Hearts a Flame Valentine Dessert

Valentine’s Day is just around the corner so I thought I’d share a few loving ideas and tips.

These days a lot of people like to make “reservations” for their dinner, which can be a great idea. Everyone wants that 7:00 pm time so remember to get your reservations sorted out early!

Sweets for your sweety!

If dining out isn’t your style, you can always make a SIMPLE dinner at home for your honey. Let me stress the easy – you want to spend time with each other, not glued to the stove!

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

Flaming Dessert
Flaming meringue!
(Photo from Living 2 Eat)

This can be made up to one day ahead and then finished off right before serving. Cut a  Devil’s Food Cake (you can buy it if you must) into a heart, top it with a dome of chocolate cherry ice cream and then cover in a fluffy meringue (special tip: you can freeze ahead at this point, if not preparing the day of).

When ready to serve, give the meringue a quick golden toasting in the oven. Once out of the oven, drizzle it with rum and carefully light it. Be sure to pay careful attention to the safety details here – AND don’t get too carried away with the flame.

Here’s to a d’lish Valentine’s Day with your honey! -Kathy

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

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

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

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

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

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

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

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

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

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

Devil’s Food Cake
Makes 1 8-inch round or square cake layer

3/4 cup flour
1/2 cup sugar
1/4 cup Dutch-process cocoa powder
1/2 tsp baking powder
4 Tbsps (1/2 stick) salted butter, softened
1 tsp vanilla extract
1 egg
6 Tbsps sour cream
2 Tbsps whole milk

Preheat oven to 350 degrees F. Butter and flour an 8-inch round or square cake pan. Set aside.

In a mixing bowl, sift together the flour, sugar, cocoa, and baking powder.

Add the remaining ingredients and mix on low speed, then turn mixer up to medium and mix until batter is smooth, about 2 minutes. Scrape down the sides of the bowl as necessary.

Scrape batter into the prepared pan and bake on the middle rack of oven for about 25 – 30 minutes or until a cake tester or toothpick poked in cake comes out clean.

Let the cake cool in the pan on a rack for 5 minutes, then run a knife around the side of pan and turn cake out onto a rack to cool thoroughly.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on February 3rd, 2012  |  Add Comment |  Posted in Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, dessert

Cozy Up with Cocoas!

Sipping hot cocoa brings up cozy, winter memories for me: Now that’s a hot cocoa! (Photo by Kathy Casey Food Studios®)my mom mixing up Hershey’s cocoa powder with warm milk and a dash of cinnamon (or vanilla) in her old copper-bottomed Reverewear pan. Ooh and my favorite part! The big fluffy marshmallow floating on top… yum!

I still love making My Mom’s “Old School” Cocoa when it’s freezing out. Kids of all ages love it when they need something to warm up with or to relax to.

Cocoa is the perfect vehicle for flavor experimenting from fragrant spices like cinnamon and cloves to the totally unexpected profiles like Indian curry and cardamom.

For the recipes, continue reading on Amazon’s Al Dente Blog.

Posted by Kathy Casey on January 27th, 2012  |  Add Comment |  Posted in Amazon, Recent Posts, Recipes, Snacks, dessert, other

Sunny Winter Citrus

When the weather gets chilly and the sky turns grey, sunny winter citrus can be just the thing to help brighten the season!

With cold weather, comes cold and flu season. What a wonderful coincidence, then, that oranges are in season at the same time! They happen to be an excellent source of vitamin C, which helps support your immune system. Did you also know that they act as an antihistamine? It’s true! Battle those stuffed-up sinuses with as many oranges, clementines and mandarins as you can grab, peel and eat!

Cuties Citrus

I love Cuties! They are sweet, easy to peel and seedless. And have you seen those cute commercials this year on TV? Cuties is also running some super fun contests – check them out at


Add orange zest to your biscuit or shortcake recipe and then layer in slices for a citrusy shortcake. A smear of lemon curd would be tasty to add too!

