Books to Cook

Dishing with Kathy Casey: The Newsletter

Farewell Summer; Hello Fall!

Things have been busy, busy here at the Food Studios & Liquid Kitchen! It’s been non-stop action with things like huge recipe development (pizzas and cupcakes and burgers – oh my!). And when I wasn’t up to the gills in pizza toppings and dough, I was traveling from Miami to New Orleans to Newport Beach!

Kissy Face Logo

Tasty Travels

Happy 10th Anniversary Tales of the Cocktail!
Can you believe that it’s been 10 years since the first Tales? Neither can I! Towards the last week of July, cocktail professionals and enthusiasts of all levels flocked towards New Orleans for the booziest week ever. Full of libatious parties, informative seminars and lots of tastings, it is the place to be in late July!

Ladies NightRemy Cointreau USA’s Karlyn Monroe, myself and Speed Rack co-founder Lynnette Marrero out on the town in between industry parties doing some tequila shooters!

After days filled with seminars and tastings, it was time for party central! First off, I headed to the fun-filled first-ever Macallan Ice Ball Plunge! Bartenders from the world over came for this fundraiser to support the Museum of the American Cocktail. Party attendees got to watch industry leaders take a bone chilling plunge into an icy pool, inspired by the Macallan Ice Ball. Don’t worry…everyone got to warm up and stay toasty afterwards with a fun drink to sip on!

Macallan
Looks chilly!

(Photo courtesy of Drink of the Week)

Then it was off to the Employees Only (an international renowned cocktail bar in New York) party in New Orleans where
they took over New Orleans’ One Eyed Jacks. The gang behind Employees Only made it a night to remember, especially with in-party fun like an EO Tattoo Bar – industry professionals who received an EO tattoo were guaranteed a first drink for free
for life when visiting the New York Bar! Yowza!

EO
The Employees Only gang holdin’ it down!

Then there were special tastings like “Brunch with an Italian Twist.” Lead by fellow mixologist Francesco Lafranconi, this
particular brunch featured amazing Italian liqueurs, amaros, and aperitifs to try, in-between delectable bites. Two of the most memorable tastes were of Zabov Liqueur (an egg yolk liqueur) similar in style/texture to a zabaione and Toschi’s Fragoli Wild Strawberry Liqueur, which I am totally in love with now.

Mixologists
(Photo from The Tasting Panel magazine)

Liquor
One of the seminar tastings that I attended on liquors…that was a lot to sip!

In between the wild parties and tastings, I got to sneak away for a special lunch at Hotel Monteleone’s Criollo Restaurant & Lounge – which by the way, the hotel has totally redone their bar and restaurant and it is fantastic! Open for breakfast and lunch, they just recently added a dinner menu! Led by Chef de Cuisine Joseph Maynard and Executive Chef Randolph Buck, Criollo’s (Spanish for “Creole”) dishes are infused with traditional Creole flavors and spices.

Criollo
A Softshell Crab BLT…one of the many tasty dishes served at Criollo!

Tales is also about celebrating the rich and vibrant cocktail culture worldwide and awarding those who should be best recognized for their excellence. During the Spirited Awards, I was more than happy to cheer for all the winners whom I am all big fans of: Liquor.com for Best Cocktail Writing – Non-Book, David Wondrich for Best Cocktail Writing – Author, Jim Meehan for his The PDT Cocktail Book for Best New Cocktail/Bartending Book, and so many more. And congrats to the always fabulous Gaz Regan for receiving the Helen Davis Lifetime Achievement Award. It was definitely a great Tales and I am looking forward to next year’s!

The Ultimate Flavor Experience in Newport Beach
Every year at the Flavor Experience, culinary experts, corporate taste makers and restaurant owners come together to discuss and taste the emerging flavor trends and ideas in the culinary world. Hosted in Newport Beach, California, associates Heather Jones, Danny Ronen and I presented during opening night the Monin BYOC (Build Your Own Cocktail) bar where we featured my Honey Lemon Collins and my Agave Lime Margarita! BYOC attendees could add in any sorts of flavors like Citrus Blood Orange, Bella (red and yellow bell peppers, Ginger Syrup, and a Habanero Lime Syrup), and so on!

Flavor 1
The Monin Build-Your-Own-Cocktail Bar at Flavor!

The second night we shook up drinks at our Flowers & Herbs Bar – featuring Garden Inspired Cocktails! From cocktails like my Rose Tequila Sage, Picking Flowers Champagne Cocktail, Zen Blossom and Strawberry Lavender Shag, tasters had a garden variety of drinks to sample.

Flavor 2

Flavor 3
Gardening for my bar display!

Flavor 4
The Liquid Kitchen team keeping things HOT in Newport Beach!

(Our silly chili pepper photo!)

