Fruit

Strawberry Basil Blush

Stay refreshed and keep summer libatious with brand new episodes of Kathy Casey’s Liquid Kitchen®! Launching the 4th Season in style is my Strawberry Basil Blush!

This cocktail incorporates fresh, sweet strawberries with fragrant basil and works great with either vodka or gin. This drink is versatile; it can be strained and served up in a nice martini-style glass or served on the rocks in an Old Fashioned-style glass.

Cheers! -Kathy

Posted by Kathy Casey on July 17th, 2013  |  Comments Off |  Posted in Cocktails, Fruit, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos

Fruit Salads

Quick: name 3 side dishes for your next barbeque. I bet fruit salad was on that list! Put down that recipe for Waldorf salad and get creative with new fruit salad ideas.

A fave d’lish trick is to mix freshly squeezed lemon juice with a local honey; then add in some chopped freshly picked mint from the garden. Toss this with juicy peach wedges or halved apricots – yum!

Try grilling thick slices of pineapple and then sprinkling them with a touch of ground chipotle chili, a touch of lime juice, and a quick scatter in some chopped cilantro. My mouth is watering just thinking about this one.

Icy cold watermelon chunks are terrific when tossed with feta cheese, chopped fresh basil, kalamata olives and a light drizzle of extra virgin olive oil! Now that’s a NEW salad everyone will love!

So think outside of the box and try a new spin on fruit salad…and don’t forget to tell me how you like your refreshing summer side! – Kathy

Fruit + Lavender
Photo by Kathy Casey Food Studios
®.

Succulent Summer Stone Fruits with Lavender- Lemon Honey Syrup
Makes about 6 servings

Lavander Lemon Honey Syrup
1/2 cup high quality local honey
1/2 cup water
8 ea fresh lavander flowers, unsprayed and rinsed (or 1 tablespoon dry)
2 Tbsp fresh lemon juice

Fruit
an assortment such as the following of fresh ripe stone fruits to make about 4 cups after cutting:
-peaches, peeled, pitted and  cut in wedges
-large apricots, pitted and cut in wedges
-plums, pitted and cut in wedges
-nectarines, pitted and cut in wedges
-pitted fresh cherries

Fresh lavender flowers for garnish, if desired.

To make the lavender lemon honey syrup : In a small heavy bottom sauce pan combine the honey, water and lavender flowers. Bring to a low boil over med  heat – being careful that ist does not foam up. Slowly simmer for about  10  minutes or until like thin pancake syrup.  Remove from heat and cool to room temperature. Then add lemon juice and strain. Store refrigerated for up to 2 weeks. Bring to room temperature before using.

To serve: In a large bowl toss with the lavender lemon honey syrup. Garnish with fresh lavender flowers if desired.

Recipe by Kathy Casey Food Studios®.

Todd English’s Watermelon, Fennel and Black Olive Salad with Feta Cheese
One of my all-time favorite watermelon recipes is chef Todd English’s. He embellishes a melon salad with the distinctive flavors of fennel, feta and kalamata olives contrasted against the cool red-glistening fruit. The recipe was originally featured in the Star Palate cookbook, whose proceeds benefited the Marsha Rivkin Center for Ovarian Cancer Research and the Breast Cancer Research Foundation.

Makes 8 servings

4 cups seeded watermelon chunks
1 large fennel bulb, thinly sliced on a Japanese mandoline (about 2 cups)
1/2 cup coarsely chopped pitted kalamata olives
1 large red onion, thinly sliced (about 2 cups)
1 bunch green onions, green part only, chopped
1/4 cup chopped fresh basil leaves
1 1/2 cups crumbled feta cheese
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 Tbsp balsamic vinegar
1 tsp kosher salt
1/2 tsp black pepper

Put the watermelon, fennel, olives, red onion, green onion, basil leaves, and feta in a large bowl. Add the remaining ingredients and toss well. Divide among salad plates and serve immediately.

Adapted from “Star Palate: Celebrity Cookbook for a Cure” by Tami Agassi and Kathy Casey

Posted by Kathy Casey on July 12th, 2013  |  Comments Off |  Posted in Books to Cook, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads, sides

Celebrating Summer Strawberries!

