breakfast

D’lish Deviled Eggs

Anyone who knows me knows that I love deviled eggs. Whenever I show up to a party with a full party platter of them, they are the first thing to fly off the table!

How much do I love them? Well, I wrote a whole book about them – my new book D’Lish Deviled Eggs features more than 50 classic and creative variations!

dde cover

Everyone has their favorite way of making them. I know that grandma’s classic recipe is always a go-to for most people, but these one-bite (maybe two-bite!) apps are the perfect platform to get inspired with!

From California Roll Deviled Eggs with a filling made with avocado and wasabi topped with crab and cucumber – to sassy Chipotle Eggs to Cheddar and Bacon—there are tons of different takes on the classic and some fun and kitschy variations too. What better way to use up all those hard-boiled eggs after Easter?

D’lish Deviled Eggs is available in books stores, online and digital. Just think, you’ll have over 50 new ideas for your next party appetizer!

Web: www.dlishdeviledeggs.com for more fun deviled egg tips and recipes.

Tweet Tweet: @chickytweets on Twitter!

So get crackin’ and enjoy some d’lish deviled eggs! –Kathy

Chipotle Deviled Eggs

Chipotle Deviled Eggs—yum!
(Photo © Kathy Casey Food Studios from D’Lish Deviled Eggs)

Chipotle Deviled Eggs

I’ve been making these for years and they have become a cocktail-party staple. The spicy tomato topping adds textural and visual pizzazz. Serve these with your favorite margarita for a perfect pairing.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 Tbsps mayonnaise
3 Tbsps regular or low-fat sour cream
1/2 tsp Dijon mustard
1 to 2 Tbsps chipotle chile purée (see tip)
1 tsp minced fresh garlic
1/4 tsp salt
2 Tbsps thinly sliced green onion

Topping
1/2 cup small-diced tomatoes
1 Tbsp minced white onion
2 Tbsps chopped fresh cilantro
1 to 2 tsps chipotle chile purée (see tip)

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, chipotle purée, garlic, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion.

Spoon the mixture into a pastry bag fitted with a plain or large star 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 together the tomatoes, onion, cilantro, and chipotle purée. Top each egg half with about 1 tsp of the topping.

Tip: To make chipotle chile purée, place canned chipotle peppers in adobo sauce, with the sauce, in a food processor or blender and purée until smooth. Freeze any extra purée for another use.

Hard-Cooked Eggs

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

Healthy Snack: Yogurt!

Yogurt is one of my definite go-to, easy snacks. It’s healthy; individually packaged; and come in a wide variety of flavors! From Boston Cream Pie to Passion Fruit, to Orange Creamsicle to Boysenberry.

And these days, people just can get enough of Greek Yogurt! It’s creamy and smooth and the low-fat varieties taste so luscious!

Greek yogurt is packed with muscle-building and appetite suppressing proteins, and fat-free versions are low in calories and sugar, making this treat a total win-win in my books. For added flavor, top it with freshly chopped fruits, crunchy granola, a drizzle of honey, or… shaved dark chocolate! The options are endless!

This dairy darling has many d’lish applications. I love mixing it into mashed potatoes or adding a dollop on top of my morning oatmeal drizzled with maple syrup. For healthy app, dip rice crackers or baked chips into plain Greek yogurt topped with salsa and a sprinkling of chopped cilantro – delicioso!

Greek yogurt is the perfect addition to any morning routine. It’s great when blended into my Fiber Packed Breakfast Smoothie! Blended with a whole-peeled orange, a spoonful of local honey, ice and a few flax seeds–you’ll have the energy you need to start your day right.

Yogurt has definitely lost its “plain vanilla” reputation and I’m glad! –Kathy

Fiber Packed Breakfast Smoothie
The great thing about smoothies are that you can customize to your personal taste. Add a tablespoon of protein powder, or toss in some fresh or frozen berries.

Using a whole orange adds not only great taste, but extra fiber too. And if you want to jack up the fiber even more add a few torn leaves of fresh kale.

And if you really love smoothies- be sure to get yourself a fantastic blender. I love my Vitamix it makes smoothies in a flash!

