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Always Loveable Pancakes!

On those days when you have time for more than a banana for breakfast, pancakes can be a morning luxury. And… it’s National Pancake Week (Feb 9th – 15th)! So why not whip up a great breakfast and try out some new pancake ideas and recipes!

I always start my pancake batch out with a “sacrificial” pancake. A tiny flapjack to get the griddle going to be sure it’s not too cold or too hot. When is it time to flip? Look for bubbles starting to dot the top – then you know it’s time to get your spatula ready.

There are many types of pancakes from good old fashioned buttermilk to corn flapjacks. Mini/silver dollar sized to ones that fill up the whole plate.

Try switching up what gets sprinkled onto your pancakes from blueberries to slices of fresh banana, lemon zest for a touch of zing or chocolate chips for those with a sweet tooth. The possibilities are limitless!

Try my Pan Sized Lemon Blackberry Pancakes with Zesty Lemon Syrup; combining fun add-ins and a citrus syrup. This one’s big in size and in flavor! –Kathy


Photo from Dishing with Kathy Casey.

Pan-Sized Berry Pancakes with Zesty Lemon Syrup
Folding whipped egg whites into the batter makes these pancakes fluffy good.

Makes 5 to 6 pan-sized pancakes

1 3/4 cups milk
1/4 cup fresh lemon juice
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon minced lemon zest
2 eggs, separated
4 tablespoons (1/2 stick) butter, melted
2 cups mixed fresh blueberries and blackberries, or substitute frozen berries
Zesty Lemon Syrup, warmed (recipe follows)

Mix the milk and lemon juice together in small bowl and let stand 10 minutes.

Meanwhile, in a large bowl, mix together the flour, baking powder, baking soda, sugar, salt, and lemon zest.
Whisk the egg yolks into the milk and lemon juice mixture.

Add the liquid mixture all at once to the flour mixture, along with the melted butter, and stir until just incorporated. Do not overmix—some small lumps will remain.

Whip the egg whites until stiff but not dry. Fold half of the egg whites into the batter to lighten it. Then gently fold in the remaining half. Gently fold in the berries.

Preheat a 10-inch nonstick skillet over medium heat. To test the pan, sprinkle with a few drops of water. If they “skittle around,” the heat should be just about right.

Ladle 1 cup batter into pan, being sure to get an even amount of berries for each pancake. If necessary, move berries around quickly with your fingers to distribute evenly in pancake. Pancake should be pan-sized.

Turn pancake when it is puffed and golden brown and multiple bubbles have appeared. Be sure that the pancake has had enough time to set before turning, since larger pancakes take longer to cook through in the center. Cook on the other side until pancake is golden and done all the way through. Serve immediately with a drizzle of warmed Citrus Syrup.

Zesty Lemon Syrup
Makes 1 1/2 cups

1 cup water
2 cups sugar
1/3 cup fresh lemon juice
2 tablespoons lemon zest

In a heavy saucepan, combine the water and sugar and heat over medium heat, stirring to dissolve the sugar. When the sugar is completely dissolved, turn the heat to high. When the syrup comes to a boil, cover the pan and start timing immediately. Boil the syrup for about 3 minutes.

Uncover and add the lemon juice and zest. Continue boiling, uncovered, for about 3 more minutes, or until the mixture is syrupy. If not using immediately, let cool to room temperature, then cover and refrigerate. Bring to room temperature or warm slightly before serving.

Chef’s Tips:
-Adjust the heat as needed. When cooking pancakes this large, you need good but slow browning to get the pancakes cooked all the way through in the centers.

-If you have an older, more worn nonstick skillet, you may need to oil the pan lightly before using it.

-If the Citrus Syrup is too thick when reheating, thin it with a little water. If syrup is a little too thin, boil for a minute or so to reduce it.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on February 13th, 2014  |  Add Comment |  Posted in Books to Cook, KOMO Radio, Recent Posts, Recipes, breakfast

Brussels Sprouts

Brussels sprouts – these maligned little cabbages of yesteryear… well, not anymore!  These bite size morsels are popping up all over the place from bar menus to bacon and bourbon lathered side dishes. They are definitely on the total hip list these days and are chock full of vitamins K and C, as well as iron, fiber and vitamin A.


