Foodie News

Super Bowl Sips & Apps – Go Hawks!

It’s Super Bowl Weekend – woo hoo! Go Hawks! And I’ve got some great sips & apps for Beast Mode-style partying!

Did you see the New York Daily News game day chef seafood smack down between Seattle and New England? Well I represented us well! We don’t need Old Bay on our local seafood – yes I called that out!

NY Daily News
GO HAWKS!

Start off with oh-so-Seattle Seahawks Superfan Salmon Sliders. Alaska sockeye salmon burgers on Macrina Bakery’s little slider buns slathered with lemon rosemary aioli and topped with pickled onions and arugula. Score this one for flavor points!

Sliders

And it’s not a party without some deviled eggs – you know how much I love these! The 12th Egg features crispy bacon, local Beecher’s Cheese flagship cheddar, and Dungeness crab meat. Make sure to make plenty – they’ll be flying off the plate in no time.

Deviled Eggs

Looking for something to quench your thirst while cheering (and maybe screaming) for the Hawks? Make my “Legion Of Boom” cocktail. Inspired by our heavy hitting defense, this crowd pleasing cocktail uses fresh mint, silver rum, and fresh grapefruit juice. It’s then topped off with an IPA for another great flavor hit. BOOM!

Boom

Celebrate in true 12th Man style with these recipes and GO HAWKS! –Kathy

The 12th Egg – Bacon Cheddar Crab Deviled Eggs
Eggs, bacon, cheese … they go hand in hand. Top with Northwest Dungeness Crab to celebrate the game day 12th Man Style!

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 Tbsp. mayonnaise
3 Tbsp. sour cream
1/2 tsp. Dijon mustard (optional)
1 tsp. minced fresh garlic
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1/3 cup finely grated sharp cheddar cheese, such as Seattle Beecher’s Cheese – Flagship Cheddar

Topping
1/4 cup finely chopped crisp-cooked bacon
2 Tbsp. very thinly sliced green onion
4 oz wt. Dungeness crab meat (or substitute Alaska King crab)
Freshly ground black pepper

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, if using, garlic, salt, and pepper, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the cheddar until evenly mixed in.

Spoon the mixture into a pastry bag fitted with a large plain tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

To make the topping, in a small bowl, mix the bacon, green onion and crab. Divide topping among the eggs.

Hard-Cooked Eggs
1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

Recipe adapted from D’Lish Deviled Eggs by Kathy Casey

“Legion Of Boom”
Bring the boom with the perfect play between grapefruit and IPA in this game day cocktail.

Makes 1 cocktail

2 mint sprigs
1 oz Bacardi silver rum
2 oz fresh squeezed Sunkist® grapefruit juice
1 oz simple syrup*
————————————
3 oz Pike Brewery IPA
Garnish: grapefruit slice and mint spring

Measure the Sunkist® grapefruit juice, simple syrup and rum into a cocktail shaker. Tear the mint sprigs and drop in. Fill with ice, cap and shake. Pour cocktail into a tall glass. Add IPA and stir. Garnish with grapefruit and mint.

*To make Simple Syrup: combine 1 cup boiling water with 1 cup sugar. Stir until sugar is completely dissolved. Cool and store refrigerated for up to 2 weeks.

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

Posted by Kathy on January 30th, 2015  |  Add Comment |  Posted in appetizers, events, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, Snacks

Pummelo: The Big Brother of the Citrus Family

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

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

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

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


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

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

Pummelo_Tabouleh
Photo by Kathy Casey Food Studios®

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

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

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

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

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

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

Sunkist Twists:

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

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

    KitchenBug – A Great Tool to Help You Eat Healthy

    The web is a great place to find new interesting recipes, but how to keep them all straight? I have a new favorite tool called Kitchenbug that organizes all your favorite recipes, AND figures out which ones are the healthiest!

    You can use Kitchenbug on a computer or device, and save all your favorite recipes from the web in one handy spot.

    Kitchenbug is a virtual recipe box that organizes your favorite online recipes. It lets you trade recipes with your friends, gives you great recommendations, and shows you which ones fit any specific needs.

    You can easily see which recipes are good for your heart, which are good for weight loss, which are high in protein and iron and you can save the ones that are more on the naughty side for special occasions.

    Whether you made a resolution this new year or not, eating healthy is a great idea for everybody. And now it just got so much easier with this fantastic new tool!

