Hello!
The Year In Food charts the course of the year through inspired, creative cooking and eating with an emphasis on seasonal fruits and vegetables.
I'm a photographer and food blogger based in San Francisco, CA. You can find me regularly at the Etsy blog and bonappetit.com. I also contributed a piece to Volume II of Kinfolk Magazine.
The Year in Food has been featured on Saveur's Sites We Love, Refinery29, Food52 News, The Kitchn's Breakfast With a Blogger, Babble's Family Kitchen, Food News Journal, Gourmet Live and elsewhere.
All of the content on this website - the images, recipes and writing - is original content unless otherwise noted. All content is under copyright and may not be used without permission. Please email if interested; I'm generally happy to oblige.
Feel free to contact me at hello(at)theyearinfood(dot)com. I'm available for freelance work, too. Drop a line if interested!
Enjoy!
Kimberley
|
|
Category Archives: drinks and cocktails
May 15, 2012
 Last week, one of my goals driving home was to gather enough elderflowers to make something – a syrup, perhaps, or an infused vodka. The cream-colored clusters of flower heads were everywhere; it was only a matter of finding a shoulder wide enough to pull over without tumbling into a creek. The small tree is... Kristin - May 15, 2012 - 10:58 pm
I’ve been making elderflower syrup for the past few years from the trees that grow in my yard in Ireland. My favorite way to use it is in some Prosecco to make an elderflower Bellini – summer in a glass. I also made a syrup from the elderberries last autumn for the first time, which was lovely too. I love how versatile syrups are. Brian @ A Thought for Food - May 16, 2012 - 5:19 am
So fascinating! I don’t think I’ve ever seen elderflower and it is stunning! erin - May 16, 2012 - 6:07 am
gorgeous shots. and you’re a woman after my own heart. been wanting to do the same since forever. for now, i’ll have to sip on elderflower liqueur and get my fix that way. Carrie | acookgrowsinbrooklyn - May 16, 2012 - 6:49 am
Elderflower syrup will forever remind me of living in Ireland. At the right time of year, elderflowers blossoms are everywhere. Ancient Celtic legends link the elder tree with magic – it’s known as the ‘fairy tree.’ Which is only appropriate, since elderflower, in both looks and taste, is nothing if not enchanting – just look at your pictures for proof of that! la domestique - May 16, 2012 - 7:04 am
Elderflower really speaks my language, I love its femininity and intoxicating floral aroma. My favorite is an elderflower infused cocktail. Cheers! Lynda - May 16, 2012 - 7:59 am
We always made elderflower syrup in Denmark, and I would love to make my own again here, but have not stumbled upon the flowers – yet. Cookie and Kate - May 16, 2012 - 8:01 am
Pretty! I’m not sure I’ve ever seen elderflower before, and I’ve definitely never tasted it! I’ve been really into making infusions and sauces and syrups lately, so fun! NicoleD - May 16, 2012 - 8:37 am
Love this! You must share the cocktails you make with this magic syrup. Those fritters!!! Just wow to it all. Marissa | Pinch and Swirl - May 16, 2012 - 9:03 am
Beautiful. I love that you foraged them, makes the syrup sweeter. :) leela - May 16, 2012 - 9:30 am
i love eating flowers! Brianne - May 16, 2012 - 9:42 am
I found ONE elderflower tree last year, but fortunately it was in full bloom! I should go back and see how it looks now. My elderflower syrup is long gone. SG - May 16, 2012 - 9:46 am
Yes! I made this last year after Lottie + Doof’s fritter introduction and really enjoyed it – most often in a cocktail! I really like that last image! charlotte au chocolat - May 16, 2012 - 5:29 pm
so pretty! Kristin - May 17, 2012 - 5:38 am
I’ve made elderflower syrup tons of times, it’s a favourite! I always add some lemon and sometimes even some slices of fresh ginger when the flowers soak.
