Food Gifts: What goes around comes around

For me it started with my cranberry sauce. When I first made it I gave it to family and a circle of close friends. Several people sang its praises, so I gave it to them the following year, and the next, and the next...and for some it became a part of their holiday tradition. The bonus for me is that it keeps me connected, in a very special way, with some very nice people. Good food tends to do that. I can't think of a better way to bring people together than over a great meal, so when you can't be with someone special why not send them something they will enjoy, something that brings you a little bit closer in spirit.

Every Thanksgiving I send, or hand deliver, a jar of cranberry sauce to my hairdresser in New York City. I met her about 20 years ago and stop in for a cut from time to time. About 10 years ago I brought her a jar and she just loved it, so if I'm in NY for Thanksgiving I bring her some, if not, I pop it in the mail. Marie is originally from Haiti and has really embraced the Thanksgiving holiday. Every year I receive a lovely note telling me how much she appreciates it, and how it's become such a special part of her family celebration. She often sends me lovely hair care products in return, too, so this is where the 'what goes around comes around' bit comes into play. I also think she gives me an extra special hair cut once I am fortunate enough to sit in her chair again, but more importantly we have become friends, and that's what I cherish most.

I have two local friends (fellow foodies) who are on the list. I usually leave their jars on my front porch as we're all busy running around at the last minute. This year I came home to  find this wonderful loaf of sunflower bread from one:

And this exquisite chocolate log was delivered on Christmas Eve from the other:

Another friend in Connecticut sends her delicious homemade pumpkin bread. So as I am savoring these delicious treats, I am also feeling a very special connection to these people who've touched my life. Knowing that someone has taken the time to make something by hand has a way of doing that. Now that I think of it, many of my closest friends have come to me through our shared love of good food, so what a perfect way to honor that gift of friendship.

Sour Cream Pound Cake with Toasted Almonds and Chocolate Bits

I swear this cake is calling my name...Yes, I have one more variation on the sour cream pound cake that I posted the other day, and it's presently sitting in my dining room calling my name. I can't resist this cake when it's around, so I am now calculating the calories burned on the elliptical, versus the caloric intake of the cake, and I think it's a push!

Sour Cream Pound Cake with Toasted Almonds and Chocolate Bits:

It's the same base recipe that you may have already seen in an earlier post. My feeling is that if you've found a great recipe, then why not stick with it?

Sour Cream Pound Cake

1/2 lb butter or Earth Balance (melted)

3 cups flour

3 cups sugar

1 cup sour cream

5 eggs

2 tsp vanilla extract

1 tsp baking soda

Confectioners' sugar

Preheat oven to 325 degrees

• Melt butter

• Place all dry ingredients in a mixing bowl 

• Add eggs, sour cream, vanilla and melted butter

• Mix well with electric mixer on medium for 4-5 minutes

And here is the variation. Prepare the above and then add:

2 cups of toasted slivered almonds (cool before adding to the batter)

6  ounces of chopped semi-sweet chocolate (Callebaut Belgian Chocolate) or in a pinch the mini chocolate chips will do.

2 tsp of almond extract

Grease and flour bundt or tube pan; pour in batter and bake for 1.5 hours or until a tester inserted in the center comes out clean; cool in the pan for 20 minutes and then insert knife around edges and remove gently from pan.  Place on rack until completely cooled.  Dust with confectioners' sugar before serving.

I have a smaller tube pan that I like to use, and then there is enough batter to make two small loaves for gifts

 

Grab a cup of coffee and enjoy!

Cello wrap makes a food gift special...

If you like to give the gift of good, then you may already be familiar with the magical qualities of cello wrap. I buy it by the roll, the really big one, and it makes anything you wrap look lovely. Using a nice ribbon, and greens that you can pick right outside your door, you'll have an impressive presentation in just minutes.

During the holidays I go right outside and cut pine greens, and add a magnolia leaf, or perhaps some berries. The ones in the picture above came from a flower arrangement. These below came from my yard:

Place your platter of cookies, a cake, or whatever you'd like to wrap on large piece of cello:

Then gather up the cello and tie it with a nice ribbon, and add  the greens. Trim the top of the cello to make it even.

 

It's really that simple. Here's an idea for a nice bottle of wine:

Enjoy!

The Gift of Cake

I've been giving this cake to our family doctor for at least 8 years now.  Actually last year I forgot to make it and remembered that fact on Christmas eve, so I made it and my husband dropped it at their house on Christmas morning. They had mentioned a few years earlier that it was a very special part of their family celebration so I was not about to let them down. Plus giving the gift of homemade food is not only appreciated by the receiver, it makes the giver feel pretty good, too.

This family recipe was passed on to me by my aunt and is a staple in our family repertoire. I added the nuts to create the coffee cake version, which is the one my doctor is particularly fond of...

Sour Cream Pound Cake
1/2 lb butter or Earth Balance (melted)
3 cups flour
3 cups sugar
1 cup sour cream
5 eggs
2 tsp vanilla extract
1 tsp baking soda
Confectioners' sugar

Preheat oven to 325 degrees

• Melt butter

• Place all dry ingredients in a mixing bowl 

• Add eggs, sour cream, vanilla and melted butter

• Mix well with electric mixer on medium for 4-5 minutes

• Grease and flour bundt or tube pan; pour in batter and bake for 1.5 hours or until a tester inserted in the center comes out clean; cool in the pan for 20 minutes and then insert knife around edges and remove gently from pan.  Place on rack until completely cooled.  Dust with confectioners' sugar before serving

Coffee cake variation:

• Chop 3/4 cup walnuts and 3/4 cups pecans; to nuts add 4 tbls melted butter, 1/4 cup brown sugar and 2 tbls cinnamon.
• Pour half the batter in the pan and make a ring of nuts on top of the batter, trying to keep the nuts away from the side of the pan
• Add remaining batter and bake as instructed above

The plain pound cake is the perfect cake to serve with fresh sliced fruit.  The coffee cake is always a big hit when you have company, which I recommend you have when you make it or you might find yourself eating most of it, a sliver at a time. Enjoy!