other

Thanksgiving Leftovers

Turkey day is here ….and gone and you just MAY have a few leftovers in your fridge. Need some tasty ideas? Don’t worry, I’m here to help!

turkey-feast
A d’lish Thanksgiving Day feast!

Thanksgiving for breakfast – why not! Thanksgiving Benedict is a delicious idea a chef friend shared with me. Form leftover stuffing into patties, pan sear, then top with some sliced turkey, a poached egg and a dollop of gravy. YUM!

And you know there is never enough gravy left over- right? Why not make some more? Pick that turkey clean (save the meat for soup and sandwiches.) Now it’s time to make a Simple Turkey Gravy.

 

Get out the stock pot. Add in the bones, some chopped carrots, celery and onion. Cover with water (and sometimes I like to add in a carton of chicken broth to give it a flavor boost) bring to a simmer for 2 hours – then strain and voila!

Take that extra turkey meat and stock then make a soup. Or make gravy and add some veggies and leftover turkey meat and serve over biscuits for a d’lish open face hot turkey sandwich.

Wishing you all a Happy Thanksgiving Weekend! –Kathy

Simple Turkey Gravy
Makes about 5 cups

6 Tbsp. butter
2 Tbsp. minced onion AND/OR 1/4 cup chopped mushrooms
1/2 cup flour
5 cups homemade turkey stock (see above for method using your leftover turkey carcass)
1 tsp. salt
pepper to taste

Melt the butter in a large, heavy saucepan. Add the onions (and mushrooms if using) and sauté over medium-high heat for about 2 minutes. Add the flour and stir vigorously until combined and smooth. Cook for about 1 minute. Add the stock all at once and whisk vigorously so as to eliminate any lumps. Reduce the heat and simmer for about 10 minutes, until the gravy is nicely thickened. Season with salt and white pepper.

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

Posted by Kathy on November 23rd, 2016  |  Add Comment |  Posted in Foodie News, Kathy Casey, KOMO Radio, other, poultry, Recipes

Spa Sipping: DIY Infused Waters

Summertime and refreshment go hand-in-hand, so why not change up the norm and make your own infused waters?

We all know you’re supposed to drink at least 8 glasses a day. I know that I struggle with drinking my daily share of water. But adding in some d’lish flavors makes it easier and tastier to drink.

Let’s make a basic recipe. First, get a large pitcher and add in a sliced fresh lemon, make sure wash the outside first. Then add in some of your favorite seasonal fruits: juicy melon chunk, fresh-picked berries, or a sliced nectarine or peach.

Afterwards, the skies the limits with flavors! For an herbal note, add in a few basil leaves, a sprig of rosemary, or even a couple of lavender flowers from the garden. I also like to add a teaspoon or so of chia seeds to plump – I love their fun texture! And if you like a touch of sweetness you could add a tiny splash of honey or agave.

InfusedWater

Now, fill up your pitcher with filtered or spring water. Slightly stir, then cover and refrigerate overnight for all that goodness to infuse.

If you want to make this for work, make smaller batches in quart jars or mason mugs with a lid – tasty hydration on the go. So get creative with your water and stay hydrated! –Kathy

Posted by Kathy on August 25th, 2016  |  Add Comment |  Posted in herbs, Kathy Casey, KOMO Radio, other, Recipes

Crazy for Corn

For me, nothing says summer like fresh corn on the cob. Personally, I love my corn with just a bit of seasoning, but naked is just fine by me! A little smear of butter is the perfect complement to hot corn on the cob.

Put on your thinking caps; it’s time to get creative. Try whipping in a bit of local honey with chili powder (like in my Honey Butter recipe below) or combine fresh basil, roasted garlic and some finely grated cheddar cheese. The combinations are endless!

More commonly boiled or steamed, corn is also amazing done on the grill. If you’ve already got your grill turned on for a sizzling summer barbeque, throw your corn on, too. Leave the stem on for an easy handle and roll it along the grill just enough to heat it through and get some great color on it.

Serve it just like that, or cut off the kernels for my Summer Roasted Pepper, Corn, and Arugula Salad. Other options are to add the kernels to fresh salsa, folded into a chopped veggie salad, or in your favorite potato salad with some roasted hot peppers.

Speaking of cutting off the kernels, I have a great trick to share with you; if you have a bundt pan. Insert the corn into the center hole and carefully cut downwards as close to the cob as you can, without cutting into the cob. The bundt pan will catch all the kernels for you. If you don’t have one, just hold the corn vertically, making sure the tip is firmly in place and cut downwards.


