dessert

Picture Perfect Holiday Pies

Pie. It’s the beloved bring-along holiday dessert! Pie is now more popular than ever with savory and sweet shops popping up all over the city like A La Mode Pies,  Pie Bar and High 5 Pie.

Don’t forget about the ever popular Art of the Pie workshops from pie aficionado Kate McDermott. She even holds Pie Camp® Retreats – now that sounds like a camp I’d like to go to!

But back to the pie – The holidays are coming up and that means lots of pie! Apple, pumpkin, pecan — everyone has a favorite.

Why not get a little creative with the classics? Toss some cranberries into your apple filling, or add a little chopped rosemary. You can have some fun with the crust too: I like to add goodies such as fine chopped walnuts or almonds, citrus zest, or even poppy seeds.

pieee
A slice of Apple Cranberry Pie with Cheddar Cheese Crust!
Photo by Kathy Casey Food Studio
®.

Maybe everyone wants something different – pecan or pumpkin? Just a little bite of this or a tiny slice of that. Well, I have the perfect fix: my “Gimme Both” Pumpkin-Pecan Pie has a luscious layer of pumpkin filling and another of sweet pecan! Top it with a poof of bourbon whipped cream and everyone wins!

Oh, and one more thing – pie for breakfast? Yes please! It’s the holidays – go ahead and splurge a little!
–Kathy

“Gimme Both” Pumpkin Pecan Pie With Bourbon Whipped Cream
Makes 1 9-inch pie.

1 9-inch uncooked pie shell (recipe follows)

Pumpkin Layer
3/4 cup canned pumpkin
1/4 cup sugar
1 egg
3 Tbsp. sour cream
1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
1/4 tsp. salt

Pecan Layer
1/2 cup dark brown sugar
3/4 cup dark corn syrup
2 eggs
1 Tbsp. butter, melted
1 tsp. vanilla
1 cup pecans, halves or pieces

Bourbon Whipped Cream
1 cup whipping cream
3 Tbsp. sour cream
3 Tbsp. light brown sugar
1 Tbsp. bourbon

Preheat oven to 425 degrees F.

In a medium bowl whisk together the Pumpkin Layer ingredients. Set aside.

In another bowl combine all the Pecan Layer ingredients except the pecans and mix until smooth, then stir in pecans.

Place the pumpkin mixture into the unbaked pie shell, then very carefully spoon the Pecan Layer over the top, being careful to keep the layers separate. Bake in a preheated 425-degree oven for 15 minutes, then reduce heat to 350 degrees and bake pie for another 25 – 30 minutes or until the filling is slightly puffy and pecan layer is just set.

Cool on a wire rack.

To make Bourbon Whipped Cream: In a large bowl whip cream, sour cream and sugar until lightly whipped. Stir in bourbon.

Serve pie with dollops of Bourbon Whipped Cream. Store pie covered and refrigerated.

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

Posted by Kathy on November 18th, 2016  |  Add Comment |  Posted in dessert, events, Kathy Casey, KOMO Radio, Recent Posts, Recipes

Back for the Holidays: “Over 21” Real Fruit Cakes

fruit-cake-3

It’s been over 10 years now that we have been baking up our signature “Over 21” Real Fruit Cake made with Maker’s Mark! Garnering cult like status these delicious beauties are chock full of Maker’s Mark-soaked dried fruits, including apricots, cranberries, tart cherries and golden raisins as well as lots of tasty toasted nuts from hazelnuts to rich pecans – all bound with our signature spiced batter. Baked until golden then brushed hot out of the oven with a Maker’s Mark brown sugar glaze.

“This is not your grandmother’s fruitcake, and is sure to convert any fruitcake naysayers. With all that delicious bourbon, fruit and nuts in it, this fruit cake certainly won’t end up re-gifted! Some loyal fans have said they ate the whole thing themselves,” commented Kathy Casey, “I personally love to toast a slice for Christmas morning breakfast.”

