Posts filed under 'Snacks'
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™
August 26th, 2012
Many people think of lavender as scenting soaps, spa treatments and perfumes. This flower is well-known for its calming and relaxing properties, but lavender has also enjoyed a long history in the culinary world. In fact, it is experiencing quite resurgence lately. Chefs, bakers and mixologists alike are using this member of the mint family to spruce up savory dishes, sweets, and cocktails.
Lavender is best used sparingly to let its fragrant flavour subtly shine – and not to overpower. When added to an herbaceous seasoning mix like Herbs De Provence, it gives a unique note to grilled proteins like chicken or pork.
Close-up of lavender growing in my urban garden!
A sprinkle of lavender into your favorite sugar cookie recipe adds a delicious floral note, like in my Lemon & Lavender Shortbread Cookies.
For a super-refreshing drink, whip up my Lavender-Mint Lime Cooler – drink it over ice or with a splash of gin, vodka or silver rum for summertime sipping perfection!
If you appreciate lavender as much as I do, be sure to check out the Sequim Lavender Festival. It’s a lavender-lover’s dream with tours of the local lavender fields, delicious lavender-infused foods and drinks as well as tons of sweet-scented goods and wares. It runs from July 20th to the 22nd – don’t miss this fun festival!
Here’s to lavender! -Kathy
Lemon & Lavender Shortbread Cookies
A wonderful not-too-sweet cookie with big flavor.
Makes 12 cookies
1 stick butter, softened
2 tsp fresh lavender
1 Tbsp. lemon zest, finely minced
1/3 cup confectioners’ sugar
1 1/4 cup all-purpose flour
1 Tbsp. local honey
Preheat oven to 375°F.
In a mixing bowl with an electric mixer, beat the butter, lavender, lemon zest and sugar until light and fluffy. Add in the flour and mix until just combined. Add the honey and then mix until dough just comes together.
With lightly floured hands roll dough into a 2” round cylinder and wrap tightly in plastic wrap. Refrigerate until well chilled.
When ready to bake preheat oven to 375 degrees.
Slice dough into 12 even slices with a sharp knife and place on a baking sheet pan.
Bake shortbread in middle of oven approx. 10 minutes or until bottom of cookies are pale golden. Remove from oven and remove cookies to a cooling rack.
Recipe by Kathy Casey Food Studios®
Lavender-Mint Lime Cooler
Zesty lime syrup with fresh lavender and mint make for a refreshing drink, perfect for any patio party or sunny afternoon.
Makes 7 cups – serves 8 to 10
3 Tbsp. finely minced lime zest (with no white pith)*
8 – 10 large sprigs fresh lavender
8 large sprigs fresh mint
2 cups sugar
2 cups water
1 1/2 cups fresh-squeezed Paramount Citrus Lime juice
3 cups water (or substitute soda water if serving right away)
Garnish: lime wheels and fresh lavender sprigs
Combine the zest, lavender, mint, sugar, and water in a small 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 water. Serve over ice in a tall glass garnished with lime wheels and mint. Keep refrigerated for up to 1 week.
* Zest is the outer peel of the fruit – with no white pith attached. You can remove the zest from the fruit with a fine zesting tool that makes long, very thin, pretty strands, or you can peel off the zest with an ordinary potato peeler, being careful not to get any white pith, and then finely mince it.
Recipe developed by Kathy Casey Liquid Kitchen™
July 12th, 2012
With the Easter holiday fast approaching, it’s time to load up on all the goodies to fill up those delightful baskets: marshmallowy Peeps® (which now comes in chocolate!), brightly colored jellybeans, the classic chocolate bunny and of course, colorful and decorated hard-boiled eggs.
Aren’t they just egging you on?
Once all the goodies have been found (we hope!) and eaten, what do you do with all of the extra Easter bounty? Turn them into other d’lish goodies!
Have extra Peeps on hand? Well, they’re perfect to melt into my Jelly-Bean Rice Crispy Tweeps. I love to rip their heads and use them for “garnish!”
