August 30th, 2012
It seems like lately the closest I’ve come to making something is browsing through magazines and ooohing over things other people have made. I’m in a bit of a summer slump, which I think might be the saddest kind of slump, but when I saw a recipe for this watermelon float in the latest issue of Bon Appetit, it was just what I needed to get in the kitchen. Delicious, refreshing fruit paired with tangy lime frozen yogurt? That’s one fruity float that I was ready to whip up.
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August 24th, 2012
Well hello there! It seems like forever since I’ve been in my kitchen—and even longer since I’ve posted a tasty treat for you. Caroline and I created this cocktail for an event we did a few weeks ago and it was such a winner that I had to share it.
This drink is all about heating up and cooling down—ginger syrup is paired with a little lime juice and cucumber infused vodka, then topped with a spicy slice or two of jalepenos. It involves a super simple infusion inspired by water infused with cucumbers—of course it wouldn’t be a cocktail if it were water, so we swapped out the water with a little vodka. It doesn’t take long for the light flavor and scent to infuse the vodka, which brings to the coolness to the drink. It’s the perfect drink to sip on a summer evening.
Cheers! To the weekend, tasty drinks and keeping things spicy!
Spice it up!
makes 1 cocktail
|For the cucumber infused vodka:
For the cocktail:
2 ounces cucumber infused vodka
1/2 ounce lime juice
3/4 ounce ginger syrup*
1-2 slices jalepeno
*If you don’t feel like making ginger syrup, you could substitute ginger beer, just add after shaking the cocktail.
|To make cucumber infused vodka:
1. Toss a handful of cucumber slices into a pitcher of vodka—I infused half a bottle to a bottle. Let sit for at least 20 minutes but up to one day.
2. Strain cucumber slices from vodka. Done!
To make the cocktail:
1. In a cocktail shaker filled with ice, combine the vodka, lime juice and ginger syrup. Shake vigorously for 10 seconds.
2. Strain into a cocktail glass and garnish with a cucumber and jalepeno slice or two. Enjoy!
August 20th, 2012
I am so pleased to announce the arrival of our 10th (!!) issues of Remedy Quarterly, all about Discovery. Inside you’ll find a peek into my trip to Detroit where we discover urban farms, barbecue, and a bustling farmers’ market. Plus a recipe for Thai catfish salad 20 years in the making, swoon-worthy curry ketchup, and the ultimate salsa generator. Those recipes, tips & tidbits, and more.
Thank you so much to our amazing list of contributors! This issue wouldn’t be the rockstar that it is without your fabulous stories and recipes! If you’d like to contribute a story to our next issue, all about comfort, check out our contribute page for more information.
And lastly, if you subscribe, you’re issue should be arriving any day now. If you don’t, pick up an issue in our shop, it’s sure to please.
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!!
August 8th, 2012
I am so excited—like seriously jazzed—to share a sneak peek of Remedy Quarterly, Issue 10: Discovery with you! I just approved the final proofs earlier this week, which means that by the end of next week I’ll have the real deal in my hands!
This is the first issue I’ve produced from start to finish since pursuing my own projects full time. This means that I was able to dedicate more time to it and have a little more fun—including taking a trip to Detroit where I discovered so many gems (more on that coming soon). In addition to loving what I’m doing (and I think it shows), we have some really awesome stories and recipes inside. From a peach pie recipe perfect for the ripest of peaches, to a catfish salad recipe that I couldn’t believe I loved; oh and this issue also inspired my new love of shrubs and we even have a few cocktails to make with them too. So yeah, this issue shouldn’t be missed.
Here’s a list of our amazing contributors: Amelia Crook, Anne Zimmerman, Carrie King, Claire Cusick, Cortnee Loren Brown, Donna Suh, Godiva Liu, Gretchen VanEsselstyn, Jessica Fechtor, Leah Rodrigues, Peter Hartjens, and Rebecca Genet.
If you haven’t picked up a subscription yet, now’s the time my friends!
July 31st, 2012
A few weeks ago some friends of mine gave me a whole bushel of basil—that’s a lot of basil. To be honest, I was a little overwhelmed—I can only make so much pesto, right? After making a summers-worth of pesto, I moved on to pizza dough flecked with basil, then simple syrup… “Sweet goodness”, I thought, “What the hell am I going to do with this?” I still had a lot of basil to use up and I wanted to do something new—something I’d never made before. After getting some inspiration from my Instagram friends, I landed on this oh-so-tasty and totally refreshing frozen treat, basil and lime sorbet.
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July 17th, 2012
If you’ve talked to me in the past few weeks, chances are you’ve heard me raving about my new favorite drink, the shrub. No, we’re not talking about the bushes outside your mom’s house, but a super tasty syrup that can be added to a little seltzer or used as an ingredient in cocktails. Shrubs dates back to the 18th century when they was used as a way to preserve fruit—I still haven’t figured out why they’re called shrubs though. Simply put, they’re a mixture of fresh fruit, sugar and vinegar.
Now I have to admit, when I first heard about drinking vinegar, I was not interested in it at all. That just sounds kinda gross to me. But then, thanks to Jessica who submitted a story for the next issue of Remedy that included a recipe for a shrub, I had to test it. I made it and I was hooked—it’s like seeing in color when you’ve only seen things in black and white. The flavor is so bright and full of depth— I think you’re going to be hooked too…
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July 13th, 2012
Here’s a simple drink for your weekend pleasure. Fresh bing cherries add a sweet and tart flavor along with a lovely red hue to this boozy cocktail. After muddling them in a glass, simply add a splash of lemon juice to brighten the flavor, some simple syrup so you don’t pucker up too much, and a fair amount of whiskey. This isn’t a light cocktail, that whiskey definitely makes itself known, but some days call for a little more booziness.
I hope you have an excellent weekend!
Cheers! To cherries, cocktails and a lovely weekend!
smashed cherry + whiskey cocktail
makes 1 cocktail
|3-4 bing cherries, pitted
1/2 ounce lemon juice
1 ounce simple syrup
2 ounces whiskey
1 cherry to garnish
|1. In the bottom of a short glass (Old Fashioned style), muddle the cherries with the lemon juice. Fill the glass with ice, add the simple syrup and whiskey. Stir for about 10 seconds. Garnish with a cherry and enjoy!