appetizers

Dishing with Kathy Casey: The Newsletter

My Holiday Extravaganza and “Over 21″ Real Fruit Cakes!

That’s right mark your calendars for:
Saturday December 14th – 11AM – 7 PM
at the Food Studios in Ballard

And come join us for a tasty Open House. We will be serving up lots of tasty sips and apps and I will be signing copies of my books Sips & Apps and my most recent D’Lish Deviled Eggs – yes, there will be lots of samples!

We will be selling all kinds of tasty treats, including our ever popular “Over 21″ Real Fruit Cakes made with Maker’s Mark (also available for purchase online), Dish D’Lish® specialty products, Kathy Casey Liquid Kitchen® bar goods, and all the tasty treats we have been putting up and baking like busy holiday elves!

Fruitcake

“Over 21″ Real Fruit Cake made with Maker’s Mark
(Check our YouTube video on how we make it!)

Stop by for a chat and load up on some holiday cheer! I hope to see you there!

The New Liquid Kitchen Website is Live!

I am very excited to announce that we just launched a brand new website for the beverage arm of my business Kathy Casey Liquid Kitchen®! Come check out and see we’re up to, meet my team members; watch an episode of my Cocktail Show and check out the recipe section for lots of great cocktail inspiration. Visit often for great cocktail and spirit news.

Snowdrift_Lo
Like this post on why I’m obsessed with Flash Blending – a technique used in my fave holiday cocktail, Snow Drift

Sips & Apps – D’Lish eBook Deal!!

It’s the holidays and Chronicle Books is celebrating with a special online deal! My Sips & Apps is one of their best nine holiday ebooks picked for their special “Tis the Season Sale.” For the entire month of December, ebook versions of Sips & Apps (available on Kindle, iBookstore, NOOK, Google play, and Kobo) are 75% off – $2.99!

Sips & Apps cover

Tasty Travels – Fundraiser – Events

Since my last Newsletter, the team and I have been non-stop from fundraisers to conferences and exciting new client projects. Here is a fun overview of our adventures:

Adventure Race for Parkinson’s
Heather, Erwin and Jason dressed up in their superhero onesies for the first ever scavenger hunt/race for Parkinson’s. That day was filled with lots of “call-ins” and computer searching!

Onesie
Go Team Onesie!
The KCFS crew all dressed up for the 1st annual Adventure Race for Parkinson’s!

Fabulous Fungi
Wild mushroom hunting has to be one of my most favorite things to do. I became a member of the Puget Sound Micological Society over 20 years ago at the urging of dear friend and mycophagist Patrice Benson and have been hooked ever since. Patrice organized the cooking demo station at the annual show for years, and in her memory, I have been volunteering to cook up wild mushroom demos ever since.

This year the society celebrated its 50th anniversary. I’m always asking foodie friends to join and so this year my longtime friend and salon owner/hairstylist glitterati Marco joined me; he is a great cook! We had a great day of sharing mushroom dishes with the crowd!

This year’s weather was so perfect for mushrooms: rain, sun, rain sun… It was the most wild mushrooms that I have ever seen at the show – nature certainly cooperated this year! If you like foraging and fungi then check with your local wild mushrooms clubs to learn more and join in the fun! Spring morels will be here in no time!

Marco & mushrooms
Marco & I and a bounty of Lion’s Mane mushrooms!!

Shaking it up with Sunkist
Meanwhile KCFS team members Heather and Jason headed down to New Orleans for the annual PMA Fresh Summit Conference with Sunkist! They shook up refreshing Grapefruit Honey Ginger Fizzes (fresh grapefruit juice and honey ginger syrup then topped with soda water) at the Sunkist Booth.

Sunkist
HJ & JA shaking
grapefruit ginger fizz
Heather and Jason serving a fresh Grapefruit Honey Ginger Fizz!

Serious Sippin’ at Portland Cocktail Week
While they were in New Orleans, I was off to Portland Cocktail Week to be on the “How to be a Consultant” panel. This industry only event had bartenders coming from all over the US to participate in a week of classes and seminars… of course followed by lots of great parties.

Pernod
Karlyn Monroe and the Pernod Ricard team stop to pose for a fun photo at the industry party.
My favorite drink of the night was a Pernod & Hot Chocolate with Homemade Marshmallows!

Dame Good Fundraiser
After a little breather, I was off to emcee the annual auction for the Les Dames d’Escoffier – Seattle Chapter. This women-only international organization supports women in the food & beverage industry. The theme for this year’s auction was “There is Nothing Like a Dame” and featured my South Seas Sparkling Punch as the signature cocktail! The Seattle Chapter event raisee over $140,000 for culinary scholarships for women!

LK team shaking
The Liquid Kitchen team synchronized shaking at the Dames Fundraiser!
Erwin – Jason – Keith

(Photo courtesy of Katherine Kehrli.)

