I’ve been blessed to receive some pretty amazing gifts in my lifetime and some really stand out. I remember son Scott (I think he was in high school or maybe college) surprising me with a birthday cake that he made and decorated, a booklet from a dear friend with redeemable coupons for things like “Good for one breakfast in bed” and “Good for 2 hours of free house cleaning” (what a pal, huh?), and from my husband, a gorgeous diamond necklace in my stocking.

And then there are all the “kitchen goodies” I’ve received from my foodie friends. Homemade limoncello, soup mixes, candies, coffee cakes, marinated olives for a special martini, and one of my all time faves, Jezebel Sauce from a friend in Michigan (recipe included below).

The kitchen is often termed "the heart of the home" and I certainly agree. In all the houses I've lived in and with all the entertaining I've enjoyed doing over the past 40 plus years, it never fails to amaze me that guests always end up in the kitchen.

No matter how large or how small my homes have been, no matter where a bar is set up or where the buffet table is located, the kitchen is always the gathering place. The kitchen is the place where food is prepared so that we may nourish our bodies, but the gathering of those people to enjoy that food invites a different type of nourishment: the sense of joy, happiness and satisfaction that comes with “the breaking bread,” i.e., sharing food with loved ones.

Both types of “nourishment” are indeed soulful, especially when served with a large sprinkling of love.

A gift from your kitchen is always a pleasure for the recipient. This week's column has some of my favorite gifts that are easily prepared in your kitchen with readily available ingredients. If appropriate, be sure and include instructions for use with your gift.

Jezebel sauce

• 1 (16-oz.) jar pineapple preserves
• 1 (16-oz.) jar apple jelly
• 1 (5-oz.) jar prepared horseradish
• 3 Tbsp. Colman's dry mustard
• 1 tsp. white pepper

Mix ingredients in a large saucepan and heat over medium heat. Cook stirring constantly until ingredients are well combined, about 10 minutes. Pour sauce into reserved jars (wash and dry thoroughly before using). Let cool and refrigerate in tightly closed jars. (Repurpose the jars that the purchased ingredients came in to repackage the sauce.) Sauce is best if refrigerated at least two days before serving.

Serving instructions: Place one block (8-oz.) cream cheese on a serving plate. Pour Jezebel sauce over cream cheese until block is about half covered with the sauce. Surround with crackers and a small knife. Sauce will keep in the fridge for several months.

Snowflake popcorn

• 1 bag (3 oz.) microwave popcorn (any unflavored variety), cooked as directed, unpopped kernels discarded
• 1 jar (7 oz.) marshmallow crème
• Mini size M&M candies

Scoop out entire jar of marshmallow crème into a medium microwavable bowl. Microwave uncovered on HIGH about 2 minutes or until melted, stirring after 1 minute. Add popcorn to crème and stir gently until coated.

Spread popcorn out on a sheet pan coated with non-stick spray. Sprinkle with candies. Bake in a preheated 325 F oven for 10 minutes, stirring after 5 min­utes, or until marshmallow coating is dry. Place sheet on a wire rack and let mixture cool completely before breaking up into large pieces. Store in an airtight container. Yield: about 8 cups.

Pretzel snack mix

• 6 cups Cheezit cheddar cheese crackers
• 1 bag (9-oz.) bite-size square pretzel snaps (about 5 cups)
• 1 can (12-oz.) dry roasted peanuts
• 1/2 cup butter, melted
• 2 Tbsp. dried Italian seasoning, crushed
• 1/4 tsp. freshly ground black pepper
• 1 clove garlic, peeled and minced

Combine crackers, pretzels and peanuts in a roasting pan. Combine melted butter, Italian seasoning, pepper and garlic in a small bowl and whisk to combine; drizzle over cracker mixture, stirring to evenly coat.

Bake in a preheated 300 F oven 45 minutes, stirring every 15 minutes. Spread snack mix on large sheet of foil to cool. Store in an air tight container for up 2 weeks. Yield: about 12 cups.

Maple and black pepper pecans

• 1 Tbsp. egg white (about 1/2 large egg white), lightly beaten
• 1 tsp. coarse salt
• 1/4 cup pure maple syrup
• 2 Tbsp. unsalted butter, melted and cooled slightly
• 2 tsp. coarsely ground black pepper
• 2 cups unsalted pecan halves

Combine egg white and salt in a medium bowl and whisk 1 minute or until very frothy. Whisk in maple syrup, butter, and pepper; add pecans and stir until well coated. Spread pecans out on a rimmed sheet pan and bake in a preheated 325 F oven for 15-18 minutes, stirring once or twice with the spatula, or until they have absorbed all the glaze and are a shade darker. Transfer pan to a wire rack; let cool 5 minutes. Stir with a spatula and continue to cool until crisp, about 5 minutes more. Store in an airtight container for up to 2 weeks. Yield: 2 cups.

Spiced olives

• 1 jar (7-8 oz.) pimiento-stuffed queen-sized green olives
• 4 cloves garlic, peeled and cut in slices
• 2 Tbsp. cider vinegar
• 1 tsp. dried dill
• 1-2 tsp. red pepper flakes
• 10 whole cloves

Pour olives and the brine into a saucepan. Add garlic, vinegar, dill, hot pepper flakes and whole cloves. Heat mixture just to boiling; remove from heat. Return mixture to jar or another container with a tight fitting lid and store in refrigerator for up to 1 month. Yield: 7-8 oz.

Curried lentil soup

• Layer ingredients as listed in a quart canning jar:
• 1/2 cup yellow lentils
• 1/2 cup red lentils
• 1/2 cup yellow lentils
• 1/2 cup red lentils
• 5 sun dried tomatoes (not oil packed)
• 1-1/2 tsp. curry powder plus 2 tsp. turmeric (sealed in plastic)
• 1 dried whole chile pepper
• 2 bay leaves
• Add lid and instructions:

Instructions for preparing soup: Heat 2 Tbsp. butter in a large pot over medium high heat. Add 4 cloves of garlic, minced and 1 medium onion, diced. Add contents of the spice bag, bay leaves and chile pepper from soup mix and cook 3 minutes. Add rest of soup mix plus 8 cups water (or chicken broth or veggie broth). Bring to a boil over medium high heat; reduce heat to low and simmer 1 hour or until lentils are soft. Season to taste with salt and freshly ground black pepper. Yield: 8 servings.

Coconut truffles

• 12 oz. good-quality white chocolate (I used Ghiradelli)
• 1/3 cup heavy cream
• 4 Tbsp. unsalted butter
• 3-1/2 oz. shredded coconut

Break chocolate into very small pieces and place in a mixing bowl. Set aside. Combine cream and butter in a small saucepan set over medium high heat; bring just to the boil and then pour immediately over chocolate pieces in the bowl. Beat until smooth; chill in ‘fridge for 1-2 hours or until firm.

Roll chilled mixture between palms of hands into 1-inch balls and return to refrigerator. Toast coconut and, while coconut is still hot, roll truffles in it. (Hot coconut will stick to the chocolate better.) Chill again on a rimmed sheet pan before transferring to containers or zippy bags. Store in a cool, dry place or freeze. Yield: about 24.

Wildlife treats

Send the kids out to gather up some pinecones from the yard or woods. Spread pinecones with peanut butter, and then roll them in birdseed. Attach some colorful yarn for hanging outside for the birds. For squirrels, string unshelled peanuts to form a garland that can be hung on tree branches. The birds and squirrels will have a holiday feast, and the birds will gather the bits of yarn for nesting in the spring!

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