It’s Easter weekend! Soon, all the candy will be unwrapped and the eggs will all have been found – hopefully! Now, what do you do with all those chocolate bunnies, candies, Peeps and colorful hard boiled eggs after the hunt?
Didn’t eat all those marshmallow Peeps? Don’t fret about any leftovers – they are just the thing to melt into my Jelly-Bean Rice Crispy Tweeps. The Peeps stand in for the traditional marshmallows folded with Rice Krispies cereal. Rip the peeps tiny heads off and save for “garnish!”
Peep heads for garnish
For the adults, grab a few of the kids chocolate bunnies and stir yourself up some Bunny’Licious Chocolate Mocha Fondue using a splash of your favorite liqueur – I like to use Grand Marnier. Serve with an assortment of fruits for dipping or any other leftover Peeps.
Peeps lined up for a chocolate dip
As for the extra eggs? Make deviled eggs of course! And get creative with the fillings, from brunchy Bacon Cheddar to Retro Shrimp Cocktail variations. You can find over 50 more inspiring ideas in my D’lish Deviled Eggs cookbook – any of which would be great to use up those Easter Eggs. For more deviled eggs ideas, check out www.DLishDeviledEggs.com and follow @ChickysTweets on Twitter.
Happy Easter everyone! –Kathy
Jelly Bean Rice Crispy Tweeps
Makes 30 treats
3 Tbsp. butter
6 packages yellow Peeps® – 30 peeps(you can use bunnies too for pink treats)
6 cups Rice Krispies® cereal
1 cup small jellybeans
Pull 30 of the peeps heads off and set aside for garnish.
In a large sauce pan heat butter over low heat melt the butter until melted. Then add peeps and stir over low heat until melted. Then stir in rice crispies and jelly beans. Stir until cereal is well coated and jellybeans are distributed.
Place mixture in a pan sprayed 8”x8” baking dish. Cover with plastic wrap and press down to compact the crispy treats. Let set for at least 15 minutes before serving. To serve cut (5×6) into 30 squares.
Recipe by Kathy Casey Food Studios®.
Bunny’licious Chocolate Mocha Fondue
Makes 4 servings
6 ounces of left-over chocolate bunnies
1/4 cup hot, strong brewed coffee
1 tablespoon liquor such as: Grand Marnier, amaretto or Frangelico liqueur (optional)
For dipping: fresh fruit for dipping cut into chunks, such as: pineapple, strawberries, raspberries, apple wedges and oranges
Other fun things for dipping are: pound cake chunks, holiday cookies, small chocolate chip cookies, other candy such as Peeps® …..
Break up or cut bunnies in small pieces (chocolate chip size) into a glass or ceramic bowl and pour hot coffee over them. Stir until chocolate is melted and mixture is smooth. If coffee is not hot enough to melt chocolate, then microwave for 10 seconds. Stir in liqueur if desired.
Transfer mixture to a fondue pot or pretty bowl and serve warm with long forks and lots of goodies for dipping.
Recipe by Kathy Casey Food Studios®.
(Photo © Kathy Casey Food Studios from D’Lish Deviled Eggs)
Bacon Cheddar Deviled Eggs
Eggs, bacon, cheese … they go hand in hand. These all-American eggs are great to serve as an app or a fun salad garnish—or grab a couple for breakfast on the go.
1 dozen hard-cooked eggs (recipe follows)
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
1/4 cup finely chopped crisp-cooked bacon
2 Tbsp 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.
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
Ah, arugula! This bold green livens up any dish it’s in. Nicknamed “Garden Rocket,” it grows fast, almost like a weed in our northwest climate.
Well, weed or not, this tasty leaf is full of great health benefits. Just 4 ounces of this green is just 25 calories – wow! It’s also full of vital antioxidants and vitamins – 3 cups gives you 100% of your daily vitamin K needs!
Arugla’s taste is nutty and peppery. Try it tucked into sandwiches, or tossed in a little olive oil and scattered over a sexy cheese pizza. This tasty green also complements meat and seafood beautifully. It makes a perfect bed for a piece of grilled fish or steak.
Of course, it’s great in salads like in my Baby Arugula, Orange & Fennel Salad with Grilled Shrimp & White Balsamic Vinaigrette. It’s also a delicious add-in to a homemade pesto recipe for a robust, peppery edge!