Photo from Simply Recipes

So go enjoy one of the best tastes of summer while you can – fresh-picked, local corn! –Kathy

Grilled Corn on the Cob with Honey Butter

Pull back the husks and pull out the silk, then tie off the husks with a strip of husk. This makes for a decorative and very useful handle.

Makes 8 servings.

8 whole ears fresh corn

Honey Butter
1 stick (1/4 lb.) butter
2 Tbsp. local honey, such as my “5130” Honey
2 tsp. Tabasco or hot sauce (more or less if desired)
2 Tbsp. coarse chopped Italian parsley

Dish D’Lish French Seasoning Salt – or sea salt
fresh lime wedges

Peel back corn husks and pull out corn silk. Heat barbecue coals or wood fire.

Meanwhile, in a mixer whip the butter, honey, Tabasco and parsley together until fluffy.

When coals are hot, place corn on grill and cook, turning every few minutes. Cook until corn is lightly charred and cooked through. Spread corn with Honey Butter and sprinkle with seasoning.

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

Summer Roasted Pepper, Corn and Arugula Salad with Goat Cheese Crostini
Makes 6 servings

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3 ears fresh corn, husked
2 tsp. Dijon mustard
1 clove garlic, minced
3 Tbsp. balsamic vinegar
2 tsp. fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 tsp. kosher salt
Freshly ground black pepper to taste
1/4 cup chopped fresh basil
—————————————
12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 oz soft chevre goat cheese
—————————————
4 to 6 cups baby arugula

Roast peppers over a hot grill or coals or under the broiler, turning often until skin is totally blistered. Peel, seed and thinly slice peppers. Set aside.

Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.

In a large bowl, whisk mustard, garlic, vinegar and lemon juice together. Slowly whisk in oil. Season with salt and pepper, and toss in basil, roasted peppers, and corn. Set aside.

Meanwhile, spread toasted French bread slices with goat cheese, and heat in the oven or on the grill until just warmed and toasty.

Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.

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

Snackable Videos

Have you seen all the crazy food videos on Facebook from Tasty, Tastemade, and Buzzfeed Food? These are Snack Sized Videos featuring recipes that are not only visually appealing, but are quick to make and delicious to eat. I like to call this “Speed Scratch Cooking” and they are blowing up right now on social media, offering creative twists on classic comfort foods.

We are all busy these days, running from one appointment to the next. When you throw in a few kids, a dog, and let’s not forget the friends and family, who has time for a home cooked meal? These videos offer lots of variety and endless ideas so there is something for everyone.

For example – have you seen all the fun things you can put on a waffle iron? This Waffle Iron Mac & Cheese from Hungry takes waffles to the next level with chilled Mac & Cheese, bacon, green onions, and MORE CHEESE, pressed into a waffle iron until crispy and delicious then topped with all kinds of fun toppings. Who can say no to that? Yum!

 

MacnCheeseWaffles
 

Buzzfeed also has its share of waffle iron goodies like these All Day Breakfast BurgersCinnamon Roll Waffles with Nutella, or Ham and Cheese Waffles, and more.

Beyond the quick fixes, these videos also have unique and crafty ways to use up left overs or re-imagine a kitchen staple in new and exciting ways. Like this Ice Cream Bread! Start with melted vanilla ice cream, mix in flour, and all kinds of colorful sprinkles and jimmies, bake it, and voila! Super colorful and tasty dessert bread that will have everyone asking for more.

Ice Cream Bread on Cosmopolitan.com
 

The best thing about many of these recipe videos is they only have 3 or 4 ingredients that you may already have in your pantry which is great for a last minute meal or appetizer, just type in your ingredients and see what pops up! –Kathy

Is Cauliflower the New Kale?

Cauliflower seems to be gaining momentum in the hip veggie arena these days, which is great. It’s so good for you.

High in Vitamin K, cauliflower provides us with one of the hallmark anti-inflammatory nutrients. It’s also an excellent source of Vitamin C and low in calories. Gotta love that!

It can be boiled, steamed, roasted, pickled, or eaten raw! Although so tasty topped with cheese sauce, there are lots of healthy and amazingly tasty ways to cook up a head of cauliflower.

Oven roasting gives it a nice sweetness and a little bit of a nutty flavor. But these days the Cauliflower Steak is all the rage! Cut thick slices from the middle of the head and grill until tender.

Cauliflower

Grilled Cauliflower Steaks with Red Curry Puree. Photo by Kathy Casey Food Studios®.

