Winter Warmers (Mulled Wine)

What hits the spot after a long wintery day outside? How about a warm mug of mulled wine as soon as you come in from the cold?

I know red wine is the classic choice for mulling, but don’t forget about the white! White wine is delicious warmed with apples, pears, clementines and lots of delicious “warming” spices.

For mulled red wine, try adding a touch of honey, some orange slices, cinnamon sticks and cloves.

And for an extra spike of flavor, add a splash of liqueur – like Cointreau, Grand Marnier or Tuaca!

You can mix your mulled wine ingredients together and refrigerate the day before serving to get the flavors mingling. Just warm it up the next day before serving.

The most important tip to remember is to NEVER boil your wine. It cooks out the alcohol! Just heat it gently until it’s warm.  I love using a crock pot on low is perfect to keep it at an ideal temperature.

So warm up with a mug of my Winter Spiced White Wine for your next get-together.  Cheers! -Kathy

Photo by Kathy Casey Liquid Kitchen®.

Winter Spiced White Wine
Makes 7 cups, or about 8 servings

2 (750 ml) bottles light, dry white wine, such as chenin blanc
1 pear, cut crosswise in 1/4-inch slices
1 apple, cut crosswise in 1/4-inch slices
1 orange, poked with 12 whole cloves, then cut in 1/4-inch slices
5 allspice berries
1 cinnamon stick, broken in half
1/3 cup packed brown sugar
4 ounces (1/2 cup) Grand Marnier or Cointreau
Orange peel twists for garnish

Place all the ingredients in a stainless steel or flameproof glass pan and stir well to incorporate the brown sugar. Place over low heat and warm. Do not boil! Let the flavors steep for at least 30 minutes before serving.

At this point you can keep warm and serve, or chill it for later. To reheat, warm each portion in a microwave until just hot but not boiling. Garnish each serving with a twist of orange peel.

Chef’s Tips:

  • For large parties, this recipe can easily be increased, made in advance, and then gently reheated before serving.
  • Keep large batches warm in a crock pot on low heat or in a deep, pretty chaffing dish.
  • For a beautiful presentation, garnish with orange peel twists made with a channel knife—available at specialty kitchen shops.

Recipe from Dishing with Kathy Casey.

Posted by Kathy Casey on January 23rd, 2014  |  Add Comment |  Posted in Cocktails, KOMO Radio, Recent Posts, Recipes

Sweet Potatoes

Don’t you just love sweet potatoes? I know I love’em! They are one of those magical foods that are delicious, versatile, inexpensive, AND pretty darn good for you. They come in a variety of colors like blue, purple, orange, yellow and white, and the flesh is full of beta-carotene (great for your eyes) and vitamins A and C.

Fun fact: Did you know that potatoes, sweet potatoes and yams are all unrelated? Potatoes are related to tomatoes and peppers (members of the nightshade family), sweet potatoes are in the morning glory family and yams are related to lilies – who knew!

One of my favorite ways to cook sweet potatoes is to cut them in thick slices and toss with chunks of apple, a little olive oil, and salt then roast on a shallow pan in a 375 degree oven till roasty good.

Or just roast them like you would a regular baker then split and top with brown sugar, a little butter. They are also delicious naked with just a little sprinkle of salt and pepper!

Last holiday season I had a brainstorm to try a scalloped-like sweet potato dish. I thought I’d put a little maple syrup in it and a touch of sage and top it with a few bread crumbs. Well, my experiment was a hit! So I’ve retested my concoction and included my recipe for Maple Scalloped Sweet Potatoes with Sage. I love it served with ham or roasted tenderloin. It serves 10 – 12 so is great for a large party. –Kathy

Maple Scalloped Sweet Potatoes with Sage
Serves about 10-12

8 cups peeled and thinly sliced (1/4 inch) sweet potatoes (about 2 1/2 – 3 pounds)

Maple Cream
3 cups cream
1/2 cup real maple syrup
1/4 teaspoon ground nutmeg
2 teaspoons minced fresh thyme
1 1/2 teaspoons finely chopped fresh sage leaves
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper

Topping
1/2 cup dry breadcrumbs
3 tablespoons high-quality grated parmesan cheese
2 teaspoons minced fresh thyme
1 tablespoon minced fresh parsley
2 teaspoons finely chopped fresh sage leaves

fresh sage leaves for garnish

Preheat oven to 350 degrees.

