Recipes

Wisconsin State Journal

“The Devil is in the Details” – love it! Thanks to Wisconsin State Journal for featuring recipes and tips from D’Lish Deviled Eggs!

Posted by Kathy on April 1st, 2015  |  Add Comment |  Posted in appetizers, Foodie News, Press, Recent Posts, Recipes

Cinnamon

Cinnamon has a spicy history. Wars were fought over trading rights and Ancient Romans paid more for cinnamon than its weight in gold!

Cinnamon Sticks
Fresh cinnamon sticks from World Spice Merchants at Pike Place!

It has been used for thousands of years in Chinese medicine for its warming qualities to provide relief at the beginning of a cold or flu, especially when mixed in tea with fresh ginger.

Today everybody’s spice rack has a jar of ground cinnamon lying around. It’s a must for all those recipes that are oh-so-American from apple pie to cinnamon rolls to snicker doodles. We love our cinnamon!

But it’s not only used for sweets. It flavors all TYPES of foods from Greek eggplant moussaka and spicy Indian curries to Mexican hot chocolate and Middle Eastern pastries. Cinnamon adds a warming touch to Garam Masala, a spice mix with cloves, cardamom and cumin used in finishing vegetables and meat dishes.

I also love it in couscous dishes and even in a sultry Spiced Vinaigrette on a salad. Cinnamon Scented Basmati Rice will change how you cook rice forever!

One thing to remember ground cinnamon only lasts for about 6 months, and cinnamon sticks stay fresh for about a year. Keep your spice jars tightly sealed and in a cool spot.

Keep things spicy with a hint of cinnamon! – Kathy

Spiced Vinaigrette
Makes 1 cup

1/4 cup white wine vinegar
4 tsp. light brown sugar
1/2 tsp. vanilla extract
1/8 tsp. crushed red pepper flakes
1/8 tsp. ground cloves
1/4 tsp. ground cinnamon
1/8 tsp. ground coriander
1/8 tsp. ground cumin
1/2 tsp. salt
3/4 cup olive oil
1 tsp. finely minced fresh ginger

Combine vinegar, brown sugar, vanilla extract, spices, and salt in mixing bowl, whisking well.

Gradually whisk in olive oil, emulsifying the dressing. Whisk in minced ginger. Let sit 8 hours or longer before using.

Store extra dressing refrigerated for up to 2 weeks.

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

Cinnamon Scented Basmati Rice
Makes 4 to 6 servings

1 cup basmati rice, rinsed and drained well
3 Tbsps. butter
3/4 cup 1/4-inch-diced onion
1 cinnamon stick, cracked in half
1 1/2 tsp. minced garlic
Small pinch cayenne
1 1/2 cups water
1 Tbsp. fresh lemon (or lime) juice
1 1/2 tsp. minced lemon (or lime) zest
2 Tbsps. cream
1 1/4 tsp. salt
2 Tbsps. thinly sliced chives

Preheat an oven to 375°F. Place the very well-drained rice in a 1 1/2-quart baking dish.

Melt the butter in a nonstick or heavy saucepan. Add the onion and cinnamon stick and sauté over medium heat until soft, about 2 minutes. Add the garlic and cook for about 30 seconds. Add the cayenne, water, lemon juice, lemon zest, cream, and salt, and bring to a boil.

Stir the mixture into the rice, being sure to scrape up and include all the goodies. Seal tightly with foil and bake for about 20 to 25 minutes, or until the rice is tender and all the liquid is absorbed. Fluff with a fork before serving, then fold in the chives.

Recipe adapted from Dishing with Kathy Casey Cookbook.

Posted by Kathy on March 27th, 2015  |  Add Comment |  Posted in KOMO Radio, Recent Posts, Recipes, sides

Razor Clam Festival in Ocean Shores

Looking for a delicious and fun weekend getaway fun for the whole family? Then head to Ocean Shores’ Razor Clam Festival and Seafood Extravaganza Friday, March 20th to Sunday the 22nd.