Quantities are limited and sell out fast. So here’s how to order or pick-up:

  • -Starting November 28th Real Fruit Cakes can be picked up at Kathy Casey Food Studios, located in Ballard – Monday thru Friday, 9:00am – 5:00pm (call 206-784-7840 to check on availability).

    -Order from our website starting November 28th while supplies last.

    -Priced at $11.95 this holiday season.

Kathy Casey Food Studios is located at 5130 Ballard Ave. NW and is open Monday through Friday
from 9 AM to 5 PM. (We suggest calling ahead to be sure that cakes are available).

For more information, contact: call (206) 784-7840, email dishing@kathycasey.com or check out our website www.kathycasey.com.

Posted by Kathy on November 11th, 2016  |  Add Comment |  Posted in dessert, Foodie News, Fruit, Kathy Casey, Lifestyle, Press, Recent Posts, Snacks

Apples

A true sign of fall, apples are appearing everywhere right now. Think thick-caramel-coated-and-dipped-in-nuts or those sweet and tangy cups of fresh-pressed cider at the local market.

The Northwest has always been the Mecca for amazing apples from glorious Gala Apples with their wonderful perfume and sweet flavor under a lovely red and pink striped exterior, to the sexy pink ladies! The list goes on and on.

For pie lovers, nothing is as iconic as good ol’ classic American apple pie. Some of my favorite ways to switch it up is adding grated cheddar to the crust and tossing some fall cranberries into the filling. Yum!

img_8837
Photo from Kathy Casey’s Northwest Table
Who’s ready for pie? I know I am!
 

But in addition to treats and desserts, there are bushels of other great ways to cook with apples. Try a quick sauté of sliced apples, chopped bacon, and onions then finish it off with a quick vinaigrette and tossed with baby spinach leaves for a tasty and warm supper salad.

 

apples
Photo by Kathy Casey Food Studios
 

Just remember, one of the most important tips is to always keep your apples refrigerated. At 70 degrees apples break down and become soft 10 times faster than if refrigerated. And we all like that crisp apple crunch! –Kathy

 

Apple Cranberry Pie With Cheddar Cheese Crust

Makes 1 9-inch pie.

Cheddar Cheese Crust

2 cups flour
1/2 tsp. salt
1/3 cup shredded Tillamook Cheddar cheese
1/3 cup shortening or lard
6 Tbsp. cold butter, cut in small pieces
4 Tbsp. cold water

 

Pie Filling

1 1/2 cups sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbsp. flour
7 cups 1/8- to 1/4-inch-sliced apples, peeled and cored (about 2 – 2 1/2 lb.)
3/4 cup coarsely chopped fresh or frozen cranberries
2 Tbsp. cold butter, cut in small pieces
milk and sugar for topping

 

To make the crust: In a large bowl combine flour, salt and cheddar and mix evenly. Cut in shortening and butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into a disk and refrigerate for about 20 minutes.)

 

Divide dough into 2 pieces then roll out into 2 circles.

 

On a lightly floured surface roll one dough piece out to a bit bigger than your pan. Brush excess flour off of crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit crust into pan. Roll crust over at edges, trimming off any excess dough, then crimp with fingers to make a pretty crust edge. With a fork poke the pie crust all over so crust doesn’t bubble up when baking.

 

Cover the other dough piece (the pie pastry top crust) with plastic wrap while making the filling.

 

Preheat oven to 425 degrees F.

 

To make filling: In a large bowl toss together the sugar, cinnamon, nutmeg, flour, apples and cranberries. Mound apple mixture evenly into pastry-lined pie pan. Dot apples with butter and cover with top crust. Seal and flute edges with fingertips. Make several slits on the top to allow steam to escape. For a shiny, sugary top brush top crust lightly with milk and sprinkle with granulated sugar.

 

Bake in preheated 425-degree oven for 10 minutes then reduce the heat to 375 degrees and bake for about 50 minutes more or until crust is nicely browned and apples are cooked through.

