By Natalie Haughton
Daily News Food Editor

Burrata -- the current darling of cheese lovers -- is a silky rich ball of fresh mozzarella stretched over a soft filling of cream and mozzarella strands.

Consumers and chefs are crazy about it. It's now appearing on menus at many of Southern California's toniest restaurants, served in fashionable appetizers and salads.

Burrata originated in Italy in the Puglian city of Andria some 80 years ago. Today, you'll find lots of burrata -- the name comes from the Italian "burro" or "butter" -- handmade by two California companies, as well as some imported from Italy.

"I love the creamy texture and milk-fresh flavor of both the domestic and imported burratas," says Nancy Silverton, founder of Los Angeles' La Brea Bakery. She has been serving it for 12 years, first at Campanile and La Brea Bakery and now at Pizzeria Mozza and Osteria Mozza, which she co-owns. "Even people who are not cheese fans love it, as it's not strong and not smelly. I think the flavor of the Italian burrata is more complex and much richer. When you cut it, all the cream oozes out -- not the case with domestic burrata.

"Burrata is a very perishable cheese that has really taken off -- so much so that it's helped put a Los Angeles food product on the map. People first started eating and discovering it at Los Angeles restaurants -- particularly in the last five years."

Vito Girardi, a native of Gioia del Colle, Italy, and president-owner of Gioia Cheese Co. in South El Monte, has been making burrata cheese by hand since 1994 but only sold 400 pounds that first year. Business is booming now, and "we are making 2,000 pounds a day," mostly for upscale restaurants and a small number of retail outlets.

Girardi fills his fresh cow's-milk mozzarella with cream and shredded fresh mozzarella.

At San Diego-based Cantare Foods, "we wrap (stretch) our mozzarella around mascarpone mixed with cream and some mozzarella shreds," says company CEO Olivier Fischer-Morelle.

Silverton features domestic burrata by Gioia on menus at her two latest restaurants along with burrata imported from Basilicata near Puglia at Osteria Mozza. The Italian import comes tied at the top with a knot and green string (traditionally it came with a leek-like piece tied around it to indicate how long the cheese remained fresh)-- and she serves it with sweated leeks and olive oil-soaked bread on the side.

Burrata should be served unheated, she says. "Personally, I think it loses all of its character when heated; it just melts and you don't have that creaminess."

At Pizzeria Mozza, she buys 1-pound pieces and serves a scoop of it in a mozza caprese -- with pesto on top of the burrata, then snipped fresh basil and a pile of roasted tomatoes. Silverton also uses burrata on squash blossom pizzas, adding small scoops after the pizza is cooked in the wood-burning oven.

In the mozzarella bar at Osteria Mozza, she uses half of a 4-ounce burrata ball as an appetizer on toasted white sourdough batard bread with marinated grilled escarole and applewood smoked bacon, and also on top of an open-face braised leek/whole grain mustard vinaigrette sandwich.

Spago Beverly Hills has been serving domestic burrata for five years, says Thomas Boyce, chef de cuisine. "We like to use it within two days of delivery, as it doesn't age well. When it's fresh, it is sweet."

Somtimes a scoop of burrata is served over a fanned-out roasted and caramelized, cool pear half then dressed with a little olive oil, fleur de sel, black pepper and a prosciutto piece.

"Burrata is also good with figs in season, sliced, with fleur de sel, fig syrup and saba (a liquid made out of grape must). It's amazing, too, with fresh or roasted peaches with basil oil and fleur del sel," Boyce adds. He also serves a spoonful on bruschetta atop marinated shelling beans and pesto. And sometimes, he adds dollops to a margherita pizza at the end of cooking and just warms it through.

"People like it (burrata) because it has the flavor of a really nice fresh mozzarella but also that really creamy texture and just a hint of acidity. I love it. I can't see what's not to like," adds Boyce.

