As we all run through the blogs, we love how everyone has a how to for holidays – And there are plenty of fun holiday hostess gifts ideas out in blogger land.
Giving any gift says a lot about you and what you think of your friends and family. I used to be the lazy type and just give a bottle of wine, OK… it was usually great wine, but still just another bottle of wine. Now a days I am more interested in doing something fun and easy that says thank you in a special way.
So here are our top 4 hostess gift ideas.
Gravlax – Our current favorite hostess gift is gravlax. Mr. MCH has become an expert at making this and we almost always have some in our freezer. It’s simple to just wrap it up with a cute bow and tag, or bring it ready to serve on a small plate or cutting board. then the food and the board become the gift.
Boxwood wreath or centerpiece – Second on my list for this season is boxwood wreaths. Miss Mustard Seed did a great tutorial on how to make these lovelies for HGTV. When you decide to make one for you why not make a couple of extras, or a simple kissing ball to have on had for that last minuet hostess gift.
Coasters – Yes, you can buy sets of these just about everywhere, but they are so easy to make. The Graphics Fairy has a great tutorial. When you know you have a special party or dinner to go to, why not use some of her graphics, or pick out some pictures of your friends and their family.
Hot Chocolate – I did of version of this last year as a christmas present, These mini gifts are on the top of my list to make. This photo and link are from Hey Gorgeous the blog. Some of the best photos I have seen on the web ever! Just wonderful.
Beet Infused Gravlax
Gravlax is a Scandinavian dish of cold-cured salmon or trout using with sugar, salt, and fresh dill, and in our case crushed beets. Modern gravlax has a fresh, delicate flavor and is delicious served either as an elegant appetizer. It is also a great thoughtful hostess gift.
one 3 1/2- to 4-pound salmon fillet
1 cup sugar
1 cup salt
1 cup of minced, cooked beets
We use a skinless sushi grade salmon or trout fillets. I get the fish market to skin and debone for me. But check for bones when you are curing the fish.
Combine the sugar and salt and beets into a paste. Cover both sides of each fillet half with the mixture.
Wrap the fish fillet tightly in plastic wrap, and set in a glass dish, with rocks or something to weigh it down. Let this sit for 24-48 hours in the refrigerator. Every 12 hours turn the fish over, and you can drain the extra brine that will be in the glass dish.
After 48 hours remove the gravlax from the refrigerator. Scrape off the remaining mixture and pat dry with paper towels.
Cut the salmon into equal parts and wrap and freeze. When ready to serve, slice thinly and serve with horseradish sauce, capers and crackers.
Will keep for several weeks frozen. It never lasts that long in our house!