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18 posts tagged posted by kelly
by Kelly Carámbula and Emily Shannon
Between the heat of the broth, the sweetness of the clams and the ease of preparation, this meal has all the elements of a truly comforting meal. In the New England fashion, this dinner is also perfect with salty boiled fingerling potatoes – no fork necessary.
Steamed Littleneck Clams with Garlic, Chilies, Lemon & Ale
1 dozen littleneck clams
4 tablespoons butter
2 cloves garlic, sliced
4 fresh chilies, chopped (or if small, left whole)
1 lemon, juice only
¼ cup parsley
1 to 2 cups ale or lager
Scrub each littleneck clam, washing away any dirt or sand clinging to the shell. While doing so, make sure each clam is closed tight with no broken shells. If one is open, try tapping it gently on the countertop. If the clam is still alive, it will close up immediately. If not, discard.
Set clams aside and prepare the broth. In a heavy bottomed pot with a lid, slowly melt the butter. Add garlic and sauté until fragrant but not browned, about 2 minutes. Add chilies and continue to sauté until soft and fragrant. Now add your lemon juice, herbs, clams and beer. Use your judgment on how much – you want the clams to be halfway submerged. Set the heat at medium-high and cover with a tight fitting lid. Let steam for 4 minutes, then uncover. Most of the clams should be open – discard any that are not.
by Kelly Carámbula
by Kelly Carámbula
A refreshing alternative to cinnamon rolls, these sticky lemon rolls will leave you licking your fingers and eyeing the pan for another.
STICKY LEMON ROLLS WITH LEMON CREAM CHEESE GLAZE
Recipe originally from the Kitchn | Makes 12 large breakfast rolls
1 envelope (0.25 ounces, or 2 1/2 teaspoons) yeast
3/4 cup milk, warmed to about 100°F or warm but not hot on your wrist
1/2 cup (1 stick) unsalted butter, very soft
1/4 cup white sugar
2 teaspoons vanilla extract
4 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 lemons, zested
2 eggs
1. In the bowl of a stand mixer sprinkle the yeast over the warmed milk and let it sit for a couple minutes.
2. With the mixer paddle, stir in the softened butter, sugar, vanilla, and one cup of the flour.
3. Stir in the salt, nutmeg, and lemon zest.
4. Stir in the eggs and enough of the remaining flour (I used 4 cups total) to make a soft yet sticky dough.
5. Switch to the dough hook and knead for about 5 minutes, or until the dough is elastic and pliable. (If you do not have a stand mixer, stir together the ingredients by hand, then turn the soft dough out onto a lightly floured countertop. Knead the dough by hand (see this video for explicit instructions) for 5 to 7 minutes, or until the dough is smooth, pliable, and stretchy.)
6. Spray the top of the dough with vegetable oil, and turn the dough over so it is coated in oil. Cover the bowl with plastic wrap and a towel and let the dough rise until nearly doubled – about an hour. While the dough is rising, make the lemon filling.
7. Lightly grease a 13×9 inch baking dish with baking spray or butter.
8. On a floured surface pat the dough out into a large yet still thick rectangle — about 10×15 inches.* Spread evenly with the softened butter, then pour and spread the lemon filling mixture over top. Roll the dough up tightly, starting from the top long end. Cut the long dough roll into 12 even rolls, and place them, cut side up, in the prepared baking dish.
9. Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
10. Heat the oven to 350°F. Place the risen rolls in the oven and bake for 35 minutes or until a thermometer inserted into a center roll reads 190°F.
*BECAUSE I’M A LITTLE ON THE LAZY SIDE, I JUST LAID A SHEET OF PARCHMENT ON THE COUNTER AND ROLLED THE DOUGH ONTO IT. AFTER SPREADING THE FILLING OVER THE DOUGH, THE DOUGH WILL EASILY LIFT FROM THE PARCHMENT AND YOU WON’T HAVE A MESSY COUNTERTOP.