Girardi makes mostly 1-pound pieces and, on request, some smaller balls for restaurants (the process takes about about five hours from start to finish) and packs them in containers without any water or liquid. The product, with a short shelf life, must be stored at 36 to 40 degrees F and used within five days. When it's past its prime, "it starts going sour and is bitter-tasting," notes Girardi.

Cantare Foods, which has been making burrata for six years, with sales of the handmade product doubling every year, sells mostly retail to consumers through supermarkets with two 4-ounce balls packed in water, says CEO Fischer-Morelle. "It has a shelf life of about 21 days from the date of manufacture and should be used by the sell-by date."

In business almost three decades, Wisconsin-based BelGioioso Cheese Inc., has been making burrata -- in four-and eight-ounce balls -- for a year. The company also packs its burratain a container with water, to keep it moist -- and figures it lasts 37 days, notes Errico Auricchio, president/owner, a native of Naples. However, once opened, it should be used within a day or two.

Paula Lambert, founder and cheesemaker of the Dallas-based Mozzarella Co., has been making handmade burrata in the style of burrino for the last two decades -- but sales have doubled in the last few years.

"When I originally went to Italy to learn to make fresh mozzarella 25 years ago, I learned to make this (style of) burrata," she says. "It is a fresh Italian-style cow'smilk cheese made by completely encasing a soft, creamy lump of sweet cream butter (made from churning fresh cream) with soft, fresh mozzarella." The eight-ounceballs are wrapped in pachment paper, vacuum-sealedand can be kept refrigerated unopened for three weeks (a week once opened).

Best served at room temperature, the flavor is fresh, milky and buttery. While other burrata is too gooeyto melt, this one is delicious when sliced and heated on a bread slice.

WAYS TO SAVOR THE FLAVOR OF BURRATA

• Serve a ball centered on a plate, topped with a couple of basil leaves and black olives, surrounded with thin slices of prosciutto and roasted red pepper strips.
• Serve a ball or piece atop beefsteak tomato slices, sprinkled with chopped fresh basil and drizzled with aged balsamic vinegar.
• Cut and serve on endive leaves for an appetizer.
• Serve with roasted pear slices or grilled peach slices and drizzle with balsamic vinegar and add a sprinkle of fleur de sel.
• Try a bacon or pancetta, burrata and tomato sandwich on foccacia or toasted country bread slices.
• Top a crostini with arugula, a scoop of burrata and a slice of piquillo pepper.
• Toss pieces of burrata into hot cooked pasta with lemon, almonds and fresh basil; do not heat.
• Top room-temperature roasted or grilled vegetables with a scoop or piece of sliced burrata, then drizzle with olive oil, salt and pepper.
• Add burrata cheese wedges to top of a shaved vegetable salad of thinly sliced endive, celery stalks and fennel bulb tossed with olive oil, fresh lemon juice, salt and freshly ground black pepper. Drizzle with olive oil.
• Add a few dollops to your favorite pizza as it comes hot from the oven.

WINTER CAPRESE
To avoid bitterness, prepare the pesto in a mortar and pestle (reserve extra pesto for another meal). Serve this with your favorite crusty bread to sop up the wonderful, juicy flavors left behind on your plate.

1 pound baby Roma OR cherry tomatoes on the vine
1 tablespoon good-quality olive oil, plus extra for garnish
Salt
Freshly cracked black pepper to taste
1 (1-pound) burrata cheese
4 tablespoons Pesto Sauce (recipe follows)
4 large basil leaves

Place tomatoes with vines intact on a wire rack set on a baking sheet. Brush with 1 tablespoon olive oil and season with 1/2 teaspoon salt and pepper to taste. Roast in a preheated 200 degree oven 4 to 4 1/2 hours, until the skins begin to shrivel like a raisin but the tomatoes remain plump. Remove from oven and allow to cool to room temperature.

Divide the cheese evenly, cut into quarters, placing it cut side up on 4 small plates. Season cheese lightly with sea salt. Spoon 1 tablespoon Pesto Sauce over each portion. Using scissors, snip a basil leaf over each portion. Top with tomatoes, divided evenly among each plate, leaving the vine intact (use scissors to cut the vine for each serving). Drizzle tomatoes with olive oil (about 1/2 teaspoon per serving) and serve immediately. Makes 4 servings.

