Foodie News

Women Stars of Food & Wine

Make sure to mark your calendars and buy your tickets for this hot event on Sunday, February 9th from 2:00pm – 5:00pm in Seattle’s Columbia Tower Club – featuring the Northwest’s best tastemakers: chefs, winemakers, and sommeliers! Proceeds of this event will go on to support the Women’s Funding Alliance.

I’m looking forward to shaking up the signature cocktail for the event…my libacious Rosemary Mandarin Sparkle! Hope to see you there! -Kathy

Rosemary Mandarin Sparkle
Fresh rosemary adds an herbal note to this festive cocktail. You can also make a cocktail pre-mix with the vodka, lemon and Honey Syrup then just shake 3 oz with the rosemary and mandarin, strain and top with champagne bubbles. For a demo on how to make this drink and more imbibing recipes and ideas, check out this episode of Kathy Casey’s Liquid Kitchen!

Makes 1 drink

1 sprig fresh rosemary
1/2 – 1/4 mandarin or clementine depending upon size
1 1/2 oz Crater Lake Vodka
1/2 oz fresh lemon juice
1/2 oz Honey Syrup*
————————————
1 oz Michelle Brut Champagne
Garnish: small sprig of rosemary

Bend rosemary sprig and drop into mixer glass. Squeeze and drop in Mandarin.
Measure in the vodka, lemon and honey syrup. Fill with ice, then cap and shake vigorously. Strain into a chilled martini glass. Add a splash of champagne. Garnish with rosemary.

*To make Honey Syrup: combine 3/4 cup local honey with 1/2 cup hot water. Stir to dissolve. Store refrigerated.

Sparkling Cocktail Pre-Mix
Makes 20 ounces or about 6 – 7 cocktails

1 1/2 cups vodka
1/2 cup lemon juice
1/2 cup Honey Syrup*

Combine and store refrigerated until needed.

Recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on February 7th, 2014  |  Add Comment |  Posted in Cocktails, Foodie News, Lifestyle, Small Screen Network, events, videos

Party with these Super Bowl Apps!

Need some new d’lish ideas for the big game? Don’t worry! I’ve got you covered with some tasty recipes for your big party.

Everyone loves the classics: crab dip, wings, deviled eggs… but how about some new variations?

Take my Warm Crab, Mushroom and Brie Dip recipe made with Alaskan King Crab, sherry sautéed Mushrooms and Brie – ooo la la! It can be made the night before and heated up before guests arrive. Just serve with some artisan crackers or slices of baguette. Touchdown!

Sriracha is hot, hot, hot – in all ways! Just TRY it in a Sriracha Deviled Egg. Simply mash it in the filling and top with shrimp and cucumber for a tasty crunch. These eggs are sure to kick-off your party right.

And for a new twist on wings, try my recipe for Sticky Pomegranate Chicken Wings! A d’lish, sweet and zesty finger food, sure to rile up the fans.

The best thing about all these apps – it can be prepped ahead so you’re not stuck in the kitchen missing the big plays.

For some great sips to go along with these apps, check out www.LiquidKitchen.tv!

Now go enjoy the game and GO HAWKS! -Kathy


Photo by Kathy Casey Food Studios®.

Warm Crab, Mushroom & Brie Dip
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.

Makes about 6 cups — serves about 12 – 24 people

1 small (8 oz wt.) wheel brie cheese
——————————————
2 teaspoons olive oil
1 cup thinly sliced onion
2 cups thinly sliced crimini mushrooms
2 teaspoons 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 teaspoon Tabasco
1 tablespoon 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 pound crab meat, drained well (about 2 1/2 cups drained), see note above
Garnish: Minced fresh parsley

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 7×11 baking dish, or 2 quart 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°F preheated oven. Bake for 15 – 20 minutes or until dip just starts to bubble around the edges, heated through and the cheese is melted (be careful not to overcook). If desired, garnish dip with minced fresh parsley. Serve immediately with Fresh Thyme & Sea Salt Crostini, or rustic flat bread or crackers.

Recipe by Kathy Casey Food Studios®.


Photo by Kathy Casey Food Studios.

Sriracha Deviled Eggs with Crunchy Cucumber & Shrimp
Sriracha adds a spicy kick and a beautiful color to these festive eggs. The shrimp and cucumber topping adds a fresh note and fun texture. Be sure to use eggs that are at least 10 days old or the shells will not peel off easily.

