A Hand Made Christmas! Homemade Mustard, Easy Marinated Olives & Pear-Ginger Chutney

There is nothing like gifts from the heart, hand-made with love! This season make your best friends, co-workers or family some tasty treats like a home made chutney, marinated olives or a fancy condiment like mustard! Pick up some nice looking glass jars with a rubber gasket for preserving like these here from the Container Store. I have also seen them at craft stores, and World Market/Cost Plus.  Arrange a basket with chutney & store bought/home made biscuits, waffle/pancake mix or crackers. Marinated olives go oh so well paired a small high quality bottle of vodka (think martini!), or a cured sausage, cheese & cracker mix. Design a basket with nuts, pretzels, home made mustard & truffles for your most favorite of people! Make goody bags or gift as 'party favors' after your holiday cocktail party. You will truly impress with these delicious gift ideas!

Home Made Mustard
Yields 3/4 Cup


Ingredients
3 tbsp yellow mustard seeds
2 1/2 tbsp brown mustard seeds
1/3 cup drinking-quality white wine
1/3 cup white wine vinegar
1 shallot minced, about 2 tbsp
Pinch ground allspice
3/4 tsp salt
1/4 tsp white pepper

Directions
1. In a non-reactive bowl combine all ingredients and chill over night covered.
2. Next day transfer to a food processor or blender. Blend until desired smoothness is achieved. You can leave it chunky or blend until smooth. Keeps refrigerated up to two weeks in an airtight non-reactive container.

Pear-Ginger Chutney
Yields 3 8oz. jars


Ingredients
1/2 cup packed light brown sugar
1/2 cup cider vinegar
2 tbsp. seeded minced jalapeno
1 2in. stick cinnamon
1 whole clove
2 lbs. firm-ripe pears, peeled, cored, and cut into 1/4in. cubes. About 5 cups.
1 cup finely diced yellow onion
1/4 cup dried cranberries
1/4 cup crystallized ginger
1 tsp. mustard seeds
1 tsp. grated fresh ginger
Sea salt/Kosher salt

Directions
1. Combine the sugar, vinegar, jalapeno, cinnamon stick and clove in a large, heavy-duty saucepan. Cook over medium-high heat until the sugar is completely dissolved, 3-4 minutes.
2. Stir in the pears, onion, cranberries, crystallized ginger, mustard seeds, fresh ginger and 1/4 tsp salt. Reduce the heat to medium low, cover and simmer, stirring occasionally, until the mixture is soft and the liquid has reduced somewhat, about 45 minutes.
3. Uncover and continue to simmer until the liquid has almost evaporated, another 10 minutes. Remove the cinnamon stick and clove. If you are not canning the chutney, let cool, portion into 3 clean 8oz. jars and refrigerate up to one week.

To can the Chutney
1. Put 3 empty 8oz. glass canning jars in a large pot of water fitted with a rack insert. The water should completely cover the jars. Cover, bring to a boil, and then turn off the heat. Put the lids in a bowl and cover them with very hot water (boiling water can ruin the seal).
3. Remove the jars from the water bath and drain them. Divide the chutney among the 3 hot jars. Fill to within 1/2in. of the top and wipe the edges clean with a paper towel. Screw the lids on tightly.
4. Return the jars to the water bath, and make sure the water cover the jars by at least 2in. Boil covered, for at least 10 minutes. Use tongs to remove the jars; let them cool undisturbed on the counter. You should hear a popping sound as the jars cool, indicating that the vacuum seals have worked. Store in a cool place for up to 6 weeks.

Easy Marinated Olives
Yields 3 Cups


Ingredients
3 cups mixed olives, rinsed and drained well
1 cup extra virgin olive oil
4 sprigs of fresh thyme
3 sprigs of fresh rosemary
1 1/2 tsp. whole fennel seeds
2 strips orange zest
1/4 tsp. crushed red pepper flakes
1 bay leaf
1 clove garlic, slivered
1/4 cup fresh lemon juice


Directions
1. Put olives in a 1-qt jar. In a small saucepan, combine the oil, thyme, rosemary, fennel seeds, zest, red pepper flakes, bay leaf, and garlic. Heat on very low for 10 minutes.
2. Pour the oil and the olives. Add the lemon juice and close the jar. Turn a few times to distribute the seasonings; let cool to room temperature. Store in the fridge for no longer than 4 days. When serving bring to room temp to drain off most of the oil.

Dreadlock Holiday!! Vegan Cheese Party Platters

The holidays are a time for indulgence. Rich fattening foods abound!! Well not all of us can eat rich triple cream cheeses & dairy laden dishes which typically constitute the fare for the normal holiday party. For that reason why not choose to prepare a healthy(er) vegan cheese platter for your guests? You don't have to be vegan or lactose intolerant to enjoy a cashew goat cheese log! Yum! Your guests will squeal with delight in your ingenuity on this party staple.