So get your arugula on and dig into this peppery green that’s so good for you! – Kathy
Photo from Kathy Casey’s Northwest Table, Chronicle Books.
Baby Arugula, Orange & Fennel Salad with Grilled Shrimp and White Balsamic Vinaigrette
Makes 6 to 8 servings
1 Tbsp undiluted orange juice concentrate
Pinch of red pepper flakes
2 Tbsp minced orange zest
1 Tbsp Dijon mustard
2 Tbsp minced shallots
1/2 cup olive oil
2 Tbsp minced fennel fronds
1 Tbsp fennel seed, toasted and crushed
2 1/2 tsp kosher salt
1/2 tsp black pepper
2 lbs large raw shrimp (32 to 40)
1 large or 2 small fennel bulbs, trimmed
6 oranges or tangerines
6 cups baby arugula
2 heads baby frisée, torn, rinsed and spun dry
White Balsamic Vinaigrette (recipe follows)
To marinate the shrimp, whisk all the ingredients, except the shrimp, in a large bowl. Peel, devein, and remove tails of the shrimp then add them to the marinade and toss to coat. Refrigerate and marinate for at least 1 hour or overnight.
To prepare the salad, finely shave the fennel bulbs with a sharp knife or a mandoline and crisp in ice water for 10 minutes. Spin dry before using. Cut the peel off the oranges, trim away all the white pith, then cut the fruit into 1/4-inch-thick slices. Flick out any seeds. (If prepared ahead, refrigerate the fennel and orange slices separately, for up to 2 hours.)
Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Grill the shrimp until just pink and done, about 1 to 2 minutes per side.
Meanwhile, toss the arugula, frisée, fennel, and oranges with enough of the vinaigrette to coat nicely—taste for flavor, adding more dressing if needed.
Serve the salad on a large platter or divide among individual plates, arrange the shrimp on top, and drizzle with a little extra dressing, if desired.
White Balsamic Vinaigrette
The vinaigrette keeps, refrigerated, for up to 2 weeks.
Makes 2 cups
1/2 cup white balsamic vinegar
2 Tbsp minced shallots
1 1/2 tsp Dijon mustard
1/4 cup undiluted orange juice concentrate
Pinch of red pepper flakes, or 1 Tbsp harissa paste
2 tsp kosher salt
Freshly ground black pepper
1 Tbsp fennel seed, toasted and ground
1 cup extra-virgin olive oil
1 Tbsp chopped fennel fronds
In a large bowl, whisk the vinegar, shallots, mustard, and juice concentrate. Whisk in the pepper flakes, salt, pepper to taste, and fennel seed. Slowly drizzle in the oil, whisking constantly to emulsify. Stir in the fennel fronds. If made ahead, refrigerate until shortly before needed, then rewhisk before using.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books.
Great friend, award winning writer, and long time Pacific Northwest native Cynthia Nims has written a wonderful series of e-cookbooks covering The Northwest! Whether you’re looking to cook up up Crabs and Wild Mushrooms or looking for a new combo of Soups, Salads, & Sandwiches, Cynthia has you covered and more! The ebooks are priced at $3.50 each (what a steal!) and are available to download through the Kindle and most mobile/tablet devices with the free Kindle app.
Meyer Lemons – a culinary favorite of mine with its deep yellow hue and fragrant flavor. Rumored to be a cross between a lemon and an orange–or mandarin, this zesty citrus fruit was named for Frank N. Meyer who first brought it to the United States from China in 1908.
Typically available December through April, Meyer lemons are different from standard lemons. They have pretty “thin skin”, are highly aromatic, and offer a bit of a sweeter taste than standard lemons. They’re great in cocktails or desserts, but are also d’lish in savory dishes!
(Photo courtesy of Girl Versus Dough.)
I like to thinly slice them and roast them along a chicken or pork roast. The slices are so tasty when cooked and eaten with the dish like in my recipe for Spiced Chicken with Meyer Lemon, Pears & Port.
The zest of their peel is fragrant and delicious — in dishes like Herbed Meyer Lemon Orzo – or added to shortbread cookies for a great citrus-y zing!
So cook up some new dishes this winter with Meyer Lemons while they are in season! –Kathy
Spiced Chicken with Meyer Lemon, Pears & Port
This is a great entrée for a dinner party. I also love it sprinkled with blue cheese right before serving for a delicious twist.
