SOUR CREAM COFFEE CAKE FROM ZINGERMAN’S BAKEHOUSE

For many years I’ve been trying to score the recipe for Zingerman’s best selling Sour Cream Coffee Cake. I’ve flashed my press credentials and requested the recipe at both Zingerman’s Deli  and Zingerman’s Bakeshop in Ann Arbor, Michigan, with no luck. (Well that’s not exactly true. I did feel extremely lucky that Zingerman’s shared a recipe for their second best seller—the absolutely divine Hot Cocoa Coffee Cake which I published on Sweet Leisure in 2011. (Recipe HERE.) 

But it makes hungry where most it satisfies, and I reasoned that if second best was so incredibly delicious, then I had to get Sweet Leisure cooks the first-best, most-favorite, top-seller Sour Cream Coffee Cake recipe. But no matter how much I begged, cajoled and  pleaded, the recipe remained secret. 

Until now. 

In honor of the artisanal bakery’s 25 anniversary, Zingerman’s released it’s first ever cookbook and it’s a stunner. 

ZINGERMAN’S BAKEHOUSE cookbook, fills 255 pages with interesting food and business-related stories, seductive photos, and best of all, 65 well-tested recipes including one for the Sour Cream Coffee Cake and a variation, Lemon Poppy Seed Coffee Cake. HALLELUJAH! 

Trust me, no matter if you are a professional baker or first-time cook, you will want this cookbook.

ZINGERMAN’S BAKEHOUSE by Amy Emberling & Frank Carollo. Photographs by Antonis Achilleos. Chronicle Books/October 2017. Hardcover/$29.95. To order the book from Zingerman’s Mail Order, click HERE.

And just to tide you over until ZINGERMAN’S BAKEHOUSE recipes for cakes, breads, pizzas, doughnuts, stollens, crackers, biscuits, bagels, baguettes, brownies, cookies and the best of the best of the luscious life lands in your kitchen, here’s Zingerman’s treasured cake recipe:

SOUR CREAM COFFEE CAKE 

(Recipe from Zingerman’s Bakehouse by Amy Emberling and Frank Carollo)

Photo by Antonis Achilleos

Yield: 9-inch [23-cm] bundt cake.

1 cup plus 2 tablespoons (132 g) walnut halves 

3 tablespoons (41 g) packed brown sugar 

2 teaspoons ground cinnamon

2 cups (395 g) granulated sugar 

1 cup (227 g) unsalted butter, room temperature 

3 large eggs 

3/4 cup plus 3 tablespoons (227 g) sour cream 

1-1/2 teaspoons vanilla extract 

2-1/3 cups (336 g) all-purpose flour 

1/2 teaspoon baking soda 

1 teaspoon sea salt 

1. Preheat the oven to 325°F [165°C]. Spray a 9-in [23-cm] Bundt pan with nonstick cooking spray, coat with flour, and set aside.

2. Toast the walnuts on a sheet tray for 10 to 15 minutes, or until they’re a deep golden brown. After they are done, turn the oven down to 300°F [150°C].

3. In a small bowl, mix together the toasted walnuts, brown sugar, and cinnamon. Set aside.

4. In a large mixing bowl, combine the sugar and butter. Cream by hand or with the paddle attachment of an electric mixer on medium speed. Mix until the color lightens. Add the eggs, one at a time, creaming thoroughly after each egg until the mixture is homogeneous. Add the sour cream and vanilla. Mix briefly until light and creamy. Scrape the sides of the bowl to make sure all of the ingredients are evenly incorporated.

5. Combine the flour, baking soda, and salt in a separate medium bowl. Mix to combine. Add the flour mixture gradually to the creamed mixture and mix by hand or with a mixer on low speed until smooth and homogeneous. 

6. Scoop one-third of the batter into your prepared pan. Smooth it evenly over the bottom of the pan with a spoon. Sprinkle one-half of the nut mixture evenly over the batter. Cover with another third of the batter. Smooth it evenly over the nut mixture and to the edges of the pan. Sprinkle the remaining nut mixture evenly over the batter. Spread the remaining batter evenly over the nut mixture. 

7. Bake for 60 minutes, or until a skewer comes out clean. Cool for 15 minutes. Do not leave the cake in the pan for much longer than this. The brown sugar in the nut filling might stick to the sides of the pan and make it difficult to release the cake.

8. Put a wire cooling rack on top of the Bundt pan and then invert the pan to release the cake. Cool to room temperature before eating. 

Storage: This cake is so rich that it keeps very well at room temperature for at least two weeks, if wrapped well. It also freezes nicely. Wrap it carefully in plastic wrap and then put it in a plastic freezer bag or airtight container. It will hold well for up to three months in your freezer

 

 

MERMAIDS, THE WRECK BAR, RUM PUNCH & SHRIMP SALAD

Bet you think mermaids are fantasy beings. Hello! The captivating sea creatures are a real deal that you can catch frolicking, flittering and flirting outside the porthole windows of The Wreck Bar in Fort Lauderdale. (Sometimes they even shed their shell bikini tops and fishy fins just to prove how real they are.)

The ship-shaped Wreck Bar, anchored in the newly restored B Ocean Resort (formally the Yankee Clipper), is a buried treasure of funky mermaid fun.

Built in 1956 and famous for reeling in old-time movie stars—Elvis, Marilyn, Joe DiMaggio, Jayne Mansfield among them—the bar stayed afloat through several changes in hotel ownership and assorted renovations. 

Today mermaids show up, with hair flowing like seaweed and tails seductively flapping, at two shows every Friday and Saturday. 

