This week on Kathy Casey’s Liquid Kitchen, I shake up a Berries & Bubbles cocktail! Fresh, in-season berries (I’m using d’lish raspberries for this episode!) works wonderfully with fresh-squeezed lemon juice, simple syrup, and Double Cross Vodka. A splash of Champagne bubbles adds a bit of elegance and is perfect for summer celebrations and entertaining!
This cocktail incorporates fresh, sweet strawberries with fragrant basil and works great with either vodka or gin. This drink is versatile; it can be strained and served up in a nice martini-style glass or served on the rocks in an Old Fashioned-style glass.
My 10th cookbook D’Lish Deviled Eggs has HATCHED! Deviled eggs are always a party favorite and the first to fly off the table. With 54 tried-and-tested (thanks KCFS team!) recipes, my new book takes my love for this people-pleasing appetizer from traditional to creative. From the Classic Picnic-Style to Beet’ing Heart, there is definitely an egg recipe for everyone. Yum! One of my absolute favorite recipes from D’Lish Deviled Eggs is my “California Roll” Deviled Egg”, topped with Alaska King crab – YUM! Try this one out for a sushi-twist! And for more d’lish egg recipes and tips, check out my new website www.DLishDeviledEggs.com for all things Deviled Eggs!
“California Roll” Deviled Eggs – D’lish!
(Book Cover & photo by Kathy Casey Food Studios from D’Lish Deviled Eggs)
If you want to hear all about it in detail then check out pal Siiri Sampson’s blog for the whole scoop!
Tasty Travels & Fun Events
Since January, it has been non-stop traveling and great events like Speed Rack – Seattle! Speed Rack is a Sassy National Competition created by and for female bartenders, pitting them against each other in a round robin style timed challenge – check out this video teaser on YouTube.
Alongside fellow guest judges Rob Roy’s Anu Apte, Drink Boy’s Robert Hess, and Pegu Club’s Audrey Saunders, we watched, tasted and critiqued as these mistresses behind the bar worked their cocktail magic.
The finals are coming up this month in New York – so if you’re in the area on May 16th, come cheer on the finalists! Make sure to get your tickets soon.
The Northwest Speed Rack Ladies!
Shortly right after, it was time to fly out the door again – from St. Louis to Boston and then to Las Vegas for the industry annual VIBE Conference! Hosted in the always faboo Las Vegas, this annual event brings in spirits industry leaders and taste makers for a jam-packed two days full of seminars, panels, presentations…and of course tastings!
At the opening Pour It On reception, we teamed up with Monin and William Grant & Sons and crafted a crowd favorite: the Berries & Brimstone cocktail featuring Monin’s new Hickory Smoke Syrup.
First, we mixed the smoke syrup with Everclear to make a flammable mist. We dropped a dry bay leaf into an Old Fashioned glass, spritzed it liberally with the mist, and flamed it to char the leaf. Then we shook up Milagro Reposado tequila and a few fresh blackberries with fresh lime and Monin Blackberry… then poured it over the flaming leaf. This process added a rich layer of flavor to the drink, balancing the sweet, tart and savory.
Seminar in session (Photos by Heather Jones and Ernie Sapiro)
Kevin and Matt did a “live demo” on tapping a cocktail, and then Liquid Kitchen’s Heather Jones proceeded to serve over 60 cocktails in just a few minutes. The whole process from the tapping demo to serving cocktails in front of the attendees was less than 7 minutes – now that’s some fast service!
Cocktails on Tap Panel with Matt, Dänny, Kevin and myself.
(Photo courtesy of Ernie Sapiro)
And to top off a great week the Fairmont Hotel’s & Resort won the VIBE Vista award for Best Spirits Program for Hotels, Cruise Lines, & Casinos for their FAME program (that Liquid Kitchen created and has managed since 2006) – exciting!!!
Congrats to the Fairmont Hotels & Resorts for winning 2013 Best Spirits Program award!
Next it was off to Driscoll’s berry farmswith an amazing group of top bloggers. I absolutely love berries so I was definitely in berry-licious heaven while learning a lot about berries. We got to taste new varieties of berries right in the fields and met the young “Dr. Strawberry” who shared with us how they are constantly improving Driscoll’s berry varieties – sweeeet! Check out my blog for my tasty Billowing Strawberry Poppy Seed Layer Cake and Strawberry Shag Cocktail recipes.
