MADE Holiday Gift Guide

WORDS Anna Lowder & Tiffany Bell

A call to put our collective money where our mouth is, the MADE Holiday Gift Guide highlights this year's very special, and very local, gift ideas. Selected from makers, artisans and small businesses, this bunch features unique finds that honor the spirit of thoughtful gift giving. 

With three types of guides, we've included goods and makers working throughout the Southeast (and mainly in Alabama) that will thrill your friends and family who support creative goods. For good measure - and to level out the commercial mayhem the holidays can brew up - we've highlighted charities and organizations that need support and can offer great gift ideas too. Happy Holidays!

FOR THE STYLISH GENTS

Billy Reid Organic Cotton Socks by Zkano

Nothing says warm, fuzzy and stylish from head to toe like a pair of Billy Reid socks by Zkano. The two Alabama-based makers joined forces this season to bring stylish gents a limited-edition collection of organic socks knitted in Fort Payne, Alabama. Knot your average socks. $18; www.billyreid.com.

Stills Crossroads ‘Shine

Alabama’s first legal moonshine since Prohibition hit the stores this Fall and is flying off the shelves like White Lightning. Master distiller Jamie Ray (previously of Back Forty Beer Co. legend) has turned his chemistry skills to moonshine in Union Springs, famous for its secret stills and pure water. Jamie’s pure rye formula has lovely flavor and depth - ideally suited for bloody mary’s or hot cider toddies for the holidays. Hurry, this is almost impossible to find due to demand. Visit Montgomery area ABC Stores.

Wood Studio Lookout Mountain Rocker

This custom crafted woodwork studio was named Garden & Gun’s Made in the South Awards 2013 Overall Winner for its Lookout Mountain Rocker. Hand made with native woods such as walnut and cherry, the curving frame and hand-dyed leather hint at 50’s minimalism and sleek refinement made right here in Arley, AL. Made with integrity by Randy and his sons, Keith and Dylan. From $3,950; www.woodstudio.com.

Yellowhammer Creative

This Birmingham outfit creates inspired, often tongue-in-cheek printed matter spanning from t-shirts to posters. Give the guys you know a bit of street cred while sporting these hand-printed threads. For Birmingham or vintage lovers, there are fantastic industrial-aesthetic pieces that set Yellowhammer apart from the crowd. From $10 posters or $20 t-shirts; www.yellowhammer.org.

River Region Alternative Gift Fair

If you’re lucky enough to know some selfless men - or those who have all they need - honor them with a gift from the first annual Alternative Gift Fair. Saturday, December 7 at Huntingdon College’s Cloverdale Campus, 24 charities and organizations will assemble  so “shoppers” can buy “gifts” from these groups to give to their friends and families. Instead of another item for the shelf, these gifts will fund specific needs of the nonprofit—for example, the shingles for a Habitat for Humanity home or one night’s shelter for a homeless family. Your beloved gent will receive a card recognizing the donation in his honor. Gifts from $5; Fair is Saturday, December 7 from 10am - 2pm. www.givehoperiverregion.org.

PHOTOS: Contributed Billy Reid, High Ridge Spirits, Wood Studio

FOR THE SOUTHERN TRENDSETTER

Alabama Chanin Organic Cotton Scarf 

Alabama Chanin founder, Natalie Chanin, designs world-renowned textiles from small town Florence, Alabama. All of Natalie’s pieces are hand-sewn by local artisans using recycled or organic fabric and materials, including this 100% organic cotton jersey scarf. Choose  from one of 45 colors options and the perfect length (short 72” or long 108”) for countless ways to wear and layer for $40. Or give the gift of Handmade Holiday with the DIY Anna’s Garden Tree Skirt. $168; www.alabamachanin.com.