(Photo from www.Nutritioulicious.com)

There are lots of great ways to prepare Brussels sprouts from quick sautéed to oven roasted, even shaved and raw in a slaw or salad.

You can also separate the “leaves” and give those a quick toss in a hot pan for a d’lish top to mac and cheese or grilled pork. To do this, cut the core of the Brussels sprout out with a small paring knife. Then “peel” all the leaves off – super easy to do!

My associate chef Cameon loves these little leaves tossed in a sauté pan with some brown butter! Cook them until they are bright green but not too wilted. Finish it off with a squeeze of lemon. YUM!

For a healthy preparation, cut the sprouts in half and toss with a little salt, pepper, and olive oil – and roast them in a 400 degree oven until tender. Perfect with any hearty dinner.

Or just head to your local gastropub, favorite restaurant or bar.. they’re sure to be on the menu in some fashion!  –Kathy

Brussels Sprouts with Toasted Walnut Butter
Makes about 12 servings

3/4 cup walnut pieces
4 tablespoons (1/2 stick) butter
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced lemon zest
2 tablespoons real maple syrup
6 cups (about 3 pounds) trimmed and halved fresh Brussels sprouts

Preheat an oven to 350°F.

Spread the walnuts on a baking pan and place in the preheated oven for about 5 minutes, or until the nuts are lightly toasted and golden. Let cool.

Place the butter, salt, pepper, lemon juice, zest, and maple syrup in a food processor and process until smooth. Add the cooled walnuts, and pulse until the butter mixture is almost smooth but small pieces of walnut are still visible.

Steam the Brussels sprouts in a steaming basket over boiling water until just tender but not overcooked. Immediately toss with the softened walnut butter and serve.

Chef’s Tips:
• If making the walnut butter ahead of time, it can be refrigerated for up to 1 week or frozen for up to 1 month. Be sure to bring to room temperature before using.
• Another way to serve the Brussels sprouts is to peel each “leaf” off and sauté the leaves in the walnut butter.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on February 6th, 2014  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, sides

Party with these Super Bowl Apps!

Need some new d’lish ideas for the big game? Don’t worry! I’ve got you covered with some tasty recipes for your big party.

Everyone loves the classics: crab dip, wings, deviled eggs… but how about some new variations?

Take my Warm Crab, Mushroom and Brie Dip recipe made with Alaskan King Crab, sherry sautéed Mushrooms and Brie – ooo la la! It can be made the night before and heated up before guests arrive. Just serve with some artisan crackers or slices of baguette. Touchdown!

Sriracha is hot, hot, hot – in all ways! Just TRY it in a Sriracha Deviled Egg. Simply mash it in the filling and top with shrimp and cucumber for a tasty crunch. These eggs are sure to kick-off your party right.

And for a new twist on wings, try my recipe for Sticky Pomegranate Chicken Wings! A d’lish, sweet and zesty finger food, sure to rile up the fans.

The best thing about all these apps – it can be prepped ahead so you’re not stuck in the kitchen missing the big plays.

For some great sips to go along with these apps, check out www.LiquidKitchen.tv!

Now go enjoy the game and GO HAWKS! -Kathy


Photo by Kathy Casey Food Studios®.

Warm Crab, Mushroom & Brie Dip
Dungeness crab meat is tasty but also pricy. Try purchasing Alaska King Crab legs and picking the meat out. It’s easy to do by using a pair of clean scissors to open up the legs. Then just give the meat a very coarse chop to cut it into 1/2 inch pieces. Dip can be prepared up to 2 days in advance if using very fresh crab and baked when your guests are just starting to arrive.

