Holiday treats on a budget with home economists

Party planning can be tricky during the holidays when trying to keep costs down. Home economist Jodie Kachkar shares some recipe ideas.

November marked the biggest hike in grocery prices in two years, which can make party planning tricky this holiday season when trying to keep costs down. Home economists Jodie Kachkar and Justin Gabinet share some delicious holiday treat recipes to help you save in the kitchen.

This transcript has been edited for length and clarity.

Holiday Party on a Budget (Jodie’s Recipes):

Cranberry Punch

- 4 cups/1 L cranberry juice

- 4 cups/1 L orange juice

- 1 container of frozen lemonade concentrate (don’t dilute)

- 1 can (300 mL) club soda

1. Combine the cranberry, orange juice and lemonade concentrate.
2. Chill. Can be stored for 4-5 days.
3. Just before serving, add the club soda.

Serves 8-10.

Chocolate Terrine - adapted from America’s Test Kitchen

- 8 oz/120 g dark chocolate (Jodie used Lindt 85%)

- 8 oz/120 g milk chocolate (Jodie used Lindt bars from the dollar store)

- 10 Tbsp (150 mL) butter

- 1/2 tsp (2.5 mL) table salt

- 4 eggs

- 2 Tbsp (30 mL) white sugar

- 1 cup (250 mL) coffee cream (10% cream)

Preheat an oven to 325°F and prepare a loaf pan by spraying it lightly with cooking spray and then lining it with 2 strips of parchment (that will fit EXACTLY without folds). Boil up your kettle and make sure you also have a 9x13 cake pan as well.

1. Melt the chocolate, butter and salt gently in the microwave. 20-30 seconds at a time and stirring often. Once melted, set aside to cool slightly.
2. In another bowl (bigger and ideally with a pouring spout), whisk the eggs and sugar together until the sugar is dissolved. Whisk in the chocolate mixture until fully combined. Then whisk in the coffee cream.
3. Strain the mixture through a fine mesh strainer and into the prepared loaf pan.
4. Wrap the entire pan with tinfoil and place in the 9x13 pan. Once in the oven, pour in the hot water from the kettle so that the water comes about half way up the sides. Bake until the edges are set and the middle is only slightly jiggly. Remove from the oven.
5. Carefully unwrap all the tinfoil and place the loaf pan BACK in the water bath. Allow to cool at room temperature for 2 hours.
6. Remove from the water, dry the pan and cover with plastic wrap. Refrigerate for at least 4 hours. Can be made ahead up to 5 days or frozen for up to 1 month.
7. Carefully unmould from loaf pan onto a cutting board. Cut with a knife that has been wiped between slices with very hot water in between EVERY slice.
8. Plate and serve with fruit or whipped cream.

Slice and Bake Savory Cheddar Shortbread

- 2 cups (500 mL) old cheddar cheese

- 1 1/2 cups (375 mL) all purpose flour

- 1/2 cup (125 mL) butter (softened to room temperature)

- 1/2 tsp (2.5 mL) salt

- 1/4 tsp (1.25 mL) cayenne pepper

- 1/4 tsp (1.25 mL) ground mustard powder

- 1/4 tsp (1.25 mL) paprika (sweet or smoked)

- 2 egg yolks

- 1 egg whipped up with 1 Tbsp water for egg wash

- everything bagel seasoning for rolling (about 1/4 cup)

1. In a mixer bowl (or using a hand mixer) combine butter, flour and seasonings until butter is well spread throughout the mixture.
2. Add in the cheese and the egg yolks and mix for about 5 minutes until the dough is starting to clump together.
3. Divide dough roughly in half and shape into a log shape (do this on parchment to help with the mess).
4. Once you have your log shapes well created, brush each log with egg wash before rolling in the everything bagel seasoning.
5. Wrap each log in plastic wrap and store for 2 hours (or up to 3 days or frozen for 1 month).
6. To bake: Preheat the oven to 400°F and line baking sheets with flat sheets of parchment (cut to fit).
7. Using a serrated knife, carefully slice your rolls into 1/4 inch thick slices and lay on the parchment lined pans. These will spread slightly.
8. Bake for 8-10 minutes or until the edges are just starting to brown. Allow to cool 5 minutes on a baking pan before transferring to cool the rest of the way.
9. Store in an airtight container for 5-7 days.

Pear and Swiss Puff Pastry Tart

- 1 sheet puff pastry thawed (can be found in the frozen section of the grocery store).

- 1 cup grated Swiss cheese

- 2 pears, thinly sliced (leave the skin on)

- 1 egg + 1 Tbsp water mixed together for egg wash

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry (if needed) and place on the parchment lined pan. Poke all over with a fork.
3. Sprinkle on the cheese, then place the pear slices on in a single, decorative layer. Top with a sprinkle of salt and pepper.
4. Brush with egg wash.
5. Bake for 20-25 minutes or until the pastry is golden and puffed. Allow to cool for 5 minutes before slicing. Can be served warm or closer to room temperature.

