Fruit

Honey Varieties

Oh honey! That amazing sweet and flavorful product our wonderful bees give us!

I love bees, but I use to be afraid of them until I had a couple of hives in my urban garden and there were a LOT of bees! Honey bees go about their business and are busy, busy zooming around the everywhere. They are on a mission so make sure to not get in their flight path.

Did you know a bee will only produce about one twelfth of a teaspoon of honey in its lifetime? Wow!

The United States alone has 300+ varieties of honey. The variety depends on the type of blossom the bees are collecting nectar from. In the northwest, we have one of my all-time faves – blackberry honey!


My Liquid Kitchen 5130 Honey harvested from my Ballard urban garden!

If you are like me and love to whip up creative beverages and cocktails – then swap out your simple syrup for honey syrup – take 2 parts honey and 1 part hot water and mix together until they are combined. It will store for over a week in the refrigerator.

Try adding it to a summery drink like a tall Lemony Collins or a Watermelon Honey Limeade, or in a delicious salad dressing like below!

There are some great recipes on The National Honey Boards site as well as.

Cheers to a sweet summer! –Kathy

Local Greens with Blackberry Honey Vinaigrette, Toasted Hazelnuts & Chevre
Makes 4 servings

8 cups local, mixed baby greens
Blackberry Honey Vinaigrette (recipe follows)
1/2 cup fresh blackberries or raspberries
1/4 cup (1 ounce) chopped toasted hazelnuts
2 ounces chevre-style goat cheese, crumbled

Blackberry Honey Vinaigrette
1/4 cup fresh blackberries
2 Tbsp. red wine vinegar
1 Tbsp. honey such as wildflower or blackberry
1 tsp. Dijon mustard
3 Tbsp. canola oil or light olive oil
pinch cayenne pepper
1/4 tsp. kosher salt

Combine all the vinaigrette ingredients in a blender or food processor and process until smooth. Refrigerate until needed. Can be made up to 3 days in advance.

To serve salad: Toss greens with dressing and divide among 4 plates. Scatter with berries, hazelnuts and goat cheese. Serve immediately.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on July 23rd, 2015  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads

Fourth of July Cherries

Cherries just say summer to me and are perfect for this Red, White, & Blue holiday weekend. Cherry pie, cherry cocktails, cherry salad – I WANT IT ALL!

The only other challenge to cooking with cherries is pitting them. If you are pitting a lot of cherries, it’s best to get a large plunger pitter. I like the kind that clamps onto the side of a picnic table – the outdoors are the ideal place to do this messy chore.

Stem the cherries, then load up the hopper and start punching the plunger down. The only hitch is that, by the time you are finished, you are usually freckled with pink dots! So wear an old shirt—cherry stains are hard to get out, and this can sometimes be the pits!

For quick pitting projects, you can also use a wooden chopstick to poke out the pits.

This weekend try layering fresh pitted cherries with pieces of shortcake, whipped cream and some blueberries in little half pint jars for a d’lish Red, White, & Blue Cherry-Berry Shortcake! –Kathy

Red, White, Blue
Photo by Kathy Casey Food Studios®.

Red, White, & Blue Cherry-Berry Shortcake
This recipe is super-cute layered in wide-mouth half pint canning jars for a country picnic theme. The recipe is best made up a couple of hours in advance and refrigerated. Top with whipped cream right before serving.

Makes 8 servings

2 cups fresh cherries, pitted
1/3 cup cherry or strawberry jam
8 shortcakes, torn into pieces OR 1 purchased pound cake, about 10.75 oz, cut into 1” cubes (about 5 cups)
1 pint fresh blueberries
3 cups lightly sweetened whipped cream
8 fresh cherries for garnish – or maraschino cherries

Pit the cherries, and cut them in half. Toss with the jam and let sit for 20 minutes.

Divide the cake between eight 10-oz glasses or wide mouth half-pint canning jars. Evenly distribute the cherries over the cake then scatter with the blueberries. Top each serving with whipped topping and garnish with a cherry.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Posted by Kathy on July 2nd, 2015  |  Add Comment |  Posted in Fruit, KOMO Radio, Recent Posts, Recipes

Strawberry Days

Strawberries really signal the beginning of summer. I can’t wait for the first big, juicy red berry of the season.

Probably the most popular way to enjoy strawberries (other than eaten from hand) is strawberry shortcake. Here’s a quick tip for my favorite take on the classic: Start with Fisher Fair Scone Mix, add in some chocolate chips, form them, and then sprinkle with coarse sugar.