September 27, 2011
 Vinegar shrubs are just about the neatest thing ever. While there is apparently a long and noble tradition of diluting vinegar in water with a little honey for a refreshing drink, the shrub seems to have risen to popularity during temperance movements in the nineteenth century, when respectable ladies sought satisfying alternatives to strong drink.... by Kimberley show hide 27 comments sara - September 27, 2011 - 5:53 pm
Yum, what a gorgeous drink! Love the color – just beautiful. Sounds really delicious. la domestique - September 27, 2011 - 6:06 pm
Love concord grapes, never had a shrub- can’t wait to give it a try! Season with Reason - September 27, 2011 - 7:35 pm
How fun! And so much better than spitting out grape seeds one by one. Brian @ A Thought For Food - September 27, 2011 - 7:45 pm
I have never heard of a shrub before but I have a feeling I’ll love it! We have picked concord grapes around here but I’ve never come up with a good way to use them. Thanks for the inspiration darling! tara - September 28, 2011 - 10:10 am
i just really like the word shrub. these sound brilliant! Katherine - September 28, 2011 - 10:29 am
Drinking vinegars have become big here in Portland (thanks to Ping and other restaurants like it), what a cool thing to have on hand! NicoleD - September 28, 2011 - 11:10 am
Ooo…love the pretty purplish/pink color! Never heard of this kind of shrub, how unique! Kathryn - September 28, 2011 - 1:06 pm
How cool! Never had a shrub before, but now I’m intrigued! Baking Holly - September 28, 2011 - 4:26 pm
These pictures are so great!! Thank for the post :) Anna - September 28, 2011 - 6:07 pm
I don’t really mix a lot of drinks in my kitchen, but I think this is worth trying =) SG - September 28, 2011 - 6:44 pm
I have never had a shrub before – thanks for introducing me to this wonderful world. This sounds like the perfect drink for me and I cannot wait to get to it! Shrubbie shrub shrub. Lynda - September 28, 2011 - 8:21 pm
Oh, I like this! Does it work to mix with wine? Katherine Sacks - September 28, 2011 - 8:29 pm
Saw concord grapes at the farmers’ market today and was tempted to purchase them all! Love this idea! Heather @opgastronomia - September 28, 2011 - 9:59 pm
Did someone say cocktail hour?! This sounds absolutely delicious and like a great way to celebrate grape season. Kate - September 29, 2011 - 5:59 am
You know, I’d never heard of a shrub until right now. Sounds really interesting. I love grape juice, red wine, and vinegar, so I can’t imagine not loving it! Elizabeth @ Saffron Lane - September 29, 2011 - 9:37 am
Just lovely and intriguingly refreshing, to boot. Nikole - September 29, 2011 - 1:27 pm
Wow, such a neat thing, I’ve never tried this before but I totally will. Kasey - September 29, 2011 - 2:14 pm
A drink called shrub…I’m sold! kankana - September 29, 2011 - 5:25 pm
That looks soo pretty and colorful! The husband loves loves grapes and I have to make this drink for him :) kickpleat - September 29, 2011 - 11:20 pm
I’ve been wanting to make a shrub for AGES! I love the look of this drink – especially with concord grapes. Well, we have Coronation Grapes up in BC and I think they are way better than concord grapes and I just might have to pick up a batch at the next farmer’s market. Deb - September 30, 2011 - 11:46 am
If you’d like to try a sample of hot-processed shrubs, I make and sell them in seasonal fruit flavors and would be happy to send you one! joanne - October 1, 2011 - 7:09 am
Somehow I’ve never encountered a vinegar shrub before but with concord grape flavor infused in there, it must be delicious! Jason McLeod - October 1, 2011 - 9:37 pm
Kimberly Another beautiful post. I love Concord Grapes, so much flavor. This drink sounds just right. Ania - October 9, 2011 - 1:09 am
Never tried with grapes but I made raspberry vinegar last year. It made the most refreshing drink during the hot summer. No way as sweet as any commercial soda with a lovely thirst quenching tang. I used a Pam Corbin recipe, soak the fruit in vinegar for a few days, strain then add sugar and boil for 8 mins – 600ml of vinegar to 450 g of sugar. This year I’m made blackberry and another batch of raspberry. The no cook way certainly sounds interesting. Grant Kessler - October 17, 2011 - 12:20 pm
Followed directions and now have a hazy fungus in my shrub. Either it’s a healthy mother, or it’s not and I have no idea how to know. Hate to waste this. Should I remove this cloud and boil the whole thing? Love shrubs and make them all the time, but this is the first no-cook one I’ve made and the first time I’ve seen this. Thoughts? Sylvie in Rappahannock - October 27, 2011 - 2:32 pm
Hi Kimberley – found your gorgeous and informative site through Saveur. SO glad to have found it too! I make shrub with cranberries, blackberries, rasberries and other berries. Never thought to do it with concord grapes – but of course – it makes sense (plus grapes are botnacialy speaking berries too). I have also tried the cold method, but I infuser the fruit straight in vinegar for several weeks, before straining and adding either sugar syrup or honey. Both delicious… The Updated Martha Stewart « Winter's Child - October 24, 2011 - 5:02 pm
[...] champagne yeast instead of bread yeast, maybe that would help next time as well. Lastly I made this! A SHRUBBERY! A non-alcoholic kick in the face. It tastes delicious and it hasn’t even settled [...]