PESTO SAUCE: Spread 3 tablespoons pine nuts on a baking sheet and toast in a preheated 325-degree oven 8 to 10 minutes, until lightly browned. Let cool. Using a mortar and pestle, pulverize the pine nuts, 2 to 3 garlic cloves, peeled and finely chopped (about 1 tablespoon), 1/4 cup plus 2 tablespoons chopped fresh basil leaves, 1/4 cup plus 2 tablespoons chopped flat-leaf parsley leaves and 1 teaspoon kosher salt into a smooth paste. Slowly drizzle in 1/2 cup good-quality olive oil and add 1/4 cup finely grated Parmigiano-Reggiano cheese, mixing well to incorporate. Just before serving, season with 1 tablespoon fresh lemon juice (or to taste) and additional salt to taste. Makes 3/4 cup.
From Nancy Silverton, Pizzeria Mozza and Osteria Mozza.

BY NATALIE HAUGHTON
DAILY NEWS FOOD EDITOR

Super Bowl for many is an excuse to pig out. But beyond the traditional snacks, L.A. chefs will be serving up hearty flavor with a twist when they invite the crowd to watch the game. Here's what's on the menu for Sunday's Super Bowl XLII.

Chef: Ben Ford
Restaurant: Owner of Ford's Filling Station, Culver City

"This is not a healthy day," admits Ford. In between catching the game, Ford will be serving his regular menu along with a few fun things to eat … like peel-and-eat shrimp, country ham and biscuits, and kobe corn dogs.

"I'll buy the kobe hot dogs from the Internet and dip them in corn batter. For me that is more of a joke than anything else."

Over the years, Ford, who grew up in the Hollywood Hills (his father is actor Harrison Ford), has had Super Bowl parties at home … and is famous for his barbecues.

"I generally do that because it keeps everything (the mess) out of the house and cleaner. It's all about meat … barbecuing flat irons, grilled corn. We would also have duck taquitos … shredded meat rolled in a tortilla and fried in a skillet with just a bit of oil to cover," served with guacamole.

"My guacamole is absolutely legendary. My secret is the green taco sauce (he won't divulge the brand) along with garlic, avocado, salt, pepper, cilantro and serrano peppers … they have more flavor than jalapenos."

It's good with his fresh homemade tortilla chips and truffled potato chips (homemade chips tossed with truffle oil). "Everything I do is homemade," he says, noting that once he threw away all the condiments in his fridge. "If I can't make it myself, I couldn't have it." But the Hunt's ketchup, Colman's mustard and others soon returned.

White bean hummus dip, made with cannellini or white Northern beans, is also traditional with pita bread or veggies.

Although the restaurant serves one beer made to Ford's specs, "I would drink a Pyramid Hefferweisen or a Pilsner Urquell" at a home Bowl party.

For dessert, "pull out the handcrank ice cream machine … and let guests crank the ice cream."

Chef: Dan Gordon
Restaurant: Co-founder of San Jose-based Gordon Biersch Brewing Co. and Gordon Biersch Brewery Restaurant Group (which owns 25 restaurants throughout the country, including Pasadena and Burbank)

When Dan Gordon has an at-home sports party or goes to friends' homes for one, "Everyone has come to expect two things. One … that I bring a lot of Gordon Biersch beer or have it on hand at home. And two is that I make garlic fries."

These are the addictive fries (tossed with olive oil, garlic, parsley, kosher salt and pepper) with a cult-like following that the company sells in 32 concession stands in stadiums/venues (including Dodger Stadium for almost a decade) around the country.

But Gordon's killer signature recipe is Marzen (beer) barbecue sauce ribs, which he's been making for two decades and will be serving Sunday when 20 friends and neighbors gather at his Redwood City home.