 

The weekend family-friendly show starts at 6:30 p.m. (with doors opening at 5:30). Entrance and seating is first-come, first-served basis so arrive early. The adults-only, reservations required (call 954-727-7090), 10 p.m. show features nice, but naughty burlesque with the sea sirens dipping into the risqué. 

But mermaids aren’t the only lure to this dive bar. The bar’s watermelon rum punch will have you drinking like a fish and the luscious shrimp-filled chop chop salad will shore up any gourmet’s appetite. As one can get hooked on both (they are THAT good), here’s how to enjoy them happily ever after:

WATERMELON RUM PUNCH

Yield: 1 serving.

1-1/2 ounces Bacardi Superior white rum

1 ounce fresh watermelon juice (muddle the watermelon and strain)

3/4 ounce St-Germain (Elderflower liqueur)

1/2 ounce simple syrup

1/2 ounce fresh lime juice

2 dashes Fee Brothers Rhubarb Bitters

Mint leaf for garnish

Shake rum, watermelon juice, St-Germain, syrup and lime juice together in a cocktail shaker and strain into a glass filled with ice.Top with bitters and garnish with mint leaf. 

 

CHOP CHOP SALAD

 

Adapted from a recipe supplied by The Wreck Bar

Yield: 4 servings.

1/2 lemon

Salt

3  black peppercorns

1 bay leaf

20 jumbo shrimp

About 2 cups green beans

2 cups hearts of palm cut into bite-size pieces

2 cups halved cocktail tomatoes

1 large cucumber, ends trimmed, seeded and diced

Bacon vinaigrette (recipe follows)

Fill a 3 quart saucepan 3/4 full of water. Squeeze lemon into water and then add lemon shell. Add 1/2 teaspoon salt, peppercorns and bay leaf. Set saucepan over high heat and bring liquid to a rapid boil. Remove saucepan from heat. When bubbles subside add shrimp. Stir. Cover pan as set aside until shrimp are curled, opaque and pink, about 5 minutes.  

Meanwhile fill a large mixing bowl with ice water. When shrimp are just cooked, drain and rinse with cold water. Put shrimp in ice bath until cold. Drain and peel shrimp. Reserving the four largest whole for garnish, cut shrimp into large bite-size pieces and set aside.

Rinse saucepan and fill with cold water. Set over high heat and bring water to a rapid boil. Add 1/2 teaspoon salt and the green beans. Boil beans until they become bright green, about 5 minutes. Meanwhile fill a large mixing bowl with ice water. Drain beans and rinse with cold water. Put beans in icy water until they are chilled. Drain well and dry with paper towels. Trim ends off beans.

Put cut shrimp, beans, hearts of palm, tomatoes and diced cucumber in a large mixing bowl. 

Drizzle to taste with bacon vinaigrette. Toss well. Distribute salad among four serving plates. Garnish top of each serving with a reserved shrimp and serve immediately.  

BACON VINAIGRETTE

Yield: About 3/4 cup.

2 thick strips bacon

1/4 cup red wine vinegar

1/2 teaspoon Dijon mustard.

1 large clove garlic, minced

1 teaspoon finely minced red onion

1/2 cup olive oil

2 teaspoons chopped fresh basil, optional

1 teaspoon chopped fresh cilantro, optional 

Salt

Pepper

Preheat oven to 350°F. Fry or broil bacon until strips are well-browned. Drain bacon on paper towels and set aside to cool. Grind cooled bacon in a meat grinder or chop into very fine pieces. Put bacon pieces in a baking dish and set in preheated 350°F oven until warm.  Put vinegar in a small bowl. Whisk in mustard, garlic and onion.  Slowly whisk in olive oil and continue whisking until dressing is emulsified. Whisk in herbs. Drain warm bacon and whisk into dressing. Season to taste with salt and pepper. 

Click HERE for more information about B Ocean and The Wreck Bar.

Click HERE for more about Fort Lauderdale.

Click HERE for other places to eat in Fort Lauderdale.

 

BRUGES, WEST FLANDERS, BELGIUM and COCKTAIL

Bruges could be Europe’s most perfect little medieval city.

Designated a UNESCO World Heritage Site for its historic significance, Bruges overflows with charm. Old graceful canals, ancient cobbled streets, distinctive gothic architecture, archaic cafes and bars fill the city. In addition, Bruges sports a variety of contemporary pleasures, such as fine hotels, divine restaurants, nice shops, chocolate and beer. Nothing is needed to upgrade the appeal. All is delightful—which is both good news and bad news.

On the downside, Bruges packs in the tourists, especially on weekends and holidays where crowds…well…crowd. On the other hand most of the tourists are day-trippers who abandon the city as the shops close and Bruges is at it loveliest, quietest and most romantic in the still of the night. Perfect.

So what to see and do in Bruges?  In no particular order:

Stroll around town. Stop to smell the wisteria.

Climb the 366 steps of the 13th-century Belfry for beautiful panoramic views.

Take a canal-boat trip.

Ride in a carriage. 

Borrow a bike and ride along the canals and/or on paths looping almost around the city.

Stop at the Café Vlissinghe, Bruges’ oldest bar (established in 1515), for a brew and bite while you watch a  game of the rather obscure feather bowling.

Check out the glorious Flemish Primitives at the glorious Groeninge Museum.

 

Sit in a park and listen to the bells that spread over the city like sunshine regulating wake up and close down and all in-between.

Visit in the Church of Our Lady to see Michelangelo’s magnificent  Madonna and Child sculpture.

Dip into some of the funky museums, such as the: 
Frietmuseum (Fries museum).

Lamp museum (yes, really, there is such a thing).

