For those moments when unexpected guests arrive for Christmas, or when acquaintances give you an unexpected gift—we have a strategy:

Make homemade bark or fudge in advance. They have a long shelf life; it’s easy to carry a small tin with you for chance encounters, and even people who don’t eat sweets will be pleased to have something nice to serve their own guests, or to re-gift.

It’s also a sweet gift to take on casual visits over the holidays.

Here are two holiday-accented options, plus the difference between cream and creme.
 
 
RECIPE #1: CHOCOLATE ORANGE PISTACHIO BARK

Using salted pistachios gives this bark the popular sweet-and-salty profile. We adapted this recipe from one by the Florida Orange Juice.

 
Preparation

1. PLACE the orange juice in a small saucepan over medium heat. Reduce to ¼ cup and cool.

2. MELT the chocolate over a double boiler. While the chocolate melts, stir occasionally as you…

3. LINE a small baking sheet with parchment paper. Pour the melted chocolate onto the parchment to a ¼-inch thickness. Swirl in the cooled orange juice with a spatula, creating thin channels in the chocolate.

4. SPRINKLE the cranberries and pistachios over the chocolate and lightly press. When the chocolate is completely hardened…

5. BREAK into pieces and package. For home gifting, a simple box or gift bag with a ribbon is fine (wrap the pieces in wax paper for protection). For toting around, consider something more durable. For longer storage, keep it in an airtight container.
 
 
RECIPE #2: WHITE CHOCOLATE CRANBERRY FUDGE

We adapted this snowy holiday fudge from Mom On Timeout (love that name!).

It’s just the thing to take over the river and through the woods to Grandmother’s house…or to the neighbors next door.

Ingredients

 
Preparation

1. LINE a 9″ x13″ baking dish with parchment or foil; lightly spray with cooking spray.

2. COMBINE the sugar, sour cream, butter, and salt in a heavy 2-quart saucepan. Bring the mixture to a boil over medium heat, stirring frequently. Continue cooking, stirring occasionally, to the soft ball stage (238°F on a food thermometer).

3. REMOVE from the heat, add the chocolate and stir until completely melted. Stir in the marshmallow cream and vanilla extract until completely blended. Next, blend in the dried cranberries. Pour the mixture into the baking dish and cool to room temperature. If you want a green accent, add it now. Then…

4. PLACE the pan in the fridge for several hours or overnight, before cutting into squares.

5. STORE in an airtight container. For home gifting, a simple box or gift bag with a ribbon is fine (wrap the pieces in wax paper for protection). For toting around, consider something more durable. For longer storage, keep in an airtight container.

[1] Chocolate bark with holiday accents (photo © Close Encounters Of The Cooking Kind).

[2] Use a quality chocolate bar like Lindt (photo © Lindt).

[3] Snowy Christmas fudge from Mom On Time Out.

[4] Dried cranberries from Ocean Spray. Their Craisins are simply branded dried cranberries.

[5] Want a garnish? Make candied mint leaves—the smaller the better. You can chop them after they’re candied. Press them into the fudge when it has cooled (photo and recipe © Emjay’s Imagination).

What’s the difference between creme and cream? Why do you see “creme pie” and “cream pie” for the same thing? The answer: error which evolved into common usage.

Crème, pronounced KREHM, is the French word for cream. In America, French recipes were served at the tables of the wealthy, most of whom knew how to write and pronounce French properly.

As these recipes entered the mainstream, people who did not know French began to pronounce crème (KREHM) as (KREEM), and dispensed with the accent mark: hence, creme. This mashup of French and English became acceptable, and over time, “creme” was used for American dishes like cream pie, because “creme” looked fancier (i.e., French-associated was better).

To display your erudition when discussing a French dish, e.g. Crème Brûlée, use crème; when discussing an American dish, e.g. Chocolate Cream Pie, use cream. 
 
 
________________

 
*How To Measure Chopped Chocolate: Six ounces of chocolate chips equals 1 cup. If you chop the chocolate the size of chips, this conversion will work. Unless dry ingredients are finely ground, like flour and sugar, so they completely fill the cup measure, it’s difficult to get a precise measurement (e.g., one cup of blueberries). This is why professional recipes give measure in ounces, not cups. You can use white chocolate chips, but you’ll get better chocolate flavor from a premium chocolate bar.

