This is a love story, but first, context. As I mentioned in previous posts, Boozy Bakeshop was asked by Streetwater to cater Art=Mixx, an event sponsored by Flavorpill and HowAboutWe. I owe all of them a big, big thank you for the opportunity. Nothing more rewarding than seeing Boozy Bakeshop creations circulating amongst amazing works … Continue reading
If food is love, (and I believe it is), and if cookies are made with butter plus love, (exhibit A), then this recipe of heavy cream bourbon soaked butterscotch buttery goodness is like that smokin’ hot bearded guy saying “hey baby, let’s head down to the Rockaways on my motorcycle and get tacos”. Stop judging … Continue reading
Alternate title: Grey Meat Area I’m making candied bacon. Why? Because I can. And because I can’t think of anything better to use as a swizzle stick in a bourbonbacontini. And because this is a prime example of the fact that there are no bad decisions. Just decisions, and we roll with the results of … Continue reading
I don’t know what got me stuck on turning watermelon into hearts. I’m not normally that twee with my summer fruits. Gelled, these look a bit like toro; I like the idea of serving up a plate of raw simplicity – put it out there and see who digs in. A heart on a tray … Continue reading
I have been delinquent baker lately. Sunshine in NYC calls for bikes, beaches, BBQs and not baking. However, an exciting chance to work with Streetwater and provide some boozy treats for Art=Mixx, an evening of amazing art, meeting new people, cocktails, and live jazz, made me turn the oven back on. Last night, I crystallized … Continue reading
