The holidays are here and for many of us that means some long flights. I fly a lot so I understand it’s not always fun or d’lish, but I’ve got some tips to help with that.

If you’re flying out on a long flight (domestic or international), make sure to pack some food. Bring items that are compact and nutritious, and also won’t go bad. Some of my fave go-to’s: protein bars, raw almonds, Laughing Cow Cheese wedges (these are ok at room temp), squeezable almond butter, easy peel tangerines, baby carrots, and baggies of crackers or gluten-free snacks. And don’t forget snacks for the kids that are not messy or smelly.

Skip foods that are salty and try to avoid items that will dehydrate you, such as coffee and Bloody Mary’s on long flights – tempting as they might be. Remember the “puffy factor” when you fly! And make sure to drink lots of water – your body will thank you.

Mediterranean Quinoa Salad
(cucumbers, celery, tomatoes, quinoa, and feta cheese with Lemon Basil Vinaigrette)

It’s always good to be prepared. And if you’re flying out of Sea-Tac check out Dish D’Lish (on Concourse C) to pick up some healthy and tasty in-flight snacks for on the go, like a protein-packed Mediterranean Quinoa Salad or an Apple & Almond Butter combo.

Happy travels! –Kathy

Now that cold weather is here, starting your day with a hearty breakfast is essential. And an easy go-to and one of my favorites is good ol’ fashioned oatmeal!

Oatmeal is easy enough to make BUT not everyone has that time in the morning.Don’t fret – quick batches of overnight oats makes your morning meals for the week as quick as grab-and-go!

One of my fave recipes is Golden Honey Milk Oats. It’s made with organic gluten free oats, chia seeds, turmeric, honey, coconut milk, and cinnamon – loaded with good-for-you ingredients. Make a big batch and portion into half-pint canning jars, then let sit overnight. The next morning, just grab a jar – top with some berries or fresh fruit and you’re good to go.

Slow-Cooker Citrus Maple Oatmeal
Photo by Kathy Casey Food Studios® for Sunkist®

Or for an overnight set it-and- forget it-style recipe, try my Slow-Cooker Citrus Maple Oatmeal – made with fresh orange juice, maple syrup, ground cinnamon, and steel-cut oats. Mix together, then put it in a crockpot on low. When you wake up, breakfast will be ready, and your house smell d’lish too!

D’lish ideas to start your morning right with oatmeal! –Kathy
 
Dish D’Lish® Golden Honey Milk Oat Cup
Add a D’Lish twist to your morning routine with this breakfast play on the popular golden milk- healthy and gluten free, with a touch of spice and sweet honey. Top with sunflower and pumpkin seeds, and dried fruits if desired.

Makes about 5 cups, 4- 6 servings

1 Tbsp. minced fresh ginger
3 cups refrigerated unsweetened coconut milk
1/4 cup honey
1 tsp. Golden Spice Mix (recipe follows)
———————-
4 cups gluten free old fashioned rolled oats

Combine ginger, spice mix and coconut in a bowl and whisk together until honey is dissolved. Stir in oats. Cover to let oats plump overnight or for at least 12 hours. Stir before serving.

Golden Spice Mix
Makes 5 1/2 tsp.

1 Tbsp. ground turmeric
1/2 tsp. fresh ground black pepper
2 tsp. ground cardamom

Combine ingredients and store in a small jar at room temperature.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Slow-Cooker Citrus Maple Oatmeal
Be sure to use steel cut oats for this preparation. Serve with some fun toppings, like fresh blueberries or sliced bananas—and brown sugar for those who like their oats a touch sweeter.

Makes enough for 6 servings

3 Sunkist® Cara Cara Oranges, juiced
1 1/2 cups water
2 cups milk
1/2 cup maple syrup
1 1/2 cups steel-cut oats
1/2 tsp. ground cinnamon
1/4 tsp. salt

In a large mixing bowl, whisk together orange juice, water, milk, maple syrup, cinnamon and salt. Generously spray inside of a 3-4 quart slow-cooker with nonstick cooking spray. Add oats and then pour in liquid mixture; stir. Set cooker to low heat and cook for 7-8 hours.

Recipe by Kathy Casey Food Studios® for Sunkist®.

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.

Looking to make a meal to impress, but don’t want to break the bank? Braising can make even the toughest cuts of meat, an inexpensive, melt-in-your-mouth experience.

