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^®

Springtime is well underway across the land and winter is finally behind us. For me, this in-between time, the changeover from spring to summer, is irresistible. The salmon have returned; tasty spring produce is gracing the farmers tables. There’s fresh asparagus, sweet peas, sweet onions and baby greens—such as tender spinach, nutty arugula and frilly mizuna; and wild porcini and morels are lurking in the forest!

Whether you think of these warmer days as “advanced spring” or “preliminary summer,” it’s the time of year when pretty much everyone starts to want lighter foods. You probably won’t be surprised to hear that some of my favorite dishes for late spring sing with the flavors of the season.

My Grilled Salmon recipe is perfect to launch the outdoor-cooking months. You can use either fillet portions or a whole side of fish. The salmon is topped with a quickly made relish of fresh herbs and marinated, crisp rings of sweet onions.

“Green” Rice Prima Vera is verdant with peas, asparagus, and chives and a garnish of frilly fresh pea vines. Pick tender young vines—the top 4 to 6 inches—from your pea patch, or look for them in farmers markets, Asian grocery stores, or well-stocked produce departments. If using homegrown pea vines, be sure they have not been sprayed; and never use the vines of ornamental flowering sweet peas (Lathyrus odoratus), which are poisonous.

Served up together, these two recipes make beautiful pink-and-white-and-green harmony, both visually and gustatorily.

Have a tasty Spring! – Kathy Casey

Grilled Salmon with Herbed Sweet Onions

Makes 6 servings

Onions
1 large Sweet onion, Walla Walla  vidalia etc cut into 1/2-inch-thick rings
1/4 cup white wine vinegar
3 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh basil or cilantro
1 tablespoon coarsely chopped fresh tarragon
1 tablespoon 1/2-inch-long pieces fresh chives
2 tablespoons coarsely chopped fresh flat-leaf parsley

Salmon
2 tablespoons olive oil
6 skinless salmon fillet portions (about 4 to 6 ounces each)
Kosher salt
Freshly ground black pepper
Lots of fresh herb sprigs for garnishing

To make the onions, carefully separate the rings and place in a resealable plastic bag. In a small bowl, whisk the vinegar, sugar, salt, pepper flakes, and oil. Pour the marinade over the onions and close the bag, expelling excess air. Turn the bag to coat the onion evenly, then refrigerate for at least 30 minutes, or up to 4 hours, turning the bag occasionally. Just before grilling the salmon, gently toss the onions and marinade in a large bowl with the chopped herbs.

To grill the salmon, prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Meanwhile, pour the olive oil onto a large plate. Swipe each side of the salmon fillets through the oil, then season well with salt and pepper. Grill the fish for about 1 to 4 minutes per side, or to the desired doneness, moving the fillets to create crisscross marks. Different-sized fillets will cook differently—just use good judgment and try not to overcook your salmon.

Place the grilled salmon on plates and divide the onions evenly among them, piling high and spooning marinade over all. Garnish with herb sprigs and serve immediately.

Chef’s Note: For a summer buffet table, grill a whole side of salmon and serve it on a large platter, festooned with the herbed onions and fresh herb sprigs.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco

“Green” Rice Prima Vera with Asparagus, Peas & Pods

Makes 6 servings

Rice
1 cup basmati rice, rinsed and drained well
1 1/2 cups water
1/2 cup chopped fresh parsley
3 tablespoons butter
3/4 cup 1/4-inch-diced onion
1 1/2 teaspoons minced fresh garlic
1 1/2 teaspoons minced lemon zest
1 tablespoon fresh lemon juice
2 tablespoons heavy whipping cream
1 1/4 teaspoons salt

Vegetables
1 tablespoon olive oil
3/4 cup snap or snow pea pods, trimmed, stringed, and cut into diagonal slices
3/4 cup diagonally sliced asparagus
1/2 cup fresh or partially defrosted frozen green peas
Salt
Freshly ground black pepper
2 tablespoons thinly sliced fresh chives
Fresh pea vines for garnishing

Preheat an oven to 375°F. Put the drained rice in a 6-cup baking dish.