    Check out my Recipe Box on Kitchenbug for my Kathy’s Jump-Start Smoothie and Big Protein Red Quinoa Salad recipes! –Kathy

    Posted by Kathy on January 9th, 2015  |  Add Comment |  Posted in breakfast, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, salads

    It’s Time for Fruit Cakes!

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

    Fruit Cake Monster
    A Fruitcake monster!

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

    Fruit-Cake-3

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

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

    Fruit-Cake-4

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

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

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

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

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

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

    Preheat oven to 300 degrees F.

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

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

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

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

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

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

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

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

    Store cake at room temperature until ready to give.

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

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

    Dishing with Kathy Casey: The Newsletter








    Welcome to Dishing with Kathy Casey – The Newsletter! I can’t wait to share all of my tasty adventures with you; read on to see what I’ve been up to, check out some great recipes, and enjoy all things d’lish!

    October has come and gone and November is almost over, which means…

    It’s Fruit Cake Time!
    And you know that means, our hand-crafted “Over 21″ Real Fruit Cakes made with Maker’s Mark!

    Starting November 24th, these Real Fruit Cakes will be available for purchase at my Food Studios in Seattle as well as online through our website for delivery. Make sure to order early as they do sell out fast!
     
    These REAL fruit cakes are fully loaded with Maker’s Mark soaked dried fruits, including apricots, cranberries, tart cherries and golden raisins, as well as loads of nuts from toasted hazelnuts to rich pecans – all bound with our signature spiced batter, baked till golden and then glazed hot out of the oven with LOTS of bourbon-brown sugar syrup.





    Who’s ready for a slice?

    I know a lot of you all have been asking about our Holiday Extravaganza… We’re taking a break this year but will still have lots of goodies for your favorite foodie available during open hours at the Food Studios. Drop on by for signed cookbooks, and of course Fruit Cakes!

    Savor the Season at Dish D’Lish!
    For those flying to and from Seattle this holiday season, make sure to stop by my Dish D’Lish cafes (Sea-Tac Airport: pre- and post-security) to get your holiday feast to go! Warm up with a Salted Caramel Pumpkin Latte while nibbling on a Pumpkin Pecan Muffin in between trips. For heartier fare, grab a Turkey and all the “Fixins” Sandwich to bring on your next flight – sliced turkey breast, Havarti cheese, stuffing, and cranberry apple chutney on organic pumpkin focaccia! Yum!

    Dish D’Lish Savor the Season at Sea-Tac Airport

     Heather and Jason were again shaking it up for Sunkist at PMA’s (Produce Marketing Association) Fresh Summit Convention & Expo. The Sunkist Grapefruit IPA Twist was made with fresh squeezed grapefruit, Bacardi rum, fresh mint, and a touch of simple syrup – shaken and then topped with Eagle Rock Brewery Populist IPA. The cocktail was a huge hit! 

    Jason and Heather shaking up Sunkist Grapefruit IPA Twists
    Portland Imbibing
    Lucky-invited bartenders and mixologists headed to Portland Cocktail Week this last October where I lead a seminar on Real World Consulting. It was a libatious week of learning and imbibing. Days were filled with educational seminars and evenings were all about the fab & glam parties. One of my favorite events was the G.L.A.S.S. (Gay & Lesbian Alliance for Spirited Sipping) & ABSOLUT Drag Party! Guests were entertained by Portland’s finest drag queens while getting there glam on with fun wigs and lots of fake eyelashes. 


    Pernod Ricard’s Karlyn Monroe and I looking all rainbow and fab
    with our spirited sippy cups at the GLASS Drag Event

    And speaking of Portland, while on our visit South we rolled out the Heathman’s Restaurant & Bar’s new fall cocktail menu and shook up cocktails for a media menu release party. New menu items include 50 Shades of Gin, (did you know that the book 50 Shades of Grey was written at the hotel!) Harvest Pumpkin Toddy (recipe below), Huckleberry Mules and French Daiquiris. Local Portland Blogger and Photographer Aubrie LeGault took some AMAZING photos of the Orchard Old Fashioned topped with my Liquid Kitchen Cocktail Goldcheck out the link for the recipe and a peek at her beautiful work. To hear more, check out my interview with Lori Ness on Northwest Prime Radio!





    Heathman Barman mixing up Liquid Kitchen’s 50 Shades of Gin Cocktail
    Note the fun little “handcuffs” giving a flavor of the book.

