Food: Homemade Christmas Gifts

Showing posts with label Homemade Christmas Gifts. Show all posts

Monday, December 9, 2013

Pumpkin Spice Bread

6 oz. (3/4 cup) unsalted butter softened; more for the pans

11-3/4 oz. (2-1/2 cups) unbleached all-purpose flour; more for the pans

1-1/2 tsp. baking powder

1 tsp. ground ginger

1/2 tsp. baking soda

1/2 tsp. ground cinnamon

1/2 tsp. finely ground black pepper

1/2 tsp. table salt

1/4 tsp. ground cloves

1-3/4 cups packed light brown sugar

2 large eggs

1-1/4 cups canned pumpkin (from a 15-oz. can of pure pumpkin)

1/2 cup buttermilk

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan.

In a medium bowl, whisk together the flour, baking powder, ginger, baking soda, cinnamon, black pepper, salt, and cloves.

In the bowl of a stand mixer or in a large mixing bowl, beat the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until the butter is smooth. Add the sugar gradually and continue mixing on the same speed, stopping and scraping the bowl and beater as needed, until lighter in color and slightly fluffy, about 2 minutes. Add the eggs one at a time and mix until smooth after each addition, about 30 seconds. Add the pumpkin and mix until it’s evenly incorporated into the batter. Scrape down the sides of the bowl and mix until well blended.

Stop the mixer and add half the flour mixture. On low speed (for either mixer), mix until the flour is almost completely blended and then add half the buttermilk and mix until smooth. Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth. The batter will be thick.

If using mini loaf pans, divide the batter evenly among the four pans (the pans should be about two-thirds full). If using a Bundt or full-size loaf pan, spread the batter in the pan (again, filling the pan no more than two-thirds full.) Smooth the top of the batter. Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, about 40 minutes for mini loaf pans (60 minutes for a Bundt pan and 60 to 70 minutes for a full-size loaf pan).

Let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set and then turn them out onto a rack and flip right side up to cool completely.

Coconut Chocolate Almond Biscotti

These cookies render the flavors of an Almond Joy candy bar—almond, chocolate, and coconut—in biscotti form. They keep and pack well, making them great for gift-giving.

10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour

1-1/2 tsp. baking powder

1/4 tsp. table salt

4 oz. (1/2 cup) unsalted butter, softened

3/4 cup firmly packed light brown sugar

2 large eggs, at room temperature

1 tsp. pure vanilla extract

1/2 cup firmly packed sweetened shredded coconut

1 cup chopped toasted almonds

1 cup semisweet mini chocolate chips

In a medium bowl, whisk the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing on medium speed after each addition until incorporated. Mix in the vanilla and then the coconut until well combined.

With the mixer on low speed, gradually add the flour mixture and mix just until combined. The dough will be sticky. With the mixer still on low, mix in the almonds and chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Position a rack in the center of the oven and heat the oven to 350°F. Line a large cookie sheet with parchment. Divide the dough into equal halves and place on the cookie sheet. Working on the sheet, shape each half into a loaf about 10 inches long, 3 inches wide, and 3/4 inch high. Bake until the tops are browned, cracked, and crusty, and spring back slightly when gently pressed, 30 to 35 minutes.

Cool about 30 minutes on the cookie sheet. Reduce the oven temperature to 325°F.

Transfer each loaf to a cutting board and with a sharp serrated bread knife, cut 1/2-inch slices crosswise on the diagonal. When slicing, hold the sides of the loaf near each cut to keep the slices neat. Put the slices cut side down on the cookie sheet and bake until the biscotti are dried and the cut surfaces are lightly browned, 15 to 20 minutes. Transfer the cookie sheet to a rack and let the biscotti cool completely. The biscotti may give slightly when pressed but will harden as they cool.

Moroccan-Style Spice Rub

Give your vegetables a Moroccan kick by tossing them with this warm spice mix before roasting. It pairs especially well with sweeter or starchy vegetables such as butternut squash, carrots, cauliflower, parsnips, potatoes, sweet potatoes, and turnips.

