vodka gingerade w/ spring herbs / March 18, 2016 by Lindsey | Dolly and Oatmeal

@Hangar1Vodka gingerade w/ spring herbs | dolly and oatmeal #FreshPickedVodka

spring is nearly here and i couldn't be more grateful! the beginning of this year brought on quite a bit of personal stress, so i'm extremely excited to let the winter pass by, and hold on to the more fond memories it gave us. the air has been a little more dense with moisture as opposed to the light, crisp air we've had for most of the winter (except those days when it was nearly 60 degrees - wink-wink). the sun is showering us with more of its golden light, and there are more and more morning chirps from the birds in our crab apple tree.

for me, spring is the most optical season - where one can witness life and growth so vividly, and experience just how darn amazing this planet is. it's also the time of year where we collectively emerge from hibernation mode and perhaps seek long walks, fresh air, getting our hands in some dirt, and having friends over for weekend get togethers.

early spring is still somewhat bare here in nyc. aside from croqueses and forsythia, the first few signs are when mint, oregano, and thyme leaves casually pop through the earth, or when i notice that there are tiny chive shoots breaking through as well. and even though they're tiny gestures, it's still a sign of all the abundance that's yet to come!

i partnered up with H angar 1 Vodka a few months ago to celebrate vodka picking season, and the fresh ingredients they infuse their vodka with. and while i wasn't partaking in any alcoholic beverages for most of the winter, an afternoon cocktail party to honor the impending spring months, and its seasonal goods was too compelling to pass up. i wanted to create something bright and lively, so a zippy vodka gingerade seemed the like the perfect thing to enliven the senses for this new season! the punchy gingerade is made from fresh steeped ginger that's blended up, and sieved; it's then mixed with fresh lemon-lime juice and agave for a sweet, spicy, and citrusy blender. there's also an assortment of muddled spring herbs, fizzy water, and Hangar 1 Straight Vodka for good measure ;)

all the warm, sunny spring vibes to you! xo

*this post was created in partnership with Hangar 1 Vodka. all of the opinions expressed, as always, are my own. thank you so much for supporting the sponsors that keep dolly and oatmeal going!

vodka gingerade w/ spring herbs

if you or a guest do not or cannot drink alcohol, the gingerade mixed with sparkling water is a great substitute and tastes delicious.

gingerade

| makes roughly 3 1/2 cups |

1 six-inch piece of fresh ginger, peeled and sliced thin
2 cups water
2 lemons, juiced
3 limes, juiced
1/2 cup raw agave

vodka gingerade

2 parts H angar 1 S traight Vodka
2 sprigs spring herbs (i used a mix of mint, lemon thyme, and marjoram)
2 parts gingerade
1 part sparkling water
ice
lime wedges, to serve

method

to make the gingerade, combine the ginger and water in small a saucepan. bring the mixture to a boil, then turn the heat off. steep the ginger and water for 10 minutes, then carefully transfer the mixture to a blender (preferably a high speed blender, but a regular one will work just as well) and blend on high for 30-45 seconds, until ginger is broken down. pour the ginger-water through a fine mesh sieve or cheesecloth, and discard the pulp. whisk in the lemon juice, lime juice, and agave. let the mixture come to room temperature, then store in a lidded jar. (*note: the mixture will be quite concentrated, so do not be put off by its strong taste, it will be diluted with added with the vodka and sparkling water later on.)
in a lowball glass, crush the herb sprigs, then add the ice, Hangar 1 Straight Vodka, gingerade, and sparkling water; give it a gently stir and serve with lime or lemon wedges.

enjoy!

more beverages:

grapefruit + lime-grape coolers w/ crushed mint

fruity shredded kale salad, for a crowd / December 17, 2015 by Lindsey | Dolly and Oatmeal

fruity shredded kale salad, for a crowd | dolly and oatmeal

i may have come to the massaged kale game a few years too late, but can a girl get points for showing up eventually?? i was initially put off my massaged kale salads because of a bad experience i had with one a few years ago. perhaps that restaurant was having a bad day, or maybe my senses weren't up to par, but the kale was super tough and hard to swallow. i specifically remember guzzling my water to get the curly itchy kale down my pipes. since then i've been completely turned off. however, a few months ago i was developing a recipe for a client who wanted to pair their granola clusters with something savory. i knew i needed a substantial and hearty green, something that could cut through the sweetness. and that's when i overcame my irrational fear of massaged kale!

along the way i've not only come to tolerate a kale salad, but absolutely love and crave it on most days! i've found that a sufficient amount of massaging action, and a good period of rest really lets the kale chill out, relax a bit, and become more tender. i also learned that a really tasty and substantial dressing goes a long way. i tend to go with a creamy base, either tahini or dairy-free yogurt, just to give it another texture. while most days i add some form of grain or protein to the salad, today i wanted to add some of cold weather's most sweet and colorful fruit. the idea was to add an even ratio of kale to fruit to make somewhat of a savory fruit salad ;) with the holidays and all the festivities around the new year, i thought a mountainous bowl of this salad was appropriate for some celebratin'! i love making this the day before i serve it - the fruit absorbs a good amount of the dressing beautifully, while the kale becomes suuuper soft and almost delicate. it most certainly has become a new favorite around here! what are some of your go-to holiday dishes to serve to a crowd?

happy holiday season! xo

*and if you didn't see my last post, my cookbook (over in the right top corner ---->) is available for pre-order!

Fruity shredded kale salad | dolly and oatmeal

fruity shredded kale salad (gf + v)

| serves 6 to 8 as a side |

creamy shallot dressing

2 shallots, roughly chopped
1/4 cup white wine vinegar
3/4 teaspoon fine sea salt
1/2 cup extra virgin olive oil
2 tablespoons dairy-free cultured yogurt (i use this one)
2 teaspoons dijon mustard
1 1/2 teaspoons maple syrup
freshly ground pepper, to taste

salad

2 bunches kale, shredded
salt and fresh pepper
2 to 3 clementines or satsumas, peeled, segmented, and sliced in half
1 large asian pear
1/2 cup pomegranate seeds
1/3 cup chopped walnuts

method

to make the dressing, combine the chopped shallots, vinegar, and salt in a shallow bowl for 10 minutes, until the shallots have softened a bit. then, in a food processor or blender, combine the shallot and vinegar mix with the remaining ingredients and blend until thoroughly combined. taste and adjust if necessary. transfer to a lidded container until ready to use. dressing can be made a couple days in advance.
to a large bowl, add the shredded kale; season with a couple pinches of salt, and some fresh pepper to taste. add about 2 to 3 tablespoons of dressing and use your hands to massage the kale for at least 5 minutes (until your hands are adequately green in color!); the kale should be looking darker in color and feel more tender. let the kale sit for another 10 minutes.
add the fruit and another tablespoon or 2 of the dressing and toss until incorporated. serve the salad right away or refrigerate it for up to 1 day in advance. (if refrigerating, i suggest taking the salad out at least 2 hours before serving, letting it come to room temp.)

enjoy!