Kroger Family of Stores has just made holiday entertaining that much more easier with their MyMagazine Extras Holiday 2012 edition! This go-to  guide features a plethora of ideas from gifting gift cards, homemade treats, some of my cocktail recipes for your next festive cocktail party, and so much more.

MyMagazine Extras is free to download and available for iPad, Android and Kindle tablets! You can also view their online edition here!

Here’s a sneak peak:

Here’s to a Happy Holidays! -Kathy

This week on Kathy Casey’s Liquid Kitchen,  I make a Sparkling Pama’rita! This wonderful spin on this ageless classic switches out the orange liqueur/triple sec drink modifier with PAMA Pomegranate Liqueur (still adding the sweet and tart taste as well as a beautiful blush color). This is a great cocktail on it’s own and can easily be pre-batched for some easy holiday entertaining!

Salud! -Kathy

I know that not everyone loves fruitcake. Every holiday season, I hear the fruitcake stories about “re-gifting” it or…. saving it for 10 years and using it as a doorstop. That’s because the fruitcake that became the poster child were covered with florescent cherries, rock hard and had nothing really going for it. Well my fruitcake will certainly change your mind and surely make you a fruit cake lover!

Get ready for my “Over 21″ Real Fruit Cake made with Maker’s Mark! This isn’t your paperweight brick fruitcake!

My real fruit cakes are chock full of bourbon-soaked dried fruits (including apricots, cranberries, cherries, and golden raisins to name a few) and loads of nuts like toasted hazelnuts and exotic pistachios! Yum!

My “Over 21″ Real Fruit Cake made with Maker’s Mark!

All those fruits and nuts are then folded into a spiced batter then baked off and brushed directly hot-out-the-oven with a bourbon and brown sugar glaze. You’ll never loath fruitcake again!

Every year my team and I bake off a limited amount of these delicious babies! Check out this YouTube video of my team making a fresh batch.

Our 1-pound loaves are priced at $10.95 this season and are available for purchase starting November 26^th until December 14^th or while supplies last. You can purchase them on my website and at my Food Studios (open Monday – Friday, 9:00am – 5:00pm). These cakes fly out the door so make sure to place your order soon!

And if you’re in the baking mood try another of my favorite holiday sweets – Unbelievable Apple Cake with Cider Crème Anglaise and Cranberry Compote. Friend and culinary historian and researcher Judy Amster gave me this recipe awhile back, touting its unique method and “interesting” ingredients—including Worcestershire! Quite simply, this is one of the most d’lish cakes that I have ever made! I hope it will be one of yours too.  Happy holidays! -Kathy

Unbelievable Apple Cake with Cider Crème Anglaise and Cranberry Compote
Makes 1 cake, serving 8 to 10

2 cups (about 10 ounces) unpeeled, diced Granny Smith apples
2 cups (about 10 ounces) unpeeled, diced red-skinned apples, such as Braeburn, Winesap, or Jonathan
2 cups sugar
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup canola oil
2 eggs, beaten
1 tablespoon Worcestershire
1 cup walnuts, coarsely chopped
1/2 cup golden raisins
1/2 cup dark raisins
Cider Crème Anglaise (recipe follows)
Cranberry Compote (recipe follows)

Preheat an oven to 325°F. Grease and flour a 10-inch tube pan or a large Bundt pan and set aside.

Combine the apples and sugar in a large bowl. Let sit for 15 minutes.

Meanwhile, sift the dry ingredients into a bowl. Stir in the oil, eggs, and Worcestershire. Add this mixture to the apple mixture all at once and mix well. Fold in the walnuts and raisins.

Scrape the cake batter into the prepared pan. Rap the pan on the counter to release any bubbles.

Bake for about 1 1/4 hours, or until a cake tester or toothpick comes out clean when poked into cake. Cool the cake in the pan, then turn it out onto a cake plate.

To serve: Slice the cake into desired number of servings. Pool a little Cider Crème Anglaise on individual dessert plates, then place a cake slice on top. Spoon a little Cranberry Compote over each cake slice. Pass additional Crème Anglaise and Cranberry Compote at the table.

Cider Crème Anglaise
Makes 2 cups

4 large egg yolks
1/4 cup sugar
1 cup half-and-half
3 tablespoons apple juice concentrate, undiluted

In a small bowl, whisk together the egg yolks and sugar until well combined.

In a double boiler or medium bowl set over a pan of simmering water, heat the half-and-half until hot but not simmering. Whisk half of it into the egg mixture to temper the eggs. Add the tempered egg mixture back into the hot half-and-half, stirring constantly with a whisk. Cook slowly until the sauce just begins to thicken and become slightly shiny, about 5 minutes. (Do not overcook or it will turn into scrambled eggs!)

