The holidays might be over but winter isn’t, which means this is the perfect time to treat yourself to something unique like a cup of gourmet cocoa! There are so many ways to jazz up the classic cocoa and marshmallow combo. Hot chocolates are the perfect vehicle for not only warm fragrant spices — from cinnamon and nutmeg to cardamom, allspice and cloves — but also for pungent spices such as smoky chipotle chilies. My Cha Cha Hot Chocolate Mix combines chipotle chili powder, cinnamon and a touch of ground coriander and guarantees to warm you up quickly… an extra little kick of heat can’t go astray in the middle of winter!

I’d be remiss to not mention the opportunity to spice up your cocoa in a more libacious way. Frangelico and raspberry liqueur are the stars of my Grown-Up Nutty White Chocolate Raspberry Cocoa. Rich and creamy, this decadent alternative to plain cocoa makes a perfect after-dinner indulgence. Add some white chocolate whipped cream and there’s no need to serve up anything but this for dessert at your next dinner party.

Of course, I wouldn’t forget the purists out there! My go-to classic is My Mom’s “Old-School” Cocoa. This is the one that brings back my childhood memories: Mom warming milk over the stove in a pan and whisking in the Hershey’s cocoa… it doesn’t get cozier than that! This is also the perfect base to try experimenting with your own blends of cocoa and spices. Go ahead and get creative with your ingredients and your toppings. A little jar of your own signature cocoa mix is a perfect anytime gift, too.

So whether you’re a fan of the classic hot chocolate or want to jazz up your cocoa with some fun spices or liqueur, grab your favorite mug and head to the kitchen to mix up a cozy winter treat!
-Kathy

Cha Cha Hot Chocolate Mix
This is a fun twist on classic cocoa and the mix can be made and stored so you always have this spicy little treat on hand!
Makes 2 cups, enough for 10 to 12 servings

1 1/2 cups superfine or baker’s sugar
1/4 cup brown sugar
1 tsp real vanilla extract
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 tsp ground cinnamon
3/4 tsp ground chipotle chili powder
3/4 tsp ground coriander

In a medium bowl, combine the sugars and vanilla extract together with a whisk. Then add the remaining ingredients and whisk thoroughly to evenly distribute the cocoa and spices.

Store at room temperature for up to a month in a clean glass jar with a tight lid. Shake thoroughly before using to remix the ingredients.

To make 1 serving Cha Cha Hot Chocolate:
Place about 3 tablespoons Cha Cha Hot Chocolate Mix, or to taste, in a mug and add three-quarter cups hot milk, mixing well.

©2008 by Kathy Casey Food Studios®

Grown-Up Nutty White Chocolate Raspberry Cocoa
Talk about a deluxe treat; this cocoa combines rich white chocolate and raspberry liqueur for an after-dinner (or any time!) dessert!
Serves 4

3 cups milk
2/3 cup high-quality white chocolate chips or broken white chocolate bar
6 tablespoons raspberry liqueur*
6 tablespoons Frangelico liqueur
Garnish: White Chocolate Cream, optional**

Additional garnishes can include shaved white chocolate, chopped toasted hazelnuts and fresh raspberries, or gourmet marshmallows*** or raspberry marshmallows instead of the whipped cream.

Fill serving cups with very hot water to warm them while you start the cocoa.

In a small saucepan, heat the milk over medium heat until warmed. Add the white chocolate chips and whisk until melted. Add the liqueurs and heat mixture until hot, but not over 140 degrees.

Pour the hot water out of the cups and fill with the cocoa. Top with dollops of White Chocolate Cream and garnish.

Chef’s Notes:
*Be sure to use a high-quality raspberry liqueur or imported raspberry or berry liqueur as many raspberry schnapps-style liqueurs are high in acid and will curdle the milk.
**To make White Chocolate Cream: Place 1/3 cup heavy cream in a small bowl and whisk vigorously until soft peaks are just beginning to form. Add 1 tablespoon white crème de cacao liqueur and whisk until peaked.
***Gourmet handmade marshmallows are carried in the bakery department of upscale grocers.

