Coconut is having a bit of a moment. You can find coconut-anything just about anywhere, from coconut water to coconut oil. But, have you tried coconut jam yet? Also known as kaya (which hails from Southeast Asia), this delectable jam is so much more than simply jam. I fell in love with this stuff while I was in Singapore, where it’s spread on white toast with butter and topped with a runny egg. It sounds like a strange combination, but it blew my mind it was so good. So when I came across Hey Boo coconut jam in the States, I was thrilled! Hey Boo Jams are sold mostly throughout the Bay Area, but you can order online and try their other flavors like Mango Coconut and Coconut Caramel. Coconut jam is incredible on just about anything that is edible, but my favorite way is still on toast with butter paired with runny eggs. Honestly, it’s the jam.
My first home renovation is officially underway and I’m already faced with the overwhelming task of picking out the most important details of my soon to be favorite room: the kitchen. I’ve been inspired to step off the beaten path and go grey. It’s such a handsomely neutral color and I think it pairs especially well with white marble countertops and stainless steel appliances. But with the countless variations of grey, the only question remains . . . what shade?!
Everybody loves punch. It’s fun, fruity and easy to drink. Best of all, where there’s punch there’s a party. I adapted this recipe from a cocktail my partner and I created back in my beverage catering days. It was always a big hit at events. Just like any well-made punch, it appeals to a variety of tastes. Unique enough to impress your guests, yet simple to prepare in advance, your friends will happily serve themselves a glass . . . or four.
- 3/4 cup sugar
- 3/4 cup water
- 1 1/2 cups strawberries (halved)
- Combine the sugar and water in a saucepan over medium heat until sugar is dissolved. Bring to a simmer.
- Once the syrup reaches a simmer remove from heat and let cool completely (approximately 30 minutes).
- Add the strawberries. I like combining the strawberries once the syrup has cooled because you get a bright, fresh strawberry flavor, rather than a cooked, jammy strawberry flavor.
- Use a potato masher to mash the strawberries to a pulp. If you don’t have a potato masher you can use the bottom of a glass.
- Pour the mixture through a fine mesh strainer, removing the strawberry pulp. Store in the refrigerator.
(image by HonestlyYUM)
If you don’t already know, we’re huge fans of découpage and vintage botanical prints over at HonestlyWTF. So when I came across the idea to combine two of our favorite things into a spring-themed project, I was instantly inspired. Découpaging eggs is an easy and impressive way to dress up your next Sunday brunch. And although you can easily apply this technique to chicken eggs, I encourage you to go big with spectacular ostrich eggs!
With spring officially here, I just had to feature one of my favorite pairings: asparagus and eggs. The two ingredients work perfectly together and are the epitome of spring. There are so many ways to enjoy this combination, like dipping asparagus spears into soft-boiled eggs or drizzling asparagus in hollandaise or baking asparagus into a frittata. But, my favorite combo is asparagus paired with hard-boiled eggs in a mustard vinaigrette. The addition of the fried capers gives the whole dish an extra dimension of texture that I love.