Posts from November, 2011

Kathy Casey’s “Over 21” Real Fruit Cakes made with Maker’s Mark Are Ready To Go!

Who’s ready for some fruitcake? This isn’t your mom’s paperweight fruitcake either! Get yourself ready for Kathy’s ever-popular “Over 21” Real Fruit Cake made with Maker’s Mark!

These real fruit cakes are chock full of Maker’s Mark bourbon-soaked dried fruits, including apricots, cranberries, tart cherries, golden raisins and pineapple, as well as loads of nuts from toasted pecans to hazelnuts and exotic pistachios –with a little spiced batter to bind it all! These plump little loaves are truly full of goodies. They are then baked and for a little extra oomph, brushed directly hot out of the oven with a bourbon and brown sugar syrup. After tasting this D’Lish fruitcake, you’ll never again say you don’t like fruitcake!

Our one-pound loaves are priced at $9.95 again this holiday season. Beginning November 28th, Real Fruit Cakes can be picked up at Kathy Casey Food Studios, during the Holiday Extravaganza & Open House on Sat. Dec. 17th from 11am to 7pm, or you can order them from our website. Shipping will be available ‘til December 16th or while supplies last. Order them early as they sell out fast!

Watch our YouTube video to see the mayhem in making this D’Lish fruitcake!

Kathy Casey Food Studios is located at 5130 Ballard Ave. NW and is open Monday through Friday from 9am to 5pm. During studio hours, there is convenient parking in the lot in back. For more information, contact: call (206) 784-7840, email or check out our website

Don’t forget to catch Kathy on Twitter (@KathyCaseyChef), blogging at Dishing with Kathy Casey, find Sips & Apps on Facebook or shaking up cocktails on her show Kathy Casey’s Liquid Kitchen!

Posted by Kathy Casey on November 29th, 2011  |  Comments Off on Kathy Casey’s “Over 21” Real Fruit Cakes made with Maker’s Mark Are Ready To Go! |  Posted in Dishing with Kathy Casey Blog, Recent Posts

Keeping Warm During the Holiday Celebrations with a Punch!

With the holidays upon us, it’s time to celebrate! And nothing says celebration than being around your family, friends and loved ones… with a good glass of punch! In the winter, hot punches full of wine and spice can keep your guests warm after a long trip through the chilly weather.

My Cuties Spiced White Wine (as seen to the right, Cuties Spiced White Wine
Photo by Kathy Casey Liquid Kitchen) is the perfect remedy to warm you up during the holidays or sip throughout the party festivities. The Cuties Clementines add a fragrant kick to this party sipper while mingling with the other ingredients and playing well with both the white wine and St. Germain liqueur. For a mulled wine like this, I recommend using StoneCap Chardonnay, a fantastic Washington white wine. For a truly non-alcoholic and super kid-friendly version, sub out the white wine, liqueur and brown sugar with apple cider. Most importantly, don’t forget to serve it in a fabulous punch bowl!

Continue reading on Amazon’s Al Dente Blog.

Posted by Kathy Casey on November 24th, 2011  |  Comments Off on Keeping Warm During the Holiday Celebrations with a Punch! |  Posted in Amazon, Cocktails, Dishing with Kathy Casey Blog, Lifestyle

Picture Perfect Holiday Pies

Pie – it’s the beloved bring-along holiday dessert, and they are more popular than ever. Pie shops are popping up all over the place. Mini and hand pies are one of the hottest new trends and there’s something for everyone when it comes to these treats.

Apple walnut, chocolate cream, lemon meringue, pear with salted caramel… the possibilities are endless when it comes to unique flavor combinations. You can get creative with the fillings as well as the crust. I like to add goodies such as sliced almonds, fine chopped walnuts or poppyseeds into my crust. And speaking of crust: what’s your preference?  Butter, lard, shortening, or maybe even a touch of bacon fat? That’s just fine by me!

