A Homemade Holiday

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We use red chili and cayenne peppers from our garden or a Hispanic grocery but you can use any hot pepper, keeping in mind that the degree of hotness depends on the variety of pepper.

1 cup olive or canola oil
2 red chili peppers, tops sliced off
3 large cloves garlic, peeled and slightly smashed

Make sure that the lids are free of rust and that the jars are clean. To sterilize jars and lids, simmer the jars in a pot of boiling water for about 15 minutes, then drop in the lids for a minute. Remove the jars and lids to a dish drainer to dry.

Slice the peppers in half, length-wise, and put in the bottom of the jar with the garlic. Pour in the oil and put on the lid. Make sure the oil covers the peppers and garlic completely to prevent mold. Store in a dark, cool place such as a pantry for four days. Strain the oil through a strainer into a bowl, then pour it back into the jar. Discard the peppers and garlic. Refrigerate and use within two months.

Basil-Garlic Oil (yield: 1 jar)

1 1/2 cups extra-virgin olive oil 6 sprigs fresh basil 4 large cloves garlic, peeled and slightly smashed

Follow the above directions, making sure that the oil totally covers the basil leaves.

Chocolate - Hazelnut Biscotti

Instead of the usual tin of holiday cookies, give your friends a lower-in-fat batch of biscotti (Italian cookies) instead. These crisp cookies will keep for at least a month stored in tins. They can also be stored in the freezer.

3 large eggs
1/2 cup sugar
2 tablespoons real maple syrup
1 teaspoon vanilla
1 teaspoon instant espresso powder (optional)
2 cups plus 2 tablespoons sifted whole wheat pastry flour
1 1/2 teaspoons baking powder
2 cup semi-sweet chocolate chips, coarsely chopped

Topping:
1/2 teaspoon cinnamon
1 1/2 tablespoons coarse sugar such as turbinado sugar

Preheat oven to 325°P. Line a large cookie sheet (or two smaller ones) with parchment paper. Stir the topping together in a small bowl and set aside. Pour the flour, baking powder, and chocolate chip pieces into a bowl and stir. In a larger mixing bowl, beat the eggs with a mixer until foamy. Beat in the sugar, maple syrup, vanilla, and espresso powder. Pour the dry ingredients into the wet and stir with a wooden spoon until blended. The dough will be sticky.

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