Homemade or Curated Gifts from the Heart

Handmade or Curated Gifts from the Heart

By Michele E. Buttelman

Signal Staff Writer

There’s no better feeling during the holidays than finding the perfect gift for family and friends. The most special gifts of all are those that are handmade with thoughtfulness and love.

As the days tick down before gifts must be given, and opened, there is still time to create special, unique gifts.

Next year you might think of starting that special family recipe book, or a collection of “year in review” photos, but this year you’ll find you can be a gift-giving hero with these special and easy handmade, or “hand curated” gifts.

The ‘Care Package’

I don’t know anyone who doesn’t enjoy opening up a gift box or bag of goodies. Show your loved ones how much you care by “hand curating” a bag or box of some of their favorite snacks, beverages and “comfort” items.

It doesn’t have to include anything you made yourself, but if you know your recipient loves your homemade chocolate chip cookies, it won’t hurt to bake up a batch just for them.

Start with a plush throw blanket, add in a variety of bagged snacks like chips, cookies, popcorn, dried fruit and/or pepperoni or salami sticks.

Find a mug decorated with a theme or interest that appeals to your giftee, like a mug decorated with fish for a fisherman or with flowers for a gardener.

Include tea or coffee depending on the tastes of your giftee, alcohol, soda or sparking water and a selection of DVDs of films or TV seasons, music CDs or an e-reader preloaded with books by their favorite author. Show your love by showing how much you know about what makes them happy.

Gourmet Goodness

For the epicurean in the family a gift of homemade infused vinegar is a beautiful expression of good taste. Not only are infused vinegars pretty to look at, they add zest to salad dressings, sautéed vegetables, and meat marinades. Since vinegar is high in acid, it’s safe and easy to make an infused vinegar at home.

Raspberry Vinegar

1 cup raspberries 2 cups white or wine vinegar

Wash 1 cup fresh raspberries in clean water. Bruise raspberries lightly and place in sterilized quart jar. Heat vinegar to just below boiling (190°F). Pour over raspberries in jar and cap tightly. Allow to stand two to three weeks in cool, dark place. Strain mixture through a fine meshed sieve lined with cheesecloth into a 2-cup glass measuring cup, pressing firmly on the solids to extract as much liquid as possible. Discard solids. Pour vinegar into a clean pint jar. To sterilize empty jars, put them right side up in a tall pot. Fill with hot (not boiling) water to 1 inch above the tops of the jars.

Turn on the heat and boil 10 minutes. In the warm jars pour in your vinegar, seal tightly and store in the refrigerator. Makes 1 pint. jars. Cap tightly.

Allow to stand in a cool, dark area for three to four weeks so flavor can develop. Shake the contents every few days. When the desired flavor is reached, use damp cheesecloth or a coffee filter to strain the vinegar until it is clear. Discard the flavoring ingredients.

Pour the vinegar into clean, sterilized jars or bottles and add a sprig or two of fresh herbs or a small amount of fruit, or spices for decoration. Cap and seal tightly.

Flavored vinegars will last six to eight months in the refrigerator or two to three months in a cool room.

How to Make Homemade Flavored Vinegars

Use fresh herbs, spices and fruit. It’s fun to experiment with different combinations. Herbs Try basil, chive (blossoms), dill, lavender, marjoram, mint, nasturtium (blossoms), oregano, parsley, rosemary, tarragon, and/or thyme. Add 3 to 4 sprigs of fresh herbs per pint of vinegar. If fresh herbs aren’t available, substitute 3 tablespoons of dried herbs. Spices Try allspice berries, bay leaves, capers, cinnamon sticks, whole cloves, coriander, cumin seeds, garlic cloves, fresh ginger, peppercorns, and/or mustard seed. Avoid ground spices, as they will cloud the vinegar.

The amount to use will depend on the spice; in general, allow ½ to 2 teaspoons of smaller spices, 1 or 2 cloves of garlic, or 1 to 2 cinnamon sticks per pint of vinegar. Fruit Fruits often used to flavor vinegars include strawberries, raspberries, pears, peaches and the peel of oranges or lemons. Allow the peel of one orange or lemon or 1 to 2 cups of fruit per pint of vinegar flavored.

Use high-quality vinegar. Think about what color you would like to have as a base, as different vinegars and ingredients will affect the liquids’ hue. Also consider taste.

Fruits blend well with apple cider vinegar.

For delicately flavored herbs and fruit, consider distilled white vinegar.

For stronger-flavor spices, herbs, and vegetables, such as garlic, rosemary, or tarragon, try red-wine vinegars.

In warm, sterilized jars, add the flavoring ingredients. Pour the vinegar into the jars, leaving 1/4 inch to 1/2 inch at the top. To draw out flavor, some cooks prefer to heat the vinegar to around 190°F, but not boiling, before pouring it into the

NEWS FEATURE

Bath Time Glow

For the ladies in your life try gifting them a homemade sugar scrub.

If you haven’t made yourself a homemade sugar scrub yet, you will be surprised at how soft and smooth it will make your skin.

It’s remarkably easy to make and works wonders on dry skin.

This sugar scrub recipe is moisturizing and simple to make.

Use the scrub to exfoliate dry skin and as a moisturizer.

Citrusy Bath Time Sugar Scrub

1/2 cup granulated sugar 1 cup organic coconut oil

Zest of one orange

Combine well. Add more oil if the mixture is too dry. Can be used immediately.

Put into a pint-size Mason jar and tie with a pretty bow.

If you want to make different sugar scrubs try adding a few drops of essential oils instead of the orange zest.

Try lavender, chamomile, geranium, tea tree or peppermint oils. 