videos

Pineapple Mezcal Cooler

This week on Kathy Casey’s Liquid Kitchen, I shake up Pineapple Mezcal Coolers! This cocktail uses my Fresh Pineapple Agave mix, made with fresh pineapple chunks and organic agave nectar then blended until nice and smooth – I love using my Vitamix The Quiet One blender! Add this to unaged mezcal (or silver tequila), fresh lime juice, earthy sage, and a splash of soda water for a late summer sipper. The Fresh Pineapple Agave also works as a tasty non-alcoholic beverage as well – just add soda water.

Enjoy! -Kathy

Posted by Kathy Casey on August 27th, 2013  |  Comments Off |  Posted in Cocktails, Foodie News, Lifestyle, Small Screen Network, videos

Sparkling Tradewinds Punch

This week on Kathy Casey’s Liquid Kitchen, I make a crowd pleasing Sparkling Tradewinds Punch! Gold rum, brandy (cognac works too!), fresh fruit juices, a touch of Bitter Truth Apricot Liqueur, and Bitter Truth Creole Bitters all mingle together for this party drink. I even add in a bottle of brut champagne for bubbles and the Cherry Bitter Ice Balls add another d’lish layer of flavor!

Salud! -Kathy

Posted by Kathy Casey on August 13th, 2013  |  Comments Off |  Posted in Cocktails, Lifestyle, Recipes, Small Screen Network, videos

Berries & Bubbles

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

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

Strawberry Basil Blush

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

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

Cheers! -Kathy

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

Dishing with Kathy Casey: The Newsletter

D’lish Deviled Eggs

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

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

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

New Day cams
Behind the scenes at New Day Northwest!

Culination!

culination-logo

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

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

Tasty Travels & Fun Events

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

Speed Rack logo

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

Speed Rack judges
The Judges!

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

Speed Rack ladies
The Northwest Speed Rack Ladies!

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VIBE logo

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

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

KC
Shaking up a Berries & Brimstone!

(Photos by Ernie Sapiro)

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

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

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

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

VIBE panel

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

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

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

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Driscoll logo

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

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

Rasp hands
Yes, I LOVE raspberries this much!

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

POM set-up
Preparing for my seminar

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

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

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

Serious Sippin’ with the Liquid Kitchen

KCLK logo

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

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

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

D’Lish Book Reads

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

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

Book Covers

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

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Don’t forget to join me on my blog Dishing with Kathy Casey and weekends on KOMO News Radio for all things D’lish, including recipes, tips, and fun events. And grab a copy of Sip Northwest Magazine (available at my Dish D’Lish Seattle airport locations) and check out my Shake Swizzle & Stir column!

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

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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
Like on Facebook: Sips & Apps and Kathy Casey’s Liquid Kitchen. Read: D’Lish Deviled Eggs.
Watch: www.LiquidKitchen.tv.

If you haven’t signed up for my Newsletter, you can sign up here.

D’lish Deviled Eggs on New Day Northwest!

I had a blast with King 5’s Margaret Larson on New Day Northwest earlier this morning talking all about my latest book, D’Lish Deviled Eggs! With over 50 classic and creative recipes, there’s definitely an egg for everyone and every occasion.

Beet'ing Heart
Beet’ing Heart Deviled Eggs! Love the color!

(Photo by Kathy Casey Food Studios from D’Lish Deviled Eggs, Andrews McMeel Publishing)

Want to know my tips and secrets for how to make the perfect deviled egg? Start by making sure to hard-cook (not boil!) your eggs with my tip below. Then dress your deviled with my tasty variations: Goat Cheese and Peppadew, “California Roll,” and Beet’ing Heart deviled eggs.

California Roll egg

Creative way of incorporating sushi into an egg app: “California Roll” Deviled Eggs topped with
Alaska King Crab, cucumber, furikake and tobiko.
(Photo by Kathy Casey Food Studios from D’Lish Deviled Eggs, Andrews McMeel Publishing)

For another fun deviled egg recipe, try my Emerald Asparagus & Sweet Onion Deviled Eggs found in the Seattle Time’s Pacific NW Magazine! Here’s to a wonderful spring season and Easter holiday! -Kathy

Goat Cheese and Peppadew Eggs
Creamy goat cheese and tangy sweet Peppadew peppers tango with a hit of Tabasco heat in this sexy deviled egg combo. Topped with a Spanish Marcona almond for a touch of salty crunch, these zippy bites are sure to please everyone’s palate.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
3 to 4 ounces chèvre-style goat cheese (about 1/2 cup)
1/4 cup mayonnaise
1 1/2 teaspoons Tabasco sauce
8 Peppadew peppers, drained well and finely chopped (about 1/4 cup)

Topping
24 Marcona almonds
2 tablespoons minced fresh parsley

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 goat cheese, mayonnaise, Tabasco, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the peppers.

