citrus

Citrus Coolers

Lemonades, limeades, fizzy orangeades – summertime and citrus go hand-in hand.

Start with the basic template: citrus juice, sugar, and water. Then switch it up a bit. How about Meyer lemon or Key lime juices?

Next get creative with water and add some soda water. But think outside of the box and use a flavored soda water – think La Croix or flavored Perrier like fizzy blackberry, sparkling peach, or effervescent blood orange.

Instead of making it with traditional cane sugar, sweeten it with organic agave nectar, a unique honey variety like wildflower or buckwheat, or try a touch of maple syrup.

You can also change up the ice. Have you heard about the fun butterfly pea tea? It changes color when you mix it with citrus juices. Yes, you can make ice cubes with this for a magical experience that kids of all ages will love! Or craft a delicious drink like a Honey Butterfly Tea Soda!

And for adults, a splash of your favorite spirit will snazz up that drink – vodka, gin, tequila, or rum. Who’s ready for a citrusy summer cocktail – I know I am! –Kathy


Photo by Kathy Casey Food Studios – Liquid Kitchen for The National Honey Board

Honey Butterfly Tea Soda
The sweet and tart honey citrus elixir adds flavor and body to this refreshing drink. The colorful brilliant blue butterfly pea tea creates a magical experience when mixed in!

Makes 1 drink

2 oz Honey Citrus Elixir (recipe follows)
2 oz soda water, chilled
1 1/2 oz brewed Butterfly Pea Tea, chilled
Garnish: lemon wheel

Measure the Honey Citrus Elixir into a tall glass. Fill with ice, then add the soda water and top with the tea.
Garnish with lemon wheel.

Honey Citrus Elixir
Makes 2 cups

1 tablespoon loose Jasmine tea
2 teaspoons minced fresh ginger
1/2 cup boiling water
3/4 cup orange blossom honey
1 cup fresh lemon juice

Place the tea, ginger and boiling water in a pitcher. Let steep for 15 minutes then strain. Add the honey– stir and let cool to room temperature. Then stir in the lemon juice and refrigerate.

Recipe by Kathy Casey Food Studios – Liquid Kitchen for The National Honey Board

Posted by Kathy on August 9th, 2018  |  Comments Off on Citrus Coolers |  Posted in citrus, Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes

Marinades

The sun is finally making more than a cameo appearance and for those living in the Pacific Northwest – that means it’s time to start grilling! Nothing kicks up the flavor on grilled meat, seafood and veggies like a fantastic marinade.

Marinades are super-simple to make and give an easy flavor boost to your dinner dishes with just a few ingredients.

Take inspiration for your marinade from different cultures. Chipotle, lime, and agave add instant cha-cha-cha to your chicken. Or try ginger, thai basil, sesame oil, and hot chili paste for a bit of zen for your dish.

My biggest marinade tip is: make it strong! The bolder the flavor; the bigger the taste. If you make your marinade and it tastes good – then it’s not bold enough. Pump up the flavor even more with spices, garlic, herbs, etc. Get creative!

Citrus juices are common in marinades and add a big hit of brightness to smoky grilled flavors. Keep in mind that marinating with citrus juices for too long can begin to “cook” your protein, particularly fish, before it even hits the heat. I like to use orange juice concentrate to really get a citrus punch in my marinade.

Another quick tip: If your marinade contains sugar or honey, be sure to grill on medium-low heat to prevent burning. Honey or sugar can scorch on high heat.

So this spring and summer, jazz up your cooking with some mouth-watering marinades. –Kathy

Basic Marinade for Grilling

Marinates 4 to 6 portions of protein

2 tablespoons fresh lemon juice

1 tablespoon minced fresh rosemary or other fresh herb

1 tablespoon Dijon mustard

1 tablespoon finely minced garlic

1/3 cup olive oil or salad oil, depending upon which herbs you are using

1/2 teaspoon coarse-ground black pepper or 1/4 teaspoon red chili flakes

4 to 6 portions of protein, such as chicken breasts, steaks, pork loin chops, salmon, or large shrimp, or large portobello mushrooms for a vegetarian option

In a small bowl, whisk together all marinade ingredients.

Lay out protein in a shallow, non-aluminum baking pan. Spoon half the marinade on the top side of each portion and rub it around, then flip the protein and spoon on the remaining marinade, being sure that all surfaces are covered.