Bake and serve with sliced fresh strawberries tossed with a touch of local honey, and a dollop of whip cream. For a truly decadent experience, add a splash of local berry liqueur to the whip cream! Yum!

On the non-dessert side, too, strawberries have multiple possibilities. In my Strawberry & Spinach Salad, I like to top them with thin slivers of sweet Walla Walla onion and glazed almonds, then dressed it all with a Lowfat Poppy Seed–Ginger Vinaigrette thickened with pureed strawberries – a light and refreshing summer salad.

If you don’t have strawberries of your own to pick, there are many choices around the Northwest for “U-Pick” strawberries. And if you have had a big day of picking but still haven’t eaten your fill while in the field, sit down and relax with a big, glistening bowl of just-picked juicy berries. -Kathy

Strawberry & Spinach Salad
Photo from Kathy Casey’s Northwest Table.

Strawberry & Spinach Salad with Sweet Onions and Poppy Seed–Ginger Vinaigrette
You can substitute toasted hazelnuts for the almonds. This salad is also excellent as an entrée salad, topped with grilled chicken cut into strips.

Makes 6 to 8 servings

Vinaigrette
1/4 cup white wine vinegar
1 tablespoon minced peeled fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup light olive oil or other salad oil
2 teaspoons poppy seed

Salad
3 cups fresh strawberries, stemmed and quartered, or another local berry, such as raspberries, blackberries, or blueberries
2 bunches spinach, stemmed, washed well, and spun dry (8 to 10 cups)
1/2 cup thinly sliced sweet white onion, such as a Walla Walla Sweet
1/2 cup sliced almonds, toasted

To make the vinaigrette, whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl. Gradually whisk in the oil, emulsifying the vinaigrette. Stir in the poppy seed. Refrigerate for up to 2 days.

To make the salad, toss the berries, spinach, and onion with the vinaigrette. Sprinkle with almonds.

Recipe from Kathy Casey’s Northwest Table.

Posted by Kathy on May 11th, 2015  |  Add Comment |  Posted in Books to Cook, Fruit, KOMO Radio, Recent Posts, Recipes, salads

Blending up a Signature Easter Brunch Cocktail

Looking for your signature Easter Brunch cocktail? The delicious & frothy Strawberry Silver Gin Fizz is a sure crowd pleaser and oh-so-spring looking! Delightfully pink and bright flavored, this drink is flash blended then finished with soda water for a fun and unique addition to your morning get-together. To make things easier, you can pre-batch the strawberries, sugar, gin, lemon, and egg white and keep refrigerated until ready to blend with the ice.

Happy Easter!

Strawberry_Silver_2
Photo by Kathy Casey Liquid Kitchen®

Strawberry Silver Gin Fizz
Makes 4 – 6 servings

3/4 cup sliced strawberries
1/2 cup + 2 tablespoons powdered sugar
1 cup gin (or substitute vodka)
6 tablespoons (3 ounces) freshly squeezed Sunkist Lemon juice
2 organic egg whites (or 2 ounces pasteurized egg whites)
1 cup ice
———————————
1/4 cup soda water, chilled
Garnish: fresh strawberries and lemon peel twists

In a large glass measuring cup combine the strawberries and the powdered sugar. Let sit for 10 minutes.
Combine the macerated strawberries, gin, lemon juice, egg whites and ice in a high powered blender. Blend on high speed until smooth and all ice has been blended in. Add soda water to blender. Divide fizz between chilled glasses. Garnish with strawberries and lemon twists.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on April 3rd, 2015  |  Add Comment |  Posted in Cocktails, Fruit, Recent Posts, Recipes

Valentine’s Day Love Potion

I know that I don’t have to remind you, but Valentine’s Day is just around the corner. Do you know what you are going to give your sweetie to show them how much you care?

Chocolates and roses have been done, so why not try something new this year. How about starting off your romantic evening with my Love Potion bottled cocktail? Fresh raspberry infused-vodka is mixed up with pomegranate juice, limoncello, and fresh citrus to create a crimson pink and d’lish drink.

Now, if you’re feeling ambitious, you can try making your own limoncello – it’s so easy! Just add lemon zest to some citrus vodka and let it sit for a few days. Then sweeten lightly with some rich simple syrup and voila. It will last up to a year in the refrigerator.