July 15, 2011
 This is not your traditional Whiskey Smash. But that’s okay. Smashes are typically strong, dangerously strong, and their strength is often masked by a surplus of sugar, and this just leads people down a dark road. We don’t want that. It’s summer, after all, right? Instead, this version showcases plums at their finest, tethered by... by Kimberley show hide 20 comments Sarah - July 15, 2011 - 7:05 pm
This looks delightful! Kimberley - July 15, 2011 - 7:06 pm
@Sarah: My awesome sister got it for me! It’s an Italian company – I’ll do some sleuthing. la domestique - July 15, 2011 - 7:22 pm
oooh, I’m with Sarah- the muddler is sexy! Plus the tarragon plum combo sounds like a winner. Kasey - July 15, 2011 - 10:33 pm
You’re the best! This drink sounds delishhhhh. I want one now! NicoleD - July 16, 2011 - 5:49 am
Oooo. I adore the deep color that plums give. Everything in the post is beautiful. Bianca - July 16, 2011 - 7:10 am
I love drinks that go easy on me- dark roads are no fun. Also you had me at hello with the plums! Sarah - July 16, 2011 - 10:36 am
Awesome, thanks! If you do find out, drop me a line on Twitter @FFASBlog Cheers! Brian @ A Thought For Food - July 16, 2011 - 5:50 pm
I would have been completely satisfied with a traditional whiskey smash… but gosh darn it this looks magnificent! Beautiful job, darling!!! Donald - July 16, 2011 - 6:06 pm
You could make that masher with one hand tied behind your back! Mika - July 16, 2011 - 11:40 pm
This looks delicious…I love that you use plums here…it seems a summer strong sangria ^_^ Joanne - July 17, 2011 - 5:20 am
Given that one drink turns me into a total lush these days, I’m glad you lightened this up a bit. One is all I’d need to get me to a happy place…although I bet it tastes so good that I’d be hard put to stop there! nicole franzen - July 17, 2011 - 7:47 am
yum looks delish and super refreshing. So hot here, can I have that now :) Lynda - July 17, 2011 - 8:48 am
Wonderful – all the possibilities… Maria @ Scandifoodie - July 17, 2011 - 10:01 pm
Gorgeous! And the magazine is just stunning! Laken - July 18, 2011 - 7:34 am
I just came across your blog and it is lovely! And this recipe sounds perfect. Bookmarking :) Season with Reason - July 18, 2011 - 8:36 am
Okra and whiskey all in the same month? I knew I liked you. I’m actually doing okra this week – my photos can’t compete, but we’ve been eating well. Elizabeth @ Saffron Lane - July 18, 2011 - 10:06 am
Yes! I have been patiently waiting for this one and can’t wait to concoct my own soon. And, I have to agree, the Turntable Kitchen Pairings Box is pretty darn rad. kankana - July 18, 2011 - 5:01 pm
The smash is indeed smashing! Love the clear color and looks so perfect. Cookie and Kate - July 19, 2011 - 6:19 am
Oh boy, that looks good! I’ll keep an eye out for fresh tarragon this summer. I’m all about market-fresh cocktails! Nicole - July 24, 2011 - 8:03 pm
This drink and this photo are both gorgeous! I love the glass super classy. Thanks for the inspiration!
