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Best Brunch in Seattle

Sleeping late is one of the best weekend luxuries, but I have a few restaurant suggestions that have a brunch worth getting up for!

The Fat Hen’s farmhouse-style menu is becoming more and more famous for their wonderful Scandinavian-style pastries, table-side pressed coffee, and super-filling skillet baked eggs! A NW favorite is the smoked salmon eggs benedict, but really, it’s hard to go wrong at this place!

Fat Hen

If you’re looking for something a little less traditional, try Revel. Located in Fremont, this Korean-inspired menu is as surprising as it is delicious! The Kimchi Bloody Mary is out of this world and try it with the Revel Ramen, served with pork belly, kimchi and a soft boiled egg. Anyone feeling peckish yet?

Revel

And of course, one of my all-time faves is the Boat Street Café. This amazing brunch institution was started by Renee Erickson (who also owns the amazing the Walrus & the Carpenter and The Whale Wins) – so you’ll know the food will be impeccable.

If you are in Ballard or Kirkland on the weekend, head on over Volterra. Chef Don Curtiss’ menu features signature dishes such as a wild mushroom scramble with Fontina cheese, arugula and white truffle oil or duck and Yukon gold potato hash – yum! And be sure to try the Belissimo Bloody Mary with housemade balsamic mary mix! PS – Ballard Volterra is now open for lunch Monday through Friday now with an amazing 2 course lunch for $16! So if you feel like “brunching” during the week it’s a delicious option.

Volterra

Treat yourself this weekend and go out to brunch somewhere fun – but be aware, you might have to get up pretty early to miss the crowds at some of Seattle’s favorite spots! –Kathy

Posted by Kathy on February 12th, 2015  |  Add Comment |  Posted in Restaurants, Foodie News, KOMO Radio, Recent Posts

Valentine’s Day Love Potion

I know that I don’t have to remind you, but Valentine’s Day is just around the corner. Do you know what you are going to give your sweetie to show them how much you care?

Chocolates and roses have been done, so why not try something new this year. How about starting off your romantic evening with my Love Potion bottled cocktail? Fresh raspberry infused-vodka is mixed up with pomegranate juice, limoncello, and fresh citrus to create a crimson pink and d’lish drink.

Now, if you’re feeling ambitious, you can try making your own limoncello – it’s so easy! Just add lemon zest to some citrus vodka and let it sit for a few days. Then sweeten lightly with some rich simple syrup and voila. It will last up to a year in the refrigerator.

In the recipe I’’ll tell you how to bottle this up (just use little 187 ml bottles and cap) you can write a love note to your honey on a tag or make a fun valentine label.

Serve bottles chilled on ice and make a toast to your sweetheart! –Kathy

IMG_1155

Love Potion
This bottled cocktail is perfect for Valentine’s Day. You can make ahead and serve with personalized tags. Serve over large format ice cubes or spheres. Garnish with fresh berries.

Makes about 46 ounces – enough for 6 (187ml) bottles

2 cups vodka
1/2 cup fresh raspberries
1/2 cup Liquid Kitchen Quick & Easy Limoncello (recipe follows),
or use your favorite brand
1/2 cup pomegranate juice
3/4 cup fresh lemon juice
3/4 cup simple syrup*
1 cup water

Place the vodka and raspberries in a blender and blend to infuse raspberries. Fine strain into a large pitcher. Add remaining ingredients and stir to combine.

Fill bottles 1-inch from top using a funnel. Cap or seal. Refrigerate for up to 2 weeks. Shake before serving.

*To make simple syrup: combine 1 cup sugar with 1 cup boiling water. Stir until sugar is dissolved. Store refrigerated for up to 2 weeks.

Liquid Kitchen Quick & Easy Limoncello
For a demo on how to make Housemade Limoncello, visit www.LiquidKitchen.tv.

Makes about 2 cups

1 1/2 cups citrus vodka
3 lemons
3/4 cups sugar
1/2 cup water

With a potato peeler, peel the zest from the lemon, being sure not to get any white pith. Place the lemon peel in a clean quart glass jar with lid. (Use the rest of the lemon for another purpose.) Cap the jar and shake well. Let sit at room temperature for 1 week, shaking the jars every couple of days.

