Like buttah

A gift so gorgeous, it’s like buttah!

No, wait. It is buttah. 

More specifically, butter. And even more specifically, sage and garlic confit brown butter, made custom by none other than Ryan Whaley, chief cook, bottlewasher and, whod’ve thunk, candlemaker at Orlando’s own Parlor Kitchen.

Did you say “candle,” Amy Drew?

I did. And Whaley’s gorgeous butter candle is exactly what it sounds like: delicious.

“It’s a candle made out of butter,” explains Whaley, whose Parlor Kitchen specializes in upscale comfort food both savory and sweet. “As the butter melts, you can dip your bread into the ‘wax!’”

It not only makes for an impressive presentation at your own holiday shindigs but also a unique and scrumptious gift for your foodie friends and family. 

And you can trust anyone on presentation, it’s Parlors. Of thousands of Dessert Wars applicants, Whaley was chosen to compete with 60 others in Tampa, winning No. 1 in the Judge’s Choice category. Come Dec. 2, he’ll be competing in Atlanta for a $10,000 prize at the largest dessert festival in the world. 

His creativity, showcased in desserts like that award-winning cookie-stuffed ube waffle — and items like the butter candle — is a force to be reckoned with.

“I love seeing innovative ways to eat comfort food,” says Whaley. “And what’s more of a comfort food than bread and butter?! You can store the candle however you would normally store butter. And the container we provide is more than enough. Bringing this candle to a party would certainly be a talking piece!”

And at $16, it’s a steal, too. Each 2×4” candle serves 4-6 people. 

Order online at parlorkitchen.com, pick up from 3-7 p.m. Dec. 20, at Uncommon Catering (2942 Curry Ford Road in Orlando). Bread not included, but go grab a good’n from one of Orlando’s artisan bakers.

Get fancy

Hinckley’s Fancy Meats, made fancy by Matt Hinckley himself, has won myriad awards for its incredible culinary work, from beloved regional sandwiches like the beef on weck and a creatively duck “billed” Cuban to the upmarket goodies in his deli case.

Here’s where to focus your gift-giving prowess this season, with artisan eats like the Country Pâté ($9), Duck Liver Pâté ($9) and Bacon Jam ($9) await the oohs and aahs of your gourmand-level giftees. 

The pâté is among Hinckley’s most popular offerings. In fact, the East End Market venue’s charcuterie selection was featured in the New York Times Holiday Gift Guide, and for good reason.

And if your loved ones aren’t much for liver, there’s always bacon. That jam makes a phenomenal accompaniment to holiday cheese boards (think triple-cream brie!), and you can always spread it on a sando for a hit of salty-meaty sublime. It is super easy to tote to parties along with quality wine, craft beer or bubbles. Get some!

Hinckley’s Fancy Meats: East End Market, 3201 Corrine Drive in Orlando, 786)-671-1023; hinckleymeats.com

For the happiest cooks on earth

What makes a California-spawned gift Orlando-local?

Author Pam Brandon, for one, whose newest cookbook collaboration, “Delicious Disney: Disneyland Resort,” mines the literal archives of Walt Disney World, along with the figurative ones in the minds of myriad Disney chefs. 

Remarkably, this is Brandon’s 25th Disney-branded cookbook.

“And it’s my favorite!” she told the Orlando Sentinel. “This one marks the 100th anniversary of the company, and I got to go out to the Walt Disney Studio archives and research all the way back to the ‘50s for the recipes.”

The art, which includes breathtaking watercolors from legendary Imagineer/illustrator Dorothea Redmond among others, warms her heart, as well. 

“Disneyland is where it all began, and the recipes go quite a ways back, everything from Walt Disney’s favorite meal — Walt’s Chili and Beans — to modern, plant-based offerings,” she says. 

Cocktails, desserts and more are covered, too.

“It’s 60 recipes, almost 300 pages,” notes Brandon, who’s either made or tasted everything between the book’s covers. “The recipes range from really simple to challenging.”

Her top pick? Impossible to choose just one, she says.

“But, the ones from the festivals are some of my favorites, like the Taiwanese Three Cup Chicken or the Artichoke Fritters, which are almost like small bites.”

Beautiful photographs highlight each recipe, though this book is as much for general (if hardcore) Disney fans as it is for home chefs looking to recreate a special Disney-centric memory or simply try out some wonderful new dishes. 

“It’s cookbook meets history book!” she says, noting its availability on Amazon.com ($29.47). But Brandon, too, would be happy to make the sale. 

“And if anyone wants a personalized or signed copy, they can reach out to me at pam@pambrandon.net, and I will be happy to accommodate and arrange for pick up.”

Want to reach out? Find me on Facebook, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com. For more fun, join the Let’s Eat, Orlando Facebook group or follow @fun.things.orlando on Instagram, Facebook and Twitter.