Peeled and segmented mandarins, clementines and oranges make a perfect any-time snack, but they’re more versatile than that. Cooked into hot dishes, blended up in a breakfast smoothie, layered in sweet shortcake or incorporated into a salad dressing, citrus brings a deliciously tart sweetness to the table!


My Clementine Salad with Fennel, Feta and Honey Citrus Dressing

In my Clementine Salad with Fennel, Feta and Honey Citrus Dressing, clementines are sliced into the salad and blended whole into the zesty dressing. Perfect for healthy eating!

For a quick and easy appetizer, combine diced clementines with tomatoes, calamata olives, minced red onion and fresh basil to top my d’lish Cuties Bruschetta with Goat Cheese. Great for on-the-fly entertaining!

And check out my Candied Clementines – a 14-day process I learned in Italy years ago! They are amazing to serve with cheese, cut up on ice cream or pound cake or just nibbled on!

So peel up some winter citrus and say hello to some sunshine! -Kathy

Cuties Salad with Fennel, Feta and Honey Citrus Dressing
This salad is great as a starter, or as an entrée topped with grilled chicken or shrimp. When in season, a scattering of pomegranate seeds is a festive addition.

Makes 4 entrée servings or 6–8 starter servings

1 large or 2 small fennel bulbs, trimmed
6 Cuties Clementines
6 cups spring mixed greens (about 5 oz.)
Honey Citrus Dressing (recipe follows)
3/4 cup crumbled feta cheese

Finely shave fennel with a sharp knife or mandolin, and keep crisp in ice water for 10 minutes. Spin dry before using. Peel and cut Cuties Clementines, trim away all white pith, then cut fruit into 1/4-inch-thick slices. Set fruit aside.

Toss greens and fennel with 1/2 cup of dressing to coat nicely. Serve salad on a large platter or divide among individual plates. Top with sliced Cuties and sprinkle with feta. Drizzle with a little extra dressing if desired.

Honey Citrus Dressing
Makes 2 cups

2 Cuties Clementines, peeled and segmented
1/2 cup cider vinegar
2 Tbsps minced shallots
1 1/2 tsp Dijon mustard
1 1/2 tsp kosher salt
2 Tbsps honey, like my Liquid Kitchen™ “5130” Honey
Freshly ground black pepper
1 cup olive oil

Combine all ingredients in a blender (I love my Vitamix!) and blend until smooth. Keep refrigerated for up to 1 week.

Recipe by Kathy Casey Food Studios®


Cuties Bruschetta with Goat Cheese
The flavors of mandarin, calamata olives and fresh basil with the creaminess of goat cheese all play off each other nicely in this easy entertaining appetizer.

Makes 20 pieces

1 artisanal baguette
Extra-virgin olive oil for drizzling
Kosher salt, as needed
4 Cuties Clementines
2 Tbsps extra-virgin olive oil
3/4 cup chopped vine-ripe tomatoes
1/4 cup chopped fresh basil
2 Tbsps minced red onion
1 1/2 tsp finely minced garlic
1/4 cup chopped pitted calamata olives
Pinch of red pepper flakes
4 oz chèvre-style fresh goat cheese

Preheat oven to 400 degrees F.

Cut baguette into 1/4-inch slices — you want about 20 nice-sized pieces. Lay out on a baking sheet. Lightly brush or drizzle bread with olive oil then sprinkle lightly with kosher salt. Bake for about 5–7 minutes, or until toasty. Let crostini cool.

Meanwhile, peel Cuties and dice 1/4 to 1/3-inch. In a medium bowl, toss Cuties with 2 tablespoons olive oil, tomatoes, basil, onion, garlic, olives, and pepper flakes. Set aside.

To serve: Smear each piece of crostini with a heaping teaspoon of goat cheese. Place on a platter and immediately divide the Cuties mixture between the crostini (drain off any excess juice).