Then I headed home…
…to judge the 3rd Annual Foster Farms Fresh Chicken Cooking Competition – Washington Regional Finals held at my Food Studios. Out of thousands of Washington entrée recipes, contest organizers narrowed it down to the 5 lucky contestants to battle it out at my Food Studios. It was a tight competition – all the dishes were super tasty – but only two could be picked to move on to the next round. So congratulations to Washington’s own Sandra Gray and Rebecca Cameron! They move on to the grand finale held in Napa Valley for the grand prize of $10,000 and a year’s worth of fresh Foster Farms’ chicken! Good luck, we’ll be rooting for you both! Make sure to visit Foster Farms’ website for the final winning recipe. Check out blogger Traca Savadogo’s fantastic recap of the event of the Washington finals.

Judges
Guest Judges Jamie Peha, myself and Cynthia Nims… and a lil’ Foster Farm’s Chicken!

Serious Sippin’ with the Liquid KitchenTM

Season 3 of Kathy Casey’s Liquid Kitchen is airing weekly. This season started off with great summer cocktail videos and recipes like my Bloody Good Balsamic Mary (perfect for using that garden produce) and Housemade Bitter Lemon with Gin as well as cocktails for a crowd like Metaxa Sangria. Upcoming episodes like Maple Bourbon Old Fashioned (bourbon, REAL maple syrup, and bitters) and Fair Isle (scotch, Cocchi aperitif, fresh grapefruit juice and bitters) will be great to toast the fall weather. And if you’re an oyster lover then stay tuned for my video on Citrus Splashed Taylor Shellfish Oysters on the Half Shell served alongside an aquavit-based Citrus Scandi cocktail. New episodes air every Tuesday on Small Screen Network or catch them on YouTube.

Bloody Good Balsamic Mary
Get creative with your garnishes for brunch in a glass.

Makes 1 drink

1 1/2 – 2 ounces Bloody Good Vodka (recipe follows) or your favorite vodka

4 ounces Balsamic Mary Mix (recipe follows)
Garnish ideas: assorted olives, sliced salumi, cheese, fun pickled veggies, rosemary sprigs

Fill a large Old Fashioned or tall glass with ice. Measure in the infused vodka and Mary mix. Stir. Garnish with an assortment of tasty garnishes on a pick.

Bloody Good Vodka
Makes 1 1/2 cups, enough for about 8 drinks

1 1/2 cups vodka
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1 small sprig fresh basil
1 small sprig fresh thyme
5 peppercorns crushed
1 small dried red chili (if you like it hot)
2 cloves garlic

Combine all ingredients in a 4-cup glass jar. Cover and let infuse at room temperature for 24 – 36 hours. Strain the vodka, pressing out as much liquid as possible, and discard the solids. Store in a bottle, tightly capped, for up to 6 months.

Balsamic Mary Mix
Makes about 4 cups, enough for about 8 drinks

1 vine ripe tomato
1/2 ea red bell pepper, halved and seeded
1/4 ea English cucumber
1 cloves garlic
3 cups tomato juice
1/4 cup balsamic vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 Tbsp. prepared horseradish (or use fresh grated done on a micro plainer)
1/4 tsp. freshly ground or coarse black pepper
1 Tbsp. kosher salt
1/2 tsp. celery seed

Combine all ingredients in a Vita Mix Bar Boss Advance blender cup. Blend on setting #3. Mixture should be almost smooth – but a few particulates are remaining for texture. Refrigerate for up to 1 week.

Recipe by Kathy Casey Liquid KitchenTM

Tasty & Libatious Reads

Sip Northwest
If you live in the Pacific Northwest, make sure you pick up the latest issue of Sip Northwest Magazine! The fall Harvest Issue covers posh tailgating, farmer’s markets, d’lish pumpkin ales and more. Make sure to check out my column Shake Swizzle & Stir where I share a quick recap of who represented the Northwest at this year’s Tales of the Cocktail, as well as share some of my tasty cocktail recipes. How about a P-Town Martini (Imbue Bittersweet Vermouth and Aviation Gin) to whet your whistle?

Sip NW Logo

UrbanSpoon
UrbanSpoon
recently launched their Urban Guides, a fun new way of finding all the hotspots in town. When they approached me for my fave eateries and bars, I was more than happy to share! I cover some of my d’lish destinations in Seattle, Portland, Los Angeles, New Orleans, and Washington, D.C. Make sure to check it out!

Iconic Spirits: An Intoxicating History
Ever wondered why absinthe was banned in several countries? Or how gin almost ruined the British empire? Author, wine and spirits guru, and NPR radio host Mark Spivak answers those questions and more in his new book Iconic Spirits: An Intoxicating History. Writing about the elusive history of the cocktail culture, he guides readers in a fun adventure covering twelve iconic
spirits. To top it all off, he shares lots of d’lish cocktail recipes, including my Rye’Invention and Rosemary Mandarin Sparkle! You can pre-order now so make sure you save yourself a copy!

