dessert

Hearts a Flame Valentine Dessert

Valentine’s Day is just around the corner so I thought I’d share a super fun dessert idea!


Sweethearts for your sweetie!

Whether you’re headed out or eating in, try wow’ing your sweetheart at home with an AMAZING dessert, made with all your burning love – a Flaming Chocolate Cherry Heart!

This can be made up to one day ahead and then finished off right before serving. Cut a chocolate cake layer (yes you can buy it!) into a heart, top it with a dome of chocolate cherry ice cream and then cover in a fluffy meringue (special tip: you can freeze ahead at this point).

When ready to serve, give the meringue a quick golden toasting in the oven. Once out of the oven, ladle over the entire cake with rum and carefully light it. Be sure to pay careful attention to the safety details here AND don’t get too carried away with the flame. It’s gonna be impressive!

So here’s to a d’lish Valentine’s Day! –Kathy

Flaming Chocolate Cherry Heart
This actually makes enough for four, so when serving for two, just freeze any leftovers for later nibbling. Also, cut cake into a heart or another cute design if desired.

1 8-inch high-quality Devil’s Food chocolate cake layer trimmed to a 5-inch heart (reserve cake trimmings for later snacks)
1 pint cherry ice cream (I like Tillamook Oregon Dark Cherry or Ben & Jerry’s Cherry Garcia)
4 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
1 Tbsp. 151 rum
High-quality chocolate sauce (optional)

Place trimmed cake on a large freezer-to-oven plate, pie pan turned upside down, or other metal bakeable tray or plate.

Soften ice cream slightly and cut away the container. Turn out onto a large piece of plastic wrap. Drape the ice cream with another large piece of plastic wrap and mold the ice cream into a dome shape, 5 inches in diameter at the base. Place ice cream on the trimmed cake and immediately place in freezer while making the meringue. (The recipe can be prepared to this point up to 1 week in advance. Thoroughly wrap the cake and ice cream with plastic and keep frozen.)

To make the meringue: In a grease-free mixer bowl, beat the egg whites on high speed until frothy. Add cream of tartar and beat until just barely getting peaky. Then beat in the sugar, 1 tablespoon at a time. Continue beating until stiff and glossy.

Remove the cake from the freezer, remove the plastic and place on baking tray. With clean hands, pile the meringue on the frozen cake, covering all surfaces and swirling and making cute peaks in the meringue with your fingertips. Immediately place the cake back in the freezer, uncovered, and keep frozen until ready to serve. (This step can be done up to 1 day in advance.)

Note: Be sure the cake is frozen for a minimum of 4 hours before serving.

Serve and flame the bomb: Preheat oven to 475 degrees F. Place cake in the oven for about 4 to 6 minutes, or until meringue is nicely browned all over and meringue tips are golden browned.

Bring to the table immediately and place on a trivet. Flame immediately: place 151 rum in a metal ladle or large spoon and warm it over a candle. Then light the rum and carefully pour it over the cake. (Be careful not to dribble any 151; it is on fire!) When the flames go out, cut the cake in wedges and serve on plates drizzled or decorated with chocolate sauce.

Chef’s Note: The trick is to keep the whole thing really well frozen before baking the meringue in the oven. Leftover cake can be re-frozen. For serving 4 people, use the entire 8-inch cake layer and double the ice cream and meringue amounts.

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

Posted by Kathy on February 9th, 2017  |  Add Comment |  Posted in Foodie News, Lifestyle, Recipes, KOMO Radio, Kathy Casey, dessert

Oatmeal Any Time of Day

Oatmeal. We know that it makes for a hearty breakfast. The reason is that it contains soluble fiber (that stays in the stomach) helping you feel fuller, longer. This can keep you from overeating!

Eating just a half cup of oatmeal a day is enough to reap its many health benefits, such as supporting weight loss and boosting heart health to name a few.

There are a lot of varieties of oatmeal on the shelves today. Let me break it down for you. Steel-cut oats are the whole oat grain and bran, and are chopped with steel blades. Rolled oats are de-hulled then steamed and flattened between two rollers. Instant oats are steamed longer and completely cooked before dried. The less processed the oats are, the more fiber they will contain, and the more health benefits can be gained from eating them.

On the weekend, I like to cook a big batch of steel cut oats, let them cool, then layer it in 1/2 pint jars with dried fruits, nuts and seeds. Screw on the jar lids and refrigerate for the week. In the morning just remove the lid and then heat with a little fat free coconut milk in the microwave for a quick and healthy breakfast on the go!

Citrus Upside Down Cake 2
Who’s ready for a slice of Sunkist Orange Upside-Down Oat Cake?

And don’t forget about baking with oatmeal! My favorite is Orange Upside-Down Oat Cake! Great for a special brunch topped with a dollop of Greek yogurt. D’lish! –Kathy

Orange Upside-Down Oat Cake
Great for a hearty dessert or even as a breakfast cake, served with a dollop of Greek yogurt. Read all the way through recipe before starting. It is important to use a nonstick pan and to turn the cake out of the pan 5 minutes after removing from the oven.

Makes 1 (9-inch) round cake, serving 8 to 10

Oats
2/3 cup rolled oats (not instant)
1/2 cup golden raisins
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 Tbsp. Sunkist Orange zest
3/4 cup boiling water

Orange Layer
3 Tbsp. butter
3 Tbsp. brown sugar
1 large Sunkist Navel Orange, peel on, ends cut off and sliced into 8 to 10 thin slices

Batter
2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 large egg
1/3 cup vegetable oil
1 cup all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

Mix oats, raisins, cinnamon, nutmeg and orange zest in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the pan and orange layer: put the butter in a 9-inch nonstick round cake pan and place in the oven until the butter is just melted, about 1 to 2 minutes. Sprinkle with the 3 tablespoons of brown sugar, and then lay out the orange slices in a pretty pattern.

To make the batter: In a mixer (or large bowl), combine the 2/3 cup brown sugar, granulated sugar, egg and oil, and mix well. In a small bowl, mix together the flour, soda and salt, and then add this mixture to the sugar mixture. Add plumped oat mixture and pecans, and mix until well combined.

Without disturbing the orange layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for about 45 to 55 minutes, or until cake is golden and tests done.

Let sit for 5 minutes after removing from oven. Loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate. Let cool before serving.

Chef Notes:

  • Try adding 1/2 teaspoon ground cardamom to the oat mixture for a different spice-flavor profile.
  • Great to serve for brunch; this cake is very moist, so you can make it a couple of days ahead.
  • Photo and Recipe by Kathy Casey Food Studios® for Sunkist®.

    Posted by Kathy on January 26th, 2017  |  Add Comment |  Posted in Recent Posts, Recipes, Fruit, breakfast, 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  |  Comments (1) |  Posted in Recent Posts, Recipes, KOMO Radio, Kathy Casey, dessert, events

    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 Foodie News, Lifestyle, Recent Posts, Fruit, Kathy Casey, Press, Snacks, dessert

    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 Recent Posts, Fruit, KOMO Radio, Kathy Casey, Snacks, dessert, salads, 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, Foodie News, Lifestyle, Recent Posts, Recipes, Fruit, KOMO Radio, dessert, poultry

    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, Recent Posts, Recipes, KOMO Radio, Kathy Casey, dessert

    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  |  Comments Off on Spring in to Summer Gardening |  Posted in Foodie News, Lifestyle, Recent Posts, Recipes, dessert, vegetables
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