What you will need:
-Large non-reactive (stainless steel or glass) bowl for soaking
-Blender or food processor
-3 sheets of cheese cloth
-Large strainer


Steps Include:
1. Soak. Place nuts or grains in a bowl, cover with 3 inches cold water (the nuts will swell as they soak). Soak 12 hours or overnight, away from sunlight. Drain soaking water, rinse nuts, then drain again.
2. Blend Well. Puree soaked nuts in a blender or food processor for 6 minutes, scraping down sides of bowl often to ensure a creamy even texture.
3. Drain & Dry. Drain cheese through cheesecloth lined strainer to eliminate excess moisture and concentrate flavors. Bake at low-temp to remove moisture and firm up final product. The longer the cheese bakes the more crumbly it becomes.

Almond Feta Cheese with Herb Oil
Makes 10oz. Round


Ingredients
1 cup whole blanched almonds
1/4 cup lemon juice
3 tbsp. plus1/4 cup olive oil, divided
1 clove garlic, peeled
1 1/4 tsp salt
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary leaves

Directions
1. Place almonds in a medium bowl, and cover w/ 3in. cold water. Let soak 24 hrs. Drain soaking liquid, rinse almonds under cold running water, and drain again.
2. Puree almonds, lemon juice and 3 tbsp oil, garlic, salt & 1/2 cup water in a food processor for 6 minutes until very smooth and creamy.
3. Place a large strainer over the bowl, and line w/ triple layer of cheesecloth. Spoon almond mixture into cheesecloth. Brings corners and sides of cloth together, and twist around cheese forming an orange sized ball and squeeze to help drain extra moisture. Secure w/ a rubber band or kitchen twine. Chill 12 hours, or overnight. Discard excess liquid.
4. Preheat oven to 200 degrees F. Line baking sheet w/ parchment paper. Unwrap cheese (it will be soft) and transfer from cloth to baking sheet. Flatten to form a 6in round about 3/4in thick. Bake 40 minutes until top is slightly firm. Cool, then chill. (Cheese can be made up to 2 days ahead of your party).
5. Combine remaining 1/4 cup oil, thyme, rosemary in a small saucepan. Warm oil over medium-low heat for 2 minutes, or until very hot but not simmering. Cool at room temp and drizzel over the cheese before serving.

*Pair with a medley of olives & peppers, bread sticks or pita chips & lemon wedges

Pepper-Crusted Cashew Goat Cheese
Makes 10oz Log


Ingredients
3/4 cup raw cashews
6 tbsp canola oil
1/4 cup lemon juice
1 tbsp tahini
1 3/4 tsp salt
1 tsp cracked black peppercorns or coarsely ground black pepper

Directions
1. Place cashews in a large bowl; cover and soak with 3 inches of water. Soak overnight.
2. Drain liquid, rinse cashews under cold water and drain again. Puree cashews, oil, lemon juice, tahini, salt and 2 tbsp water in a food processor until smooth and creamy.
3. Place large strainer over the bowl, and line w/ triple layer cheesecloth. Spoon cashew mixture into cloth. Fold sides over cheese and form into a 6in long oval loaf. Twist ends of cloth and secure w/ rubber bands. Set in strainer over bowl, and let stand 12 hours at room temp. Discard excess liquid and chill.
4. Preheat voern to 200 degrees F. Line baking sheet w/ parchment paper. Unwrap cheese and scrape into a 7in long log on cheesecloth. Rewrap and twist ends to secure. Place on prepared baking sheet. Bake 35 minutes, or until cheese becomes set on the outside but still soft, turning occasionally. Cool and chill.
5. Unwrap cheese. Sprinkle w/ peppercorns pressing to adhere.

*Pair with fresh figs, dried apricots or other dried fruit, champagne grapes, water crackers or thinly sliced baguette.

Cheddar Cheeze
Makes 1lb Block

Ingredients
1 3/4 cups unsweetened plain soymilk
1/4 cup agar flakes
1/2 cup raw pine nuts
1/3 cup canola oil
1/4 cup fresh lemon juice
3 tbsp dry white wine
3 cloves garlic, peeled
2 tsp granulated onion
1 3/4 tsp salt
3/4 tsp ground black pepper

Directions
1. Line 2- to 3-cup rectangular (or whatever shape you prefer) container with 2 layers cheesecloth, allowing cheesecloth to hang over the sides.
2. Whisk together soymilk & agar flakes in a saucpan. Bring to a simmer over medium heat, and cook 8 minutes, or until agar dissoves completely and mixture is thick, stirring frequently.
3. Blend nuts, oil, lemon juice, wine, garlic, granulated onion, salt, and pepper in a food processor 5 minutes or until smooth scraping down side frequently. Add soymilk mixture, and blend for 2 more minutes or until smooth. Transfer mixture to cheesecloth-lined container; smooth top. Refrigerate 1 hour, or until firm. Unwrap slice and serve!