South Seas
The Evening’s Cocktail: South Seas Sparkling Punch

Shaking and Cooking it up in the Media

Food & Wine
My Citrus Scandi featured in Food & Wine Magazine

Cocktails in NY with Martin Miller’s
In November, I headed to New York for a special media tour and paring dinner with Martin Miller’s Gin. The dinner was at the famed 11 Madison Park restaurant. I created 5 cocktails and worked with Chef Brian Lockwood on the dinner pairings, bar manager Leo Robitschek executed the drinks with his bartenders. The food was amazing and our cocktail pairing collaboration was a hit! Food, cocktails, service … It’s not often I say FLAWLESS! The guest list was pretty spectacular – CNN, Martha Stewart Living, Food and Wine, Bon Appetit, Saveur, and the list goes on – very exciting!

The whole theme on my Martin Miller’s holiday cocktails was: don’t get stuck behind the bar. Go enjoy your party and make party imbibing by pre-batching your cocktails hours (if not days before)! Check out some of the recipes in the Examiner, Chicagoist, and the UK’s Ideal Magazine!

Ruby Spiced
My Ruby Spiced Martini

Holiday Sips & Apps in the Seattle Times
For those of you that remember my column Dishing with Kathy Casey in the Seattle Times – it was great to do a special feature all about easy holiday entertaining. I include some do-ahead cocktails as well as delicious appetizers like Sticky Pomegranate Chicken Wings; Siracha Deviled Eggs with Crunchy Cucumber and Shrimp; and Warm Crab Dip with Mushroom and Brie served with Sea Salt and Thyme Crostini. All modern twists on favorites, with lots of do-ahead components so you’re not stuck in the kitchen at your holiday party!

Sticky Sriracha
Need a Holiday Party Appetizer – I’ve got you covered!

Cuisinart Dip2
Mushrooms sautéing up for Warm Crab Dip in my favorite Cuisinart Pan!

It’s All Things Peppermint at Dish D’Lish

With the hustle and bustle of the holiday air travel, make sure to stay recharged and stop by Dish D’Lish at the Sea-Tac Airport. Whether you’re traveling by yourself or meeting someone, we have a café pre- and post-security. And for some holiday cheer we are featuring Peppermint Crush Cupcake, Frosty Peppermint Latte and Candy Cane Cocoa – all topped with Hammond’s handmade candy canes.

Peppermint Crush
Peppermint Crush Cupcakes

For an in-flight treat or a little something to take home grab a signature candy cane or Candy Cane Crunch Chocolate bar. Yum! And be sure to check out all our other new menu items, including lots of gluten free options.

Traveling and need to pick up a great gift? Sea-Tac Airport is full of fun places to shop; check out this special on New Day Northwest for ideas!

Happy Holidays and a Joyful New Year!

I am grateful for such a wonderful year with amazing clients, wonderful co-workers and friends and family.

Wishing you a joyful holiday season with friends and family. I look forward to sharing lots of delicious new projects and travels with you in the New Year! –Kathy

Snowman

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.

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D’lish Holiday Entertaining on New Day Northwest

On New Day Northwest, I shared my holiday entertaining tips and recipes with the always faboo host Margaret Larson. This holiday season make your menu and party planning easier, by doing as much as you can ahead of time! Keep your festive cheer intact with these d’lish appetizers and cocktail recipes.

My DIY Spiced Red Vermouth is an easy infusion to make and the longer you let it set, the more the flavors marry. It’s versatile and works well in a Manhattan or Negroni cocktail. In my Ruby Spiced Martini, the infused vermouth plays well with the gin, pomegranate liqueur, and bitters.

And what’s a party without deviled eggs? My Sriracha Deviled Eggs incorporates the spicy kick and color of Sriracha for the filling, while the cucumber and shrimp toppers balance it out with a fresh note (for a vegetarian version, leave out the shrimp). These eggs will be first to fly off the table!

Dips are always a great party staple and my White Bean Dip with Green Olive and Lemon Tapenade will be an instant hit. This dip highlights Mediterranean flavors and is on the healthier side. I love serving this with artisan crackers and flat breads.

Don’t forget to stock up fun foodie finds at my Holiday Extravaganza & Open House, on Saturday, December 14th from 11:00am – 7:00pm! There’ll be plenty of samples to try and goodies to buy for all your fave food lovers and cocktail enthusiasts, including my “Jingle Bell” Cheese Balls, Dish D’Lish® Cocktailor, Liquid Kitchen Golden Era Bitters, and more. We’ll also be selling my ever popular “Over 21″ Real Fruit Cakes made with Maker’s Mark - the perfect stocking stuffer!

And for the techie, my Sips & Apps has been chosen as one of Chronicle Book’s best nine holiday ebooks for their special “Tis the Season Sale.” For the entire month of December, ebook versions of Sips & Apps (available on Kindle, iBookstore, NOOK, Google play, and Kobo) are marked 75% off – $2.99. Now that’s a bargain!