    Liquid Kitchen’s Winter Warmer
    The Harvest Pumpkin Toddy is the perfect drink to warm up to on a blistery late fall/winter’s day! This Hot Toddy variation incorporates a Spiced Pumpkin Mix that mingles well with the bourbon and hazelnut liqueur. Pop by the Heathman’s Restaurant & Bar in Portland or whip one up at home.

    Harvest Pumpkin Toddy
    Makes 1 drink
     
    1 lemon wedge
    1 ounce bourbon
    1/2 ounce Frangelico Hazelnut Liqueur
    2 heaping tablespoons Spiced Pumpkin Mix (recipe follows)
    4-5 oz boiling water
    Garnish: cinnamon stick
     
    Build the drink in a coffee mug. Squeeze the lemon wedge into the mug. Measure in the bourbon, Frangelico, and the Spiced Pumpkin Mix. Carefully measure and add in the boiling water. Stir until well mixed. Garnish with a cinnamon stick.
     
    Spiced Pumpkin Mix
    Makes 3 cups, enough for 24 drinks
     
    4 oz wt. (1/2 cup) un-salted butter, at room temperature
    1 1/2 cups (12 oz wt) packed brown sugar
    1 tablespoon ground cinnamon
    2 teaspoon ground nutmeg          
    3/4 teaspoon ground cloves         
    1/2 teaspoon Kosher salt
    1 (15-ounce) can pumpkin puree
     
    In a mixing bowl, whip the butter, brown sugar, spices and salt with an electric mixer on high speed for about 2 minutes, until light and fluffy. Stop and scrape the bowl as needed. Add the pumpkin and continue to whip until pumpkin is totally incorporated and mixture is fluffy, about 5 minutes more. Place in a small container, cover tightly. Label, date, initial and refrigerate for up to 7 days or keep frozen for up to 1 month.
     
    Recipe from Kathy Casey Sips & Apps
    I hope you enjoy these holiday bevies. For more recipes for the holiday season visit my blog Dishing with Kathy Casey and for all things libatious check out www.LiquidKitchen.com
     
    I wish you, your friends and family a wonderful holiday season!

    Copyright © 2014 Kathy Casey, Inc., All rights reserved.



    Head Start on Thanksgiving

    It’s always fun to see friends and family at Thanksgiving and have a big get together, but sometimes the meal prep can be overwhelming! I’m here to help with a few tricks and tips to give you a head start on your holiday feast.

    First, plan your menu in advance. This way you’ll be able to shop for ingredients, pick out cooking dishes, and delegate tasks before it is the last minute. Write out your menu and a game plan. And for those looking to REALLY get ahead, try making a few dishes in advance, then finish them off on the big day.

    Turkey Feast 2
    Check out my blog from last year on Turkey Sins

    I like to get a head start on the gravy, because you can never have enough gravy! Purchase some turkey legs, make a stock, and then make my recipe for my Old-Fashioned Turkey Mushroom Gravy THAT MAKES A LOT. Then on Thanksgiving day you can just finish it off the turkey roasting pan. All those pan drippings will add great flavor! Stuffing can also be made up to two days in advance and refrigerated until its ready to bake.

    And how about an alternative to pumpkin pie? Try making my d’lish individual Pumpkin Panna Cottas topped with some Ale Spiked Salted Caramel. I like to serve them in mini martini glasses so everyone can have a taste! Make these ahead for an easy d’lish crowd pleaser.

    Pumpkin Panna Cotta
    Mini Pumpkin Panna Cottas with Ale Spiked Caramel

    For those looking to plan a signature cocktail for the get together, make a batch of my Holiday Cheers for a Crowd. Fresh citrus juices, vodka, and cranberry combine for an easy to make ahead party cocktail – cheers!

    So de-stress the big feast and get cooking in advance! Gobble Gobble! –Kathy

    Old-Fashioned Turkey Mushroom Gravy THAT MAKES A LOT!
    You can make this a few days ahead and then re-heat in your turkey roasting pan for extra turkey flavor goodness! Read through the entire recipe before starting.

