us to judge; snobbery is in the eye of the beholder, after all. No matter which side of the line your special foodie is on, here are five gifts that are sure to make any food snob – real or perceived – smile, sans smugness. – Michael Renner
Seven-volume Set on elBulli
Speaking of molecular gastronomy, Ferran Adrià –the mad scientist-chef who brought us culinary foam and fun with liquid nitrogen – is publishing a new “book.” His restaurant elBulli , located in Spanish Catalonia and considered the most innovative restaurant in the world before its 2011 closing, served as his inspiration. The seven-volume collection titled elBulli 20052011 (to be released in March 2014) is a cross between cookbook, encyclopedia, memoir and history text. It’s also 2,720 pages, including every recipe (750) from the final – and most creative – years of the restaurant. $625. Pre-order from Phaidon, phaidon.com/ elbulli-2005-2011/
Hario v60 Buono power kettle
Wake up to Folgers in the cup© brewed in a Mr. Coffee? No way, mister! Coffee geeks know that nothing makes a better cup than the pour-over method. Aside from a liquid food snob’s pile of pour-over particulars, the key factor in brewing a great cuppa is the amount of time hot water stays in contact with the grounds. Why not control the flow of your pour in style with the long, narrow, curvy spout of a beautifully designed kettle? There’s a stovetop version, but this electric boiler heats water to the exact temperature then shuts off. Perfection. $85. Crate & Barrel, 1 The Boulevard, Richmond Heights, 314.725.6380, crateandbarrel.com
moleCular mixoloGy CoCktail kit
Beads that look like caviar but burst with fruity tartness. Flavorfilled clouds of foam. Your food snob’s seen chemistry in action at fancy restaurants, but now he can make cocktails at home – Breaking Bad style – with this molecular mixology kit. Supply the liquor and ingredients; the kit contains everything else needed to impress guests with 21st century twists on three classic cocktails. Hey Heisenberg, make me a drink. $85. Uncommon Goods, 888.365.0056, uncommongoods.com
Coravin wine SyStem
Whether it’s a bottle of wine and thou, or a jug of wine and just you, what do you do when you want only a glass or two? The second you pour that first glass, flavorrobbing oxygen enters the bottle, and you’re left with less than four days before your wine tastes like raisins. The Coravin inserts a thin, hollow needle through the foil and cork, while simultaneously injecting argon gas into the bottle, allowing you to pour a glass without uncorking the bottle … ever. That bottle of Silver Oak Alexander Valley 2008 cabernet sauvignon you’ve been holding off opening? Pour a glass; it’ll last for months. $300. The Wine and Cheese Place, all locations, wineandcheeseplace.com
SuStainaBle BaCkyard tour
You can learn a lot by traipsing through someone’s backyard, especially when it’s part of the Sustainable Backyard Tour. The first tour in 2010 featured a mere six yards. Last year, there were more than 50 stops. The yearly tour features backyards throughout the city and county that have been transformed into energy intensive lawns, showcasing sustainable practices, like organic vegetable gardening, beekeeping, recycling rain water, planting native plants and trees and even raising fish, chickens and goats. It’s all about food security for these folks. Free. Sustainable Backyard Tour, sustainablebackyardtour.com
Nothing screams the holidays more than a kitchen filled with the sweet smell of cookies. This year, to get in the mood for the season (and complete all your baking at once), call your friends, enlist the little ones, pump up the music, shake a cocktail, and have yourself a merry little cookie party. With the help of family and friends, Lisa Fernandez-Cruz, corporate executive pastry chef for Gamlin restaurant group, shows us how to do just that. Roll up your sleeves; it’s time to get baking. — Julie Cohen
Ricciarelli is a traditional Italian Christmas cookie originating from the city of Siena. Make a full sheet tray at the beginning of the holiday party season so you can pull them as needed to always serve guests fresh, delicious cookies.
this
To make a savory version of this traditionally sweet Jewish pastry, I used some heirloom tomatoes from MoonDance Farm to make my tomato jam, but any canned chutney, spicy salsa or jam will work, too.
Tom AT o, p A rmes A n pine nu T rugel AC h p. 21 and
N. Kirkwood Road, St. Louis, 314.835.1419, eastandweststl.com
roberts’ eggs
per dozen. Local Harvest Grocery, 3108 Morgan Ford Road, St. Louis, 314.886.5260, localharvestgrocery.com
65 cooKies
12 tbsp. (1½ sticks) butter, room temperature
3 cups sugar, plus extra for tossing
½ cup molasses
¾ cup grapeseed or canola oil
2 eggs, room temperature
4½ cups unbleached all-purpose flour
2 tsp. baking soda
1½ tbsp. powdered ginger
1 tsp. cinnamon
1 tsp. ground cloves
½ tsp. salt
• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until very light and fluffy, about 7 minutes.
