Great article in Cheers Magazine featuring some of my tips in creating signature cocktails!
Great article in Cheers Magazine featuring some of my tips in creating signature cocktails!
Don’t you just love the smell of fresh mint? Whether it’s in a cocktail, mixed into a fruit salsa, or growing in the garden, that fresh scent and taste hits the spot.
Have you ever tried growing mint in your garden? If you have, you know it is amazingly easy and actually will take over if you’re not careful, but what’s better than a fresh handful of mint leaves whenever you want?
And there are so many varieties to choose from. Peppermint leaves are wonderful dried and steeped in hot water to make a simple, d’lish tea. And there are so many tasty varieties – Chocolate Mint, Pineapple Mint, Lemon Mint, Orange Mint… even Lime Mint that is perfect when muddled into mojitos!
Also, for you cat lovers out there, remember catnip is a mint too. So careful planting mint, unless you want to attract every kitty in a quarter mile!
As the weather gets warmer, cool off with my Fresh Mint Ice Cream. Nothing beats nibbling on fresh made ice cream under a shady tree!
Photo from Kathy Casey’s Northwest Table.
With the Kentucky Derby coming up mint juleps are on the horizon… oh yea! If you plan on hosting a Derby party, try making a batch of my Spiked Iced Tea Punch. Fresh mint pairs well with white whiskey, black tea, fresh juices, and brown sugar.
So get minty with it in your garden this year! –Kathy
Fresh Mint Ice Cream with Chocolate Mint Candies
I like to serve this garnished with a bit more chopped mint candy and a fresh sprig of mint.
Makes about 4 cups
4 cups heavy whipping cream
3/4 cup sugar
1 1/2 cups packed mint sprigs, plus 2 tablespoons finely chopped fresh mint
6 egg yolks
1 cup coarsely chopped Chocolate Mint Candies (recipe follows) or Frango Mint candies
Combine the cream and sugar in a large, heavy saucepan. Tear the mint sprigs (to bruise them) and add to the cream mixture. Bring to a slow simmer over medium heat.
In a bowl, whisk the egg yolks, then gradually whisk in about 1 cup of the hot cream mixture. Whisk the egg mixture into the cream. Whisking constantly, bring to a bare simmer and cook for about 30 seconds. Remove from the heat and whisk frequently to cool to room temperature. Refrigerate for at least 2 hours.
Strain the mixture and discard the mint leaves. Stir in the chopped mint, then pour into an ice cream maker and freeze according to manufacturer’s instructions. Just before the ice cream is finished, stir in the chopped candies. Transfer the ice cream to a plastic container and freeze until ready to serve.
Chocolate Mint Candies
Makes 24 nice-sized pieces, or enough for 1 recipe of ice cream plus 12 extra pieces of candy
12 oz bittersweet chocolate, chopped
6 Tbsps. butter
1/2 tsp. salt
1/2 tsp. peppermint extract
1/2 cup confectioners’ sugar
In a medium bowl or double boiler, melt the chocolate, butter, salt, and extract together over a pan of barely simmering water, whisking until the chocolate is just melted. Remove from the heat, sift in the confectioners’ sugar, then stir to combine well. Spread the mixture in an 8-inch square baking pan.
Let cool at room temperature for at least 4 hours, or refrigerate to harden faster.
To remove the candy from the pan, invert the pan onto a piece of plastic wrap or a cutting board, lay a hot towel over the pan bottom for about 1 minute, then tap the bottom of the pan. Loosen the candy with a spatula if needed. Cut the candy into 24 pieces to serve as candy, or coarsely chop to use in ice cream. Store refrigerated for up to 2 weeks.
Recipe from Kathy Casey’s Northwest Table.
Spiked Iced Tea Punch
Punch is the perfect party cocktail! For a more-spiked interpretation, let guests add a little more whiskey to their individual drinks. For summertime sipping add in a few slices of fresh peach or nectarine. For a demo on how to make this, check out this episode of Kathy Casey’s Liquid Kitchen.
Makes about 8 cups, enough for 10 to 12 servings
6 very large sprigs fresh mint
3 tea bags black tea
3 cups boiling water
1 cup ice water
1 cup fresh orange juice
1/2 cup fresh lemon juice
1 cup pineapple juice
1/2 cup packed brown sugar
2 cups Woodinville Headlong White Dog Whiskey
Poke the cloves into the orange, then cut it into 3 slices. Put the orange slices, mint, and tea bags in a heatproof pitcher or bowl. Add the boiling water, let steep for 1 hour, then remove the tea bags.
