Gift Ideas for Food and Drink Lovers

There are 11 days until Christmas. In the age of Amazon Prime 2-day free delivery, there's still plenty of time to choose a present for that special someone who loves to eat and drink. Stumped as to what to get them? Here are some ideas.

Wine

For the wine lover, the obvious choice is a bottle of wine, but this can be a fairly tricky purchase. You want something special that will appeal to their refined palate. You want something interesting that isn't what you find at the grocery store. You want to spend enough to get something good but not break the bank. Dracaena Wines 2013 Cabernet Franc meets all of these requirements in addition to being a really delicious red wine. Not familiar with cabernet franc? It's one of the "parent" grapes (along with sauvignon blanc) of cabernet sauvignon, that ruby jewel beloved by many as the most popular red wine. Cabernet franc is generally lighter than sauvignon (especially as Chinon, which I discussed as a good Thanksgiving wine) and earthier. It's wonderful as a blending with with cabernet sauvignon--many of the best bottles I've had have 5 to 15 percent cab franc added to them. But it's also delicious on its own.

Dracaena Wines' cab franc is exactly how I like my cab franc to be: on the bigger side with subtly earthy flavors but not that "barnyard" quality of some cab francs. It's the kind of red you can sip by itself or enjoy with food (we had ours with pizza, which was a pretty perfect match). This wine is actually 85 percent cab franc and 15 percent petite sirah, another lesser known but really wonderful red wine. Dracaena Wines owners Lori and Mike Budd are active on Twitter (@dracaenawines) and MangiaTV's Monday night "vamps" (video chats), where I've gotten to know them. You can order Dracaena Wines 2013 Cabernet France directly from their website for $28 per bottle or by the case at a 15% discount.

Spice Rub

Speaking of Mangia, a bag (or more) of their Cajun-style dry rub would make a perfect stocking stuffer. These versatile spice blends--available in hot and sweet versions--are wonderful with meat, fish and vegetables of all kinds (read about how I like to use their rubs here). Mangia's Bob Heffernan hosts a weekly online video chat (most every Monday night at 7:30 p.m. eastern), a wonderful place to chat with like-minded foodies and discuss Bob's perspectives on food, community and fun. Mangia rub is available from the company's website for $6 per bag or $9 per two-pack. Become friends with Bob online  (Twitter: @mangiaTV) and you may discover ways to get occasional discounts too.

Bacon

My husband always does a nice job of buying me Christmas gifts, but last year, he got extra points for a particularly thoughtful surprise: 4 pounds of bacon. Now, we're not just talking any bacon but my favorite bacon: Benton's Hickory-Smoked Country Bacon. Bacon has been "a thing" for years now, and Benton's thick bacon has been a favorite for its wonderful meaty flavor and intensely smoky aroma--your kitchen will smell like someone has a campfire burning when you're cooking it. You can order Benton's bacon in 4-lb packs (four separately wrapped 1-pound packs) for $30 from the company's website. Also, check out my recipes from this year where I used Benton's bacon, including Cauliflower-Bacon Clam Chowder, Smoky Bacon Macaroni & Cheese, Punchier Potato-Leek Soup and Three-Peas Farro Risotto with Bacon.

Barware

Cocktail lovers can always use new and interesting barware. Arctic Chill has set itself apart as a manufacturer of innovative barware. Last year, I talked about their metal muddler. This year, I enjoyed using their ice sphere trays, which each make four 2-inch spherical ice cubes (two cubes fit nicely into a standard-size rocks glass), and their wine aerator. I'm not always sold on whether aerating is necessary or works well, but I have noticed that this aerator "softens" wines a bit, and it's very easy to use: simply put it in the top of an opened wine bottle and pour. Perhaps best of all, the spout makes wine-pouring a no-mess experience. Arctic Chill's products are available from Amazon, the wine aerator for $9 and the ice molds as a set of two for $12. [Note: Arctic Chill provided the products mentioned in this review.]

