TOP PHOTO: Edible chocolate box with bonbons from Charles Chocolates. SECOND PHOTO: Coco Puro’s chocolate-coated cacao beans. THIRD PHOTO: Ganache-filled bonbons from John & Kira’s. BOTTOM PHOTO: Calabacita figs filled with chocolate whiskey ganache from John & Kira’s.

We love putting together holiday gift lists, sharing our must-have favorites. The chocolate items here begin at $12. Items under $10 are on our Stocking Stuffers list, out later this week.

If you’re looking for kosher gifts, check out Li-Lac Chocolates, below.
CHARLES CHOCOLATES

Our favorite chocolate-covered nuts are from Charles Chocolates: Triple Chocolate Almonds, premium California almonds that are fresh-roasted, then coated in bittersweet and milk chocolates and dusted with cocoa powder. They’re also available in Mint Chocolate Almond and Triple Chocolate Hazelnut, 6.5 ounces for $12. Toffee Chocolate Macadamias are $15 for 6.3 ounces. An assortment of all four varieties is $46.

A memorable treat is the Edible Chocolate Box (top photo), filled with fleur de sel caramels, milk chocolate caramels and bittersweet peanut praliné butterflies. Seventeen ounces of chocolate, including the box, are $46.00.

Get yours at CharlesChocolates.com.
 
COCOA PURO

Kakawa Cocoa Beans (second photo) are a unique gift for the chocolate connoisseur: chocolate-covered cacao beans—the whole bean, not the nibs, which are the “seeds” of the bean.

The finest beans are roasted until crunchy, like coffee beans; then hand-enrobed in layers of white, milk and dark chocolate and dusted with cocoa powder. That’s five expressions of chocolate in one bite!

Kakawa is the Olmec word for cacao. The Olmecs were the first people to cultivate the cacao plant in Mesoamerica.

A 12-ounce bag is $28 at CocoaPuro.com.
 
JOHN & KIRA’S

Of all the wonderful choices at John & Kira’s, two are our favorites for holiday gifting:

The Winter Forest Collection (third photo) comprises three seasonal designs and bonbon flavors, all enrobed in a 62% Valrhona dark chocolate shell.

Snowcapped peak bonbons contain a crunchy hazelnut-almond praline center, crystalline snowflakes are filled with white chocolate mint ganache, and a starry night envelops vanilla-accented dark chocolate ganache.

Nine pieces in a handsome reusable box are $29.95 at JohnAndKiras.com.

Our perennial favorite are the Chocolate-Filled Figs With A Touch Of Whiskey (fourth photo). It’s become our annual treat to ourself, and truth be told, we buy two boxes (and have to restrain ourself from buying double that, and don’t share a single piece).

A treat for the refined palate, organic dried Calabacita figs are filled with a whiskey-infused Valrhona dark chocolate ganache; then hand-dipped in 62% dark chocolate and nestled in a handsome gift box.

Each bite becomes a treasured memory; and if you think we’re getting flowery here, just taste them! Get yours at JohnAndKiras.com. Twelve pieces are $38.50.

This French chocolate gift assortment contains a luscious mix of milk and dark chocolate squares filled with soft centers: caramels, chocolate fudge, French creams, hazelnut truffle squares, mocha, mousse, marzipan, and rum ganache. Inspired by European-style chocolates from the 1920s, we said “yum” out loud with every bite.

Twenty pieces in a handsome repurposable box, 8.5 ounces of chocolate are $28. Larger boxes—one pound, two pounds and three pounds—are also available. The line is certified kosher (dairy) by OU. Get them at Li-LacChocolates.com.
 
MAISON DU CHOCOLAT

The venerable Parisian chocolatier, with outposts in New York City, has created something truly special: the Sweet and Savoury Collection. For the connoisseur, these surprising pairings of chocolate and vegetables are quite wonderful (but do not count toward your daily portions of veggies).

The flavors include: dark ganache with Guérande sea salt, dark ganache with hot red pepper, ganache with balsamic caramelized onions, hazelnut praliné with porcini mushrooms and praliné with black olives and olive oil. These combinations may sound strange to most people; but for the true connoisseur, they are treasures.

TOP PHOTO: Wonderful French-style chocolates from Li-Lac. BOTTOM PHOTO: Savoury chocolates from Maison du Chocolat.

The Savoury Chocolate Collection can be enjoyed at any time of the day or night, but Master Chef Nicolas Cloiseau, who created the collection, enjoys it between the last course of dinner and dessert. Get yours at LaMaisonDuChocolat.us. There are two sizes, $24 and $36.
 
