Hostess Gifts in Good Taste

Let the holidays begin with invitations galore. For the most welcome hostess gifts – think food; something that wouldn’t normally be added to the shopping list. And for those who hate to cook, it’s never been easier or more fun to choose something delicious and/or exotic from the specialty stores which are springing up in every shopping center or in supermarkets where you’ll find shelf space given over to the unusual.

Cookies from a good bakery could be packed into a basket or a purchased cookie tin. For the cook, a home made gift such as jam or chutney could be presented in a pretty container. Following are a few ideas for starters – and a guarantee that you’ll never be stuck for gifts tailored for all ages.

Peaches and Port: half a dozen fresh peaches and a bottle of port or dessert wine nestling in a napkin-lined basket

French Breakfast for Two: two breakfast mugs, 2 large chocolate filled croissants, 2 plain croissants, a pot of strawberry preserves and ½ pound roasted coffee beans.

Salad Makin’ Basket: a bag of mesclun, bunch of basil, a pint of yellow or red grape tomatoes, containers of extra virgin olive oil and balsamic vinegar.

Tea at Anytime: selection of teas to include green tea, herbal teas, and decaffeinated teas.

Include honey stirrers or a package of colored sugar.

Chutney in a Jar: Jiffy-cooked Cranberry Chutney (recipe below) spooned into a pottery container.

Cookies on a Platter: Pecan Oatmeal Cookies (recipe below) arranged on a serving dish, covered with plastic wrap and tied with a bright ribbon.

Kid’s Delight: a jar of Chocolate Peanut Butter (recipe below) with instructions to use at room temperature, package of graham crackers, packages of raisins, a coloring book and crayons all packed in a lunch box.

Jiffy-cooked Cranberry Chutney (pareve)
makes about 1 1/3 cups

1 small onion, quartered
½ large lemon, cut in pieces
½ mild chili pepper
2 –3 pieces (about 2 tablespoons) crystallized ginger
1 tablespoon frozen orange juice concentrate
1 cup cranberries
6 pitted dates, quartered
1/3 cup sugar
¼ cup white vinegar
1 teaspoon tandoori spice mix
1 teaspoon salt

In the food processor, place the onion, lemon, chili pepper and ginger. Process coarsely.

Transfer to a medium saucepan. Add the orange juice concentrate. Cook over medium heat, stirring often, until onion and lemon have lost their raw look. Add the cranberries, dates, sugar, vinegar, tandoori spice and salt. Bring to a boil. Reduce heat to low. Cover and cook 7 minutes. Spoon into a heatproof container. Cover and refrigerate.

approx. nutrients per tablespoon: calories – 24 protein – 0g carbohydrates – 6g

fat – 0g cholesterol – 0mg sodium – 90mg

Pecan Oatmeal Cookies – (dairy)
(from Georgia Pecan Commission)
makes 4 dozen

½ cup granulated sugar
1 cup brown sugar, packed
¼ cup margarine, softened
2 egg whites
¾ cup skim milk
½ cup unsweetened applesauce
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup oatmeal (not instant)
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground nutmeg
1 cup raisins
1 ½ cups chopped pecans

Preheat oven to 375F. Spray 2 large cookie sheets with non-stick cooking spray.

In a large bowl, blend the sugars and margarine. Add the egg whites, one at a time, mixing well. Add milk, applesauce and vanilla. In a separate bowl, mix flour, oats, baking soda, salt and spices. Add gradually to creamed mixture. Blend well. Fold in the raisins and pecans. Spoon by tablespoonful onto prepared cookie sheets. Bake in preheated oven for 9-10 minutes or until pale brown.

approx. nutrients per serving (2 cookies): calories – 208 protein – 3.5g

carbohydrates – 34g fat – 7g cholesterol – 0mg sodium – 189mg

Chocolate Peanut Butter (dairy)
makes 3 cups

2 sticks unsalted butter, softened
½ cup smooth peanut butter
½ cup confectioners sugar
¼ cup non-dairy creamer
¾ cup semisweet chocolate morsels, melted

In a medium bowl, beat butter, peanut butter, confectioners sugar and non-dairy creamer until smooth. Add melted chocolate and beat until completely blended. Spoon into jars, cover and refrigerate. Bring to room temperature before using or zap in microwave at Low for 1 ½ minutes, stirring after 1 minute.

approx, nutrients per tablespoon: calories – 73 protein – 1g carbohydrates – 4g