Cocktails

Creamy and D’Lish Avocados!

Every year I can’t wait for California avocados to hit the summer markets. They are so rich, creamy and flavorful! And they’re super nutritional, too! Like olive oil, avocados are a great source of monounsaturated fat (AKA “the good fat”) as well as potassium, B-vitamins, and folic acid.

Avocados
(Photo from the California Avocado Commission)

Avocados are delicious when sliced and served in sandwiches like a summer BLTA, cozied up to thick sliced summer tomatoes. We also love them in chunky guacamole scooped up with crispy corn chips, or folded in a tropical fruit salsa.

I love them in salads, especially when paired with sweet and tangy oranges like in my Orange, Avocado & Red Onion Jumble with Poppyseed Vinaigrette it’s wonderful to top bib lettuce as a starter or as an accompaniment to grilled Alaska salmon. Yum!

Speaking of salads avocados are also great blended into salad dressings, such as the classic Green Goddess or in a low fat ranch—so tasty drizzled on grilled fish tacos.

And don’t forget breakfast, I love them sliced over a pepper jack cheese omelet with a dollop of fresh salsa – d’lish!

And yes avocados are also pretty tasty and interesting in blended beverages too. In Dubai, I had a really interesting layered drink with avocado, red date and rose. A little closer to home, Portland’s Lucy Brennan of Mint Bar put the blended avocado daiquiri on the cocktail map. It’s good – really!

Just remember my 2 avocado “rules”:
1. Buy them a couple of days ahead so they get nice and ripe — but are still firm.
2. Don’t throw that pit away! Put it back in your dressings and guacamoles until ready to serve. It helps keep the avocado from turning brown.

So think green and add in fresh California avocados to your next dish! – Kathy

Orange, Avocado Jumble
Photo from Kathy Casey Cooks: Favorites.

Orange, Avocado & Red Onion “Jumble” with Poppyseed Vinaigrette
Makes 4 cups; about 6 servings.

3 large oranges
1 cup very thinly sliced red onion
2 ripe but firm California avocados

Vinaigrette
3 tablespoons white wine vinegar
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
1/4 cup canola or light olive oil
2 teaspoons poppy seeds
2 tablespoons chopped Italian parsley

Make vinaigrette first. Combine all ingredients in a bowl and whisk together until smooth. Chill until ready to serve salad.

Cut ends off of oranges and then cut skin off the sides of orange, carefully removing all the white pith. Cut oranges in half lengthwise and then cut into 1/4-inch slices. Place in a large bowl with onion. Cut avocados in quarters, peel and then slice into salad.

Toss with dressing and serve.

Recipe by Kathy Casey Food Studios®.

Green Goddess Dressing
Makes about 2 cups

1 ripe California avocado (reserve pit)
2 egg yolks*
1/4 cup fresh lemon juice
2 tablespoons thinly sliced chives
2 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
1 shallot, minced fine
4 anchovy fillets
1/3 cup olive oil
1/2 cup sour cream (or light sour cream)
1/4 teaspoon fresh ground black pepper

In a food processor (or blender) place the avocado, egg yolks, lemon juice, herbs, shallot and anchovies. Process for about 1 minute until well combined. Then slowly drizzle in the oil, as when making a mayonnaise. Mixture should become smooth and creamy. Turn machine off and scrape down the sides. Add the sour cream and pepper. Process for about 30 seconds more or until smooth.

Place in a container; submerge the avocado pit to help dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Will keep refrigerated for up to 4 days.

* Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on August 9th, 2013  |  Add Comment |  Posted in Books to Cook, Cocktails, Fruit, KOMO Radio, Recent Posts, Recipes, appetizers, other, salads, sides

Berries & Bubbles

This week on Kathy Casey’s Liquid Kitchen, I shake up a Berries & Bubbles cocktail! Fresh, in-season berries (I’m using d’lish raspberries for this episode!) works wonderfully with fresh-squeezed lemon juice, simple syrup, and Double Cross Vodka. A splash of Champagne bubbles adds a bit of elegance and is perfect for summer celebrations and entertaining!

Posted by Kathy Casey on July 30th, 2013  |  Add Comment |  Posted in Cocktails, Foodie News, Fruit, Recent Posts, Recipes, Small Screen Network, videos

Seattle Magazine

Seattle Magazine just posted my special piece covering this year’s Tales of the Cocktail. Check out my guest blog, Mixing It Up at Tales Of The Cocktail 2013!