©2008 by Kathy Casey Food Studios®

My Mom’s “Old-School” Cocoa
This is the quintessential classic hot chocolate – a warm, delicious, easy-to-make chocolate fix!
Serves 2

1 1/2 cups milk
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1/2 teaspoon real vanilla extract
2 big marshmallows

Place milk in a small heavy-bottom saucepan over medium heat. In a small bowl, whisk together cocoa powder and sugar, then whisk into the milk to incorporate. Add vanilla and heat until hot but not overheated. Do not boil. Serve in mugs and top with marshmallows

©2008 by Kathy Casey Food Studios®

To most people, lavender is strictly associated to soaps, perfumes and wall colors. Lavender has been used in the culinary world for centuries and is enjoying a bit of a renaissance. Today’s creative chefs look towards this member of the mint family to spice up cocktails and savory dishes as well as add delicate elegance to sweeter offerings.

Kathy Gehrt’s most recent book, Discover Cooking with Lavender features seventy-five recipes for seasonings, drinks, savory dishes and sweets. The book is filled with unique recipes that won’t give you an impression of bath beads or spa treatments – Kathy Gehrt celebrates the best that lavender has to offer to the culinary world.

I love these recipes because they encompass my motto for a great cookbook: sophisticated and, at the same time, accessible. The book is a fantastic introduction to anyone looking to experiment in the kitchen with lavender – from seasoned chefs, foodies, and novice cooks as well as lavender and gardening enthusiasts.

More than just recipes, Discover Cooking with Lavender walks through buying, growing and harvesting lavender. Cooks will discover the varieties of lavender best for culinary use, how to harvest lavender buds and new techniques for bringing this herb’s exotic flavor into drinks, savories and desserts. And the photos are beautiful!! Even if the charming photographs alone don’t have you running out the door to pick up a lavender bush of your own, the fabulous recipes definitely will!

Here’s a note from the author; “After 25 years as a technology executive, I decided to focus on my true passion which is creative cooking,” said Gehrt. “Discover Cooking with Lavender sprang from my love for food, friendship and gardening, and I’m thrilled to be able to share ideas for how to incorporate this fragrant herb into everyday cooking.”

And we’re glad she did! – Kathy Casey

Photo by Brian Smale, from Discover Cooking with Lavender

Lemon Lavender Pound Cake

This pound cake originated in 17^th century England. The original recipe called for one pound of butter, sugar, eggs and flour. As baking powder and baking soda came into use in the late 1800s, the recipe was modified. Lemon gives this cake a citrus taste, while lavender adds a hint of fresh flowers.

Makes About 12 Servings

4 cups of all-purpose flour
1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp of salt
1 Tbsp. dried lavender buds, finely ground
8 ounces of unsalted butter, at room temperature
2 1/4 cups granulated sugar
3 Tbsp freshly-grated lemon zest
5 eggs
1/4 cup freshly-squeezed lemon juice
1 cup of plain sour cream

For the glaze:
1 cup of powdered sugar
2 tsp freshly-grated lemon zest
2 Tbsp freshly-squeezed lemon juice
1 tsp dried lavender buds, finely ground using a spice grinder

1. Preheat oven to 325° F. Butter and flour a 12-cup Bundt pan.
2. Sift flour, baking powder, baking soda and salt into a large bowl. Stir in the dried lavender buds, then set mixture aside.
3. Combine butter, sugar and lemon zest in the bowl of a stand mixer. Using the paddle attachment, mix on medium speed until the mixture becomes smooth and pale, about 5 to 8 minutes.
4. Add eggs, one at a time, fully mixing each into the batter before adding another. After the last egg is added, slowly add the lemon juice and mix for 1 minute. Scrape down the sides of the bowl and mix 30 more seconds until all ingredients are fully incorporated.
5. Remove bowl from the mixer. Add flour mixture in 3 parts, alternating with the sour cream. Use rubber spatula and gently mix just until all ingredients are incorporated.
6. Pour batter into prepared Bundt pan, filling pan two-thirds full.
7. Bake on center rack of oven for 70 minutes, or until top is golden brown. Insert toothpick into center of the cake; it will come out clean when the cake is done.
8. Let cake cool in the pan on a wire rack for at least 20 minutes.
9. Loosen the sides of the cake pan with a sharp knife. Place serving plate, upside down, on the top of the cooled Bundt pan and invert the pan to remove the cake. Let cake cool completely.

Glazing the cake
1. Sift powdered sugar and ground lavender buds into a medium bowl, then add the lemon zest and lemon juice, Mix with a spoon until smooth. Drizzle glaze over the cooled pound cake.

© Kathy Gehrt, Discover Cooking with Lavender, Florentia Press (2010)

Lavender Lemon Soda

Fizzy, sweet, cold and fresh, soda tastes great on a hot summer afternoon. Hidcote lavender is a great choice for this drink because of its floral essence. Blue Velvet, Provence or Munstead varieties also work well.