    Makes 10 cups, or about 20 generous 1/2-cup servings

    12 Tbsps. (1 1/2 sticks) butter
    1 tsp. minced fresh rosemary – or 1/2 teaspoon dried rosemary, crushed
    8 ounces (4 cups) thinly sliced mushrooms, or chopped wild mushrooms (optional)
    1 cup flour
    10 cups Rich Turkey Stock (recipe follows)
    2 tsp. salt
    1/2 tsp. white pepper

    Melt the butter in a large, heavy saucepan. Add the rosemary and mushrooms and sauté over medium-high heat for about 2 minutes. Add the flour and stir vigorously until combined and smooth. Cook for about 1 minute. Add the stock all at once and whisk vigorously so as to eliminate any lumps. Reduce the heat and simmer for about 10 minutes, until the gravy is nicely thickened. Season with salt and white pepper.

    You can make the gravy a couple of days ahead to save yourself some precious holiday time!

    Then right before serving- and while your turkey is set aside to rest – ready your turkey roasting pan full of turkey goodness: remove excess fat from your turkey roasting pan. Place the pan over a burner – add a big splash of white wine, champagne, potato cooking water, chicken broth or water. Using a metal spatula – scrape up all the goodies in the bottom of the pan… this is the turkey goodness. Then add your prepared Turkey Mushroom gravy – whisk well and heat till hot. Serve up and enjoy – you’ll have lots of gravy for all!

    Rich Turkey Stock
    Makes about 10 cups

    2 large turkey legs or thighs, about 2 pounds total
    1 yellow onion, unpeeled, coarsely chopped
    1 large or 2 medium carrots, cut into large chunks
    Up to 2 cups mushroom stems, optional
    4 stalks celery, cut into chunks
    1/2 tsp. dried thyme
    1 bay leaf
    1/2 cup white wine
    12 cups water

    Preheat an oven to 400°F.

    Roast the turkey pieces in a baking pan for 45 minutes to 1 hour, until the skin is golden brown. Place them in an 8-quart pot and add the vegetables and seasonings. Deglaze the roasting pan with the wine, scraping the pan well to loosen browned bits, and add to the pot. Add the water.

    Place the pot over medium-high heat and bring to a rapid simmer. Reduce the heat to low and lightly simmer for 45 minutes to 1 hour. Strain the stock and skim off any fat. Discard the vegetables. (Most of the flavor will have cooked out of the turkey; however, the meat can be removed from the bones and saved for another use.)

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

    Pumpkin Panna Cotta with Ale Caramel & Sea Salt
    You can make the panna cotta up to 5 days in advance—just keep tightly wrapped with plastic. The caramel sauce can also be prepared up to a week beforehand, making it the perfect dessert for a busy holiday schedule.

    Makes 8 regular (4-oz) servings or 16 mini (2-oz) servings

    1 packet Knox unflavored gelatin
    2 Tbsps. water
    1 cup cream
    3/4 cup sugar
    3/4 cup sour cream
    3/4 cup mascarpone
    1 cup pumpkin puree (pure pumpkin, not pre-seasoned pie filling)
    1 1/2 tsp.vanilla extract
    1/4 tsp. ground ginger
    1/2 tsp. ground cinnamon
    1/8 tsp. ground cloves
    1/4 tsp. ground nutmeg
    ————————————————-
    1 cup Holiday Ale Caramel Sauce (recipe follows)
    Sea salt for sprinkling (sea salt)

    In a small, microwave-safe bowl, sprinkle the gelatin over the water. Soak until the gelatin is soft, then microwave on high power for only about 2 seconds, or until the gelatin is melted but not foaming up.

    In a large mixing bowl, combine the cream, sugar, sour cream, mascarpone, pumpkin, vanilla, and spices. Add the gelatin and whisk together well.

    Place the mixing bowl over a pan of simmering water, being sure the bottom of the bowl does not touch the water. Cook the mixture, whisking constantly, until smooth and hot (150 to 160 degrees F on an instant-read thermometer).

    Remove from the heat and divide the mixture evenly among 8 regular or 16 mini martini glasses (or 8 custard or 16 espresso cups). Cover with plastic wrap, making sure the plastic does not touch the panna cotta. Refrigerate for a minimum of 12 hours to set.

    To serve: Drizzle each panna cotta with ale caramel sauce (1 tablespoon for the minis or 2 for the larger portions), and then sprinkle lightly with sea salt.

    Chef’s note: If making the ale caramel sauce is too much for your schedule, then substitute with a speed scratch sea salt caramel sauce; mix 1/2 cup purchased high-quality caramel sauce with 1/4 – 1/2 teaspoon sea salt, depending upon how salty you like it.