LEMON FILLING
1 cup sugar
1/4 teaspoon freshly-ground nutmeg
1/2 teaspoon powdered ginger
2 lemons, zested and juiced *
3 tablespoons unsalted butter, very soft
1. In a small bowl, mix the sugar with the nutmeg and ginger, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand.
2. Stir in the juice of 1 lemon. (Reserve the juice of the second lemon for the glaze.)
LEMON CREAM CHEESE GLAZE
4 ounces cream cheese, softened
Juice of 1 lemon
1 cup powdered sugar
1 lemon, zested
1. While the rolls are baking, prepare the glaze. In a small food processor (or with a
mixer, or a sturdy whisk), whip the cream cheese until light and fluffy.
2. Add the lemon juice and blend until well combined.
3. Add the powdered sugar and blend until smooth and creamy.
4. When the rolls are done, smear them with the cream cheese glaze, and sprinkle the zest of 1 additional lemon over top to garnish.
Serve while warm.
by Kelly Carámbula
Homemade granola made with olive oil is the perfect way to start the day—or give you a boost in the afternoon. It’s sweet, salty, and totally delicious.
MAKES ABOUT 9 CUPS
3 cups old-fashioned rolled oats
1 cups macadamia nuts, coarsely chopped
1 cup raw pumpkin seeds, hulled
1 cup coconut chips
1/2 cup pure maple syrup
1/2 cup extra virgin olive oil
1/4 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup chopped dried cherries
Preheat oven to 300 degrees
1. In a large bowl, combine oats, macadamia nuts, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom.
2. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
3. Transfer granola to a large bowl and add cherries, tossing to combine.
4. Serve over yogurt or with ricotta and fruit, if desired.
by Kelly Carámbula
When the cold weather sweeps in, warm recipes get pulled out. Nothing warms up a cold house and body like a big pot of mulled cider, simmering on the stovetop and enticing the senses with it’s spiced aroma. Perfect for gatherings big or small, simply keep the cider on the stovetop with a ladle nearby and allow guests to help themselves.
makes 12 servings
1/2 gallon fresh apple cider
2 cinnamon sticks
1 tablespoon fresh ginger, minced
15 whole cloves
5 cardamom pods
1/2 teaspoon ground nutmeg, preferably freshly ground
2 cups bourbon, optional (Note: this drink also tastes great without the bourbon)
12 cinnamon sticks, for garnish
1. Pour the cider and bourbon, if using, into a large pot over low heat.
2. Next, gather your spices. Place the ginger, cloves and cardamom in a tea infuser and place in the cider. The 2 cinnamon sticks and nutmeg can be placed directly into the cider. Gently stir.
3. Let the spices and cider simmer for at least 20-30 minutes, stirring occasionally.
4. Place glasses near the stovetop, adding a cinnamon stick in each. Allow guests to serve themselves or station yourself near the stove to serve them. Enjoy!
by Kelly Carámbula
Making your own wrapping paper is an easy way to put a personal touch on your holiday gift giving—and it doesn’t have to be hard. Every year I come up with a theme for my gift wrapping— colors, patterns, graphics—and go crazy creating wrapping paper that feels just as special as the gifts inside. It’s a small gesture that makes a big splash and costs a fraction of the preprinted paper found in stores. Follow these simple steps to create your very own custom wrapping paper:
Step 1: Gather your supplies. You’ll need:
Step 2: Place your newspaper or scrap paper over the surface you’ll be drawing on. Next roll out a square of paper over the newspaper, securing the ends with small strips of tape.
Step 3: Draw your patterns. Keep it simple— stars, circles, dots, zig zags and lines work well. Remember, a little imperfection gives the wrapping paper character.
Step 4: Once you’ve got your pattern drawn out, place your gift on the paper (make sure the ink has dried). Measure and cut to the appropriate size.
Step 5: Wrap your gift and embellish with metallic ribbon and a name tag. Sit back and enjoy your works of art!
by Kelly Carámbula
By the time Wednesday rolls around each week, I’m already thinking about the weekend. Friday night is all about letting loose and saying farewell to another week, but Saturday morning holds so much possibility—what will the weekend hold? Big city adventures or low-key lounging? Who knows… who cares?! For me, the best weekends start in the kitchen, where I can whip up breakfast—and usually a bit of a disaster—before my husband wakes.
