Burbee.com Carrot Varieties  

Who would have thought that carrots would be the next “it” veggie?

Nowadays, the quintessential orange carrot we have come to love has close competition with some unexpectedly colorful varieties. Typically found at your local farmer’s market, these beautiful heirlooms come in wonderful shades of purple, ruby, yellow and white.

 

Harissa Roasted Carrots 

I like to pick-up a bundle of fresh heirloom carrots, rub them with some olive oil and flavorful seasoning like Duqqa; an aromatic Egyptian mixture of toasted nuts and seeds like hazelnuts, sesame seeds, coriander and cumin, or Harissa then roast them in a hot oven and top with a dollop of Greek yogurt and a scattering of fresh cilantro. The roasting brings out the sweetness and the spices really compliment the carrot flavor. Oh and don’t be afraid to char the carrots a little – they can handle it – yum!

Of course we all enjoy carrots as the perfect snack too, sweet and satisfyingly crunchy – they are filled with antioxidants, Vitamin A and C, beta-carotene, minerals, fiber and so much more yet are still a low calorie treat. For a great appetizer, try roasting and pureeing carrots with garlic and lemon for a simple carrot hummus or blending them into a gingery salad dressing!

Honey Mint Carrot Collins
The fresh pressed carrot juice makes the color of this cocktail amazing! 

Besides baking into a sweet carrot cake, or roasting with warm spices, I also love drinking carrot juice too! Because of their bright color and sweet flavor, I love adding fresh carrot juice to citrusy drinks like lemon – or limeades, sparkling water, and of course, cocktails.

Whether you are roasting, baking, juicing, or snacking – carrots are one veggie that won’t ever let you down. – Kathy

 

Harissa Roasted Carrots

Serves 4

12 heirloom carrots peeled and split in half, leaving about an inch of stem.
3 – 4 Tbsp Moroccan Harissa Paste
2 Tbsp Olive Oil plus more for drizzling
6 – 8 oz of Greek Yogurt
Finishing Salt to taste

 

Preheat oven to 475 degrees. Combine the Harissa paste with the olive oil in a small bowl and mix together until well combined. Toss the carrots in the harissa mixture until nicely coated then add to a roasting pan, being sure carrots are evenly separated and not overlapping. Roast the carrots for 10 minutes or until the carrots are tender and have a nice char to your liking.

Once you are ready to serve, plate the carrots and dollop with Greek yogurt. I like serving this with warm couscous, drizzled with olive oil and a sprinkling of finishing salt.

Recipe by Kathy Casey Food Studios®

 

 

Honey Mint Carrot Collins

Makes 1 cocktail
1 1/2 ounces gin
3/4 ounce Honey Mint Syrup (recipe follows)
3/4 ounce fresh pressed carrot juice
3/4 ounce fresh squeezed Sunkist Lemon juice
————————————
1 ounce chilled Perrier
Garnish: Fresh Origins Micro Carrot and Micro Mint

Measure gin, Honey Mint Syrup and juices into a mixing glass. Fill with ice, cap and shake vigorously. Pour drink into a Collins glass and top with soda. Garnish.

Honey Mint Syrup
Makes about 10 ounces
8 sprigs fresh mint
3/4 cup clover honey
3/4 cup water

Combine ingredients in small saucepan. On medium-high heat, bring liquid to a boil while siring to combine well. Immediately reduce heat to low, and simmer for 1 minute. Remove from heat and let steep for 45 minutes. Strain and store refrigerated for up to two weeks.

Recipe by Kathy Casey Food Studios®

 

 

 

 

 

Winter warmers are the best. They can be the remedy for those aches and pains that come along with the dreaded winter cold or flu OR they can warm your bones after a long day out on the slopes.

One of my favorites is the Hot Toddy. For decades people have used the hot toddy as a natural remedy for easing that tickle in the throat. Think of it like chicken soup, but with a bit more kick!

The reason it works is that the whiskey eases our congestion and helps you fall asleep.

Now let’s make one:

• -Combine your favorite whiskey (about 1 1/2 ounces) with spiced herbal tea OR just hot water.
  -Drizzle in local honey.
  -Add squeeze of fresh lemon.
  -Don’t forget the cinnamon stick for stirring!

