Useful Tips
Homemade gift-ideas

Homemade gift-ideas

Homemade gifts are among the best gifts to offer loved ones. Here are a few gourmet presents and pairing ideas that are sure to please.

Christmas shortbread cookies

Citrus liqueur Christmas cookies

What’s more festive than hanging these cookies on your Christmas tree, or displaying them in the centre of your holiday table? Plus, they make the perfect hostess gift! Our recipe is made with traditional buttercream icing, but these butter cookies are also delicious as is – especially seeing as we add a drizzle of citrus liqueur to the batter, for a spicy warm flavour you won’t be able to resist!

Preparation: 20 minutes
Cooking: 6 to 8 minutes
Servings: 5 Dozen

Cookies
1.25 litres (5 cups) all-purpose flour
10 mL (2 tsp) baking powder
5 mL (1 tsp) salt
375 mL (1 1/2 cups) butter, softened
500 mL (2 cups) sugar
4 large eggs
10 mL (2 tsp) vanilla

Icing
750 mL (3 cups) icing sugar
30 mL (2 tbsp) milk
30 mL (2 tbsp) orange liqueur
5 mL (1 tsp) vanilla
Small candies, for decoration

Preparation
1. Cookies: Preheat the oven to 200ºC (400ºF). Line one or two baking sheets with parchment paper. Set aside. 2. In a large bowl, sift together the flour, baking powder and salt. 3. In a separate bowl, beat the butter with the sugar until pale. Beat in the vanilla and, one at a time, the eggs. With a wooden spoon, stir in the flour mixture. 4. Divide the dough in four, shape into discs and wrap in plastic wrap. Refrigerate for a minimum of one hour. 5. On a floured surface, roll out each disc to 1.25-cm (1/2-in) thickness. With a cookie cutter, cut dough into 5-cm (2-in) rounds, and place on a baking sheet. 6. Bake on the centre rack for six to eight minutes. Let cool completely before frosting. 7. Icing: In a bowl, mix together the icing sugar and milk. Add the orange liqueur and vanilla. 8. Test the consistency of the icing on a cookie, and add more milk (if too thick) or more icing sugar (if too runny). 9. Frost the tops of the cookies, and decorate with small candies.

Pair it

This spirit combines Cognac and orange liqueur made with bitter oranges from the Caribbean. Known and loved for the past 150 years, Grand Marnier is both refined and versatile. It’s so versatile, in fact, that you can pair it with a vast selection of sweets: fine chocolates, panettone, tarts and ice cream. You can also bake with it; it’s a welcome addition to many recipes, such as these cookies. A bottle of Grand Marnier + our Christmas cookies = the perfect gourmet gift to give this holiday season!

Grand Marnier

$47.50

Grand Marnier

750 mlFrance
Grand Marnier

Grand Marnier

$47.50

750 mlFranceSAQ code : 1784

 

Rum-raisin bread

Make it

We added our own twist to this recipe inspired by New York’s Jim, by soaking the raisins in rum. This gives the bread a deliciously moist texture. When offering this yummy treat as a gift, simply wrap it up in a pretty kitchen towel and tie it with a ribbon, or serve it up in a cardboard box covered in wrapping paper. Keeps for up to several days.

Ingredients
375 g (3 cups) all-purpose flour, plus more for dusting
375 mL (1 ½ cups) warm water
2.5 mL (1/2 tsp) instant yeast (granular)
45 mL (3 tbsp) spiced rum
6.5 mL (1 1/4 tsp) salt
30 mL (2 tbsp) white sugar
15 mL (1 tbsp) cinnamon
250 mL (1 cup) raisins

Preparation
1. In a large bowl, dissolve yeast in warm water and rum. 2. Dig a well and add salt. Add sugar, cinnamon and raisins. 3. Using a spatula, mix ingredients until dough is smooth. Dough will be sticky. 4. Cover the bowl with plastic wrap and let dough rest in an airtight space (such as the microwave) at room temperature for 12 to 18 hours. Fermentation bubbles will form on the dough’s surface. 5. Gently unstick dough from bowl and place onto a floured work surface. Fold dough over itself (without kneading it) 4 to 6 times. Make sure the ball is entirely covered in flour. Return to bowl and let rise 30 minutes or more. 6. In the meantime, preheat oven to 230℃ (450℉). Heat cast-iron casserole or metal casserole with lid (make sure handles are ovenproof) for 30 minutes. Transfer dough (without letting it fall) directly into the heated casserole and cover with lid. Bake on centre rack at 230℃ (450℉) for 30 minutes. Remove lid and bake an additional 20 minutes.

