Fruit

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 5th, 2019  |  Comments Off on Toast the Season with Cranberries |  Posted in dessert, Dishing with Kathy Casey Blog, Fruit, KOMO Radio, other, Recent Posts, Recipes

Apples

A true sign of fall, apples are appearing everywhere right now. Think thick-caramel-coated-and-dipped-in-nuts or those sweet and tangy cups of fresh-pressed cider at the local market.

The Northwest has always been the Mecca for amazing apples from glorious Gala Apples with their wonderful perfume and sweet flavor under a lovely red and pink striped exterior, to the sexy pink ladies! The list goes on and on.

For pie lovers, nothing is as iconic as good ol’ classic American apple pie. Some of my favorite ways to switch it up is adding grated cheddar to the crust and tossing some fall cranberries into the filling. Yum!

img_8837
Photo from Kathy Casey’s Northwest Table
Who’s ready for pie? I know I am!
 

But in addition to treats and desserts, there are bushels of other great ways to cook with apples. Try a quick sauté of sliced apples, chopped bacon, and onions then finish it off with a quick vinaigrette and tossed with baby spinach leaves for a tasty and warm supper salad.

 

apples
Photo by Kathy Casey Food Studios
 

Just remember, one of the most important tips is to always keep your apples refrigerated. At 70 degrees apples break down and become soft 10 times faster than if refrigerated. And we all like that crisp apple crunch! –Kathy

 

Apple Cranberry Pie With Cheddar Cheese Crust

Makes 1 9-inch pie.

Cheddar Cheese Crust

2 cups flour
1/2 tsp. salt
1/3 cup shredded Tillamook Cheddar cheese
1/3 cup shortening or lard
6 Tbsp. cold butter, cut in small pieces
4 Tbsp. cold water

 

Pie Filling

1 1/2 cups sugar
3/4 tsp. cinnamon
1/4 tsp. nutmeg
3 Tbsp. flour
7 cups 1/8- to 1/4-inch-sliced apples, peeled and cored (about 2 – 2 1/2 lb.)
3/4 cup coarsely chopped fresh or frozen cranberries
2 Tbsp. cold butter, cut in small pieces
milk and sugar for topping

 

To make the crust: In a large bowl combine flour, salt and cheddar and mix evenly. Cut in shortening and butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into a disk and refrigerate for about 20 minutes.)

 

Divide dough into 2 pieces then roll out into 2 circles.

 

On a lightly floured surface roll one dough piece out to a bit bigger than your pan. Brush excess flour off of crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit crust into pan. Roll crust over at edges, trimming off any excess dough, then crimp with fingers to make a pretty crust edge. With a fork poke the pie crust all over so crust doesn’t bubble up when baking.

 

Cover the other dough piece (the pie pastry top crust) with plastic wrap while making the filling.

 

Preheat oven to 425 degrees F.

 

To make filling: In a large bowl toss together the sugar, cinnamon, nutmeg, flour, apples and cranberries. Mound apple mixture evenly into pastry-lined pie pan. Dot apples with butter and cover with top crust. Seal and flute edges with fingertips. Make several slits on the top to allow steam to escape. For a shiny, sugary top brush top crust lightly with milk and sprinkle with granulated sugar.

 

Bake in preheated 425-degree oven for 10 minutes then reduce the heat to 375 degrees and bake for about 50 minutes more or until crust is nicely browned and apples are cooked through.

 

Recipe by Kathy Casey Food Studios®

 

 

Spinach & Apple Salad with Warm Bacon Vinaigrette

This salad is delicious as a starter, or serve it as an entrée topped with grilled chicken breast and crumbled blue cheese.

Makes 6 servings as a starter salad

 

6 cups baby spinach

Vinaigrette

1/3 cup fresh-squeezed Sunkist Lemon juice
2 tsp. Dijon mustard
2 Tbsp. sugar
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
2 Tbsp. extra-virgin olive oil

———————————————

1/4 cup finely diced raw bacon
1 apple, cored and cut into thin slices
1/2 cup thinly sliced white onion
2 tsp. minced fresh garlic

 

Place spinach in a large, heat-proof bowl and refrigerate until ready to dress salad.