Makes 4 Servings

1 cup water
1 cup sugar
2 Tbsp fresh lavender flowers
1 cup freshly-squeezed lemon juice
25.3 fluid ounces sparkling mineral water
Ice cubes

1. Combine water, sugar and lavender in a small saucepan and bring to a simmer over gentle heat.
2. Remove pan from stove and let mixture steep for 5 to 10 minutes. Strain out flowers and chill the syrup until you are ready to use it.
3. Combine lavender syrup with lemon juice and pour ½ cup of this liquid into an ice-filled glass. Fill the glass with sparkling mineral water and stir. Serve immediately.

© Kathy Gehrt, Discover Cooking with Lavender, Florentia Press (2010)

If you missed the live show on KOMO AM 1000, you can listen to it again online.

When you haven’t seen the sun for days on end and last summer’s soft fruits are a distant memory, citrus can definitely brighten the winter blahs. Tangerines stuff our stockings at Christmas; I love the teeny tiny ones–sooo easy to peel and their segments so easy to pull apart. Orange marmalade brightens up our morning toast. I even love to adorn my dining table with a big, sunny bowl of bright lemons and tangerines.

For centuries citrus has had a medicinal role, too–fighting off winter colds, tarting up hot, brandy-laced toddies, and, combined with honey in lemon cough drops, soothing dry throats.

Citrus is so versatile, being totally edible from the juice to the flesh to the peel. Citrus is a perfect accouterment for those cutting down on sodium in their diets. A squeeze of lemon or lime can bring out the flavor of food just as salt does. The tart juice also brightens sauces or vinaigrettes, and a quick squeeze of lemon brings a bit of sunshine to a simple glass of water.

Citrus skin brings you its big-flavored zest to use in baking, marinades and dressings. Strips are twisted and swiped around the rim of martinis and Manhattans, the skin’s oils are used in extracts to flavor cakes and candies and cookies. Citrus peel is even delicious on its own; candied orange, lemon or grapefruit rinds make a nice little something to nibble on after a big dinner.

No longer just the generic “orange” to meet the lunchbox fruit obligation, a plethora of specialty citrus varieties is available during short seasons between September and mid-March or later. There are so many types nowadays that you can try a different one every week of the winter! You could even have a tasting.

I’ve included 2 recipes this week – both are tasty tasty! If you’re an oyster lover you’ll want to try my recipe for Oysters on the Half Shell with Citrus Splash- made with pink grapefruit and tangerine the splash really lets the oyster itself come through – even oyster purists will  love this tangy bivalve adornment. And Orange Pound Cake with Macerated Oranges & Orange Flower Cream – incorporates everything orange in this lovely dessert … from zest to flesh to floral orange water!

And don’t forget those wonderful orange pomanders you used to make as a kid! Star with a  nice thick-skinned orange – stick it with whole cloves until it is totally encased. Nothing brings back fonder scent memories than one of these hanging in my closet or sitting on a dresser. If you’ve never made one, you should. It provides a bit of aromatherapy, and sitting, poking in the cloves can be quite relaxing…
Copyright © 2009 by Kathy Casey

Oysters On The Half Shell with Citrus Splash!
Splash makes 1 cup. It will top about 2-3 dozen oysters.

Sweet and tart bits of winter citrus are a terrific contrast to briny oysters.
When serving freshly shucked oysters on a buffet, lay them on pine or spruce boughs for a stunning presentation. Depending on your or your guests’ tastes, count from 4-5 oysters per person as a starter or 3-4 per person for a buffet.

Very fresh oysters in the shell

Citrus Splash
1 pink or ruby red grapefruit
1 tangerine
1 small shallot, minced
1 Tbsp champagne vinegar
1 Tbsp thinly sliced fresh chives
tiny pinch red chili flakes (depending upon how hot you like)

To shuck and serve the oysters:
Rinse the oysters and scrub the shells with a vegetable brush to remove any debris. Refrigerate until ready to shuck. Right before serving, shuck the oysters, discarding the top shell and inspecting the oysters for any bits of broken shell, picking it out carefully. Set the oysters on a platter or individual plates spread with crushed ice and bits of pine or spruce boughs if using. Top each oyster with about 1 – 1 1/2 teaspoons of the Citrus Splash and pass the remainder, or if serving buffet style set the Splash out in a small bowl so guests themselves can spoon a little over each oyster.

