The winter holidays look a lot closer on this side of Halloween. I start getting the itch to get ready for Christmas and other holidays, but it feels a little too soon to pull out the tree and tinsel.

To solve this dilemma, I like to get ready for the other inevitable: gift-giving.

Infusions: An Easy Kitchen Gift

There will always be more people than I expect on my gift list. While there are many for whom I like to get very personalized gifts, there is always a need for the unexpected hostess gift or work gift exchange. For these, I turn to my kitchen.

Infusions act as a quick and easy kitchen present outside my normal holiday cookies-and-fudge-plate routine. They can use a variety of flavor profiles and work for a large range of dietary restrictions. As a bonus, starting them now saves pressure, stress, and money in the near future—and it scratches that holiday itch.

What Should I Infuse?

Depending on your preferences and audience, you can infuse lots of things: honey, vinegar, or even spirits. This post will give some basic rules and a honey-infusion recipe.

Basic Rules

The infusion process is a little different for each kind of infusion, but there are some basic rules to remember:

Rule One

For long-term storage, use dry ingredients and/or oils to infuse the base (as opposed to fresh ingredients). Make sure that you know if the final result needs to be refrigerated or not. Fresh ingredients can be used for short-term use, but the final product usually must be kept in the fridge. Using fresh ingredients introduces moisture, which puts it at risk for mold and bacterial growth.

Rule Two

Follow proper safety precautions, especially for gifts that are intended to be shelf-stable. If using an online recipe, cross-check it with other similar recipes and use recipes from trusted sources. If using jars, make sure they are clean, dry, and sterilized.

Rule Three

For the sake of the recipient, label things well (including storage instructions and use). If giving a present that is a bit more unique (such as infused honey or vinegar), include instructions or ideas of how to use it. Even if they are seasoned chefs, a little inspiration can be just the boost to get the creative juices flowing. This advice becomes even more important if the recipient is unfamiliar with using infused ingredients.

Rule Four

Present it with care. Decant the infusions into clean, pretty, food-safe jars or containers of an appropriate size. Include a note or a card, ideas for use, or even a recipe.

Infusing Honey

To infuse honey, start with high-quality raw honey. Clover or wildflower honey are good options. Be aware that kinds of honey taste different depending on their origins, and not all kinds of honey (especially store-bought) are created equal. If you can, buy from a local beekeeper or a brand you trust.

The photo for this blog is a rose-orange-vanilla honey. Gift it with a log of goat cheese, pita crackers, and roasted pistachios for a charcuterie board with flavors inspired by the Middle East. For a present that calls for a bit “extra,” include some saffron jam or an olivewood charcuterie board.

Rose-Orange-Vanilla Honey Recipe

One cup honey
2 tsp dried orange peel
one vanilla bean
1/4­–1/2 oz edible rose petals

Add honey and orange peel to a small saucepan over medium-low heat. Cut the vanilla pod in half and scrape the seeds into the honey, then add the pod itself. Warm the honey until it is loose and runny, about 6 minutes. DO NOT let it come to a boil.

Remove pan from heat and let cool slightly. Add rose petals and stir. Let honey cool 15–20 minutes.

Transfer honey to an airtight glass jar. Leave honey in a cool, dark place for 4 weeks, turning the jar occasionally.

Serve over a log of goat cheese with roasted pistachios, pita chips or whole-grain crackers, and dried apricots.

More Ideas

Try this technique with lots of different flavor combinations for a truly tasty holiday season. Blueberry lavender honey (freeze-dried blueberries, lavender flowers, vanilla pod), raspberry-lemon honey (freeze-dried raspberries and lemon peel), or rosemary herb honey (sage, rosemary, black pepper) are some awesome combinations.