Makes 24

1 dozen hard-cooked eggs (procedure follows)

Filling
1/4 cup mayonnaise
3 tablespoons Sriracha hot sauce
1/4 teaspoon Kosher salt
2 tablespoons thinly sliced green onion
2 tablespoons finely minced celery

Topping
2 teaspoons vinegar
1 teaspoon sugar
1/3 cup chopped cooked shrimp, well drained
2 tablespoons finely minced English cucumber
1 tablespoon finely minced red pepper (optional)
1 tablespoon chopped fresh cilantro or parsley

Garnish: extra Sriracha sauce and cilantro leaves (if desired)

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, Sriracha and salt, and mix until smooth (you can also do this in a mixing bowl with a whip attachment). Stir in the green onion and celery.

Spoon the mixture into a pastry bag fitted with a plain or large star 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, stir the vinegar and sugar together in a small bowl, until dissolved. Add the shrimp, cucumber, pepper and cilantro, and toss until well coated. Top each egg half with about one heaping teaspoon of the mixture. For extra flavor and spice top each egg with a dot of Sriracha and garnish with a tiny cilantro leaf, if desired. Serve immediately.

Recipe by Kathy Casey Food Studios.

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


Photo by Kathy Casey Food Studios.

Sticky Pomegranate Chicken Wings
These chicken wings get a big-flavored, lacquer-y glaze in this low-and-slow method. You can make the sauce a few days ahead of time, but be sure to allow a full hour for cooking the wings.

Makes 24 pieces

3/4 cup pomegranate juice
1/2 cup soy sauce
2 tablespoons very finely minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 tablespoon of lemon zest
3/4 cup sugar
1/2 teaspoon red pepper flakes
1/4 cup fresh lemon juice
3 tablespoons cornstarch
1 dozen whole chicken wings or 2 dozen drummettes, about 2 1/2 to 3 pounds

Garnish: 1/2 cup pomegranate perils* and thinly sliced green onion tops

In a small saucepan, whisk together the pomegranate juice, soy sauce, ginger, garlic, sugar, pepper flakes, vinegar, cornstarch, and water. Set the pan over medium heat and bring to a boil, whisking constantly, to thicken. Mixture will be very thick. Let cool. If not using immediately, store, covered and refrigerated, for up to 4 days.

If using whole wings, disjoint the wings and remove and discard tips; you should have 24 pieces. Put them in a large bowl and set aside.

Pre-heat the oven to 375 degrees F.

Add the sauce mixture to the chicken and mix well to coat evenly. Spray a 9×13 baking dish with cooking spray or lightly oil it. Arrange the drummettes and sauce in a single layer in the dish.

Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chickens pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazed. Total cooking time should be about 1-hour.

Stir the drummettes in the sauce once more, and then transfer the chicken to a serving platter. Sprinkle with the pomegranate seeds and green onions.

*Pomegranate seeds, called “perils”, can be purchased or you can easily remove them from a fresh pomegranate with this trick: cut it across cross-wise and hold over a bowl, smack the back of the fruit with a wooden spoon – the seeds will fall out with ease.

Recipe by Kathy Casey Food Studios.

Posted by Kathy Casey on January 30th, 2014  |  Add Comment |  Posted in Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, appetizers, events

The Seattle Times

Tasty read in the Seattle Times by Providence Cicero all on Women Stars of Food & Wine event on Sunday, February 9th! Make sure to mark your calendars and get your tickets soon. Looking forward to shaking up the signature cocktail!

Posted by Kathy Casey on January 29th, 2014  |  Add Comment |  Posted in Restaurants, Cocktails, Foodie News, events

New Year Resolution Foods

The holiday feast is over, and the New Year’s resolutions have begun!  For those who vow every year to eat healthy – the trick to keeping those promises is to make it easy and delicious. Don’t worry; I have some great tips to keep you going!

Eating breakfast gets your metabolism boosted so start the day off right with a healthful smoothie. Try incorporating a few power packed ingredients like Greek yogurt, chia seeds, almond butter, kale or even goji berries!

Next, quinoa is a fantastic food! It’s high in protein, amino acids, and fiber. I love it sprinkled over salads or served as a side dish. This gluten free seed is a powerhouse! Try my recipe for Big Protein Quinoa Salad – perfect to pack and take to work.


And if you’re traveling from Sea-Tac Airport,
my Dish D’Lish has a great new, healthy Mediterranean Quinoa Salad in to-go cups!

Photo by Kathy Casey Food Studios®.

Another great motto for healthy eating is “eat with the rainbow”. The vividness of the plant pigments is a good guide to the nutritional value of fruits and veggies. Bright orange sweet potatoes, deep purple wild blueberries and, dark kale and chard are all loaded with vitamins and antioxidants!