You can cut up the rest of the florets, cook in coconut milk with spices like red curry, ginger and garlic, then blend to make a d’lish puree to serve with your “cauliflower steaks!” Healthy and delicious!

And I know the cheddar and cauliflower combo is hard to beat so I whipped up a recipe for a Cauliflower Cheddar Custard! Serve this rich and delicious savory custard next to a tasty steak or a lovely crisp green salad.

Here’s to great health with cauliflower! -Kathy

 

Grilled Cauliflower Steaks with Red Curry Puree
Makes 3 entrée servings or 6 as a side dish

1 large head cauliflower
1 Tbsp. olive oil for grill
kosher salt and pepper to taste
——————————————

1/2 tsp olive oil
2 tsp minced fresh garlic
1 tsp minced fresh ginger
1/2 tsp Thai red curry paste
1 cup non-fat milk
1/2 tsp kosher salt
1 Tbsp fresh lime juice
kosher salt and pepper for cauliflower

Garnish: fresh chopped mint and cilantro, lime wedges and sliced cucumber if desired

Heat oven to 375 degrees.

Cut 3 large 1-inch steaks out of the center of the cauliflower. Cut each one in half. Set aside.

Cut remaining cauliflower into florets to produce about 3 cups.

In a medium saucepan, heat the 1/2 tsp olive oil over medium heat. Add the garlic and ginger and sauté until just tender but not browned. Stir in the curry paste and then add the milk, salt, lime juice, and the 3 cups of florets. Increase heat to medium high, cover tightly and simmer cauliflower until cooked tender – about 10–12 minutes.

Remove from heat and carefully transfer the cauliflower and liquid to a blender or food processor. Cover the lid with a towel and process until smooth. Taste for seasoning and keep warm.

Meanwhile heat a grill pan over medium-high heat. Brush cauliflower steaks lightly with olive oil.

Place cauliflower steaks in pre-heated pan, season with salt and pepper and cook on each side until nicely grill marked (about 5 min on each side) and then move pan to the oven and continue cooking steaks until just tender (about 7-10 minutes). Or you can cook the cauliflower on an outdoor grill all the way, with the lid down to assist with cooking.

To serve, spoon some of the cauliflower puree on plates. Top with grilled cauliflower, and garnish with chopped herbs, lime wedges for squeezing and cucumber if desired.

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

 

Cauliflower Cheddar Custard
This makes an excellent light supper served with a salad, or an accompaniment to a big juicy grilled steak.

Makes 4 servings

1 cup milk
1 1/2 cups finely chopped cauliflower
1 Tbsp. minced garlic
1 tsp salt
tiny pinch cayenne pepper
2 tsp cornstarch
1 Tbsp. sherry wine
4 eggs
1 cup (5 ounces) shredded cheddar cheese

In a small saucepan, combine the milk, cauliflower, garlic, salt and cayenne. Heat over medium heat until simmering, then cook for about 5 minutes or until cauliflower is very tender. (Do not let it boil.)

In a small cup or bowl, mix the cornstarch and sherry until smooth. Whisk this slurry into the hot mixture and let cook for about 1 minute or until thickened. Remove from heat.

In a large bowl, whisk together the eggs until well combined, and then stir in 1/3 of the hot cauliflower mixture. Then add the remaining hot cauliflower mixture and stir well to combine. Fold in the cheese.

Meanwhile, preheat oven to 350 degrees F.

Divide mixture between 4 well-buttered 6-ounce custard cups. (Use a ladle to do this and be sure to stir up mixture well when portioning.) Set custard cups on a rimmed baking pan and bake for about 20 minutes or until the tops are golden and a wooden toothpick inserted in the centers comes out just barely clean. The centers should still be just slightly wiggly as the custards will continue cooking for a bit after they come out of the oven.

Serve in the baking cups, or let cool for a couple of minutes, then run a knife around the edges and turn out into plates to serve.

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

 

 

Posted by Kathy on March 3rd, 2016  |  Comments Off on Is Cauliflower the New Kale? |  Posted in KOMO Radio, other, Recent Posts, Recipes

Get Saucy

Often the trick to a d’lish dish is the sauce, but sometimes making one can be a bit daunting.

Seattle author Susan Volland’s new book Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors will help take the mystery out of making a great sauce. So you can easily splash, slather, drizzle or douse!

Susan Volland - Mastering Sauces

From basic recipes for stock (the building block of sauces) to creative and unique takes on classic recipes, this book has sauces covered from A to Z.