Combine the water and parsley in a blender and blend to chop the parsley very fine.

Melt the butter in a medium nonstick or heavy saucepan over medium heat. Sauté the onion for about 2 minutes, or until soft. Add the garlic and cook for about 30 seconds; do not brown. Add the parsley mixture, being sure to scrape all the parsley into the pan. Add the lemon zest, juice, cream, and salt and bring to a boil.

Stir the mixture into the rice, being sure to scrape up and include all the goodies. Seal tightly with foil and bake for about 20 to 25 minutes, or until the rice is tender and all the liquid is absorbed. When the rice is done, fluff with a fork and keep warm while finishing the vegetables.

To cook the vegetables, during the last few minutes before the rice is done, heat the oil in a skillet or sauté pan over medium to medium-high heat. Sauté the pea pods and asparagus for about 1 1/2 minutes. Add the shelled peas and sauté for about 30 seconds more, or until just tender. Season the vegetables to taste with salt and pepper, then fold the vegetables and chives into the rice. Garnish with pea vines.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco.

It never seems to fail. I’ll be at a foodie event, dinner party or a swanky shindig somewhere — we will all be nibbling on the finest cuisine and patting our lips so sophisticated-like with our linen napkins — and what does the conversation turn to? a lot of the time — macaroni and cheese. And it certainly becomes quite a lively topic at that!

Here’s how the conversation goes: “Oh, yes, homemade is the best, but Stoffer’s is still pretty good sometimes — I can’t believe I’m saying that at this table!” “My mom used to make it from scratch with loads of sharp Tillamook Cheddar, but I looooooove it made with Cougar Gold…  Have you had the lobster mac and cheese at so and so’s?

In fact tried-and-true old mac and cheese has come into its own. Don’t feel, that when crafting this classic that taking a lot of creative liberties is shunned. You could use almost any kind of pasta shape — bows, shells, spirals, penne. Fancy or not cheeses – but a lot of them! Then there are the add ins: bacon, sausage, fresh herbs, crab, roasted garlic, artichokes… a drizzle of truffle oil… the possibilities are endless!

My recipe is for a 4-cheese mac — penne pasta bound with a garlic and Parmesan white sauce, then tossed with loads of cheese — Jack, Cheddar, mozzarella and Parmesan. It’s covered with fresh, herby, seasoned bread crumbs that get all nice and crunchy.

It’s more classic style – but jacked up a bit… it’s ooey gooey and d’lish and may be just the little bit of comfort we could all use this time of year.
Copyright © 2010 by Kathy Casey

4 Cheese “Ultra-Mac” With Herb Bread Crumbs
Generously serves 6 to 8

4 Tbsp. butter
1 Tbsp. minced garlic
4 1/2 Tbsp. flour
4 cups whole milk or half-and-half*
1 1/2 tsp. salt
1/4 tsp. black pepper
1 cup sour cream
1/4 cup grated high-quality Parmesan cheese
1 pound dry Cavatappi or penne pasta
2 cups (1/2 lb.) grated four-cheese blend **
      (available purchased or make your own blend up)
2 cups (1/2 lb.) grated cheddar cheese

Herb Bread Crumbs
3 cups packed, 1-inch French bread chunks
4 Tbsp. butter
Pinch of salt and pepper
2 Tbsp. chopped fresh parsley
1/2 tsp. dry basil leaves
1/2 tsp. dry thyme leaves

Preheat oven to 375°F.

To make bread crumbs: Place bread crumb ingredients in a food processor, and pulse until the bread becomes fine crumbs and is well mixed. Set aside.

