Hedy Goldsmith Inspired by Rare Rum: A Cupcake Is Born (Recipe)

Courtesy of the Genuine Hospitality Group
Inspiration from Seven Fathoms.
If you've ever wondered how a recipe is created, here's a chance to get inside the head of one of Miami's sweetest chefs.

Michael's Genuine Food & Drink's executive pastry chef, Hedy Goldsmith, has created a Stormy Seven Fathoms cupcake with coconut lime frosting. The cupcake is an Island holiday in a treat, bringing together rum, spices, the tang of citrus and the sweetness of coconut. Goldsmith says that the cupcakes are "my favorite dark & stormy cocktail...only edible. They're a great vehicle for rum." Seven Fathoms rum, to be exact.

See also: Camana Bay in Grand Cayman: Miami Connections, Local Flavors

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Get Belvedere Cocktails at The Standard, Raise Money to Fight AIDS (Recipes)

Photo by We Are Social | Flickr CC
From June 1 through June 10, The Standard in Miami Beach is partnering with Belvedere vodka to create a cocktail menu to help raise money for the "EAT (RED). DRINK (RED). SAVE LIVES.," a campaign by Michelin-starred restaurants and bars donating money to The Global Fund to fight AIDS.

The ten day cocktail line-up includes drinks made with Belvedere (RED) specialty vodka and are the creation of Belvedere Global Head of Mixology, Claire Smith.

See also: Free Bloody Marys This Weekend at the Stoli Vodka Truck in Coconut Grove (Recipe)

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Rekorderlig Hard Cider: Fruity Libations Can Be Found Around Miami (Recipe)

Photo by Carla Torres
Cinco de Drinko might be donezo, but that doesn't mean you should stop drinking. All right, maybe cut back on the tequila for the next couple of weeks and take up something a little lighter instead. How about some cider? Yes, cider. And no, not the cider abuela gave you for Nochebuena.

Rekorderlig Cider is a Swedish brand that launched in the United States in October. It started in New York and is heading to South Florida. At a recent paired dinner, global brand ambassador Joel Persson explained the product, shared summer recipes for Rekordelig, and talked about how he got involved with the hard cider brand.

See also: Casa Dragones Launches Blanco Silver Tequila: Jim Meehan Shares Cinco De Mayo Recipes

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How to Make a Vegan Crunchwrap Supreme (Photos)

Photos by Hannah Sentenac
Since I became a kale-carrying vegan, there are but a few things I've missed: pumpkin ice cream, egg sandwiches, and Taco Bell. Sadly, though TB's beans are vegan, its menu items aren't the same without cheese and sour cream.

So I pine for an occasional Crunchwrap Supreme. Is it the healthiest food? Certainly not. But it's not the unhealthiest, either, and everyone needs an indulgence every once in a while. Life can feel pretty hollow without the culinary charms of drive-thru Tex-Mex.

To fill that void, here's my vegan crunchwrappythingamajig (so Taco Bell doesn't sue for trademark infringement). Full disclosure: This recipe originated on the Culinary Couture Blog, and I adapted it to make it meatless. Buen provecho.

See also: Paleo Vegan Is a Thing

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Casa Dragones Launches Blanco Silver Tequila: Jim Meehan Shares Cinco De Mayo Recipes

Categories: Recipes

Courtesy of Casa Dragones
Today is Cinco de Mayo, which means later tonight you'll likely be knocking back tequila shots and wearing a sombrero. That is, if you know how to celebrate.

If you're Cinco de Cuatro was celebratory enough and you're in recovery mode but still want to revel somehow, take the fiesta to the comfort of your own home. No party is complete without cocktails though, so to keep you covered, James Beard award-winning mixologist Jim Meehan of P.D.T in New York has put a modern twist on the classic margarita and shared a couple of other tequila-infused cocktail recipes with us.