This clam-tastic weekend features all sorts of family fun events, like clam shovel decorating, mechanical shark rides, and chowder tasting where you can cast your vote for People’s Choice!
But make sure you don’t miss the chowder cook offs – both chefs and amateurs battle it out with their best chowders for big bragging rights. Who will be best on the beach this year?

Razor clams are a definite northwest delicacy. If you want to try your hand and “shovel,” be sure to check out the Washington department of Fish and Wildlife website for dig info. Don’t forget your clam license, fishing or waterproof gloves and boots. And remember: Never ever turn your back to the surf!


The Razor Clam Dance!

Once you’ve reached your razor clam limits, check out this video that my friend Scott Surdyke and I made on how to clean them properly. And for a super tasty way of cooking this bi-valve, try our recipe for our Clam-tastic Razor Clam Fritters with my Rock-the-World Tartar Sauce below.

So cross your fingers for sunny weather, pack warm and head on over to Ocean Shores for a clam-tastic time. -Kathy

Scott & Kathy’s CLAMTASTIC Razor Clam Fritters
Makes 24 – 26 fritters

3 cups chopped/diced razor clams
3 cups Krusteaz Buttermilk Pancake Mix with buttermilk
1/2 cup cornmeal
1 1/2 tsp baking powder
1/4 tsp lemon pepper
1 Tbsp minced lemon zest
2 tsp sea salt or kosher salt
Fresh-ground pepper to taste
1 Tbsp minced garlic
3/4 cup clam nectar (or reserved clam juice)
1/4 cup Northwest amber beer, flat
2 eggs, whisked
1/2 cup minced celery
3/4 cup fresh corn kernels
6 scallions/green onions, thinly sliced
1/2 cup chopped orange or red bell pepper (about 1/2 pepper)
—————————————————
Crisco shortening for frying
Lemon wedges for garnish/squeezing
Kathy Casey’s Ultimate Rock-the-World Tartar Sauce (recipe follows)

Drain the clams and save any juice for use in recipe.
In a large bowl combine the Krusteaz, corn meal, baking powder, lemon pepper, zest, salt and pepper. Stir in the garlic, clam nectar/juice, beer and eggs to combine.
Then fold in the celery, corn, green onions, bell pepper and drained clams.

Heat 2-inches of Crisco in a large cast iron skilled till hot – about 375 degrees. Scoop out fritters a few at time – I use a 1/4 cup measure – they should be kind of spread out and not too thick. Fry on first side till golden and then flip over. Continue frying till golden and cooked through. Drain on paper towels. Cook fritters in batches being sure oil stays hot. Keep fritters warm in a 300 degree oven on a rack if needed – but they are best served right away – the fritter cook will just have to keep cooking! Serve with Rock the World Tartar Sauce and fresh lemons.

Recipe by Scott Surdyke and Kathy Casey.

Kathy’s Rock-The-World Tartar Sauce
Makes 2 cups

1 1/2 cups mayonnaise
1/4 cup finely chopped dill pickle or dill pickle relish
2 Tbsps drained capers, chopped
1 green onion, very thinly sliced
1 1/2 tsp Dijon mustard
1/2 tsp Tabasco sauce
2 Tbsps chopped parsley
1/4 tsp celery seed
2 Tbsps fresh lemon juice
1/2 tsp granulated garlic
1/2 tsp salt
1/4 tsp black pepper

In a medium bowl, mix all the ingredients.

Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books

Posted by Kathy on March 12th, 2015  |  Add Comment |  Posted in Books to Cook, events, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, seafood, Tasty Travels

Chef Interrupted

My dear friend and colleague is in town for his book tour, Just walking into our kitchen you can feel his passion… and very soon the wafting sent of baking soda bread was filling our senses

Trevis Gleason’s “Chef Interupted: Discovering Life’s Second Course in Ireland with Multiple Sclerosis” is a very well written, funny, honest and inspirational book. I urge you to pick up a copy.

Chef Interrupted

Trevis was a chef and culinary heavy-hitter when he was diagnosed with MS at the young age of 35. This memoir is the story of his life after that diagnosis – or as he says “life after the fall”. He fulfills a long-time dream and moves to Ireland, rents a picturesque cottage, adopts his sweet dog Sadie and makes the decision not to let his disease get the better of him.

