'Top Chef' judge Gail Simmons shares recipes to give as homemade gifts
In her new book "Guesting," Gail Simmons is sharing her tips and tricks for being a great guest at someone's home or party, just in time for the holidays.
The "Top Chef" judge joined "Good Morning America" Tuesday to share ideas for gifts to bring as a guest, including ideas for homemade treats.
Read on below for Simmons' recipes for everything from focaccia to jam and a jarred baking mix, and bring them along to your next party.
Grape & pistachio focaccia bread
Serves 8 to 10
Ingredients
2 cups lukewarm water
2 teaspoons granulated sugar
1 (1/4-ounce) envelope active dry yeast
4 cups bread flour
1 tablespoon kosher salt
6 tablespoons extra-virgin olive oil, divided, plus more for greasing your hands
2 tablespoons unsalted butter, softened, for greasing the pan
2 teaspoons fresh thyme leaves
2/3 cup stemmed red grapes, washed and halved
1/4 cup shelled salted roasted pistachios
2 garlic cloves, thinly sliced
Flaky sea salt
Directions
In a large bowl, combine the lukewarm water and sugar and stir to dissolve the sugar. Sprinkle the yeast on top and set aside to bloom for 5 minutes; the mixture should become foamy.
Add the bread flour and kosher salt to the yeast mixture, then stir and fold until a ball of dough forms.
Grease a large bowl with 4 tablespoons of the olive oil and place the dough in the bowl. Cover with plastic wrap and place in a warm area to rise until the dough has doubled in size, 2 to 3 hours. Or, if you have the time, let the dough rise overnight in the fridge, up to 15 hours; chilling the dough for a slower rise is worth it for great focaccia!
Generously grease the bottom and sides of a 9-x-3-inch metal baking pan with the butter, then drizzle the remaining 2 tablespoons of the olive oil evenly over the bottom; this will ensure that the bread doesn’t stick.
With the risen dough still in the bowl, fold one quadrant over itself into the center of the bowl (the fold will look like a rounded triangle). Rotate the bowl 90 degrees and fold over another quadrant of the dough, then repeat two more times for a total of 4 folds.
Gently press the dough into a soft oval shape in the greased baking pan, setting aside the mixing bowl with any excess oil. Cover the pan with plastic wrap and set it in a somewhat cool area to rise until the dough has doubled in size again, 2 to 3 hours, depending on the temperature of your kitchen and whether or not you refrigerated the dough overnight.
When ready to bake, position an oven rack in the center of the oven and preheat the oven to 450˚F. Lightly grease your hands with olive oil and gently spread the risen dough out to fit it evenly over the bottom of the baking pan. Using your fingers, make dimples all over the dough; you want to make deep indentations here, almost touching the bottom of the pan.
Drizzle the remaining olive oil from the mixing bowl over the dough. Sprinkle evenly with the thyme, grapes, pistachios, and sliced garlic. Season generously with flaky sea salt. Allow the dough to sit for another 10 to 15 minutes so it rises just slightly around the grapes and pistachios.
Bake the focaccia until golden brown on top and puffed, 22 to 28 minutes. Cool for 10 minutes. Slice and serve warm.
Store any leftover focaccia wrapped in plastic or in an airtight container for up to 4 days. It can also be frozen for up to 2 months.
You can transport the focaccia in the baking pan, wrapped in plastic wrap or in a cellophane or sturdy plastic bag. Giving it to your host along with a bottle of your favorite olive oil will make it an even more complete and personal gift. Suggest rewarming the focaccia in the oven before serving if that’s an option; it’s definitely worth it.
Focaccia flavor variations:
Garlic/Cherry tomato/ Basil
Potato / Gruyère / Rosemary
Red Onion / Blue cheese / Fig
Anchovy / Olive / Caramelized onion
Rhubarb-cardamom jam
Makes about 1 cup
Ingredients
3 cups roughly chopped trimmed rhubarb (about 1 pound or 3 to 4 stalks)
1/4 cup granulated sugar
1/2 cup water
1/2 teaspoon ground cardamom
Sterilized 12-ounce jar for storing
Directions
In a medium saucepan, combine the rhubarb, sugar, and water and bring to a boil over medium-high heat. Stir to dissolve the sugar, then reduce the heat to low and simmer gently until the rhubarb has begun to break down, about 5 minutes.
Add the cardamom and continue to simmer, stirring occasionally, until the rhubarb is completely broken down and the jam has thickened, about 25 minutes. Remove from the heat and set aside to cool (it will thicken as it cools). Transfer to a sterilized glass jar and store in the refrigerator for 1 to 2 weeks.
Add a label or note to the jar with the jam name or ingredients and storage instructions, along with any serving suggestions.
Blueberry-cinnamon pancake mix
Makes about 2 cups
Ingredients
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/2 cup dehydrated freeze-dried blueberries (or other berry of your choice)
Directions
In a large bowl, whisk together the flour, baking powder, baking soda, sugar, cinnamon, and salt.