Spray a 3-quart casserole with pan spray or lightly butter it. Then arrange sliced sweet potatoes in an even layer. In a large bowl whisk together the maple cream ingredients until well combined. Pour the maple cream over sweet potatoes and push them down a bit to be sure they are coated in liquid.

In a small bowl combine topping ingredients and set aside.

Bake casserole for 35 minutes and then sprinkle with topping and bake another 25 – 35 minutes or until topping is browned, potatoes are tender and liquid is thickened.

Garnish with a sprinkle of fresh sage leaves.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on January 16th, 2014  |  Add Comment |  Posted in KOMO Radio, Recipes, sides

Gold Martini

This week on Kathy Casey’s Liquid Kitchen®, I shake up a Gold Martini! The Lemon & Black Peppercorn-Infused Vermouth is simple to make and has a wonderful golden hue once it’s finished infusing. This with Stoli Elit Vodka makes for a perfect martini! For added bling bling, I love to garnish with a dusting of Liquid Kitchen Cocktail Gold!

Cheers! -Kathy

Posted by Kathy Casey on January 15th, 2014  |  Add Comment |  Posted in Cocktails, Recent Posts, Recipes, Small Screen Network, videos

BFD: Breakfast for Dinner!

Eggs are the classic breakfast food, but these days eggs are showing up in every meal.

Stratas are a great dish to get ready the night before so weeknight dinners won’t feel like such a hassle. Bread, eggs and cheese are mixed with other goodies. Let it soak overnight then bake it up when you get home. Poof! Dinner will be ready in no time! I developed a Sweet Pepper & Sausage Breakfast Strata using Sunset Peppers – it’s a great base recipe to get creative with. Want to spice it up a bit? Try subbing chorizo for the sausage and pepper jack for the Italian cheese blend – Yum!


Photo by Kathy Casey Food Studios.

Have you ever had eggs on a pizza – it’s so good! Just break a raw egg in the center of your pizza right before you bake it and be amazed. I love it with roasted peppers, Italian sausage and spinach. If you like that idea and burgers, put an egg on it! Top your fave burger with a sunnyside up egg for a richer taste.

How about trying ‘shirred’ eggs? Bake a whole raw egg over tomato sauce, veggies and topped with cheese. Serve it with crusty bread for an easy and d’lish dinner.

And of course I can’t forget Deviled Eggs because I wrote a whole book on them – D’Lish Deviled Eggs! I could just eat them for dinner!

What an ‘egg-celent’ way to start and end the day. It’s the perfect time to try out a new egg dish because January is National Egg Month! -Kathy

Sweet Pepper & Sausage Breakfast Strata
Strata makes for a lovely mid-day dinner, brunch or breakfast dish for a crowd. You can prep it the day or evening before your party and then just pop the strata in the oven 45 minutes before your guests arrive.

Makes about 6 – 8 servings

3 Sunset Red, Yellow or Orange Sweet Bell Peppers, or a combination
1/2 lb bulk Italian sausage
1/2 cup diced onion
1 Tbsp minced fresh garlic
8 eggs
3 cups half-and-half
1 tsp salt
1/4 tsp black pepper
8 cups 1-inch-diced French or Italian rustic bread, such as a baguette
2 cups (8 oz) grated Italian cheese blend
1/2 cup shredded Parmesan cheese

Seed the peppers, dice them into 1/2″ pieces and set aside.

Heat a large sauté pan over medium-high heat, add sausage and cook until half done, about 3 minutes. Add onion and reserved peppers, and sauté for about 8 –10 minutes or until peppers are tender-crisp. Stir in garlic. Remove from the heat and set aside.

In a large bowl whisk together eggs, half-and-half, salt and pepper until well combined. Add bread, Italian cheese blend, half the Parmesan cheese and the cooked sausage-pepper mixture.

Transfer mixture to an 11×13″ baking pan and lightly press into pan to fill evenly. Sprinkle remaining Parmesan cheese over the top and let sit, refrigerated, for at least 1 hour or preferably overnight, so that bread soaks up egg mixture.

When ready to serve, preheat oven to 350°F and bake strata for about 45 – 50 minutes or until puffy and golden and a knife inserted in the center comes out clean.

Chef’s Notes: 1 baguette averages about 8 cups diced bread. Be sure to use a somewhat hearty bread for making this dish. Strata is also excellent as a simple supper dish.