Iconic

Food & Wine Cocktails 2012
For all you cocktail enthusiasts, make sure you pick up the annual Food & Wine Cocktails 2012! This book covers all the classic cocktails, including inspired sips. I contributed this year with my take on the classic French 75! Make sure you pick up a copy today.

New Restaurant Hot Spot and New Cocktails!

Good friends Michelle Quisenberry and Chef Don Curtiss have opened their 2nd location of the popular Ballard’s Volterra Restaurant, featuring Tuscan-inspired cuisine in Kirkland, Washington! I was more than honored to be part of the Ribbon Cutting Ceremony.

Volterra
(Photo courtesy of the Seattle PI blog)

Volterra Kirkland is open nightly for dinner service from 5:00 – 11:00pm and beginning in October 1st, will be available for lunch service and happy hour as well as their famous Sunday Brunches! Don’t forget to check out Kirkland’s new cocktail menu, featuring Italian-inspired sipping like my Asti Cucumber Collins (vodka, fresh lemon juice, simple, Cocchi Americano and soda bubbles, topped with cucumber foam)!

Volterra Logo

Where’s Kathy?

Sip for SIFF
Earlier this month my team and I were thrilled to make the signature cocktail for the annual Sip for SIFF event, supporting Seattle International Film Festival. Attendees sipped on my Liquid Kitchen Ultimate Champagne Cocktail with Honey Lemon Cointreau Foam.! This year the event raised over $90,000! Way to go!

KCLK team
Jason, Heather, Me and Erwin at Sip for SIFF

Come see me at – Battle of the Chefs
Thursday, October 11th from 6:00 – 9:00pm @ Bradlee Distributors

Luxe Interiors + Design & Bradlee Distributors in Seattle is hosting the second annual Battle of the Chefs event. This “Iron Chef” style competition will pit six teams against each other in a one-hour cook-off! I’ve been asked to be a celebrity judge and am looking forward to tasting all the dishes. Make sure you buy your tickets for this fun event!

Battle

I’m a model at – Ruby Room’s Annual Fashion Show
Saturday, October 13th at 5:30pm @ Seattle Center Fisher Pavillion

The Ruby Room is a wonderful nonprofit organization that helps provide formal gowns to high school girls who are unable to purchase their own dance attire. Their Annual Fashion Show & Auction is an exciting evening where local designers create and show-off some fun designs. There’ll be a DJ to spin fun music, tasty food and more. Yours truly will be modeling Not Your Mama’s Aprons down the runway! Make sure you get your tickets soon!

I hope that you’ve enjoyed reading our summer adventures and here’s wishing you a delicious Fall! – Cheers, Kathy


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Satisfy that Sweet Tooth with the Northwest Chocolate Festival

If you love chocolate, this blog is for you – it’s all about chocolate! The Northwest Chocolate Festival is almost here! Taking place Saturday, September 29th and Sunday the 30th at the Washington State Convention Center, it is sure to be a d’lish time for all!

Make sure you check out this tasty event!

There’ll be two-days’ worth of demos, tastings and vendors abound each centered on the delectable treat – chocolate! Learn about where chocolate comes from, how it is made, the social issues surrounding its production – and even how the differences percentages of cacao (ka – cow) differ in taste.

Whether you’re a die-hard chocolate lover or a casual nibbler, make sure you buy your tickets in advanced. Yum!

And if you just can’t wait to get there  – try my recipe for Chocolate-Cherry Pound Cake! I love to top it with a scoop of chocolate cherry ice cream, and drunken cherries. Chocolates and cherries are such a classic combo. And dried Northwest cherries are available in both dark sweet and tart red varieties. I like to use the tare ones in this cake to contrast with the richness of the chocolate. Check out the Chukar Cherry Company – they have been producing all-natural choice dried cherries since 1988!

I’d love to hear what some of your favorite chocolate recipes are. – Kathy

Chocolate-Cherry Pound Cake à la mode with Drunken Tart Cherries
Makes 8 servings

Cake
8 tablespoons (1 stick) butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
1/4 cup unsweetened cocoa powder (regular, not Dutch process)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
3/4 cup dried tart cherries
1 cup (6 ounces) bittersweet chocolate chips or chunks

Glaze
1/2 cup (3 ounces) bittersweet chocolate chips or chunks
1/4 cup heavy cream

Chocolate cherry ice cream or other ice cream of your choice
Drunken Tart Cherries (recipe follows)

Preheat an oven to 350°F. Butter and flour a 5-by-9 1/4-inch nonstick loaf pan and set aside.