After 1 week, bring the sugar and water to a boil in a large saucepan, stirring to dissolve the sugar. Boil for 2 minutes, then let cool to room temperature.
Strain the vodka into a pretty bottle. Add the cooled sugar syrup, cap bottle and shake to combine. Store at room temperature, for up to 2 months or, refrigerated, for 1 year.

*Glass bottles are available online as well as metal caps and cappers. You can also find them at home brew stores.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on February 6th, 2015  |  Add Comment |  Posted in Amazon, Cocktails, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, Small Screen Network

Super Bowl Sips & Apps – Go Hawks!

It’s Super Bowl Weekend – woo hoo! Go Hawks! And I’ve got some great sips & apps for Beast Mode-style partying!

Did you see the New York Daily News game day chef seafood smack down between Seattle and New England? Well I represented us well! We don’t need Old Bay on our local seafood – yes I called that out!

NY Daily News
GO HAWKS!

Start off with oh-so-Seattle Seahawks Superfan Salmon Sliders. Alaska sockeye salmon burgers on Macrina Bakery’s little slider buns slathered with lemon rosemary aioli and topped with pickled onions and arugula. Score this one for flavor points!

Sliders

And it’s not a party without some deviled eggs – you know how much I love these! The 12th Egg features crispy bacon, local Beecher’s Cheese flagship cheddar, and Dungeness crab meat. Make sure to make plenty – they’ll be flying off the plate in no time.

Deviled Eggs

Looking for something to quench your thirst while cheering (and maybe screaming) for the Hawks? Make my “Legion Of Boom” cocktail. Inspired by our heavy hitting defense, this crowd pleasing cocktail uses fresh mint, silver rum, and fresh grapefruit juice. It’s then topped off with an IPA for another great flavor hit. BOOM!

Boom

Celebrate in true 12th Man style with these recipes and GO HAWKS! –Kathy

The 12th Egg – Bacon Cheddar Crab Deviled Eggs
Eggs, bacon, cheese … they go hand in hand. Top with Northwest Dungeness Crab to celebrate the game day 12th Man Style!

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 Tbsp. mayonnaise
3 Tbsp. sour cream
1/2 tsp. Dijon mustard (optional)
1 tsp. minced fresh garlic
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/3 cup finely grated sharp cheddar cheese, such as Seattle Beecher’s Cheese – Flagship Cheddar

Topping
1/4 cup finely chopped crisp-cooked bacon
2 Tbsp. very thinly sliced green onion
4 oz wt. Dungeness crab meat (or substitute Alaska King crab)
Freshly ground black pepper

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, sour cream, mustard, if using, garlic, salt, and pepper, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the cheddar until evenly mixed in.

Spoon the mixture into a pastry bag fitted with a large plain 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, in a small bowl, mix the bacon, green onion and crab. Divide topping among the eggs.

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 adapted from D’Lish Deviled Eggs by Kathy Casey

“Legion Of Boom”
Bring the boom with the perfect play between grapefruit and IPA in this game day cocktail.

Makes 1 cocktail

2 mint sprigs
1 oz Bacardi silver rum
2 oz fresh squeezed Sunkist® grapefruit juice
1 oz simple syrup*
————————————
3 oz Pike Brewery IPA
Garnish: grapefruit slice and mint spring

Measure the Sunkist® grapefruit juice, simple syrup and rum into a cocktail shaker. Tear the mint sprigs and drop in. Fill with ice, cap and shake. Pour cocktail into a tall glass. Add IPA and stir. Garnish with grapefruit and mint.

*To make Simple Syrup: combine 1 cup boiling water with 1 cup sugar. Stir until sugar is completely dissolved. Cool and store refrigerated for up to 2 weeks.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on January 30th, 2015  |  Add Comment |  Posted in appetizers, events, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, Snacks

Pummelo: The Big Brother of the Citrus Family

Have you seen ginormous citrus fruits that look like monster grapefruits? They’re called pummelos – and are the biggest variety of citrus!

