Recipes

Toast the Season with Cranberries

Whether you like them as a side sauce cozied to turkey or made into a holiday garland with popcorn, nothing is as perfect for the holidays than cranberries!

Seasonal foods just naturally go together. The apple, for example, is the perfect foil for its seasonal cousin the cranberry. They’re great together in my Apple Cranberry Tart with Walnut Crust and Cranberry Semifreddo. How about a salad of winter greens with slices of crisp galas and spicy toasted walnuts tossed with my favorite holiday dressing, Cranberry Citrus Vinaigrette.

But hey you can get crafty with them, too! For an impressive DIY holiday gift, try whipping up a batch of Crimson Cranberry Sage Vinegar to give out this year. Thread cranberries on a skewer and slip into a decorative clear bottle. Poke in a few sprigs of fresh sage, then add a pinch of sugar and salt to champagne vinegar – whisk together then pour into the bottles, covering the cranberries and sage. Cap and let sit at least one week before using. This vinegar makes a splendid and  colorful gift.

So grab a few extra bags of fresh cranberries while they are in season and freeze a few bags for enjoying later. -Kathy

Cranberries 2
(Photo from Kathy Casey’s Northwest Table)

Washington Apple-Cranberry Tart with Walnut Crust & Cranberry Semifreddo
Makes 10 servings

Filling
1 tablespoon butter
4 pounds Gala apples, peeled, cored, and cut into 1/4-inch-thick wedges (6 cups)
1/2 cup fresh or frozen cranberries
2 tablespoons brandy
2 teaspoons fresh lemon juice
1/2 cup sugar
2 teaspoons ground cinnamon

Crust
8 ounces (2 sticks) unsalted butter at room temperature
3/4 cup granulated sugar
1/4 cup packed brown sugar
2 teaspoons vanilla extract
1 egg, separated
3 egg yolks
2 1/2 cups flour
1/4 teaspoon salt
1/2 cup very finely chopped walnuts
2 tablespoons sanding or coarse sugar

Cranberry Semifreddo (recipe follows)
10 fresh or frozen cranberries for garnishing

To make the filling, heat the butter in a large saucepan over medium-high heat and add the apples and cranberries. Stir in the brandy and lemon juice, then add the sugar and cinnamon. Cook until the apples are just wilted but still firm, and the juices have evaporated and cooked out; the mixture should be almost dry, not wet. Transfer to a shallow pan and cool in the refrigerator while making the crust.

Preheat an oven to 350°F. Line the bottom of a 9- or 10-inch springform pan with a parchment round. Lightly butter the sides of the pan and the parchment, or spray with vegetable-oil cooking spray. Set aside.

To make the crust, in a mixing bowl, beat the butter with the sugars on medium-high speed with an electric mixer until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the vanilla and the 4 egg yolks, one at a time, beating a few seconds after each. Beat until smooth and light, about 1 minute. (Reserve the egg white.)

In a medium bowl, mix the flour, salt, and walnuts, then add the flour mixture to the egg mixture in 2 parts, mixing on low until just combined.

Divide the dough into 2 equal pieces. Put a piece of the dough into the prepared pan and press it out evenly on the bottom and up 1 1/2 inches on the sides. (If the dough is too soft to work with, wrap in plastic wrap and refrigerate for 10 to 20 minutes to slightly firm up.) Pile the cooled filling into the dough-lined pan.

On a lightly floured surface such as a cardboard disk or big piece of plastic wrap, press the remaining piece of dough into a round 9 or 10 inches in diameter, depending on the size of your springform pan. Slide the dough onto the filling and press it into place. This top crust should fit just inside the dough that extends up the sides of the pan and come all the way to its edges. Carefully seal the seam where the top joins the side dough, making sure the edges are straight and even.

Whip the reserved egg white in a small bowl until slightly frothy. Brush the top crust lightly with the egg white and poke the top with a fork in 5 places. Sprinkle with the sanding sugar.

Bake for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbling out a bit. Cool to just slightly warm or room temperature before removing the pan sides. You might want to run a knife along the sides before unmolding. (When serving, be sure that the parchment paper is not stuck to the tart.)

To serve, slice the tart into 10 wedges. Place each wedge on a dessert plate. Top with a nice scoop of the semifreddo and garnish with a cranberry.

Cranberry Semifreddo
Makes about 10 servings

2 eggs, separated
1/2 cup fresh or frozen cranberries
2 tablespoons cranberry juice cocktail
1/2 cup granulated sugar
3 tablespoons mascarpone cheese
2 tablespoons superfine sugar
1/2 cup heavy whipping cream

Let the eggs come to room temperature while you proceed with the recipe.