Torture museum.

 

 

Choco-Story (museum of chocolate).

 

Check out lace for which the city is so famed.

Stay at Hotel Jan Brito,  a lovely 36-room property built into a renovated 16th century mansion. Good location in the city center. Free Wi-Fi. Buffet breakfast. Variety of rooms and suites at good prices. Bike rentals. Friendly, accommodating staff. Nice all around.

Have a luscious dinner at Restaurant De Visscherie.  Order: The Visscherie Cocktail (see recipe below) and then the 1st course: Smoked eel with foie gras, shaved beets, shaved cucumber, sprouts, diced apple and a dressing made with sour cream and buttermilk; 2nd course: Skrai cod with white asparagus, potato mash with garlic, dark toasted sunflower seeds, sauce of ground grey shrimp; and the 3rd course: “Springtime in a plate,” strawberries, white chocolate mousse, basil, flat pieces of lemon flavored bonbon mirror, chocolate and lemon flavored meringues.

 

THE VISSCHERIE HOUSE COCKTAIL

Yield: 5 to 6 cocktails.

2 cup vodka

1 cup St-Germain (Elderflower liqueur)

2/3 cup Aperol (an Italian apéritif)

2/3 cup fresh lemon juice, strained

Cava (or other sparkling wine), chilled

Long slivers of orange zest, for garnish.

To make the Visscherie cocktail mix: Put vodka, St-Germain, Aperol and lemon juice in a large glass mixing bowl or jar; stir well to combine ingredients. Cover bowl or  jar and refrigerate until mixture is well-chilled. (Can store in a refrigerator for a month or two.)

When ready to serve, make each cocktail by pouring about 3/4 cup chilled mix into a cocktail glass. Top with 1/4 cup chilled cava. 

Add a strip of orange zest to each drink for garnish and serve immediately. 

For more information:

on Belgium food specialities and a great fries recipe, click HERE.

on Belgian chocolate, click HERE.

on Bruges art, click HERE.

 

 

BRUGES ART AND ARCHITECTURE TRIENNIAL 2018

Bruges Triennial 2018 contemporary art and architecture exhibition brings a new layer of excitement to Belgium and the already magical city. For the rest of summer—until mid-September—visitors to Bruges can enjoy not only the city’s constant pleasures (enchanting canals, medieval buildings, chocolate, beer and terrific restaurants), but also an exciting array of contemporary art and architectural installations. 

The city invited 15 artists from around the world to create and install works based around a theme titled “Liquid City.” Complex and multifaceted, the theme refers not only to the canals flowing through Bruges, but also to the resilience and flexibility of the city as it moved through time as well as to the changes, uncertainty and fluidity of the modern world at large.

Artists interpreted the theme in a broad variety of ways, placing works in surprising spots throughout the city, many actually in canals or waterside. Although all of the installations are worth close viewing and conceptual understanding, some particularly capture the heart.

Skyscraper (The Bruges Whale)

Lesley Chang and Jason Kimoski, the husband/wife principals of StudioKCA, an architecture and design firm based in Brooklyn, New York, installed Skyscraper (The Bruges Whale) to draw attention to the millions of tons of plastic waste and trash polluting the seas and oceans of the world. The Bruges Whale breaches out of the Bruges canal symbolizing whales that rise from the world’s first “liquid city,” the ocean. 

To construct the whale, the artists worked with volunteers to retrieve five tons of waste plastic from the Pacific Ocean. After cleaning the plastic, artists attached pieces, mosaic style, to wire mesh covering the whale’s steel and aluminum skeleton.

In addition to pleasing the imagination, the artists hope their whale increases public awareness of the 150,000,000 tons of plastic waste swimming in our ocean water today.

 

The Floating Island

It’s a walkway, swing set, hammock—a totally fun and visually intriguing sculpture in which to stroll, picnic, meet friends, hang out. The Floating Island installation from architects Sojung Lee and Sangjoon Kwak, of OBBA (Office for Beyond Boundaries Architecture) in Seoul, Korea, goes  “beyond the boundaries” of the expected. This graceful sculpture of elastic ropes and netting sits on a curvy platform directly in the water at the side of a canal, accessed by stairs attached to the sidewalk. 

The white structure serves multiple purposes. As tall as the canal is wide, the ropes form tilting walls guiding folks along the curvy pathway. At various spots the ropes coil into seats for swinging or just sitting and sunshine relaxing. Horizontal netting provides a comfortable pallet for lounging. Part sculpture, part playground, the elegant Floating Island enchants locals and visitors alike.

 

Selgascano Pavilion

Aglow with vivid color, the Selgascano Pavilion comes from José Selgas and Lucia Cano of SelgasCano, an architectural firm based in Madrid. 

Made from a translucent plastic skin stretched over a steel skeleton, the pavilion’s bubble like tunnel tops a sunshine yellow platform that floats in the canal. A ramp from the street and a gangplank gives the public access to the structure.

In stark contrast to a backdrop of Bruges’s Gothic brick buildings, the pavilion glows with color that changes from oranges to pinks in different natural light. 

In addition to being a visually stunning, navigable walkway,  the pavilion offers space where visitors can, on weekends, dip into the canal for a swim.

