Posts from December, 2009

A Little Hair of the Dog That Bit You… also known as great post-holiday cocktails!

If you missed the live show on KOMO AM 1000, you can listen to it again online.

I know that we all love to celebrate the New year with a little champagne… maybe a glass or two and sometimes one too many cheerful libations! Thank goodness most of us get New Years Day off of work to sleep in and take it easy… And this year we have a nice long weekend too! Why not take this opportunity to get some friends together for brunch and discuss what your resolutions will be? And while you are at it, sip on something tasty … and just maybe to relieve fuzzy head!

Ramos Fizz is a traditional and fantastic Brunch Cocktail- I’ve given mine a little twist with a splash of orange juice. And we love LOVE Bloody Mary’s! Don’t we just love the garnishes almost as much as the drink? I think it is super fun to put out an assortment of garnishes to and let guests “build their own”.

So cheers to a wonderful New Year!

Ramos Fizz
My pick as the ultimate brunch drink!

Makes 1 drink

1 1/2 ounces gin
1/2 ounce fresh lemon juice
3/4 ounce orange juice
1/2 ounce Simple Syrup*
1/2 ounce whipping cream
4 drops orange flower water
1 small egg white or 1 tablespoon pasteurized egg white
Splash of chilled soda water

Garnish: Long orange-zest twist

In a cocktail shaker measure in: the gin, lemon juice, orange juice, simple syrup, and cream. Add the orange flower water and egg white. Fill the shaker with ice. Cap and shake vigorously for at least 10 seconds. Pour into a tall glass and top with a splash of soda water. Garnish with an orange twist.

Simple Syrup
Makes 3 cups

2 cups water
2 cups sugar

Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.
© 2009 by Kathy Casey Food Studios®  – Liquid Kitchen™

5-21 KCFS Cookbook Hi Res Finals 085

My Favorite Bloody Mary
If you love Bloody Marys, then it’s worth it to make your own Mary mix. My version includes a little balsamic vinegar, fresh garlic and celery seed.  I also love my Mary’s made with gin instead of vodka.

Makes 1 drink

1 1/2 ounces vodka or gin
4 ounces Kathy’s Mary Mix (recipe follows)
For garnishing set out some picks and assortment of: lemon wedges, olives, celery sticks, pickled green beans or asparagus, cherry tomatoes, chunks of salami and cheese and pickled onions.

Fill a large old-fashioned or tall glass with ice. Measure in the vodka and Mary mix. Stir. Garnish as desired.

Kathy’s Mary Mix
Makes 7 cups, enough for about 14 drinks

1 (46 ounces) can tomato juice
1/4 cup fresh lemon juice
1/4 cup Worcestershire sauce
1/2 tsp. freshly ground or coarse black pepper
6 Tbsp. balsamic vinegar
1 Tbsp. prepared horseradish
1 Tbsp. hot pepper sauce
1 1/2 tsp. minced fresh garlic
1/2 tsp. celery seed (optional)
1 tsp. Kosher salt

In a large glass or plastic pitcher, mix ingredients; make sure salt dissolves. Cover and refrigerate, for up to 7 days.
© 2009 by Kathy Casey Food Studios®  – Liquid Kitchen™

Rosemary Pom Holiday Sparkle

Here’s a great holiday non-alcoholic drink for those that don’t imbibe. It’s a perfect non-alcoholic drink for all celebrations. Fresh rosemary’s herbal essence  and the tangerine blends well with the sweetness of the sparkling cider.

Makes 1 drink

1 sprig fresh rosemary
1/4 of a large tangerine or Satusma or tangerine (1/2 if very small)
1 1/2 ounces pomegranate juice
3 ounces sparkling apple cider
Garnish: Fresh rosemary sprig

Bend the rosemary sprig and drop into a cocktail shaker. Squeeze in the tangerine and drop in. Fill the shaker with ice. Measure in the pomegranate juice. Cap and shake vigorously. Pour into a tall glass. Top with the cider. Stir. Garnish with a rosemary sprig.
© 2009 by Kathy Casey Food Studios®

Posted by Kathy Casey on December 30th, 2009  |  Comments Off |  Posted in Cocktails, KOMO Radio, Recent Posts, Recipes

Culinary Covers

Fantastic article on Culinary Covers that features my Pear Thyme Fizz, Cha Cha Cashews, and Piccolo Caprese Picks w/ Quick Basil Aioli, which are all found in Sips & Apps !

