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Elsewhere

August 10th, 2012

Hello friends! You may have noticed that posts have been a bit spotty lately. I’ve been traveling more than expected over the last month and haven’t been as successful as I’d like in keeping up with my posting schedule. But here’s some good news: I have a few interviews that I’m quite proud of, one on great new foodie-centric site The New Potato and another on Good Food Jobs, a great site not only for finding food-related jobs but also chats with cool food people.

I’m currently on a crazy whirlwind trip that started in San Francisco for business (and a little pleasure); I then flew to LA for the first time to mix drinks for our underground Supper Club this weekend; then I’m flying back to NYC to cater the Cream event as The Good Cheer Co. Whew! So much stuff, so much fun and I’m snapping photos the entire time. So while I’m not doing so hot on the blog side, you can check out my adventures over on Instagram, my username is kellycarambula.

Hope you have a great weekend!!

pear, rosemary + bourbon

November 11th, 2011

It’s been a busy week here, so happy hour is a little different than my normal post. The photo above is from the Shiny Squirrel Pop Up that Caroline and I catered. It was such a blast—thank you to everyone who came out. We made a custom cocktail for the event—roasted pear, rosemary and bourbon cocktail—and let me tell you, it was a hit. If you’d like to us to whip up cocktails and snacks for your next party, check out our little adventure, the good cheer co, and get in touch.

In other news, I’ll be judging a the 3rd Annual Brooklyn Pie Bake Off Benefit at Spacecraft this weekend. So if you like to make pie, eat pie, or both, come on by and say hello! Today is the last day to register if you’d like to enter a pie, but you can buy tickets to eat the pie at the event.

Spacecraft
355 Bedford Ave
Williamsburg
Sunday, November 13 from 1-4
$10 includes drink ticket and 3 pie slices.

Cheers! To being busy, making stuff and pie!

roasted pear, rosemary and bourbon cocktail
makes 1 cocktail

2 ounces roasted pear purée
1 ounce rosemary syrup
2 ounces bourbon, like buffalo trace

1
In a cocktail shaker filled with ice, combine all ingredients.
2
Shake for 10 seconds and strain into a cocktail glass.

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roasted pear purée
makes about 2 cups

5 pears, peeled and cut in half
fuji apple juice (or apple cider)

1
Roast the pears, flat side down for about half an hour, or until they start to get juicy and soft.

2
Let cool, remove any remaining seeds and run through a food processor.

3
Add 1/4 cup and up to 1/2 cup juice to purée until it’s thinned out enough that it pours well.

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rosemary syrup
makes about 1 cup

1 cup sugar
1 cup water
2 sprigs rosemary

1
Combine sugar and water in a small saucepan over medium heat. Stir until sugar is dissolved.

2
Add rosemary and simmer for 10-15 minutes. Remove from heat and let cool.
3
Strain rosemary from syrup and store in the refrigerator for up to 2 weeks.