Chowhound Gift Guide 2018: The Best Alcohol to Give as Gifts

Let’s be real. It’s hard to go wrong with a bottle of booze when it comes to gift-giving (especially when you’re trying to buy something for that person who is impossible to buy for—you know who you are). Which is exactly why we rounded up the best-dressed bottles, subscription wine boxes, and even customizable one-offs, already packaged with the holidays in mind. (That means no last-minute ribbon or wrapping paper runs for you.)

Absolut Holiday Sequin Bottle, $25 on Reserve Bar

Reserve Bar

Absolut’s Lime, Grapefruit, and Original limited edition holiday bottles are undeniable proof sequins and Christmas just go together. Bring one to your Secret Santa office party and forget the gift tag. Instead, tie on a recipe card for a vodka-based cocktail, like a Classic Cosmopolitan or a Moscow Mule.See It

WineSociety’s Little Black Box, $49 on Wine Society 

Wine Society

This subscription wine box startup has cornered the market on Instagrammable to-go cans of delicious whites and reds produced in California. But you don’t have to be a member to buy this three-piece box set, which gives your next party host the chance to try one can of each blend: Tempt (red), Chance (rosé), and Fate (white).See It

Avión Reposado Single Origin Tequila Gift Canister, $57 on Reserve Bar

Reserve Bar

This is a single-origin tequila, sourced from the Los Altos region of Jalisco, Mexico, and is aged for six months in American oak bourbon barrels. Any tequila lover in your life will be singing “Arriba, abajo, al centro y adentro” to this bottle, which comes with a ruby red gift canister that can (and should) be engraved.See It

Disaronno Trussardi Bottle, $27.99 on Think Liquor 

Disaronno

The Italian fashion house Trussardi dressed up this year’s Disaronno gift set bottle, which also comes with matching champagne flutes. Of course, spiked hot chocolate might be more your thing when pouring this amaretto in the dead of winter.See It

Ferrari Brut Gift Box, $39 on Wine Style

Ferrari

According to Ferrari Trento’s head winemaker Marcello Lunelli, your sparkling wine should always be chilled but not too cold, between 43 and 50 degrees. Which is exactly why the Italian winemaker is including a special chill box with its holiday gift set.See It

GlenDronach Revival 15 Year, $99.99 on Midway Wine & Liquors

GlenDronach

Drumming up excitement amongst single malt collectors, the GlenDronach Revival 15 Year is back in the distillery’s line-up after a hiatus. The anticipated new batch is aged in Spanish sherry casks with notes of rich fruit, dark chocolate, and tobacco. It was created under Master Blender Rachel Barrie, one of the few women filling the role in the Scotch whisky industry. Also, the green box will look pretty slick under any tree.See It

Belvedere Engravable Pure Silver Sabre Luminous, around $150 on Clos 19

Belvedere Vodka

Skip the monogrammed hand towels. Instead, have a magnum of Belvedere’s signature premium vodka custom engraved. The bespoke Silver Saber bottle is laser cut and can be personalized with initials or even messages (like, “Be sure to share this with me, gulpy!”). There’s also a LED light in its base, which makes for a pretty sweet party trick.See It

Hennessy X.O. Cognac Limited Edition Gift Set, $199.99 at City Wine Cellar

Hennessy

 

For the cognac enthusiast on your holiday list, there’s Hennessy X.O. on ice. Literally. This bottle is encased in an ice gift box that comes with a detachable pad to hold your bottle and ice tongs. The box cleverly doubles as an ice bucket, too.See It

Ruinart Rosé & ‘1764’ Spice Blend Set, $84.99 at Clos 19

Clos 19

One of our favorite bottles of the bubbly variety we’d be more than happy to give (or receive) is this Ruinart Rosé & “1764” Spice Blend Set. It’s delicious, for one, and the spice jar—designed to pair well with the Champagne—features a blend of sumac, licorice, and cubeb berries. This special gift gets its name, 1764, from the year Ruinart forever altered the world (and the beaches of Montauk) by creating the very first rosé Champagne.See It

Krug Grande Cuvée Sharing Set, $249.99 on Clos 19

Krug

If you’re looking to splurge on someone, we suggest this bottle of bubbly, which comes with two Champagne glasses made by Riedel. This Champagne is a blend of pinot noir, chardonnay, and meunier. It’s made up of reserve wines—over 120—and is aged for at least six years.See It

Elyx Gnome Box, $85 on Reserve Bar (originally $130)

Absolut Vodka

You get a holiday gnome with this bottle of Elyx, Absolut’s single-origin vodka. It’s manually distilled (in a vintage copper still from 1921) from winter wheat grown in Sweden. We also love these copper coupe glasses if you’re looking to keep things thematic.See It

Related Video: Beyonce Doesn’t Want to be Immortalized in Booze; Thank You Very Much

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How to Clean Cast Iron

People rave about the benefits of their cast iron skillet: Oh, the heat retention! The stovetop and oven flexibility! The dietary iron! The nonstick surface (after seasoning)! But then there’s the cleaning, a task which stirs up conflict faster than a Hillary-Trump presidential debate. Cleaning your cast iron doesn’t have to be so tricky, though. Here’s how to do it right.