Posted by Kathy Casey on July 30th, 2013  |  Add Comment |  Posted in Cocktails, Conferences, Foodie News, Lifestyle, Tasty Travels

Celebrate Summer Sweet Cherries

From Bings to Queen Annes to Rainiers, cherries are one of the Northwest’s most famed exports and also one of our most valuable crops. Needless to say, they’re luscious, sweet & tart, and decadent.

Bing Cherries
Tasty bing cherries!
Photo from Kathy Casey’s Northwest Table.

Nothing beats eating cherries out of your hand but I love them muddled in fresh lemonade or in one of my favorite summer cocktails, Cherry Basil Mojitos for a Crowd. Make this ultra-refreshing sip up to three days ahead of time for your next barbeque or picnic. It’s perfect for your next patio party!

For a super easy app, Cherry Bings are fun. Pit large Bing cherries (with either a cherry pitter or by using a chopstick to poke the pit out). Roll in some goat cheese and toasted almonds. Viola – a d’lish appetizer!

Thinking of a summer cherry inspired entree? Whip up a batch of my Sassy Bing Cherry Salsa. It’s great on grilled chicken or salmon – yum!

So head out to the market to grab a big bag of fresh local cherries and taste the season! –Kathy

Cherry Mojitos
Photo from Kathy Casey’s Northwest Table.

Cherry Basil Mojitos for a Crowd
You can make the cherry-rum mixture up to 3 days in advance and keep it refrigerated—the flavors will just get better and better.

Makes about 10 servings

3 cups pitted fresh sweet cherries (about 1 1/2 pounds)
1 bunch fresh mint (about 1 1/2 cups sprigs)
12 sprigs fresh basil
3 cups silver rum
2 cups sugar
2 cups fresh lime juice
Loads of ice for serving
Two 10-ounce bottles soda water, chilled

For Garnishing: fresh mint and basil sprigs, fresh cherries

In a large nonreactive container, such as a glass pitcher, lightly crush the cherries with a potato masher. Then add the mint, basil, rum, sugar and lime juice. Stir well to dissolve the sugar. Cover and refrigerate overnight. (You can remove the herbs before serving if you like and then garnish with fresh ones.)

For each serving, fill a large rocks glass or tumbler with ice and measure in 4 – 6 ounces (1/2 – 3/4 cup) of the rum mixture (I like to use a ladle to do this), being sure to get some of the cherries into each glass. Top with 1 – 2 ounces of soda. Stir, then garnish with a mint sprig or basil leaf and a cherry.

Recipe  by Kathy Casey Liquid Kitchen®.

Cherry & Goat Cheese Bings
Makes about 20 pieces

20 fresh dark sweet cherries
1/2 cup (2 ounces) sliced almonds
1 teaspoon olive oil
Pinch of salt
4 to 6 ounces fresh goat cheese (chèvre)

Pit the cherries and set aside to drain on paper towels for 30 minutes.

Preheat an oven to 350°F.

Meanwhile, mix the almonds, oil, and salt in a small bowl, then spread on a rimmed baking sheet and bake for 5 minutes, or until golden brown. Let cool to room temperature. When cooled, use your hands to crush the almonds to the size of cracker crumbs; put into a shallow bowl.

Take 1 heaping teaspoonful of cheese in the palm of your hand, place a cherry on the cheese, and start rolling with your hands to coat the cherry. If there are any thin spots, add a bit more cheese. Immediately after rolling the cheese around the cherry, drop it into the crumbled almonds and roll to coat with the nuts. Repeat with the remaining cherries. Serve immediately, or refrigerate until ready to serve, for up to 2 hours.

Recipe from Kathy Casey’s Northwest Table.

Sassy Bing Cherry Salsa
Serve this sassy salsa over grilled chicken or salmon. I also like to add in some toasted crushed coriander seeds for a different twist.

Makes about 2 cups

2 cups pitted sliced Bing cherries (about 1 pound)
2 tablespoons seasoned rice vinegar
1/4 cup minced Walla Walla sweet onion or other sweet white onion
1 tablespoon finely chopped fresh cilantro
1 1/2 teaspoons very finely minced peeled fresh ginger
1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like it)

In a small bowl, gently mix all the ingredients. The salsa is best if made right before serving but can be made up to 2 hours in advance.

Recipe from Kathy Casey’s Northwest Table.