 

More information see: http://www.triennalebrugge.be/en 

 

THE SANTA MARIA, A LUXURY COLLECTION HOTEL & GOLF RESORT IN PANAMA CITY, PANAMA

It’s brand new and utterly wonderful. The Santa Maria Hotel & Golf Resort opened in February, 2018, and is already Panama City’s first-choice stay for golfers, business persons and luxury travelers.
Located in the exclusive Santa Maria Panama community—eight miles from Panama City and seven miles from the Tocumen International Airport—the resort perfectly suits contemporary travelers seeking sleek and sophisticated accommodations with an overload of amenities.
In addition to 182 well-appointed guest rooms and suites, and over 18,000 square feet of meeting space, the resort includes a great spa, good restaurants, lush bars and—the showstopper—an 18 hole, 72 par Nicklaus design private golf course.
The Santa Maria infuses the resort experience with not only every up-to-the-minute convenience, but also the best of Panama’s rich cultural heritage.

Designers installed lobby pillars fashioned from the unusual cottonwood trees that grow with square trunks in El Valle de Anton, and accented public areas with wood rescued from from the depths of Gatun Lake.

Lobby of The Santa Maria.

Decorators dressed beds in Mola bed runners inspired by the Guna people of Guna Yala, and filled lobby shelves with baskets and masks woven by Embera Indigenous community.

Bed with Mola runner.

 

Lobby Shelves filled with Panamanian Artifacts.

Chefs add a variety of Panamanian food specialties to menu offerings. And the coffee shop/deli showcases the rare Panama-grown Geisha coffee, said to be the most expensive coffee in the world.

 

GOLF
Gotta confess, I’ve never played golf. At one time I thought “above par” was something good. That’s why I might be forgiven for initially thinking the view from my third floor room overlooked the pool and golf course. Got the pool right, but what I thought was the course was only a practice area.

Practice Area.

The 100 acres of golf course winds around the property creating an “urban oasis” complete with rolling fairways, well-placed bunkers and man-made lakes (providing water hazards, irrigation for the course and hangouts for lazy crocodiles). What makes the course unusually attractive, in addition to the impeccable condition of the greens, is the backdrop of narrow skyscrapers that jut to the clouds like brilliant stalagmites.


Being a private country club, the golf course is available only to homeowners and golfing members in the luxurious Santa Maria golf community AND to hotel guests. (Word of advice: book tee times when you make reservations. The course is justly popular.)

SPA
The Santa Maria’s cosy spa offers a sweet choice of treatments. I found the Espiritu Santo Signature Massage, (described as massage hands moving like a flower unfolding erasing all stress) as soothing as a lullaby, but it was the Cacao & Coffee Santa Maria that completely captured my heart.
What a WOW! First the therapist slathered me with pure coconut oil. Then exfoliated my skin with a ground coffee rub. Next she wrapped me in a chocolate mask and let me bake in warm sheeting for a few heavenly minutes. After a warm shower to rinse away the chocolate (I would have licked it off if allowed), the therapist topped the massage with a confection of creamy moisturizer. I have never felt so succulent! YUM!

 

FOOD and DRINK

Menus at the resort’s various bars and restaurants weave Panamanian specialties with international favorite dishes.

Dining Areas and Lobby Bar.

Tasajo

The breakfast buffet offers all the usual breakfast fare, plus some special Panamanian dishes that no tourist should miss. Here’s where I became addicted to not only the Panamanian breakfast speciality Tasajo, a stew-like mixture of sausage with tomato, onion and peppers, but also the deeply delicious thick, crunchy corn tortillas.

In addition to serving familiar dishes, celebrated Panamanian chef, Carlos Chombolin Alba adds personal Panamanian-fusion fare to the resort’s gourmet Mestizo Restaurant.

Chef Carlos Chombolin Alba and some of his gourmet dishes.

And although mixologist, Anny Arroyave, can produce whatever is requested, she likes to create a spirited array of speciality drinks to charm guests at the Lobby Bar and AQVA Pool Bar (see recipe below).

Mixologist Anny Arroyave and a few of her speciality drinks.

 

Aqua Pool Bar.

EXCURSIONS
Guests who want to explore Panama City and beyond can call on Santa Maria concierges to arrange for custom sightseeing.

Hotel excursions to nearby sites include a tour of REPROSA (a factory reproducing Panama’s golden antiquities) and Panama Viejo (an archaeological site holding the remains of the oldest European settlement on the Pacific Coast of the Americas plus a museum with historical exhibits).

Touring REPROSA

 

Panama Viejo

THE VIBE
Despite being a big city hotel, packed with glossy marble, polished wood and super stylish furnishings, The Santa Maria feels casual and intimate. Although the setting surrounded by greenery contributes to the easy-going vibe, I think it’s the ever-smiling, always-accomodating staff that creates an atmosphere of genial hospitality and makes the resort stay so special.


Then, again, it could be Anny’s intoxicatingly pleasurable drinks.

 

ANNY’S SANTA MARIA SIGNATURE COCKTAIL

Yield: 1 cocktail.
1-1/2 ounces raspadura syrup (see NOTE below)
1-1/2 ounces fresh lime juice
3 ounces Ron Abuelo Añejo (rum)
3 dashes Angostura bitters
Club soda (optional)
Put all ingredients except club soda in a shaker with ice. Shake well and pour into a collins glass filled with ice. Top with a splash of club soda.

NOTE: Raspadura is unrefined whole cane sugar generally sold in blocks in Mexican or specialty markets. To make raspadura syrup, mix equal amounts of raspadura with water and heat, stirring constantly, until the sugar is completely dissolved. Instead of a raspadura syrup you can substitute a simple syrup made from raw or brown sugar (See recipe for the Bentley at www.SweetLeisure.com or click HERE.)

 

For more information about THE SANTA MARIA HOTEL AND GOLF RESORT click HERE.