When the holidays roll around, it can be a bit of a tight-rope walk preparing your baking list – maybe everyone wants something different. Apple? Pecan? Pumpkin? Just a little bite of this or a tiny slice of that… well, I have the perfect fix! My “Gimme Both” Pumpkin-Pecan Pie has a luscious layer of pumpkin filling and another of sweet pecans! Top it with a poof of bourbon whipped cream and everyone wins!

Oh, and one more thing: pie for breakfast? Yes please! It’s the holidays – go ahead and have a little splurge!

So whatever your pie personality, indulge yourself and your loved ones this holiday weekend, and Happy Thanksgiving! -Kathy

“Gimme Both” Pumpkin-Pecan Pie with Bourbon Whipped Cream
Makes 1 (9-inch) pie

1 (9-inch) uncooked Classic Flaky Pie Crust (recipe follows)

Pumpkin Layer
3/4 cup canned pumpkin
1/4 cup sugar
1 egg
3 Tbsps sour cream
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 tsp salt

Pecan Layer
1/2 cup packed dark brown sugar
3/4 cup dark corn syrup
2 eggs
1 tsp butter, melted
1 tsp vanilla extract
1 cup pecan halves or pieces

Bourbon Whipped Cream
1 cup cream
3 Tbsps sour cream
3 Tbsps packed brown sugar
1 Tbsp bourbon

Preheat an oven to 425°F.

In a medium bowl, whisk together the Pumpkin Layer ingredients. Set aside.

In another bowl, combine all of the Pecan Layer ingredients except the pecans and mix until smooth. Stir in the pecans.

Spread the pumpkin mixture into the unbaked pie shell, then very carefully spoon the pecan mixture over the top, being careful to keep the layers separate. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake the pie for another 25 to 30 minutes, or until the filling is slightly puffy and the pecan layer is just set. Cool on a wire rack.

To make the Bourbon Whipped Cream: in a large bowl, whip the cream, sour cream, and brown sugar until lightly whipped. Stir in the bourbon.

Serve the pie with dollops of Bourbon Whipped Cream. The pie will keep, covered and refrigerated, for 2 to 3 days, but I don’t know anyone who could keep this pie that long!

Classic Flaky Pie Crust
Makes 1 (9-inch) pie crust

1 cup flour
1/4 tsp salt
1/4 cup shortening or lard
2 Tbsps cold butter
2 Tbsps ice water

In a large bowl, mix the flour and salt. Cut in the shortening and butter until the particles are pea-sized. Sprinkle in the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together in a ball. Do not over-handle the dough. (If the dough is too soft, press it gently into a disk and refrigerate for about 20 minutes before rolling.) On a lightly floured surface, roll the dough out to a bit bigger than your pan. Brush any excess flour off the dough and fit the dough into the pan. Roll the dough over at the edges, trimming off any excess, then crimp it with your fingers to make a pretty crust edge. Chill the crust until you’re ready to fill and bake it.

Recipe from Dishing with Kathy Casey: Food, Fun & Cocktails from Seattle’s Culinary Diva, Sasquatch Books, Seattle. Copyright © 2002 by Kathy Casey.

Posted by Kathy Casey on November 23rd, 2011  |  Comments Off on Picture Perfect Holiday Pies |  Posted in dessert, Dishing with Kathy Casey Blog, KOMO Radio, Lifestyle, Recent Posts, Recipes

Kathy Casey Holiday Extravaganza on Dec. 17

Kathy Casey Food Studios®
Annual Holiday Extravaganza & Holiday Open House
Samples to try and gifts to buy!

Saturday December 17th
11:00 am – 7:00 pm

Mark your calendars or leave Santa a note for this year’s Kathy Casey Food Studios Holiday Extravaganza and Open House on Saturday, December 17th, 11:00 am – 7:00 pm.

The Food Studios Team will be cooking up lots of favorite bites from Kathy’s book Sips & Apps to nibble, such as Parmesan Poppyseed Puffs and Cha Cha Cashews as well as samples of Dish D’Lish Egg Nog, Liquid Kitchen Honey and all the goodies the team has “put up” and preserved this year.

