Juicy, Summer Stone Fruits

One of my favorite things about summer is juicy stone fruits! What’s a stone fruit? Well, it’s anything with a pit in the center – think plums, juicy peaches, nectarines and apricots.

For some of you, visions of apricots and peaches may conjure up memories of canning with grandma. For others, they were the summer treat to enjoy under a shady tree with friends. Fresh-picked, sliced in a salad, baked in a pie, or shaken in a cocktail… the possibilities are endless.

And who does not like homemade Ginger Peach Sorbet! It’s easy to make. I like those freezable crank ice cream machines. Just keep the bowl part in the freezer so you’ll be ready to whip up a batch anytime.


My Blended Peach Whiskey Sour

For the adults try my recipe for a blended Peach Whiskey Sour, great to serve a crowd at a patio party.

And for those of you that live in the Northwest – Metropolitan Markets is celebrating Peach-O-Rama with juicy ripe super sweet peaches with a Brix level (sweetness) that is around 15 – sweet!

So enjoy the summer days with succulent stone fruits!–Kathy

Ginger Peach Sorbet
Makes about 4 cups.

1 cup sugar
1 Tbsp. very finely minced fresh ginger
1/2 cup water
about 2 lb. fresh peaches (or enough to make 3 cups of puree)
2 Tbsps. fresh lime juice

Place sugar, ginger and water in a small sauce pan, stir and bring to a boil. Let cook about 3 minutes. Remove from heat and let cool to room temperature.

Meanwhile, peel and pit peaches. If peaches don’t peel easily, then plunge them into a pot of rapidly boiling water for about 30 seconds and then into cold water to loosen skins before peeling.

Place peaches and lime juice in blender and puree until smooth. Combine peach puree with cooled ginger mixture. Chill mixture at least 30 minutes.

Place mixture in an ice cream freezer and freeze according to manufacturer’s directions.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on August 21st, 2014  |  Add Comment |  Posted in Cocktails, Foodie News, Fruit, KOMO Radio, Recent Posts, Recipes

Sweet & Summery Honey Cocktails

Cocktails sweetened with honey are perfect to sip on during these warm, summery evenings. And honey syrup is an easy way to that touch of sweetness instead of traditional simple syrup. Just combine 1 part warm water with 1 1/2 parts honey, stir till dissolved, and keep refrigerated for up to a week.


My Liquid Kitchen 5130 Honey!

Use it in any of your favorite recipes that call for simple syrup, such as a margarita. Or whip up a pitcher of Summer Honey Lemon Collins that you can get creative with.

Just combine in a pitcher:
1 1/2 cups vodka or gin – use a local one if you like
3/4 cup fresh lemon juice
3/4 cup Honey Syrup (recipe above)

Then add:
Some fun local fruits and herbs (think strawberries and basil) and squish around with a wooden spoon to meld the flavors.

Then add:
1 cup soda water

Fill with ice, stir and enjoy!

I also love honey in a summery sangria as well made with crisp white wine, sliced peaches and a splash of liquor. Yum! (See my recipe below)

So get your buzzzz on with a honey cocktail. PS – honey syrup is of course great in non-alcoholic drinks too! –Kathy

Summertime White Sangria
1 bottle (750 ml) local white wine
1/4 cup liqueur, such as Grand Marnier, Cointreau, or St. Germain
2 – 3 Tbsp. of my 5130 Liquid Kitchen® Honey or your favorite honey
1 lemon, thinly sliced
1 cup cut up local fruit, such as peaches, nectarines, apricots, and plums

In a large pitcher, stir the wine, liqueur and honey together until honey is dissolved. Add the fruits and stir, crushing some of the fruit. Cover and refrigerate overnight, or for at least 4 hours, to let the flavors marry. Serve over ice, including some of the fruit in each serving.

Recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on August 15th, 2014  |  Add Comment |  Posted in Cocktails, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes

Old Fashioned Ice Cream Treats

When I was a kid, summer was full of freedom, adventures, and of course ICE CREAM! I can still hear the catchy jingle of the ice cream truck slowly turning the corner to go down my street.

Today, the market is full of classic and snazzy ice creams, gelatos, custards, and frozen yogurt treats. But the classics are always a favorite.

