Lifestyle

Seahawks Super Snacks – Sips and Apps!

Fall means football season and no one loves their football more than all the 12s of Seahawk Nation. And we all know that Skittles are a fave treat among all the Seahawk die-hards, especially when Beast Mode plows into the end-zone – TOUCHDOWN!

Personally, I am a BIG Skittles lover so let’s get creative. Start first with a toast with my Skittles-infused boozy shots. Yes, I have a recipe for this – don’t judge!

Skittles Shot
Who’s ready for a shot at the end zone? Vodka – Skittles – Jäger…

Now let’s talk game day recipes with some Pacific Northwest flair! Start with some tasty appetizers like my Warm Alaskan Crab, Mushroom & Brie Dip, perfect served up on easy to make thyme crostini. Next on the line up are Mini Scallion Biscuits with Smoked Salmon Spread and Bacon Tillamook Cheddar Deviled Eggs to nibble on between downs.

Crab Dip
Who’s ready for my Warm Alaskan Crab, Mushroom & Brie Dip?
Photo by Kathy Casey Food Studios®.

Bacon Cheddar Deviled Eggs
My Bacon Tillamook Cheddar Deviled Eggs!
Photo from D’Lish Deviled Eggs.

For something heartier, look no farther than a bowl of my Stadium Apple Chili made with Washington apples and some local beer of course!

Make your next game day d’ish and don’t forget to let me know some of your favorite game day bites. Go hawks! –Kathy

Skittles Shots
This recipe easily doubles. ….. don’t judge, just laugh!

Makes 8 shots

1 package (2.17 oz) original Skittles
1 cup vodka
1/2 cup Jägermeister

In a mason jar, add the Skittles then measure in vodka and Jägermeister. Stir vigorously then cover. Let sit for at least 1 hour or overnight depending on how much you love Skittles.

When ready to serve, pour 2 ounces into a shaker tin, add ice and shake. Strain into 2 shot glasss and add a Skittle for garnish.

Created by Kathy Casey Food Liquid Kitchen®.

Warm Crab, Mushroom & Brie Dip with Fresh Thyme & Sea Salt Crostini
Dungeness crab meat is tasty but also pricy. Try purchasing Alaska King Crab legs and picking the meat out. It’s easy to do by using a pair of clean scissors to open up the legs. Then just give the meat a very coarse chop to cut it into 1/2 inch pieces.

Dip can be prepared up to 2 days in advance if using very fresh crab and baked when your guests are just starting to arrive. Easy to make Fresh Thyme & Sea Salt Crostini bake at the same oven temperature to make things easy!

Makes about 6 cups — serves about 12 – 24 people

1 small (8 oz wt.) wheel brie cheese
——————————————
2 tsp. olive oil
1 cup thinly sliced onion
2 cups thinly sliced crimini mushrooms
2 tsp. minced fresh garlic
1/2 cup dry sherry
——————————————-
1 1/2 cups mayonnaise (Note: do not use reduced-fat or fat-free, I like to use Best Foods in this recipe)
3 cups (about 10 oz. wt.) shredded, high-quality parmesan cheese
1/2 tsp. Tabasco
1 Tbsp. fresh lemon juice
1/2 cup thinly sliced green onion
1/4 cup minced sweet red bell pepper (optional)
1/2 cup minced celery
3/4 lb crab meat, drained well (about 2 1/2 cups drained), see note above
Garnish: Minced fresh parsley

Fresh Thyme & Sea Salt Crostini, (recipe follows)

Cut the brie cheese into 1/2” pieces, set aside and then let come to room temperature.

Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions and cook stirring often till half cooked, about 4 minutes. Add the mushrooms and continue cooking until the onions are very soft and the mushrooms are tender, about 4 minutes. Then add the garlic and sherry and continue cooking until the sherry is completely reduced about 8 minutes. (There should not be any liquid left.) Set aside to cool.

Place the room temperature brie in a mixer with a paddle attachment. Mix on medium-high speed for about 1 minute or until the cheese softened. Scrape down the sides of the bowl then add half of the mayonnaise. Mix for 3 more minutes on medium-high speed. Add the remaining mayonnaise, parmesan, Tabasco and lemon juice. Mix together on medium speed until well mixed, about 1 minute.