Then it was off to Kentucky for the Beam Pinnacle of Mixology event to lead a fun Pinnacle Cocktails and Techniques Inspired from the Kitchen seminar. Heather Jones and I showed techniques for a “new school” Chi Chi: shaking up fresh Pineapple-Agave, Pinnacle Vodka, and fresh lime – then topped it with Coconut Milk Foam and a “carbonated” cherry – fun!
Preparing for my seminar
Dispensing Salted Caramel Whipped “Mochas!”
Other topics included cocktail umami like in my Garden Oasis cocktail – vodka, hand-pressed basil, celery and cucumber (celery adds a salty touch and an umami note), shaken with a lemon elixir. We garnished this with plumped basil seeds, adding a super cool texture to the cocktail.
We then finished off our presentation with a cool technique I learned from Johannes Roiner, Head of Culinary Strategy at iSi. He taught me that coffee has proteins in it and when combined with a little syrup, liquor, and ice then charged and shaken – you can have a super frothy espresso cocktail. Voila – thus the Salted Carmel Whipped Mocha!
Erwin “guarding” the big bowl of Sparkling Tradewinds Punch with Bitter Truth & Cherry Ice Balls
Behind the scenes of Liquid Kitchen with the Small Screen crew!
D’Lish Book Reads
Here are some of my new favorite reads – I hope you enjoy them as much as I did!
The Drunken Botanist by Amy Stewart
Do you ever stop to think about the garnishes, liqueurs and syrups you put in your favorite cocktails? Amy Stewart, author of The Drunken Botanist, definitely has! Amy’s guide to backyard bartending isn’t your standard neighborhood cocktail recipe book. She has uncovered some seriously cool history on some common, and some not-so-common cocktail ingredients, such as corn and agave to barley and lemon verbena. Check out her funny promo vid, too!
The 50 Mile Bouquet by Debra Prinzing
Outdoor living specialist and author Debra Prinzing writes a great read on the slow flower movement in her latest book, The 50 Mile Bouquet. From organic flower farmers to the hot-topic of sustainability, Debra’s book is a great guide for those with a green thumb. I love to garden and this is definitely a must-read!
Cinnamon, nutmeg, allspice, cloves… It’s time to spice it up! We love these spices in tasty cookies, cakes, and muffins. And there are even more dishes out there ready for that hit of warm spice pizazz!
One of my favorite and somewhat un-sung spices is the cardamom seed. This flavorfully potent spice is native to India, but its flavor and use has spread throughout the world, from Scandinavian to Middle Eastern cuisine.
Cardamom adds a sassy flavor to my Spiced Squash Bisque. The aromatic spices combine well with the flavor of sweet winter squash making this soup a great cold weather dish.
Other favorite spices that I love are allspice and cloves, so great in spiced shortbread cookies, stews – and I especially love them infused in my recipe for Spiced Red Vermouth … perfect in a Manhattan!!
Rubs are another great way to incorporate new and unique spices into your meal. There are so many great pre-made options available like my Fragrant Star Anise Rub. It’s an excellent way to add an exotic flair to a roasted pork or chicken.
If you like to experiment with creating your own rubs, check out the bulk spice section at your neighborhood grocer, or head on over to Pike Place Market’s World Spice shop to pick out what you want. World Spice has tons of loose spices, and you can buy just what you need, whether it’s a pinch or a squiggle. You can also find spices online from BulkFoods.com to Amazon.
One last hint: a coffee grinder is excellent for grinding your own spices. Just be sure that you keep one for solely that purpose… the star anise “scented” coffee at my house was not a big hit!
So remember, a little bit of spice can go a long ways in bringing out your dish’s flavor! -Kathy
Spiced Squash Bisque
Organic or homegrown squash is preferable to use for this recipe because it creates a much more pronounced and sweet flavor. I like to use hubbard, Danish, or butternut squash, or a combination. Make the Crispy Seeds while the soup is cooking.