Posted by Kathy Casey on December 29th, 2009  |  Comments Off |  Posted in Recent Posts

Holiday Side Dishes

If you missed the live show on KOMO AM 1000, you can listen to it again online.

Okay, I know that at the big holiday dinners it’s hard to break away from the tried and true accompaniments… the infamous green bean and mushroom casserole topped with those crispy fried onions, the marshmallow, sugary coma yams, the sagey stuffing. Well I’m not saying to forget making all of your favorites — but just suggesting that this year you try one or two new things.

Now let’s chat about Brussels sprouts. For years I couldn’t even bear the thought of them – remembering them only as stinky, overcooked little cabbages. But after lots of Brussels-sprouts-correctly-cooked “therapy,” I will happily eat those petites choux, especially when lightly steamed and slathered with Toasted Walnut Butter. … Stinky cabbages, be gone!  Even my husband’s family will eat them!

And what’s always the most debatable menu item? Well, stuffing of course! Is corn bread your standard, or sagey bread your pleasure? Do you like it super-moist or extra-herby? With sausage? What about water chestnuts for crunch? Does your group fight over the crispy crunchy part or the squishy moist stuff deep in the bird? And why is there never enough??!! Most everyone would almost forsake the entire meal for a big mound of the perfect stuffing.

But this year why not try something a little different? My Overnight Wild Rice, Hazelnut & Mushroom Stuffing is a delicious and also healthier alternative to traditional bread stuffing. It’s based on cooked wild rice, veggies and wild mushrooms, and still includes bread—but make that from a local, rustic loaf—and about half as much butter as is typical. This medley is then enhanced with crunchy toasted hazelnuts, tangy dried cranberries, and fresh herbs. Prepping the stuffing the night before serving gives all the flavors a chance to meld and makes it easier on the cook, too. This is also an excellent dish to “bring and bake”.

Here’s wishing that all your holiday meals are D’Lish!
 
Brussels Sprouts with Toasted Walnut Butter

Makes about 12 servings

6 cups trimmed and halved fresh Brussels sprouts (about 3 pounds)

Butter
3/4 cup walnut pieces
4 tablespoons salted butter
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely minced lemon zest
2 tablespoons real maple syrup

Prepare compound butter first.
Preheat oven to 350 degrees.
Spread walnuts on a baking pan and place in preheated oven for about 5 minutes or until nuts are lightly toasted and golden. Let cool. Place butter, salt, pepper, lemon juice, zest and maple syrup in a food processor and process ingredients until smooth. Add cooled walnuts and pulse into butter till almost smooth but small pieces of walnut are still visible. Steam Brussels sprouts in a steaming basket over boiling water and cook until just tender — but not overcooked. Immediately toss with softened walnut butter and serve.
Note: If making butter ahead, it can be refrigerated for up to 1 week. Just be sure to bring to room temperature before using.
Copyright © 2000 by Kathy Casey – From Dishing with Kathy Casey

Overnight Wild Rice, Hazelnut & Mushroom Stuffing
Be sure to use a good rustic loaf of bread.
Makes 6 – 8 servings

6 cups water
1 1/2 teaspoons salt
1 cup wild rice
—————————-
4 cups 1-inch-cubed rustic artisanal bread
1/2 cup toasted, coarsely chopped hazelnuts
4 tablespoons (1/2 stick) salted butter (or you can use olive oil- but butter adds more flavor)
1 cup 1/4-inch-diced onion
1 cup 1/4-inch-diced celery
3 cups sliced chanterelle mushrooms, or substitute other wild mushrooms or domestic mushrooms
1/2 teaspoon salt (or more to taste)
1/4 teaspoon fresh-ground black pepper
1/2 cup dried cranberries
1 1/2 cups chicken broth or stock
1 egg, beaten
2 teaspoons finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh rosemary
1 tablespoon chopped fresh sage
2 tablespoons chopped fresh parsley

In a large pot, bring water and salt to a boil. Stir in wild rice and return to a boil. Reduce heat and simmer rice, stirring occasionally, for about 45 minutes to 1 hour, or until very tender. Drain and cool.
Spray an 8-inch square baking pan with cooking spray and set aside. Place bread cubes and hazelnuts in large mixing bowl and set aside.
In a large saute pan over medium-high heat, melt butter then add the onion, celery, and mushrooms, and season with salt and pepper. Saute for about 7–8 minutes, or until tender. Add cranberries and broth and bring to a simmer. Add mushroom mixture, drained rice, herbs, and beaten egg to bread and nuts, and toss until bread is thoroughly coated. Taste for seasoning, and add salt and pepper if needed.
Place stuffing in baking pan, cover and refrigerate overnight to let flavors develop.
When ready to bake, pull out of refrigerator 30 minutes ahead to come to room temperature. Preheat oven to 350 degrees F.
Bake in preheated oven for 35–45 minutes, or until cooked through. For a “crisper” stuffing, bake for a few minutes more.
Chef’s Note: if doubling the recipe use a larger baking pan and increase cooking time by about 10 minutes.
©2009 by Kathy Casey Food Studios®