 

 

CAL-A-VIE HEALTH SPA, AMERICA’S MOST PERFECT DESTINATION SPA

The second I win the lottery, I’m calling Cal-a-Vie and booking an extended stay.
Why do I love the spa? Here are just a few of the many reasons:

LOCATION
Nestled in a valley surrounded by lavender scented hills, Cal-a-Vie sits 40 miles north of San Diego and seven miles inland from the Pacific coast in Vista, California. Cooling sea breezes and luscious Southern California sunshine combine to grace the spa with a marvelous Mediterranean climate that is warm enough for swimming during the day, cool enough for cashmere at night, and chilly enough for vigorous morning hikes.

 

SETTING
With its collection of buff-colored buildings and sun-burnished roofs graced by shade trees, gardens and greenery Cal-a-Vie could double as a village in Tuscany or tiny town in the heart of Provence.

A French-style fountain sits in the courtyard surrounded by villas. Vineyards roll over the hills. A windmill overlooks the property.

 

Two extraordinary buildings, imported from Dijon and reconstructed on property, shine like jewels crowning the top of the hill. Guests head to the lovely 400-year old chapel for yoga and meditation and to the L’Orangerie for classes, wine tastings, receptions and dinners.

The Chapel at Cal-a-Vie.

 

L’Orangerie.

 

DECOR
How does one describe it? Casual elegance is wanting. Upscale chic doesn’t do it. Homey is more like it, that is if the home is an entire village owned by super wealthy Francophiles with great taste and a dramatically wonderful collection of 17th- and 18th-century French antiques.
Antiques and historical pieces fill most public rooms. Some are French Provincial treasures, others belong in palaces.
The lounge in Cal-a-Vie’s fitness center wears a rare tapestry that was woven for Louis XIV. French chandeliers from the 18th century glow overhead.


Portuguese tiles form murals. European antique mirrors, candlesticks and wall art add sumptuous decorative touches here, there and everywhere.


Despite museum-quality art and antiques, Cal-a-vie feels more comfortable than formal and forbidding. Floors and ceiling made from reclaimed barn wood and charming French Provencal antiques lend a casual element.


The spacious villas (26 guest rooms and six suites) contain hand-crafted and imported antique furniture, with King-size beds topped by memory foam mattresses that are dressed in Frette linens. Bathrooms come with Travertine tile, built-in dressing tables, huge tubs, and a generous supply of fragrant and appealing bath amenities.

Villa # 21.

Colors are soft and restful and fabrics luxurious. Each and every decor element contributes to making Cal-a-vie a heavenly haven.

FITNESS PROGRAMS
A typical day begins with 6:30 a.m. guided hike on 10-miles of picturesque trails (or walk on the 18-hole golf course), followed by a full day of fitness classes and activities. All is available: Spin, Tread and Shed, Cardio Resistance, Rowbics, Aqua Zumba, Club Boxing, TRX Circuit plus many types of yoga, different forms of Pilates, lots of water activities, a variety of dance classes, and…well..the list goes on with more than 125 classes geared to tone, build, strengthen and otherwise satisfy guests’ workout wants.

Swimming in the heated pool.

 

Yoga in the Chapel.

PAMPERING
Workout classes of the morning give way to afternoons that most guests devote to pampering treatments. Skilled and caring therapists offer outstanding massages, facials, reflexology, body wraps, Reiki and scrubs. Skilled beauticians provide a full menu of salon care in the beauty salon.
In addition, the spa offers a collection of body enhancing and/or medically restoring treatments and therapies, such as Alpha-hydroxy fruit peels, genetic testing, teeth whitening, acupuncture, “Wellness injections,” and medical testing.

FOOD
When registering, guests say how many calories they wish to consume a day and staff designs individual food programs to meet their specific goals.
Breakfast offers a choice of dishes, including nutrition heavy and delicious Cal-a-Vie Benedict, granola and fresh berries and assorted omelets.

Cal-a-Vie Benedict.

Lunches and dinners are plated and served, with lunches featuring protein topped salads and dinners more course complete.

Lunch is served on the verandah at Cal-a-Vie.

 

The Dining Room at Cal-a-Vie

No need to worry about going hungry, even if you choose the 1200 per day calorie options. Bowls of apples sit within easy reach in most public rooms, mid-morning and mid-afternoon snacks (nuts, veggies and smoothies) show up in various public rooms and the kitchen staff will bring a healthy snack to your room, if asked.

Mid-morning and Mid-afternoon snacks as served at Cal-a-Vie.

And yes the spa serves coffee—even expresso drinks if desired.
Any yes, you can drink in your room and sometimes wine is available for purchase at dinner.
And yes, room service is available.

STAFF
The ratio of 5 staff for every one guest spoils one for ordinary life.
Starting with the three staff members that meet your car on arrival (one to show you to the front desk—the others to whisk away the car and carry the luggage to your room)

Arrival and reception desk.

to the waiter who brings you early morning coffee (within 10 minutes of your call) to the maids doing nightly turn down service, the care is complete, competent, cordial, and comforting.

 

GARDENS AND GROUNDS
Gardenias, lavender, jasmine and bee-loving flowers line garden paths scenting the air with natural poetry.
Graceful white orchids decorate every room. Boxwood hedges encase roses and orange trees at L’Orangerie.
The vineyards grow Cabernet Sauvignon, Cabernet Franc and Merlot grapes.
Parsley, sage, rosemary and thyme, African blue basil and a variety of beets, Brussels sprouts, carrots, cabbage and micro greens flourish in the culinary gardens.
Lush greenery surrounds ponds and streams where frogs hide and sing evening lullabies in mating season.
Gardens gift wrap Cal-a-Vie, enabling guests to walk in lovely wonder wherever they wander.