Makes 6 starter servings
3 tablespoons olive oil
1 cup diced onion
4 1/2 cups (about 1 1/2 pounds) peeled, seeded, and cubed winter squash (any type of sweet squash or pumpkin combination may be used; reserve 1/4 cup of seeds for Crispy Seeds)
2 cloves garlic, minced
1 teaspoon coriander seeds, finely crushed
1 teaspoon cardamom seeds, finely crushed
1 1/2 teaspoons ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne
1 bay leaf
1 1/2 teaspoons salt (more or less depending upon whether you are using a homemade stock)
3 cups chicken broth
3/4 cup sour cream
Salt to taste
1/4 cup seeds from squash
1 1/2 teaspoons olive oil
1/4 teaspoon ground cumin
1 teaspoon sugar
1/8 teaspoon salt
In a large heavy saucepan, heat the olive oil over medium-high heat. Add onion and sauté for 2 to 3 minutes. Add squash, garlic, spices, bay leaf, and salt. Sauté for 2 to 3 minutes. Add chicken stock and bring to a boil. Turn down the heat, partially cover the pan, and simmer for approximately 15 to 20 minutes, or until the squash is very tender.
Meanwhile, make the Crispy Seeds: preheat oven to 375 degrees F. Rinse seeds under cold water to remove any squash flesh or strings. Drain well and measure. Place in a bowl and toss with the olive oil. In a small bowl, combine cumin, sugar, and salt and sprinkle over the seeds. Toss well and spread seeds on a nonstick baking sheet. Roast for 8 to 10 minutes, or until crispy and toasted.
Remove bisque from heat. Remove and discard bay leaf. In a blender or food processor, carefully purée the hot soup in small batches with the sour cream. (Be careful not to make your batches too large, since the soup is very hot.) Taste for seasoning and add salt as needed, especially if using homemade broth. Pour the puréed soup back into the pan and keep warm.
Divide the soup among warmed soup bowls. Sprinkle each serving with about 2 teaspoons Crispy Seeds.
For a vegetarian version: substitute vegetable stock for the chicken stock.
For a fun and impressive presentation, thin out a small portion of sour cream with milk or cream until it is a “squeezable” consistency and put in a squirt bottle. Swirl the top of each serving with the sour cream.
This year has flown by so quickly! It’s been a whirlwind of a year with lots of d’lish experiences, client trips and new friends. I’m looking forward to the New Year and know it’s going to be great! In the meantime, here’s a sneak peek of what I’ve been up to since my last Newsletter.
Tasty Travels – I LOVE the Philippines!
Maraming salamat po, Philippines! (A very formal way of saying “thank you” in Tagalog)
I recently got back from opening the new Fairmont and Raffles hotels in Makati, Philippines with my Liquid Kitchen associate Dänny Ronen. What a great trip! Lots and lots of hard work but it all pays off to see these amazing hotels open with such a bang. I can’t even describe how amazing the crew was from the fabulous management team to the enthusiastic bar staff.
We trained over 35 people and did the menus for 7 different venues, created d’lish drinks such as the Panutsa Old Fashioned, made with housemade syrup that we crafted from local sugar—dark, rich and formed into coconut halves. Another great favorite was the Pineda Mojito, inspired from Journey’s Arnel Pineda and made with local mandarin, Thai basil, fresh mint and rum. The bars all opened with a bang and were really busy. The Pacquiao Punch is of course very popular, honoring the famous Filipino boxer and using the delicious local Don Papa Makati Rum then topped off at the table with a grating of locally-grown cinnamon sticks. They are HUGE!
The Pineda Mojito and the Pacquiao Punch… I told you the cinnamon sticks were huge!
A quick photo during my meeting with the amazing Food & Beverage team:
Anna Derygo & Joern Schwaiger of Fairmont Makati – Raffles!
The Fresh Bar Display at the Fairmont Lounge
The lemongrass was pretty big and very flavorful;
big enough for Dänny to hide and peek through!
Our eager students at the Raffles Long Bar
Between developing all the beverage menus and setting up the bars for both hotels, we tried to squeeze in some fun… from $8 massages (Yes! Spa junkies take note … and they were open till 4 AM!!) to the most amazing shopping ever at the big market, to attending Savoroso Inc.’s (local Monin Importers) family party—we had a blast! The Filipino people are so hospitable and love to party as well as make new friends!