Posted by Kathy Casey on December 24th, 2009  |  Comments Off |  Posted in KOMO Radio, Recent Posts, Recipes, sides

Festive Holiday Sips – From Sip & Apps

If you missed the live show on KOMO AM 1000, you can listen to it again online.

With so much to celebrate in the coming days I thought I would focus this week’s topic on some great drinks for Christmas and New Year’s celebrations. Bubbles, sparkling, effervescence, fizz—the mere names for that sensation of tiny dots of carbonation that tickle our noses and our palates bring visions of celebration and cheer and holiday festivities. A great glass of bubbly is always a perfect “little something” for any party or holiday celebration!

This year lets spruce up the traditional celebratory champagne this year with my recipe for the Douglas Fir Sparkletini. This is absolutely my favorite holiday cocktail. The light essence of Douglas fir infusing the gin evokes a sleigh ride in the woods, and the pouf of Champagne adds a festive effervescence. If you don’t have Douglas Fir available to you, you can purchase a Douglas fir tea to infuse the gin instead.

And if you’re a bourbon drinker try my recipe for a Dubious Manhattan – with the extra special little garnish of gold gilded cherries! 

Just because someone doesn’t drink does not mean they have to have boring choices. I have a lot of friends who don’t drink, and their biggest complaint is always that there is nothing “special” for them. Sure there’s sparkling mineral water with a splash of cranberry—but they want something hand-crafted, too—like a great cocktail. I have also included my recipe for Rosemary Pom Holiday Sparkle to make ALL partygoers feel extra festive – kids will love it to!

5-21 KCFS Cookbook Hi Res Finals 098

Douglas Fir Sparkletini
This is absolutely my favorite holiday cocktail. The light essence of Douglas fir infusing the gin evokes a sleigh ride in the woods, and the pouf of Champagne adds a festive effervescence.

Makes 1 drink

1 1/2 ounces Douglas Fir–Infused Gin (recipe follows)
3/4 ounce white cranberry juice
3/4 oz fresh lemon juice + 3/4 oz simple syrup
OR 1 1/2 oz Dish D’Lish Lemon & Lime Sour Cocktailor
Splash of brut Champagne or dry sparkling wine

For garnishing: Tiny sprig of Douglas fir, Fresh or frozen cranberry

Fill a cocktail shaker with ice. Measure in the infused gin, cranberry and lemon juices, and simple syrup. Cap and shake vigorously. Strain into a martini glass and top with a splash of Champagne. Garnish with a fir sprig and float a cranberry in the drink.

Douglas Fir–Infused Gin
Makes enough for about 16 drinks

1 (5- to 6-inch) sprig fresh-picked Douglas fir branch, rinsed
1 bottle (750 ml) gin

Put the fir branch into the gin bottle, cap, and let sit 24 hours. (Do not let it infuse for more than 24 hours.) Remove the branch and discard. The infused gin can be stored at room temperature for up to one year.

Tips: If fresh Douglas fir is not available in your area, then you can substitute a Douglas-fir tea bag. If using the tea, add the contents of the tea bag to the gin, let infuse, and then strain the gin through a very fine strainer. The infused gin also makes a good martini.
Douglas Fir tea is available at Dish D’Lish Ballard Café.
© 2009 by Kathy Casey, Recipe from Sips & Apps, Chronicle Books

Dubious Manhattan
The spicy aroma of French Dubonnet Rouge ever so slightly modifies the traditional manhattan. My Gilded cherries add a bit of bling bling!