And my best tip is to stock your fridge with healthful foods. When you come home from work you won’t be tempted to order out! –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®

Big Protein Red Quinoa Salad
I like to make this salad with all organic produce and also add in a cup of chopped fresh raw kale for extra fiber!

Makes about 4 cups

3/4 cup red quinoa
1 1/2 cups water
1 teaspoon minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced or grated lemon zest
1/2 cup peeled, seeded and 1/4-inch-diced organic cucumber
1/2 cup canned organic garbanzo beans, drained
1 tablespoon chopped fresh dill
1/2 cup chopped fresh parsley
1/2cup organic golden raisins
1/2 cup organic hazelnuts, lightly toasted and coarsely chopped
1/4 cup thinly sliced green onions
1/4 cup grated carrot
3/4 to 1 teaspoon sea salt
1/4 teaspoon black pepper

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on January 2nd, 2014  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, breakfast, salads

Cooking with Candy Canes

I just love this time of year. Everything is sparkly, the lights twinkling in the trees, and of course, candy canes!

Those wonderful, seasonal peppermint treats that hang from trees, peak out of stockings and garnish your holiday latte. The holidays just wouldn’t be complete without them. They are also an ingredient in many of my favorite holiday goodies!

Peppermint and chocolate, what a great pair! Try my recipe for individual little Peppermint Chocolate Fudge Cakes – baked in muffin tins then drizzled with chocolate and sprinkled with crushed candy canes. They make a great little something to “take” or gift.

Need a holiday cupcake idea? Whip crushed candy canes into your favorite frosting recipe and crown with a mini candy cane. D’lish and oh so festive!


Photo by Kathy Casey Liquid Kitchen®.

For a more spirited idea, try making candy cane-infused vodka! Just combine 1 1/2 cup of vodka plus 8 – 10 starlight peppermints or 6 mini candy canes in a jar with a tight fitting lid. Shake a couple of times a day until dissolved. Enjoy it in your cocoa or frozen as a shot.

Here’s to some holiday cheers with candy cane! -Kathy

Peppermint Chocolate Fudge Cakes
These are the perfect little something for after a big holiday dinner or for a party take-along.

Makes 12 cakes

Cupcakes
3 ounces unsweetened baking chocolate
1 1/2 sticks salted butter
3 large eggs
1 1/2 cups sugar
6 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon peppermint extract
1 1/2 teaspoons vanilla extract

Topping
2 ounces dark chocolate chips
2 ounces white chocolate chips + 1/2 teaspoon vegetable oil
6 peppermint hard candies, crushed

Preheat an oven to 400 degrees F. Pan-spray nonstick standard size cupcake/muffin pan(s) —you will be making 12 cakes. (If any muffin cups are left empty, fill them halfway with water before baking cakes.)

In a bowl over simmering water, melt the unsweetened chocolate and butter together.

Meanwhile, with a whisk or electric mixer, in a large bowl mix the remaining cupcake ingredients together until glossy. Add the melted chocolate-butter mixture and beat again until glossy and smooth.

Divide the batter evenly into the 12 muffin cups. (Liners are not needed.)

Bake cakes for 15 to 16 minutes or until slightly puffy. Remove from the oven and let cool completely. Run a knife around the sides to release cakes.

To decorate: Lay cakes out on a platter. Place each of the chocolate chips in small glass ramekins or very small microwave safe containers; add the vegetable oil to the white chocolate; and individually microwave for 10 second intervals (stirring in between) until just melted. Be careful not to overcook the chocolate. Immediately drizzle/decorate the tops of the cakes with the chocolates and then sprinkle with the crushed hard candies.

Cakes will keep covered at room temperature for up to 3 to 4 days.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on December 19th, 2013  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, dessert

Chai One On

This week on Kathy Casey’s Liquid Kitchen®, I make a Chai One On cocktail! Using the classic Whiskey Sour as a template, this inspired drink mixes a chai tea-infused bourbon with PAMA Pomegranate liqueur, honey syrup, and fresh lemon juice to round out the flavors while the egg whites add texture.

Cheers! -Kathy

Posted by Kathy Casey on December 18th, 2013  |  Add Comment |  Posted in Cocktails, Foodie News, Lifestyle, Recent Posts, Small Screen Network, videos

Easy Holiday Entertaining with Sunkist

When the skies turn grey and the days are shorter, it’s easy to add a bit more sunshine to your winter with zesty Sunkist citrus. Tangy ruby grapefruits, zesty lemons, oranges from juicy navel and sweet cranberry-esque Cara Cara to deep pinkish-red Moro … these cheerful seasonal fruits add bright color and flavor to all things culinary, from batch-ahead cocktails to easy entertaining appetizers.

sunkist_logo_lrgTis the Season

My Tis the Season cocktail is perfect for those big holiday parties when you don’t want to be behind the bar the whole time. The pre-mix is a refreshing combo of fresh squeezed grapefruit and lemon juice, balanced with homemade simple syrup, white cranberry and vodka. Place it in a pretty bottle then just shake to order with a sprig of fresh rosemary and garnish with a beautiful cranberry for a seasonal sip that is sure to please.