[1] These Christmas Twizzlers are available at Target and elsewhere (photo courtesy Candy Warehouse). [2] You can buy the artisan version from confectioners. These are sold on Etsy by Nicole’s Treats. [3] Wowsa: a kid’s fantasy Christmas Cake from Cake Whiz. Underneath: a chocolate cake with buttercream frosting.

We love chocolate-covered apples-on-a-stick, bacon strips, berries, citrus peel, cookies, dried fruit (apricots and figs are our favorites [sorry, raisins]), graham crackers, gummies, ice cream pops, maraschino cherries, marshmallows, nuts, orange segments, popcorn, pretzels and potato chips. You can buy them or make them.

What we haven’t tried:

Chocolate-covered baby octopus, calamari, carrots, insects, Cheetos, corn dogs, edamame, garlic, jalapeños, jerky, kimchi and seaweed (from Korea), mashed potatoes (a Paula Deen recipe), onions, pickles, roses (real roses on their stems!), Slim Jims and wasabi peas.

One source even recommended dipping these latter items in chocolate fondue!

So today’s proposal, chocolate-covered licorice, should not sound far out. For licorice lovers, it’s quite a tasty variation.

While it’s the week before Christmas and we propose a red-and-green theme, you can use this easy recipe for any holiday where the licorice stick colors work (black, brown, green, orange, purple, red, yellow-green, etc. (Check out the colors at Candy Warehouse.)
 
CHOCOLATE-COVERED CHRISTMAS LICORICE

Twizzlers makes red, green and white twist (photo #1), which you can find at Target, Candy Warehouse and elsewhere.
 
RECIPE: CHOCOLATE COVERED LICORICE
(OR OTHER CONFECTION)

Ingredients

 
Preparation

1. CUT the licorice sticks in half. You can skip this step, but the half-sticks are easier to eat, and more size-appropriate when covered in chocolate.

2. MELT the white chocolate in the microwave. We used a pie plate, which makes it easy to dip the licorice.

3. TINT the white chocolate green. If you like, you can keep some of the batch white for drizzling over the green chocolate.

4. DIP the licorice and set on wax paper to dry.

TIP #2: If you plan to store the licorice for a few days or longer, cut the wax paper in sizes that fit into the container. Then, just lift the wax paper and pop the sheet(s) into the storage container.

5. DRIZZLE the optional white chocolate or add the sprinkles promptly, before the chocolate sets. If not using the same day…

6. STORE in an airtight containe. We used our Le Creuset red rectangular baking dish, which makes a beautiful presentation; but you can use any baking pan and plastic wrap. Store at room temperature.
 
WHY IS LICORICE PRONOUNCED LICORISH?

The Scots pronounce it “licoriss,” from the Old French “licoresse.” In England and the U.S., it is “licorish.” Here are two theories as to why:

 
The history of licorice.
 
  

We have fun looking for a different red and green combination at every meal.

 
Last year’s red and green food recipes include:

 
Today, we suggest a red and green “Christmas salad.”

The popular Caprese Salad is certainly red and green enough, but in the winter, when conventional tomatoes are out of season, you need to substitute: cherry or grape tomatoes, marinated sundried tomatoes, peppadews, pimientos (jarred red peppers), red bell peppers, etc.

You can serve something as simple as a beet and avocado salad. No prep is required, beyond slicing the avocado. The peeled, cooked ready-to-eat beets from Love Beets and other brands are terrific.

Then, just assemble the first three ingredients and drizzle the dressing (or place the dressing on the plate first).

 
Or, make a green salad from:

 
Whatever salad you choose, take this tip from KBlog: cut slices of toast into star shapes with a cookie cutter, and top your salad with a big star. Starfruit (carambola) also works.
 
SALAD HISTORY: WHY IS IT CALLED “SALAD” IF THERE ARE NO SALAD GREENS?