Inspired by this recipe

Pair it

Chic Choc spiced rum can be used in the recipe, but is especially great when paired with it. Made in Québec, this amber nectar is named in honour of the breathtaking mountain range located on the Gaspé Peninsula. It’s the first-ever Quebec rum produced with indigenous spices, including peppery green alder and boreal spices. It offers notes of caramel, innamon, ginger and, of course, boreal spices. It can be enjoyed straight up or on the rocks.

Chic Choc

$34.75

Chic Choc

750 mlCanada
Chic Choc

Chic Choc

$34.75

750 mlCanadaSAQ code : 12362674

 

 

Pistachio and Port chicken-liver pâté

Make it

This classic recipe is simple to create and makes the perfect gourmet gift for the holidays. It keeps easily for three or four days, and the port can be replaced by brandy or sherry if you prefer. This pâté is delicious served with onion compote.

Ingredients

225 g (1/2 lb) chicken livers
500 mL (2 cups) water
50 mL (1/5 cup) salted butter
1 onion, finely chopped
1 garlic clove, minced
30 mL (2 tbsp) Port
30 mL (2 tbsp) 35% cream
125 mL (1/2 cup) pistachios, chopped

Preparation
1. Rinse and dry chicken livers. In a pot, bring water to a boil and simmer chicken livers for 5 minutes. Drain and set aside. 2. In a non-stick frying pan set over medium heat, melt butter and sauté the onions and garlic. 3. Add chicken livers and cook approximately 4 minutes. Let cool for 5 or 6 minutes. 4. In a food processor, purée the chicken liver and onion mixture; incorporate Port and cream. 5. Add pistachios and process at medium speed until mixture is smooth (make sure to not grind the pistachios entirely). 6. Pour into a mould, cover and refrigerate. Serve on canapés during happy hour or as an appetizer.

Pair it

American Pinot Noir Robert Mondavi Private Selection showcases a broad mouthfeel with aromas of ripe fruit and spices that pair perfectly with the pâté’s rich texture and the port’s fruity notes. A gift that is sure to please the red wine lovers in your life!

Robert Mondavi Private Selection Pinot Noir California 2019

$18.65

Robert Mondavi Private Selection Pinot Noir California 2019

750 mlUnited States
Robert Mondavi Private Selection Pinot Noir California 2019

Robert Mondavi Private Selection Pinot Noir California 2019

$18.65

750 mlUnited StatesSAQ code : 465435

 

 

Caramel-bourbon fudge

Make it

Even beginner bakers will be able to whip up this decadent fudge. Made using store-bought dulce de leche, this sweet treat explodes with a dynamic-duo flavour we all love: dark chocolate and bourbon! This recipe can be made several days in advance and keeps well in the fridge.

Preparation: 15 minutes
Makes approximately 64 pieces

Ingredients
300 mL (1 1/5 cups) caramel-flavoured sauce, such as Eagle Brand
500 mL (2 cups) firmly packed brown sugar
250 mL (1 cup) softened butter
30 mL (2 tbsp) bourbon
60 mL (1/4 cup) melted dark chocolate (you can use chopped chocolate or chocolate melts)

Preparation
1. Line an 8 x 8-inch baking dish with parchment paper, leaving some excess paper on two sides. 2. In a microwave-safe bowl, mix first four ingredients and heat for 10 minutes on high, stirring every 2 minutes. Let cool for approximately 5 minutes. 3. Whip butter with electric beater for 3 minutes or until smooth, then incorporate the melted dark chocolate. 4. Spread mixture into dish. Refrigerate approximately two hours. Once mixture has hardened, cut into squares.

Pair it

This Tawny Warre’s Otima port exudes notes of hazelnut and caramel, with a lovely touch of spices. It’s best served chilled in a regular, or dessert wineglass. Like all ports, it pairs beautifully with veined cheeses, but is an excellent accompaniment to this bourbon-infused fudge with subtle notes of caramel.

Warre's Otima Tawny 10 Years Old

$24.15

Warre's Otima Tawny 10 Years Old

500 mlPortugal
Warre's Otima Tawny 10 Years Old

Warre's Otima Tawny 10 Years Old

$24.15

500 mlPortugalSAQ code : 11869457

+OFFER A KING’S CAKE AS A GIFT!

Related Posts