We even had enough time for a quick stop at the mall for an old fashioned shave and haircut for Dänny while I was off to cruise around and check out the local sips and nibbles. My fave was Happy Lemon—a little drink
kiosk that is found in most of the local malls. They had the weirdest things on
the menu, so of course I had to order the strangest thing I saw…
…Green Tea topped with “Cheese” and Rock Salt and then sprinkled with Matcha powder!
It was really good – I swear!!
Then it was back to work. During my stay, I met some great chefs like the BBQ Chef at the Fairmont. Check out his amazing pre- and post- work:
The BBQ Chef (before and after): a master at suckling pig and crispy duck!
We did squeeze in some visits to local bars too! Here are our new local friends Tina and Brady with us at the Ice Bar. Yes, we had a couple of shots while wearing our parkas in the ice room.
Me, Tina, Brady and Dänny doing ice shots in our fur coats… while it was 85 degrees outside… (with 100% humidity) so, the chill felt great!
The Savoroso team were amazing hosts on our days off; Mel & Sheila Macatulad and their daughter Danica made us feel like family. They invited us over to a family party (which they have every Sunday) and family members all made traditional Filipino foods from a ceviche-like dish made with white fish and coconut milk to lots of pork dishes, and one of my favorites: local ferns lightly sautéed with shrimp! Oh and did I mention the fresh guyabano juice? Yum! They made us feel right at home.
Local ferns with shrimp and fresh squeezed guyabano juice!
Dinner with the Macatulad family and Anna from the Fairmont!
Then it was back to the US…
…to a bit more travel then to finish out the holidays back at home. Stay tuned for my next newsletter all about my delicious holiday trip to Portland!
During the holiday season and in the spirit of giving, my team and I love to give back to the community when we can. During my far-off travels, my team helped shake up a signature Liquid Kitchen cocktail for the annual Silver Bells Luncheon in November! Proceeds from this event went to help the Providence Senior and Community Services, supporting those in need through healthcare, housing and hospice. It was a fun event, which included a hip fashion show and great prizes!
If you are a cocktail enthusiast then make sure you try my winter-themed cocktails using PAMA Pomegranate Liqueur! The Blinker #3 is a rift on the Golden Era drink: rye whisky, fresh grapefruit juice and traditionally made with grenadine (originally made from pomegranate juice), but I made it with PAMA, a sophisticated full-flavored liqueur. Or how about a Sparkling PAMA’Rita, with a splash of bubbly—it’s a great cocktail for all kinds of celebrations.
My Sparkling PAMA’Rita!
Need some extra help with winter entertaining for 2013? Check out my drink recipes in the Kroger Family of Stores’ My Magazine Extras! It’s free to download and works great on most tablet devices (iPad, Android, Kindle Fire). It’s full of easy entertaining ideas, homemade gift tips and of course lots of cocktail recipes. You can also view the online version here.
Here’s a sneak peak of my Manhattan
with Spiced & Spiked Cherries cocktail on the Kroger app!
D’Lish Deviled Eggs – My New Cookbook will be on Shelves Soon!
I’m so excited about my new cookbook D’Lish Deviled Eggs due out in February 2013. This is my 10th cookbook, and it’s all about the time-honored classic appetizer and my d’lish takes on it. I have wanted to write this book for years and am thrilled to finally put my love of deviled eggs into print. Pre-orders can now be made on Amazon. With over 50 recipes, there is sure to be a favorite for everyone in this book!
Top Chef: Seattle!
This season’s episodes of Bravo’s Top Chef are well underway! We were lucky enough to have the Top Chef production team meet with us and scout my Food Studios… but alas their cast and crew are a lot bigger than my space could fit! So we were thrilled when the show producers invited John and I to be guests of the Canlis episode, where John had a fun cameo appearance! For the show premier episode at the EMP, my crew and I had a blast seeing the chef contestants earn their spots to Seattle and it’s been exciting over the weeks to watch farmer friends to chefs show up in the different episodes. I can’t wait to see who the winner will be!
Erwin, John, me, and Jess at the Top Chef: Seattle season premier event!
