At Christmas time, visions of sugarplums do dance in the heads of those of us who love cookies, candies, and all manner of holiday sweets. And while I enjoy making (and eating) the mountain of Christmas cookies I bake each year, I find myself wanting savory treats to balance out all that sweetness. Thinking along these lines, I have found some savory recipes that do double duty as gifts and to have on hand as quick snacks for drop-in guests.

Usually, I spent the summer canning vegetables from my garden as salsas and jalapeño jelly with the intention of setting aside a generous portion to be used as holiday gifts. Too often we have eaten up and shared with friends and family all that yumminess long before the winter even starts! But all is not lost, here are four savory recipes that are still doable, even in December. Following the recipes are tips for making your creations into gifts and ideas to expand them into gift baskets.
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Here are my general gift basket guidelines: consider the size and especially the depth of the container you will be using. The idea is to show off the contents of the basket so extra padding underneath may be needed to raise some pieces. Use wadded up brown paper underneath the basket stuffing, if the container is too deep to properly showcase the contents. I prefer a natural wood shaving basket stuffing called excelsior which is usually available at large craft stores. Use plenty of stuffing to give an abundant look. Cellophane bags come in various sizes to fit over the entire finished basket. A big beautiful bow is the traditional finish to a gift basket, but go ahead and gild the lily by tucking in fresh or silk greenery or tying on an object related to the contents of your basket, like a wooden spoon with a soup mix or a spreader with a condiment basket. And the “basket” doesn’t have to be a basket at all. Any attractive, shallow container will work. And tucking in a pretty new dish towel is always appreciated; who doesn’t like a fresh, new dish towel?

The first recipe is for a traditional county pâté that can be packed in cute little crocks or ramekins for gifting and storage. And before you say, “Eew, gross,” consider that many people will spread a little smear on a cracker and be delighted by the taste, IF you don’t tell them beforehand that it’s liver! A little crock of pâté for Grandpa Pat for Christmas was something I did just for him each year.
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• 1/4 cup butter
• 4 ounces lean bacon, diced
• 12 ounces chicken livers, cut in quarters
• 1 clove garlic, crushed
• 2 tablespoons brandy or bourbon
• ½ teaspoon salt
• Dash hot pepper sauce, such as Tabasco
• 1 sprig fresh thyme, Italian parsley, or a few celery leaves
• About 1/3 cup melted butter

Special equipment: heavy saucepan or skillet with cover, food processor, silicone spatula, two one-cup crocks or ramekins
Makes 2 crocks

1. In heavy-bottomed pan, melt ¼ cup butter over medium-low heat. Add bacon, chicken livers, garlic, brandy, salt, and hot sauce. Cover, turn heat to low.  Cook, stirring occasionally, until livers lose their pink color.
2. Remove pan from heat. Cool about 10 minutes. Scrape into food processor and process until smooth, scraping down sides a needed.
3. Pack into crocks or ramekins, smoothing tops. Press a small sprig of thyme or a parsley or celery leaf on top of each crock. Pour melted butter over tops to cover. Chill until butter is firm. Pâté keeps, chilled, for up to two weeks.

To give: place crock in small cellophane give bag, tie with raffia or thin tartan ribbon, adding a sprig of thyme or juniper to the bow. Present with artisan crackers. To expand into a gift basket, add a bottle of red wine, a selection of French cheeses, a dry salami, and a jar or two of olives or marinated vegetables.

• 1 cup yellow mustard seed, ground
• 2 tablespoons black mustard
• 2/3 cup apple cider vinegar
• 1/3 cup honey
• 1/8 teaspoon kosher salt

Special equipment: small saucepan, silicone spatula, small glass jars with lids
Makes about 1 ½ cups

1. In small saucepan, combine all ingredients over medium-low heat. Stir often until mixture thickens, about 5 to 7 minutes. Remove from heat and let cool until just warm, about 30 minutes.
2. Scrape into glass jars and cover with lids. Mustard keeps well under refrigeration almost indefinitely.

To give: make a cute label saying, “Honey Mustard” and affix to jar lid. Tie on a small decorative spreader with ribbon. To expand into a gift basket, add a loaf of artisan bread, a selection of summer sausages, and a jar or two of pickles.

Dried Bean Mix:

• 1 pound dried navy beans
• 1 pound dried black beans
• 1 pound dried green split peas
• 1 pound dried pinto beans
• 1 pound dried red beans
• 1 pound dried black-eyed peas

Spice Blend:

• 2 tablespoons salt, Hawaiian pink salt preferred
• 1 tablespoon ground black pepper
• 1 ½ teaspoon crushed red pepper
• 2 tablespoons dried marjoram
• 1 tablespoon dried thyme
• 6 dried bay leaves

Special equipment: large bowl or pot for mixing beans, dry measuring cups, 6 strong food-safe cellophane bags or jars with lids large enough to hold 2 ½ cups, small mixing bowl, and 6 very small jars with lids or small food-safe cellophane bags, assorted craft supplies for decorating (see body of recipe)
Makes 6 mixes

