Recipeasy's Holiday Gift Ideas

Joseph Joseph Rolling Pin
The adjustable rings on this roller ensure that the crust comes out a uniform 1/4-, 3/8-, or 1/16-inch thick.

Sagaform Salad Dressing Shaker
Toss the old pickle jar and shake salad dressing with this: It's elegant enough to bring to table.

Kuhn Rikon Slim Flexi Turner Colori
This flipper is flexible. Also, narrower than your usual spatula, for getting under foods in a small or crowded pan.

William Sonoma Monogrammed Carving Board
Personalized with one carved initial, our board makes a welcomed gift for your favorite barbecue chef. Handsome enough to double as a serving platter, it's crafted in Vermont of solid maple.

Kyocera's Ceramic Knives

A 5.5" Santoku and a 3" paring knife. Perfect for the home cook, these knives will be used daily, quickly becoming favorites in the kitchen. Ideal for fruits, vegetables and boneless meats.

Williams Sonoma Croissants
Master pastry chef Jean-Yves Charon prepares our croissants in the traditional French style, using butter and ultrathin layers of yeast dough and laboriously folding and cutting the pastry by hand.

Red Pepper Jelly
As unique as it is delicious, vibrantly hued jam is full of sweet bell pepper flavor. Serve over cream cheese with crackers for a tasty and simple hors d’oeuvre.

Cuisinart 3-Cup Mini-Prep Plus Food Processors

Compact and powerful unit chops and grinds with ease. Features a bright, easy-clean plastic exterior with simple touchpad controls for coarse chop or fine grind; stainless-steel blade for chopping.

Joseph Joseph Chop2Pot Folding Cutting Boards
Innovative and award-winning board becomes a chute for quick and easy transfer of fresh-chopped ingredients to waiting pots and pans on the stovetop. Dishwasher-safe plastic. 10¾" x 8" cutting surface.

Joseph Joseph Elevate Kitchen Tools

Designed to improve hygiene and minimize the mess made by placing mucky utensils onto kitchen surfaces. An innovative weighted handle with an integrated tool rest ensures that when an Elevate utensil is placed down, the head is always raised off the work surface.

Steamed Vegetable Dumplings

Ingredients
1/2 pound firm tofu
1/2 cup coarsely grated carrots
1/2 cup shredded Napa cabbage
2 tablespoons finely chopped red pepper
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
1 tablespoon chopped cilantro leaves
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 egg, lightly beaten
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Bowl of water, plus additional water for steamer
35 to 40 small wonton wrappers
Non-stick vegetable spray, for the steamer

Directions
Preheat the oven to 200 degrees F.
Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.