In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt

and olive oil. Set vinaigrette aside.

 

In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add the apple, onion and garlic and stir for about 1 minute. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.

Toss until salad is well coated with dressing, and serve immediately.

 

Recipe by Kathy Casey Food Studios®

Posted by Kathy on October 10th, 2019  |  Comments Off on Apples |  Posted in dessert, Dishing with Kathy Casey Blog, Fruit, Kathy Casey, KOMO Radio, Recent Posts, salads, Snacks, vegetables

The Classic Upside Down Cake gets a Creative Spin

Not many desserts bring out a warm sense of old fashioned home cooking as much as an upside down cake. Think classic with those rings of pineapple, bright red cherries and oozy buttery brown sugar.

Upside down cakes are pretty straight forward: gooey sugary business on the bottom, topped with fruit then cake batter. Bake, flip and serve!

Pineapple Upside Down Cake
Here’s the Classic
! But we are going to get creative!

From peaches to pears to pineapple, almost any fruit can get the upside down treatment with this cake. And you can get creative with the cake batter too, like with my Spiced Pear Ginger Bread & Hazelnut Upside Down Cake, it’s unusual in several ways. For one thing, the cake layer is a gingerbread batter. For another, it’s baked in a Bundt pan. And it’s highly spiced and aromatic — ginger along with cloves, nutmeg and lots of cinnamon. And did I mention the cake’s enriched with hazelnuts?

Or for a morning treat how about a Breakfast Oatmeal Apple Upside Down Cake. This moist cake is not too sweet and is a real treat for a weekend brunch. My testing and tasting team even liked it topped with a pouf of yogurt.

If sweets aren’t your thing, try my Savory Onion Upside Down Cake made with caramelized onions, fresh thyme, baked up with an olive oil and herb studded quick bread topping. Perfect along with a green salad or a hearty bowl of homemade soup!

So, consider upside down cakes for your next breakfast, supper or dessert. –Kathy

Spiced Pear Gingerbread Hazelnut Upside Down Cake
Makes 1 Bundt cake, serving 10 to 12

Pears
1 Tbsp butter
2 cups 1/2-inch-diced, firm, ripe pear with skin, cored (about 2 pears or one very large pear)
1/4 cup granulated sugar
1 tsp ground cinnamon

Batter
3/4 cup boiling water
3/4 cup molasses
1/2 tsp baking soda
2 cups flour
1/8 tsp ground cloves
1 1/2 tsp ground cinnamon
3/8 tsp ground nutmeg
3/4 tsp ground ginger
1/2 tsp salt
2 1/4 tsp baking powder
6 Tbsp (3/4 stick) unsalted butter
3/4 cup sugar
1 egg
1 1/2 tsp very finely minced fresh ginger
1/2 cup chopped hazelnuts

Preheat oven to 350 degrees F.

To prepare the pears: In a 10-inch skillet, melt 1 tablespoon butter over medium high heat. Add the diced pears, 1/4 cup sugar, and 1 teaspoon cinnamon to the pan. Sauté for 3 to 4 minutes, until the pears are slightly caramelized and somewhat soft. Spoon mixture into the bottom of a 10-cup, non-stick Bundt pan.

To make the cake batter: In a medium bowl combine the boiling water, molasses, and baking soda. Set aside.

In a separate bowl, combine the flour, dry spices, salt and baking powder, and mix well. Set aside.

In a large mixing bowl, beat together the butter and sugar until fluffy. Add the egg and fresh ginger, and mix well. Add molasses mixture and reserved dry ingredients, alternately, beginning and ending with the liquid, and mixing after each addition. Finally, add the chopped hazelnuts.