Remove bowl from mixer and fold-in the cooled mushroom mixture, green onion, pepper, celery and crab meat – being careful not to break up the crab meat. Do not over mix.

Place dip in a 7-inch x 11-inch baking dish, or 2 quart or ovenproof serving dish. Smooth out but do not compact it. (Dip can be covered and refrigerated up to 1 day at this point.)

When ready to serve dip, place in a 400-degree F. pre-heated oven. Bake for about 15 – 20 minutes or until dip just starts to bubble around the edges, is heated through and the cheese is melted. (Be careful not to overcook) If desired, sprinkle with minced fresh parsley. Serve immediately with Fresh Thyme & Sea Salt Crostini, or rustic flat bread or crackers.

Fresh Thyme & Sea Salt Crostini
Crostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.

Makes 24 – 32 pieces

1 baguette
3 Tbsps. olive oil
2 tsp. minced fresh thyme
1 tsp. minced fresh garlic
1/2 tsp. sea salt

Pre-heat an oven to 400 degrees F.

Cut the baguette with a serrated knife into 1/4-inch diagonal slices. Lay out on a baking sheet pan.

In a small bowl, mix together the oil, thyme and garlic. Lightly brush the baguette slices with the herb oil, then sprinkle with salt. Bake for about 10 – 15 minutes, or until just crispy.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Mini Scallion Biscuits with Smoked Salmon Spread & Pickled Onions
The trick to these tiny fluffy biscuits is not to overhandle the dough: the more you touch it the less fluff you will get. The salmon spread and onions can be made up to two days in advance.

Makes 24 to 28

Pickled Onions
3/4 cup thinly sliced 1 1/2-inch-long pieces red onion
1/4 cup seasoned rice vinegar

Smoked Salmon Spread
1/2 (8 ounce) package cream cheese, at room temperature
3 oz thinly sliced cold-smoked salmon
1/2 tsp. prepared horseradish
2 tsp. fresh lemon juice
1/2 tsp. finely minced fresh dill

Biscuits
2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. dry mustard
1/4 tsp.freshly ground black pepper
6 Tbsps. cold salted butter, cut into chunks
2 large green onions, white and green parts, minced (about 1/3 cup)
1 Tbsp. minced fresh parsley
3/4 cup milk, plus more as needed

Garnish: 24 to 28 small fresh dill sprigs

Preheat an oven to 425 degrees F.

In a small bowl, toss the onion and vinegar together. Cover and set aside to marinate for at least 30 minutes. Keep refrigerated until ready to use. Drain the onions before using.

To make the salmon spread: In a food processor, combine the cream cheese and half of the salmon and process until smooth. Add the horseradish and lemon juice, and process, scraping down the sides as necessary, until smooth. Add the dill and process until incorporated.

Transfer the spread to a small bowl. Finely chop the remaining salmon and stir it into the spread until evenly distributed. The salmon spread can be made up to 2 days in advance, and refrigerated, covered. Bring to room temperature before serving.

To make the biscuits: In a large bowl, mix the flour, baking powder, salt, dry mustard, and pepper. With a pastry blender or two knives, cut in the butter, or rub it in with your fingers, until the size of small peas. Stir in the green onions and parsley. With a fork, lightly stir in enough milk to make a soft dough. (Start with 3/4 cup milk, then add more only as needed, 1 tablespoon at a time.) Take care not to overmix the dough.

Turn the dough out onto a lightly floured surface. Lightly pat out to 3/4-inch thickness, handling the dough as little as possible. Sprinkle the dough lightly with flour. Cut into 24 to 28 rounds with a 1 1/2-inch biscuit cutter. (Do not twist the cutter when cutting the dough.) Place the biscuits, with sides touching, on an ungreased baking sheet.

Bake for about 14 to 16 minutes, until golden. Remove from the oven and let cool on the pan for about 10 minutes.