 

Recipe by Kathy Casey Food Studios®

 

 

Spinach & Apple Salad with Warm Bacon Vinaigrette

This salad is delicious as a starter, or serve it as an entrée topped with grilled chicken breast and crumbled blue cheese.

Makes 6 servings as a starter salad

 

6 cups baby spinach

Vinaigrette

1/3 cup fresh-squeezed Sunkist Lemon juice
2 tsp. Dijon mustard
2 Tbsp. sugar
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
2 Tbsp. extra-virgin olive oil

———————————————

1/4 cup finely diced raw bacon
1 apple, cored and cut into thin slices
1/2 cup thinly sliced white onion
2 tsp. minced fresh garlic

 

Place spinach in a large, heat-proof bowl and refrigerate until ready to dress salad.

In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt

and olive oil. Set vinaigrette aside.

 

In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add the apple, onion and garlic and stir for about 1 minute. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.

Toss until salad is well coated with dressing, and serve immediately.

 

Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 7th, 2016  |  Add Comment |  Posted in dessert, Fruit, Kathy Casey, KOMO Radio, Recent Posts, salads, Snacks, vegetables

Huckleberries – A taste of Late Summer

It’s time to talk about huckleberries. This native Pacific Northwest berry is delicious in drinks, desserts, incorporated into dinners, or straight off the bush!

huckleberries
Photo from The Daily Apple

There are lots of places you can pick huckleberries and often you can get some great hiking in, too. Find a trail in the mountains that takes you roughly above 2,000 feet; huckleberries grow fine at sea-level, but really go wild in higher elevations. Look for bushes in meadows or along lakes. The Washington Trails Association has a great list of “huckleberry hikes.”

Just remember these 2 key pointers:

  1. Lots of berries grow in our neck of the woods, and not all of them are edible. Make sure to take a guidebook along to make sure you’re picking the right ones.
  2. Keep your eyes open for roaming animals. Our wildlife loves huckleberries as much as we do; you might even spot a bear so be careful!

And they’re not just for pie although I love them studded into an apple pie like in my Apple Huckleberry Pie with Spiced Crust.

One of my favorites is a savory Pan Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce. Or how about roasted with slices of sweet potato – yum!

These wild fall berries are delicious in almost anything! –Kathy

Apple Huckleberry Pie with Spiced Crust
Makes 1 9-inch pie

Crust
2 cups flour
2 tsp sugar
1/4 tsp salt
1/2 tsp round nutmeg
1/2 cup graham cracker crumbs
12 Tbsps (1 1/2 sticks) cold butter, cut into small pieces
6 Tbsps ice water

Filling
1 cup sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 Tbsps flour
2 Tbsps cornstarch
7 cups 1/8- to 1/4-inch-sliced, peeled and cored apples (about 2 to 2 1/2 pounds)
1 cup fresh wild huckleberries
milk and sugar for topping (optional)

To make the crust:In a large bowl, combine flour, sugar, salt, nutmeg and graham cracker crumbs and mix evenly. Cut in butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into 2 disks and refrigerate for about 20 minutes.)

Divide dough into 2 pieces and press gently into disks. Refrigerate for about 10 – 15 minutes while you make the filling.

To make the filling: In a large bowl, toss together the sugar, cinnamon, nutmeg, flour, cornstarch, apples and huckleberries. Set aside.

Preheat oven to 425 degrees F.

Remove dough from the fridge and, on a lightly floured surface, roll dough out into 2 rounds, each about 12 inches in diameter. Brush excess flour from one crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit bottom crust into pan. Trim dough overhang to 1/2″.

Mound the fruit mixture evenly into pastry-lined pie pan. Brush edges of bottom crust lightly with water and then cover pie with top crust. Trim top crust overhang to 1 inch, then fold overhanging top-crust dough under edge of bottom crust overhang and tuck excess dough under, even with edge of pan. Seal and flute edges with fingertips to make a pretty crimp. Make several slits on the top to allow steam to escape. For a shiny, sugary top, brush top crust lightly with milk then sprinkle with granulated sugar.