• Add the molasses and mix to combine. Then add the oil in a steady stream.
• With the mixer on, add the eggs 1 at a time, scraping the bowl after each addition.
• In a separate bowl, sift together the dry ingredients. Add them to the wet mixture in 3 separate additions, using a spatula to scrape the sides and bottom of the bowl after each addition.
• Separate the dough in half and roll into 2 balls. Wrap each ball in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 325 degrees and line cookie sheets with parchment paper.
• Remove the dough from the refrigerator and roll into 2-inch balls. Flatten each ball slightly with the palm of your hand.
• Toss each ball in sugar before placing on the cookie sheet.
• Bake the cookies for 10 to 12 minutes, or until browned and puffed.*
• Let cool. Store in an airtight container up to 1 week.**
* For crunchier, gingersnap-like cookies, bake an extra 3 minutes.
** Uncooked dough will keep in the refrigerator up to 1 week. It also can be sectioned and frozen, so you can pull it out as needed.
Cookie
9 tbsp. (1 stick, plus 1 tbsp.) butter, room temperature
3 cups sugar
2 eggs, room temperature
1¼ cups all-purpose flour
¾ cup cocoa powder
1 tsp. baking soda
¼ tsp. baking powder
¼ tsp. salt
Filling
16 tbsp. (2 sticks) butter, room temperature
3 cups powdered sugar
4 tsp. vanilla
• In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy, about 7 minutes.
• With the mixer on, add the eggs 1 at a time, scraping the bowl after each addition.
• In a separate bowl, sift together the dry ingredients.
• Add the dry ingredients to the wet mixture in 3 separate additions, using a spatula to scrape the sides and bottom of the bowl after each addition.
• Roll the dough into a large ball and wrap in plastic wrap. Refrigerate at least 1 hour.*
• Meanwhile, make the filling. In the bowl of a stand mixer, cream the butter and powdered sugar. Add the vanilla.
• Fill a piping bag with the filling and leave at room temperature until ready to pipe the cookies.
• When the dough is firm, remove from the refrigerator and generously flour a workspace.
• Preheat oven to 325 degrees.
• Roll the dough to ½-inch thickness.
• Use a 3-inch, round cookie cutter to cut the dough. The dough can be re-rolled a second or third time.
• Line cookie sheets with parchment paper and bake the rounds for 10 minutes. **
• Once cooled, snip 1-inch off the end of the
piping bag and pipe each cookie with filling. Sandwich with another cookie.
* The dough may be refrigerated up to 1 week. If refrigerating the dough for more than 1 hour, give it a little time to rest at room temperature before rolling.
**For a finished look, cut the cookies again with the cookie-cutter about 1 minute after removing them from the oven. Save the scraps to use as a garnish on cupcakes, or, once you have enough, as crust for a cheesecake.
8 egg whites
¼ tsp. salt
8 cups powdered sugar, sifted, plus more for tossing
8 cups almond flour
¾ tsp. baking powder
½ cup all-purpose flour
6 tbsp. orange zest
1 tsp. almond extract
• In the bowl of a stand mixer with the whisk attachment, whisk the egg whites on medium-low until frothy.
• Add the salt and turn the mixer to mediumhigh, whipping the egg whites until stiff peaks form.
• In a separate bowl, sift together the powdered sugar, almond flour, baking powder and all-purpose flour.
• Using a spatula, fold the dry ingredients, zest and almond extract in three additions into the bowl with the egg whites.
• Line cookie sheets with parchment paper and spray generously with nonstick spray.
• Using your hands, press the dough evenly into each pan.
• Wrap the pans with plastic wrap and freeze for at least 4 hours prior to baking.*
• When ready to bake, preheat oven to 325 degrees.
• Remove the dough from the freezer and cut into 1-inch strips. Cut each strip on a bias into 2-inch pieces so that cookies look like diamonds.
• Toss each cookie in powdered sugar and place on another cookie sheet lined with parchment paper.
• Bake the cookies 7 to 8 minutes, until puffed and lightly browned around the edges.
* Dough may be frozen up to 1 month.
24 ruGelach
12 tbsp. (1½ sticks) butter, room temperature
12 tbsp. cream cheese, room temperature
3 tbsp. sugar pinch salt
1½ cups all-purpose flour
2 cups tomato jam (recipe follows.)