Cotton + Quill Coco Pillow and Holiday Collection Flat Notes

Birmingham-based collection of stationery, papers and textiles designed and custom-made by Mary Catherine Folmar. With punchy colors, bold designs and a variety of fabrics, her textile collection features great gifts like this Coco 22” Pillow in Emerald color way for $166. Also worth noting: Cotton + Quill’s hand-illustrated stationery. The Holiday Collection comes complete with 8 flat notes and equally artful hand-lined envelopes. $33; www.cottonandquill.com

Anchor & Daisy Statement Necklace

A Martha Stewart Living 2013 American Made Award nominee, Andrea Marty makes and sells her one-of-a-kind pieces right here in Montgomery (look for her pieces at Hue Studio, Welle Studio, ML Bailey Clothing & Accessories and Naked Art Gallery.) Her eco-friendly jewelry line of cuffs, necklaces and earrings is created from found branches and salvaged wood. She’ll love this statement necklace in pine green, berry red and emerald. $36. Also available this month, limited-edition wooden gift tags and handmade Christmas tree ornaments. www.anchoranddaisy.etsy.com

Catherine Brawner Handcrafted Jewelry

Take a little piece of home with you everywhere you go. Catherine Brawner hand-forms each “Alabama” charm necklace right here in Montgomery (now available as a sterling silver holiday ornament.) Necklace $30; ornament $15. Find these and this season’s new designs at Hue Studio, Goathill Museum Shop or www.catherinebrawner.com 

Aid to Inmate Mothers Donation

Help comfort and reunite children with their incarcerated mothers in her honor with a donation to Aid to Inmate Mothers (AIM.) AIM non-profit provides incredible services to Alabama’s incarcerated women and their children through monthly visitations, storybook tapings, reentry programs, family outreach and child sponsorship programs - all to enhance personal growth, provide much-needed support and strengthen family bonds. Make a donation in her name online or donate staple items for children from the AIM wish list. Visit inmatemoms.org for details and easy donations.

PHOTOS: Contributed Alabama Chanin (Robert Rausch) and Cotton + Quill

FOR THE SERIOUS FOODIE

McEwen & Sons

Located in the quaint community of Wilsonville, AL, Frank McEwen founded his corn-grinding business to embark on a healthy diet of organic foods and whole grains. The stone burr grist mill churns organic corn into delicious cornmeal, grits, and polenta that’s touted on the menus of the Southeast’s most gourmet restaurants. Order a bag of yellow grits or popcorn - perfect for stringing around the Christmas tree. From $3.95; www.mcewenandsons.com

Phickles Pickles

This Athens, GA company pickles local carrots, asparagus, jalapeños, green tomatoes, beans, and the ever popular - okra. The secret is in their “liquid gold” pickling juice - spiked with dill, garlic and jalapeño for a flavor that is out of this world. Sold in specialty shops throughout the Southeast, or can grab your jar online including mix-and-match sampler packages. Perfect for your friends who love a good martini. From $42; www.phickles.com

Belle Chèvre DIY Cheese Kit

Screw the gift box: give a gift that is literally a box. A do-it-yourself box with all the how-to on making your own cheese from scratch. This is possibly the least intimidating way you could ever make cheese; simply add milk to the kit and 10 minutes of active kitchen time. They also sell a Kid Kit! Delight your food-curious friends who’ve always told you how much they want to live on a farm. From $27.95; www.bellechevre.com

The Bang Candy Company Marshmallows & Syrups

Give the gift of fluff this season from this artisan, all-natural marshmallow company “specializing in candy for the discerning palette.” We’re talking Rose Cardamom and Chocolate Chili flavors, with reviews that the confections taste like  “swallowing God in velvet pants!” New in for the holidays: hot chocolate on a stick, holiday simple syrups, and Sparkle Bark - pink and dark Belgian chocolate with sparkles and pop rocks. From $3.50; www.bangcandycompany.com

Montgomery Area Food Bank

While the cult of handmade jams and heirloom pork rinds is great and all, there are many in our community who do not have enough to eat. In our area, 22% of all individuals live in poverty. Worse, 30% of children - 1 in 3 - live in poverty. Help our fellow neighbors living meal-to-meal by donating to the Montgomery Area Food Bank. They serve over 300,000 in need and donate over 20 million pounds of food annually - to children, seniors, emergency food pantries, and mobile operations. Give online at www.montgomeryareafoodbank.org.