Combine the cranberries, juice, and 1/4 cup of the granulated sugar in a small saucepan over medium-high heat. Cook until the cranberries pop, about 3 minutes. Remove from the heat, let cool, then purée until smooth.

In a medium stainless-steel bowl, whisk the egg yolks, remaining 1/4 cup granulated sugar, and cranberry purée. Set the bowl over a pan of simmering water, taking care that the bowl does not touch the water. Whisk until the mixture is thickened and hot—but be careful not to overcook (scramble) the egg mixture; this takes about 3 to 5 minutes. Remove from the heat and whisk in the mascarpone. Keep whisking until the mixture cools down, then refrigerate until thoroughly chilled.

Meanwhile, in a thoroughly clean and grease-free mediuim mixer bowl, whip the egg whites on high speed with an electric mixer until they just start to get frothy. Start sprinkling in the superfine sugar and whip until the whites are peaking. Gently fold the whipped egg whites into the chilled cranberry mixture.

Whip the cream until stiff, then gently fold it into the cranberry mixture, taking care not to lose volume.

Spoon the mixture into a 4-cup plastic container with a lid. Tap the container on a counter to release any bubbles, then smooth the top. Close the container, then place in a freezer for at least 8 hours, or until frozen.

Recipe from Kathy Casey’s Northwest Table Cookbook

Cranberry Citrus Vinaigrette
Makes 1 1/2 cups

2/3 cup fresh or frozen cranberries
1/4 cup sugar
1/2 cup white wine vinegar or distilled white vinegar
1 teaspoon Dijon mustard
1/4 cup orange juice
3/4 cup vegetable oil or light olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine the cranberries, sugar, and vinegar in a small nonreactive saucepan and cook over medium heat until the cranberries pop, about 4 to 5 minutes. Remove from the heat and let cool.

Purée the mixture in a blender, then blend in the mustard and orange juice. With the machine running, gradually drizzle in the oil. The dressing should become smooth and emulsified. Blend in the salt and pepper. Refrigerate up to 3 weeks.

Recipe by Kathy Casey Food Studios®

Cranberries 1

Crimson Cranberry Sage Vinegar
Makes 6 cups

1 cup fresh or frozen cranberries
Fresh Sage
1 large shallot, peeled and quartered
6 cups white wine vinegar or distilled white vinegar
2 teaspoons sugar
1/2 teaspoon salt

Arrange the cranberries and shallot attractively in 2 clear glass wine bottles (you can skewer the cranberries, if you like, on long wooden skewers).

In a non-aluminum pan, bring the vinegar, sugar and salt to a boil. Immediately pour the liquid into the bottles, filling them 1 1/2 inches from the top. Let cool to room temperature, then cork. Let sit a minimum of 2 days before using. Store in a cool, dark place for up to 2 – 3 months, or refrigerate for up to 6 months.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on December 18th, 2014  |  Comments (1) |  Posted in dessert, Fruit, KOMO Radio, other, Recent Posts, Recipes

The Modern Crock Pot

It’s time for some hearty cooking so dig deep into your pantry and dust off your trusty crock pot!

The wonderful thing about a crock pot is you can do all the prep early in the day, and be ready to serve dinner right when you walk in the door from work! The “Set It and Forget It” aspect is great for a busy schedule.

Today’s crock pot recipes have gotten more modern with delicious twists like in my recipe for Crock Pot Fragrant Soy & Ginger Beef, cooked until succulent with green onions, shitake mushrooms, and cabbage. Marinate the beef overnight with a garlicy, spicy soy marinade, then layer into the slow cooker with onions, mushrooms, and wedges of cabbage. Pour the marinade over the whole thing and set to cook. After 8 or 9 hours, you’ll have a rich, super-flavorful sauce with delicious meat and tender veggies. Perfect to serve with steamed rice. PS – you may want to put the cooker under your stove hood (turned on) as it can be quite “fragrant” with the cabbage.

Another fork tender recipe is my Orange Chili Slow-Cooked Pork made with chili spice rubbed pork butt, fresh squeezed Sunkist Orange juice, coriander seed, tomato paste and garlic. Super flavorful!! Great to serve in DIY soft tacos.

And there are a ton of great crock pot cookbooks out there from everything from soups and chilis to even cakes!