To make the cake, cream the butter and sugar in a large mixing bowl with an electric mixer until very fluffy. Beat in the eggs, one at a time, until thoroughly incorporated, scraping down the sides of the bowl often. Beat in the vanilla.

In a small bowl, mix the flour, cocoa, baking powder, baking soda, and salt.

With the mixer on low speed, add the flour mixture, in three parts, to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix only until well combined; do not overmix.

Remove the bowl from the mixer and fold in the cherries and chocolate chips. Scrape the batter into the prepared pan, filling evenly. Rap the pan sharply on a counter several times to release any air bubbles, then smooth the surface of the batter.

Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan after the first 30 minutes of baking.

Unmold the cake and turn it right side up. Let cool thoroughly on a wire rack before glazing.

To make the glaze, in a small saucepan or in a microwave oven, gently heat the chocolate and cream until the chocolate is just melting. Remove from the heat and stir until the chocolate is thoroughly melted and mixture is smooth. Let cool to almost room temperature but still liquid. Pour over the cooled cake. Let the glaze set for 15 minutes before serving.

To serve, slice the cake into 16 slices and serve 2 slices, shingled, per serving. Top with a scoop of ice cream and a spoonful of cherries with their syrup.

Drunken Tart Cherries
Makes 1 cup

1 cup pitted dried tart cherries
1/4 cup amaretto liqueur
3 tablespoons sugar
1/4 cup boiling water

Mix the cherries, amaretto, and sugar in a small bowl. Pour the boiling water over the cherries and stir well. Cover and let sit at room temperature for at least 12 hours before using. Store, refrigerated, for up to 2 months.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books

Posted by Kathy Casey on September 20th, 2012  |  Comments Off |  Posted in Books to Cook, dessert, Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes

Time for Tales of the Cocktail!

Tales of the CocktailWe’re already nearly halfway through July, and that always means one thing to me – it’s almost Tales of the Cocktail time again! I’m getting ready to head down to steamy New Orleans at the end of the month for the premier spirit and cocktail event of the year, and looking forward to an exceptionally exciting time this year, because Tales is celebrating its 10th birthday – proof positive that some things only get better with age! There will be tons of fab events (including a birthday/kickoff party with cake and, of course, cocktails), seminars, demos and tastings to attend, and of course it is always a fantastic chance to network, meet new people, and catch all the latest buzz in the cocktail world. There are even excursions to go on, like swamp tours, bike and garden tours, and even a pig-butchering demo – oh my!

Continue reading at Amazon’s Al Dente blog!

Posted by Kathy Casey on July 18th, 2012  |  Comments Off |  Posted in Amazon, Books to Cook, Cocktails, Foodie News, Lifestyle, Tasty Travels

Foodportunity: June 2012

Frantic Foodie Keren Brown is starting this summer right with the next Foodportunity event! Mark your calendars for Monday, June 25th from 6:00pm – 9:00pm at Tom Douglas’ Palace Ballroom for a truly tasty time.

Local chefs and cookbook authors will be there to answer all your questions, share recipes and inspire. Featured guests include Thierry Rautureau, Alice Currah, Michael Natkin, Jess Thomson, and Cynthia Nims. Make sure you buy your tickets soon as this will be hot event for the summer!

Posted by Kathy Casey on May 8th, 2012  |  Comments Off |  Posted in Books to Cook, Foodie News, Lifestyle, Recent Posts

Chloe Coscarelli to Visit Seattle!

Make sure to mark your May calendars! Award-winning chef Chloe Coscarelli will be coming to the Pacific Northwest to promote her debut cookbook, Chloe’s Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way.

After earning the top prize on Food Network’s 2010 Cupcake Wars with her all-vegan recipes, she’s been winning over new fans and turning heads with her scrumptious recipes. On May 23rd, she’ll be at Seattle’s Book Larder at 6:30pm and on May 24th, she’ll be at Mill Creek’s University Book Store starting at 7:00pm!

Posted by Kathy Casey on April 26th, 2012  |  Comments Off |  Posted in Books to Cook, Foodie News, Recent Posts

National Food Month

Well who knew – but April is National Food Month here in the US!  So let’s talk about our favorite things to cook at home.

We all have our go-to and must-have recipes from the All-American mac & cheese and Filipino lumpia to handmade Mexican tamales.

As a chef, I see LOTS of food in my everyday life from product testing to client recipe development to creative ideation sessions. Some might think it would be hard for me to pick a dish or two and deem it as my all-time-fave. Hands down, it’s no contest to what meal soars above the rest – and makes me feel all cozy inside!