By the time you finish the drink, hopefully that cough will have calmed down a bit. And you’re feeling a bit sleepy so you can get some much needed rest.

Check out these 6 inspired recipes on Wine Enthusiast

Be sure not to over-indulge as more than one may actually have the reverse effect on your symptoms. So stick to one and you should be good to go.

Cheers! –Kathy

 

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

It was not long ago that ciders were far and few between, but now, ciders are popping up everywhere across the country. From dry tiny bubble-style (like a fine French Champagne) to bold and sassy, spiced (chai cider – yes please) and fruit-forward (think pear and raspberry). There’s something for everyone’s tastes.

Here in the northwest, we love our ciders! From restaurant menus to pubs to the shelves lined at your favorite grocer, ciders are everywhere!

A Rhuby Rum Cider Cocktail featuring dark rum,
grapefruit and pomegranate juices, and chai cider!
Photo by Kathy Casey Liquid Kitchen®

And with Thanksgiving coming, why not consider serving a hard cider with your holiday bird. Think a dryer style apple cider; it’s a great alternative to white wine.

Hosting a party? Mix up a batch of my Pear & Blackberry Sangria – sure to be a crowd favorite! Or how about putting together a cider tasting! Ask your guests to each bring a different cider. Put a brown bag over each one and tie at the top. Then give each guest 3 ribbons to hang around the top of their favorites, taste, unveil, and crown the cider winners. How fun is that!

So cheers to sipping some ciders! –Kathy

Pear & Blackberry Sangria
Blackberries can be switched out for raspberries or strawberries depending upon what’s peak of season at your local market.

Makes about 4-6 servings

1/4 cup water
2 Tbsp. fresh lemon juice
1/2 cup blackberries
—————————
1 1/2 – 2 tablespoons blackberry honey
2 Tbsp. fresh orange juice
2 Tbsp. brandy or cognac
—————————
1 (22 oz) bottles Crispin Natural Hard Pear Cider Lion Belge
Garnish: fresh blackberries and sliced pear

In a blender cup combine the water, lemon juice and blackberries. Process until smooth. Then strain through a fine mesh strainer and discard solids. Add the honey, orange juice and brandy and stir until honey is dissolved. Refrigerate for up to 2 days.

When ready to serve combine the blackberry mixture with the chilled cider in a large container. Add the berries and pear. Serve over ice

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

#AquavitWeek is upon us and for those of you that have never tried this delicious Scandinavian spirit – it’s time! I suggest for your first bottle to get Linie, a Norwegian-style aquavit, which means it’s made from a neutral potato base spirit and barrel aged, giving it a slightly nutty back note. Linie is distilled with caraway (the classic flavor note – just like juniper is to gin), star anise, and other botanicals. It’s aged for a year in sherry barrels in Norway, then takes a four month journey at sea from Oslo to Australia and back.

Being a Scandi myself I have enjoyed aquavit for many years, as a slow sipper– but also these days I love its unique flavor notes shaken or stirred into a cocktail like the Katerina – perfect for a brisk fall evening. – Kathy

The seventh annual Aquavit Week returns for a celebration of the signature spirit of the Nordics from November 4^th to 10^th. To learn more and to find out where to sip on an inspired Aquavit cocktail go to www.AquavitWeek.com.

Toast to Aquavit Week with a Katerina cocktail!

Katerina
The Katerina cocktail is a spirit forward drink that mixes so many of my favorite potables; botanical gin, the delicious aged and spice notes of Linie aquavit, the slight bitter and sweet of the vermouth – sparked with an aromatic citrus punch from Angostura orange bitters and the bright finish of lemon peel oil.

Makes 1 cocktail

3/4 oz. Linie Aquavit
1 oz. Sipsmith Gin
3/4 oz. sweet vermouth
2 dashes Angostora Orange Bitters
Fat lemon peel

Measure the Linie Aquavit, Sipsmith Gin, and sweet vermouth into a mixing glass. Dash in the Angostura bitters. Fill mixing glass three-quarters with ice and stir with a cocktail spoon for about 20-30 seconds.

Strain into a rocks glass over a large block ice cube. Express lemon oil over cocktail, twist and add to drink. And raise your glass to #AquavitWeek!

