This past week Keren Brown aka The Frantic Foodie organized a fabulous food blogger event here at my Food Studios. It was a super d’lish event!

Keren, Yashar, and I having a great time!

There were luscious libations served along tasty appetizers and cheeses! I shook up a Tuscan Rosemary Lemon Drop made with Purity Vodka topped with a Honey Lemon Foam, followed by my southern vacation inspired Charleston 75, and then an always fun Tropical Tiki Time Sangria made with Columbia Winery’s Pinot Gris. And of course there were lots of apps to go with all those sips from Sips & Apps including my D’lish Peppadew Peppers and Lamb Sliders on Homemade Rosemary Buns.

My Tuscan Rosemary Lemon Drop with Honey Lemon Foam!

Corky Luster of Ballard Bee Honey came by and gave a “bee tour” of our hive that we have in our back urban garden. He even brought a couple of the special protective bee hats for some of the bloggers to wear and get an up-close look of the bees and honeycombs!

Risk taking foodies getting close to my hive!

Lorna Yee talked about her new book, The Newlywed Kitchen, which shares a story about my husband, John and I. She even dished out two great desserts straight from her book, Candybar Cupcakes and Triple Chocolate Fudge Brownies – yum!

Lorna and I talking about our books

One of the attendees, Paula Thomas took some fabulous photos and wrote a fantastic blog post, which you can find here.

Thank you to Keren Brown, Corky Luster, and to all the Seattle food bloggers that came out for this event! It was definitely a d’lish time!

Most recently I took a vacation with hubby and friends to Charleston, South Carolina – great food , friends and lots of fun.  Vacation pal Cynthia Nims sums it all up here on her blog Mon Appétit. And of course I made a locally inspired cocktail: The Charleston 75 – read about it and get the recipe  at Seattle Metropolitan Magazine.

Another Queen Bee has made her home in Ballard! We’ve been busy as bees getting our apiary ready for our very own hive from Corky Luster and his  Ballard Bee Company. Our new hive resides behind Dish D’lish and Kathy Casey Food Studios in our garden area!

Our back garden/parking lot is home to wild fennel, apricots, figs, a variety of herbs, currants and berries as well as apples, grapes even kiwis. We have a ton of fruits, flowers, and herbs growing back there!  Most of which ends up in our specialty jams for Dish D’lish Ballard – and all of it has great pollen and nectar, which are tasty treats for our honey bees.

The Ballard Bee Company has hives all around the Ballard neighborhood. If you live in the ‘hood – chances are many of the bees you see this summer hovering around your fruits and flowers will be headed back to any one of the hives Corky  has stationed here around the neighborhood. Here’s a quick YouTube video of our hive instillation!

A vibrant bee population means direct methods of pollination, thriving bees, healthy plants and of course, SUPER-YUMMY honey. Currently, we sell Ballard Bee Honey at Dish D’lish and also have it available online. It has a lovely deep, rich flavor that’s very tasty drizzled over local cheese or shaken in a summer cocktail! You can taste hints of the blackberries, fennel and other local treats his bees have been feasting on.

We can’t wait to have our own honey to create Dish D’Lish organic sustainable products with…. Tay Berry Creamed Honey, Apricot Honey Chutney, Strawberry Lavender Honey Jam….. yum!

We’ve also been shaking up some exciting Bee Happy for Summer cocktail recipes.  Bee Happy Sunny Sangria made with crisp white wine, local honey, juicy summer stone fruits and Tuaca, one of my favorite liquors! (It adds the perfect rich vanilla and orange note to the sangria!). Summer Berry Basil Fling is another perfect sipper for a sunny day: Purity Vodka, honeyed strawberries, a touch of Chambord berry liqueur, fresh lemon, soda bubbles and an herbalicious twist with the addition of fresh basil makes this a go-to favorite for your next patio party.

And there just may be an impromptu “Bee Happy for Summer” celebration.  So keep your eyes on Twitter: @KathyCaseyChef and Facebook for our up-coming bee-themed event!

