I love meringue. I love the way it floats, then melts in your mouth like a cloud. I’m embarrassed to admit how much of it I can eat in one sitting. Years ago, while vacationing in Paris, I surprised even myself. Poor Barnaby got a stomach bug and was hotel-bound, so I went out in search of something to soothe the belly: yogurt and medicine for him; wine, cheese, and meringue for me. I took the loot back to our shoebox-sized room and hoped that, by some miracle, he would be cured and ready to enjoy the feast. Not a chance. Along with my stinky cheese, I was banned to the tiny fire escape to snack. While Barnaby hugged the toilet, I noshed shamelessly on my cheese and wine.

Then came the meringue.

I pulled out the near-dinner-plate-sized beauty and even Barnaby in his deathly state exclaimed, “Holy crap, that thing is huge!”

Indeed. I took two hands to hold the fluffy white mound of glorious almond-studded meringue – the largest I’d ever seen. I had seen piles of them in the bakery window and am sure the baker didn’t appreciate my drooling all over the outside of his window. I refrained myself and bought only one.

Then ate the entire thing.

Last week my friend, without knowing about my meringue madness, made a stunning pavlova for dessert (she went to culinary school in Paris back in the day). I squealed when I saw it. It was a masterpiece. She formed the meringue into a bowl, into which she spread a lemon curd, anchored it with dark chocolate, then topped it with fresh blue- and blackberries.

Mon dieu!!

“Oh no, I couldn’t eat a piece that size!” I exclaimed as she placed an enormous slice on my plate.

“Oh yes she can!” Barnaby countered.

And I did.

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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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Lemon curd is a quintessentially English treat. It reminds me of tea at Harrod’s in London when I was in the 5th grade. It’s delicious slathered over scones with cream or baked in a fruit tart. I especially love it when it makes you pucker.

The following recipe, from the cookbook Once Upon A Tart, was prepared the other night by my friend. She made another batch from a Martha Stewart recipe and, in a blind tasting, this one won hands down. While Martha’s was delicious, Once Upon A Tart’s had a cleaner, more pure lemon flavor, even though both were made from fresh lemons.

Give it a try…

Lemon Curd (from Once Upon A Tart)

Grate the rind of one lemon and set aside. Beat 8 egg yolks in a bowl to break them up. Pour the yolks through a sieve into a heavy-bottomed pot to strain out the white membranes. Stir in 1 ¼ cups sugar and ¾ cups lemon juice (3-4 lemons) and cook over medium heat, stirring constantly with a wooden or heatproof rubber spatula in a figure-eight motion, making sure to scrape the edges of the pot.

Continue cooking until the curd thickens enough to coat the back of your spoon. Lift the spoon out of the curd and run your finger down the length of the spoon. If your finger leaves a line, the curd is thick enough. If the curd runs and covers up the line, it’s too runny and needs to cook longer.

Remove the pan from the heat. Add 10 tablespoons of unsalted butter and the lemon zest, and stir until the butter is completely melted. Pour the curd into a small bowl, and let cool to room temperature. Cover the cooled curd, and refrigerate until you’re ready to use. Lemon curd will last in the refrigerator for up to 2 weeks.

Stand in front of the refrigerator late at night, in your pajamas, and spoon-feed yourself lemon curd.

Sweet dreams…

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