In a large heavy-bottomed saucepan, melt the butter over medium heat. Add the garlic and stir for about 20 seconds; do not let garlic brown. Stir in the flour and cook for about 1 minute, stirring constantly. While stirring vigorously with a whisk, add the milk. Whisk well. Bring to a simmer and whisk occasionally until sauce is thickened, about 3 to 4 minutes. Remove from heat and stir in salt, pepper, sour cream and Parmesan cheese, and set aside. Meanwhile, bring a large pot of water to a boil and cook pasta per package directions until done. Drain well. In a very large bowl, mix together the pasta and sauce, then fold in the grated cheeses until well combined. Place mixture into a lightly pan-sprayed or buttered, 13-by-9-inch baking pan. Sprinkle with Herb Bread Crumbs and bake in a 375°F oven for about 30 -35 minutes, or until pasta is heated through, sides are slightly bubbling and top is golden brown.

* For an even richer macaroni and cheese substitute half & half for the milk.
** Four-, five- and six-cheese blends are available in most grocers’ dairy sections. If you wish to make your own grated cheese blend, try using a mixture of any of the following: Jack, mozzarella, Gouda, Swiss, Havarti.
© 2010 Revised from Kathy Casey Favorites

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

When you haven’t seen the sun for days on end and last summer’s soft fruits are a distant memory, citrus can definitely brighten the winter blahs. Tangerines stuff our stockings at Christmas; I love the teeny tiny ones–sooo easy to peel and their segments so easy to pull apart. Orange marmalade brightens up our morning toast. I even love to adorn my dining table with a big, sunny bowl of bright lemons and tangerines.

For centuries citrus has had a medicinal role, too–fighting off winter colds, tarting up hot, brandy-laced toddies, and, combined with honey in lemon cough drops, soothing dry throats.

Citrus is so versatile, being totally edible from the juice to the flesh to the peel. Citrus is a perfect accouterment for those cutting down on sodium in their diets. A squeeze of lemon or lime can bring out the flavor of food just as salt does. The tart juice also brightens sauces or vinaigrettes, and a quick squeeze of lemon brings a bit of sunshine to a simple glass of water.

Citrus skin brings you its big-flavored zest to use in baking, marinades and dressings. Strips are twisted and swiped around the rim of martinis and Manhattans, the skin’s oils are used in extracts to flavor cakes and candies and cookies. Citrus peel is even delicious on its own; candied orange, lemon or grapefruit rinds make a nice little something to nibble on after a big dinner.

No longer just the generic “orange” to meet the lunchbox fruit obligation, a plethora of specialty citrus varieties is available during short seasons between September and mid-March or later. There are so many types nowadays that you can try a different one every week of the winter! You could even have a tasting.

I’ve included 2 recipes this week – both are tasty tasty! If you’re an oyster lover you’ll want to try my recipe for Oysters on the Half Shell with Citrus Splash- made with pink grapefruit and tangerine the splash really lets the oyster itself come through – even oyster purists will  love this tangy bivalve adornment. And Orange Pound Cake with Macerated Oranges & Orange Flower Cream – incorporates everything orange in this lovely dessert … from zest to flesh to floral orange water!

And don’t forget those wonderful orange pomanders you used to make as a kid! Star with a  nice thick-skinned orange – stick it with whole cloves until it is totally encased. Nothing brings back fonder scent memories than one of these hanging in my closet or sitting on a dresser. If you’ve never made one, you should. It provides a bit of aromatherapy, and sitting, poking in the cloves can be quite relaxing…
Copyright © 2009 by Kathy Casey

Oysters On The Half Shell with Citrus Splash!
Splash makes 1 cup. It will top about 2-3 dozen oysters.

Sweet and tart bits of winter citrus are a terrific contrast to briny oysters.
When serving freshly shucked oysters on a buffet, lay them on pine or spruce boughs for a stunning presentation. Depending on your or your guests’ tastes, count from 4-5 oysters per person as a starter or 3-4 per person for a buffet.