In the recipe I’’ll tell you how to bottle this up (just use little 187 ml bottles and cap) you can write a love note to your honey on a tag or make a fun valentine label.

Serve bottles chilled on ice and make a toast to your sweetheart! –Kathy

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Love Potion
This bottled cocktail is perfect for Valentine’s Day. You can make ahead and serve with personalized tags. Serve over large format ice cubes or spheres. Garnish with fresh berries.

Makes about 46 ounces – enough for 6 (187ml) bottles

2 cups vodka
1/2 cup fresh raspberries
1/2 cup Liquid Kitchen Quick & Easy Limoncello (recipe follows),
or use your favorite brand
1/2 cup pomegranate juice
3/4 cup fresh lemon juice
3/4 cup simple syrup*
1 cup water

Place the vodka and raspberries in a blender and blend to infuse raspberries. Fine strain into a large pitcher. Add remaining ingredients and stir to combine.

Fill bottles 1-inch from top using a funnel. Cap or seal. Refrigerate for up to 2 weeks. Shake before serving.

*To make simple syrup: combine 1 cup sugar with 1 cup boiling water. Stir until sugar is dissolved. Store refrigerated for up to 2 weeks.

Liquid Kitchen Quick & Easy Limoncello
For a demo on how to make Housemade Limoncello, visit www.LiquidKitchen.tv.

Makes about 2 cups

1 1/2 cups citrus vodka
3 lemons
3/4 cups sugar
1/2 cup water

With a potato peeler, peel the zest from the lemon, being sure not to get any white pith. Place the lemon peel in a clean quart glass jar with lid. (Use the rest of the lemon for another purpose.) Cap the jar and shake well. Let sit at room temperature for 1 week, shaking the jars every couple of days.

After 1 week, bring the sugar and water to a boil in a large saucepan, stirring to dissolve the sugar. Boil for 2 minutes, then let cool to room temperature.
Strain the vodka into a pretty bottle. Add the cooled sugar syrup, cap bottle and shake to combine. Store at room temperature, for up to 2 months or, refrigerated, for 1 year.

*Glass bottles are available online as well as metal caps and cappers. You can also find them at home brew stores.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on February 6th, 2015  |  Add Comment |  Posted in Amazon, Cocktails, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, Small Screen Network

Pummelo: The Big Brother of the Citrus Family

Have you seen ginormous citrus fruits that look like monster grapefruits? They’re called pummelos – and are the biggest variety of citrus!

If you are a citrus fanatic like me, you will love pummelos. Pick one out that feels heavy for its size and is more green than yellow – in this case, green is good! These big babies pack a wallop of vitamins, and have a wonderful flavor, very similar to a grapefruit, but sweeter and in my opinion a little floral.

The biggest hurdle is getting through the peel, but once you know how, it’s really quite simple. First cut off the top and bottom – just enough so you can see the flesh of the fruit peeking through.

Next, score the peel on four sides. Just deep enough to get through the whole peel. Then, with your fingers, pull the pieces of the peel off and break the sections of the fruit apart. Remove the membrane from the segments, and then you’re ready to enjoy the fruit. I know it sounds like a lot of work, but it is SO WORTH IT!


Here’s a video of demo-ing how to peel one!

Great on its own as a snack, or try adding it to a favorite dish. The team and I developed a bunch of new recipes for Sunkist such as Pummelo Tabbouleh! So branch out and try pummelo – its D’Lish!–Kathy

Pummelo_Tabouleh
Photo by Kathy Casey Food Studios®

Pummelo Tabbouleh
Pummelo adds a beautiful color and tangy sweet flavor to this classic dish-up salad. Different brands/varieties of cracked wheat cook differently. More rustic types tend to be slower to absorb the water.

Makes 6 – 8 cups depending upon the style of cracked wheat used

1 3/4 cups boiling water
1 tsp. Kosher salt
1 1/2 cups cracked wheat (bulgur wheat)
——————————–
1 Sunkist® Pummelo
1/4 cup fresh squeezed Sunkist Lemon juice
1/4 cup extra virgin olive oil
1 tsp. Kosher salt
1/4 tsp. black pepper
2 roma tomatoes, diced 1/2 inch
1/2 cup chopped fresh parsley
4 green onions, thinly sliced

Place bulgur wheat and the 1 teaspoon of salt in a heat-proof large glass bowl or plastic container. Measure boiling water carefully and pour over the bulgur. Cover quickly with plastic wrap and let sit for 1 hour or until all the water has been absorbed. Uncover and let cool. (See headnote on cooking varieties of bulgur.)