For an easy and elegant entertaining appetizer try my Citrus Bruschetta with Goat Cheese. Traditional tomato and basil bruschetta topping gets zesty with the addition of tart-sweet Cara Cara oranges, brilliant green Castelvetrano olives, and tangy goat cheese on crunchy crostini – d’lish!

Looking for a savory nibble to pair with cocktails? Lemon Rosemary Pistachio Cocktail Cookies are the perfect size for teaming up with a holiday sip. Chock-full of lemon zest, fragrant rosemary, delicious feta cheese, and chopped pistachios, these bite-sized delights are finished with a light sprinkle of sea salt before they go in the oven. The dough can be made up to a week in advance and frozen until you’re ready to slice them up – perfect for unexpected visitors!

Round out your menu with a sweet ending; Lemon Poppy Seed Panna Cotta with Blood Oranges is a breeze to prepare ahead, leaving you more time to enjoy your guests’ company – it can be made up to 5 days in advance! This light custard stars finely chopped lemon zest and poppy seeds sprinkled throughout, and gets a beautiful garnish of segmented blood oranges. Serve them up in mini martini glasses for a fun little something sweet or mini “apps style” dessert.

So make your holiday season extra merry and bright with sunny winter citrus, and visit Sunkist.com for more fun citrus ideas. -Kathy

Tis the Season
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 squeezed Sunkist Grapefruit juice
1/4 cup fresh squeezed Sunkist 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

Citrus Bruschetta with Goat Cheese
Switch up traditional tomato bruschetta with the addition of sunny citrus and brilliant Castelvetrano Olives . Sunkist Cara Cara Orange’s distinctive pinkish-red hue and sweet and tangy cranberry-like zing pair perfectly with the creamy goat cheese in this easy entertaining appetizer.

Makes 20 pieces

1 artisanal baguette
Extra-virgin olive oil for drizzling
Kosher salt, as needed
————————————————–
2 Sunkist Cara Cara Oranges (or substitute Sunkist Navel Oranges)
2 tablespoons olive oil
3/4 cup chopped vine-ripe tomatoes
1/4 cup chopped fresh basil
2 tablespoons minced red onion
1 1/2 teaspoons finely minced garlic
1/3 cup chopped pitted Castelvetrano Olives* (or substitute calamata)
Pinch of red pepper flakes and sea salt
—————————————————–
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.

To make the Bruschetta mix: Cut the top and bottom off of the oranges then with a small paring knife cut the peel and white pith off of the sides of the oranges. Cut each orange in half lengthwise and then dice 1/4 to 1/3-inch. In a medium bowl, toss the diced orange, olive oil, tomatoes, basil, onion, garlic, olives, and season with a pinch of pepper flakes and sea salt. Set aside.

To assemble the crostini: Smear each piece of crostini with a heaping teaspoon of goat cheese. Place on a platter and immediately divide the orange mixture between the crostini (drain off any excess juice). Top crostini right before serving so they don’t get soft.

*Available at most grocer’s olive bars.

Recipe by Kathy Casey Food Studios – www.kathycasey.com

Lemon Rosemary Pistachio Cocktail Cookies
Studded with colorful pistachios and zesty lemon these savory bites are a great nibble with a cocktail. You can make the dough in advance and keep it in the freezer for impromptu guests.

Makes 24 to 30

1 cup (4 ounces) raw shelled pistachios (or purchase shelled, toasted and salted pistachios)
6 tablespoons salted butter, at room temperature
3/4 cup (3 3/4 ounces) crumbled feta cheese
2 tablespoons sugar
1 tablespoon fine Sunkist Lemon zest*
2 teaspoons fresh rosemary, finely chopped
1 cup all-purpose flour
1/4 cup fine corn meal
1 1/2 tablespoons fresh squeezed Sunkist Lemon juice
Kosher or coarse sea salt for sprinkling

Preheat an oven to 325 degrees F.

Spread the nuts (if not already toasted) on a rimmed baking sheet and roast until lightly toasted, about 5 minutes. Let cool, then coarsely chop. Set aside.