Very fresh oysters in the shell

Citrus Splash
1 pink or ruby red grapefruit
1 tangerine
1 small shallot, minced
1 Tbsp champagne vinegar
1 Tbsp thinly sliced fresh chives
tiny pinch red chili flakes (depending upon how hot you like)

To shuck and serve the oysters:
Rinse the oysters and scrub the shells with a vegetable brush to remove any debris. Refrigerate until ready to shuck. Right before serving, shuck the oysters, discarding the top shell and inspecting the oysters for any bits of broken shell, picking it out carefully. Set the oysters on a platter or individual plates spread with crushed ice and bits of pine or spruce boughs if using. Top each oyster with about 1 – 1 1/2 teaspoons of the Citrus Splash and pass the remainder, or if serving buffet style set the Splash out in a small bowl so guests themselves can spoon a little over each oyster.

To make the citrus splash:
With a sharp knife peel grapefruit and tangerine just deep enough to expose the fruit, removing all white pulp. Section the citrus over a bowl to catch the juices, then finely chop fruit sections. Return fruit to the bowl and add remaining ingredients.
Copyright © 2009 by Kathy Casey Food Studios®

Orange Pound Cake with Macerated Oranges & Orange Flower Cream
Note: remove the zest from the oranges for use in the cake before proceeding to make the macerated oranges. I like to use a microplaner for zesting the oranges or use a potato peeler and peel the orange part (zest) of the outside off /with no white pith. Then finely mince it.
Makes 6 servings

Macerated Oranges & Glaze
3 very large or 4 small oranges, (or use 2 regular oranges and 2 blood oranges for a spectacular look and taste)
2 Tbsp Cointreau or Grand Marnier (optional)
1/3 cup fresh orange juice
1/3 cup sugar

Orange Cream
3/4 cup heavy whipping cream
1 Tbsp sugar
1/2 tsp orange flower water *

Cake
1 cup butter
2 Tbsp finely minced orange zest
1 cup sugar
4 eggs
1 tsp vanilla
1 1/2 tsp orange flower water
2 Tbsp orange juice
2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt

Preheat oven to 325 degrees F.

To make the macerated oranges and the orange glaze:
Cut a thin slice off the ends of each orange, then holding the orange cut-side down on a cutting board, cut the rind off of the orange all the way around, using downwards cutting motions. After you have cut away all the rind from the oranges, slice them in 1/4-inch slices. Place the oranges in a large, shallow glass or stainless bowl or baking dish. Sprinkle with the Cointreau or Grand Marnier. Meanwhile, in a small sauce pan combine the orange juice and sugar, bring to a boil over high heat and boil 1 minute. Let cool, then pour half of the orange syrup over the sliced oranges. Cover oranges with plastic wrap and let marinate refrigerated at least 30 minutes and up to 4 hours. Reserve the remaining orange syrup for finishing the cake.

To make the orange cream:
In a chilled mixing bowl, mix together the cream, sugar and orange flower water. Whip the cream until it is just softly whipped and soft peaks are forming. Refrigerate until needed and rewhip slightly if needed before serving.

To make the cake:
With an electric mixer cream the butter and orange zest until very fluffy in a large bowl. Slowly add the sugar. Then continue creaming for 3 minutes. Beat in eggs one at time until well beaten in, scraping down the sides of the bowl often. Then add the vanilla, orange flower water and orange juice and combine. With the mixer on low speed slowly add the flour, baking powder and salt to the creamed butter egg mixture. Mix only until just combined. Do not overmix at this point. Place the batter in a prepared (greased and floured) 1 1/2 quart (4 1/2-inch x 8 1/2-inch) loaf pan. Bake for about 1 hour and 15 minutes or until cake tests done. Let cool in pan 5 minutes, then with a long wooden skewer poke cake at 1/2-inch intervals all over. Drizzle the cake, still in the pan, with the remaining half of the orange syrup. Let set at least 1 hour before serving.