Cover pan with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

When ready to cook, heat grill to medium-high heat, then brush grill lightly with oil. Be sure grill is hot before placing protein on it. Sprinkle both sides of protein with kosher salt, and grill on the first side, being sure not to move it until there is a good charred grill mark. (The biggest mistake that home cooks make is to “touch” what they are grilling too much and move it around before it is ready; this causes sticking.)

Grill to desired doneness. No specific time can be given as it will depend upon your heat and what you are grilling. Typically, if there are nice grill marks on each side, the food is probably close to done. You can refer to internal cooking temperatures on the Internet, but I think that most government-determined temperatures are too high. So, until you are a seasoned griller, get a small paring knife and cut a tiny “peek “into the center of what you are cooking. For poultry you will want to see no pink; fish should be just cooked and not dry; shrimp should be just pink on the outside and barely opaque inside; and steaks should be the way you like them!

This marinade is a basic one, so get creative here, too, when you feel ready. Practice makes perfect. And grilling is “rustic,” so if you make a mistake, it is not the end of the world—just jump back in and try it again soon.

Recipe by Kathy Casey Food Studios®

Lemon and Caper Marinade for Seafood or Chicken

Makes about 1/3 cup

2 teaspoons finely minced fresh lemon zest

1 tablespoon finely minced fresh basil

2 teaspoons finely minced fresh thyme

1 tablespoon thinly sliced fresh chives

2 tablespoons capers, finely chopped

1 tablespoon fresh lemon juice

1/4 cup extra virgin olive oil

Whisk all ingredients together well.

Keep refrigerated for up to 2 days.

Marinate fish, shrimp, scallops or chicken breasts for at least 4 hours or up to 8 hours.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on April 19th, 2018  |  Comments Off on Marinades |  Posted in chicken, chipotle, citrus, Dishing with Kathy Casey Blog, garlic, herbs, Kathy Casey

Picture Perfect Pies

My oh my, I LOVE pie! Whether you’re celebrating a holiday, enjoying a summer time BBQ, or having a casual family dinner- pie can be the perfect dessert for any occasion. Strawberry lavender rhubarb, meyer lemon meringue, salted caramel pecan…the flavor combinations are endless!

I love a fresh berry pie with grated lemon zest added to the filling. Warm from the oven and topped with a big scoop of classic vanilla ice cream- yum!

It’s no secret that apple is crowd favorite flavor too. Choose a new variety of apples from the farmers market to switch things up, and then try adding dried cranberries or currants to the mix. If you’re really in the mood to try something different, add Tillamook cheddar to the crust- one of my personal favorites.

And you don’t have to stop there! Get creative with your crust. I like to add goodies such as sliced almonds, fine chopped walnuts, or poppy seeds. The crunchy texture pairs perfectly with a flaky, buttery pie dough.

Celebrate summer with your next pie! Picking fresh fruit at a local you-pick-farm is such fun and a great way to get the whole family involved. And once the hard work is done, treat yourself by making my Free-Form Stone Fruit Hand Pies. Happy baking!
-Kathy

Free-Form Stone Fruit Hand Pies
Makes 8 pies

Almond Crust
3 cups flour
1/2 cup sliced almonds, finely chopped
2 teaspoons sugar
1 teaspoon salt
8 tablespoons (1 stick) butter, cold, cut into small chunks
1/2 cup shortening, cold
1 large egg, beaten
4 teaspoons cider vinegar
6 tablespoons ice water

Stone Fruit Filling
2 1/2 pounds assorted stone fruit such as: sliced fresh peaches, (peeled) nectarines, apricots, plums, or pitted cherries (about 7 1/2 – 8 cups)
3/4 cup sugar
1 1/2 tablespoons flour
1/2 teaspoon ground cinnamon

1/4 cup (4 ounces) marzipan or almond paste, optional
Sugar for sprinkling on top, optional

To make the Almond Crust: Mix the flour, almonds, sugar, and salt together in a large bowl. Add the butter and shortening and, with a pastry blender or clean hands, combine until mixture forms pea-sized particles.

In a small, separate bowl, mix together 2 TABLESPOONS of the beaten egg, the vinegar, and the ice water. (Reserve the remaining beaten egg for egg wash.) Stir this mixture into the dry mixture and mix until the liquid is just incorporated. (This dough should be fairly moist and pliable, not crumbly. If the dough is too dry, add more ice water, 1 to 2 teaspoons at a time.)

