Foodie News

Sipping Scandinavian

Ballard, long known for its rich Scandinavian heritage, has a new exhibit at the Nordic Heritage Museum called SKAL (pronounced “sk-OOL”) Scandinavian Spirits.

Skal

This exhibition explores the cultural history of Scandinavian libations, the most famous being aquavit (sometimes spelled “akvavit”). I can tell you that it’s delicious! And being a good Scandinavian myself, I’ve drank my fair share of it and I am thrilled to see this sip become hip.

But what is it? Aquavit, like vodka, is a spirit distilled from either grain or potatoes. After distillation, it is distinctive flavor comes from a blend of herbs and spices like caraway, fennel, and dill.

Great for sipping, I also like to add this into cocktails from Nordic-themed Bloody Mary’s as well as in my Citrus Scandi (aquavit, vodka, Cointreau, orange, and fresh grapefruit).

Citrus Scandi Cocktails and Citrus Splash fresh oysters!

Citrus Scandis & fresh oysters with a Citrus Splash!
For recipes, check out this episode of Liquid Kitchen.

What’s really exciting is that the Northwest is producing some pretty great aquavit: Portland’s House Spirits produces Krogstad and in Seattle the Old Ballard Liquor Company crafts several unique styles of aquavit.

Old Ballard Liquor Company proprietor Lexi is also the visionary behind the pop-up restaurant Tumble Swede, which celebrates a mash-up of Scandinavian and Pacific Northwest cuisine. Make sure to keep an eye out for her next pop-up.

So stop on by the Nordic Heritage Museum the exhibit runs until February 28th.

Skal! -Kathy

 

Posted by Kathy on January 28th, 2016  |  Comments Off on Sipping Scandinavian |  Posted in Cocktails, Foodie News, Recent Posts, Recipes, KOMO Radio, Small Screen Network, events, videos

Speed Rack: Shaking it up at the Speed of Lighting!

In 1895, the US Federal Commissioner of Labor combed through the census to gather info on laborers. There were 55,000+ men behind the bar and only 147 women. That all changed after Pearl Harbor when Rosie the Riveter was matched by Bessie the Bartender!

Did you know that one of the most famous bartenders in history was a woman? London -1899, Ada Coleman created the Hanky Panky Cocktail and soon became the head bartender at the illustrious American Bar in The Savoy Hotel.

Ada Coleman
Ada making her Hanky Panky cocktail at The Savoy

Back to today: on January 31st (mark your calendars) some serious stirring and shaking is about to happen in Seattle, thanks to the return of Speed Rack. This all-female speed-bartending competition raises money for breast cancer education, prevention, and research.

SR_Postcard_Seattle_FRONT

Women bartenders from Seattle and Portland will go head to head in round robin mix-offs, while the crowd sips and cheers their favorite contenders on! This is defiantly a spirited event – in all ways.

The Winner of the upcoming Seattle event will then get the opportunity to compete in the Grand Finals, where the champion will be crowned Miss Speed Rack USA!

I’m looking forward to judging and seeing all our NW ladies shine! Make sure to get your tickets! -Kathy

Hanky Panky Cocktail
Makes 1 cocktail

1 1/2 oz gin
1 1/2 oz red vermouth
2 dashes Fernet Branca
Garnish: orange peel twist

Measure the gin, red vermouth, and Fernet Branca into a mixing glass. Fill with ice then stir. Strain into a chilled cocktail glass and garnish with an orange peel twist.

Posted by Kathy on January 21st, 2016  |  Comments Off on Speed Rack: Shaking it up at the Speed of Lighting! |  Posted in Cocktails, Foodie News, Lifestyle, Recent Posts, Recipes, Contests, KOMO Radio, events

Fairmont: Classics. Perfected. on Hotel F&B

Last summer, the Liquid Kitchen hosted the Fairmont Tastemakers in developing and finalizing their global cocktail menu – “Classics. Perfected.” Check out the article from Hotel F&B (UK) introducing the mixology team and covering the brands used for the program.

 

Posted by Kathy on January 19th, 2016  |  Comments Off on Fairmont: Classics. Perfected. on Hotel F&B |  Posted in Cocktails, Foodie News, Recent Posts, Press

Flavor & The Menu – Top 10 Trends: Butter Goes Bold

Every year, Flavor & The Menu Magazine reaches out to an esteemed panel of experts (which I’m thrilled to be a part of!) for insight on hot trends to look out for the new year. The Top 10 Trends issue is full of great ideas of flavors to watch. Check out these hot trends:

Butter Goes Bold covers a number of ways in how butter can enhance a dish. Interested in making a bolder butter – check out my section
Best Practices for Bold Butters!

Vegetable Forward points out how veggies are becoming focal points for dishes combining culinary technique, texture, and flavors (think charring, oven-roasting, etc.). It’s not just food too; the garden-to-glass movement is going beyond herbs and including fresh veggie juices and purees.

Dairy is on the move with Soft Cheese Sensations – adding a textural and almost neutral in flavor. Think burrata, mascarpone, ricotta, and stracchino – milky with a luscious mouth-feel on toasts, flatbreads, pizzas, and other dishes.

Sriracha is the trending hot sauce these days, but what’s next? Hot Harissa explores the next step in “heat” flavor with this complex chili paste – great on chicken thighs, roasted veggies, or as a flavor compliment to ketchup.

Citrus on Fire looks at charring citrus fruits – think lemons, grapefruits, etc. Doing so adds a savory note, while at the same time balancing the sour levels, caramelizes the fruit, and adds a great visual appeal to dishes.

There are a lot of drink trends on the rise and everyone is looking at tea. Check out some of my tips in It’s Time for Tea, for ways to include tea into cocktails and fun drinks.