2 tsp. ground cumin

1 tsp. ground coriander

1/2 tsp. chili powder

1/2 tsp. sweet paprika, preferably Hungarian

1/2 tsp. ground cinnamon

1/4 tsp. ground allspice

1/4 tsp. ground ginger

1/8 tsp. cayenne

Pinch ground cloves

In a small bowl, mix all of the spices. In addition to the oil, salt, and pepper in the master recipe, toss 1 tsp. of the spice blend with a batch of vegetables before roasting.

Mocha-Chocolate Fudge

This creamy chocolate fudge is the perfect gift for the serious coffee lovers on your list.

3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan

3-3/4 cups granulated sugar

1-1/2 cups heavy cream

4 oz. unsweetened chocolate, coarsely chopped

1/2 cup cocoa nibs

3 Tbs. light corn syrup

2 Tbs. instant espresso or coffee

1 tsp. table salt

25 coffee beans (optional)

Lightly butter the face of a candy thermometer and set aside.

Put the sugar, cream, chocolate, corn syrup, instant coffee, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.

Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours.

Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. After beating the fudge, stir in 1/2 cup cocoa nibs. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. If you like, lightly score the fudge into 25 pieces and place a coffee bean in the center of each piece. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.

Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.

The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

Cherry-Almond-Fig Fruitcake

Cherries and figs need to soak longer than other dried fruit, so be sure to start soaking them at least 4 days before baking. Cognac (or brandy) is too strong to be used in large quantities, but cut with the fragrant sweetness of Amaretto di Saronno, it works nicely here.

For the fruit

2/3 cup Amaretto di Saronno

1/3 cup Cognac

1 Tbs. honey

5-1/2 oz. dried tart cherries (1 cup lightly packed)

5-1/2 oz. golden (Calimyrna) figs, stemmed and cut into eighths (1 cup lightly packed)

5-1/2 oz. golden raisins (1 cup lightly packed)

For the batter

4 oz. (1/2 cup) unsalted butter, softened; more for the pan

3 oz. almond paste, preferably canned (1/3 cup packed)

1 cup granulated sugar

3 large eggs, at room temperature

1/2 tsp. pure vanilla extract

1/4 tsp. table salt

5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour

Amaretto di Saronno and cognac, as needed

Soak the fruit

Pour the Amaretto, Cognac, and honey into a small to medium saucepan. Add the dried fruit, cover, and warm over medium heat until hot, 3 minutes. Remove from the heat and let cool. Refrigerate for a minimum of 2 days and up to 1 week.

Before making the cake, bring the fruit to room temperature and drain, reserving any liquid for basting. (If the fruit was very dry, it may have absorbed all the liquid.)

Make the cake

Position a rack in the center of the oven and heat the oven to 325°F. Butter a 8-1/2 x 4-1/2-inch loaf pan. Line the pan with parchment, leaving an overhang for easy removal of the cake (use two strips of parchment, in opposing directions).

In a stand mixer fitted with the paddle attachment; beat the butter, almond paste, and sugar on medium-high speed until fluffy and no lumps of almond paste remain, 3 to 4 minutes, stopping to scrape the bowl as needed. Beat in the eggs one at a time, scraping the bowl and mixing for 30 to 60 seconds after each addition. Beat in the vanilla and salt. Add 2 Tbs. flour to the bowl and beat briefly. Reserve 2 Tbs. of the flour and add the rest of the flour to the batter; beat on low for 10 seconds to incorporate the flour, and then beat on medium-high speed for 1 minute.

Scrape the batter into the center of the bowl. Add the drained fruit to the top of the batter, then sprinkle the remaining flour evenly over the fruit. Using a rubber spatula, fold the fruit into the batter until evenly distributed. Scrape the batter into the prepared pan, pressing it to eliminate air pockets and smoothing the top to make it level. Bake for 15 minutes and then reduce the temperature to 300°F and bake until the center of the cake has risen slightly and a skewer inserted in the middle comes out clean or with a few moist crumbs, 1 hour and 40 to 45 minutes.

