By Nanette Wiser
Serenity starts with fragrant baking and five-ingredient dishes, easy to make and repurpose for next day lunch. This holiday season, expand your culinary horizon with inspirational cookbooks, such as Rudy Lombard and Nathaniel Burton’s Creole Feast, Carol Field’s The Italian Baker, Aleksandra Crapanzano’s Gâteau, Illyanna Maisonet’s Diasporican: A Puerto Rican Cookbook and Jacques Pepin’s The Art of the Chicken. Buy one, give one!
Wrap up a cookbook gift from local authors such as Janet Keeler (Cookielicious) and Joyce LaFray’s local recipe troves (key lime, Cuban, Creole, Seminole Indian and Florida) or from area restaurants (Columbia) and events (Gasparilla), all available on Amazon. Foodies will love Bárbara Cruz, Andrew Huse, and Jeff Houck’s Cuban Sandwich, A History in Layers. Browse the cookbooks at Tombolo Books, Book + Bottle, Oxford Exchange or create a basket of spices, teas, and cookbooks from Mazzaro’s, Spice & Tea Exchange, Savory Spice and the local farmers markets. No wonder Wallet Hub named Tampa Bay #8 of the top 20 foodie cities this fall.
Looking for a hostess gift to bring to your Thanksgiving or holiday party? Think global, give local including spirits from St. Pete Distillery and Kozuba, craft beers and unique artisan stemware or coffee cups from Duncan McClellan, Shapiro’s Gallery and the St. Pete Store and Visitor’s Center www.thestpetestore.com across from The Sundial. Shapiro’s Lazy Susan and menorahs are exquisite, a perfect present. Wrap up chocolates from William Dean, Kilwin’s, Coco Addiction, House of Sweets or coffee from Kahwa, Paradeco Coffee Roasters, Black Crowe Coffee, Beans & Barlour, Hogg Batch and Gypsy Soul.
KISSIN’ KOOKIES
- 1 cup butter (2 sticks), softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 cup HERSHEY’S SPECIAL DARK Cocoa
- 1/2 cup powdered sugar for rolling
- 48 HERSHEY’S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates, unwrapped
Directions: Heat oven to 350°F. Beat butter, granulated sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in sugar again just before serving, if desired.