dessert

Apple of my Eye

CRUNCH – that’s the sound of a crisp apple! There’s really nothing so yummy as biting into a juicy, flavor-packed Washington apple, no matter which variety you like. With so many exciting varieties of local apples, it’s fun to do an apple tasting with friends and family.

We love them au naturel, dipped into peanut butter or yogurt, or drizzled with honey. But they’re also great to cook with, lending themselves to both sweet and savory dishes.

How about a serving of my Slow-Braised Pork Pot Roast with Apples & Onions, so great for a warming winter meal… or how about a generous helping of luscious apple butter smoothed over cinnamon toast for a wonderful wake-me-up in the morning?

I think my absolute favorite thing other than crunching one fresh from the tree is a homemade apple pie. Nothing scents a house better than baking a fresh pie…. hungry now?

They say an apple a day can keep the doctor away – and that may be true – especially because they are a high fiber, low calorie snack rich in vitamins and antioxidants.


Washington Apple-Cranberry Tart with Walnut Crust & Cranberry Semifreddo
(Photo from Kathy Casey’s Northwest Table)

So check out the amazing varieties of apples and try some of my tasty recipes like Washington Apple Cranberry Tart with Walnut Crust and Cranberry Semifreddo – just perfect for a holiday dessert. – Kathy

Slow-Braised Pork Pot Roast with Apples & Onions
Gala apples are used in this recipe for their superior, firm texture when cooking. If Gala apples are not available, try to find Fujis, which also work well.

Makes 6 to 8 servings

1 (2 1/2-pound) boneless pork shoulder or butt roast
2 teaspoons salt
1/4 teaspoon black pepper
2 Gala apples, each cut in 8 chunks
1 large onion, cut in 16 chunks
2 large sprigs fresh thyme
6 cloves garlic
1 teaspoon caraway seeds, optional
1/3 cup raspberry or white wine vinegar
3 tablespoons sugar

Preheat an oven to 350°F.

Pat dry the pork roast and sprinkle with the salt and pepper. Place apples, onion, thyme, and garlic in a small roasting pan and set the pork roast on top. Sprinkle with the caraway seeds.

Mix together the vinegar and sugar until the sugar is dissolved, then pour it around the pork.

Place the pork in the oven and roast, uncovered, for 1 hour. Cover the pan with a tight-fitting lid and continue roasting for about 1 1/2 hours more, until the pork is fork-tender. The total roasting time will be about 2 1/2 hours.

Recipe from Dishing with Kathy Casey.

Posted by Kathy Casey on November 30th, 2012  |  Comments Off |  Posted in dessert, Fruit, KOMO Radio, meats, Recent Posts, Recipes

Kroger Family of Stores + MyMagazine Extras

Kroger Family of Stores has just made holiday entertaining that much more easier with their MyMagazine Extras Holiday 2012 edition! This go-to  guide features a plethora of ideas from gifting gift cards, homemade treats, some of my cocktail recipes for your next festive cocktail party, and so much more.

MyMagazine Extras is free to download and available for iPad, Android and Kindle tablets! You can also view their online edition here!

Here’s a sneak peak:

Holiday Manhattan with Spiked Cherries

Here’s to a Happy Holidays! -Kathy

Print
Kroger_familyofstores_logo

Posted by Kathy Casey on November 30th, 2012  |  Comments Off |  Posted in Cocktails, dessert, Foodie News, Fruit, Lifestyle, other, Recent Posts, Recipes, Snacks

This Ain’t Your Mama’s Fruitcake!

I know that not everyone loves fruitcake. Every holiday season, I hear the fruitcake stories about “re-gifting” it or…. saving it for 10 years and using it as a doorstop. That’s because the fruitcake that became the poster child were covered with florescent cherries, rock hard and had nothing really going for it. Well my fruitcake will certainly change your mind and surely make you a fruit cake lover!

Get ready for my “Over 21″ Real Fruit Cake made with Maker’s Mark! This isn’t your paperweight brick fruitcake!

My real fruit cakes are chock full of bourbon-soaked dried fruits (including apricots, cranberries, cherries, and golden raisins to name a few) and loads of nuts like toasted hazelnuts and exotic pistachios! Yum!

Fruit Cake
My “Over 21″ Real Fruit Cake made with Maker’s Mark!

All those fruits and nuts are then folded into a spiced batter then baked off and brushed directly hot-out-the-oven with a bourbon and brown sugar glaze. You’ll never loath fruitcake again!