If you are a citrus fanatic like me, you will love pummelos. Pick one out that feels heavy for its size and is more green than yellow – in this case, green is good! These big babies pack a wallop of vitamins, and have a wonderful flavor, very similar to a grapefruit, but sweeter and in my opinion a little floral.

The biggest hurdle is getting through the peel, but once you know how, it’s really quite simple. First cut off the top and bottom – just enough so you can see the flesh of the fruit peeking through.

Next, score the peel on four sides. Just deep enough to get through the whole peel. Then, with your fingers, pull the pieces of the peel off and break the sections of the fruit apart. Remove the membrane from the segments, and then you’re ready to enjoy the fruit. I know it sounds like a lot of work, but it is SO WORTH IT!


Here’s a video of demo-ing how to peel one!

Great on its own as a snack, or try adding it to a favorite dish. The team and I developed a bunch of new recipes for Sunkist such as Pummelo Tabbouleh! So branch out and try pummelo – its D’Lish!–Kathy

Pummelo_Tabouleh
Photo by Kathy Casey Food Studios®

Pummelo Tabbouleh
Pummelo adds a beautiful color and tangy sweet flavor to this classic dish-up salad. Different brands/varieties of cracked wheat cook differently. More rustic types tend to be slower to absorb the water.

Makes 6 – 8 cups depending upon the style of cracked wheat used

1 3/4 cups boiling water
1 tsp. Kosher salt
1 1/2 cups cracked wheat (bulgur wheat)
——————————–
1 Sunkist® Pummelo
1/4 cup fresh squeezed Sunkist Lemon juice
1/4 cup extra virgin olive oil
1 tsp. Kosher salt
1/4 tsp. black pepper
2 roma tomatoes, diced 1/2 inch
1/2 cup chopped fresh parsley
4 green onions, thinly sliced

Place bulgur wheat and the 1 teaspoon of salt in a heat-proof large glass bowl or plastic container. Measure boiling water carefully and pour over the bulgur. Cover quickly with plastic wrap and let sit for 1 hour or until all the water has been absorbed. Uncover and let cool. (See headnote on cooking varieties of bulgur.)

To finish the salad: Peel the pummelo and tear the citrus flesh of each segment into pieces (discarding the white pith), set aside. (See how to open a pummelo.)

In a large bowl mix together the lemon juice, olive oil, remaining teaspoon of salt and pepper. Add the cooked bulgur and stir to combine. Then add the pummelo, tomatoes, parsley, and green onions and stir gently until coated with dressing.

Sunkist Twists:

  • Add in 1 cup chopped fresh kale.
  • For a protein punch add 1 can of drained garbanzo beans.
  • Try adding 1/4 cup chopped fresh basil.
  • Recipe developed for Sunkist by Kathy Casey Food Studios®.

    Posted by Kathy on January 22nd, 2015  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads, videos

    KitchenBug – A Great Tool to Help You Eat Healthy

    The web is a great place to find new interesting recipes, but how to keep them all straight? I have a new favorite tool called Kitchenbug that organizes all your favorite recipes, AND figures out which ones are the healthiest!

    You can use Kitchenbug on a computer or device, and save all your favorite recipes from the web in one handy spot.

    Kitchenbug is a virtual recipe box that organizes your favorite online recipes. It lets you trade recipes with your friends, gives you great recommendations, and shows you which ones fit any specific needs.

    You can easily see which recipes are good for your heart, which are good for weight loss, which are high in protein and iron and you can save the ones that are more on the naughty side for special occasions.

    Whether you made a resolution this new year or not, eating healthy is a great idea for everybody. And now it just got so much easier with this fantastic new tool!

    Check out my Recipe Box on Kitchenbug for my Kathy’s Jump-Start Smoothie and Big Protein Red Quinoa Salad recipes! –Kathy

    Posted by Kathy on January 9th, 2015  |  Add Comment |  Posted in breakfast, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, salads

    Cozy Cocoa

    Can you think of anything cozier than a roaring fire and a nice, warm mug of hot cocoa? From grown up boozy versions and beloved classics to kid-friendly fun flavors, there’s a cocoa for everyone!