Hummus

- 1 can chickpeas

- 1/2 tsp (2.5 mL) baking soda

- salt to taste

- 1/2 cup (125 mL) tahini

- 1/4 cup (50 mL) lemon Juice - plus more for seasoning

- Garlic (measure this with your heart)

- 1 tsp (5 mL) ground cumin (or combination of ground cumin, sumac, smoked paprika, cayenne)

- 2-4 Tbsp (30-60 mL) of the chickpea water

- 1 Tbsp (15 mL) olive oil

1. Drain the chickpeas and save the liquid.
2. Place the chickpeas in a pot and cover with water, add in the baking soda and a good pinch of salt. Bring to a boil and simmer for 20 minutes. Drain and rinse under cool water for about 30 seconds and set aside.
3. In a food processor: combine the tahini, lemon juice, garlic, cumin or ground spices plus 2 Tbsp of chickpea water. Blend in the processor until light and fluffy.
4. Add in the drained chickpeas and blend for 10 minutes. After 10 minutes, add more chickpea water if you want lighter/fluffier hummus. Adjust lemon, garlic, salt and seasonings to your taste.
5. Serve or store. Can keep for about 1 week in the refrigerator.

(Justin’s Recipes) Make-Your-Own Chocolate Chips

Makes: 300 g chocolate

Time: 15 min + cooling

• 125 mL unsweetened cocoa powder
• 60 mL melted fat (choose margarine, butter, or coconut oil)
• 60 mL icing sugar (or more, to taste)
• 15 mL milk (for smoothness)
• 5 mL vanilla extract
• pinch salt

Instructions:

1. Melt the fat: In a small saucepan over low heat, melt margarine, butter, or coconut oil. Tip: Coconut oil gives the firmest chocolate at room temperature; butter gives the richest flavour
2. Combine dry ingredients: In a bowl, whisk cocoa powder, icing sugar, and salt until no lumps remain.
3. Mix together: Stir melted fat and milk into the cocoa mixture until smooth and glossy. Add vanilla and mix again.
4. Shape:
5. Set: Let sit at room temperature if using coconut oil (it will harden as it cools) or refrigerate 20–30 minutes until solid.
6. Store: Keep in an airtight container in a cool place. Avoid warm environments to prevent melting.

Baileys Caramel Popcorn

Prep Time: 20 minutes

Cook Time: 15 minutes

Ready In: 35 minutes

Servings: 16–20 cups

Ingredients:

• 1 cup (225 g) unsalted butter
• 2 cups (400 g) packed brown sugar
• ½ cup (125 mL) corn syrup
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• 5 quarts (about 20 cups) popped popcorn

Optional Baileys Version

• 1 tablespoon (15 mL) Baileys Irish Cream (for a subtle flavour)
• 1½ tablespoons (22 mL) Baileys (for a richer, more pronounced flavour)

Instructions:

1. Prepare popcorn.
2. Place freshly popped popcorn in a very large, heatproof bowl. Line a tray or counter with parchment paper for cooling later.
3. Make the caramel: In a heavy saucepan over medium heat, melt the butter. Add brown sugar, corn syrup, and salt. Stir constantly until sugar dissolves and mixture begins to boil.
4. Cook to medium-ball stage.
5. Attach a candy thermometer. Without stirring, cook the mixture until it reaches 120–122°C (248–252°F) — medium-ball stage.
6. Test: Drop a little caramel into cold water — it should form a firm but pliable ball that flattens when pressed.
7. Finish the caramel: Remove from heat. Stir in baking soda (it will foam) and vanilla extract.
8. For the Baileys version, wait 30–60 seconds off heat, then stir in 1–1½ Tbsp Baileys. This keeps the flavour pronounced while minimizing alcohol loss.
9. Coat the popcorn: Immediately pour the hot caramel over the popcorn. Stir with a greased spatula or wooden spoon until all kernels are evenly coated.
10. Cool: Spread the caramel popcorn on parchment paper to cool for 10–15 minutes. Break into clusters once set.
11. Texture should remain soft, chewy, and glossy, not crunchy.

Storage:

• Store in an airtight container at room temperature for up to 3–4 days.
• For firmer texture, chill briefly; for extra chew, warm slightly before serving.

