3 Easy-Peasy Christmas Gifts For A Foodie Friend

Spread holiday magic with homemade gifts that warm the heart. 

Having a hard time looking for that perfect gift for a foodie friend? Or cash-strapped but still want to give something special to your loved ones? Here are three do-it-yourself food gifts you can easily make at home. These don’t require special ingredients; just add a dash of creativity and lots of love when putting them together.

 

 

Flavored butter rolls

 

1.Basil Pesto Butter Roll 

Makes 1 roll, about 2 inches in diameter 

• 1 cup butter, room temperature 
• 1/4 cup basil pesto (can be store bought)

1. Cream butter with the basil pesto. Add more pesto according to taste.

2. Place the mixture in the middle of a sheet of wax or parchment paper.

3. Roll the butter tightly with the wax paper, creating a packed log.

4. Tie the ends of the paper creating a package resembling candy wrapped in plastic. Chill or place in the freezer.

 

How to turn into a present:

Attach a card to the roll with the following recipe suggestion: 

Spread the butter on sliced baguette and toast in the oven. Or toss with cooked warm pasta. 

 

2. Sun-dried Tomato Butter Roll

Makes 1 roll, about 2 inches in diameter 

• 1 cup butter, room temperature 
• 1/4 cup chopped sun-dried tomato 

1. Cream butter with the sun-dried tomato. Add more sun-dried tomato according to taste. 

2. Follow steps 2 to 4 of the Basil Pesto Butter Roll recipe.

 

How to turn into a present:

Attach a card to the roll with the following recipe suggestion: 

Melt a knob of sun-dried tomato butter in a skillet and add some freshly chopped garlic. As soon as garlic starts to turn golden, toss in peeled prawns. Serve on top of rice, couscous or pasta, and finish off with freshly chopped Italian parsley or basil. 

 

3. Quattro Formaggio Butter Roll

Makes 1 roll, about 2 inches in diameter 

• 1 cup butter, room temperature 
• 1/4 cup cheese, combination of grated Parmesan, cheddar, mozzarella, blue cheese, or any cheese of your choice 

1. Cream butter with 4 kinds of cheese. Add more cheese according to taste.

2. Follow steps 2 to 4 in the Basil Pesto Butter Roll recipe.

 

How to turn into a present:

Attach a card to the roll with the following recipe suggestion: 

Smear some of this butter on freshly grilled corn and sprinkle with paprika or cayenne pepper for a touch of Southern flavor. Or use this butter when making mashed potatoes for a creamier—and cheesier—version of a well-loved classic. 

 

DIY limoncello Filipino

 

Serves 8 to 12 

• 15 lemons, washed 20 calamansi, juiced 
• 1.75 liters vodka
• 3 cups sugar 
• 3 cups water 

1. Wash and dry the lemons. 

2. Peel the lemons and place the rind in a large glass jar. 

3. Pour the vodka into the glass jar, covering the lemon rinds. Add in the calamansi juice. 

4. Cover jar tightly. Leave for 2 to 4 weeks in the fridge.

5. After 2 to 4 weeks, strain the vodka mixture into a glass bowl with a very fine sieve, a coffee filter or cheesecloth.

6. Heat water and sugar together until sugar is dissolved. Cool to room temperature.

7. Strain and pour into the lemon-vodka mixture. Mix well.

8. Divide mixture into bottles and refrigerate until ready to drink.

 

How to turn into a present:

Repurpose a nice bottle with a cap or cork, and add a ribbon and card with the following serving suggestion: 

Store in the freezer, as this is best served chilled.

 

Edible festive cookie dough

Recipe by Miel Santos 

Makes six 1/2-cup jars 

• 1 1/2 cups all-purpose flour 
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar 
• 1/2 cup salted butter, melted
• 2 tablespoons shortening, melted
• 1 teaspoon clear vanilla extract
• 1 cup chocolate pieces of your choice (M&M’s, Reese’s Peanut Butter Cups, Hershey’s Kisses, Kit-Kat, etc.) 
• 1/4 cup milk 

1. Place flour in a skillet set on low-medium heat and toast the flour. Let cool completely.

2. Add toasted flour, brown sugar and granulated sugar in an electric stand mixer bowl with a paddle attachment.

3. Turn the mixer on low speed. Add melted butter, shortening and vanilla extract.

4. Add chocolate pieces and continue to mix on lowest speed. Then add the milk. 

5. Scoop the cookie dough into your desired bottles. Make sure to cover tightly with the lids. 

 

How to turn into a present:

Repurpose a jar with tight lid. Wrap the lid with some fabric (you may use some from an old skirt or top you no longer use), secure tightly with twine or ribbon, and add a card with the following serving suggestion: 

Enjoy this edible cookie dough raw (there are no eggs!) or store in the fridge until it’s chilled. Or warm it up in the microwave and top with vanilla ice cream. For a “grown-up” and more indulgent version, roll these up into balls, melt some dark chocolate, then dip the dough into the melted chocolate. Mmm!

 

Recipes and styling by Pixie Rodrigo Sevilla

Photography by Pate Mateo