Fruit

Healthy Snack: Yogurt!

Yogurt is one of my definite go-to, easy snacks. It’s healthy; individually packaged; and come in a wide variety of flavors! From Boston Cream Pie to Passion Fruit, to Orange Creamsicle to Boysenberry.

And these days, people just can get enough of Greek Yogurt! It’s creamy and smooth and the low-fat varieties taste so luscious!

Greek yogurt is packed with muscle-building and appetite suppressing proteins, and fat-free versions are low in calories and sugar, making this treat a total win-win in my books. For added flavor, top it with freshly chopped fruits, crunchy granola, a drizzle of honey, or… shaved dark chocolate! The options are endless!

This dairy darling has many d’lish applications. I love mixing it into mashed potatoes or adding a dollop on top of my morning oatmeal drizzled with maple syrup. For healthy app, dip rice crackers or baked chips into plain Greek yogurt topped with salsa and a sprinkling of chopped cilantro – delicioso!

Greek yogurt is the perfect addition to any morning routine. It’s great when blended into my Fiber Packed Breakfast Smoothie! Blended with a whole-peeled orange, a spoonful of local honey, ice and a few flax seeds–you’ll have the energy you need to start your day right.

Yogurt has definitely lost its “plain vanilla” reputation and I’m glad! –Kathy

Fiber Packed Breakfast Smoothie
The great thing about smoothies are that you can customize to your personal taste. Add a tablespoon of protein powder, or toss in some fresh or frozen berries.

Using a whole orange adds not only great taste, but extra fiber too. And if you want to jack up the fiber even more add a few torn leaves of fresh kale.

And if you really love smoothies- be sure to get yourself a fantastic blender. I love my Vitamix it makes smoothies in a flash!

Makes 2 servings

1 large orange
1 ripe banana, cut in chunks
1/2 cup low-fat or fat-free yogurt
1 – 2 Tbsp local honey, agave nectar (or sub a packet of no-cal sweetener)
1/2 – 1 teaspoon flax seed (the more seeds – the more “texture”)
1 cup ice

Cut the peel off the oranges, trim away any white pith, cut the fruit into chunks, removing any seeds.

Place the orange, banana, yogurt, honey, flax seeds and ice in a blender cup and blend on high speed until smooth. Divide between two glasses and serve immediately .

Recipe by Kathy Casey Food Studios®

Posted by Kathy on February 8th, 2013  |  Comments Off |  Posted in appetizers, breakfast, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, sides, Snacks

It’s Clementine Season!

Sunny winter citrus is just the perfect way to help brighten the season when it gets chilly and the skies turn grey. With cold weather, comes cold and flu season. What a wonderful coincidence, then, that clementines are in season at the same time!

Clementines 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 clementines as you can grab, peel and eat —which might be a lot, considering how small and easy to peel they are!

They make a perfect any-time snack, but can also be incorporated into a stuffing, blended into a breakfast smoothie, or for a quick and easy appetizer. Just combine diced clementines with tomatoes, kalamata olives, minced red onion and fresh basil to top my d’lish Cuties Bruschetta with Goat Cheese. Great for on-the-fly entertaining!

Bruschetta_Goat_Cheese
(Photo by Kathy Casey Food Studios®)

Or how about jazzing up that holiday stuffing? Flavorful clementies are tossed in my Overnight Wild-Rice & Sourdough Stuffing— made with cooked wild rice, sourdough bread, toasted almonds, drained cranberries, mushrooms and fresh herbs.  Yum!

Cutie_Stufin_3
(Photo by Kathy Casey Food Studios®)

So whether you’re whipping up a delicious snack or trying something new for the holiday table – pick up some clementines. They’re sure to brighten up any dish! -Kathy

Cuties Bruschetta with Goat Cheese
The flavors of mandarin, calamata olives and fresh basil and 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 clementinese
2 Tbsp. extra-virgin olive oil
3/4 cup chopped vine-ripe tomatoes
1/4 cup chopped fresh basil
2 Tbsp. 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®

Overnight Wild-Rice & Sourdough Stuffing
With big flavors and textures, this stuffing is great with game hens, turkey, chicken, holiday ham or pork chops.

Makes about 8 servings

6 cups water
2 tsp. kosher salt
3/4 cup wild rice
—————————-
6 Cuties clementines
4 cups 1/2-inch-cubed rustic sourdough bread
1/2 cup toasted, coarsely chopped almonds
6 Tbsp. salted butter
1 cup 1/4-inch-diced onion
1 cup 1/4-inch-diced celery
2 cups sliced cremini mushrooms
1 tsp. kosher salt (or more to taste)
1/4 tsp. fresh-ground black pepper
1/2 cup dried cranberries
1 1/2 cups low-sodium chicken broth
2 tsp. finely chopped fresh thyme
1 1/2 tsp. finely chopped fresh rosemary
1 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh parsley
2 eggs, beaten

In a large pot, bring water and salt to a boil. Stir in wild rice and return to a boil. Reduce heat and simmer rice, stirring occasionally, for about 45 minutes to 1 hour, or until very tender. Drain and cool.