Non-Alcoholic “Baileys” Flavour Substitute

For a similar creamy-coffee note without alcohol, mix:

• 1 tablespoon cream or evaporated milk
• ¼ teaspoon instant coffee or espresso powder
• ¼ teaspoon vanilla extract
• small pinch of cocoa powder

Decadent Egg Nogg

• 6 large eggs, separated
• 150 mL (⅔ cup) superfine or granulated sugar
• 500 mL (2 cups) whole milk
• 250 mL (1 cup) table or light cream
• 2.5 mL (½ tsp) pure vanilla extract
• 1 mL (¼ tsp) freshly grated nutmeg, plus more for serving
• 0.5 mL (⅛ tsp) ground cinnamon
• 1 strip (about 7 cm) orange or lemon zest (optional, for depth)
• pinch fine salt
• lightly whipped cream, for serving (optional)

Instructions:

1. Whisk the yolks.
2. In a medium bowl, whisk egg yolks and sugar until pale and thickened — about 3 minutes.
3. Infuse the milk.
4. In a saucepan, combine milk, cream, vanilla, nutmeg, cinnamon, salt, and citrus zest (if using).
5. Warm gently over medium heat until steaming and fragrant; do not boil. Remove zest.
6. Temper the eggs.
7. Slowly pour about 1/3 of the hot milk mixture into the yolks while whisking constantly.
8. Return all to the saucepan, whisking to combine.
9. Cook until thickened.
10. Stir over low heat 5–6 minutes, or until the custard lightly coats the back of a spoon
11. Do not allow it to boil.
12. Cool and lighten.
13. Remove from heat. Let cool for 10 minutes.
14. In a clean bowl, beat the egg whites until soft peaks form, then gently fold into the cooled base for a light, creamy texture.
15. Chill and serve.
16. Refrigerate at least 2 hours or overnight. Serve chilled in glass mugs or small cups, topped with lightly whipped cream and a sprinkle of nutmeg.

To make it “Martha Stewart” style:

Spirit Amount (for 1.75 L batch) Role

Bourbon: 250 mL (1 cup) Adds caramel, vanilla, and gentle heat

Cognac or Brandy: 125 mL (½ cup) Adds floral fruit and roundness

Dark Rum: 30 mL (2 Tbsp) Adds molasses depth and spice warmth

**After cooking and cooling the custard (Step 5 in your non-alcoholic recipe)**

Let the base cool about 10 minutes before stirring in the spirits. (This preserves alcohol flavour while preventing it from cooking off.)

Devilled Eggs

Makes: 12 halves

Time: 25 min

• 6 large eggs
• 45 mL mayonnaise
• 5 mL yellow mustard
• 2.5 mL white vinegar or lemon juice
• pinch salt and pepper
• paprika or chopped chives (optional garnish)

Instructions:

1. Boil eggs: Place eggs in a saucepan, cover with water. Bring to a boil; remove from heat, cover, and let sit for 10 min.
2. Cool & peel: Drain, cool under cold water, and peel.
3. Prepare filling: Halve eggs lengthwise. Remove yolks into a bowl and mash. Add mayo, mustard, vinegar, salt, and pepper.
4. Fill: Spoon or pipe mixture into whites.
5. Garnish with paprika or chives. Chill until serving.

Mini Scallion Quiches (with Milk Pastry)

Makes: 12 mini quiches (1 muffin tin)

Time: 25 min prep + 25–30 min bake

Pastry

• 250 mL (1 cup) all-purpose flour
• 2 mL (½ tsp) salt
• 80 mL (⅓ cup) melted butter or margarine
• 30–45 mL (2–3 Tbsp) cold water

Filling

• 4 large eggs
• 250 mL (1 cup) milk (2 % or whole)
• 2 mL (½ tsp) salt
• 1 mL (¼ tsp) pepper
• 2–3 scallions (green onions), thinly sliced
• 125 mL (½ cup) shredded cheese (cheddar, Swiss, or blend)

Instructions:

1. Preheat the oven to 180 °C (350 °F). Lightly grease or line a 12-cup muffin tin.
2. Make pastry: In a bowl, combine flour and salt. Stir in melted butter until crumbly. Add cold water, 1 Tbsp at a time, until dough comes together. Form into a ball, then flatten into a disk. Rest 10 minutes.
3. Roll & cut: On a lightly floured surface, roll dough to about 3 mm thickness.
4. Cut 12 circles (about 8–9 cm across) and press each gently into a muffin cup, covering the bottom and sides.
5. Prepare filling: In a medium bowl, whisk together eggs, milk, salt, and pepper. Stir in scallions and cheese.
6. Fill: Divide the custard evenly among the pastry shells (about 60 mL / ¼ cup each).
7. Bake: Bake 25–30 minutes, or until puffed and golden with centres just set.
8. Cool slightly: Let rest 5 minutes before removing from the tin. Serve warm or at room temperature.

Variations:

• Veggie Boost: Add 60 mL diced peppers, mushrooms, or spinach.
• Mini Crustless Option: Skip the pastry and pour filling directly into greased muffin cups.
• Cheese Swap: Try Gruyère, feta, or mozzarella for different flavours.