To serve the dessert:
Slice a very thin slice of cake off both ends; eat it or save it for a snack. Then cut the cake into 12 even slices. On each of 6 large dinner plates arrange 2 of the cake slices, overlapping slightly. Divide the macerated oranges evenly over each plate of cake. Drizzle any juice around and over the cake slices. Dollop each serving with the Orange Cream.
* Orange flower water is available in Middle Eastern grocery stores and well-stocked supermarkets.
Copyright © 2009 by Kathy Casey Food Studios®

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.

Okay, I know that at the big holiday dinners it’s hard to break away from the tried and true accompaniments… the infamous green bean and mushroom casserole topped with those crispy fried onions, the marshmallow, sugary coma yams, the sagey stuffing. Well I’m not saying to forget making all of your favorites — but just suggesting that this year you try one or two new things.

Now let’s chat about Brussels sprouts. For years I couldn’t even bear the thought of them – remembering them only as stinky, overcooked little cabbages. But after lots of Brussels-sprouts-correctly-cooked “therapy,” I will happily eat those petites choux, especially when lightly steamed and slathered with Toasted Walnut Butter. … Stinky cabbages, be gone!  Even my husband’s family will eat them!

And what’s always the most debatable menu item? Well, stuffing of course! Is corn bread your standard, or sagey bread your pleasure? Do you like it super-moist or extra-herby? With sausage? What about water chestnuts for crunch? Does your group fight over the crispy crunchy part or the squishy moist stuff deep in the bird? And why is there never enough??!! Most everyone would almost forsake the entire meal for a big mound of the perfect stuffing.

But this year why not try something a little different? My Overnight Wild Rice, Hazelnut & Mushroom Stuffing is a delicious and also healthier alternative to traditional bread stuffing. It’s based on cooked wild rice, veggies and wild mushrooms, and still includes bread—but make that from a local, rustic loaf—and about half as much butter as is typical. This medley is then enhanced with crunchy toasted hazelnuts, tangy dried cranberries, and fresh herbs. Prepping the stuffing the night before serving gives all the flavors a chance to meld and makes it easier on the cook, too. This is also an excellent dish to “bring and bake”.

Here’s wishing that all your holiday meals are D’Lish!
 
Brussels Sprouts with Toasted Walnut Butter
Makes about 12 servings

6 cups trimmed and halved fresh Brussels sprouts (about 3 pounds)

Butter
3/4 cup walnut pieces
4 tablespoons salted butter
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely minced lemon zest
2 tablespoons real maple syrup

Prepare compound butter first.
Preheat oven to 350 degrees.
Spread walnuts on a baking pan and place in preheated oven for about 5 minutes or until nuts are lightly toasted and golden. Let cool. Place butter, salt, pepper, lemon juice, zest and maple syrup in a food processor and process ingredients until smooth. Add cooled walnuts and pulse into butter till almost smooth but small pieces of walnut are still visible. Steam Brussels sprouts in a steaming basket over boiling water and cook until just tender — but not overcooked. Immediately toss with softened walnut butter and serve.
Note: If making butter ahead, it can be refrigerated for up to 1 week. Just be sure to bring to room temperature before using.
Copyright © 2000 by Kathy Casey – From Dishing with Kathy Casey

Overnight Wild Rice, Hazelnut & Mushroom Stuffing
Be sure to use a good rustic loaf of bread.
Makes 6 – 8 servings

6 cups water
1 1/2 teaspoons salt
1 cup wild rice
—————————-
4 cups 1-inch-cubed rustic artisanal bread
1/2 cup toasted, coarsely chopped hazelnuts
4 tablespoons (1/2 stick) salted butter (or you can use olive oil- but butter adds more flavor)
1 cup 1/4-inch-diced onion
1 cup 1/4-inch-diced celery
3 cups sliced chanterelle mushrooms, or substitute other wild mushrooms or domestic mushrooms
1/2 teaspoon salt (or more to taste)
1/4 teaspoon fresh-ground black pepper
1/2 cup dried cranberries
1 1/2 cups chicken broth or stock
1 egg, beaten
2 teaspoons finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh rosemary
1 tablespoon chopped fresh sage
2 tablespoons chopped fresh parsley

