We’re coming up on the last shopping weekend before Christmas. Instead of braving the stores, how about heading to your nearest farmers market?

Top e-tailers like Harry & David will send a basket or box of assorted apples, but you can put your own together and provide even more fun through a greater assortment.

Apples are affordable, delicious, universally loved and always available. Present them in beautiful “keeper” basket for a healthy holiday gift—great for calorie counters, dieters and fitness fans.

Here are five simple steps for a do-it-yourself apple gift basket from the U.S. Apple Association.

1. FIND a basket or other container—you may already have some on hand from prior gifts you’ve received. You can buy baskets at craft store, big box retailers and even your grocery store.

3. ADD a few colorful accents, like clementine oranges, a jar of caramel sauce or honey for dipping, or a small holiday candle.

4. PERSONALIZE with foods or trinkets the recipient will enjoy—simple stocking stuffers will do—an apple slicer, or a cheese; for a gym person, a stretch band. If you don’t want to add a cheese, which typically requires refrigeration, include a gift card to a store where it can be purchased.

5. ACCENT with a ribbons and a card or note that wishes the recipient a healthy New Year.

Primizie snack crackers—called crispbread snacks by the manufacturer—were developed by a restauranteur/caterer couple who were looking for something better than what they were able to purchase.

The thick, crunchy triangles were inspired on a culinary tour in Italy, originally as a dough for pizzas and paninis. In the process, the chef discovered that when the bread was “crisped,” it made a terrific cracker—for snacking, dipping and pairing with cheeses, salads and soups.

Thick and flavorful, they stand on their own but pair beautifully with dips and spreads. When you’re pulling out all the stops for the holidays—or simply want something new and different—we heartily recommend them.

The all natural snack crackers are made with high quality, pure ingredients with no preservatives, trans fat or cholesterol, non-GMO and rBST-free.

Three flavors are vegan; Cheese is vegetarian.

There’s a store locator on the website; the products are available online at Amazon and elsewhere.

A 6.5-ounce bag has a suggested retail price of $3.99*, and is a nice contribution to a party or other get-together.

Discover more at PrimizieSnacks.com.

—Steven Gans
 
*The products are pricier on Amazon, because Amazon takes a 30% cut of each purchase.
  

Smooth, silky and creamy, panna cotta is less rich than other types of custard because it’s made without eggs. (Check out the different types of custard in our delectable Custard Glossary.)

Panna cotta is a gluten free dessert, and this version with pomegranate adds a festive holiday touch. This recipe is from Karen Tedesco of Family Style Food and Go Bold With Butter. Find more delicious recipes at FamilyStyleFood.com.

RECIPE: POMEGRANATE PANNA COTTA

Ingredients

Bright panna cotta for the holidays. Photo courtesy Family Style Food.

Preparation

1. LIGHTLY COAT 6 x 1/2-cup molds or ramekins with neutral-tasting oil or spray.

2. SPRINKLE 1/2 teaspoon of the gelatin over 2 teaspoons of water in a small dish, and let stand a few minutes to soften and dissolve.

3. MAKE pomegranate jelly: Sprinkle 1/4 cup of the pomegranate juice with the granulated sugar in a small saucepan; stir to dissolve sugar and heat just to a simmer. Stir in the gelatin mixture over low heat until it dissolves in the juice, then divide into the molds (about a scant tablespoon in each). Place the molds on a baking sheet and refrigerate until set, about 2 hours.

4. DISSOLVE the remaining 2 teaspoons of gelatin in a small dish with 1 tablespoon water.

5. HEAT the cream, confectioners’ sugar and salt in a small saucepan over medium heat, stirring to dissolve the sugar. Heat until very warm, but not boiling. Stir in the gelatin until it dissolves. Pour the cream through a fine strainer into a container with a pouring spout, such as a four-cup Pyrex measuring cup. Set aside to cool completely.

7. PUT the remaining cup of pomegranate juice in a small saucepan with the remaining 1/2 cup of granulated sugar. Bring to a boil and continue cooking until reduced in volume by half (you should have 1/2 cup syrup); cool.

8. TO SERVE: Dip the molds in very hot water for about 30 seconds (be careful not to submerge). Run a small offset spatula or blade of a small, sharp knife around the edges of the panna cotta, then invert onto plates. Drizzle some pomegranate syrup over each, and sprinkle with pomegranate seeds.