To assemble: Split the biscuits in half horizontally. Spread the biscuit bottoms with about 1 rounded teaspoonful of the salmon spread, and top the spread with a little of the drained pickled onion and a dill sprig. Arrange the biscuits on a serving platter, replace the top halves of the biscuits, slightly askew, and serve immediately.

Recipe from Kathy Casey Sips & Apps, Chronicle Books.

Bacon Cheddar Deviled Eggs
Eggs, bacon, cheese … they go hand in hand. I like to use local Northwest Tillamook cheddar for some local flair.

Makes 24

1 dozen hard-cooked eggs

Filling
3 Tbsps. mayonnaise
3 Tbsps. 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, such as Tillamook

Topping
1/4 cup finely chopped crisp-cooked bacon
2 Tbsps. 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.

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

Stadium Apple Chili
Fuji apples are incredible. Not only do they have a wonderfully clean, sweet flavor, but their cooked texture is amazingly firm. A great shape-holder! You’ll be a true Fuji fan when you try this recipe!

Vegetarian Friendly Version: Substitute 1 pound peeled, 1″ cubed winter squash (such as Hubbard or pumpkin) for meats and an apple juice and vegetable broth mixture for beef broth.

Makes 7 cups

2 Fuji apples or other firm cooking apple
1 Tbsp. vegetable oil
8 oz wt. coarse ground beef (chili grind)
4 oz wt. hot pork sausage
12 oz wt. boneless pork butt, cut in 3/4″ – 1″ cubes
1 cup diced onion
1/2 cup diced green pepper
1 Tbsp. minced fresh garlic
1/4 cup chili powder
1 Tbsp. dry whole oregano
1 1/2 tsp. ground cumin
1/8 – 1/4 tsp. red chili flakes, (optional)
1 cup beef broth
1 cup beer
1 can (14 1/2 oz) diced tomatoes in puree
2 cans (15 oz ea.) pinto beans, drained
1 cans (15 oz) kidney beans, drained
1/2 – 1 tsp. salt, more or less to taste

Chili Toppers
grated apple
grated cheddar cheese
sour cream
thinly sliced green onion

Peel, core and dice the apples into 1/2″ cubes. Set aside.

Meanwhile, heat oil in a large Dutch oven over medium-high to high heat. Add the meats, stir occasionally and cook till meats are browned and no juice remains.

Add onions, peppers, garlic, chili powder and spices. Stir in well, and cook stirring constantly for 1-2 minutes, being careful not to scorch chili powder.

Add beef broth, beer and tomatoes. Combine well and bring to a simmer. Reduce heat and simmer uncovered for about 15 minutes.

Add apples and beans and return to a simmer, cover and cook for about 20 minutes or until meat and apples are tender. Season with salt to taste. (Note: If chili gets too thick, add water as needed during cooking.)

Serve with Chili Toppers of your choice.

Recipe by Kathy Casey Food Studios®www.KathyCasey.com

Posted by Kathy Casey on November 7th, 2014  |  Add Comment |  Posted in appetizers, Cocktails, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes

Dishing with Kathy Casey: The Newsletter








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Welcome to Dishing with Kathy Casey – The Newsletter! I can’t wait to share all of my tasty adventures with you; read on to see what I’ve been up to, check out some great recipes, and enjoy all things d’lish!

It’s been a whirlwind of non-stop traveling and events, but here’s my latest scoop of adventures!

 
The National Restaurant Association’s show in the Windy City!
The Food Studios – Liquid Kitchen team flew to Chicago for the annual National Restaurant Association show to shake up some fun at the Cardinal Glass booth. Covering the theme of Garden to Glass and featuring honey, the crew shook up Rosemary Clementine Sparkles and Honey Lemon Market Fresh Coolers for the attendees and served Fresh Berry Parfaits with Honey Yogurt Whip – all highlighting Cardinal’s unique glassware.

Shaking things up at the Cardinal booth

Fresh Berry Parfaits
with Honey Yogurt Whip, Bee Pollen,


Crunchy Granola,
and a Fresh Origins Micro Orchid!

Bermuda Part II
While Heather and Cameon headed back home, my Sous Chef Jason and I headed to sunny (and super windy!) Bermuda to train the staff and open the new 1609 Bar & Restaurant.
 