    It’s hard to beat My Mom’s “Old School” Cocoa – warm milk whisked until foamy with sugar and good old fashioned dark cocoa powder. A dash of vanilla or a cinnamon stick were all the variation we needed to finish off this heartwarming marshmallow-topped winter treat.

    But if you’re like me (and I think you probably are), you’ll have some fun jazzing up your favorite flavors a bit.

    My Bollywood Spiced Cocoa is a fun take on classic Indian flavors. Dark chocolate is melted into milk that has been infused with fresh ginger, cardamom, and cumin. Then whole thing is finished off with some unsweetened coconut milk. This is a great after-dinner sip for some more adventurous chocolate lovers.

    Want to turn your before-bedtime cocoa into a late night-cap? Try stirring a little honey whiskey or your favorite liqueur – yum!

    So get out your favorite mug and whip up some winter-warming cocoas. -Kathy


    Who can say no to rainbow sprinkles?

    My Mom’s “Old-School” Cocoa
    Makes 2 servings

    1 1/2 cups milk
    2 Tbsp. unsweetened cocoa powder
    2 Tbsp. sugar
    1/2 tsp. real vanilla extract
    2 big marshmallows

    Place milk in a small heavy-bottom saucepan over medium heat. In a small bowl, whisk together the cocoa powder and sugar, then whisk into the milk to incorporate. Then add the vanilla. Heat until hot but not overheated. Do not boil.
    Serve in mugs and top with marshmallows.

    Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

    Bollywood Spiced Cocoa
    Made with Theo’s Fair-Trade-certified Ghana Panama Ecuador 75% Cacao dark chocolate bar and uniquely spiced with Indian flavors and unsweetened coconut milk for a very distinctive sweet-and-savory hot chocolate.

    Makes 2 servings

    1 cup milk
    2 cardamom pods, crushed
    2 1/4-inch-thick slices, peeled fresh ginger
    tiny pinch ground cumin
    1/2 cup unsweetened coconut milk
    1/2 bar Theo’s 70%% Cacao bar*, grated, or use 1 1/2 ounces other high-cacao-content chocolate

    In a small heavy-bottom saucepan, heat the milk, cardamom, ginger and cumin till hot but not simmering or boiling. Remove from the heat and let sit for 10 minutes. Then remove the cardamom pods and ginger and discard. Place the pan back on the heat and add the coconut milk and chocolate. Whisk and heat until hot—but do not overheat. Serve immediately.

    *Available at markets like Metropolitan Markets, Whole Foods and PCC.

    Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

    Posted by Kathy on January 2nd, 2015  |  Add Comment |  Posted in dessert, KOMO Radio, Recent Posts, Recipes

    Holiday Hangover Cures

    The year is coming to a close and the biggest party of the year is still to come – New Year’s Eve! It’s time to celebrate the old and ring in the new. And… let’s just say this usually involves at least a cocktail or two.

    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 juice glass and add a little vodka – or gin, a dash of bitters, and soda water then top with a few drops of olive oil. Yep, that’s right – drink up!

    New Year’s Day entertaining? A Bloody Mary Bar for brunch will definitely help with that headache – with a little hair of the dog!

    Blood Scandi
    The Bloody Scandi I created for Sip Northwest Magazine
    made with Aquavit, Demitri’s and Local Pickled Beets

    Set up a DIY station and let your guests mix up their own concoctions.

    Put out a selection of different spirits:

    • -Vodkas
    • -Gin
    • -Aquavit
    • -Tequila
    • -Whiskey

    Bloody Mary Mixers:

    Condiments to Spice & Flavor Things Up:

    • -Tobasco
    • -Sriracha
    • -Green Hot Sauce
    • -Fresh Lemon Wedges
    • -Fresh Lime Wedges
    • -Horseradish

    And Lots of Garnishes for your Guests to Skewer up!:

    • Chunks Cheese
    • Pickled Veggies(pickled beets, asparagus and beans)
    • Cooked Prawns
    • Beef Jerky
    • Sliced Salami
    • Stuffed Cherry Peppers
    • Selection of Olives
    • Hard Smoked Salmon or Pickled Herring (yes that’s right – I’m Scandinavian!)

