dessert

Smooth Sipping Chocolate

When I think of my childhood favorite after school treat, hot chocolate always comes to mind. But cocoa isn’t just for kids – that’s right adults! Jazz up the flavors with savory and spice add in’s – like infusing cardamom pods and cinnamon sticks into the base. You can even add in a chili pod for some heat!

You can switch it up in other ways too – for those avoiding dairy, there are lots of options these days. Coconut or almond milk make great alternatives.

Turn your cocoa into a cozy night-cap by stirring in a little honey whiskey or your favorite liqueur. And if you’re feeling extra adventurous, you’ve got to try my luscious Red Wine Sipping Chocolate.

This rich and creamy version combines sultry dark chocolate, a bold lush red wine and a touch of honey for sweetness. For even more decadence, top it off with a big fat toasted gourmet marshmallow (get the blow torch out!) and finish it with a sprinkle of red wine salt. That’s not your mama’s cocoa!

Now get to sipping! -Kathy

Red Wine Honey Sipping Chocolate
This hot chocolate combines three beloved ingredients: honey, chocolate and red wine – yes wine! It’s rich, delicious and meant to be sipped and savored. For even more decadence, top with toasted hand-made Honey Marshmallows, drizzle with honey and sprinkle with red wine salt.

Makes about 4 servings

6 ounces bittersweet chocolate, finely chopped
1/2 cup full bodied red wine
1 cup whole milk
2 tablespoons Wildflower Blossom Honey
Garnish: 4 Honey Marshmallows (see recipe) or substitute gourmet purchased marshmallows, red wine salt*, honey for drizzling

Combine the chocolate and wine in a small saucepan over low heat and whisk until the chocolate is melted, about 3 to 5 minutes. Add the milk and honey, increase heat to med-low and continue to heat until hot but not boiling. Remove from heat and pour into small cups for serving. Garnish with toasted marshmallows sprinkled lightly with red wine salt if desired.

*Red wine salt is available online.

Recipe and Photo by Kathy Casey Food Studios® for the National Honey Board

Posted by Kathy on February 15th, 2018  |  Comments Off on Smooth Sipping Chocolate |  Posted in chocolate, cocoa nibs, dessert, Dishing with Kathy Casey Blog, Snacks

Go Nuts for Almonds!

Hail the mighty almond! The crunchy nut that’s packed with flavor and healthy goodness.

Available in many forms – raw, slivered, flour, milk, butter, and oil – this nutty ingredient can be used in both savory and sweet dishes.

And talk about versatile! It’s so easy to integrate them into your diet. That’s a good thing too – because this superfood is SUPER healthy! Packed with Vitamin E and rich in dietary fiber and healthy fats. Plus they are a super protein source and easy to have a little snack baggie around for when you’re feeling hangry!

Chopped up and added to salads, grain bowls, or your morning yogurt, they’ll keep you feeling full and keep your body’s metabolism on track. My Cranberry Almond Crunch Slaw is the perfect healthy snack or side dish.

So go nuts! Nuts for Almonds, that is.
-Kathy

Cranberry Almond Crunch Slaw
Makes about 8 servings

1/3 cup unseasoned rice vinegar
1/4 cup honey
1/4 cup sour cream or plain Greek yogurt
1 tsp salt
1 tsp Sriracha
4 green onions, thinly sliced
10 cups thinly sliced napa cabbage (about 1 large head)
1/2 cup dried cranberries, coarsely chopped
1/2 cup coarsely chopped fresh cilantro
1 cup toasted sliced almonds

In a large bowl, whisk together vinegar, honey, sour cream, salt and Sriracha. Add green onions, cabbage, cranberries and cilantro and toss until well coated.

The salad should sit for 30 minutes before serving. If making way ahead, refrigerate dressing and salad ingredients separately, then toss together 30 minutes before ready to serve. Toss the almonds into the salad right before serving.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on February 1st, 2018  |  Comments Off on Go Nuts for Almonds! |  Posted in appetizers, breakfast, dessert, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, salads, Snacks

Unicorn Trend – It’s a Rainbow Kind of Feeling

We all know the Northwest is known for its rain, but when the sun finally comes out, so do the rainbows! Legend has it there’s a pot of gold at the end…but I think there’s something else hiding under there. Unicorns!

It’s no secret that the wild unicorn trend has taken the country by storm. Restaurants all over the place are serving up unicorn inspired lattes, cakes, bagels, and more. The colorful creations are truly a sight to see.


Unicorn Sushi Photo from Chaarg


Unicorn Bagels Photo from Kirbie’s Cravings

So what does it take to be a unicorn food, you ask? Glitter, sprinkles, shimmer, and bright colors of course! The crazier, the better.

But you don’t have to go out to enjoy this whimsical trend- get creative and try it at home. Jazz up your next party with cupcakes covered in edible glitter. Or how about a glitter rimmed cocktail- now we’re talkin’!

And you don’t have to stop there – top an ice cream sundae with a heaping handful of cotton candy. Sprinkle some luster dust on fresh fruit for a fun twist. If you’re feeling extra crafty, use food coloring to make unicorn butter or whipped cream! Top it on waffles, pancakes, or muffins for a wacky breakfast treat.


Unicorn Milkshake Photo from BethCakes

And if you really want to get your Unicorn DIY on, check out the fun step by step instructions on how to make a Unicorn Bark Milkshake on BethCakes blog – if anything it will make you smile!

So whether you have kids of your own- or you’re just a big kid at heart- the unicorn food trend is the perfect way to bring a little magic to your day.

-Kathy

Posted by Kathy on July 20th, 2017  |  Comments Off on Unicorn Trend – It’s a Rainbow Kind of Feeling |  Posted in chocolate, dessert, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio

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  |  Comments Off on Hearts a Flame Valentine Dessert |  Posted in dessert, Dishing with Kathy Casey Blog, Foodie News, Kathy Casey, KOMO Radio, Lifestyle, Recipes

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  |  Comments Off on Oatmeal Any Time of Day |  Posted in breakfast, dessert, Dishing with Kathy Casey Blog, Fruit, Recent Posts, Recipes

    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 Off on Picture Perfect Holiday Pies |  Posted in dessert, Dishing with Kathy Casey Blog, 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  |  Comments Off on Back for the Holidays: “Over 21” Real Fruit Cakes |  Posted in dessert, Dishing with Kathy Casey Blog, 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  |  Comments Off on Apples |  Posted in dessert, Dishing with Kathy Casey Blog, Fruit, Kathy Casey, KOMO Radio, Recent Posts, salads, Snacks, vegetables
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