Cocktail and photo by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Halloween is coming up and it’s not just for kids. It’s also a chance for adults to indulge in the fun – haunted houses, spooky costumes, and of course, parties! And what’s a Halloween party without something spooky to sip on?

To get you in the spirit, try a fun cocktail like the Blood Sucker – vodka, BLOOD orange juice or syrup, and fresh lemon sour, shaken, and then topped with splash of wine. And to stick with the vampire theme, go to a costume store or check out Amazon for glow-in-the-dark fangs – -whaa haa haa!

For a monster mash, make a batch of my Cauldron Punch. It mixes rum, blackberry puree, fresh juices, and is topped with sparkling berry water. For an added fun, top with a float of blue curacao and stick in a skeleton arm swizzle stick – perfect for a ghoulish good time.

Black Cat Old Fashioned
Photo by Kathy Casey Liquid Kitchen®

Don’t think of it as bad luck if my Black Cat Old Fashioned crosses your path. No, this spin on a classic Old Fashioned cocktail mixes bourbon, mescal, homemade Orange & Black Coffee Syrup, and a few dashes of chocolate bitters.

So cheers to a devilishly fun Halloween bash! –Kathy

Blood Sucker
Makes 1 cocktail

1 1/2 oz vodka
1 oz blood orange juice or 1/2 ounce blood orange syrup
1 1/2 oz Fresh Lemon Elixir (recipe follows)
3/4 oz red wine – FLOAT

Garnish: plastic fangs hanging on the side of glass

Measure vodka, blood orange, and Fresh Lemon Elixir into a cocktail shaker. Fill with ice, cap, and shake vigorously. Pour into a tall glass, adding more ice if necessary. Float red wine. Garnish.

Fresh Lemon Elixir
2 cups fresh lemon juice
2 cups simple syrup*

Combine ingredients in a pitcher and stir. Store refrigerated for up to 7 days

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

Cauldron Punch
Makes about 8 servings

1 1/2 cups silver rum
1/2 cup blackberry puree
1 cup orange juice
1 cup pineapple juice
1/2 cup fresh lemon juice
1/2 cup simple syrup*
——————–
1 can LaCroix Berry Sparkling water

Garnish: blue curacao for floating, plastic skeleton arm swizzle stick

Measure rum, puree, juices, lemon and simple syrup into a pitcher. Refrigerate until ready to serve. Right before serving, add LaCroix Berry Sparkling Water to the punch. Serve over ice in goblets. Float with a splash of blue curacao. Garnish with skeleton arm.

Recipe by Kathy Casey Liquid Kitchen – www.LiquidKitchen.com
 
Black Cat Old Fashioned
Makes 1 cocktail

1 1/2 oz bourbon
1/2 oz mezcal
1/4 oz Orange & Black Coffee Syrup (recipe follows)
1-2 dashes chocolate bitters
Garnish: fat orange peel

Measure the bourbon, mezcal, syrup and bitters into a mixing glass. Fill three-quarters full with ice. Stir with a bar spoon until well chilled. Serve strained over a large ice cube in an old fashioned glass. Express the orange peel over the drink to release the oils, twist, and add to the drink.

Orange & Black Coffee Syrup
Makes about 12 ounces

1/4 cup fresh orange juice
1 Tbsp. finely minced orange zest
24 coffee beans
3/4 cup water
———————
2 cups sugar

Combine ingredients in a small saucepan. On medium-high heat, bring liquid to a boil, once it has boiled add the sugar and stir to combine well, continue to boil for about 2 minutes. Remove from the heat and steep for 1 hour. Strain and store refrigerated for up to 30 days.

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

*To make Simple Syrup: combine 1 cup boiling water with 1 cup sugar. Stir until sugar is completely dissolved. Cool and store refrigerated for up to 2 weeks.

For some, New Year’s weekend may involve a cocktail or two. (or three or four!) While there’s no harm in ringing in the New Year with a d’lish sipper, remember to always have one glass of water for every drink! But for those that have indulged a bit too much, I have some good ideas to help ease the day.

