a peek inside the fishbowl

19 Dec, 2006

DIY gifts part five: consumables

Posted by andrea tomkins in: Recipes and Food

I often consider giving edible gifts, but just as often I change my mind. People eat enough crap over Christmas, why on earth would they want to eat more?

So that’s why, if you’re going to give something, it’s got to be really good.

One of my favourite recipes for sharing is one for spicy almonds. (It was written up in a post awhile back here.) I swear straight up and down that EVERYONE loves these. It’s my most oft-requested recipe. They are amazingly simple to make but have a complex taste that isn’t quite so easy to figure out.

You could give a little tin of these to your co-worker, your mailman, or your neighbor. They will remain in awe of your culinary prowess.

Note: these are dangerously addictive, especially when paired with alcoholic beverages. So don’t say you haven’t been warned!

Recipe sharing is always welcome, so feel free to link or add them in the comments below. More crafty ideas to come!


4 Responses to "DIY gifts part five: consumables"

1 | liss76

December 19th, 2006 at 10:33 am

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Chocolate Scotch Truffles
http://liss76.blogspot.com/2006/04/chocolate-scotch-truffles-recipe.html

I also make biscotti every year, but I’ve spent 10 years perfecting my technique and recipe and it’s one that doesn’t get shared. ;o)

2 | Zhenia

December 19th, 2006 at 11:16 am

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It’s also fun to give people unbaked rolls of cookie dough that can hang in the freezer for a month or so. Then, just as they’re through with the Christmas de-tox, BANG! More sugar!

Chocolate hazelnut sables are perfect for this.

3 | Kristine

December 19th, 2006 at 5:30 pm

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Christmas Classic Tourtiere

1 1/2 lbs (750 g) Ground Pork (or meat of your choice)
½ cup (125 mL) water
1 onion, finely chopped
2 garlic cloves, minced
1 tsp (5 mL) salt
½ tsp (2 mL) each dried leaf thyme, cinnamon and black pepper
¼ tsp (1 mL) ground cloves
1 bay leaf
1 slice white or brown sandwich bread, crust removed
2 (9-inch/23 cm) deep-dish frozen pie shells (My Mom made her own pastry but…)

In a large frying pan set over medium heat, cook pork, stirring to break up meat until no longer pink. Drain liquid. Stir in water, onion, garlic and seasonings. Bring to a boil, then reduce heat and simmer gently, uncovered, stirring occasionally for 15 minutes.

Meanwhile, tear bread into very tiny pieces. Stir into cooked pork mixture. Discard bay leaf. Cool.

Preheat oven to 450°F (230°C). Meanwhile, follow package directions for thawing a 2-crust pie. Turn cooled pork mixture into 1 pie shell, smoothing mixture. Top with second pie shell, seal and bake on bottom shelf according to package directions.

4 | Lee

December 23rd, 2006 at 10:05 am

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My new favourite Christmas recipe:
http://pleaserememberthese.blogspot.com/2006/12/holiday-peppermint-bark.html

I can’t wait to try the nut recipe above! Thanks for sharing.

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My name is Andrea and I live in Ottawa with my husband Mark and our dog Sunny who is kind of a big deal on Instagram. During the day I work as a freelance writer. I am a longtime Ottawa blogger and I've occupied this little corner of the WWW since 1999. The Fishbowl is my whiteboard, water cooler, and journal, all rolled into one. I'm passionate about healthy living, arts and culture, travel, great gear, good food, and sharing the best of Ottawa. I also love vegetables, photography, gadgets, and great design.

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