One of the surefire signs of summer is sweet, juicy strawberries appearing at the market! They’re the perfect sweet treats whether eaten out of hand or piled high on shortcake topped with whipped cream or dipped in warm chocolate. Yum! How about getting a little savory with your strawberries this year?

Local berries drizzled with balsamic glaze and a few twists of fresh-cracked black pepper make for a perfect balance of sweet and savory. Ever tried that combo as an ice cream? Check out Molly Moon’s Homemade Ice Cream shop for their inspired balsamic strawberry ice cream!

They’re also perfect in salads – my Strawberry & Spinach Salad with sweet Walla Walla onions, goat cheese and my Poppyseed–Ginger Vinaigrette is one of my favorite summer recipes.

And don’t forget to muddle some in a summer- sipper like in my d’lish Strawberry Shag. It teams lightly-sugared strawberries with fresh basil! Shaken with vodka and lemon juice, this refreshing cooler is perfect to start any patio party!

Get creative and enjoy some “first of summer” strawberries! -Kathy

Spinach & Strawberry Salad with Glazed Almonds & Lowfat PoppyseedGinger Vinaigrette
Makes about 6 servings

Vinaigrette:
1/4 cup white wine vinegar
1/2 cup sliced strawberries
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon salad oil
1 tablespoon poppy seeds

Glazed Almonds:
1/2 cup sliced almonds
2 tablespoons sugar

Salad:
8 cups baby spinach
2 cups strawberries, stemmed and halved or quartered, depending upon size
1/2 cup thinly sliced sweet white onions, such as Walla Walla sweets, if in season

To make vinaigrette: In a blender combine the white wine vinegar, strawberries and ginger. Process until it is a smooth puree. Then add the remaining ingredients (except for poppyseed) and blend until smooth. Stir in poppy seeds. Refrigerate until needed.

To make the glazed almonds: Lightly pan spray a baking sheet and set aside.
Place almonds and sugar in a non-stick skillet on high heat. Start stirring with a wooden spoon. Sugar will start to dissolve and then caramelize. Stir continuously to lightly toast almonds and coat with the sugar. When almonds and sugar are the color of dark amber and golden brown, quickly remove from the pan onto sprayed baking sheet.

Spread out with spoon and let cool totally before using. Break up before serving. NOTE: Do not touch sugar or almonds with fingers when cooking or immediately after cooking. It is molten sugar and very hot!

To make and assemble the salad: Place the spinach leaves in a large salad/serving bowl. Toss with the strawberries, onions and about 1/2 cup of the vinaigrette. Sprinkle almonds on the top of salad. Reserve extra vinaigrette for another use or serve extra on the side for those that desire more.

Recipe by Kathy Casey Food Studios®

Strawberry Shag
(Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)

Strawberry Shag
Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle.

Makes 1 drink

1 to 2 large sprigs fresh basil
1/4 cup Sugared Strawberries with juice (recipe follows)
1 1/2 ounces vodka
1 ounce fresh lemon juice
3 to 4 ounces chilled soda water

For garnishing: fresh strawberry, small basil leaf

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Sugared Strawberries
Makes enough for about 6 drinks

1 pint fresh strawberries, stemmed and thinly sliced
1 1/2 cups powdered sugar

Mix the ingredients and let sit for 15 minutes before using.

Recipe from Kathy Casey’s Sips & Apps, Chronicle Books.

Posted by Kathy Casey on June 13th, 2013  |  Comments Off |  Posted in appetizers, Cocktails, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, salads

Easy Smoothies!

As we’ve all heard, eating a healthy breakfast is important. It’s the key to maintaining a healthy lifestyle and getting your metabolism revved up for the day.  But some of us just don’t have time to get it together in the mornings (especially without that first cup of joe!). Now, this is where smoothies come in!

Dust off your blender (I love my Vitamix!) then add in either fat-free yogurt or protein powder, some of your favorite fruits either fresh or frozen and filtered water. But don’t stop there!

Try new additions like matcha powder, flax seeds, goji berries, and even trusty peanut butter; these all are great smoothie boosters.