Makes 6 servings
3 firm ripe fresh pears
2 teaspoons ground coriander
1 teaspoon ground cardamom
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 tablespoon kosher salt
3 tablespoons olive oil
6 skin-on, bone-in chicken breast halves
2 shallots, thinly sliced
6 cloves fresh garlic, sliced
1 unpeeled Meyer lemon, sliced (about 9 slices)
1 cup port wine
1 teaspoon cornstarch (optional)
1/4 cup fresh flat-leaf parsley leaves for garnishing
Preheat an oven to 375 degrees F.
Cut pears in half and core. Cut each half in half and then in half again—to make large chunks. Reserve.
In a small bowl, mix the spices and salt. Lay the chicken on a baking sheet or piece of waxed paper or plastic wrap, and sprinkle each piece liberally on both sides with the spice mixture.
In a large nonstick skillet or sauté pan, heat the oil over medium-high heat until hot. Sauté half of the chicken for about 3 minutes on each side, or until the skin is deep golden brown and crispy. As the pieces are browned, place them, skin side up, in a 10-by-15-inch baking pan or small roasting pan. Repeat with the remaining chicken.
Pour off any excess oil, then sauté the pears, shallots, garlic, and lemon for about 1 minute. Add the port and stir to scrape up the browned bits on the bottom of the pan. Bring just to a boil, and then add the hot mixture, with all the goodies, to the roasting pan, pouring it around, not over, the chicken to keep the browned crust intact.
Roast for about 40 to 45 minutes, or until the chicken is opaque throughout and nicely browned on the outside, with an internal temperature of 160 degrees F (chicken will gain another 5 degrees on standing).
Transfer the chicken to a platter or individual plates and keep warm. Using a slotted spoon, retrieve the pears, shallots, garlic, and lemon slices from the sauce and distribute them over the chicken. Place the roasting pan on a burner on high heat and cook to reduce the sauce to about 3/4 cup. (If you like your sauce to have a bit more body, mix 1 teaspoon of cornstarch with 2 teaspoons of water until smooth and whisk into the reducing sauce. Cook till lightly thickened.) Taste the sauce for seasoning, adjust if needed, then drizzle the sauce over the chicken and goodies. Scatter with parsley leaves for garnish.
Adapted from Kathy Casey’s Northwest Table cookbook.
Herbed Meyer Lemon Orzo
Makes 6 servings
12 ounces dry orzo pasta (2 cups)
2 tablespoons butter, salted
1 tablespoon extra-virgin olive oil
1 tablespoon very finely minced shallots
1/2 cup very coarsely chopped Italian parsley leaves
1/4 cup thinly sliced chives
1 tablespoon chopped fresh mint
2 tablespoons fresh Meyer lemon juice
1 tablespoon finely minced Meyer lemon zest
3/4 teaspoon kosher salt
fresh-ground black pepper
1/3 cup finely grated parmesan
Bring 3 quarts of water to a boil in a large pot over medium-high heat. Stir in orzo and cook for approximately 6 – 7 minutes, stirring often, until just al dente or per package instructions. Immediately drain well, then place orzo in a heat-proof bowl. Stir in butter, olive oil, shallots and herbs to coat well. Then stir in lemon juice, zest, seasonings and cheese. Serve immediately.
Recipe by Kathy Casey Food Studios®.
On those days when you have time for more than a banana for breakfast, pancakes can be a morning luxury. And… it’s National Pancake Week (Feb 9th – 15th)! So why not whip up a great breakfast and try out some new pancake ideas and recipes!
I always start my pancake batch out with a “sacrificial” pancake. A tiny flapjack to get the griddle going to be sure it’s not too cold or too hot. When is it time to flip? Look for bubbles starting to dot the top – then you know it’s time to get your spatula ready.
There are many types of pancakes from good old fashioned buttermilk to corn flapjacks. Mini/silver dollar sized to ones that fill up the whole plate.
Try switching up what gets sprinkled onto your pancakes from blueberries to slices of fresh banana, lemon zest for a touch of zing or chocolate chips for those with a sweet tooth. The possibilities are limitless!
Try my Pan Sized Lemon Blackberry Pancakes with Zesty Lemon Syrup; combining fun add-ins and a citrus syrup. This one’s big in size and in flavor! –Kathy
Photo from Dishing with Kathy Casey.