    And 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 Years! – Kathy

    Posted by Kathy on December 24th, 2014  |  Add Comment |  Posted in Cocktails, KOMO Radio, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos

    Toast the Season with Cranberries

    Whether you like them as a side sauce cozied to turkey or made into a holiday garland with popcorn, nothing is as perfect for the holidays than cranberries!

    Seasonal foods just naturally go together. The apple, for example, is the perfect foil for its seasonal cousin the cranberry. They’re great together in my Apple Cranberry Tart with Walnut Crust and Cranberry Semifreddo. How about a salad of winter greens with slices of crisp galas and spicy toasted walnuts tossed with my favorite holiday dressing, Cranberry Citrus Vinaigrette.

    But hey you can get crafty with them, too! For an impressive DIY holiday gift, try whipping up a batch of Crimson Cranberry Sage Vinegar to give out this year. Thread cranberries on a skewer and slip into a decorative clear bottle. Poke in a few sprigs of fresh sage, then add a pinch of sugar and salt to champagne vinegar – whisk together then pour into the bottles, covering the cranberries and sage. Cap and let sit at least one week before using. This vinegar makes a splendid and  colorful gift.

    So grab a few extra bags of fresh cranberries while they are in season and freeze a few bags for enjoying later. -Kathy

    Cranberries 2
    (Photo from Kathy Casey’s Northwest Table)

    Washington Apple-Cranberry Tart with Walnut Crust & Cranberry Semifreddo
    Makes 10 servings

    Filling
    1 tablespoon butter
    4 pounds Gala apples, peeled, cored, and cut into 1/4-inch-thick wedges (6 cups)
    1/2 cup fresh or frozen cranberries
    2 tablespoons brandy
    2 teaspoons fresh lemon juice
    1/2 cup sugar
    2 teaspoons ground cinnamon

    Crust
    8 ounces (2 sticks) unsalted butter at room temperature
    3/4 cup granulated sugar
    1/4 cup packed brown sugar
    2 teaspoons vanilla extract
    1 egg, separated
    3 egg yolks
    2 1/2 cups flour
    1/4 teaspoon salt
    1/2 cup very finely chopped walnuts
    2 tablespoons sanding or coarse sugar

    Cranberry Semifreddo (recipe follows)
    10 fresh or frozen cranberries for garnishing

    To make the filling, heat the butter in a large saucepan over medium-high heat and add the apples and cranberries. Stir in the brandy and lemon juice, then add the sugar and cinnamon. Cook until the apples are just wilted but still firm, and the juices have evaporated and cooked out; the mixture should be almost dry, not wet. Transfer to a shallow pan and cool in the refrigerator while making the crust.

    Preheat an oven to 350°F. Line the bottom of a 9- or 10-inch springform pan with a parchment round. Lightly butter the sides of the pan and the parchment, or spray with vegetable-oil cooking spray. Set aside.

    To make the crust, in a mixing bowl, beat the butter with the sugars on medium-high speed with an electric mixer until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the vanilla and the 4 egg yolks, one at a time, beating a few seconds after each. Beat until smooth and light, about 1 minute. (Reserve the egg white.)

    In a medium bowl, mix the flour, salt, and walnuts, then add the flour mixture to the egg mixture in 2 parts, mixing on low until just combined.

    Divide the dough into 2 equal pieces. Put a piece of the dough into the prepared pan and press it out evenly on the bottom and up 1 1/2 inches on the sides. (If the dough is too soft to work with, wrap in plastic wrap and refrigerate for 10 to 20 minutes to slightly firm up.) Pile the cooled filling into the dough-lined pan.

    On a lightly floured surface such as a cardboard disk or big piece of plastic wrap, press the remaining piece of dough into a round 9 or 10 inches in diameter, depending on the size of your springform pan. Slide the dough onto the filling and press it into place. This top crust should fit just inside the dough that extends up the sides of the pan and come all the way to its edges. Carefully seal the seam where the top joins the side dough, making sure the edges are straight and even.