To finish the salad: Peel the pummelo and tear the citrus flesh of each segment into pieces (discarding the white pith), set aside. (See how to open a pummelo.)

In a large bowl mix together the lemon juice, olive oil, remaining teaspoon of salt and pepper. Add the cooked bulgur and stir to combine. Then add the pummelo, tomatoes, parsley, and green onions and stir gently until coated with dressing.

Sunkist Twists:

  • Add in 1 cup chopped fresh kale.
  • For a protein punch add 1 can of drained garbanzo beans.
  • Try adding 1/4 cup chopped fresh basil.
  • Recipe developed for Sunkist by Kathy Casey Food Studios®.

    Posted by Kathy on January 22nd, 2015  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads, videos

    Toast the Season with Cranberries

    Whether you like them as a side sauce cozied to turkey or made into a holiday garland with popcorn, nothing is as perfect for the holidays than cranberries!

    Seasonal foods just naturally go together. The apple, for example, is the perfect foil for its seasonal cousin the cranberry. They’re great together in my Apple Cranberry Tart with Walnut Crust and Cranberry Semifreddo. How about a salad of winter greens with slices of crisp galas and spicy toasted walnuts tossed with my favorite holiday dressing, Cranberry Citrus Vinaigrette.

    But hey you can get crafty with them, too! For an impressive DIY holiday gift, try whipping up a batch of Crimson Cranberry Sage Vinegar to give out this year. Thread cranberries on a skewer and slip into a decorative clear bottle. Poke in a few sprigs of fresh sage, then add a pinch of sugar and salt to champagne vinegar – whisk together then pour into the bottles, covering the cranberries and sage. Cap and let sit at least one week before using. This vinegar makes a splendid and  colorful gift.

    So grab a few extra bags of fresh cranberries while they are in season and freeze a few bags for enjoying later. -Kathy

    Cranberries 2
    (Photo from Kathy Casey’s Northwest Table)

    Washington Apple-Cranberry Tart with Walnut Crust & Cranberry Semifreddo
    Makes 10 servings

    Filling
    1 tablespoon butter
    4 pounds Gala apples, peeled, cored, and cut into 1/4-inch-thick wedges (6 cups)
    1/2 cup fresh or frozen cranberries
    2 tablespoons brandy
    2 teaspoons fresh lemon juice
    1/2 cup sugar
    2 teaspoons ground cinnamon

    Crust
    8 ounces (2 sticks) unsalted butter at room temperature
    3/4 cup granulated sugar
    1/4 cup packed brown sugar
    2 teaspoons vanilla extract
    1 egg, separated
    3 egg yolks
    2 1/2 cups flour
    1/4 teaspoon salt
    1/2 cup very finely chopped walnuts
    2 tablespoons sanding or coarse sugar

    Cranberry Semifreddo (recipe follows)
    10 fresh or frozen cranberries for garnishing

    To make the filling, heat the butter in a large saucepan over medium-high heat and add the apples and cranberries. Stir in the brandy and lemon juice, then add the sugar and cinnamon. Cook until the apples are just wilted but still firm, and the juices have evaporated and cooked out; the mixture should be almost dry, not wet. Transfer to a shallow pan and cool in the refrigerator while making the crust.

    Preheat an oven to 350°F. Line the bottom of a 9- or 10-inch springform pan with a parchment round. Lightly butter the sides of the pan and the parchment, or spray with vegetable-oil cooking spray. Set aside.

    To make the crust, in a mixing bowl, beat the butter with the sugars on medium-high speed with an electric mixer until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the vanilla and the 4 egg yolks, one at a time, beating a few seconds after each. Beat until smooth and light, about 1 minute. (Reserve the egg white.)

    In a medium bowl, mix the flour, salt, and walnuts, then add the flour mixture to the egg mixture in 2 parts, mixing on low until just combined.

    Divide the dough into 2 equal pieces. Put a piece of the dough into the prepared pan and press it out evenly on the bottom and up 1 1/2 inches on the sides. (If the dough is too soft to work with, wrap in plastic wrap and refrigerate for 10 to 20 minutes to slightly firm up.) Pile the cooled filling into the dough-lined pan.