Recipe by Kathy Casey Food Studios for Sunset Produce.

Posted by Kathy Casey on January 9th, 2014  |  Add Comment |  Posted in Books to Cook, KOMO Radio, Recent Posts, Recipes, breakfast

New Year Resolution Foods

The holiday feast is over, and the New Year’s resolutions have begun!  For those who vow every year to eat healthy – the trick to keeping those promises is to make it easy and delicious. Don’t worry; I have some great tips to keep you going!

Eating breakfast gets your metabolism boosted so start the day off right with a healthful smoothie. Try incorporating a few power packed ingredients like Greek yogurt, chia seeds, almond butter, kale or even goji berries!

Next, quinoa is a fantastic food! It’s high in protein, amino acids, and fiber. I love it sprinkled over salads or served as a side dish. This gluten free seed is a powerhouse! Try my recipe for Big Protein Quinoa Salad – perfect to pack and take to work.


And if you’re traveling from Sea-Tac Airport,
my Dish D’Lish has a great new, healthy Mediterranean Quinoa Salad in to-go cups!

Photo by Kathy Casey Food Studios®.

Another great motto for healthy eating is “eat with the rainbow”. The vividness of the plant pigments is a good guide to the nutritional value of fruits and veggies. Bright orange sweet potatoes, deep purple wild blueberries and, dark kale and chard are all loaded with vitamins and antioxidants!

And my best tip is to stock your fridge with healthful foods. When you come home from work you won’t be tempted to order out! –Kathy

Kathy’s Jump-Start Smoothie
Makes 1 serving

1/2 cup frozen fruits or fresh fruits
1/2 cup fat-free plain Greek yogurt
2 Tbsp agave nectar (or sub honey for another all natural sweetener)
1/2 cup ice cubes
1/2 – 1 tsp flax seed (the more seeds – the more “texture”)
1 fresh kale leaf (optional)

Place ingredients in the order above and blend until smooth. Enjoy your healthy start to a great day!

Recipe by Kathy Casey Liquid Kitchen®

Big Protein Red Quinoa Salad
I like to make this salad with all organic produce and also add in a cup of chopped fresh raw kale for extra fiber!

Makes about 4 cups

3/4 cup red quinoa
1 1/2 cups water
1 teaspoon minced garlic
2 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons minced or grated lemon zest
1/2 cup peeled, seeded and 1/4-inch-diced organic cucumber
1/2 cup canned organic garbanzo beans, drained
1 tablespoon chopped fresh dill
1/2 cup chopped fresh parsley
1/2cup organic golden raisins
1/2 cup organic hazelnuts, lightly toasted and coarsely chopped
1/4 cup thinly sliced green onions
1/4 cup grated carrot
3/4 to 1 teaspoon sea salt
1/4 teaspoon black pepper

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

Recipe by Kathy Casey Food Studios®

Posted by Kathy Casey on January 2nd, 2014  |  Add Comment |  Posted in Foodie News, Fruit, KOMO Radio, Lifestyle, Recent Posts, Recipes, breakfast, salads

Hangover Cures

As 2013 draws to a close, the biggest party of the year is still to come! New Year’s Eve – celebrating the old and ringing in the new!

Of course, this usually involves at least a cocktail or two. Maybe three or more… I have some great ways to give you a good start for the New Year, even if you do over-indulge a bit the night before.

My go-to cure is my Hangover Helper. Just empty a packet of Emergen-C (I like orange or raspberry) into a glass and add a little vodka, Angostura bitters and soda water. You can also top with a few drops of olive oil for extra “coating”. Then down the hatch!

Entertaining on New Year’s Day? A Bloody Mary Bar for brunch will definitely help with that headache – with a little hair of the dog! Set up a DIY station and let your guests mix up their own concoctions. Put out different spirits, my go-to house-made Balsamic Mary mix, hot sauce and lots of garnish goodies from pickled veggies, shrimp, to even beef jerky.

Don’t forget to eat! Boosting your metabolism will make you feel better faster than anything. And for some reason, a bacon sandwich sometimes can be the magic cure. You’ll feel better in no time.