Meanwhile, peel the Cuties, cut in half crosswise, then break into half segments. Place in a large bowl with the bread and almonds, and set aside.

In a large sauté pan over medium-high heat, melt butter, add the onion, celery, and mushrooms, and season with salt and pepper. Sauté for about 7–8 minutes, or until tender. Remove from heat and add cranberries, broth and herbs.

Add mushroom mixture and cooled rice to bread mixture. Toss to mix evenly, then add the beaten egg and toss until bread is thoroughly coated. Cover and refrigerate overnight to let flavors develop.

Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with pan spray.

Re-toss stuffing, transfer to baking pan, and let sit for 30 minutes to come to room temperature while oven preheats. Bake in preheated oven for 35–45 minutes, or until cooked through.

Chef’s Note: When roasting a stuffed chicken or game hen, cook until internal temperature at the center of the stuffing is 165 degrees F.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on December 13th, 2012  |  Comments Off |  Posted in appetizers, Fruit, KOMO Radio, Lifestyle, meats, poultry, Recent Posts, Recipes, sides

Apple of my Eye

CRUNCH – that’s the sound of a crisp apple! There’s really nothing so yummy as biting into a juicy, flavor-packed Washington apple, no matter which variety you like. With so many exciting varieties of local apples, it’s fun to do an apple tasting with friends and family.

We love them au naturel, dipped into peanut butter or yogurt, or drizzled with honey. But they’re also great to cook with, lending themselves to both sweet and savory dishes.

How about a serving of my Slow-Braised Pork Pot Roast with Apples & Onions, so great for a warming winter meal… or how about a generous helping of luscious apple butter smoothed over cinnamon toast for a wonderful wake-me-up in the morning?

I think my absolute favorite thing other than crunching one fresh from the tree is a homemade apple pie. Nothing scents a house better than baking a fresh pie…. hungry now?

They say an apple a day can keep the doctor away – and that may be true – especially because they are a high fiber, low calorie snack rich in vitamins and antioxidants.


Washington Apple-Cranberry Tart with Walnut Crust & Cranberry Semifreddo
(Photo from Kathy Casey’s Northwest Table)

So check out the amazing varieties of apples and try some of my tasty recipes like Washington Apple Cranberry Tart with Walnut Crust and Cranberry Semifreddo – just perfect for a holiday dessert. – Kathy

Slow-Braised Pork Pot Roast with Apples & Onions
Gala apples are used in this recipe for their superior, firm texture when cooking. If Gala apples are not available, try to find Fujis, which also work well.

Makes 6 to 8 servings

1 (2 1/2-pound) boneless pork shoulder or butt roast
2 teaspoons salt
1/4 teaspoon black pepper
2 Gala apples, each cut in 8 chunks
1 large onion, cut in 16 chunks
2 large sprigs fresh thyme
6 cloves garlic
1 teaspoon caraway seeds, optional
1/3 cup raspberry or white wine vinegar
3 tablespoons sugar

Preheat an oven to 350°F.

Pat dry the pork roast and sprinkle with the salt and pepper. Place apples, onion, thyme, and garlic in a small roasting pan and set the pork roast on top. Sprinkle with the caraway seeds.

Mix together the vinegar and sugar until the sugar is dissolved, then pour it around the pork.

Place the pork in the oven and roast, uncovered, for 1 hour. Cover the pan with a tight-fitting lid and continue roasting for about 1 1/2 hours more, until the pork is fork-tender. The total roasting time will be about 2 1/2 hours.

Recipe from Dishing with Kathy Casey.

Posted by Kathy Casey on November 30th, 2012  |  Comments Off |  Posted in dessert, Fruit, KOMO Radio, meats, Recent Posts, Recipes

Kroger Family of Stores + MyMagazine Extras

Kroger Family of Stores has just made holiday entertaining that much more easier with their MyMagazine Extras Holiday 2012 edition! This go-to  guide features a plethora of ideas from gifting gift cards, homemade treats, some of my cocktail recipes for your next festive cocktail party, and so much more.

MyMagazine Extras is free to download and available for iPad, Android and Kindle tablets! You can also view their online edition here!