They are easy to make … and the prep work (braising the ribs in beer and water; making the barbecue sauce and marinating the two together overnight in the fridge) can be completed a day in advance. Before serving, "grill the ribs to caramelize the barbecue sauce … 10 minutes over extremely high heat, dunking in barbecue sauce a couple of times while grilling. I use baby back pork ribs and generally cut the rack (slab) into thirds before cooking, to fit into the pot. You can use the same recipe for beef ribs, but you'll need to add another hour of braising time."

Other party offerings will include tzatziki, hummus, guacamole, flat bread, tortilla chips, grilled naan bread and fresh veggies along with pistachios and cashews for munching and homemade brownies and chocolate chip cookies for dessert.

And of course several beers will be on hand. Although the company makes five different German-style lager beers … Marzen, Pilsner, Blonde Bock, Hefeweizen and Winter Bock (until March) … all available in supermarkets … Gordon recommends Marzen (auburn in color with a rich, smooth, malty flavor) and Blonde Bock (a deep golden color with a smooth rich flavor profile) for Super Bowl events.

"Both are thirst quenching and have big flavor that will complement and not overwhelm delicate flavor profiles in accompanying dishes."

Figure an average of three beers per person.

Chef: Tom Colicchio
Restaurant: Owner of Craft (Los Angeles, New York) and various restaurants around the country

For a twist on traditional party sub sandwiches, Tom Colicchio suggests a no-fuss panini bar.

"Panini parties are great because your guests can be their own chef and create a sandwich to their liking."

Set out an assortment of cold cuts, cooked chicken, turkey, pastrami and roast beef slices, roasted red peppers, a medley of different cheeses (including buffalo mozzarella), vegetables and breads, fresh herbs including basil leaves … and condiments like tapenade, mustards, dressings and jarred sauces along with a couple of panini grills.

RECIPES

BEN FORD'S WHITE BEAN HUMMUS
1 cup canned cannellini (white kidney) beans, rinsed and drained
2 tablespoons chopped fresh rosemary
1 tablespoon white vinegar
1 tablespoon lemon juice
1 tablespoon tahini
1 tablespoon roasted garlic
1 1/2 teaspoons olive oil
Chopped fresh oregano (optional)
In a food processor, combine beans, rosemary, vinegar, lemon juice, tahini, garlic and olive oil. Cover and process until smooth. Sprinkle with oregano, if desired. Serve with pita bread pieces or fresh vegetables. Recipe can be doubled, if desired.
From Ben Ford.

MONTEREY JACK AND BLUE CHEESE FOOTBALL
2/3 cup (6 ounces) cream cheese
2 to 3 cloves garlic, finely chopped
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
2 cups (8 ounces) grated Monterey Jack cheese
2 cups (8 ounces) crumbled blue cheese
1/2 cup chopped walnuts, toasted
2/3 cup coarsely crushed rye crackers

In a large bowl or food processor, combine cream cheese, garlic, salt and cayenne pepper. Beat or process until blended and smooth. Add Jack and blue cheeses as well as walnuts, and beat vigorously until ingredients are well mixed. If using a food processor, be careful not to over-mix; cheese should retain some of its texture. Refrigerate mixture 2 to 3 hours for easiest shaping.

An hour or two before serving, spread cracker crumbs on a large plate or sheet of waxed paper. Dampen your hands with water to keep the cheese mixture from sticking to them. Pat and press mixture into a football shape. Pat on cracker crumbs, pressing gently so crackers stick. Wrap in plastic wrap and chill until ready to serve. Just before serving, decorate cheese football with laces made from sour cream. Spoon sour cream into a plastic sandwich bag and snip the corner. Gently squeeze out and pipe sour cream on cheese football to simulate laces. Serve with crackers. Makes 1 cheese football.