Take the ice cream sandwich as an example. Creamy, soft ice cream sandwiched between a pair of homemade cookies… now, that’s what I call heaven! With so many great ice creams on the market it’s easy to “sandwich” your own. How about Ben and Jerry’s Cherry Garcia – with chunks of chocolate and cherries folded into rich vanilla bean ice cream. Sandwich between Homemade Chocolate Chip Cookies with dried cherries and almonds – yes, please! Or Gingersnaps with Summery Local Peach Ice Cream – mmmm!

And we can’t forget the ice cream float! The classic vanilla ice cream and root beer is always a favorite, but how about something different? Use locally made soda and ice cream with new flavors to take this to a whole new level! I like not-too sweet Vanilla Bean DRY Soda so d’lish when poured atop a big scoop of Molly Moon’s Honey Lavender ice cream. Now that’s a local float!

A Boozy Shake: Spirited Chocolate Covered Cherry Milkshakes!

For those looking for a more “adult” treat, check out my recipe for a Salted Caramel Coffee Spiked Milkshake in the latest issue of Sip Northwest Magazine. Made with vanilla ice cream, Hot Cakes Pacific Coast Sea Salt Caramel Sauce, and Rain City Spirits Drip Coffee Liqueur, this creamy deliciousness is then topped with whipped cream and my Liquid Kitchen Edible Cocktail Gold.

Enjoy the rest of summer with these ice cream ideas! -Kathy

Posted by Kathy Casey on August 7th, 2014  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, My Seattle, Recent Posts, Small Screen Network

Taste America comes to Seattle

The James Beard Foundation will be coming to Seattle as part of their Taste America: Local Flavor from Coast to Coast on Friday, September 26th and Saturday, September 27th! As part of their epicurean tour, Seattle has been chosen to host a weekend long tour celebrating America’s cultural diversity.

The kick-off event starts on Friday at the Four Seasons Hotel with A Night of Culinary Star, an exclusive dinner created by All-Star Marc Murphy from New York City’s Benchmarc Restaurants, Tom Douglas, and Host Chef Kerry Sear. The night will start off with bites and sips from Seattle chefs, including Maria Hines, Jason Wilson, Rachel Yang, Renee Erikson, and Jason Stratton then lead to the amazing dinner.

On Saturday, there will be a series of free events at Sur La Table in Kirkland including demos and tastings, book signings, and more.

For dinner ticket prices and more information, check out the Taste America website.

Taste America

Posted by Kathy Casey on August 4th, 2014  |  Add Comment |  Posted in Foodie News, Lifestyle, Recent Posts, events

Best Burgers for Summer

Everyone loves a great, fresh-off-the-grill burger. That smoky smell wafting from the barbecue just screams summer.

And there’s a lot of room to get creative. From the burger patties to the buns and of course the toppings… it’s easy to make it your own!

Love the classic beef burger? Snazz it up by stuffing the center with some blue cheese then serve it on toasted buns spread with garlic butter, tuck in some thick slices of vine ripe summer tomatoes, sweet Walla Walla onions and some tangy pickles. Don’t forget to use a signature spread! For this burger I love a mixture of A-1 steak sauce and mayo with a touch of horseradish for some kick. My Favorite Blue Cheese Burger Recipe follows.

Blue Cheese burger
Who’s ready to take a bite out of My Favorite Blue Cheese Burger?
Photo by Kathy Casey Food Studios®.

And if you’re thinking seafood, then how about barbecued Salmon Burgers on Homemade Lemon Dill Buns. The buns are d’lish and this moist salmon burger is the perfect lighter option for an outdoor dinner party!

Just remember to always pre-heat your grill and get it nice and hot for any burger adventure. –Kathy

My Favorite Blue Cheese-Stuffed Burgers
Makes 6 half-pound burgers

Burger
3 lbs. lean ground beef
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. A-1 sauce
1 Tbsp. chopped garlic
4 oz. blue cheese

Spread
1/2 cup high quality mayonnaise
1 Tbsp. creamed horseradish
3 Tbsp A-1 Sauce
2 tsp. grainy mustard

thick-sliced, vine-ripened tomatoes
sweet Walla Walla onion slices
fresh arugula or lettuce
slices of your favorite pickles – “I love to get mine at the farmers market”
6 high quality hamburger buns spread with garlic butter

Mix meat, salt, pepper, soy sauce, Worcestershire and garlic until thoroughly combined. Shape beef into 6 equal balls.

Divide cheese into 6 pieces/balls and press into the center of the meat. Press out into 5 inch patties – - being sure that the meat is surrounding the cheese in the middle.