Here’s a sneak peak:

Holiday Manhattan with Spiked Cherries

Here’s to a Happy Holidays! -Kathy

Print
Kroger_familyofstores_logo

Posted by Kathy Casey on November 30th, 2012  |  Comments Off |  Posted in Cocktails, dessert, Foodie News, Fruit, Lifestyle, other, Recent Posts, Recipes, Snacks

This Ain’t Your Mama’s Fruitcake!

I know that not everyone loves fruitcake. Every holiday season, I hear the fruitcake stories about “re-gifting” it or…. saving it for 10 years and using it as a doorstop. That’s because the fruitcake that became the poster child were covered with florescent cherries, rock hard and had nothing really going for it. Well my fruitcake will certainly change your mind and surely make you a fruit cake lover!

Get ready for my “Over 21″ Real Fruit Cake made with Maker’s Mark! This isn’t your paperweight brick fruitcake!

My real fruit cakes are chock full of bourbon-soaked dried fruits (including apricots, cranberries, cherries, and golden raisins to name a few) and loads of nuts like toasted hazelnuts and exotic pistachios! Yum!

Fruit Cake
My “Over 21″ Real Fruit Cake made with Maker’s Mark!

All those fruits and nuts are then folded into a spiced batter then baked off and brushed directly hot-out-the-oven with a bourbon and brown sugar glaze. You’ll never loath fruitcake again!

Every year my team and I bake off a limited amount of these delicious babies! Check out this YouTube video of my team making a fresh batch.

Our 1-pound loaves are priced at $10.95 this season and are available for purchase starting November 26th until December 14th or while supplies last. You can purchase them on my website and at my Food Studios (open Monday – Friday, 9:00am – 5:00pm). These cakes fly out the door so make sure to place your order soon!

And if you’re in the baking mood try another of my favorite holiday sweets – Unbelievable Apple Cake with Cider Crème Anglaise and Cranberry Compote. Friend and culinary historian and researcher Judy Amster gave me this recipe awhile back, touting its unique method and “interesting” ingredients—including Worcestershire! Quite simply, this is one of the most d’lish cakes that I have ever made! I hope it will be one of yours too.  Happy holidays! -Kathy

Unbelievable Apple Cake with Cider Crème Anglaise and Cranberry Compote
Makes 1 cake, serving 8 to 10

2 cups (about 10 ounces) unpeeled, diced Granny Smith apples
2 cups (about 10 ounces) unpeeled, diced red-skinned apples, such as Braeburn, Winesap, or Jonathan
2 cups sugar
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup canola oil
2 eggs, beaten
1 tablespoon Worcestershire
1 cup walnuts, coarsely chopped
1/2 cup golden raisins
1/2 cup dark raisins
Cider Crème Anglaise (recipe follows)
Cranberry Compote (recipe follows)

Preheat an oven to 325°F. Grease and flour a 10-inch tube pan or a large Bundt pan and set aside.

Combine the apples and sugar in a large bowl. Let sit for 15 minutes.

Meanwhile, sift the dry ingredients into a bowl. Stir in the oil, eggs, and Worcestershire. Add this mixture to the apple mixture all at once and mix well. Fold in the walnuts and raisins.

Scrape the cake batter into the prepared pan. Rap the pan on the counter to release any bubbles.

Bake for about 1 1/4 hours, or until a cake tester or toothpick comes out clean when poked into cake. Cool the cake in the pan, then turn it out onto a cake plate.

To serve: Slice the cake into desired number of servings. Pool a little Cider Crème Anglaise on individual dessert plates, then place a cake slice on top. Spoon a little Cranberry Compote over each cake slice. Pass additional Crème Anglaise and Cranberry Compote at the table.

Cider Crème Anglaise
Makes 2 cups

4 large egg yolks
1/4 cup sugar
1 cup half-and-half
3 tablespoons apple juice concentrate, undiluted

In a small bowl, whisk together the egg yolks and sugar until well combined.

In a double boiler or medium bowl set over a pan of simmering water, heat the half-and-half until hot but not simmering. Whisk half of it into the egg mixture to temper the eggs. Add the tempered egg mixture back into the hot half-and-half, stirring constantly with a whisk. Cook slowly until the sauce just begins to thicken and become slightly shiny, about 5 minutes. (Do not overcook or it will turn into scrambled eggs!)

Immediately remove the bowl from over the hot water. Stir in the apple juice concentrate and place the bowl in another bowl of iced water to cool quickly. Stir often during cooling. Refrigerate until needed, up to 3 days.

Cranberry Compote
While cranberries are in season, buy a bag and stick them in the freezer. Then, at any time during the year, you can enjoy the cranberry compote. Try it over vanilla ice cream or plain cheesecake for a scrumptious treat!