Makes 2 servings

1 large orange
1 ripe banana, cut in chunks
1/2 cup low-fat or fat-free yogurt
1 – 2 Tbsp local honey, agave nectar (or sub a packet of no-cal sweetener)
1/2 – 1 teaspoon flax seed (the more seeds – the more “texture”)
1 cup ice

Cut the peel off the oranges, trim away any white pith, cut the fruit into chunks, removing any seeds.

Place the orange, banana, yogurt, honey, flax seeds and ice in a blender cup and blend on high speed until smooth. Divide between two glasses and serve immediately .

Recipe by Kathy Casey Food Studios®

Posted by Kathy on February 8th, 2013  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, Snacks, appetizers, breakfast, sides

New Year’s Healthy Start

It’s the New Year, but I have a feeling that your mind is probably remembering those New Year’s resolutions. Trust me, you’re not alone! The promise to be in shape and eat healthy is two of the most common resolutions people make!

Do you remember your parents telling you that, “Breakfast is the most important meal of the day?” Guess what, it’s totally true! Getting your metabolism revved as soon as you wake up does help with weight loss management. I love to start my day with Kashi GO Lean Cereal – which has 13 grams of protein and 10 grams of fiber! – mixed with a little fruit and non-fat yogurt. This combo will get anyone off to a good start!

If quick and easy smoothies are your thing, try My Jump-Start Smoothie – it combines low-fat yogurt, fresh fruit and agave and can be customized however you like for the perfect A.M. pick-me-up!

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A d’lish smoothie to start your mornings!
(Photo courtesy of MyRecipes.com)

At lunch time, my Big Protein Red Quinoa Salad is just the thing to keep you full and well fueled during the mid-day crunch. You can make a big batch early in the week and pack yourself small lunch portions.  For extra fiber, add in some chopped kale or hearty greens.

For dinner, I like to pick up some chicken pho (Vietnamese noodle soup) at my favorite local noodle joint – then add a heaping helping of steamed veggies back at home.

So start out the New Year right with some healthy goodness! -Kathy

Kathy’s Jump-Start Smoothie
There are lots of things you can get creative with. Add a tablespoon of protein powder, a banana, change up the frozen fruits, add a dash of OJ or fat-free milk if you like your smoothie less thick or if you have a “challenged blender.” And if you love smoothies- be sure to get yourself a good blender. I love my Vita Mix!

Makes 1 serving

1/2 cup frozen fruits – such as Trader Joe’s Tropical Fruit Trio
1/2 cup fat-free or low-fat plain yogurt
2 Tbsp agave nectar (or sub honey or a packet of no-cal sweetener)
1/2 cup ice cubes
1/2 – 1 teaspoon flax seed (the more seeds – the more “texture”)

Place ingredients in the order above and blend until smooth. Enjoy your healthy start to a great day!

Recipe © Kathy Casey Liquid Kitchen

Big Protein Red Quinoa Salad
I like to make this salad with all organic produce and also add in a cup of chopped fresh raw kale for extra fiber!

Makes about 4 cups

3/4 cup red quinoa*
1 1/2 cups water
1 teaspoon minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced or grated lemon zest
1/2 cup peeled, seeded and 1/4-inch-diced organic cucumber
1/2 cup canned organic garbanzo beans, drained
1 tablespoon chopped fresh dill
1/2 cup chopped fresh parsley
1/2cup organic golden raisins
1/2 cup organic hazelnuts, lightly toasted and coarsely chopped
1/4 cup thinly sliced green onions
1/4 cup grated carrot
3/4 to 1 teaspoon sea salt
1/4 teaspoon black pepper

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

*Available at PCC Markets

Recipe © Kathy Casey Food Studios®

Posted by Kathy Casey on January 6th, 2012  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, breakfast, salads, sides

Pretty in Pink – Rhubarb is here just in time for Memorial Day Weekend Patio Parties!

Spring has sprung and summer is on its way! Vibrant stalks of rhubarb have begun to poke their heads out of the ground and are starting to make their first appearances at local markets. This fruit pie favorite, which is actually a vegetable, ranges in color from pale green with pink speckles to fully pink as well as rich, dark red. The color is a result of the variety of plant and is not an indicator of quality or sourness – popular myth at work! Hothouse rhubarb is first to hit grocery stores, but its flavor pales in comparison to our local farmers’ crop or those grown in backyards. Never fear – those delicious specimens will be ready to grace your favorite dish soon, with rhubarb’s peak season upon us!