Remove the cake and let cool in the pan for 20 to 30 minutes, then invert it onto a wire rack and cool completely. When cool, brush the cake with 2 to 3 Tbs. of the reserved fruit soaking liquid or 1-1/2 Tbs. each of fresh Amaretto and Cognac. Wrap tightly in plastic and store the cake in a cool, dry place for a minimum of 48 hours. Unwrap, slice, and serve.

If serving within a week of baking, you do not need to baste the cake again. If you plan to keep the cake longer, baste once a week with 1 to 2 tablespoons of Amaretto or Cognac.

Peppermint-Chocolate Fudge

Give your homemade fudge a flavor twist. This peppermint-chocolate fudge is the perfect holiday treat.

3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan

3-3/4 cups granulated sugar

1-1/2 cups heavy cream

3/4 cup crushed peppermint candy

4 oz. unsweetened chocolate, coarsely chopped

3 Tbs. light corn syrup

1 tsp. table salt

Lightly butter the face of a candy thermometer and set aside.

Put the sugar, cream, chocolate, corn syrup, and salt in a large (4-quart) heavy-duty saucepan and stir with a spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes.

Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. After beating the fudge, stir in 1/2 cup crushed peppermint candy. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Sprinkle 1/4 cup crushed candy over the fudge. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.

Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.

The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

Honey-Nut Bars

Some flavor combinations bring out the best in one other: maple and walnut, lemon and ginger, apples and honey, blueberry and lime, chocolate and just about anything. Honey and nuts are one of those perfect flavor marriages. Add some light brown sugar, and you've got a sweet, salty, crunchy bar that could potentially become your new go-to cookie.

For the Crust:

Nonstick cooking spray

1/2 cup whole blanched almonds, toasted

1/2 cup granulated sugar

11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour

1/2 tsp. baking powder

1/2 tsp. table salt

6 oz. (3/4 cup) cold unsalted butter, cut into 1/2-inch pieces

1 large egg, lightly beaten

Tip:

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

For the Topping:

3/4 cup packed light brown sugar

3 oz. (6 Tbs.) unsalted butter

1/3 cup clover honey

1/2 tsp. table salt

2 Tbs. heavy cream

3 cups whole unsalted mixed nuts, toasted

Make the crust:

Position a rack in the center of the oven and heat the oven to 350°F. Spray a 9x13-inch baking pan with cooking spray and line the bottom with parchment.

In a food processor, finely grind the almonds and sugar. Add the flour, baking powder, and salt and pulse to blend. Add the butter and pulse until it's the size of small peas, 5 to 6 one-second pulses. Add the egg and pulse just until the dough begins to gather into large clumps.

With your fingertips, press the dough into the bottom of the prepared pan and about 1 inch up the sides to form a 1/4-inch-thick side crust. Using the tines of a fork, dock the crust evenly all over.

Bake until light golden brown on the edges and the center looks dry, 15 to 20 minutes. Cool the crust on a rack.

Make the topping:

Bring the sugar, butter, honey, and salt to a boil in a medium saucepan over medium-high heat, stirring often. Slowly and carefully add the cream and return to a boil. Remove from the heat and carefully add the nuts, stirring to coat. Pour the nut mixture over the crust and spread evenly with a spatula. Tilt the pan to help spread the liquid to the edges and corners. Bake until the topping has just started to bubble slowly in the center, about 20 minutes. Let cool on a wire rack for 10 minutes and then run a knife around the inside edge of the pan to loosen the crust from the sides. Let the bars cool completely.

Invert the pan onto a flat surface and peel off the parchment. Reinvert onto a cutting board and cut into 16 bars with a sharp knife.

The cookies will keep in an airtight container at room temperature for 3 to 5 days.

