What is the coolest thing you’ve seen around the beverage world? The Drink Nation Experiment wants to know!
Facebook, Tweet, and Instagram anything you see or sip that is cool, unique and cutting edge in the land of beverage. Great cocktails, beers, cider, a cool coffee presentation, a fantastic non-alcoholic beverage –share, tag, and post it!
Like and share on the Drink Nation Experiment’s Facebook page
This 6-month social media experiment will showcase the best of the best in the world of beverage.
The Top 40 trends and findings will be presented at years Flavor Experience conference by Kathy Casey of Liquid Kitchen and Beam, Inc.’s resident Mixologist Philip Raimondo – and then posted on the Drink Nation Experiment Facebook page.
So let us know what you’re seeing out there in your travels, at your favorite bar, or restaurant! From Seattle to Miami …Dubai to Peru, we look forward to virtually sipping your next drink with you!
Make sure to mark your calendars and buy your tickets for this hot event on Sunday, February 9th from 2:00pm – 5:00pm in Seattle’s Columbia Tower Club – featuring the Northwest’s best tastemakers: chefs, winemakers, and sommeliers! Proceeds of this event will go on to support the Women’s Funding Alliance.
I’m looking forward to shaking up the signature cocktail for the event…my libacious Rosemary Mandarin Sparkle! Hope to see you there! -Kathy
Rosemary Mandarin Sparkle
Fresh rosemary adds an herbal note to this festive cocktail. You can also make a cocktail pre-mix with the vodka, lemon and Honey Syrup then just shake 3 oz with the rosemary and mandarin, strain and top with champagne bubbles. For a demo on how to make this drink and more imbibing recipes and ideas, check out this episode of Kathy Casey’s Liquid Kitchen!
Makes 1 drink
1 sprig fresh rosemary
1/2 – 1/4 mandarin or clementine depending upon size
1 1/2 oz Crater Lake Vodka
1/2 oz fresh lemon juice
1/2 oz Honey Syrup*
1 oz Michelle Brut Champagne
Garnish: small sprig of rosemary
Bend rosemary sprig and drop into mixer glass. Squeeze and drop in Mandarin.
Measure in the vodka, lemon and honey syrup. Fill with ice, then cap and shake vigorously. Strain into a chilled martini glass. Add a splash of champagne. Garnish with rosemary.
*To make Honey Syrup: combine 3/4 cup local honey with 1/2 cup hot water. Stir to dissolve. Store refrigerated.
Sparkling Cocktail Pre-Mix
Makes 20 ounces or about 6 – 7 cocktails
1 1/2 cups vodka
1/2 cup lemon juice
1/2 cup Honey Syrup*
Combine and store refrigerated until needed.
Recipe by Kathy Casey Liquid Kitchen®.
Need some new d’lish ideas for the big game? Don’t worry! I’ve got you covered with some tasty recipes for your big party.
Everyone loves the classics: crab dip, wings, deviled eggs… but how about some new variations?
Take my Warm Crab, Mushroom and Brie Dip recipe made with Alaskan King Crab, sherry sautéed Mushrooms and Brie – ooo la la! It can be made the night before and heated up before guests arrive. Just serve with some artisan crackers or slices of baguette. Touchdown!
Sriracha is hot, hot, hot – in all ways! Just TRY it in a Sriracha Deviled Egg. Simply mash it in the filling and top with shrimp and cucumber for a tasty crunch. These eggs are sure to kick-off your party right.
And for a new twist on wings, try my recipe for Sticky Pomegranate Chicken Wings! A d’lish, sweet and zesty finger food, sure to rile up the fans.
The best thing about all these apps – it can be prepped ahead so you’re not stuck in the kitchen missing the big plays.
For some great sips to go along with these apps, check out www.LiquidKitchen.tv!
Now go enjoy the game and GO HAWKS! -Kathy
Photo by Kathy Casey Food Studios®.
Warm Crab, Mushroom & Brie Dip
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.
Makes about 6 cups — serves about 12 – 24 people
1 small (8 oz wt.) wheel brie cheese
2 teaspoons olive oil
1 cup thinly sliced onion
2 cups thinly sliced crimini mushrooms
2 teaspoons 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 teaspoon Tabasco
1 tablespoon 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 pound crab meat, drained well (about 2 1/2 cups drained), see note above
Garnish: Minced fresh parsley
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 7×11 baking dish, or 2 quart 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°F preheated oven. Bake for 15 – 20 minutes or until dip just starts to bubble around the edges, heated through and the cheese is melted (be careful not to overcook). If desired, garnish dip with minced fresh parsley. Serve immediately with Fresh Thyme & Sea Salt Crostini, or rustic flat bread or crackers.
