Posts from November, 2017

Back for the Holiday Season!


Kathy Casey’s “Over 21” Real Fruit Cakes made with Maker’s Mark
#RealFruitCake

It’s been over 10 years now that we have been baking up our signature “Over 21” Real Fruit Cake made with Maker’s Mark! Garnering cult like status these delicious beauties are chock full of Maker’s Mark-soaked dried fruits, including apricots, cranberries, tart cherries and golden raisins as well as lots of tasty toasted nuts from hazelnuts to rich pecans – all bound with our signature spiced batter. Baked until golden then brushed hot out of the oven with a Maker’s Mark brown sugar glaze.

“This is not your grandmother’s fruitcake, and is sure to convert any fruitcake naysayers. With all that delicious bourbon, fruit and nuts in it, this fruit cake certainly won’t end up re-gifted! Some loyal fans have said they ate the whole thing themselves,” commented Kathy Casey, “I personally love to toast a slice for Christmas morning breakfast.”

Quantities are limited and sell out fast. So here’s how to order or pick-up:

    •Starting November 20th Real Fruit Cakes can be picked up at Kathy Casey Food Studios, located in Ballard – Monday thru Friday, 9:00 AM – 5:00 PM – call 206-784-7840 to check on availability.
    (Closed on November 23-24 for Thanksgiving)

    Order from our website starting November 20th while supplies last.

    •Priced at $12.99

Kathy Casey Food Studios is located at 5130 Ballard Ave. NW and is open Monday through Friday from 9 AM to 5 PM. We suggest calling ahead to be sure that cakes are available.

For more information, contact: call (206) 784-7840 or check out our website www.KathyCasey.com.

Posted by Kathy on November 17th, 2017  |  Add Comment |  Posted in Foodie News, Dish D'Lish, Kathy Casey, Press

Thanksgiving Desserts

We all know Thanksgiving is a day to give thanks and spend time with family and friends. There is turkey, stuffing, mashed potatoes, gravy, and goodies galore – the feast often goes all day long…but for many it’s all about the decadent desserts!

Everyone has their own special traditions and a lot of fond memories to go with them. From a spread of cookies and homemade candies, to the big buffet of pies – apple, lemon meringue, pecan and of course pumpkin – pumpkin is always a favorite!!

But if you’re looking to spice things up this year and bring something new to the table, why not switch up that pumpkin pie routine with my Pumpkin Panna Cotta with Ale Caramel and Sea Salt. It’s easy to make these ahead and portion in little mason jars. Yes, that’s right – you can do this a week ahead and cover with lids. Perfect for easy transporting too!

For serving, just remove the lids and drizzle with the caramel whipped up with your favorite local holiday brew (you can make this in advance too!) then top with whipped cream. Yum!

Happy Thanksgiving everyone!
-Kathy

Pumpkin Panna Cotta with Ale Caramel & Sea Salt
You can make the panna cotta up to 5 days in advance — just keep tightly wrapped with plastic. The caramel sauce can also be prepared up to a week beforehand, making it the perfect dessert for a busy holiday schedule.

Makes 8 regular (4-oz) servings or 16 mini (2-oz) servings

1 packet Knox unflavored gelatin
2 tablespoons water
1 cup cream
3/4 cup sugar
3/4 cup sour cream
3/4 cup mascarpone
1 cup pumpkin puree (pure pumpkin, not pre-seasoned pie filling)
1 1/2 teaspoons vanilla extract
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
————————————————-
1 cup Holiday Ale Caramel Sauce (recipe follows)
Sea salt for sprinkling (sea salt)

In a small, microwave-safe bowl, sprinkle the gelatin over the water. Soak until the gelatin is soft, then microwave on high power for only about 2 seconds, or until the gelatin is melted but not foaming up.

In a large mixing bowl, combine the cream, sugar, sour cream, mascarpone, pumpkin, vanilla, and spices. Add the gelatin and whisk together well.

Place the mixing bowl over a pan of simmering water, being sure the bottom of the bowl does not touch the water. Cook the mixture, whisking constantly, until smooth and hot (150 to 160 degrees F on an instant-read thermometer).

Remove from the heat and divide the mixture evenly among 8 regular or 16 mini martini glasses (or 8 custard or 16 espresso cups). Cover with plastic wrap, making sure the plastic does not touch the panna cotta. Refrigerate for a minimum of 12 hours to set.

To serve: Drizzle each panna cotta with ale caramel sauce (1 tablespoon for the minis or 2 for the larger portions), and then sprinkle lightly with sea salt.

Chef’s note: If making the ale caramel sauce is too much for your schedule, then substitute with a speed scratch sea salt caramel sauce; mix 1/2 cup purchased high-quality caramel sauce with 1/4 – 1/2 teaspoon sea salt, depending upon how salty you like it.

Posted by Kathy on November 16th, 2017  |  Add Comment |  Posted in Recent Posts

Clementines

When the weather gets chilly and the sky turns grey, juicy winter citrus is just the thing to help brighten the season. Clementine’s to the rescue!

Don’t be fooled by their small appearance- these cute little fruits are packed with flavor and health benefits. They are an excellent source of vitamin C. And get this – they’re also great as an antihistamine. It’s true! Battle those stuffed-up sinuses with clementine’s.

I love to incorporate them into my morning smoothie –or topped on yogurt for a citrusy punch.

For a quick and easy appetizer- try my Clementine Bruschetta! Simply combine diced clementine’s with tomatoes, kalamata olives, minced red onion, and fresh basil. Scoop it over a toasted crostini spread with creamy goat cheese – yum! Great for on-the-fly entertaining!

