Happy Holidays from Kathy Casey!

The holidays are quickly approaching and this means it’s time to start cooking, shopping and hosting holiday events!

Lots of great holiday stories, recipes and tips on Dishing with Kathy Casey on Seattle‘s KOMO 1000 Radio

Catch me every Thursday at 4:15 and 6:15 PM to hear what’s new and tasty every week. Recipes from the show, tips and stories are on my blog. I hope you all will log on often—and let me know if there are topics or ideas you would like to see on my show. Just jot me a note at dishing@kathycasey.com. And if you’re not able to get to your radio, you can log onto the show and listen live at KOMO Radio.

Save the Date: Holiday Book Signing at Northgate Barnes & Noble

Catch me along with Chef Tom Douglas and wine writer Paul Gregutt on Thursday December 11th from 6 to 8 PM at the Northgate Barnes & Noble, where I will be signing my cookbook Kathy Casey’s Northwest Table. The Barnes & Noble Bookfair will benefit Edmonds Center for the Arts, the Puget Sound‘s newest performing arts center, located in downtown Edmonds.

Check out more tasty reads for your favorite chef—see a fantastic limited-time offer for friends and family from my publisher, Chronicle Books below! Good only until December 5th.

Story in Seattle Woman Magazine

Be sure to read Tara Hayes’s fun piece, “Good Enough to Make Yourself,” on local cookbook authors. I’m featured along with some other great Seattle women food writers.

Great Stocking Stuffers at Dish D’Lish Ballard Café and Our On-Line Store

Don’t know what to get your favorite foodie for Christmas? How about something that will easily tuck into that holiday stocking … Dish D’Lish French Seasoning Salt or some of our homemade jams and preserves. And for a quick and easy appetizer, try pairing our Blueberry Lavender Chutney with soft goat cheese on crostini. And of course what’s a holiday party without some cheer? Try my recipe for Holiday Spiced Pomegranate Fizz —it’s just what the season calls for. And for a sexy non-alcoholic option, try making a Ruby Sparkle with 1 ounce of my Dish D’Lish Red Sangria Mix Cocktailor and 4 to 5 ounces of sparkling water. Serve in a flute or on the rocks, and I like to garnish it with a strip of lemon zest and a sprig of fresh rosemary.

And don’t forget, if you’re in the Ballard neighborhood, to stop by our Dish D’Lish Café & Store for some impromptu tasty shopping and a quick lunch. We’re at 5136 Ballard Ave. NW and are open Monday through Friday from 10:30 AM to 6:00 PM.

Holiday Spiced Pomegranate Fizz
Makes 1 drink
3/4 oz spiced rum
3/4 oz raspberry vodka
1 1/2 oz Dish D’Lish Lemon & Lime Sour Cocktailor* (or 3/4 oz lemon juice and 3/4 oz simple syrup**)
3/4 oz pomegranate juice
Tiny splash (about 1/2 oz) chilled soda water
Garnish: freshly grated nutmeg & orange zest

Fill a cocktail shaker with ice. Measure in the rum, raspberry vodka, lemon juice, simple syrup and pomegranate juice. Cap and shake vigorously, then strain into a martini glass. Add a tiny splash of soda water. Do a very light grating of nutmeg over the top of the drink, and drop in the orange zest.

*Available at Metropolitan Markets, Dish D’Lish Ballard or at www.kathycasey.com.

**To make simple syrup: Combine equal parts sugar and water and bring to a quick boil. Cool, bottle, and refrigerate until needed.

Recipe © 2008 by Kathy Casey Food Studios®

Friends and Family Holiday Sale

Posted by Kathy on December 4th, 2008  |  Comments Off |  Posted in Books to Cook, Cocktails, Newsletter

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