Lodge 10.25-Inch Pre-Seasoned Cast Iron Skillet, $14.88 on Amazon

This classic cast iron skillet is probably a best-seller in part because it comes pre-seasoned—and it's 44 percent off!

See It

How to Clean a Cast Iron Skillet:

1. Start with a seasoned cast iron pan. If your skillet hasn’t been seasoned yet, rub it with oil and heat it. Each successive time you cook with it, the oil, butter, or animal fat will form another non-stick layer that also prevents rusting. So get cooking as soon as possible.

2. Rinse your cast iron skillet with hot water. Then wipe out the dirty bits with a sponge or brush. Don’t use soap—unless your pan has years of layered, polymerized seasoning on it—or steel wool, because that can strip off the pan’s seasoning, especially with newer pans. Don’t put it in the dishwasher either.

3. Use salt and oil to remove leftover gunk. If you need something more abrasive to remove stubborn bits of leftover food debris, place a spoonful of coarse sea salt—or cornmeal—into your dirty cast iron skillet. Pour an equal amount of cooking oil, such as canola, vegetable, or corn, over the salt or cornmeal.

4. Use a paper towel to rub the salt-oil paste in a circular motion. This should remove the unwanted bits, but you can use a metal spatula to scrape off any hard-to-remove debris that won’t come loose.

5. Wipe out the salt and oil. When you’re satisfied the pan is clean, wipe out the salt and excess oil with a clean paper towel.

6. Rinse again and dry thoroughly. If your pan is really bad and burnt, you can rinse it with water again and dry thoroughly. Very thoroughly. (If water stays on the pan too long, it will rust.) If you use a cloth instead of paper towels, have a couple cast-iron-dedicated cloths, because the pan can blacken them (so don’t use your heirloom dish cloths inherited from grandma). Another way to dry it is to place the skillet over a high flame for a few minutes. Let it cool before completing the final step!

7. Rub in a bit more oil. Once the pan is totally dry and cool enough to touch, rub in some more oil just to give it a nice sheen, then heat it again for a couple minutes to help the oil absorb—and prevent the pan from getting sticky or rancid-smelling.

Need more reassurance? Harry Rosenblum, co-owner of Brooklyn Kitchen, shows us how he cleans his cast iron pans in our video:

Now that you know how to clean it, try some of our cast iron skillet recipes!

Eggplant and Mushroom Polenta Bake

Chowhound

Because this recipe contains acidic tomatoes, if your cast iron pan isn’t well seasoned, use use a heavy-bottomed ovenproof skillet or enameled cast iron pan instead. All the savory, earthy filling is topped with creamy polenta, made even more awesome by Parmesan and tons of fontina cheese. Get our Eggplant and Mushroom Polenta Bake recipe.

Skillet Pizza

Chowhound

Making the dough takes awhile, but once you have that part done, the rest is easy. Cast iron pans are the best when you need put the pan on the range first and then in the oven. The toppings are up to you, but tomatoes, burrata cheese, basil leaves are suggested. Get our Skillet Pizza recipe.

Skillet Cornbread

Chowhound

This is a dryer version of some cornbread recipes, meant to be a vehicle to wipe up that chili or barbecue sauce. The other bonus to it is you don’t need to buy buttermilk to make this cornbread. If you want more moist version that requires buttermilk, try our Basic Skillet Cornbread recipe. For the regular-milk, drier variety, get our Skillet Cornbread recipe.

Easy Salmon with Lemon and Capers

Chowhound

This is another recipe for well-seasoned cast iron skillets only. The lemon’s acidity can strip the lightly seasoned newer frying pans. Otherwise, it’s a great idea for dinner using your lovely cast iron. Get our Easy Salmon with Lemon and Capers recipe.

Cheesy Skillet Potato Cake

Chowhound

If your cast iron is used long enough to be considered a nonstick frying pan, then use it to make this perfect hangover food. Reminiscent of those scattered, covered, smothered, and chunked hash browns the inebriated love to get at Waffle House at 2 a.m., this is a good idea to satisfy a craving. Get our Cheesy Skillet Potato Cake recipe.