Bake for 10 minutes at 425, then reduce the heat to 375 degrees and bake for about 50 minutes more, or until crust is nicely browned and apples are cooked through.

Recipe by Kathy Casey Food Studios®.

Pan-Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce
Makes 4 servings

4 boneless, skinless chicken breast halves
kosher salt
freshly ground black pepper
1 Tbsp clarified butter or olive oil plus more if needed
1 shallot, minced
2 large fresh sage leaves
3/4 cup port
1 Tbsp Dijon mustard
1/2 cup chicken broth
1/4 cup heavy whipping cream
1/2 cup crumbled Oregon blue cheese or other full-flavored blue cheese (about 2 ounces)
1/4 cup fresh wild huckleberries

Garnishes:
fresh sage leaves
crumbled blue cheese
fresh wild huckleberries

Read through the entire recipe before beginning, and have all ingredients ready within reach of the range.

Preheat oven to 400 degrees F. Season chicken liberally on each side with salt and pepper. (If chicken breasts are really large, then lightly pound out a bit between sheets of plastic wrap.)

In a large, heavy, ovenproof nonstick skillet or sauté pan, heat the clarified butter over high heat until hot. Sear the chicken breasts for about 4 minutes on each side, or until golden brown.

Transfer the skillet to the oven and cook the chicken for about 10 to 12 minutes, or until juices run clear. Remove the pan from the oven, transfer chicken to a plate and keep warm.

Place the chicken-cooking pan over high heat and add the shallot and sage leaves to the pan. Cook for about 30 seconds, then stir in the port and mustard and scrape up the browned bits in the bottom of the pan to get all that good flavor into the sauce. Continuing cooking on high heat to reduce the port to 1/4 cup, about 1 1/2 minutes. Whisk in the chicken broth and cream, and reduce until saucy and almost glossy, about 4 minutes. Add the cheese and whisk in for about 30 seconds to 1 minute, then remove the sauce from heat and stir in the huckleberries.

Discard the sage leaves. Whisk in any accumulated juices from the resting chicken breasts, taste the sauce, and adjust the seasoning with salt and pepper if needed.

To serve, plate the chicken breasts on dinner plates and drizzle with the sauce, dividing evenly. Garnish with fresh sage leaves and a sprinkling of cheese and huckleberries.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on September 21st, 2016  |  Add Comment |  Posted in Restaurants, Cocktails, dessert, Foodie News, Fruit, KOMO Radio, Lifestyle, poultry, Recent Posts, Recipes

D’Lish Ice Cream

From big bowls of creamy ice cream and refreshing fruity sorbets to gelatos and all-American ice cream sandwiches, frozen treats have long been a favorite for kids of all ages. And making homemade ice cream couldn’t be easier these days. Ice cream makers are super affordable and it’s a fun activity for everyone.

The best part? You can literally go wild with custom flavors. Love a ginger and pineapple flavor combo – then go for it! Want a dairy-free alternative? Try making it with coconut or almond milks! With my basic recipe for a Sour Cream Ice Cream Base, you can add in any of your backyard bounty from fruits to herbs. Get creative!

If the mint in your yard is taking over the garden like mine is, then whip up a batch of Homemade Chocolate Chip Mint Ice Cream with easy to make lush chocolate inclusions to fold in – yum! So pretty and tasty served in little frozen glasses topped with a fresh mint sprig!

But maybe making ice cream is just too much. Well never fear! Head to the freezer isle of your local grocery store and try out some of these speed scratch ideas.

Just soften ice cream and stir in the goodies then re-freeze:

    Chocolate Pretzel Swirl – chocolate ice cream, crushed pretzels, chopped chocolate bars and toasted walnuts.
    All-American Pie Mash-Up – vanilla ice cream, cherry pie (crust and all)

So get that ice cream maker churning and celebrate summer the old fashioned way – Yum! –Kathy


Photo from Kathy Casey’s Northwest Table.