    Holiday Ale Caramel Sauce
    If made ahead, cool completely and store refrigerated. Bring to room temperature to serve. The recipe makes more than you’ll need for the panna cotta; extra sauce can be drizzled on ice cream, pound cake or other desserts.

    Makes 2 cups

    1 (12-ounce) bottle pumpkin ale or other seasonal beer, such as Pike Brewing Co. Auld Acquaintance Hoppy Holiday Ale
    1 1/2 cups brown sugar, packed
    1 cup heavy whipping cream
    2 Tbsps. salted butter
    1 tsp. vanilla extract

    In a medium-large saucepan, bring the ale to a low boil. Cook, uncovered, stirring occasionally, until reduced to 1/2 cup. Remove from heat, add the brown sugar and stir to dissolve.

    Bring mixture to a boil and cook without stirring (stir or swirl the pan only if necessary to prevent boiling over) for about 10 to 15 minutes, until thick and syrupy (about 230 degrees F on a candy thermometer).

    Remove from heat and slowly whisk in the cream and butter (it may splatter!), and then cook for 5 to 6 minutes more, until thickened. Remove from heat and stir in the vanilla. If serving right away, cool until just warm; it will thicken up more as it cools. Keep refrigerated for up to 2 weeks. Bring to room temperature before serving.

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

    Holiday Cheers for a Crowd
    Who wants to be tied to the bar during their party? Making a pre-mix for your signature holiday cocktail gives you more time to mingle with your guests and enjoy the festivities! Try shaking in fresh rosemary to add an herbal note.

    Makes 1 drink

    1/2 cup (4 ounces) Cocktail Pre-Mix (recipe follows)
    Garnish: small sprig of rosemary and fresh or frozen cranberry

    Measure the pre-mix into a cocktail shaker and fill with ice. Cap and shake vigorously. Strain into a large martini glass. Garnish with rosemary and float cranberry in drink.

    Cocktail Pre-Mix
    Mixture can be made up to 4 days in advance and kept refrigerated.

    Makes 4 cups – enough for about 8 drinks

    1/2 cup sugar
    1/2 cup water
    ————————-
    1 1/2 cups vodka
    1 cup white cranberry juice
    3/4 cup fresh grapefruit juice
    1/4 cup fresh lemon juice

    Combine sugar and water in a small sauce pan over medium-high heat. Bring to a quick simmer and remove from heat. (Do not reduce.) Cool to room temperature.

    Combine cooled sugar mixture and remaining ingredients in a pretty glass bottle. Refrigerate until ready to use.

    *Non-Alcoholic Version: instead of the vodka increase the cranberry juice to 1 1/2 cups and the grapefruit juice to 1 3/4 cups.

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

    Posted by Kathy Casey on November 20th, 2014  |  Add Comment |  Posted in Cocktails, dessert, Foodie News, KOMO Radio, other, Recent Posts, Recipes

    Cider Craze

    Here in the Pacific Northwest, we sure love our ciders! From restaurant menus to pubs to the grocery store shelves, ciders are everywhere these days. There is even a new magazine called CIDERCRAFT devoted to all things cider from reviews to cider-based cocktails.

    CIDERCRAFT-Logo-and-Tag-Line-830x350
    The website is still being developed
    but check out their Twitter @CidercraftMag for hard cider news!

    From apple to cherry and pear to even chai, there are a lot of varieties to choose from. And with Thanksgiving coming, consider serving a hard cider with your holiday bird. Serving a dryer-style apple cider is a great alternative to white wine.

    Dryer ciders can be reminiscent of sparkling wine and makes for a tasty alternative to traditional bubbly. Perfect for a special toast or in your favorite champagne cocktail!

    One of my favorite recipes for a Spiced and Spiked Cider Sangria I created for an upcoming issue of CIDERCRAFT magazine combines the flavors of blood oranges, cinnamon, ginger, tequila, and cider to make a great crowd-pleasing punch!


    Make sure to get a copy of the latest issue for this tasty recipe!

    Another favorite cider-inspired signature is the Ruby Rum Cider Cocktail. Rich Bacardi 8 rum, fresh squeezed ruby grapefruit, pomegranate juice and Schilling & Company’s Chai Cider combine for a tasty fall cocktail.

    And for a fun party idea how about a cider tasting, ask your guests to each bring a different cider. Put a brown bag over each one and tie at the top. Before pouring, give each guest 3 ribbons to hang around the top of their favorites, taste, and then unveil to crown the cider winners.