PHOTOS: Contributed McEwen & Sons, Phickles Pickles (Terry Evans), Belle Chevre, Bang Candy Company (Brett Warren

MADE Thanksgiving: New South Holiday Sides

WORDS Anna Lowder

Turkey is fine and all, but let’s be honest here: you like Thanksgiving for the sides. I said it. That bird is average at best, but those mounds of mashed potatoes, piles of skillet corn, bowls of sautéed greens… well, those are worth writing about. Some would say even worth traveling across country for every November.

To honor the proud tradition of the Thanksgiving side dish, we’ve elevated its standing to The Crucial Component of the holiday meal. The comforting starches, fresh vegetables, and sweet casseroles are what make memories for most of us. Thanksgiving sides are what keep us, literally, coming back for more each year.

MADE reached out to our favorite local chefs to find out their beloved dishes. Chefs Wesley, Leo and David - they each jumped at the opportunity to share some old family recipes or restaurant best-sellers. All feature seasonal and local - the best way to savor this festive fall holiday.

I’ve also added a MADE Reader Favorite. We reached out to our readers via Facebook & Instagram for their favorite holiday sides. The favorite is featured here, updated with a contemporary Southern slant.

MADE Reader Favorite: New South Waldorf Salad

This 1890’s classic holiday staple was born in New York’s Waldorf Hotel, created by Oscar Tschirky, the famed maitre d’hotel. Traditionally composed with apples, celery and walnuts, I’ve updated the century-old recipe with this New South version.

Livened up with southern apples and radishes, this seasonal rendition also throws local pecans and blue cheese into the mix. The result is a bright side dish that wakes up the palate, perfectly complimenting your turkey and cranberry sauce. Throw chopped turkey in for a delicious leftover.

Ingredients:
1/2 cup pecan halves
3/4 cup greek yogurt
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh chives
1 T lemon zest, finely grated
sea salt & freshly ground black pepper
2 large crisp red apples
1 cup red grapes, halved
2 stalks celery (with leaves), sliced into 1/4” thick pieces (leaves chopped)
1/2 lemon, juiced
1 bunch fingerling radishes, sliced into 1/4” thick pieces
1 cup blue cheese, 1/2” pieces (sweet grass dairy asher blue or similar)

Method:
1. Preheat the oven to 350 degree F. Place pecans on a baking sheet and toast 8-10 minutes. Cool and break into small pieces.

2. Whisk yogurt, herbs, lemon zest in a large bowl and season to taste.

3. Halve, core, and cut the apples into 1/2-inch chunks, leaving the skin intact. Add apples, grapes, celery, radishes, and lemon juice to dressing bowl and toss. Cover and refrigerate if not serving immediately.

4. When ready to serve, stir pecans and small blue cheese chunks into the salad. Season with salt and pepper to taste.

Oyster Rockefeller Stuffing: True Montgomery

Chef Wesley shares his version of Thanksgiving stuffing. Drawing on his seasoned knowledge of Gulf seafood (Wesley is one of the prominent chefs featured in the national Gulf Seafood campaign), he creates a classic oyster stuffing in place of the more conventional Southern cornbread dressing. The oysters had a briny, unexpected flavor that matches well with the mildness of turkey.

Ingredients:
1 pint shucked oysters
4 T pistachios chopped
1 T Tarragon chopped
1/6 cup parsley chopped
1 pound bread (or 10 cups packed & cubed bread)
2 cups sautéed spinach
1 cups raw onion
1 cup celery chopped
8 cloves garlic chopped
½ t nutmeg
4 T butter
2 large eggs
½ cup chicken broth
½ cup oyster juice (from pint)
½ cup Parmesan
¼ cup white wine
1 T salt
½ T black pepper

Method:
1. Toast cubed bread in oven 15 minutes at 350˚ til golden brown

2. Place butter in medium hot pan. Add onions, celery, garlic and sauté for 4 minutes

3. Deglaze pan with oyster juice, chicken stock & white wine. Add oysters and cook 2 minutes

4. In a bowl, combine this sautéed mixture with parsley, tarragon, bread, beaten egg, Parmesan, nutmeg, salt & ground black pepper

5. Transfer to casserole dish and bake 40 minutes at 350 until golden brown, or stuff into turkey and bake for a traditional stuffing.