“Green” smoothies are ever popular these days, but don’t let the color fool you. They’re super healthy! I like to make mine with organic “green” juice, some protein powder, half a ripe banana to add natural sweetness, then blend it all up with half a peeled orange and add in more greens with handful of kale! Yes, it looks like Shrek made it – but it’s a great way to start your day and you’ll feel green goodness coursing through you!

For other smoothie-inspired recipes, check out my blogging friend Healthy Blender Recipes‘ recipe for VEGA Vegan Banana Vanilla Chai Green Protein Smoothie – wowza! -Kathy

Kathy’s Jump-Start Smoothie
Makes 1 serving

1/2 cup frozen fruits or fresh fruits
1/2 cup fat-free plain Greek yogurt
2 Tbsp agave nectar (or sub honey for another all natural sweetener)
1/2 cup ice cubes
1/2 – 1 tsp flax seed (the more seeds – the more “texture”)
1 fresh kale leaf (optional)

Place ingredients in the order above and blend until smooth. Enjoy your healthy start to a great day!

Recipe by Kathy Casey Liquid Kitchen®

Posted by Kathy Casey on May 30th, 2013  |  Comments Off |  Posted in breakfast, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, Snacks

Nutritious & D’lish Almonds!

Almonds! Whether you like them raw, toasted, or made into a smooth butter, these little nuts are great for you. They’re rich in dietary fiber, vitamin E, and minerals like calcium, iron, magnesium and zinc.

Most importantly, they’re a great source of protein and perfect for a mid-day snack! Just 10 raw almonds can give you a quick pick-me-up!

I also love them toasted and tossed into basmati rice, sprinkled over yogurt or in my morning oatmeal. And of course, they add a great a great crunch factor to salads like in my Cranberry Almond Crunch Slaw. Try switching almonds in, instead of walnuts, for your next batch of chocolate chip cookies.

Speaking of baking, this summer get creative with your fruit shortcake by whipping up a batch of Cinnamon Almond Shortcakes – top with a bounty of seasonal fruits (e.g.: strawberries, raspberries, cherries, apricots, peaches, grilled pineapple, etc.) and a poof of brown sugar whipped cream – yum! –Kathy

Cranberry Almond Salad

Photo by Kathy Casey Food Studios®

Cranberry Almond Crunch Slaw
Makes about 8 servings

1/3 cup unseasoned rice vinegar
1/4 cup honey
1/4 cup sour cream or plain Greek yogurt
1 tsp salt
1 tsp sambal oelek or other Asian red chili paste, or a pinch of red chili flakes
4 green onions, thinly sliced
10 cups thinly sliced napa cabbage (about 1 large head)
1/2 cup dried cranberries, coarsely chopped
1/2 cup coarsely chopped fresh cilantro
1 package Almond Accents Honey Roasted sliced almonds, or 1 cup toasted sliced almonds

In a large bowl, whisk together vinegar, honey, sour cream, salt and sambal oelek. Add green onions, cabbage, cranberries and cilantro and toss until well coated.

The salad should sit for 30 minutes before serving. If making way ahead, refrigerate dressing and salad ingredients separately, then toss together 30 minutes before ready to serve. Toss Almond Accents into salad right before serving.

Recipe by Kathy Casey Food Studios®

Cinnamon Almond Scones
This not-too-sweet, nutty scone is the perfect foil for sweet summer stone fruit shortcake. Serve 6 scones for dessert and then you’ll have 2 extra for breakfast or seconds!

Makes 8 scones

2 1/4 cups flour
1/4 cup sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
8 Tbsps (1 stick) butter
1/4 cup sliced almonds
1 egg
3/4 cup buttermilk, plus more if needed
1 egg white
1/2 tsp water

Preheat an oven to 375°F. Sift the flour, sugar, baking soda, salt, and cinnamon together into a large bowl. Cut in the butter with a pastry blender or 2 dinner knives until the mixture is the texture of coarse crumbs (just like making a pie crust). Stir in the almonds.

In a separate bowl, whisk the whole egg with the 3/4 cup buttermilk until blended. Make a well in the center of the flour mixture and pour the liquid into it. Combine with a few swift strokes. The dough should form a ball and all the flour should be incorporated. (If the dough is way too dry, add 1 tablespoon more buttermilk.) Do not overmix.