There’ll be lots to fill your favorite foodie’s stocking from our always-popular “Over 21″ Real Fruit Cakes made with Maker’s Mark (these sell fast so get there early!), pretty packaged little Spiced Apple Cakes, bags of crunchy Fennel-Roasted Walnuts made with fennel from our garden, house-made candies, Jingle Bell “Cheese Balls” spiked with Remy Martin cognac, Gingerbread Stars and Chocolate Peppermint Ho Hos.

And that’s not all! We’ll also have our Dish D’Lish® specialty products: seasoning salts, Cocktailor cocktail mixers and limited-edition preserves, including 21-Day Candied Cuties Clementines, Kiwi Pepper Jelly, Raspberry Wine Jelly and Strawberry Lavender Jam as well as our Liquid Kitchen Cocktail Shaker Kits and 5130 Honey from our very own hive! We’ll also be offering house-made Hot Buttered Rum Mix and a ton of other tasty treats and fun gifts throughout the day.

Kathy will be signing copies of her books throughout the day along with special guest Keren Brown, signing copies of her newest book Food Lover’s Guide to Seattle.

Come on by and see us:
Kathy Casey Food Studios Holiday Open House

Saturday December 17th 11:00 am – 7:00 pm
5130 Ballard Ave NW
Seattle, WA 98107


I hope to see you for some holiday cheer! – Kathy Casey

Speaking of holiday cheer, check out Kathy Casey’s Liquid Kitchen for great holiday sipping inspiration! Learn to make the crowd-pleasing Spiked Iced Tea Punch, the festive Platinum Sparkle, cozy up to Hot Buttered Egg Nog with Rum and bake a Manhattan Bundt Cake!

Catch Kathy on Twitter (@KathyCaseyChef), blogging at Dishing with Kathy Casey or find Sips & Apps on Facebook.

Posted by Kathy Casey on November 21st, 2011  |  Comments Off on Kathy Casey Holiday Extravaganza on Dec. 17 |  Posted in Cocktails, Dishing with Kathy Casey Blog, Foodie News, Lifestyle, Recent Posts

Bites on the Today Show

Thirsty Girl Leslie Sbrocco is a guest blogger for The Today Show’s Bites on Today blog and posted a fun blog on lovely holiday cocktails. Try out these drinks to warm you up during the holiday season, including my Hot Buttered Egg Nog with Rum recipe!

Posted by Kathy Casey on November 18th, 2011  |  Comments Off on Bites on the Today Show |  Posted in Dishing with Kathy Casey Blog, Recent Posts

The Seattle Times

If you’re looking for other great tips, techniques and advice as well as recipes for a fantastic Thanksgiving Day feast, check out the annual Seattle Times’ holiday guide written by Nancy Leson. This guide along with the recipes features a lot of tips and tricks from Seattle chefs and restauranteurs (including myself!), with all sorts of appetizers, entrees, sides and even desserts! Check it out for a d’lish read and try out some of the recipes yourself; you’ll have your guests asking for more in no time!

Posted by Kathy Casey on November 16th, 2011  |  Comments Off on The Seattle Times |  Posted in Restaurants, appetizers, dessert, Dishing with Kathy Casey Blog, Foodie News, Fruit, Lifestyle, meats, poultry, Recent Posts, Recipes, seafood, sides, Snacks

Holiday Sippin’: Ginger Rouge Cocktail

Fresh ginger, cranberries and orange make for a zesty syrup Ginger Rouge Cocktailwhen blended together. Not only does this housemade syrup add fantastic taste to a cocktail, but it adds a beautiful rouge tint to a drink, which is perfect for some holiday sipping!