    On a lightly floured surface such as a cardboard disk or big piece of plastic wrap, press the remaining piece of dough into a round 9 or 10 inches in diameter, depending on the size of your springform pan. Slide the dough onto the filling and press it into place. This top crust should fit just inside the dough that extends up the sides of the pan and come all the way to its edges. Carefully seal the seam where the top joins the side dough, making sure the edges are straight and even.

    Whip the reserved egg white in a small bowl until slightly frothy. Brush the top crust lightly with the egg white and poke the top with a fork in 5 places. Sprinkle with the sanding sugar.

    Bake for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbling out a bit. Cool to just slightly warm or room temperature before removing the pan sides. You might want to run a knife along the sides before unmolding. (When serving, be sure that the parchment paper is not stuck to the tart.)

    To serve, slice the tart into 10 wedges. Place each wedge on a dessert plate. Top with a nice scoop of the semifreddo and garnish with a cranberry.

    Cranberry Semifreddo
    Makes about 10 servings

    2 eggs, separated
    1/2 cup fresh or frozen cranberries
    2 tablespoons cranberry juice cocktail
    1/2 cup granulated sugar
    3 tablespoons mascarpone cheese
    2 tablespoons superfine sugar
    1/2 cup heavy whipping cream

    Let the eggs come to room temperature while you proceed with the recipe.

    Combine the cranberries, juice, and 1/4 cup of the granulated sugar in a small saucepan over medium-high heat. Cook until the cranberries pop, about 3 minutes. Remove from the heat, let cool, then purée until smooth.

    In a medium stainless-steel bowl, whisk the egg yolks, remaining 1/4 cup granulated sugar, and cranberry purée. Set the bowl over a pan of simmering water, taking care that the bowl does not touch the water. Whisk until the mixture is thickened and hot—but be careful not to overcook (scramble) the egg mixture; this takes about 3 to 5 minutes. Remove from the heat and whisk in the mascarpone. Keep whisking until the mixture cools down, then refrigerate until thoroughly chilled.

    Meanwhile, in a thoroughly clean and grease-free mediuim mixer bowl, whip the egg whites on high speed with an electric mixer until they just start to get frothy. Start sprinkling in the superfine sugar and whip until the whites are peaking. Gently fold the whipped egg whites into the chilled cranberry mixture.

    Whip the cream until stiff, then gently fold it into the cranberry mixture, taking care not to lose volume.

    Spoon the mixture into a 4-cup plastic container with a lid. Tap the container on a counter to release any bubbles, then smooth the top. Close the container, then place in a freezer for at least 8 hours, or until frozen.

    Recipe from Kathy Casey’s Northwest Table Cookbook

    Cranberry Citrus Vinaigrette
    Makes 1 1/2 cups

    2/3 cup fresh or frozen cranberries
    1/4 cup sugar
    1/2 cup white wine vinegar or distilled white vinegar
    1 teaspoon Dijon mustard
    1/4 cup orange juice
    3/4 cup vegetable oil or light olive oil
    1/4 teaspoon salt
    1/4 teaspoon black pepper

    Combine the cranberries, sugar, and vinegar in a small nonreactive saucepan and cook over medium heat until the cranberries pop, about 4 to 5 minutes. Remove from the heat and let cool.

    Purée the mixture in a blender, then blend in the mustard and orange juice. With the machine running, gradually drizzle in the oil. The dressing should become smooth and emulsified. Blend in the salt and pepper. Refrigerate up to 3 weeks.

    Recipe by Kathy Casey Food Studios®

    Cranberries 1

    Crimson Cranberry Sage Vinegar
    Makes 6 cups

    1 cup fresh or frozen cranberries
    Fresh Sage
    1 large shallot, peeled and quartered
    6 cups white wine vinegar or distilled white vinegar
    2 teaspoons sugar
    1/2 teaspoon salt

    Arrange the cranberries and shallot attractively in 2 clear glass wine bottles (you can skewer the cranberries, if you like, on long wooden skewers).

    In a non-aluminum pan, bring the vinegar, sugar and salt to a boil. Immediately pour the liquid into the bottles, filling them 1 1/2 inches from the top. Let cool to room temperature, then cork. Let sit a minimum of 2 days before using. Store in a cool, dark place for up to 2 – 3 months, or refrigerate for up to 6 months.

    Recipe by Kathy Casey Food Studios®

    Posted by Kathy Casey on December 18th, 2014  |  Comments (1) |  Posted in dessert, Fruit, KOMO Radio, other, Recent Posts, Recipes

    It’s Time for Fruit Cakes!