Rhubarb is almost always sweetened and cooked in some form, as it is tart tart tart!  It bears the nickname “pie plant” because of its most common use in desserts.

Every spring and early summer, my grandmother had a pan of tart-and-sweet rhubarb stewing. We used to have it for breakfast to top our oatmeal or spoon up on our toast. My recipe inspired by Grandma Mimi is a heavenly Roasted Rhubarb Honey Mousse! Sliced rhubarb is tossed with sugar and then slow-roasted to a syrupy goodness. Then it’s chilled and folded with honey-sweetened whipped cream. (You can roast the rhubarb the day ahead and finish off the mousse the day of serving.)

But rhubarb isn’t just for dessert it makes a wonderful addition to cocktails, too!  Why not try my Rhubarb Collins, the perfect refreshing crowd-pleaser for your next backyard party! (Make the Rhubarb syrup up to 4-days in advance). You can also leave out the vodka and add more soda water for a tasty DIY soda and non-alcoholic sipper.

IMG_2351 - hj edit
A tasty Rhubarb Collins

So invite over some friend this holiday weekend – plan a potluck so everyone can share in the work, or grill up something local and easy.

While the sun goes down—spoon dreamy Roasted Rhubarb Honey Mousse slowly on to your tongue, or sip a cool snazzy Rhubarb Collins —and you may just think you live in the best place on earth. – Kathy

Roasted Rhubarb Honey Mousse

Makes 6 servings

1 pound rhubarb, trimmed and cut into 1-inch pieces (4 cups)
1 cup sugar
1 small package (3 ounces) cream cheese
5 Tbsp. honey
1 1/2 cups whipping cream

Garnishes: Whipped cream, edible flowers

Preheat an oven to 375°F.

Toss the rhubarb and sugar together in a large bowl, then spread in a 9-by-13-inch glass baking dish. Roast, uncovered, for about 45 minutes, or until the rhubarb is soft and the syrup is slightly caramelized. Stir thoroughly and carefully after the first 20 minutes.

Let cool to room temperature, then refrigerate until chilled. (You can do this up to one day ahead- just keep refrigerated.)

Whip the cream cheese with 4 tablespoons (1/4 cup) of the honey in a mixer until very fluffy. Transfer to a large bowl and fold in the chilled rhubarb mixture. Whip the cream with the remaining 1 tablespoon of honey until firmly peaked. Stir about one third of the whipped cream into the rhubarb mixture to lighten it, then fold in the remaining whipped cream.

Dish up into 6 pretty glasses. Refrigerate until ready to serve, then top, if desired, with a little plain whipped cream and an edible spring flower, such as a pansy, or petals of apple, pear, or plum blossoms.

Chef’s Note: If selecting edible flowers from your yard, be sure that they are edible and have not been sprayed with pesticide or other chemicals. Rinse all blossoms thoroughly.

Recipe ©Kathy Casey Food Studios®

Rhubarb Collins

Makes 1 cocktail

For a non-alcoholic cooler delete the vodka and just add more soda water.
This drink is also delicious with a dash of fresh strawberry puree. I also like to garnish it with a small sprig of thyme and a lemon wedge.

1 1/2 ounces Organic Vodka, such as Moon Mountain
1 1/2 ounce Rhubarb Syrup (recipe follows)
3/4 ounce fresh lemon juice
1 1/2 ounces soda water, chilled

Measure the vodka, Rhubarb Syrup and lemon into a cocktail shaker. Fill with ice and shake vigorously.

Pour into a tall Collins glass. Add soda water and stir. Garnish with a lemon wedge and thyme if desired.

Rhubarb Syrup

Makes 2 1/2 cups – or about 12 servings

2 cups sliced rhubarb
2 cups water
————————–
2 cups sugar

Combine rhubarb and water in a small saucepan. Bring to a boil then reduce heat and simmer 5 minutes. Then add sugar and bring back to a boil. Remove from heat and let steep for 30 minutes. Then strain through a fine mesh strainer, pressing all juices out well. Keep refrigerated for up to 3 weeks.