On a lightly floured surface, pat the dough into a 3/4-inch-thick round. Carefully place on an ungreased baking sheet, then cut into 8 wedges, leaving the sides still touching.

In a small bowl, whisk the egg white and water until mixed, then brush the dough lightly with the egg white glaze.

Bake for 30 to 35 minutes, or until the scones are cooked through and golden. Let cool slightly before serving.

Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books.

Posted by Kathy Casey on May 11th, 2013  |  Comments Off |  Posted in dessert, Fruit, KOMO Radio, Recent Posts, Recipes, salads, sides

Refreshing Mint

Mmmmm — fresh mint the fragrance is just so uplifting. Over the years, we’ve loved it in libations from classic mint juleps in frosted silver cups to the ever popular mojito. Nothing says refreshing quite like mint, whether it’s shaken, hand-pressed or added in some way or another to a great cocktail.

Mint
Photo by Kathy Casey Liquid Kitchen®

I like to get creative with mint and experiment with new and exciting combinations like in my Sake Refresh. This cocktail is made with cucumber, mint, vodka, sake and lime – super-refreshing and not-so-sweet. It’s perfectly paired with Asian foods and sushi.

Love mojitos? I know that I do! Lots of mint in your garden and don’t know what to do with it – try making an easy to make mint syrup – sugar, water, mint – boil – steep then strain…. and refrigerate for the next time you mix up that mojito!

In honor of the upcoming Kentucky Derby, I’ve twisted it up a bit with my Apricot Julep. It’s a tasty fruit spin on the classic — enlivened with plumped apricots, bourbon and mint of course, a splash of apricot brandy and a dash of bitters.

For more cocktail inspiration and ideas, make sure to check out my cocktail show at www.LiquidKitchen.tv.

So cheers to shaking it up with fresh mint in your next cocktail! –Kathy

Sake Refresh
Makes 1 drink

1 sprig fresh mint
4 slices fresh cucumber
3/4 oz simple syrup*
1 1/2 oz vodka
1/2 oz sake
3/4 oz fresh lime juice
Garnish: thin cucumber slice

Tear mint sprig and drop into a cocktail shaker. Add cucumber slices and simple syrup. Mash ingredients together with a muddler or the back of a spoon. Add vodka, sake, and lime juice. Fill shaker with ice, and shake vigorously. Strain into a chilled cocktail glass. Garnish with a cucumber slice.

*Simple Syrup: combine 2 cups sugar with 2 cups water in a small sauce pan. Bring to a boil then immediately remove from heat. Cool and store refrigerated.

Recipe by Kathy Casey Liquid Kitchen®

Apricot Julep
Makes 1 drink

6 large mint leaves
1 Tbsp Plumped Apricots with syrup (recipe follows)
1 oz bourbon
1/4 oz apricot brandy
dash of Angostura bitters

In a cocktail shaker, combine mint leaves and apricots with their syrup. Hand-press with a muddler. Add bourbon, brandy and bitters. Fill shaker with ice, and shake vigorously. Pour entire drink into a rocks glass.

Plumped Apricots
Makes about 1 1/2 cups, enough for about 20 drinks

1 cup chopped dried apricots
3/4 cup boiling water
1/2 cup super-fine sugar
2 tablespoons fresh lemon juice

Combine all ingredients in a heatproof container. Stir until sugar is completely dissolved. Cover loosely and let sit for at least 8 hours or overnight at room temperature before using. Store refrigerated until needed.

Recipe by Kathy Casey Liquid Kitchen®

Posted by Kathy Casey on April 27th, 2013  |  Comments Off |  Posted in Cocktails, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes

Decadent Chocolate

Do you love chocolate? Have you admitted to being a “chocoholic?” I know there are a ton of you out there, including me! I can’t get enough of Seattle’s fabulous local chocolates!

Fran’s Chocolate is a Seattle institution when it comes to sweets. Internationally recognized, Fran Bigelow is truly the Mother of Chocolate in Seattle. From hand-dipped truffles, to sea salt caramels, everyone has their favorite treat. My personal guilty pleasure is the famous Gold Bar – gooey buttery caramel studded with almonds and covered with dark chocolate – yum! It’s definitely one of my go-to’s.