Beeeee happy summer sips are on the way! – Kathy

Bee Happy Summer Sangria
Refreshing and light for summertime sipping; Italian Tuaca liqueur adds a deep vanilla and orange flavor note.

Makes about 6 servings

1 bottle (750 ml) dry white wine, such as Covey Run’s Fumé Blanc
1/3 cup Tuaca
2 – 3 Tbsp. local orBallard Bee Company honey
1 lemon, thinly sliced
1 cup cut up stone fruits such as peaches, nectarines, apricots, and plums
Pinch of grated nutmeg

In a large pitcher, stir wine, Tuaca and honey together until honey is dissolved. Add the fruit 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. Garnish with a light dusting of grated nutmeg over each drink.

Recipe ©2010 Kathy Casey Food Studios^® – Liquid Kitchen™

Summer Berry Basil Fling
Fresh basil lends a fun herbalicious’ness to the classic combination of strawberries and lemonade. Chambord’s deep, rich,  black raspberry flavor adds an even sexier berry flavor and soda water introduces a lively sparkle.

Makes 1 drink

1 – 2 large sprigs fresh basil
2  heaping Tbsp. Honey Strawberries with juice (recipe follows)
1 1/2 ounces Purity Vodka
1/2 ounce Chambord
1 ounce fresh lemon juice
3 – 4 ounces chilled soda water

Garnish: Fresh strawberry and a small basil leaf

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka, liqueur, and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Honey Strawberries
Makes enough for about 6 drinks

1 pint fresh strawberries, stemmed and thinly sliced
1/4 cup local or Ballard Bee Company honey

Mix the ingredients and let sit for 15 minutes before using.

Recipe ©2010 Kathy Casey Food Studios^® – Liquid Kitchen™

Rosmary Bee’s Knees
Makes 1 drink

1 sprig fresh rosemary
2 oz gin
1/2 ounce Honey Syrup (recipe follows)
1/2 ounce fresh lemon juice
Garnish: small sprig of rosemary and/or honeycomb.

Bend the rosemary and drop into a cocktail shaker. Measure in the gin and the Honey Syrup. Fill shake with ice, cap and shake vigorously. Strain into a martini glass. Garnish with a fresh sprig of rosemary and a tiny piece of honey comb.

Honey Syrup
Makes 1 cup

1/2 cup local or Ballard Bee Company honey
1/2 cup warm water

Mix ingredients together until combined. Refrigerate for up to 2 weeks.

Recipe ©2010 Kathy Casey Food Studios^® – Liquid Kitchen™

Sunny Day Bourbon Punch for a Crowd
Makes 10 to 12 servings

20 whole cloves
1 small orange
12 very large sprigs fresh mint
3 tea bags black tea
3 cups boiling water
1 cup ice water
1 cup fresh orange juice
1/2 cup fresh lemon juice
1 cup pineapple juice
1/3 cup local honey
3/4 cup Maker’s Mark Bourbon
Garnish: fresh mint sprigs

Poke the cloves into the orange, then cut it into 3 slices. Put the orange slices, mint, and tea bags in a heatproof pitcher or bowl. Add the boiling water, let steep for 1 hour, then remove the tea bags.

Add the ice water, juices, and honey and bourbon. Stir until the honey is dissolved, then chill until ready to serve. Serve over lots of ice or crushed ice in old-fashioued glass or punch mugs. Garnish with fresh mint.

Recipe ©2010 Kathy Casey Food Studios^® – Liquid Kitchen™

Grilled Nectarine Bruschetta with Local Cheese & Honey
Makes 12 pieces

1 loaf of rustic artisan bread or baguette
3 Tbsp. extra-virgin olive oil
Kosher or sea salt
Freshly ground black pepper
1 large local ripe but firm nectarine or 2 small peaches
6 ounces local cheese, such as Beecher’s reserve, cut into 12 pieces/slices
2 Tbsp. local or Ballard Bee Company honey
Toasted hazelnuts, crushed
Garnish: fresh thyme, rosemary or micro greens

Preheat the grill to a medium-high heat.