 

ATTITUDE
Nothing is mandatory.
Schedules are adjustable.
Wake up early and hike—or sleep in and order breakfast in bed from room service. All is okay.
Not into vigorous exercise? Doesn’t matter. Do what you like.
Find that your yoga class and hot-stone massage are in the same time slot? Not to worry, staff is eager to work with you to arrange a schedule that fits your wants and wishes.
Don’t like group activities? No problem. With Cal-a-Vie’s personal trainers, in-room treatments and room service one can enjoy fitness programs, beauty services and meals in total privacy.
Want to go treatment to treatment, stroll about the meditation garden or head to dinner in your comfy Frette robe? Easy. You’ll fit right in.

ALL THE EXTRAS
A well stocked boutique selling fashion (good looking casual clothes for working out and lounging around), gifts (jewelry, beauty products) cook books, wine and Vinothérapie products made from grapes grown in Cal-a-Vie’s vineyard.

The Antique Boutique offering original artwork, glassware, furniture, decorative pieces many leftovers from the owner’s collection that was not used in the spa.

Golf on Ted Robinson-designed championship 18-hole golf course.

Tennis on a red clay court.

Heated pool near the villas.

Olympic-size pool on the hill.

And a variety of arts and crafts mind and body, and cooking and nutrition-classes that supplement spa activity.

Produced in Cal-a-Vie’s arts and craft classes.

 

Dietitian Gina Worful demonstrates Cal-a-Vie’s new Muse brain sensing technology that is useful for providing feedback on brain activity during meditation.

 

Chef Curtis Cooke leads a cooking class that shows guests how to make a Spanish Lentil Stew and a Garden Salad.

CAL-A-VIE GARDEN SALAD

Yield: 6 to 8 servings.
8 cups mixed lettuces
1 cup thinly sliced radish
1 cup peeled and thinly sliced jicama
1 cup halved cherry tomatoes
1 cup blanched green beans
1 cup roasted sweet potato cubes
About 3/4 cup lemon-mustard vinaigrette (recipe follows)
Put greens in a large mixing bowl. Drizzle top of greens with enough of the lemon-mustard vinaigrette to very lightly coat leaves, but not drench them. Gently toss mixture until greens are coated with dressing.
Put a mound of greens in the center of 6 to 8 serving plates, dividing greens evenly among the plates. Put radish, jicama, tomatoes, green beans and potato cubes in mixing bowl. Drizzle with vinaigrette. Toss mixture to coat vegetables with vinaigrette. Top lettuce with vegetables, dividing the vegetables evenly among the serving plates.
(Dressing and plating the greens and vegetables separately, allows more even distribution of both.)

LEMON-MUSTARD VINAIGRETTE

Yield: About 1-3/4 cup.
1/2 cup fresh-squeezed lemon juice
2 tablespoons honey
2 tablespoons whole grain mustard
2 teaspoons Dijon mustard
1 teaspoon sea salt
1 cup extra virgin olive oil
Put lemon juice, honey, mustards and salt in a mixing bowl. With a wire whip, whisk in oil. Continue whisking until ingredients are well blended. Set aside.
For more information click HERE.

 

 

TEN REASONS KIDS LOVE ATLANTIS PARADISE ISLAND

Cross my heart, Atlantis Paradise Island Bahamas is the tip-top, absolute best resort in the Caribbean for kids of all ages.
Why?
Many reasons. Here are ten:

1. Atlantis sports what is probably the greatest waterpark on earth. Covering 141 acres, the wet and wonderful playground includes 18 different thrilling, chilling water slides, two splashy “river” rides, 20 swimming areas, 11 distinctly different pools—several designed especially for kids. And then there is the beach.

 

2. Walk-through aquariums, swim-through lagoons and an astounding number of age-specific feeding and petting programs bring kids up close and personal with a variety of marine life including dolphins, sea lions, stingrays, sharks and turtles.

 

3. Atlantis provides a profuse number of organized, supervised activities and classes to educate and entertain kids. Toddlers love the mock grocery store, the giant doll house, the fish nursery. Preteens go for the cooking lessons, the game rooms and the performance studio. Teens like the scuba and snuba lessons and thrive at the underwater video arcade and teen-only nightclub.

 

4. Kids can be independent, as parents can drop the kids at a supervised program and comfortably do their own thing, which might include

5. the spa (kids also welcome);

 

6. the casino (kids have their own game rooms and do not play in the casino);

The Casino at Atlantis

7. two shopping areas loaded with boutiques and restaurants (fun for the whole family).

 

8. Travel is easy on families. Paradise Island sits about 180 miles off the southern coast of Florida (and a 600-foot bridge across from Nassau, capital of the Commonwealth of the Bahamas).

Bridge linking Nassau and Paradise Island

Many airlines offer quick, non-stop flights from major U.S. cities directly to The Lynden Pindling International Airport (formerly called the Nassau International Airport). The airport is a short ride from the resort.
Return to the States is also easy as U.S. citizens go though customs at the Nassau airport, not in Miami, making re-entry a breeze and catching connecting flights hassle free.

9. Paradise Island covers about 685 acres. Within the complex are a number of accommodation choices—all suitable for families and all within easy reach of activities.

The Royal, an iconic Atlantis Paradise Island hotel.

10. From poolside hot dog and pizza stands to pizzazzy upscale restaurants, Atlantis Paradise Island offers a broad menu of food options guaranteed to please picky eaters as well as junior gourmets.

Families particularly like the buffets where choices include not only a tempting array of favorite American foods, but also some local Bahamian dishes. The local fare at the self-serve buffets gives kids opportunity to expand their horizons and engage in the culture of another country—without making a full meal commitment.
A Bahamian staple, Chicken Souse, shows up from time to time on Atlantis’ buffet menus.