Makes 1 heaping cup

1 1/2 cups fresh or frozen cranberries
1/4 teaspoon ground nutmeg
3/4 cup sugar
1/2 cup apple juice

Place all ingredients in a medium-sized, heavy saucepan over medium-high heat. Bring to a simmer, then reduce the heat to medium. Cook until the cranberries pop and the mixture has a thick compote consistency, 5 to 6 minutes. Let cool completely before serving.

Refrigerate until needed, up to 3 days.

Recipe from Dishing with Kathy Casey cookbook.

Posted by Kathy Casey on November 21st, 2012  |  Comments (1) |  Posted in dessert, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, videos

Satisfy that Sweet Tooth with the Northwest Chocolate Festival

If you love chocolate, this blog is for you – it’s all about chocolate! The Northwest Chocolate Festival is almost here! Taking place Saturday, September 29th and Sunday the 30th at the Washington State Convention Center, it is sure to be a d’lish time for all!

Make sure you check out this tasty event!

There’ll be two-days’ worth of demos, tastings and vendors abound each centered on the delectable treat – chocolate! Learn about where chocolate comes from, how it is made, the social issues surrounding its production – and even how the differences percentages of cacao (ka – cow) differ in taste.

Whether you’re a die-hard chocolate lover or a casual nibbler, make sure you buy your tickets in advanced. Yum!

And if you just can’t wait to get there  – try my recipe for Chocolate-Cherry Pound Cake! I love to top it with a scoop of chocolate cherry ice cream, and drunken cherries. Chocolates and cherries are such a classic combo. And dried Northwest cherries are available in both dark sweet and tart red varieties. I like to use the tare ones in this cake to contrast with the richness of the chocolate. Check out the Chukar Cherry Company – they have been producing all-natural choice dried cherries since 1988!

I’d love to hear what some of your favorite chocolate recipes are. – 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 September 20th, 2012  |  Comments Off |  Posted in Books to Cook, dessert, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes

Ultra-Refreshing Limeade!

Everyone loves lemonade and it’s no surprise that summer and citrus go hand in hand. But why not change things up a bit – save those lemons for later and whip up a batch of limeade!

Mix fresh squeezed lime juice with a sweetener (local honey, simple syrup, agave nectar, etc.) and add a lengthener (soda water, coconut water, etc.).  It’s just that easy!

How about muddling in some fresh mint and berries or cilantro with juicy watermelon? Let your creative juices flow! For the grown-ups, a splash of vodka, light rum, silver tequila or gin will do just nicely!

My Minty Lime Cooler is a super easy way to spruce up a limeade using a zesty syrup made with fresh lime zest, mint sprigs, sugar and water. Once it’s cooled, mix in freshly squeezed lime juice and lengthen with water for a truly refreshing sip.

So for this long holiday weekend try mixing it up with a deliciously thirst-quenching pitcher of limeade! -Kathy

MintCooler_Brighter
Photo by Kathy Casey Liquid Kitchen for Paramount Citrus

Minty Lime Cooler
Zesty lime syrup and fresh mint make for a refreshing drink, perfect for outdoor entertaining.

Makes 8 to 10 servings

3 Tbsp lime zest from Paramount Citrus® limes
8 large sprigs fresh mint
2 cups sugar
2 cups water
————————————
1 1/2 cups freshly squeezed Paramount Citrus lime juice
3 cups water (or substitute soda water if serving right away)
Garnish: lime wedge, fresh mint sprigs

Combine the zest, mint, sugar, and 2 cups of water in a saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat. Let sit for 30 minutes to allow the mint to steep and the syrup to cool.

Remove and discard mint from syrup. In a large pitcher, combine the cooled syrup, lime juice, and 3 cups of water. Serve over ice in a tall glass garnished with lime wedges and mint. Keep refrigerated for up to 1 week.

Recipe developed by Kathy Casey Food Studios® for Paramount Citrus

Posted by Kathy Casey on August 30th, 2012  |  Comments Off |  Posted in Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes

Cheers to Blended Drinks!

Blended drinks — from daiquiris and margaritas to grown-up boozy ice cream milkshakes — blended drinks are always great for crowds and refreshing on hot summer days and nights.

For something really unique, try out my Blended Peach Whiskey Sour. It’s my take on the classic whiskey sour and perfect for the whiskey lover. Fresh, ripe summer peaches, a whole peeled lemon, apricot jam, bourbon and just the right amount of ice mingle together for a sophisticated sip.