Spoon batter gently into Bundt pan over the pears and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 20 to 30 minutes, or until cake tests done. (When done, cake may not entirely fill the Bundt pan. Don’t worry; this is normal for this recipe.)

Cool to room temperature before inverting.

Recipe © Kathy Casey Food Studios®.

Breakfast Oatmeal Apple Upside Down Cake
Makes 1 10-inch round cake, serving 8 to 10

Batter
2/3 cup rolled oats
1/2 cup golden raisins
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup boiling water
2/3 cup, packed, brown sugar
2/3 cup granulated sugar
1 egg
1/3 cup vegetable oil
1 cup flour
3/4 tsp baking soda
1/4 tsp salt

Apple layer
1 Tbsp brown sugar
1 Tbsp flour
1/2 cup chopped pecans
1 Gala apple, cored, skin on, sliced in thin wedges
—————————–
vanilla yogurt (optional)

Preheat oven to 350 degrees F. Spray a 10-inch round cake pan with vegetable cooking spray, and set aside.

Mix oats, raisins, cinnamon and nutmeg in a heat-proof container, and pour measured boiling water over mixture. Let sit for 15 minutes.

Meanwhile, prepare the apple layer: In a small bowl, mix together the 1 tablespoon brown sugar, 1 tablespoon flour, and the pecans, and pat out into the bottom of the cake pan. Then lay the apple slices out evenly on the brown sugar mixture. Set aside.

In a large bowl, combine the 2/3 cup brown sugar, granulated sugar, egg, and oil, and mix well. In a small bowl, mix together the 1 cup flour, soda and salt, then add to sugar mixture. Add plumped oat mixture and stir well.

Without disturbing the apple layer, add batter into the cake pan carefully, and then lightly rap pan on counter to release any bubbles. Bake in preheated oven for 35 to 40 minutes, or until cake tests done.

Let sit 5 minutes after coming out of the oven, loosen sides of cake from pan with a table knife, and then immediately invert cake onto a large plate.

Serve warm or at room temperature, topped with dollops of vanilla yogurt if desired.

Recipe © Kathy Casey Food Studios®.

Savory Caramelized Onion Upside Down Quick Bread
Makes 1 10-inch savory cake, about 8 servings

Onion layer
1 Tbsp olive oil
1/2 tsp butter
2 large white onions, peeled and cut into 1/2-inch rounds
1/2 cup garlic cloves, halved
2 sprigs fresh thyme
1 bay leaf
1/4 tsp salt
1 Tbsp white wine
1 Tbsp red wine vinegar

Batter
2 cups flour
3 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
1/2 cup olive oil
3/4 cup whole milk
2 eggs
1 Tbsp chopped fresh chives
1 Tbsp chopped fresh parsley

Preheat oven to 350 degrees F.

To prepare the onions: In a 10-inch skillet, heat olive oil and butter together over medium heat. Add onions, garlic, thyme and bay leaf. Cover, and cook over medium-low heat for 15 minutes. Stir in 1/4 tsp salt, wine and vinegar, and continue cooking, covered, for another 15 to 20 minutes until golden brown and very soft. Set aside in pan and cool to room temperature. Remove thyme stems and bay leaf. (You will be adding the cake batter to this pan.)

To make the batter: In a large bowl, combine and mix flour, sugar, baking powder and salt. Add remaining ingredients, and mix till just combined.

Spoon batter over onion mixture in the pan and bake in preheated oven for 35 to 40 minutes, or until quick bread layer tests done.

Remove from oven. Run a knife around edge, carefully invert hot skillet onto a large serving plate, and remove skillet. Any onion mixture remaining in pan can be scraped out with a spatula and spread on quick bread.

Recipe © Kathy Casey Food Studios®.

Posted by Kathy Casey on October 3rd, 2019  |  Comments Off on The Classic Upside Down Cake gets a Creative Spin |  Posted in breakfast, dessert, Dishing with Kathy Casey Blog, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, sides

Fig-a-licious Fruit!

