A gift from the kitchen is truly a gift from the heart. The kitchen is often termed "the heart of the home" and I certainly agree. 

In all the houses I've lived in throughout my life, and with all parties I’ve hosted, it never fails to amaze me that everyone always ends up in the kitchen. No matter how large or how small the kitchen, no matter where the bar is set up, no matter how far away from the kitchen the buffet table is, the kitchen is always the magnet that draws everyone together. 

By definition, kitchen is “the room or area where food is prepared and cooked” but I think it goes far beyond that.

The kitchen is also a warm, welcoming, loving space that invites people to nourish not just their bodies with food, but also their souls by partaking in a delicious menu of friendship and camaraderie.

I adore receiving gifts someone has taken the time to prepare for me in their kitchen; and I love paying it forward, too. This week's column features some of my favorite gifts straight from the heart of the home. 

They are easily prepared with simple ingredients and are perfect for holiday gift giving. Be sure and include instructions for use with your gift when necessary.

Maple pecans

Spicy-sweet and sticky-crunchy – an addictive combo.

• 4 cups pecans
• 1/2 cup pure maple syrup
• 2 Tbsp. unsalted butter, melted
• 1/2 tsp. kosher salt
• 1/2 tsp. cayenne pepper
• 1/4 tsp. freshly ground black pepper
• 1 large egg white, at room temperature
• Spread pecans on a large rimmed sheet pan and toast in a preheated 350°F oven for 9-10 minutes or until fragrant. Remove from oven and let cool. Reduce oven temperature to 250°F.
• Line two sheet pans with parchment paper. In a large bowl, toss the pecans with the maple syrup, butter, salt, cayenne and black pepper. In a medium bowl, whisk the egg white until frothy. Add the egg white to pecans and toss well. 
• Spread pecans on the lined sheet pans in a single layer and bake for 35-40 minutes or until pecans are golden brown. Remove from oven and loosen pecans from parchment with a spatula. Let cool completely before storing in an airtight container for up to one week. Yield: four cups.

Chocolate snickerdoodles

A new twist on an old favorite.

• 1-3/4 cups all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 1/2 cup unsalted butter, softened
• 1-1/2 cups sugar, divided use
• 2 oz. unsweetened chocolate, melted and cooled
• 1 large egg
• 1 tsp. cinnamon

Sift flour, baking soda, baking powder and salt into a medium bowl. Set aside. In another bowl combine butter and 1 cup of the sugar and beat on medium speed of electric mixer until creamy. Add melted chocolate and egg and beat until smooth. Beat in the flour mixture until well incorporated.

In a shallow bowl, mix the remaining 1/2 cup of sugar with the cinnamon. Roll the dough into 1-inch balls and roll in the cinnamon sugar. Transfer to three sheet pans lined with parchment paper and flatten dough to 2-inch rounds. Bake in a preheated 400°F oven for 12 to 14 minutes or until the cookies are puffed and cracked. Transfer to racks and let cool. Yield: three dozen cookies.

Marinated feta and olives

This is a wonderful hors d'oeuvre to have tucked into your fridge during the holiday season. Double the recipe and transfer some to decorative jars for a lovely hostess gift.

• 1 lb. feta cheese, cut into 1/2-inch cubes
• 1 cup pitted Kalamata olives
• 1 cup pitted green olives
• 1/2 cup roasted red peppers, cut into narrow strips
• 1 small red onion, peeled and cut into thin wedges
• 1/2 cup extra virgin olive oil
• 1/2 cup white balsamic vinegar
• 4 cloves garlic, peeled and minced
• 1 Tbsp. fresh thyme leaves
• 2 tsp. chopped fresh oregano
• 1/2 tsp. coarsely ground fresh black pepper

Combine cheese cubes with both types of olives, roasted red peppers and onion wedges in a large bowl. Set aside.

Combine olive oil, vinegar, garlic, thyme, oregano and black pepper in a jar with a tight fitting lid. Cover and shake well. Pour over mixture in bowl, tossing gently to coat. Cover and marinate in the refrigerator for 4 to 6 hours before serving. Yield: five cups. (May be prepared up to two days ahead of time.)

Bourbon candied cherries

Great for nibbling or for garnishing a cocktail. The cherries must marinate at least four days and will keep in the fridge for up to two weeks.

• 1-1/2 lbs. fresh Bing cherries with stems
• 1 cup sugar
• 1/3 cup fresh lime juice
• 1/4 cup water
• 1 cup bourbon

Place the cherries in a medium glass bowl or a large jar. Combine sugar, lime juice and water in a small saucepan; bring to a boil. Reduce heat to medium and cook for 5 minutes, stirring to dissolve sugar. Add 1 cup bourbon; bring just to a boil. Pour the hot bourbon mixture over cherries. Cool completely. Cover and refrigerate at least four days before serving.

Yield: 12 servings. (Decant into decorative jars for gift giving.)

Citrus-herb seasoning salt

A quick gift to make that has lots of versatility.

Be sure and attach a tag with the suggested uses.

3/4 cup coarse grain kosher salt
2 Tbsp. finely grated fresh lemon zest
4 tsp. dried rosemary, crushed
3 tsp. dried thyme
3 tsp. dried oregano
1/2 tsp. sugar
1/2sp. paprika
1/2 tsp. dried hot pepper flakes, crushed

Combine all ingredients and transfer to an airtight container. Store away from heat and light for up to three months. Yield: about one cup

Attach a tag with these instructions:

SUGGESTED USES FOR CITRUS HERB SEASONING SALT:

Rub onto chicken, pork or fish before baking; toss with warm roasted nuts for a snack; sprinkle over balsamic vinegar and extra-virgin olive oil to make a dipping sauce for crusty bread, sprinkle over popcorn; combine with softened cream cheese and a bit of plain Greek yogurt; serve as a dip with pita wedges or crackers.

Coconut truffles

Prepare ahead of time and store in the freezer for up to one month.

• 12 oz. good-quality white chocolate
• 1/3 cup heavy cream
• 4 Tbsp. unsalted butter
• 3-1/2 oz. shredded coconut

Break chocolate into very small pieces and place in a heat-proof mixing bowl; set aside. Combine cream and butter in a small saucepan set over medium high heat. Bring just to the boiling point and then immediately pour over chocolate pieces. Beat with a wooden spoon until smooth and creamy. Cover and chill for 1 to 2 hours or until firm.

Paula Anderson is a freelance journalist specializing in food, entertaining and nutrition. She writes for several newspapers, as well as Maine Food & Lifestyle Magazine. She divides her time between Scarborough and Big Pine Key, Fla., where she lives with her husband Peter. Correspondence can be addressed to her at the Boothbay Register, P.O. Box 357, Boothbay Harbor, ME 04538 or the Wiscasset Newspaper, P.O. Box 429, Wiscasset, ME 04578. You can also write to her directly via email at pander@maine.rr.com.