The original meaning of salad in European cuisine referred to a cold dish consisting of vegetables—lettuce, tomatoes, and cucumbers—topped with a dressing. Sometimes it containing seafood, meat, or eggs (think egg salad, tuna salad, etc.).

The modern word, which entered Middle English around 1350-1400, derives from the French salade, which dates back to the Latin salata, salty. Since Roman times, vegetables were seasoned with brine or salty oil-and-vinegar dressings.

The ancient Greeks and Romans alike ate mixed greens with dressing. Salads, both layered and dressed, were made popular in Europe by Roman imperial expansion (27 B.C.E. to 284 C.E.)

In the 1699 book, Acetaria: A Discourse on Sallets, John Evelyn attempted with little success to encourage his fellow Britons to eat fresh salad greens. (You can still find reprints in hardcover and digital versions.

[1] Beet salad with red pickled onions and green accents (photo Sarsmis | IST). [2] Another beet salad, green with avocado and a balsamic reduction (photo courtesy Bar Eolo | NYC). [3] Kathy Patalsky of KBlog.LunchboxBunch.com tops her Christmas Tree Salad with a star-shaped toast crouton. Here’s her recipe. [4] Red endive and leafy lettuce with candied walnuts, from Gordon Ramsay.

In the U.S. and Europe, salads of mixed greens salads (“green salads”) became popular in the late 19th century, and the concept expanded to Asia and other regions of the world.

The term “salad bar,” referring to a buffet laid out with salad-making ingredients so customers could make their own, seems to date to the 1960s. Restaurants in different parts of the country lay claim to its invention, including New York City’s Steak & Ale and Hawaii’s Chuck’’s Steak House. The attraction was the ability to customize one’s salad—and eat as much as you wanted (more history).

In truth, for centuries inns and boarding houses placed the food on a buffet for guests to help themselves (the “board” from “room and board”).

________________
*When tomatoes are out of season, cherry and grape tomatoes, raised in hothouses, have the best flavor. You can Substitute marinated sundried tomatoes, pimiento, red bell pepper, etc.

†The phrase is found in Shakespeare’s Antony and Cleopatra at the end of Act 1, when Cleopatra regrets her youthful dalliances with Julius Caesar: “…My salad days, / When I was green in judgment, cold in blood…”.

[5] Look for specialty salad greens like red mustard greens and chard (photo courtesy Good Eggs | SF). [6] Peppadews (photo courtesy Murray’s Cheese). [7] Castelvetrano olives (photo courtesy The Maiden Lane | NYC).

Mary, Queen of Scots (1542-1587) enjoyed salads of boiled celery root over greens. covered with creamy mustard dressing, truffles, chervil, and slices of hard-boiled eggs.

The phrase “salad days,” meaning a “time of youthful inexperience,” i.e. a young person who is “green,” was coined by Shakespeare†, in 1606.

Today, salads range far beyond the green salads (garden salads) of the 20th century—a concept so prevalent that in the U.S., the word salad unmodified (i.e., corn salad) refers to a green salad with torn, bite-size lettuce and other ingredients cut into small pieces.

But there other options that are rightfully called “salad”:

 
Most salads are served cold, although warm vegetable salads are not uncommon, and classics such as German potato salad have always been served warm.
 
Salads can be served at any point during a meal:

 
MORE CHRISTMAS SALAD IDEAS

Salad Snack Tree

Christmas Stuffed Avocado

[1] The original Biscoff Spread, used for filling cookie sandwiches at Picky Palate. [2] The European name for Biscoff Spread is Speculoos (photo courtesy Dutch Shop). [3] Trader Joe’s three private label versions include original, crunchy and cocoa swirl (photo courtesy Baking Bites). [4] A favorite flavor, from Tumbador Chocolate. [5] Even health food stores sell cookie butter—as a protein boost (photo courtesy Nuts & More).

Where did the cookie butter craze originate? In Belgium!

THE HISTORY OF SPECULOOS SPREAD (CALLED BISCOFF SPREAD IN THE U.S.)

Cookie spread or cookie butter began as an entry in a contest sponsored by Belgium-based Lotus Bakeries.

