Posts from February, 2018

Smooth Sipping Chocolate

When I think of my childhood favorite after school treat, hot chocolate always comes to mind. But cocoa isn’t just for kids – that’s right adults! Jazz up the flavors with savory and spice add in’s – like infusing cardamom pods and cinnamon sticks into the base. You can even add in a chili pod for some heat!

You can switch it up in other ways too – for those avoiding dairy, there are lots of options these days. Coconut or almond milk make great alternatives.

Turn your cocoa into a cozy night-cap by stirring in a little honey whiskey or your favorite liqueur. And if you’re feeling extra adventurous, you’ve got to try my luscious Red Wine Sipping Chocolate.

This rich and creamy version combines sultry dark chocolate, a bold lush red wine and a touch of honey for sweetness. For even more decadence, top it off with a big fat toasted gourmet marshmallow (get the blow torch out!) and finish it with a sprinkle of red wine salt. That’s not your mama’s cocoa!

Now get to sipping! -Kathy

Red Wine Honey Sipping Chocolate
This hot chocolate combines three beloved ingredients: honey, chocolate and red wine – yes wine! It’s rich, delicious and meant to be sipped and savored. For even more decadence, top with toasted hand-made Honey Marshmallows, drizzle with honey and sprinkle with red wine salt.

Makes about 4 servings

6 ounces bittersweet chocolate, finely chopped
1/2 cup full bodied red wine
1 cup whole milk
2 tablespoons Wildflower Blossom Honey
Garnish: 4 Honey Marshmallows (see recipe) or substitute gourmet purchased marshmallows, red wine salt*, honey for drizzling

Combine the chocolate and wine in a small saucepan over low heat and whisk until the chocolate is melted, about 3 to 5 minutes. Add the milk and honey, increase heat to med-low and continue to heat until hot but not boiling. Remove from heat and pour into small cups for serving. Garnish with toasted marshmallows sprinkled lightly with red wine salt if desired.

*Red wine salt is available online.

Recipe and Photo by Kathy Casey Food Studios® for the National Honey Board

Posted by Kathy on February 15th, 2018  |  Add Comment |  Posted in Snacks, chocolate, cocoa nibs, dessert

Hearty Root Vegetables

The cold weather months naturally make us crave heartier foods…so thank goodness for root vegetables! They are versatile in flavor, texture and application – as well as budget-friendly and a great source of complex-carbohydrates.

Rutabagas, parsnips, carrots, turnips and beets are all part of this delicious group.

Roasted Beets are so tasty, especially when finished with my Orange Cumin Glaze. Just pop whole beets in a 375 degree oven tented in foil and roast until fork tender – when cooled, the skins will slip off easily. I love them tossed in a salad with arugula, blue cheese, walnuts and balsamic vinaigrette.

The often overlooked parsnip is also a fave – roast them whole with a chicken alongside a few of those beautiful rainbow carrots we see in the markets these days. My Creamy Roasted Parsnip Soup paired with chevre and walnut croutons is so delicious you won’t even notice that you’re eating a bowl full of vegetables! Pour yourself a glass of Washington wine and you’re all set for a cozy meal.

Parsnips and carrots can also be enjoyed simply steamed and mashed with seasoning, butter, olive oil or sour cream. It’s the perfect tasty side dish alternative to traditional potatoes.

Embrace these cold days by filling up with some hearty root veggies!
–Kathy

Roasted Beets with Orange Cumin Glaze
Makes about 6 servings.

5 large beets (about 2 lb.)
1/2 cup fresh orange juice
1 tsp ground cumin
1 Tbsp white wine vinegar
1 1/2 Tbsp honey
1 tsp cornstarch
2 Tbsps butter
1/2 tsp salt
1/4 cup chopped toasted walnuts
1 Tbsp finely chopped orange zest
2 Tbsps chopped fresh parsley

Preheat oven to 375 degrees.

Wash the beets and leave root untrimmed. Place beets on a large sheet of foil and seal like a package. Place foil packet on a baking pan and roast in preheated oven until very tender, about 1 hour and 45 minutes. Poke beets to make sure they are tender.

As soon as beets are cool enough to handle, slip the skins off and slice into ¼-inch slices.

In a small bowl mix together the orange juice, cumin, vinegar , honey and corn starch. Stir until cornstarch is well incorporated.

Place liquid mixture in a large, non-stick sauté pan and heat over medium-high heat, whisking – while adding the butter and salt. Bring to a boil and add the sliced beets. Cook, turning beets as necessary, until they are hot and nicely glazed. Place on a serving platter or in large, shallow bowl.