A great view of 1609 in the background and a beautiful sunset

 

It was Jason’s first time on an international trip with me and in between training, he managed to sneak away for some much needed site-seeing and cliff diving – he’s a daredevil!  One thing that we both got to witness for the first time was the Bermudian tradition of “Roof Wetting”, which is pouring a bottle of black rum over the roof of a brand new building the night before opening. Despite the torrential tropical downpour and winds for the first 30 minutes of the grand opening, opening night went off without a hitch – the cocktails were an instant hit and the staff was great.

Luxury Coconut Swizzle served in a fresh coconut – perfect for two!

 

 

Hand Shaken Bartender’s Colada: pineapple and gold rums,
fresh tropical citrus juices, and coconut – yes please!

Barilla Chefs are Back!
Then it was time to head home to host the Barilla Modern Casual event at the Food Studios. Guest Executive Chefs throughout the U.S. participated in a three-day culinary adventure. The chefs participated in everything from Italian food seminars, a hands-on presentation on making their own preserves, a cocktail mix-off competition, and a final day of ingredient shopping at Pike Place finished with a Pac NW-inspired dinner – with lots of pasta of course.

Some of the tasty dishes made during Barilla Modern Casual
Tales of the Cocktail – A Week of Libatious Events
After a few weeks of enjoying the Seattle sun, it was time to head out again for the annual and always cocktail-riffic good time at Tales of the Cocktail! Everything from hot trends seminars, spirited dinners, mix-off competitions, tasting rooms, and boozy parties are all taken place during this libatious 5-day event in New Orleans. It was a week full of fun and learning.
 
Cocktails on tap, bottled cocktails, upscale frozen slushies, and carbonated cocktails were some of the top trends seen this year. Another trend featured – my favorite citrus….kalamansi!

Kalamansi Rickeys: Cointreau, Fresh Kalamansi Puree, “Lime Air”
I’ve been saying kalamansi is the next new thing – I heart kalamansi!

 
For a full recap from Tales of the Cocktails, check out the blog section of our brand new Liquid Kitchen website.

Flavor 2014
Before long, it was time for the Flavor Experience conference. It was great to be back in Newport, CA for another great conference – celebrating Flavor’s 10th year Anniversary too! The Liquid Kitchen team kicked things off at the Pinnacle Partner Showcase with Monin, with Mango Mules topped with housemade ginger “beer” (super frothy from a carbonated charge in an iSi soda siphon), Hard Crushes (vodka and zesty lemonade topped with tangerine spiked slush), and flasks of Moonshine Black Raspberry Bounce (moonshine, black raspberry, and pomegranate).

At the Monin Booth read to serve up Mango Mules with Ginger “Beer”

Moonshine Black Raspberry Bounce & Hard Crush

 

The next day, Beam-Suntory’s Philip Raimondo and I lead a general session on the Drink Nation Experiment, revealing the Top 25 Trends from a 6 month-long social media test!

Philip & I on stage discussing the Drink Nation Experiment

We are continuing the experiment this year again so make sure to like Drink Nation Experiment on Facebook, follow on Twitter, and then tag #DrinkNation & #DrinkNationExperiment on Instagram! We want to know what you’re seeing in in the world of beverage!
Then we were Buzzing back home…
…to host a team of mixologists for the National Honey Summit! Special guest and co-host Kim Haasarud and I lead a 2-day event with presentations, cocktails, and a spirits tasting all incorporating different styles of honey. Suh-weet!

Quick photo with the Guest Mixologists
 
One of my favorite sessions was Kim’s varietal honey and spirit tasting – it is so amazing the different and unique flavors that come through with different honeys and different spirits. Feminine-style gins and clover honey was my fave!

Cocktails on Tap roll out at the Heathman Hotel’s Restaurant & Bar
Earlier this year, the Liquid Kitchen team traveled to Portland, Oregon to shake up drinks at a press party featuring the new Liquid Kitchen signature cocktail menus.  Not long after, the team and I came back to add some new fall drinks, including an ABSOLUT Huckleberry Mule on tap topped with Liquid Kitchen housemade wild huckleberry preserves and new brunch cocktails to compliment chef Michael’s amazing brunch menu. (I’m just saying…. I think his brunch is one of the best – delicious!)

