Christmas, as they say, is a time of giving. But, oh, what to give? With the click of a button, we can order whatever we want, but akin to receiving a handwritten letter in the post, I think there is nothing nicer than receiving a homemade gift. It doesn’t have to be lavish or take hours, but with a few small steps and some simple decor flourishes, you will be able to present loved ones with impressive food gifts.
Shortbread Biscuits
Makes 20, approximately
125g/4oz butter (Kerrygold is best)
55g/2oz caster sugar, plus extra to finish
180g/6oz plain flour
Cookie cutters (various shapes)
1 Heat the oven to 190°C/375°F/Gas 5.
2 Beat the butter and the sugar together until smooth.
3 Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½ in thick.
4 Cut into rounds or fingers and place onto a baking tray. Or using a cookie cutter, cut into gingerbread men or whatever shapes you would like. If you wish to use them as decorations, place a hole at the top of the cookie. I used a wooden dowel, but a chopstick would do the same task. Be sure to create a clear hole, as once baked it is not possible to alter this. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
5 Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
6 Once cool, thread with ribbon. If you want to add a few extra touches, such as these edible hearts, just whip up a simple paste with icing sugar and water. This will work as the “glue” with which to attach decorations. Chopped up pistachios or dried cranberries also work well in this regard.
Packaging tip
Use boxes left over from greeting cards or old biscuit tins. I used an old Jacob’s biscuit tin that belonged to my grandmother. Alpack.ie also stocks a range of boxes that you can purchase and personalise with swing tags and twine.
Flavoured Salts
This is possibly one of the easiest and quickest food gifts you can make.
Maldon sea salt
Chilli flakes
Dried herbs such as rosemary, thyme, sage, tarragon (let them air dry and chop finely)
1. Start with a ratio of one teaspoon flavourings per ¼ cup salt. Increase flavourings to taste.
2. Store in an airtight container or seal in a plastic bag that can be placed within a tin.
3. I recommend Kilner jars, which can be purchased in your local hardware store or IKEA. An old mustard jar also works very well, as you can see from the picture.
4. Simply add a ribbon and a handwritten swing tag.
Chocolate Truffles
Makes 30, approximately
300g good-quality dark chocolate, 70% cocoa solids
300ml pot double cream
50g unsalted butter
Plus flavouring/coating of choice (see below)
1. Chop the chocolate and tip into a large bowl. Put the cream and butter into a saucepan and heat gently, until the butter melts and the cream reaches simmering point. Remove from heat, then pour over the chocolate. Stir the chocolate and cream together until you have a smooth mixture.
2. Add any flavourings to the truffle mix at this stage (divide the mixture between bowls and mix in liqueurs or other flavourings, one teaspoon at a time, to taste. Try bourbon, Grand Marnier, coconut rum or the zest and juice of an orange), or leave plain. Cool and chill for at least four hours.
3. To shape the truffles, dip a melon baller in hot water and scoop up balls of the mixture, then drop the truffles onto greaseproof paper. Or lightly coat your hands in flavourless oil (such as sunflower) and roll the truffles between your palms. You could also use a piping bag to pipe rounds onto greaseproof paper.
4. Coat your truffles immediately after shaping. Tip toppings into a bowl and gently roll the truffles until evenly coated, then chill on greaseproof paper. Try crushed, shelled pistachio nuts; lightly toasted desiccated coconut; or roll a truffle flavoured with orange zest and juice in cocoa powder.
To coat in chocolate, line a baking tray with greaseproof paper. Melt 100g milk, dark or white chocolate for 10 truffles. Allow chocolate to cool slightly. With a fork, pick up one truffle at a time and hold over the bowl of melted chocolate. Spoon the chocolate over the truffle until well-coated. Place on the baking tray, then chill.
5. Store in the fridge in an airtight container for three days, or freeze for up to a month. Defrost in the fridge overnight. To give as presents, place eight to 10 truffles in individual foil or paper cases inside small, lined boxes tied with ribbon. Keep in the fridge until you’re ready to give them.
6. Another gift idea is to present them in a nice jar, so the container is a gift as well as the truffles.
>> Great Irish gift alternatives
While I might extoll the virtues of handmade gifts, December can be a hectic time for all of us. I certainly am incredibly busy with parties and corporate events, so will be relying on Irish artisan producers for some special gifts. Try to buy Irish this Christmas season and buy locally. I have sourced the following gift ideas, perfect for the hosts and hostesses who invite you to their home.
The Informal Florist Candles, €35
Delicately scented using only pure essential oils, these 100% soy candles are carefully crafted in small batches by Claire and Patsie at The Informal Florist in Dublin in scents including rosemary and peppermint and lemon and sage. Available to order nationwide (postage is additional) www.theinformalflorist.com
Richmount Elderflower Cordial, €7.95
Made in Co Longford from fresh elderflowers, this is an outstanding product. I have used it for so many weddings this past summer. It looks fantastic in a large glass jar with a tap at the end (Woodies and Next stock these). A drop of this elderflower is delicious with prosecco or gin. Available at The Butler’s Pantry www.thebutlerspantry.ie and food shops nationwide.
Kilcoe Studios Calendar 2017, €14.95
This calendar features watercolour illustrations of wild and foraged foods with a selection of recipes from Pilgrims Restaurant in West Cork. It is printed to such a high standard that it will last up to 30 years, so the images can be used as prints. Available from The Garden, 59 South William St or www.thegarden.ie.
The Lismore Food Company – Dark Chocolate Apple Crisp Thins, €8
These taste as good as they look – perfect gift for a dinner party hostess. The packaging, as with all products from this company, is utterly sublime. Available from all 10 shops at The Butler’s Pantry www.thebutlerspantry.ie and all good food shops nationwide.
irish linen napkins by Jennifer Slattery, €98
These linen napkins made in Ireland and embroidered with Irish wildflowers make for an incredibly special gift. Available from Article in The Powerscourt Centre, Dublin or at www.jenniferslattery.com.
CREDITS:
Maria Reidy Signature Events
Event organiser Maria Reidy, who was raised on a dairy farm in west Clare, offers a full event management service for corporate clients, private house parties and weddings, including those on family farms. For further information, visit www.mariareidyevents.com
Location Credit: Bellinter House
Designed by Richard Cassels, this stunning 18th century Georgian manor is set on the banks of the River Boyne. Nestled in the lush countryside of County Meath, with sweeping lawns, ancient trees and secluded spots for you to explore, Bellinter House displays a distinctive romantic ambiance which cannot be replicated anywhere else. So this Christmas, why not indulge your loved ones with the ultimate treat; a gift voucher for Bellinter House? Spoil them to a luxurious night stay, a delicious meal from their award winning Eden restaurant or a treatment from the exceptional Bathhouse Spa. For the perfect Christmas gift, visit www.bellinterhouse.com or call 046-9030-900.
