dessert

Training the Mini-Chefs aka Cooking with Kids!

Getting in the kitchen with kids is always fun; they make the best little sous chefs! I started cooking early with my mom and grandma – peeling fuzzy peaches and kneading breads (into fun shapes and characters). My all-time favorite task: adding lots of sprinkles on the cookies! Letting kids help prepare meals is also a great way to get around picky-eating habits, and get them interested in fun, healthy food too!

Are you throwing a kids’ party? A variety of interactive nibbles is terrific to serve. Try my Garden Ranch ‘n’ Veggie Deviled Eggs. These eggs are easy to whip up with ranch dressing. Kids will love to help peel and fill the eggs and sprinkle on the colorful, crunchy carrot and celery garnish.

Growing up, I always loved a classic Shirley Temple. My sweet twist on this recipe makes for a perfect treat or dessert! My Shirley Temple Cupcakes incorporates lemon-lime soda and maraschino cherries folded into no-fuss white cake! The kids will love to frost and garnish these deliciously adorable treats!

So put an apron on the kids and cook up some fun together! –Kathy

Garden Egg
D’lish!
Photo by Kathy Casey Food Studios®

Garden Ranch ’n’ Veggie Deviled Eggs
Whether its after-school snack time or a backyard birthday party, these tasty little eggs are easy to make with the kids. The veggie topping adds a fun crunch.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
1/2 cup pre-made ranch dressing
1 Tbsp chopped fresh parsley

Topping
1 Tbsp minced red bell pepper
2 Tbsp minced celery
2 Tbsp minced carrot
2 Tbsp pre-made ranch dressing

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the ranch dressing and parsley, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.)

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, in a small bowl, mix the bell pepper, celery, and carrot together. Top each egg half with 1/4 teaspoon of the ranch dressing and a sprinkle of the veggie mixture.

Hard-Cooked Eggs
1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe from Kathy Casey’s D’Lish Deviled Eggs, Andrews McMeel Publishing

Shirley Temple Cupcakes 2
Photo by Kathy Casey Food Studios®

Shirley Temple Cupcakes
Makes 24 cupcakes

1 box (18.25 oz) super-moist white cake mix
1 1/4 cups lemon-lime soda*
1/3 cup vegetable oil
3 egg whites
1/4 cup chopped maraschino cherries (about 12 cherries)
—————————————
1 container (12 oz) white frosting
Garnish: 36 maraschino cherries, halved

Heat oven to 350 degrees F. Line 24 cupcake cups with paper liners and set aside.

Place the cake mix, soda, oil and egg whites in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape the sides of the bowl and then mix on medium speed for 2 minutes. Fold in the chopped cherries.

Fill each lined cupcake cup 3/4 full with batter. Place pans in oven on a lower rack. Bake for about 15 – 20 minutes. Cool completely before frosting.

Frost each cupcake and decorate each cupcake with 3 cherry halves.

Cook’s Note: This recipe uses a 10–12 oz jar of maraschino cherries.
* Such as 7-UP, Sprite or Sierra Mist.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on June 6th, 2013  |  Comments Off |  Posted in appetizers, Books to Cook, dessert, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes

Nutritious & D’lish Almonds!

Almonds! Whether you like them raw, toasted, or made into a smooth butter, these little nuts are great for you. They’re rich in dietary fiber, vitamin E, and minerals like calcium, iron, magnesium and zinc.

Most importantly, they’re a great source of protein and perfect for a mid-day snack! Just 10 raw almonds can give you a quick pick-me-up!

I also love them toasted and tossed into basmati rice, sprinkled over yogurt or in my morning oatmeal. And of course, they add a great a great crunch factor to salads like in my Cranberry Almond Crunch Slaw. Try switching almonds in, instead of walnuts, for your next batch of chocolate chip cookies.

Speaking of baking, this summer get creative with your fruit shortcake by whipping up a batch of Cinnamon Almond Shortcakes – top with a bounty of seasonal fruits (e.g.: strawberries, raspberries, cherries, apricots, peaches, grilled pineapple, etc.) and a poof of brown sugar whipped cream – yum! –Kathy

Cranberry Almond Salad

Photo by Kathy Casey Food Studios®

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 sambal oelek or other Asian red chili paste, or a pinch of red chili flakes
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 package Almond Accents Honey Roasted sliced almonds, or 1 cup toasted sliced almonds

In a large bowl, whisk together vinegar, honey, sour cream, salt and sambal oelek. 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 Almond Accents into salad right before serving.