Recipe ©Kathy Casey Food Studios® – Liquid Kitchen™

Kathy Casey is a celebrity chef, mixologist and entertaining expert. She is known as a pioneer in the bar-chef movement.  Catch Kathy on Twitter (@KathyCaseyChef), Dishing with Kathy Casey Blog www.kathycasey.com/blog, on Small Screen Network or find Sips & Apps on Facebook.

Posted by Kathy Casey on May 26th, 2011  |  Add Comment |  Posted in Cocktails, Recent Posts, breakfast, dessert

Back To School (and Work) Quick-Start Breakfasts

Fall is here and that means back to school and work. For adults and kids alike, fall also usually means on-the-go breakfasts.

Of course many will acknowledge that a little something in the morning will get you going and help jump-start your metabolism, too. And some of those old-time breakfast favorites can be sooooo good. But, admit it, most of us really don’t make the time to cook up breakfast — other than perhaps a quickie bowl of cereal — very often.

These breakfast ideas may be a bit more prep-intensive than shaking out some cereal into a bowl, but you’ll soon see they don’t take much time at all in the morning if you do most of the preparation the night before.

I’ll bet that a lot of you stop for some version of a “McBreakfast” sandwich. But did you know purchased uncooked biscuit dough makes a base for some delish homemade breakfast sandwiches? And, really, who doesn’t love to whack that roll on the counter and see it puff up! The dough is filled with scrambled eggs, cheese and other goodies such as pesto, shrimp, pre-cooked bacon or sausage if you like, then sealed all around the edges and baked. Yum! Savory, hot breakfast to go. These also hold up to filling the night before or even baking ahead of time and reheating in the microwave — but cooked hot and fresh is definitely best!

Pair any breakfast with a nice, fresh fruit skewer with Sunny Orange Dip. You have a fun-to-eat and nutritious fruit to munch on the run.

And I’m sure many of you are eating those energy breakfast bars, so why not try making your own? It’s not much harder than whipping up a batch of Rice Krispie Treats. But mine are loaded with just a ton more good-for-you goodies – fruits, nuts… the list goes on. If you like the idea of adding some mini chocolate chips, go ahead! Sunflower seeds, flax seeds, peanut butter…okay! Make a big batch on Sunday night and then keep them in an airtight container. Voila! Grab-and-go breakfast or snack for you and the kids.

Smoothies are also a great and easy meal-on-the-run too! No muss, no fuss and deliciously  healthy too! Try my recipe below or get creative and start tossing stuff in the blender!

So don’t limit yourself to just cold cereal for breakfast — give yourself and your family something new to get your days going this fall. Copyright © 2009 by Kathy Casey Food Studios®

Fluffy Stuffed Biscuits
Make 4 servings

1 tube of 8 large, uncooked, refigerate buttermilk biscuits, such as Pillsbury Grands
4 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons reduced-fat cream cheese
1/4 cup grated cheddar cheese

Fillings:
4 slices bacon, cooked crispy and then coarsely chopped
Or
1/2 cup raw, bulk breakfast sausage, cooked, and then crumbled
Or
1/3 cup bay shrimp, drained well
Or
2 tablespoons chopped roasted red peppers or sautéed mushrooms
Or
your favorite  pesto, such as Cibo

sesame seeds, optional

Preheat oven to 375 degrees F. Beat eggs with salt and pepper. Lightly coat a small non-stick skillet with cooking spray. Heat over medium-high heat; add eggs to the pan and stir gently to scramble until soft and just set. Do not chop up the eggs. Cool and reserve. In a small bowl, mix cream cheese and grated cheddar until evenly combined. Lay out biscuits on a cutting board or clean work counter, and press each one out to 4-inch diameter. On each of 4 biscuits, place 1/4 of the scrambled eggs, leaving a clean 1/4-inch to 1/3-inch margin all around. Top each egg portion with 1/4 of the cheese mixture, then with your choice of either 1/4 of the bacon, sausage or shrimp or 1 1/2 teaspoons red pepper pesto, being sure to keep the dough margins clean. With fingertips lightly moisten the margins with water, then place another biscuit over each mound of filling, lining up the edges and shaping to cover filling evenly. Pinch or crimp the edges together all the way around to seal thoroughly. Place biscuits 1 to 2 inches apart on ungreased cookie sheet. If adding sesame seeds, brush biscuit tops very lightly with water, then sprinkle with sesame seeds and press seeds lightly into the dough. Bake biscuits in preheated oven for about 14 – 15 minutes, or until golden brown.