If using a large, “fat” loaf, cut with a serrated knife into six 1/2-inch slices, then slice each piece in half crosswise, making 12 pieces. If using a baguette-style loaf, cut twelve 1/2-inch slices from the loaf. Save any remaining bread for another use or double recipe.) Brush both sides of bread lightly with the olive oil, sprinkle with salt and grill on each side until lightly marked. Top with cheese and set aside.

Cut nectarine into quarters and cut our core. Cut each quarter into 3 wedges. Put nectarine in a bowl and drizzle with olive oil. Season with salt and pepper. Grill nectarine on each side till nicely marked.

Finish crostini with a piece of grilled nectarine, drizzle with honey and sprinkle with hazelnuts. Garnish with a small piece of thyme.

Recipe ©2010 Kathy Casey Food Studios^®

Well don’t be! As an avid dark-spirit lover myself, I have noticed that an emerging trend is younger people and the female demographic are starting to see the light on darker spirits–it’s not just for the old boys these days! From signature cocktail menus nationwide–to packaging, marketing, and advertisement–brown spirits are being geared more and more toward young drinkers and women like never before; dark spirits are making a modern-day come back in a big way. Just ask A.J. Rathbun, author of Dark Spirits: 200 Classy Concoctions starring Bourbon, Brandy, Scotch, Whiskey, Rum and more, who says, “today’s dark spirits are more edgy than old fashioned.”

Continue reading on Amazon’s Al Dente Blog.

If you missed the live show on KOMO AM 1000, you can listen to it again online.

I know that we all love to celebrate the New year with a little champagne… maybe a glass or two and sometimes one too many cheerful libations! Thank goodness most of us get New Years Day off of work to sleep in and take it easy… And this year we have a nice long weekend too! Why not take this opportunity to get some friends together for brunch and discuss what your resolutions will be? And while you are at it, sip on something tasty … and just maybe to relieve fuzzy head!

Ramos Fizz is a traditional and fantastic Brunch Cocktail- I’ve given mine a little twist with a splash of orange juice. And we love LOVE Bloody Mary’s! Don’t we just love the garnishes almost as much as the drink? I think it is super fun to put out an assortment of garnishes to and let guests “build their own”.

So cheers to a wonderful New Year!

Ramos Fizz
My pick as the ultimate brunch drink!

Makes 1 drink

1 1/2 ounces gin
1/2 ounce fresh lemon juice
3/4 ounce orange juice
1/2 ounce Simple Syrup*
1/2 ounce whipping cream
4 drops orange flower water
1 small egg white or 1 tablespoon pasteurized egg white
Splash of chilled soda water

Garnish: Long orange-zest twist

In a cocktail shaker measure in: the gin, lemon juice, orange juice, simple syrup, and cream. Add the orange flower water and egg white. Fill the shaker with ice. Cap and shake vigorously for at least 10 seconds. Pour into a tall glass and top with a splash of soda water. Garnish with an orange twist.

Simple Syrup
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.
© 2009 by Kathy Casey Food Studios®  – Liquid Kitchen™

My Favorite Bloody Mary
If you love Bloody Marys, then it’s worth it to make your own Mary mix. My version includes a little balsamic vinegar, fresh garlic and celery seed.  I also love my Mary’s made with gin instead of vodka.

Makes 1 drink

1 1/2 ounces vodka or gin
4 ounces Kathy’s Mary Mix (recipe follows)
For garnishing set out some picks and assortment of: lemon wedges, olives, celery sticks, pickled green beans or asparagus, cherry tomatoes, chunks of salami and cheese and pickled onions.

Fill a large old-fashioned or tall glass with ice. Measure in the vodka and Mary mix. Stir. Garnish as desired.

Kathy’s Mary Mix
Makes 7 cups, enough for about 14 drinks

1 (46 ounces) can tomato juice
1/4 cup fresh lemon juice
1/4 cup Worcestershire sauce
1/2 tsp. freshly ground or coarse black pepper
6 Tbsp. balsamic vinegar
1 Tbsp. prepared horseradish
1 Tbsp. hot pepper sauce
1 1/2 tsp. minced fresh garlic
1/2 tsp. celery seed (optional)
1 tsp. Kosher salt

In a large glass or plastic pitcher, mix ingredients; make sure salt dissolves. Cover and refrigerate, for up to 7 days.
© 2009 by Kathy Casey Food Studios®  – Liquid Kitchen™

Rosemary Pom Holiday Sparkle

Here’s a great holiday non-alcoholic drink for those that don’t imbibe. It’s a perfect non-alcoholic drink for all celebrations. Fresh rosemary’s herbal essence  and the tangerine blends well with the sweetness of the sparkling cider.