Recipe by Kathy Casey Food Studios®

Cinnamon Almond Scones
This not-too-sweet, nutty scone is the perfect foil for sweet summer stone fruit shortcake. Serve 6 scones for dessert and then you’ll have 2 extra for breakfast or seconds!

Makes 8 scones

2 1/4 cups flour
1/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
8 Tbsps (1 stick) butter
1/4 cup sliced almonds
1 egg
3/4 cup buttermilk, plus more if needed
1 egg white
1/2 tsp water

Preheat an oven to 375°F. Sift the flour, sugar, baking soda, salt, and cinnamon together into a large bowl. Cut in the butter with a pastry blender or 2 dinner knives until the mixture is the texture of coarse crumbs (just like making a pie crust). Stir in the almonds.

In a separate bowl, whisk the whole egg with the 3/4 cup buttermilk until blended. Make a well in the center of the flour mixture and pour the liquid into it. Combine with a few swift strokes. The dough should form a ball and all the flour should be incorporated. (If the dough is way too dry, add 1 tablespoon more buttermilk.) Do not overmix.

On a lightly floured surface, pat the dough into a 3/4-inch-thick round. Carefully place on an ungreased baking sheet, then cut into 8 wedges, leaving the sides still touching.

In a small bowl, whisk the egg white and water until mixed, then brush the dough lightly with the egg white glaze.

Bake for 30 to 35 minutes, or until the scones are cooked through and golden. Let cool slightly before serving.

Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books.

Posted by Kathy Casey on May 11th, 2013  |  Comments Off |  Posted in dessert, Fruit, KOMO Radio, Recent Posts, Recipes, salads, sides

Decadent Chocolate

Do you love chocolate? Have you admitted to being a “chocoholic?” I know there are a ton of you out there, including me! I can’t get enough of Seattle’s fabulous local chocolates!

Fran’s Chocolate is a Seattle institution when it comes to sweets. Internationally recognized, Fran Bigelow is truly the Mother of Chocolate in Seattle. From hand-dipped truffles, to sea salt caramels, everyone has their favorite treat. My personal guilty pleasure is the famous Gold Bar – gooey buttery caramel studded with almonds and covered with dark chocolate – yum! It’s definitely one of my go-to’s.

Theo Chocolate is another top dog in Seattle, famous for their delicious bars. Theo’s is also dedicated to addressing social issues, something we love to support! Theo is the only Organic, Fair Trade, Fair for Life certified Bean-to-Bar chocolate factory in North America. In fairly recent news, they have teamed up with Ben Affleck to help Congolese farmers.

Theo Chocolate
Theo Chocolate in Seattle’s Fremont Neighborhood!

You can visit the Theo’s shop in Fremont and browse all of their delectable chocolates, and even take a tour! Watch as their artisans hand-place garnishes, learn about their chocolate-making process, and even get a little sample! What a yummy excursion!

Hot chocolate more your style for a good chocolate fix? Be sure to check out Chocopolis in Queen Anne! Chocopolis can make any of their artisanal chocolate bars sippable! They also host Chocolate Happy Hours on Thursday evenings and tasting classes.

So when you get the craving to bite into something a little sweet, head to one of Seattle’s wonderful chocolatiers!  Or if you want to get your chocolate fix in your own kitchen try whipping up on of my fave recipes: Chocolate- Cherry Pound Cake a la mode with Drunken Tart Cherries made with dried tart cherries from the Chukar Cherry Company, who’s been producing all natural dried cherries in the Northwest since 1988! – Kathy

Chocolate-Cherry Pound Cake à la mode with Drunken Tart Cherries
Makes 8 servings

Cake
8 tablespoons (1 stick) butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1/4 cup unsweetened cocoa powder (regular, not Dutch process)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
3/4 cup dried tart cherries
1 cup (6 ounces) bittersweet chocolate chips or chunks

Glaze
1/2 cup (3 ounces) bittersweet chocolate chips or chunks
1/4 cup heavy cream

Chocolate cherry ice cream or other ice cream of your choice
Drunken Tart Cherries (recipe follows)

Preheat an oven to 350°F. Butter and flour a 5-by-9 1/4-inch nonstick loaf pan and set aside.

