Kathy Casey

Asparagus – The Sure Sign of Spring!

Asparagus –the veggie, springtime superstar is so versatile. We love it steamed, grilled, roasted or sautéed; in soups, salads, or as a delicious side.

Although a lot of people have the perception that skinny asparagus is preferable, I don’t agree! The thicker stemmed fat ones are much better in flavor.

Just give it a rinse, and then snap off the fibrous ends at the “natural break.” You can save these for veggie stock or add to your compost bin.


Photo from Simply Recipes.

For sunny northwest days I like to coat my asparagus with a little olive oil and seasoning. Then toss it on a hot grill till just tender. Serve with a quick squeeze of lemon and a grating of fresh parmesan – yum!

Or how about the beloved combo of steamed asparagus with a rich and decadent hollandaise? Well I’ve got a Quick and Easy Blender Sauce recipe that will have you serving up this classic combo in no time.

So pick up some asparagus while the season is prime! –Kathy

Quick and Easy Blender Hollandaise
The entire amount of hot butter is key to this recipe, so be sure to make a full recipe. Serve over freshly steamed broccoli or asparagus, with fish or seafood or on steaks … and of course Eggs Benedict!

Makes 1 cup

1/2 cup (1 stick) butter
1 tablespoon cream cheese
3 egg yolks or 1/4 cup pasteurized egg yolks
2 tablespoons freshly squeezed Sunkist® Lemon juice
1/4 teaspoon salt
Dash of hot sauce

In a small saucepan, heat butter over medium heat until bubbling and hot (but not brown). Or heat to bubbling in microwave.

While butter is heating, combine cream cheese, egg yolks, lemon juice, salt and hot sauce in a blender. Process for a few seconds to combine ingredients.

When butter is hot, with blender motor running, remove lid and add butter in a slow, thin stream; go slowly so it incorporates nicely.

Serve immediately or keep warm for up to 30 minutes by placing sauce in a plastic container with a tight-fitting lid or mason jar with lid, set in a small bowl of hot water.
Sunkist Tips:
-Add in some lemon zest at the end for extra lemony flavor!
-Add 2 to 3 teaspoons of minced fresh tarragon or chives.

Recipe by Kathy Casey Food Studios® for Sunkist®.

Posted by Kathy on April 19th, 2019  |  Comments Off on Asparagus – The Sure Sign of Spring! |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes, sides, vegetables

D’lish Deviled Eggs

Deviled Eggs – they are everywhere these days! The long loved classic-style made with mustard, mayo and some pickle relish is a popular picnic and party favorite. But these days deviled eggs are getting all dressed up.

Steak and eggs? Yes, we have a deviled egg for that! Just mix up the yolks with a little A1 steak sauce and a touch of mayo – fill and top with a small slice of grilled steak.

For those that like it spicy, you’ll love my Wasabi Deviled Eggs. Wasabi paste, green onion, a touch of mayo and tiny diced cucumber get mixed with the yolk. I like to top this one with a spicy wasabi pea for a crunchy fun garnish!!


Who’s ready for a bite of Wasabi Deviled Eggs?
Photos from D’Lish Deviled Eggs.

Or how about getting your fiesta on with my Chipotle Deviled Eggs: add in some chipotle to deviled egg filling, then top with a little fresh salsa and pieces of crunchy corn chips.

deviled eggs
Chipotle Deviled Eggs—yum!
Photos from D’Lish Deviled Eggs.

Have trouble peeling your hard boiled eggs? Well here’s a tip: roll them on the counter (gently) then peel under running water so the shells slip off easily.

And for more deviled egg ideas, make sure to get a copy of D’Lish Deviled Eggs – with over 50 recipes, there’s a recipe for everyone! So get crackin’ and enjoy some d’lish deviled eggs! –Kathy


Available in book stores, at the Food Studios, and online!

Wasabi Deviled Eggs
Wasabi adds a creative kick of heat, and crisp, fresh cucumber adds textural crunch to these bold eggs. Top these little green devils with a wasabi pea for a fun finish.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
6 Tbsp. mayonnaise
1 Tbsp. purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
2 Tbsp. thinly sliced green onion
2 Tbsp. finely minced English cucumber

Topping
24 wasabi peas

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 and wasabi paste, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion and cucumber.

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.

Top each egg half with a wasabi pea, whole or cracked.