ZIPPY GUACAMOLE
4 ripe, fresh large Hass avocados, peeled and pitted
2 lemons, juiced
2 teaspoons minced garlic
1 tomato, diced
1/4 cup chopped fresh cilantro
1/4 cup diced red onion
1/4 teaspoon ground cumin
5 jalapeño OR serrano chiles, minced (3 of the chiles seeded)
Salt and chile powder, to taste

In a large bowl, coarsely mash avocados and combine with lemon juice. Add remaining ingredients to the avocado mixture, stirring carefully until combined. Refrigerate 30 minutes. Serve with tortilla chips. Makes 8 servings.

FAST CHILI
1 pound lean ground beef
1 onion, chopped
1 garlic clove, crushed
2 tablespoons chili powder
1 tablespoon ground cumin
1 (28-ounce) can diced tomatoes, undrained
1 (6-ounce) can tomato paste
1 (8-ounce) can tomato sauce
2 (15-ounce) cans kidney OR black bean, drained and rinsed well

In a large pot, cook beef with onions, until beef is browned and in small pieces; drain off any excess liquid. Add garlic, chili powder, cumin, tomatoes, tomato paste and tomato sauce; mix well. Stir in beans. Heat to boiling, stirring occasionally. Reduce heat to medium-low and cook about 10 minutes, stirring occasionally. Serve garnished with sour cream, shredded Cheddar cheese, chopped tomatoes, jalapeno slices, etc., if desired. Makes 6 servings.

NOTE: Recipe can easily be doubled or tripled.

BUFFALO CHICKEN PANINI
4 tablespoons Blue Cheese Dressing
2 slices 7-grain bread
4 thin slices (4 ounces) breast of chicken (seasoned Buffalo style)
2 tablespoons watercress
1/2 stalk celery, chopped
2 tablespoons chopped walnuts

Spread blue cheese dressing evenly on top and bottom slice of bread. Layer chicken, watercress, celery and walnuts and close sandwich. Heat your Panini maker or sandwich press. Butter each side of the press. Place the sandwich inside, press down and grill until e bread is flat and browned, about 10 minutes. Serve warm. Makes 1 sandwich.

BLUE CHEESE DRESSING: Combine 1/2 cup blue cheese (mild), crumbled, 2 tablespoons buttermilk, 1 tablespoon crème fraîche, 2 tablespoons red wine vinegar, 2 tablespoons extra virgin olive oil and salt and pepper to taste, mixing to a chunky consistency. Makes enough for 2 sandwiches.
From Tom Colicchio.

GORDON BIERSCH MÄRZEN BBQ SAUCE RIBS
5 pounds baby back pork ribs, each slab cut into thirds
3 (12-ounce) bottles Gordon Biersch Marzen beer
4 1/2 cups water
Barbecue Sauce

Place ribs in a very large pot. Cover with Marzen beer and water. Bring to a boil. Reduce heat and simmer, uncovered, 30 minutes. Turn off heat and let ribs cool to warm temperature.

Meanwhile prepare Barbecue Sauce and set aside. When ribs are cool, drain off and discard liquid. In a large container, pour all of Barbecue Sauce over ribs and marinate in refrigerator a couple of hours or overnight.

To finish, grill ribs over high flame until the sauce has caramelized on the outside of the ribs. Dip in the Barbecue Sauce remaining in the container a couple of times while grilling. Total grilling time is about 5 minutes per side. Serve with additional barbecue sauce, if desired. Makes about 4 to 6 servings.

BARBECUE SAUCE: In a large pot, saute 1 large onion, chopped and 1/4 cup chopped garlic in 1/4 cup hot cooking oil until translucent. Deglaze pan with 1 (12-ounce) bottle Gordon Biersch Märzen. Stir in 1 quart of your favorite barbecue sauce (Cattlemen's brand preferred), 1/4 cup molasses and 1/4 cup pureed canned chipotle chiles (OR to taste; chipotles are hot). Heat to simmering. Simmer over low heat, uncovered, 30 to 60 minutes. Makes about 6 cups.
From Dan Gordon.