¾ cup parmesan cheese, coarsely grated ½ cup toasted pine nuts egg wash (1 egg whisked with 1 tbsp. water)
• In the bowl of a stand mixer with the paddle attachment, cream the butter and cream cheese on medium-low until light and creamy.
• On low, add the sugar and salt, and then the flour, until just combined.
• Form the dough into two squares. Wrap each square in plastic wrap and refrigerate until chilled.
• Meanwhile, make the tomato jam. (Recipe follows.)
• Remove the dough from the refrigerator and let sit at room temperature for 10 minutes.
• Preheat oven to 375 degrees.
• Flour a workspace and roll each square of dough into a 12- by 7-inch rectangle.
• Spread 1 cup tomato jam onto each rectangle of dough. Atop each rectangle, sprinkle half the Parmesan and half the pine nuts.
• With your hands, roll the dough lengthwise into a log and wrap with plastic wrap.
• Refrigerate 15 minutes. Brush the top of each log with the egg wash.
• Cut each log into 12 1-inch rounds and place on a cookie sheet lined with parchment paper. Ensure the rolls are standing on their sides, not lying flat.
• Bake 18 to 20 minutes, or until the rugelach is browned and bubbly.
4 lbs. ripe tomatoes, quartered
1¼ cups sugar
1 tbsp. salt
¼ tsp. freshly ground black pepper
1 tsp. fennel seed
1 tsp. coriander seed
• Place the tomatoes in a heavy-bottomed saucepot and cook over medium-low heat until the juices are released.
• Add the sugar and salt, stirring occassionally until the mixture is the consistency of jam and has cooked down to about 2 cups.
• Add the black pepper, fennel and coriander, stirring to combine. Remove from heat.
30 broWnies
Cashew-bacon brittle
1¹∕³ cups sugar
¼ cup light corn syrup
2½ tbsp. butter
¼ tsp., plus 1∕8 tsp. baking soda
¼ tsp. salt
1½ cups cashews
1½ cups cooked bacon, finely crumbled
Brownies
28 tbsp. (3½ sticks) butter, plus more for greasing
6 oz. quality dark chocolate, chopped
1 cup, plus 2 tbsp. cocoa powder
2 cups sugar
6 eggs
4 tsp. vanilla
12 tbsp. (6 oz.) cream cheese
1 cup all-purpose flour
• Generously butter a parchment paper-lined cookie sheet.
• For the brittle, combine the sugar, corn syrup, butter and 1 cup water in a heavybottomed pot. Cook over medium heat until the mixture becomes amber in color, then whisk in the baking soda and salt. Use caution, as the caramel will bubble.
• Whisk in the cashews and bacon.
• Using a spoon coated in butter or a nonstick
spatula, spread the caramel onto the prepared cookie sheet.
• Let cool completely, about 30 minutes.*
• Meanwhile, preheat oven to 325 degrees.
• Spray a cookie sheet with nonstick cooking spray, then line with parchment paper.
• Using a double boiler, melt the butter and chocolate together.
• Place the melted butter and chocolate mixture into the bowl of a stand mixer. With the whisk attachment and on the lowest setting, whisk the cocoa into the mixture.
• With the mixer on medium, add the sugar to the bowl in a steady stream.
• Add the eggs 1 at a time, followed by the vanilla.
• Add the cream cheese, 1 tablespoon at a time, until blended smooth.
• Remove the bowl from the mixer. Using a spatula, fold in the flour until completely combined.
• Spread the batter onto the cookie sheet and bake for 10 minutes, or until the top of the brownies is slightly set.
• Remove from the oven and sprinkle with the brittle.
• Place the brownies back in the oven and bake another 5 to 7 minutes, until the brittle is slightly melted into the brownie.
• Let cool before serving.
* At this point, the brittle can be broken into large chunks and stored between layers of parchment paper in an airtight container. If using immediately, cool, then break or chop into small pieces before making the brownie base.
In lieu of the more obvious and cloying dessert drinks, this cocktail pairs perfectly with sweets because of c itrus and tropical aromas from the rum, bitter notes from the coffee and amaro, and hints of baking spice provided by the Sirop de Canne.
Courtesy of Planter’s House’s Matt Obermark
1 servinG
2 oz. aged rum (el dorado 5-year)
1 oz. local coffee (cold press)*
½ oz. averna amaro
½ oz. fresh lime juice
¼ oz. clément sirop de canne
• Build ingredients in a cocktail shaker and hard shake. Double strain the shaker into a chilled cocktail glass.