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

Chipotle Deviled Eggs
I’ve been making these for years and they have become a cocktail-party staple. The spicy tomato topping adds textural and visual pizzazz. Serve these with your favorite margarita for a perfect pairing.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling,
3 Tbsp. mayonnaise
3 Tbsp. regular or low-fat sour cream
1/2 tsp. Dijon mustard
1 to 2 Tbsp. chipotle chile purée (see tip)
1 tsp minced fresh garlic
1/4 tsp salt
2 Tbsp. thinly sliced green onion

Topping
1/2 cup small-diced tomatoes
1 Tbsp minced white onion
2 Tbsps chopped fresh cilantro
1 to 2 tsps chipotle chile purée (see tip)
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, chipotle purée, garlic, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion.
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, in a small bowl, mix together the tomatoes, onion, cilantro, and chipotle purée. Top each egg half with about 1 tsp of the topping.
Tip: To make chipotle chile purée, place canned chipotle peppers in adobo sauce, with the sauce, in a food processor or blender and purée until smooth. Freeze any extra purée for another use.

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

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

Posted by Kathy on March 28th, 2019  |  Comments Off on D’lish Deviled Eggs |  Posted in appetizers, Books to Cook, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes, Snacks

Carrot Craze

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Burbee.com Carrot Varieties 
 

Who would have thought that carrots would be the next “it” veggie?

Nowadays, the quintessential orange carrot we have come to love has close competition with some unexpectedly colorful varieties. Typically found at your local farmer’s market, these beautiful heirlooms come in wonderful shades of purple, ruby, yellow and white.

 

harrisa-carrot
Harissa Roasted Carrots
 

I like to pick-up a bundle of fresh heirloom carrots, rub them with some olive oil and flavorful seasoning like Duqqa; an aromatic Egyptian mixture of toasted nuts and seeds like hazelnuts, sesame seeds, coriander and cumin, or Harissa then roast them in a hot oven and top with a dollop of Greek yogurt and a scattering of fresh cilantro. The roasting brings out the sweetness and the spices really compliment the carrot flavor. Oh and don’t be afraid to char the carrots a little – they can handle it – yum!

Of course we all enjoy carrots as the perfect snack too, sweet and satisfyingly crunchy – they are filled with antioxidants, Vitamin A and C, beta-carotene, minerals, fiber and so much more yet are still a low calorie treat. For a great appetizer, try roasting and pureeing carrots with garlic and lemon for a simple carrot hummus or blending them into a gingery salad dressing!

carrot-collins2
Honey Mint Carrot Collins
The fresh pressed carrot juice makes the color of this cocktail amazing!
 

Besides baking into a sweet carrot cake, or roasting with warm spices, I also love drinking carrot juice too! Because of their bright color and sweet flavor, I love adding fresh carrot juice to citrusy drinks like lemon – or limeades, sparkling water, and of course, cocktails.

Whether you are roasting, baking, juicing, or snacking – carrots are one veggie that won’t ever let you down. – Kathy

 

Harissa Roasted Carrots

Serves 4

12 heirloom carrots peeled and split in half, leaving about an inch of stem.
3 – 4 Tbsp Moroccan Harissa Paste
2 Tbsp Olive Oil plus more for drizzling
6 – 8 oz of Greek Yogurt
Finishing Salt to taste

 

Preheat oven to 475 degrees. Combine the Harissa paste with the olive oil in a small bowl and mix together until well combined. Toss the carrots in the harissa mixture until nicely coated then add to a roasting pan, being sure carrots are evenly separated and not overlapping. Roast the carrots for 10 minutes or until the carrots are tender and have a nice char to your liking.

Once you are ready to serve, plate the carrots and dollop with Greek yogurt. I like serving this with warm couscous, drizzled with olive oil and a sprinkling of finishing salt.

Recipe by Kathy Casey Food Studios®

 

 

Honey Mint Carrot Collins

Makes 1 cocktail
1 1/2 ounces gin
3/4 ounce Honey Mint Syrup (recipe follows)
3/4 ounce fresh pressed carrot juice
3/4 ounce fresh squeezed Sunkist Lemon juice
————————————
1 ounce chilled Perrier
Garnish: Fresh Origins Micro Carrot and Micro Mint

Measure gin, Honey Mint Syrup and juices into a mixing glass. Fill with ice, cap and shake vigorously. Pour drink into a Collins glass and top with soda. Garnish.