Skillet Pear Cake

Chowhound

Mmm, cake—in a skillet. Utilize the fall and winter fruit available and make this cake that you invert. It’s got brown sugar, cinnamon, and pears that you sweeten further and soften until succulent. Get our Skillet Pear Cake recipe.

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Chowhound Gift Guide 2018: Unique Food and Drink Experiences

Sur La Table Is Having a 20 Percent Off Sale and This Is What We’re Buying

Sur La Table is the ultimate food lover’s store. Give us a an hour or two of free time on a Sunday afternoon and you can catch us perusing the myriad of kitchen items in-store, checking out one of their many cooking classes (personally you can catch us in the Global Doughnut Workshop), or falling into an internet black hole skimming their beautiful products online. This week, it seems that Sur La Table has partnered with Santa himself to bring us a special gift this holiday season – whether you’ve been naughty or nice, use code “JOY18” to receive 20% off any one item through December 4. See our wish list below for inspiration on what to ask Santa for this year (or we’re all for treating yourself – sometimes santa needs a little help).

 Madagascar Bourbon Pure Vanilla Extract, $39.96 at Sur La Table (20% off-originally $49.95)

Sur La Table

At first glance this vanilla extract seems very expensive, but a quick comb through the reviews and you’ll want to take the plunge on this fancy vanilla and never look back. Reviewers say its flavor is unparalleled to anything they’ve used before, and most seemed to have pledged allegiance to baking with this vanilla as long as they live. With holiday baking season in full swing + the 20% off discount, we think now is the time to upgrade to this fancy vanilla.See It

 Sur La Table Classic Half Sheet Pans, 2 for $27.96 at Sur La Table (20% off-originally $34.95)

Sur La Table

Speaking of holiday baking, with the volume of goodies coming in and out of your oven this time of year, now seems like a good time to up your cookware collection. These classic nonstick pans make for easy baking and easy clean-up so you can have one less thing to stress about.See It

Acacia Wood Serving Bowl, $39.96 at Sur La Table (20% off-originally $49.95)

Sur La Table

All this talk about holiday baking has us craving some crunchy and simple veggies (no, really!) and this acacia wood serving bowl is a beautiful way to show off your cruciferous bounty. Plus, the more veggies you eat the more cookies you can eat, right?See It

Bistro 24-Piece Dinnerware Set, $119.96 at Sur La Table (20% off + on-sale-originally $264.00)

Sur La Table

If you’re ready to finally upgrade your old mismatched dish set, now is the time. Seriously – this dish set is a STEAL at a whopping 24 pieces for under $120! Beautiful, classic, crisp white dishes will never go out of style. Reviewers say they’re sturdy and fit great in the dishwasher. We’re sold.See It

Sur La Table Tri-Ply Stainless Steel Nonstick Skillets, 2 for $63.96 at Sur La Table (20% off-originally $79.95)

Sur La Table

With a perfect 5/5 star review, this set of non-stick skillets will be in heavy rotation in your kitchen for years to come. Make everything from latkes to meatballs with ease.See It

Microplane Soft-Handle Zester Grater, $11.96 at Sur La Table (20% off-originally $14.95)

Sur La Table

Make sure you’re prepared for the upcoming citrus season by arming your arsenal with this sturdy microplane zester grater. The soft-touch handle makes it easy to grip, so you’ll be able to zest away until your heart’s content. Make this White Cake with Lemon-Lime Curd Filling and thank us later.See It
Duralex Lys Clear Stackable Bowls, 10 for $31.96 (20% off + on-sale-originally $53.65)

Sur La Table

When you open your cupboard do all of your bowls fall out or is that just us? With this stackable Duralex set we won’t have that problem anymore – our New Year’s resolution is to keep our kitchen neat and tidy, and this set should help us take a step in the right direction.See It

 Lagostina Martellata Hammered Copper 10-Piece Set, $399.96 at Sur La Table (20% off + on-sale-originally $800.00)

Sur La Table

Whether you’re a seasoned cook or just want to have a kitchen that makes you look like one, this is the ultimate chef’s cookware set. Yes, it’s an investment, but it is 50% off the original price. This is the type of set that can be passed down generations if well cared for.See It

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10 DIY Infused Liqueurs to Get You Through the Holidays

Infusing alcohol like vodka, gin, tequila, rum, and brandy is a great way to add your own special touch to a homemade cocktail, and it also makes a great gift. Here are some recipes for making your own flavored liqueur. Prepare yourself—the flavor combinations are endless.