Makes 1 drink

2 ounces bourbon
1/2 ounce Dubonnet Rouge
1/2 ounce sweet red vermouth
Dash of peach bitters

For garnishing: Gilded Cherry on a pick or a maraschino cherry

Fill a cocktail shaker with ice. Measure in the bourbon, Dubonnet, and vermouth. Add the bitters. Cap and shake vigorously. Strain into a martini glass. Spear the cherry on a pick and garnish

Gilded Cherries
2 cups maraschino cherries – DRAINED WELL and then super dried on paper towels
1 container of Gold Luster Dust (3 g) [available at cake decorating stores or on-line]

Make the cherries in a container that you are going to store the cherries. It is important that the cherries be very well drained. Place the cherries in the container and add the luster dust. Stir gently to coat cherries in gold. Do not over stir – over stirring makes the gold “stirred in” and not coating. Store refrigerated for up to two weeks.
© 2009 Kathy Casey Food Studios® – Liquid Kitchen ™- Adapted from a recipe from Sips & Apps, Chronicle Books

Rosemary Pom Holiday Sparkle

Fresh rosemary’s herbal essence  and tangerine the sweetness of the sparkling cider.
Makes 1 drink

1 sprig fresh rosemary
1/4 of a large tangerine or Satusma or tangerine (1/2 if very small)
1 1/2 ounces pomegranate juice
3 ounces sparkling apple cider
Garnish: Fresh rosemary sprig

Bend the rosemary sprig and drop into a cocktail shaker. Squeeze in the tangerine and drop in. Fill the shaker with ice. Measure in the pomegranate juice. Cap and shake vigorously. Pour into a tall glass. Top with the cider. Stir. Garnish with a rosemary sprig.
© 2009 by Kathy Casey Food Studios®

Posted by Kathy Casey on December 17th, 2009  |  Comments Off |  Posted in Cocktails, KOMO Radio, Recent Posts, Recipes

Gifts from the Soul of the Kitchen & Kathy Casey Food Studios Holiday Open House

In case you missed the live show on KOMO AM 1000, you can listen to it again online.

Giving or Getting something handmade as a gift is always a special treat. When time wasn’t as precious, these gifts were abundant, from homemade fudge and fruity liqueurs to almond bark, candied citrus rinds and a plethora of cookies!

With time a bit more scarce these days, I’ve whipped up a nice batch of simple, striking holiday edibles, since — let’s face it — not all of us started this gift-making back in July!

And what you package in, also, is a huge part of the overall effect. With fabulous stores such as Packaging Specialties — for ties, baubles, ribbons and tiny boxes, and places like Pier One — for terrific bottles, jars and fancy metallic cloth gift bags, it’s hard not to come up with something pretty fabulous looking as well as tasting, too!

With items such as the Crimson Cranberry Ginger Vinegar I like to print a tiny recipe or message on my favorite ways to use it. (It’s great in a holiday vinaigrette!) Then it’s off to Kinko’s to make copies on transparencies (clear, see-through film). Cut them into bottleneck tie-on tags and before long your hand-made goodie looks like a million bucks!

The Spicy & Sweet Hazelnuts are best packaged in a pretty jar or decorative tin to keep the air out so they keep their crunchy freshness. And if you make a few extra they are super great to have on hand as a nice nibble for unexpected guests.

I also dug up a recipe for crescent cookies from my mom’s recipe collection. It is super-simple—mix, slice, shape and bake—but soooo yummy. This classic is usually made with almonds but I have embellished it instead with toasted pine nuts and candied orange peel for an Italian twist.

And if your not in the mood to get crafty yourself – then head over to Kathy Casey Food Studios on Saturday December 12th for our open house (11:00 am – 7:00 pm)  – we’ll have plenty of goodies to stock your favorite foodies stocking. From little Spiced Apple Cakes to  Fennel Spiced Walnuts, “Over 21” Fruitcake made with Maker’s Mark, to Dish D’Lish Seasonings and Nectarine Rose Preserves…. so sexy to serve with cheese! We’ll have loads of groovy gifts for sale as well as I will be signing copies of my book Sips & Apps. And of course we’ll be sampling some tasty treats from Sips & Apps like Bacon Blue Cheese & Pecan Cocktail Cookies!

So come by and see us:
Kathy Casey Food Studios Holiday Open House
Saturday December 12th
11:00 am – 7:00 pm
5130 Ballard Ave NW
Seattle, WA 98107
206-784-7840

I hope to see you for some Holiday Cheer! – Kathy

Crimson Cranberry Ginger Vinegar
Makes 6 cups

1 cup fresh or frozen cranberries
4 big slices of fresh ginger root, without skin
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, ginger slices 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.
Copyright © by Kathy Casey

Sweet & Spicy Hazelnuts
Makes 3 cups, about 3 – 6 little gifts

1 pound hazelnuts (about 3 cups)
1 egg white
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper

Preheat the oven to 350 degrees F.