My Cheaters Blended Margarita is a fun and a super easy spin on the margarita. Simply add a can of frozen limeade concentrate – (yes, I know that I’m cheating — but really, it’s good!) – then, measure in a can-full each of tequila and light beer. Add to the blender with ice, zoom till slushy, and you have an amazing margarita – no, really!

Got a grown-up sweet tooth? Then try this, my Spirited Chocolate Cherry Milkshake. Made with bourbon, chocolate-cherry ice cream and brownies, this is more than the ultimate sundae-inspired treat!

So chill out on the last days of summer with blended drinks! -Kathy

Blended Peach Whiskey Sour
The addition of apricot preserves in the recipe helps bump up the flavor of this cocktail – especially if using frozen peaches. Try making also with fresh nectarines or apricots if in season. To see a me whip up this cocktail and more visit www.liquidkitchen.tv.

Makes 2 cocktails

2 cups ice
4 ounces bourbon
1 lemon, skin cut off, quartered
1 cup peaches (you can also substitute frozen, defrosted peaches if fresh are not available)
1 1/2 oz simple syrup
2 – 3 bar spoons apricot jam

In a Vitamix blender cup, add the ice, bourbon, lemon, peaches, simple syrup and apricot jam. Blend until the consistency is smooth. Pour into two, chilled small daiquiri or large glasses. Garnish with fresh peach or edible flowers.

Recipe by Kathy Casey Liquid Kitchen™

Cheaters Blended Margarita
Years ago, a friend made me a margarita using limeade concentrate, tequila, and beer . . . and it was crazy good! So, I’ve made up my own concoction here. What the heck, we’re all too busy sometimes! If you want to keep it on the down low, premix it (then hide the cans!) and put it in a pitcher, ready for blending.

Makes about 6 cups, enough for 4 to 6 servings

3/4 cup tequila

1/4 cup triple sec
1 (6-ounce) can frozen limeade concentrate, defrosted
1/2 (12-ounce) bottle lager or light beer
4 cups ice
Garnish: Lime wheels

Measure the drink ingredients into a large blender cup. Blend until smooth. Serve in margarita or old-fashioned glasses. Garnish with lime wheels.

For fun variations, try adding one of the following into the blender cup:
1/2 cup cranberry juice
1/2 cup pomegranate juice
1/2 cup blueberry juice
3/4 cup sliced fresh strawberries
3/4 cup cubed fresh mango

Tips: If you have a small blender, then process half batches. Serve in kosher-salt-rimmed glasses if desired. Sometimes, I like to do “half-salted” rims.

Recipe from Kathy Casey Sips & Apps, Chronicle Books

Spirited Chocolate Covered Cherry Milkshake
Boozy milkshakes are all the rage these days. Cherries, bourbon, ice cream and chocolate make for an indulgent milkshake treat, or for a sweet ending to your next dinner or cocktail party, serve in small tasting glasses. For a demo on how to make this drink, check out my cocktail show Kathy Casey’s Liquid Kitchen!

Makes 2 shakes or 4-8 spirited dessert tasters

1/2 oz Monin Dark Chocolate Sauce or other high quality thick chocolate sauce
————————————————-
1 pint Ben & Jerry Cherry Garcia Ice Cream
3 oz bourbon
1/3 cup tart cherry pie filling
2 each petite brownie bites or 1 medium sized brownie
Garnish: Chocolate Whipped Cream (see recipe), Bourbon Soaked Maraschino Cherries**

Swirl the chocolate sauce inside a chilled milkshake glass.

Spoon the ice cream into the Vitamix blender cup. Pulse a few times until ice cream is broken up, then add bourbon, sour cherry pie filling and crumbled brownie.  Pulse again until just barely combined.

Serve in chocolate swirled glass, topped with a swirl of Chocolate Whipped Cream and a Bourbon Soaked Maraschino Cherry.

**To make Bourbon Soaked Maraschino Cherries: drain the liquid off of a jar of maraschino cherries. Then cover with bourbon. Let sit for at least 1 week before using.

Chocolate Whipped Cream
Makes about 2 cups

1 cup heavy whipping cream
1 oz Monin Dark Chocolate Sauce or other high quality thick chocolate sauce

Stir together whipping cream and chocolate sauce. Pour into an iSi Whipper. Screw on top and then charge with 1 iSi Cream (N2O) charger. Lightly shake whipper. Store refrigerated for up to 5 days.

Note: you can also whip cream with a whisk and then pipe from a piping bag or use a spoon to dollop on top of milkshakes.

Recipe by Kathy Casey Liquid Kitchen™

Posted by Kathy Casey on August 26th, 2012  |  Comments Off |  Posted in Cocktails, dessert, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, Small Screen Network, Snacks, videos
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