Cocktail Bitters

Lots of people have a bottle of Angostura bitters kicking around their home bar, but that's just a start to the wonderful world of cocktail bitters, which come in so many amazing flavors. Last year, I did a series of posts about bitters, which many consider to be the "salt and pepper" of good cocktails. Bitters make a nice gift because they don't require refrigeration and they last indefinitely. Some of my favorites: Fee Brothers Whiskey Barrel-Aged Bitters, which add wintery-cinnamon-and-spice notes to drinks like an Old-Fashioned or a Winter Manhattan ($18 at Amazon); Bittermens Xocolatl Mole Bitters, the spicy Mole-inspired bitters that launched the Bittermens line, which are wonderful in an Improved Tequila Cocktail or Oaxaca Old Fashioned ($21 at Amazon); and Regan's Orange Bitters No. 6, developed by cocktail legend Gary "Gaz" Regan, which are perfect for adding a hint of citrus to drinks like the Barrel-Aged Berlioni ($8 at Amazon, also generally available in most good liquor stores). Not ready to commit to a full bottle? Scrappy's sells two bitters samplers, which each contain four small bottles of bitters. Set 1 has lavender, chocolate, cardamom and grapefruit ($24 at Amazon); set 2 has orange, celery, Orleans and aromatic ($24 at Amazon, get both from Amazon for $40).

Books

I have a lot of books to recommend this year, so head on over to my related post on food and drink book gift ideas.

More Gift Ideas: Books about Food and Drink

More and more I read books on my Kindle or iPad, but I still buy cookbooks in paper form. There's just something to said about leafing through a cookbook or cocktail book--pausing to look at the photos, dog-earing the pages you want to return to--that's not replicated on an e-reader. Any of these eight books, would make an excellent gift for someone who loves to cook or make cocktails.

The Savoy Cocktail Book by Harry Craddock. Classic cocktails are back, and this is a classic among classics when it comes to cocktail recipe books. Harry Craddock, an American bartender who worked at London's Savoy Hotel, wrote this book first published in 1930, which is considered one of the best (if not the best) collections of prohibition-era cocktails. Given its age, there are many editions kicking around, some of which include a new section at the front with "new" cocktails that I don't really care for. Go for a facsimile of the original 1930 edition.

American Whiskey, Bourbon & Rye: A Guide to the Nation's Favorite Spirit by Clay Risen. I read that whiskey recently surpassed sales of vodka (in dollars, not volume) in the United States, fueled by a resurgence in popularity of bourbons and ryes, our homegrown “brown” spirits. For any American-whiskey lover, Risen’s guide is essential. The user-friendly format has full-color photos, tasting notes and price information for each whiskey, organized in alphabetical order by brand-name. The new 2015 edition includes 300 bottles, up 50 percent from the 200 in the 2013 version.

Tasty by John McQuaid. Pulitzer Prize-winner Maryland-based author John McQuaid published this fascinating look at how taste works earlier this year. A wonderful read for those who enjoy the scientific side of the eating experience.

The Cocktail Chronicles by Paul Clarke. This was my favorite new cocktail recipe book this year (which I reviewed in July), a wonderful look at the modern cocktail renaissance's love of classic and contemporary drinks.

Chesapeake Bay Cooking by John Shields. Regional cookbooks are a wonderful way to immerse yourself in recipes that are beloved because they represent the ingredients and traditions of a particular place. When it comes to honoring the Chesapeake Bay region, John Shields clearly knows his stuff. The chef of Baltimore's Gertrude's released the 25th anniversary edition of this book this year, a collection that, naturally, has a lot of seafood, but much more as well. Of course there are recipes for Maryland crab cakes, including variations, but have you heard of St. Mary's County Stuffed Ham? It's a southern Maryland tradition, and it appears in Shield's book as well.

Momofuku Milk Bar by Christina Tosi. This book came out in 2011, but I suspect is getting more attention in D.C. these days since pastry chef Christina Tosi and her Momofuku business partner/cherfDavid Chang opened their first D.C. restaurant and bakery, Momofuku CCDC and Milk Bar. Lines for Milk Bar have been rather long since it's opening last month, so skip the line and make your own crack pie and blueberry & cream cookies at home with this cookbook.

Lucky Peach Presents 101 Easy Asian Recipes by Peter Meehan and the editors of Lucky Peach. I've been a fan of Lucky Peach magazine for years. The publication was created by Momofuku restaurant titan David Chang and Peter Chang, the latter serving as its editor. The book does a good job adhering to its "easy" promise--the most difficult thing might be finding some of the ingredients, which aren't necessary staples of the mainstream grocery store (but worth seeking out).

Mi Comida Latina: Vibrant, Fresh, Simple, Authentic by Marcella Kriebel. I came across this gorgeous book at the downtown D.C. holiday arts fair this year. Kriebel, a D.C. local, assembled the recipes in this book from her notes traveling through Latin America. The book itself is entirely hand-written and illustrated by her, making it not just a wonderful collection of recipes, but a piece of art unto itself.

Related
Still need more ideas? Check out today's other holiday gift ideas story.

Last Minute Gift Ideas for Food and Drink Lovers

A silicone baking mat, like this one by Silpat, provides a nonstick liner for baking.