Place nuts on a baking sheet and bake for about 8 – 10 minutes or until lightly roasted and skin is starting to come off. Remove from oven and cool. Rub skins off nuts with a clean, non-fuzzy dish towel.

Reduce oven heat to 250 degrees.

In a medium bowl, whisk the egg white with 1 tablespoon of water until foamy. Add the hazelnuts and toss to coat. Transfer the nuts to a strainer, shake and then let drain for at least 2 minutes.
Place remaining ingredients in a large, clean bowl, and mix well. Add the nuts and toss to coat thoroughly.
On a large baking sheet with sides, spread the nuts out in a single layer. Bake for 30 minutes. Stir with a spatula, spread the nuts out again and bake for 25 – 30 minutes longer, until dry.
Loosen the nuts from the baking sheet. Let them cool to room temperature on the sheet. Be sure to let these nuts cool completely and become crisp before putting them away.
Divvy up the nuts into small tins with tight-fitting lids or cute glass jars with clamp lids, 1/2 – 1 cup in each.
They can be stored for up to one month in an airtight container.
Copyright © by Kathy Casey

Lovely Lavender Sugar
Makes about 2 cups, 2 – 4 gifts

1 1/2 tablespoons dried lavender flower buds
2 cups granulated sugar
small, decorative, wide-mouth bottles with corks or lids
dried lavender sprigs
raffia or gold ribbon

Mix together the lavender buds and sugar in a bowl. In a clean, smell-free, dry, coffee or spice grinder process sugar mixture in small batches until like powdered sugar in consistency.

Divvy up the sugar into clean, dry, decorative jars. Cap, then tie gold ribbon or small pieces of raffia around lid of jar in a decorative manner. Use a glue gun or Elmer’s glue to attach a couple of lavender sprigs to the top of jar if desired.

Uses: Put into your favorite shortbread or sugar cookie recipe. Sprinkle onto fresh berries or stir into lemonade.
Copyright © by Kathy Casey

Roman Crescents with Pine Nuts and Candied Orange Peel

Makes 32 cookies

1/2 cup pine nuts
1 cup (2 sticks) salted butter, softened
1 tablespoon very finely minced orange zest
1/2 cup sugar
1/3 cup very finely minced candied orange peel
1 3/4 cups flour
1/2 cup powdered sugar

Preheat oven to 350 degrees F.

Spread pine nuts on a baking sheet and toast in oven for about 6 minutes, or until golden and fragrant. Transfer nuts to a dinner plate and refrigerate to cool quickly.

In a mixer with a paddle attachment, cream the butter, orange zest and sugar together for about 3 minutes, or until well mixed. Add the candied orange peel and mix for 1 minute more. Add the flour and mix until thoroughly combined, scraping down sides of the bowl as needed. Mix in the cooled nuts.

Divide the dough into 2 equal parts, and roll each piece into a log 12 inches long. Wrap in plastic wrap and refrigerate for about 2 hours, or until chilled.

Preheat oven to 350 degrees F.

Cut each log into 16 pieces, roll each piece into a 3-inch-long cylinder then shape into a crescent. Place crescents, spaced apart, on ungreased baking sheets.

Bake for 10 to 12 minutes, transfer cookies to a wire rack, and let cool slightly. In a medium bowl, toss each cookie in the powdered sugar, then return to the rack to cool completely. When cookies are completely cooled, toss again in the powdered sugar.
Copyright © by Kathy Casey Food Studios®

Posted by Kathy Casey on December 10th, 2009  |  Comments Off |  Posted in KOMO Radio, other, Recipes

We love Fruitcakes… from the Dish D’Lish Over 21 to the Holiday Manhattan Cake

If you missed the live show on KOMO AM 1000, you can listen to it again online.

The holidays are a time for something very nice… and just a little bit naughty. Oh, yes, I bet you thought I forgot the fruit cake, didn’t you? No Way! I love fruitcake when it’s done to its finest. Forget those stupid, nasty, overly sweet cakes with the maligned, mass-produced citron and fluorescent cherries. — no icky sticky citron here!

Every year we turn Kathy Casey Food Studios® into our OWN holiday factory… except instead of building toys, we are baking Over 21 Fruitcakes made with Maker’s Mark! We make about 100 cakes ever year and sell them at my Dish D’lish location in Ballard (they are also available to order on line) but quantities are limited and they sell out fast! Mostly fruits and nuts, with a little spiced batter to bind them, these cakes are made with more than ten kinds of natural dried fruit, including local dried cherries and apricots, cranberries, prunes, apples and candied pears, and loads of nuts, including toasted pecans, almonds, walnuts and hazelnuts. The plump little loaves are truly chock-full of goodies. We bake up the cakes, then after it’s baked, it’s soaked and soaked and soaked… with a Maker’s Mark syrup for a little added cheer! Now that’s soooome fruitcake!