Peep garnished Tweeps!
For the adults, grab a few of those chocolate bunnies and stir yourself up some Bunny’Licious Chocolate Mocha Fondue using a splash of your favorite liqueur or shot of espresso. Serve with an assortment of fruits for dipping or some of those leftover Peeps.
With all those extra eggs, how about an egg salad sandwiches? I like to add a little curry twist with my Springtime Curried Egg Salad Sandwiches. Then top it off with a tasty garnish of thinly sliced radish and cucumber – oh – so springy!
Grab those extra Easter goodies and cook up some springtime fun! -Kathy
Peep & Jelly-Bean Rice Crispy Tweeps
Makes 30 treats
3 Tbsp. butter
6 packages yellow Peeps® – 30 peeps(you can use bunnies too for pink treats)
6 cups Rice Krispies® cereal
1 cup small jellybeans
Pull 30 of the peeps heads off and set aside for garnish.
In a large sauce pan heat butter over low heat melt the butter until melted. Then add peeps and stir over low heat until melted. Then stir in rice crispies and jellybeans. Stir until cereal is well coated and jellybeans are distributed.
Place mixture in a pan sprayed 8”x8” baking dish. Cover with plastic wrap and press down to compact the crispy treats. Let set for at least 15 minutes before serving. To serve cut (5×6) into 30 squares.
Recipe by Kathy Casey Food Studios®
Bunny’licious Chocolate Mocha Fondue
Makes 4 servings
6 ounces of left-over chocolate bunnies
1/4 cup hot, strong brewed coffee
1 tablespoon liquor such as: Grand Marnier, ameretto or Frangelico liqueur (optional)
For dipping: fresh fruit for dipping cut into chunks, such as: pineapple, strawberries, raspberries, apple wedges and oranges
Other fun things for dipping are: pound cake chunks, holiday cookies, small chocolate chip cookies, other candy such as Peeps® …..
Break up or cut bunnies in small pieces (chocolate chip size) into a glass or ceramic bowl and pour hot coffee over them. Stir until chocolate is melted and mixture is smooth. If coffee is not hot enough to melt chocolate, then microwave for 10 seconds. Stir in liqueur if desired.
Transfer mixture to a fondue pot or pretty bowl and serve warm with long forks and lots of goodies for dipping.
Recipe by Kathy Casey Food Studios®
Springtime Curried Egg Salad Sandwiches
Makes 4 sandwiches
6 hard-boiled eggs, peeled (see procedure)
2 Tbsp.very thinly sliced green onions
2 Tbsp.1/8-inch-diced red onion
2 Tbsp. 1/8-inch-diced celery
1/2 tsp. curry powder
1/2 cup mayonnaise (regular or light)
1/2 – 3/4 tsp. Kosher salt
Coarse ground black pepper
8 slices high-quality tender bread such as brioche, Macrina potato bread, or egg bread
butter lettuce leaves
16 very thin slices of peeled cucumber
4 red radishes, very, very thinly sliced
Chop hard-boiled eggs to nice 1/4-inch pieces, good for making the egg salad. In a bowl, mix chopped eggs with green onion, red onion, celery, and curry powder until evenly distributed. Mix in mayonnaise gently but thoroughly. Sprinkle with salt and pepper and mix thoroughly.
Divide and spread the egg salad evenly among 4 slices of the bread. Layer on the lettuce and cucumber and radish slices, dividing evenly, and close the sandwiches.
Recipe by Kathy Casey Food Studios®
March 29th, 2012
Sipping hot cocoa brings up cozy, winter memories for me: my mom mixing up Hershey’s cocoa powder with warm milk and a dash of cinnamon (or vanilla) in her old copper-bottomed Reverewear pan. Ooh and my favorite part! The big fluffy marshmallow floating on top… yum!
I still love making My Mom’s “Old School” Cocoa when it’s freezing out. Kids of all ages love it when they need something to warm up with or to relax to.