To make the cake, cream the butter and sugar in a large mixing bowl with an electric mixer until very fluffy. Beat in the eggs, one at a time, until thoroughly incorporated, scraping down the sides of the bowl often. Beat in the vanilla.

In a small bowl, mix the flour, cocoa, baking powder, baking soda, and salt.

With the mixer on low speed, add the flour mixture, in three parts, to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix only until well combined; do not overmix.

Remove the bowl from the mixer and fold in the cherries and chocolate chips. Scrape the batter into the prepared pan, filling evenly. Rap the pan sharply on a counter several times to release any air bubbles, then smooth the surface of the batter.

Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan after the first 30 minutes of baking.

Unmold the cake and turn it right side up. Let cool thoroughly on a wire rack before glazing.

To make the glaze, in a small saucepan or in a microwave oven, gently heat the chocolate and cream until the chocolate is just melting. Remove from the heat and stir until the chocolate is thoroughly melted and mixture is smooth. Let cool to almost room temperature but still liquid. Pour over the cooled cake. Let the glaze set for 15 minutes before serving.
To serve, slice the cake into 16 slices and serve 2 slices, shingled, per serving. Top with a scoop of ice cream and a spoonful of cherries with their syrup.

Drunken Tart Cherries
Makes 1 cup

1 cup pitted dried tart cherries
1/4 cup amaretto liqueur
3 tablespoons sugar
1/4 cup boiling water

Mix the cherries, amaretto, and sugar in a small bowl. Pour the boiling water over the cherries and stir well. Cover and let sit at room temperature for at least 12 hours before using. Store, refrigerated, for up to 2 months.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

Posted by Kathy Casey on April 18th, 2013  |  Comments Off |  Posted in Amazon, dessert, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes

D’lish Deviled Eggs

Anyone who knows me knows that I love deviled eggs. Whenever I show up to a party with a full party platter of them, they are the first thing to fly off the table!

How much do I love them? Well, I wrote a whole book about them – my new book D’Lish Deviled Eggs features more than 50 classic and creative variations!

dde cover

Everyone has their favorite way of making them. I know that grandma’s classic recipe is always a go-to for most people, but these one-bite (maybe two-bite!) apps are the perfect platform to get inspired with!

From California Roll Deviled Eggs with a filling made with avocado and wasabi topped with crab and cucumber – to sassy Chipotle Eggs to Cheddar and Bacon—there are tons of different takes on the classic and some fun and kitschy variations too. What better way to use up all those hard-boiled eggs after Easter?

D’lish Deviled Eggs is available in books stores, online and digital. Just think, you’ll have over 50 new ideas for your next party appetizer!

Web: www.dlishdeviledeggs.com for more fun deviled egg tips and recipes.

Tweet Tweet: @chickytweets on Twitter!

So get crackin’ and enjoy some d’lish deviled eggs! –Kathy

Chipotle Deviled Eggs

Chipotle Deviled Eggs—yum!
(Photo © Kathy Casey Food Studios from D’Lish Deviled Eggs)

Chipotle Deviled Eggs

I’ve been making these for years and they have become a cocktail-party staple. The spicy tomato topping adds textural and visual pizzazz. Serve these with your favorite margarita for a perfect pairing.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 Tbsps mayonnaise
3 Tbsps regular or low-fat sour cream
1/2 tsp Dijon mustard
1 to 2 Tbsps chipotle chile purée (see tip)
1 tsp minced fresh garlic
1/4 tsp salt
2 Tbsps thinly sliced green onion

Topping
1/2 cup small-diced tomatoes
1 Tbsp minced white onion
2 Tbsps chopped fresh cilantro
1 to 2 tsps chipotle chile purée (see tip)

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, chipotle purée, garlic, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, in a small bowl, mix together the tomatoes, onion, cilantro, and chipotle purée. Top each egg half with about 1 tsp of the topping.

Tip: To make chipotle chile purée, place canned chipotle peppers in adobo sauce, with the sauce, in a food processor or blender and purée until smooth. Freeze any extra purée for another use.