To make the citrus splash:
With a sharp knife peel grapefruit and tangerine just deep enough to expose the fruit, removing all white pulp. Section the citrus over a bowl to catch the juices, then finely chop fruit sections. Return fruit to the bowl and add remaining ingredients.
Copyright © 2009 by Kathy Casey Food Studios®

Orange Pound Cake with Macerated Oranges & Orange Flower Cream
Note: remove the zest from the oranges for use in the cake before proceeding to make the macerated oranges. I like to use a microplaner for zesting the oranges or use a potato peeler and peel the orange part (zest) of the outside off /with no white pith. Then finely mince it.
Makes 6 servings

Macerated Oranges & Glaze
3 very large or 4 small oranges, (or use 2 regular oranges and 2 blood oranges for a spectacular look and taste)
2 Tbsp Cointreau or Grand Marnier (optional)
1/3 cup fresh orange juice
1/3 cup sugar

Orange Cream
3/4 cup heavy whipping cream
1 Tbsp sugar
1/2 tsp orange flower water *

Cake
1 cup butter
2 Tbsp finely minced orange zest
1 cup sugar
4 eggs
1 tsp vanilla
1 1/2 tsp orange flower water
2 Tbsp orange juice
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt

Preheat oven to 325 degrees F.

To make the macerated oranges and the orange glaze:
Cut a thin slice off the ends of each orange, then holding the orange cut-side down on a cutting board, cut the rind off of the orange all the way around, using downwards cutting motions. After you have cut away all the rind from the oranges, slice them in 1/4-inch slices. Place the oranges in a large, shallow glass or stainless bowl or baking dish. Sprinkle with the Cointreau or Grand Marnier. Meanwhile, in a small sauce pan combine the orange juice and sugar, bring to a boil over high heat and boil 1 minute. Let cool, then pour half of the orange syrup over the sliced oranges. Cover oranges with plastic wrap and let marinate refrigerated at least 30 minutes and up to 4 hours. Reserve the remaining orange syrup for finishing the cake.

To make the orange cream:
In a chilled mixing bowl, mix together the cream, sugar and orange flower water. Whip the cream until it is just softly whipped and soft peaks are forming. Refrigerate until needed and rewhip slightly if needed before serving.

To make the cake:
With an electric mixer cream the butter and orange zest until very fluffy in a large bowl. Slowly add the sugar. Then continue creaming for 3 minutes. Beat in eggs one at time until well beaten in, scraping down the sides of the bowl often. Then add the vanilla, orange flower water and orange juice and combine. With the mixer on low speed slowly add the flour, baking powder and salt to the creamed butter egg mixture. Mix only until just combined. Do not overmix at this point. Place the batter in a prepared (greased and floured) 1 1/2 quart (4 1/2-inch x 8 1/2-inch) loaf pan. Bake for about 1 hour and 15 minutes or until cake tests done. Let cool in pan 5 minutes, then with a long wooden skewer poke cake at 1/2-inch intervals all over. Drizzle the cake, still in the pan, with the remaining half of the orange syrup. Let set at least 1 hour before serving.

To serve the dessert:
Slice a very thin slice of cake off both ends; eat it or save it for a snack. Then cut the cake into 12 even slices. On each of 6 large dinner plates arrange 2 of the cake slices, overlapping slightly. Divide the macerated oranges evenly over each plate of cake. Drizzle any juice around and over the cake slices. Dollop each serving with the Orange Cream.
* Orange flower water is available in Middle Eastern grocery stores and well-stocked supermarkets.
Copyright © 2009 by Kathy Casey Food Studios®

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The holidays are a time for something very nice… and just a little bit naughty. Oh, yes, I bet you thought I forgot the fruit cake, didn’t you? No Way! I love fruitcake when it’s done to its finest. Forget those stupid, nasty, overly sweet cakes with the maligned, mass-produced citron and fluorescent cherries. — no icky sticky citron here!

Every year we turn Kathy Casey Food Studios® into our OWN holiday factory… except instead of building toys, we are baking Over 21 Fruitcakes made with Maker’s Mark! We make about 100 cakes ever year and sell them at my Dish D’lish location in Ballard (they are also available to order on line) but quantities are limited and they sell out fast! Mostly fruits and nuts, with a little spiced batter to bind them, these cakes are made with more than ten kinds of natural dried fruit, including local dried cherries and apricots, cranberries, prunes, apples and candied pears, and loads of nuts, including toasted pecans, almonds, walnuts and hazelnuts. The plump little loaves are truly chock-full of goodies. We bake up the cakes, then after it’s baked, it’s soaked and soaked and soaked… with a Maker’s Mark syrup for a little added cheer! Now that’s soooome fruitcake!