Immediately remove the bowl from over the hot water. Stir in the apple juice concentrate and place the bowl in another bowl of iced water to cool quickly. Stir often during cooling. Refrigerate until needed, up to 3 days.

Cranberry Compote
While cranberries are in season, buy a bag and stick them in the freezer. Then, at any time during the year, you can enjoy the cranberry compote. Try it over vanilla ice cream or plain cheesecake for a scrumptious treat!

Makes 1 heaping cup

1 1/2 cups fresh or frozen cranberries
1/4 teaspoon ground nutmeg
3/4 cup sugar
1/2 cup apple juice

Place all ingredients in a medium-sized, heavy saucepan over medium-high heat. Bring to a simmer, then reduce the heat to medium. Cook until the cranberries pop and the mixture has a thick compote consistency, 5 to 6 minutes. Let cool completely before serving.

Refrigerate until needed, up to 3 days.

Recipe from Dishing with Kathy Casey cookbook.

This week on Kathy Casey’s Liquid Kitchen,  I shake up a Blinker #3! A Golden Age Classic, the traditional Blinker cocktail was made with rye whiskey, grapefruit juice and grenadine (originally made with pomegranate juice, sugar and water). My variation switches out the grenadine with PAMA Pomegranate Liqueur for a more refined, sweet and tart taste – perfect for the holiday season!

Santé -Kathy

The holiday season always means family get-togethers and dinner potluck assignments. You know, Aunt Mary brings the candied yams, Cousin Peter brings the green beans… Uncle Jim makes the ham… And then there are the mashed potatoes. This year it’s time mashed potatoes got a little flavor lift.

There are lots of ways to get creative and mix up the mash. Instead of traditional butter and sour cream (or milk), stir in a dollop of Greek yogurt to give it a tangy and healthy kick. Or how about adding a little wasabi and edamame beans to your mashed potatoes? Now you’ve suddenly got an Asian-inspired, bold side dish. Caramelize some onions then fold in with some blue cheese – yum!

Washington Russets make the fluffiest of fluffy mashers but I love them made with Yukon golds—there’s definitely a sexy, richness to them.

The biggest tip of all: Be sure to always whip or mash your spuds when they are piping hot to avoid the dreaded gluey potato syndrome!

What are some of your favorite ways to make mashed potatoes? I would love to hear. –Kathy

Wasabi Mashed Potatoes
If after you make the potatoes you would like them a bit hotter, just mix a little more wasabi powder with some water to make a loose paste and then stir into potatoes. You can also use wasabi paste that comes in a tube as well – just add about 2-3 teaspoons, or to taste. If your watching the calories loose the butter and add in some fat free sour cream or Greek yogurt instead.

Makes about 6 1-cup servings

2 – 3 teaspoons wasabi powder (depending upon the heat you like)
1 tablespoon water
3/4 teaspoon salt (more or less to taste)
—————————
2 1/2 pounds russet potatoes, peeled and cut in half (about 3 very large potatoes)
pinch of salt
—————————
1/2 cup milk or half-and-half
6 tablespoons butter
1 tablespoon soy sauce
—————————
chopped fresh cilantro or parsley for garnish (optional)

In a very small bowl mix together the wasabi powder, water and salt and set aside.

Place potatoes in a very large pot and cover with water at least 3 inches above potatoes. Add a pinch of salt. Bring to a boil, then reduce heat and cook on a low boil till fork tender, about 20 – 30 minutes. Test potatoes to be sure they’re tender all the way through.

Meanwhile, combine in a small pan over low heat the milk or half-and-half, butter and soy sauce. Heat till the butter is melted and the milk is warm. Remove from heat and stir in the wasabi mixture.

When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot liquid mixture. (Both the potatoes and the liquid must be hot.) With a heavy-duty whisk or masher, mash the potatoes. Then add remaining liquid and whip/mash up the potatoes till they are fluffy.

Mound potatoes in a large warm bowl. Sprinkle with chopped cilantro or parsley.