If you love eating and drinking as well as fun dining hot spots and all things D’Lish, be sure to join me at Dishing with Kathy Casey on KOMO News Radio then check my companion blog with all the corresponding recipes and tips.
And if you live in or plan on visiting the Pacific Northwest, make sure to check out Sip Northwest Magazine (available at my Dish D’Lish airport locations).
I hope you enjoyed my quick recap of the last few months. Here’s wishing you all a wonderful new year filled with joy and delicious adventures! –Kathy
Whether it’s a Sunday brunch spent with family and friends or on game day, anytime is perfect for a Bloody Mary!
There are definitely two schools of thought when it comes to this savory cocktail. Some people like to stick to tradition (“If it isn’t broken, then don’t fix it.”) while others love to step outside of the box and mix-it-up with their Mary’s. I personally think there’s always room for both!
Spice up your Mary experience with some new flavors and combinations! Try adding in some zingy flavors like wasabi or Sriracha. Change up the spirit to tequila, gin or aquavit for a new taste twist.
Take my Bloody Good Vodka: Infuse vodka at home with sun-dried tomatoes, basil and garlic then let it sit for 2 days before stirring with my Balsamic Mary Mix (made with fresh tomato, cucumber and peppers and the flavor pow of horseradish)!
And don’t forget to get creative with the garnishes! For an easy entertaining set-up, a Bloody Mary DIY garnish bar for your guests is a great way to get the party started. Put out some picks and an assortment of lemon wedges, stuffed olives, crispy bacon, celery, pickled veggies, cherry tomatoes, chunks of salami, cheese and pickled onions – now that could almost be brunch itself!
There’s no better time than right now to start enjoying some “winter warmers” – spirited drinks that warm you up during these cooler months. These are perfect after a day of shopping or zipping down the slopes…or just hanging out with friends and family.
What comes to mind? How about some hot toddies, spiced wines and spiked cocoas? Don’t forget about Irish coffees and hot buttered rums; yes please!
Instead of the traditional eggnog, try my silky oh-so-smooth Hot Buttered Egg Nog with Rum – or maybe even cognac! It combines two great holiday favorites in one drink.
I like to set out a Hot Buttered “DIY Drink Station”—some hot buttered mix, a kettle of water, a selection of rums, whisky and brandies. Stack up some mugs and have some fresh nutmeg for grating over the top. Great for holiday entertaining!
My Winter-Spiced White Wine is another fun drink to make, incorporating seasonal spices and fruits (and will make your home smell lovely!). This steamy white wine infusion is flavored with pears, apples, oranges, cloves, allspice and cinnamon and slightly sweetened with brown sugar.
So now that I’ve given you a few ideas – go on and enjoy the chilly weather and spice things up with some winter warmers. -Kathy
Be sure butter is softened. With an electric mixer; cream butter, orange zest and sugars together in a mixing bowl until totally smooth. Add remaining ingredients and mix until thoroughly combined. Store refrigerated for up to 1 week, or frozen for up to 1 month.
Recipe by Kathy Casey’s Liquid Kitchen™
Winter Spiced White Wine
This recipe can easily be pre-made and made into large batches before parties. Just make sure to gently keep the mixture warm in a crock pot on low heat or in a deep, pretty chaffing dish. For a kid friendly version, replace the white wine with apple cider and omit the brown sugar and liqueur.
Makes 7 cups, or about 8 servings
2 (750 ml) bottles light, dry white wine, such as chenin blanc
1 pear, cut crosswise in 1/4-inch slices
1 apple, cut crosswise in 1/4-inch slices
1 orange, poked with 12 whole cloves, then cut in 1/4-inch slices
5 allspice berries
1 cinnamon stick, broken in half
1/3 cup packed brown sugar
4 ounces (1/2 cup) Grand Marnier
Orange peel twists for garnish
Place all the ingredients in a stainless steel or flameproof glass pan and stir well to incorporate the brown sugar. Place over low heat and warm. Do not boil! Let the flavors steep for at least 30 minutes before serving.
At this point you can keep warm and serve, or chill it for later. To reheat, warm each portion in a microwave until just hot but not boiling. Garnish each serving with a twist of orange peel.