by Therese de Grace
Christmas for some it is about family, the Messiah, a decadent meal and is regarded as the epitome of all holidays.  For others it’s about credit card debit, getting presents and exhibiting enough self control not to go postal or down a bottle of Advil with a Buckley’s chaser.  For me it’s about work, my Cherub like nieces and the fact that I can guarantee I will get a minimum of one day off during the craziest “Hungry Hippo” Hospitality financial windfall of the year. 

Much like birthdays this is a gift giving holiday, which for me is about as comfortable as sand in my underwear.  I appreciate a gift, who doesn’t, but they make me feel awkward, pair that with the fact that I have received the most bizarre tokens of affection and you will understand my pain.  One Christmas I received Granny Panties from my aunt that were so big and so much larger than I am that they could have been used as a wind sail, a family friend gave me a “Barefoot and Pregnant” looking nightgown that had a doily neckline and my favourite of all time had to be the size zero jeans that my cousin in the States (the southern states) lovingly decorated with her bedazzler.

My mixed bag of crazy family had an epiphany this year, we all have too much crap and we all spend far too much money at Christmas time.  We have decided to make homemade gifts and buy farm animals for a family in Africa instead.  The receipes below are simple and well received and if you don’t want to go down the altruistic path this year, no worries, the LCBO has gift cards. 

Spiced Nuts

You will require the following ingredients:

2 tablespoons of melted butter

1 tablespoon of olive oil

1 cup of each pecan halves, whole cashews, whole almonds, cracked walnuts

1 tablespoon of tamari or Soya sauce

½ a teaspoon of Cajun spice

½ a teaspoon of cumin

1 teaspoon of white sesame seeds

1 beaten egg white

Zest and juice of one lime

*Toss all ingredients in a bowl and allow to sit for 10 minutes* 

Method:

Line a cookie sheet with parchment paper and bake in a preheat 300 degree oven.  Allow to cool and package in cello bags with ribbon. 

White Chocolate Candy Cane Bark

You will require the following ingredients:

1 lbs of melted white chocolate (preferably Callebaut or Lindt)

1 cup of sliced almonds

1 dozen candy canes that have been smashed (I put mine in a zip lock bag and use a mallet)

*Mix in a bowl”

Method:

Line a cookie sheet with parchment paper, and pour your candy cane mixture in the centre.  Use a spatula to spread the mixture out over the cookie sheet.  Allow to cool in the refrigerator for 1 hour.  Remove bark from the parchment paper and break into wedges, put the pieces into snap jars and tie with ribbon.