Posts from December, 2018

Holiday Cocktails for a Crowd

Planning a festive party and need some drink ideas? Don’t worry! I’m here to help, so you’ll have lots of time to be merry with your guests,

Pick 1-2 signature cocktail recipes and pre-batch them. Then supplement your signature drink(s) with red wine and champagne, or beers. And of course, have something festive for the designated drivers as well.

For example, try my Festive Sparkling Rum Punch – made with rum, brandy, fresh juices, and homemade spiced syrup. You can make this up to a week in advance and refrigerate. Then, whip out that punch bowl from the closet and serve over a fun ice ring, then finish it off with champagne. Yum!

For the non-imbiber my Rosemary POM Holiday Sparkle is a cheery combination of fresh rosemary, tangerines, pomegranate juice and sparkling apple cider!

So don’t fret this holiday season – just make sure to plan ahead! –Kathy

Festive Sparkling Rum Punch
This punch is great to make ahead and then just add bubbles right before serving. Make a festive ice-ring to chill the punch, or serve over large ice balls – there are lots of molds available on line.

Makes about 16 – 20 servings

Spiced Syrup
2 cups water
2 cups sugar
12 each whole cloves
1/4 tsp. ground nutmeg
1/2 tsp. ground allspice
2 cinnamon sticks, broken up

Punch
3 cups gold rum
1 cup brandy or cognac
1 cup guava or passion fruit nectar
1 cup pomegranate juice
1 cup fresh orange juice
1 cup fresh lemon juice
1 1/2 tsp. Peychaud’s or Angostura bitters

——————————————————–

1 bottle brut sparkling wine or champagne, chilled

To make the syrup: combine syrup ingredients in a medium sauce pan over medium-high heat. Bring to a boil, then reduce heat and simmer slowly for about 3 minutes. Remove pan from heat and let cool to room temperature before proceeding with recipe. Or you can prepare the syrup up to a week in advance and store refrigerated.

To make the punch: in a large punch bowl (or large container such as a stock pot or pitcher) combine the Spiced Syrup, rum, brandy, juices and bitters. Stir to combine. (At this point you can refrigerate the punch for up to 3 days in advance)

Present in a large punch bowl. Add sparkling wine/champagne right before serving. Serve punch in an old fashioned glass over ice or large ice balls.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Rosemary Pom Holiday Sparkle
Fresh rosemary’s herbal essence complements the tangy flavor of the clementine and the sweetness of the sparkling cider. When making this in the Middle East, I substituted sparkling date cider instead of the apple cider! It was fantastic!

Makes 1 drink

1 sprig fresh rosemary
1/4 or 1/2 of a clementine or mandarin, depending on size
1 1/2 oz pomegranate juice
3 oz sparkling apple cider
Garnish: fresh rosemary sprig

Bend 1 rosemary sprig and drop into a cocktail shaker. Squeeze in the clementine then drop in. Measure in the pomegranate juice. Fill the shaker with ice. Cap and shake vigorously. Pour into a tall glass. Top with the cider and stir. Garnish with a rosemary sprig. (Or, you can shake the drink in the cocktail shaker, then add the sparkling cider and strain the drink into a tall champagne flute for a more elegant look.)

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on December 27th, 2018  |  Comments Off on Holiday Cocktails for a Crowd |  Posted in Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes

Candy Cane Cheer

I just love this time of year – everything is sparkly, lights are twinkling in the trees, and of course, d’lish candy canes everywhere! There are candy canes found hanging on trees and peeking out of stockings. They are also an ingredient in many of my favorite holiday goodies!

Peppermint and chocolate – oh yea! I love to sprinkle crushed candy canes on chocolate chip cookies or brownies before baking.

Or what about a Spiked Candy Cane Coffee! Baileys, Jäger, a hint of peppermint, and hot coffee topped with peppermint whipped cream and of course crushed candy canes. Recipe is below, but if you’re flying out of Sea-Tac Airport this month you can also sip one at Rel’Lish Burger Lounge on Concourse B.


Who’s ready for a sip of Spiked Candy Cane Coffee?

And have you ever had candy can infused vodka? Just combine 1 1/2 cup of vodka plus 8 – 10 starlight peppermints or 6 mini candy canes in a jar with a tight fitting lid. Shake a couple of times a day until dissolved. Voilla – Santa’s little helper! Enjoy it in your cocoa or frozen as a shot.

Here’s to some holiday cheers with candy cane! -Kathy

Spiked Candy Cane Coffee
Makes 1 cocktail

3/4 oz Baileys Irish Cream
3/4 oz Jägermeister
1/4 oz peppermint syrup
8 oz HOT coffee
Garnish: Peppermint Whipped Cream (recipe follows), crushed candy cane pieces

In a coffee mug, measure in the Baileys, Jägermeister, peppermint syrup, and hot coffee. Stir to combine. Garnish with a swirl of Peppermint Whipped Cream and a sprinkling of crushed candy cane pieces.

