Easy homemade lollipops are fun edible gift for kids and adults alike. There are just three ingredients!

Thee crystal-clear base enables you to show off whatever colors and shapes you like.

And it’s not just for the Christmas-Chanukah-Kwanzaa holidays:

You can make them to celebrate any occasion of the year, just by changing the inclusions. (Get ready for Valentine’s Day!)

Here’s the recipe from Just A Taste.
 
 
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THE HISTORY OF LOLLIPOPS

Fun to make, fun to give (photo courtesy Just A Taste)

Get your red and green on for the holidays (photo courtesy Pom Wonderful).

From Pom Wonderful, the company that popularized pomegranate in the U.S., here’s an easy holiday cocktail (prep time is just 3 minutes) with a red and green garnish.

For a mocktail, substitute ginger ale for the vermouth.
 
 
RECIPE: POM WONDERFUL VERMOUTH SPARKLER

Ingredients For 2 Six-Ounce Drinks

1. FILL two tall glasses with crushed ice, interspersing some of the pomegranate arils as shown in the photo.

2. MIX the vermouth and pomegranate juice together, and divide the mixture into the glasses.

3. CRUSH the rosemary lightly and place the sprig in the glass. Top with club soda and a squeeze of lemon. Garnish with additional pomegranate arils.
 
 
Here are more food-and-drink recipes from Pom Wonderful.
  

Several years ago we received this recipe via the James Beard Foundation. We made it ourselves, but never published it because it’s a “niche” recipe for that intersection of foodies and matzoh balls.

But after getting some positive feedback about yesterday’s matzoh ball salad recipe (“What a great idea!”), we promised to publish it.

The recipe is from one of our favorite creative chefs, Wayne Harley Brachman. We don’t know where he’s cooking right now, but we send him thanks through the ether.

Don’t know what gribenes (GRIH-ben-ness) are? Here’s an explanation, along with two more recipes for matzoh ball soup.

 
RECIPE: TRUFFLED MATZOH BALL SOUP

This is not a conventional matzoh ball soup with carrots, celery, onions and herbs (photo #1). Rather, it highlights the truffled matzoh balls in a truffle-flavored stock.

Prep time is 1 hour 40 minutes, cook time is 30 minutes.

For another different take on matzoh ball soup, try this dashi matzoh ball soup from Chef Eric Tanaka (photo #2). The chicken is poached in dashi, made from shiitake mushrooms, kombu (dried kelp) and bonito flakes.

Ingredients For The Soup

 
For The Shiitake Gribenes

 
Optional Garnish

 
Preparation

1. MAKE the gribenes. Sauté the chicken skin until the fat exudes and is lightly golden. Sauté the onion until it is a deep golden brown. Add the garlic and sauté for 2 minutes. Strain to separate the solids from oil and reserve both. Sauté the mushrooms in 1 tablespoon of the oil in the pan until wilted. Remove the shiitakes and reserve them for the matzoh balls.

2. MAKE the matzoh balls. Mix together schmaltz, stock, truffle oil, salt and eggs. Mix in the matzoh meal, blending thoroughly. Refrigerate for 1 hour.

3. FORM the matzoh balls into golf ball-size, and stuff each with a teaspoon of shiitake gribenes in the center. Cook, covered, in 2 quarts of boiling chicken stock for 20 minutes until.

4. SERVE the soup (stock) with the matzoh balls.

[2] Truffled matzoh ball soup, (photo courtesy James Beard Foundation).

[3] Matzoh, matzoh farfel and matzoh meal (photo courtesy Cooking Light).

Matzoh meal is simply matzoh that has been ground into a coarse flour (photo #3).

The small, broken pieces between the matzoh and the matzoh meal are farfel, used for stuffing, casseroles, garnish, etc.

Read more about it at Cooking Light.
 

[2] Chocolate-covered pretzel rods with holiday sprinkles. Here’s the recipe from Taste Of Home).

If you like to give homemade gifts or party favors, how about chocolate-covered potato chips or pretzels?

While you can find them at retailers, the concept here is made by you.

You can also use quality chocolate, like Green & Blacks or Lindt.