Sips & Apps cover

For more great cocktail and appetizer recipes, make sure to check out my recipes featured in the Seattle Times, including my Sticky Pomegranate Chicken Wings, Festive Sparkling Rum Punch, and more. Happy Holidays! -Kathy

Ruby Spiced Martini
Photo by Kathy Casey Liquid Kitchen.

Ruby Spiced Martini
A sassy holiday gin-play on the Manhattan crafted with Martin Miller’s Gin, pomegranate liqueur, an easy to make spiced sweet vermouth, and a dash of bitters. For some fun bling, dust the cocktail with Liquid Kitchen Edible Gold. For more great cocktail recipes visit www.liquidkitchen.com

Makes 1 cocktail.

2 ounces (1/4 cup) Martin Miller’s Gin
1/2 ounce PAMA pomegranate liqueur
1/2 ounce (2 Tbsp.) Spiced Vermouth (recipe follows)
1 dash Liquid Kitchen or your favorite bitters
Garnish: orange disc squeeze, an Amarena cherry on a clear pick, Liquid Kitchen Edible Gold

Measure the gin, liqueur and Spiced Vermouth into a mixing glass. Fill three-quarters full with ice and add bitters. Stir with a bar spoon until well chilled. Serve strained up in a chilled martini glass. Squeeze an
orange disc over the drink and discard. Garnish with an Amarena cherry on a pick and Liquid Kitchen gold flakes.

Spiced Vermouth
The longer you let this sit, the more the flavors marry. This is also delicious in a Martin Miller’s Gin Negroni or Martinez cocktail. For a video on how to make this, visit www.LiquidKitchen.tv.

Makes 16 ounces.

2 cups sweet, red vermouth
1/4 cup spiced rum
6 strips orange peel
8 pieces clove
4 pieces allspice
2 slices fresh ginger
1/3 cup fresh OR frozen cranberries

Combine all ingredients in a pretty bottle. Let infuse at least 24 hours. Keep refrigerated until ready to use. Store refrigerated for up to one month.

Recipe by Kathy Casey Liquid Kitchen®

Sriracha Deviled Eggs
Photo by Kathy Casey Food Studios.

Sriracha Deviled Eggs Crunchy Cucumber and Shrimp
Sriracha adds a spicy kick and a beautiful color to these festive eggs. The shrimp and cucumber topping adds a fresh note and fun texture. Be sure to use eggs that are at least 10 days old or the shells will not peel off easily. For more D’Lish Deviled Egg recipes visit www.dlishdeviledeggs.com or check out Kathy’s new D’Lish Deviled Eggs Cookbook.

Makes 24

1 dozen hard-cooked eggs (procedure follows)

Filling
1/4 cup mayonnaise
3 tablespoons Sriracha hot sauce
2 tablespoons thinly sliced green onion
2 tablespoons finely minced celery
1/4 teaspoon Kosher salt

Topping
2 teaspoons vinegar
1 teaspoon sugar
1/3 cup chopped cooked shrimp, well drained
2 tablespoons finely minced English cucumber
1 tablespoon finely minced red pepper (optional)
1 tablespoon chopped fresh cilantro or parsley

Garnish: extra Sriracha sauce and cilantro leaves (if desired)

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

With a fork, mash the yolks to a smooth consistency. Add the mayonnaise and Sriracha, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion and celery.

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

To make the topping, in a small bowl, stir the vinegar and sugar together until dissolved. Add the shrimp, cucumber, pepper and cilantro, and toss until well coated. Top each egg half with about 1 heaping teaspoon of the mixture. For extra flavor and spice top each egg with a dot of Sriracha and garnish with a tiny cilantro leaf if desired. Serve immediately.

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 by Kathy Casey Food Studios®

White Bean Dip Layered with Green Olive and Lemon Tapenade
I love to make the tapenade with those brilliant green Castelvetrano olives available at olive bars. Serve with tasty artisan crackers from Essential Baking Company.

Makes 3 cups, or about 8 to 10 servings

Dip
1 (15-ounce) cans white beans, drained well
2 tablespoons grated Parmesan cheese (optional)
3 cloves fresh garlic, peeled
pinch of red pepper flakes
1 tablespoon fresh lemon juice
1 teaspoon very finely minced lemon zest
1 teaspoon very finely minced fresh rosemary
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Tapenade
1 1/2 cups pitted manzanilla or other green olives, drained
1 tablespoon minced fresh garlic
1 tablespoon lemon juice
1 tablespoon very finely minced lemon zest
2 tablespoons extra-virgin olive oil or oil from sundried tomatoes
1/4 cup coarsely chopped Italian parsley
1/4 cup finely chopped sundried tomatoes in oil, drained

Garnish: extra-virgin olive oil and fresh rosemary sprig

To make the dip: In a food processor, combine the drained beans, cheese, if using, and garlic, and process for about 1 minute. Scrape down the sides of the bowl and add the pepper flakes, lemon juice and zest, rosemary and salt. With the motor running, add the oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. Store the dip, covered and refrigerated, for up to 3 days.