Just back from a trip to Ukraine and tired from the long, long trip, my husband John picked me me up from the airport and took us home. As soon as I opened the door, I smelled the deliciousness – could it be? Really? My favorite Slow-Cooked Pot Roast with Half a Bottle of Wine and 20 Cloves of Garlic?!?!  What a welcome home! My favorite dish, so d’lish cozied up to fluffy mashed potatoes; now this is my comfort food!  For those of you that know us well you also know this could have been some sort of miracle: John is not one who loves to cook. As a matter of fact, this is the first time in all these years that he cooked a full on dinner for me. And it was delicious! The recipe is from my favorite cookbook the now out of print Dishing with Kathy Casey. I said, “John, wow! This is perfectly cooked.” To which he replied, “Well this is the first time that I’ve ever made one of your recipes and they really are easy to follow.” Thanks John … for a wonderful and heartfelt welcome home!

What are some of your favorite must-have dishes/recipes and family favorites? I would love to hear them. So celebrate National Food Month and gather around the table with family and friends!  -Kathy

Dishing with Kathy Casey - Pot Roast
Photo from Dishing with Kathy Casey.

Sunday Slow-Cooked Roast Beef with Half a Bottle of Wine and 20 Cloves of Garlic

Makes 6 to 8 generous servings

1 (3- to 3 1/2-pound) beef chuck roast
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 large onion, peeled and cut into 8 wedges
1 1/2 cups sliced mushrooms
1/2 bottle (about 1 1/2 cups) red wine
3 tablespoons flour
20 cloves garlic, peeled
5 sprigs fresh thyme
4 carrots, cut into 1 1/2-inch pieces
4 stalks celery, cut into 1 1/2-inch pieces
1 tablespoon chopped fresh basil, optional

Preheat an oven to 325°F.

With paper towels, pat the roast dry. Heat the oil in a large ovenproof Dutch oven over high heat until hot.

Rub the roast with salt and pepper. Place in the hot pan and sear on all sides until well browned. Remove the meat to a platter. Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan, pulling the onion and mushroom mixture up from under the roast.

Whisk together the wine and flour until smooth and add to the roasting pan, along with the garlic and thyme. Bring to a simmer, then cover and transfer the pan to the oven.

Roast for about 2 hours. Add the carrots and celery and continue to roast for 1/2 hour to 1 hour, or until meat is fork-tender.

Stir the basil into the sauce.

Cut roast into thick slices or large chunks, depending on your preference, and serve with the sauce drizzled over it.

Chef’s Tips:
If the sauce is not thick enough, make a cornstarch slurry using 1 tablespoon cornstarch mixed with 2 tablespoons water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on April 5th, 2012  |  Comments Off |  Posted in Books to Cook, KOMO Radio, meats, Recent Posts, Recipes

D’Lish Cookies

Store-bought cookies just never taste as good as homemade. Isn’t this always true? Could it be that the extra dose of hands-on love makes homemade cookies that much more special?
I love cookies and have been making cookies most since I could stand. I still cherish my first Betty Crocker’s Cookie Book. Its colorful pages are to this day encrusted with pieces of dough, sugar, and other cookie ingredient goodies.

S'more Cookie
A Pile of my S’more Cookies available at my Dish D’Lish cafes!

Do you love cookies but never have enough time to whip up a batch? Then try out this baker’s trick. When you do have time, make up a few batches of your favorite cookie doughs then roll them each into logs. Wrap tightly in plastic wrap then label and freeze them. Now, whenever the cookie craving hits you or guests stop by, just pull out a roll, slice, and then bake. Voila! Instant cookies will be ready for that after school snack, cookie craving, special guest, or any fun occasion.

I love experimenting with cookie doughs and see how the flavors bake together. How about taking your favorite chocolate chip cookie recipe and adding hazelnuts, instead of walnuts? Next time, try adding lavender and lemon zest or even herbs in a shortbread cookie. What about a pinch of cayenne pepper to gingersnaps for a sassy twist? Add a splash color to white chocolate macadamia cookies by stirring in dried cherries to the dough.

At my Dish D’Lish® cafes the S’mores Cookies are the most popular cookie. Chocolate dough is studded with toffee bits and finished with a topping of marshmallows and graham crackers  – baked till gooey good!

Everyone has a favorite. Mine is my Mom’s Oatmeal Gumdrop Jewels. My mom has made these cookies ever since I can remember. One of my favorite memories is having the important job of cutting up the gumdrops…and taking a sneaky quick bite every so often!

So get that glass of milk or cup of coffee ready, it’s time to bake up these sweet delights! -Kathy

Dish D’Lish S’mores Cookies
These are the most popular cookie at my Dish D’Lish Cafes! The marshmallow graham cracker topping makes them gooey delicious!