Flavor

Posted by Kathy on January 12th, 2016  |  Comments Off on Flavor & The Menu – Top 10 Trends: Butter Goes Bold |  Posted in Foodie News, Recent Posts

Good for You Green Smoothies

Eating a healthy breakfast is the key to maintaining a healthy lifestyle and gets your metabolism jump started for the day. But many of us just don’t have time to get it together in the mornings. This is where quick smoothies come in!

Now you have probably seen a lot of people drinking green things these days, such as juice, smoothies and kale is the star of the green! It’s reportedly among the most nutrient dense foods on the planet and very high in fiber – so perfect in helping you feel full.

But sometimes purchased juices and smoothies can be really high in calories and sugar. With all that sugar, that kind of defeats the purpose.

Here is my favorite go to Green Smoothie:

    •1 – 2 leaves of Kale torn up
    •1/2 a ripe banana
    •Tiny touch of honey or maple syrup (not too much now or leave it our entirely)
    •1/2 cup fat free plain Greek yogurt (or fat free coconut milk for a dairy-free option – this is the fresh refrigerated coconut milk)
    •3/4 – 1 cup of ice

Green Smoothies

Tear the kale leaves up and drop into a blender cup. Add in the rest of the ingredients. Blend it up until totally smooth and brilliant green – I have a Vitamix blender and LOVE it!

You can add other healthful additions right before blending, too. Think matcha powder, flax seeds, goji berries, and even almond butter or organic coconut oil. These all are great smoothie boosters and great for you.

So go Green and Jump start your day with a homemade smoothie! –Kathy

Posted by Kathy on January 7th, 2016  |  Comments Off on Good for You Green Smoothies |  Posted in Foodie News, Lifestyle, Recipes, Fruit

In The Mix Magazine

Great article in In The Mix Magazine covering one of my fave hospitality industry events: the Hospitality Executive Exchange! Held on both the east and west coasts, these events are a great balance of educational seminars, networking, fun, and fundraising – like Cutthroat Cocktails at the East Coast event benefiting Children of Restaurant Employees (CORE).

Cutthroat Island - sabotage, no talking50 Shades of Pinkolada
Beam Suntory’s Philip Raimondo and I were sabotaged (No Talking – duct tape covering our mouths) while making up a blended 50 Shades of Pink’olada!

Posted by Kathy on January 5th, 2016  |  Comments Off on In The Mix Magazine |  Posted in Foodie News, Recent Posts, Press, events

It’s Pomegranate Season!

I remember when I ate my first pomegranate as a kid….seated in a chair with a TV tray. Yes, it occupied my little hands for hours! Take note moms: it’s fun for kids. And yes, it will make their hands bright pink, but only for a day.


Juicy pomegranate seeds!

Pomegranate’s brilliant tart-sweet seeds are prized for their distinctive flavor and are high in antioxidants. I love the texture and how they pop in your mouth.

They are so great sprinkled on a winter salad of arugula, slices of orange, and fennel or endive, tossed with a champagne vinaigrette. Or finishing a dish of roasted Brussel sprouts and toasted walnuts adding their tart crunch.

Pomegranate Salad

Try them on ice cream or yogurt or even shaken into your favorite cocktail.

And I have a great tip to make de-seeding simple:

    •Cut the pomegranate in half, then holding a half firmly over a large bowl.
    •Hit it with a heavy wooden spoon and watch the seeds come tumbling out.
    •Repeat – then eat.

PS. This is also a great holiday stress reliever. And be sure you put on a bib apron, the pink speckles will be flying! –Kathy

Posted by Kathy on December 24th, 2015  |  Comments Off on It’s Pomegranate Season! |  Posted in Cocktails, Foodie News, Recent Posts, Fruit, KOMO Radio, salads

Holiday Desserts We Love

We all have our dessert traditions: those sweet treats that have been passed down the generations, shared from friends and family.

Maybe its Mom’s Ice Box Sugar Cookies, rolled out with love and cut from Great-Great Grandma’s cutters. You know: the reindeer, Christmas tree, festive snowman, and star. Then decorated with lots of icing, silver balls, and sprinkles. Or boxes of homemade fudge wrapped in wax paper and delivered in that special holiday tin.

How cool that these days you can just hop online and see what other’s sweet traditions are. Blogs, newsletters, Facebook pages, Pinterest, and Instagram – all bring us new and d’lish inspiration these days. It’s like having a recipe file at your fingertips!

And there is something to be said of that. Mom’s tattered and stained recipe card, with hand-written notes has that special love on it that is sure to come through in the final dish. So it’s important that these holiday traditions be passed on. Here’s a link to my Mom’s Gumdrop Cookies that I grew up with!

I like to preserve these well-worn recipes. Why not create a little digital book with your most cherished family and friends recipes to pass to those you love this holiday season.

Kathy Casey's "Over 21" Real Fruit Cakes made with Maker's Mark
Who wants a slice of my Over 21 “Real Fruit” Cakes made with Maker’s Mark?

My Grandma always baked amazing fruitcake – I took her recipe and have now given it my own spin by soaking dried fruits in Maker’s Mark bourbon, then mixing it with spiced batter and lots of toasted nuts. You can get my Over 21 “Real Fruit” Cakes while supplies last (available online or at my Food Studios in Ballard).

My tradition is to have a slice toasted on Christmas morning with a big cup of coffee! –Kathy

Posted by Kathy on December 17th, 2015  |  Comments Off on Holiday Desserts We Love |  Posted in Foodie News, Lifestyle, Books to Cook, Recent Posts, KOMO Radio
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