Hard-Cooked Eggs

1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing

Posted by Kathy Casey on March 21st, 2013  |  Comments Off |  Posted in Amazon, appetizers, Books to Cook, breakfast, dessert, Foodie News, KOMO Radio, poultry, Recent Posts, Recipes, seafood, sides, Snacks

10 Chocolate Dessert Recipes for Valentine’s Day

Looking to create some chocolatey goodness for your sweety? Check out the Pool & Spa Outdoor blog featuring the 10 Chocolate Dessert Recipes for Valentine’s Day – including my recipe for  Chocolate Covered Cherry Jumbles!


(Photo by Kathy Casey Food Studios® for the National Cherry Foundation)

Posted by Kathy Casey on February 11th, 2013  |  Comments Off |  Posted in dessert, Foodie News, Lifestyle, Recent Posts, Recipes

Get Your Munch on with Pistachios

“Get Crackin’” has become a familiar tagline in TV commercials for the wonderful pistachio – but this little nut is more than just a pop culture phenomenon. Listed as a super food, nuts, and pistachios in particular, have a wide range of health benefits to top off their delicious flavor. From heart-healthy fats to high protein content, pistachios are the perfect snack or as a lovely accent to many d’lish dishes!

Sprinkle pistachios over Greek yogurt with dried cherries for a nutritious treat. Mix them in with dark chocolate, mini pretzels and dried cranberries for an indulgent trail mix. Or use them to finish off my Roasted Beets with Orange Honey Vinaigrette and Pistachios for tasty texture.

One of my favorite recipes featuring pistachios is my Warm Orange & Pistachio Bittersweet Chocolate Cake. Baked right in little mason jars and topped with a pouf of orange cream, these mini cakes are so cute and perfect for weekend entertaining!

So get crackin’ on some new ways to enjoy this healthful and flavorful nut! -Kathy

Roasted Beets with Orange Honey Vinaigrette and Pistachios
You can prepare this recipe part way in advance: After roasting beets, cover and refrigerate for up to 3 days. When ready to serve, drain beets again if necessary, and proceed with the recipe, sauteing beets in the syrupy vinaigrette until heated through.

Makes about 6 servings

6 large beets (about 3 pounds)
3 tablespoons extra-virgin olive oil
3 tablespoons orange juice concentrate, undiluted
2 tablespoons fresh lemon juice
2 tablespoons honey
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shelled pistachios, chopped

Preheat oven to 350 degrees F.

Peel beets and cut into 1-inch chunks. Toss beets with 1 tablespoon of the olive oil and place in a 9- x 13-inch baking pan, then cover pan with foil. Roast beets in preheated oven about 40 minutes, then remove foil and continue roasting about 15 – 20 minutes more until beets are tender. Remove beets from oven and drain off any excess liquid.

Meanwhile, in a saute pan, whisk together remaining olive oil, OJ concentrate, lemon juice, honey, salt and pepper, and place over medium-high heat. Cook for about 1 1/2 minutes, or until syrupy. Add beets and saute to coat evenly.

Sprinkle nuts on top to garnish. Serve hot or at room temperature.

Recipe by Kathy Casey Food Studios®

Warm Orange & Pistachio Bittersweet Chocolate Cakes “in a Jar” with Orange Cream
Photo by Kathy Casey Food Studios®

Warm Orange & Pistachio Bittersweet Chocolate Cakes “in a Jar” with Orange Cream
You can also make the cake batter up the day before, then just assemble in the jars, bake and serve warm! If baking ahead, you can chill down the baked cakes and just give a quick reheat in a hot oven or microwave to warm them.

Makes 6 cakes

Cakes
6 ounces bittersweet chocolate, chopped into small chunks
10 tablespoons (1 stick plus 2 tablespoons) butter
5 large eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon fine fresh orange zest
1 tablespoon flour
2 tablespoons orange juice concentrate
2 tablespoons Cointreau or Grand Mariner liqueur
1/2 cup shelled pistachios, lightly toasted and coarsely chopped

Orange Cream
1/3 cup heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons sour cream
1 tablespoon orange juice concentrate

Garnish: fine fresh orange zest

To make the cake batter: In a double boiler or medium bowl set over a pan of simmering water, combine the chocolate and butter. Heat over medium heat, stirring often, until the butter and chocolate are just barely melted. Remove from the heat and stir until completely melted.