From quick and easy Stir-Together Peanut Butter-Hoisin Dipping Sauce to her recipe for a Vegan Corn “Hollandaise” – there are a lot of ideas to finish off your favorite dish.

Here are some of my favorite tips from her book:

  • How to fancy up a white sauce: think sweet curry or caramelized onion and roasted garlic
  • Not your everyday cheese sauce: with cheddar and ale or tomato and goat cheese
  • Even chocolate gets a tasty saucy twist with ancho chili and fresh mint
  • Susan is an amazing chef and has wanted to write this book for years. It is one of the most comprehensive sauce books of all times and destined to become an eternal classic. Her recipes are always well written and precision tested.

    So crack open a copy of Mastering Sauces and get saucy!

    P.S. – And It’s never too early to think about holiday gifts for your favorite foodie. –Kathy

    Stir-Together Peanut Butter-Hoisin Dipping Sauce
    Susan says: “This sauce is nutty, sweet, and slightly exotic, and, it can be whipped up in less time than the quick-cooking dishes I like to dunk in it: grilled chicken skewers, Vietnamese spring rolls, or pot stickers. Double or triple the recipe, and you can use it to simmer chicken or as a sauce for chewy stir-fried noodles. It keeps well.”

    Yield: 1/2 cup

    1/4 cup hoisin sauce
    1/4 cup water, coconut water, or Really Good Chicken Stock
    2 Tbsp. all-natural peanut butter (smooth or chunky)
    1 Tbsp. fish sauce (or substitute 2 tsp. light soy sauce or tamari)
    2 tsp. sambal oelek or Sriracha, or to taste
    1 Tbsp. freshly squeezed lime juice, Tamarind Water, or rice vinegar

    Whisk together all of the ingredients in a small bowl. Taste and adjust the seasoning. Serve the sauce at room temperature or lightly warmed.

    If storing, cover and refrigerate for up to 2 weeks.

    Recipe from Susan Volland’s Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors, W. W. Norton & Co.

    Vegan Corn “Hollandaise”

    Susan says: “The friends and I have introduced this sauce to—even die-hard carnivores and butter lovers—claim to prefer this vegan version to classic hollandaise. The creamy yellow sauce mimics the texture of hollandaise without relying on eggs and butter. It is not as cloying, it’s heat stable, it’s tasty enough to be slurped up by the spoonful, and there is little or no guilt afterward. You will need a few specialty ingredients: miso, nutritional yeast flakes, and arrowroot. These are available at some supermarkets and at natural foods markets. Arrowroot is added for stability and gentle thickening; kudzu root (available at health foods markets) can also be used.”

    Yield: about 1 1/2 cups

    1 1/2 cups water, Corn Stock, or Corncob Mock Stock
    1 cup fresh or thawed frozen yellow corn kernels
    1/3 cup whole raw cashews
    1 Tbsp. white (shiro) miso
    1 tsp. nutritional yeast flakes
    1/2 tsp arrowroot
    1 – 2 tsp. freshly squeezed lemon juice
    1/2 tsp. kosher salt
    Pinch of cayenne pepper or dash of Tabasco

    Combine the water, corn kernels, and cashews in a saucepan, cover, and simmer until the cashews are tender and the corn is very soft, about 20 minutes. Cool slightly.

    Transfer the cashew mixture to a blender, add the miso, yeast, and arrowroot, and puree until very smooth. Strain back into the saucepan, pressing the solids against the sides of the strainer to extract as much smooth pupl and liquid as possible. Heat the sauce over medium heat, stirring constantly, until it is just simmering and has thickened. Season with the lemon juice, salt, and cayenne. Serve warm.

    Unlike hollandaise, this sauce can be refrigerated and reheated. Cover and refrigerate for up to 5 days.

    Recipe from Susan Volland’s Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors, W. W. Norton & Co.

    Posted by Kathy on November 12th, 2015  |  Comments Off on Get Saucy |  Posted in Books to Cook, Foodie News, KOMO Radio, Lifestyle, other, Recent Posts, Recipes

    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

    Head Start on Thanksgiving

    It’s always fun to see friends and family at Thanksgiving and have a big get together, but sometimes the meal prep can be overwhelming! I’m here to help with a few tricks and tips to give you a head start on your holiday feast.

    First, plan your menu in advance. This way you’ll be able to shop for ingredients, pick out cooking dishes, and delegate tasks before it is the last minute. Write out your menu and a game plan. And for those looking to REALLY get ahead, try making a few dishes in advance, then finish them off on the big day.

