it's been another productive week over here at newfoodtuesdayz. lot's of teaching and cooking and just getting shit done. if you have some time, check out our new collaboration page to find out how to work with the newfoodtuesdayz team (me and wes). 

this weekend, i am having a little pop up bake sale at one of the studios i teach at. if you live in orange county and are looking to support local businesses and small artisans, please come check out the craft fair at kaya yoga remedy in huntington beach, this saturday from 1-4.
after testing plenty of full flavor, gluten free and vegan treats, i'm spending all #friyay baking. and drinking. duh. 

when you are your only real employee, you get to drink on the job. 

today i wanted something fun and bright to pick me up as i work well into the evening. plus, with all the germs roaming around right now, i need to pump up my vitamin c intake. 

i had these really cool sweet limes i found at my local produce store (there is a bunch of really cool citrus in season at the produce markets right now). they had the sweetness of an orange, but the flavor of a lime. and because the lime is so sweet, much less sugar is necessary to sweeten this tasty cocktail. 

casco bay sparkling limeade
serves: 1 cocktail
prep time: 2 minutes
active time: 1 minute
total time: 3 minutes
ingredients: 2 oz citron vodka. 1 oz sweet lime juice. 1 oz lemon juice. 1 oz simple syrup. splash of cranberry juice. .25 cup club soda. 2 cups ice, divided. channel knife to make lime peal garnish. collins or tulip glass. 

using the channel knife, hook it into the lime peal and gently slide it the diameter of the lime to create your curls. 

in a pint glass with half the ice, combine the vodka, juices and simple syrup. 

strain into a glass with the remaining ice.

top with desired amount of club soda. 

garnish with lime twist and enjoy. 

xo, a 

casco bay sparkling limeade
serves: 1 cocktail
prep time: 2 minutes
active time: 1 minute
total time: 3 minutes
ingredients: 2 oz citron vodka. 1 oz sweet lime juice. 1 oz lemon juice. 1 oz simple syrup. splash of cranberry juice. .25 cup club soda. 2 cups ice, divided. channel knife to make lime peal garnish. collins or tulip glass.
using the channel knife, hook it into the lime peal and gently slide it the diameter of the lime to create your curls.
in a pint glass with half the ice, combine the vodka, juices and simple syrup.
strain into a glass with the remaining ice.
top with desired amount of club soda.
garnish with lime twist and enjoy. 

yesterday, i returned home from a great trip to visit my friends maggie and tanya in chicago and champaign illinois. it was a whirlwind trip, but it was great to reconnect with some of my oldest friends before coming home to hunker down for the holidays. it's funny. in my old career, the holidays were a time to slow down and spend time at home and with family. this year is going to be all about the food.

wes and i have amped up our catering biz by adding ready to eat meals for delivery or pick up to our repertoire, i'm cooking up a thanksgiving spread for a photo shoot tomorrow and the calendar is quickly filling with holiday parties and jobs. and while it is a little daunting now that i'm finally busy, it's exciting. a year of planning and working is finally starting to pay off. and i feel like i have a lot to be thankful for this holiday season. 

so i want to share the joy. and one of the best ways i know how is with this salted caramel. it is the perfect sweet treat to have on hand during the holidays. you can drizzle it over ice cream or mix it in with your cream cheese frosting for an extra decadent cake. or if you are like me, you can just eat it straight off a spoon. your choice. 

salted caramel
serves: 1 cup
prep time: 2 minutes
cook time: 15 minutes
cooling time: 20-30 minutes
total time: 1 hour
ingredients: 1 cup sugar. 4 tablespoons water. 2 tablespoons light corn syrup .5 cup heavy cream. 2 tablespoons butter. .5 teaspoon lemon juice. .5 teaspoon kosher salt. 

start by combining the sugar, water and the corn syrup in a large saucepan and stir it with a wooden spoon over medium heat until the sugar is dissolved.
stay patient.

it seams like it taking a really long time, but all of a sudden the liquid will look completely clear. be patient. should take between 7-10 minutes.

when the sugar has dissolved, cover the saucepan and let it cook over medium heat for 3 minutes.
after the 3 minutes, remove the lid and increase the heat to medium-high heat. bring the mixture to a rapid boil.

from this point, do not stir. instead, swirl the liquid around the pan so that the caramel doesn’t burn. 

continue to cook the caramel until it turns into an even amber color. then remove it from the heat and let it stand for 30 seconds.

now, carefully pour the heavy cream into the caramel mixture. it will bubble up fast and is very hot.

gently whisk the mixture. 

add the butter, lemon juice and salt. whisk until combined.

allow the caramel to cool to room temperature. whisk every few minutes until completely cooled and you can move it into a storage container. about 20-30 minutes depending on how cool it is out. you can use immediately or store in the fridge for 2 weeks or the freezer for up to 6 months.

xo, a

salted caramel
serves: 1 cup
prep time: 2 minutes
cook time: 15 minutes
cooling time: 20-30 minutes
total time: 1 hour
ingredients: 1 cup sugar. 4 tablespoons water. 2 tablespoons light corn syrup .5 cup heavy cream. 2 tablespoons butter. .5 teaspoon lemon juice. .5 teaspoon kosher salt.
start by combining the sugar, water and the corn syrup in a large saucepan and stir it with a wooden spoon over medium heat until the sugar is dissolved.
stay patient.
it seams like it taking a really long time, but all of a sudden the liquid will look completely clear. be patient. should take between 7-10 minutes.
when the sugar has dissolved, cover the saucepan and let it cook over medium heat for 3 minutes.
after the 3 minutes, remove the lid and increase the heat to medium-high heat. bring the mixture to a rapid boil.
from this point, do not stir. instead, swirl the liquid around the pan so that the caramel doesn’t burn.
continue to cook the caramel until it turns into an even amber color. then remove it from the heat and let it stand for 30 seconds.
now, carefully pour the heavy cream into the caramel mixture. it will bubble up fast and is very hot.
gently whisk the mixture. add the butter, lemon juice and salt.
whisk until combined.
allow the caramel to cool to room temperature. whisk every few minutes until completely cooled and you can move it into a storage container. about 20-30 minutes depending on how cool it is out. you can use immediately or store in the fridge for 2 weeks or the freezer for up to 6 months.