    Fruit Cake (or fruitcake) sometimes gets a bad rap. Those doorstopper hard as rocks cakes with bright, florescent cherries that gets re-gifted every year passed around at every while elephant party…

    Fruit Cake Monster
    A Fruitcake monster!

    But there is great fruit cake, too! Like my holiday favorite “Over 21” Real Fruit Cakes made with Maker’s Mark! I love a slice in the morning with a great cup of coffee.

    Fruit-Cake-3

    These REAL fruit cakes are fully loaded with Maker’s Mark-soaked dried fruits, including apricots, cranberries, tart cherries, and golden raisins, as well as loads of nuts from toasted hazelnuts to rich pecans – all bound with a signature spiced batter recipe. Baked till golden then brushed over and over with a bourbon-brown sugar glaze. Now this is fruitcake – a REAL FRUIT cake.

    So if you have a fruit cake fan on your Holiday Gift List or want to be a fruit cake convert, I have you covered. You can order them online for delivery or pick them up at the Food Studios in Ballard.

    Fruit-Cake-4

    Quantities are limited so be sure to place your orders soon because they sell out FAST!

    Wishing you all a real fruit cake filled holiday season! -Kathy

    “Over 21” Bourbon Fruit Cake
    Makes 6 mini-loaves

    1 cup chopped dried pineapple
    1 cup chopped dried apricots
    1 1/2 cups tart dried cherries
    1 cup golden raisins
    1/3 cup currants
    1 1/4 cups chopped dried mango
    3/4 cup boiling water
    1/2 pound (2 sticks) butter, softened (very important!)
    1/2 cup sugar
    1/2 cup brown sugar
    1/4 cup molasses
    1 1/2 tsp. vanilla extract
    2 tsp. orange zest
    2 tsp. lemon zest
    6 eggs
    1/4 cup bourbon
    1 3/4 cups flour
    1 1/2 tsp. ground allspice
    1/2 tsp. ground ginger
    1/2 tsp. ground cinnamon
    1/2 tsp. ground nutmeg
    1 cup chopped hazelnuts
    1 cup chopped walnuts
    1 cup chopped pecans
    1 cup whole almonds

    Bourbon Glaze
    1/4 cup water
    1/2 cup brown sugar
    1/2 cup bourbon

    In a large bowl toss together the dried fruits then pour the boiling water over the fruit and toss again. Cover with plastic wrap and let sit for 24 hours at room temperature, stirring occasionally.

    Preheat oven to 300 degrees F.

    In a mixing bowl whip the butter (be sure it’s super-softened!) on medium-high speed with the white and brown sugars for about 4 minutes or until fluffy. Add the molasses and then the vanilla and zests. On medium speed add 1 egg at a time, beating 1 minute between each addition. Mix in bourbon. Mixture should be whipped until it is smooth and silky.

    In a sifter combine flour and spices. Remove bowl from mixer and sift in dry ingredients, folding into egg mixture until well incorporated.

    Separately, in a very large bowl mix together plumped fruits and nuts. Add cake batter and fold into the fruit and nuts until well coated.

    Divide mixture (about 1 1/2 cups each) among 6 buttered, nonstick mini-loaf pans (6-inch x 3-inch x 2-inch) or disposable aluminum mini-loaf pans. Smooth out batter, then bang each pan on the counter to release any air bubbles.

    Place pans on a baking sheet and bake for about 45 – 55 minutes or until set and cooked through.

    Meanwhile make the Bourbon Glaze: In a very small saucepan combine the water and brown sugar and bring to a boil over high heat. Boil for 1 minute, remove from the heat, and cool to room temperature. Then whisk in the bourbon.

    When cakes come out of the oven, remove from pan and place bottom up on a cooling rack set over a baking sheet. With a pastry brush, brush the Bourbon Glaze liberally on the bottom and sides of cakes while still warm. Do this quite a few times. Then turn cakes top side up and brush with more of the glaze. Keep brushing with glaze on all surfaces every 20 minutes or so until all of the glaze is used up. Cover cakes with plastic wrap and let sit overnight.

    To wrap cakes: Wrap each cake individually with plastic wrap, then wrap in parchment paper. Seal with Christmas stickers and ribbon or raffia and baubles. If desired, write recipe name, baker and date on outside wrapper with a fine permanent marker or metallic pen.

    Store cake at room temperature until ready to give.

    Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

    Posted by Kathy on December 5th, 2014  |  Add Comment |  Posted in dessert, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes
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