By Natalie Haughton
Daily News Food Editor

Brentwood bakery SusieCakes has just opened a second location in Calabasas. An old-fashioned bake shop, it specializes in an array of sentimental, classic All-American dessert favorites, including puddings, pies, brownies, bars, cookies, cakes, cupcakes and more. Among the holiday choices -- seen in the photo above -- are frosted, hand-decorated sugar cookies, a yule log, gingerbread houses and cookies and an eggnog cheesecake.

The shop also offers custom party and birthday cakes, and a selection of candles, cards and gift items. The from-scratch baked goods are made on the premises.

SusieCakes, 23653 Calabasas Road, Calabasas, is open 10 a.m. to 7 p.m. Monday through Saturday. Information: (818) 591-2223 or www.susiecakesla.com.

Below: A photo of the new SusieCakes in Calabasas:

SANTA TOTE
Designed to resemble Santa's red suit, this new nifty mini tote box from See's Candies is filled with lollipops, candy canes and a foil milk chocolate Santa. Good for stocking stuffers, kids of all ages or party favors. $5.75 each at See's Candies shops.

MORE HEAT AND SPICE
Idaho-based Cowgirl Chocolates, known for spicy-sweet creations, is offering some new products in time for holiday indulging. Among them are three caramel corns … Mild Chipotle Vanilla Granola, Pumpkin Spicy and Spicy Chocolate Triple Nut … along with Caramel Nut Clusters and Roasted Hazelnut Toffee. The caramel corns are the least spicy, followed by the toffee. The nut clusters, which feature caramel nut (pecans, almonds and cashews) clusters dipped in dark chocolate, are potent and HOT, flavored with habenero chiles (they are for volcano-palate customers, we were told). They are definitely not for the timid. The chocolate nut caramel corn had a bite, but it was the favorite of the three caramel corn choices. The toffee was interesting, but I prefer mine without heat and spice. Depending on the item, packages range from 4 ounces to 1 pound, nothing fancy and something fancy options, with prices from $8.95 to $26.95. To order or view the collection, go to www.cowgirlchocolates.com or call (888) 882-4098.

GLASS BEAR WITH MAPLE SYRUP
This 6-inch-tall clear glass bear, sporting a red knit hat, is filled with pure maple syrup U.S. grade A medium amber from Highland Sugar Works in Vermont would make a fun holiday food gift. Refrigerate after opening. A 16.9-fluid-ounce jar is $19.95 at Williams-Sonoma stores.

Chocolate never goes out of season.

And the holidays are just the time to explore the explosion of premium chocolates, with more flavors than ever for baking and just plain indulging.

With a bunch of recently released, fashionable chocolate cookbooks, you can jazz up holiday festivities in the sweetest way … with enticing cookies, cakes, candies, pies and more.

Marcel Desaulniers, author and chef of "I'm Dreaming of a Chocolate Christmas" (Wiley; $29.95), can help you impress family and friends with a collection of more than 70 delectable, colorful creations. This is the 10th cookbook from Desaulniers, co-owner of The Trellis Restaurant in Williamsburg, Va., for the last 27 years, where he was also executive chef until five years ago. "This is the first book that is dessert-related that doesn't have one of my mother's recipes in it," says the sweets guru. "She is 89 and still bakes."

Unlike his six previous books centered on chocolate or desserts, recipes in this volume are "simple and straightforward but still loaded with 'WOW!' " he says, and some can be frozen and shipped. All were tested in a home kitchen with top-quality ingredients and equipment available in local stores.

While many pastry chefs temper chocolate (a melting and cooling technique used to stabilize chocolate to make it shiny), and Desaulniers has included a quick method in some of his previous cookbooks, the process is not used in this recipe compilation.

"Tempering, even for someone who has a culinary education, is not the easiest thing in world."

Desaulniers recommends melting chocolate in the microwave.

"For years, I wouldn't allow a microwave oven in my home, even though my wife begged for one; she doesn't cook, only makes popcorn. I melted chocolate in a double boiler."

Eventually he relented, and now he is a fan of microwaving, at least for this task.

"It is the best, quickest and safest method," he said.

Common directions call for using a glass bowl, uncovered, on medium power. But to be safe, because microwave ovens vary, he errs on the side of using lower power settings.