To make the tapenade: In a food processor, combine the olives, garlic, lemon juice and zest, and oil, and pulse till the ingredients are thoroughly chopped, but still have some coarseness to them. Add the parsley and sundried tomatoes and pulse until just integrated. The tapenade can be stored, covered and refrigerated, for up to 1 week.

To serve: Put the dip in a pretty bowl, smooth out the surface, then layer the tapenade on top. Drizzle with a tiny bit of olive oil, and garnish with the rosemary.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on December 5th, 2013  |  Comments (1) |  Posted in appetizers, Cocktails, events, Foodie News, Lifestyle, Recent Posts, Recipes, sides

D’lish Deviled Eggs

National Deviled Egg Day is this weekend! I love deviled eggs so much I wrote a whole book about them, “D’lish Deviled Eggs”, where I feature over 50 creative and classic recipes for this American appetizer icon.

Steak and Eggs? Yes, there’s an egg for that! Just mix up the yolks with a little A1 steak sauce and a touch of mayo, fill and top it all off with a small slice of grilled steak. Perfect for your next Sunday football get together.

For those who like it spicy, you’ll love my Wasabi Deviled Eggs. Wasabi paste (often served at sushi restaurants), green onion and cucumber get mixed with the yolk and I finish the whole thing off with a wasabi pea for some crunch – yum!

Or get über fancy with your next dinner party appetizer. My Lobster Deviled Eggs (oh la la!) are mixed up with wine-poached lobster and then topped with MORE lobster, and a small pouf of chives.

So think outside the box and get creative with your deviled eggs! And don’t forget to check out www.DLishDeviledEggs.com for more of my tips and tricks for this classic appetizer! – Kathy

Wasabi Eggs

Who’s ready to nibble on d’lish deviled eggs?
Photos from D’Lish Deviled Eggs.

Wasabi Deviled Eggs
Wasabi adds a creative kick of heat, and crisp, fresh cucumber adds textural crunch to these bold eggs. Top these little green devils with a wasabi pea for a fun finish.

Makes 24

1 dozen hard-cooked eggs (recipe follows)

Filling
6 tablespoons mayonnaise
1 tablespoon purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
2 tablespoons thinly sliced green onion
2 tablespoons finely minced English cucumber

Topping
24 wasabi peas

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 and wasabi paste, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the green onion and cucumber.

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 wasabi pea, whole or cracked.

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

Posted by Kathy Casey on November 1st, 2013  |  Comments Off |  Posted in Amazon, appetizers, Books to Cook, Foodie News, KOMO Radio, Recent Posts, Recipes

Hooray for Fall Apples!

Washington State and apples – they go hand-in-hand AND there is so much you can do with them. How about dessert? There is nothing more classic than warm apple pie, but even this beloved recipe can stand a new twist. Try adding in grated cheddar cheese to the crust and tossing some local cranberries into the filling for my Apple Cranberry Pie With Cheddar Cheese Crust. A match made for the fall as apples and cranberries are both in peak season.


Who’s ready for pie? I know that I am!
Photo from
Kathy Casey’s Northwest Table.

And apples aren’t just for desserts, try adding diced apples into a chili!  My Stadium Apple Chili recipe combines diced Fuji apples with chilis, pork sausage and beans. The Fujis are nice because they keep their shape and add a touch of sweetness – perfect for tailgating and definitely oh-so northwest!

For an easy appetizer I like to make a Spicy Apple Onion Compote. Sauté diced apples with a little onion until just barely tender, then add in some red pepper jelly – YUM! Serve this on top of crostini or rustic crackers with a smear of goat cheese or a slice of brie and a sprinkle of toasted hazelnuts. Perfect for your fall party entertaining!

Breakfast, lunch, dinner or dessert, apples are a great addition to any meal! – Kathy

Apple Cranberry Pie With Cheddar Cheese Crust
Makes 1 9-inch pie.

Cheddar Cheese Crust
2 cups flour
1/2 teaspoon salt
1/3 cup shredded medium cheddar cheese
1/3 cup shortening or lard
6 tablespoons cold butter, cut in small pieces
4 tablespoons cold water

Pie Filling
1 1/2 cups sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons flour
7 cups 1/8- to 1/4-inch-sliced apples, peeled and cored (about 2 – 2 1/2 lb.)
3/4 cup coarsely chopped fresh or frozen cranberries
2 tablespoons cold butter, cut in small pieces
milk and sugar for topping

To make the crust: In a large bowl combine flour, salt and cheddar and mix evenly. Cut in shortening and butter until particles are pea-sized. Sprinkle in cold water, 1 tablespoon at a time, and mix with a fork just until dough comes together in a ball. Do not overmix dough. (If dough is too soft to handle, press gently into a disk and refrigerate for about 20 minutes.)

Divide dough into 2 pieces then roll out into 2 circles.