Note: Top crostini right before serving so they do not get soft.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on January 20th, 2012  |  Add Comment |  Posted in Contests, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, appetizers, dessert, salads

Picture Perfect Holiday Pies

Pie – it’s the beloved bring-along holiday dessert, and they are more popular than ever. Pie shops are popping up all over the place. Mini and hand pies are one of the hottest new trends and there’s something for everyone when it comes to these treats.

Apple walnut, chocolate cream, lemon meringue, pear with salted caramel… the possibilities are endless when it comes to unique flavor combinations. You can get creative with the fillings as well as the crust. I like to add goodies such as sliced almonds, fine chopped walnuts or poppyseeds into my crust. And speaking of crust: what’s your preference?  Butter, lard, shortening, or maybe even a touch of bacon fat? That’s just fine by me!

When the holidays roll around, it can be a bit of a tight-rope walk preparing your baking list – maybe everyone wants something different. Apple? Pecan? Pumpkin? Just a little bite of this or a tiny slice of that… well, I have the perfect fix! My “Gimme Both” Pumpkin-Pecan Pie has a luscious layer of pumpkin filling and another of sweet pecans! Top it with a poof of bourbon whipped cream and everyone wins!

Oh, and one more thing: pie for breakfast? Yes please! It’s the holidays – go ahead and have a little splurge!

So whatever your pie personality, indulge yourself and your loved ones this holiday weekend, and Happy Thanksgiving! -Kathy

“Gimme Both” Pumpkin-Pecan Pie with Bourbon Whipped Cream
Makes 1 (9-inch) pie

1 (9-inch) uncooked Classic Flaky Pie Crust (recipe follows)

Pumpkin Layer
3/4 cup canned pumpkin
1/4 cup sugar
1 egg
3 Tbsps sour cream
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 tsp salt

Pecan Layer
1/2 cup packed dark brown sugar
3/4 cup dark corn syrup
2 eggs
1 tsp butter, melted
1 tsp vanilla extract
1 cup pecan halves or pieces

Bourbon Whipped Cream
1 cup cream
3 Tbsps sour cream
3 Tbsps packed brown sugar
1 Tbsp bourbon

Preheat an oven to 425°F.

In a medium bowl, whisk together the Pumpkin Layer ingredients. Set aside.

In another bowl, combine all of the Pecan Layer ingredients except the pecans and mix until smooth. Stir in the pecans.

Spread the pumpkin mixture into the unbaked pie shell, then very carefully spoon the pecan mixture over the top, being careful to keep the layers separate. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake the pie for another 25 to 30 minutes, or until the filling is slightly puffy and the pecan layer is just set. Cool on a wire rack.

To make the Bourbon Whipped Cream: in a large bowl, whip the cream, sour cream, and brown sugar until lightly whipped. Stir in the bourbon.

Serve the pie with dollops of Bourbon Whipped Cream. The pie will keep, covered and refrigerated, for 2 to 3 days, but I don’t know anyone who could keep this pie that long!

Classic Flaky Pie Crust
Makes 1 (9-inch) pie crust

1 cup flour
1/4 tsp salt
1/4 cup shortening or lard
2 Tbsps cold butter
2 Tbsps ice water

In a large bowl, mix the flour and salt. Cut in the shortening and butter until the particles are pea-sized. Sprinkle in the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together in a ball. Do not over-handle the dough. (If the dough is too soft, press it gently into a disk and refrigerate for about 20 minutes before rolling.) On a lightly floured surface, roll the dough out to a bit bigger than your pan. Brush any excess flour off the dough and fit the dough into the pan. Roll the dough over at the edges, trimming off any excess, then crimp it with your fingers to make a pretty crust edge. Chill the crust until you’re ready to fill and bake it.

Recipe from Dishing with Kathy Casey: Food, Fun & Cocktails from Seattle’s Culinary Diva, Sasquatch Books, Seattle. Copyright © 2002 by Kathy Casey.

