On packaging

Another of my on-going quests is the search for beautiful, simple packaging for food gifts. I have had mixed success with boxes, and much more success with paper and cellophane wrappers. What I would like to find are sturdy 2-piece brown boxes with tops that lift off that can be re-used, and vintage tins (I should really look for these on ebay) that come in multiple sizes and are not too expensive. I am going to go shopping after the holidays and look for these things on clearance. I would also like to find these same type of boxes for large, non-baked gifts. It would be great to have reusable boxes in particular, since I have a love for all paper products/ribbons, but can't bear the thought of the recipient tearing it haphazardly off the box and crumpling it up in the trash. My pocketbook doesn't appreciate this either, as pretty packaging can be pricey. For the past several years I have been using a large roll of tan paper and decorating with various ribbons, old holiday cards, yarn, whatever I can find that's inspiring. I loved the yarn look I did last year, but I got a couple of odd (can't she afford ribbon??) looks from a few people.

Christmas baking

I love the holidays for many reasons, but I would say that my amount of holiday cheer can be directly correlated to the amount of baked goods accumulating in our kitchen. Each year I vow not to go overboard as I have done in years past, and think that perhaps I made one too many cookie recipes. Last year I finally gave up, because nothing makes me happier than being in the kitchen in December covered with flour and surrounded by cookies in all stages of baking. I make some of the same cookies year after year, but I always mix old with new. I firmly believe that a holiday cookie has to be both extraordinarily pretty and over-the-top delicious; fulfilling both of these is a challenge. Many cookies are mostly one or the other, and many of those I bake fall into this category. Thus, I am always working towards the goal of a repertoire that fulfulls both. I should also note that I prefer my cookies to be sturdy, since we drive quite a distance to family over Christmas. I source recipes from all over, and alter as I see fit (my favorite sources are rather obvious). This year I made the following:



Indian Brittle (Gourmet )

Five-spice gingersnaps (Gourmet )

Glittering lemon sandwich cookies (Gourmet, December 2008)

Fruit and nut chocolate chunks (made with blueberries, cherries, pistachios, cashews and almonds, Gourmet )

Pistachio currant shortbread (NYTimes)

candy canes (Martha Stewart Living, December 2008)

chocolate truffles (raspberry, orange, sambuca and coffee)

peppermint marshmallows (Martha Stewart Living, December )

panettone (this is really Jon's forte; variation on several recipes after many years of experimentation)

fruitcake (Martha Stewart Baking)



Did I REALLY make all of this??? I guess so.......... More importantly, I would like to remember the things I didn't get to try this year: Chocolate Babka, torrone and chocolate-covered pear slices.