The process of making breakfast in the quiet of morning as everyone else sleeps is something I treasure. My mind is free to wander while my hands begin to gather the ingredients to make my go-to pancake recipe. These aren’t just any pancakes—they’re inspired by my husband’s love of cinnamon. One morning I devised a little method to create little pockets of cinnamon in each pancake that turned out to be a stroke of beheaded genius. After mixing the usual wet ingredients and dry ingredients separately, I create little cinnamon bursts by gently rubbing pieces of butter and cinnamon together that eventually melt into cinnamon-y bits in each pancake. This method creates pancakes that will never have you looking back at your old recipe while also filling your house with scent of warm cinnamon. Quite frankly, I couldn’t think of a better alarm clock. Its not uncommon to look up and see a groggy-eyed, smiling husband wander into the kitchen after a few pancakes have been sizzling away on the stove top. That smell is just too hard to resist. (read more for the recipe)
Together we sit at the table, with a blank slate of a weekend ahead of us and a plate full of the most delicious pancakes in front of us. After a treat like this, we’re ready for whatever the weekend has in store for us.
Cinnamon pancakes
makes 12-16 4-inch pancakes
1 1/2 cup flour
2 Tablespoons sugar
1 3/4 Tablespoon baking powder
1 teaspoon salt
1 1/2 cup milk
2 eggs
1 Tablespoon honey
1/2 teaspoon vanilla
2 Tablespoons cold butter
1/2 teaspoon cinnamon
1. In medium bowl, combine flour, sugar, baking powder and salt.
2. In a separate medium bowl, combine milk, eggs, honey and vanilla.
3. Cut the cold butter into small 1/4 inch pieces and add cinnamon. Mix it together with your fingers until well incorporated, but not over-mixed.
4. Add the wet ingredients to the dry ingredients until just combined. Lightly fold in the cinnamon chunks. Let sit for 5-10 minutes.
5. Heat a skillet on the stovetop and add 1/4 cup batter. Once the pancake begins to bubble, flip and cook the other side. Repeat until all the batter is used.
6. Top with a little maple syrup and enjoy!
Here are a few other recipes that are a good combination of putting the mind at ease while creating something delicious:
by Kelly Carámbula
Growing up, I never gave much thought to the relationship between food and seasons. I knew that summer was when we drove out to the country to go berry picking and fall was when hunted the orchards for pumpkins and apples, but I didn’t really think much past that. I couldn’t appreciate that the taste of a strawberry or blueberry just plucked from the plant is bursting with flavor and totally refreshing—so much more than one that you might find in the grocery store in December. But I was a kid and had more pressing issues to deal with—like how fast I could ride my bike or what I was going to wear to school the next day.
As I grew older, I’m happy to say, my interest and appreciation for food, flavor, and cooking have evolved by leaps and bounds. I love the anticipation of finding something new at the market, something I haven’t had in year. When it’s dreary and cold in March and I can’t wait to get outside, I know that the summer months are coming, full of bright, juicy fruits that need no more than a rinse before they’re eagerly eaten. That meals composed of a simple salads made with fresh, plump greens tossed with lazily chopped raw vegetables and nothing more than a simple vinaigrette will provide a cool relief from the warm days.
And of course, as months progress and I’ve just about enough of the miserable heat that August brings, I know that cooler weather and new foods await. Gone are the bright reds, pinks, and greens that brought us nourishment and refreshment. Muted, darker colors ease their way into the kitchen—the deep greens of kale, brussels sprouts, and cabbage, the oranges of pumpkins and butternut squash, and the mustard and cream hues of cauliflower. These are vegetables that, while just as delicious as they’re summer counterparts, need a little extra love and warmth. They mean that it’s finally time to turn on the oven and get cozy. A routine of peeling and chopping ensues—a quick toss of olive oil, perhaps an herb, and into the oven for heat to work it’s magic on the season’s offerings. On a cold winter’s evening, when the sun has long set, there is nothing better than sitting down at the table with a plate of roasted butternut squash, a baguette, and perhaps a glass of wine, slowly enjoying the flavors of the season.