    Whip the reserved egg white in a small bowl until slightly frothy. Brush the top crust lightly with the egg white and poke the top with a fork in 5 places. Sprinkle with the sanding sugar.

    Bake for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbling out a bit. Cool to just slightly warm or room temperature before removing the pan sides. You might want to run a knife along the sides before unmolding. (When serving, be sure that the parchment paper is not stuck to the tart.)

    To serve, slice the tart into 10 wedges. Place each wedge on a dessert plate. Top with a nice scoop of the semifreddo and garnish with a cranberry.

    Cranberry Semifreddo
    Makes about 10 servings

    2 eggs, separated
    1/2 cup fresh or frozen cranberries
    2 tablespoons cranberry juice cocktail
    1/2 cup granulated sugar
    3 tablespoons mascarpone cheese
    2 tablespoons superfine sugar
    1/2 cup heavy whipping cream

    Let the eggs come to room temperature while you proceed with the recipe.

    Combine the cranberries, juice, and 1/4 cup of the granulated sugar in a small saucepan over medium-high heat. Cook until the cranberries pop, about 3 minutes. Remove from the heat, let cool, then purée until smooth.

    In a medium stainless-steel bowl, whisk the egg yolks, remaining 1/4 cup granulated sugar, and cranberry purée. Set the bowl over a pan of simmering water, taking care that the bowl does not touch the water. Whisk until the mixture is thickened and hot—but be careful not to overcook (scramble) the egg mixture; this takes about 3 to 5 minutes. Remove from the heat and whisk in the mascarpone. Keep whisking until the mixture cools down, then refrigerate until thoroughly chilled.

    Meanwhile, in a thoroughly clean and grease-free mediuim mixer bowl, whip the egg whites on high speed with an electric mixer until they just start to get frothy. Start sprinkling in the superfine sugar and whip until the whites are peaking. Gently fold the whipped egg whites into the chilled cranberry mixture.

    Whip the cream until stiff, then gently fold it into the cranberry mixture, taking care not to lose volume.

    Spoon the mixture into a 4-cup plastic container with a lid. Tap the container on a counter to release any bubbles, then smooth the top. Close the container, then place in a freezer for at least 8 hours, or until frozen.

    Recipe from Kathy Casey’s Northwest Table Cookbook

    Cranberry Citrus Vinaigrette
    Makes 1 1/2 cups

    2/3 cup fresh or frozen cranberries
    1/4 cup sugar
    1/2 cup white wine vinegar or distilled white vinegar
    1 teaspoon Dijon mustard
    1/4 cup orange juice
    3/4 cup vegetable oil or light olive oil
    1/4 teaspoon salt
    1/4 teaspoon black pepper

    Combine the cranberries, sugar, and vinegar in a small nonreactive saucepan and cook over medium heat until the cranberries pop, about 4 to 5 minutes. Remove from the heat and let cool.

    Purée the mixture in a blender, then blend in the mustard and orange juice. With the machine running, gradually drizzle in the oil. The dressing should become smooth and emulsified. Blend in the salt and pepper. Refrigerate up to 3 weeks.

    Recipe by Kathy Casey Food Studios®

    Cranberries 1

    Crimson Cranberry Sage Vinegar
    Makes 6 cups

    1 cup fresh or frozen cranberries
    Fresh Sage
    1 large shallot, peeled and quartered
    6 cups white wine vinegar or distilled white vinegar
    2 teaspoons sugar
    1/2 teaspoon salt

    Arrange the cranberries and shallot attractively in 2 clear glass wine bottles (you can skewer the cranberries, if you like, on long wooden skewers).

    In a non-aluminum pan, bring the vinegar, sugar and salt to a boil. Immediately pour the liquid into the bottles, filling them 1 1/2 inches from the top. Let cool to room temperature, then cork. Let sit a minimum of 2 days before using. Store in a cool, dark place for up to 2 – 3 months, or refrigerate for up to 6 months.

    Recipe by Kathy Casey Food Studios®

    Posted by Kathy Casey on December 18th, 2014  |  Comments (1) |  Posted in dessert, Fruit, KOMO Radio, other, Recent Posts, Recipes
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