In a large pot, bring water and salt to a boil. Stir in wild rice and return to a boil. Reduce heat and simmer rice, stirring occasionally, for about 45 minutes to 1 hour, or until very tender. Drain and cool.
Spray an 8-inch square baking pan with cooking spray and set aside. Place bread cubes and hazelnuts in large mixing bowl and set aside.
In a large saute pan over medium-high heat, melt butter then add the onion, celery, and mushrooms, and season with salt and pepper. Saute for about 7–8 minutes, or until tender. Add cranberries and broth and bring to a simmer. Add mushroom mixture, drained rice, herbs, and beaten egg to bread and nuts, and toss until bread is thoroughly coated. Taste for seasoning, and add salt and pepper if needed.
Place stuffing in baking pan, cover and refrigerate overnight to let flavors develop.
When ready to bake, pull out of refrigerator 30 minutes ahead to come to room temperature. Preheat oven to 350 degrees F.
Bake in preheated oven for 35–45 minutes, or until cooked through. For a “crisper” stuffing, bake for a few minutes more.
Chef’s Note: if doubling the recipe use a larger baking pan and increase cooking time by about 10 minutes.
©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®

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

Giving or Getting something handmade as a gift is always a special treat. When time wasn’t as precious, these gifts were abundant, from homemade fudge and fruity liqueurs to almond bark, candied citrus rinds and a plethora of cookies!

With time a bit more scarce these days, I’ve whipped up a nice batch of simple, striking holiday edibles, since — let’s face it — not all of us started this gift-making back in July!

And what you package in, also, is a huge part of the overall effect. With fabulous stores such as Packaging Specialties — for ties, baubles, ribbons and tiny boxes, and places like Pier One — for terrific bottles, jars and fancy metallic cloth gift bags, it’s hard not to come up with something pretty fabulous looking as well as tasting, too!

With items such as the Crimson Cranberry Ginger Vinegar I like to print a tiny recipe or message on my favorite ways to use it. (It’s great in a holiday vinaigrette!) Then it’s off to Kinko’s to make copies on transparencies (clear, see-through film). Cut them into bottleneck tie-on tags and before long your hand-made goodie looks like a million bucks!

The Spicy & Sweet Hazelnuts are best packaged in a pretty jar or decorative tin to keep the air out so they keep their crunchy freshness. And if you make a few extra they are super great to have on hand as a nice nibble for unexpected guests.

I also dug up a recipe for crescent cookies from my mom’s recipe collection. It is super-simple—mix, slice, shape and bake—but soooo yummy. This classic is usually made with almonds but I have embellished it instead with toasted pine nuts and candied orange peel for an Italian twist.

And if your not in the mood to get crafty yourself – then head over to Kathy Casey Food Studios on Saturday December 12th for our open house (11:00 am – 7:00 pm)  – we’ll have plenty of goodies to stock your favorite foodies stocking. From little Spiced Apple Cakes to  Fennel Spiced Walnuts, “Over 21” Fruitcake made with Maker’s Mark, to Dish D’Lish Seasonings and Nectarine Rose Preserves…. so sexy to serve with cheese! We’ll have loads of groovy gifts for sale as well as I will be signing copies of my book Sips & Apps. And of course we’ll be sampling some tasty treats from Sips & Apps like Bacon Blue Cheese & Pecan Cocktail Cookies!

So come by and see us:
Kathy Casey Food Studios Holiday Open House
Saturday December 12th
11:00 am – 7:00 pm
5130 Ballard Ave NW
Seattle, WA 98107
206-784-7840

I hope to see you for some Holiday Cheer! – Kathy

Crimson Cranberry Ginger Vinegar
Makes 6 cups

1 cup fresh or frozen cranberries
4 big slices of fresh ginger root, without skin
1 large shallot, peeled and quartered
6 cups white wine vinegar or distilled white vinegar
2 teaspoons sugar
1/2 teaspoon salt

Arrange the cranberries, ginger slices and shallot attractively in 2 clear glass wine bottles (you can skewer the cranberries, if you like, on long wooden skewers).