On a lightly floured surface roll one dough piece out to a bit bigger than your pan. Brush excess flour off of crust, then gently roll up crust onto rolling pin. Unroll into pie pan and press/fit crust into pan. Roll crust over at edges, trimming off any excess dough, then crimp with fingers to make a pretty crust edge. With a fork poke the pie crust all over so crust doesn’t bubble up when baking.

Cover the other dough piece (the pie pastry top crust) with plastic wrap while making the filling.

Preheat oven to 425 degrees F.

To make filling: In a large bowl toss together the sugar, cinnamon, nutmeg, flour, apples and cranberries. Mound apple mixture evenly into pastry-lined pie pan. Dot apples with butter and cover with top crust. Seal and flute edges with fingertips. Make several slits on the top to allow steam to escape. For a shiny, sugary top brush top crust lightly with milk and sprinkle with granulated sugar.

Bake in preheated 425-degree oven for 10 minutes then reduce the heat to 375 degrees and bake for about 50 minutes more or until crust is nicely browned and apples are cooked through.

Recipe by Kathy Casey Food Studios®.

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!

Makes 7 cups.

2 Fuji apples or other firm cooking apple
1 tablespoon vegetable oil
8 oz wt. (1/2 lb) coarse ground beef (chili grind)
4 oz wt. (1/4 lb) 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 tablespoon minced fresh garlic
1/4 cup chili powder
1 tablespoon dry whole oregano
1 1/2 teaspoons ground cumin
1/8 – 1/4 teaspoon 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 teaspoon 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.

Vegetarian option: 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.

Recipe by Kathy Casey Food Studios®.

Spicy Apple Onion Compote
Makes enough for 6 servings.

1 large green apple with peel, cored and cut in chunks
1/4 medium white onion, cut in chunks
1 1/2 teaspoons cider vinegar or white wine vinegar
3/4 teaspoon finely minced fresh ginger
1/2 teaspoon finely minced lemon zest
1 tablespoon butter
1/3 cup red pepper jam (medium spiciness)
1 tablespoon dried currants

In a food processor pulse the apple and onion until they are chopped into 1/4- to 1/3-inch pieces.

In a medium skillet melt the butter over medium-high heat. Add the apples, onions and ginger. Sauté for about 5 minutes until apples and onions are just tender.

Add the lemon zest, vinegar, pepper jam and currants and bring to a boil. Let boil about 2 minutes until loose and chutney-like. If compote gets too dry while cooking, add a tablespoon of water. Remove from heat and cool.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on October 3rd, 2013  |  Comments (1) |  Posted in appetizers, Books to Cook, dessert, Fruit, KOMO Radio, meats, Recent Posts, Recipes, sides

Juicy Tomatoes

The varieties of tomatoes available this time of year makes me want to add them to every dish that I make. And here in the Northwest with the sun actually shining this summer, local gardens should be teaming with vine ripe tomatoes.

A quick and super easy appetizer from my book “Sips and Apps” is my Caprese Picks – just skewer up some cherry tomatoes, baby mozzarella balls and fresh basil leaves and serve with my Quick Basil Aioli for dipping.

Caprese Picks

Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne.

Looking for a twist on a traditional salsa? Try my Orange Ginger Salsa. Combine some orange segments and fresh ginger with diced tomatoes then stir in some Thai sweet chili sauce, a squeeze of lime and fresh cilantro – zing! It’s perfect to serve over grilled chicken or salmon.

Have you ever tried a savory tomato jam? It is SO good to serve alongside roasted meats, prosciutto and cheeses like gorgonzola or aged gouda! If you have lots of tomatoes in your garden, try putting up my savory Tomato Basil Jam.

So get your tomato on and cook up some vine ripen recipes! – Kathy

Piccolo Caprese Picks with Quick Basil Aioli
The beloved Italian salad goes mini-on-a-pick. Be sure to purchase ciliegine mozzarella balls—these are the tiny cherry-sized ones.

Makes 24

Aioli
2 teaspoons minced fresh garlic
1 tablespoon fresh lemon juice
3 tablespoons finely chopped fresh basil
1/3 cup high-quality mayonnaise, such as Best Foods or Hellmann’s
1/4 cup extra-virgin olive oil

Caprese
24 cherry tomatoes (about 1 pint)
24 small fresh basil leaves
24 ciliegine mozzarella balls (these are the tiny 1/3-ounce balls), drained well
Kosher salt
Freshly ground black pepper

24 short bamboo or other fun picks

To make the aioli: In a small bowl, whisk together the garlic, lemon juice, and basil. Whisk in the mayonnaise until smooth. Gradually drizzle in the olive oil, whisking constantly, until emulsified. Cover and refrigerate until needed. The aioli can be made up to 3 days in advance.

To assemble the caprese: With a paring knife, halve each cherry tomato horizontally, being careful to keep the halves together. Then thread onto a pick in this order: a tomato top, a basil leaf, a mozzarella ball, and the tomato bottom. Be sure the cut sides of the tomato face toward the cheese. Repeat with remaining ingredients. Place on a platter and sprinkle with salt and pepper. Serve with the aioli in a bowl for dipping or drizzling.

