Let’s face it, the last few months have been rough financially. We’ve seen our 401-Ks plummet, our IRAs slashed, and for too many, the loss of jobs and benefits. It has left us all crying a collective “Uncle!” With the holidays lurking around the corner hissing “spend, spend, spend!” it just makes me want to curl up in the fetal position until it all goes away.

Then I suddenly stopped my negative thought train and said to myself, “Whoa, slow down there, Turbo! There’s no need to give Le Creuset pots and Nintendo Wii for Christmas this year. Just give something from the heart.”

Isn’t that what the spirit of Christmas is all about anyway? Sure, it’s easy to go online and click! click! our way through our holiday shopping lists, but spending a few hours (or even just a couple) crafting something lovingly with your own hands…now that is a gift.

So I’ve taken a few of our Foodista reader favorites, plus a few more, and wrapped them up in a tidy little gift idea list. All of them are easy. Some so easy you will squeal giddily, others requiring a bit more time, but most importantly, all are sure to please.

Top Ten Homemade Gift Ideas
*See below for packaging resources

1. Kathy’s Biscotti – this is about the best darn biscotti recipe ever. I give them every year for Christmas.
2. Red Pepper Jelly – always a beautiful gift and just the thing to have on hand for entertaining.
3. Dukkah – an Egyptian treat, this delicious and fragrant blend of ground nuts, seeds, and spices is all the rage.
4. Harissa – just the thing for those who like it hot!
5. Gourmet Salts – for three outstanding varieties get out a big bowl and simply mix Kosher salt with the following: dried lemon peel and rosemary; rosemary and lavendar; smoked paprika. Or be creative with your own blends.
6. Cheddar Dill Scones – these won’t last long under the tree and are just the thing to nosh on on Christmas morn.
7. Lemon Curd – if you’re lucky your gift recipient will crack the jar right open and share a little with you.
8. Limoncello – the all-time Foodista favorite, this delicious drink is well worth making. Beautiful poured into swing top glass bottles.
9. Cranberry Orange Shortbread – beautiful and yummy!
10. Seasoned Vinegar -  The easiest thing on the list to make and you can use your recycled wine bottles! We discovered this at a barbeque in Argentina. It’s simply this: pour a bunch of Kosher salt into a wine bottle. By a bunch I mean a bunch, like a cup. Add a few cloves of garlic, don’t be shy now. And finally, fill with white distilled vinegar and shake up that salt. Like wine, it just gets better with time. In fact, make it at least a couple of weeks in advance or tell the lucky recipient to let it age a bit to let the salt fully dissolve and the garlic to penetrate the vinegar. Feel free to add a big ole fat sprig of fresh rosemary too. This is so easy and staggeringly good on grilled meats, chicken, vegetable or sprinkled over fresh sliced tomatoes.

Packaging Ideas:

Jars: For any gifts being packaged in jars (i.e. Red Pepper Jelly, Harissa, Lemon Curd, Dukkah) I recommend half-pint (or pint) Ball jars, I love the wide mouth Platinum series too. Most supermarkets are well-stocked this time of year and they’re relatively inexpensive, or check out Amazon.com for a good selection. . Tie on your own little hand-written labels with a bit of ribbon or raffia.

Bottles: the limoncello is best in clear bottles because the color is gorgeous. I love these swingtop bottles on Specialtybottle.com or simply go for a less expensive corked or screw top bottle.

Tin containers: also from Specialtybottle.com, these tin containers with clear tops are food-grade. Perfect for the salts and dukkah. I get the 4 oz. round ones.

Cellophane baggies: check Amazon.com for a variety of sizes and colors, or your local craft store.

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Categories:	Holiday	11 Comments
Tags:	biscotti • cookies • dukkah • foodista • gift ideas • harissa • holidays • homemade gifts • lemon curd • limoncello • red pepper jelly • scones • shortbread • vinegar

Dukkah, or duqqa, (DOO-ka) is an Egyptian mixture of toasted and ground nuts, seeds and spices into which olive oil-dabbed bread is dipped.

Apparently dukkah is all the rage Down Under, and reading about it inspired me to whip up a batch myself. Boy, am I glad I did! As I toasted the ingredients the aromas burst open, filled my kitchen with nutty perfume and transported me back to Egypt. My mother and I visited Egypt in the late 80’s and dukkah reminded me of how it smelled: fragrant, earthy and bold.

This tasty mixture makes me want to blacken my eyes with kohl, smudge perfumed oil behind my ears and dance to percussions and lutes on the banks of the Nile!

Dukkah
Use the following recipe as a starting point. You may find, as I did, that you want more or less of a particular spice. I added a bit more mint.

1/2 C hazelnuts
3 T sesame seeds
1/4 C coriander seeds
2 T cumin seeds
1 teaspoon fennel seeds
1 T black peppercorns
1 teaspoon dried mint leaves
1 teaspoon salt

In a very hot skillet (or in a 375 degree oven) dry-toast hazelnuts until golden. Wrap the hot nuts in a kitchen towel and let cool for a few minutes. When they have cooled slightly, rub the nuts vigorously in the towel to loosen and remove the skins. Place peeled nuts in a bowl and allow to further cool.

Put sesame seeds into the skillet and over medium heat toast until lightly golden, about 1 minute. Remove from heat and add seeds to the hazelnuts.

In the same pan, toast coriander, cumin and fennel seeds until they begin to color and become fragrant, about 2 minutes.

Add all the above ingredients to a food processor (or mortar if you are going to hand grind) and let cool completely. When the mixture has cooled, add the black peppercorns, salt and mint, and pulse (or grind in mortar) until the mixture is coarse.

Serve with olive oil and bread.

Store in a tightly sealed container for up to a month.

Other dukkah uses to inspire you:

• Drizzle a little olive oil over feta and sprinkle with dukkah
• Use as a rub on lamb, chicken or steak
• How about with a little honey on a toasted English muffin?

Check out Stonesoup for her hazelnut macadamia version of dukkah. She also offers a number of wonderful uses for dukkah.

Possibly Related Posts:

• Moorish Badenjan Dip
• Celebrating Ramadan
• Crispy Baked Chickpeas
• Foodie Wedding Gifts
• Time to Get Your Barbecue on!

Categories:	North African • Seasoning & Spices	2 Comments
Tags:	appetizer • caraway • cumin • dukkah • duqqa • egypt • egyptian • fennel • Food • foodista • hazelnuts • hors d'oeuvres • mint • olive oil • salt • sesame • spices