’Tis the season to be giving, at least for many of us. Whatever winter holiday you happen to observe, there's liable to be some sort of gift-giving goin’ on. And this year strained circumstances are making many think twice about what they're giving, and to whom.

Poor times call for rich flavors, which makes gifts of home-made food more than just the cheapskate's way out. Giving someone a savory something can provide them with a pleasant distraction from whatever difficulty she or he may face. Give the recipe to boot, and you've given them possibility-palate-pleasing potential for years to come.

It's the food fan's version of the old Chinese proverb: Give folks sauce and you feed them for a day. Teach them the recipe and you feed them for  life.

The chipotle-honey sauce developed by Chris Schlesinger and John Willoughby to accompany their lime-marinated flank steak is zesty, smoky, spicy, with just a hint of sweetness. You can make it hot or not depending on how many chipotles you blend in. Use this splendid and simple-to-make sauce on grilled flank steak, chicken fajitas, baked sweet potatoes, in burritos or tacos, drizzle over a salad with spinach, black beans, avocado slices and grape tomatoes, stir it into plain yogurt for a surprising fresh vegetable dip. Possibilities endless!

Berbere is the complex combination of spices that gives some Ethiopian dishes their exciting essence. Don't be daunted by the long ingredient list. Buy spices in bulk at food co-ops or ethnic groceries and you'll be amazed how little they cost. And if you've got travelers for the holidays and are worried about giving them more than 3 ounces of liquid to take home on the plane, you can present the dried portion of this magic mixture, and let them add the finishing oil and wine when they get back home. Or they can use the spices dry as a rub or flavoring in similar ways to using the sauce. Unforgettable on grilled salmon or steak. Terrific on tofu. Sensational in stews. We even know one berbere addict so enthralled he just sneaks a smidgen of sauce right out of the jar for a jolt of fabulous flavor.

These tough times make it tempting to "get sauced," but instead of alcohol, look to these tangy tastes for a brief respite from reality. Give a friend or family member one of these sauces, and you've opened a world of flavor that makes simple dishes extraordinary. Give them the sauce plus the recipe, and you've given them a lifetime of pleasure. A pretty good way to observe your holidays, no matter what the times!

Chipotle-Honey Sauce

 ¼ cup honey 

2 tablespoons peanut oil 

3 canned chipotles (or more, depending on the heat desired)

2 tablespoons balsamic vinegar 

2 tablespoons brown mustard (or Dijon) 

8 tablespoons lime juice (about 4 limes)

2 cloves garlic

1 teaspoon ground cumin 

2 tablespoons chopped cilantro (optional)

1 teaspoon salt

Fresh cracked black pepper to taste 

Combine the honey, peanut oil, chipotles, vinegar, mustard, lime juice, garlic and cumin, and purée in a blender or food processor. Stir in the chopped cilantro (if using) and add the salt and pepper to taste. Store in a jar or tightly lidded container in the refrigerator for up to a month.

Source: Chris Schlesinger and John Willoughby, “The Thrill of the Grill”

 Berbere Sauce (Ethiopian)

 2 teaspoons cumin seed

 4 whole cloves

 ½ teaspoon cardamon seeds

 ½ teaspoon black peppercorns

 ¼ teaspoon whole allspice

 1 teaspoon whole fenugreek seeds

 ½ cup dried onion flakes (optional)

 3 ounces red New Mexican chiles, stemmed and seeded

 3 small dried long hot red chiles, seeded

 ½ teaspoon  ground ginger

 ½ teaspoon freshly ground nutmeg

 ¼ teaspoon  ground turmeric

 1 teaspoon garlic powder

 2 teaspoon salt

½ cup salad or peanut oil

½ cup dry red wine

 Cayenne to taste

 Mix together the cumin, cloves, cardamon, black peppercorns, allspice and fenugreek seeds. Place in a small frying pan over medium heat. Stir constantly until they release their fragrance, about 1-2 minutes. Do not burn or discolor the seeds. Cool completely.

Combine the toasted spices and all the other ingredients except the oil and wine in a spice grinder or electric coffee grinder in several batches and grind to fine consistency. Place the spice blend in a bowl and add the oil and wine. OR store in an airtight container and add oil and red wine at your convenience. Add cayenne to taste. Stir until thick and store in a tightly lidded glass jar or plastic container in the refrigerator.

Source: Jeff Smith, “The Frugal Gourmet on our Immigrant Ancestors” 

 Lynne Ireland lives to eat and welcomes comments and questions from others who do (or don't). Contact her at savor@journalstar.com.