Happy New Year! – Kathy


(Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)

Hangover Helper
In the course of testing recipes for my Sips & Apps, I of course tried this one, too. And I am pleased to say that it works. Emergen-C gives you a C- and B-vitamin boost and replaces some lost electrolytes, vodka is a little “hair of the dog,” bitters is a digestif, soda supplies bubbles, and the olive oil . . . well, an old bootlegger once told me that a small spoonful was good for coating a morning-after stomach. For a more substantial breakfast, “garnish” the drink with one strip of crispy-cooked bacon.

Makes 1 drink

1 packet Emergen-C
1 ounce vodka
2 dashes Angostura bitters
4 ounces chilled soda water
1 teaspoon extra-virgin olive oil (optional)

Empty the packet of Emergen-C into an old-fashioned or juice glass. Measure in the vodka. Add the bitters and soda water and stir. Top with olive oil if desired. Drink and feel better!

Recipe from Kathy Casey Sips & Apps, Chronicle Books

Posted by Kathy Casey on December 27th, 2013  |  Add Comment |  Posted in Cocktails, KOMO Radio, Lifestyle, Recent Posts, Recipes, Small Screen Network

Rosemary Mandarin Sparkle

This week on Kathy Casey’s Liquid Kitchen®, I shake up a Rosemary Mandarin Sparkle! For this festive cocktail, fresh rosemary adds an herbal note while playing well with the vodka, mandarin, housemade honey syrup (3/4 cup honey to 1/2 cup hot water), and champagne bubbles. This cocktail can easily be pre-batched before your next holiday party, too!

Enjoy! -Kathy

Posted by Kathy Casey on December 27th, 2013  |  Add Comment |  Posted in Cocktails, Fruit, Lifestyle, Recent Posts, Recipes, Small Screen Network, videos

Cooking with Candy Canes

I just love this time of year. Everything is sparkly, the lights twinkling in the trees, and of course, candy canes!

Those wonderful, seasonal peppermint treats that hang from trees, peak out of stockings and garnish your holiday latte. The holidays just wouldn’t be complete without them. They are also an ingredient in many of my favorite holiday goodies!

Peppermint and chocolate, what a great pair! Try my recipe for individual little Peppermint Chocolate Fudge Cakes – baked in muffin tins then drizzled with chocolate and sprinkled with crushed candy canes. They make a great little something to “take” or gift.

Need a holiday cupcake idea? Whip crushed candy canes into your favorite frosting recipe and crown with a mini candy cane. D’lish and oh so festive!


Photo by Kathy Casey Liquid Kitchen®.

For a more spirited idea, try making candy cane-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. Enjoy it in your cocoa or frozen as a shot.

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

Peppermint Chocolate Fudge Cakes
These are the perfect little something for after a big holiday dinner or for a party take-along.

Makes 12 cakes

Cupcakes
3 ounces unsweetened baking chocolate
1 1/2 sticks salted butter
3 large eggs
1 1/2 cups sugar
6 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon peppermint extract
1 1/2 teaspoons vanilla extract

Topping
2 ounces dark chocolate chips
2 ounces white chocolate chips + 1/2 teaspoon vegetable oil
6 peppermint hard candies, crushed

Preheat an oven to 400 degrees F. Pan-spray nonstick standard size cupcake/muffin pan(s) —you will be making 12 cakes. (If any muffin cups are left empty, fill them halfway with water before baking cakes.)

In a bowl over simmering water, melt the unsweetened chocolate and butter together.

Meanwhile, with a whisk or electric mixer, in a large bowl mix the remaining cupcake ingredients together until glossy. Add the melted chocolate-butter mixture and beat again until glossy and smooth.

Divide the batter evenly into the 12 muffin cups. (Liners are not needed.)

Bake cakes for 15 to 16 minutes or until slightly puffy. Remove from the oven and let cool completely. Run a knife around the sides to release cakes.

To decorate: Lay cakes out on a platter. Place each of the chocolate chips in small glass ramekins or very small microwave safe containers; add the vegetable oil to the white chocolate; and individually microwave for 10 second intervals (stirring in between) until just melted. Be careful not to overcook the chocolate. Immediately drizzle/decorate the tops of the cakes with the chocolates and then sprinkle with the crushed hard candies.

Cakes will keep covered at room temperature for up to 3 to 4 days.

Recipe by Kathy Casey Food Studios®.

Posted by Kathy Casey on December 19th, 2013  |  Add Comment |  Posted in Cocktails, Foodie News, KOMO Radio, Lifestyle, Recent Posts, Recipes, dessert
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