Have a favorite oven-braising recipe? These can be easily adapted for crock pot cooking. Just remember to add your vegetables on top of the meat or poultry – this way they won’t get overcooked. –Kathy

Crock Pot Fragrant Soy & Ginger Beef with Green Onions & Cabbage
Makes about 6 servings

1 Tbsp. vegetable oil
2 1/2 pounds beef brisket roast
2 slices fresh ginger root
3 cloves of garlic
1 star anise pod
1/4 tsp. ground cinnamon
1/4 cup brown sugar
1/2 cup soy sauce
1 Tbsp. rice wine vinegar
1/4 tsp. red chili flakes
1 yellow onion, peeled and cut in 6 wedges
1 very small head green cabbage, cut in 6 wedges
1 bunch green onions, ends trimmed off, cut in 2-inch pieces
2 Tbsp. cornstarch

Heat oil in a large sauté pan over high heat. Place beef into pan, fat side down, and brown the first side. Turn over and brown the other side. Transfer beef to a non-corrosive bowl or baking dish.

In a medium bowl, whisk together the ginger root, garlic, star anise, cinnamon, brown sugar, soy, vinegar, and chili flakes and pour over the meat, turning the meat to coat. Cover and refrigerate overnight.

Then next day, remove the meat from the dish and place in the bottom of the slow cooker (reserve marinade). Next, layer in the onion wedges, then the cabbage and green onions. You may need to push down the cabbage a bit to make it fit.

Whisk the cornstarch into the reserved marinade until blended, then pour over the top. Cover tightly with the lid and set to cook on high. Cook undisturbed for about 8 – 9 hours.

To serve, remove the cabbage and onions to a platter and the meat to a cutting board. Slice the meat against the grain and place on the platter. Spoon the sauce over the meat and vegetables.

Recipe by Kathy Casey Food Studios®

Orange Chili Slow-Cooked Pork
Orange Chili Slow-Cooked Pork Tacos – Yum!
Photo by Kathy Casey Food Studios®.

Orange Chili Slow-Cooked Pork
This full flavored pork is great to get cooking before heading off to work. Serve over rice, as a pulled pork sandwich or in tacos.

Makes 6 hearty servings

1/4 cup chili powder
1 Tbsp. coriander seed, crushed
1 Tbsp. salt
1 boneless pork butt (shoulder), about 3 pounds, cut into 2 pieces
1/4 cup tomato paste
1/2 cup fresh squeezed Sunkist Orange juice
2 Tbsp. red wine vinegar
2 Tbsp. minced fresh garlic
1 large onion, sliced

To prepare the pork, mix the chili powder, coriander seed, and salt in a large, shallow bowl. Roll the pork in the mixture.

Put the pork in a slow-cooker. (Add in any extra seasoning that did not stick to the pork.) In a small bowl whisk together the tomato paste, orange juice, vinegar and garlic. Pour over the pork and then scatter with the onion. Cover set the cooker on high. Let cook for 8 hours or until very tender. Serve as desired.

Chef Notes:

  • The broth is super flavorful so be sure to save and mix in to pork after pulling it, you can also thicken the cooking juice with a little cornstarch.
  • If making tacos top with a little shredded cabbage, your favorite salsa or chopped tomato, sprigs of cilantro and a dollop of sour cream.
  • Add any leftovers into a chili or soup.
  • Recipe created by Kathy Casey Food Studios® for Sunkist®.

    Posted by Kathy on December 12th, 2014  |  Add Comment |  Posted in Books to Cook, KOMO Radio, meats, Recent Posts, Recipes

    It’s Time for Fruit Cakes!

    Fruit Cake (or fruitcake) sometimes gets a bad rap. Those doorstopper hard as rocks cakes with bright, florescent cherries that gets re-gifted every year passed around at every while elephant party…

    Fruit Cake Monster
    A Fruitcake monster!

    But there is great fruit cake, too! Like my holiday favorite “Over 21” Real Fruit Cakes made with Maker’s Mark! I love a slice in the morning with a great cup of coffee.

    Fruit-Cake-3

    These REAL fruit cakes are fully loaded with Maker’s Mark-soaked dried fruits, including apricots, cranberries, tart cherries, and golden raisins, as well as loads of nuts from toasted hazelnuts to rich pecans – all bound with a signature spiced batter recipe. Baked till golden then brushed over and over with a bourbon-brown sugar glaze. Now this is fruitcake – a REAL FRUIT cake.

    So if you have a fruit cake fan on your Holiday Gift List or want to be a fruit cake convert, I have you covered. You can order them online for delivery or pick them up at the Food Studios in Ballard.

    Fruit-Cake-4

    Quantities are limited so be sure to place your orders soon because they sell out FAST!