    Turkey Feast 2
    Check out my blog from last year on Turkey Sins

    I like to get a head start on the gravy, because you can never have enough gravy! Purchase some turkey legs, make a stock, and then make my recipe for my Old-Fashioned Turkey Mushroom Gravy THAT MAKES A LOT. Then on Thanksgiving day you can just finish it off the turkey roasting pan. All those pan drippings will add great flavor! Stuffing can also be made up to two days in advance and refrigerated until its ready to bake.

    And how about an alternative to pumpkin pie? Try making my d’lish individual Pumpkin Panna Cottas topped with some Ale Spiked Salted Caramel. I like to serve them in mini martini glasses so everyone can have a taste! Make these ahead for an easy d’lish crowd pleaser.

    Pumpkin Panna Cotta
    Mini Pumpkin Panna Cottas with Ale Spiked Caramel

    For those looking to plan a signature cocktail for the get together, make a batch of my Holiday Cheers for a Crowd. Fresh citrus juices, vodka, and cranberry combine for an easy to make ahead party cocktail – cheers!

    So de-stress the big feast and get cooking in advance! Gobble Gobble! –Kathy

    Old-Fashioned Turkey Mushroom Gravy THAT MAKES A LOT!
    You can make this a few days ahead and then re-heat in your turkey roasting pan for extra turkey flavor goodness! Read through the entire recipe before starting.

    Makes 10 cups, or about 20 generous 1/2-cup servings

    12 Tbsps. (1 1/2 sticks) butter
    1 tsp. minced fresh rosemary – or 1/2 teaspoon dried rosemary, crushed
    8 ounces (4 cups) thinly sliced mushrooms, or chopped wild mushrooms (optional)
    1 cup flour
    10 cups Rich Turkey Stock (recipe follows)
    2 tsp. salt
    1/2 tsp. white pepper

    Melt the butter in a large, heavy saucepan. Add the rosemary and mushrooms and sauté over medium-high heat for about 2 minutes. Add the flour and stir vigorously until combined and smooth. Cook for about 1 minute. Add the stock all at once and whisk vigorously so as to eliminate any lumps. Reduce the heat and simmer for about 10 minutes, until the gravy is nicely thickened. Season with salt and white pepper.

    You can make the gravy a couple of days ahead to save yourself some precious holiday time!

    Then right before serving- and while your turkey is set aside to rest – ready your turkey roasting pan full of turkey goodness: remove excess fat from your turkey roasting pan. Place the pan over a burner – add a big splash of white wine, champagne, potato cooking water, chicken broth or water. Using a metal spatula – scrape up all the goodies in the bottom of the pan… this is the turkey goodness. Then add your prepared Turkey Mushroom gravy – whisk well and heat till hot. Serve up and enjoy – you’ll have lots of gravy for all!

    Rich Turkey Stock
    Makes about 10 cups

    2 large turkey legs or thighs, about 2 pounds total
    1 yellow onion, unpeeled, coarsely chopped
    1 large or 2 medium carrots, cut into large chunks
    Up to 2 cups mushroom stems, optional
    4 stalks celery, cut into chunks
    1/2 tsp. dried thyme
    1 bay leaf
    1/2 cup white wine
    12 cups water

    Preheat an oven to 400°F.

    Roast the turkey pieces in a baking pan for 45 minutes to 1 hour, until the skin is golden brown. Place them in an 8-quart pot and add the vegetables and seasonings. Deglaze the roasting pan with the wine, scraping the pan well to loosen browned bits, and add to the pot. Add the water.

    Place the pot over medium-high heat and bring to a rapid simmer. Reduce the heat to low and lightly simmer for 45 minutes to 1 hour. Strain the stock and skim off any fat. Discard the vegetables. (Most of the flavor will have cooked out of the turkey; however, the meat can be removed from the bones and saved for another use.)

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

    Pumpkin Panna Cotta with Ale Caramel & Sea Salt
    You can make the panna cotta up to 5 days in advance—just keep tightly wrapped with plastic. The caramel sauce can also be prepared up to a week beforehand, making it the perfect dessert for a busy holiday schedule.