Fresh Mint Ice Cream with Chocolate Mint Candies

I like to serve this garnished with a bit more chopped mint candy and a fresh sprig of mint.

Makes about 4 cups

4 cups heavy whipping cream
3/4 cup sugar
1 1/2 cups packed mint sprigs, plus 2 tablespoons finely chopped fresh mint
6 egg yolks
1 cup coarsely chopped Chocolate Mint Candies (recipe follows) or Frango Mint candies

Combine the cream and sugar in a large, heavy saucepan. Tear the mint sprigs (to bruise them) and add to the cream mixture. Bring to a slow simmer over medium heat.

In a bowl, whisk the egg yolks, then gradually whisk in about 1 cup of the hot cream mixture. Whisk the egg mixture into the cream. Whisking constantly, bring to a bare simmer and cook for about 30 seconds. Remove from the heat and whisk frequently to cool to room temperature. Refrigerate for at least 2 hours.

Strain the mixture and discard the mint leaves. Stir in the chopped mint, then pour into an ice cream maker and freeze according to manufacturer’s instructions. Just before the ice cream is finished, stir in the chopped candies. Transfer the ice cream to a plastic container and freeze until ready to serve.

Chocolate Mint Candies
Makes 24 nice-sized pieces, or enough for 1 recipe of ice cream plus 12 extra pieces of candy

12 ounces bittersweet chocolate, chopped
6 Tbsp. butter
1/2 tsp. salt
1/2 tsp. peppermint extract
1/2 cup confectioners’ sugar

In a medium bowl or double boiler, melt the chocolate, butter, salt, and extract together over a pan of barely simmering water, whisking until the chocolate is just melted. Remove from the heat, sift in the confectioners’ sugar, then stir to combine well. Spread the mixture in an 8-inch square baking pan.

Let cool at room temperature for at least 4 hours, or refrigerate to harden faster.

To remove the candy from the pan, invert the pan onto a piece of plastic wrap or a cutting board, lay a hot towel over the pan bottom for about 1 minute, then tap the bottom of the pan. Loosen the candy with a spatula if needed. Cut the candy into 24 pieces to serve as candy, or coarsely chop to use in ice cream. Store refrigerated for up to 2 weeks.

Recipe from Kathy Casey’s Northwest Table.

Sour Cream Ice Cream Base
This recipe is a great base to incorporate in any fresh summer fruit.

Makes about 5 1/2 cups.

1 1/2 cups, fresh fruit (such as peaches, berries, cherries)
1/4 tsp. cinnamon (optional)
3/4 cup sugar
1 cup half & half
1 cup cream
1 cup sour cream
1/2 cup chopped walnuts, lightly toasted (or other nuts – optional)

Place fruit, spices, sugar and half & half in a blender. Process until fruit is broken down but some chunks still remain.

Place fruit mixture in a large bowl. Whisk in cream and sour cream until smooth. Chill mixture for at least 30 minutes.

Place cream mixture in ice cream maker and freeze according to manufacturer’s directions. When mixture is frozen, fold in the walnuts if using.

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

Posted by Kathy on July 7th, 2016  |  Add Comment |  Posted in Books to Cook, dessert, Kathy Casey, KOMO Radio, Recent Posts, Recipes

Spring in to Summer Gardening

The days are longer and the sun is shining. It’s time to think about a summer vegetable garden and what to plant. So what grows best here in the Pacific Northwest?

Well, now is the time to plant those pole beans. Have you ever made a pole bean tee pee? It’s a great way to keep the growing beans contained. Be sure to plant in full sun for optimal harvesting and pick them when they are small and tender! And if you have some picky kiddos then try planting bushing “purple beans” that magically turn green when you cook them – that’s pretty fun!


Learn to make a great pole bean tent and more from Garden Therapy!

Next on my best of list is zucchini – it’s easy to grow! My mom used to make these tasty little zucchini cakes topped with a fresh tomato sauce and a dollop of sour cream. Or these days try it with Greek yogurt. Have you ever had a Chocolate Zucchini Cake? I’ve got a recipe for you!