Add the ice water, juices, and brown sugar. Stir until the sugar is dissolved, add the whisky, and chill until ready to serve. Serve in ice-filled glasses. Garnish as desired.
Recipe adapted from Kathy Casey Sips & Apps.
Looking for your signature Easter Brunch cocktail? The delicious & frothy Strawberry Silver Gin Fizz is a sure crowd pleaser and oh-so-spring looking! Delightfully pink and bright flavored, this drink is flash blended then finished with soda water for a fun and unique addition to your morning get-together. To make things easier, you can pre-batch the strawberries, sugar, gin, lemon, and egg white and keep refrigerated until ready to blend with the ice.
Photo by Kathy Casey Liquid Kitchen®
Strawberry Silver Gin Fizz
Makes 4 – 6 servings
3/4 cup sliced strawberries
1/2 cup + 2 tablespoons powdered sugar
1 cup gin (or substitute vodka)
6 tablespoons (3 ounces) freshly squeezed Sunkist Lemon juice
2 organic egg whites (or 2 ounces pasteurized egg whites)
1 cup ice
1/4 cup soda water, chilled
Garnish: fresh strawberries and lemon peel twists
In a large glass measuring cup combine the strawberries and the powdered sugar. Let sit for 10 minutes.
Combine the macerated strawberries, gin, lemon juice, egg whites and ice in a high powered blender. Blend on high speed until smooth and all ice has been blended in. Add soda water to blender. Divide fizz between chilled glasses. Garnish with strawberries and lemon twists.
Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com
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!
HOT – HOT Beverage Trends
A new year means new trends to look out for. Check out my guest article in Flavor & The Menu magazine all on 5 Menu Ready Drink Trends.
And checkout Lane PR’s annual Food & Beverage Beat for a good list of trends to look out for, including my thoughts on the kitchen-to-bar movement and the resurgence of hotel bars as hot spots with a host of other chefs and industry tastemakers!
Top 10 Influencer
It comes with great excitement and honor to be named a Top 10 Most-Influential People of the Past 25 Years by Cheers Magazine. I am humbled to be amongst a list of other legendary Influencers like Dale DeGroff, Tony Abou-Ganim, Gaz Regan, and Audrey Saunders just to name a few who all share the same principle in elevating the cocktail culture. I want to thank you everyone who has supported the Liquid Kitchen through the years and look forward in continuing to raise the bar.
Speed Rack – Booze and Boobs!
I was thrilled to be a returning Seattle judge for Speed Rack, the bartending competition created by women bartenders for women bartenders focusing on speed and execution. It is also a fundraiser for breast cancer awareness, education and prevention.
This national competition pits female bartenders against each other in a round robin-style competition with regional winners vying for the finals and coveted title of Ms. Speed Rack 2015 at the June 14th finals. Northwest winner Angel Teta of Atuala in Portland, Oregon will move onto the finals in New York. Cheers to all the amazing spirited ladies–keep shaking it up! Check out the competition!
Judges with Speed Rack – Seattle winner, Angel!
Where’s Kathy – NRA’s BAR Show
Sunday May 17th – 2:00 PM
I will be presenting Sipping Social – what’s trending in the world of beverage through social media. Make sure to register for this year’s NRA-BAR event.
And please follow me @KathyCaseyChef on Twitter and hashtag #SippingSocial with any cool beverage trends you see out there. I would love to include what you think is hot in my presentation!
New Orleans Just for Fun!
My travels to NOLA are always some sort of business; Tales of the Cocktail, random food conferences….. so it was nice to finally visit as a tourist with my husband John – a NOLA virgin! This trip it was all about checking out the local digs. First up a walking tour – so we signed up for the Le Monde Creole insiders French Quarter courtyard tour and it was really great. Our tour guide Bill had been an “actor” before and he was really amazing and a great story teller. We also visited the pharmacy museum and then headed off to the LONG AWAITED tiki guru Beachbum Berry’s bar Latitude 29!