Huckleberry Mule on tap!
Featuring ABSOLUT Vodka, Fresh Lime Juice, and Housemade Ginger Ale
Topped With Huckleberry Preserves!

The making of Liquid Kitchen Huckleberry Preserves

Kegged Cocktails
A big trend is taking the cocktail world by storm and you probably have seen it start popping up at craft cocktail bars and restaurants– cocktails on tap. There’s lot of great advantages to kegging and tapping a cocktail, including speed of service and consistency. (My panel and I shared many tips on this at the VIBE Conference). The Liquid Kitchen team has been all over the US training and implementing new cocktails on taps with clients, including the Heathman Hotel Restaurant & Bar, Showcase Cinemas on the East Coast, and at the Fairmont Orchid in Hawaii. Next time that you’re out and about, keep an eye on the bar taps…there might be a kegged cocktail there!
 
And make sure to check out the Liquid Kitchen website for more recipe ideas, tips, and other fun cocktail trends.

Fall-Inspired Libations: Harvest Dark & Stormy
Take advantage of the fall harvest and use some of those apples in an easy to make Apple Ginger Puree – I like to use granny smith apples for their tart flavor. Measure in rum, lemon juice, and a splash of ginger beer for this Dark & Stormy cocktail variation. For a how to video check out www.LiquidKitchen.tv.
 
Makes 1 cocktail
 
1 1/2 oz dark/aged or spiced rum
1 oz Apple Ginger Puree (see recipe)
1/2 oz fresh lemon juice
——————————-
1 1/2 – 2 oz ginger beer
Garnish: candied ginger and apple slice on a pick
 
Measure the rum, puree, and juice into a mixing glass. Fill with ice. Cap and shake vigorously.
Pour drink into a tall glass. Top with ginger beer and give a quick stir. Garnish.
 
Apple Ginger Puree
Makes 20 oz
 
2 Granny Smith apples, diced 1/2-inch (about 3 cups)
2 Tbsps. minced fresh ginger
1 1/2 cups water
1 1/2 cups sugar
 
Measure ingredients into a saucepan. Bring to a boil then reduce to a simmer for about 5 minutes, or until apples are very tender. Remove pan from heat and let cool to room temperature. Once cooled, pour contents into a Vitamix blender cup and blend until smooth (#5 setting on Vitamix The Quiet One Blender). Store refrigerated for up to 7 days.

A Great Cause: CORE
Children of Restaurant Employees (CORE) is a wonderful charitable organization whose mission is to provide support for children of restaurant/hospitality industry employees afflicted with life-threatening or life-altering circumstances. Fundraising efforts help make “wishes” come true for these kids. For more information if you know a child in need and ways that you can help, check out their website at www.COREgives.org.
 

Cute Blog Alert!
You all know I love Twitter! Well most recently my Japanese Twitter friend and blogger Caroline shared some of her recent posts with me and I am so blown away. They’re in Japanese but her photos are incredible! She’s made an assortment of tiny, edible animal creations and has a great imagination. Check out her faboo cat cake – which is entirely edible but who could eat such a cute cake!!!!

Who’s ready for…Fruitcake?!

It’s that time where the Food Studios gets start in preparing our “Over 21” Real Fruit Cakes made with Maker’s Mark! These  real fruit cakes have gotten a cult following and are chock full of bourbon-soaked dried fruits, toasted nuts, and bound with a d’lish spiced batter – then topped with a bourbon-brown sugar glaze. Quantities are limited so place your order starting November 24th – we have more info coming in a separate email – so stay tuned! 

Cheers to a great fall and I look forward to sharing our next newsletter with you this winter.

 

Don’t forget to join me on my blog Dishing with Kathy Casey and weekends on KOMO News Radio for all things d’lish, including recipes, tips, and fun events.
 

 
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
Copyright © 2014 Kathy Casey, Inc., All rights reserved.