    Makes 8 regular (4-oz) servings or 16 mini (2-oz) servings

    1 packet Knox unflavored gelatin
    2 Tbsps. water
    1 cup cream
    3/4 cup sugar
    3/4 cup sour cream
    3/4 cup mascarpone
    1 cup pumpkin puree (pure pumpkin, not pre-seasoned pie filling)
    1 1/2 tsp.vanilla extract
    1/4 tsp. ground ginger
    1/2 tsp. ground cinnamon
    1/8 tsp. ground cloves
    1/4 tsp. ground nutmeg
    ————————————————-
    1 cup Holiday Ale Caramel Sauce (recipe follows)
    Sea salt for sprinkling (sea salt)

    In a small, microwave-safe bowl, sprinkle the gelatin over the water. Soak until the gelatin is soft, then microwave on high power for only about 2 seconds, or until the gelatin is melted but not foaming up.

    In a large mixing bowl, combine the cream, sugar, sour cream, mascarpone, pumpkin, vanilla, and spices. Add the gelatin and whisk together well.

    Place the mixing bowl over a pan of simmering water, being sure the bottom of the bowl does not touch the water. Cook the mixture, whisking constantly, until smooth and hot (150 to 160 degrees F on an instant-read thermometer).

    Remove from the heat and divide the mixture evenly among 8 regular or 16 mini martini glasses (or 8 custard or 16 espresso cups). Cover with plastic wrap, making sure the plastic does not touch the panna cotta. Refrigerate for a minimum of 12 hours to set.

    To serve: Drizzle each panna cotta with ale caramel sauce (1 tablespoon for the minis or 2 for the larger portions), and then sprinkle lightly with sea salt.

    Chef’s note: If making the ale caramel sauce is too much for your schedule, then substitute with a speed scratch sea salt caramel sauce; mix 1/2 cup purchased high-quality caramel sauce with 1/4 – 1/2 teaspoon sea salt, depending upon how salty you like it.

    Holiday Ale Caramel Sauce
    If made ahead, cool completely and store refrigerated. Bring to room temperature to serve. The recipe makes more than you’ll need for the panna cotta; extra sauce can be drizzled on ice cream, pound cake or other desserts.

    Makes 2 cups

    1 (12-ounce) bottle pumpkin ale or other seasonal beer, such as Pike Brewing Co. Auld Acquaintance Hoppy Holiday Ale
    1 1/2 cups brown sugar, packed
    1 cup heavy whipping cream
    2 Tbsps. salted butter
    1 tsp. vanilla extract

    In a medium-large saucepan, bring the ale to a low boil. Cook, uncovered, stirring occasionally, until reduced to 1/2 cup. Remove from heat, add the brown sugar and stir to dissolve.

    Bring mixture to a boil and cook without stirring (stir or swirl the pan only if necessary to prevent boiling over) for about 10 to 15 minutes, until thick and syrupy (about 230 degrees F on a candy thermometer).

    Remove from heat and slowly whisk in the cream and butter (it may splatter!), and then cook for 5 to 6 minutes more, until thickened. Remove from heat and stir in the vanilla. If serving right away, cool until just warm; it will thicken up more as it cools. Keep refrigerated for up to 2 weeks. Bring to room temperature before serving.

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

    Holiday Cheers for a Crowd
    Who wants to be tied to the bar during their party? Making a pre-mix for your signature holiday cocktail gives you more time to mingle with your guests and enjoy the festivities! Try shaking in fresh rosemary to add an herbal note.

    Makes 1 drink

    1/2 cup (4 ounces) Cocktail Pre-Mix (recipe follows)
    Garnish: small sprig of rosemary and fresh or frozen cranberry

    Measure the pre-mix into a cocktail shaker and fill with ice. Cap and shake vigorously. Strain into a large martini glass. Garnish with rosemary and float cranberry in drink.

    Cocktail Pre-Mix
    Mixture can be made up to 4 days in advance and kept refrigerated.

    Makes 4 cups – enough for about 8 drinks

    1/2 cup sugar
    1/2 cup water
    ————————-
    1 1/2 cups vodka
    1 cup white cranberry juice
    3/4 cup fresh grapefruit juice
    1/4 cup fresh lemon juice

    Combine sugar and water in a small sauce pan over medium-high heat. Bring to a quick simmer and remove from heat. (Do not reduce.) Cool to room temperature.

    Combine cooled sugar mixture and remaining ingredients in a pretty glass bottle. Refrigerate until ready to use.

    *Non-Alcoholic Version: instead of the vodka increase the cranberry juice to 1 1/2 cups and the grapefruit juice to 1 3/4 cups.

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

    Posted by Kathy Casey on November 20th, 2014  |  Comments Off on Head Start on Thanksgiving |  Posted in Cocktails, dessert, Foodie News, KOMO Radio, other, Recent Posts, Recipes
    Untitled