To say I love donuts is an understatement. I adore donuts. When I was 5, my “birthday cake” was a box of Dunkin’ Donuts topped with birthday candles. I don’t remember most of my birthday cakes, but I’ll always remember that one. Personally, I’m more of a cake donut fan, but I will happily eat a maple bar or a classic glazed any day. So today’s roundup is dedicated to those delicious fried inner tubes of dough. Happy National Donut Day!
For today’s recipe I teamed up with a few of my favorite people — Sarah from Snixy Kitchen and Alanna from The Bojon Gourmet. Not only are Sarah and Alanna incredibly talented food bloggers, but they’re also two of the loveliest people I’ve ever met. When we decided to collaborate on a recipe, we knew it had to be tasty and it had to to fun. Sarah was kind enough to whip up a batch of her vegan vanilla bean ice cream, and then each of us contributed our own bubbly creations. Sarah crafted a stunning Hibiscus Ginger soda, while Alanna made a dreamy Cherry Bourbon Cacao Nib soda. As for myself, I geeked it up with a true soda fountain classic: the Angostura Phosphate.
Let’s talk about the Soda Fountain for a second, shall we? No, not the kitschy 1950’s, family-friendly version that you see in the movies. I’m talking the old school, 19th century pharmaceutical operation. You see, back then the pharmacists controlled the bubbles, and as a result, some pretty serious concoctions were being poured. More than a few of these fizzy, sugar-laden beverages contained other popular “medicinal” ingredients, such as cocaine and morphine, to name a few. Let’s just say that developing a soda habit wasn’t too uncommon in those days. For much more detail on this fascinating subject, as well as a impressive glossary of long forgotten fountain drinks, I highly recommend Darcy Oneil’s, Fix the Pumps.
So I ask you, what’s more fun than a trio of floats?! Answer: a trio of floats video! That’s right, we even filmed a video. Don’t forget to catch the bloopers!
We’re only days away from one of my favorite weeks of the year . . . Negroni Week!! Let me explain. Since 2013, Campari has teamed up with Imbibe Magazine to celebrate one of the most perfect cocktails and in doing so, raise money for charitable causes around the world. This year, from June 1 through June 7, over 2600 bars around the world will mix up their favorite negroni variations, with a portion of proceeds from each cocktail sold going to a charity of their choice. Which brings me to a very special piece of news . . .
This year, I’m thrilled to announce that HonestlyYUM will be hosting our very own Negroni Week party next Friday, June 5th at the one and only Sassafras in Los Angeles, CA. Come join us from 6-8pm, where each negroni served will benefit Inspire Artistic Minds, a charitable organization that provides scholarships and educational experiences to advance the arts in the areas of taste, sight and sound. I can’t begin to tell you how excited I am – hanging out at one of my favorite bars in Los Angeles, negronis flowing, raising money for charity, and a chance to hang out with — you! So if you’re in Los Angeles next Friday and thirsty for a couple cocktails, grab some friends (21+ of course) come on over to Sassafras, say hi and have a drink for charity. The more the merrier!
Today I’m sharing with you my favorite negroni variation of late: the dry rye negroni. St. George dry rye gin is crafted with a base of 100% pot-distilled rye, and often touted as the whiskey lovers gin. You might think of it as a boulevardier/negroni hybrid. I, however, simply think of it as delicious.
There’s nothing more comforting than a simple breakfast of eggs. This dish is so basic, but the combination of scrambled eggs, silky tofu and salty ikura is just the best. The key to making good scrambled eggs is to keep stirring the pan with a wooden spoon to create small curds and to cook the eggs on low heat. You should also remove the pan from the heat well before you think the eggs are done as the residual heat will finish cooking the eggs to the perfect consistency. I hope you love this combination as much as I do!
We may be experiencing an early onset of June gloom here in the Bay Area but that certainly isn’t stopping me from dusting off the grill in preparation for the long weekend. It’s the start of summer, after all! So after you devour Karen’s Korean gochujang sliders and achieve that perfect buzz from Todd’s smokey olallieberry cocktail, might I suggest throwing some grilled pineapple for dessert? How topping it with creamy vanilla ice cream? And why not smother with a burnt caramel sauce, spiked with rum? My version of grilled pineapple à la mode is a guaranteed crowd pleaser – and quite possibly the most fuss free dessert.
Earlier this week I finally mustered up the courage to attempt (keyword: attempt) to clean-out my old car that’s literally been rotting away in my driveway for the past two years. I’d share more details, but frankly, it’s not exactly the best food-blogging fodder. Let’s just say that 15 minutes of serious elbow grease was all that I could withstand – not to mention, some industrial cleaning supplies were in order. So instead, it was off to the market! It was still early morning, and images of fresh produce began to shimmy their way into my thoughts. Low and behold, I stumbled upon a huge mound of my absolute favorite berries . . . olallieberries!! You see, olallieberries are blackberry and raspberry hybrids – aka the perfect berry! They have a relatively short season, which is NOW, so do yourself (your mom, brother, housemate, cousin, neighbor, etc) a favor and grab some while they last. And while you’re at it, bookmark this cocktail. Wait, do people still bookmark things? Err, do whatever you to do to save recipes — Pinterest, yes Pinterest!! It was an impulsive, yet delicious creation. One of those, “let the ingredients do the talking” kinda recipes . . . bursting with berry flavor, and weighted with a smokiness from the mezcal. I’m ready for the weekend.