1. Dried Bean mix: in large bowl, combine all dried beans and peas. Divide bean mixture evenly between 6 containers, about 2 ½ cups each. If using jars, screw on lids. If using cello bags, keep upright until attaching spice blend. Set aside.
2. Spice Blend: in small bowl, combine salt, black pepper, red pepper, marjoram, and thyme. Divide evenly between 6 small cello bags or small jars. Place 1 bay leaf in each container. If using jars, screw on lids. If using cello bags, keep upright until attaching to bean mixture.
3. To attach: if using jars, use about an inch square piece of double-stick foam tape to attach small jar to top of large jar. Tie a piece of wide ribbon vertically around both jars, tying bow on top of small jar. Secure ribbon to bottom of large jar with packing tape, if desired. If using cellophane bags, place small bag on top of large bag, lining up edges at top. Fold the two bags together, folding the larger bag sides in, as you fold. Staple closed with two staples. If using large jar with small cello bag, gather top of bag and secure with twist tie. If using large bag and small jar, place small jar inside bag and fold closed and staple shut with two staples.
4. Make instruction card for each mix, about the size of a file card.

 

• 1 bean mix
• 8 cups water
• 1 smoked ham hock, optional
• 1 spice blend
• 1 cup chopped onion
• 6 cloves garlic, chopped
• 1 can (14.5 ounce) diced tomatoes, with juice

Begin about 12 hours before serving.

1. Wash beans and place in large Dutch oven or soup pot. Cover with water and let soak 8 hours. Drain.
2. In same pot, combine beans, 8 cups water, and ham hock, if using. Bring to boil over medium-high heat. Add spice blend, onion, garlic, and tomatoes with their juice. Cover, reduce heat to low, and simmer two hours. Uncover and cook one hour. Discard bay leaf. If using ham hock, remove to a plate and let cool enough to handle. Shred ham meat and return to soup pot. Serve hot.

To give: tie instruction card onto jars with baker’s twine. Staple card onto tops of cellophane bags, adding a twine bow, if desired. To expand into a gift basket, along with beans and spice blend, add an onion, a head of garlic, a smoked ham hock in cello bag, a can of organic diced tomatoes (with pretty label, if possible,) and a box of premium corn bread mix. To make extra special, make gift basket in a colorful soup pot.
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At a recent large tea reception, we served curried chutney cheese tea sandwiches. Having most of the ingredients on hand, I made the chutney from scratch and was bowled over by the taste. Homemade is SO much better than any commercially available version. I even converted a former “chutney hater” into a believer. Chutney is wonderful to accompany turkey, pork, or chicken and makes a yummy appetizer poured over cream cheese to spread on crackers. I’ve included both the chutney recipe, adapted from Saveur Magazine, and the sandwich spread recipe which I created.

• 2-1/4 pounds mangos, peeled and chopped
• 1 cup sugar
• 1 cup packed brown sugar
• 1 cup apple cider vinegar
• 1 cup raisins
• ½ cup peeled, finely chopped fresh ginger
• 3 tablespoons fresh lemon juice
• 2 teaspoons chile powder
• 1 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• ½ teaspoon ground cloves
• ½ teaspoon ground black pepper
• 2 cloves of garlic, minced
• 1 late yellow onion, finely chopped
• 1 stick cinnamon

Special equipment: four quart or larger saucepan or Dutch oven, wooden spoon, glass jars and lids
Makes about 5 cups

1. Combine all ingredients in pan. Bring to a boil over medium heat. Reduce heat to medium-low and cook, stirring often, until thickened, about two hours.
2. Transfer to glass jars, let cool, screw on lids, and store in refrigerator up to two weeks. To properly preserve by water bath canning, follow directions for soft spreads in Ball Canning Book.

To give: cover top of jar with a circle of pretty Indian-print cotton fabric, using pinking shears for a nice edge. Tie with coordinating thin ribbon and tie on an interesting teaspoon or spreader. To expand into a gift basket, use an unusual small cutting/cheese serving board as a base, made of burl wood, slate, or marble. Add an artisan cream cheese (ask a good deli to order it for you or check the farmer’s market,) a cheese knife set, and a interesting cracker. Slip board with items on top into a cello basket bag, gathering on side or on top, whichever fits best, and tie with colorful bow to match Indian fabric.
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• 2 ounces softened cream cheese
• 1 to 2 teaspoons curry powder, to taste
• Dash of salt
• 8 ounces sharp cheddar cheese, shredded
• ½ cup chutney

Special equipment: food processor, silicone spatula
Makes 1 loaf’s worth of filling.  In food processor, combine cream cheese, 1 teaspoon curry powder, salt, and shredded cheese. Pulse until combined, scraping down sides as needed. Add chutney and pulse 3 or 4 times. Taste for curry and salt and adjust seasonings. Do not over process. Store in glass container, covered and chilled, up to 4 days.