So whether you’re whipping up a delicious snack- or fighting off a case of the sniffles– pick up some Clementine’s. They’re sure to brighten up your day!
-Kathy

Clementine Bruschetta with Goat Cheese
The flavors of clementine, kalamata olives, fresh basil and the creaminess of goat cheese all play off each other nicely in this easy entertaining appetizer.

Makes 20 pieces

1 artisanal baguette
extra-virgin olive oil for drizzling
kosher salt as needed
————————-
4 clementines
2 Tbsp. extra-virgin olive oil
3/4 cup chopped vine-ripe tomatoes
1/4 cup chopped fresh basil
2 Tbsp. minced red onion
1 1/2 tsp. finely minced garlic
1/4 cup chopped pitted kalamata olives
pinch of red pepper flakes
————————-
4 oz. chèvre-style fresh goat cheese

Preheat oven to 400 degrees F.

Cut baguette into 1/4-inch slices—you want about 20 nice-sized pieces. Lay out on a baking sheet. Lightly brush or drizzle bread with olive oil then sprinkle lightly with kosher salt. Bake for about 5–7 minutes, or until toasty. Let crostini cool.

Meanwhile, peel clementines and dice 1/4 to 1/3-inch. In a medium bowl, toss clementines with 2 tablespoons olive oil, tomatoes, basil, onion, garlic, olives, and pepper flakes. Set aside.

To serve: Smear each piece of crostini with a heaping teaspoon of goat cheese. Place on a platter and immediately divide the clementine mixture between the crostini (drain off any excess juice).

Note: Top crostini right before serving so they do not get soft.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on November 9th, 2017  |  Add Comment |  Posted in Recent Posts

Fennel

Ahhhh fennel- the hardy, perennial herb with feathery leaves and beautiful yellow flowers is one of my all-time favorite veggies. It’s crunchy texture and anise-like sweet aroma adds a delightful pop of flavor to any dish.


Fennel has a long ancient history, too!

And get this- you can utilize every piece of it in your kitchen! The bulb, stalk, leaves, AND seeds are all edible. I like to shave the bulb very thin and toss it in with winter salad greens- like in my Baby Arugula, Orange, and Fennel Salad with Grilled Shrimp and White Balsamic Vinaigrette. Just be sure to remove the hard core in the center of the bulb before slicing! But don’t throw it away- instead toss it into the pot next time you make a homemade stock. A d’lish product with zero waste- that’s what I’m talking about!

In Seattle, fennel grows wild in many of our neighborhoods like Ballard. I love looking out my office window at the billowing plumes of fennel poking their way through the concrete.


The view outside my office window!

Right now the hearty stalks are topped with seeds, ready for picking! Just dry at room temperature, toast them up, and add to seasonings, sauces or soups – yum!
-Kathy

Baby Arugula, Orange & Fennel Salad with Grilled Shrimp and White Balsamic Vinaigrette
Makes 6 to 8 servings

Shrimp
1 tablespoon undiluted orange juice concentrate
Pinch of red pepper flakes
2 tablespoons minced orange zest
1 tablespoon Dijon mustard
2 tablespoons minced shallots
1/2 cup olive oil
2 tablespoons minced fennel fronds
1 tablespoon fennel seed, toasted and crushed
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 pounds large raw shrimp (32 to 40)

Salad
1 large or 2 small fennel bulbs, trimmed
6 oranges or tangerines
6 cups baby arugula
2 heads baby frisée, torn, rinsed and spun dry
White Balsamic Vinaigrette (recipe follows)

To marinate the shrimp, whisk all the ingredients, except the shrimp, in a large bowl. Peel, devein, and remove tails of the shrimp then add them to the marinade and toss to coat. Refrigerate and marinate for at least 1 hour or overnight.

To prepare the salad, finely shave the fennel bulbs with a sharp knife or a mandolin and crisp in ice water for 10 minutes. Spin dry before using. Cut the peel off the oranges, trim away all the white pith then cut the fruit into 1/4-inch-thick slices. Flick out any seeds. (If prepared ahead, refrigerate the fennel and orange slices separately, for up to 2 hours.)

Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Grill the shrimp until just pink and done, about 1 to 2 minutes per side.

Meanwhile, toss the arugula, frisée, fennel, and oranges with enough of the vinaigrette to coat nicely—taste for flavor, adding more dressing if needed.

Serve the salad on a large platter or divide among individual plates, arrange the shrimp on top, and drizzle with a little extra dressing, if desired.

White Balsamic Vinaigrette

Makes 2 cups

1/2 cup white balsamic vinegar
2 tablespoons minced shallots
1 1/2 teaspoons Dijon mustard
1/4 cup undiluted orange juice concentrate
Pinch of red pepper flakes, or 1 tablespoon harissa paste
2 teaspoons kosher salt
Freshly ground black pepper
1 tablespoon fennel seed, toasted and ground
1 cup extra-virgin olive oil
1 tablespoon chopped fennel fronds

In a large bowl, whisk the vinegar, shallots, mustard, and juice concentrate. Whisk in the pepper flakes, salt, pepper to taste, and fennel seed. Slowly drizzle in the oil, whisking constantly to emulsify. Stir in the fennel fronds. If made ahead, refrigerate until shortly before needed, then rewhisk before using.

Chef’s Note: The vinaigrette keeps, refrigerated, for up to 2 weeks.

Recipe from Kathy Casey’s Northwest Table

Posted by Kathy on November 2nd, 2017  |  Add Comment |  Posted in Recent Posts
Untitled