Now, if you are feeling “the baker within” this year, I’ve included a fantastic new recipe that is super d’lish!  It’s a Manhattan –you can eat! We’ve taken this recipe on a few test-runs at various parties and the response has been outstanding – it’s a real crowd-pleaser! Chock full of bourbon, red vermouth and cherries – this could almost be considered Santa’s little helper cake! Go ahead and whip one up at home to bring to your next holiday party – I promise you: it won’t end up as a “regift” under YOUR tree the next year! And PS – I’ve included 2 recipes – one from scratch and one not… so no matter how busy you are there’s a Manhattan Cake for you!

You can also purchase these fruitcakes and other homemade gifts this year at my Holiday Open House on Saturday, December 12th from 11am-7pm at my Food Studios in Ballard.

Manhattan_Cake_Crop_Version

Holiday Manhattan Cake
Makes 1 cake – serves about 10 – 12

Cake
2 (10 oz) jars maraschino cherries
4 large eggs
1 Tbsp. grated fresh orange zest
3/4 cup Maker’s Mark bourbon
2 Tbsp. red vermouth
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
16 Tbsp. (2 sticks) butter, cut into chunks, softened

Glaze
1 cup powdered sugar
3 Tbsp. Makers Mark  bourbon

Preheat oven to 350°F.

Drain cherries and reserve 6 cherries for garnish; roughly chop remaining cherries. In a medium bowl, whisk together eggs, orange zest, bourbon, and vermouth until combined. Set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Blend with an electric mixer on low speed, adding butter, 1 chunk at a time. When all butter has been incorporated, beat at medium-low speed until mixture is crumbly, about 30 seconds. With mixer on low, add egg mixture in a steady stream. Scrape down the sides of the bowl, increase speed to medium-high, and beat until batter is light and fluffy, about 2 minutes. Stir in chopped cherries. Lightly grease or spray a non-stick Bundt pan, and pour batter evenly into pan. Bake in preheated oven on a lower rack until a toothpick inserted into the middle of the cake comes out clean, about 40 – 45 minutes, rotating the pan halfway through baking. Let cool for 15 minutes in the pan. While the cake is cooling, make the glaze. In a small bowl, mix together the glaze ingredients until smooth. Unpan the cake onto a cookie sheet or serving platter and drizzle with glaze while cake is still slightly warm. Garnish with reserved maraschino cherries. © Kathy Casey Food Studios® 2009

Quick & Easy Holiday Manhattan Cake
Makes 1 cake – serves about 10 – 12

2 (10 oz) jars maraschino cherries
1 box (18.25 oz) super-moist yellow cake mix
3 eggs
3/4 cup Maker’s Mark bourbon
1/4 cup red vermouth
1/3 cup vegetable oil

Glaze
1 cup powdered sugar
3 Tbsp Maker’s Mark bourbon

Preheat oven to 350°F.

Drain cherries and reserve 1/4 cup of juice and 6 cherries for garnish; roughly chop remaining cherries. Combine the cake mix, eggs, bourbon, vermouth, oil and the 1/4 cup reserved cherry juice in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop and scrape the sides of the bowl and then mix on medium speed for 2 minutes. Fold in the chopped cherries. Lightly grease or spray a non-stick Bundt pan, and pour batter evenly into pan.Bake in preheated oven on a lower rack until a toothpick inserted into the middle of the cake comes out clean, about 35 – 40 minutes, rotating the pan halfway through baking. Let cool for 15 minutes in the pan. While the cake is cooling, make the glaze. In a small bowl, mix together the glaze ingredients until smooth. Unpan the cake onto a cookie sheet or serving platter and drizzle with glaze while cake is still slightly warm. Garnish with reserved maraschino cherries.
© Kathy Casey Food Studios® 2009

Posted by Kathy Casey on December 3rd, 2009  |  Comments (2) |  |  Posted in dessert, KOMO Radio, Recent Posts, Recipes

Holiday Spirit

Here is a great article from Seattle Metropolitan Magazine featuring my Eggnog Buttered Brandy!

Posted by Kathy Casey on December 2nd, 2009  |  Comments Off |  Posted in Recent Posts
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