Posted by Kathy Casey on July 25th, 2013  |  Add Comment |  Posted in Cocktails, Fruit, KOMO Radio, Recent Posts, Recipes, appetizers, sides

Strawberry Basil Blush

Stay refreshed and keep summer libatious with brand new episodes of Kathy Casey’s Liquid Kitchen®! Launching the 4th Season in style is my Strawberry Basil Blush!

This cocktail incorporates fresh, sweet strawberries with fragrant basil and works great with either vodka or gin. This drink is versatile; it can be strained and served up in a nice martini-style glass or served on the rocks in an Old Fashioned-style glass.

Cheers! -Kathy

Posted by Kathy Casey on July 17th, 2013  |  Add Comment |  Posted in Cocktails, Fruit, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos

The Hunt

Tasty article in The Hunt Magazine covering garden-to-glass cocktails, includes mixologists’ recipes for fun libations like a Blushing Rosemary Margarita and Founders Fizz as well as my tips on ice!


Portónjito…yum!

Posted by Kathy Casey on July 8th, 2013  |  Add Comment |  Posted in Cocktails, Foodie News, Lifestyle, Recent Posts, Recipes

Celebrating Summer Strawberries!

One of the surefire signs of summer is sweet, juicy strawberries appearing at the market! They’re the perfect sweet treats whether eaten out of hand or piled high on shortcake topped with whipped cream or dipped in warm chocolate. Yum! How about getting a little savory with your strawberries this year?

Local berries drizzled with balsamic glaze and a few twists of fresh-cracked black pepper make for a perfect balance of sweet and savory. Ever tried that combo as an ice cream? Check out Molly Moon’s Homemade Ice Cream shop for their inspired balsamic strawberry ice cream!

They’re also perfect in salads – my Strawberry & Spinach Salad with sweet Walla Walla onions, goat cheese and my Poppyseed–Ginger Vinaigrette is one of my favorite summer recipes.

And don’t forget to muddle some in a summer- sipper like in my d’lish Strawberry Shag. It teams lightly-sugared strawberries with fresh basil! Shaken with vodka and lemon juice, this refreshing cooler is perfect to start any patio party!

Get creative and enjoy some “first of summer” strawberries! -Kathy

Spinach & Strawberry Salad with Glazed Almonds & Lowfat PoppyseedGinger Vinaigrette
Makes about 6 servings

Vinaigrette:
1/4 cup white wine vinegar
1/2 cup sliced strawberries
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
1 tablespoon salad oil
1 tablespoon poppy seeds

Glazed Almonds:
1/2 cup sliced almonds
2 tablespoons sugar

Salad:
8 cups baby spinach
2 cups strawberries, stemmed and halved or quartered, depending upon size
1/2 cup thinly sliced sweet white onions, such as Walla Walla sweets, if in season

To make vinaigrette: In a blender combine the white wine vinegar, strawberries and ginger. Process until it is a smooth puree. Then add the remaining ingredients (except for poppyseed) and blend until smooth. Stir in poppy seeds. Refrigerate until needed.

To make the glazed almonds: Lightly pan spray a baking sheet and set aside.
Place almonds and sugar in a non-stick skillet on high heat. Start stirring with a wooden spoon. Sugar will start to dissolve and then caramelize. Stir continuously to lightly toast almonds and coat with the sugar. When almonds and sugar are the color of dark amber and golden brown, quickly remove from the pan onto sprayed baking sheet.

Spread out with spoon and let cool totally before using. Break up before serving. NOTE: Do not touch sugar or almonds with fingers when cooking or immediately after cooking. It is molten sugar and very hot!

To make and assemble the salad: Place the spinach leaves in a large salad/serving bowl. Toss with the strawberries, onions and about 1/2 cup of the vinaigrette. Sprinkle almonds on the top of salad. Reserve extra vinaigrette for another use or serve extra on the side for those that desire more.

Recipe by Kathy Casey Food Studios®

Strawberry Shag
(Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)

Strawberry Shag
Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle.

Makes 1 drink

1 to 2 large sprigs fresh basil
1/4 cup Sugared Strawberries with juice (recipe follows)
1 1/2 ounces vodka
1 ounce fresh lemon juice
3 to 4 ounces chilled soda water

For garnishing: fresh strawberry, small basil leaf

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Sugared Strawberries
Makes enough for about 6 drinks

1 pint fresh strawberries, stemmed and thinly sliced
1 1/2 cups powdered sugar

Mix the ingredients and let sit for 15 minutes before using.

