Monday, October 27, 2014

House Cider Rules!

'Tis the season for bourbon spiked cocktails and mulled wine. Which is exactly why this cocktail is going to blow your mind. It's tequila based but feels just as festive as the rest of those other, more expected holiday libations. The recipe below is my interpretation of a cocktail called "House Cider Rules!" from one of my favorite books, Craft Cocktails, which is filled with brilliant recipes by Brian Van Flandern, most of which were developed during his time working as head mixologist for Thomas Keller at Per Se in New York. 

makes one cocktail

1 3/4 oz fresh nonalcoholic apple cider (look for one at your local farmers market)
1/4 oz fresh lemon juice 
1/2 oz agave nectar 
1 1/2 oz Reposado Tequila (I like Casamigos) 
1/4 tsp ground cinnamon 
Garnish: cinnamon stick 

Place all ingredients in a cocktail tin and dry-shake, to emulsify the cinnamon. Add large ice cubes and shake vigorously. Taste for balance. Double-strain into a tumbler over fresh ice. Garnish and serve. 

Notes // I also added a little mini apple wheel for garnish and a Jacobsen Citrus and Spice Cocktail Salt rim.


Monday, October 20, 2014

Caramel Apple Party

 I recently collaborated with Jami Curl of Quin Candy on a piece for The Chalkboard Mag that is out today! She is selling these amazing Caramel Apple Party kits exclusively through Food 52's Provisions and they include everything you need (except for the apples) to make the best caramel apples EVER. 

Check out the Full Article & Q+A we did >>> HERE

Here were some of my finished shots // 


Sunday, October 19, 2014

Curried Pumpkin Soup

I'm just going to come right out and say it: this recipe utilizes canned pumpkin. 

 Do you have to use canned pumpkin? Absolutely not. Your call. 

You can always substitute fresh winter squash or fresh pumpkin if you wish. Butternut Squash and Kabocha Squash are both great options. Simply cut the squash in half, de-seed, and roast until soft before scooping out of the skin and pureeing. You can then substitute the puree for the canned pumpkin. OK, moving on. I usually garnish this soup with a dollop of creme fraiche or sour cream and a sprinkle of toasted pepitas, but dried cranberries and fresh herbs are nice garnishes too. 

This soup is simple and crazy comforting - perfect for the fall/winter season.  

Curried Pumpkin Soup 

1 brown onion, chopped 
2 cloves garlic, chopped 
1 Tbsp fresh ginger, chopped 
1 28 oz can, solid-pack pumpkin 
2 Tbsp butter
2 Tbsp curry powder 
1 tsp cumin
1 tsp coriander
1/2 tsp cinnamon 
1 Quart + 1 cup chicken stock (40 oz)
1 can unsweetened coconut milk (14 oz)
kosher salt, to taste
fresh cracked pepper, to taste

1. Heat butter in saucepan and sauté onion, ginger, and garlic for 3-4 minutes until translucent.
2. Add spices and toast for 1 minute. Add rest of ingredients. Stir.
3. Simmer 20 minutes. Taste for seasoning. 
4. Ladle into your vitamix blender (or regular blender) and puree until silky smooth. 
5. Garnish and enjoy immediately. 

Tuesday, October 7, 2014

Lobster Bake

Over this past weekend I collaborated with my sister (of Wylie West Creative) on a Lobster Bake for Lazy Dog Restaurants at Doheny State Beach. We had the best time working with some of our favorite venders : Heirloom LA, SmileBooth, Quin Candy, and Yeah! Rentals. There were string lights and lawn games along with live music and a big fire pit for s'mores after dinner. The weather was perfect and the evening moon provided us with lots of glowing light. Thank you to everyone who made this night possible!! 

// Lobster Bake Menu //

Crostini Station
 with Cured Meats, Fresh Cheeses, Olives, House Pickles, Grilled Flat Breads,  & Dips

Oyster Shucking and Shrimp Cocktail Station
with Apple Mignonette, Cilantro-Habanero Mignonette, Yuzu Mignonette,
Horseradish, Sriracha Cocktail Sauce, & Old Bay Aioli

Grilled Lobsters 
with Drawn Butter & Spicy Mayo

Housemade Chorizo 
with Sautéed Onions & Kale 

Grilled Late Summer Corn

Garlic & Rosemary Roasted Potatoes 

Crusty Baguette 
with Herb Butter 

Sunday, September 21, 2014


Things I'm loving this week >>>

Sonoma Brinery Pickles //  Look for them at Whole Food or Bristol Farms

Salt House Market Aprons // from $55 

The Maxi 
The Mini

Marshall's Haute Sauce // All Flavors // $10 

Double Wall Spice Jars from Poketo // $15 

Intelligentsia Black Cat Espresso x Jeni's Ice Cream // $12 

Victorinox Garden Knife via Terrain // $18

Practice Practice Practice // Temporary Tattoo via Tattly // $10 for 2 

Pistachio Necklace via Provisions // Brass or Sterling Silver // $80-$100

Theo via Deck Towel // Fall Vibes // $178

Thursday, September 18, 2014


I was so thrilled to collaborate with Wylie West Creative on this recent event for Quin Candy here in Los Angeles over at Cliff's Edge in Silver Lake. The night was filled with candy-making, cocktail-drinking, and lots of whimsy fun.

Thank you for sharing your beautiful photos Katherine Levin Sheehan