Braising is a loooooong, slow-cooking method that can be done on the stove-top, in the oven, or in a crock pot. What a great treatment for less tender, more flavorful cuts of meat. Think beef chuck, lamb shanks, chicken legs, or short ribs. These tough cuts are less expensive, but really taste like a million bucks if they’re cooked low and slow. Perfect for a lazy Sunday supper.

First, season up your meat, then give it a good sear in a hot pan with a little oil. Add in tasty ingredients like wine, herbs, and veggies. Cover tightly and pop the pan in an oven on LOW HEAT (around 300 – 325 degrees) and forget about it for a few hours! Now the hard part: be patient. Don’t try to rush the process; this takes time.

Once it’s finished, don’t forget about all that juicy braising liquid. It’s perfect to make a tasty sauce with!

One of my favorite dishes to make is my Slow Cooked Roasted Beef with Half a Bottle of Wine and 20 Cloves of Garlic. Perfect for a comfort food Sunday night snuggled up with some fluffy mashed potatoes – yum!

Here’s to slow cooking! –Kathy

Photo from Dishing with Kathy Casey.

Slow-Cooked Roast Beef with Half a Bottle of Wine and 20 Cloves of Garlic

If the sauce is not thick enough, make a cornstarch slurry using 1 Tbsp cornstarch mixed with 2 Tbsp water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached.

Makes 6 to 8 generous servings

1 (3- to 3 1/2-pound) beef chuck roast
2 Tbsp vegetable oil
1 Tbsp kosher salt
1/2 tsp black pepper
1 large onion, peeled and cut into 8 wedges
1 1/2 cups sliced mushrooms
1/2 bottle (about 1 1/2 cups) red wine
3 Tbsp flour
20 cloves garlic, peeled
5 sprigs fresh thyme
4 carrots, cut into 1 1/2-inch pieces
4 stalks celery, cut into 1 1/2-inch pieces
1 Tbsp chopped fresh basil, optional

Preheat an oven to 325°F.

With paper towels, pat the roast dry. Heat the oil in a large ovenproof Dutch oven over high heat until hot.

Rub the roast with salt and pepper. Place in the hot pan and sear on all sides until well browned. Remove the meat to a platter. Add the onion wedges and mushrooms to the pan and stir around for a few minutes, then tuck the roast back into the pan, pulling the onion and mushroom mixture up from under the roast.

Whisk together the wine and flour until smooth and add to the roasting pan, along with the garlic and thyme. Bring to a simmer, then cover and transfer the pan to the oven.

Roast for about 2 hours. Add the carrots and celery and continue to roast for 1/2 hour to 1 hour, or until meat is fork-tender.

Stir the basil into the sauce.

Cut roast into thick slices or large chunks, depending on your preference, and serve with the sauce drizzled over it.

Recipe from Dishing with Kathy Casey.

A true sign of fall: apples appear everywhere. From thick caramel-coated and dipped in nuts to sweet and tangy cups of fresh-pressed cider at the local market to grand glass bowls filled with elegant red apples simply used as a table centerpiece.

The Northwest has always been the hub for amazing apples. Glorious Galas with their perfume-y sweet flavor, firm Fujis that hold their texture amazingly well when cooked, deep-blushed Braeburns, and the list goes on.

What most of us (at least us pie-lovers) think about when thinking of apples is pie, I love to make my apple pie with a little cheddar in the crust – yum!

Photo by Kathy Casey Food Studios for Sunkist

But in addition to desserts there are bushels of other great ways to cook with apples. Try whipping up a Spinach & Apple Salad with Warm Meyer Lemon-Bacon Vinaigrette. It’s really quick and delicious.

Looking for a new side dish? How about a toothsome Apple Barley Risotto – a twist on the classic using pearl barley instead of Arborio rice?

Just remember, one of the best apple tips to observe is to always keep your apples refrigerated. At 70 degrees, apples break down and become soft 10 times faster than if refrigerated. Many a Northwesterner accomplished this in the olden days by stashing the winter’s apples under the bed, back when winter bedrooms were quite chilly. I bet those rooms smelled appley great!

Cheers crisp fall apples – crunch! -Kathy

Spinach & Apple Salad with Warm Meyer Lemon–Bacon Vinaigrette
This salad is delicious as a starter, or serve it as an entrée topped with grilled chicken breast and crumbled blue cheese.