    Cheers to sipping some cider! -Kathy

    Ruby_Red_1_forweb
    Photo by Kathy Casey Liquid Kitchen®

    Ruby Rum Cider Cocktail
    This cider’s warm spice notes play well with the rich flavor of Bacardi 8 rum and the tang of fresh grapefruit and pomegranate. For a crowd make a large batch by just switching the measurements from ounces to cups!

    Makes 1 cocktail

    1 1/2 oz Bacardi 8 rum
    1 oz fresh squeezed grapefruit juice
    1 oz pomegranate juice
    4 oz (1/2 cup) Schilling & Company’s Chai Cider
    Garnish: thin grapefruit wedge

    Fill a tall glass with ice. Measure in the rum, grapefruit and pomegranate juices. Top with cider and stir. Garnish with grapefruit.

    Recipe by Kathy Casey Liquid Kitchen® for CIDERCRAFT Magazine.

    Posted by Kathy Casey on November 19th, 2014  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, Recipes

    Seahawks Super Snacks – Sips and Apps!

    Fall means football season and no one loves their football more than all the 12s of Seahawk Nation. And we all know that Skittles are a fave treat among all the Seahawk die-hards, especially when Beast Mode plows into the end-zone – TOUCHDOWN!

    Personally, I am a BIG Skittles lover so let’s get creative. Start first with a toast with my Skittles-infused boozy shots. Yes, I have a recipe for this – don’t judge!

    Skittles Shot
    Who’s ready for a shot at the end zone? Vodka – Skittles – Jäger…

    Now let’s talk game day recipes with some Pacific Northwest flair! Start with some tasty appetizers like my Warm Alaskan Crab, Mushroom & Brie Dip, perfect served up on easy to make thyme crostini. Next on the line up are Mini Scallion Biscuits with Smoked Salmon Spread and Bacon Tillamook Cheddar Deviled Eggs to nibble on between downs.

    Crab Dip
    Who’s ready for my Warm Alaskan Crab, Mushroom & Brie Dip?
    Photo by Kathy Casey Food Studios®.

    Bacon Cheddar Deviled Eggs
    My Bacon Tillamook Cheddar Deviled Eggs!
    Photo from D’Lish Deviled Eggs.

    For something heartier, look no farther than a bowl of my Stadium Apple Chili made with Washington apples and some local beer of course!

    Make your next game day d’ish and don’t forget to let me know some of your favorite game day bites. Go hawks! –Kathy

    Skittles Shots
    This recipe easily doubles. ….. don’t judge, just laugh!

    Makes 8 shots

    1 package (2.17 oz) original Skittles
    1 cup vodka
    1/2 cup Jägermeister

    In a mason jar, add the Skittles then measure in vodka and Jägermeister. Stir vigorously then cover. Let sit for at least 1 hour or overnight depending on how much you love Skittles.

    When ready to serve, pour 2 ounces into a shaker tin, add ice and shake. Strain into 2 shot glasss and add a Skittle for garnish.

    Created by Kathy Casey Food Liquid Kitchen®.

    Warm Crab, Mushroom & Brie Dip with Fresh Thyme & Sea Salt Crostini
    Dungeness crab meat is tasty but also pricy. Try purchasing Alaska King Crab legs and picking the meat out. It’s easy to do by using a pair of clean scissors to open up the legs. Then just give the meat a very coarse chop to cut it into 1/2 inch pieces.

    Dip can be prepared up to 2 days in advance if using very fresh crab and baked when your guests are just starting to arrive. Easy to make Fresh Thyme & Sea Salt Crostini bake at the same oven temperature to make things easy!

    Makes about 6 cups — serves about 12 – 24 people

    1 small (8 oz wt.) wheel brie cheese
    ——————————————
    2 tsp. olive oil
    1 cup thinly sliced onion
    2 cups thinly sliced crimini mushrooms
    2 tsp. minced fresh garlic
    1/2 cup dry sherry
    ——————————————-
    1 1/2 cups mayonnaise (Note: do not use reduced-fat or fat-free, I like to use Best Foods in this recipe)
    3 cups (about 10 oz. wt.) shredded, high-quality parmesan cheese
    1/2 tsp. Tabasco
    1 Tbsp. fresh lemon juice
    1/2 cup thinly sliced green onion
    1/4 cup minced sweet red bell pepper (optional)
    1/2 cup minced celery
    3/4 lb crab meat, drained well (about 2 1/2 cups drained), see note above
    Garnish: Minced fresh parsley

    Fresh Thyme & Sea Salt Crostini, (recipe follows)

    Cut the brie cheese into 1/2” pieces, set aside and then let come to room temperature.

    Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions and cook stirring often till half cooked, about 4 minutes. Add the mushrooms and continue cooking until the onions are very soft and the mushrooms are tender, about 4 minutes. Then add the garlic and sherry and continue cooking until the sherry is completely reduced about 8 minutes. (There should not be any liquid left.) Set aside to cool.

    Place the room temperature brie in a mixer with a paddle attachment. Mix on medium-high speed for about 1 minute or until the cheese softened. Scrape down the sides of the bowl then add half of the mayonnaise. Mix for 3 more minutes on medium-high speed. Add the remaining mayonnaise, parmesan, Tabasco and lemon juice. Mix together on medium speed until well mixed, about 1 minute.

    Remove bowl from mixer and fold-in the cooled mushroom mixture, green onion, pepper, celery and crab meat – being careful not to break up the crab meat. Do not over mix.

    Place dip in a 7-inch x 11-inch baking dish, or 2 quart or ovenproof serving dish. Smooth out but do not compact it. (Dip can be covered and refrigerated up to 1 day at this point.)

    When ready to serve dip, place in a 400-degree F. pre-heated oven. Bake for about 15 – 20 minutes or until dip just starts to bubble around the edges, is heated through and the cheese is melted. (Be careful not to overcook) If desired, sprinkle with minced fresh parsley. Serve immediately with Fresh Thyme & Sea Salt Crostini, or rustic flat bread or crackers.

    Fresh Thyme & Sea Salt Crostini
    Crostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.

    Makes 24 – 32 pieces

    1 baguette
    3 Tbsps. olive oil
    2 tsp. minced fresh thyme
    1 tsp. minced fresh garlic
    1/2 tsp. sea salt

    Pre-heat an oven to 400 degrees F.

    Cut the baguette with a serrated knife into 1/4-inch diagonal slices. Lay out on a baking sheet pan.

    In a small bowl, mix together the oil, thyme and garlic. Lightly brush the baguette slices with the herb oil, then sprinkle with salt. Bake for about 10 – 15 minutes, or until just crispy.

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

    Mini Scallion Biscuits with Smoked Salmon Spread & Pickled Onions
    The trick to these tiny fluffy biscuits is not to overhandle the dough: the more you touch it the less fluff you will get. The salmon spread and onions can be made up to two days in advance.

    Makes 24 to 28

    Pickled Onions
    3/4 cup thinly sliced 1 1/2-inch-long pieces red onion
    1/4 cup seasoned rice vinegar

    Smoked Salmon Spread
    1/2 (8 ounce) package cream cheese, at room temperature
    3 oz thinly sliced cold-smoked salmon
    1/2 tsp. prepared horseradish
    2 tsp. fresh lemon juice
    1/2 tsp. finely minced fresh dill

    Biscuits
    2 cups all-purpose flour
    2 tsp. baking powder
    3/4 tsp. salt
    1/4 tsp. dry mustard
    1/4 tsp.freshly ground black pepper
    6 Tbsps. cold salted butter, cut into chunks
    2 large green onions, white and green parts, minced (about 1/3 cup)
    1 Tbsp. minced fresh parsley
    3/4 cup milk, plus more as needed

    Garnish: 24 to 28 small fresh dill sprigs

    Preheat an oven to 425 degrees F.

    In a small bowl, toss the onion and vinegar together. Cover and set aside to marinate for at least 30 minutes. Keep refrigerated until ready to use. Drain the onions before using.

    To make the salmon spread: In a food processor, combine the cream cheese and half of the salmon and process until smooth. Add the horseradish and lemon juice, and process, scraping down the sides as necessary, until smooth. Add the dill and process until incorporated.

    Transfer the spread to a small bowl. Finely chop the remaining salmon and stir it into the spread until evenly distributed. The salmon spread can be made up to 2 days in advance, and refrigerated, covered. Bring to room temperature before serving.

    To make the biscuits: In a large bowl, mix the flour, baking powder, salt, dry mustard, and pepper. With a pastry blender or two knives, cut in the butter, or rub it in with your fingers, until the size of small peas. Stir in the green onions and parsley. With a fork, lightly stir in enough milk to make a soft dough. (Start with 3/4 cup milk, then add more only as needed, 1 tablespoon at a time.) Take care not to overmix the dough.