Cranberry, Orange & Walnut Streusel Bread

6 oz. (3/4 cup) unsalted butter, softened; more for the pans

10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pans

1/2 cup walnut pieces

1/4 cup packed light or dark brown sugar

1 tsp. ground cinnamon

1-1/4 tsp. baking powder

3/4 tsp. table salt

3/4 cup sweetened dried cranberries, roughly chopped

1-1/2 tsp. finely grated orange zest

1-1/3 cups granulated sugar

3 large eggs

1 cup buttermilk

Position a rack in the middle of the oven, and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan.

In a food processor grind the walnuts, brown sugar, and cinnamon, pulsing in short bursts until the walnut pieces are small, 20 to 30 seconds. Set the streusel aside.

In a medium bowl, whisk the flour, baking powder, and salt. Add the cranberry pieces and orange zest and whisk again.

In the bowl of a stand mixer or in a medium mixing bowl, mix the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low until slightly fluffy. Scrape the bowl and beater. Add the eggs one at a time, mixing until smooth after each addition.

Stop the mixer, scrape the bowl and beater, and add half the flour mixture. On low speed (for either mixer), mix until the flour drifts disappear and then add half the buttermilk; mix until just blended. Repeat with the remaining flour and buttermilk. Scrape down the sides of the bowl and mix until smooth.

If using mini loaf pans, fill each pan about a third full with batter and spread smooth. Sprinkle a heaping tablespoon of the streusel over the batter in each of the pans. Divide the remaining batter among the pans, spread smooth, and sprinkle the top of each loaf with the remaining streusel. If using a Bundt pan or full-size loaf pan, pour in half the batter and spread smooth. Sprinkle half of the streusel over the batter, top with the remaining batter, spread smooth, and then sprinkle the remaining streusel over the top.

Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, 45 to 55 minutes for mini loaves (55 to 60 minutes for a Bundt pan and 60 to 65 minutes for a full-size loaf pan).

Let the loaves cool for 10 to 15 minutes in the pans on a rack to give them time to set and then turn them out onto a rack and flip right side up to cool completely.

Chocolate Chip-Banana Bread

Banana bread, delicious on its own, is made better (and even more kid-friendly) with the addition of chocolate chips.

4 oz. (1/2 cup) unsalted butter, softened; more for the pans

10-1/2 oz. (2-1/3 cups) unbleached all-purpose flour; more for the pans

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. table salt

1 cup granulated sugar

3 large eggs

1 cup mashed very ripe banana (2 large or 3 medium bananas)

1/2 cup buttermilk

1/2 cup semi-sweet chocolate chips

Position a rack in the middle of the oven and heat the oven to 350°F. Lightly butter and flour four mini loaf pans, one 12-cup Bundt pan, or one 9x5-inch metal loaf pan.

Combine the flour, baking powder, baking soda, and salt in a medium mixing bowl. Whisk the ingredients well to combine.

In the bowl of a stand mixer or in a medium mixing bowl, mix the butter on low speed with the stand mixer’s paddle attachment or on medium-low speed with a hand mixer until smooth. Add the sugar gradually and continue mixing on low speed until slightly fluffy. Add the eggs one at a time, mixing until smooth between each addition. Add the bananas, scrape down the sides of the bowl, and mix until blended.

Stop the mixer and add half the flour mixture. Mix on low speed (for either mixer) until the flour drifts are almost gone. Add half the buttermilk. Mix until blended, and then repeat with the remaining flour and buttermilk. Continue mixing until smooth, scraping the bowl to make sure the batter is even. Stir in the chocolate chips by hand.

If using mini loaf pans, divide the batter evenly among the four pans (the pans should be about two-thirds full). If using a Bundt or full-size loaf pan, spread the batter in the pan (again, filling the pan no more than two-thirds full.) Smooth the top of the batter. Bake until the loaves are golden and a skewer or toothpick inserted into the center comes out clean, about 40 minutes for mini loaves (60 minutes for a Bundt pan and 60 to 70 minutes for a full-size loaf pan).