Serves 4-6 as a side, 2 as a meal, adapted from Ina Garten’s Back to Basics
1 head of garlic, separated but not peeled
2 T olive oil
2 1/2 T maple syrup
1 t kosher salt
1/2 t freshly ground pepper
2 oz bacon or pancetta, chopped
1 T fresh rosemary, finely chopped
french bread, for serving
Preheat oven to 400.
1. Place the squash and the whole unpeeled garlic cloves in a bowl.
2. Toss with olive oil, maple syrup, salt and pepper. Arrange on a sheet pan in a single layer and bake for 20-30 minutes, until squash begins to brown, turning once while baking.
4. Sprinkle the pancetta and the rosemary evenly over the squash and continue to bake for 20-30 minutes, until the squash and garlic are tender and caramelized.
5. Season to taste and serve hot with French bread to spread with the roasted garlic.
Kelly Carámbula of The Best Remedy, Remedy Quarterly, and The Good Cheer Co. is a designer, writer, and maker of seasonal cocktails and tasty bites. She lives in Brooklyn, NY.
by Kelly Carámbula
Looking for a way to jazz up your cocktails? Infusing booze is easier than you might think and gives your cocktails added depth. The possibilities are endless—you can use anything from fruit and vegetables to herbs, nuts, and even spices. The result will give you a full flavored alcohol that you can use in a cocktail or simply enjoy on it’s own.
Orange-infused vodka
makes 750mL
2-3 oranges, sliced
1 750 mL bottle of good-quality vodka, I like to use Tito’s.
1 large jar
(instructions and more recipes…)
1: Thoroughly wash your the skins of the oranges.
2: Slice into 1/4” slices.
3: Fill your jar about half way with the orange slices and cover with vodka to the top of the jar.
4: Tighten the lid and place the jar in a cool, dark place such as a pantry or cupboard. The infusion will take about three days, but it doesn’t hurt to do taste tests every now and then to see how the flavor is developing.
5: Once you’ve arrived at your desired flavor it’s time to strain the vodka. Place a mesh strainer with cheese cloth inside over a large bowl and pour your infusion through the strainer.
6: Discard the solids and pour the strained vodka back into the glass jar or the original bottle.
Oh Honey!
makes 1 cocktail
1 1/2 ounces orange-infused vodka
1/2 ounces fresh squeezed orange juice (about 1/2 of an orange)
1/2 ounce honey syrup (recipe below)
ice
1 1/2 ounces club soda
sliced orange for garnish
1: In a cocktail shaker, combine vodka, orange juice, honey syrup and ice. Shake for 15 seconds.
2: Pour into a glass and top off with club soda. Stir to combine.
3: Garnish with a slice of orange.
Honey Syrup
1/4 cup water
1/4 cup honey
1: Heat water on the stove over low heat, about 1 minute. Turn burner off and add an equal amount of honey to the water. Stir until smooth.
Experiment
Once you’ve conquered citrus, branch out and try different flavors like berries, ginger, mint, basil, vanilla beans, cucumber, jalepeños, peanuts, and coffee. Fruit or vegetables with skin, like citrus, peppers or cucumbers, should be sliced to expose the flesh, but things like herbs, nuts, and coffee can be used whole. Just remember that everything should be washed.
Infusion times vary—they can take as little as one day and up to two weeks. A good rule of thumb is that if the original flavor/scent is strong, like say coffee, the infusion time is shorter, while more subtle flavors like berries take a bit more time. Taste your infusion every day or two until it’s got the flavor you’d like.
by Kelly Carámbula
Three years ago, a friend received the perfect home remedy for her cold. That passing of a time-tested cure sparked an idea—she wanted to create a book of home remedies. Knowing I could design and had an affinity for anything that can be whipped up in the kitchen, she came to me to see if I’d be up for a collaboration. We were soon bouncing ideas off one another and landed on something a little different from that original kernel of idea. We loved the community cookbooks that our grandmothers contributed to and decided that we should create a modern version—one that included the stories behind the recipes. Instead of simply remedies, we’d share stories inspired by recipes for both home remedies and food; instead of a book, we decided on something that could be more of an ongoing conversation like a quarterly magazine.