Honey Mint Syrup
Makes about 10 ounces
8 sprigs fresh mint
3/4 cup clover honey
3/4 cup water

Combine ingredients in small saucepan. On medium-high heat, bring liquid to a boil while siring to combine well. Immediately reduce heat to low, and simmer for 1 minute. Remove from heat and let steep for 45 minutes. Strain and store refrigerated for up to two weeks.

Recipe by Kathy Casey Food Studios®

 

 

 

 

 

Posted by Kathy on March 7th, 2019  |  Comments Off on Carrot Craze |  Posted in appetizers, Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Lifestyle, Recent Posts, vegetables

Spice It Up!

When we say the word “spice” these days, people will most likely think of something spicy and chili-forward but today I want to shed some light on the warm spices – like aromatic cloves, nutmeg, ginger, allspice and of course cinnamon. They’re not just for apple pie, cookies and cinnamon rolls either.

Cinnamon
Photo from The Kitchn.com
 

In ancient times, spices were used as currency to do all types of trade and these warm spices have been used from Morocco to China for thousands of years.

In the Middle East, you will commonly find these flavors used for savory rubs on meats like lamb and in curries and stews. In India, cinnamon will often be used to flavor rice.

They are not only delicious, lots of research has shown these spices have been linked to amazing health benefits, like reducing blood pressure, improving cholesterol levels, and lowering heart disease risks.

Grandma may have told you to chew on a clove for a toothache, but now we know it’s because they’re great as an anti-inflammatory and have beneficial antioxidants. Did you know allspice has amazing detoxifying benefits too?

It’s easy to spice things up with these warm and flavorful spices. If you’re a juicer, try adding a pinch of your favorite aromatic spice blend to your recipe, or add in a cinnamon stick and a few cloves to your next batch of steamed rice, pasta sauce, or vegetables stew. For something sweet, mix 1/4 teaspoon of cinnamon and nutmeg into your favorite cocoa mix for a wonderful hot cocoa. They also add wonderful warmth to coffees and teas. If you toast your spices before you add them to your dishes, it opens them up and brings out their flavors even more.

These simple spice staples can make a regular dish exotic in no time so try experimenting with warm spices in your dishes and find your new favorite “secret ingredient”– Kathy

 

Spice Blend Seasoning Guide

Apply spice blends more liberally than just salt and pepper since there are a lot of other ingredients besides the S&P. Also, you may want to put the spices on meat and seafoods a little while before cooking to allow the flavors time to penetrate.

Use about 1/8 – 1/4 teaspoon per large shrimp or scallop, about 1/2 teaspoon per small chicken breast or fish fillet, and about 3/4 – 1 teaspoon for a large steak.

 

Perfectly Persian Spice

A great blend to season up chicken, lamb, pork, grilled eggplant, onions or white fish.

Makes about scant 1/2 cup

1/4 cup kosher salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cloves
1 tsp. ground cinnamon
1 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp. mild curry powder
2 tbsp. sugar

Mix ingredients together well. Store in an airtight container if not using immediately. Be sure to re-mix after storing because ingredients will settle out a bit.

 

Star Anise Sprinkle

Sprinkle on tuna, salmon, chicken, duck, pork, sautéed or roasted carrots, steamed rice, or use in a quick onion or cucumber pickle.

Makes 1/2 cup

2 whole cinnamon sticks, broken into pieces
1/4 cup star anise
2 tsp. whole black peppercorns
1 tsp. whole coriander seeds
1 1/2 tsp. dry orange peel
1/4 cup kosher salt
2 tbsp. sugar

In a spice grinder or small coffee grinder, process spices to a medium-ground consistency; do not grind too fine. Mix spices with salt and sugar.

Copyright 2016 by Kathy Casey.

Posted by Kathy on February 28th, 2019  |  Comments Off on Spice It Up! |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

Dip In!

From party staples like gooey, cheese fondue to classic French onion or 7-layer fiesta dip, we all have our favorites.

These days dips are getting lighter and healthier. We’re whipping up our favorites not with full fat sour cream and mayo but with Greek yogurt as well as lite sour creams and mayos. Even this party staple can’t escape the better-for-you revolution!

Hummus is all the rage lately – made with protein-rich garbanzo beans. It’s quick-and-easy to make from scratch, but also available in a wide variety of flavors like roasted pepper and sun-dried tomatoes. Cruise the hummus isle these days and you’ll find brilliant beet hummus and emerald green edamame varieties!


D’lish hummus!
(Photo from Epicurious)

Creamy white bean dips are also popular and fall into the better-for-you category, too. It’s tasty paired with bold flavors like in my Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade.