Makes 1 drink

1 sprig fresh rosemary
1/4 of a large tangerine or Satusma or tangerine (1/2 if very small)
1 1/2 ounces pomegranate juice
3 ounces sparkling apple cider
Garnish: Fresh rosemary sprig

Bend the rosemary sprig and drop into a cocktail shaker. Squeeze in the tangerine and drop in. Fill the shaker with ice. Measure in the pomegranate juice. Cap and shake vigorously. Pour into a tall glass. Top with the cider. Stir. Garnish with a rosemary sprig.
© 2009 by Kathy Casey Food Studios®

If you missed the live show on KOMO AM 1000, you can listen to it again online.

With so much to celebrate in the coming days I thought I would focus this week’s topic on some great drinks for Christmas and New Year’s celebrations. Bubbles, sparkling, effervescence, fizz—the mere names for that sensation of tiny dots of carbonation that tickle our noses and our palates bring visions of celebration and cheer and holiday festivities. A great glass of bubbly is always a perfect “little something” for any party or holiday celebration!

This year lets spruce up the traditional celebratory champagne this year with my recipe for the 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. If you don’t have Douglas Fir available to you, you can purchase a Douglas fir tea to infuse the gin instead.

And if you’re a bourbon drinker try my recipe for a Dubious Manhattan – with the extra special little garnish of gold gilded cherries! 

Just because someone doesn’t drink does not mean they have to have boring choices. I have a lot of friends who don’t drink, and their biggest complaint is always that there is nothing “special” for them. Sure there’s sparkling mineral water with a splash of cranberry—but they want something hand-crafted, too—like a great cocktail. I have also included my recipe for Rosemary Pom Holiday Sparkle to make ALL partygoers feel extra festive – kids will love it to!

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 (recipe follows)
3/4 ounce white cranberry juice
3/4 oz fresh lemon juice + 3/4 oz simple syrup
OR 1 1/2 oz Dish D’Lish Lemon & Lime Sour Cocktailor
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 and lemon juices, and simple syrup. 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.
Douglas Fir tea is available at Dish D’Lish Ballard Café.
© 2009 by Kathy Casey, Recipe from Sips & Apps, Chronicle Books

Dubious Manhattan
The spicy aroma of French Dubonnet Rouge ever so slightly modifies the traditional manhattan. My Gilded cherries add a bit of bling bling!

Makes 1 drink

2 ounces bourbon
1/2 ounce Dubonnet Rouge
1/2 ounce sweet red vermouth
Dash of peach bitters

For garnishing: Gilded Cherry on a pick or a maraschino cherry

Fill a cocktail shaker with ice. Measure in the bourbon, Dubonnet, and vermouth. Add the bitters. Cap and shake vigorously. Strain into a martini glass. Spear the cherry on a pick and garnish

Gilded Cherries
2 cups maraschino cherries – DRAINED WELL and then super dried on paper towels
1 container of Gold Luster Dust (3 g) [available at cake decorating stores or on-line]

Make the cherries in a container that you are going to store the cherries. It is important that the cherries be very well drained. Place the cherries in the container and add the luster dust. Stir gently to coat cherries in gold. Do not over stir – over stirring makes the gold “stirred in” and not coating. Store refrigerated for up to two weeks.
© 2009 Kathy Casey Food Studios® – Liquid Kitchen ™- Adapted from a recipe from Sips & Apps, Chronicle Books

Rosemary Pom Holiday Sparkle

Fresh rosemary’s herbal essence  and tangerine the sweetness of the sparkling cider.
Makes 1 drink

1 sprig fresh rosemary
1/4 of a large tangerine or Satusma or tangerine (1/2 if very small)
1 1/2 ounces pomegranate juice
3 ounces sparkling apple cider
Garnish: Fresh rosemary sprig

Bend the rosemary sprig and drop into a cocktail shaker. Squeeze in the tangerine and drop in. Fill the shaker with ice. Measure in the pomegranate juice. Cap and shake vigorously. Pour into a tall glass. Top with the cider. Stir. Garnish with a rosemary sprig.
© 2009 by Kathy Casey Food Studios®

If you missed the show on KOMO, you can listen to it here!