Gambas al Ajillo with Fall Squash & Sweet Potato Risotto: Central

Chef Leo brings his Panamanian heritage to the table, combining traditional Thanksgiving fare with new bold flavors. Saffron, garlic, Spanish paprika and lemon wake up root vegetables, while risotto and Catalan-style shrimp offer a bold replacement for rice and gravy.

Risotto ingredients:
½ t saffron threads
fresh thyme
fresh parsley
fresh rosemary
½ onion chopped
1 clove garlic minced
2 T butter
1 cup EVOO
1 cup cubed acorn squash
1 cup cubed sweet potato
2 cups of butternut squash puree
2 cups Arborio rice
½ cup white wine
1 qt chicken or vegetable stock
¼ cup Parmigiano Reggiano

Method:
1. Peel and dice acorn squash and sweet potatoes to ¼” pieces. Set aside.
2. In a medium sauce pot, bring 4 quarts of salted water to a boil and drop squash and sweet potatoes in for 4 minutes. Remove from water and place in an ice water bath until thoroughly cooled. Reserve.
3. Place wine and saffron in a small pot over low heat and begin to “bloom” saffron.
4. Melt butter and 2 ounces EVOO in a saucepan over medium heat. Add diced onions and garlic. Cook until translucent and add rice. Continue cooking and stirring until the rice begins to brown.
5. Pour saffron-infused wine over rice, stir and cook until evaporated. Add enough chicken stock to cover rice, stir and cook until liquid is reduced. Repeat this process 2 more times and add diced acorn squash, sweet potato and butternut squash puree.
6. Hit the risotto one more time with chicken stock, reduce completely.  Season with sea salt and pepper to taste and fold in fresh minced herbs. Sprinkle liberally with Parmigiano Reggiano.  

Shrimp ingredients:
1 lb fresh Gulf shrimp
4 large cloves of garlic, shaved
1 shallot shaved
1 t sweet Spanish paprika
1 t red pepper flakes
3 oz bourbon (traditional recipe calls for cognac)
4 oz EVOO
3 t fresh parsley chopped
1 lemon for juice

Method:
In a sautee pan, bring olive oil to temp over medium heat. Add garlic, shallots, paprika, red pepper flakes. Sautee for 1 minute, then add shrimp.  Sautee shrimp until firm, pour cognac and lemon juice over shrimp and sautee for 2 to 3 minutes. Reserve for plating over risotto.

Sweet Potato Goat Cheese Dip: Acre

Since we’re breaking all the rules, here’s another curve ball. Why not invite a spread or “dip” to your holiday table? Chef David Bancroft shares his sweet and tangy recipe - an ideal replacement for tired sweet potato casserole, if you dare. Brightened with local goat cheese and bacon, this pairs with bowls of green beans or biscuits. Not brave enough? Serve as an hors d’ouevres with sparkling wine as family arrives.

Ingredients:
1 large baked & peeled sweet potato
¼ cup honey
3 T sugar
2 t kosher salt
1 t ground ginger
1 t fresh black pepper
½ t cinnamon
6oz cream cheese- room temp
6oz Belle Chevre goat cheese
1 cup crispy chopped bacon
1 cup chopped toasted pecans
½ cup minced green onions

Method:
1. Bake the sweet potato wrapped in aluminum foil until completely tender. Remove the potato from the foil then peel and discard the skin.
2. While the potato is still warm, place in a mixing bowl and add the honey, sugar and spices. Mix ingredients into the potato using a large fork until completely smooth.
3. Add the softened cream cheese and goat cheese to the potato mix and fold together - careful not to over mix. 4. Place the dip into a serving bowl and top with bacon, pecans and green onions. Allow the dip to cool before serving. Serve with favorite crackers.