Makes 10 jumbo cookies

Dough
8 tablespoons (1 stick) butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
One 8-ounce package toffee baking bits

Topping
1 cup mini marshmallows
1/4 cup sweetened condensed milk
1/4 cup graham cracker crumbs

To make the cookie dough, in a mixing bowl, cream the butter, shortening, sugars, egg, and vanilla well. Sift the flour, cocoa, soda, and salt together in a small bowl. Mix into the butter mixture. Stir in the toffee bits.

In a large piece of plastic wrap, roll the dough into a 3-inch-diameter log with flat ends. Wrap well and refrigerate the dough to chill for at least 1 hour, or up to 3 days.

When ready to bake, preheat an oven to 350°F. Line 4 or 5 baking sheets with baking parchment (see Chef’s Note, below).

While the oven is heating, make the topping. Combine the ingredients in a medium bowl and mix with a rubber spatula or spoon until the marshmallows are thoroughly coated. The mixture will be very sticky.

Cut the chilled dough into 10 equal slices. Place 2 or 3 slices on each prepared baking sheet. (When baked, these cookies spread to about a 5-inch diameter, so bake only 2 or 3 per pan.) In the center of each cookie, place about 1 heaping tablespoon of topping, using it all.

Bake the cookies for 18 to 20 minutes, or until just done. Let cool on the baking parchment until totally cooled and easy to remove.

Chef’s Note: If you’re short of baking sheets, just lay out the dough slices on additional pieces of baking parchment. When a pan of cookies is done, remove the pan from the oven, slide the parchment with the baked cookies onto a rack, place the next parchment sheet of dough on the pan and bake.

Recipe © Dish D’Lish®

My Mom’s Oatmeal Gumdrop Jewels
To make this task a bit easier, try snipping them into pieces with clean, wet scissors.

Makes approximately 6 dozen cookies.

2/3 cup butter
1/3 cup shortening
3/4 cup brown sugar
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons buttermilk
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour
2 cups oatmeal (rolled oats)
1 pound spiced gumdrops, cut up into approximately 1/4-inch pieces}
1/2 cup chopped walnuts
1/2 cup raisins

Heat oven to 350 degrees F.

Cream butter, shortening, sugars, eggs and vanilla. Mix in buttermilk. Sift together dry ingredients and blend in. Mix in oatmeal, gumdrops, walnuts and raisins. Chill 2 hours, then drop by tablespoonfuls on a greased baking sheet. Bake 10 – 12 minutes or until golden.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on March 23rd, 2012  |  Comments Off |  Posted in Books to Cook, dessert, Foodie News, KOMO Radio, Recent Posts, Recipes

Dishing with Kathy Casey: The Newsletter

Farewell 2011, here’s to a zesty 2012!

Another year has come and gone by so quickly! Last year was filled with exciting travels and delicious experiences. As we welcome in 2012, I hope you enjoy reading about my fun foodie adventures this year and all the new things we are up to and have on the horizon. — Kathy

——–

Tasty Travels

Spring travels in 2011 took my crew and me to Ocean Shores where I hosted the 5th Annual Razor Clam Fest — and ate a LOT of chowder! Then it was off to New York to present at the  with Charlotte Voisey and Jamie Boudreau as well as Small Screen Network for our seminar, Three Mixologists — Three Cocktails — Three Ways.

Team_Kathy
My crew and me on our way back from the Razor Clam Fest at Ocean Shores!

Then I was off to Austin for the annual IACP (International Association of Culinary Professionals) Conference where I presented a seminar on bitters. This annual event brings in a slew of professional culinarians from all over the world. In our downtime I zipped around the city with chef pals to check out the Austin Food Trailer scene — cool stuff!

bitters
A flight of bitters for our presentation at IACP

Summer travels started off in New Orleans where I presented a hit seminar on H2O Cocktails with Tony Abou- Ganim at Tales of the Cocktail. Our seminar was picked as one of the top by our peers! H2O cocktails were so well received that there was a slew of press and blogs featuring them. Check out Difford’s Guide and Camper English’s blog Alcademics and my guest article for Liquor.com. (I’m excited to start planning for 2012’s Tales of the Cocktail — it will be their 10th anniversary — but in the meantime check out Tales of the Cocktail on Tour: Vancouver this Feb in Vancouver B.C., Canada.)

TotC

Then it was off to Newport Beach, California for the Flavor Experience Conference where my team and I presented a seminar on Creativity and Creating New Cocktails and cooked up lots of great ideas with our client Monin, including our Soda Jerk Station! Here’s what we served:

Flash Carbonated Vodka and Sour Cherry & Lime Soda
soda

Red Velvet Milk Shake
Dark chocolate, vanilla ice cream and bites of red velvet fudge cake
topped with a cream cheese frosting whip

Pineapple Split Milk Shake
Roasted pineapple and banana mingle with vanilla ice cream and dark chocolate
topped with marshmallow whip, nuts and a cherry

Berrylicious Chocolate Chip Shortcake Bites
Bite-sized chocolate chip shortcakes smothered with summer berries
crowned with a dollop of double berry whipped cream
shakes

soda_jerks
Cameo, Me and Heather dressed up as soda jerks during the Flavor Experience!