Recipe by Kathy Casey Food Studios®.
Photo by Kathy Casey Food Studios.
Sriracha Deviled Eggs with Crunchy Cucumber & Shrimp
Sriracha adds a spicy kick and a beautiful color to these festive eggs. The shrimp and cucumber topping adds a fresh note and fun texture. Be sure to use eggs that are at least 10 days old or the shells will not peel off easily.
1 dozen hard-cooked eggs (procedure follows)
1/4 cup mayonnaise
3 tablespoons Sriracha hot sauce
1/4 teaspoon Kosher salt
2 tablespoons thinly sliced green onion
2 tablespoons finely minced celery
2 teaspoons vinegar
1 teaspoon sugar
1/3 cup chopped cooked shrimp, well drained
2 tablespoons finely minced English cucumber
1 tablespoon finely minced red pepper (optional)
1 tablespoon chopped fresh cilantro or parsley
Garnish: extra Sriracha sauce and cilantro leaves (if desired)
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, Sriracha and salt, and mix until smooth (you can also do this in a mixing bowl with a whip attachment). Stir in the green onion and celery.
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, stir the vinegar and sugar together in a small bowl, until dissolved. Add the shrimp, cucumber, pepper and cilantro, and toss until well coated. Top each egg half with about one heaping teaspoon of the mixture. For extra flavor and spice top each egg with a dot of Sriracha and garnish with a tiny cilantro leaf, if desired. Serve immediately.
Recipe by Kathy Casey Food Studios.
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.
Photo by Kathy Casey Food Studios.
Sticky Pomegranate Chicken Wings
These chicken wings get a big-flavored, lacquer-y glaze in this low-and-slow method. You can make the sauce a few days ahead of time, but be sure to allow a full hour for cooking the wings.
Makes 24 pieces
3/4 cup pomegranate juice
1/2 cup soy sauce
2 tablespoons very finely minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 tablespoon of lemon zest
3/4 cup sugar
1/2 teaspoon red pepper flakes
1/4 cup fresh lemon juice
3 tablespoons cornstarch
1 dozen whole chicken wings or 2 dozen drummettes, about 2 1/2 to 3 pounds
Garnish: 1/2 cup pomegranate perils* and thinly sliced green onion tops
In a small saucepan, whisk together the pomegranate juice, soy sauce, ginger, garlic, sugar, pepper flakes, vinegar, cornstarch, and water. Set the pan over medium heat and bring to a boil, whisking constantly, to thicken. Mixture will be very thick. Let cool. If not using immediately, store, covered and refrigerated, for up to 4 days.
If using whole wings, disjoint the wings and remove and discard tips; you should have 24 pieces. Put them in a large bowl and set aside.
Pre-heat the oven to 375 degrees F.
Add the sauce mixture to the chicken and mix well to coat evenly. Spray a 9×13 baking dish with cooking spray or lightly oil it. Arrange the drummettes and sauce in a single layer in the dish.
Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chickens pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazed. Total cooking time should be about 1-hour.
Stir the drummettes in the sauce once more, and then transfer the chicken to a serving platter. Sprinkle with the pomegranate seeds and green onions.
*Pomegranate seeds, called “perils”, can be purchased or you can easily remove them from a fresh pomegranate with this trick: cut it across cross-wise and hold over a bowl, smack the back of the fruit with a wooden spoon – the seeds will fall out with ease.
Recipe by Kathy Casey Food Studios.
Tasty read in the Seattle Times by Providence Cicero all on Women Stars of Food & Wine event on Sunday, February 9th! Make sure to mark your calendars and get your tickets soon. Looking forward to shaking up the signature cocktail!
The holidays are right around the corner and I have a few d’lish ideas for your favorite foodie – a local themed basket filled with handcrafted Pacific Northwest goodies!
First off, a Sweet Basket: local chocolate bars (I love Fran’s Chocolate Gold Bars), neighborhood honey like 5130 Honey , salted caramel (Theo’s Chocolates’ caramel collection are wonderful), and unique preserves (we will have lots like Apricot & Rose Geranium and Clementine Ginger Marmalade at our Holiday Extravaganza), and cute little spoons to serve them up with.
Next, a Savory Basket: local cheeses, cool pickles, herbed flat bread and crackers (Essential Baking Company has a great selection!), and dried fruits, with fun cheese identification markers for your fromage.