To grill and serve: Heat charcoal or gas grill until very hot. Set patties apart on grill, turning when first side is browned. Cook to desired doneness, about 4 minutes per side depending on your heat.

Meanwhile toast buns. Assemble burgers with spread tomato slices, onion, pickles, arugula or lettuce leaves and dollop with the Horseradish Spread as desired.

Recipe from Kathy Casey Cooks: Favorites.

Barbecued Salmon Burgers on Homemade Lemon Dill Buns
Makes 4 servings

Grilling doesn’t have to be about the obligatory hamburgers. Try something new – like salmon burgers. You can serve them with different condiments, too, such as cucumber Greek yogurt sauce, or tangy vegetable slaw. The bun recipe makes 8 buns, so you can easily double the burger mixture or use the extra buns for your favorite sandwich.

Burger Mixture
1 1/2 lbs. boneless, skinless salmon fillet, pin bones removed (ask your fishmonger to do this)
1/2 tsp. black pepper
3/4 tsp. kosher salt
1 Tbsp. Dijon mustard
2 Tbsp. minced onion
1 Tbsp. minced fresh dill
1 1/2 tsp. minced fresh garlic
1 Tbsp. fresh lemon juice
2 Tbsp. dried bread crumbs

Lemon Dill Buns (recipe follows) or high-quality store-bought buns
Mayonnaise, aioli or tarter sauce
Any combination of burger goodies that you like, such as tomato, lettuce, onion, or thinly sliced cucumbers for garnishing

To make the burgers, chop the salmon well. Mix it thoroughly with the remaining burger ingredients in a medium bowl. Divide the mixture into 4 portions and shape into 4 1/2- to 5-inch-diameter well-compacted round patties. Refrigerate the patties, covered for at least 30 minutes or up to overnight to firm.

Prepare a very hot fire in a charcoal grill, or preheat a gas grill to high. The patties are somewhat fragile, so handle carefully. Oil the grill, and set the patties apart on the grill. Cook for about 2 minutes per side, or until nicely marked and just done. Split the buns and toast lightly. (You can also cook these on a stove top grill or in a non-stick pan).

Spread the buns with mayonnaise or tartar sauce, add the burgers, and pile high with garnishes of your choice.

Lemon Dill Buns
Makes 8 buns

1/2 cup milk
1 Tbsp. butter
2 Tbsp. sugar
1/3 cup warm water (105° to 115°F)
1 package active dry yeast
2 eggs
1/2 tsp. salt
1 Tbsp. minced fresh dill
1 Tbsp. very finely minced lemon zest
1 Tbsp. minced fresh garlic
2 1/2 cups flour
1 Tbsp. water

In a small saucepan, bring the milk just to a simmer, remove from the heat, and stir in the butter and sugar. Cool, stirring until lukewarm. Add the warm water and yeast, stirring to dissolve the yeast. Let sit for 5 minutes, or until foamy. Pour the mixture into a large bowl.

Whisk in 1 egg along with the salt, dill, lemon zest, and garlic. Then mix in as much of the flour as needed to make a smooth, moist dough.

Turn out onto a floured surface and knead until smooth, about 6 minutes. Put the dough into a greased large bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled, about 1 1/2 hours.

Preheat an oven to 350°F. Punch down the dough and divide into 8 pieces. Form the pieces into balls and let rest for 10 minutes, covered with a towel. Then press out the balls, flattening into 4-inch-diameter rounds. Place on a greased baking sheet, spaced apart, cover lightly with a towel, and let rise until almost doubled.

In a small bowl, whisk the remaining egg with the 1 tablespoon water. Brush the tops of the buns lightly with the egg wash. Bake for about 20 minutes, or until golden brown.

Recipe from Kathy Casey’s Northwest Table.

Posted by Kathy Casey on August 1st, 2014  |  Add Comment |  Posted in Books to Cook, KOMO Radio, Recent Posts, Recipes, meats

Corn On & Off the Cob

Corn just screams summer! I love the sound of fresh corn being shucked – that squeaky sound of the husks being pulled down. But it can be a messy job at times – so if the weather is nice this is a great “outdoor” job.

Corn is amazingly versatile. Its d’lish when grilled, roasted, boiled and steamed! When grilling, cook the corn just enough to heat it through so it still is moist when you pull it off. Serve it plain and naked, or with some butter whipped with local honey and a sprinkle of chili salt – yum! I like to leave the stem on – it makes an easy handle when eating.