Fall travels took me to back to California, this time to Napa Valley to present at the Culinary Institute of America’s Worlds of Flavor conference with Paramount Citrus. Heather and Travis shook up over 4,000 cocktails that week including my Pacifica, made with fresh pressed pineapple, kaffir lime leaves, freshly squeezed Paramount lime juice, agave nectar, silver tequila and mandarin-infused vodka, then all topped with coconut foam!

Fall and Winter travels took me all-over North America from San Francisco to Dallas to Chicago to Toronto to Miami — but the highlight was my trip to France with Cointreau. But to backtrack a little bit, I was a mentor again for the annual Cointreau Bar-Star Mix-Off Competition at last year’s Tales of the Cocktail. Four finalists are challenged to create a cocktail on the fly from a table of fresh ingredients in front a panel of judges. With the help of their mixologist mentor, the finalists go at it for a chance to win an all-expenses paid trip to France! New York’s Luigi Tarantino chose me as his mentor and we were off. After much discussion, he created the winning cocktail (recipe below)! Not only did he win a trip to France but as a mentor, I won a trip to France too!

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Luigi and me after they announced the winners!

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The Winning Cointreau Cocktail by Luigi Tarantino

Cointreau’ling Kamikazes
Created by Luigi Tarantino (Now on the menu at Tosca Café, Bronx, NY)

1 thyme sprig
5 raspberries
3/4 oz Cointreau®
3/4 oz Campari
1/4 oz yuzu juice
1 oz Woodford Reserve bourbon
1/2 oz simple syrup
Garnish: Sprig of thyme, raspberry

In a mixing glass, muddle thyme and raspberries, add remaining cocktail ingredients. Fill with ice, cap and shake, Strain into a martini or coupe glass. Garnish.

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Citrus peels used in the making of Cointreau

Visiting Cointreau headquarters just outside of Angers in the Loire Valley was super amazing — I can still smell the beautiful orange peels as I write this!

After touring around the French countryside and eating and drinking way too much, we headed back to Paris where I was able to meet up with my Twitter friend @52Martinis for cocktails. If you’re headed to Paris in the future, be sure to check out her blog for all the best places to drink in the city.

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Alfred Countreau leads us on a tour of the distillery

Then it was back to reality and the frenzy of setting up for our Annual Holiday Extravaganza & Open House at the Food Studios. Once a year we open our doors and invite everyone to come and enjoy some sips and apps and offer our “Over 21″ Real Fruit Cakes made with Maker’s Mark, housemade preserves, and Dish D’Lish® and Liquid Kitchen™ retail items as well as candies and baked goods. Whew — we had a huge turn out and it was so great to see so many friends and end the year with a bang!

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One of the many d’lish goods we made for my annual Holiday Extravaganza

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“Over 21″ Real Fruit Cakes made with Maker’s Mark

For the new year, I’ll have to pack extra warm…
because I will be heading next month to Kiev, Ukraine to help open the brand new Fairmont Grand Hotel! Make sure you follow me on Twitter (@KathyCaseyChef) where I’ll make sure to keep you all updated with fun news and tasty pics from Kiev!

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Serious Sippin’ with the Liquid Kitchen

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I’m excited to announce that we’ll be filming the 3rd Season soon! I covered lots of libatious drinks during the 2ndSeason, including a Zen Garden, a Platinum Sparkle (which was also feature in Food & Wine: Cocktails 2011 in which I wrote the Vodka Chapter) a Spirited Chocolate Covered Cherry Milkshake and a crowd pleasing Spiked Iced Tea Punch. Guest episodes include a spot with Tim Master of Frederick Wildman & Sons to educate us on mezcal and share his Maguey Harvest cocktail.

And if you’ve ever wondered how maraschino cherries were made — follow me on an episode that takes you from Orchard to Jar. Stay tuned to Kathy Casey’s Liquid Kitchen, for a new episode every Tuesday!

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Tim Master and me getting ready to make a tasty Maguey Harvest cocktail

Want to make a cocktail at home just like the pros do, but can never find the right restaurant/bar quality tools? Look no further than my Liquid Kitchen Cocktail Kit! It’s all the equipment that I use. It comes with a Liquid Kitchen logo’ed Boston tin shaker and pint glass, a channel knife, a metal two sided jigger, Hawthorn strainer and a julep strainer. All you need is the booze, ice and you’re on your way to a faboo drink!

And to help get you started with a great winter cocktail recipe, I penned this guest article for Liquor.com. I write all about winter citrus and share my recipes for a Citrus 75 and Grapefruit Negroni.