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

Top each egg half with a Marcona almond and a sprinkle of parsley.

Hard-Cooked Eggs

1 dozen large chicken eggs

Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.

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

“California Roll” Deviled Eggs
Part of the allure of sushi is the beautiful presentation, and these California-roll-inspired eggs are dressed to impress. The wasabi and avocado filling whips up in no time, so you can spend a little longer making them look like the work of art they are!

Makes 24

1 dozen hard-cooked eggs

Filling
1/2 ripe avocado
3 tablespoons mayonnaise
1 tablespoon purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
1/4 teaspoon salt

Topping
2 ounces Alaska King Crab meat (about 1/3 to 1/2 cup)
24 small cucumber fans (see tip)
Nori komi furikake (sesame seed–seaweed sprinkle)
2 tablespoons tobiko (flying fish roe)

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

In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste, and salt, and mix until smooth.

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

Top each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake, and about 1/4 teaspoon tobiko.

Tip: To make tiny cucumber fans, quarter a 4-inch piece of English cucumber lengthwise. Then cut each quarter into 18 thin slices—the goal is to get 3 tiny slices per “fan.” See photo for reference.

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

Beet’ing Heart Deviled Eggs
I’m all for an appetizer that doubles as a fun craft project, and these eggs certainly fit the bill. Pickled beet juice turns the whites a deep pink color and makes these perfect for serving up on Valentine’s Day or Easter. Kids will love helping turn their eggs pink.

Makes 24

1 (15-ounce) can sliced pickled beets
1/2 cup red wine vinegar
1/4 cup sugar
1 dozen hard-cooked eggs

Filling
3 tablespoons mayonnaise
3 tablespoons sour cream
2 tablespoons stone-ground mustard
2 tablespoons minced red onion
1/4 teaspoon sugar
1/4 teaspoon salt
Fresh-cracked black pepper

Topping
1/4 cup reserved tiny-diced pickled beets, drained well
2 tablespoons thinly sliced green onion

To pickle the eggs, drain the beet liquid into a deep medium container and reserve the beets separately. Add the red wine vinegar and sugar to the beet liquid and stir to dissolve the sugar. Peel the hard-cooked eggs and add to the mixture, being sure they are submerged. Cover and let sit for at least 2 hours or overnight, refrigerated. Stir often to color evenly.

Drain the eggs well, pat dry on paper towels, and discard the beet liquid. Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

To finish the eggs, with a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, red onion, sugar, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Add black pepper to taste.

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

Top each egg half with 1/2 teaspoon of pickled beets and a sprinkle of green onion.

Tip: For a “polka dot” effect, firmly pack the eggs into a narrow container so that they are all touching, and do not stir them. The eggs will be lighter pink or white where they touch, lending a fun polka dot pattern.

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

Dishing with Kathy Casey: The Newsletter

So long 2012…and a big hello to 2013!

This year has flown by so quickly! It’s been a whirlwind of a year with lots of d’lish experiences, client trips and new friends. I’m looking forward to the New Year and know it’s going to be great! In the meantime, here’s a sneak peek of what I’ve been up to since my last Newsletter.

KC Logo

Tasty Travels – I LOVE the Philippines!

Maraming salamat po, Philippines! (A very formal way of saying “thank you” in Tagalog)
I recently got back from opening the new Fairmont and Raffles hotels in Makati, Philippines with my Liquid Kitchen associate Dänny Ronen. What a great trip! Lots and lots of hard work but it all pays off to see these amazing hotels open with such a bang. I can’t even describe how amazing the crew was from the fabulous management team to the enthusiastic bar staff.