Next on the must to-plant list are sweet 100 tomatoes – this variety loves our NW weather. And there is nothing like going out to the garden and popping them right of the vine into your mouth. I also love them skewered, rubbed with olive oil, seasoned and then grilled till lightly charred and served as a side dish or served atop a grilled steak.

My last bit of advice is to be sure plant to a few greens. Arugula is a great addition to any garden. And rainbow chard, in hues of pink, yellow, red and white will grow bountifully, keep trimming it to the base and it grows all season!

So time to get down and dirty in the garden! –Kathy

Chocolate Zucchini Cake
Makes 1 bunt cake – about 10 – 12 servings

Cake
1/2 cup soft butter
1/2 cup vegetable oil
1 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 tsp. vanilla extract
1/2 cup buttermilk
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup chopped walnuts
2 cups coarsely grated zucchini
1 cup semisweet chocolate chips (6 oz. wt.)

Glaze
1 cup semisweet chocolate chips (6 oz. wt.)
1/4 cup whipping cream
2 Tbsp. strong brewed coffee or espresso

Preheat oven to 350 degrees F.

In a mixer cream together the butter, oil and sugars. Beat in the eggs, vanilla and buttermilk.

Sift together the dry ingredients. Mix into the creamed ingredients a little at a time until incorporated. Stir in the walnuts, zucchini and chocolate chips.

Butter and flour a large (10-cup) Bundt pan and pour in batter. Bake for approximately 1 hour and 15 minutes or until a toothpick inserted in cake comes out clean.

Let cake stand in pan for 5 minutes or so then remove from pan and place cake on a rack to cool completely.

To make the glaze: In a small pan heat the chocolate, cream and coffee over low heat till smooth and just melted. Pour over cake. Let set 15 minutes before serving.

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

Posted by Kathy on May 20th, 2016  |  Add Comment |  Posted in dessert, Foodie News, Lifestyle, Recent Posts, Recipes, vegetables

Pucker Up Rhubarb is Here!

Spring is definitely here when you see the vibrant stalks of rhubarb piled up at grocers and farmers markets.

Rhubarb stalks range in various colors from pale green, sometimes speckled with pink, to fully pink and bright red. The color depends on the variety and is not a guide to quality or degree of sourness. Be careful and make sure to discard rhubarb leaves right away as they are poisonous.

Rhubarb
Rhubarb ready to be made into a d’lish dish!
(Photo courtesy of
SteadyHealth.com)

Rhubarb is of course wonderful in classic pies. But for a little something different, try my recipe for Roasted Rhubarb and Honey Mousse for a unique, spring dessert. Sliced rhubarb is tossed with sugar and then slow-roasted to a tender syrupy goodness then chilled and folded with honey-sweetened whipped cream.

And though we love rhubarb in all things sweet – it’s not just for desserts. Try it in a new savory preparation such as in my Ginger Rhubarb Vinaigrette, it’s so tastydrizzled over spring’s other food star – fresh halibut. Yum!

Don’t forget about the drinks! Quench your thirst and whip up a batch of my Rhubarb Myer Lemon Ade. This pretty, pink-hued beverage is a great party sipper or add a shot of vodka or gin for a refreshing spring cocktail.

So celebrate spring in a tart and tasty way with delicious rhubarb! -Kathy

Roasted Rhubarb Honey Mousse
Makes 6 servings

1 pound rhubarb, trimmed and cut in 1-inch pieces (4 cups)
1 cup sugar
———————
3 ounces cream cheese
5 tablespoons honey
1 1/2 cups whipping cream

Preheat oven to 375 degrees.

Toss together rhubarb and sugar and place in a 9- x 13-inch glass baking pan. Roast, uncovered, in preheated oven for 45 minutes, until rhubarb is soft and syrup is slightly caramelized. Stir thoroughly and carefully after the first 20 minutes.

Refrigerate overnight, or for at least 4 hours, until completely cooled.

