after finishing all my thanksgiving shopping, i'm sitting in a blanket of delicious aromas sipping on my first of many vodka sodas this weekend, i'm sure. 

and lucky for you, i'm feeling extra giving. with everything going on in our lives, i've decided it is time to up my blog game. newfoodtuesdayz is quickly approaching it's sixth birthday and it's time for me to get my shit together and step it up.

so from this moment on, you can look forward to tips & tricks thursdays and friyay happy hours in additional to your regularly scheduled newfoodtuesdayz programming. so here is a sneak peak at both. 

tips & tricks: easy cocktail styling

the holidays are stressful enough as it is. there is so much cooking to do that the last thing that you need to stress about is also making fancy cocktails. however, social lubrication at this time of year is a must. so instead of going out of your way to buy a ton of mixers and alcohol for cocktails people will probably never order, come up with one or two easy but pretty cocktails to have on hand for your guests to choose from. i like to go very simple and use a bubbly mixer and one alcohol. there are a bunch of great combinations. you can go classic like vodka + soda or gin + tonic. or go wild. try a sparkling wine + campari. like whiskey? how about a whiskey + ginger ale. you are really only limited by your imagination. 

now to take it to the next level, add a couple of organic elements. i try to pick herbs, fruits or vegetables that go with the colors of my party. you can layer one or two organic elements to really make the cocktail pop. lavender, blood orange or pomegranate ice can always be made in advance and kept in the freezer till party time. small fruits are always beautiful on a sugared or salted rim and herbs always look stunning gently settled into a cocktail. 

for the perfect thanksgiving combo, try this kumquat (in season starting in november) and rosemary vodka soda. you can't go wrong. 

kumquat + rosemary vodka soda
serves: 1 cocktail
prep time: 1 minute
total time: 2 minutes ingredients: 2 oz vodka. .25 c club soda. 1 kumquat. 2 rosemary sprigs. 1 tbs sugar for the rim. 1 cup ice or large ice cube. 

gently ice the edge of your glass. dip the rim of the glass into sugar until the entire rim is covered. 

in your glass, combine the vodka, ice and club soda. 

make a little slice in the bottom of the kumquat. 

garnish with kumquat and rosemary and enjoy. 

xo, a

kumquat + rosemary vodka soda
serves: 1 cocktail
prep time: 1 minute
total time: 2 minutes ingredients: 2 oz vodka. .25 c club soda. 1 kumquat. 2 rosemary sprigs. 1 tbs sugar for the rim. 1 cup ice or large ice cube.
gently ice the edge of your glass. dip the rim of the glass into sugar until the entire rim is covered.
make a little slice in the bottom of the kumquat.
in your glass, combine the vodka, ice and club soda.
garnish with kumquat and rosemary 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.