Spaghetti Squash Is More Than Just A Pasta Plant

Most people have had hand at cooking spaghetti squash, and there are a lot of ways to prepare this tasty vegetable.

This winter squash starts getting popular at the farmers market and grocery store in early fall. The cooked stringy flesh is delicious, but there are a few cooking tricks to know.

(Photo from Elizabeth Norris’ blog)

Cut the squash in half length-wise. Make sure to use a good knife and a little muscle – this is a sturdy squash! Once you have the squash in half, scrape out the seeds and pulp the same way you would with any other winter squash.

Turn the halves cut-side down in a baking dish. Add a little water and roast in a 350 degree oven for about an hour. You’ll know it’s done when a fork slides in and out of the flesh easily. If you’re in a hurry you can quick cook it the same way in the microwave in a glass dish – just blast on high until fork tender.

Now to get those noodle-like strands out of the shell. Turn the squash up and gently scrape the flesh with a fork along the grain and loosen it up. Then scoop the squash into a bowl and finish how you like.

It’s a great low-calorie and gluten-free option to traditional pasta for topping with marinara. Or toss it with maple syrup or honey, a little butter or olive oil, some minced fresh herbs and some sea salt for a great side dish to any entrée. –Kathy

Posted by Kathy Casey on October 2nd, 2014  |  Add Comment |  Posted in Foodie News, KOMO Radio, Lifestyle, Recent Posts

Huckleberries – A taste of Late Summer

It’s time to talk about huckleberries. This native Pacific Northwest berry is delicious in drinks, desserts, incorporated into dinners, or straight off the bush!

There are lots of places you can pick huckleberries and often you can get some great hiking in, too. Find a trail in the mountains that takes you roughly above 2,000 feet; huckleberries grow fine at sea-level, but really go wild in higher elevations. Look for bushes in meadows or along lakes. The Washington Trails Association has a great list of “huckleberry hikes.”

Just remember these 2 key pointers:

  1. Lots of berries grow in our neck of the woods, and not all of them are edible. Make sure to take a guidebook along to make sure you’re picking the right ones.
  2. Keep your eyes open for roaming animals. Our wildlife loves huckleberries as much as we do; you might even spot a bear so be careful!

And they’re not just for pie although I love them studded into an apple pie like in my Apple Huckleberry Pie with Spiced Crust.

One of my favorites is a savory Pan Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce. Or how about roasted with slices of sweet potato – yum!

And if you’re headed to Portland anytime soon – drop into the Heathman Restaurant & Bar and try our Huckleberry Mule On-Tap. Made with ABSOLUT Vodka, fresh lime, and handcrafted ginger beer then topped with Liquid Kitchen Wild Huckleberry Preserves – yum! And Chef Michael Stanton is sure to have some tasty huckleberry menu items as well!

Huckleberry Mule
Huckleberry Mule on-tap!

These wild fall berries are delicious in almost anything! –Kathy

Apple Huckleberry Pie with Spiced Crust
Makes 1 9-inch pie

Crust
2 cups flour
2 tsp sugar
1/4 tsp salt
1/2 tsp round nutmeg
1/2 cup graham cracker crumbs
12 Tbsps (1 1/2 sticks) cold butter, cut into small pieces
6 Tbsps ice water

Filling
1 cup sugar
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 Tbsps flour
2 Tbsps cornstarch
7 cups 1/8- to 1/4-inch-sliced, peeled and cored apples (about 2 to 2 1/2 pounds)
1 cup fresh wild huckleberries
milk and sugar for topping (optional)

To make the crust:In a large bowl, combine flour, sugar, salt, nutmeg and graham cracker crumbs and mix evenly. Cut in butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into 2 disks and refrigerate for about 20 minutes.)

Divide dough into 2 pieces and press gently into disks. Refrigerate for about 10 – 15 minutes while you make the filling.

To make the filling: In a large bowl, toss together the sugar, cinnamon, nutmeg, flour, cornstarch, apples and huckleberries. Set aside.

Preheat oven to 425 degrees F.

Remove dough from the fridge and, on a lightly floured surface, roll dough out into 2 rounds, each about 12 inches in diameter. Brush excess flour from one crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit bottom crust into pan. Trim dough overhang to 1/2″.