Although I love them, figs are so much more than the iconic Fig Newton, which by the way was first sold dried in a commercially manufactured cookie in 1892. Who knew?

Figs: they’re unusual, versatile, and even grow well here in Seattle. I have a fig tree in my backyard!

Fig edited
A plump fig growing in my back Urban Garden – ready to be picked!

It’s best to pick figs when fully ripened. The fig is ready for harvest when it drops on the stem from its own weight. Pick with the stems attached, but always plan to use within a few days.

Although in the kitchen we consider it a fruit, the fig is actually a flower that is inverted into itself. There are no blossoms on the tree’s branches; the blossom is inside the fig. Many tiny flowers produce the crunchy little seeds that give figs their unusual taste and texture.

Figs are of course fabulous fresh, but you can also cook up some creative dishes with them too.

One of my favorite apps is quick and easy: Roasted Figs with Gorgonzola and Walnuts. So easy to make. I love them paired with a delicious Manhattan made with House Spiced Vermouth – YUM!–Kathy

Roasted Figs with Gorgonzola and Walnuts
Makes about 24 to 30 pieces

4 ounces Gorgonzola cheese
1/4 cup chopped walnuts
1 pint fresh figs, halved lengthwise

Preheat an oven to 425°F. In a small bowl, mix the Gorgonzola and walnuts. Arrange the figs, cut side up, on an ungreased baking sheet, and top each piece with 1 generous teaspoon of the Gorgonzola mixture.

Roast the figs for about 6 to 8 minutes, or until heated through and the cheese is hot. Let cool slightly and enjoy!

Recipe © from Kathy Casey’s Northwest Table Cookbook.

Posted by Kathy on September 19th, 2019  |  Comments Off on Fig-a-licious Fruit! |  Posted in Books to Cook, Dishing with Kathy Casey Blog, Fruit, KOMO Radio, Recipes, Small Screen Network, videos

Picture Perfect Pies

My oh my, I LOVE pie! Whether you’re celebrating a holiday, enjoying a summer time BBQ, or having a casual family dinner- pie can be the perfect dessert for any occasion. Strawberry lavender rhubarb, meyer lemon meringue, salted caramel pecan…the flavor combinations are endless!

I love a fresh berry pie with grated lemon zest added to the filling. Warm from the oven and topped with a big scoop of classic vanilla ice cream- yum!

 

 

It’s no secret that apple is crowd favorite flavor too. Choose a new variety of apples from the farmers market to switch things up, and then try adding dried cranberries or currants to the mix. If you’re really in the mood to try something different, add Tillamook cheddar to the crust- one of my personal favorites.

And you don’t have to stop there! Get creative with your crust. I like to add goodies such as sliced almonds, fine chopped walnuts, or poppy seeds. The crunchy texture pairs perfectly with a flaky, buttery pie dough.

Celebrate summer with your next pie! Picking fresh fruit at a local you-pick-farm is such fun and a great way to get the whole family involved. And once the hard work is done, treat yourself by making my Free-Form Stone Fruit Hand Pies. Happy baking!
-Kathy

Free-Form Stone Fruit Hand Pies
Makes 8 pies

Almond Crust
3 cups flour
1/2 cup sliced almonds, finely chopped
2 teaspoons sugar
1 teaspoon salt
8 tablespoons (1 stick) butter, cold, cut into small chunks
1/2 cup shortening, cold
1 large egg, beaten
4 teaspoons cider vinegar
6 tablespoons ice water

Stone Fruit Filling
2 1/2 pounds assorted stone fruit such as: sliced fresh peaches, (peeled) nectarines, apricots, plums, or pitted cherries (about 7 1/2 – 8 cups)
3/4 cup sugar
1 1/2 tablespoons flour
1/2 teaspoon ground cinnamon

1/4 cup (4 ounces) marzipan or almond paste, optional
Sugar for sprinkling on top, optional

To make the Almond Crust: Mix the flour, almonds, sugar, and salt together in a large bowl. Add the butter and shortening and, with a pastry blender or clean hands, combine until mixture forms pea-sized particles.