We trained over 35 people and did the menus for 7 different venues, created d’lish drinks such as the Panutsa Old Fashioned, made with housemade syrup that we crafted from local sugar—dark, rich and formed into coconut halves. Another great favorite was the Pineda Mojito, inspired from Journey’s Arnel Pineda and made with local mandarin, Thai basil, fresh mint and rum. The bars all opened with a bang and were really busy. The Pacquiao Punch is of course very popular, honoring the famous Filipino boxer and using the delicious local Don Papa Makati Rum then topped off at the table with a grating of locally-grown cinnamon sticks. They are HUGE!

Cocktails
The Pineda Mojito and the Pacquiao Punch… I told you the cinnamon sticks were huge!

Anna, KC, Joern
A quick photo during my meeting with the amazing Food & Beverage team:
Anna Derygo & Joern Schwaiger of Fairmont Makati – Raffles!

Fresh Display
The Fresh Bar Display at the Fairmont Lounge

Giant Lemongrass
The lemongrass was pretty big and very flavorful;
big enough for Dänny to hide and peek through!

Eager Students
Our eager students at the Raffles Long Bar

Between developing all the beverage menus and setting up the bars for both hotels, we tried to squeeze in some fun… from $8 massages (Yes! Spa junkies take note … and they were open till 4 AM!!) to the most amazing shopping ever at the big market, to attending Savoroso Inc.’s (local Monin Importers) family party—we had a blast! The Filipino people are so hospitable and love to party as well as make new friends!

We even had enough time for a quick stop at the mall for an old fashioned shave and haircut for Dänny while I was off to cruise around and check out the local sips and nibbles. My fave was Happy Lemon—a little drink
kiosk that is found in most of the local malls. They had the weirdest things on
the menu, so of course I had to order the strangest thing I saw…

Happy Lemon
…Green Tea topped with “Cheese” and Rock Salt and then sprinkled with Matcha powder!
It was really good – I swear!!

Then it was back to work. During my stay, I met some great chefs like the BBQ Chef at the Fairmont. Check out his amazing pre- and post- work:

BBQ
The BBQ Chef (before and after): a master at suckling pig and crispy duck!

We did squeeze in some visits to local bars too! Here are our new local friends Tina and Brady with us at the Ice Bar. Yes, we had a couple of shots while wearing our parkas in the ice room.

Ice Bar
Me, Tina, Brady and Dänny doing ice shots in our fur coats… while it was 85 degrees outside… (with 100% humidity) so, the chill felt great!

The Savoroso team were amazing hosts on our days off; Mel & Sheila Macatulad and their daughter Danica made us feel like family. They invited us over to a family party (which they have every Sunday) and family members all made traditional Filipino foods from a ceviche-like dish made with white fish and coconut milk to lots of pork dishes, and one of my favorites: local ferns lightly sautéed with shrimp! Oh and did I mention the fresh guyabano juice? Yum! They made us feel right at home.

Family Foods
Local ferns with shrimp and fresh squeezed guyabano juice!

Dinner
Dinner with the Macatulad family and Anna from the Fairmont!

Then it was back to the US…
…to a bit more travel then to finish out the holidays back at home. Stay tuned for my next newsletter all about my delicious holiday trip to Portland!

Serious Sippin’ with the Liquid KitchenTM

During the holiday season and in the spirit of giving, my team and I love to give back to the community when we can. During my far-off travels, my team helped shake up a signature Liquid Kitchen cocktail for the annual Silver Bells Luncheon in November! Proceeds from this event went to help the Providence Senior and Community Services, supporting those in need through healthcare, housing and hospice. It was a fun event, which included a hip fashion show and great prizes!

If you are a cocktail enthusiast then make sure you try my winter-themed cocktails using PAMA Pomegranate Liqueur! The Blinker #3 is a rift on the Golden Era drink: rye whisky, fresh grapefruit juice and traditionally made with grenadine (originally made from pomegranate juice), but I made it with PAMA, a sophisticated full-flavored liqueur. Or how about a Sparkling PAMA’Rita, with a splash of bubbly—it’s a great cocktail for all kinds of celebrations.

My Sparkling PAMA’Rita!

Tasty Reads

Need some extra help with winter entertaining for 2013? Check out my drink recipes in the Kroger Family of Stores’ My Magazine Extras! It’s free to download and works great on most tablet devices (iPad, Android, Kindle Fire). It’s full of easy entertaining ideas, homemade gift tips and of course lots of cocktail recipes. You can also view the online version here.