May 28, 2011
 This cocktail epitomizes spring. It is intensely, deeply pink, buoyed by fennel-infused gin and a vivid rhubarb syrup. Finished with a vigorous shake, it is light, just sweet enough, and bordering on dangerous for all its demure qualities. Fresh rhubarb is absolutely critical here – during a rhubarb shortage in April, I made this with... by Kimberley show hide 24 comments bianca - May 28, 2011 - 1:06 pm
My gosh, the color of these is gorgeous. I have always been slightly afraid of rhubarb- it’s innate bitterness scared me; but these look too good not to try! kimberley - May 28, 2011 - 1:09 pm
Bianca: No bitterness to be found here! (Although that’s a quality that I absolutely love about rhubarb. :) Jacky - May 28, 2011 - 5:44 pm
Wow, these are gorgeous. I am intrigued and hope to try them this week. Thanks! Lynda - May 28, 2011 - 7:49 pm
Rhubarb and fennel are two of my favorites, yet I have never thought to pair them. This sounds fantastic. Brian @ A Thought For Food - May 29, 2011 - 9:59 am
I love that first step… so simple and perfect. This cocktail is full of flavors that I’ve never thought to pair together. But it makes perfect sense. Lovely! Nicole Franzen ` - May 29, 2011 - 10:32 am
hehe you did already comment, sometimes twice is nice ;) I want to drink this NOW. Rhubarb in a drink, have to tell the boyfriend kickpleat - May 29, 2011 - 12:14 pm
I finally bought rhubarb and am planning on baking some ginger & rhubarb squares, but I’m such a fan of pretty cocktails that I might just have to save some of the rhubarb for a fizz or two. Looks like a tasty and charming sipper! Jess - May 29, 2011 - 3:53 pm
So pretty! Makes me feel sunny and warm just looking at it! sara - May 30, 2011 - 5:41 pm
This looks insanely good! I don’t usually make cocktails at home, but this one would definitely be worth the work…yum! Nancy - May 30, 2011 - 6:51 pm
love rhubarb, love fennel, love gin. And the color is spectacular. i will definitely be trying this soon! aarthi - May 31, 2011 - 1:40 am
This looks yummy….you have a lovely blog…I am having a giveaway in my blog. Joanne - May 31, 2011 - 5:00 am
Fennel is actually a totally recent obsession of mine but I would definitely never have thought to pair it with rhubarb. It’s licorice-y flavor probably compliments that tart rhubarb so well, though! Could this be my drink of summer? I think so. It was so fun having lunch with you and I really hope you come to NYC! Keep me posted! Tova - May 31, 2011 - 10:47 am
First of all, Boys of Summer is my favorite song EVER. Second, my boyfriend bought a bunch of rhubarb recently with the expressed purpose of making rhubarb syrup for drinks like this one. I cannot wait to try it. It looks divine! NicoleD - May 31, 2011 - 12:37 pm
I cannot believe how ruby-colored your rhubarb is! I’m only seeing the pale pink kind around here. I would love to sip one of these while listening to the Boys of Summer :) Megan Gordon - May 31, 2011 - 8:51 pm
O.k. seriously too good. I’m in love with rhubarb … more than ever this year and have made so many desserts and compotes but not a cocktail yet. Must. Try. Soon. Thank you! Danielle - May 31, 2011 - 9:36 pm
Another rhubarb+fennel fan!! Yum! And, I’m so glad I’ve discovered your blog and ecstatic that you’re a Bay Area blogger too. Looking forward to connecting in person sometime! Mika - June 1, 2011 - 5:17 am
Lovely recipe…I felt in love with that deeply pink colour… ^_^ kankana - June 1, 2011 - 5:41 pm
This is a very different kind of drink i came across. The color looks so pretty and sounds refreshing! Would love to get drunk on that pretty looking fizz!! ;) Terri - June 2, 2011 - 5:18 am
Made these yesterday but swapped out the sparkling water for sparkling wine. Absolutely gorgeous. We infuse Vodka quite often but never gin and fennel wouldn’t have occurred to me. It was absolutely brilliant combined with the rhubarb simple syrup. Many thanks! Val - June 2, 2011 - 6:39 am
Your photos are absolutely beautiful of this drink. If I ever get my hands on some rhubarb I have to give this a try. Its just the fennel infused-gin that Im not sure about. Im not the biggest fennel fan but maybe I can overcome that! Kimberley - June 2, 2011 - 10:40 am
@Terri: Test kitchen success! Nothing makes me happier than hearing this. And great call on the sparkling wine! Kelsey (Happyolks) - June 3, 2011 - 10:49 am
Dear lord. Fennel in a cocktail? You are a genius. I love everything about this recipe, can’t wait to try it before the rhubarb is out of season! I’ve missed visiting your blog over the past few weeks, loving catching up :) Colleen - June 3, 2011 - 11:29 am
WOAH, I am really missing out! Pastel dreams - March 13, 2012 - 2:10 pm
[...] Row 4: Ride my bike for hours on end in the warm summer air & enjoy refreshing drinks. [...]