Trevis has never lost his passion for food. “I will never give this damnable disease credit for teaching me anything. I will, however, say that I have been a good student of what has been there to learn. When my professional aspirations were stripped away, I was left with only my former passion. Passion for food had been HOW I traveled. Passion then became WHY I traveled. Now my passion travels with me, inside of me, even though multiple sclerosis has taken it (and so much else) away from my professional pursuit.”


Trevis on New Day Northwest

These moving stories are punctuated with delicious sounding recipes – many Irish. White Soda Bread and Sticky Toffee Pudding are favorites!

Trevis reminds us all how true passion can never be taken.

The book is on sale NOW and available on Amazon.

Posted by Kathy on March 9th, 2015  |  Add Comment |  Posted in Books to Cook, Foodie News, Lifestyle, Recent Posts, Recipes

Fresh Ginger

As far as trends go, fresh ginger is Hot, Hot, Hot! It’s everywhere on menus these days from signature cocktails to entrees to desserts!

And no wonder! Not only is fresh ginger spicy, aromatic, and so tasty, it is incredibly good for you. Ginger has been used for ages as an anti-inflammatory and is a well-known cure for symptoms of motion as well as morning sickness. And next time you have a cold or the flu, try some hot ginger tea. It’s an age-old remedy that helps boost your immune system.

There are a ton of great uses for ginger in drinks. I like steeping it in some simple syrup to add that special zing and spice to drinks. And of course ginger beer is the latest darling in the whole Modern Mule Cocktail Craze – and easy to make, vodka, squeeze of lime, and a great ginger beer, like Rachel’s Ginger Beer – a local fave!

Ginger
Hands of fresh ginger are easy to peel using a small spoon!

Want to know my ginger peeling trick – it’s like magic! Peeling ginger roots with the side of a spoon – the brown skin rubs right off, and you won’t waste too much of the great flavorful inside. It’s that easy.

And one of my favorite and easy Pacific Northwest-inspired meals is fresh local clams or mussels steamed with lots of ginger, garlic and lemon grass with a dash of hot chili paste and coconut milk. I’ve got a great recipe for you below!

Stay zesty with ginger! -Kathy

Mussels
A favorite mussel recipe from One of my first cookbooks: Dishing

Steamed Mussels in Gingery Thai Basil Coconut Broth
One of the many basil varieties, Thai basil is often described as having a spicier fragrance than sweet basil. I’ve combined it with ginger, lemongrass, and steamed mussels for a dish that is full of aromatic characteristics and brothy richness.

Makes 4 starter servings or 2 entrée servings

2 tsp. vegetable oil
2 Tbsps. minced ginger
1 Tbsp. minced garlic
1/4 tsp. chili flakes (or 1/2 – 1 tsp. Asian chili paste if you like it spicy)
1 Tbsp. minced fresh lemongrass (optional)
1 (13.5 ounce) can unsweetened coconut milk
2 tsp. Thai fish sauce (nam pla)
2 tsp. soy sauce
3 Tbsps. coarsely chopped fresh Thai basil
1 Tbsp. fresh lime juice
2 pounds fresh mussels in the shell, washed and debearded
1/2 cup matchstick-cut carrots
1/2 cup matchstick-cut red bell pepper
1/4 cup slivered green onion
1 Tbsp. chopped fresh cilantro

In a large soup pot or Dutch oven, heat the oil over medium heat until hot. Add the ginger, garlic, red pepper flakes, and lemongrass and cook, stirring often, for about 30 seconds; do not let the mixture burn.

Add the coconut milk, fish sauce, soy sauce, Thai basil, lime juice, mussels, carrots, red peppers, and green onions. Bring to a boil, and cover immediately. Steam the mussels, covered, for 3 to 5 minutes, or until the mussels just open. Immediately remove from heat. With a slotted spoon, divide the mussels (discard any that are unopened) and vegetables among bowls and pour the broth over them. Sprinkle with cilantro and serve immediately.