Chef’s notes:
Biscuits may be baked the night before, cooled and refrigerated, then reheated next morning in the microwave for about 45 seconds to 1 minute, or until heated through.
Or the biscuits may be assembled on the cookie sheet, then refrigerated, tightly covered with plastic wrap, overnight. Let biscuits come to room temperature while oven is preheating, and bake next morning.
This is a good recipe to use up leftover cooked breakfast meat, such as sliced link sausage, ham or bacon. Copyright © 2009 by Kathy Casey Food Studios®

On-the-Go Energy Bars
Try adding in 1 tablespoon of flax seed or peanut butter.
Makes 6 bars

Dry Ingredients

1 cup  multi-vitamin flake-type dry cereal, such as Kellogg’s Special  K
2 cups crispy rice dry cereal, such as Rice Krispies
1/2 cup salted roasted mixed nuts, coarsely chopped
1/4 cup raisins, coarsely chopped  (or dates)
1/4 cup coarsely chopped dried apricots
1/4 cup coarsely chopped dried cranberries
1/3 cup dried non-fat milk powder

Wet Ingredients

3 tablespoons orange juice concentrate, undiluted
1 packet tangerine Emer’gen-C™ *
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon orange zest (optional)
1 1/3 cups mini marshmallows

Preheat oven to 325 degrees F.Combine dry ingredients together in a large bowl and mix evenly. Stir together the orange juice concentrate, tangerine Emer’gen-C packet, cinnamon, nutmeg and orange zest in a small microwavable bowl. Then stir in marshmallows. Microwave on high for about 30 seconds to 1 minute, depending upon your microwave. Stir. Marshmallows should be super puffed and melt when stirred. If not, microwave for 10 – 30 seconds more or as needed. Immediately add to dry ingredients and QUICKLY blend until mix begins to stick into a ball. Quickly dampen your hands in cold water and divide mixture into six heaping 1/2-cup size balls. Then flatten and form into hockey puck-shaped rounds, about 3/4 – 1 inch thick by 2 1/2 – 3 inches in diameter, dampening your hands as necessary to prevent mixture sticking to them. Place bars on ungreased cookie sheet and bake in preheated oven for about 8 minutes, turn bars and bake about 8 minutes more, until crisp on the outside. When thoroughly cooled, remove from pan with metal spatula. May be stored airtight at room temperature for up to 1 week. Copyright © 2009 by Kathy Casey Food Studios® 
* Emer’gen-C™ is a vitamin powder supplement; it is available in small packages at most health departments & food stores or Fred Myers.

Fresh Fruits Skewers with Sunny Orange Dip
Makes 8 skewers and 1 1/3 cups of dip

8 10-inch wooden skewers or straws
16 large strawberries
16 large chunks fresh pineapple
16 large chunks apple or melon
16 fresh mint leaves (optional)

Dip
1/4 cup orange juice concentrate, undiluted
1 cup sour cream (regular, lite or non-fat)
2 tablespoons honey

Mix dip ingredients together well. Reserve. Thread skewers with 2 pieces of each kind of fruit, alternating berries, pineapple and apple/melon chunks, and mint leaves if using. Serve with dip. Copyright © 2009 by Kathy Casey Food Studios®

Super Antioxidant Blueberry Smoothie

Makes 1 serving

1/2 cup fresh blueberries
1/4 cup pomegranate juice
1/4 cup plain low-fat or fat-free yogurt
1 tablespoon honey
1/2 cup ice

Combine all ingredients in a blender and process until smooth. Serve immediately. Copyright © 2009 Kathy Casey Food Studios®

Posted by Kathy on September 24th, 2009  |  Add Comment |  Posted in KOMO Radio, Lifestyle, Recent Posts, Recipes, breakfast

Succulent Summer Stone Fruit

Oregon, Washington, and British Columbia all produce peaches, nectarines, apricots, plums, and cherries in brilliant hues. For many, the stone fruit harvest might conjure up childhood memories of summer canning: sterilizing dozens of jars, then blanching, peeling, pitting, and packing the season’s bounty. Rows and rows of colorful, artfully packed jars filled with pepper-pickled peaches—freestone Elbertas or juicy clings—rosy Tilton apricots, and brandied Bing cherries lined the pantry and cellar shelves of Northwest homes.