*Pair with sliced pears, apples, grapes, water crackers or think sliced baguette, pretzels or pretzel sticks and stone ground mustard

---------

*These cheeses make an excellent gift arranged in a basket of home-made crackers, breads, jams, jellies, chutneys and mustard! Remember to remind your gift-ee to refrigerate.
**These cheezes can also be used in may recipes instead of cheese. Think of a yummy pasta, egg or a salad recipe and substitute.

A Handmade Christmas! Home Made Cinnamon Hard Candy

What better way to gift this season than to hand-make your own delicacies!! All December we will be featuring delicious edible ideas for small gifts, baskets and much more. To start we are featuring a yummy recipe from Saveur Magazine for home made cinnamon hard candies. These could be packaged in a vintage tin, or set on your table for guests. Spicy and bold in color, they are sure to add a little holiday cheer to any event planned for the season!

Cinnamon Hard Candies
Makes about 120 candies

Ingredients
1 1/2 cups sugar
2 tbsp. light corn syrup
1 tbsp cinnamon extract or 1 1/2 tsp cinnamon oil
1/4 tsp red food coloring

Directions
1. Line an 8x8" metal baking pan with parchment paper and grease parchment with non-stick spray; set aside.
2. Heat sugar, corn syrup & 1/2 cup water in a 1-qt saucepan over high heat. Bring to a boil and cover; boil 3 minutes. Remove lid & attach a candy thermometer to the side of the saucepan. Cook, without stirring, until sugar mixture reaches 300 degrees; remove pan from heat.
3. With a long handled spoon, stir in the cinnamon extract & food coloring. Pour mixture onto prepared pan. Let cool slightly, until candy reaches pliable consistency. Using a pizza cutter or a knife, cut candy into 1/2" squares. Let cool 30 minutes until hard.
4. Peel candies off parchment paper and wrap individually in confectioner's paper or dust candies with a mixture of 1/4 cup powdered sugar & 1 tsp cinnamon, if you like and transfer to another bowl.

Why Big Shopping Bargins are Bad News for America - Times Reports

I read this interesting article from the NY Times entitled - 'Why Big Shopping Bargins are Bad News for America,'  sent to me by a friend this AM. Not typically what I post on Carving-Tree, but I do see a parallel in the lifestyle of Americans to the way we spend, what we buy and ultimately the way we eat. I mean everything is connected and it is all the same mentality in the sense we want instant gratification with little effort for cheap.

I stay away from the malls, and most stores in general. I feel better spending money at a locally owned boutique even if the cost is more per item than a big box retailer. I choose quality over quantity, hand-made over factory made. America is addicted to materialism, and ownership of goods--even poorly made items which will not last even a single season of use. My mother just recently replaced a hand-mixer that was older than me, for a $20 Costco version which I can guarantee will not last nearly 30 years of use--but those are the products saturating the market these days.

I feel this is especially true for kitchen, car and home items. I choose to spend a little more knowing full well that I am purchasing quality. I may not be able to buy the entire 26/pc set of Wusthoff knives that I desire at once,  but I sure as heck am not going to settle for Kitchen Aid here just so I can have them all, right now.

Since the Christmas season is upon us, we are probably going to be feeling a lot of pressure to buy things for each other, and that's okay. Remember though that a quality gift--even one--is better than a dozen cheap disposable gifts, so do your research before making a purchase and find something that will last for a few years, even a decade. This is where we need to be going in our spending habits, and it starts with consumer education and raising our standards of the types of products we will accept into our lives and purchase.

http://www.time.com/time/business/article/0,8599,1943252,00.html

Save a Little Green! Eat What's in Season: December

I'm just enjoying a piece of leftover pumpkin pie and thinking about this coming month's bounty of seasonal fruits and vegetables!! I especially love red Bosc pears, with their crunchy juicy taste, and beautiful color on the outside. Stock up on some of these seasonal veggies now, since they are available in season and typically on sale!

December Seasonal Produce

Pears, oranges, tangelos, grape fruit, tangerines, papayas, pomegranates, sweet potatoes, mushrooms, broccoli, cauliflower

Always a Good Deal

Bananas, potatoes, celery