Whether it’s from the farmers market or a road-side stand, nothing says summer like corn on the cob to me. Personally, I love my corn with just a bit of seasoning – naked is okay too! – but a little smear of butter is the perfect complement to hot corn on the cob. You can get creative with your butter by whipping in a bit of local honey, chili powder, fresh basil, roasted garlic … the combinations are endless!

Traditionally boiled or steamed, corn is also amazing done on the grill – if you’ve already got your grill turned on for a sizzling summer barbeque, why not throw your corn on as well? Leave the stem on for an easy handle and roll it along the grill just enough to heat it through and get some great color on it. Serve it just like that or cut off the kernels and add them to fresh salsa or folded into billowy whipped potatoes. They also add a fantastic pop of color and flavor to Summer Roasted Corn, Pepper and Arugula Salad with Goat Cheese Crostini; perfect as a side or the main course!

Speaking of cutting off the kernels, I have a great trick to share with you; if you have a Bundt pan, insert the corn into the center hole and carefully cut downwards as close to the cob as you can without cutting into the cob – the Bundt pan will catch all the kernels for you! If you don’t have one, just hold the corn vertically, making sure the tip is firmly in place and cut downwards.

So go enjoy one of the best tastes of summer while you can – fresh-picked, local corn! – Kathy

Summer Corn, Roasted Pepper, 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 tsps Dijon mustard
1 clove garlic, minced
3 Tbsps balsamic vinegar
2 tsps 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 ounces 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.

Copyright ©2004 by Kathy Casey Food Studios®

Infusing waters is a simple, yet very effective way of adding just a bit of flavor to water by adding in market-fresh ingredients. The flavor combinations are endless! Check out this article in the Times-Picayune for more information on how to infuse waters.

August is Washington Wine Month, so I thought this would be the perfect time to talk about sangrias!  I love wine by the glass, but for a truly refreshing, light sip, a Summertime White Sangria is the way to go. It is perfect for a big bash (it batches up super-easily!) or a casual summer day on the patio. Local, in-season fruit like peaches, plums, apricots and nectarines mingle so nicely with Stonecap Chardonnay, local honey and a touch of liqueur until you’re ready to serve – then just add some ice and voila! Instant party in a pitcher! If red is more your thing, this sangria is also d’lish made with StoneCap Merlot or Cabernet wine.

For more information or to purchase StoneCap wines, made in the beautiful Columbia Valley, visit www.stonecapwines.com/ or check your neighborhood Fred Meyer or QFC. Happy summertime sipping! – Kathy

Summertime White Sangria
Makes about 6 servings

1 bottle (750 ml) StoneCap Chardonnay
1/4 cup liqueur, such as Tuaca, Grand Marnier, Cointreau, or St. Germain
2 – 3 tablespoons local 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 created by Kathy Casey Liquid Kitchen™

If your garden is growing as crazy as mine is, you’ve probably wondered what to do with all of those herbs! Of course they are essential to your cooking, but they also add a wonderful, herbaliciousness to cocktails and a fresh, dry flavor. If you don’t grow herbs, your local farmers market is the perfect place to get inspired by the bounty of fresh herbs for your next cocktail.

Shake up some fresh sage in a margarita for a really fresh, green note that pairs so well with the tequila – try a Sunset Sage Margarita for an evening out on the patio with friends. Rosemary and lemon are good friends and pairing the two easily jazzes up a classic Lemon Drop. Of course, the ever popular mojito and Julep benefit from mint’s bright, refreshing kick and teaming up thyme and honey in a Collins puts a sweet, summery spin on the timeless favorite. For the non-imbiber, stir up a Herbalicious H₂O; light, refreshing and crisp!

For the Tuscan Rosemary Lemon Drop recipes, stay tuned to my show Kathy Casey’s Liquid Kitchen on Small Screen Network later this summer or check it out in Sips & Apps!

However you choose to shake them up, give those herbs new life with some garden-to-glass cocktail goodness! – Kathy

Sunset Sage Margarita
Makes 1 drink

1 fresh sage leaf
1 1/2 ounces tequila
1/2 ounce Cointreau, Triple Sec, or Grand Marnier
1/2 ounce cranberry cocktail juice
1/2 ounce Simple Syrup (recipe follows)
1/2 ounce fresh lime juice
Garnish: fresh sage leaf

Crush the sage leaf and drop into a cocktail shaker. Fill the shaker with ice, then measure in the remaining liquid ingredients. Cap and shake vigorously until very cold.

Strain into a chilled cocktail glass and float a fresh sage leaf for garnish.

*Simple Syrup: combine 2 cups sugar with 2 cups water in a small sauce pan. Bring to a boil then immediately remove from heat. Cool and store refrigerated.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books

Herbalicious H₂O
The name says it all! Clean and fresh, this drink has no sugar and is very spa-like with its infusion of botanicals.

Makes 6 cups

6 large sprigs fresh mint
4 large sprigs fresh cilantro
1 small lemon, cut into thin slices
1 tangerine, cut into thin slices
4 thin slices peeled fresh ginger
6 cups water
Garnish: Fresh cilantro or mint sprigs

Tear the 6 mint and 4 cilantro sprigs and drop into a medium container. Add the fruit, ginger, and water and stir. Cover and refrigerate, overnight, to infuse before using.

Serve over ice, in large wine glasses with some of the fruit in each serving. Garnish as desired.