Locals make Chicken Souse (pronounced sow-se) with inexpensive ingredients and serve it for family and/or company meals, especially for breakfast on weekends as the dish is believed to cure hangovers. The dish is traditionally served with johnnycakes, sweet coconut bread rolls and/or grits used to sop up flavorful juice.

Divine Bahamian Coconut Bread Rolls served at Atlantis

 

BAHAMIAN CHICKEN SOUSE

Coconut bread rolls and Bahamian chicken souse

Yield: 4 to 6 servings.

2 pounds chicken wings divided into drumettes and wingettes (save tips for another use)
1 large baking potato
1 medium yellow onion, peeled and thinly sliced
1/2 carrot, peeled and sliced on the diagonal about 1/8-inch thick thick (optional)
1 tablespoon whole allspice berries
Salt to taste
Red pepper flakes
1 celery stalk, diced
Two limes, one for broth and one for garnish

Put chicken in a large pot and cover with water. Set pot over medium heat and bring water to a boil. Boil gently for 10 minutes. Strain chicken and rinse under cold running water.
Return chicken to pot. Peel and cube potato and add to pot along with sliced onion, carrot and allspice. Add water to come 1-inch above ingredients. Sprinkle lightly with salt and red pepper flakes. Set pot over medium heat and bring to a boil. Reduce heat to simmer. Simmer 10 minutes. Stir in celery and continue cooking until potatoes are tender, about 5 minutes more. Turn off heat. Squeeze juice of one lime into the pan and stir gently.
Garnish with lime wedges and serve warm with johnny cake, grits or sweet bread rolls. DO NOT EAT THE ALLSPICE BERRIES.

For more information about Atlantis Paradise Island, click HERE

 

 

LUSCIOUS RECIPES FROM THE BEST OF THE BEST KITCHENS

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.

 

 

 

GIFTS THAT GIVE

Making a list?
Checking it thrice?
Want to give something that triple-dips nice? Then read on for special stores that can make shopping a breeze, provide enough choice to please a Santa load of recipients and help ease the lives of families around the world. For gift-giving at its win win win best, click in, fill your cart and help yourself and others have a very merry holiday season and a splendid every-other-gift-giving celebration.

UNICEF MARKET

From jewelry to accessories to home decor, each item purchased through the UNICEF Market benefits programs that provide children with basic necessities such as nutrition, medicine, education, clean water and more. The UNICEF Market is a partnership between UNICEF USA and Novica that offers unique items from around the world.  UNICEF Market practices fair trade for all of its artisans. Gift items that especially appealed to Sweet Leisure include:

TRANSITIONS, a pair of 100% spun silk scarves from Thailand $20.49
(This purchase can provide 13 doses of measles vaccine to protect children from this deadly disease.)

BUDDHA IN NATURE, a hand carved and painted wood mask made in Indonesia $67.99
(This purchase can provide 218 sachets of oral rehydration salts, which can help children combat dehydration and diarrhea.)

 

THE OFFERING sterling silver pendant necklace $42.99 (This purchase can provide enough polio vaccine to vaccinate 53 children against polio.)

Click HERE for more information about UNICEF Market.

 

TEN THOUSAND VILLAGES

As the world’s original fair trader, Ten Thousand Villages works to change lives in developing countries through income-earning opportunities. With a network of over 50 branded stores and 300-plus retail partners throughout the United States as well as an e-commerce shop, Ten Thousand Villages connects customers to a global village by sharing the extraordinary stories of artisan partners and handcrafted, ethically sourced gifts, jewelry, personal accessories, home décor and art. Headquartered in Lancaster County, Pa., Ten Thousand Villages has been building business relationships in places where artisans lack opportunity for sustainable incomes since 1946. Today 20,000 makers in 30 countries are safely employed, earning fair and consistent wages that secure basic needs, send children to school, build savings and plan for the future. Especially popular gift items include:

ESSENTIAL COMPANION TOTE, a basket of woven palm leaf fiber with leather straps made in Bangladesh  $39.99

Reverse painted glass FLORAL ANTIQUITY TRAY handcrafted in Peru $125.00

SHESHAM TRAVEL CHESS SET for games on the go handcrafted in India $34.99

Click HERE or more information about Ten Thousand Villages.

 


One hundred percent of St. Jude Giftshop profits, after all related expenses, benefit St. Jude Children’s Research Hospital, the only National Cancer Institute-designated Comprehensive Cancer Center devoted solely to children. Treatments invented at St. Jude have helped push the overall childhood cancer survival rate from 20 percent to 80 percent since the hospital opened more than 50 years ago. St. Jude is working to drive the overall survival rate for childhood cancer to 90 percent, and won’t stop until no child dies from cancer. St. Jude freely shares the discoveries it makes, and every child saved at St. Jude means doctors and scientists worldwide can use that knowledge to save thousands more children. Families never receive a bill from St. Jude for treatment, travel, housing or food – because all a family should worry about is helping their child live.
Gifts run the gamut, but these are especially popular:

CHALKBOARD CANISTER SET good for everything from cookies to rubber bands. $28.00.

Dishwasher & Microwave Dolomite ceramic POLKA DOT PASTA BOWL $28.00

The soft and cuddly BRANTLEY TEDDY BEAR $15.00

Click HERE for more information about St Jude Giftshop.

 

May your shopping be accompanied by the greatest gifts of all–peace, love and goodwill towards all mankind.