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Libatious Reads

If you’re inclined to cozy up to a good read about cocktails, read up on my good friend Jim Meehan’s new book The PDT (Please Don’t Tell) Cocktail Book. Fashioned around the famed NY bar, it’s filled with over 300 cocktail recipes and a few behind the scenes moments of his bar.

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Another couple of must have cocktail books are the “new” Mr. Boston Official Bartender’s Guide. Mixologist Jonathan Pogash updated this bar classic and added new recipes from a wide variety of other mixologists and bartenders, including my recipe for a Rosemary Clementine Sparkle.

For those of you that geek out over ingredients and like to get down to the specifics, bitters enthusiasts will love Brad Thomas Parsons’ book BITTERS and if you’ve just always wanted to know everything about vermouth then Anistatia Miller and Jared Brown’s The Mixellany Guide to Vermouth and Other Apertifs is the book for you. I got some ink in with my Tuscan Martini that has a grappa & lemon-infused dry vermouth in it.

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If you’re looking for spirited news about the Pacific Northwest, then be sure to check out Sip Northwest magazine. Covering all things from new distilleries and spirits to the latest and the hottest craft cocktail bars, Sip Northwest is a new must read quarterly magazine. Make sure you check out my feature column Shake, Swizzle & Stir — this issue I shake it up with Aviation Gin and Woodinville Headlong White Dog Whiskey, and visit Liberty Bar in Seattle and Clyde Common in Portland.

Dishing with Kathy Casey – On-Air and Online

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Catch me throughout the weekend for Dishing with Kathy Casey on KOMO News Radio to hear about what’s in season, recipe tips as well as neighborhood hot spots and restaurant news. Link back to my blog Dishing with Kathy Casey for everything I dish up on the show, recipes, links and other helpful info.

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Cook Up Some Fun with Cuties Citrus!

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Photo by Kathy Casey Food Studios

Clementine Salad with Fennel, Feta and Honey Citrus Dressing
This salad is great as a starter, or as an entrée topped with grilled chicken or shrimp. When in season, a scattering of pomegranate seeds is a festive addition. Whole Cuties are blended in the dressing for a zesty twist!

Makes 4 entrée servings or 6-8 starter servings

1 large or 2 small fennel bulbs, trimmed
Cuties Clementines
6 cups spring mixed greens (about 5 oz.)
Honey Citrus Dressing (recipe follows)
3/4 cup crumbled feta cheese

Finely shave fennel with a sharp knife or mandoline, and crisp in ice water for 10 minutes. Spin dry before using. Cut peel off Cuties, trim away all white pith, then cut fruit into 1/4-inch-thick slices. Set fruit aside.

Toss greens and fennel with 1/2 cup of dressing to coat nicely. Serve salad on a large platter or divide among individual plates. Top with sliced Cuties and sprinkle with feta. Drizzle with a little extra dressing if desired.

Honey Citrus Dressing
Quick and easy this dressing can be easily doubled or tripled. It’s a snap to make in a Vitamix blender.

Makes 2 cups

2 Cuties Clementines, peeled and torn into quarters
1/2 cup cider vinegar
2 Tbsp minced shallots
1 1/2 tsp Dijon mustard
1 1/2 tsp kosher salt or Dish D’Lish French Seasoning Salt
2 Tbsps honey
Freshly ground black pepper
1 cup olive oil

Combine all ingredients in a blender and process until smooth. Keep refrigerated for up to 1 week.

Recipe by Kathy Casey Food Studios®

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Where to Catch Kathy Next

Foodportunity: Monday, February 6th, 6:00pm — 9:00pm
Palace Ballroom – Seattle

Come join me for Frantic Foodie Keren Brown’s next Foodportunity event. I’ll be on a special panel alongside chef Lisa Dupar, Beecher’s Handmade Cheese’s Kurt Beecher Dammeier and CakeSpy’s Jessie Oleson. There will be lively conversation and lots of tasty bites offered by the Palace Ballroom, Rover’s and Luc, Local 360, The Coterie Room and so much more. Make sure you get your tickets soon and I hope to see you there!

Save the Date:
VIBE Conference – Las, Vegas, NV – March 13th & 14th
6th Annual Razor Clam Festival – Ocean Shores, WA – March 24th
Flavor Summit – Greystone, CA – April 19th – 21st

Cheers to a bright and flavorful 2012! — Kathy

Don’t forget to check my D’lish column with DList Magazine and my posts on Amazon’s Al Dente blog too!

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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey. Like on Facebook: Sips & Apps andKathy Casey’s Liquid Kitchen. Watch: www.LiquidKitchen.tv.

If you haven’t signed up for my Newsletter, you can sign up here.

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