Gifts don’t always have to come wrapped up in plastic packaging with batteries and blinking lights. And they don’t always have to come from a store. The best gifts are ones that children have helped make themselves; especially where teachers, Grandparents and neighbours are concerned. And recipes are the perfect thing for this.
Here are three recipes that are perfect for setting you up for the holiday season. They can be made in advance and will last for several weeks without any issues. That way you’ll have food ready for whenever you need a gift or something to serve at a party.
First of the Recipes: Giardiniera
(Prep time: 20 min)
Giardiniera is Italian-style pickled vegetables that are traditionally quite spicy. I’ve taken out the hot pepper for these family-friendly recipes. For a red, white, and green version replace the carrot slices with green beans.
Half a cauliflower, separated into florets
2 sweet red peppers, thinly sliced
2 carrots, thinly sliced
1 medium onion, thinly sliced
2 celery stalks, sliced on the bias into bite-sized pieces
2 cloves of garlic, sliced in half
4 bay leaves
4 sprigs of fresh thyme
2 cups apple cider vinegar
1 cup water
1 tbsp sugar
4 tbsp olive oil
1 tbsp salt
Recipe Steps
1. This recipe makes enough to fill two quart-sized mason jars or four pint-sized jars. Use traditional canning jars with new snap lids, because then the jars will naturally seal themselves. This isn’t the same as canning, but they’ll last longer in the fridge.
2. Wash the vegetables. Slice them into serving-sized pieces. Pack them into the jars. Make sure to divide everything evenly between the jars. If you’re using two large jars put two bay leaves and two sprigs of thyme in each. If you’re using four smaller jars, make sure to put half a clove of garlic in each. This is a perfect job to do with your children. They can layer the everything by colour or mix it all up. Get creative!
3. Mix the vinegar, water, salt and sugar in a medium-sized sauce pan. Bring to a boil and stir to dissolve the sugar and salt. Using a funnel to help prevent spilling, divide the hot liquid between the jars.
4. Top each jar with one to two tbsp of olive oil. Put on a metal screw-top lid and leave the jars on the counter to cool. When the jars are cool, store in the fridge. Let the pickles age for at least one week before serving. They’ll last for several months, unopened in the fridge. Once you’ve opened them, use up within a week.
Second of the Recipes: Herb Marinated Cheese
(Prep time: 10 min)
Marinated cheese is a simple yet fancy dish. You can use any kind of cheese you want, even vegan cheese will work. It is also a fun project for young children. They can help cut soft cheese with a butter knife and fill the jars. Just make sure they’ve washed their hands before handling the cheese.
500g of cheese (feta, mozzarella, cheddar)
2 sprigs of fresh herbs (thyme, rosemary, bay, oregano or basil)
1⁄2 cup olive oil, enough to cover
1. This recipe will fit two two-cup jars or four one-cup jars. Feel free to use reused jars as the lids won’t seal with this recipe.
2. Cut the cheese into bite sized cubes. Place the sprigs of herbs in the jar, then fill the jars with cheese. Try to fit the cheese cubes in tightly, otherwise you’ll need a lot more olive oil. Pour over the olive oil. The cheese should be completely covered.
3. Cap the jar with a lid, then place it in the fridge. Let the cheese marinade for at least 24 hours before serving.
4. Marinated cheese will last for up to a month in the fridge.
Pfeffernusse
(Prep time: 15 min; Baking time: 15 min)
Pfeffernusse are deliciously spiced cookies that last really well without going stale. This is one of the recipes that my mother made to give away to our neighbours every year. It’s a large batch that makes about 60 little cookies.
Dry Ingredients
1 cup of flour
1⁄4 tsp baking powder
1⁄8 tsp baking soda
1⁄8 tsp salt
1 tsp ground cinnamon
1⁄2 tsp ground cardamon
1⁄4 tsp ground cloves
1⁄4 tsp ground nutmeg
1⁄8 tsp black pepper
Wet Ingredients
1⁄4 cup of butter
1⁄2 cup of sugar
3 tbsp molasses
1 egg
1⁄4 cup ground almonds
1 tsp lemon zest
For Finishing
1⁄4 cup icing sugar
1. Mix the dry ingredients together in a large bowl.
2. Melt the butter in a medium-sized bowl in the microwave. Stir in the sugar and molasses. Beat the egg into the melted butter mixture, then add in the ground almond and lemon zest.
3. Mix the wet ingredients into the bowl of dry ingredients. It will be quite a firm dough so knead it a few times until it is smooth. Cover the dough and refrigerate for a few hours to blend the flavours.
4. When you’re ready to bake, preheat the oven to 350°F and grease two baking sheets.
5. Either roll individual balls about two cm in diametre, or roll the dough into a long log and use a butter knife to slice off a cookie every two cm. Place the cookies on the baking sheet, about two cm apart.
6. Bake the cookies for 12 to 14 minutes, until lightly browned. Let them cool slightly then roll the still-warm cookies in icing sugar.