Pan-Sized Berry Pancakes with Zesty Lemon Syrup
Folding whipped egg whites into the batter makes these pancakes fluffy good.
Makes 5 to 6 pan-sized pancakes
1 3/4 cups milk
1/4 cup fresh lemon juice
2 1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon minced lemon zest
2 eggs, separated
4 tablespoons (1/2 stick) butter, melted
2 cups mixed fresh blueberries and blackberries, or substitute frozen berries
Zesty Lemon Syrup, warmed (recipe follows)
Mix the milk and lemon juice together in small bowl and let stand 10 minutes.
Meanwhile, in a large bowl, mix together the flour, baking powder, baking soda, sugar, salt, and lemon zest.
Whisk the egg yolks into the milk and lemon juice mixture.
Add the liquid mixture all at once to the flour mixture, along with the melted butter, and stir until just incorporated. Do not overmix—some small lumps will remain.
Whip the egg whites until stiff but not dry. Fold half of the egg whites into the batter to lighten it. Then gently fold in the remaining half. Gently fold in the berries.
Preheat a 10-inch nonstick skillet over medium heat. To test the pan, sprinkle with a few drops of water. If they “skittle around,” the heat should be just about right.
Ladle 1 cup batter into pan, being sure to get an even amount of berries for each pancake. If necessary, move berries around quickly with your fingers to distribute evenly in pancake. Pancake should be pan-sized.
Turn pancake when it is puffed and golden brown and multiple bubbles have appeared. Be sure that the pancake has had enough time to set before turning, since larger pancakes take longer to cook through in the center. Cook on the other side until pancake is golden and done all the way through. Serve immediately with a drizzle of warmed Citrus Syrup.
Zesty Lemon Syrup
Makes 1 1/2 cups
1 cup water
2 cups sugar
1/3 cup fresh lemon juice
2 tablespoons lemon zest
In a heavy saucepan, combine the water and sugar and heat over medium heat, stirring to dissolve the sugar. When the sugar is completely dissolved, turn the heat to high. When the syrup comes to a boil, cover the pan and start timing immediately. Boil the syrup for about 3 minutes.
Uncover and add the lemon juice and zest. Continue boiling, uncovered, for about 3 more minutes, or until the mixture is syrupy. If not using immediately, let cool to room temperature, then cover and refrigerate. Bring to room temperature or warm slightly before serving.
-Adjust the heat as needed. When cooking pancakes this large, you need good but slow browning to get the pancakes cooked all the way through in the centers.
-If you have an older, more worn nonstick skillet, you may need to oil the pan lightly before using it.
-If the Citrus Syrup is too thick when reheating, thin it with a little water. If syrup is a little too thin, boil for a minute or so to reduce it.
Recipe by Kathy Casey Food Studios®.
Eggs are the classic breakfast food, but these days eggs are showing up in every meal.
Stratas are a great dish to get ready the night before so weeknight dinners won’t feel like such a hassle. Bread, eggs and cheese are mixed with other goodies. Let it soak overnight then bake it up when you get home. Poof! Dinner will be ready in no time! I developed a Sweet Pepper & Sausage Breakfast Strata using Sunset Peppers – it’s a great base recipe to get creative with. Want to spice it up a bit? Try subbing chorizo for the sausage and pepper jack for the Italian cheese blend – Yum!
Photo by Kathy Casey Food Studios.
Have you ever had eggs on a pizza – it’s so good! Just break a raw egg in the center of your pizza right before you bake it and be amazed. I love it with roasted peppers, Italian sausage and spinach. If you like that idea and burgers, put an egg on it! Top your fave burger with a sunnyside up egg for a richer taste.
How about trying ‘shirred’ eggs? Bake a whole raw egg over tomato sauce, veggies and topped with cheese. Serve it with crusty bread for an easy and d’lish dinner.
What an ‘egg-celent’ way to start and end the day. It’s the perfect time to try out a new egg dish because January is National Egg Month! -Kathy
Sweet Pepper & Sausage Breakfast Strata
Strata makes for a lovely mid-day dinner, brunch or breakfast dish for a crowd. You can prep it the day or evening before your party and then just pop the strata in the oven 45 minutes before your guests arrive.
