Crush a package of red spiral peppermints between sheets of waxed paper with a rolling pin. (You can also crush candy canes.) Keep them in an airtight jar.

Then, use them to apply a bit of holiday flavor to ice cream, the rims of hot chocolate mugs, cake and cupcake icing, vanilla yogurt…whatever strikes your fancy.

It’s as if the Good Peppermint Fairy touched her wand to make things a bit more special!

• See many more garnish ideas.

Crack me, crush me and use me for decor.
Photo by Jeffrey Collingwood | SXC.

[1] There’s no “homemade” pie easier than an ice cream pie! Pumpkin ice cream pie with a toffee topping. Here’s the recipe from Two Peas And Their Pod.

[2] Peppermint Ice Cream Pie or Cake. Here’s the recipe from Hostess With The Mostess.

Here are two easy holiday desserts that are sure to delight your family and guests.

 
The original pumpkin frozen yogurt pie was created by Louise McLane and is courtesy of Sweet Scoops Frozen Yogurt, our favorite frozen yogurt (read the review—it’s probiotic, too).
 
 
RECIPE: PEPPERMINT OR PUMPKIN ICE CREAM PIE

Both recipes make a 9-inch ice cream pie. The recipe is the same, except:

 
Ingredients For The Crust

 
For The Filling

 
For The Topping

 
For The Chocolate Glaze

The glaze is the same for both pies. If you prefer, you can use a caramel glaze on the pumpkin pie.

1. PLACE the oven rack in the middle position and preheat the oven to 350°F.

2. LIGHTLY BUTTER the pie pan. Combine all ingredients in a bowl and press the crumbs evenly on the bottom and up the side of the pie pan. Bake until crisp, 12 to 15 minutes. Cool on a rack to room temperature.

3. SPOON the softened frozen ice cream evenly into the pie shell. Place in the freezer while preparing the topping.

4. MAKE the topping: Mix the ingredients together and sprinkle liberally and evenly on top of the pie. Press slightly into the ice cream to adhere. Return the pie to the freezer while preparing the glaze.

5. MAKE the glaze: Melt the chocolate and butter in a small bowl over hot water on moderate heat (do not let the bottom of the bowl touch the water), stirring until completely smooth. With a spoon, drizzle spoonfuls of the glaze over the pie in a zigzag pattern. Return the pie to the freezer for at least a half hour before serving, or until the glaze starts to look dull.
 
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*Alternatively, you can use bittersweet chocolate and eliminate the sugar.
 
 

If you can’t find the more exotic red lettuces—red leaf lettuce, red oak lettuce and red romaine—most stores carry the naturally red-veined chard, baby kale and radicchio. You can mix them with regular green leaf lettuces, if you like.

You also may find red endive and red mustard greens. For more color, slice very thin rings of red and green bell peppers, and slice water chestnuts into thin disks as “tree ornaments.”

Use an elegant vinaigrette. Try fine olive oil with a sherry or Champagne vinegar in a 3T:2T proportion and a pinch of dry mustard; add salt and fresh-ground pepper to taste. Instead of regular table salt, wen add more flavor with a seasoned salt, like saffron salt, fennel salt or other artisan salt blend.

• See more salad recipes.

The red-leaf lettuce at top makes a festive
Christmas salad. Photo by Scott Bauer | U.S.
Agricultural Research Service.

Get some mojo with these Mojito mixes. The
drink is named after the Gullah word for
magic spell. Photo courtesy of Purista.

Developed by a bartender for bartenders, the mixers are made from pure (hence the name ingredients): fresh fruit juices, organic sugar and filtered water.

The sleek bottles look great on the bar, and at $9.99, are impressive yet inexpensive gifts for your favorite party animals. Current flavors include:

• Caipirinha, the Brazilian favorite
• Margarita, America’s favorite cocktail
• Mojito, the Cuban Classic
• Blackberry Mojito, an exciting fusion (blackberries are not a Cuban fruit)

Read the full review.

Find more of our favorite cocktail mixers in THE NIBBLE’s Cocktails & Spirits Section.

Edible gold and silver are gold and silver leaf, metal that it is beaten so incredibly thin that it can be eaten (the metals are not digested or absorbed but pass right through the body). The gold is 22 or 23 karat; some products are even certified kosher and halal!

• Silver leaf embellishment of food is a very old tradition in India, for both sweet and savory dishes.
• In India, and in 15th-century Europe, edible gold was used medicinally.
• Italian royalty of the 16th century decorated savory dishes with edible gold; sweets covered in edible gold were served during afternoon meals as “heart-healthy” food.
• In England, the cooks of wealthy Elizabethans added gold dust to fruits piled high in big bowls on banquet tables.

Chocolate mousse never looked so good.
Photo courtesy of GildedPlanet.com.

• More recently, the Japanese have been adding edible gold to foods and to saké; American mixologists have been known to shake a few gold flakes into Champagne flutes. And chocolatiers and pastry chefs worldwide have been adding golden glamour to fine chocolates and desserts.

There is no limit to the quantity of edible gold or silver that can be ingested (it’s more what you can afford); but the idea is to provide visual beauty, since gold leaf and silver leaf have no flavor or aroma. Note that these are European standards; edible gold and silver have never been approved by the FDA because no one has ever sought to have them approved. That’s because there’s very little use of edible gold and silver in the U.S., outside the highest levels of chocolate- and pastry-making.

You can purchase the products in shakers for as little as $29.95 at GildedPlanet.com and turn your Christmas or New Year’s Eve dinner into something memorable. Not to mention, gold-dusted cornflakes or bagels to start the new year. The website also has gold-and-recipe kits that make nice gifts for people who cook with panache.