Makes about 6 cups — serves about 12 – 24 people

1 small (8 oz wt.) wheel brie cheese
——————————————
2 teaspoons olive oil
1 cup thinly sliced onion
2 cups thinly sliced crimini mushrooms
2 teaspoons minced fresh garlic
1/2 cup dry sherry
——————————————-
1 1/2 cups mayonnaise (Note: do not use reduced-fat or fat-free, I like to use Best Foods in this recipe)
3 cups (about 10 oz. wt.) shredded, high-quality parmesan cheese
1/2 teaspoon Tabasco
1 tablespoon fresh lemon juice
1/2 cup thinly sliced green onion
1/4 cup minced sweet red bell pepper (optional)
1/2 cup minced celery
3/4 pound crab meat, drained well (about 2 1/2 cups drained), see note above
Garnish: Minced fresh parsley

Cut the brie cheese into 1/2” pieces, set aside and then let come to room temperature.

Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions and cook stirring often till half cooked, about 4 minutes. Add the mushrooms and continue cooking until the onions are very soft and the mushrooms are tender, about 4 minutes. Then add the garlic and sherry and continue cooking until the sherry is completely reduced about 8 minutes. (There should not be any liquid left.) Set aside to cool.

Place the room temperature brie in a mixer with a paddle attachment. Mix on medium-high speed for about 1 minute or until the cheese softened. Scrape down the sides of the bowl then add half of the mayonnaise. Mix for 3 more minutes on medium-high speed. Add the remaining mayonnaise, parmesan, Tabasco, and lemon juice. Mix together on medium speed until well mixed, about 1 minute.

Remove bowl from mixer and fold-in the cooled mushroom mixture, green onion, pepper, celery and crab meat – being careful not to break up the crab meat. Do not over mix.

Place dip in a 7×11 baking dish, or 2 quart ovenproof serving dish. Smooth out but do not compact it (dip can be covered and refrigerated up to 1 day at this point).

When ready to serve dip, place in a 400°F preheated oven. Bake for 15 – 20 minutes or until dip just starts to bubble around the edges, heated through and the cheese is melted (be careful not to overcook). If desired, garnish dip with minced fresh parsley. Serve immediately with Fresh Thyme & Sea Salt Crostini, or rustic flat bread or crackers.

Recipe by Kathy Casey Food Studios®.


Photo by Kathy Casey Food Studios.

Sriracha Deviled Eggs with Crunchy Cucumber & Shrimp
Sriracha adds a spicy kick and a beautiful color to these festive eggs. The shrimp and cucumber topping adds a fresh note and fun texture. Be sure to use eggs that are at least 10 days old or the shells will not peel off easily.

Makes 24

1 dozen hard-cooked eggs (procedure follows)

Filling
1/4 cup mayonnaise
3 tablespoons Sriracha hot sauce
1/4 teaspoon Kosher salt
2 tablespoons thinly sliced green onion
2 tablespoons finely minced celery

Topping
2 teaspoons vinegar
1 teaspoon sugar
1/3 cup chopped cooked shrimp, well drained
2 tablespoons finely minced English cucumber
1 tablespoon finely minced red pepper (optional)
1 tablespoon chopped fresh cilantro or parsley

Garnish: extra Sriracha sauce and cilantro leaves (if desired)

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, Sriracha and salt, and mix until smooth (you can also do this in a mixing bowl with a whip attachment). Stir in the green onion and celery.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, stir the vinegar and sugar together in a small bowl, until dissolved. Add the shrimp, cucumber, pepper and cilantro, and toss until well coated. Top each egg half with about one heaping teaspoon of the mixture. For extra flavor and spice top each egg with a dot of Sriracha and garnish with a tiny cilantro leaf, if desired. Serve immediately.

Recipe by Kathy Casey Food Studios.

Hard Cooked Eggs
1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing.


Photo by Kathy Casey Food Studios.

Sticky Pomegranate Chicken Wings
These chicken wings get a big-flavored, lacquer-y glaze in this low-and-slow method. You can make the sauce a few days ahead of time, but be sure to allow a full hour for cooking the wings.

Makes 24 pieces

3/4 cup pomegranate juice
1/2 cup soy sauce
2 tablespoons very finely minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 tablespoon of lemon zest
3/4 cup sugar
1/2 teaspoon red pepper flakes
1/4 cup fresh lemon juice
3 tablespoons cornstarch
1 dozen whole chicken wings or 2 dozen drummettes, about 2 1/2 to 3 pounds

Garnish: 1/2 cup pomegranate perils* and thinly sliced green onion tops

In a small saucepan, whisk together the pomegranate juice, soy sauce, ginger, garlic, sugar, pepper flakes, vinegar, cornstarch, and water. Set the pan over medium heat and bring to a boil, whisking constantly, to thicken. Mixture will be very thick. Let cool. If not using immediately, store, covered and refrigerated, for up to 4 days.