Chef’s Tips: If Thai basil is not available, substitute any fresh basil.

Posted by Kathy on March 5th, 2015  |  Add Comment |  Posted in Foodie News, KOMO Radio, Recipes, seafood

Dungeness Crab – Picked or Piled it’s All Delicious

The Pacific Northwest loves their Dungeness crabs! Named for the Washington town on the Strait of Juan de Fuca, the Dungeness crab is found all the way from Alaska to lower California.

NWT_crab
Photo from Kathy Casey’s Northwest Table.

You’ve probably noticed that some crab eaters are pickers and some are pilers. The former pick and eat as they go. While the latter, prefer to make piles of shelled crab, not even tasting a single morsel till they have a good-sized mound. So which one are you: a picker or a piler?

Fresh, right out of the shell is still my favorite way to eat this prized catch, or in my Classic Seattle-Style Crab Louie salad with homemade dressing. And since the Northwest’s sweet Dungeness are most bountiful during the winter, it’s a good time to enjoy crab in my second favorite form, in d’lish Crab Cakes.

Crab cakes are an American tradition. From Chesapeake Bay to Puget Sound, each region has its version. Here in the northwest, we like ours snuggled up next to a sassy slaw and a dollop of aioli. No Old Bay needed here!

Renowned Seattle Chef Tom Douglas published an entire book on crab cakes, and local author Cynthia Nims wrote a whole book dedicated to crab – chock full of tips, local lore and great recipes.

So get cracking and enjoy the delectable Dungeness! –Kathy

Classic Seattle-Style Crab Louis
Makes 4 servings

4 large whole lettuce leaves
8 heaping cups sliced iceberg or romaine lettuce
1 pound Dungeness crab body and leg meat
4 hard-boiled eggs, halved lengthwise
12 grape tomatoes
12 cooked asparagus spears and/or raw cucumber slices
12 black ripe olives
4 lemon wedges
4 flat-leaf parsley sprigs
Louis Dressing (recipe follows)

Lay 1 whole lettuce leaf on each chilled individual plate. Divide the cut lettuce among the leaves and top with the crabmeat. Divide the eggs, tomatoes, asparagus, and olives attractively among the salads.

Garnish with lemon wedges and parsley sprigs. Serve about 1/3 cup of dressing in a large ramekin with each salad and pass extra dressing.

Louis Dressing
Makes 2 3/4 cups

2 hard-boiled eggs, very finely chopped
1/3 cup chopped black ripe olives
3 Tbsps. fresh lemon juice
1 1/2 cups mayonnaise
1/2 cup tomato-based chili sauce
1/4 tsp. black pepper
1/2 tsp. Tabasco sauce or to taste
1 tsp. Worcestershire sauce
1/3 cup sweet pickle relish
1 Tbsp. minced white onion

In a medium bowl, mix all the ingredients well. The dressing keeps, refrigerated, for up to 1 week.

Recipe from Kathy Casey’s Northwest Table.

Crab Cakes with Tangy Vegetable Slaw and Sherry Aioli
Prepare slaw and aioli before cooking crab cakes.

Makes 4 servings

Crab Cakes
1 pound high quality Dungeness crab meat
1/3 cup mayonnaise
1 small egg, lightly beaten
1 tsp. Worcestershire sauce
1/4 tsp. Tabasco
1/4 tsp. dry mustard
3 Tbsps. finely diced celery
3 Tbsps. finely minced green onion
1 1/2 tsp. finely minced fresh garlic
1/4 cup bread crumbs
1 1/2 tsp. fresh lemon juice
1/2 tsp. sherry vinegar
1/2 tsp. kosher salt
1/8 tsp. black pepper
2 Tbsps. finely minced carrot
2 tsp. chopped parsley
Egg wash (2 eggs beaten with 2 tsp. water)
Bread crumbs (approximately 1 1/2 cups), preferably Panko, available at Oriental grocers
1/4 cup peanut or vegetable oil for frying, more or less as needed
2 lemons, cut in wedges
Tangy Vegetable Slaw (recipe follows)
Sherry Aioli (recipe follows)

In a large bowl mix all crab cake ingredients together well. Divide crab mixture into 12 portions and form into 1/2-inch-thick patties.