You know it’s holiday time when eggnog starts a’pouring! Velvety smooth and rich with eggs, cream and nutmeg, served cold, “straight up,” over ice, or with a splash of rum or brandy, it puts the holiday cheer into any gathering.  But it’s not just for drinking…

Since the “eggnog” flavor is so popular, I thought it would be fun to create recipes using this old-time favorite. During the season, most dairies now offer “ultra” or “gourmet” eggnog and a non-fat or low-fat version as well as their standard product. I tested these recipes using Darigold Egg Nog – my timeless Fav!

A do-ahead dessert is always welcome during the  hectic holidays and my  Eggnog Panna Cotta with Spiced Cranberry Compote is just the thing—silky smooth and dolloped with a bright and perky, quick-cooking cranberry compote. Soooo easy! And … you can make the panna cotta and compote up to 3 days ahead, then assemble quickly right before serving.

If a warm winter drink is your fancy – try my Eggnog Buttered Brandy … a D’lish take on a traditional favorite! You can make the batter for this winter warmer and store it frozen for up to a month to have on hand for unexpected holiday guests.

Here are some other fun ideas for using eggnog:

-Try eggnog instead of milk or cream in your coffee
-Non-fat eggnog in your oatmeal makes a delicious breakfast
-Order your next latte with steamed eggnog
-Make an Eggnog Splash — Serve eggnog over ice, with spiced rum, Grand Marnier and a splash of soda water
-Make your next rice pudding using eggnog
-Experiment making Homemade Eggnog Ice Cream to top your pumpkin pie

Eggnog Panna Cotta with Spiced Cranberry Compote
This recipe can easily be doubled. All the components of this dessert can be made up to 3 days in advance.

Makes 6 servings or 8 -10 small sampler servings

1/3 cup pecan pieces (optional)

Eggnog Panna Cotta
1 cup high-quality eggnog such as Darigold
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon rum extract
1 cup (8 oz wt) mascarpone
1 cup sour cream
2 tsp. powdered Knox gelatin
2 Tbsp. water 

Spiced Cranberry Compote
1 1/2 cups frozen or fresh cranberries
1/2 tsp. ground nutmeg
3/4 cup sugar
1/4 cup orange juice
1 1/2 tsp. orange zest 

Place pecans on a baking sheet and toast in a preheated 350-degree oven until just golden, about 5-7 minutes. Let cool.

To make the Panna Cotta: Place the eggnog, sugar, nutmeg, extract, mascarpone and sour cream in a large metal bowl over a pan of simmering water (bain marie). Whisk until smooth and warmed. In a small bowl sprinkle the gelatin over the water and let bloom for a couple of minutes, then heat in microwave or over hot water until melted. Whisk into the warmed eggnog mixture. Divide mixture between 6 small custard cups, martini glasses or if you want to make tiny servings divide into 8 small espresso cups or small ramekins. Cover with plastic wrap and refrigerate at least 6 hours until set, or overnight.

To make the Spiced Cranberry Compote: In a medium, heavy-bottomed saucepan place the cranberries, nutmeg, sugar, orange juice and zest. Place over medium-high heat and bring to a simmer then reduce heat to medium. Let cook until cranberries are popped and mixture is a nice compote consistency, about 5 – 6 minutes. Let cool completely before serving.

To serve dessert: Scatter the cranberry compote over the tops of the custards. Sprinkle with toasted pecans if desired and serve immediately.