Theo Chocolate is another top dog in Seattle, famous for their delicious bars. Theo’s is also dedicated to addressing social issues, something we love to support! Theo is the only Organic, Fair Trade, Fair for Life certified Bean-to-Bar chocolate factory in North America. In fairly recent news, they have teamed up with Ben Affleck to help Congolese farmers.

Theo Chocolate
Theo Chocolate in Seattle’s Fremont Neighborhood!

You can visit the Theo’s shop in Fremont and browse all of their delectable chocolates, and even take a tour! Watch as their artisans hand-place garnishes, learn about their chocolate-making process, and even get a little sample! What a yummy excursion!

Hot chocolate more your style for a good chocolate fix? Be sure to check out Chocopolis in Queen Anne! Chocopolis can make any of their artisanal chocolate bars sippable! They also host Chocolate Happy Hours on Thursday evenings and tasting classes.

So when you get the craving to bite into something a little sweet, head to one of Seattle’s wonderful chocolatiers!  Or if you want to get your chocolate fix in your own kitchen try whipping up on of my fave recipes: Chocolate- Cherry Pound Cake a la mode with Drunken Tart Cherries made with dried tart cherries from the Chukar Cherry Company, who’s been producing all natural dried cherries in the Northwest since 1988! – Kathy

Chocolate-Cherry Pound Cake à la mode with Drunken Tart Cherries
Makes 8 servings

Cake
8 tablespoons (1 stick) butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1/4 cup unsweetened cocoa powder (regular, not Dutch process)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
3/4 cup dried tart cherries
1 cup (6 ounces) bittersweet chocolate chips or chunks

Glaze
1/2 cup (3 ounces) bittersweet chocolate chips or chunks
1/4 cup heavy cream

Chocolate cherry ice cream or other ice cream of your choice
Drunken Tart Cherries (recipe follows)

Preheat an oven to 350°F. Butter and flour a 5-by-9 1/4-inch nonstick loaf pan and set aside.

To make the cake, cream the butter and sugar in a large mixing bowl with an electric mixer until very fluffy. Beat in the eggs, one at a time, until thoroughly incorporated, scraping down the sides of the bowl often. Beat in the vanilla.

In a small bowl, mix the flour, cocoa, baking powder, baking soda, and salt.

With the mixer on low speed, add the flour mixture, in three parts, to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix only until well combined; do not overmix.

Remove the bowl from the mixer and fold in the cherries and chocolate chips. Scrape the batter into the prepared pan, filling evenly. Rap the pan sharply on a counter several times to release any air bubbles, then smooth the surface of the batter.

Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan after the first 30 minutes of baking.

Unmold the cake and turn it right side up. Let cool thoroughly on a wire rack before glazing.

To make the glaze, in a small saucepan or in a microwave oven, gently heat the chocolate and cream until the chocolate is just melting. Remove from the heat and stir until the chocolate is thoroughly melted and mixture is smooth. Let cool to almost room temperature but still liquid. Pour over the cooled cake. Let the glaze set for 15 minutes before serving.
To serve, slice the cake into 16 slices and serve 2 slices, shingled, per serving. Top with a scoop of ice cream and a spoonful of cherries with their syrup.

Drunken Tart Cherries
Makes 1 cup

1 cup pitted dried tart cherries
1/4 cup amaretto liqueur
3 tablespoons sugar
1/4 cup boiling water

Mix the cherries, amaretto, and sugar in a small bowl. Pour the boiling water over the cherries and stir well. Cover and let sit at room temperature for at least 12 hours before using. Store, refrigerated, for up to 2 months.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books.

Posted by Kathy Casey on April 18th, 2013  |  Comments Off |  Posted in Amazon, dessert, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes

Driscoll’s Berries

I’m just back from a day with Driscoll’s Berries and had a berry-licious day eating and learning all about berries. Raspberries. Blackberries. Strawberries. Blueberries. OH MY! With all this tasty inspiration, I wanted to share my favorite Billowing Strawberry Poppy Seed Layer Cake and Strawberry Shag recipes. Stay tuned for more blogging about my trip and other berry-inspired ideas – make sure to follow me on Twitter @KathyCaseyChef for more berry pictures!