Place egg wash and bread crumbs in separate small bowls. Dip patties first in egg wash then in bread crumbs.

In a heavy 10- to 12-inch skillet heat oil over medium high heat till hot but not smoking (350-375 degrees). Fry crab cakes in small batches till golden brown on each side, turning as needed. Drain on paper towels.

Serve immediately with Tangy Vegetable Slaw and dollops of Sherry Aioli. Serve extra slaw, aioli and lemon wedges on the side.

Tangy Vegetable Slaw
Dressing and vegetables can be prepared separately and refrigerated up to two days in advance. Toss together right before serving.

3 Tbsps. mayonnaise
2 Tbsps. sour cream
1/4 cup sugar
1/2 cup rice wine vinegar
2 Tbsps. sherry vinegar
1 Tbsp. finely minced red onion
1 1/4 tsp. kosher salt
1/4 tsp. black pepper
1 Tbsp. chopped parsley
1 1/2 cups finely shredded green cabbage
1/2 cup finely shredded red cabbage
1 cup finely matchstick-cut carrots
1 cup finely matchstick-cut English cucumber, with skin
1 small bunch fresh chives, cut in 1-inch lengths

In a large bowl blend together mayonnaise, sour cream and sugar. Whisk in vinegars, onion, salt, pepper and parsley.

Just before serving, add remaining ingredients and toss well.

Sherry Aioli
3/4 cup high quality mayonnaise
1 Tbsp. finely minced fresh garlic
1 1/2 tsp. sherry vinegar
1 1/2 Tbsps. fresh lemon juice
1/2 cup extra virgin olive oil
1/8 tsp. Tabasco
1/2 tsp. kosher salt

In a medium mixing bowl or food processor place mayonnaise, garlic, vinegar and lemon juice. While whisking vigorously or with processor running, slowly drizzle in olive oil until all oil is incorporated and aioli is a smooth consistency.

Season with Tabasco and salt. Mix in well. Store refrigerated till needed.

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

Posted by Kathy on February 26th, 2015  |  Add Comment |  Posted in appetizers, KOMO Radio, Recent Posts, Recipes, salads, seafood

Valentine’s Day Love Potion

I know that I don’t have to remind you, but Valentine’s Day is just around the corner. Do you know what you are going to give your sweetie to show them how much you care?

Chocolates and roses have been done, so why not try something new this year. How about starting off your romantic evening with my Love Potion bottled cocktail? Fresh raspberry infused-vodka is mixed up with pomegranate juice, limoncello, and fresh citrus to create a crimson pink and d’lish drink.

Now, if you’re feeling ambitious, you can try making your own limoncello – it’s so easy! Just add lemon zest to some citrus vodka and let it sit for a few days. Then sweeten lightly with some rich simple syrup and voila. It will last up to a year in the refrigerator.

In the recipe I’’ll tell you how to bottle this up (just use little 187 ml bottles and cap) you can write a love note to your honey on a tag or make a fun valentine label.

Serve bottles chilled on ice and make a toast to your sweetheart! –Kathy

IMG_1155

Love Potion
This bottled cocktail is perfect for Valentine’s Day. You can make ahead and serve with personalized tags. Serve over large format ice cubes or spheres. Garnish with fresh berries.

Makes about 46 ounces – enough for 6 (187ml) bottles

2 cups vodka
1/2 cup fresh raspberries
1/2 cup Liquid Kitchen Quick & Easy Limoncello (recipe follows),
or use your favorite brand
1/2 cup pomegranate juice
3/4 cup fresh lemon juice
3/4 cup simple syrup*
1 cup water

Place the vodka and raspberries in a blender and blend to infuse raspberries. Fine strain into a large pitcher. Add remaining ingredients and stir to combine.

Fill bottles 1-inch from top using a funnel. Cap or seal. Refrigerate for up to 2 weeks. Shake before serving.

*To make simple syrup: combine 1 cup sugar with 1 cup boiling water. Stir until sugar is dissolved. Store refrigerated for up to 2 weeks.