    Wishing you all a real fruit cake filled holiday season! -Kathy

    “Over 21” Bourbon Fruit Cake
    Makes 6 mini-loaves

    1 cup chopped dried pineapple
    1 cup chopped dried apricots
    1 1/2 cups tart dried cherries
    1 cup golden raisins
    1/3 cup currants
    1 1/4 cups chopped dried mango
    3/4 cup boiling water
    1/2 pound (2 sticks) butter, softened (very important!)
    1/2 cup sugar
    1/2 cup brown sugar
    1/4 cup molasses
    1 1/2 tsp. vanilla extract
    2 tsp. orange zest
    2 tsp. lemon zest
    6 eggs
    1/4 cup bourbon
    1 3/4 cups flour
    1 1/2 tsp. ground allspice
    1/2 tsp. ground ginger
    1/2 tsp. ground cinnamon
    1/2 tsp. ground nutmeg
    1 cup chopped hazelnuts
    1 cup chopped walnuts
    1 cup chopped pecans
    1 cup whole almonds

    Bourbon Glaze
    1/4 cup water
    1/2 cup brown sugar
    1/2 cup bourbon

    In a large bowl toss together the dried fruits then pour the boiling water over the fruit and toss again. Cover with plastic wrap and let sit for 24 hours at room temperature, stirring occasionally.

    Preheat oven to 300 degrees F.

    In a mixing bowl whip the butter (be sure it’s super-softened!) on medium-high speed with the white and brown sugars for about 4 minutes or until fluffy. Add the molasses and then the vanilla and zests. On medium speed add 1 egg at a time, beating 1 minute between each addition. Mix in bourbon. Mixture should be whipped until it is smooth and silky.

    In a sifter combine flour and spices. Remove bowl from mixer and sift in dry ingredients, folding into egg mixture until well incorporated.

    Separately, in a very large bowl mix together plumped fruits and nuts. Add cake batter and fold into the fruit and nuts until well coated.

    Divide mixture (about 1 1/2 cups each) among 6 buttered, nonstick mini-loaf pans (6-inch x 3-inch x 2-inch) or disposable aluminum mini-loaf pans. Smooth out batter, then bang each pan on the counter to release any air bubbles.

    Place pans on a baking sheet and bake for about 45 – 55 minutes or until set and cooked through.

    Meanwhile make the Bourbon Glaze: In a very small saucepan combine the water and brown sugar and bring to a boil over high heat. Boil for 1 minute, remove from the heat, and cool to room temperature. Then whisk in the bourbon.

    When cakes come out of the oven, remove from pan and place bottom up on a cooling rack set over a baking sheet. With a pastry brush, brush the Bourbon Glaze liberally on the bottom and sides of cakes while still warm. Do this quite a few times. Then turn cakes top side up and brush with more of the glaze. Keep brushing with glaze on all surfaces every 20 minutes or so until all of the glaze is used up. Cover cakes with plastic wrap and let sit overnight.

    To wrap cakes: Wrap each cake individually with plastic wrap, then wrap in parchment paper. Seal with Christmas stickers and ribbon or raffia and baubles. If desired, write recipe name, baker and date on outside wrapper with a fine permanent marker or metallic pen.

    Store cake at room temperature until ready to give.

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

    Posted by Kathy on December 5th, 2014  |  Add Comment |  Posted in dessert, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes

    Autumn Pears

    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

    Roasted Pear Crostini (2)
    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.

    Makes 24

    Pears
    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

    For garnishing
    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.

    Herbed Crostini
    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.

    Recipe from Kathy Casey Sips & Apps, Chronicle Books – www.liquidkitchen.com

    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

    For garnishing
    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.

    Simple Syrup
    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.

    Recipe from Kathy Casey Sips & Apps, Chronicle Books – www.liquidkitchen.com

    Posted by Kathy Casey on November 26th, 2014  |  Add Comment |  Posted in appetizers, Books to Cook, Cocktails, Fruit, KOMO Radio, Recent Posts, Recipes

    Dishing with Kathy Casey: The Newsletter








    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!

    October has come and gone and November is almost over, which means…

    It’s Fruit Cake Time!
    And you know that means, our hand-crafted “Over 21″ Real Fruit Cakes made with Maker’s Mark!

    Starting November 24th, these Real Fruit Cakes will be available for purchase at my Food Studios in Seattle as well as online through our website for delivery. Make sure to order early as they do sell out fast!
     
    These REAL fruit cakes are fully loaded with Maker’s Mark soaked dried fruits, including apricots, cranberries, tart cherries and golden raisins, as well as loads of nuts from toasted hazelnuts to rich pecans – all bound with our signature spiced batter, baked till golden and then glazed hot out of the oven with LOTS of bourbon-brown sugar syrup.





    Who’s ready for a slice?

    I know a lot of you all have been asking about our Holiday Extravaganza… We’re taking a break this year but will still have lots of goodies for your favorite foodie available during open hours at the Food Studios. Drop on by for signed cookbooks, and of course Fruit Cakes!