For a Boozy Basket: package a bottle of local spirit like one of our Washington herbaceous gins or white whiskeys to age yourself (like this one from Woodinville Whiskey Co.), tuck in a couple of cool cocktail glasses, a bottle of unique local bitters and your favorite cocktail book – maybe even my Sips and Apps (75% off special deal on ebook versions!)
And don’t forget! This Saturday, December 14th is my Holiday Extravaganza & Open House at my Food Studios in Ballard from 11AM to 7Pm. Stop by and stock up on great holiday gifts and have a sip and nibble of something d’lish! -Kathy
And come join us for a tasty Open House. We will be serving up lots of tasty sips and apps and I will be signing copies of my books Sips & Apps and my most recent D’Lish Deviled Eggs – yes, there will be lots of samples!
We will be selling all kinds of tasty treats, including our ever popular “Over 21″ Real Fruit Cakes made with Maker’s Mark (also available for purchase online), Dish D’Lish® specialty products, Kathy Casey Liquid Kitchen® bar goods, and all the tasty treats we have been putting up and baking like busy holiday elves!
“Over 21″ Real Fruit Cake made with Maker’s Mark
(Check our YouTube video on how we make it!)
Stop by for a chat and load up on some holiday cheer! I hope to see you there!
I am very excited to announce that we just launched a brand new website for the beverage arm of my business Kathy Casey Liquid Kitchen®! Come check out and see we’re up to, meet my team members; watch an episode of my Cocktail Show and check out the recipe section for lots of great cocktail inspiration. Visit often for great cocktail and spirit news.
Like this post on why I’m obsessed with Flash Blending – a technique used in my fave holiday cocktail, Snow Drift
It’s the holidays and Chronicle Books is celebrating with a special online deal! My Sips & Apps is one of their best nine holiday ebooks picked for their special “Tis the Season Sale.” For the entire month of December, ebook versions of Sips & Apps (available on Kindle, iBookstore, NOOK, Google play, and Kobo) are 75% off – $2.99!
Since my last Newsletter, the team and I have been non-stop from fundraisers to conferences and exciting new client projects. Here is a fun overview of our adventures:
Adventure Race for Parkinson’s
Heather, Erwin and Jason dressed up in their superhero onesies for the first ever scavenger hunt/race for Parkinson’s. That day was filled with lots of “call-ins” and computer searching!
Go Team Onesie!
The KCFS crew all dressed up for the 1st annual Adventure Race for Parkinson’s!
Wild mushroom hunting has to be one of my most favorite things to do. I became a member of the Puget Sound Micological Society over 20 years ago at the urging of dear friend and mycophagist Patrice Benson and have been hooked ever since. Patrice organized the cooking demo station at the annual show for years, and in her memory, I have been volunteering to cook up wild mushroom demos ever since.
This year the society celebrated its 50th anniversary. I’m always asking foodie friends to join and so this year my longtime friend and salon owner/hairstylist glitterati Marco joined me; he is a great cook! We had a great day of sharing mushroom dishes with the crowd!
This year’s weather was so perfect for mushrooms: rain, sun, rain sun… It was the most wild mushrooms that I have ever seen at the show – nature certainly cooperated this year! If you like foraging and fungi then check with your local wild mushrooms clubs to learn more and join in the fun! Spring morels will be here in no time!
Marco & I and a bounty of Lion’s Mane mushrooms!!
Shaking it up with Sunkist
Meanwhile KCFS team members Heather and Jason headed down to New Orleans for the annual PMA Fresh Summit Conference with Sunkist! They shook up refreshing Grapefruit Honey Ginger Fizzes (fresh grapefruit juice and honey ginger syrup then topped with soda water) at the Sunkist Booth.
Heather and Jason serving a fresh Grapefruit Honey Ginger Fizz!
Serious Sippin’ at Portland Cocktail Week
While they were in New Orleans, I was off to Portland Cocktail Week to be on the “How to be a Consultant” panel. This industry only event had bartenders coming from all over the US to participate in a week of classes and seminars… of course followed by lots of great parties.
Karlyn Monroe and the Pernod Ricard team stop to pose for a fun photo at the industry party.
My favorite drink of the night was a Pernod & Hot Chocolate with Homemade Marshmallows!
Dame Good Fundraiser
After a little breather, I was off to emcee the annual auction for the Les Dames d’Escoffier – Seattle Chapter. This women-only international organization supports women in the food & beverage industry. The theme for this year’s auction was “There is Nothing Like a Dame” and featured my South Seas Sparkling Punch as the signature cocktail! The Seattle Chapter event raisee over $140,000 for culinary scholarships for women!