Every year my team and I bake off a limited amount of these delicious babies! Check out this YouTube video of my team making a fresh batch.

Our 1-pound loaves are priced at $10.95 this season and are available for purchase starting November 26th until December 14th or while supplies last. You can purchase them on my website and at my Food Studios (open Monday – Friday, 9:00am – 5:00pm). These cakes fly out the door so make sure to place your order soon!

And if you’re in the baking mood try another of my favorite holiday sweets – Unbelievable Apple Cake with Cider Crème Anglaise and Cranberry Compote. Friend and culinary historian and researcher Judy Amster gave me this recipe awhile back, touting its unique method and “interesting” ingredients—including Worcestershire! Quite simply, this is one of the most d’lish cakes that I have ever made! I hope it will be one of yours too.  Happy holidays! -Kathy

Unbelievable Apple Cake with Cider Crème Anglaise and Cranberry Compote
Makes 1 cake, serving 8 to 10

2 cups (about 10 ounces) unpeeled, diced Granny Smith apples
2 cups (about 10 ounces) unpeeled, diced red-skinned apples, such as Braeburn, Winesap, or Jonathan
2 cups sugar
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup canola oil
2 eggs, beaten
1 tablespoon Worcestershire
1 cup walnuts, coarsely chopped
1/2 cup golden raisins
1/2 cup dark raisins
Cider Crème Anglaise (recipe follows)
Cranberry Compote (recipe follows)

Preheat an oven to 325°F. Grease and flour a 10-inch tube pan or a large Bundt pan and set aside.

Combine the apples and sugar in a large bowl. Let sit for 15 minutes.

Meanwhile, sift the dry ingredients into a bowl. Stir in the oil, eggs, and Worcestershire. Add this mixture to the apple mixture all at once and mix well. Fold in the walnuts and raisins.

Scrape the cake batter into the prepared pan. Rap the pan on the counter to release any bubbles.

Bake for about 1 1/4 hours, or until a cake tester or toothpick comes out clean when poked into cake. Cool the cake in the pan, then turn it out onto a cake plate.

To serve: Slice the cake into desired number of servings. Pool a little Cider Crème Anglaise on individual dessert plates, then place a cake slice on top. Spoon a little Cranberry Compote over each cake slice. Pass additional Crème Anglaise and Cranberry Compote at the table.

Cider Crème Anglaise
Makes 2 cups

4 large egg yolks
1/4 cup sugar
1 cup half-and-half
3 tablespoons apple juice concentrate, undiluted

In a small bowl, whisk together the egg yolks and sugar until well combined.

In a double boiler or medium bowl set over a pan of simmering water, heat the half-and-half until hot but not simmering. Whisk half of it into the egg mixture to temper the eggs. Add the tempered egg mixture back into the hot half-and-half, stirring constantly with a whisk. Cook slowly until the sauce just begins to thicken and become slightly shiny, about 5 minutes. (Do not overcook or it will turn into scrambled eggs!)

Immediately remove the bowl from over the hot water. Stir in the apple juice concentrate and place the bowl in another bowl of iced water to cool quickly. Stir often during cooling. Refrigerate until needed, up to 3 days.

Cranberry Compote
While cranberries are in season, buy a bag and stick them in the freezer. Then, at any time during the year, you can enjoy the cranberry compote. Try it over vanilla ice cream or plain cheesecake for a scrumptious treat!

Makes 1 heaping cup

1 1/2 cups fresh or frozen cranberries
1/4 teaspoon ground nutmeg
3/4 cup sugar
1/2 cup apple juice

Place all ingredients in a medium-sized, heavy saucepan over medium-high heat. Bring to a simmer, then reduce the heat to medium. Cook until the cranberries pop and the mixture has a thick compote consistency, 5 to 6 minutes. Let cool completely before serving.

Refrigerate until needed, up to 3 days.

Recipe from Dishing with Kathy Casey cookbook.

Posted by Kathy Casey on November 21st, 2012  |  Comments (1) |  Posted in dessert, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, videos

Unique, Hand Crafted & Sweet

Seattle loves its decadent desserts, treats, and bites. There’s no mistaking that!

For those that love a hot, gooey, cake, there’s a new place in the Ballard ‘hood to indulge that sweet tooth.  Autumn Martin’s Hot Cakes: Molten Chocolate Cakery is the sweet spot!

Autumn has been selling her molten cakes at the Ballard Market where they gained a huge cult-like following. When demand got super-high, she decided it was time to open up a brick and mortar operation of her own.