Add the blueberries to a clean, dry 16-ounce glass jar with a lid. Using a funnel, pour in the flour mixture. Seal the jar and store at room temperature for up to 2 months.
Add a label to the jar and include the instructions on the opposite page as well for making the pancakes.
Blueberry-cinnamon pancakes
Makes 10 pancakes
Ingredients
1 recipe Blueberry-Cinnamon Pancake Mix
1 1/4 cups whole milk
1 large egg, beaten
3 tablespoons unsalted butter, melted, plus more for cooking
1 teaspoon pure vanilla extract
Maple syrup, warmed, for serving
Directions
Add the pancake mix to a large bowl. Make a well in the center and add the milk, egg, melted butter, and vanilla. Using a rubber spatula, gently fold the wet ingredients into the pancake mix until only small streaks of the mix remain (some lumps are okay!).
Allow the batter to sit for 5 minutes to hydrate the berries.
Heat a large nonstick skillet or griddle over medium-low heat. Lightly grease it with butter. Using a 1/4-cup dry measuring scoop, scoop the batter for 3 or 4 pancakes into the pan.
Cook the pancakes until they are just golden brown on the bottom and bubbles start to appear on the top surface, 3 to 4 minutes. Flip and cook until golden brown on the second side, 1 to 2 minutes more. Remove to a plate and continue with the remaining batter.
Serve with warmed maple syrup.
Dill pickle ranch
Makes 1 1/2 cups
Ingredients
1/4 cup mayonnaise
2/3 cup sour cream (or Greek yogurt)
1/3 cup finely chopped kosher dill pickles, plus 3 tablespoons of the pickle juice
1/4 cup chopped fresh dill
2 tablespoons chopped fresh chives, plus more for garnish
2 tablespoons chopped fresh parsley
Grated zest of 1 lemon
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon sweet paprika
Kosher salt and freshly ground black pepper
Directions
In a large bowl, whisk together the mayonnaise, sour cream, pickle juice, dill, chives, parsley, lemon zest, onion powder, garlic powder, and paprika.
Stir in the pickles and season to taste with salt and pepper. Garnish with more chopped chives for serving.
Pour into a jar with a lid and store for up to 1 week in the fridge.
Transport the ranch dip in a resealable container. Bring extra chopped chives wrapped in a damp cloth in a resealable plastic bag for garnish. Upon arrival, pour the dip into a bowl, top with the chopped chives, and serve alongside any kind of dipper. You can’t go wrong!
Dulce De Leche Cereal Squares
Makes 16 squares
Ingredients
Cooking spray for greasing the baking dish
6 tablespoons (3/4 stick) salted butter
10 cups mini marshmallows, divided
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 cup dulce de leche, homemade (recipe follows) or store-bought
8 1/2 cups white puffed rice cereal
Flaky sea salt, for garnish
Directions
Grease a 9-x-9-inch square baking dish with cooking spray. Line it with parchment paper, leaving an overhang on two opposite sides for easy removal.
Set a large pot over medium-low heat and add the butter. Once it has melted, add 8 cups of the mini marshmallows, the salt, cinnamon, and vanilla and cook, stirring constantly with a silicone spatula until the marshmallows are almost all melted.
Add the dulce de leche and stir to combine. Remove the pot from the heat, add the puffed rice cereal, and give it a few good stirs. You can return the pot back to low heat if it’s easier to coat the cereal when the mixture is still warm.
When the cereal is almost fully coated with the marshmallow–dulce de leche mixture, add the remaining 2 cups of marshmallows. Stir quickly to combine them before they fully melt; you want pockets of mini marshmallows throughout.
Spread the marshmallow mixture in the prepared baking dish, pressing down gently to form an even layer. Sprinkle with flaky sea salt and allow the marshmallow mixture to cool completely.
Remove from the pan using the parchment paper and slice the mixture into 16 squares.
Pro tip: Lightly grease your knife with cooking spray for easier slicing. Cereal squares will keep, wrapped in plastic or in an airtight container, at room temperature for up to 4 days.
Layer the cereal squares in an airtight container between pieces of parchment or wax paper to prevent them from sticking to each other. Transfer to a serving platter on arrival.
Homemade Dulce De Leche
Directions
Remove the label from 1 (13.4-ounce) can of sweetened condensed milk and place it in a large stockpot. Fill the pot with water, covering the can by 4 to 6 inches, and bring the water just to a boil over high heat.
Reduce the heat to low, cover the pot, and continue at a gentle boil, checking the water level frequently and refilling the pot as necessary, for 3 hours. (The can must be covered by at least 1 inch of water throughout the cooking process, or it might explode.)
Remove the can from the water and allow it to cool to room temperature before opening. The dulce de leche can be kept refrigerated, unopened or transferred to an airtight container, for up to 1 week.
Recipes reprinted with permission from "Guesting: How to Show Up, Win Over Your Host, and Make the Most of Any Occasion" by Gail Simmons and published by Flatiron Books.
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