Mound the fruit mixture evenly into pastry-lined pie pan. Brush edges of bottom crust lightly with water and then cover pie with top crust. Trim top crust overhang to 1 inch, then fold overhanging top-crust dough under edge of bottom crust overhang and tuck excess dough under, even with edge of pan. Seal and flute edges with fingertips to make a pretty crimp. Make several slits on the top to allow steam to escape. For a shiny, sugary top, brush top crust lightly with milk then sprinkle with granulated sugar.

Bake for 10 minutes at 425, then reduce the heat to 375 degrees and bake for about 50 minutes more, or until crust is nicely browned and apples are cooked through.

Recipe by Kathy Casey Food Studios®.

Pan-Seared Chicken Breast with Huckleberries, Blue Cheese & Port Sauce
Makes 4 servings

4 boneless, skinless chicken breast halves
kosher salt
freshly ground black pepper
1 Tbsp clarified butter or olive oil plus more if needed
1 shallot, minced
2 large fresh sage leaves
3/4 cup port
1 Tbsp Dijon mustard
1/2 cup chicken broth
1/4 cup heavy whipping cream
1/2 cup crumbled Oregon blue cheese or other full-flavored blue cheese (about 2 ounces)
1/4 cup fresh wild huckleberries

Garnishes:
fresh sage leaves
crumbled blue cheese
fresh wild huckleberries

Read through the entire recipe before beginning, and have all ingredients ready within reach of the range.

Preheat oven to 400 degrees F. Season chicken liberally on each side with salt and pepper. (If chicken breasts are really large, then lightly pound out a bit between sheets of plastic wrap.)

In a large, heavy, ovenproof nonstick skillet or sauté pan, heat the clarified butter over high heat until hot. Sear the chicken breasts for about 4 minutes on each side, or until golden brown.

Transfer the skillet to the oven and cook the chicken for about 10 to 12 minutes, or until juices run clear. Remove the pan from the oven, transfer chicken to a plate and keep warm.

Place the chicken-cooking pan over high heat and add the shallot and sage leaves to the pan. Cook for about 30 seconds, then stir in the port and mustard and scrape up the browned bits in the bottom of the pan to get all that good flavor into the sauce. Continuing cooking on high heat to reduce the port to 1/4 cup, about 1 1/2 minutes. Whisk in the chicken broth and cream, and reduce until saucy and almost glossy, about 4 minutes. Add the cheese and whisk in for about 30 seconds to 1 minute, then remove the sauce from heat and stir in the huckleberries.

Discard the sage leaves. Whisk in any accumulated juices from the resting chicken breasts, taste the sauce, and adjust the seasoning with salt and pepper if needed.

To serve, plate the chicken breasts on dinner plates and drizzle with the sauce, dividing evenly. Garnish with fresh sage leaves and a sprinkling of cheese and huckleberries.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on September 18th, 2014  |  Add Comment |  Posted in Restaurants, Cocktails, dessert, Foodie News, Fruit, KOMO Radio, Lifestyle, poultry, Recent Posts, Recipes

Sweet & Summery Honey Cocktails

Cocktails sweetened with honey are perfect to sip on during these warm, summery evenings. And honey syrup is an easy way to that touch of sweetness instead of traditional simple syrup. Just combine 1 part warm water with 1 1/2 parts honey, stir till dissolved, and keep refrigerated for up to a week.


My Liquid Kitchen 5130 Honey!

Use it in any of your favorite recipes that call for simple syrup, such as a margarita. Or whip up a pitcher of Summer Honey Lemon Collins that you can get creative with.

Just combine in a pitcher:
1 1/2 cups vodka or gin – use a local one if you like
3/4 cup fresh lemon juice
3/4 cup Honey Syrup (recipe above)

Then add:
Some fun local fruits and herbs (think strawberries and basil) and squish around with a wooden spoon to meld the flavors.

Then add:
1 cup soda water

Fill with ice, stir and enjoy!