See also: Ten Best Margaritas in Miami

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Huahua's Todd Erickson Teaches Us How to Make Hot Sauce

Courtesy of Todd Erickson
Safety first: Chef Todd Erickson wears protective eye gear before blending peppers.
On a recent trip to St. Augustine, I bought some fresh datil peppers at a local market. A cousin of the habanero, the datil starts out sweet and fruity -- and then goes in for the kill with its heat, averaging about 200,000 units on the Scoville scale. These little peppers are widely grown in the nation's oldest city. In fact, this pepper that packs a lot of heat is celebrated with an annual festival.

I tweeted a picture of the peppers and almost immediately got a message from chef Todd Erickson, asking if I could pick some up for him. I did and promptly delivered a bag to Huahua's Taqueria. When I asked what he was going to do with them, he replied, "I'm going to make hot sauce." When I asked if that was difficult to make, he said it wasn't. In fact, he offered to write step-by-step directions for Short Order readers.

The chef, who now offers a line of his signature Tailwagger hot sauces ($6.99 each) at Huahua's, did just that and even went one step further to include safety tips and pictures. Because datils are hard to come by in Miami, his recipe uses dried chipotles and fresh jalapeƱos.

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How to Make Mimosa Marshmallows (Photos)

Categories: Recipes

All photos by Carina Ost
Soft, sweet, and boozy.
You survived Easter, and perhaps your bellyache from too much discount candy has subsided. Now you're going through a Peeps withdrawal and need something soft and sweet with a spike of alcohol to get you through until Mother's Day brunch. We've got you covered.

We enlisted the help of Catherine "Cat" Hinds, best known for the doughnuts she used to make at Josh's Deli. Her Buttery Nipple doughnut even made our list "Best Boozy Desserts." She's our go-to woman for playful pastries. Here she shows us how to make mimosa marshmallows, the perfect celebratory brunch dessert.

See also: Make Your Own Pickles with Mark Zeitouni's Recipe

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Make Eating House's Cap'n Crunch Pancakes at Home (Recipe)

Categories: Recipes

Courtesy of Eating House
Have breakfast with the Cap'n.
This Sunday, while a good portion of the world celebrates Easter, a growing number of people will embrace a different holiday: 4/20.

On this auspicious day, people who embrace marijuana (or at least think the legalization of it is the only sane thing to do), will commemorate the day by baking (brownies, perhaps) and reveling in treats, lovingly referred to as "munchies."

If you want to have an all-out celebration, head to Eating House Sunday evening from 6:30 to 11 for a 4/20 prix fixe dinner complete with a special munchies menu, served family-style, plus live music, drink specials, and stoner movies.

See also: Eating House to Host 4/20 Dinner for Stoners

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Valentine's Day Recipe: Four-Ingredient Raw Chocolate Mousse

Courtesy of Whole Foods
Valentine's Day is upon us, and for all you procrastinators out there, it's time to make with the drugstore chocolates and sidewalk stand flowers. But if your significant other is vegan -- or has other dietary restrictions -- you might be SOL. Handing a dairy-free eater a box of milk chocolates will place you squarely in the dog house.

The good news is, whipping up this four-ingredient raw chocolate mousse will make you look both thoughtful and considerate of his/her dietary needs. And it's damn delicious, too. Check out the easy recipe after the jump.

See also: Whole Foods South Beach Hosts Free Raw Food and Juicing Classes

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Make This Heirloom Tomato and Mozzarella Salad For Valentine's Day

Categories: Holidays, Recipes

All photos by Emily Codik
Heirloom tomatoes and mozzarella salad
Miami, you've been bragging about the wrong things.

Sure, it's February, and, of course, the weather outside is sunny and warm. Yes, we've got beaches, ocean views, and, most importantly, David Beckham.

But really, what we should be boasting about are our tomatoes.

While the rest of the country is surviving off squash and Brussels sprouts, we've got loads of local heirloom tomatoes at our farmers' markets. And there's no better way to showcase these winter beauties than in a simple tomato and mozzarella salad.

See also: Gigi Hosts Valentine's Day for Singles: Leave With Someone New, Get a Free Dessert

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