Is there someone in your life that likes to cook, eat or make (and/or drink) cocktails? If you haven't found a good gift for them yet, here are some ideas, just in time for 2-day (or overnight) shipping or a quick (hopefully) trip to the mall.

Equipment 

Silpat silicone baking mat. Remember the days when you greased cookie sheets? Most home cooks have discovered parchment to line baking sheets, but, although easier than using Crisco, they require cutting and, if you buy parchment in rolls, you have to deal with them rolling up in your pan (my solution to that is to crinkle them up first). A silicone baking mat can make things even easier. They make cleanup a snap, don't roll up under your cookies and are reusable. The 11-5/8-Inch x 16-1/2-Inch size fits a standard half-sheet baking sheet. ($25, however frequently on sale--half off at Amazon as of this writing.)

Stainless steel citrus juice press. If you use lemons or limes a lot in cooking or cocktails a citrus squeezer is an invaluable tool for quickly and easier juicing those fruits. Their double-bowl design keeps the juice from squirting in your face and they are generally designed to trap larger sides (you still might need to strain out smaller ones). Although I've long used a painted one, I recommend getting a stainless steel model like the Norpro or Innovee, since the acid in citrus fruit can wear the paint off over time (and you don't want that in your food or drink).

Garlic Twist. I work with garlic a lot, often minced as an ingredient in a pasta sauce, pan sauce or spread for fish. For many years, I used a garlic press for this, but I was always unsatisfied with the fact that a significant portion of the garlic clove remained in the press and that you cannot control the size of the mince. Then I discovered the Garlic Twist, which is a vastly superior tool. First, it minces the entire garlic clove, second, you can control how fine the mince is by how many times you twist the device (by adding a little salt, you can get an even finer paste-like mince). 

The Arctic Chill cocktail muddler is a great replacement for a worn-out wooden muddler (and a better choice, in my opinion).

Arctic Chill Cocktail Muddler. Looking to replace a worn-out varnished wooden cocktail muddler? Consider this stainless steel and plastic muddler, which I recently reviewed (positively) on my site. It makes quick work of citrus, fruit and herbs for making drinks. Cocktail muddlers are also useful for other tasks (like mashing garlic and anchovies into a paste for salads).

ISI Cream Whipper. You know how fun it is to eat whipped cream out of the can? Well, with an ISI Cream Whipper you can enjoy homemade whipped cream anytime you want. The device is easy to use and clean, plus it has applications for experimental cocktail infusions.

Books

Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving by Cathy Barrow. In an age where you can always buy things like canned tomatoes and pickles, the art of preserving food is danger of being lost. This book by Barrow, a local D.C. author and Washington Post contributor, provides instructions and recipes for those wanting a better quality canned good or just the satisfaction of doing it yourself.

A Farm Dies Once a Year by Arlo Crawford. I picked this book up because it was written by the son of the man who runs the farmers market I visit most Saturday mornings during the summer and fall; however, I loved the book because it offers great insight into modern-day farm life (my very short review).

The Language of Food by Dan Jurafsky. It's not only what we eat that changes but also how we talk about food too. Jurafsky, a linguistics academic, explores this fascinating side to eating (my review).

Death & Co: Modern Classic Cocktails

Death & Co: Modern Classic Cocktails by David Kaplan, Nick Fauchald and Alex Day. This gorgeous book is a must-have for craft cocktail lovers. It's full of recipes, beautiful photos and tips on techniques and recipes (my review).

The Bar Book by Jeffrey Morgenthaler. Serious cocktail lovers will also love this book, which has a stronger focus on technique with excellent writing (my review).

The Tastemakers by David Sax. You may dismiss food trends as silly nonsense, but there's a reason your refrigerator probably has butter in it and not margarine (and probably the opposite 30 years ago). Like it or not, food trends shape what we eat at home and in restaurants, and Sax offers a fascinating look at them.

Delancey: A Man, a Woman, a Restaurant, a Marriage by Molly Wizenberg. For anyone who's ever wondered what it's like to open a restaurant (or who really likes pizza), this memoir is a delightful read about the all-consuming experience.

Subscriptions

There are a lot of wonderful food and drink magazines, which make great gifts. Your food lover may already subscribe to Bon Appétit or Food & Wine, but chances are they don't get Lucky Peach, a collaboration with Momofuku chef David Chang that mixes essays and recipes in a fresh, irreverent format. For the cocktail lover, consider a subscription to Imbibe, the quarterly that covers spirits, wine, beer and other (even nonalcoholic) drinks.