Chef’s Note: All the dessert components can be made up to 3 days before serving. Copyright © 2009 by Kathy Casey Food Studios®

Eggnog Buttered Brandy
Makes 1 drink 

3 tablespoons Eggnog Buttered Brandy Mix (recipe follows)
1 fl. oz. brandy*
4- 5 fl. oz. boiling water
ground nutmeg 

Place Eggnog Buttered Brandy Mix and brandy in coffee glass or mug. Stir in boiling water until batter is dissolved. Sprinkle lightly with nutmeg.

*Chef’s Note: This drink is also delicious made with rum instead of brandy.

Eggnog Buttered Brandy Mix
Makes about 7 cups (36 servings) 

1/2 pound butter (2 sticks), softened
1 1/2 cups light brown sugar
1 3/4 cups powdered sugar
1 pint very high-quality vanilla ice cream
1 cup high-quality eggnog such as Darigold
1 Tbsp. real vanilla extract
1 Tbsp. ground nutmeg
1/4 tsp. ground cinnamon
1 tsp. rum extract 

Be sure butter is softened. Cream butter and sugars together  with a beater in a mixing bowl until totally smooth. Add remaining ingredients and mix until thoroughly combined. Store refrigerated for up to 1 week or frozen for up to 1 month. Copyright © 2009 by Kathy Casey Food Studios®

Ahh… just back from exotic, UAE where my associate Keith Waldbauer and I conducted  training for the Fairmont Art of Mixology Culture at the new and faboo Fairmont Abu Dhabi. Yes, it’s Vegas on steroids and the playground for the rich.

Me on the rhinestone couch in the lobby of the
Fairmont Abu Dhabi  – Bling bling!

It was 3 weeks of hard, but fun, work. We set up and opened multiple bars – from Marco Pierre White’s new Steak House Restaruant to Frankie’s Italian Restaurant… to the beautiful Pool Bar and the Lucious Chocolate Gallery. (And I want to add that the staff and managers were AMAZING!)

Miss Kirsten and I after testing a LOT of chocolate cocktails that we shook up for the new Chocolate Gallery!

Needless to say we were up to our eyeballs in cocktails! Since, beer, wine and spirits are served only at hotels; you can imagine non-alcoholic drinks are also super popular. 

The non-alcoholic drinks WERE amazing. The most popular, was the super simple, “why didn’t I think of that,” Minted Lemonade. This is not just mint in lemonade, this is lemonade, ice and fresh mint blended smooth and brilliant green. It’s the perfect refresher for the hot HOT heat.  It’s tart, sweet, tangy, and refreshing! I’ve given a basic recipe below.  Just be sure to use a decent lemonade with a good punch – none of this “watery lemonade,” …the kind masquerading as lemonade in the refrigerator section with a whole whopping 7% lemon juice!  It’s important to use a good lemony lemonade.

Blend in a small slice of ginger for an even more intense refreshing kick.

What else did we eat and drink while in Abu Dhabi and Dubai? Only the best Indian food either of us has ever had in the Elements Restaurant at the Fairmont Abu Dhabi! Dal, also spelled dahl, dhal, or daal, tikkas  and curries of a zillion variations. No matter how you spell it, they were all amazing.  We also enjoyed delicious Lebanese food at Café Blanc a cool café at the Dubai mall. We sat outside one lovely warm evening and sampled so many great dishes I thought I would burst.

Favs: Fattoush salad with tomatoes, cucumbers, crisp flat bread with sumac and coriander, chicken livers in pomegranate molasses, and another amazing non alcoholic drink – served in layers of blended avocado, red dates, blended rose ….. 3 layers of sipping goodness – zowie!

Click here for a fun video I took and edited with my new Flip Video Camera, showing how they made the above three-layer drink!

And yes – I know you all want to know if I drank Camel Milk?
Of course and I made a cocktail out of it too!  

Minted Lemonade
Makes 1 serving

3 large sprigs fresh mint
1 cup big flavored lemonade
1/2 – 3/4 cup ice
Garnish: fresh mint sprig

Tear mint and add to blender. Measure in lemonade and ice and blend on high till smooth. Pour into a tall glass and garnish with mint. Enjoy! © 2009 Kathy Casey Food Studio