The book calls for mostly semisweet along with some unsweetened chocolate. "For almost all recipes, semisweet is best. It's a benchmark item most people are familiar with. I love bittersweet, personally, but for the most part you can interchange it with semisweet.

"Everyone's (each company's) chocolate tastes different. There are myriad chocolates one can invest money in, but if a recipe has lots of ingredients such as cream, butter, eggs, etc., a simpler straightforward chocolate is fine."

When buying chocolate, make sure it is real chocolate, he stresses. "Reading the ingredient list on the package is key," Desaulniers says. "The item that needs to be in chocolate is cocoa butter." If palm kernel oil or coconut oil is on the label, it's not real chocolate.

A food gift is always welcome during the holiday season … to share with family and friends, use as party fare or even indulge in alone. The best part for the gift-giver is that food items are fast and easy to pick up at the last minute .

You get more bang for your buck as no shipping fees are involved and you can see what you're getting. There are plenty of options at varying price points and many come prewrapped (or ask the store to wrap your selections to save time).

MINI ICED GINGERBREAD COOKIES
These darling miniature gingerbread Christmas cookies from Isobel & Co., are made in Canada with molasses, butter, eggs, cinnamon, ginger, nutmeg and cloves. They come in shapes of Christmas trees, stars, mittens, gingerbread men and snowmen and are colorfully decorated with royal icing in red, green, white, yellow, orange and black. They taste delicious and would be a good hostess gift, a fun addition to cookie platters, great to leave for Santa or a terrific stuffing stuffer. A 7.6-ounce cellophane bag tied with a red satin ribbon is $19.50 at Williams-Sonoma stores.

FRESH ROSEMARY TREE
For a stylish, small table-top holiday tree (about 14 to 16 inches in height), pick up this tender rosemary shrub topped off with a mini gold bow. It's aromatic and can be used as a table decoration, in holiday cooking (lamb, roast meats, fish, poultry, breads, potatoes) and beyond. After Christmas, plant in your garden and it will keep on giving throughout the year. $8.49 at Trader Joe's stores in the flower section.

COFFEE AND COOKIES
For coffee lovers on your list, consider a festive colorful gift package with Holiday Blend Coffee (8 ounces), two chocolate-covered candy cane graham crackers and two peppermint biscotti. They are all wrapped up and tied with a red ribbon. $16.95 at Coffee Bean & Tea Leaf stores. A similar package is available for tea lovers.

CHOCOLATE SNOWMAN
A cute 7-inch-tall milk chocolate snowman, trimmed with a red chocolate collar, bow, button nose and hat brim, is an ideal stocking stuffer or table decoration. In a clear bag from Godiva Chocolatier, it's $15 for 8 ounces. At Godiva Boutiques at The Oaks, Thousand Oaks, Westfield Topanga, Canoga Park, Westfield Century City, Beverly Center, Glendale Galleria or other locations.

A WHOLE LOT OF LOLLIPOPS
For those See's Candies pop fans on your gift list, pick up the attractive Christmas tree-shaped box filled with a big bunch of butterscotch, chocolate, cafe latte and vanilla flavor lollipops. Great for any occasion, there are about 30 pops to a 1-pound 5-ounce box for $18.75. At local See's Candies shops.

DIPPING OILS
Dipping fresh, crusty rustic bread slices in a variety of oils is an interesting way to add flavor. Package up a duo … a bottle of Olivier Napa Valley Parmesan Dipping and Drizzling Extra Virgin Olive Oil (with toasted Parmesan cheese, garlic and herbs) and Olivier Napa Valley Pesto Dipping and Drizzling Extra Virgin Olive Oil (with basil, garlic and lemon) for a welcome gift. The oils can also be brushed or sprinkled on pan-grilled chicken, fish, meats or grilled vegetables or tossed with pasta for a change of pace. Made with California extra-virgin olive oil, the products come in 7.6-fluid-ounce glass bottles for $14.50 each. Other flavors are also available, including Blue Cheese, Greek or Fall Harvest. At Williams-Sonoma stores.