Keep Peace In Your Heart paper cut by Ilisha Helman

 

 

OURAY COLORADO, HOT SPRINGS & BRUSSELS SPROUTS

Whoever first said, “The best things come in small packages,” had to be thinking of Ouray. This teeny tiny Colorado town covers only about 0.84 square miles, yet it overflows with appeal. Located in southwest Colorado, near the Four Corners where Colorado meets up with Utah, Arizona and New Mexico, Ouray sits in a box canyon surrounded by the San Juan Mountains.
A natural wonder, the town and environs offer glorious forests, mountains, waterfalls and other scenery for a a wide range of outdoor activity.
In summer over 100 trails lure the hiker. In winter, cross country skiing and ice climbing take precedence. But best of all—winter, spring, summer and fall, are Ouray’s natural hot springs that are corralled in various pools throughout town. Nothing beats a long soak. The thermal water is Ouray’s most relaxing, rejuvenating, renewing, refreshing, revitalizing and rewarding activity.

 

WHERE TO SOAK
Head to the Ouray Hot Springs Pool & Fitness Center where a recent multi—million dollar renovation polished the thermal pools to perfection. In addition to the main pools, sporting varying degrees of non-sulfur water (105°F the warmest), the fun includes lap lanes, climbing wall and water slides (open in summer). The view make the pools unforgettable. Mountains by day. A sky packed with sparkling stars at night. Magic throughout.

 

WHERE TO STAY
The Wiesbaden waters have always been considered special. Early users, the Ute Indians, called them “Miracle Waters,” for their healing properties.
It may have been the water (as well as silver ore found nearby) that made prospectors stake a claim on Ouray, incorporating the town in 1876.
It was certainly the water responsible for the original building of what is today The Wiesbaden Hot Springs Spa & Lodgings to spring up over a natural vaporcave at the side of a mountain in 1879.

The original building that is now part of The Wiesbaden Hot Springs Spa &n Lodgings.

Water keeps flowing to The Wiesbaden and so do guests.
Today’s Wiesbaden offers a full service spa and a choice of  accommodations. By contemporary standards, the rooms are faded, albeit filled with historic charm. For example, the most requested room, the “Sunroom” sits in the original lodge over the vaporcave. It’s filled with antiques and has a stone wall, where the room butts up against the mountain.


What makes the Wiesbaden special is the constantly flowing, chemical free, thermal water that the property captures in three pools for guest use. The vaporcave and its 108°F soaking pool, the thermal swimming pool and the Lorelei, a private, soaking pool, bring bliss to the hot springs lover calling the Wiesbaden home for a night or two.

 

WHERE TO DINE
Sweet Leisure’s two favorites Ouray eateries are:

Mouse’s Chocolates & Coffee for breakfast, house-roasted coffee, pastries, lunch salads, anytime chocolates and famous “scrap” cookies made from scraps of chocolate candy.

and

Brickhouse 737 for a thoroughly special, sophisticated, farm-fresh dinner of “travel inspired” dishes, such as Fried Brussels Sprouts served as a hearty appetizer. (The brussels sprouts would also shine as a side dish at a special dinner—we’re thinking Thanksgiving here.)

 

BRICKHOUSE 737 BRUSSELS SPROUTS

(Adapted from recipes supplied by Brickhouse 737 restaurant in Ouray, Colorado. See NOTE.)

Yield: 4 servings.

About 1 pound brussels sprouts
About 1/3 pound Portuguese sausage
Canola oil
4 to 6 tablespoons Miso Vinaigrette (recipe follows)
About 1/4 cup Candied Macadamia Nuts (recipe follows)
Preheat oven to 350°F.
Trim and halve Brussel sprouts. Place sprouts in a glass baking dish. Cut sausage into small chunks and scatter over sprouts. Drizzle with oil, and toss gently with two spoons to coat ingredients with oil. Place dish in preheated oven and roast until sprouts and sausage are crispy, 30 to 45 minutes.
Toss cooked mixture with miso vinaigrette and top with candied nuts.
Serve immediately.

MISO VINAIGRETTE

Yield: About 1-1/4 cup.

1/4 cup rice wine vinegar
2 tablespoons yellow miso
2 tablespoons honey
2 teaspoons to 1 tablespoon Dijon-style mustard
1 clove garlic, peeled
1 shallot, peeled
1 cup oil
Salt
Black pepper
Place first six ingredients in the jar of a blender and blend until smooth. Slowly add oil, blending to emulsify oil. Season to taste with salt and pepper.
(May be prepared up to a week in advance and refrigerated in a covered container.)

CANDIED MACADAMIA NUTS

Yield: 1 cup.

1 cup Macadamia nuts
Pure maple syrup
Put nuts in a small saucepan. Add enough syrup to cover nuts. Set over medium heat and bring to a slow boil. Cook until syrup thickly coats nuts, 15 to 20 minutes. Strain nuts to remove any excess syrup and cool on a baking sheet.
May be prepared a week in advance and stored in an airtight container.

NOTE: Brickhouse deep fries their sprouts and sausage mixture in canola oil. Our recipe calls for roasting the sprouts and sausage mixture. In addition the restaurant also fries the candied macadamia nuts, but we do not.
The resulting dish is not an identical twin of Brickhouse’s, but a very pleasing rendition.

 

WEBSITES FOR MORE INFORMATION

Ouray: OurayColorado.com

The Wiesbaden Hot Springs Spa and Lodgings: www.wiesbadenhotspings.com

Mouse’s Chocolates & Coffee: mouseschocolates.com

Brickhouse 737:  www.brickhouse737.com

 

Colorado’s Million Dollar Highway leads to and from Ouery.