Let the loaves cool in the pans on a rack for 10 to 15 minutes to give them time to set and then turn them out onto a rack and flip right side up to cool completely.

Creamy Chocolate Fudge

Give the gift of fudge! This melt-in-your-mouth chocolate fudge is simple to make and keeps for up to 10 days in an airtight container.

3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan

3-3/4 cups granulated sugar

1-1/2 cups heavy cream

4 oz. unsweetened chocolate, coarsely chopped

3 Tbs. light corn syrup

1 tsp. table salt

Lightly butter the face of a candy thermometer and set aside.

Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.

Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.

The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

Chocolate-Coconut Fudge

You start with the smoothest, creamiest chocolate fudge recipe ever, then sprinkle on the toasted sweetened coconut flakes.

3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan

3-3/4 cups granulated sugar

2-1/2 cups toasted sweetened coconut flakes

1-1/2 cups heavy cream

4 oz. unsweetened chocolate, coarsely chopped

3 Tbs. light corn syrup

1 tsp. table salt

Lightly butter the face of a candy thermometer and set aside.

Meanwhile, line the bottom and sides of an 8x8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. After beating the fudge, stir in 2-1/4 cups toasted sweetened coconut flakes. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Sprinkle 1/4 cup of the coconut over the fudge. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.

Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.

The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

Bittersweet Chocolate Bark with Marcona Almonds

Salty almonds meet deep, dark chocolate in this festive party nibble. If you can’t find Spanish Marcona almonds, which are generally sold salted, use toasted blanched almonds and add a good pinch of salt to the brittle.

1 cup plus 2 Tbs. granulated sugar

9 oz. Marcona almonds, coarsely chopped and sifted

1 lb. bittersweet chocolate, coarsely chopped

Make the almond brittle

Line a heavy-duty rimmed baking sheet with foil. Put the sugar in a 2-quart heavy-duty saucepan. Add 1/4 cup water and swirl (don’t stir) to moisten. Cover and boil over high heat until starting to turn golden around the edges, about 4 minutes. Remove the lid and cook, swirling occasionally, until the caramel is deep amber, 3 to 4 minutes more. Stir in half of the nuts. Pour the mixture onto the foil-covered baking sheet, and spread to 1/8 inch thick. Cool completely at room temperature.

Peel the brittle off the foil, chop coarsely, and sift through a medium-fine sieve to remove the extra-small pieces and the brittle dust, which will make the chocolate bark too sweet. At this point, you can proceed with making the bark, or store the brittle in an airtight container in the freezer for up to a week.

Make the chocolate bark

Line two 8x8-inch pans with foil. In a 12-inch skillet, bring 1 inch of water to a boil over high heat. Reduce the heat to maintain a bare simmer. Put the chocolate in a dry stainless-steel bowl that fits in the skillet and put the bowl in the simmering water bath. Stir until most of the chocolate is melted, about 5 minutes. Remove the bowl from the water—be careful not to get any water in the chocolate—and stir until smooth. Stir in the remaining almonds and the almond brittle.

Divide the chocolate mixture between the prepared pans, making sure that none of the brittle is exposed. (The brittle will sweat and soften if not coated in chocolate.) Shake the pan a little to level the chocolate. Refrigerate until firm, about 30 minutes. Turn out the bark and remove the foil. Cut into small, rustic pieces and refrigerate for up to 1 week before serving.

Chocolate Bark with Ginger and Pistachios

With a cup of coffee or tea, this is a quick and sweet end to dinner.

6 oz. bittersweet dark chocolate (70% to 72% cacao), chopped (1 cup)

2 oz. white chocolate, chopped (1/3 cup; optional)

3 Tbs. chopped salted pistachios

3 Tbs. chopped dried apricots

2 Tbs. chopped crystallized ginger

In a small bowl, melt the dark chocolate in the microwave on high for 1 to 2 minutes. Stir until smooth.