Whip cream cheese with 4 tablespoons (1/4 cup) of the honey in a mixer until very fluffy. Transfer to a large bowl and fold in chilled rhubarb mixture. Whip the cream with remaining tablespoon honey until firmly peaked. Stir about 1/3 of the whipping cream into the rhubarb-cream cheese mixture to lighten it, then fold in the remaining whipping cream.

Dish up into 6, pretty glasses. Refrigerate until ready to serve, then top with a little plain whipped cream if desired and an edible, spring flower, such as a pansy, or petals of apple, pear or plum tree blossoms.

Note: If selecting edible flowers from your yard, be sure they are edible and have not been sprayed with pesticide or other chemicals. Rinse all blossoms thoroughly.

Recipe by Kathy Casey Food Studios®

Ginger Rhubarb Vinaigrette
This tart and tangy vinaigrette is great drizzled over fresh halibut, grilled scallops or other white fish.

Makes 4 servings

1/2 cup chopped fresh rhubarb
1/4 cup sugar
1/4 cup white wine vinegar
2 teaspoons minced fresh ginger
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 – 1/2 teaspoon sambal oelek
2 tablespoons coarsely chopped fresh cilantro
1/3 cup canola oil

In a medium saucepan, combine rhubarb, sugar, vinegar, ginger and garlic, and cook over medium heat until rhubarb is tender, about 4 to 5 minutes. Cool to room temperature.

In a medium bowl, whisk together mustard, salt, sambal, and chopped cilantro. Whisk in the cooled rhubarb mixture. Then gradually whisk in the canola oil, emulsifying the vinaigrette. Set aside at room temperature while you are preparing the fish.

Recipe by Kathy Casey Food Studios®

Rhubarb Meyer Lemon Ade
“Bee” sure to use regional honey whenever you can to add some delicious local flavor! For a sophisticated non-alcoholic cocktail, shake about 4 ounces in a cocktail shaker with ice and serve strained in a large martini glass and garnish with a long lemon twist.

Makes about 6 cups or 8 servings

2 large Meyer lemons (or substitute regular lemons)
1 cup local honey
4 cups water
4 cups diced fresh rhubarb
———————
water as needed
lemon wedge for garnishing

With a potato peeler remove only the yellow skin of the lemon, then with a sharp knife slice the zest into fine strips.

Cut lemons in half and squeeze the juice into a 4-cup or 8-cup measure. Do not strain juice — you want to keep all the pulp — just pick out any seeds. Add the lemon peel strips, cover and refrigerate.

Meanwhile, place honey, 4 cups of water, rhubarb and minced rosemary in a saucepan over medium-high heat. Bring to a slow simmer and cook, uncovered, for about 4 – 5 minutes until rhubarb is tender. Remove from heat and let sit at room temperature until cool. Strain through a fine mesh strainer, letting the juice drip through. To keep the juice clear, do not press. (You can let this strain overnight, refrigerated, if you wish.)

Then add the juice to the measuring cup containing the lemon juice and peel. Stir, and add water to make 6 cups total. Pour into a decorative pitcher.

Serve about 6 ounces (3/4 cup) over ice in tall glasses with a lemon wedge.

Recipe by Kathy Casey Liquid Kitchen™

Posted by Kathy Casey on April 28th, 2016  |  Add Comment |  Posted in Cocktails, dessert, Foodie News, KOMO Radio, Recent Posts, Recipes

D’Lish Cookies

Store-bought cookies just never taste as good as homemade. Isn’t this always true? Could it be that the extra dose of hands-on love makes homemade cookies that much more special?
I love cookies and have been making cookies most since I could stand. I still cherish my first Betty Crocker’s Cookie Book. Its colorful pages are to this day encrusted with pieces of dough, sugar, and other cookie ingredient goodies.

S'more Cookie
A Pile of my S’more Cookies available at my Dish D’Lish cafes!