    Savor the Season at Dish D’Lish!
    For those flying to and from Seattle this holiday season, make sure to stop by my Dish D’Lish cafes (Sea-Tac Airport: pre- and post-security) to get your holiday feast to go! Warm up with a Salted Caramel Pumpkin Latte while nibbling on a Pumpkin Pecan Muffin in between trips. For heartier fare, grab a Turkey and all the “Fixins” Sandwich to bring on your next flight – sliced turkey breast, Havarti cheese, stuffing, and cranberry apple chutney on organic pumpkin focaccia! Yum!

    Dish D’Lish Savor the Season at Sea-Tac Airport

     Heather and Jason were again shaking it up for Sunkist at PMA’s (Produce Marketing Association) Fresh Summit Convention & Expo. The Sunkist Grapefruit IPA Twist was made with fresh squeezed grapefruit, Bacardi rum, fresh mint, and a touch of simple syrup – shaken and then topped with Eagle Rock Brewery Populist IPA. The cocktail was a huge hit! 

    Jason and Heather shaking up Sunkist Grapefruit IPA Twists
    Portland Imbibing
    Lucky-invited bartenders and mixologists headed to Portland Cocktail Week this last October where I lead a seminar on Real World Consulting. It was a libatious week of learning and imbibing. Days were filled with educational seminars and evenings were all about the fab & glam parties. One of my favorite events was the G.L.A.S.S. (Gay & Lesbian Alliance for Spirited Sipping) & ABSOLUT Drag Party! Guests were entertained by Portland’s finest drag queens while getting there glam on with fun wigs and lots of fake eyelashes. 


    Pernod Ricard’s Karlyn Monroe and I looking all rainbow and fab
    with our spirited sippy cups at the GLASS Drag Event

    And speaking of Portland, while on our visit South we rolled out the Heathman’s Restaurant & Bar’s new fall cocktail menu and shook up cocktails for a media menu release party. New menu items include 50 Shades of Gin, (did you know that the book 50 Shades of Grey was written at the hotel!) Harvest Pumpkin Toddy (recipe below), Huckleberry Mules and French Daiquiris. Local Portland Blogger and Photographer Aubrie LeGault took some AMAZING photos of the Orchard Old Fashioned topped with my Liquid Kitchen Cocktail Goldcheck out the link for the recipe and a peek at her beautiful work. To hear more, check out my interview with Lori Ness on Northwest Prime Radio!





    Heathman Barman mixing up Liquid Kitchen’s 50 Shades of Gin Cocktail
    Note the fun little “handcuffs” giving a flavor of the book.

    Liquid Kitchen’s Winter Warmer
    The Harvest Pumpkin Toddy is the perfect drink to warm up to on a blistery late fall/winter’s day! This Hot Toddy variation incorporates a Spiced Pumpkin Mix that mingles well with the bourbon and hazelnut liqueur. Pop by the Heathman’s Restaurant & Bar in Portland or whip one up at home.

    Harvest Pumpkin Toddy
    Makes 1 drink
     
    1 lemon wedge
    1 ounce bourbon
    1/2 ounce Frangelico Hazelnut Liqueur
    2 heaping tablespoons Spiced Pumpkin Mix (recipe follows)
    4-5 oz boiling water
    Garnish: cinnamon stick
     
    Build the drink in a coffee mug. Squeeze the lemon wedge into the mug. Measure in the bourbon, Frangelico, and the Spiced Pumpkin Mix. Carefully measure and add in the boiling water. Stir until well mixed. Garnish with a cinnamon stick.
     
    Spiced Pumpkin Mix
    Makes 3 cups, enough for 24 drinks
     
    4 oz wt. (1/2 cup) un-salted butter, at room temperature
    1 1/2 cups (12 oz wt) packed brown sugar
    1 tablespoon ground cinnamon
    2 teaspoon ground nutmeg          
    3/4 teaspoon ground cloves         
    1/2 teaspoon Kosher salt
    1 (15-ounce) can pumpkin puree
     
    In a mixing bowl, whip the butter, brown sugar, spices and salt with an electric mixer on high speed for about 2 minutes, until light and fluffy. Stop and scrape the bowl as needed. Add the pumpkin and continue to whip until pumpkin is totally incorporated and mixture is fluffy, about 5 minutes more. Place in a small container, cover tightly. Label, date, initial and refrigerate for up to 7 days or keep frozen for up to 1 month.
     