Now, if you are feeling “the baker within” this year, I’ve included a fantastic new recipe that is super d’lish!  It’s a Manhattan –you can eat! We’ve taken this recipe on a few test-runs at various parties and the response has been outstanding – it’s a real crowd-pleaser! Chock full of bourbon, red vermouth and cherries – this could almost be considered Santa’s little helper cake! Go ahead and whip one up at home to bring to your next holiday party – I promise you: it won’t end up as a “regift” under YOUR tree the next year! And PS – I’ve included 2 recipes – one from scratch and one not… so no matter how busy you are there’s a Manhattan Cake for you!

You can also purchase these fruitcakes and other homemade gifts this year at my Holiday Open House on Saturday, December 12th from 11am-7pm at my Food Studios in Ballard.

Holiday Manhattan Cake
Makes 1 cake – serves about 10 – 12

Cake
2 (10 oz) jars maraschino cherries
4 large eggs
1 Tbsp. grated fresh orange zest
3/4 cup Maker’s Mark bourbon
2 Tbsp. red vermouth
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
16 Tbsp. (2 sticks) butter, cut into chunks, softened

Glaze
1 cup powdered sugar
3 Tbsp. Makers Mark  bourbon

Preheat oven to 350°F.

Drain cherries and reserve 6 cherries for garnish; roughly chop remaining cherries. In a medium bowl, whisk together eggs, orange zest, bourbon, and vermouth until combined. Set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Blend with an electric mixer on low speed, adding butter, 1 chunk at a time. When all butter has been incorporated, beat at medium-low speed until mixture is crumbly, about 30 seconds. With mixer on low, add egg mixture in a steady stream. Scrape down the sides of the bowl, increase speed to medium-high, and beat until batter is light and fluffy, about 2 minutes. Stir in chopped cherries. Lightly grease or spray a non-stick Bundt pan, and pour batter evenly into pan. Bake in preheated oven on a lower rack until a toothpick inserted into the middle of the cake comes out clean, about 40 – 45 minutes, rotating the pan halfway through baking. Let cool for 15 minutes in the pan. While the cake is cooling, make the glaze. In a small bowl, mix together the glaze ingredients until smooth. Unpan the cake onto a cookie sheet or serving platter and drizzle with glaze while cake is still slightly warm. Garnish with reserved maraschino cherries. © Kathy Casey Food Studios® 2009

Quick & Easy Holiday Manhattan Cake
Makes 1 cake – serves about 10 – 12

2 (10 oz) jars maraschino cherries
1 box (18.25 oz) super-moist yellow cake mix
3 eggs
3/4 cup Maker’s Mark bourbon
1/4 cup red vermouth
1/3 cup vegetable oil

Glaze
1 cup powdered sugar
3 Tbsp Maker’s Mark bourbon

Preheat oven to 350°F.

Drain cherries and reserve 1/4 cup of juice and 6 cherries for garnish; roughly chop remaining cherries. Combine the cake mix, eggs, bourbon, vermouth, oil and the 1/4 cup reserved cherry juice 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. Lightly grease or spray a non-stick Bundt pan, and pour batter evenly into pan.Bake in preheated oven on a lower rack until a toothpick inserted into the middle of the cake comes out clean, about 35 – 40 minutes, rotating the pan halfway through baking. Let cool for 15 minutes in the pan. While the cake is cooling, make the glaze. In a small bowl, mix together the glaze ingredients until smooth. Unpan the cake onto a cookie sheet or serving platter and drizzle with glaze while cake is still slightly warm. Garnish with reserved maraschino cherries.
© Kathy Casey Food Studios® 2009

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You know it’s holiday time when eggnog starts a’pouring! Velvety smooth and rich with eggs, cream and nutmeg, served cold, “straight up,” over ice, or with a splash of rum or brandy, it puts the holiday cheer into any gathering.  But it’s not just for drinking…

Since the “eggnog” flavor is so popular, I thought it would be fun to create recipes using this old-time favorite. During the season, most dairies now offer “ultra” or “gourmet” eggnog and a non-fat or low-fat version as well as their standard product. I tested these recipes using Darigold Egg Nog – my timeless Fav!

