Extract the spirit of the holidays a little early

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October 30, 2006

Anonymous The Jacksonville Daily Progress Mon Oct 30, 2006, 03:41 PM CST

By Marialisa Calta

We've all complained long and loud about Christmas decorations appearing in stores long before Thanksgiving. Me? I'm happy about it. Those fake trees and tinsel remind me that it really is time to think about holiday gifts. The homemade kind. From the kitchen.

Homemade extracts, infused vinegars, cordials and (don't laugh) fruitcake -- these make wonderful and relatively inexpensive gifts. But they all need time to age. In these recipes, time does most of the work, but time is in almost as short supply as money around the holidays. So if you start now, or within a few weeks, you'll have your gifts ready for the holidays.

I've picked recipes here that don't require refrigeration; after all, in the ensuing weeks you might need your refrigerator for other things -- like breakfast, lunch and dinner. Another plus: They don't need any fancy wrapping. The jars or bottles are pretty on their own. When it comes to fruitcake, go for the rustic look: Put the cake in plastic wrap, then in brown paper and tie with string or a ribbon. Computers are handy for making creative labels. So are children.

When it comes to jars and bottles, your only consideration is that they have good caps or lids to prevent spillage. Canning jars work fine, and decorative bottles can often be found at "dollar" discount stores. For the vanilla extract I make every year (below), I order bottles online from www.specialtybottles.com (206-340-0459). They offer many colors and shapes, some for under 50 cents per piece, including caps (but not shipping). Make sure you clean all containers well in hot, soapy water. Rinse well and dry.

The extract, I've found, is something almost everyone can appreciate and use. Likewise, infused vinegars -- from "Oil & Vinegar" by Michele Anna Jordan (Addison-Wesley, 1992) -- will please any home cook or salad eater. The raspberry-cordial recipe makes a festive drink; your problem will be parting with it. And the fruitcake -- from a new book of "classic" recipes called "The Good Home Cookbook" (Collectors Press, 2006) -- well, that goes to the blessed few on your list who still treasure holiday traditions.

No need to hum carols while you whip these gifts together. Why would you? It's not even Thanksgiving yet.

VANILLA EXTRACT

4 to 8 (6- to 8-inch) vanilla beans, or more

2 cups gold rum (such as Bacardi gold)

Note: Vanilla beans are expensive; it's best to buy them in bulk. There are many Web sites that sell them. For the past few years, I've purchased "splits and cuts" at www.comorosvanillabeans.com.

Using a very sharp paring knife or a pair of scissors, cut the beans in half lengthwise. Place in a clean pint jar. Pour the rum over the beans. Cover tightly and place in a cool, dry place to age, at least four weeks and up to several months (the longer the better).

Remove the beans from the canning jar and set aside. Pour the extract (including any black sediment from the beans) into clean jars or bottles. Add a few of the soaked beans to each container. Cap and label.

For larger volume: I buy a 1.75-liter bottle of rum (about 7-1/2 cups) and insert 16 to 32 whole beans, split; the more beans, the more intense the flavor.

Yield: 16 ounces extract

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Extract the spirit of the holidays a little early

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