    Recipe from Kathy Casey Sips & Apps
    I hope you enjoy these holiday bevies. For more recipes for the holiday season visit my blog Dishing with Kathy Casey and for all things libatious check out www.LiquidKitchen.com
     
    I wish you, your friends and family a wonderful holiday season!

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



    Head Start on Thanksgiving

    It’s always fun to see friends and family at Thanksgiving and have a big get together, but sometimes the meal prep can be overwhelming! I’m here to help with a few tricks and tips to give you a head start on your holiday feast.

    First, plan your menu in advance. This way you’ll be able to shop for ingredients, pick out cooking dishes, and delegate tasks before it is the last minute. Write out your menu and a game plan. And for those looking to REALLY get ahead, try making a few dishes in advance, then finish them off on the big day.

    Turkey Feast 2
    Check out my blog from last year on Turkey Sins

    I like to get a head start on the gravy, because you can never have enough gravy! Purchase some turkey legs, make a stock, and then make my recipe for my Old-Fashioned Turkey Mushroom Gravy THAT MAKES A LOT. Then on Thanksgiving day you can just finish it off the turkey roasting pan. All those pan drippings will add great flavor! Stuffing can also be made up to two days in advance and refrigerated until its ready to bake.

    And how about an alternative to pumpkin pie? Try making my d’lish individual Pumpkin Panna Cottas topped with some Ale Spiked Salted Caramel. I like to serve them in mini martini glasses so everyone can have a taste! Make these ahead for an easy d’lish crowd pleaser.

    Pumpkin Panna Cotta
    Mini Pumpkin Panna Cottas with Ale Spiked Caramel

    For those looking to plan a signature cocktail for the get together, make a batch of my Holiday Cheers for a Crowd. Fresh citrus juices, vodka, and cranberry combine for an easy to make ahead party cocktail – cheers!

    So de-stress the big feast and get cooking in advance! Gobble Gobble! –Kathy

    Old-Fashioned Turkey Mushroom Gravy THAT MAKES A LOT!
    You can make this a few days ahead and then re-heat in your turkey roasting pan for extra turkey flavor goodness! Read through the entire recipe before starting.

    Makes 10 cups, or about 20 generous 1/2-cup servings

    12 Tbsps. (1 1/2 sticks) butter
    1 tsp. minced fresh rosemary – or 1/2 teaspoon dried rosemary, crushed
    8 ounces (4 cups) thinly sliced mushrooms, or chopped wild mushrooms (optional)
    1 cup flour
    10 cups Rich Turkey Stock (recipe follows)
    2 tsp. salt
    1/2 tsp. white pepper

    Melt the butter in a large, heavy saucepan. Add the rosemary and mushrooms and sauté over medium-high heat for about 2 minutes. Add the flour and stir vigorously until combined and smooth. Cook for about 1 minute. Add the stock all at once and whisk vigorously so as to eliminate any lumps. Reduce the heat and simmer for about 10 minutes, until the gravy is nicely thickened. Season with salt and white pepper.

    You can make the gravy a couple of days ahead to save yourself some precious holiday time!

    Then right before serving- and while your turkey is set aside to rest – ready your turkey roasting pan full of turkey goodness: remove excess fat from your turkey roasting pan. Place the pan over a burner – add a big splash of white wine, champagne, potato cooking water, chicken broth or water. Using a metal spatula – scrape up all the goodies in the bottom of the pan… this is the turkey goodness. Then add your prepared Turkey Mushroom gravy – whisk well and heat till hot. Serve up and enjoy – you’ll have lots of gravy for all!

    Rich Turkey Stock
    Makes about 10 cups

    2 large turkey legs or thighs, about 2 pounds total
    1 yellow onion, unpeeled, coarsely chopped
    1 large or 2 medium carrots, cut into large chunks
    Up to 2 cups mushroom stems, optional
    4 stalks celery, cut into chunks
    1/2 tsp. dried thyme
    1 bay leaf
    1/2 cup white wine
    12 cups water

    Preheat an oven to 400°F.

    Roast the turkey pieces in a baking pan for 45 minutes to 1 hour, until the skin is golden brown. Place them in an 8-quart pot and add the vegetables and seasonings. Deglaze the roasting pan with the wine, scraping the pan well to loosen browned bits, and add to the pot. Add the water.

    Place the pot over medium-high heat and bring to a rapid simmer. Reduce the heat to low and lightly simmer for 45 minutes to 1 hour. Strain the stock and skim off any fat. Discard the vegetables. (Most of the flavor will have cooked out of the turkey; however, the meat can be removed from the bones and saved for another use.)

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

    Pumpkin Panna Cotta with Ale Caramel & Sea Salt
    You can make the panna cotta up to 5 days in advance—just keep tightly wrapped with plastic. The caramel sauce can also be prepared up to a week beforehand, making it the perfect dessert for a busy holiday schedule.