 
With all the great weather we have been having here in the Northwest, the fruits are plentiful and perfectly ripe this time of year, so I know you all have been enjoying the fruits already! And for those of you who have never peeled a peach the quicky way, here is another chefy trick I’ve learned over the years: just boil a big pot of water and immerse your peaches a few at a time for 30 seconds or more, depending on the peach, and when the skin starts to get loose, immediately run the peaches under cold water and slip the skin off.

There are so many different ways to enjoy all types of stone fruits. Eat them fresh from the tree, sliced in a salad, baked in a pie or preserved in a jar. Not many people have time to can these days and fewer and fewer people know how. So how about trying a Zippy Nectarine Salsa; it’s a quick, 15-minute throw-together for a busy day’s backyard barbecue.

Eating fruit just picked off the tree with the sun shining in your face and juice dribbling down your chin is the best way to enjoy it, but I hope you will sample these recipes for a little summer deliciousness. Copyright © 2009 by Kathy Casey.

 
Zippy Nectarine Salsa

An easy-to-prepare,  zippy & refreshing salsa to serve with grilled chicken breast or halibut.

Makes about 2 cups

2 large nectarines, diced 1/4-inch, about 2 cups
1 fresh jalapeño pepper, seeded and finely minced, more or less to taste
   or use a dash of Asian chili paste for spice
1 tablespoon fresh lime juice
1 teaspoon minced lime zest
1/4 teaspoon salt
1 tablespoon finely minced cilantro
2 tablespoons minced red onion
1 1/2 teaspoons sugar (more or less depending on the sweetness of fruit)

In a small bowl mix all ingredients together not more than 20 minutes before serving.
Serve well chilled.

Copyright 2009 Kathy Casey

 

Stone-Fruit Almond Shortcake with Brown Sugar Whipped Cream

Makes 6 servings

6 cups mixed sliced ripe stone fruits, such as apricots, peaches, plums, cherries, and nectarines
1 cup sugar, or to taste
1 cup heavy whipping cream
1/4 cup packed brown sugar
1 to 2 tablespoons amaretto liqueur (optional)
6 Almond Scones (recipe follows)

In a large bowl, sprinkle the fruit with sugar. Mix gently, then let sit for about 30 minutes to “juice up.”

Meanwhile, in a chilled bowl, whip the cream and brown sugar together with a whisk or an electric mixer until the cream forms soft peaks. Be careful not to overwhip. Fold in the amaretto. Refrigerate until ready to use.

To serve, split the scones and place the bottoms on plates. Divide the fruit mixture among the scones and top with the whipped cream. Place the scone tops back on, slightly askew.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.
Almond Scones
Makes 8 scones

2 1/4 cups flour
1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) butter
1/4 cup sliced almonds
1 egg
3/4 cup buttermilk, plus more if needed
1 egg white
1/2 teaspoon water

Preheat an oven to 375°F. Sift the flour, sugar, baking soda, salt, and cinnamon together into a large bowl. Cut in the butter with a pastry blender or 2 dinner knives until the mixture is the texture of coarse crumbs (just like making a pie crust). Stir in the almonds.

In a separate bowl, whisk the whole egg with the 3/4 cup buttermilk until blended. Make a well in the center of the flour mixture and pour the liquid into it. Combine with a few swift strokes. The dough should form a ball and all the flour should be incorporated. (If the dough is way too dry, add 1 tablespoon more buttermilk.) Do not overmix.

On a lightly floured surface, pat the dough into a 3/4-inch-thick round. Carefully place on an ungreased baking sheet, then cut into 8 wedges, leaving the sides still touching.

In a small bowl, whisk the egg white and water until mixed, then brush the dough lightly with the egg white glaze.
Bake for 30 to 35 minutes, or until the scones are cooked through and golden. Let cool slightly before serving.

Chef’s Note: Serve 6 scones for dessert and then you’ll have 2 extra for breakfast or seconds!
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

Posted by Kathy on July 30th, 2009  |  Comments (1) |  Posted in KOMO Radio, Recent Posts, Recipes, appetizers, breakfast, dessert, other

Spring Brunch Ideas and What to do with those Easter Eggs?