Kroger
Here’s a sneak peak of my Manhattan
with Spiced & Spiked Cherries cocktail on the Kroger app!

For even more tips and recipes, check out my recent guest article in the Seattle Times. I shared my tips and recipes for do-ahead appetizers and desserts and also dished them up on a recent segment on New Day Northwest ! How about Lemon Grass Chicken Meatballs With Sassy Peanut Sauce for your next get together? Or treat yourself and your guests to Pumpkin Panna Cotta with Ale Caramel & Sea Salt? For more great ideas, make sure to grab a copy of my Sips & Apps – now available in a digital format!

Appetizer - Dessert
My Overnight Rosemary Ham & White Cheddar Strata Bites and
Warm Orange & Pistachio Bittersweet Chocolate Cakes ‘In A Jar’ With Orange Cream! YUM!

D’Lish Deviled Eggs – My New Cookbook will be on Shelves Soon!
I’m so excited about my new cookbook D’Lish Deviled Eggs due out in February 2013. This is my 10th cookbook, and it’s all about the time-honored classic appetizer and my d’lish takes on it. I have wanted to write this book for years and am thrilled to finally put my love of deviled eggs into print. Pre-orders can now be made on Amazon. With over 50 recipes, there is sure to be a favorite for everyone in this book!

D'Lish Deviled Eggs

Top Chef: Seattle!

This season’s episodes of Bravo’s Top Chef are well underway! We were lucky enough to have the Top Chef production team meet with us and scout my Food Studios… but alas their cast and crew are a lot bigger than my space could fit! So we were thrilled when the show producers invited John and I to be guests of the Canlis episode, where John had a fun cameo appearance! For the show premier episode at the EMP, my crew and I had a blast seeing the chef contestants earn their spots to Seattle and it’s been exciting over the weeks to watch farmer friends to chefs show up in the different episodes. I can’t wait to see who the winner will be!

Top Chef
Erwin, John, me, and Jess at the Top Chef: Seattle season premier event!

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If you love eating and drinking as well as fun dining hot spots and all things D’Lish, be sure to join me at Dishing with Kathy Casey on KOMO News Radio then check my companion blog with all the corresponding recipes and tips.

And if you live in or plan on visiting the Pacific Northwest, make sure to check out Sip Northwest Magazine (available at my Dish D’Lish airport locations).

I hope you enjoyed my quick recap of the last few months. Here’s wishing you all a wonderful new year filled with joy and delicious adventures! –Kathy

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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey.
Like on Facebook: Sips & Apps and Kathy Casey’s Liquid Kitchen.
Watch: www.LiquidKitchen.tv.

If you haven’t signed up for my Newsletter, you can sign up here.

Zingy Bloody Mary’s

Whether it’s a Sunday brunch spent with family and friends or on game day, anytime is perfect for a Bloody Mary!

There are definitely two schools of thought when it comes to this savory cocktail. Some people like to stick to tradition (“If it isn’t broken, then don’t fix it.”) while others love to step outside of the box and mix-it-up with their Mary’s. I personally think there’s always room for both!

Spice up your Mary experience with some new flavors and combinations!  Try adding in some zingy flavors like wasabi or Sriracha. Change up the spirit to tequila, gin or aquavit for a new taste twist.
Take my Bloody Good Vodka: Infuse vodka at home with sun-dried tomatoes, basil and garlic then let it sit for 2 days before stirring with my Balsamic Mary Mix (made with fresh tomato, cucumber and peppers and the flavor pow of horseradish)!


My Bloody Good Balsamic Mary!
For the recipe, check out www.LiquidKitchen.tv

And don’t forget to get creative with the garnishes! For an easy entertaining set-up, a Bloody Mary DIY garnish bar for your guests is a great way to get the party started. Put out some picks and an assortment of lemon wedges, stuffed olives, crispy bacon, celery, pickled veggies, cherry tomatoes, chunks of salami, cheese and pickled onions – now that could almost be brunch itself!

Cheers to the Bloody Mary! –Kathy

Posted by Kathy Casey on December 27th, 2012  |  Comments Off |  Posted in Cocktails, Foodie News, KOMO Radio, Lifestyle, other, Recent Posts, Recipes, Small Screen Network, videos
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