(Photo from The Fruitguys Alamanac)

But it’s great off the cob, too. Cut the kernels off of grilled corn holding the cob up straight in a bowl – then cut downwards with a sharp or serrated knife. Toss into a salad or your favorite fresh salsa. Grilled corn salsa (corn, tomatoes, sweet onions, jalapenos, cilantro and lime) is perfect for scooping up with some chips or serve over grilled scallops, fish or chicken.

But I think the best summer corn experience I’ve had in the last few years was in South Carolina with chef friends – we had grilled corn smeared with pimento cheese!

And if you make vegetable broth or chicken stock at home, don’t throw those cobs out. Break them up and simmer them in your next batch of broth. Perfect to make a pot of corn chowder with.

So enjoy as much corn as you can while its summer sweet! –Kathy

Grilled Corn on the Cob with Honey Butter
Pull back the husks and pull out the silk, then tie off the husks with a strip of husk. This makes for a decorative and very useful handle.

Makes 8 servings.

8 whole ears fresh corn

Honey Butter
1 stick (1/4 lb.) butter
2 Tbsp. local honey, such as my “5130” Honey
2 tsp. Tabasco or hot sauce (more or less if desired)
2 Tbsp. coarse chopped Italian parsley

Dish D’Lish French Seasoning Salt – or sea salt
fresh lime wedges

Peel back corn husks and pull out corn silk. Heat barbecue coals or wood fire.

Meanwhile, in a mixer whip the butter, honey, Tabasco and parsley together until fluffy.

When coals are hot, place corn on grill and cook, turning every few minutes. Cook until corn is lightly charred and cooked through. Spread corn with Honey Butter and sprinkle with seasoning.

Recipe by Kathy Casey Food Studios®.

Summer Roasted Pepper, Corn and Arugula Salad with Goat Cheese Crostini
Makes 6 servings

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3 ears fresh corn, husked
2 tsp. Dijon mustard
1 clove garlic, minced
3 Tbsp. balsamic vinegar
2 tsp. fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 tsp. kosher salt
Freshly ground black pepper to taste
1/4 cup chopped fresh basil
12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 oz soft chevre goat cheese
4 to 6 cups tightly packed, washed and torn arugula or baby arugula

Roast peppers over a hot grill or coals or under the broiler, turning often until skin is totally blistered. Peel, seed and thinly slice peppers. Set aside.

Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.

In a large bowl, whisk mustard, garlic, vinegar and lemon juice together. Slowly whisk in oil. Season with salt and pepper, and toss in basil, roasted peppers, and corn. Set aside.

Meanwhile, spread toasted French bread slices with goat cheese, and place under a broiler for one minute or pop into a hot, 400-degree oven until cheese is warm.

Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on July 24th, 2014  |  Add Comment |  Posted in Recent Posts

Summertime Peach Favorites

When fresh, juicy peaches appear at the local markets, you know summer has finally arrived. Eat them raw, blend them in a cocktail, chop them up for salsa; any way to eat a peach is fine by me.

Swirl them into yogurt or chop them up and add them to a bright summer salad – or slice them thin and serve atop crostini spread with herbed goat cheese.

Blushing Pickled Peaches are easy to make and so tasty served alongside grilled pork chops.

But – have you ever had Grilled Peaches? If not, they should go on your need-to-try list! Just cut them in half, remove the pit, drizzle lightly with olive oil and sprinkle with a pinch of sea salt. Then grill on each side until nicely marked and just tender – yum! A great combination of sweet and smokey – perfect to cozy up with a juicy chicken breast or d’lish over vanilla ice cream with a drizzle of salted caramel.

And of course…peaches are perfect to shake in a summer cocktail like in my Peachy Mojito with fresh garden mint! –Kathy


My Blended Peach Whiskey Sour!
For the recipe and more summer sipping ideas, check out
www.LiquidKitchen.tv

Blushing Pickled Peaches
Be sure to use a freestone variety of peach for this recipe such as Elberta or Hale. Great with grilled ham steaks and poultry, and especially fantastic with thinly sliced prosciutto, crusty French bread and a glass of Northwest Pinot Gris.

Makes 1 quart

5 – 6 large ripe peaches, peeled, pitted and halved, about 2 – 2 1/4 lbs.
2 1/2-inch piece of fresh ginger cut into 1/4-inch slices (2 oz wt.)
3 cloves of garlic, peeled
1/4 cup red wine vinegar
1/2 cup distilled white vinegar
1/4 cup water
1/2 cup sugar
1 Tbsp kosher salt or uniodized salt
1/2 tsp coriander seeds
1/2 tsp crushed red pepper flakes

Tightly pack the peach halves, alternating with the ginger and garlic, into a clean quart jar.