In a mixing bowl, cream together the butter, cheese, sugar, lemon zest, rosemary and nuts with an electric mixer until light and fluffy. In a separate bowl, mix the flour and corn meal. Add the flour mixture to the creamed mixture and mix well, stopping and scraping down the sides of the bowl as necessary. Add the lemon juice and mix until incorporated.

Divide the dough in half and shape into logs, 9 -10 inches long and 1- 1 1/4 inches in diameter. Wrap tightly in plastic wrap, twisting the ends, to help firm the dough. Chill in the refrigerator for 2 hours or in the freezer for about 30 minutes to further firm the dough. (The dough can be kept frozen for up to 1 month; remove from the freezer to temper overnight in the refrigerator before slicing.)

Preheat an oven to 325 degrees F at least 20 minutes before baking. Line baking sheets with parchment paper or spray them with cooking spray.

Cut the dough into 1/4-inch-thick rounds and place about 1 inch apart on the baking sheets. Sprinkle lightly with salt. Bake for about 12 to 14 minutes, until cookies are lightly golden on the bottom and still pale on top. Let cool.

* To make lemon zest: Zest is the outer peel of the fruit with no white pith attached. You can make fine zest with a zesting tool, microplainer or fine grater.

Recipe by Kathy Casey Food Studios – www.kathycasey.com

Lemon Poppy Seed Panna Cotta with Blood Oranges
This lush custard can be made up to 5 days in advance and kept covered in the refrigerator. Top with beautiful blood orange segments right before serving. For a fun mini dessert try serving in small martini glasses.

Makes 6 servings or 12 mini desserts

2 teaspoons gelatin
2 tablespoons water
1 1/2 cups heavy cream
3/4 cup sugar
1 1/2 cups sour cream
3 tablespoons freshly squeezed Sunkist Lemon juice
1 teaspoon vanilla extract
2 teaspoons fine Sunkist Lemon zest*
2 teaspoons poppy seeds
———————————–
2 blood oranges, segmented**

To make the custards: Sprinkle the gelatin over the water in a small, microwave-safe bowl. Soak until the gelatin is soft. Place bowl in microwave on high power for about 3 seconds, or until the gelatin is melted but not foaming up.

Meanwhile, in a large bowl, whisk the remaining ingredients together and place over a pan of simmering water. Whisk the mixture until it is smooth and warm. Add the liquefied gelatin, and whisk in to incorporate.

Divide the mixture evenly into 6 small, glass custard dishes, pretty glasses, or 12 small mini martini glasses. Place the custards on rimmed baking sheets and cover with plastic wrap. Be sure the wrap does not touch the tops of the custards. Refrigerate overnight, or a minimum of 12 hours, before serving.

To serve: Top each custard right before serving with blood orange segments.

* To make lemon zest: Zest is the outer peel of the fruit with no white pith attached. You can make fine zest with a zesting tool, microplainer or fine grater.

** To segment oranges: Cut the peel and all the white pith from the oranges, exposing the flesh. With a small paring knife, cut out the orange segments over a bowl, saving any juice.

Recipe by Kathy Casey Food Studios – www.kathycasey.com

Posted by Kathy Casey on December 16th, 2013  |  Add Comment |  Posted in Cocktails, Foodie News, Fruit, Lifestyle, Recipes, appetizers, dessert, sides

Holiday Gift Ideas

The holidays are right around the corner and I have a few d’lish ideas for your favorite foodie – a local themed basket filled with handcrafted Pacific Northwest goodies!

First off, a Sweet Basket: local chocolate bars (I love Fran’s Chocolate Gold Bars), neighborhood honey like 5130 Honey , salted caramel (Theo’s Chocolates’ caramel collection are wonderful), and unique preserves (we will have lots like Apricot & Rose Geranium and Clementine Ginger Marmalade at our Holiday Extravaganza), and cute little spoons to serve them up with.

Next, a Savory Basket: local cheeses, cool pickles, herbed flat bread and crackers (Essential Baking Company has a great selection!), and dried fruits, with fun cheese identification markers for your fromage.

For a Boozy Basket: package a bottle of local spirit like one of our Washington herbaceous gins or white whiskeys to age yourself (like this one from Woodinville Whiskey Co.), tuck in a couple of cool cocktail glasses, a bottle of unique local bitters and your favorite cocktail book – maybe even my Sips and Apps (75% off special deal on ebook versions!)

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And don’t forget!  This Saturday, December 14th is my Holiday Extravaganza & Open House at my Food Studios in Ballard from 11AM to 7Pm. Stop by and stock up on great holiday gifts and have a sip and nibble of something d’lish! -Kathy

Posted by Kathy Casey on December 12th, 2013  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, Lifestyle, Recent Posts, events
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