How does a sage gin cocktail and 25% discount sound? Memphians, join me and Paper + Clay from 5-7 p.m. in Saddle Creek this Thursday. I'd love to meet you and help you pick out your holiday and New Years attire! This event is in partnership with Madewell's Hometown Heroes series, an opportunity to celebrate with local creatives, designers and makers in communities across the country. I'm honored to be part of Memphis' rendition!
Last evening at Muddy's Midtown, I was fortunate enough to spend an hour over champagne cocktails with twenty new friends. My first Memphis workshop was nonetheless memorable, all due to the wonderful atmosphere and conversation by the attendees.
Below are a few snapshots of the workshop's demonstrations and moments (photographed by Kat Gordon)...For those of you who could not join us, stay tuned for more details regarding my holiday table styling tips!
If you're interested in the next workshop, keep scrolling to subscribe and be the first on my list.
Happy Thanksgiving to all of my turkey-eatin', tradition-lovin' friends, family and readers. Though I'm currently in Mexico with a distinct and divergent menu of fresh-caught ceviche, I'm equally stuffed with gratitude. This holiday not only marks a time to reflect and cherish the details that matter most, it also marks the third anniversary of Caramelized. It's hard to believe but especially motivating that, after almost 1000 days of writing, I still am surrounded by a sweet, strong presence from all of you. I'm very thankful.
photo by ash peak
Chanukah begins next week, and, this year, it's perfectly timed between the seasonal bookends of Thanksgiving and New Years. If a gathering is in the back of your mind, I highly recommend this route of celebrating the holiday: a latke topping bar! Extremely versatile and equally appropriate for a small or large group, your only pre-party requirement is latke frying. I recommend prepping the latkes the night beforehand, during which you can cover and refrigerate. To reheat, simply toast in the oven on 425 degrees until crispy. Then, scatter small bowls of creative toppings on a bar cart or buffet!
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SPIRALIZED SWEET POTATO LATKES ingredients
3 large sweet potatoes, peeled and spiralized
1 scallions, white and light-green parts only, thinly sliced
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1 teaspoons coarse salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground pepper
Oil, for frying
TRADITIONAL MINI POTATO LATKES ingredients
2 large Russet potatoes (about 1 pound), peeled and grated
1 large onion, peeled and grated
2 large eggs, lightly beaten
1/2 cup all-purpose flour
1 teaspoon coarse kosher salt
1 teaspoon baking powder
1/4 easpoon freshly ground black pepper
Oil, for frying
INSTRUCTIONS
Toss all ingredients until combined and evenly coated.
Fill a large skillet with about 1/2 inch oil. Place over medium heat until oil is almost smoking. (To test, drop a small bit of batter into the skillet; it should sizzle upon contact.)
Working in batches so as not to crowd skillet, carefully spoon one heaping tablespoon of batter into oil for each latke. Lightly tamp down to flatten into 1 1/2 inch cakes. Cook, turning once, until golden on each side, 2 to 3 minutes. Using a slotted spatula, transfer to a paper-towel-lined baking sheet. Repeat with remaining batter.
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ARUGULA, SMOKED SALMON, CRÉME FRAÎCHE AND GREEN ONION: Add a small bunch of crunchy, peppery arugula, a slice of nova, and top with a small spoonful of crème fraîche—store-bought or handmade. The green onion garnish adds an extra punch of color and spice.
GREEK YOGURT AND BRANDIED FIGS Cover chopped figs with just enough brandy to reach halfway up the sides of a small saucepan. Bring to a simmer, stirring and tossing the fruit, then turn off the heat and cover the pot; let sit for an hour. Drain figs and use them to garnish plain and healthy greek yogurt-adorned latkes.
APPLE BUTTER (OR APPLESAUCE) WITH CINNAMON: The most traditionally-styled topping calls for sweet apple and a sprinkle of cinnamon or nutmeg. Homemade apple butter is pure delight, though many find store-bought applesauce perfectly appropriate as a potato topper.
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Special thanks to FIX Magazine and Troy Glasgow.
When special occasions and holidays roll around, I am asked countless times for my recommended food-focused vendors and establishments. This holiday season, in an attempt to culminate the "best of the best" products in my pantry and on my bar cart, I have partnered with a few of my favorites to provide a first-edition Caramelized Holiday Collection.
Each collection ($50*) will be delivered in a metal, burlap-lined basket with a special-edition Caramelized holiday field guide of recipes and seasonal inspiration. It's the perfect ready-to-use package to carry into a holiday party for a host gift, or it's an exceptional centerpiece for date night or happy hour.
Throughout the month of December, I will feature the narratives and recipes of the included items and shops. Each is a spectacular standout on its own that equally serves as an ingredient to the perfect cheese board and/or holiday gathering.
Spice blend by Porcellino's Prodigal Farms goat cheese exclusively from 387 Pantry Olive oil by The Mighty Olive Baguette by Miss Cordelia's Bakery Pepper jelly by Flo's Honey from Nature Nate's
The first five purchased will receive a complimentary card from Amelia Presents (especially appropriate if you choose to gift the collection), as well as a bottle of Cornerstone Rocks! red or white blend.
Dates available for delivery begin December 1 through 24.
*tax not included
Upon seeing a display of gorgeous handmade floral wreaths at City & State during a pop-up event last month, I reached out to my floral designer friend Kristin of Everbloom Designs. I have officially entered the first holiday season (since childhood) with my own front door; thus a wreath was a must, of course.
Kristin came by the house earlier in the week with bunches of aromatic herbs and greenery. I loved understanding and first-hand witnessing the creative eye and thoughtfulness required of floral design. The final product looks perfect for Thanksgiving and the Chanukah celebrations, which commence right before we know it.
If you're a bit intimidated by the DIY-esque opportunity, leave it to the expert herself. Kristin's wide range of floral and holiday wreaths are available for purchase online.
Or, make a wreath with Kristin at City & State on December 6 at 6 p.m.! The workshop will provide tools, florals and instruction from start to finish. Sign up here.
Keep scrolling for the step-by-step...
What you'll need:
Spiral eucalyptus Silver dollar eucalyptus Gunni eucalyptus Olive branch Rosemary Grapewine wreath Covered wire Green floral wire Floral shears
1. Begin with a store-bought grapevine wreath. Kristin deconstructs hers and reties with covered cord for a looser look.
2. Create "mini bouquets" of greenery (approx. 1/2 inch in diameter), tied together with green floral wire.
3. Tuck each bouquet at an angle into the wreath, securing with covered wire. Repeat with as many bouquets as desired.
4. Spray with water to protect greenery, and hook onto your front door before your next holiday-hosted event.
See more floral inspiration on Kristin's site.