Makes about 6 – 8 servings
3 Sunset Red, Yellow or Orange Sweet Bell Peppers, or a combination
1/2 lb bulk Italian sausage
1/2 cup diced onion
1 Tbsp minced fresh garlic
3 cups half-and-half
1 tsp salt
1/4 tsp black pepper
8 cups 1-inch-diced French or Italian rustic bread, such as a baguette
2 cups (8 oz) grated Italian cheese blend
1/2 cup shredded Parmesan cheese
Seed the peppers, dice them into 1/2″ pieces and set aside.
Heat a large sauté pan over medium-high heat, add sausage and cook until half done, about 3 minutes. Add onion and reserved peppers, and sauté for about 8 –10 minutes or until peppers are tender-crisp. Stir in garlic. Remove from the heat and set aside.
In a large bowl whisk together eggs, half-and-half, salt and pepper until well combined. Add bread, Italian cheese blend, half the Parmesan cheese and the cooked sausage-pepper mixture.
Transfer mixture to an 11×13″ baking pan and lightly press into pan to fill evenly. Sprinkle remaining Parmesan cheese over the top and let sit, refrigerated, for at least 1 hour or preferably overnight, so that bread soaks up egg mixture.
When ready to serve, preheat oven to 350°F and bake strata for about 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.
Chef’s Notes: 1 baguette averages about 8 cups diced bread. Be sure to use a somewhat hearty bread for making this dish. Strata is also excellent as a simple supper dish.
Recipe by Kathy Casey Food Studios for Sunset Produce.
And come join us for a tasty Open House. We will be serving up lots of tasty sips and apps and I will be signing copies of my books Sips & Apps and my most recent D’Lish Deviled Eggs – yes, there will be lots of samples!
We will be selling all kinds of tasty treats, including our ever popular “Over 21” Real Fruit Cakes made with Maker’s Mark (also available for purchase online), Dish D’Lish® specialty products, Kathy Casey Liquid Kitchen® bar goods, and all the tasty treats we have been putting up and baking like busy holiday elves!
“Over 21” Real Fruit Cake made with Maker’s Mark
(Check our YouTube video on how we make it!)
Stop by for a chat and load up on some holiday cheer! I hope to see you there!
I am very excited to announce that we just launched a brand new website for the beverage arm of my business Kathy Casey Liquid Kitchen®! Come check out and see we’re up to, meet my team members; watch an episode of my Cocktail Show and check out the recipe section for lots of great cocktail inspiration. Visit often for great cocktail and spirit news.
Like this post on why I’m obsessed with Flash Blending – a technique used in my fave holiday cocktail, Snow Drift
It’s the holidays and Chronicle Books is celebrating with a special online deal! My Sips & Apps is one of their best nine holiday ebooks picked for their special “Tis the Season Sale.” For the entire month of December, ebook versions of Sips & Apps (available on Kindle, iBookstore, NOOK, Google play, and Kobo) are 75% off – $2.99!
Since my last Newsletter, the team and I have been non-stop from fundraisers to conferences and exciting new client projects. Here is a fun overview of our adventures:
Adventure Race for Parkinson’s
Heather, Erwin and Jason dressed up in their superhero onesies for the first ever scavenger hunt/race for Parkinson’s. That day was filled with lots of “call-ins” and computer searching!
Go Team Onesie!
The KCFS crew all dressed up for the 1st annual Adventure Race for Parkinson’s!
Wild mushroom hunting has to be one of my most favorite things to do. I became a member of the Puget Sound Micological Society over 20 years ago at the urging of dear friend and mycophagist Patrice Benson and have been hooked ever since. Patrice organized the cooking demo station at the annual show for years, and in her memory, I have been volunteering to cook up wild mushroom demos ever since.
This year the society celebrated its 50th anniversary. I’m always asking foodie friends to join and so this year my longtime friend and salon owner/hairstylist glitterati Marco joined me; he is a great cook! We had a great day of sharing mushroom dishes with the crowd!
This year’s weather was so perfect for mushrooms: rain, sun, rain sun… It was the most wild mushrooms that I have ever seen at the show – nature certainly cooperated this year! If you like foraging and fungi then check with your local wild mushrooms clubs to learn more and join in the fun! Spring morels will be here in no time!
Marco & I and a bounty of Lion’s Mane mushrooms!!