A do-ahead dessert is always welcome during the  hectic holidays and my  Eggnog Panna Cotta with Spiced Cranberry Compote is just the thing—silky smooth and dolloped with a bright and perky, quick-cooking cranberry compote. Soooo easy! And … you can make the panna cotta and compote up to 3 days ahead, then assemble quickly right before serving.

If a warm winter drink is your fancy – try my Eggnog Buttered Brandy … a D’lish take on a traditional favorite! You can make the batter for this winter warmer and store it frozen for up to a month to have on hand for unexpected holiday guests.

Here are some other fun ideas for using eggnog:

-Try eggnog instead of milk or cream in your coffee
-Non-fat eggnog in your oatmeal makes a delicious breakfast
-Order your next latte with steamed eggnog
-Make an Eggnog Splash — Serve eggnog over ice, with spiced rum, Grand Marnier and a splash of soda water
-Make your next rice pudding using eggnog
-Experiment making Homemade Eggnog Ice Cream to top your pumpkin pie

Eggnog Panna Cotta with Spiced Cranberry Compote
This recipe can easily be doubled. All the components of this dessert can be made up to 3 days in advance.

Makes 6 servings or 8 -10 small sampler servings

1/3 cup pecan pieces (optional)

Eggnog Panna Cotta
1 cup high-quality eggnog such as Darigold
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon rum extract
1 cup (8 oz wt) mascarpone
1 cup sour cream
2 tsp. powdered Knox gelatin
2 Tbsp. water 

Spiced Cranberry Compote
1 1/2 cups frozen or fresh cranberries
1/2 tsp. ground nutmeg
3/4 cup sugar
1/4 cup orange juice
1 1/2 tsp. orange zest 

Place pecans on a baking sheet and toast in a preheated 350-degree oven until just golden, about 5-7 minutes. Let cool.

To make the Panna Cotta: Place the eggnog, sugar, nutmeg, extract, mascarpone and sour cream in a large metal bowl over a pan of simmering water (bain marie). Whisk until smooth and warmed. In a small bowl sprinkle the gelatin over the water and let bloom for a couple of minutes, then heat in microwave or over hot water until melted. Whisk into the warmed eggnog mixture. Divide mixture between 6 small custard cups, martini glasses or if you want to make tiny servings divide into 8 small espresso cups or small ramekins. Cover with plastic wrap and refrigerate at least 6 hours until set, or overnight.

To make the Spiced Cranberry Compote: In a medium, heavy-bottomed saucepan place the cranberries, nutmeg, sugar, orange juice and zest. Place over medium-high heat and bring to a simmer then reduce heat to medium. Let cook until cranberries are popped and mixture is a nice compote consistency, about 5 – 6 minutes. Let cool completely before serving.

To serve dessert: Scatter the cranberry compote over the tops of the custards. Sprinkle with toasted pecans if desired and serve immediately.

Chef’s Note: All the dessert components can be made up to 3 days before serving. Copyright © 2009 by Kathy Casey Food Studios®

Eggnog Buttered Brandy
Makes 1 drink 

3 tablespoons Eggnog Buttered Brandy Mix (recipe follows)
1 fl. oz. brandy*
4- 5 fl. oz. boiling water
ground nutmeg 

Place Eggnog Buttered Brandy Mix and brandy in coffee glass or mug. Stir in boiling water until batter is dissolved. Sprinkle lightly with nutmeg.

*Chef’s Note: This drink is also delicious made with rum instead of brandy.

Eggnog Buttered Brandy Mix
Makes about 7 cups (36 servings) 

1/2 pound butter (2 sticks), softened
1 1/2 cups light brown sugar
1 3/4 cups powdered sugar
1 pint very high-quality vanilla ice cream
1 cup high-quality eggnog such as Darigold
1 Tbsp. real vanilla extract
1 Tbsp. ground nutmeg
1/4 tsp. ground cinnamon
1 tsp. rum extract 

Be sure butter is softened. Cream butter and sugars together  with a beater 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. Copyright © 2009 by Kathy Casey Food Studios®

Homemade  brownies and bars—yum! These days—what with everyone working so much—time spent baking really can be regarded almost as a luxury. But whether you are tight on time or have a little extra, I’ve got a recipe for you to try.