Almost all of these chocolatiers sell a variety of chocolates; so if you haven’t found what you’re looking for yet, browse their websites.

Enjoy your feast, but don’t toss the carcass.
Use it to make stock! Photo courtesy Sur La
Table.

Check the freezer for herbs and vegetable scraps you may have tucked away.

Use all of it to make a delicious batch of chicken or turkey stock, which you can then turn into cooked grains, sauces, soups, stews and other preparations.

RECIPE: CHICKEN STOCK OR TURKEY STOCK

Ingredients

Preparation

1. COMBINE all the ingredients in a stock pot (6-8 quarts for a turkey, 4-6 quarts for a chicken) and cover them with water plus one inch. If the carcass doesn’t fit in the pot, use poultry shears to cut it into pieces that do. Don’t salt the water; stock should be unsalted to accommodate any recipe. Place the top on the pot.

2. BRING to a boil and reduce the heat to a simmer. Cook for minimum of 90 minutes, or up to 3 hours. Once or twice during the simmering, remove the cover and skim off the frothy scum that’s formed on the top of the broth. Add more water if it boils away; the bones should always be covered. When the broth has turned a golden brown color and is rich in flavor…

3. REMOVE the pot from the heat. As soon as it’s comfortable enough to handle, strain the broth and discard the solids. If it isn’t clear enough for you, strain it again through cheesecloth.

4. FREEZE the chicken broth in portion-sized containers. We like ice cube trays (once frozen, store the cubes in a freezer bag); or in half pint or pint storage containers. If you have a short-term use for it, you can refrigerate the stock for up to a week.
 
Tips

USES FOR STOCK

Instead Of Water

 
Instead Of Butter And/Or Cream

 
Instead Of Wine

 
What about bouillon?

The terms bouillon and broth are used interchangeably, though not correctly.

Bouillon is always served plain (with an optional garnish), whereas broth can be made more substantial with the addition of a grain (barley, rice, etc.) and vegetables.

If you’ve been invited to Thanksgiving but not asked to contribute, you may still want to bring a gift that isn’t a bottle of wine.

Something like these Sweet & Savory Nut Clusters from QVC’s chef David Venable can be a gift to the hosts be enjoyed later. Package them in a decorative tin or jar.

Or, they can be served with after-dinner coffee by those who are too stuffed for pie.

For any occasion, they can be served with a slice of Gorgonzola as the cheese course, or as a garnish for a green salad along with crumbled Gorgonzola.
 
RECIPE: SWEET & SAVORY NUT CLUSTERS WITH
GORGONZOLA

Ingredients For 8-10 Servings

Preparation

1. PREHEAT the oven to 325°F. Line a cookie sheet with parchment paper.

2. TOSS the pecans, almonds, walnuts, and pumpkin seeds with the beaten egg white in a large bowl, until coated.

3. COMBINE the brown sugar, sea salt, black pepper, cayenne pepper and rosemary in another bowl and toss with the nuts until evenly coated. Pour in the honey and fold until coated.

4. SPREAD the mixture out on the prepared cookie sheet. Bake for about 20 minutes, or until toasted. Serve as desired.
  

As you cook your way through the holidays, consider saving the shells (whole rinds) of halved, juiced lemons, limes, oranges and grapefruit. You can repurpose them as mini serving bowls—for sides, desserts, condiments and more.

First, use a serrated grapefruit spoon or other implement to scrape out the empty juice sacs—but leave the white pith intact.

Then cut a tiny slice off from what will become the bottom of each “bowl,” so it will sit flat on a plate. Place the empty shells in the freezer; when frozen, store them in freezer bags. Then, for a festive meal, take them out and use them for:

 
Our favorite use is dessert, specifically:

 
For cold foods, you don’t have to wait for the shells to defrost. Scooping sorbet into frozen shells, for example, keeps it from melting more quickly. Check out yesterday’s recipe for Meyer Lemon Sorbet.

 
WHAT TO DO WITH A LEFTOVER HALF LEMON OR LIME

Freeze the entire half, or cut it into quarters.

 
Freeze individual slices.

 
TRIVIA

TOP PHOTO: Fruit salad. Cut the fruit as fine as it needs to be to fit nicely into the shell. Photo courtesy Elegant Affairs Caterers. MIDDLE PHOTO: These are panna cotta, but could as easily be sauces or sides. Photo courtesy Swirls And Spice. BOTTOM PHOTO: Stuffed with rice and topped with salmon caviar. Photo courtesy Qoo’s Life.