Just put them in a mason jar or in these glass bottles with swing top stoppers and you’re set!

Mockins 16-Ounce Glass Swing-Top Stopper Bottles, 6 for $19.99 on Amazon

These also come with a funnel, a bottle brush, and a gold glass marker to label your creations.

See It

Blood Orange Digestif

Chowhound

Blood oranges just start to come on the market as the temperature starts to seriously dip and year is winding down. This recipe relies on the peel from blood oranges to create a wonderfully aromatic digestif that does wonders for margaritas, and is just the thing to sip quietly after a long, rich, and noisy holiday dinner. Get our Blood Orange Digestif recipe.

Candy Cane Vodka

Chowhound

If your holidays fill up with candy canes that you don’t know what to do with, try flavoring booze with them. Here. A bunch of broken up stick candy lends its peppermint flavor to a few cups of vodka, infusing for a couple of days. Use the flavored liquor to add some holiday cheer to punch, or to toast somebody’s good cheer. Get our Candy Cane Vodka recipe.

Pumpkin Spice Liqueur

Chowhound

Canned pumpkin purée, cinnamon, cloves, brown sugar, and split vanilla beans give aged rum a warm, earthy flavor that just seems to define fall and winter. Use the strained elixir as the basis for a good-cheer hot toddy, or use it to spike your coffee for a celebration brunch. Get our Pumpkin Spice Liqueur recipe.

Cucumber Gin

Ocean Prime

This recipe is a great place to start experimenting with flavors. Pick a midpriced alcohol (top-shelf isn’t necessary) and try out gin with cucumber—it’s an incredibly refreshing combination, and is easy to replicate with vodka or any clear spirit. Get Northwest Edible Life’s Cucumber Gin recipe.

Ginger Liqueur

5 Degrees of Prep

If you don’t want to throw down megabucks for Domaine de Canton, try this recipe for ginger liqueur that has a hint of vanilla. It’s perfect for specialty martinis or even sipping neat. Try it in a vodka tonic for an unusual twist. Get 5 Degrees of Preparation’s Ginger Liqueur recipe.

Meyer Lemon Digestif

Chowhound

Our Meyer lemon digestif recipe is easily adaptable and perhaps the first legitimate use of Everclear grain alcohol that I’ve ever encountered. It’s a great way to keep some summer in your glass while the temperature outside is dropping. Get our Meyer Lemon Digestif recipe.

Toasted Pecan-Infused Whiskey

The Speckled Palate

This nut-infused rye can be bitter, so be sure to filter it, and taste it as you let it sit and absorb the pecan flavors. This nutty spirit is a good match for a dessert cocktail and would be great with a simple cookie or biscotti for a light dessert. (Pecan-Infused Rye is also a good option.) Get The Speckled Palate’s Toasted Pecan-Infused Whiskey recipe.

Chile-Infused Tequila

Chowhound

Our chile-infused tequila is a tasty base for margaritas and makes for a thoughtful and delicious gift as well. It doesn’t take long to infuse (only a day or two) so you can make this quickly and in bulk. Try it with seltzer or in a Tequila Sunrise—but be sure to taste each batch, as the heat will vary. get our Chile-Infused Tequila recipe.

Coffee Bourbon

Boozed + Infused

Coffee bourbon is the best of both worlds. With dark brown sugar, espresso, and vanilla notes, this infusion begs to be added to a boozy milkshake. It’s like the best version of Kahlúa you’ve ever dreamed of. (It’s also great made with rum.) Get Boozed + Infused’s Coffee Bourbon recipe.

Rosemary-Infused Gin

Larder & Life

This rosemary-infused gin contains a little sugar and lemon to balance out the strong aroma of the herb. Try making it with any of your favorite herbs for a new twist on gin and juice. Get Larder & Life’s Rosemary-Infused Gin recipe.

Related Video: DYI Holiday Gifts—Insta-Infusions

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What Is the Difference Between Potato Latkes and Potato Pancakes?

Much like doughnuts and dumplings, almost every culture around the world has its own take on potato pancakes. The Swiss have their rosti, the Japanese have their korokke, the Irish have their boxty, and the Ecuadorians have their llapingachos.  Whether or not these dishes call for eggs, flour, milk, onion, cheese, or any number of other ingredients, they sure have one thing in common: the main ingredient is potatoes.

Americans are certainly familiar with potato pancakes, and, depending on location, may also know them as latkes. So, what’s the difference between potato latkes and potato pancakes? Well, it all starts with the history of the humble spud and its evolution into beloved crispy-on-the-outside, fluffy-on-the-inside pancake form.