Posted by Kathy Casey on November 23rd, 2011  |  Add Comment |  Posted in KOMO Radio, Lifestyle, Recent Posts, Recipes, dessert

The Seattle Times

If you’re looking for other great tips, techniques and advice as well as recipes for a fantastic Thanksgiving Day feast, check out the annual Seattle Times’ holiday guide written by Nancy Leson. This guide along with the recipes features a lot of tips and tricks from Seattle chefs and restauranteurs (including myself!), with all sorts of appetizers, entrees, sides and even desserts! Check it out for a d’lish read and try out some of the recipes yourself; you’ll have your guests asking for more in no time!

End of Summer Grilling

Let’s face it. The tail end of summertime is upon us and the last thing you want to worry about is spending a lot of time inside cooking dinner. Firing up the grill is a great way to get outdoors; enjoy these last few days sunshine.

A great steak salad is the perfect, quick and easy weeknight meal; a delicious Washington Flat Iron Steak with hot off the grill, sweet onions and rich blue cheese atop a bed of crisp salad greens gets a tasty meal to the table in no time flat. Pair this up with a great glass of Washington wine, like Goose Ridge Winery’s StoneCap Merlot, to jazz dinner up.

And don’t turn off the grill just because dinner is done – desserts are that much sweeter when you add a little heat! Pineapples, pears… lots of fruit can benefit from a nice set of grill marks! Local, last of the season peaches lightly grilled, make a warm, decadent topping for angel food cake with a dollop of fresh whipped cream sweetened with a touch of local honey.

Bananas are especially d’lish prepared this way – skewer and grill until they’re nice and caramely, then serve over a couple of scoops of toasted coconut ice cream (dulce de leche is great too!) and drizzle with salted caramel for the perfect sweet treat!

So if you’re looking for something still-summery to serve up, keep the grill hot for just a few more days and grill up some back yard fun … accompanied by a glass of StoneCap wine! Cheers! – Kathy

To purchase StoneCap wines, visit StoneCap Wines or a well-stocked grocery store.

Grilled Washington Flat Iron Steak Salad with Sweet Onions & Blue Cheese
Makes 4 – 6 servings

1 1/2 lb flat iron steak
2 large sweet onions, sliced 1″ thick
olive oil
salt & pepper

6 cups mixed greens
3 cups (about 1 small head) cut romaine lettuce
1 cup assorted cherry or grape tomatoes, halved
3/4 cup crumbled blue cheese

Balsamic Herb Vinaigrette
1 1/2 tsp Dijon mustard
1 1/2 tsp finely minced garlic
1/2 tsp sugar
1/2 tsp salt
4 Tbsp balsamic vinegar
1/2 cup extra-virgin olive oil
1 Tbsp chopped fresh basil
1 1/2 tsp minced fresh thyme

Make the vinaigrette first: In a small bowl mix together the mustard, garlic, sugar, salt and vinegar. Gradually whisk in the olive oil, then stir in the herbs. Refrigerate until needed.

To grill the meat: Preheat a grill to high.

Drizzle the steak and onions with a little olive oil and season with salt and pepper. Grill the steak to desired doneness. Remove to a plate to rest. Meanwhile, grill the onions till tender and nicely grill marked.

To make and serve the salad: In a large bowl, toss the greens with 1/2 cup of the vinaigrette and place on a platter or divide between individual plates. Scatter with the tomatoes and grilled onions. Slice the steak thinly on a bias against the grain of the meat. Lay the steak slices over the salad, drizzle with the remaining dressing and scatter with blue cheese.

Recipe ©2011 by Kathy Casey Food Studios®

Grilled Banana Sundaes with Toasted Coconut Ice Cream and Salted Caramel Sauce

Makes 4 servings

4 bamboo chopsticks or 10-inch bamboo skewers
2 large ripe but firm bananas
vegetable oil, as needed
1 pint coconut ice cream
1/2 cup high quality purchased caramel sauce mixed with a big pinch of sea salt
sweetened whipped cream (optional)
sundae goodies and garnishes: chopped fresh pineapple, chopped toffee, edible flowers or toasted coconut

Soak chopsticks or skewers in water for 10 to 15 minutes. Peel bananas and cut each crosswise into 2 pieces. Carefully thread each piece lengthwise onto a skewer. Lightly brush bananas with vegetable oil on each side.

