Cooking with Kindness

Food and drink have always been a part of the Christmas celebrations. It is a time of the year we share our hearts and our time with family and friends, and often show a little more kindness than usual to each other and our fellow man. In this holiday season of giving, consider that a gift made from your own hands can touch the heart and hold far more meaning than anything purchased from a store shelf. Especially in an uncertain economy, not only are we more conscious of expenses, we tend to wax nostalgic treasuring our crafts and traditions.

In honor of the season, a selection of our favorite and most requested holiday treats have been gathered here to share with you. Whether boxed and bowed for Christmas, a hostess gift or your addition to the party table, these sweet and savory noshes with your personal touch can make a great gift without breaking your Christmas budget. Have a very Merry Christmas!

–Chef John Strand

Christmas Salsa Jars

MAKES 8 SERVINGS

Green Salsa Verde
16 tomatillos, husked
5 shallots
4 cloves garlic, peeled
2 (4-ounce) cans chopped green Chile peppers
1/2 cup chopped fresh cilantro
2 fresh jalapeno peppers, seeded and the membrane removed  Juice of 1/2 a lime Salt to taste
4 small (4-ounce) Mason Jars

Red Tomato and Black-Eyed Pea Salsa
4 large, red ripe tomatoes, peeled and seeded
2 garlic clove peeled
2 Anaheim green chili, seeded and cut into thirds
6 green onions, cleaned and cut into 1-inch pieces
2 4-ounce canned green chilies
1 to 3 whole jalapeños, deveined and seeded (optional to taste)
1/3 cup fresh cilantro, chopped
2 teaspoon olive oil
2 Tablespoon lime juice
1 (16-ounce can) of black-eyed peas
Salt and pepper to taste
1/2 cup ice water
4 small (4-ounce) Mason Jars

(Green Salsa) – In a food processor, place tomatillos, shallots, garlic, green Chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Pour into jars, cover and chill until presented.

(Red Salsa) – Char the tomatoes over a gas grill or under the broiler. Rotate tomatoes a quarter turn until the peel blisters and chars evenly. Let cool and peel. Cut the tomatoes in half vertically, then use a teaspoon to scoop out the seeds. In the food processor, add the garlic, cilantro, green onions and jalapeños then pulse a few seconds. Scrape the sides of the bowl using a rubber spatula. Add all the remaining ingredients, except the black-eyed peas. Process the mixture with brief pulses to reach the desired texture, which should be slightly chunky. Transfer to a bowl and stir in black-eyed peas. Salt and pepper the salsa to taste. Pour into jars cover and chill until presented.

Present these in pairs, one green and one red.

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Accents Baklava

MAKES 18-20 SERVINGS
1 (16-ounce) package phyllo dough
1 pound mixed nuts
1 (8-ounce) can macadamia nuts
10-ounce mini chocolate chips
1 cup butter, melted
1 1/2 teaspoon ground cinnamon
1 cup water
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
Juice from 1/2 orange
2/3 cup honey

Preheat oven to 350 degrees Fahrenheit.

Butter the bottoms and sides of a 9-by-13 inch pan. Combine and chop nuts in a food processor. Add cinnamon and pulse until mixed. Stir in chocolate chips and set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 3 to 4 tablespoons of nut mixture on top. Top with two sheets of phyllo, more butter, nuts, layering as you go. The top layer should be about 6 to 8 sheets deep. Using a sharp knife, cut into diamond or square shapes making sure to cut all the way to the bottom of the pan. Bake for about 45-50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil white and brown sugar in the water until sugar is melted. Add vanilla, juice and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Let cool. Place in cupcake papers and present in an open tin.

Mint Swirl Brownies

MAKES 6-8 SERVINGS
3 ounces cream cheese, softened
1/4 cup butter, softened
3/4 cup granulated sugar
2 eggs
2/3 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup chopped walnuts
3 tablespoons cocoa
1/2 teaspoon peppermint extract Several drops green food coloring Glaze
1 tablespoon butter, melted
1 cup confectioners’ sugar, sifted
3 tablespoons cocoa
1/2 teaspoon vanilla extract
2 tablespoons boiling water

Cream together cream cheese, margarine and sugar; beat in eggs. Stir together flour, baking powder and salt; stir into creamed mixture. Spoon half the batter into another bowl; stir in nuts and cocoa. Drop batter using a tablespoon in a checkerboard fashion into a greased 9-inch square pan. To remaining batter, add peppermint extract and green food coloring. Spoon green batter into spaces between chocolate batter. Swirl to marbleize, but do not over-mix. Bake at 350 degrees Fahrenheit for 15 to 20 minutes.

While dough is baking, beat together glaze ingredients until smooth. Remove brownies from oven and pour chocolate glaze over top. Cut at once into bars and cool. Present in a Christmas box or decorative tin.