Line a baking sheet with a silicone baking mat or waxed paper. Spread the melted dark chocolate into an approximately 8x5-inch rectangle.

If using the white chocolate, melt it in the same manner as the dark chocolate and drizzle it in a zigzag pattern across the dark chocolate.

Sprinkle with the chopped pistachios, apricots, and ginger and press gently to set them into the chocolate. Chill in the refrigerator for 10 minutes. Break into pieces and serve. Store any leftovers in the refrigerator.

Coconut Chocolate Almond Biscotti

These cookies render the flavors of an Almond Joy candy bar—almond, chocolate, and coconut—in biscotti form. They keep and pack well, making them great for gift-giving.

10-1/8 oz. (2-1/4 cups) unbleached all-purpose flour

1-1/2 tsp. baking powder

1/4 tsp. table salt

4 oz. (1/2 cup) unsalted butter, softened

3/4 cup firmly packed light brown sugar

2 large eggs, at room temperature

1 tsp. pure vanilla extract

1/2 cup firmly packed sweetened shredded coconut

1 cup chopped toasted almonds

1 cup semisweet mini chocolate chips

Cherry-Almond-Fig Fruitcake

For the fruit

2/3 cup Amaretto di Saronno

1/3 cup Cognac

1 Tbs. honey

5-1/2 oz. dried tart cherries (1 cup lightly packed)

5-1/2 oz. golden (Calimyrna) figs, stemmed and cut into eighths (1 cup lightly packed)

5-1/2 oz. golden raisins (1 cup lightly packed)

For the batter

4 oz. (1/2 cup) unsalted butter, softened; more for the pan

3 oz. almond paste, preferably canned (1/3 cup packed)

1 cup granulated sugar

3 large eggs, at room temperature

1/2 tsp. pure vanilla extract

1/4 tsp. table salt

5 oz. (1 cup plus 1 Tbs.) unbleached all-purpose flour

Amaretto di Saronno and cognac, as needed

Soak the fruit

Make the cake

Homemade Aquavit

Flavored vodkas may be all the rage with the chocolate martini set, but aquavit—a traditional, spice-infused spirit from Scandinavia—is a far more sophisticated tipple with notes of fennel, caraway, and coriander. Although aquavit keeps well at room temperature, it’s traditionally served chilled.

3 Tbs. whole coriander seeds

2 Tbs. whole fennel seeds

1 Tbs. caraway seeds

1 Tbs. dill seed

1 liter vodka (I like Stoli)

6 whole black peppercorns

2 whole cloves

With a mortar and pestle, lightly crush the coriander, fennel, caraway, and dill seed.

In a large, airtight glass container, combine the vodka with the crushed spices, peppercorns, and cloves. Cover and let stand at room temperature for 2 weeks, gently shaking the jar every 2 or 3 days. Strain the vodka into 4 clean 8-oz. glass bottles. Discard the spices.

Honey-Preserved Clementines

Jars of preserved clementines make great gifts for the holidays (if you can bear to part with them).

1 cup honey

1 cup granulated sugar

5 whole cloves

2 green cardamom pods

One 4-inch cinnamon stick

1-1/2 lb. firm clementines (5 to 7), cut horizontally into 3/4-inch-thick slices

In a 4-quart saucepan, bring 1 cup water and the honey, sugar, cloves, cardamom, and cinnamon stick to a boil over high heat.

Gently slip the clementines into the liquid without stirring. (If any slices are mostly rind, place them rind down.) Return to a full boil and then reduce the heat to low, cover, and simmer for 10 minutes. Remove the pan from the heat, cover, and set aside overnight, at least 8 and up to 12 hours.

Spoon and gently pack the slices into a 1-quart canning jar. Bring the syrup in the saucepan back to a boil over medium-high heat; boil 3 minutes to concentrate the flavors.

Pour the syrup over the slices to cover; discard any excess syrup. Cool to room temperature. Seal and refrigerate for at least 1 week before using. The clementines will keep in the refrigerator for up to 3 months.