Now, we all love our dips with potato and tortilla chips but you can also lighten up your dippables. Try something new, like pita chips and rice crackers, OR go the veggie route with endive leaves, slices of crunchy fennel, or colorful bell pepper.

So whatever the occasion, get out of your DIP RUT, lighten up –and try something new! –Kathy

Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade
I love to make the tapenade with those brilliant green Castelvetrano olives available at olive bars. If you want to take some extra time and pit them rather than buying pitted jarred olives, it is worth it! I like to serve this dip with pita chips or rustic crackers.

Makes 3 cups, or about 8 to 10 servings

Dip
1 (15-ounce) cans white beans, drained well
2 Tbsp. grated Parmesan cheese (optional)
3 cloves fresh garlic, peeled
pinch of red pepper flakes
1 Tbsp. fresh lemon juice
1 tsp. very finely minced lemon zest
1 tsp. very finely minced fresh rosemary
1/2 tsp. kosher salt
1/4 cup extra-virgin olive oil

Tapenade
1 1/2 cups pitted manzanilla or other green olives, drained
1 Tbsp. minced fresh garlic
1 Tbsp. lemon juice
1 Tbsp. very finely minced lemon zest
2 Tbsp. extra-virgin olive oil or oil from sundried tomatoes
1/4 cup coarsely chopped Italian parsley
1/4 cup finely chopped sundried tomatoes in oil, drained

Garnish: extra-virgin olive oil and fresh rosemary sprig

To make the dip: In a food processor, combine the drained beans, cheese, if using, and garlic, and process for about 1 minute. Scrape down the sides of the bowl and add the pepper flakes, lemon juice and zest, rosemary and salt. With the motor running, add the oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. Store the dip, covered and refrigerated, for up to 3 days.

To make the tapenade: In a food processor, combine the olives, garlic, lemon juice and zest, and oil, and pulse till the ingredients are thoroughly chopped, but still have some coarseness to them. Add the parsley and sundried tomatoes and pulse until just integrated. The tapenade can be stored, covered and refrigerated, for up to 1 week.

To serve: Put the dip in a pretty bowl, smooth out the surface, then layer the tapenade on top. Drizzle with a tiny bit of olive oil, and garnish with the rosemary.

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

Posted by Kathy on January 24th, 2019  |  Comments Off on Dip In! |  Posted in Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Lifestyle, Recent Posts, Recipes

Cooking with Bitters

Oh bitters! In the beverage world, we like to call them the “salt & pepper” of drinks. They can add an extra oomph! to a cocktail – oftentimes, enhancing the overall drink and adding an extra layer of flavor. But did you know that you can also cook with bitters too?

From appetizers to main dishes – and yes, even sweets! – a dash of bitters goes a long way. Take for example, my “Not Your Mama’s” Old Fashioned Cheeseball – 4 different cheeses, Worcestershire sauce, Dijon mustard, brandy, and Angostura Bitters come together for a party pleaser.


Photo by Kathy Casey Food Studios® for Angostura®.

Or how about whipping up a batch of Bitter Orange Garlic Butter? Sauté with shrimp and add in a handful of fresh basil leaves, and serve on pasta – yum!

Bitters are oh-s- tasty in sweets too, like in my favorite new cookie – Bittersnaps. A generous helping of aromatic bitters adds an amazing layer of flavor to this classic cookie! Goes great with coffee or a glass of milk!

So next time you’re cooking, add a dash of bitters to your dish – is not just for cocktails anymore. -Kathy

“Not Your Mama’s” Old Fashioned Cheeseball
This boozy and bold flavored cheeseball will be the centerpiece of any appetizer spread. Serve with artisan crackers, crostini or veggies. Add in a big handful of cooked minced bacon or minced salami to switch things up. You can also divide this recipe into 4 smaller balls and package up in glassine for tasty holiday party gift-giving. Bring out to room-temp for 30 minutes prior to serving.

Makes: 1 large cheese ball, 12 – 16 servings

8 oz. wt. cheddar cheese, grated
4 oz. wt. fontina cheese, grated
4 oz. wt. fresh parmesan or grana cheese, grated
1 (8 oz. wt.) pkg. cream cheese, softened
2 Tbsp. ANGOSTURA® Aromatic Bitters
2 tsp. Worcestershire sauce
2 tsp. Dijon mustard
1 tsp. hot sauce
2 tsp. minced fresh garlic
1/4 tsp. salt
1/2 tsp. coarse black pepper
1/4 cup thinly sliced green onions
2 Tbsp. brandy or Cognac
——————————————-
1 cup (3 1/2 oz. wt.) sliced almonds, toasted*

Grate the cheeses into a medium bowl and set aside.