Hot Cakes is every dessert lover’s dream, described as “part soda fountain, part dessert café, and part bakery.”

Aside from her molten cakes, Autumn serves up delectable cookies like Bacon and Oatmeal to Smoked Chocolate Chip. Then there are her sweet and savory pocket pies – my favorite is the Cherry Fig Fennel – yum! Need something to wash them down? No worries – you can sip on one of their boozy milkshakes – cool combos include extra dark caramel, espresso and rye whiskey as well as smoked chocolate and scotch.

You can also try making your own gooey cake at home. My Oozy Chocolate Grand Marnier Cakes combines bittersweet chocolate chunks with Grand Marnier liqueur for a truly decadent and oozy cake. A truly decadent dish to finish off a great dinner.

So next time you’re in Ballard, check out Hot Cakes for a sweet bite! -Kathy

Oozy Chocolate Grand Marnier Cakes with Glazed Blood Oranges
Photo from Dishing with Kathy Casey

Oozy Chocolate Grand Marnier Cakes with Glazed Blood Oranges
You can make the cake batter up to two days in advance and portion into custard cups or a baking dish. Cover with plastic and refrigerate until ready to bake.

Makes 6 servings

Glazed Blood Oranges (recipe follows)
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 flour
1/4 cup Grand Marnier

Make the Glazed Blood Oranges up to 1 day in advance and chill.

Preheat an oven to 400°F. Spray 6 small glass custard dishes or ramekins very lightly with nonstick vegetable spray and set aside.

To make the cakes: 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, flour, and Grand Marnier. Fold in the melted chocolate mixture. Refrigerate batter for 2 hours or up to overnight.

To serve: Divide the batter evenly among the custard dishes. Place the dishes on a baking sheet and bake for about 18 minutes, or until the cakes are set but the centers are still very, very soft. Let cool for 3 to 4 minutes and serve immediately. Run a knife blade around the rims of each of the custard cups, turn the cakes out onto individual plates top side up, and spoon Glazed Blood Oranges over and around the cakes.

Glazed Blood Oranges
3 very large or 4 small blood oranges, or substitute regular oranges
2 tablespoons Grand Marnier or other orange-flavored liqueur, optional
2 tablespoons fresh lemon juice
2 tablespoons water
1/3 cup sugar

Cut a thin slice off the ends of each orange. Holding an orange with a cut end resting on a cutting board, cut the rind off the orange all the way around, using downward cutting motions. Repeat with remaining oranges. After you have cut away all the rind and white pith from the oranges, slice them in 1/4-inch slices and flick out any seeds. Place the orange slices in a large, shallow glass or stainless bowl or baking dish. Sprinkle with the Grand Marnier.

In a small saucepan, combine the lemon juice, water, and sugar. Bring to a boil over high heat and boil 1 minute. Let cool, then pour the lemon syrup over the sliced oranges. Cover the oranges with plastic wrap and let them marinate, refrigerated, for at least 30 minutes or up to 1 day.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on October 4th, 2012  |  Comments Off |  Posted in Restaurants, dessert, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes

Satisfy that Sweet Tooth with the Northwest Chocolate Festival

If you love chocolate, this blog is for you – it’s all about chocolate! The Northwest Chocolate Festival is almost here! Taking place Saturday, September 29th and Sunday the 30th at the Washington State Convention Center, it is sure to be a d’lish time for all!

Make sure you check out this tasty event!

There’ll be two-days’ worth of demos, tastings and vendors abound each centered on the delectable treat – chocolate! Learn about where chocolate comes from, how it is made, the social issues surrounding its production – and even how the differences percentages of cacao (ka – cow) differ in taste.

Whether you’re a die-hard chocolate lover or a casual nibbler, make sure you buy your tickets in advanced. Yum!

And if you just can’t wait to get there  – try my recipe for Chocolate-Cherry Pound Cake! I love to top it with a scoop of chocolate cherry ice cream, and drunken cherries. Chocolates and cherries are such a classic combo. And dried Northwest cherries are available in both dark sweet and tart red varieties. I like to use the tare ones in this cake to contrast with the richness of the chocolate. Check out the Chukar Cherry Company – they have been producing all-natural choice dried cherries since 1988!

I’d love to hear what some of your favorite chocolate recipes are. – 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 September 20th, 2012  |  Comments Off |  Posted in Books to Cook, dessert, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes

Cheers to Blended Drinks!