Recipe from Kathy Casey Sips & Apps, Chronicle Books

Orange Ginger Salsa
Great over grilled seafood, chicken or pork, I especially love it with Alaska salmon.

Makes 1 1/2 cups

3/4 cup 1/4-inch-diced orange (peeled and seeded)
3/4 cup 1/4-inch-diced ripe tomato (seeds lightly squeezed out)
1 1/2 teaspoons finely minced fresh ginger
2 tablespoons 1/4-inch-diced Walla Walla or other sweet white onion
2 teaspoons fresh lime juice
2 teaspoons olive oil
1 tablespoon minced cilantro
1/4 teaspoon salt
1/4 teaspoon ground coriander
2 tablespoons Thai sweet chili sauce

Mix all ingredients together well. Let flavors marry for 10 minutes before serving.

Recipe by Kathy Casey Food Studios®.

Tomato Basil Jam
Try making this savory tomato jam to serve with sexy cheeses or for breakfast or brunch on toasted rustic bread with whipped cream cheese or soft goat cheese.

Makes 4 half-pint jars

3 cups peeled (see Chef’s Notes) and chopped tomatoes, about 1 1/2 lb.
3 Tbsp. balsamic vinegar
1/4 cup fresh lemon juice
1 Tbsp. finely minced lemon zest
2 tsp. finely minced garlic
2 shallots, minced
1/4 tsp. crushed red chili flakes
1 tsp. salt
1 box MCP pectin
3 cups sugar
2 Tbsp. finely chopped fresh basil

Place tomatoes, vinegar, lemon juice, lemon zest, garlic, shallots, chili flakes and salt in a 6- to 8-quart, heavy-bottom saucepot. Add the pectin and stir in.

Place over high heat and bring to a FULL ROLLING BOIL (a boil you can’t stir down), stirring constantly to prevent scorching. (If mixture starts to scorch, turn down heat a bit.) Stir in the sugar and, as soon as the full rolling boil takes place again, start timing and cook jam for 7 minutes.

Then remove from heat, skim the jam, stir in basil and fill jars per manufacturer’s instructions. Process jars in a boiling water bath for 15 minutes (with this method, the jam will keep for up to 1 year stored at room temperature).

Or, to make a refrigerated jam – fill jars with hot jam, cool , then cover and keep refrigerate for up to 3 months.

Chef’s Notes: Wash tomatoes in cool running water. Remove skins by dipping in boiling water for 30 – 60 seconds, or until skins split. Dip in ice water, then slip off skins and remove cores.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on September 12th, 2013  |  Comments Off |  Posted in appetizers, Fruit, KOMO Radio, other, Recent Posts, Recipes

Creamy and D’Lish Avocados!

Every year I can’t wait for California avocados to hit the summer markets. They are so rich, creamy and flavorful! And they’re super nutritional, too! Like olive oil, avocados are a great source of monounsaturated fat (AKA “the good fat”) as well as potassium, B-vitamins, and folic acid.

Avocados
(Photo from the California Avocado Commission)

Avocados are delicious when sliced and served in sandwiches like a summer BLTA, cozied up to thick sliced summer tomatoes. We also love them in chunky guacamole scooped up with crispy corn chips, or folded in a tropical fruit salsa.

I love them in salads, especially when paired with sweet and tangy oranges like in my Orange, Avocado & Red Onion Jumble with Poppyseed Vinaigrette it’s wonderful to top bib lettuce as a starter or as an accompaniment to grilled Alaska salmon. Yum!

Speaking of salads avocados are also great blended into salad dressings, such as the classic Green Goddess or in a low fat ranch—so tasty drizzled on grilled fish tacos.

And don’t forget breakfast, I love them sliced over a pepper jack cheese omelet with a dollop of fresh salsa – d’lish!

And yes avocados are also pretty tasty and interesting in blended beverages too. In Dubai, I had a really interesting layered drink with avocado, red date and rose. A little closer to home, Portland’s Lucy Brennan of Mint Bar put the blended avocado daiquiri on the cocktail map. It’s good – really!

Just remember my 2 avocado “rules”:
1. Buy them a couple of days ahead so they get nice and ripe — but are still firm.
2. Don’t throw that pit away! Put it back in your dressings and guacamoles until ready to serve. It helps keep the avocado from turning brown.

So think green and add in fresh California avocados to your next dish! – Kathy

Orange, Avocado Jumble
Photo from Kathy Casey Cooks: Favorites.

Orange, Avocado & Red Onion “Jumble” with Poppyseed Vinaigrette
Makes 4 cups; about 6 servings.

3 large oranges
1 cup very thinly sliced red onion
2 ripe but firm California avocados

Vinaigrette
3 tablespoons white wine vinegar
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
1/4 cup canola or light olive oil
2 teaspoons poppy seeds
2 tablespoons chopped Italian parsley

Make vinaigrette first. Combine all ingredients in a bowl and whisk together until smooth. Chill until ready to serve salad.