In a mixer mix with paddle attachment, mix together the cream cheese and grated cheeses on medium speed for about 6 minutes. Scrape the sides of the bowl with a rubber spatula, and then add the remaining ingredients (except the nuts). Mix starting on low speed. Increase speed to high for about another 6 – 8 minutes, or until mixture is well blended (scrape the sides of the bowl a couple of time in this process). Cover and refrigerate mixture in bowl for about 1 hour to firm up.

Once cheese mixture is well chilled, form into a well-compacted ball. Then place toasted nuts in a bowl and roll cheeseball in nuts, pressing them in with your hands to coat well.

Transfer your cheese ball to the center of a large piece of plastic wrap, and bring the sides of the plastic up to the center – firmly twisting it to help the ball stay in a round shape. Refrigerate up to 2 weeks tightly wrapped.

*Toast nuts in a pre-heated 350°F oven for about 6 – 8 minutes. Cool before using.

Recipe by Kathy Casey Food Studios® for Angostura®.

Shrimp Scampi with Bitter Orange Garlic Butter
Serve this bold flavored shrimp as a main course or over your favorite pasta. Make extra butter for tossing with steamed veggies or slather over grilled steak or fish.

Makes: 4 servings

Bitter Orange Garlic Butter
8 Tbsp. butter, at room temperature
1 Tbsp. ANGOSTURA® Orange Bitters
2 Tbsp. finely minced fresh garlic
2 Tbsp. orange zest
1/4 tsp. chili flakes

Shrimp
2 tsp. olive oil
16 to 20 large raw peeled shrimp, (about 1 pound)
1/4 cup dry white wine
1 small lemon cut in half
12 large fresh basil leaves, torn in pieces
1 large ripe roma tomato, peeled, seeds removed cut into 1/2-inch dice
salt and black pepper to taste

To make the butter: whip together all ingredients until well combined. Refrigerate until needed. Bring to room temperature before using.

To cook the shrimp: heat the olive oil in a large, nonstick skillet or sauté pan over high heat. Add the shrimp to the hot pan and start turning after 30 seconds. Cook for about 1 minute or until just starting to turn pink. After an additional 30 seconds deglaze the pan with white wine, and squeeze in the lemon. Let reduce for about 30 seconds and then add the basil, tomato and dollops of Bitter Orange Garlic Butter – swirling pan to emulsify the butter into sauce. Once combined, remove pan from heat and season with salt and pepper to taste. Serve immediately.

Recipe by Kathy Casey Food Studios® for Angostura®.

Bittersnaps
Switch up your cookie repertoire with these Angostura Aromatic Bitters infused ginger snaps. Try using coarse sugar on top of the cookies for an extra sparkly effect!

Makes: about 36 cookies

1 cup sugar
3/4 cup vegetable shortening
1/4 cup molasses
3 Tbsp. ANGOSTURA® Aromatic Bitters
1 egg
2 1/4 cup flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. ground cloves
1 1/2 tsp. ground ginger
1/4 cup fine chopped candied ginger
Sugar for dipping

Preheat oven to 375°F. Line 3 sheet-pans with parchment paper.

In a mixer, whip the sugar, shortening, and molasses together on medium-high speed until creamy. Then add the Angostura Aromatic Bitters and egg and mix again until well combined.

Sift the flour, baking soda, salt and spices into a large bowl. Add the dry mixture into the mixer on low speed, mix until well combined. Stir in the candied ginger.

Using a tablespoon, scoop 36 balls. Roll and then dip the tops into the sugar. Place 12 cookies evenly spaced, sugar side up, on each sheet-pan. Bake for about 12 – 14 minutes, or until golden. Let cool. Store at room temperature in a cookie tin for up to 2 weeks.

Recipe by Kathy Casey Food Studios® for Angostura®.

Posted by Kathy on January 10th, 2019  |  Comments Off on Cooking with Bitters |  Posted in appetizers, dessert, Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, KOMO Radio, Recent Posts, Recipes, seafood, seasonings, Snacks, spices

Healthy Eating

Now that we’re into the New Year, it’s time to get on track with healthy eating and stick to a New Year’s Resolution!

Sometimes with busy schedules lunch gets skipped or something less than healthy gets ordered in. Well consider taking a few hours on the weekend and building some great meals in jars to pack to work.