Cocoa is the perfect vehicle for flavor experimenting from fragrant spices like cinnamon and cloves to the totally unexpected profiles like Indian curry and cardamom.
For the recipes, continue reading on Amazon’s Al Dente Blog.
January 27th, 2012
Looking for a quick and easy holiday sip and app for
your next party?
Well, a punch is the perfect solution. You can make them in advance (like my Purity Punch) and then just serve up over ice or let guests help themselves. (Make sure you have a nice punch bowl to serve it in like this one!) Serve with Warm Almond Crusted Brie Crostini with Apple Chutney (as seen to the right alongside my Purity Punch; Photo by Kathy Casey Food Studios® – Liquid Kitchen™) makes for a perfect pairing. Happy Holidays! – Kathy
For the recipes, continue reading on Amazon’s Al Dente Blog.
December 20th, 2011
If you’re looking for other great tips, techniques and advice as well as recipes for a fantastic Thanksgiving Day feast, check out the annual Seattle Times’ holiday guide written by Nancy Leson. This guide along with the recipes features a lot of tips and tricks from Seattle chefs and restauranteurs (including myself!), with all sorts of appetizers, entrees, sides and even desserts! Check it out for a d’lish read and try out some of the recipes yourself; you’ll have your guests asking for more in no time!
November 16th, 2011
September is here, which means it’s back to school and the question is “what’s for lunch”? For your kids, that is! This school year, hold the bologna and PB & J and put a fun twist on the old favorites in their lunchbox.
To make lunchtime unique for them and easy for you, why not pick up some prepared veggie sushi rolls at the grocery store? Mix a little (not too spicy) sweet chili sauce with some soy for dipping and you have a faboo meal that your kids will love! Pack them some cute plastic chopsticks (or those disposable wooden ones from take-out that we all have in our kitchen drawer!) to make it even more fun.
Next, let’s talk sandwiches – lettuce and tomatoes can get soggy, soggy, soggy! Instead, try some crisp cucumbers, flavorful roasted peppers or even some fresh arugula for tucking in. You can turn ordinary sandwiches into wraps for a fantastic portable lunch and a great way to incorporate leftovers such as roasted chicken.
You can get creative with spreads too; pesto, hummus, almond butter, light mayo mixed with fresh herbs… even artichoke parmesan dip makes a good smear! Just be mindful of your school’s allergy regulations as you send your kids off with their lunch bags.
For a healthy snack alternative, pack up some fresh snow or snap peas – they are super-crunchy, healthy and lots of fun to munch on. If you like sending fruit along, try Cuties Kebabs with Honey Mint Yogurt Dip for a sweet treat. Juicy strawberries, tangy-sweet clemetine segments and fresh mint make a delicious combo and the honey yogurt dip is the perfect accompaniment!
So whatever you pack up for lunch this school year, make it d’lish! -Kathy
Cuties Kebabs with Honey Mint Yogurt Dip
Makes 8 kebabs
4 Cuties clementines
2 large strawberries, quartered, or 8 raspberries
8 fresh mint leaves
8 (6-inch) fun picks or skewers, such as bamboo
Honey Mint Yogurt Dip (recipe follows)
Peel Cuties then cut in half crosswise. Cut each half into 4 chunks. Thread onto a skewer in order: 2 chunks of Cuties, 1 piece of strawberry, 1 mint leaf and then finish with 2 additional chunks of Cuties. Repeat with remaining skewers. Serve with the dip of your choice.
Honey Mint Yogurt Dip
Makes 1/3 cup
1/3 cup plain yogurt
1 Tbsp honey
1 tsp finely chopped fresh mint
3/4 tsp finely minced Cuties zest
Mix all ingredients together and refrigerate until needed.