Cut ends off of oranges and then cut skin off the sides of orange, carefully removing all the white pith. Cut oranges in half lengthwise and then cut into 1/4-inch slices. Place in a large bowl with onion. Cut avocados in quarters, peel and then slice into salad.

Toss with dressing and serve.

Recipe by Kathy Casey Food Studios®.

Green Goddess Dressing
Makes about 2 cups

1 ripe California avocado (reserve pit)
2 egg yolks*
1/4 cup fresh lemon juice
2 tablespoons thinly sliced chives
2 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
1 shallot, minced fine
4 anchovy fillets
1/3 cup olive oil
1/2 cup sour cream (or light sour cream)
1/4 teaspoon fresh ground black pepper

In a food processor (or blender) place the avocado, egg yolks, lemon juice, herbs, shallot and anchovies. Process for about 1 minute until well combined. Then slowly drizzle in the oil, as when making a mayonnaise. Mixture should become smooth and creamy. Turn machine off and scrape down the sides. Add the sour cream and pepper. Process for about 30 seconds more or until smooth.

Place in a container; submerge the avocado pit to help dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Will keep refrigerated for up to 4 days.

* Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on August 9th, 2013  |  Comments Off |  Posted in appetizers, Books to Cook, Cocktails, Fruit, KOMO Radio, other, Recent Posts, Recipes, salads, sides

Celebrate Summer Sweet Cherries

From Bings to Queen Annes to Rainiers, cherries are one of the Northwest’s most famed exports and also one of our most valuable crops. Needless to say, they’re luscious, sweet & tart, and decadent.

Bing Cherries
Tasty bing cherries!
Photo from Kathy Casey’s Northwest Table.

Nothing beats eating cherries out of your hand but I love them muddled in fresh lemonade or in one of my favorite summer cocktails, Cherry Basil Mojitos for a Crowd. Make this ultra-refreshing sip up to three days ahead of time for your next barbeque or picnic. It’s perfect for your next patio party!

For a super easy app, Cherry Bings are fun. Pit large Bing cherries (with either a cherry pitter or by using a chopstick to poke the pit out). Roll in some goat cheese and toasted almonds. Viola – a d’lish appetizer!

Thinking of a summer cherry inspired entree? Whip up a batch of my Sassy Bing Cherry Salsa. It’s great on grilled chicken or salmon – yum!

So head out to the market to grab a big bag of fresh local cherries and taste the season! –Kathy

Cherry Mojitos
Photo from Kathy Casey’s Northwest Table.

Cherry Basil Mojitos for a Crowd
You can make the cherry-rum mixture up to 3 days in advance and keep it refrigerated—the flavors will just get better and better.

Makes about 10 servings

3 cups pitted fresh sweet cherries (about 1 1/2 pounds)
1 bunch fresh mint (about 1 1/2 cups sprigs)
12 sprigs fresh basil
3 cups silver rum
2 cups sugar
2 cups fresh lime juice
Loads of ice for serving
Two 10-ounce bottles soda water, chilled

For Garnishing: fresh mint and basil sprigs, fresh cherries

In a large nonreactive container, such as a glass pitcher, lightly crush the cherries with a potato masher. Then add the mint, basil, rum, sugar and lime juice. Stir well to dissolve the sugar. Cover and refrigerate overnight. (You can remove the herbs before serving if you like and then garnish with fresh ones.)

For each serving, fill a large rocks glass or tumbler with ice and measure in 4 – 6 ounces (1/2 – 3/4 cup) of the rum mixture (I like to use a ladle to do this), being sure to get some of the cherries into each glass. Top with 1 – 2 ounces of soda. Stir, then garnish with a mint sprig or basil leaf and a cherry.

Recipe  by Kathy Casey Liquid Kitchen®.

Cherry & Goat Cheese Bings
Makes about 20 pieces

20 fresh dark sweet cherries
1/2 cup (2 ounces) sliced almonds
1 teaspoon olive oil
Pinch of salt
4 to 6 ounces fresh goat cheese (chèvre)

Pit the cherries and set aside to drain on paper towels for 30 minutes.

Preheat an oven to 350°F.

Meanwhile, mix the almonds, oil, and salt in a small bowl, then spread on a rimmed baking sheet and bake for 5 minutes, or until golden brown. Let cool to room temperature. When cooled, use your hands to crush the almonds to the size of cracker crumbs; put into a shallow bowl.

Take 1 heaping teaspoonful of cheese in the palm of your hand, place a cherry on the cheese, and start rolling with your hands to coat the cherry. If there are any thin spots, add a bit more cheese. Immediately after rolling the cheese around the cherry, drop it into the crumbled almonds and roll to coat with the nuts. Repeat with the remaining cherries. Serve immediately, or refrigerate until ready to serve, for up to 2 hours.

Recipe from Kathy Casey’s Northwest Table.

Sassy Bing Cherry Salsa
Serve this sassy salsa over grilled chicken or salmon. I also like to add in some toasted crushed coriander seeds for a different twist.