In another bowl, beat together the eggs, sugar, vanilla, zest, flour, orange juice concentrate and liqueur. Stir in the melted chocolate mixture and the pistachios. Refrigerate batter for 2 hours or up to overnight.

To bake the cakes: Preheat oven to 375 degrees F.

Stir the batter to distribute the nuts. Divide the batter evenly, scooping 1/2 cup batter into each of 6 half-pint, wide-mouth canning jars (or you can substitute glass custard cups). Place the jars on a baking sheet and bake for about 22 to 28 minutes, or until the cakes are set but the centers are still very, very soft. (See chef’s note.) Let cool for 3 to 4 minutes and serve warm.

To make the orange cream: While the cakes are cooking, whisk the cream and powdered sugar together in a medium bowl until lightly peaking. Add the sour cream and orange juice concentrate. Whisk in until nicely peaking.

Top each cake with a dollop of cream and sprinkle with orange zest.

Chef’s note: Ovens differ, so bake the cakes for about 22 minutes for very soft center or 24 to 28 minutes for somewhat firmer centers. When removed from the oven, the centers of the cakes should still be gooey. If using cold batter from the refrigerator the cakes will take longer to cook.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on February 1st, 2013  |  Comments Off |  Posted in dessert, Foodie News, KOMO Radio, Lifestyle, other, Recent Posts, Recipes, sides, Snacks

Marvelous Maple Syrup

Maple Syrup! Doesn’t the mere mention of it just conjure up warm food memories? Griddled tall stacks of pancakes drizzled with sweet syrup. Hot, crispy strips of maple-cured bacon… Yum!

But it’s not just for breakfast foods! Maple’s unique flavor is great in all kinds of recipes and different grades of syrup are preferred for different uses. Dark to medium amber grades are perfect for use in cooking and baking; their stronger flavor holds up great. Light and “Fancy” grades are best used where the syrup’s subtle flavor can be appreciated, such as drizzled over yogurt.

MapleSyrupGrades
The Different Maple Syrup Grades
(Photo courtesy of TheNibble.com)

On the savory side of things, maple syrup is perfect in a marinade for pork; added to a pot of baked beans; or even in a dressing, such as in my recipe for Maple Vinaigrette. It is great tossed with your favorite greens, fresh sliced pears and toasted pecans. It works wonderfully on chicken breasts, too!

For those with a sweet tooth, try my Maple Panna Cotta—a no-bake custard-style dessert! It is simple to make and truly is delectable; and pretty with a pouf of whipped cream and garnished with a maple sugar candy leaf!

So make a resolution to branch out and try this sweet syrup “in” instead of “on” something different this year! -Kathy

Maple Vinaigrette
Makes about 1 cup

6 tablespoons real maple syrup, preferably grade B
3 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon finely minced shallots
1/4 cup olive oil
1/4 cup vegetable oil
1/2 teaspoon salt
pinch of cayenne pepper

In a medium bowl, whisk together the maple syrup, vinegar, mustard and shallots. Combine the two oils and then, while whisking continuously, drizzle the oil into the syrup mixture. The dressing should be well mixed and emulsified. Whisk in the seasonings.
Store covered in the refrigerator for up to 3 weeks. Rewhisk before using.

Recipe by Kathy Casey Food Studios®

Maple Panna Cotta
Makes 6 servings

2 teaspoons unflavored gelatin (this will be less than 1 envelope)
2 tablespoons warm water
1 cup heavy whipping cream
1 cup mascarpone
1 cup real maple syrup, preferably grade B

For garnishing: lightly sweetened whipped cream and maple sugar candy leaves if desired

To make the panna cotta, sprinkle the gelatin over the water in a large heatproof bowl. Let sit for 10 minutes.

Whisk in the cream, mascarpone, and maple syrup and set the bowl over a pan of simmering water. Whisk the mixture until smooth and warmed.

Divide the mixture evenly among 6 martini glasses. Cover each one with plastic wrap. Be sure that the wrap does not touch the tops of the panna cotta. Refrigerate overnight, or for a minimum of 12 hours, before serving.