The first one REALLY takes not more than 10 minutes to prepare and then about a half-hour to bake. It uses a rich, fudge brownie mix that is embellished with lots of cut up maraschino cherries, broken up chocolate wafers, and walnuts—and then the whole thing is drizzled with that magic baking ingredient, sweetened condensed milk. Makes for a yummy chocolate cherry brownie with lots of “goodies” poking out of it.

Brownies are classic but I also love a great bar—“bar cookie” that is. The recipe for Caramel Triple Nut Bars takes a bit of extra work and skill but is worth it. You make the crust layer first then, while it’s cooling, you make the caramel layer, so no fancy footwork is required to get the timing right. But you do need to use a candy thermometer. The top layer calls for butterscotch morsels; however, chocolate-lovers can use half butterscotch and half chocolate or all chocolate if you insist.
©2009 by Kathy Casey Food Studios®

Quick Chocolate Cherry Brownie Jumble
Makes 16 brownies

 1 box (21 oz) fudge brownie mix
2 eggs
1/4 cup water
1/2 cup vegetable oil or melted butter
16 chocolate cookie wafers, broken into large pieces
1 (10–12 oz) jar maraschino cherries, drained and halved
1/2 cup chocolate chips
3/4 cup chopped walnuts (optional)
3/4 cup sweetened condensed milk (not evaporated milk) 

Preheat oven to 350 degrees F. Grease a 9”x13” baking pan. Mix brownie mix, eggs, water and oil in a large bowl until well blended. Spread batter in greased pan. Scatter top of batter with cookie pieces, cherries, chocolate chips and walnuts. Drizzle with condensed milk. Bake for about 35 minutes or until topping is golden. Let cool and then cut 4×4 into 16 pieces.

Baker’s Note: If using a glass baking pan, increase cooking time to 40 minutes. ©2009 by Kathy Casey Food Studios®

Caramel Triple Nut Bars
Makes 48 bars

1 cup walnuts, coarsely chopped
1 cup pecan halves, coarsely chopped
1 cup hazelnuts, coarsely chopped

Dough
1 1/4 cups all-purpose flour
3 Tbsp sugar
1/2 cup (1 stick) salted butter, cut into chunks
2 Tbsp heavy cream 

Caramel Layer
1 cup heavy cream
1/3 cup light corn syrup
1/4 cup (1/2 stick) butter
2/3 cup packed light brown sugar
2 tsp vanilla extract
2 cups (12 ounces) butterscotch morsels, or a mixture of 1 cup butterscotch morsels and 1 cup chocolate chips

Preheat oven to 350 degrees F. Lightly grease or coat a 9”x13” baking pan with nonstick spray. Line the pan with aluminum foil, letting foil overhang the two narrow ends by about 2 inches. Spray the foil with nonstick spray. Mix the nuts, spread on a rimmed baking sheet, and toast in the oven until lightly browned, about 6 to 8 minutes. Let cool and set aside. (Leave oven on.) To make the dough: In a medium bowl, thoroughly mix the flour and sugar. Using a pastry blender or fork, cut in the butter until the mixture is the consistency of cornmeal. Sprinkle the cream over the flour mixture. Lightly stir to mix in. Gently knead until the mixture holds together. (The dough can also be done in a food processor.) Press the dough in an even layer into the baking pan. Refrigerate for 20 minutes. Bake in the middle of the oven for 20 to 25 minutes or until lightly browned. When the crust layer is done, set it aside to cool while you make the caramel layer. To make the caramel layer: In a heavy saucepan, thoroughly stir together the cream, corn syrup and sugars. Bring to a boil over high heat, stirring occasionally, for about 5 minutes, or until slightly thickened. Reduce the heat to a simmer and insert a candy thermometer into the mixture, being careful that the tip does not touch the bottom of the pan. Cook, stirring occasionally to prevent burning, until the thermometer reads 245 degrees. Immediately remove the pan from the heat. Stir in the vanilla and 2 cups of the nuts (reserve 1 cup for sprinkling over the top later) then immediately spread the caramel-nut mixture evenly over the baked crust, all the way to the edges. Immediately sprinkle the morsels evenly over the caramel layer. Let the morsels melt, then, using a table knife, spread the melted morsels over the caramel layer. Sprinkle the remaining nuts over the melted morsels, pressing in lightly. Refrigerate until completely cooled. Using the overhanging foil as handles, transfer the slab to a cutting board. Carefully peel off and discard the foil. Using a large knife, cut the slab into 48 bars. Store in an airtight container for up to 1 1/2 weeks. ©2009 by Kathy Casey Food Studios®

Who doesn’t love cupcakes?! They’re portable, versatile, celebratory, easy to make and even easier to eat! Cupcakes are pretty much the cat’s meow in the world of sweets these days.