Shaking it up with Sunkist
Meanwhile KCFS team members Heather and Jason headed down to New Orleans for the annual PMA Fresh Summit Conference with Sunkist! They shook up refreshing Grapefruit Honey Ginger Fizzes (fresh grapefruit juice and honey ginger syrup then topped with soda water) at the Sunkist Booth.
Heather and Jason serving a fresh Grapefruit Honey Ginger Fizz!
Serious Sippin’ at Portland Cocktail Week
While they were in New Orleans, I was off to Portland Cocktail Week to be on the “How to be a Consultant” panel. This industry only event had bartenders coming from all over the US to participate in a week of classes and seminars… of course followed by lots of great parties.
Karlyn Monroe and the Pernod Ricard team stop to pose for a fun photo at the industry party.
My favorite drink of the night was a Pernod & Hot Chocolate with Homemade Marshmallows!
Dame Good Fundraiser
After a little breather, I was off to emcee the annual auction for the Les Dames d’Escoffier – Seattle Chapter. This women-only international organization supports women in the food & beverage industry. The theme for this year’s auction was “There is Nothing Like a Dame” and featured my South Seas Sparkling Punch as the signature cocktail! The Seattle Chapter event raisee over $140,000 for culinary scholarships for women!
The Liquid Kitchen team synchronized shaking at the Dames Fundraiser!
Erwin – Jason – Keith
(Photo courtesy of Katherine Kehrli.)
The Evening’s Cocktail: South Seas Sparkling Punch
My Citrus Scandi featured in Food & Wine Magazine
Cocktails in NY with Martin Miller’s
In November, I headed to New York for a special media tour and paring dinner with Martin Miller’s Gin. The dinner was at the famed 11 Madison Park restaurant. I created 5 cocktails and worked with Chef Brian Lockwood on the dinner pairings, bar manager Leo Robitschek executed the drinks with his bartenders. The food was amazing and our cocktail pairing collaboration was a hit! Food, cocktails, service … It’s not often I say FLAWLESS! The guest list was pretty spectacular – CNN, Martha Stewart Living, Food and Wine, Bon Appetit, Saveur, and the list goes on – very exciting!
The whole theme on my Martin Miller’s holiday cocktails was: don’t get stuck behind the bar. Go enjoy your party and make party imbibing by pre-batching your cocktails hours (if not days before)! Check out some of the recipes in the Examiner, Chicagoist, and the UK’s Ideal Magazine!
Holiday Sips & Apps in the Seattle Times
For those of you that remember my column Dishing with Kathy Casey in the Seattle Times – it was great to do a special feature all about easy holiday entertaining. I include some do-ahead cocktails as well as delicious appetizers like Sticky Pomegranate Chicken Wings; Siracha Deviled Eggs with Crunchy Cucumber and Shrimp; and Warm Crab Dip with Mushroom and Brie served with Sea Salt and Thyme Crostini. All modern twists on favorites, with lots of do-ahead components so you’re not stuck in the kitchen at your holiday party!
Need a Holiday Party Appetizer – I’ve got you covered!
Mushrooms sautéing up for Warm Crab Dip in my favorite Cuisinart Pan!
With the hustle and bustle of the holiday air travel, make sure to stay recharged and stop by Dish D’Lish at the Sea-Tac Airport. Whether you’re traveling by yourself or meeting someone, we have a café pre- and post-security. And for some holiday cheer we are featuring Peppermint Crush Cupcake, Frosty Peppermint Latte and Candy Cane Cocoa – all topped with Hammond’s handmade candy canes.
Peppermint Crush Cupcakes
For an in-flight treat or a little something to take home grab a signature candy cane or Candy Cane Crunch Chocolate bar. Yum! And be sure to check out all our other new menu items, including lots of gluten free options.
Traveling and need to pick up a great gift? Sea-Tac Airport is full of fun places to shop; check out this special on New Day Northwest for ideas!
I am grateful for such a wonderful year with amazing clients, wonderful co-workers and friends and family.
Wishing you a joyful holiday season with friends and family. I look forward to sharing lots of delicious new projects and travels with you in the New Year! –Kathy
Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
Like on Facebook: Sips & Apps and Kathy Casey’s Liquid Kitchen.
Read: D’Lish Deviled Eggs. Watch: www.LiquidKitchen.tv.
Web: www.KathyCasey.com www.LiquidKitchen.com”
If you haven’t signed up for my Newsletter, click here.