If using whole wings, disjoint the wings and remove and discard tips; you should have 24 pieces. Put them in a large bowl and set aside.

Pre-heat the oven to 375 degrees F.

Add the sauce mixture to the chicken and mix well to coat evenly. Spray a 9×13 baking dish with cooking spray or lightly oil it. Arrange the drummettes and sauce in a single layer in the dish.

Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chickens pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazed. Total cooking time should be about 1-hour.

Stir the drummettes in the sauce once more, and then transfer the chicken to a serving platter. Sprinkle with the pomegranate seeds and green onions.

*Pomegranate seeds, called “perils”, can be purchased or you can easily remove them from a fresh pomegranate with this trick: cut it across cross-wise and hold over a bowl, smack the back of the fruit with a wooden spoon – the seeds will fall out with ease.

Recipe by Kathy Casey Food Studios.

Posted by Kathy Casey on January 30th, 2014  |  Add Comment |  Posted in Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, appetizers, events

Winter Warmers (Mulled Wine)

What hits the spot after a long wintery day outside? How about a warm mug of mulled wine as soon as you come in from the cold?

I know red wine is the classic choice for mulling, but don’t forget about the white! White wine is delicious warmed with apples, pears, clementines and lots of delicious “warming” spices.

For mulled red wine, try adding a touch of honey, some orange slices, cinnamon sticks and cloves.

And for an extra spike of flavor, add a splash of liqueur – like Cointreau, Grand Marnier or Tuaca!

You can mix your mulled wine ingredients together and refrigerate the day before serving to get the flavors mingling. Just warm it up the next day before serving.

The most important tip to remember is to NEVER boil your wine. It cooks out the alcohol! Just heat it gently until it’s warm.  I love using a crock pot on low is perfect to keep it at an ideal temperature.

So warm up with a mug of my Winter Spiced White Wine for your next get-together.  Cheers! -Kathy

Photo by Kathy Casey Liquid Kitchen®.

Winter Spiced White Wine
Makes 7 cups, or about 8 servings

2 (750 ml) bottles light, dry white wine, such as chenin blanc
1 pear, cut crosswise in 1/4-inch slices
1 apple, cut crosswise in 1/4-inch slices
1 orange, poked with 12 whole cloves, then cut in 1/4-inch slices
5 allspice berries
1 cinnamon stick, broken in half
1/3 cup packed brown sugar
4 ounces (1/2 cup) Grand Marnier or Cointreau
Orange peel twists for garnish

Place all the ingredients in a stainless steel or flameproof glass pan and stir well to incorporate the brown sugar. Place over low heat and warm. Do not boil! Let the flavors steep for at least 30 minutes before serving.

At this point you can keep warm and serve, or chill it for later. To reheat, warm each portion in a microwave until just hot but not boiling. Garnish each serving with a twist of orange peel.

Chef’s Tips:

  • For large parties, this recipe can easily be increased, made in advance, and then gently reheated before serving.
  • Keep large batches warm in a crock pot on low heat or in a deep, pretty chaffing dish.
  • For a beautiful presentation, garnish with orange peel twists made with a channel knife—available at specialty kitchen shops.

Recipe from Dishing with Kathy Casey.

Posted by Kathy Casey on January 23rd, 2014  |  Add Comment |  Posted in Cocktails, KOMO Radio, Recent Posts, Recipes

Gold Martini

This week on Kathy Casey’s Liquid Kitchen®, I shake up a Gold Martini! The Lemon & Black Peppercorn-Infused Vermouth is simple to make and has a wonderful golden hue once it’s finished infusing. This with Stoli Elit Vodka makes for a perfect martini! For added bling bling, I love to garnish with a dusting of Liquid Kitchen Cocktail Gold!