Blended drinks — from daiquiris and margaritas to grown-up boozy ice cream milkshakes — blended drinks are always great for crowds and refreshing on hot summer days and nights.

For something really unique, try out my Blended Peach Whiskey Sour. It’s my take on the classic whiskey sour and perfect for the whiskey lover. Fresh, ripe summer peaches, a whole peeled lemon, apricot jam, bourbon and just the right amount of ice mingle together for a sophisticated sip.

My Cheaters Blended Margarita is a fun and a super easy spin on the margarita. Simply add a can of frozen limeade concentrate – (yes, I know that I’m cheating — but really, it’s good!) – then, measure in a can-full each of tequila and light beer. Add to the blender with ice, zoom till slushy, and you have an amazing margarita – no, really!

Got a grown-up sweet tooth? Then try this, my Spirited Chocolate Cherry Milkshake. Made with bourbon, chocolate-cherry ice cream and brownies, this is more than the ultimate sundae-inspired treat!

So chill out on the last days of summer with blended drinks! -Kathy

Blended Peach Whiskey Sour
The addition of apricot preserves in the recipe helps bump up the flavor of this cocktail – especially if using frozen peaches. Try making also with fresh nectarines or apricots if in season. To see a me whip up this cocktail and more visit www.liquidkitchen.tv.

Makes 2 cocktails

2 cups ice
4 ounces bourbon
1 lemon, skin cut off, quartered
1 cup peaches (you can also substitute frozen, defrosted peaches if fresh are not available)
1 1/2 oz simple syrup
2 – 3 bar spoons apricot jam

In a Vitamix blender cup, add the ice, bourbon, lemon, peaches, simple syrup and apricot jam. Blend until the consistency is smooth. Pour into two, chilled small daiquiri or large glasses. Garnish with fresh peach or edible flowers.

Recipe by Kathy Casey Liquid Kitchen™

Cheaters Blended Margarita
Years ago, a friend made me a margarita using limeade concentrate, tequila, and beer . . . and it was crazy good! So, I’ve made up my own concoction here. What the heck, we’re all too busy sometimes! If you want to keep it on the down low, premix it (then hide the cans!) and put it in a pitcher, ready for blending.

Makes about 6 cups, enough for 4 to 6 servings

3/4 cup tequila

1/4 cup triple sec
1 (6-ounce) can frozen limeade concentrate, defrosted
1/2 (12-ounce) bottle lager or light beer
4 cups ice
Garnish: Lime wheels

Measure the drink ingredients into a large blender cup. Blend until smooth. Serve in margarita or old-fashioned glasses. Garnish with lime wheels.

For fun variations, try adding one of the following into the blender cup:
1/2 cup cranberry juice
1/2 cup pomegranate juice
1/2 cup blueberry juice
3/4 cup sliced fresh strawberries
3/4 cup cubed fresh mango

Tips: If you have a small blender, then process half batches. Serve in kosher-salt-rimmed glasses if desired. Sometimes, I like to do “half-salted” rims.

Recipe from Kathy Casey Sips & Apps, Chronicle Books

Spirited Chocolate Covered Cherry Milkshake
Boozy milkshakes are all the rage these days. Cherries, bourbon, ice cream and chocolate make for an indulgent milkshake treat, or for a sweet ending to your next dinner or cocktail party, serve in small tasting glasses. For a demo on how to make this drink, check out my cocktail show Kathy Casey’s Liquid Kitchen!

Makes 2 shakes or 4-8 spirited dessert tasters

1/2 oz Monin Dark Chocolate Sauce or other high quality thick chocolate sauce
————————————————-
1 pint Ben & Jerry Cherry Garcia Ice Cream
3 oz bourbon
1/3 cup tart cherry pie filling
2 each petite brownie bites or 1 medium sized brownie
Garnish: Chocolate Whipped Cream (see recipe), Bourbon Soaked Maraschino Cherries**

Swirl the chocolate sauce inside a chilled milkshake glass.

Spoon the ice cream into the Vitamix blender cup. Pulse a few times until ice cream is broken up, then add bourbon, sour cherry pie filling and crumbled brownie.  Pulse again until just barely combined.

Serve in chocolate swirled glass, topped with a swirl of Chocolate Whipped Cream and a Bourbon Soaked Maraschino Cherry.

**To make Bourbon Soaked Maraschino Cherries: drain the liquid off of a jar of maraschino cherries. Then cover with bourbon. Let sit for at least 1 week before using.