Form the dough into a log and wrap in plastic wrap. Chill in refrigerator for 1 hour before rolling out.

To make the Stone Fruit Filling: Place the fruit in a large bowl. In a separate bowl, mix the sugar, flour, and cinnamon together and reserve.

Preheat an oven to 400°F. Lightly spray 2 or 3 large baking sheets with nonstick vegetable spray and set aside.

After the dough has chilled, cut it into 8 equal portions. On a lightly floured surface, roll out 1 piece of dough into a 1/8-inch-thick circle. Keep the other pieces covered with waxed paper or plastic wrap while you work. Repeat with the remaining pieces of dough, keeping the rolled-out circles separate and covered.

Sprinkle the fruit with the reserved sugar mixture and toss very gently. Coat the fruit thoroughly; no dry mixture should be left in the bowl.

If using the marzipan or almond paste, divide it into 1/2-tablespoon pieces. Flatten out each piece and tear it into several pieces. Place pieces on tart shells.

Divide the Fruit Filling among the tart shells, placing about 3/4 heaping cup in the center of each. Gather up the crust edges around the filling, bringing about 1 1/2 inches of pastry all around over the fruit to make an open-faced, rustic-looking tart or hand pie.

With a spatula, carefully transfer each tart to a baking sheet. (You will be able to fit about 3 to 4 tarts on each sheet.)

Whisk 1 teaspoon of water into the reserved beaten egg and lightly brush the exposed dough with the egg wash. Sprinkle the tarts lightly with sugar, if desired.

Bake for 30 to 32 minutes, or until the crust is cooked through and golden brown and the filling is bubbling.

Chef’s Tips:
It is very important to allow 1 hour for the Almond Crust to chill before rolling out.

The fruit and dry ingredients are mixed at the last minute to avoid drawing too much liquid from the pears, which could make the crust soggy.

Recipe © 2017 Kathy Casey Food Studios®

Posted by Kathy on June 22nd, 2017  |  Comments Off on Picture Perfect Pies |  Posted in citrus, dessert, Dishing with Kathy Casey Blog, Fruit, Kathy Casey

Juicing for Joy

As you walk the isle of the grocery store these days, you’ll soon notice the rows and rows of new juices readily available. What is all this juicy business? Well for starters, it’s an easy and d’lish way to get your recommended daily allotment of fruits and vegetables, and not to mention lots of vitamins and nutrients.

So what to do? Got the bucks to buy a bottle? It is pretty convenient to pop into a shop and pick up your favorite blend but over time it can be more expensive than your daily cup of joe.

How about buying a home juicer? Making juice from home can be an investment in time and money up front but with a little planning it truly is the best way to enjoy a juice filled lifestyle and the fresher the juice, the better the health benefits too!

Here’s a favorite blend of mine that you can play with the proportions to fit your pallet. I suggest doing 3 parts veggie or root juice to 1 part fruit juice and any salty, spicy or sour juices should be added to taste.

Beets ( In addition to being sweet and oh so pretty, they are high in antioxidants and have anti-inflammatory benefits)
Celery (It has a touch of natural saltiness, bright flavor, and it’s a natural diuretic)
Slice of fresh ginger
Apple
Lemon Juice

Want a powerful punch of antioxidants? How about whipping up a delicious Green Juice like this one from Sunkist.

 


Photo from Sunkist.com
 

Made with fresh squeezed grapefruit and orange juice, fresh pressed cider , ginger, and kale juice.  Yum!

Oh and did I mention that fresh veggie juices are great  as a mixer for cocktails too! That’s right. The juicing trend is moving into Happy Hour. Here is one of my favorite cocktails for spring: Make it with your favorite gin!

Carrot Collins
Honey Mint Carrot Collins
 

The carrot juice adds a subtle sweetness and a beautiful color, while playing well with the botanicals of the gin. Find this recipe and more at www.liquidkitchen.com

Happy Juicing!  –Kathy

Posted by Kathy on April 6th, 2017  |  Comments Off on Juicing for Joy |  Posted in breakfast, citrus, Cocktails, Dishing with Kathy Casey Blog, Foodie News, Fruit, Kathy Casey, KOMO Radio, Lifestyle, orange, Recent Posts, root vegetables, vegetables
Untitled