Easter is such a festive holiday – it is religious to some and a welcoming of spring to others. In the days past it was a time for new pastel dresses and flowery hats and shiny patent shoes.

The egg hunt is still my favorite! But what to do with all those found eggs?? Egg Salad Sandwiches, Deviled Eggs (my favorite recipe is below!), Cobb Salad, Potato or Pasta Salad.

Follow the egg hunt with a delicious brunch on this special Sunday enjoyed with your favorite friends and family.

For your brunch be sure to pick a menu that includes items you can make in advance so that you can enjoy the day. Buffet is the way to go! Set out a beautiful fruit salad drizzled with fresh lime juice mixed with a little honey and spike with some chopped mint. Accompany with Denver Breakfast Bake for a Crowd (a baked savory bread pudding like dish that you can prep the day beore and bake the morning of your party) and some grilled, fresh, first of the season asparagus. Quick, easy and delicious! Then move on to an afternoon of lounging conversation – what a way to welcome the coming of spring.

And for those celebrating the Jewish holiday of Passover this week my friend Jamie Peha has these suggestions for brunch: Matzo Brei (said Bry) A traditional dish for Passover brunch, this easy egg and matzo fry can be made sweet, topped with cinnamon sugar or jelly, or savory, with additions of your favorite vegetables and fresh herbs or or Farfel (Matzoh and egg dumplings – deep fried and served with Syrup or cinammon/sugar). Check out Martha Stewart for some great passover brunch ideas on her site.

Denver” Breakfast Bake for a Crowd
serves 6 – 8

2 Tbsp. butter or olive oil
3/4 cup diced onion
1 1/2 cups chopped, mixed red and green bell peppers
1 Tbsp. minced fresh garlic
8 eggs
3 cups half & half
1 tsp. salt
1/4 tsp. black pepper
8 cups 1-inch-diced hearty French bread
1 1/2 cups chopped ham
2 cups (8 ounces) coarsely grated cheddar cheese
1/2 cup grated Parmesan cheese

In a large sauté pan heat the butter or olive oil over medium-high heat. Add the onions and peppers and sauté until three-quarters cooked, about 4 minutes. Add the garlic and cook for 30 seconds more. Remove from heat and set aside.

In a large bowl whisk together the eggs, half & half, salt and pepper until well combined. Add the bread, ham, cooled vegetable mixture, cheddar cheese and half of the Parmesan cheese. Place in an 11 x 13-inch baking pan. Sprinkle the remaining Parmesan over the top, and let sit, refrigerated, at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

When ready to serve, bake in a preheated 350-degree oven for approximately 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.
© 2009 Kathy Casey Food Studios

Chipotle Deviled Eggs
Makes 24 stuffed eggs

 

1 dozen large eggs

3 tablespoons regular or low-fat sour cream

3 tablespoons mayonnaise

1/2 teaspoon salt

1/2 teaspoon Dijon mustard, optional

1 to 2 tablespoons chipotle chile purée*

1 teaspoon minced garlic

2 tablespoons very thinly sliced green onion

 

Topping

1/2 cup diced (1/4-inch) tomatoes

1 tablespoon minced white onion

2 tablespoons minced fresh cilantro

1 to 2 teaspoons chipotle chile purée*

 

Place eggs in a saucepan and cover with cool water to 1 inch above eggs. Bring to a boil over medium-high heat, then 10 minutes. After eggs have cooked for 10 minutes, remove from the heat and run cool water over them. When eggs are cool, carefully peel under running water.

 

Cut the eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

 

Mash the yolks to a smooth consistency with a fork or potato masher. Mix in the sour cream, mayonnaise, salt, mustard, 1 to 2 tablespoons chipotle purée, and garlic until smooth. Stir in the green onions. Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip and then squeeze (pipe) the mixture evenly into the egg white halves.

 

To make the topping: In a small bowl, mix together tomatoes, onion, cilantro, and chipotle purée. Top each egg half with 1 teaspoon of the tomato mixture.

 

*To make chipotle purée: Place 1 can of chipotle peppers in adobo sauce in blender and purée until smooth. Freeze any remaining purée for another use.