With our idea in hand, we researched the market to make sure we were in fact creating something unique. We soon came the realization that even with a brilliant concept, we needed a way to fund this little endeavor. After working on the bringing the idea to life for months, we came across a new platform to raise money for creative projects called Kickstarter. It was exactly what we needed to make our project a reality… (read more)
In November 2009 we posted a homemade slideshow, complete with a mock-up of the magazine we hoped to launch, provided a variety of compelling incentives that people would receive once they donated and crossed our fingers. In less than a month our project was nearly triple-funded and our magazine, Remedy Quarterly, was born.
In the three years since we successfully got our project off the ground, Kickstarter has continued to be the birthplace of creative endeavors that need a little support and a lot of exposure. Here are a few tips to create your very own killer Kickstarter campaign.
1. Know your project/product and clearly describe it to your audience.
With Remedy Quarterly, we spoke about our love of food, handwritten recipes and community cookbooks—basically our inspiration for the project—and how we would bring our idea to life.
Do your research. Why is your product so awesome and why should other people want it? Is your idea similar to what you’re doing? It’s ok if it is, but there’s got to be a good reason why someone will choose yours over the existing. Why is your product better?
2. Be passionate and create a connection.
To ensure that we clearly communicated our idea, we created an outline for a script that clearly described our reasoning behind our project. Once we had our ideas defined, we aimed to engage our audience by inviting them to participate in our project by submitting their own stories and recipes for future issues.
People are drawn to projects with passion behind them. Describe what you’ve done thus far, why you want this project to be funded, and what it will mean to you and your audience. In this campaign for an American-made leather goods company, the creator clearly states his inspiration and his passion is clear.
3. Create an awesome slideshow or video.
With our outline ready, we created a voiceover using iTunes that described our project. We paired that with compelling photographs of our inspiration and mock-ups of our magazine. With the photos and voiceover, people were able to connect with us and actually see the work we’d done to bring our project to life.
Videos can get pretty fancy on kickstarter—if you know someone who’s familiar with creating videos, chat with them and see if they’d be interested in teaming up. You can also hire people to create videos. Sometimes it’s just not possible to create a video, so think about a slide show instead. This can easily be done with programs like iPhoto that come on your computer. You can include sound by recording a voiceover to tell your story, along with some fun music and sync it with the slideshow.
Whichever route you take, use the highest quality photography that you can create and/or afford. Remember to show off your product/project. Even if it hasn’t been produced, create a mock-up to show people what they’re helping to create.
This slideshow for the Proper Pie Co. is simple but unique and tells a compelling story.
4. Provide incentives that you’d want to get but that are also easy to fulfill.
Since we were creating a product that would be sold, we had an easy starting point for incentives. We offered single issues and subscriptions to our magazine, but we also wanted to provide something unique for the people who helped us get our project off the ground. We came up with a range of incentives from a screen printed tote bag to a limited edition print to homemade cookies sent straight to your door (for a limited amount of donors).
Kickstarter is about more than helping people fund a project, it’s also about getting something in return. Come up with a collection of rewards that people will look forward to receiving. Keep in mind the cost of providing and sending out the rewards and include that in your overall price.
Remember as you’re creating your incentives that you’ll also have to fulfill them—so you don’t want 30 different reward levels that you’ll have to go back through and sort out in the end. Keep it to around 10 levels, making sure to provide options for small and large amounts—chances are people will donate in the $15-$50 amount.
This campaign for a Food Atlas creates a structure within the incentives, some of which include user participation in the final product.
5. Network, network, network.
With our slideshow and project posted, we sent emails out to all of our friends and family, urging them to share it with their friends and family. Beyond that, we also emailed people we admire—bloggers, writers, radio personalities. Our biggest tip—aim high. The backing of one prominent blogger provided us with a surge of new backers that put us over the finish line.
Once you’ve got your slideshow or video ready and your kickstarter page is up, share it with the world. Don’t be timid—send a well-crafted email to your favorite bloggers and websites to help get the word out. Tweet and Facebook about it and have your friends do the same. Remember no one is going to work as hard as you to get this project off the ground.
Good luck! It’s going to be awesome!
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