Recipe by Kathy Casey Food Studios®

“French Onion” Mashed Yukon Golds
Makes 4 – 6 servings

2 pounds Yukon Gold potatoes, whole or cut in half, depending on size (about 6 medium potatoes)
pinch of salt
————————–
2 tablespoons butter
2 cups chopped onion
1/4 cup dry sherry
—————————-
1/2 cup milk or half & half
1/4 teaspoon white pepper
4 tablespoons butter
3/4 teaspoon salt (more or less to taste)
—————————-
3/4 cup shredded Gruyère cheese
minced fresh chives or parsley for garnish (optional)

Place potatoes in a very large pot and cover with water at least 3 inches above potatoes. Add a pinch of salt. Bring to a boil then reduce heat and cook on a low boil till fork-tender, about 20 – 30 minutes. Test potatoes to be sure they’re tender all the way through.

Meanwhile, in a large non-stick skillet, heat the 2 tablespoons butter over medium heat. Add onions and sauté for about 10 – 15 minutes until caramelized to a golden brown. Add sherry and sauté 1/2 – 1 minute more until liquid has evaporated. Remove from heat.

While potatoes are cooking, combine in a small pan over low heat the milk, pepper, 4 tablespoons butter and the salt. Heat till the butter is melted and the milk is warm. Do not boil. Keep warm.

When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot liquid mixture. (Both the potatoes and the liquid must be hot.) With a heavy-duty whisk or masher, mash the potatoes. Then add remaining liquid and whip/mash up the potatoes till they are fluffy.

Fold in the onions and shredded cheese. Mound potatoes in a large warm bowl. Sprinkle with minced chives or parsley in desired.

Recipe by Kathy Casey Food Studios®

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

(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®

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®

I love winter squash! I love its texture, sweetness, and most of all its versatility. It’s great in soups, stuffed in ravioli or made into a tart! You don’t just have to roast it in the oven with brown sugar – although how d’lish does that sound?

And it’s not just all about the beloved butternut or Danish squash, either. There are tons of different varieties of squash to choose from: gold nugget, turbans, Hubbards and sweet dumplings… and each one varies in colors, flavors, and textures.

These are beautiful squash that was at the Farmers Market on Magnolia

Take for example spaghetti squash.  Its name comes from their near spaghetti-like flesh! Just cut it in half place cut side on a baking dish with a little water and bake till tender. Once cooked, fork out its spaghetti-like flesh then serve it up with a delicious red sauce. Presto! You’ve got a tasty gluten-free veggie dinnertime hit!

Jack Be Little squash, the tiniest member of the squash line up, are excellent roasted whole (seeds scooped out first) then rubbed with olive oil and seasonings and baked till tender. With these little guys you can even eat the tender skin. I like to roast them and then serve filled with other fall veggies such as sautéed brussel sprouts with bacon and a little maple syrup. Yum!

One of my favorite squash creations for fall entertaining is Spiced Butternut Squash Hummus. Now that’s a fun new idea. Serve with pita chips, crostini or fresh veggies for dipping. It is also a great spread for a turkey sandwich!

I’ll leave you with one more tip. If you happen upon a giant squash and have no idea how to get into it, place it in a garbage bag and then sling it the ground as hard as you can–voila your squash is cracked open now!  -Kathy

Spiced Butternut Squash Hummus
Makes about 3 1/2 – 4 cups

1 small butternut squash, about 2 1/2 pounds
3/4 cup drained cooked or canned garbanzo beans
3 tablespoons extra-virgin olive oil
2 teaspoons minced fresh garlic
3 tablespoons fresh lemon juice
1/4 cup tahini (sesame paste)
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
2 tablespoons chopped cilantro (optional)
Garnishes: olive oil for drizzling, chopped parsley or cilantro, and pomegranate seeds

Preheat an oven to 325 degrees F.

Cut squash in half and remove seeds. Cut squash into 8 wedges. Brush with olive oil and roast on a pan-sprayed baking sheet, uncovered, for 1 1/2 hours or until very tender. The squash should brown a little. Let cool. Scrape out the cooked squash meat with a large metal spoon; discard the skins. You should have about 3 cups cooked squash meat. (You can prepare up to this point 2 days in advance and keep refrigerated.)

In a food processor, process the garbanzo beans until coarsely chopped (about 1 minute). Then add the roasted squash and remaining ingredients, and process until smooth.

Serve drizzled with olive oil, sprinkled with parsley and garnished with fresh pomegranate seeds if desired.

Recipe by Kathy Casey Food Studios®

This week on Kathy Casey’s Liquid Kitchen, I make a Maple Bourbon Old Fashioned! Using the basic Old Fashioned cocktail recipe as a template, it’s very fun and easy to play around with new cocktail ideas. My Maple Bourbon Old Fashioned uses REAL maple syrup pairing wonderfully well with a robust bourbon, in addition to the different kinds of bitters used for this cocktail.

Cheers! -Kathy