On a preheated, medium-high to high grill, cook bananas for about 10 – 12 minutes total, turning with a spatula every 4 minutes or so, to get caramelized grill marks on them. Bananas should be nice and soft when cooked.

Serve atop scoops of ice cream in large bowls. Let guests finish topping their sundaes with sauce, whipped cream, fruit, toffee and garnishes.

Recipe ©2011 by Kathy Casey Food Studios®

Posted by Kathy Casey on September 22nd, 2011  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, dessert, meats, salads

Brighten Up Back-to-School Lunches

September is here, which means it’s back to school and the question is “what’s for lunch”? For your kids, that is! This school year, hold the bologna and PB & J and put a fun twist on the old favorites in their lunchbox.

To make lunchtime unique for them and easy for you, why not pick up some prepared veggie sushi rolls at the grocery store? Mix a little (not too spicy) sweet chili sauce with some soy for dipping and you have a faboo meal that your kids will love! Pack them some cute plastic chopsticks (or those disposable wooden ones from take-out that we all have in our kitchen drawer!) to make it even more fun.

Next, let’s talk sandwiches – lettuce and tomatoes can get soggy, soggy, soggy! Instead, try some crisp cucumbers, flavorful roasted peppers or even some fresh arugula for tucking in. You can turn ordinary sandwiches into wraps for a fantastic portable lunch and a great way to incorporate leftovers such as roasted chicken.

You can get creative with spreads too; pesto, hummus, almond butter, light mayo mixed with fresh herbs… even artichoke parmesan dip makes a good smear! Just be mindful of your school’s allergy regulations as you send your kids off with their lunch bags.

For a healthy snack alternative, pack up some fresh snow or snap peas – they are super-crunchy, healthy and lots of fun to munch on. If you like sending fruit along, try Cuties Kebabs with Honey Mint Yogurt Dip for a sweet treat. Juicy strawberries, tangy-sweet clemetine segments and fresh mint make a delicious combo and the honey yogurt dip is the perfect accompaniment!

So whatever you pack up for lunch this school year, make it d’lish! -Kathy

Cuties Kebabs with Honey Mint Yogurt Dip
Makes 8 kebabs

4 Cuties clementines
2 large strawberries, quartered, or 8 raspberries
8 fresh mint leaves
8 (6-inch) fun picks or skewers, such as bamboo


Honey Mint Yogurt Dip (recipe follows)

Peel Cuties then cut in half crosswise. Cut each half into 4 chunks. Thread onto a skewer in order: 2 chunks of Cuties, 1 piece of strawberry, 1 mint leaf and then finish with 2 additional chunks of Cuties. Repeat with remaining skewers. Serve with the dip of your choice.

Honey Mint Yogurt Dip

Makes 1/3 cup

1/3 cup plain yogurt
1 Tbsp honey
1 tsp finely chopped fresh mint
3/4 tsp finely minced Cuties zest

Mix all ingredients together and refrigerate until needed.

Recipes by Kathy Casey

Posted by Kathy Casey on September 8th, 2011  |  Add Comment |  Posted in Fruit, KOMO Radio, Recent Posts, Recipes, Snacks, dessert, sides

Let’s Cheer for Cherries!

Fresh cherries really signal summer! Plump, juicy cherries, icy cold, are my idea of the perfect snack. Just sitting around on a hot day popping them in one by one is the start of a wonderful summer.

How about a big bowl of cherries for dinner? Why not! When the season is ripe enjoy them from beverages to baked goods.

One of my favorite easy apps is Cherry Bings – so easy you don’t even need a recipe!

Pit big Bing cherries (and if you don’t have a pitter use one of those disposable to-go chopsticks – I know you have in your kitchen drawer – to just poke out the pit!) Enrobe in some goat cheese and then roll in some toasted almonds! My idea of the perfect summer appetizer with a great glass of Washington wine!