The Liquid Kitchen team synchronized shaking at the Dames Fundraiser!
Erwin – Jason – Keith
(Photo courtesy of Katherine Kehrli.)
The Evening’s Cocktail: South Seas Sparkling Punch
My Citrus Scandi featured in Food & Wine Magazine
Cocktails in NY with Martin Miller’s
In November, I headed to New York for a special media tour and paring dinner with Martin Miller’s Gin. The dinner was at the famed 11 Madison Park restaurant. I created 5 cocktails and worked with Chef Brian Lockwood on the dinner pairings, bar manager Leo Robitschek executed the drinks with his bartenders. The food was amazing and our cocktail pairing collaboration was a hit! Food, cocktails, service … It’s not often I say FLAWLESS! The guest list was pretty spectacular – CNN, Martha Stewart Living, Food and Wine, Bon Appetit, Saveur, and the list goes on – very exciting!
The whole theme on my Martin Miller’s holiday cocktails was: don’t get stuck behind the bar. Go enjoy your party and make party imbibing by pre-batching your cocktails hours (if not days before)! Check out some of the recipes in the Examiner, Chicagoist, and the UK’s Ideal Magazine!
Holiday Sips & Apps in the Seattle Times
For those of you that remember my column Dishing with Kathy Casey in the Seattle Times – it was great to do a special feature all about easy holiday entertaining. I include some do-ahead cocktails as well as delicious appetizers like Sticky Pomegranate Chicken Wings; Siracha Deviled Eggs with Crunchy Cucumber and Shrimp; and Warm Crab Dip with Mushroom and Brie served with Sea Salt and Thyme Crostini. All modern twists on favorites, with lots of do-ahead components so you’re not stuck in the kitchen at your holiday party!
Need a Holiday Party Appetizer – I’ve got you covered!
Mushrooms sautéing up for Warm Crab Dip in my favorite Cuisinart Pan!
With the hustle and bustle of the holiday air travel, make sure to stay recharged and stop by Dish D’Lish at the Sea-Tac Airport. Whether you’re traveling by yourself or meeting someone, we have a café pre- and post-security. And for some holiday cheer we are featuring Peppermint Crush Cupcake, Frosty Peppermint Latte and Candy Cane Cocoa – all topped with Hammond’s handmade candy canes.
Peppermint Crush Cupcakes
For an in-flight treat or a little something to take home grab a signature candy cane or Candy Cane Crunch Chocolate bar. Yum! And be sure to check out all our other new menu items, including lots of gluten free options.
Traveling and need to pick up a great gift? Sea-Tac Airport is full of fun places to shop; check out this special on New Day Northwest for ideas!
I am grateful for such a wonderful year with amazing clients, wonderful co-workers and friends and family.
Wishing you a joyful holiday season with friends and family. I look forward to sharing lots of delicious new projects and travels with you in the New Year! –Kathy
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”
If you haven’t signed up for my Newsletter, click here.
Have a favorite foodie or cocktail enthusiast on your holiday shopping list? Well I’ve got you covered! I’m opening the doors to my Food Studios in Ballard for the Holiday Extravaganza & Open House next Saturday, December 14th from 11 AM to 7PM.
There’ll be lots of tasty treats to help you stuff your favorite foodie’s and cocktail enthusiast’s stocking, including Housemade Preserves like Savory Tomato & Basil Jam that are great to serve with sexy cheeses, Liquid Kitchen Honey from our hives, Dish D’lish Seasonings, our Signature Boozy Cheese Balls made with Hennessy, Spiced Hot Buttered Rum Mix and lots of housemade goodies like Poppin’ Peppermint Chocolate Bark, Bacon Brittle and Gingerbread Stars.
The Holiday Extravaganza isn’t complete without our “Over 21” Real Fruit Cake made with Maker’s Mark. These fruitcakes are chock full of Maker’s Mark soaked dried fruits as well as loads of nuts with a little spiced batter to bind it all! Baked then brushed hot out of the oven with a bourbon- brown sugar syrup. So get there early as these fly out the door faster than Santa’s reindeer!
Watch our YouTube video to see the mayhem in making this d’lish fruitcake!
I’ll also be signing my newest cookbook D’Lish Deviled Eggs, a perfect holiday hostess gift! And of course we’ll be serving up tasty samples for you to try throughout the day.
So mark your calendars and join us:
Hope to see you there! –Kathy