Gifts Gone Bad

By Judith Garfield

Gift giving time is upon us once again, and although I know it’s the thought that counts, sometimes ya just gotta say “What were they thinking?”

You know the thoughts I’m talking about. Like chocolate for the diabetic, wine for the tee totaler, or peanuts for those who suffer from allergies. So many well-meaning gifts never see the light of day after their initial opening. They are immediately shuffled to the re-gift collection to await recycling to some other hapless giftee.

I don’t know why people are so averse to giving gift cards. Or money. Two things that never go out of style and are always appreciated. My relatives feel it is impersonal and looks like you didn’t care enough to select something heartfelt. From my unofficial survey I can report that this is not true. People love getting money or gift cards. They are thrilled they can actually go pick out something that they really like. Not something they have to pretend to like.

The worst presents to get are those that have no tags or discernible place of purchase. Is that brooch true vintage or is it a piece of junk from some yard sale? Alas, we will never know. We can’t help buying pieces that reflect our personal taste, which is not necessarily the taste of the recipient. It’s inevitable you’re going to get one or more bad gifts this season. You are not alone. Take a look at badgiftemporium.com to see how yours measure up. You can even try to sell the unwanted stuff here. Like they say, one man’s bad gift is another man’s bad gift.

That is why I like gift cards or cash, although you do run the risk of giving cards to stores that the person doesn’t like, or worse, goes out of business before it is used. And some have expiration dates. The gift of cash is accepted by any store, is completely transferable, and never expires. If you want a cute and personalized way of giving money log onto originalgiftcard.com. They sell money holders in different colors with stickers that you can use to make each envelope unique.

So think outside the gift box this season. Remember, ‘tis better to give and receive!

A Crib Sheet for Santa

By Maureen C. Petrosky

Everyone has a wine lover on their gift list, or maybe you’re just looking to convert your beer-loving buddies to the wine side. Here’s a cheat sheet sure to help you check off lots of those presently present–less people still lingering on your list.

A Romantic Gift for Her—Definitely Viognier here! Ask for something floral from California (like Miner) or something with class from Condrieu France. Either way you’ll win her over with this white.

A Romantic Gift for Him—Aria Sparkling Pinot Noir. With its racy red label this bottle reeks of sex appeal from its dress to its dazzling raspberry-colored bubbles. It’s not sweet but it’s most definitely flirty and delicious.

For Your Boss—You might be thinking Scotch here, but as far as booze goes it’s fun to add something new to the bar, plus it shows you put a little thought into it. If they have a fun side you can’t go wrong with Crystal Head Vodka (previously mentioned in October). It’s the smoothest around, plus it will remind them of you each time they open the freezer and see it staring back at them. Or go for a bottle of vintage Champagne. This may cost you a bit more, but it shows you’re a serious employee.

For the Host/ Hostess--Don’t go overboard here. Remember, this is a token of thanks not something that’ll make them feel like they need to return the favor. Stay in the $10 to $15 range. Hit up Argentina or South Africa for a big, bold red. These wines make great gifts and great conversation starters.

Teacher’s Gifts—I gave wine last year and they couldn’t have been more thankful. Even if they are teetotalers, this will arm them with something to offer to those unexpected guests who pop in over the holidays. Ask your wine shop owner for a Sancerre or a Chenin Blanc. If you aren’t going to give the gift yourself and plan on sending it in with your kids, go for a wine book instead. A copy of The Wine Club or Great Wine Made Simple are great go to’s.

For Your Favorite Blogger—Just kidding. Happy Holidays and Cheers!

Gifts Galore

By Brianne Harrison

It’s that time of year when many of us are staring down a list of gift recipients and wondering just what we’re supposed to get them. Sure, you can hit the mall or troll the internet for some inspiration, but if you’re really looking for something unique, there are two events this weekend that will ensure you give a gift they’ve never seen before.

If there’s a bibliophile in the family, be sure to swing by the 18th annual Antiquarian Book Fair. More than 60 dealers of rare books, prints, maps, and ephemera will be gathering at the Ramada Inn and Conference Center in East Hanover to offer their best wares. Find literature that covers all the bases, from history to law, Americana, sports, travel, and music. Even if the giftee isn’t impressed by being handed a first edition, they’re sure to enjoy receiving a book on their favorite subject that can’t be found at Barnes and Noble. Visit newjerseybookfair.com for more information.

Forget the crowds and frustration of the mall—head over to Tuckerton Seaport this weekend for Christkindlmarkt. Sip mulled cider and munch roasted chestnuts while listening to strolling carolers and shopping for unique gifts from the many crafters and vendors in attendance. There’ll also be ice cutting demonstrations, decoy carvers, a wine tasting by Valenzano Winery, and children’s rides, so everyone can have some fun! Visit tuckertonseaport.org or call 609.296.8868 for more information.

The Year’s Best Baking Book…

By Pat Tanner

…for holiday gift giving and receiving, at least in my opinion, is Karen DeMasco’s “The Craft of Baking.” Although she is an award-winning restaurant pastry chef who honed her craft at Tom Colicchio’s Craft, Craftbar, and ‘wichcraft, the recipes in this book are eminently reproducible. They are true to DeMasco’s style, which combines home-baked appeal with modern restaurant sophistication.

Exhibit one: Apple Fritters with Caramel Ice Cream and Apple Caramel Sauce
Exhibit two: Pine Nut Tart with Rosemary Cream
Exhibit three: Carrot Cupcakes with Mascarpone Cream Filling

I could go on – the beautifully photographed book contains hundreds of equally tempting muffins, scones, quick breads, doughnuts, cookies, brownies, candies, tarts, pies, cobblers, crisps, cakes, cupcakes, custards, puddings, ice creams, sorbets, fruit compotes, and sauces. And it’s hard to go wrong, since every technique and instruction is painstakingly elaborated.

Each season’s bounty is given its due, from spring’s Fresh Strawberry Tart with Lemon Cream to summer’s Sour Cherry Turnovers to fall’s Concord Grape & Pear Crisp with Marcona Almond Strudel. Wintertime and holiday favorites include chocolate babka, homemade truffles, marshmallows in lemon, mocha, and coconut varieties, and steamed toffee pudding (steamed in the oven).

Below is a recipe to get you started on your holiday baking. Please heed the instruction to use a large saucepan, since the hot, molten sugar mixture will rise and bubble.

GRANDMA RANKIN’S CASHEW BRITTLE
From “The Craft of Baking” by Karen DeMasco & Mindy Fox (Clarkson Potter, 2009)

Nonstick cooking spray
2 cups sugar
8 tablespoons (1 stick) unsalted butter
1/3 cup light corn syrup
1/2 teaspoon baking soda
1-1/2 tablespoons kosher salt
1-1/2 cups (12 ounces) salted roasted cashews

Lightly coat a rimmed baking sheet with nonstick cooking spray; set aside.

Combine the sugar, butter, corn syrup, and 1/2 cup water in a large saucepan. Stir together so that all of the sugar is wet. Cook the mixture over high heat without stirring until it turns a dark amber color, about 10 minutes. Remove from the heat. Carefully whisk in the baking soda, followed by the salt; the caramel will rise and bubble. Using a wooden or metal spoon, fold in the cashews. Pour the brittle onto the prepared baking sheet, and using the back of the spoon, spread it out into a layer about 1/2 inch thick. Let it cool completely. Break the brittle into bite-size pieces, using a mallet or the back of a heavy knife.

The brittle can be stored in an airtight container at room temperature for up to 2 weeks.
Makes 1-3/4 pounds.