Mark Your Calendars this Holiday Season

For the time being (although, fingers crossed, it becomes a permanent necessity!), I have created a page (at the top) for upcoming Caramelized events. I'd love for you to join me in celebrating this holiday season, especially with two noteworthy shopping opportunities in Memphis. First of all, I  am honored to be co-hosting an evening of shopping and socializing at Madewell Saddle Creek on December 4 from 6:30-8 p.m. We'll be sipping bubbly, snacking on Muddy's desserts, and getting an exclusive look at the winter store collection! I'll assist your wardrobe styling needs and gift a select few shoppers with a holiday tea set DIY treat. (Hint: The sooner you arrive, the better your chance will be to receive one.)

I am also thrilled to be sponsoring the Memphis Indie Holiday Market at Muddy's Grind House on Saturday, December 13 from 11-5 p.m. The vendors are the best of the best -- I can't begin to brag on the local talent I have recently discovered through this curated collection of artists, designers, and makers!

In addition, I'll be managing my own market booth. I plan to sell little things in tiny jars to elevate holiday sips and sweets. How do y'all feel about sugared cranberries, hot cocoa mix, oatmeal mix, dried citrus, lavender- and espresso-infused sugars with attached recipe cards and holiday entertaining tips? If you have any other mason jar gift ideas, send them my way...

featured image courtesy of umami girl

Kale Salad with Pine Nuts and Parmesan

Has this week been declared salad week? Well, I'm declaring it. I am not boasting that my diet has consisted of substantial salads (although that's a fine idea), but Monday's green bean salad with mustard seeds and tarragon kickstarted some salad inspiration. The leaves may be changing from greens to oranges, but why not celebrate the green in your season through a bowl of tasty and healthy ingredients? A kale salad with parmesan and pine nuts was delivered to my parents' home in a box of homemade goods, from monkey bread to tomato soup and parmesan toasts. I swooned over the packaging -- all in individual mason jars. I insisted that Cathy send me the salad recipe, which surprisingly only requires 5 ingredients. Cathy's one mandate? Don't buy the pre-bagged kale. Find the fresh heads of kale at Whole Foods or Fresh Market, and remove the veins in order to prevent notorious bitterness. While it may take longer to wash, dry, and chop, the kale will have just the right amount of spice without overwhelming your palette. Thanks, Cathy!

Makes 4-6 servings

1 head of kale, washed, dried, chopped 1 lemon, juiced 1/2 cup olive oil Salt and pepper 1 cup parmesan 1 cup pine nuts

1. Mix lemon juice, olive oil, salt and pepper for dressing. Pour over kale and toss.

2. Add parmesan and pine nuts.

Bounty on Broad (Memphis)

Broad Avenue has been buzzing for over one year now; but now, it's booming. Much can be attributed to the brilliance of Chef Jackson Kramer and restauranteur Taylor Berger, who completely renovated a two-story, one hundred-year-old dry goods store into the most sought-after dining experience of its kind in Memphis.

I have been a Jackson Kramer fan since his days at Interim, and the farm-to-table approach only enhances my appreciation for his culinary creativity. His menu formation is innovative and, to me, totally makes sense. Rather than appetizers and then entrées, categories of vegetables, fish, and meats are listed from lightest to heaviest in flavor and size. My friend and I opened our bottle of pinot noir while strategizing on our menu choices. We wanted a little bit of everything, and Bounty makes that system absolutely doable.

The forest mushroom salad (served warm with juicy grapefruit segments) and cornmeal-dusted fried gulf oysters arrived first. Mushrooms are a top five food group in my book, and I was pleased by the wild mushroom assortment that I have yet to see served anywhere else in the city. The oysters were absolutely awesome, served slightly sweet with an apple cider vinegar aioli.

The stuffed mountain trout (which mimicked my feelings by this point in the meal) was cooked perfectly, melting in your mouth with every bite. I could distinctly taste the rosemary, which worked wonderfully with the fish rather than getting lost in the other flavor components.

The beef bavette over brussels sprouts was my favorite dish of the night. A fancied skirt steak, velvety smooth and topped with a bleu cheese butter, sat nestled atop baby balsamic-glazed brussels. I can't wait to go back for this one. The smoothness of this dish is even smoother than a fine glass of red wine. I believe you'll be just as impressed!

Beyond the menu, the customer service is excellent. We were well-attended for the entirety of our two-hour feast by a well-versed waiter. Next time, I hope to sit at the kitchen bar to watch Chef Jackson work his magic, plate by plate. It truly is magic, I tell you.

Bravo, Bounty!

Pumpkin Seed Encrusted Lamb

The finale of next week's All Hallows Eve dinner menu is finally complete! I am currently warming up to a latte at a coffee shop (I'm simply not used to weather below 60 degrees), but this aubergine entrée is sure to "chill you to the bone." While the pumpkin seed crust was an intended seasonal touch, the buttery flavor and crunchy texture elevates any protein for your main course. I am a big fan of pumpkin seeds on my fish (especially halibut), and they aren't a bad afternoon snack, either.