Makes 6 servings as a starter salad

6 cups baby spinach
1 apple, cored and cut into thin slices
1/2 cup thinly sliced white onion

Vinaigrette
1/3 cup fresh-squeezed Sunkist Meyer Lemon juice
2 tsp. Dijon mustard
2 Tbsp. sugar
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
2 Tbsp. extra-virgin olive oil
———————————————
1/4 cup finely diced raw bacon
2 tsp. minced fresh garlic

Place spinach, apple and onion in a large, heat-proof bowl and refrigerate until ready to dress salad.

In a small bowl, whisk together the lemon juice, mustard, sugar, pepper, salt
and olive oil. Set vinaigrette aside.

In a small nonstick pan, cook the bacon over medium-high heat until three-quarters done, about 2 to 3 minutes. Add garlic and stir for about 30 seconds, but do not brown garlic. Add the reserved vinaigrette to the hot pan. Immediately remove from heat and pour over reserved spinach mixture.

Toss until salad is well coated with dressing, and serve immediately.

Recipe created by Kathy Casey for Sunkist®

Apple Barley Risotto
Allow about 50 – 60 minutes total cooking time for this recipe.

Makes 4 servings

2 Tbsp. butter
1 cup chopped mushrooms
1/4 cup finely diced red onion
1 1/2 tsp. minced garlic
1/2 cup dry white wine
1 Braeburn or Fuji apple, unpeeled, cored and diced 1/4-inch
1/2 cup pearl barley
2 1/2 cups chicken or vegetable broth
1 cup water
1/4 cup shredded, high-quality Parmesan cheese
1/4 cup coarsely chopped hazelnuts, lightly toasted
1/8 tsp. black pepper
salt to taste (If using canned broth, less salt will be needed.)

In a large heavy-bottom saucepan melt the butter over medium-high heat. Add the mushrooms and red onions. Sauté till mushrooms are limp. Add the garlic and stir around for about half a minute. Then immediately add the wine, increase heat to high and reduce wine till syrupy, about 3 minutes.

Reduce heat to medium and stir in the diced apple and barley. In a bowl or large measuring cup mix together the broth and water. Add 1 cup to the barley and simmer till almost all the liquid is absorbed about 6 – 8 minutes.

Stir in another cup of the broth-water mixture and continue cooking, stirring often, until all the liquid is absorbed. Repeat this process again until all the liquid has been used and the barley is tender.

Remove from heat and fold in cheese, nuts and pepper. Taste and season with additional salt if needed.

Recipe © Kathy Casey Food Studios® – www.KathyCasey.com

Hazelnuts, also known as filberts, are grown right here in the Pacific Northwest! Did you know that 99% of hazelnuts grown in the United States are grown in Oregon alone?

Eating them raw is d’lish but have you tried roasting them? Many recipes call for roasted hazelnuts – don’t let that stop you. It’s pretty easy; you just have to know the tricks!

Place them on a baking sheet in a 350^o F degree oven and toaste for about 6-8 minutes. Make sure to keep your eye on them and set a timer! As soon as you can smell their nutty aroma, they’re done! They’ll keep cooking once they’re off the heat, so it’s easy to overdo it.

When the nuts are cool enough to handle, put them in a clean dishtowel, and rub as much of the skin off as you can.

They not only add a great flavor to recipes, but also add texture and a great crunch. Both those things come through in my recipe for Cheddar Ale Spread. Made with lots of other NW ingredients like Tillamook Cheddar Cheese and local beer – it’s perfect for parties!

Sprinkled on a salad, tossed in baked goods, or just eaten out of hands, hazelnuts are d’lish any way you enjoy them. –Kathy

Photo from Kathy Casey’s Northwest Table.

Cheddar Ale Spread
The spread can be kept refrigerated for up to 4 days. Bring it to room temperature about 1 hour before serving.

Makes 6 to 8 servings

8 ounces cream cheese
2 teaspoons Dijon mustard
2 1/2 cups (10 ounces) shredded extra-sharp Cheddar cheese, such as Tillamook
2 tablespoons half-and-half
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/4 cup flavorful Northwest beer
2 tablespoons chopped fresh parsley
1/2 cup hazelnuts, lightly toasted, skinned, and coarsely chopped (optional)
crackers, or crostini
Fresh rosemary sprigs for garnishing

Combine the cream cheese, mustard, Cheddar, half-and-half, Tabasco, and salt in a food processor. Process for about 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley and hazelnuts until just dispersed.

Serve in a nice-looking container with the flat bread attractively broken up around it. Garnish with rosemary sprigs.

Recipe from Kathy Casey’s Northwest Table.