Meanwhile, in a small, non-reactive saucepan bring the remaining ingredients to a quick boil over high heat. Immediately remove from heat and ladle over the peaches, making sure to cover them and transferring all the spices to the peaches.

Cover tightly and let cool to room temperature. Immediately after cooling, refrigerate peaches. Chill the pickled peaches for 2 – 3 days before using them. They’ll keep 4 weeks in the refrigerator.

Recipe by Kathy Casey Food Studios®.

Peachy Mojito
Makes 1 cocktail

2 sprigs of fresh mint
2 oz silver rum
1 oz lime juice
1 oz Simple Syrup*
1/2 oz peach puree
——————–
1 oz soda water
Garnish: lime wedge on cocktail pick

Tear mint sprigs and drop into a pint mixing glass. Measure in rum, lime juice, simple syrup, and peach puree. Fill glass full with ice, then cap and shake vigorously. Uncap then add a dash of soda water to the tin. Pour drink into a tall glass. Garnish with a lime wedge on a pick.

*To make Simple Syrup: bring equal parts water and sugar to a quick boil, immediately remove from heat. Cool and store at room temp for up to 2 weeks.

Recipe by Kathy Casey Liquid Kitchen®.

Posted by Kathy Casey on July 17th, 2014  |  Add Comment |  Posted in Cocktails, Fruit, KOMO Radio, Recent Posts, Recipes, Small Screen Network, videos

BBQ Sauces – Which Is Right For You?

Everyone loves a good BBQ! Cooks, grill masters, and weekend pit masters can be very passionate about their craft. We all know that a great sauce can be that final flavor oomph for your favorite Q.

Living in Seattle, I make mine slow simmered with loads of spices. But the best part and my little secret is the addition of some strong brewed coffee added in for a “Red Eye” BBQ Sauce (red eye is a term for adding coffee to pan drippings gravy).


Photo from Food Network.

But BBQ sauces come in lots of regional variations. There is white sauce, red sauce, and one of my favorites is a yellow one – South Carolina Mustard Spiked BBQ Sauce – based on yellow mustard, sugar and vinegar. This tangy, sweet and sour sauce is perfect to paint on ribs or chicken.

Whether you make it or buy it, there are a lot of tasty options out there. You may even find BBQ mixed in a Bloody Mary these days – yes it came with a rib garnish! –Kathy

“Red Eye” BBQ Sauce
Makes 2 1/4 cups

1 Tbsp olive oil
1/3 cup 1/4-inch-chopped yellow onion
1/2 tsp black pepper
1/8 tsp celery seed
1/4 tsp ground coriander
1/4 tsp ground cumin
3/4 tsp dry mustard
1 Tbsp minced garlic
1/4 cup apple cider vinegar
1/2 cup brewed coffee
5 Tbsps Worcestershire sauce
3 Tbsps molasses
1/3 cup packed dark brown sugar
1 cup ketchup
3/4 tsp Tabasco Hot Sauce
1 1/2 tsp soy sauce
1/8 tsp salt

Heat the oil in a heavy saucepan over medium-high heat. Add the onion and sprinkle the black pepper and other dry spices on top. Stir and sauté until the onions are glossy, about 3 minutes. Add the garlic and continue to sauté about 1 more minute.

When the onions are translucent, whisk in the remaining ingredients. Bring to a low boil, then reduce the heat and simmer 30 minutes, stirring frequently to prevent scorching. If not using the sauce right away, cool and store, refrigerated, for up to 10 days.

Recipe by Kathy Casey Food Studios®.

South Carolina Mustard Spiked BBQ Sauce
Makes 1 3/4 cups
1/2 cup prepared yellow mustard
1/2 cup brown sugar
1/2 cup cider vinegar
1/2 cup beer
1 Tbsp Worcestershire sauce
2 tsp hot sauce
1 tsp chili powder
1/2 tsp black pepper
1 tsp liquid smoke

Whisk all ingredients together. Store refrigerated.

To use: Paint sauce on ribs or chicken frequently (about every 10 minutes) during cooking or pre-marinate pork roasts overnight before roasting.

Recipe by Kathy Casey Food Studios.

Posted by Kathy Casey on July 10th, 2014  |  Add Comment |  Posted in KOMO Radio, Recipes, other
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