Spring Chef 4-Sided Stainless Steel Box Grater, $11.97 on Amazon

Grating your potatoes by hand ensures you don't end up with heavy, leaden latkes. Just watch your knuckles!

See It

Potatoes: More Worldly Than You May Think

While you may associate them with another country (Ireland, I’m looking at you), historians and anthropologists agree that potatoes originated in South America. More specifically, in Peru, where they’ve been cultivated for thousands and thousands of years. From there, they spread throughout Latin America and, thanks to the Columbian Exchange, to Europe and other parts of the globe. As a result, gamja-jeon is eaten in South Korea, aloo tikki is eaten in India, and raggmunkar is eaten in Sweden.

Potato croquettes, which—I know, I know, aren’t pancakes—could be considered a close cousin. Like potato pancakes, they may also be either stuffed or topped with regional ingredients. Yet, strangely, recipes for either seem to date back only to the 19th century. However, this may be more of an issue with record-keeping than anything else.

The Difference Between Potato Pancakes and Latkes

At its most basic, a potato pancake is made with potato, raw or cooked, shredded or mashed, that is then shaped into a round and flattened disc and either fried or baked until it’s golden brown in color, crunchy on the outside, and tender on the inside. These days, most people think of latkes as potato pancakes that are traditionally made to celebrate the Jewish holiday of Hanukkah. However, the word latke, which is Yiddish by way of Russian and/or Ukrainian and loosely translates to “little oily thing,” hints at its history.

To begin with, latkes weren’t originally made with potatoes. Instead, they were often made with what Jews in various parts of the world had available. This includes other root vegetables, such as turnips and carrots, and even flour, such as buckwheat. And although they’re supposed to be made with olive oil, since it wasn’t always available or affordable, latkes were often fried in other types of oil, including animal fat. However, once potatoes became a staple in Europe in the 19th century, especially the eastern region, where many Ashkenazi Jews who immigrated to the U.S. originally came from, they became the main ingredient in latkes. As a result, most Americans associate latkes with potatoes.

However, in recent years, more and more cooks have published recipes with creative takes on latkes. Here are a few of our favorites.

Potato Latkes

Chowhound

There’s nothing wrong with sticking to basics, especially if you’ve never tried making latkes before. This version is made with matzo meal, which helps to hold the pancakes together while cooking and adds a slightly toasty flavor. Traditional toppings include sour cream or applesauce, but there are plenty of creative ways to top a latke. Get our Potato Latkes recipe.

Potato-Turnip Latkes Fried in Duck Fat

Chowhound

This nod to latkes of the past puts turnips in the mix, which lends some sweetness and earthy depth. Frying the cakes up in duck fat adds another layer of flavor and richness. The recipe also suggests topping the finished product off with duck confit for a real treat. Get our Potato-Turnip Latkes Fried in Duck Fat recipe.

Sweet Potato Latkes

Chowhound

Ah, the sweet potato latke; once you’ve tried it, you’ll wonder why it took you so long to jump on this bandwagon. When fried, sweet potato practically melts in your mouth, like a caramelized dream. It’s the perfect replacement for regular potatoes. Get our Sweet Potato Latkes recipe.

Celery Root Latkes with Pastrami

Chowhound

Yet another nod to latkes of the past, this recipe features celeriac, also known as celery root, and is topped with pastrami and pickles. If only every Jewish deli had this on the menu. To make it at home, get our Celery Root Latkes with Pastrami recipe.

Boxty (Irish Potato Pancake)

Chowhound

Simple yet satisfying, boxty calls for a combination of mashed and grated potato to create a unique texture for frying. And just like latkes, these babies can be topped with so many things: sour cream and caviar, crème fraîche and smoked salmon, eggs and sausage, chutney, jam, or syrup. Get our Boxty (Irish Potato Pancake) recipe.

Cheesy Skillet Potato Cake

Chowhound

Potatoes and cheese are made to go together! This recipe would be great for a family breakfast or brunch with friends. Serve it with a side of eggs, bacon, sausage, or even on its own as the main dish. Get our Cheesy Skillet Potato Cake recipe.

Related Video: How to Make Latkes with Leslie Jonath

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Here’s Why We Eat Latkes on Hanukkah

Simply Recipes 2018 Gift Guide: The Cook With It All

On first glance it may seem like they have it all, but with our helpful guide you can still surprise your friends with even the most well-equipped kitchens.

From splurge-worthy gadgets like a sous vide circulator or high-powered blender to a stylish trivet or essential knife, delight your friends and family this year with a memorable gift that takes things up a notch!

Continue reading "Simply Recipes 2018 Gift Guide: The Cook With It All" »

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