Mix together the walnuts, orange zest and parsley and sprinkle over the beets.

Chef’s Notes:
You can prepare this recipe part way in advance: Just roast, peel and slice the beets ahead of time. This can be done up to 3 days in advance. Then finish the rest of the recipe procedure per instructions.

Recipe by Kathy Casey Food Studios®

Creamy Roasted Parsnip Soup with Chevre & Walnut Crostini
Makes 6 servings

4 cups 1/2-inch-sliced peeled parsnips (about 1 1/2 pounds)
1 Tbsp olive oil
2 Tbsps butter
1/4 cup thinly sliced shallots
1 stalk celery, chopped (about 1/2 cup)
3 cloves garlic, finely minced
1/2 cup dry white wine
4 cups chicken broth (I used packaged organic broth)
1 cup heavy cream
1/2 tsp kosher salt
1/8 tsp cayenne pepper

Croutons
6 1/4-inch-thick slices baguette or French bread
Olive oil
3 ounces chevre (goat cheese)
3 Tbsps chopped walnuts, lightly toasted

Garnish: thinly sliced fresh chives and/or celery leaves

Preheat oven to 425 degrees F.

First, toast the bread for the croutons: Lay the bread on a baking sheet, brush slices lightly with oil, and toast in the preheated oven for about 3 – 5 minutes, or until just lightly golden. Remove and let cool. (You can do this the day before and keep croutons in a tightly closed container after they cool.)

Toss parsnips and olive oil together in a bowl to coat evenly. Spread out on a baking sheet (you can reuse the one used for the bread), and roast till golden and totally tender, about 30 minutes.

Heat butter in a large pot over medium-high heat. Sauté shallots and celery until very tender, about 3 minutes; do not brown. Add the garlic and cook, stirring, for about 30 seconds more. Add wine and bring to a boil. Add chicken broth, cream and roasted parsnips and bring to a simmer. Reduce heat to medium or low, to maintain a slow simmer. Cook for about 5 minutes and then add salt and cayenne. In small batches, puree mixture in a blender. (Be careful; it’s hot!)

Return soup to pan and adjust seasoning if needed. Cool and refrigerate for up to 3 days before serving.

To serve the soup and finish the crostini:
Preheat oven to 375 degrees F.

Spread the cheese on the croutons, then top each one with a half-tablespoon of nuts. Press in slightly and bake for about 4 minutes or until cheese is warmed.
Meanwhile, heat the soup, stirring often, over medium heat till hot, making sure it does not stick on the bottom. Serve the hot soup in warm bowls. Top with chives or celery leaf and serve a warm goat cheese crouton on the side.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on February 8th, 2018  |  Add Comment |  Posted in French Seasoning Salt, Kathy Casey, appetizers, herbs, root vegetables, seasonings, sides, vegetables

Go Nuts for Almonds!

Hail the mighty almond! The crunchy nut that’s packed with flavor and healthy goodness.

Available in many forms – raw, slivered, flour, milk, butter, and oil – this nutty ingredient can be used in both savory and sweet dishes.

And talk about versatile! It’s so easy to integrate them into your diet. That’s a good thing too – because this superfood is SUPER healthy! Packed with Vitamin E and rich in dietary fiber and healthy fats. Plus they are a super protein source and easy to have a little snack baggie around for when you’re feeling hangry!

Chopped up and added to salads, grain bowls, or your morning yogurt, they’ll keep you feeling full and keep your body’s metabolism on track. My Cranberry Almond Crunch Slaw is the perfect healthy snack or side dish.

So go nuts! Nuts for Almonds, that is.
-Kathy

Cranberry Almond Crunch Slaw
Makes about 8 servings

1/3 cup unseasoned rice vinegar
1/4 cup honey
1/4 cup sour cream or plain Greek yogurt
1 tsp salt
1 tsp Sriracha
4 green onions, thinly sliced
10 cups thinly sliced napa cabbage (about 1 large head)
1/2 cup dried cranberries, coarsely chopped
1/2 cup coarsely chopped fresh cilantro
1 cup toasted sliced almonds

In a large bowl, whisk together vinegar, honey, sour cream, salt and Sriracha. Add green onions, cabbage, cranberries and cilantro and toss until well coated.

The salad should sit for 30 minutes before serving. If making way ahead, refrigerate dressing and salad ingredients separately, then toss together 30 minutes before ready to serve. Toss the almonds into the salad right before serving.

Recipe by Kathy Casey Food Studios®

Posted by Kathy on February 1st, 2018  |  Add Comment |  Posted in KOMO Radio, Kathy Casey, Snacks, appetizers, breakfast, dessert, salads
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