    Makes 8 regular (4-oz) servings or 16 mini (2-oz) servings

    1 packet Knox unflavored gelatin
    2 Tbsps. water
    1 cup cream
    3/4 cup sugar
    3/4 cup sour cream
    3/4 cup mascarpone
    1 cup pumpkin puree (pure pumpkin, not pre-seasoned pie filling)
    1 1/2 tsp.vanilla extract
    1/4 tsp. ground ginger
    1/2 tsp. ground cinnamon
    1/8 tsp. ground cloves
    1/4 tsp. ground nutmeg
    ————————————————-
    1 cup Holiday Ale Caramel Sauce (recipe follows)
    Sea salt for sprinkling (sea salt)

    In a small, microwave-safe bowl, sprinkle the gelatin over the water. Soak until the gelatin is soft, then microwave on high power for only about 2 seconds, or until the gelatin is melted but not foaming up.

    In a large mixing bowl, combine the cream, sugar, sour cream, mascarpone, pumpkin, vanilla, and spices. Add the gelatin and whisk together well.

    Place the mixing bowl over a pan of simmering water, being sure the bottom of the bowl does not touch the water. Cook the mixture, whisking constantly, until smooth and hot (150 to 160 degrees F on an instant-read thermometer).

    Remove from the heat and divide the mixture evenly among 8 regular or 16 mini martini glasses (or 8 custard or 16 espresso cups). Cover with plastic wrap, making sure the plastic does not touch the panna cotta. Refrigerate for a minimum of 12 hours to set.

    To serve: Drizzle each panna cotta with ale caramel sauce (1 tablespoon for the minis or 2 for the larger portions), and then sprinkle lightly with sea salt.

    Chef’s note: If making the ale caramel sauce is too much for your schedule, then substitute with a speed scratch sea salt caramel sauce; mix 1/2 cup purchased high-quality caramel sauce with 1/4 – 1/2 teaspoon sea salt, depending upon how salty you like it.

    Holiday Ale Caramel Sauce
    If made ahead, cool completely and store refrigerated. Bring to room temperature to serve. The recipe makes more than you’ll need for the panna cotta; extra sauce can be drizzled on ice cream, pound cake or other desserts.

    Makes 2 cups

    1 (12-ounce) bottle pumpkin ale or other seasonal beer, such as Pike Brewing Co. Auld Acquaintance Hoppy Holiday Ale
    1 1/2 cups brown sugar, packed
    1 cup heavy whipping cream
    2 Tbsps. salted butter
    1 tsp. vanilla extract

    In a medium-large saucepan, bring the ale to a low boil. Cook, uncovered, stirring occasionally, until reduced to 1/2 cup. Remove from heat, add the brown sugar and stir to dissolve.

    Bring mixture to a boil and cook without stirring (stir or swirl the pan only if necessary to prevent boiling over) for about 10 to 15 minutes, until thick and syrupy (about 230 degrees F on a candy thermometer).

    Remove from heat and slowly whisk in the cream and butter (it may splatter!), and then cook for 5 to 6 minutes more, until thickened. Remove from heat and stir in the vanilla. If serving right away, cool until just warm; it will thicken up more as it cools. Keep refrigerated for up to 2 weeks. Bring to room temperature before serving.

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

    Holiday Cheers for a Crowd
    Who wants to be tied to the bar during their party? Making a pre-mix for your signature holiday cocktail gives you more time to mingle with your guests and enjoy the festivities! Try shaking in fresh rosemary to add an herbal note.

    Makes 1 drink

    1/2 cup (4 ounces) Cocktail Pre-Mix (recipe follows)
    Garnish: small sprig of rosemary and fresh or frozen cranberry

    Measure the pre-mix into a cocktail shaker and fill with ice. Cap and shake vigorously. Strain into a large martini glass. Garnish with rosemary and float cranberry in drink.

    Cocktail Pre-Mix
    Mixture can be made up to 4 days in advance and kept refrigerated.

    Makes 4 cups – enough for about 8 drinks

    1/2 cup sugar
    1/2 cup water
    ————————-
    1 1/2 cups vodka
    1 cup white cranberry juice
    3/4 cup fresh grapefruit juice
    1/4 cup fresh lemon juice

    Combine sugar and water in a small sauce pan over medium-high heat. Bring to a quick simmer and remove from heat. (Do not reduce.) Cool to room temperature.

    Combine cooled sugar mixture and remaining ingredients in a pretty glass bottle. Refrigerate until ready to use.