If you want to make ’em yourself, Chronicle Books has put out a Cupcake Kit with everything you need to get started—the kit includes super-cute baking liners, a pastry bag with piping tips, and a 64-page booklet chock-full of tips, tricks and 14 mouth-watering recipes by noted cookbook author Elinor Klivans.

And if there’s an aspiring “really young” baker in your life, check out the Girl Gourmet^™ Cupcake Maker that makes cupcakes in 30 seconds! There’s even a fun little “old-school style” commercial to watch on them. The Cupcake Maker’s kind of like the Easy Bake Oven, but quicker. You can nuke your cupcakes for 30 seconds then whip up the frosting and put it in the frosting spinner. Voila! Offered in 4 different flavors, each Cupcake Maker comes with mixes, frostings, cupcake cups and sprinkles. We “whipped up a batch” and—though kinda fun—they do taste like they took 30 seconds to make. There’s no substitute for the real thing … but this can be a great start to getting the little ones curious about making things themselves.

Ready to Microwave 

Pump on the Frosting

Sprinkle with Fun

Now speaking of kids—and things kids love—my gal pal Cheryl Kroupa at the Cherry Foundation asked me to come up with some fun maraschino cherry recipes. I know you all have a jar of these cherries somewhere in your pantry or fridge and might not know what to do with them other than plop onto a sundae, toss into a Manhattan or garnish a Shirley Temple … well that’s an inspiration! Shirley Temple Cupcakes! Quick, easy and fun to make with the kids. Chef Cameo and I whipped some up—we loved them and sampled a few … okay, maybe more than a few. Just looking at them will make you smile! (Recipe follows.)

Kathy & Cameo whipping up some Shirley Temple Cupcakes

Now, if you just want to go buy some super-tasty cupcakes, there certainly are a lot of delicious choices out there—from Trophy Cupcakes to Jody Hall’s Cupcake Royale! And Jody’s just opened her 4th location—this one on Capitol Hill (1111 E. Pike Street)—which, like its sister shops in Madrona, Ballard and West Seattle, is open daily. Most recently I enjoyed a pink frosted cupcake and a few fresh raspberries from my garden for breakfast. So nice … but naughty Happy cupcakes for all! 

Cupcake Royale Assortment O’ Cakes

Shirley Temple Cupcakes
This recipe uses about two 10-oz jars of maraschino cherries. Every kid—young and old—will enjoy these easy 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. Combine 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 cupcakes and decorate each with 3 cherry halves. Created by Kathy Casey Food Studios for the National Cherry Foundation.

Frozen treats have long been a favorite for all ages. The first musical jingle of the Popsicle truck sends children running to the streets to buy their favorite frozen delight. From Popsicles to big bowls of creamy ice cream to refreshing fruity sorbets and gelatos to icy granités … they all are refreshing on a hot summer day.

I just used to love that chocolate chip mint ice cream when I was younger, but its gaudy green color and fakey mint flavor just don’t cut it anymore. With the fresh mint takeover going on in one of my flower beds, I decided to try mixing up some fresh mint ice cream. Yum! I infused the cream with a ton of the fresh mint leaves and added a sprinkling of finely chopped fresh mint, too. Delicious, naturally minty ice cream — a childhood favorite updated. Great topped with a drizzle of homemade, bittersweet chocolate sauce, or MY favorite, homemade chocolate mint candies (see recipe below).

It’s really fun to concoct your own crazy ice cream flavors, too. Read through some old cook books and gather some fun and interesting flavor combinations to try out! Go crazy and add any kind of fun berries and herbs, whatever this summer has brought to your own back yard garden!

Now I could carry on about texture and grain and the discernible differences and nuances between sorbet, sherbet, gelato and ice cream, but summer is too short for all that. So I suggest you use what you like best to make your ice cream, whether it is a newfangled, top-of-the-line, refrigerated ice cream maker or an ever-so-charming hand-crank machine. If you’ve gotten a bunch of juicy fruit and have a little time to spend cranking that churn with your friends and family, try inventing your own signature ice cream flavor … we’ll have our spoons ready.

Fresh Mint Ice Cream with Chocolate Mint Candies

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.

Chef’s Note: I like to serve this garnished with a bit more chopped mint candy and a fresh sprig of mint.

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 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon 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, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.