One of my favorite cocktails to serve up in the summertime when friends stop by is Cherry Mojitos for a Crowd – make this ultra-refreshing sip up to three days ahead of time for your next barbeque or picnic – it serves about ten!

And of course dessert ideas abound …  you know shortcakes aren’t just for strawberries. Fresh, pitted cherries tossed with a little sugar and kirsch liqueur make an excellent shortcake filling. But if you’re in the baking mood try my recipe for Summer Cherry Triple-Ginger Upside Down Cake.

Here’s to a summer filled with cherry-licious times. – Kathy

Cherry Mojito - KCNWT

Photo courtesy of Kathy Casey’s Northwest Table – Armstrong Photography

Cherry Mojitos for a Crowd
Makes about 10 servings

1 bunch fresh mint (about 1 1/2 cups sprigs)
3 cups Bacardi Limón rum
2 cups sugar
2 cups fresh lime juice
1/4 cup clear cherry liqueur, such as Maraska maraschino
3 cups pitted fresh sweet cherries (about 1 1/2 pounds)
Loads of ice for serving
Two 10-ounce bottles soda water

Garnishes: fresh mint sprigs, fresh cherries on the stem

In a large nonreactive container, such as a glass pitcher, combine the mint, rum, sugar, lime juice, liqueur, and pitted cherries. Stir well to dissolve the sugar. Cover and refrigerate overnight.

For each serving, fill a large rocks glass or tumbler with ice and measure in 6 ounces (3/4 cup) of the rum mixture (I like to use a ladle to do this), being sure to get some of the cherries into each glass. Top with 2 ounces (1/4 cup) of soda. Stir, then garnish with a mint sprig and a cherry.

Chef’s Note: You can make the cherry-rum mixture up to 3 days in advance and keep it refrigerated—the flavors will just get better and better.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books

Summer Cherry Triple-Ginger Upside Down Cake
Makes 1 cake

4 Tbsp (1/2 stick) butter
1/2 cup packed, brown sugar
1 pound fresh cherries, pitted (about 2 cups)

For the batter:
1 1/2 cups all-purpose flour1 1/2 tsp baking powder1 tsp ground ginger
1/4 tsp salt
2 Tbsp very finely minced fresh ginger
1/4 cup very finely minced crystallized ginger
3/4 cup sugar
6 Tbsp (3/4 stick) butter, at room temperature
1 tsp vanilla extract
2 large eggs
3/4 cup milk

Position a rack in center of oven and preheat to 350 degrees F. Butter and flour a 9-inch cake pan, and reserve.

In a small saucepan, melt the butter over medium heat then stir in brown sugar. Bring to a boil, and then immediately drizzle into the prepared pan. Use a rubber spatula to distribute sugar mixture. Place the pitted cherries evenly around on top of sugar mixture. Set aside.

To make the cake batter: In a medium bowl, whisk together the flour, baking powder, ground ginger and salt, and set aside. In a large mixer bowl, beat together the fresh ginger, crystallized ginger, sugar and butter until light and fluffy. Add vanilla and eggs and beat well. Then add flour mixture and milk, alternately, in 2 batches, mixing at low speed after each addition until just combined. Do not over-mix.

Spoon batter evenly over cherries in the pan. Spread batter gently, being careful not to move the cherries around too much. Bake in preheated oven until golden brown and a cake tester comes out clean, about 45 minutes.

Cool the cake in the pan on a rack 15 minutes. Run a small knife around edges of pan to loosen cake. Place a large platter or serving plate over cake and invert cake onto platter. Serve warm or at room temperature with lightly sweetened whipped cream or vanilla ice cream if desired.

Recipe © Kathy Casey Food Studios

Posted by Kathy Casey on July 15th, 2011  |  Add Comment |  Posted in Cocktails, Fruit, KOMO Radio, Recipes, dessert