Strawberries2Strawberries1
Berries for the pickin’ and munchin’!

For other fun berry-ful recipes, make sure to check out the Driscoll’s berry blog, too! -Kathy

Billowing Strawberry Poppy Seed Layer Cake
Bakeries often freeze their cake layers before filling and frosting them, as doing so is easier when the cake is really firm. Generally, by the time you have finished frosting the cake, it has defrosted and is ready to eat.

Makes 1 (3-layer) cake, serving 12 to 14

Strawberry Cake
Recipe by Kathy Casey Food Studios®

Cake
2 1/4 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons (1/2 stick) butter, softened
1 cup whole milk
2 eggs
1 1/2 teaspoons vanilla extract
2 tablespoons poppy seeds

Frosting
8 ounces cream cheese, softened
2 teaspoons vanilla extract
3 cups powdered sugar
2 cups cream

Filling
1/2 cup high-quality strawberry jam
1 pint fresh Driscoll’s strawberries, stemmed and thinly sliced

1 pint fresh Driscoll’s strawberries for garnish

Preheat an oven to 350°F. Grease and flour three 8-inch round cake pans and set aside.

In the bowl of a standing mixer or other large mixing bowl, sift together the flour, sugar, baking powder, and salt. Add the softened butter. Using an electric mixer, mix on medium speed for 1 minute. Add half of the milk and mix for 2 minutes more to cream the batter. Scrape down the sides of the bowl with a rubber spatula and add the remaining milk, eggs, and vanilla. Continue mixing on medium speed for 2 more minutes. Stir in the poppy seeds.

Divide the batter evenly among the prepared pans and bake for 20 to 25 minutes, or until a cake tester or toothpick inserted in the center comes out clean.

Remove from the oven and cool in the pans on a rack for 10 minutes. Run a knife around the edge of each cake layer and turn it out onto a rack to cool thoroughly.

Meanwhile, make the frosting: Using an electric mixer, beat the softened cream cheese and vanilla on medium speed for 1 minute. Turn the speed to high and mix for 1 minute. Stop the mixer, add 1 cup of the powdered sugar, and mix on low speed for 1 minute. Repeat twice, until all the powdered sugar has been added, then increase the mixer speed to high and whip for 3 minutes.

In another bowl, whip the cream until stiff, then fold it gently into the cream cheese mixture until just incorporated. Refrigerate until ready to frost the cake.

To make the filling: In a medium bowl, stir the strawberry jam until smooth, then gently fold in the strawberries. Set aside until ready to fill the cake.

To assemble and frost the cake: On a large cake plate, place 1 layer of the cake. Spoon one-half of the strawberry filling in the center, then spread it out to 3/4 inch from the edge. Top with 1 cup of the frosting and spread the frosting to 3/4 inch from the edge. Place another layer of cake on top and repeat. Place the final layer of cake on top, then press down gently on the cake layers to stabilize them.

With a large rubber or cake spatula, mound half of the remaining frosting on the top of the cake. Spread the other half around the sides of the cake, covering up all cake and swirling the frosting decoratively. Smooth out the frosting on the top of the cake. Let the frosting dry a little before garnishing the cake.

Stem the garnish berries, and cut in half lengthwise. Place, cut sides down, around the top edge of the cake. Arrange any extra strawberries in a small pattern in the middle of cake. Refrigerate the cake until ready to serve.

Recipe by Kathy Casey Food Studios®

Strawberry Shag
Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle. For other libatious inspiration, make sure to check out Kathy Casey’s Liquid Kitchen!

Makes 1 drink

1 to 2 large sprigs fresh basil
1/4 cup Sugared Strawberries with juice
1 1/2 ounces vodka
1 ounce fresh lemon juice
3 to 4 ounces chilled soda water

For garnishing
Fresh Driscoll’s strawberry
Small basil leaf

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Sugared Strawberries
Makes enough for about 6 drinks

1 pint fresh Driscoll’s strawberries, stemmed and thinly sliced
1 1/2 cups powdered sugar

Mix the ingredients and let sit for 15 minutes before using.

Recipe from Kathy Casey Sips & Apps, Chronicle Books

Untitled