It was amazing – the interior is super old school tiki and the drinks are pure perfection! You know that I love me some fun garnishes, and I was in heaven here. Conical ice for the Navy Grog, corn husks wrapped around a glass for some other tasty looking concoction, custom stir sticks…. Loved it all!
And in New Orleans I must always visit the amazing Cheryl Charming. She has new digs now and is making us all proud on Bourbon Street and heading up beverage at the Bourbon O Bar. Finally a great cocktail bar on Bourbon Street – yay Cheryl!
The Old School VS New School at Hospitality Executive Exchange – West
This year’s West Coast HEE (there’s also an East Coast event planned later this year) was held in beautiful San Diego.
The event started off with a key note by fellow Top 10 Influencer Tony Abou-Ganim who is always so amazing to hear. But the most anticipated event was the Battle of the Bartender! A crazy fun mix off between Ol’ School: Dale DeGroff, Tony Abou-Ganim, and myself VS. New School: Charlotte Voisey, Philip Raimondo, and Brian Loukmas! You know Charlotte has never won against Tony on Iron Chef … and she was the New School captain – and the New School won. Charlotte can finally say she beat Tony, but we still think it was rigged! LOL
The Mix Off teams showcasing their drinks!
Chef Rick Moonen was a great closing speaker sharing his many stories from his beginnings in the restaurant business to new trends that he foresees in the next few years. I had a great time sharing NY chef’ing stories with him at dinner. I can’t wait to visit his restaurant and bar RX Boiler Room in Las Vegas later this month.
Chef Rick Moonen and I between sessions!
Arizona Cocktail Week
Sunny times were had in Phoenix at Arizona Cocktail Week! Cocktail enthusiasts and professionals attended this boozy week full of seminars, tastings, and of course, parties. My Kitchen to Bar included flaming herbs in cocktails to “how to” make bottled cocktails.
Check out how to make the Love Potion bottled cocktail!
Liquid Kitchen Videos on Amazon
Amazon is now featuring Small Screen’s Liquid Kitchen cocktail videos! I love Amazon so am super excited they have some of my videos now.
D’lish Reads – Chef Interrupted
Speaking of Amazon, Chef friend and amazing story teller Trevis Gleason’s new book is just out. A leading voice for those living with multiple sclerosis and chronic illness, Chef Interrupted shares his stories about living with MS and his recent move to Ireland, and includes recipes like White Soda Bread and Sticky Toffee Pudding. This is an inspiring book – I urge you to take a read.
Easter is Coming and that means Lots of Eggs!
What to do with all those hard boiled eggs – well I’ve got you covered with over 50 D’Lish Deviled Egg recipes to get you inspired!, there is an egg for every occasion. Here’s a link to one of my favorites: Beet’ing Heart Deviled Eggs.
What an amazing start to the year. I am so grateful for the ongoing support of my wonderful clients, friends, family and co-workers. I look forward to a d’lish and fruitful summer!
Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
Like: Kathy Casey’s Liquid Kitchen. Read: D’Lish Deviled Eggs.
Web: www.KathyCasey.com www.LiquidKitchen.com
Copyright © 2015 Kathy Casey, Inc., All rights reserved.
Have you heard the buzz about bone broths? It’s the hot new trend revolving around super old-school slow simmered broth made with roasted beef bones. What’s old is new again!
Slow simmering bone broths releases nutrients and minerals. It’s super healthy (packed with proteins, minerals, and healthy fats) and is full of collagen, gelatin, and glucosamine – all essential nutrients for healthy joints.
Bone broth is pretty much like the broth Great Grandma used to make! Just roast large beef bones in a 400 degree oven until roasty-toasty browned. When they’re done, put the bones in a large pot, but don’t forget about all that goodness in the bottom of your roasting pan! Deglaze with water or wine and scrape it all into the pot. You don’t want to wash all that flavor down the sink!
I like to pop in some mushroom stems, carrots, celery and onions. Cover the bones and veggies with water, bring to a simmer then cook till rich and delicious (some simmer theirs for at least 24 hours). Remember flavor takes time so don’t rush it.
Beautiful Photo of Bones ready to be made into Bone Broth from The Kitchn!
Here is a link for the best recipe and instructions for Bone Broth that I found online at The Kitchn and is the way I make it. There are quite a few recipes and techniques all over the internet but this recipe has the higher bone roasting temperature that I prefer. The Kitchn site has lots of tips, a photo tutorial and also recipes on how to use it.