If the recipient doesn’t know the difference between a Hershey Bar and a Lindt Bar, default to Nestlé’s chocolate morsels.

Package your treats in a nice tin, and voilà! (Note: A square tin is easier to wrap than a round tin.)

You can also include a card with tips for enjoying them, beyond eating them for the tin. Ours include:

 
 
RECIPE: CHOCOLATE-COVERED POTATO CHIPS OR PRETZELS

Use a quality potato chip (Boulder Canyon, Deep River, Kettle Brand, etc.), the thicker the better so they don’t break.

For an less salty chip, take a look at Kettle Brand’s Unsalted. They also have a Maple Bacon chip that adds an extra layer of flavor.

You can also use sweet potato chips.

Also take a look at Food Should Taste Good’s sweet potato tortilla chips. They’re slightly sweet, a good pairing with chocolate.

As for the chocolate, use dark, milk, white, or a combination.

You need only three ingredients:

 
Preparation

1. SORT the chips and place the whole ones on a work surface. Prepare two large baking sheets with with wax paper or parchment.

2. BOIL the water in a double boiler and reduce to simmering (a heat-safe bowl on top of a pan of simmering water also works). Place three-quarters of the chocolate in the top/bowl and melt, stirring occasionally. When the chocolate has melted, continue to heat it to 110°F, stirring occasionally.

To microwave, heat at 45-second intervals until melted, stirring in-between.

3. REMOVE the chocolate from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90°F.

4. DIP the potato chips into the chocolate one at a time, dipping two-thirds of the way. We use our fingers, but you can use tongs. Allow the excess chocolate to drip back into the bowl by lightly tapping the chip against the edge. Place the chip on the wax paper, beginning at the point farthest away from you, so you won’t drip chocolate on the finished chips. Repeat until all of the chips are dipped.

5. SPRINKLE the chocolate portion with a bit of the seasoning (photo #1), or completely dip into the decorations (photo #2).

6. PUT aside to cool until set, about two hours. Placing the trays in the fridge speeds up the process to 15 minutes (but not longer, or they may become soggy).
 
 
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THE HISTORY OF THE POTATO CHIP
  

When we first saw this photo (#1) on Angelica Kitchen’s Facebook page, we thought it was a matzoh balls salad.

We soon discovered that the matzoh ball look-alikes are actually masa corn dumplings (chochoyotes).

In case you’ve never thought about it [and who has?], matzoh balls are a different style of dumplings than pierogi and Asian dumplings, which are stuffed noodle dough wrappers.

Instead, matzoh balls are made without a dough wrapper. They’re a paste of flour* and seasonings—think Chicken & Dumplings.

Some other dumplings without noodle wrappers are gnocchi. Knishes are dumplings made with flour wrappers, but a type of pastry dough rather than noodle dough.

The Angelica Kitchen salad is a base of baby arugula, topped with:

 
It’s garnished with tofu ricotta (Angelica Kitchen is vegan—substitute regular ricotta or goat cheese) and ancho pepper cream dressing, sprinkled with toasted pecans.

The masa dumplings include bit of spring onions. Here’s a recipe.

The dumplings—or matzoh balls—can be served hot or cold.

But since we’ll be making matzoh balls this weekend (Chanukah starts on Sunday), we’ll make extras for our own version of this salad, with a different assortment of greens, other vegetables, and dressing.

We won’t serve it on the first night—that’s reserved for the chicken soup (photo #2).

But we’ll enjoy them on one of the other seven days of Chanukah.

Here’s more about Chanukah.
 
 
MATZOH BALL TIP

We learned this from our friend Claudio, and it’s a blinding revelation of the obvious.

Instead of making traditional-size matzoh balls, that need to be cut with a spoon into four or five bites (photo #2), make miniature, bite-size matzoh balls.

They’re so much easier to eat, and the petite size is different and, may we say, fun?
 
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*In the case of matzoh balls, matzoh meal is used instead of wheat flour.

[2] A conventionally-sized matzoh ball. Often, there are two or three in one bowl of soup. Here’s the recipe from Andrew Zimmern | The Food Network.

[3] Mini matzoh balls: so much more convenient—and fun. Here’s the recipe from Mario Batali via ABC.go.com.