In a small, separate bowl, mix together 2 TABLESPOONS of the beaten egg, the vinegar, and the ice water. (Reserve the remaining beaten egg for egg wash.) Stir this mixture into the dry mixture and mix until the liquid is just incorporated. (This dough should be fairly moist and pliable, not crumbly. If the dough is too dry, add more ice water, 1 to 2 teaspoons at a time.)

Form the dough into a log and wrap in plastic wrap. Chill in refrigerator for 1 hour before rolling out.

To make the Stone Fruit Filling: Place the fruit in a large bowl. In a separate bowl, mix the sugar, flour, and cinnamon together and reserve.

Preheat an oven to 400°F. Lightly spray 2 or 3 large baking sheets with nonstick vegetable spray and set aside.

After the dough has chilled, cut it into 8 equal portions. On a lightly floured surface, roll out 1 piece of dough into a 1/8-inch-thick circle. Keep the other pieces covered with waxed paper or plastic wrap while you work. Repeat with the remaining pieces of dough, keeping the rolled-out circles separate and covered.

Sprinkle the fruit with the reserved sugar mixture and toss very gently. Coat the fruit thoroughly; no dry mixture should be left in the bowl.

If using the marzipan or almond paste, divide it into 1/2-tablespoon pieces. Flatten out each piece and tear it into several pieces. Place pieces on tart shells.

Divide the Fruit Filling among the tart shells, placing about 3/4 heaping cup in the center of each. Gather up the crust edges around the filling, bringing about 1 1/2 inches of pastry all around over the fruit to make an open-faced, rustic-looking tart or hand pie.

With a spatula, carefully transfer each tart to a baking sheet. (You will be able to fit about 3 to 4 tarts on each sheet.)

Whisk 1 teaspoon of water into the reserved beaten egg and lightly brush the exposed dough with the egg wash. Sprinkle the tarts lightly with sugar, if desired.

Bake for 30 to 32 minutes, or until the crust is cooked through and golden brown and the filling is bubbling.

Chef’s Tips:
It is very important to allow 1 hour for the Almond Crust to chill before rolling out.

The fruit and dry ingredients are mixed at the last minute to avoid drawing too much liquid from the pears, which could make the crust soggy.

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

Posted by Kathy on August 29th, 2019  |  Comments Off on Picture Perfect Pies |  Posted in citrus, dessert, Dishing with Kathy Casey Blog, Fruit, Kathy Casey

Bananas for Bananas

Bananas, the ultimate naturally portable snack! Perfect for throwing into your purse or bag.

Besides being deliciously handy, bananas are a great source of potassium while being low in sodium. They are a good source of Vitamin B6 as well as Vitamin C and dietary fiber, and are naturally fat free!

If you’re thinking of a campfire-inspired treat, then consider this s’more alternative:

Take an unpeeled banana and make a split lengthwise – just not all the way through. Carve a trough from end to end, keeping the peel. Munch on the removed banana to tide you over, while filling the trough with bits of marshmallow and chocolate and sprinkle with crumbled graham crackers. Wrap the whole thing in tin foil and stick it in the embers like a potato, or over a hot grill. After a little while, take it out and carefully unwrap. Yum!

s'more banana
Fun Photo from Tablespoon.

And bananas are quite delicious with savory things as well. My recipe for Banana Pineapple Chutney is flavored up with warm spices such as ginger and allspice. It’s a fantastic way to zip up a grilled chicken breast, or even better with a pork chop.

Any way you slice them (or even if you don’t), bananas are d’lish! –Kathy

Banana Pineapple Chutney
Great served with basmati rice and vegetable curries as well as grilled scallops, chicken, pork chops or ham.