While I did not provide step-by-step instruction, chopped japanese eggplant with a splash of olive oil and sprinkle of sea salt is a lovely nest for your rack of lamb. The rich color complements the table (styled by Art in the Find) like an accessory. I look forward to consistently serving eggplant this winter now that the Farmers Market is extending through the end of the calendar year.

Makes 3-4 servings (depending how hungry you are!)

Rack of lamb (approx. 8 lollipops) 1 tablespoon Dijon mustard 1 splash red wine Garlic powder Salt and pepper 1 teaspoon fresh rosemary 1/4 cup pumpkin seeds

1. Toast pumpkin seeds in a small skillet. Remove from heat and transfer to a cutting board. Chop coarsely with a large knife. Mix with rosemary and set aside.

2. In a large Ziploc bag, pour mustard, wine, garlic powder, salt, and pepper over rack of lamb. Tightly seal the bag and massage the lamb until it is well coated and ingredients are combined. Allow marinade to sit on countertop for 30 minutes (directly before roasting), or place in refrigerator for the day.

3. Preheat oven to 400 degrees.  Remove lamb from Ziploc and place on a broiler pan. Pat pumpkin and rosemary mix over lamb in an even layer.

4. Roast at 400 degrees for 7 minutes, then lower heat to 300 degrees. Cook for 7-15 minutes longer (depending on the size of the rack of lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.

5. Slice and serve over roasted eggplant -- you are sure to be "chilled to the bone!"

An October Update

I can't believe it's already here, but happy new month to you!

These upcoming few months bring so many exciting new posts, including a Hallows Eve dinner collaboration with Art in the Find, holiday party entertaining tips with Room & Board, and a showcase of Paper & Clay's ceramic dishes with some new fall recipes. I'm also looking into working with Batch, a new city-focused subscription box of curated food products. Perfect holiday gift, right?

Beyond posting on this platform, I've also been the pen behind The Scout Guide Memphis and ArtsMemphis culinary series blog (first post is coming next week!). It's been an exciting and valuable experience to work with creative talent in fashion and food.

What would you like to see on Caramelized this month? A specific Caramelized Conversation? An ingredient you're dying to cook with? A restaurant you haven't heard much about? Tips on menu planning? Please comment as general or specific as you wish. I would really love to hear from you.

Four Cookbook Pre-Orders for Your Shelf

Whoever thought print was "out" is wrong. The idea of holding a curated book on the sofa, "splattering sauce on the pages," (as Sid Evans of Southern Living Magazine once shared with me), and flipping from cover to cover will never lose their value. Not to oppose the platform of Caramelized (an online cookbook- or magazine-like feel, if you will), but I believe a cookbook provides an unmatched experience. This list of upcoming books feeds my creativity, my passion, and my stomach. I hope they will do the same for you! 1. The Yellow Table Cookbook by Anna Watson Carl

I don't know Anna personally, but I wish I did! The tiny New York kitchen, the cross-country dinner party road trip (now at the top of my bucket list), the Kickstarter success...I could go on and on. I share her philosophy on the importance of the dinner table as an epicenter of conversation and compassion. Anna's entrepreneurial spin on the traditional approach to cooking inspires me daily on Instagram and (soon) in her cookbook. I can't wait to see the pages come to life in my apartment this holiday season.

2. Camille Styles Entertaining by Camille Styles

This book holds near and dear to my heart. Camille gave me the food styling and crafting experience almost every weekday morning last year in Austin, and I believe there were multiple instances where I skipped class to witness Camille's creations unfold in her photo shoots. I loved being a part of this book's production, I cannot wait to see Buff Strickland's photography brilliance in print. Camille is now giving away a Minted notecard set to everyone who pre-orders her book. Below is one of my favorite behind-the-scenes photos!

3. The Southern Pantry by Jennifer Chandler

I have been anxiously awaiting a copy of Jennifer's latest book since spending time with her at the National Association of Food Journalist conference! The Southern Pantry combines Jennifer's charismatic Southern style with her practical, resourceful nature in the kitchen. Not only is Jennifer treating us to cutting-edge recipes, but she also is guiding us every step of the way from grocery shopping to substituting and storing. This publication will be my new staple.

4. Homemade Decadence by Joy the Baker

If you haven't read Joy the Baker yet, I sympathize with you. You may have thought the dessert alone was sufficient enough to sweeten your tooth or your day, but the voice behind the dessert proves to be even sweeter. Her voice is simply wonderful. She's hilarious. Think the Ellen DeGeneres of the blogging world. Her latest cookbook is the decadence you need on your bookshelf. She, too, has a free print giveaway for all who pre-order a copy. So go do it!

feature image by kara rosenlund