Alison Walker - Handmade Gifts from the Kitchen More than 100 Culinary Inspired Presents to Make and Bake

Appetite by Random House edition published 2014

Text copyright 2014 Hearst Magazines Limited and Jacqui Small LLP Country Living is a registered trademark of The National Magazine Company and Hearst Communications, Inc.
Design and layout copyright Jacqui Small 2014

All rights reserved. The use of any part of this publication, reproduced, transmitted in any form or by any means electronic, mechanical, photocopying, recording or otherwise, or stored in a retrieval system without the prior written consent of the publisheror in the case of photocopying or other reprographic copying, license from the Canadian Copyright Licensing Agencyis an infringement of the copyright law.

Appetite by Random House is a registered trademark of Random House LLC

Library and Archives of Canada Cataloguing in Publication is available upon request

ISBN: 978-0-449-01667-1
eBook ISBN: 978-0-449-01668-8

Published in Canada by Appetite by Random House, a division of Random House of Canada Limited, a Penguin Random House Company

www.randomhouse.ca

Managing Editor: Lydia Halliday
Photographer: Tara Fisher
Art Director and Designer: Penny Stock
Design Concept: Laura Woussen
Project Manager and Editor: Nikki Sims
Prop Stylist: Caroline Reeves
Production: Maeve Healy

Oven temperatures are for conventional ovens, for convection ovens please reduce the temperature by 68F accordingly .

v3.1

I love to cook, and spend as much time in my kitchen as possible. But its not just the act of cooking itself that fills me with joy. The true pleasure comes from sharing food that Ive made for family and friends. A sweet or savory homemade gift, thoughtfully created for someone special will always be more appreciated than any store-bought version.

Throughout the year, I stock my pantry with seasonal treats, such as jellies, chutneys, and liqueurs, that make wonderful impromptu giftsand something more interesting to take to a dinner party than a bottle of wine! Any festive occasion is the perfect excuse for me to rustle up cakes, bread, or batches of candies, whether its Thanksgiving, Easter, or Valentines Day. At Christmas time, I pack gift bags with an assortment of goodies that are handed to guests as they leave.

Youll find all sorts of recipes in this bookfrom simple things to make with children, such as the tiffin and chocolate mendiants, to savory crackers and chutney that can be paired with a favorite cheese to truly impressive and glamorous macarons and truffles displayed in pretty boxes tied with a luxurious ribbon. I havent forgotten gifts for the cooks themselves, either, with ideas for Italian temptations and a whole gingerbread house to build and decorate among others.

Why make rather than buy? Well, most of the time its much cheaper than buying something from a store, its a good way to use up any garden gluts, you know exactly what has gone into it, its a pleasure for the cook as well as the recipient, and, above all, its a gift made with love. And what could be better than that?

I think that Scandinavians do spice really well, and these Scandi-style cookies are flavored with aromatic cardamom and black pepper. I find the flavor improves with keeping, so its a good idea to make these the week before giving your gift.

PREPARATION: 35 minutes, plus chilling

COOKING: 8 minutes

MAKES: about 40

1 stick butter, plus extra for greasing

scant cup molasses

seeds from 4 green cardamom pods, crushed

tsp freshly ground black pepper

scant cup superfine sugar

tbsp almond flour

1 cups plus 1 tbsp all-purpose flour

tsp baking soda

tsp ground allspice

1 egg yolk, beaten

TO DECORATE (OPTIONAL):

royal icing (about 7oz)

superfine sugar, for sprinkling

Melt the butter and molasses in a pan on a gentle heat. Cool a little.

In a large bowl mix all of the dry ingredients together and make a well in the center. Pour in the molasses mixture followed by the egg yolk. Mix to form a soft dough and then wrap in plastic wrapit will be very soft but dont worry. Chill for at least an hour until the dough is firm but still pliable. Meanwhile, preheat the oven to 375F, and lightly grease two to three cookie sheets.

Remove the dough from the refrigerator, divide it in two, and roll out each piece on a lightly floured counter to -inch thick. Using 2-inch and 2-inch star-shaped cutters, stamp out shapes, re-rolling the trimmings as necessary. Arrange the star shapes on the cookie sheets, spacing them apart.

Bake in a preheated oven for 6 to 8 minutes.

Remove from the oven and let cool for 5 minutes on the cookie sheets until set, then transfer to wire racks to cool.

If youd like to decorate your stars, fill a pastry bag with royal icing and pipe shapes onto the cookies. While the icing is still wet, dust lightly with superfine sugar, shaking off the excess. Let dry completely, before packing in cellophane. These cookies keep for up to four weeks in an airtight container or sealed plastic bag.

I find these moreish Italian cookies are perfect partners to a glass of Vin Santo or an after-dinner espresso.

PREPARATION: minutes

COOKING: hour 5 minutes

MAKES: about 60

2 cups 00 Italian flour

tsp baking powder

1 cup golden superfine sugar

2 large eggs, beaten with 1 tsp almond extract

finely grated zest 1 lemon

cup blanched almonds, toasted and roughly chopped

cup dried cherries

Preheat the oven to 400F. Lightly grease a large cookie sheet; youll need a couple more later on.

Sift the flour onto a counter with the baking powder, then make a large well in the center, by pushing the flour to the edge.

Put the sugar, eggs, and lemon zest in the center and gradually work in the flour with the fingertips of one hand. (You could do this in a bowl, beating the eggs and sugar together before adding the flour, but the messy method is more fun and actually easier to do.)

When the eggs and sugar are thoroughly incorporated, knead in the almonds and cherries.

Divide the finished dough into two pieces and shape each into a sausage about 12 inches long and transfer to the cookie sheet. Flatten slightly, so that it is about 1 inches high. Bake for 20 minutes until set and lightly golden.

Remove from the oven and cool for a few minutes on a wire rack. Turn down the oven temperature to 300F.