What are your holiday traditions?
I love the holiday season for all the long-treasured activities. The sumptuous array at the Christmas Eve appetizer party,  the Nutcracker Ballet, the zoo and botanic garden light displays, and the lighting of the Yule log. Count your blessings, not your deficits, get out there and celebrate!

Holiday Gifting, So Overrated
Instead of succumbing to the annual onslaught of marketing and charging up your Visa with unnecessary purchases, give a little thought to your gift giving this year and skip the January regret. Instead of rushing off to the mall for the latest deals, think of the person you are gifting and what would really be meaningful for them.

Consider concert or theater tickets. How about a membership to the zoo, the Botanic Gardens, or a museum which provides a year of fun and interest. Remember those coupon books you gave to your Mom when you were little? Or was this only me? How about a coupon for babysitting? Cleaning out the garage? There are also movie tickets, a salsa lesson, massage or a mani/pedi at the local salon. Check out Groupon for the latest deals. If you are always too busy to meet with friends, treat them to a lunch or happy hour date. This will be a more appreciated than some gift hastily ordered on Amazon. Cut down on the waste and bedlam of the holidays. Spend less and give more.

Recipes of the Month

Chocolate Dipped, Candied Orange Peel – great for gifts
These are super easy but look very gourmet and make great gifts or after dinner treats.

• Orange peel from 3-4 organic oranges
• 1 cup sugar. divided
• ½ cup semi-sweet chocolate melting chips or shaved baking bar

Cut the oranges into quarters. Separate the peel from the pulp. Use the pulp for juice or eating. With a spoon scrape off most of the bitter inner white pith, being careful not to tear the peel. Cut into strips.

Put the strips in a pan and cover with water. Bring to a boil, turn down the heat and simmer for 5 minutes. Drain off the water and reserve peels. Add 2/3 cup of sugar to 2/3 cup of water in the same saucepan and bring to a boil which should dissolve the sugar, reduce heat and add the peels. Simmer for about ½ hour until peels are tender. Strain off the syrup and use for sweetening drinks and cocktails.Place the peels on a wire rack to cool. Take the remaining 1/3 cup sugar and blend in a mixer or food processor until it is super fine, if you go too long you will get powdered sugar. Roll the peels in superfine sugar and return to the wire rack to dry. These are quite tasty as is.

Melt the chocolate in a double boiler or heat proof bowl and set over a pan of simmering water. The water should not be boiling or touch the bottom of the bowl. Dip the bottom half of each orange peel in the chocolate and place on a baking tray lined with clean parchment paper. Let dry and enjoy!

Olive Pistachio Tapenade
This is nice added as a topping to crackers and cheese, on pizza and flatbread, or added to soups, pasta or sandwiches. It has an intense flavor so use lightly.

• ¾ cup rinsed, pitted olives, I like Kalamata but use what you like
• 1 cup packed baby arugula
• 3/4 cup roasted, shelled pistachios
• 3 tbs good olive oil
• ½ tsp cracked black pepper

Combine and process into a paste in a food processor.
I add this to crackers or crostini, top with a slice of manchego or Irish cheddar and drizzle with pomegranate molasses. You can buy pomegranate molasses or make your own by putting a cup of pomegranate juice in a saucepan and simmering until it is reduced to 1/3 cup.

Parmesan Crisps
So dang easy to make and a great accompaniment to soups, salads or anything you want to fancy up. Also nice as a gift for your favorite foodie.

• 1 cup fresh grated Parmesan cheese

Preheat oven to 400 degrees. Pour a heaping tablespoon of Parmesan onto a silicone or parchment paper lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool. You can also do them in a non-stick skillet, same process; just remove with a spatula when crisp.