My go-to cure is what I call the Hangover Helper. Just empty a packet of Emergen-C into a juice glass and add a little vodka – or gin if you’re so inclined, a dash of bitters and soda water. Top with a few drops of olive oil — that’s right! Drink up! But if that sounds too intense, a glass of bubbly soda water with 4-5 shakes of Angostura bitters can help ease the tummy.

New Year’s Day entertaining? A Bloody Mary Bar for brunch will definitely help with that headache. A little hair of the dog! Set up a DIY station with lots of fun garnishes and let your guests mix up their own concoctions.

And don’t forget to eat! Boosting your metabolism will make you feel better faster than anything. For me…bacon is always the magic cure.

Wishing a happy start to your New Years! And remember to always have a designated driver. Cheers!
-Kathy

Hangover Helper
Over the course of testing recipes for my cookbook, Sips and Apps, I of course tried this one, too. I am pleased to say that it works.
Makes 1 drink

1 packet raspberry- or orange-flavored 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

New Year’s Eve celebrations are almost here! And it just wouldn’t be the same without a glass of champagne. A flute of champs is a classic go-to, but this year, why not switch things up by sipping on cocktails that are bubblicious!

My Bellini Manhattan combines two of my cocktail favorites. Just shake up bourbon, peach puree, sweet vermouth, and then top it with a splash of bubbly! And to make it extra swanky, garnish with Gold Cherries – just drain dark cherries and toss with gold luster dust. Ohh-la-la!

If a lighter spirit is more your style, try my Pear Thyme Sparkle– it’s a deliciously delicate holiday sip. Pear vodka, lemon elixir and fresh thyme, shaken ‘til icy cold, then strained into a martini glass – and of course topped with a splash of bubbly! The fresh thyme adds a lovely dry note to this cocktail and makes for a pretty garnish!

But my all-time favorite holiday cocktail is my Douglas Fir Sparkletini. Even the name is festive and fun! Made with Douglas Fir infused Gin, fresh lemon, white cranberry and of course- finished with a splash of bubbly…this zippy cocktail is a total crowd-pleaser. For a more herbaceous flavor, try making the Douglas Fir infusion with half gin, half vodka!

And for easy entertaining- you can pre-batch your Sparkletini by converting the ounce measurements to cups and storing in a sealed bottle. When you’re ready to enjoy, simply pour 3 ounces into a shaker tin, shake with ice, and strain into your favorite glass. Don’t forget the bubbly finish!

So break out the fizz and get ready to celebrate! Cheers to New Year!
-Kathy

Douglas Fir Sparkletini
This is absolutely my favorite holiday cocktail. The light essence of Douglas fir infusing the gin evokes a sleigh ride in the woods, and the pouf of Champagne adds a festive effervescence.
Makes 1 drink

1 1/2 ounces Douglas Fir–Infused Gin
3/4 ounce white cranberry juice
1 1/2 ounces Fresh Lemon Sour
Splash of brut Champagne or dry sparkling wine

For garnishing
Tiny sprig of Douglas fir
Fresh or frozen cranberry

Fill a cocktail shaker with ice. Measure in the infused gin, cranberry juice, and lemon sour. Cap and shake vigorously. Strain into a martini glass and top with a splash of Champagne. Garnish with a fir sprig and float a cranberry in the drink.

Douglas Fir–Infused Gin
Makes enough for about 16 drinks

1 (5- to 6-inch) sprig fresh-picked Douglas fir branch, rinsed
1 bottle (750 ml) gin

Put the fir branch into the gin bottle, cap, and let sit 24 hours. (Do not let it infuse for more than 24 hours.) Remove the branch and discard. The infused gin can be stored at room temperature for up to one year.

Tips: If fresh Douglas fir is not available in your area, then you can substitute a Douglas-fir tea bag. If using the tea, add the contents of the tea bag to the gin, let infuse, and then strain the gin through a very fine strainer. The infused gin also makes a good martini.

Fresh Lemon Sour
Makes 2 cups

1 cup fresh lemon juice
1 cup Simple Syrup
In a medium container or pitcher with a lid, combine the ingredients. Cover and keep refrigerated for up to 2 weeks.

Simple Syrup
This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.

Makes 3 cups
2 cups water
2 cups sugar

Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.

Recipe from Kathy Casey’s Sips & Apps cookbook