Just pick up some pint and 1/2 pint canning jars with screw on lids. Then prepare some good-for-you components like quinoa, brown rice, roasted veggies, roasted chicken breast, and some cut up fresh veggies.

Pack these up in jars, but make sure to plan your layers. For instance layer up some quinoa, roasted veggies, chicken – all deliciously topped with some healthy hummus or low-fat Greek yogurt. These will keep refrigerated for up to 3 days and are easy to pack to work.

Try this idea for breakfast-on-the-go, too. Fresh fruits, a little healthy cereal for the crunch factor, and yogurt. Or try cooked oatmeal with diced apples, dried cranberries and some toasted nuts.

Check out this great recipe for Make-Ahead Fruit & Yogurt Breakfast Parfaits from Iowa Girl Eats blog using Chobani yogurt (my fave!), gluten-free oats, chia seeds, and fruits. Her post is really inspiring!

Healthy, handmade meals on the go – Yum! –Kathy

Posted by Kathy on January 3rd, 2019  |  Comments Off on Healthy Eating |  Posted in Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, KOMO Radio, Lifestyle, Recent Posts

Holiday Cocktails for a Crowd

Planning a festive party and need some drink ideas? Don’t worry! I’m here to help, so you’ll have lots of time to be merry with your guests,

Pick 1-2 signature cocktail recipes and pre-batch them. Then supplement your signature drink(s) with red wine and champagne, or beers. And of course, have something festive for the designated drivers as well.

For example, try my Festive Sparkling Rum Punch – made with rum, brandy, fresh juices, and homemade spiced syrup. You can make this up to a week in advance and refrigerate. Then, whip out that punch bowl from the closet and serve over a fun ice ring, then finish it off with champagne. Yum!

For the non-imbiber my Rosemary POM Holiday Sparkle is a cheery combination of fresh rosemary, tangerines, pomegranate juice and sparkling apple cider!

So don’t fret this holiday season – just make sure to plan ahead! –Kathy

Festive Sparkling Rum Punch
This punch is great to make ahead and then just add bubbles right before serving. Make a festive ice-ring to chill the punch, or serve over large ice balls – there are lots of molds available on line.

Makes about 16 – 20 servings

Spiced Syrup
2 cups water
2 cups sugar
12 each whole cloves
1/4 tsp. ground nutmeg
1/2 tsp. ground allspice
2 cinnamon sticks, broken up

Punch
3 cups gold rum
1 cup brandy or cognac
1 cup guava or passion fruit nectar
1 cup pomegranate juice
1 cup fresh orange juice
1 cup fresh lemon juice
1 1/2 tsp. Peychaud’s or Angostura bitters

——————————————————–

1 bottle brut sparkling wine or champagne, chilled

To make the syrup: combine syrup ingredients in a medium sauce pan over medium-high heat. Bring to a boil, then reduce heat and simmer slowly for about 3 minutes. Remove pan from heat and let cool to room temperature before proceeding with recipe. Or you can prepare the syrup up to a week in advance and store refrigerated.

To make the punch: in a large punch bowl (or large container such as a stock pot or pitcher) combine the Spiced Syrup, rum, brandy, juices and bitters. Stir to combine. (At this point you can refrigerate the punch for up to 3 days in advance)

Present in a large punch bowl. Add sparkling wine/champagne right before serving. Serve punch in an old fashioned glass over ice or large ice balls.

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

Rosemary Pom Holiday Sparkle
Fresh rosemary’s herbal essence complements the tangy flavor of the clementine and the sweetness of the sparkling cider. When making this in the Middle East, I substituted sparkling date cider instead of the apple cider! It was fantastic!

Makes 1 drink

1 sprig fresh rosemary
1/4 or 1/2 of a clementine or mandarin, depending on size
1 1/2 oz pomegranate juice
3 oz sparkling apple cider
Garnish: fresh rosemary sprig

Bend 1 rosemary sprig and drop into a cocktail shaker. Squeeze in the clementine then drop in. Measure in the pomegranate juice. Fill the shaker with ice. Cap and shake vigorously. Pour into a tall glass. Top with the cider and stir. Garnish with a rosemary sprig. (Or, you can shake the drink in the cocktail shaker, then add the sparkling cider and strain the drink into a tall champagne flute for a more elegant look.)

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

Posted by Kathy on December 27th, 2018  |  Comments Off on Holiday Cocktails for a Crowd |  Posted in Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes
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