FRANGO MINT CHOCOLATES
For Chicago transplants or those who are partial to Frango Mints, the candies made famous by the former Marshall Field's are now available at Macy's stores in all kinds of configurations and various size boxes. A small Christmas tree box of 3 ounces of Frango Mint Chocolates is $12. A plush, soft brown moose with a green Santa cap and holding a 1.4-ounce mini box of Frango Mints is $15. Both available at Macy's stores throughout Southern California.

COCKTAIL MIX SAMPLER
A fanciful gift for guys, an entertainer or a party hostess is a carton of four different fruit-infused liquid mixes that are simply blended with vodka (sold separately) for flavorful cocktails. Included are apple martini mix (with Granny Smith apple juice), cosmopolitan mix (with cranberry juice), tangerine mix (with tangerine juice) and lemon drop mix (with Meyer lemon juice). Each 12-fluid-ounce bottle of mix makes six drinks when combined with liquor. (Directions instruct to shake a cocktail shaker filled two-thirds with ice cubes with one part mix and one part vodka; strain off ice and serve in a martini glass.) You might also try the mixes with champagne and other liquors, if desired. $36 per four-pack at Williams-Sonoma stores.

SHORTBREAD IN GIFT TIN
This partridge in a pear tree metal box is filled with wonderfully tender and tasty triangular, rectangular and round pieces of old-fashioned buttery shortbread. A 17.6-ounce container is $25 at Crabtree & Evelyn stores.

A SLEIGH FULL OF GOODIES
This metal sleigh is filled with a variety of treats including a .52-ounce box of Pirouline Chocolate Flavor Lined Wafer Rolls; a 5-ounce box of Caramel Whirls World's Finest Chocolate (smooth caramel center surrounded by creamy milk chocolate); a 2.6-ounce box of Walkers Chocolate Covered Toffee; a 1.25-ounce envelope of Luxe Cafe Dark Chocolate Orange Hot Cocoa; a 9-ounce package of Starbright Candy (chocolate mint-flavored hard candies); and an .85-ounce box of Lindt Lindor Truffles (milk and dark chocolate). Recycle the sleigh as a table centerpiece or decoration once the goodies are gone. Net weight is 1 pound, 3.22 ounces. $50 at Macy's.

CHOCOLATE-COVERED SEA SALT CARAMELS
Chocolate coated salted caramels continue in popularity and are as trendy as ever these days. Trader Joe's is offering salt caramels made in Ireland and enrobed in dark Belgian chocolate. Unlike some of their counterparts (with harder caramels), these buttery caramels are soft and tend to ooze out of the thick chocolate coating on the first bite. We like them best right out of the fridge as the caramel has set up a bit and is not as runny. Rich and indulgent. $4.99 per 6.3-ounce box (of 12) at Trader Joe's.

GLASS BEAR FILLED WITH MAPLE SYRUP
This 6-inch-tall clear glass bear, sporting a red knit hat, is filled with pure maple syrup U.S. grade A medium amber from Highland Sugar Works in Vermont. Refrigerate after opening. A 16.9-fluid-ounce jar is $19.95 at Williams-Sonoma stores.

LIMITED EDITION CHOCOLATE TRUFFLES
An indulgent box of Limited Edition Godiva Truffles is packed with two each of Gingerbread in Milk Chocolate, Eggnog in Dark Chocolate and Maple Walnut in White Chocolate truffles. The 6-piece 3.75-ounce box is $13.50. At Godiva Boutiques.

CHRISTMAS JOLLY JELLY BEANS
Jolly Jelly Beans come in assorted Christmas colors and flavors. Green and red are apple flavored; white jelly beans are coconut flavored. A 10-ounce package is $9.50 at Williams-Sonoma stores.

Note: All items, except those from Trader Joe's, were from stores in the The Oaks, Thousand Oaks, but are available at the chains' other locations.

natalie.haughton@dailynews.com