I also love honey in a summery sangria as well made with crisp white wine, sliced peaches and a splash of liquor. Yum! (See my recipe below)

So get your buzzzz on with a honey cocktail. PS – honey syrup is of course great in non-alcoholic drinks too! –Kathy

Summertime White Sangria
1 bottle (750 ml) local white wine
1/4 cup liqueur, such as Grand Marnier, Cointreau, or St. Germain
2 – 3 Tbsp. of my 5130 Liquid Kitchen® Honey or your favorite honey
1 lemon, thinly sliced
1 cup cut up local fruit, such as peaches, nectarines, apricots, and plums

In a large pitcher, stir the wine, liqueur and honey together until honey is dissolved. Add the fruits and stir, crushing some of the fruit. Cover and refrigerate overnight, or for at least 4 hours, to let the flavors marry. Serve over ice, including some of the fruit in each serving.

Recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on August 15th, 2014  |  Add Comment |  Posted in Cocktails, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes

Taste America comes to Seattle

The James Beard Foundation will be coming to Seattle as part of their Taste America: Local Flavor from Coast to Coast on Friday, September 26th and Saturday, September 27th! As part of their epicurean tour, Seattle has been chosen to host a weekend long tour celebrating America’s cultural diversity.

The kick-off event starts on Friday at the Four Seasons Hotel with A Night of Culinary Star, an exclusive dinner created by All-Star Marc Murphy from New York City’s Benchmarc Restaurants, Tom Douglas, and Host Chef Kerry Sear. The night will start off with bites and sips from Seattle chefs, including Maria Hines, Jason Wilson, Rachel Yang, Renee Erikson, and Jason Stratton then lead to the amazing dinner.

On Saturday, there will be a series of free events at Sur La Table in Kirkland including demos and tastings, book signings, and more.

For dinner ticket prices and more information, check out the Taste America website.

Taste America

Posted by Kathy Casey on August 4th, 2014  |  Add Comment |  Posted in events, Foodie News, Lifestyle, Recent Posts

Celebrating NW Spirits

Looking for lots of great drink recipes using NW spirits? Check out Sip Northwest Magazine – it’s chock full of great libatious articles and recipes by yours truly. Try my Summer Punches – great for this weekend’s 4th of July celebrations!

Hoppy Melon sm
Photo by Kathy Casey Liquid Kitchen®

Are you a fan of locally made spirits? I sure am! Washington has some of the fastest growing craft distilleries in the country! Come try a whole new selection at PROOF – The Washington Distillers Festival next Saturday July 12 at Seattle’s Fremont Studios.

Proof

This second annual festival will include tastings of locally made whiskey, gin, bourbon, vodka and lots more craft spirits. You will be able to discover your new favorite cocktail, shaken, or stirred – by local restaurants and bars.

Find something you like? Tons of bottles will be for sale so you can take home your new favorite local spirit!

And if this sounds good to you, but mixing drinks at home sounds a little daunting, then have no fear – local bartenders will provide tips to mixing drinks and upgrading your home bar!

–Kathy

Posted by Kathy Casey on July 3rd, 2014  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Tasty Travels

Travels to India – Part 3

Guest blogger and KCFS intern Jenn concludes her travel recaps to India with Part 3!

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As I have learned from my travels, the types of food in India vary greatly from region to region. One dish that I have consistently enjoyed in every city that hails from the south is dosa. Made from a batter of ground rice and fermented lentils, dosa is a large crepe that can be served plain or rolled with a variety of fillings. It is always accompanied by sambar (a spicy lentil soup) and different types of chutneys (usually coconut, mint, and tomato).

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All the food I’ve had was delicious but there was something special I was yearning for – mangoes! When I first arrived in the country, I was dismayed to learn that I was too early for mango season. And while the streets were lined with all types of mangoes, I was assured by locals that they were not sweet at all and I’d needed to be patient.

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Finally, on my last day in the country my patience was rewarded. The first crop of the summer season of the ‘king of mangoes’ had arrived! Alphonso was his name and as the sweetest, juiciest, and most fragrant mango variety, he definitely delivered! My trip was complete.

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Posted by Kathy Casey on May 21st, 2014  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, Tasty Travels
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