Makes 3 cups

1/3 cup 1/4-inch-diced red onion
1/2 cup 1/4-inch-diced red bell pepper
2 Tbsp. minced fresh ginger
1/3 cup packed light brown sugar
2 Tbsp. granulated sugar
1/8 tsp. ground allspice
1/4 tsp. ground cloves
3/4 tsp. salt
3/4 cup white wine vinegar
2 Tbsp. water
———————————–
2 Tbsp. currants
1 1/2 cups peeled and diced ripe fresh pineapple
2 cups (about 2 large) firm underripe bananas, peeled, cut in half lengthwise then in 1/2-inch chunks

In a heavy, wide, shallow, nonreactive pot, place all ingredients except the fruit. Bring to a boil over high heat and boil for about 4 minutes until mixture is syrupy and slightly reduced.

Add currants and pineapple, reduce heat to medium and cook for about 1 minute. Gently fold in bananas and cook until just thickened, about 2 minutes more. Occasionally stir the mixture gently; do not stir roughly—you want to keep the fruit pieces’ integrity. Chutney should be thickened but still slightly juicy. If too dry, add 1 to 2 tablespoons of water.

Remove from the heat and let cool. Refrigerate if not serving right away. Chutney should be slightly warm for serving.

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

Posted by Kathy on May 16th, 2019  |  Comments Off on Bananas for Bananas |  Posted in Dishing with Kathy Casey Blog, Fruit, KOMO Radio, Recent Posts, Recipes

Juicing for Joy

As you walk the isle of the grocery store these days, you’ll soon notice the rows and rows of new juices readily available. What is all this juicy business? Well for starters, it’s an easy and d’lish way to get your recommended daily allotment of fruits and vegetables, and not to mention lots of vitamins and nutrients.

So what to do? Got the bucks to buy a bottle? It is pretty convenient to pop into a shop and pick up your favorite blend but over time it can be more expensive than your daily cup of joe.

How about buying a home juicer? Making juice from home can be an investment in time and money up front but with a little planning it truly is the best way to enjoy a juice filled lifestyle and the fresher the juice, the better the health benefits too!

Here’s a favorite blend of mine that you can play with the proportions to fit your pallet. I suggest doing 3 parts veggie or root juice to 1 part fruit juice and any salty, spicy or sour juices should be added to taste.

Beets ( In addition to being sweet and oh so pretty, they are high in antioxidants and have anti-inflammatory benefits)
Celery (It has a touch of natural saltiness, bright flavor, and it’s a natural diuretic)
Slice of fresh ginger
Apple
Lemon Juice

Want a powerful punch of antioxidants? How about whipping up a delicious Green Juice like this one from Sunkist.

 


Photo from Sunkist.com
 

Made with fresh squeezed grapefruit and orange juice, fresh pressed cider , ginger, and kale juice.  Yum!

Oh and did I mention that fresh veggie juices are great  as a mixer for cocktails too! That’s right. The juicing trend is moving into Happy Hour. Here is one of my favorite cocktails for spring: Make it with your favorite gin!

Carrot Collins
Honey Mint Carrot Collins
 

The carrot juice adds a subtle sweetness and a beautiful color, while playing well with the botanicals of the gin. Find this recipe and more at www.liquidkitchen.com

Happy Juicing!  –Kathy

Posted by Kathy on April 25th, 2019  |  Comments Off on Juicing for Joy |  Posted in breakfast, citrus, Cocktails, Dishing with Kathy Casey Blog, Foodie News, Fruit, Kathy Casey, KOMO Radio, Lifestyle, orange, Recent Posts, root vegetables, vegetables

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! Not as well known in the citrus family but they will be soon!

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 or try adding it to a favorite dish that you want a citrus punch – like in my recipe for Pummelo Tabbouleh.

Oh and yea…. if you Google Pummelo Cat Hat… you may just get inspired for some citrusy crafting LOL! –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)
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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 February 7th, 2019  |  Comments Off on Pummelo: The Big Brother of the Citrus Family |  Posted in Dishing with Kathy Casey Blog, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads, videos
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