Cheers! -Kathy

Posted by Kathy Casey on January 15th, 2014  |  Add Comment |  Posted in Cocktails, Recent Posts, Recipes, Small Screen Network, videos

BFD: Breakfast for Dinner!

Eggs are the classic breakfast food, but these days eggs are showing up in every meal.

Stratas are a great dish to get ready the night before so weeknight dinners won’t feel like such a hassle. Bread, eggs and cheese are mixed with other goodies. Let it soak overnight then bake it up when you get home. Poof! Dinner will be ready in no time! I developed a Sweet Pepper & Sausage Breakfast Strata using Sunset Peppers – it’s a great base recipe to get creative with. Want to spice it up a bit? Try subbing chorizo for the sausage and pepper jack for the Italian cheese blend – Yum!


Photo by Kathy Casey Food Studios.

Have you ever had eggs on a pizza – it’s so good! Just break a raw egg in the center of your pizza right before you bake it and be amazed. I love it with roasted peppers, Italian sausage and spinach. If you like that idea and burgers, put an egg on it! Top your fave burger with a sunnyside up egg for a richer taste.

How about trying ‘shirred’ eggs? Bake a whole raw egg over tomato sauce, veggies and topped with cheese. Serve it with crusty bread for an easy and d’lish dinner.

And of course I can’t forget Deviled Eggs because I wrote a whole book on them – D’Lish Deviled Eggs! I could just eat them for dinner!

What an ‘egg-celent’ way to start and end the day. It’s the perfect time to try out a new egg dish because January is National Egg Month! -Kathy

Sweet Pepper & Sausage Breakfast Strata
Strata makes for a lovely mid-day dinner, brunch or breakfast dish for a crowd. You can prep it the day or evening before your party and then just pop the strata in the oven 45 minutes before your guests arrive.

Makes about 6 – 8 servings

3 Sunset Red, Yellow or Orange Sweet Bell Peppers, or a combination
1/2 lb bulk Italian sausage
1/2 cup diced onion
1 Tbsp minced fresh garlic
8 eggs
3 cups half-and-half
1 tsp salt
1/4 tsp black pepper
8 cups 1-inch-diced French or Italian rustic bread, such as a baguette
2 cups (8 oz) grated Italian cheese blend
1/2 cup shredded Parmesan cheese

Seed the peppers, dice them into 1/2″ pieces and set aside.

Heat a large sauté pan over medium-high heat, add sausage and cook until half done, about 3 minutes. Add onion and reserved peppers, and sauté for about 8 –10 minutes or until peppers are tender-crisp. Stir in garlic. Remove from the heat and set aside.

In a large bowl whisk together eggs, half-and-half, salt and pepper until well combined. Add bread, Italian cheese blend, half the Parmesan cheese and the cooked sausage-pepper mixture.

Transfer mixture to an 11×13″ baking pan and lightly press into pan to fill evenly. Sprinkle remaining Parmesan cheese over the top and let sit, refrigerated, for at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

When ready to serve, preheat oven to 350°F and bake strata for about 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.

Chef’s Notes: 1 baguette averages about 8 cups diced bread. Be sure to use a somewhat hearty bread for making this dish. Strata is also excellent as a simple supper dish.

Recipe by Kathy Casey Food Studios for Sunset Produce.

Posted by Kathy Casey on January 9th, 2014  |  Add Comment |  Posted in Books to Cook, KOMO Radio, Recent Posts, Recipes, breakfast

New Year Resolution Foods

The holiday feast is over, and the New Year’s resolutions have begun!  For those who vow every year to eat healthy – the trick to keeping those promises is to make it easy and delicious. Don’t worry; I have some great tips to keep you going!

Eating breakfast gets your metabolism boosted so start the day off right with a healthful smoothie. Try incorporating a few power packed ingredients like Greek yogurt, chia seeds, almond butter, kale or even goji berries!

Next, quinoa is a fantastic food! It’s high in protein, amino acids, and fiber. I love it sprinkled over salads or served as a side dish. This gluten free seed is a powerhouse! Try my recipe for Big Protein Quinoa Salad – perfect to pack and take to work.