Top with a tiny pouf of whipped cream and a maple candy if desired.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on January 11th, 2013  |  Comments Off |  Posted in dessert, Foodie News, KOMO Radio, Lifestyle, other, Recent Posts, Recipes, salads

Warm Up With Hot Drinks

There’s no better time than right now to start enjoying some “winter warmers” – spirited drinks that warm you up during these cooler months. These are perfect after a day of shopping or zipping down the slopes…or just hanging out with friends and family.

What comes to mind? How about some hot toddies, spiced wines and spiked cocoas? Don’t forget about Irish coffees and hot buttered rums; yes please!

Instead of the traditional eggnog, try my silky oh-so-smooth Hot Buttered Egg Nog with Rum – or maybe even cognac! It combines two great holiday favorites in one drink.

I like to set out a Hot Buttered “DIY Drink Station”—some hot buttered mix, a kettle of water, a selection of rums, whisky and brandies. Stack up some mugs and have some fresh nutmeg for grating over the top. Great for holiday entertaining!

My Winter-Spiced White Wine is another fun drink to make, incorporating seasonal spices and fruits (and will make your home smell lovely!). This steamy white wine infusion is flavored with pears, apples, oranges, cloves, allspice and cinnamon and slightly sweetened with brown sugar.

So now that I’ve given you a few ideas – go on and enjoy the chilly weather and spice things up with some winter warmers. -Kathy


My Hot Buttered Egg Nog with Rum!
For more inspired sipping, check out www.LiquidKitchen.tv

Hot Buttered Egg Nog with Rum
Combining two holiday favorites! Add more or less to taste; rum and Spiced Eggnog Mix.

Makes 1 drink

3 – 4 Tbsp Buttered Eggnog Mix (recipe follows)
1 – 1 1/2 oz Sailor Jerry Spiced Rum
4 – 5 oz boiling water
Garnish: fresh grated nutmeg, long piece of orange or Clementine

Place Eggnog Buttered Brandy Mix and rum in coffee glass or mug. Stir in boiling water until batter is dissolved. Grate fresh nutmeg over the top. Garnish with orange zest.

Buttered Eggnog Mix
Makes about 7 cups (about 30 – 36 servings)

1/2 pound salted butter (2 sticks), softened
1 Tbsp. finely minced orange zest
1 1/2 cups packed light brown sugar
1 3/4 cups powdered sugar
1 pint very high-quality vanilla ice cream
1 cup high-quality eggnog
1 Tbsp. real vanilla extract
1 Tbsp. ground nutmeg
1/4 tsp. ground cinnamon
1 teaspoon rum extract

Be sure butter is softened. With an electric mixer; cream butter, orange zest and sugars together in a mixing bowl until totally smooth. Add remaining ingredients and mix until thoroughly combined. Store refrigerated for up to 1 week, or frozen for up to 1 month.

Recipe by Kathy Casey’s Liquid Kitchen™

Winter Spiced White Wine
This recipe can easily be pre-made and made into large batches before parties. Just make sure to gently keep the mixture warm in a crock pot on low heat or in a deep, pretty chaffing dish. For a kid friendly version, replace the white wine with apple cider and omit the brown sugar and liqueur.

Makes 7 cups, or about 8 servings

2 (750 ml) bottles light, dry white wine, such as chenin blanc
1 pear, cut crosswise in 1/4-inch slices
1 apple, cut crosswise in 1/4-inch slices
1 orange, poked with 12 whole cloves, then cut in 1/4-inch slices
5 allspice berries
1 cinnamon stick, broken in half
1/3 cup packed brown sugar
4 ounces (1/2 cup) Grand Marnier
Orange peel twists for garnish

Place all the ingredients in a stainless steel or flameproof glass pan and stir well to incorporate the brown sugar. Place over low heat and warm. Do not boil! Let the flavors steep for at least 30 minutes before serving.

At this point you can keep warm and serve, or chill it for later. To reheat, warm each portion in a microwave until just hot but not boiling. Garnish each serving with a twist of orange peel.

Recipe from Dishing with Kathy Casey.

Posted by Kathy Casey on December 6th, 2012  |  Comments Off |  Posted in appetizers, Cocktails, dessert, KOMO Radio, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos
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