Peppermint Whipped Cream
1 cup heavy whipping cream
1/4 cup peppermint syrup

Measure ingredients into an iSi whipper canister and charge with 1 (N2O) whipped cream charger OR mix together in a bowl until the cream reaches soft peaks.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Posted by Kathy on December 20th, 2018  |  Comments Off on Candy Cane Cheer |  Posted in Cocktails, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recipes, Tasty Travels

Holiday Travel Snacks

The holidays are here and for many of us that means some long flights. I fly a lot so I understand it’s not always fun or d’lish, but I’ve got some tips to help with that.

If you’re flying out on a long flight (domestic or international), make sure to pack some food. Bring items that are compact and nutritious, and also won’t go bad. Some of my fave go-to’s: protein bars, raw almonds, Laughing Cow Cheese wedges (these are ok at room temp), squeezable almond butter, easy peel tangerines, baby carrots, and baggies of crackers or gluten-free snacks. And don’t forget snacks for the kids that are not messy or smelly.

Skip foods that are salty and try to avoid items that will dehydrate you, such as coffee and Bloody Mary’s on long flights – tempting as they might be. Remember the “puffy factor” when you fly! And make sure to drink lots of water – your body will thank you.


Mediterranean Quinoa Salad
(cucumbers, celery, tomatoes, quinoa, and feta cheese with Lemon Basil Vinaigrette)

It’s always good to be prepared. And if you’re flying out of Sea-Tac check out Dish D’Lish (on Concourse C) to pick up some healthy and tasty in-flight snacks for on the go, like a protein-packed Mediterranean Quinoa Salad or an Apple & Almond Butter combo.

Happy travels! –Kathy

Posted by Kathy on December 14th, 2018  |  Comments Off on Holiday Travel Snacks |  Posted in Restaurants, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes, Tasty Travels

Overnight Oats

Now that cold weather is here, starting your day with a hearty breakfast is essential. And an easy go-to and one of my favorites is good ol’ fashioned oatmeal!

Oatmeal is easy enough to make BUT not everyone has that time in the morning.Don’t fret – quick batches of overnight oats makes your morning meals for the week as quick as grab-and-go!

One of my fave recipes is Golden Honey Milk Oats. It’s made with organic gluten free oats, chia seeds, turmeric, honey, coconut milk, and cinnamon – loaded with good-for-you ingredients. Make a big batch and portion into half-pint canning jars, then let sit overnight. The next morning, just grab a jar – top with some berries or fresh fruit and you’re good to go.

Slow_Cooker_Citrus_Maple_Oatmea_1
Slow-Cooker Citrus Maple Oatmeal
Photo by Kathy Casey Food Studios® for Sunkist®

Or for an overnight set it-and- forget it-style recipe, try my Slow-Cooker Citrus Maple Oatmeal – made with fresh orange juice, maple syrup, ground cinnamon, and steel-cut oats. Mix together, then put it in a crockpot on low. When you wake up, breakfast will be ready, and your house smell d’lish too!

D’lish ideas to start your morning right with oatmeal! –Kathy

Dish D’Lish® Golden Honey Milk Oat Cup
Add a D’Lish twist to your morning routine with this breakfast play on the popular golden milk- healthy and gluten free, with a touch of spice and sweet honey. Top with sunflower and pumpkin seeds, and dried fruits if desired.

Makes about 5 cups, 4- 6 servings

1 Tbsp. minced fresh ginger
3 cups refrigerated unsweetened coconut milk
1/4 cup honey
1 tsp. Golden Spice Mix (recipe follows)
———————-
4 cups gluten free old fashioned rolled oats

Combine ginger, spice mix and coconut in a bowl and whisk together until honey is dissolved. Stir in oats. Cover to let oats plump overnight or for at least 12 hours. Stir before serving.

Golden Spice Mix
Makes 5 1/2 tsp.

1 Tbsp. ground turmeric
1/2 tsp. fresh ground black pepper
2 tsp. ground cardamom

Combine ingredients and store in a small jar at room temperature.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Slow-Cooker Citrus Maple Oatmeal
Be sure to use steel cut oats for this preparation. Serve with some fun toppings, like fresh blueberries or sliced bananas—and brown sugar for those who like their oats a touch sweeter.

Makes enough for 6 servings

3 Sunkist® Cara Cara Oranges, juiced
1 1/2 cups water
2 cups milk
1/2 cup maple syrup
1 1/2 cups steel-cut oats
1/2 tsp. ground cinnamon
1/4 tsp. salt

In a large mixing bowl, whisk together orange juice, water, milk, maple syrup, cinnamon and salt. Generously spray inside of a 3-4 quart slow-cooker with nonstick cooking spray. Add oats and then pour in liquid mixture; stir. Set cooker to low heat and cook for 7-8 hours.

Recipe by Kathy Casey Food Studios® for Sunkist®.

Posted by Kathy on December 6th, 2018  |  Comments Off on Overnight Oats |  Posted in breakfast, Dishing with Kathy Casey Blog, Kathy Casey, KOMO Radio, Recent Posts, Recipes
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