    Turn the dough out onto a lightly floured surface. Lightly pat out to 3/4-inch thickness, handling the dough as little as possible. Sprinkle the dough lightly with flour. Cut into 24 to 28 rounds with a 1 1/2-inch biscuit cutter. (Do not twist the cutter when cutting the dough.) Place the biscuits, with sides touching, on an ungreased baking sheet.

    Bake for about 14 to 16 minutes, until golden. Remove from the oven and let cool on the pan for about 10 minutes.

    To assemble: Split the biscuits in half horizontally. Spread the biscuit bottoms with about 1 rounded teaspoonful of the salmon spread, and top the spread with a little of the drained pickled onion and a dill sprig. Arrange the biscuits on a serving platter, replace the top halves of the biscuits, slightly askew, and serve immediately.

    Recipe from Kathy Casey Sips & Apps, Chronicle Books.

    Bacon Cheddar Deviled Eggs
    Eggs, bacon, cheese … they go hand in hand. I like to use local Northwest Tillamook cheddar for some local flair.

    Makes 24

    1 dozen hard-cooked eggs

    Filling
    3 Tbsps. mayonnaise
    3 Tbsps. sour cream
    1/2 tsp. Dijon mustard (optional)
    1 tsp. minced fresh garlic
    1/4 tsp. salt
    1/8 tsp. freshly ground black pepper
    1/3 cup finely grated sharp cheddar cheese, such as Tillamook

    Topping
    1/4 cup finely chopped crisp-cooked bacon
    2 Tbsps. very thinly sliced green onion
    Freshly ground black pepper

    Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

    With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, if using, garlic, salt, and pepper, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the cheddar until evenly mixed in.

    Spoon the mixture into a pastry bag fitted with a large plain tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

    To make the topping, in a small bowl, mix the bacon and green onion. Top each egg half with about 3/4 teaspoon of the mixture, and then sprinkle with black pepper.

    Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing.

    Stadium Apple Chili
    Fuji apples are incredible. Not only do they have a wonderfully clean, sweet flavor, but their cooked texture is amazingly firm. A great shape-holder! You’ll be a true Fuji fan when you try this recipe!

    Vegetarian Friendly Version: Substitute 1 pound peeled, 1″ cubed winter squash (such as Hubbard or pumpkin) for meats and an apple juice and vegetable broth mixture for beef broth.

    Makes 7 cups

    2 Fuji apples or other firm cooking apple
    1 Tbsp. vegetable oil
    8 oz wt. coarse ground beef (chili grind)
    4 oz wt. hot pork sausage
    12 oz wt. boneless pork butt, cut in 3/4″ – 1″ cubes
    1 cup diced onion
    1/2 cup diced green pepper
    1 Tbsp. minced fresh garlic
    1/4 cup chili powder
    1 Tbsp. dry whole oregano
    1 1/2 tsp. ground cumin
    1/8 – 1/4 tsp. red chili flakes, (optional)
    1 cup beef broth
    1 cup beer
    1 can (14 1/2 oz) diced tomatoes in puree
    2 cans (15 oz ea.) pinto beans, drained
    1 cans (15 oz) kidney beans, drained
    1/2 – 1 tsp. salt, more or less to taste

    Chili Toppers
    grated apple
    grated cheddar cheese
    sour cream
    thinly sliced green onion

    Peel, core and dice the apples into 1/2″ cubes. Set aside.

    Meanwhile, heat oil in a large Dutch oven over medium-high to high heat. Add the meats, stir occasionally and cook till meats are browned and no juice remains.

    Add onions, peppers, garlic, chili powder and spices. Stir in well, and cook stirring constantly for 1-2 minutes, being careful not to scorch chili powder.

    Add beef broth, beer and tomatoes. Combine well and bring to a simmer. Reduce heat and simmer uncovered for about 15 minutes.

    Add apples and beans and return to a simmer, cover and cook for about 20 minutes or until meat and apples are tender. Season with salt to taste. (Note: If chili gets too thick, add water as needed during cooking.)

    Serve with Chili Toppers of your choice.

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

    Posted by Kathy Casey on November 7th, 2014  |  Add Comment |  Posted in appetizers, Cocktails, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes
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