Recipes by Kathy Casey
September 8th, 2011
Lavender has been used in the culinary world for centuries and is enjoying a bit of a renaissance, with today’s creative chefs looking to this member of the mint family to spice up cocktails and savory dishes as well as add delicate elegance to sweeter offerings. You can dress up a summery pitcher of lemonade with lavender simple syrup – one part water, one part sugar and fresh lavender flowers brought to a boil and cooled. Pretty lavender flowers are also fantastic to freeze into ice cubes. Or how about making a super easy lavender sugar – deliciously sprinkled on fresh fruits or as an elegant gift dressed up in a jar. Just toss lavender flowers in sugar, let it dry out, then process in a CuisinArt! Don’t forget – lavender is a favorite for busy bees… plant some in a pot and help out our native pollinators!
If you love lavender as much as I do, be sure to check out The 15th Annual Sequim Lavender Festival, happening Friday, July 15th through Sunday, July 17th. Vendors will be serving up lots of lavender inspired eats such as crab cocktail with lavender spiked salsa, lavender wine, Little O’s Mini Donuts sprinkled with Lavender Sugar, lavender dessert crepes, hand-crafted funnel cakes with lavender infused honey and cream and lavender cotton candy! There will be a street fair as well as lovely walking tours of seven different lavender farms! Sounds sweet to me!
There’s so much you can do with this fragrant flower. Have fun experimenting and I hope you will try out the recipes below for Lavender Lemon Soda from lavender queen Kathy Ghert and my recipe for Succulent Summer Stone Fruits with Lavender Infused Honey Syrup! –Kathy
Photo by Brian Smale, from Discover Cooking with Lavender
Lavender Lemon Soda
This recipe is from Kathy Gehrt’s book, Discover Cooking With Lavender, it’s great to make for a crowd and is excellent with a splash of vodka or gin for those that imbibe.
Makes 4-6 Servings
1 cup water
1 cup sugar
2 tbsp fresh lavender flowers
1 cup freshly-squeezed lemon juice
25.3 fluid ounces sparkling mineral water
Combine water, sugar and lavender in a small saucepan and bring to a simmer over gentle heat. Remove pan from stove and let mixture steep for 5 to 10 minutes. Strain out flowers and chill the syrup until you are ready to use it.
Combine lavender syrup with lemon juice and pour 1/2 cup of this liquid into an ice-filled glass. Fill the glass with sparkling mineral water and stir. Serve immediately.
© Kathy Gehrt, Discover Cooking with Lavender, Florentia Press
Succulent Summer Stone Fruits with Lavender-Infused Honey Syrup
A great way to use up that lavender from the big plant in your yard. This syrup is easy to make and is just the thing to give fresh fruit a special touch, Make extra lavender infused honey syrup to give as pretty gifts. Seal in small bottles and tie a fresh lavender flower to each bottle.
Makes about 6 servings
Lavender-Infused Honey Syrup
1/2 cup high-quality honey, preferably local
1/2 cup water
8 fresh lavender flowers, unsprayed, and rinsed (or use 1 tablespoon dried)
About 4 cups assorted fresh, ripe stone fruits, prepared as follows before measuring:
Peaches, peeled, pitted, and cut into wedge
Large apricots, pitted and cut into wedges
Plums, pitted and cut into wedges
Nectarines, pitted and cut into wedges
Dark or light sweet cherries, pitted
2 teaspoons fresh lemon juice
Fresh lavender flowers for garnish, optional
To make the Lavender-Infused Honey Syrup: In a small, heavy saucepan, combine the honey, water, and lavender flowers. Bring to a low boil over medium heat, being careful that the mixture does not foam up. Simmer slowly for about 10 minutes, or until the mixture is like thin pancake syrup. Remove from the heat and cool to room temperature. Strain into a glass jar, cover, and reserve. The syrup will keep, covered, at room temperature for 2 weeks.
To assemble and serve: In a large bowl, toss the fruit first with the lemon juice, then with the Lavender-Infused Honey Syrup. Serve in pretty glasses or fruit dishes, garnished with fresh lavender flowers if desired.
Recipe © Kathy Casey
July 8th, 2011