Lotus is the maker of Speculoos (spice) brand cookies, known the world over (and called Biscoff in some countries). Els Scheppers, a contestant on the reality show The Inventors (De Bedenker), pulverized the cookies and mixed them into “the original speculoos pasta*.”

It wasn’t that far-fetched an idea, but it was a great one. Belgian parents (including Scheppers) were already making sandwichs of buttered bread, the butter topped with crushed Biscoff cookies.

She didn’t win the contest, but Lotus Bakeries approached her to obtain the exclusive rights to sell the Biscoff spread.

They are actually called speculoos (spice) cookies in Europe, but the name was deemed too hard for Americans to pronounce. Because the biscuits were so popular with coffee, the cookies were rebranded as Biscoff for the U.S. market. (It may look like peanut butter, but it’s nut-free.)

After its arrival on these shores, companies large and small jumped on the bandwagon. Home cooked created Biscoff cupcakes with Biscoff frosting (here’s the recipe).

Hershey’s and other large companies made cookie spreads. They were made in conventional cookie flavors, plus Chocolate Macaroon and Pumpkin Spice.

Even health-oriented stores sell it, manufactured from Nuts & More, a company that got Shark Tank funding. Their “High Protein + Peanut Spreads” include Toffee Crunch and White Chocolate, among other flavors.
________________
*Pasta is derived from the Latin word for paste. In Europe it is used to describe foods from spaghetti (a paste of flour and water) to meat loaf (a paste of ground meat and fat to the fruit squares (pâte de fruit) that we call fruit gels.

 
COOKIE SPREAD/BUTTER VERSUS NUT BUTTER

Before we go further, let us emphasize that cookie butter is not a substitute for peanut [or other nut/seed] butter.

They may be touted as alternatives to nut butters, but that’s only in spreadability, not in nutrition. They are better compared to chocolate spreads. To avoid confusing consumers, all of the cookie-based spreads should be called cookie spreads, not cookie butters.

 
MAKE YOUR OWN COOKIE SPREAD

You can use any cookie that can be ground into a powder. This leaves out oatmeal raisin (but plain oatmeal is OK), chocolate chip, anything with nuts or a filling. Don’t despair if this eliminates your favorite: You can add these “textured” ingredients as mix-ins after the butter/spread is blended.

Some options:

 
You can add in anything else that can be smoothly blended or ground:

RECIPE: COOKIE SPREAD OR COOKIE BUTTER

You can keep the spread in the fridge for 14 days, maybe more. If you’re giving it as a gift, note the expiration date on the label.

If you want to make a homemade version of Biscoff Spread, here’s a recipe.
 
Ingredients Per 14-Ounce Batch
 
For The Spread

 
For The Mix-Ins

 
For Serving

 
You can serve just one type of cookie; but a selection is more fun.
 
For Gift-Giving

 
Preparation

1. GRIND the cookies in a food processor until very fine. Measure out 2 cups.

2. ADD the crumbs back into the food processor along with the cream, butter and sugar; process until well combined. If the dip is too thick for you, add cream a bit at a time to thin it.

[6] Make cookie spread gifts and party favors (photo courtesy The Cottage Market). [7] Consider double-cookie-spread cupcakes. Sweet As A Cookie went all the way and created this recipe with Biscoff spread in both.

We couldn’t sign off without showing you this Biscoff Cheesecake.
  

Mom, dad and the kids are adorable…but not too adorable to eat! Photos courtesy Woodhouse Chocolate.

They may be too old for Teddy bears and Winnie The Pooh, but no one is too old for these chocolate polar bears from Woodhouse Chocolate of Napa Valley, one of our favorite chocolate artisans.

Give just one bar or the whole family—all with your choice of red or blue snowflake medallions around their necks:

 
To get a bear, point your mouse to WoodhouseChocolate.com

John Anderson of Woodhouse Chocolate was a vintner for 20 years before he became a chocolatier. So next up:

WINES TO SERVE WITH WHITE CHOCOLATE

From California

 
From Europe

 
If you need assistance in the wine department, don’t hesitate to ask one of the staff. That’s what they’re there for.
 
CHECK OUT OUR ARTICLE ON PAIRING WINE WITH CHOCOLATE.