This time of year we are all attending holiday parties and it is always nice to bring a little something for the hostess. While any hostess would love a festive flower arrangement, the meat and cheese basket, or even a bottle of wine, sometimes it’s nice to go that extra mile and give a few gifts from our kitchen. Here are three easy items that can be placed together in any festive gift basket or given on their own. Mixed Marinated Olives, Peppermint Chocolate Bark and Rosemary Roasted Mixed Nuts. Find a few mason jars, glassine bags, or festive tins to store and pack these items in. These are wonderful gifts to give as well as receive.
Mixed Marinated Olives
1 can pitted small black olives, drained
1 medium jar green Spanish olives, drained
1 tablespoon minced garlic
½-1 tsp. crushed red pepper flakes ( depending on your desired heat level)
¼- ½ teaspoon cayenne pepper
Mix all ingredients in a bowl and let set at room temperature for 15 minutes or up to 1 month in the refrigerator. Bring back to room temp before serving if chilled.
Rosemary Roasted Mixed Nuts
4 cups mixed nuts
1 tablespoon fresh rosemary, minced
½ tsp cayenne pepper
3 tablespoons butter, melted
Mix all ingredients in a bowl and place on a cookie sheet. Roasted in a preheated 350F oven for 10 minutes. Cool completely before packaging.
Peppermint Chocolate Bark (recipe courtesy of Food Network Magazine)
Ingredients
12 ounces good-quality semisweet chocolate, chopped into 1/2-inch pieces
1 1/2 teaspoons peppermint extract
1 pound good-quality white chocolate, chopped into 1/2-inch pieces
3 candy canes or 12 round hard peppermint candies, crushed
Directions:
Line a 9-by-13-inch baking dish with aluminum foil, shiny-side up; smooth out any wrinkles. Heat 1 inch of water in a saucepan over low heat until steaming. Put all but 3/4 cup of the semisweet chocolate in a heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and stir until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the reserved 3/4 cup semisweet chocolate into the bowl, a few pieces at a time, until all of the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate. Wipe off any moisture from the bottom of the bowl. Stir 3/4 teaspoon peppermint extract into the chocolate, then quickly pour into the prepared baking dish and spread in an even layer. Firmly tap the dish against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes. Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour. Lift the bark out of the pan using the foil and break it into pieces. Store in an airtight container at room temperature for up to 2 weeks.