Recipe from Kathy Casey’s Sips & Apps, Chronicle Books.

Posted by Kathy Casey on June 13th, 2013  |  Add Comment |  Posted in Cocktails, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes, appetizers, salads

Dishing with Kathy Casey: The Newsletter

D’lish Deviled Eggs

My 10th cookbook D’Lish Deviled Eggs has HATCHED! Deviled eggs are always a party favorite and the first to fly off the table. With 54 tried-and-tested (thanks KCFS team!) recipes, my new book takes my love for this people-pleasing appetizer from traditional to creative. From the Classic Picnic-Style to Beet’ing Heart, there is definitely an egg recipe for everyone. Yum! One of my absolute favorite recipes from D’Lish Deviled Eggs is my “California Roll” Deviled Egg”, topped with Alaska King crab – YUM! Try this one out for a sushi-twist! And for more d’lish egg recipes and tips, check out my new website www.DLishDeviledEggs.com for all things Deviled Eggs!

DDE Book CoverCalifornia Roll egg
“California Roll” Deviled Eggs – D’lish!
(Book Cover & photo by Kathy Casey Food Studios from D’Lish Deviled Eggs)

For more D’Lish Deviled Egg tips, check out my segment on King 5’s New Day Northwest.

New Day cams
Behind the scenes at New Day Northwest!

Culination!

culination-logo

Out to revolutionize the way people learn how to cook (while also learning about wine and make cocktails of course!), Culination is a cool new e-learning platform that is mobile/tablet friendly, very engaging, and will work with voice command as well. But the Culination team needs your help! If you’re interested and want to learn fun recipes from taste makers like myself, Thirsty Girl’s Leslie Sbrocco, restaurateur Ethan Stowell, PBS cooking veteran Joanne Weir, award winning chef Jason Wilson and others, then help spread the word and donate through the Indiegogo Campaign. Even $5 will help. So please join us and become a Culinator!

If you want to hear all about it in detail then check out pal Siiri Sampson’s blog for the whole scoop!

Tasty Travels & Fun Events

Since January, it has been non-stop traveling and great events like Speed Rack – Seattle! Speed Rack is a Sassy National Competition created by and for female bartenders, pitting them against each other in a round robin style timed challenge – check out this video teaser on YouTube.

Speed Rack logo

Alongside fellow guest judges Rob Roy’s Anu Apte, Drink Boy’s Robert Hess, and Pegu Club’s Audrey Saunders, we watched, tasted and critiqued as these mistresses behind the bar worked their cocktail magic.

Speed Rack judges
The Judges!

The finals are coming up this month in New York – so if you’re in the area on May 16th, come cheer on the finalists! Make sure to get your tickets soon.

Speed Rack ladies
The Northwest Speed Rack Ladies!

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VIBE logo

Shortly right after, it was time to fly out the door again – from St. Louis to Boston and then to Las Vegas for the industry annual VIBE Conference! Hosted in the always faboo Las Vegas, this annual event brings in spirits industry leaders and taste makers for a jam-packed two days full of seminars, panels, presentations…and of course tastings!

At the opening Pour It On reception, we teamed up with Monin and William Grant & Sons and crafted a crowd favorite: the Berries & Brimstone cocktail featuring Monin’s new Hickory Smoke Syrup.

KC
Shaking up a Berries & Brimstone!

(Photos by Ernie Sapiro)

First, we mixed the smoke syrup with Everclear to make a flammable mist. We dropped a dry bay leaf into an Old Fashioned glass, spritzed it liberally with the mist, and flamed it to char the leaf. Then we shook up Milagro Reposado tequila and a few fresh blackberries with fresh lime and Monin Blackberry… then poured it over the flaming leaf. This process added a rich layer of flavor to the drink, balancing the sweet, tart and savory.

The following day, I teamed up with my Liquid Kitchen associate Dänny Ronen and bar managers/mixologists Matt Seiter from Sancturia in St. Louis and Kevin Diedrich from Jasper’s Corner Tap in San Francisco, to present a panel on one of the hottest up-and-coming trends – Tapping Potential: Cocktails On Tap!

Seminar photo
Seminar in session
(Photos by Heather Jones and Ernie Sapiro)

Kevin and Matt did a “live demo” on tapping a cocktail, and then Liquid Kitchen’s Heather Jones proceeded to serve over 60 cocktails in just a few minutes. The whole process from the tapping demo to serving cocktails in front of the attendees was less than 7 minutes – now that’s some fast service!