On this week’s video of Kathy Casey’s Liquid Kitchen™, I make a Ginger Rouge Cocktail! After making my Housemade Zesty Cranberry Ginger Syrup and letting it cool, I puree it until its smooth using my Vitamix Barboss Advance. Shake in that alongside gin, vodka OR gold rum (your choice!) and Angostura bitters and you’ll have a beautiful and delicious cocktail to sip the night away!

Enjoy! -Kathy

***Make sure to follow @LiquidKitchenTV on Twitter for other sippin’ ideas!***

Posted by Kathy Casey on November 15th, 2011  |  Comments Off on Holiday Sippin’: Ginger Rouge Cocktail |  Posted in Amazon, Cocktails, Dishing with Kathy Casey Blog, Fruit, Lifestyle, Recent Posts, Recipes

Savory Slow Cooking

With autumn arriving and the weather turning cooler, it instinctively feels like the right time to dust off the crock pot and start enjoying some delicious, slow-cooked meals.

Slow cooking can be achieved a bunch of different ways: in a slow cooker or crock pot; low simmered on the stove top; or low and slow in the oven. One of the best things about slow cooker dishes is that they are the perfect way to utilize tougher cuts of meat, which are typically big-flavored, but easy on the wallet. Think juicy brisket, flavorful chili or a delicious curry.

With busy fall schedules, work, school activities, shorter days and holiday planning, a slow cooked meal popped in the crock pot before you head out for your day can be just what the chilly weather ordered. And crock pot cuisine has evolved – it’s not just a pork roast and a can of soup these days. Today, it’s Chili & Lime Slow Cooked Pork with Red Onion Escabeche and Warm Tortillas for an easy weeknight nosh. With a little planning, you can put the crock pot on in the morning and have dinner ready to go when you get home.

And the best part? Slow-cooked dishes are even better reheated because the ingredients have had extra time to get to know each other. Yummy leftovers are always welcome!

So turn on your crock pot and let dinner simmer away while you enjoy your autumn!

Chili & Lime Slow-Cooked Pork with Red Onion Escabeche and Warm Tortillas

Makes 6 hearty servings

1/4 cup chili powder
1 Tbsp coriander seed, crushed
1 Tbsp salt
1 boneless pork butt (shoulder), about 3 pounds, cut into 2 pieces
2 large tomatoes, chopped
4 cloves garlic, sliced
1/4 cup fresh lime juice

2 large carrots, julienned
1 large red onion, thinly sliced
1/2 cup fresh lime juice
2 Tbsps corn or other vegetable oil
1/2 cup coarsely chopped fresh cilantro (about 1 bunch)
1 tsp salt

Warm corn tortillas
Sour cream
Salsa or freshly made pico de gallo
Queso fresco (Mexican-style fresh cheese)
Fresh cilantro sprigs
Lime wedges

To prepare the pork, mix the chili powder, coriander seed and salt in a large, shallow bowl. Roll the pork in the mixture, taking up all the seasoning.

Put the pork in a slow-cooker, add the remaining ingredients and set the cooker on high. Let cook for 8 hours—or up to 10 hours if you’re still at work!

When ready to serve, mix the escabeche ingredients well then place in a serving dish. Shred the pork and place in a large serving bowl with some of the cooking liquid.

Serve the pork with the escabeche and accompaniments. Diners build their own “soft tacos,” then squeeze lime juice over the filling before folding.

Chef’s Note: To heat tortillas, place them, one by one, on a dry skillet over medium-high heat and turn frequently. As they are heated, slip them between the folds of a clean dish towel or cloth napkin. Wrap the towel in foil (or put into a small casserole dish and cover) to steam in their own heat and moisture. Or, microwave the tortillas very briefly and put into a napkin as above. Or, wrap several tortillas in a foil packet and steam them in a steamer until just heated through; use directly from the foil or wrap in a towel as described above.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

Posted by Kathy Casey on November 10th, 2011  |  Comments Off on Savory Slow Cooking |  Posted in Dishing with Kathy Casey Blog, KOMO Radio, meats, other, Recent Posts, Recipes