Posts from October, 2012

Creative Cocktail: ROOT Bourbon Old Fashioned with Carbonated Cherries

This week on Kathy Casey’s Liquid Kitchen, I get creative with a ROOT Bourbon Old Fashioned with Carbonated Cherries! The classic Old Fashioned cocktail is a great cocktail template to get creative with. For my imaginative libation, ROOT Liqueur (an organic liqueur made with birch bark, sarsaparilla and other wild roots), Hudson Bourbon Whiskey, homemade Vanilla Bean Syrup and a dash of Bitter Truth Aromatic Bitters all make for a tasty libation. Continuing in the creativity, I carbonate some maraschino cherries to add fun fizz to the garnish!

Santé! – Kathy

Posted by Kathy Casey on October 9th, 2012  |  Add Comment |  Posted in Cocktails, Foodie News, Lifestyle, Small Screen Network, videos

Unique, Hand Crafted & Sweet

Seattle loves its decadent desserts, treats, and bites. There’s no mistaking that!

For those that love a hot, gooey, cake, there’s a new place in the Ballard ‘hood to indulge that sweet tooth.  Autumn Martin’s Hot Cakes: Molten Chocolate Cakery is the sweet spot!

Autumn has been selling her molten cakes at the Ballard Market where they gained a huge cult-like following. When demand got super-high, she decided it was time to open up a brick and mortar operation of her own.

Hot Cakes is every dessert lover’s dream, described as “part soda fountain, part dessert café, and part bakery.”

Aside from her molten cakes, Autumn serves up delectable cookies like Bacon and Oatmeal to Smoked Chocolate Chip. Then there are her sweet and savory pocket pies – my favorite is the Cherry Fig Fennel – yum! Need something to wash them down? No worries – you can sip on one of their boozy milkshakes – cool combos include extra dark caramel, espresso and rye whiskey as well as smoked chocolate and scotch.

You can also try making your own gooey cake at home. My Oozy Chocolate Grand Marnier Cakes combines bittersweet chocolate chunks with Grand Marnier liqueur for a truly decadent and oozy cake. A truly decadent dish to finish off a great dinner.

So next time you’re in Ballard, check out Hot Cakes for a sweet bite! -Kathy

Oozy Chocolate Grand Marnier Cakes with Glazed Blood Oranges
Photo from Dishing with Kathy Casey

Oozy Chocolate Grand Marnier Cakes with Glazed Blood Oranges
You can make the cake batter up to two days in advance and portion into custard cups or a baking dish. Cover with plastic and refrigerate until ready to bake.

Makes 6 servings

Glazed Blood Oranges (recipe follows)
6 ounces bittersweet chocolate, chopped into small chunks
10 tablespoons (1 stick plus 2 tablespoons) butter
5 large eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon flour
1/4 cup Grand Marnier

Make the Glazed Blood Oranges up to 1 day in advance and chill.

Preheat an oven to 400°F. Spray 6 small glass custard dishes or ramekins very lightly with nonstick vegetable spray and set aside.

To make the cakes: In a double boiler or medium bowl set over a pan of simmering water, combine the chocolate and butter. Heat over medium heat, stirring often, until the butter and chocolate are just barely melted. Remove from the heat and stir until completely melted.

In another bowl, beat together the eggs, sugar, vanilla, flour, and Grand Marnier. Fold in the melted chocolate mixture. Refrigerate batter for 2 hours or up to overnight.

To serve: Divide the batter evenly among the custard dishes. Place the dishes on a baking sheet and bake for about 18 minutes, or until the cakes are set but the centers are still very, very soft. Let cool for 3 to 4 minutes and serve immediately. Run a knife blade around the rims of each of the custard cups, turn the cakes out onto individual plates top side up, and spoon Glazed Blood Oranges over and around the cakes.

Glazed Blood Oranges
3 very large or 4 small blood oranges, or substitute regular oranges
2 tablespoons Grand Marnier or other orange-flavored liqueur, optional
2 tablespoons fresh lemon juice
2 tablespoons water
1/3 cup sugar

Cut a thin slice off the ends of each orange. Holding an orange with a cut end resting on a cutting board, cut the rind off the orange all the way around, using downward cutting motions. Repeat with remaining oranges. After you have cut away all the rind and white pith from the oranges, slice them in 1/4-inch slices and flick out any seeds. Place the orange slices in a large, shallow glass or stainless bowl or baking dish. Sprinkle with the Grand Marnier.

In a small saucepan, combine the lemon juice, water, and sugar. Bring to a boil over high heat and boil 1 minute. Let cool, then pour the lemon syrup over the sliced oranges. Cover the oranges with plastic wrap and let them marinate, refrigerated, for at least 30 minutes or up to 1 day.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on October 4th, 2012  |  Add Comment |  Posted in Restaurants, dessert, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes

Ruby Room’s Annual Fashion Show

The Ruby Room will be celebrating its 10th year anniversary at their annual fundraiser fashion show, “Fashion Faux Pas to Fashion Fabulous” at the Seattle Center Fisher Pavilion on Saturday, Oct. 13, 2012. The lively evening is part fashion show and part auction, with proceeds supporting the organization’s commitment to providing Seattle area high school girls with formal gowns and accessories, who are unable to purchase their own dance attire.

Make sure to buy your tickets soon for this grand occasion. There’ll be things to nibble on, a live DJ, tasty libations, and more. I’ll be there…strutting my stuff down the fashion runway sporting a Not Your Mama’s Apron! Faboo! (Here’s a sneak peek at what the models will be wearing, including the apron I’ll be showing!)

Hope to see you there!

Ruby Room logo

Posted by Kathy Casey on October 3rd, 2012  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts

Seattle’s Battle of the Chefs

Seattleites, mark your calendars for a culinary battle! Luxe Interiors + Design & Bradlee Distributors is hosting their 2nd Annual Battle of the Chefs on Thursday, October 11th from 6:00 – 9:00pm!

This culinary challenge will put 6 teams against each other in a one-hour cook-off! I’m super excited to be a guest judge and definitely looking forward to trying all the tasty dishes. Make sure you get your tickets soon!

Posted by Kathy Casey on October 3rd, 2012  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts

Cheers to a Green Goddess cocktail!

This week on Kathy Casey’s Liquid Kitchen, I shake up a Green Goddess cocktail with special guest and LUPEC – Seattle member Lynne Becker! In honor of LUPEC (Ladies for the Preservation of Endangered Cocktails), Lynne and I combine frothy egg whites with Green Chartreuse and silver rum with fresh pineapple and lime juices as well as a dash of Bitter Truth Celery Bitters!

Cheers! -Kathy

Posted by Kathy Casey on October 2nd, 2012  |  Add Comment |  Posted in Cocktails, Foodie News, Lifestyle, Small Screen Network, videos
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