Recipe from Kathy Casey’s Sips & Apps, Chronicle Books

Water is essential for all the beverages that we drink from flavored sodas to well-balanced cocktails. Make water stand out by infusing fresh ingredients with it then add a bit of a spirit and you’ll have a simple but tasty drink! Check out this article in Class Magazine for a variety H2O cocktail recipes, including my Berry Purity H2O and Pineapple Cilantro H2O cocktails!

Canning is a fantastic way to preserve the flavors of the season and an age old custom. Lots of people learned to can from their friends or family – I learned to can from my mom and grandma, making jar upon jar of preserved peaches, apricots and yummy jam… there’s nothing like a PB&J with jam you’ve made yourself!

If “putting up” some of summer’s delicious bounty sounds like a fantastic idea to you, there’s no time better than the present to jump right in – head to Pike Place Market on Saturday, August 13^th and Sunday, August 14th for National Can It Forward Day! Canning Across America and Jardin America, the makers of Ball home canning products, have teamed up to present two days full of fun, educational canning and cooking demos.  But don’t worry if you can’t make it – the entire event will be streaming live at freshpreserving.com from 8:00AM to 4:00PM on Saturday. For the full event schedule, click here!

If you just can’t wait to get started canning, check out my easy and delicious recipe for Strawberry Lemon Poppyseed Jam! And don’t forget to visit Canning Across America to join the Canvolution and find mouth-watering recipes, gorgeous photography and a warm, welcoming community of like-minded canning enthusiasts.

So fire up your canner and here’s to preserving our local flavor! – Kathy

H₂O Cocktails are perfect for those looking for alternative to “skinny” drinks filled with artificial sweeteners. Check out this article in Drink of the Week featuring the seminar that I did with Tony Abou-Ganim at this year’s Tales of the Cocktail, including a Mandarin Hibiscus H₂O cocktail recipe!

Don’t miss Q13’s Mornings with Kaci this Friday, July 29^th!  I’ll be chatting with Kaci at my Food Studios all about summer herbs and mix up some refreshing herb cocktails and non-alcoholic summer sippers live on-air at 7:20, 8:20 and 9:20 AM.

Make sure you tune-in! We’ll be shaking up the garden-fresh Tuscan Rosemary Lemon Drop, a refreshing Cherry Basil Collins and a bright and bubbly (and non-alcoholic!) Ultimate Lemon Lavender Soda. Cheers! -Kathy

Tuscan Rosemary Lemon Drop
A DIY Rosemary Sugar rim adds a great herbal note to this ever popular cocktail!
For a demo on how to make this drink, go to Kathy Casey’s Liquid Kitchen.

Makes 1 drink

Rosemary Sugar (recipe follows)
1 sprig fresh rosemary
1 1/2 ounces Moon Mountain Organic Vodka
1/2 ounce limoncello
1/2 ounce fresh lemon juice
1/2 ounce Simple Syrup*
Garnish: small rosemary sprig

Rim a large martini glass with rosemary sugar and set aside.

Bend 1 rosemary sprig and drop into a cocktail shaker. Fill the shaker with ice. Measure in the vodka, limoncello, lemon juice, and simple syrup. Cap and shake vigorously. Strain into the sugar-rimmed glass. Float a rosemary sprig in the drink for garnish.

Rosemary Sugar
Makes 1 cup

2 tablespoons fresh rosemary leaves, coarsely chopped
1 cup superfine or baker’s sugar

Mix the rosemary and sugar together, and spread the mixture on a rimmed baking sheet. Set in a warm dry place for about 4 days, until the rosemary is completely dried. Process in a Vita Mix blender until finely ground. Store in a tightly sealed container for up to one month at room temperature.

*Simple Syrup: combine 2 cups sugar with 2 cups water in a small sauce pan. Bring to a boil then immediately remove from heat. Cool and store refrigerated.

Recipe adapted from Kathy Casey Sips & Apps, Chronicle Books

Cherry Basil Collins
Fresh Washington cherries pair well with fresh basil in this tasty drink. Check out an episode of this drink on Kathy Casey’s Liquid Kitchen.

Makes 1 cocktail

3 – 5 fresh cherries
1 – 2 basil leaves
1 1/2 ounces Purity Vodka
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
2 ounces soda water, chilled
Garnish: fresh lemon wedge, fresh cherry and a small basil leaf

Drop the cherries and basil into a mixing glass. Press with a muddler to release the juices. Measure in the Purity Vodka, lemon juice and simple syrup. Fill with ice. Cap and shake vigorously. Add a big splash of soda water. Strain into a Collins glass filled with fresh ice. Garnish.

Recipe by Kathy Casey Liquid Kitchen^™

Ultimate Lemon Lavender Soda
You can also muddle in fresh Lemon Balm if you have it growing in the yard. If you want to add a spirit I like to make it with  Voyager Gin made in Woodinville, Washington.

1 1/2 ounces fresh-squeezed Paramount Citrus lemon juice
2 ounces Zesty Lemon Lavender Syrup (recipe follows)
3 ounces chilled soda water
Garnish: long fresh lemon zest twist

Fill a large tall glass with ice. Add the lemon juice and the Zesty Lemon Lavender Syrup. Add soda water and stir. Garnish with lemon zest.

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Zesty Lemon Lavender Syrup
Makes 2 1/4 cups

3 Tbsps. finely minced lemon zest (with no white pith)
4 – 5 fresh lavender flowers
2 cups sugar
2 cups water

Combine the zest, flowers, sugar and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat and let cool. Let lavender steep in the syrup until it is cool, then remove and discard flowers. Store refrigerated for up to 3 weeks.

Recipe by Kathy Casey Liquid Kitchen^™