The great botanist Carl Linnaeus (1707 – 1778) bestowed the name Hesperideæ to the order the contains the Citrus genus. It’s an allusion to the the Hesperides, nymphs who in Greek and Roman myth guarded a blissful garden of golden apples.

From Sweden, Linnaeus was a botanist, zoologist and physician. He laid the foundations for taxonomy, the modern biological naming system for describing species (taxa in Latin). Many of his writings were in Latin, as was custom among scientists of the time. Latin was a common language among educated Europeans, so no matter what one’s native language, one could read the works of others in Latin.

[1] Quaker’s most popular recipe is for its Vanishing Oatmeal Cookies (all photos © Quaker Oats.

[2] What great-great grandmother would have purchased.

[3] Today’s canister reminds us that oatmeal is a heart-healthy food.

[4] Milled oats, ready for oatmeal and baking (photo © Kelly Cline | iStock Photo).

National Oatmeal Cookie Day is April 30th.

America’s favorite oatmeal cookie recipe is below.

The history of Quaker Oats is below. And here’s the history of oats from prehistory to the present.
 
 
RECIPE: QUAKER VANISHING OATMEAL COOKIES

Prep time is 20 minutes, and cook time is 8 minutes.

Ingredients For 4 Dozen Cookies

 
Preparation

1. PREHEAT the oven to 350°F. In a large bowl, beat the butter and sugars with an electric mixer on medium speed until creamy. Add the eggs and vanilla; beat well. Add the combined flour, baking soda, cinnamon, and salt; mix well. Add the oats and raisins; mix well.

2. DROP the dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to a wire rack. Cool completely. Store tightly covered.

3. HIGH ALTITUDE ADJUSTMENT: Increase the flour to 1-3/4 cups and bake as directed.
 
For Bar Cookies

1. PRESS the dough onto the bottom of an ungreased 13 x 9-inch baking pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in the pan on a wire rack.

2. CUT into bars. Store tightly covered. Yield: 24 bars.
 
 
TIPS FROM QUAKER

 

THE HISTORY OF QUAKER OATS

One hundred years ago, Quaker introduced the now-iconic cylinder package for Old Fashioned Quaker Oats. The cylindrical package was a first in the industry. While the packaging design has been updated, the round canister can still be found on store shelves today.

The Quaker Mill Company of Ravenna, Ohio, was founded in 1877 by Henry Parsons Crowell, who purchased the bankrupt Quaker Oat Mill Company there.

Canned foods were a hot new trend in 1915, and Crowell noticed the public’s growing appetite for colorful, conveniently sized packaging. He began to sell his oats in distinctive round cardboard cartons. At the time, many groceries, including cereal grains, were sold in bulk from barrels.

Quaker also lays claim as the first to feature a recipe on packaging: Oatmeal Bread, in 1891. In 1908, the brand introduced the first cookie recipe on a package: Oat Cakes.

In 1922, the company introduced Quaker Quick Oats, one of America’s first convenience products. It can be swapped for Quaker Old Fashioned Oats in baking recipes.

In 1966, Quaker Instant Oatmeal pouches debuted to help people keep pace with a busy, on-the-go lifestyle. Cup packaging debuted in 2000, to portable eating even easier. Earlier this year, Quaker launched Quick 3-Minute Steel Cut Oats.

The History Of The Quaker Vanishing Oatmeal Raisin Cookies

As previously noted, the first-ever oatmeal cookie recipe to appear on the company’s package was in 1908: Oat Cakes.

Those first oatmeal cookies were dry and hard with no sweetener—more like crackers than cookies.

The precursor of today’s Vanishing Oatmeal recipe, a sweet oatmeal cookie, appeared on the packages sometime between 1910 and 1917.

After the 1929 stock market crash, when Americans needed a sweet treat, Quaker’s Oat[s] Macaroons appeared, the first oatmeal drop cookie (so-called because spoonfuls of dough were dropped onto cookie sheets and baked—here are the different types of cookies). Like macaroons, they contained almond extract—no raisins (here’s the recipe).

The company has continued to keep up with the times, creating breakfast bars, no-bake bars, and different styles of oatmeal cookies to meet consumer preferences. Here are more historical notes, and a link to all Quaker recipes.

The Vanishing Oatmeal Raisin Cookies recipe, above, remains a consumer favorite. As of 2015, it’s been on the Old Fashioned Oats canister for 20 years.