 

Recipe from Dishing with Kathy Casey: Food, Fun & Cocktails from Seattle’s Culinary Diva, Sasquatch Books, Seattle. Copyright © 2002 by Kathy Casey.

 

 

 

 

 

Posted by Kathy on April 9th, 2009  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, appetizers, breakfast, other, salads

Maple Syrup – it’s not just for pancakes!

Yum, maple! Doesn’t it just conjure up warm and fuzzy food memories—especially about breakfast? Fuzzy-slipper-clad moms griddling up tall stacks of pancakes drizzled with warm syrup. Hot, crispy strips of maple-cured bacon or trays of thickly frosted, fresh-made maple bars at neighborhood bakeries!

Only a few places in the world have the right climate to grow sugar maples, the trees that give us this distinctive taste. In the United States, Vermont is the best known for maple syrup production, but Quebec, Canada, provides most of the world’s supply.

Other producing regions include upstate New York, Michigan, Ontario, and the Canadian Maritime Provinces. The flavor of the syrup can vary from region to region and also by year or “vintage.”

Maple’s unique flavor is wonderful in all kinds of recipes, and different grades of syrup are preferred for different uses. Maple syrupis graded by color and strength of taste. In general, U.S. grades are Grade A (Light Amber or Fancy, Medium Amber and Dark Amber) and Grade B. Vermont’s syrups are a little thicker than the U.S. standard and are graded on their own system; the lightest grade is called “Vermont Fancy.” Canadian grades are #1 (Extra Light, Light, and Medium), #2 (Amber) and #3 (Dark). The very delicate, palest grades are best as a table condiment or used with foods where the syrup’s subtly can be appreciated, such as drizzled over a light plain custard. The darker syrups are more flavorful and come through well in cooking and baking. I used a Grade B syrup for the following recipe.

On the more savory side of things, maple syrup is outstanding in a marinade for pork, added to a pot of baked beans, or in salad dressings.

And of course maple is fantastic in sweets and baked goods. My recipe for this week is a dense Maple Apple Bundt Cake that has a flavorful Jack Daniel’s Glaze that just sets the whole thing off. This cake is chock-full of grated apple and chopped pecans; it makes a welcome afternoon sweet treat, a delicious dessert when served with a scoop of vanilla ice cream or a dollop of
maple-sweetened whipped cream—and I even like it for brunch!

So make a resolution to get beyond your pancake habit, and try this sweet syrup “in” instead of “on” something different this year.

Maple Apple Bundt Cake with Jack Daniel’s Glaze
Makes about 10 to 12 servings

Cake
1 cup packed brown sugar
2 sticks (8 ounces) butter, salted
3/4 cup real maple syrup
1 teaspoon maple flavoring
5 eggs
2 1/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 apple, with skin, cored and coarsely grated
1 1/2 cups coarsely chopped pecans, lightly toasted

Glaze
1 tablespoon pure maple syrup, preferably grade B
8 tablespoons powdered sugar
1 tablespoon Jack Daniels whiskey (or for a na version substitute cranberry juice)

Preheat an oven to 350 degrees F. Grease and flour a 12-cup Bundt pan.

In an electric mixer, combine the brown sugar, butter, maple syrup and maple flavoring, and mix on medium speed for 3 minutes or until fluffy. Then mix in the eggs, one at a time, and continue mixing until mixture is light and fluffy.

Sift flour, baking powder, soda and salt into a medium bowl. Stir to mix evenly. Add the dry ingredients, in two parts, into the egg mixture, beating well after each addition. Then stir in the apple and nuts.

Scoop batter into prepared pan. Rap pan on counter to release any air bubbles. Bake for about 55 to 60 minutes, until top is golden brown and a cake tester poked in the cake comes out clean. Cool the cake in the pan on a rack for about 10 minutes.

Meanwhile, make the glaze: In a small bowl, combine the maple syrup, powdered sugar and whiskey, and stir until smooth.

With a small knife, cut around sides and center of Bundt pan to loosen the cake. Turn cake out onto rack, set rack over a baking sheet, and drizzle cake all over with the glaze. Let cake cool completely on the rack, or slice and serve while still slightly warm.

©2009 by Kathy Casey Food Studios®

Posted by Kathy on January 29th, 2009  |  Add Comment |  Posted in KOMO Radio, Recipes, breakfast, dessert
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