The very best
(no fooling),
the most divine
(really)
recipes from people and places
(all totally superlative)
to make for gift giving.
(Marvelous to the max!)
COFFEE RUB SEASONING MIX
A coffee and spice and everything nice recipe from Jim Leonardo, chef of Vinology, the spiffy wine-bar and restaurant in Ann Arbor, Michigan. Recipe HERE.
Coffee Rub Seasoning Mix gives hamburgers extra pizzazz.
HOT COCOA CAKE
A divine bundt cake that remains a perpetual best seller at Zingerman’s Deli and Bakehouse in Ann Arbor, Michigan. Recipe HERE.
Perfection at any time of the year.
SPONGE CANDY
A speciality of Kathy McCarthy, a chocolatier who teaches classes in candy making and sells sweet delights at the Savory Spoon Cooking School in Ellison Bay, Wisconsin. Recipe HERE.
Such a sweet and well appreciated gift.
GLUTEN-FREE CHOCOLATE CHIP PEANUT BUTTER COOKIES
A combo of two favorite cookies and gluten free to boot from The Living Room coffee cafe in Maplewood, Missouri. Recipe HERE.
Two favorite cookies baked into one and gluten free. Yes!
SPICED PECANS
A positively addictive spice pecan placed as a VIP welcome in guest rooms of The Capital Hotel in Little Rock, Arkansas. Recipe HERE.
Sweet Leisure is nuts about these.
POMPELMOCELLO
A sweet, grapefruit-infused liqueur designed by mixologist Joe Pietrzykowski to serve at the Polo Wine & Martini Lounge in Hotel Colorado, Glenwood Springs, Colorado.
Cheers!
Yield: About 7 cups.
5 large grapefruits (organic ruby red best)
1 (750) bottle vodka
3-1/2 cups water
2-1/2 cups sugar
With a vegetable peeler, cut yellow peel from grapefruits (cut in long thin strips, avoiding white pith). With a kitchen knife, scrape as much white pith as possible from each peel. Place peels in a large pitcher or jar. Pour vodka over peels and cover with plastic wrap or jar lid. Set pitcher in a cool dark place and steep for five days or longer (up 2 weeks), agitating occasionally.
After vodka is infused with grapefruit flavor, put water and sugar in a medium saucepan and bring to a low boil, stirring constantly. Boil, stirring, until sugar completely dissolves, about 5 minutes. Let cool completely.
Pour syrup over vodka mixture, cover with plastic wrap and let stand at room temperature overnight.
Strain vodka mixture into bottles (discard peel). Cap or cork bottles and place in the freezer. Serve directly from the freezer in port glasses as an aperitif and/or after-dinner digestif. You can also use pompelmocello as an ingredient in cocktails.