Want something healthy to sip in your next cocktail? Bone broth is even being made into broth-tails! Yup, that’s right – spirit-spiked broth. From LA to NYC, it’s popping up on menus alongside shots of whiskey and tequila. Certainly soon to grace menus here too!
So get some broth simmering – your house will smell amazing!
I know that I don’t have to remind you, but Valentine’s Day is just around the corner. Do you know what you are going to give your sweetie to show them how much you care?
Chocolates and roses have been done, so why not try something new this year. How about starting off your romantic evening with my Love Potion bottled cocktail? Fresh raspberry infused-vodka is mixed up with pomegranate juice, limoncello, and fresh citrus to create a crimson pink and d’lish drink.
Now, if you’re feeling ambitious, you can try making your own limoncello – it’s so easy! Just add lemon zest to some citrus vodka and let it sit for a few days. Then sweeten lightly with some rich simple syrup and voila. It will last up to a year in the refrigerator.
In the recipe I’’ll tell you how to bottle this up (just use little 187 ml bottles and cap) you can write a love note to your honey on a tag or make a fun valentine label.
Serve bottles chilled on ice and make a toast to your sweetheart! –Kathy
This bottled cocktail is perfect for Valentine’s Day. You can make ahead and serve with personalized tags. Serve over large format ice cubes or spheres. Garnish with fresh berries.
Makes about 46 ounces – enough for 6 (187ml) bottles
2 cups vodka
1/2 cup fresh raspberries
1/2 cup Liquid Kitchen Quick & Easy Limoncello (recipe follows),
or use your favorite brand
1/2 cup pomegranate juice
3/4 cup fresh lemon juice
3/4 cup simple syrup*
1 cup water
Place the vodka and raspberries in a blender and blend to infuse raspberries. Fine strain into a large pitcher. Add remaining ingredients and stir to combine.
Fill bottles 1-inch from top using a funnel. Cap or seal. Refrigerate for up to 2 weeks. Shake before serving.
*To make simple syrup: combine 1 cup sugar with 1 cup boiling water. Stir until sugar is dissolved. Store refrigerated for up to 2 weeks.
Liquid Kitchen Quick & Easy Limoncello
For a demo on how to make Housemade Limoncello, visit www.LiquidKitchen.tv.
Makes about 2 cups
1 1/2 cups citrus vodka
3/4 cups sugar
1/2 cup water
With a potato peeler, peel the zest from the lemon, being sure not to get any white pith. Place the lemon peel in a clean quart glass jar with lid. (Use the rest of the lemon for another purpose.) Cap the jar and shake well. Let sit at room temperature for 1 week, shaking the jars every couple of days.
After 1 week, bring the sugar and water to a boil in a large saucepan, stirring to dissolve the sugar. Boil for 2 minutes, then let cool to room temperature.
Strain the vodka into a pretty bottle. Add the cooled sugar syrup, cap bottle and shake to combine. Store at room temperature, for up to 2 months or, refrigerated, for 1 year.
Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com
The year is coming to a close and the biggest party of the year is still to come – New Year’s Eve! It’s time to celebrate the old and ring in the new. And… let’s just say this usually involves at least a cocktail or two.
I have some great ways to give you a good start for the New Year, even if you do over-indulge a bit the night before.
My go-to cure is my Hangover Helper. Just empty a packet of Emergen-C (I like orange or raspberry) into a juice glass and add a little vodka – or gin, a dash of bitters, and soda water then top with a few drops of olive oil. Yep, that’s right – drink up!
New Year’s Day entertaining? A Bloody Mary Bar for brunch will definitely help with that headache – with a little hair of the dog!
Set up a DIY station and let your guests mix up their own concoctions.
Put out a selection of different spirits:
Bloody Mary Mixers:
Condiments to Spice & Flavor Things Up:
And Lots of Garnishes for your Guests to Skewer up!:
And don’t forget to eat! Boosting your metabolism will make you feel better faster than anything. And for some reason, a bacon sandwich sometimes can be THE magic cure. You’ll feel better in no time!
Happy New Years! – Kathy
We are so lucky here in the Pacific Northwest to have such a delicious variety of sumptuous pears! Bartlett, Bosc, Seckel, Concorde – each one different, yet they’re all oh-so-delicious!