    *Non-Alcoholic Version: instead of the vodka increase the cranberry juice to 1 1/2 cups and the grapefruit juice to 1 3/4 cups.

    Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

    Posted by Kathy Casey on November 20th, 2014  |  Add Comment |  Posted in Cocktails, dessert, Foodie News, KOMO Radio, other, Recent Posts, Recipes

    Cider Craze

    Here in the Pacific Northwest, we sure love our ciders! From restaurant menus to pubs to the grocery store shelves, ciders are everywhere these days. There is even a new magazine called CIDERCRAFT devoted to all things cider from reviews to cider-based cocktails.

    CIDERCRAFT-Logo-and-Tag-Line-830x350
    The website is still being developed
    but check out their Twitter @CidercraftMag for hard cider news!

    From apple to cherry and pear to even chai, there are a lot of varieties to choose from. And with Thanksgiving coming, consider serving a hard cider with your holiday bird. Serving a dryer-style apple cider is a great alternative to white wine.

    Dryer ciders can be reminiscent of sparkling wine and makes for a tasty alternative to traditional bubbly. Perfect for a special toast or in your favorite champagne cocktail!

    One of my favorite recipes for a Spiced and Spiked Cider Sangria I created for an upcoming issue of CIDERCRAFT magazine combines the flavors of blood oranges, cinnamon, ginger, tequila, and cider to make a great crowd-pleasing punch!


    Make sure to get a copy of the latest issue for this tasty recipe!

    Another favorite cider-inspired signature is the Ruby Rum Cider Cocktail. Rich Bacardi 8 rum, fresh squeezed ruby grapefruit, pomegranate juice and Schilling & Company’s Chai Cider combine for a tasty fall cocktail.

    And for a fun party idea how about a cider tasting, ask your guests to each bring a different cider. Put a brown bag over each one and tie at the top. Before pouring, give each guest 3 ribbons to hang around the top of their favorites, taste, and then unveil to crown the cider winners.

    Cheers to sipping some cider! -Kathy

    Ruby_Red_1_forweb
    Photo by Kathy Casey Liquid Kitchen®

    Ruby Rum Cider Cocktail
    This cider’s warm spice notes play well with the rich flavor of Bacardi 8 rum and the tang of fresh grapefruit and pomegranate. For a crowd make a large batch by just switching the measurements from ounces to cups!

    Makes 1 cocktail

    1 1/2 oz Bacardi 8 rum
    1 oz fresh squeezed grapefruit juice
    1 oz pomegranate juice
    4 oz (1/2 cup) Schilling & Company’s Chai Cider
    Garnish: thin grapefruit wedge

    Fill a tall glass with ice. Measure in the rum, grapefruit and pomegranate juices. Top with cider and stir. Garnish with grapefruit.

    Recipe by Kathy Casey Liquid Kitchen® for CIDERCRAFT Magazine.

    Posted by Kathy Casey on November 19th, 2014  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, Recipes

    Seahawks Super Snacks – Sips and Apps!

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

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

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

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

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

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

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

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

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

    Makes 8 shots

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

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

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

    Created by Kathy Casey Food Liquid Kitchen®.

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

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

    Makes about 6 cups — serves about 12 – 24 people

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

    Fresh Thyme & Sea Salt Crostini, (recipe follows)

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

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

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

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

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

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

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

    Makes 24 – 32 pieces

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

    Pre-heat an oven to 400 degrees F.

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

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

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

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

    Makes 24 to 28

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

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

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

    Garnish: 24 to 28 small fresh dill sprigs

    Preheat an oven to 425 degrees F.

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

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

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

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

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

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

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

    Recipe from Kathy Casey Sips & Apps, Chronicle Books.

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

    Makes 24

    1 dozen hard-cooked eggs

    Filling
    3 Tbsps. mayonnaise
    3 Tbsps. sour cream
    1/2 tsp. Dijon mustard (optional)
    1 tsp. minced fresh garlic
    1/4 tsp. salt
    1/8 tsp. freshly ground black pepper
    1/3 cup finely grated sharp cheddar cheese, such as Tillamook

    Topping
    1/4 cup finely chopped crisp-cooked bacon
    2 Tbsps. very thinly sliced green onion
    Freshly ground black pepper

    Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

    With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, if using, garlic, salt, and pepper, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the cheddar until evenly mixed in.

    Spoon the mixture into a pastry bag fitted with a large plain tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.

    To make the topping, in a small bowl, mix the bacon and green onion. Top each egg half with about 3/4 teaspoon of the mixture, and then sprinkle with black pepper.

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

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

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

    Makes 7 cups

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

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

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

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

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

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

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

    Serve with Chili Toppers of your choice.

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

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