Makes about 2 cups

2 cups pitted sliced Bing cherries (about 1 pound)
2 tablespoons seasoned rice vinegar
1/4 cup minced Walla Walla sweet onion or other sweet white onion
1 tablespoon finely chopped fresh cilantro
1 1/2 teaspoons very finely minced peeled fresh ginger
1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like it)

In a small bowl, gently mix all the ingredients. The salsa is best if made right before serving but can be made up to 2 hours in advance.

Recipe from Kathy Casey’s Northwest Table.

Posted by Kathy Casey on July 25th, 2013  |  Comments Off |  Posted in appetizers, Cocktails, Fruit, KOMO Radio, Recent Posts, Recipes, sides

Grilling

It’s time to get outdoors and grill up some summertime goodness. Think juicy burgers to crowd pleasing hot dogs and of course mouth-watering steaks! But don’t forget to get creative – grilling isn’t just for meat!

FF_SummerGrilling_PRINTCOPY
Don’t forget your Grilling ABC’s either (Always Be Careful)!
(Infographic courtesy of Foster Farms)

I love to grill pita bread to toss in Greek Grilled Pita Salad. It’s chock full of vine-ripened tomatoes, Walla Walla sweet onions, crunchy cucumbers, crumbled feta, and tasty black olives. Yum!

Greek Grilled Pita Salad
Photo by Kathy Casey Food Studios®.

Asparagus, zucchini and thick sliced eggplant cook up perfectly over an open flame and portabella mushrooms are all great to soak up that d’lish smoky hit only a grill can provide. (And I love my grilled veggies drizzled with a garlicky herb balsamic vinaigrette.)

Then there’s the Classic Bruschetta mmmmmmm … Thick slices of local rustic bread are so good rubbed with cloves of fragrant garlic then topped with a mixture of chopped peak of the season tomatoes, fresh basil, extra virgin olive oil and sea salt.

Grilled Bruschetta
Photo by Kathy Casey Food Studios®.

Don’t forget about dessert! While your grill is still hot, and you’re enjoying dinner with your guests, toss some fruit skewers on the grill. Skewer up hearty fruits like peaches, pears, apricots, pineapple and bananas. Grill’em till warm and give them nice grill marks then serve over ice cream drizzled with salted caramel – yum!

So get outside and grill up what you can! -Kathy

Greek Grilled Pita Salad
Makes 8 cups — serves 4 as an entrée or 6 – 8 as a starter or accompaniment

3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
pinch of red pepper flakes
1 teaspoon minced garlic
1/2 teaspoon salt
1/3 cup crumbled feta cheese
1 tablespoon chopped fresh oregano
2 large, 7-inch-diameter, pitas — the kind that don’t have pockets
2 large, vine-ripe tomatos, cut in wedges (about 2 cups)
1 cup thinly sliced, Walla Walla Sweet or red onion
1 large cucumber, peeled and sliced (about 2 cups)
1/3 cup pitted kalamata olives, cut in half
1/4 cup coarsely chopped Italian parsley

Pre-heat grill.

In a large bowl whisk together the vinegar, olive oil, pepper flakes, garlic, salt, cheese and oregano. Set aside.

Place whole pitas on hot grill and cook on each side for about 1 1/2 minutes or until nice grill marks are made and pitas are toasty. Remove and cut each pita in half and then into 1-inch strips.

Add tomatoes, onion, cucumber, olives, parsley and grilled pita strips to bowl of vinaigrette and toss together well. Serve immediately.

Note: This salad is best served right after tossing. You can also add grilled shrimp or chicken to it for a nice summer entrée salad.

Recipe by Kathy Casey Food Studios®.

Classic Bruschetta
Use ripe summer tomatoes in this tasty appetizer.

Serves 8 – 10

3 tablespoons extra virgin olive oil
3 cups chopped vine-ripe tomatoes (about 2 – 3 medium tomatoes)
1/4 cup chopped fresh basil
2 tablespoons minced red onion
1 1/2 teaspoons minced garlic
3/4 teaspoon kosher salt
1 loaf of rustic artisan bread
1peeled garlic clove
fresh ground black pepper

Heat up your grill or barbecue to a medium-high heat.

In a medium bowl toss together 2 tablespoons of the olive oil, tomatoes, basil, onion, garlic and salt, and set aside.

If using a large “fat” loaf, cut with a serrated knife into six 1/2-inch slices and then slice each piece in half crosswise, to make 12 pieces. If using a baguette-style loaf, cut 12 1/2-inch slices from the loaf. (Serve any remaining bread with dinner). Brush both sides of bread with remaining olive oil, and grill on each side until lightly marked or toasted. Rub each piece with a garlic clove.
Place on a platter and immediately top with reserved tomato mixture. Garnish with fresh ground black pepper.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on June 27th, 2013  |  Comments Off |  Posted in appetizers, KOMO Radio, Recent Posts, Recipes, salads
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