April 5, 2011
 A couple weekends ago I had the pleasure of spending a rainy afternoon at a cozy workshop called Producer Saturdays. Conceived by Maggie Spicer, the idea behind the series is to bring together people passionate about food (and drink) culture who have something of value, a specialty or niche, that they’d like to share with... by Kimberley show hide 18 comments Wally - April 5, 2011 - 9:28 pm
Nice one. Mika - April 5, 2011 - 11:51 pm
Wally, you are right! We keep ours in the freezer…I love limoncello, the bottled limoncello are too sweet for me too and not strong enough, they even freeze in the freezer… kimberley - April 6, 2011 - 8:49 am
@Wally: Thanks for the background and awesome story! And thanks for the lemon clarification too. I also used Meyer lemons for this batch. bianca - April 6, 2011 - 12:38 pm
Nice! I have always wanted to make limoncello or any flavored liqueur for that matter. This will make some delicious cocktails this spring and summer! NicoleD - April 6, 2011 - 1:11 pm
I love the electric yellow color! In fact, I just bought a scarf that shade and I have to keep myself from wearing it every day. What a fun thing to do! Definitely a perfect way to spend a Saturday. Laura Flowers - April 6, 2011 - 1:58 pm
Kimberley this is the easiest recipe for limoncello I’ve come across. I bet little homemade bottles would make nice Christmas gifts. I saved this recipe, and will try it with meyer lemons next time I get a bag from Costco. Laura Kankana - April 7, 2011 - 1:59 pm
what an awsm way to spend the weekend. It looks so refreshing with that beautiful bright yellow color! :) kickpleat - April 7, 2011 - 7:32 pm
I made lemoncello a few years ago to give away as Christmas gifts and I used a recipe very similar to this one. They were really well received and I was surprised at how easy it was to make. I used vodka since it was what I had on hand and it worked really well. Yours looks gorgeous and I’d love a glass to sip on – liquid sunshine! The Culinary Chase - April 12, 2011 - 5:56 pm
I LOVE limoncello and will make this! Thanks! iClaire - April 15, 2011 - 11:46 pm
I tried Meyer lemon limoncello last year and we are savoring every drop. My recipe is a bit different – starts off with lemon peel in grain alcohol which I leave in a dark, cool spot for many months, then mix with Sky vodka and sugar water. It turned out so tasty! Now I have batches of Orangecello, grapefruitcello, and kumquatcello all soaking. MMMMMMM. Can’t wait. Toby - June 7, 2011 - 9:25 am
I’ve made limoncello about a half dozen times with a similar recipe. I use Everclear 151 proof (BevMo). It’s tasteless and when diluted with the simple syrup about 50:50, it still has an appropriately high alcohol content. Always make a few bottles since you’ll want to share. Last time I made it with about 6 different kinds of citrus from the neighborhood (3 different lemons, 2 oranges, 1 lime; Don’t be afraid to ask your neighbors for their citrus. I get clear 1/2 bottles from the local wine/beer making store with replaceable tops. Our favorite drink with this is just mixing it with lemon-lime soda on ice – perfect in the summer. molly - September 8, 2011 - 3:02 pm
Has anyone ever used agave or honey as the sweetener in their lemocello? I never use processed sugar in my recipes and I’d like to do this with one of those sweeteners. Thanks! emy@thehandiworks - January 29, 2012 - 1:49 am
Sounds absolutely stunning! I have to try and make some for my hubby who loves citrus flavors! Thanks Juliebythesea - January 29, 2012 - 6:10 pm
I am making this in the morning, it will be ready just in time for my birthday! Lemoncello Martinis are excellent on a hot South Florida afternoon! Andrew - January 30, 2012 - 8:10 am
One thing I would recommend is to only use grain alcohol, I prefer the 151 proof everclear but it is not available in every state. Vodka, while easier to drink than pure grain alcohol, has an inherent subtle flavor that will be present in the finished product. Using grain alcohol (I bought a brita filter and filter it all through there first but I’m a bit OCD) eliminates that subtle vodka flavor. samantha - May 13, 2012 - 9:45 am
Grandma’s toast Producer Saturday : Cocktail Culture | maggie spicer - April 6, 2011 - 9:56 pm
[...] One of the attendees summed up the afternoon quite nicely; have a peek! [...] homefries – Joy the Baker Podcast Episode 19 Guilty Pleasures - September 21, 2011 - 10:50 pm
[...] Limoncello [...] |
© 2008-2011 Kimberley Hasselbrink | ProPhoto WordPress Blog by NetRivet Sites
by Kimberley
show hide 14 comments