And if you’re traveling from Sea-Tac Airport,
my Dish D’Lish has a great new, healthy Mediterranean Quinoa Salad in to-go cups!

Photo by Kathy Casey Food Studios®.

Another great motto for healthy eating is “eat with the rainbow”. The vividness of the plant pigments is a good guide to the nutritional value of fruits and veggies. Bright orange sweet potatoes, deep purple wild blueberries and, dark kale and chard are all loaded with vitamins and antioxidants!

And my best tip is to stock your fridge with healthful foods. When you come home from work you won’t be tempted to order out! –Kathy

Kathy’s Jump-Start Smoothie
Makes 1 serving

1/2 cup frozen fruits or fresh fruits
1/2 cup fat-free plain Greek yogurt
2 Tbsp agave nectar (or sub honey for another all natural sweetener)
1/2 cup ice cubes
1/2 – 1 tsp flax seed (the more seeds – the more “texture”)
1 fresh kale leaf (optional)

Place ingredients in the order above and blend until smooth. Enjoy your healthy start to a great day!

Recipe by Kathy Casey Liquid Kitchen®

Big Protein Red Quinoa Salad
I like to make this salad with all organic produce and also add in a cup of chopped fresh raw kale for extra fiber!

Makes about 4 cups

3/4 cup red quinoa
1 1/2 cups water
1 teaspoon minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced or grated lemon zest
1/2 cup peeled, seeded and 1/4-inch-diced organic cucumber
1/2 cup canned organic garbanzo beans, drained
1 tablespoon chopped fresh dill
1/2 cup chopped fresh parsley
1/2cup organic golden raisins
1/2 cup organic hazelnuts, lightly toasted and coarsely chopped
1/4 cup thinly sliced green onions
1/4 cup grated carrot
3/4 to 1 teaspoon sea salt
1/4 teaspoon black pepper

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on January 2nd, 2014  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, breakfast, salads

Hangover Cures

As 2013 draws to a close, the biggest party of the year is still to come! New Year’s Eve – celebrating the old and ringing in the new!

Of course, this usually involves at least a cocktail or two. Maybe three or more… I have some great ways to give you a good start for the New Year, even if you do over-indulge a bit the night before.

My go-to cure is my Hangover Helper. Just empty a packet of Emergen-C (I like orange or raspberry) into a glass and add a little vodka, Angostura bitters and soda water. You can also top with a few drops of olive oil for extra “coating”. Then down the hatch!

Entertaining on New Year’s Day? A Bloody Mary Bar for brunch will definitely help with that headache – with a little hair of the dog! Set up a DIY station and let your guests mix up their own concoctions. Put out different spirits, my go-to house-made Balsamic Mary mix, hot sauce and lots of garnish goodies from pickled veggies, shrimp, to even beef jerky.

Don’t forget to eat! Boosting your metabolism will make you feel better faster than anything. And for some reason, a bacon sandwich sometimes can be the magic cure. You’ll feel better in no time.

Happy New Year! – Kathy


(Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)

Hangover Helper
In the course of testing recipes for my Sips & Apps, I of course tried this one, too. And I am pleased to say that it works. Emergen-C gives you a C- and B-vitamin boost and replaces some lost electrolytes, vodka is a little “hair of the dog,” bitters is a digestif, soda supplies bubbles, and the olive oil . . . well, an old bootlegger once told me that a small spoonful was good for coating a morning-after stomach. For a more substantial breakfast, “garnish” the drink with one strip of crispy-cooked bacon.

Makes 1 drink

1 packet Emergen-C
1 ounce vodka
2 dashes Angostura bitters
4 ounces chilled soda water
1 teaspoon extra-virgin olive oil (optional)

Empty the packet of Emergen-C into an old-fashioned or juice glass. Measure in the vodka. Add the bitters and soda water and stir. Top with olive oil if desired. Drink and feel better!

Recipe from Kathy Casey Sips & Apps, Chronicle Books

Posted by Kathy Casey on December 27th, 2013  |  Add Comment |  Posted in Cocktails, KOMO Radio, Lifestyle, Recent Posts, Recipes, Small Screen Network
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