VIBE panel

Cocktails on Tap Panel with Matt, Dänny, Kevin and myself.
(Photo courtesy of Ernie Sapiro)

And to top off a great week the Fairmont Hotel’s & Resort won the VIBE Vista award for Best Spirits Program for Hotels, Cruise Lines, & Casinos for their FAME program (that Liquid Kitchen created and has managed since 2006) – exciting!!!

Congrats to the Fairmont Hotels & Resorts for winning 2013 Best Spirits Program award!

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Driscoll logo

Next it was off to Driscoll’s berry farms with an amazing group of top bloggers. I absolutely love berries so I was definitely in berry-licious heaven while learning a lot about berries. We got to taste new varieties of berries right in the fields and met the young “Dr. Strawberry” who shared with us how they are constantly improving Driscoll’s berry varieties – sweeeet! Check out my blog for my tasty Billowing Strawberry Poppy Seed Layer Cake and Strawberry Shag Cocktail recipes.

The next day the group headed to the annual Pebble Beach Food & Wine. I really enjoyed meeting and hanging out with some of my favorite bloggers like the Intoxicologist, Blender Girl, Food in Jars, and Health & Wellness expert Ani Phyo during this tasty weekend full of demos, seminars and parties!

Rasp hands
Yes, I LOVE raspberries this much!

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Then it was off to Kentucky for the Beam Pinnacle of Mixology event to lead a fun Pinnacle Cocktails and Techniques Inspired from the Kitchen seminar. Heather Jones and I showed techniques for a “new school” Chi Chi: shaking up fresh Pineapple-Agave, Pinnacle Vodka, and fresh lime – then topped it with Coconut Milk Foam and a “carbonated” cherry – fun!

POM set-up
Preparing for my seminar

Salted Caramel Whipped Mochas
Dispensing Salted Caramel Whipped “Mochas!”

Other topics included cocktail umami like in my Garden Oasis cocktail – vodka, hand-pressed basil, celery and cucumber (celery adds a salty touch and an umami note), shaken with a lemon elixir. We garnished this with plumped basil seeds, adding a super cool texture to the cocktail.

We then finished off our presentation with a cool technique I learned from Johannes Roiner, Head of Culinary Strategy at iSi. He taught me that coffee has proteins in it and when combined with a little syrup, liquor, and ice then charged and shaken – you can have a super frothy espresso cocktail. Voila – thus the Salted Carmel Whipped Mocha!

Serious Sippin’ with the Liquid Kitchen

KCLK logo

Make sure to stay tuned for my brand new episodes of my Liquid Kitchen cocktail show with Small Screen Network! Filming of Season 4 has just wrapped up. New episodes include: Berries & Bubbles, Pineapple Mezcal Cooler, and more. In the meantime, try my Gin with Housemade Bitter Lemon and Soda for a refreshing springtime drink!

Ice balls
Erwin
“guarding” the big bowl of Sparkling Tradewinds Punch with Bitter Truth & Cherry Ice Balls

SSN behind the scenes
Behind the scenes of Liquid Kitchen with the Small Screen crew!

D’Lish Book Reads

Here are some of my new favorite reads – I hope you enjoy them as much as I did!

The Drunken Botanist by Amy Stewart
Do you ever stop to think about the garnishes, liqueurs and syrups you put in your favorite cocktails? Amy Stewart, author of The Drunken Botanist, definitely has! Amy’s guide to backyard bartending isn’t your standard neighborhood cocktail recipe book. She has uncovered some seriously cool history on some common, and some not-so-common cocktail ingredients, such as corn and agave to barley and lemon verbena. Check out her funny promo vid, too!

Book Covers

The 50 Mile Bouquet by Debra Prinzing
Outdoor living specialist and author Debra Prinzing writes a great read on the slow flower movement in her latest book, The 50 Mile Bouquet. From organic flower farmers to the hot-topic of sustainability, Debra’s book is a great guide for those with a green thumb. I love to garden and this is definitely a must-read!

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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. And grab a copy of Sip Northwest Magazine (available at my Dish D’Lish Seattle airport locations) and check out my Shake Swizzle & Stir column!

Here’s wishing you all a wonderful spring with many tasty adventures! –Kathy

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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
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