Chocolate Whipped Cream
Makes about 2 cups

1 cup heavy whipping cream
1 oz Monin Dark Chocolate Sauce or other high quality thick chocolate sauce

Stir together whipping cream and chocolate sauce. Pour into an iSi Whipper. Screw on top and then charge with 1 iSi Cream (N2O) charger. Lightly shake whipper. Store refrigerated for up to 5 days.

Note: you can also whip cream with a whisk and then pipe from a piping bag or use a spoon to dollop on top of milkshakes.

Recipe by Kathy Casey Liquid Kitchen™

Posted by Kathy Casey on August 26th, 2012  |  Comments Off |  Posted in Cocktails, dessert, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, Small Screen Network, Snacks, videos

Lavender

Many people think of lavender as scenting soaps, spa treatments and perfumes. This flower is well-known for its calming and relaxing properties, but lavender has also enjoyed a long history in the culinary world. In fact, it is experiencing quite resurgence lately. Chefs, bakers and mixologists alike are using this member of the mint family to spruce up savory dishes, sweets, and cocktails.

Lavender is best used sparingly to let its fragrant flavour subtly shine – and not to overpower. When added to an herbaceous seasoning mix like Herbs De Provence, it gives a unique note to grilled proteins like chicken or pork.

Lavender
Close-up of lavender growing in my urban garden!

A sprinkle of lavender into your favorite sugar cookie recipe adds a delicious floral note, like in my Lemon & Lavender Shortbread Cookies.

For a super-refreshing drink, whip up my Lavender-Mint Lime Cooler – drink it over ice or with a splash of gin, vodka or silver rum for summertime sipping perfection!

If you appreciate lavender as much as I do, be sure to check out the Sequim Lavender Festival. It’s a lavender-lover’s dream with tours of the local lavender fields, delicious lavender-infused foods and drinks as well as tons of sweet-scented goods and wares. It runs from July 20th to the 22nd – don’t miss this fun festival!

Here’s to lavender! -Kathy

Lemon & Lavender Shortbread Cookies
A wonderful not-too-sweet cookie with big flavor.

Makes 12 cookies

1 stick butter, softened
2 tsp fresh lavender
1 Tbsp. lemon zest, finely minced
1/3 cup confectioners’ sugar
1 1/4 cup all-purpose flour
1 Tbsp. local honey

Preheat oven to 375°F.

In a mixing bowl with an electric mixer, beat the butter, lavender,  lemon zest and sugar until light and fluffy. Add in the flour and mix until just combined. Add the honey and then mix until dough just comes together.

With lightly floured hands roll dough into a 2” round cylinder and wrap tightly in plastic wrap. Refrigerate until well chilled.

When ready to bake preheat oven to 375 degrees.

Slice dough into 12 even slices with a sharp knife and place on a baking sheet pan.

Bake shortbread in middle of oven approx. 10 minutes or until bottom of cookies are pale golden. Remove from oven and remove cookies to a cooling rack.

Recipe by Kathy Casey Food Studios®

Lavender-Mint Lime Cooler
Zesty lime syrup with fresh lavender and mint make for a refreshing drink, perfect for any patio party or sunny afternoon.

Makes 7 cups – serves 8 to 10

3 Tbsp. finely minced lime zest (with no white pith)*
8 – 10 large sprigs fresh lavender
8 large sprigs fresh mint
2 cups sugar
2 cups water
————————————
1 1/2 cups fresh-squeezed Paramount Citrus Lime juice
3 cups water (or substitute soda water if serving right away)
Garnish: lime wheels and fresh lavender sprigs

Combine the zest, lavender, mint, sugar, and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat. Let sit for 30 minutes to allow the mint to steep and the syrup to cool.

Remove and discard mint from syrup. In a large pitcher, combine the cooled syrup, lime juice, and water. Serve over ice in a tall glass garnished with lime wheels and mint. Keep refrigerated for up to 1 week.

* Zest is the outer peel of the fruit – with no white pith attached. You can remove the zest from the fruit with a fine zesting tool that makes long, very thin, pretty strands, or you can peel off the zest with an ordinary potato peeler, being careful not to get any white pith, and then finely mince it.

Recipe developed by Kathy Casey Liquid Kitchen™

· Liquid Kitchen

Posted by Kathy Casey on July 12th, 2012  |  Comments Off |  Posted in Cocktails, dessert, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, Snacks

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 tasty drizzled 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 19th, 2012  |  Comments Off |  Posted in Cocktails, dessert, Foodie News, KOMO Radio, Recent Posts, Recipes
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