The months of October through December are the prime time for pears.
One of my favorite preparations for pears is roasting them: just cut them into thick wedges and toss with a little olive oil, balsamic, and seasoning. Roast them on a sheet pan in a hot oven until they are just tender.
They’re great tossed in a fall salad, served with roast chicken or on a crostini with some gorgonzola for an easy appetizer like in my Roasted Pear Crostini with Gorgonzola! Or maybe even serve them with your Thanksgiving roast turkey as a tasty accompaniment!
Another idea is to make a pear wasabi puree: sauté diced pears till tender, then puree them mixed with a little wasabi for a tasty sauce for grilled fish of scallops.
And don’t forget about the drinks! Try infusing a bottle of vodka with a sliced pear. Let sit for 2 – 3 days then strain! Delicious in cocktails like my Pear Thyme Fizz or put it in bottles and give it as a great fall hostess gift! –Kathy
Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne
Roasted Pear Crostini with Gorgonzola
These are extra-delicious topped with chopped toasted nuts, such as hazelnuts or walnuts. Balsamic glaze can be purchased at gourmet and well-stocked grocery stores.
2 firm red Bartlett or other red-skinned pears
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt
1 teaspoon minced fresh thyme
24 pieces Herbed Crostini (recipe follows)
1 cup (4 ounces) crumbled gorgonzola cheese or thinly sliced Cambozola
2 tablespoons balsamic glaze
Tiny sprigs of fresh thyme
Preheat an oven to 450 degrees F.
To roast the pears: Quarter the pears lengthwise, then core. Cut each quarter lengthwise into 6 slices (you should have 24 slices, total). In a medium bowl, whisk together the oil, vinegar, salt, and thyme. Add the pears and toss to coat.
Spray a rimmed baking sheet with cooking spray. Lay out the pears, not touching, on the baking sheet. Roast for 12 to 15 minutes, or until golden and starting to caramelize on the edges. Pears can be cooled, covered, and refrigerated for up to 3 days before serving.
When ready to serve, lay out the crostini on a baking sheet and top each piece with about 1 heaping teaspoon of gorgonzola or a slice of Cambozola, then a slice of pear. Bake until just warmed, about 4 minutes.
Drizzle each piece with about 1/4 teaspoon balsamic glaze, then garnish with thyme.
Crostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.
Makes 32 to 40 pieces
1/3 cup olive oil
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
Pinch of cayenne pepper
1 teaspoon minced fresh garlic
1 long, skinny French baguette, cut into 1/4-inch diagonal slices
Kosher salt for sprinkling
Preheat an oven to 400 degrees F.
In a small bowl, mix the oil, dried herbs, cayenne, and garlic. Lightly brush the baguette slices with the herb oil or, in a large bowl, drizzle the bread with the oil and toss well. Lay out the bread in a single layer on baking sheets, sprinkle with salt, and bake for about 8 to 10 minutes, until just crispy.
Crostini can be made in advance, cooled thoroughly, and stored in airtight containers for up to 3 days. If necessary, recrisp them in a hot oven for a couple of minutes.
Pear Thyme Fizz
Fresh thyme’s savoriness is wonderful against the crisp dryness of pear.
Makes 1 drink
1 large sprig fresh thyme
1 1/2 oz Pear Infused Vodka (recipe follows)
1/2 ounce fresh lemon juice
3/4 ounce Simple Syrup (recipe follows)
Splash of chilled brut Champagne, dry sparkling wine, or soda water
Thin slice of fresh pear
Small sprig of fresh thyme
Bend the large thyme sprig and drop into a cocktail shaker. Fill the shaker with ice. Measure in the vodka, lemon juice, and simple syrup. Cap and shake vigorously. Strain into a martini glass. Top with a splash of Champagne. Float a pear slice and thyme sprig in the drink for garnish.
Pear Infused Vodka
Makes 1 1/2 cups
1 large ripe pear
1 1/2 cups vodka
Core pear and cut into thin slices (leave skin on) and place in a mason jar with vodka. Cap and shake. Leave to infuse for at least 2 days (up to 5 days) and then strain. (Discard pears.) Refrigerate until ready to use.
This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.
Makes 3 cups
2 cups water
2 cups sugar
Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.