Liquid Kitchen Quick & Easy Limoncello
For a demo on how to make Housemade Limoncello, visit www.LiquidKitchen.tv.

Makes about 2 cups

1 1/2 cups citrus vodka
3 lemons
3/4 cups sugar
1/2 cup water

With a potato peeler, peel the zest from the lemon, being sure not to get any white pith. Place the lemon peel in a clean quart glass jar with lid. (Use the rest of the lemon for another purpose.) Cap the jar and shake well. Let sit at room temperature for 1 week, shaking the jars every couple of days.

After 1 week, bring the sugar and water to a boil in a large saucepan, stirring to dissolve the sugar. Boil for 2 minutes, then let cool to room temperature.
Strain the vodka into a pretty bottle. Add the cooled sugar syrup, cap bottle and shake to combine. Store at room temperature, for up to 2 months or, refrigerated, for 1 year.

*Glass bottles are available online as well as metal caps and cappers. You can also find them at home brew stores.

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

Posted by Kathy on February 6th, 2015  |  Add Comment |  Posted in Amazon, Cocktails, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, Small Screen Network

Super Bowl Sips & Apps – Go Hawks!

It’s Super Bowl Weekend – woo hoo! Go Hawks! And I’ve got some great sips & apps for Beast Mode-style partying!

Did you see the New York Daily News game day chef seafood smack down between Seattle and New England? Well I represented us well! We don’t need Old Bay on our local seafood – yes I called that out!

NY Daily News
GO HAWKS!

Start off with oh-so-Seattle Seahawks Superfan Salmon Sliders. Alaska sockeye salmon burgers on Macrina Bakery’s little slider buns slathered with lemon rosemary aioli and topped with pickled onions and arugula. Score this one for flavor points!

Sliders

And it’s not a party without some deviled eggs – you know how much I love these! The 12th Egg features crispy bacon, local Beecher’s Cheese flagship cheddar, and Dungeness crab meat. Make sure to make plenty – they’ll be flying off the plate in no time.

Deviled Eggs

Looking for something to quench your thirst while cheering (and maybe screaming) for the Hawks? Make my “Legion Of Boom” cocktail. Inspired by our heavy hitting defense, this crowd pleasing cocktail uses fresh mint, silver rum, and fresh grapefruit juice. It’s then topped off with an IPA for another great flavor hit. BOOM!

Boom

Celebrate in true 12th Man style with these recipes and GO HAWKS! –Kathy

The 12th Egg – Bacon Cheddar Crab Deviled Eggs
Eggs, bacon, cheese … they go hand in hand. Top with Northwest Dungeness Crab to celebrate the game day 12th Man Style!

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 Tbsp. mayonnaise
3 Tbsp. 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 Seattle Beecher’s Cheese – Flagship Cheddar

Topping
1/4 cup finely chopped crisp-cooked bacon
2 Tbsp. very thinly sliced green onion
4 oz wt. Dungeness crab meat (or substitute Alaska King crab)
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, green onion and crab. Divide topping among the eggs.

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 adapted from D’Lish Deviled Eggs by Kathy Casey

“Legion Of Boom”
Bring the boom with the perfect play between grapefruit and IPA in this game day cocktail.

Makes 1 cocktail

2 mint sprigs
1 oz Bacardi silver rum
2 oz fresh squeezed Sunkist® grapefruit juice
1 oz simple syrup*
————————————
3 oz Pike Brewery IPA
Garnish: grapefruit slice and mint spring

Measure the Sunkist® grapefruit juice, simple syrup and rum into a cocktail shaker. Tear the mint sprigs and drop in. Fill with ice, cap and shake. Pour cocktail into a tall glass. Add IPA and stir. Garnish with grapefruit and mint.

*To make Simple Syrup: combine 1 cup boiling water with 1 cup sugar. Stir until sugar is completely dissolved. Cool and store refrigerated for up to 2 weeks.

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

Posted by Kathy on January 30th, 2015  |  Add Comment |  Posted in appetizers, events, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, Snacks
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