Do you love cookies but never have enough time to whip up a batch? Then try out this baker’s trick. When you do have time, make up a few batches of your favorite cookie doughs then roll them each into logs. Wrap tightly in plastic wrap then label and freeze them. Now, whenever the cookie craving hits you or guests stop by, just pull out a roll, slice, and then bake. Voila! Instant cookies will be ready for that after school snack, cookie craving, special guest, or any fun occasion.

I love experimenting with cookie doughs and see how the flavors bake together. How about taking your favorite chocolate chip cookie recipe and adding hazelnuts, instead of walnuts? Next time, try adding lavender and lemon zest or even herbs in a shortbread cookie. What about a pinch of cayenne pepper to gingersnaps for a sassy twist? Add a splash color to white chocolate macadamia cookies by stirring in dried cherries to the dough.

At my Dish D’Lish® cafes the S’mores Cookies are the most popular cookie. Chocolate dough is studded with toffee bits and finished with a topping of marshmallows and graham crackers  – baked till gooey good!

Everyone has a favorite. Mine is my Mom’s Oatmeal Gumdrop Jewels. My mom has made these cookies ever since I can remember. One of my favorite memories is having the important job of cutting up the gumdrops…and taking a sneaky quick bite every so often!

So get that glass of milk or cup of coffee ready, it’s time to bake up these sweet delights! -Kathy

Dish D’Lish S’mores Cookies
These are the most popular cookie at my Dish D’Lish Cafes! The marshmallow graham cracker topping makes them gooey delicious!

Makes 10 jumbo cookies

Dough
8 tablespoons (1 stick) butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
One 8-ounce package toffee baking bits

Topping
1 cup mini marshmallows
1/4 cup sweetened condensed milk
1/4 cup graham cracker crumbs

To make the cookie dough, in a mixing bowl, cream the butter, shortening, sugars, egg, and vanilla well. Sift the flour, cocoa, soda, and salt together in a small bowl. Mix into the butter mixture. Stir in the toffee bits.

In a large piece of plastic wrap, roll the dough into a 3-inch-diameter log with flat ends. Wrap well and refrigerate the dough to chill for at least 1 hour, or up to 3 days.

When ready to bake, preheat an oven to 350°F. Line 4 or 5 baking sheets with baking parchment (see Chef’s Note, below).

While the oven is heating, make the topping. Combine the ingredients in a medium bowl and mix with a rubber spatula or spoon until the marshmallows are thoroughly coated. The mixture will be very sticky.

Cut the chilled dough into 10 equal slices. Place 2 or 3 slices on each prepared baking sheet. (When baked, these cookies spread to about a 5-inch diameter, so bake only 2 or 3 per pan.) In the center of each cookie, place about 1 heaping tablespoon of topping, using it all.

Bake the cookies for 18 to 20 minutes, or until just done. Let cool on the baking parchment until totally cooled and easy to remove.

Chef’s Note: If you’re short of baking sheets, just lay out the dough slices on additional pieces of baking parchment. When a pan of cookies is done, remove the pan from the oven, slide the parchment with the baked cookies onto a rack, place the next parchment sheet of dough on the pan and bake.

Recipe © Dish D’Lish®

My Mom’s Oatmeal Gumdrop Jewels
To make this task a bit easier, try snipping them into pieces with clean, wet scissors.

Makes approximately 6 dozen cookies.

2/3 cup butter
1/3 cup shortening
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons buttermilk
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour
2 cups oatmeal (rolled oats)
1 pound spiced gumdrops, cut up into approximately 1/4-inch pieces}
1/2 cup chopped walnuts
1/2 cup raisins

Heat oven to 350 degrees F.

Cream butter, shortening, sugars, eggs and vanilla. Mix in buttermilk. Sift together dry ingredients and blend in. Mix in oatmeal, gumdrops, walnuts and raisins. Chill 2 hours, then drop by tablespoonfuls on a greased baking sheet. Bake 10 – 12 minutes or until golden.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on April 21st, 2016  |  Add Comment |  Posted in Books to Cook, dessert, Foodie News, KOMO Radio, Recent Posts, Recipes
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