In a non-aluminum pan, bring the vinegar, sugar and salt to a boil. Immediately pour the liquid into the bottles, filling them 1 1/2 inches from the top. Let cool to room temperature, then cork. Let sit a minimum of 2 days before using. Store in a cool, dark place for up to 2 – 3 months, or refrigerate for up to 6 months.
Copyright © by Kathy Casey

Sweet & Spicy Hazelnuts
Makes 3 cups, about 3 – 6 little gifts

1 pound hazelnuts (about 3 cups)
1 egg white
1/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper

Preheat the oven to 350 degrees F.

Place nuts on a baking sheet and bake for about 8 – 10 minutes or until lightly roasted and skin is starting to come off. Remove from oven and cool. Rub skins off nuts with a clean, non-fuzzy dish towel.

Reduce oven heat to 250 degrees.

In a medium bowl, whisk the egg white with 1 tablespoon of water until foamy. Add the hazelnuts and toss to coat. Transfer the nuts to a strainer, shake and then let drain for at least 2 minutes.
Place remaining ingredients in a large, clean bowl, and mix well. Add the nuts and toss to coat thoroughly.
On a large baking sheet with sides, spread the nuts out in a single layer. Bake for 30 minutes. Stir with a spatula, spread the nuts out again and bake for 25 – 30 minutes longer, until dry.
Loosen the nuts from the baking sheet. Let them cool to room temperature on the sheet. Be sure to let these nuts cool completely and become crisp before putting them away.
Divvy up the nuts into small tins with tight-fitting lids or cute glass jars with clamp lids, 1/2 – 1 cup in each.
They can be stored for up to one month in an airtight container.
Copyright © by Kathy Casey

Lovely Lavender Sugar
Makes about 2 cups, 2 – 4 gifts

1 1/2 tablespoons dried lavender flower buds
2 cups granulated sugar
small, decorative, wide-mouth bottles with corks or lids
dried lavender sprigs
raffia or gold ribbon

Mix together the lavender buds and sugar in a bowl. In a clean, smell-free, dry, coffee or spice grinder process sugar mixture in small batches until like powdered sugar in consistency.

Divvy up the sugar into clean, dry, decorative jars. Cap, then tie gold ribbon or small pieces of raffia around lid of jar in a decorative manner. Use a glue gun or Elmer’s glue to attach a couple of lavender sprigs to the top of jar if desired.

Uses: Put into your favorite shortbread or sugar cookie recipe. Sprinkle onto fresh berries or stir into lemonade.
Copyright © by Kathy Casey

Roman Crescents with Pine Nuts and Candied Orange Peel

Makes 32 cookies

1/2 cup pine nuts
1 cup (2 sticks) salted butter, softened
1 tablespoon very finely minced orange zest
1/2 cup sugar
1/3 cup very finely minced candied orange peel
1 3/4 cups flour
1/2 cup powdered sugar

Preheat oven to 350 degrees F.

Spread pine nuts on a baking sheet and toast in oven for about 6 minutes, or until golden and fragrant. Transfer nuts to a dinner plate and refrigerate to cool quickly.

In a mixer with a paddle attachment, cream the butter, orange zest and sugar together for about 3 minutes, or until well mixed. Add the candied orange peel and mix for 1 minute more. Add the flour and mix until thoroughly combined, scraping down sides of the bowl as needed. Mix in the cooled nuts.

Divide the dough into 2 equal parts, and roll each piece into a log 12 inches long. Wrap in plastic wrap and refrigerate for about 2 hours, or until chilled.

Preheat oven to 350 degrees F.

Cut each log into 16 pieces, roll each piece into a 3-inch-long cylinder then shape into a crescent. Place crescents, spaced apart, on ungreased baking sheets.

Bake for 10 to 12 minutes, transfer cookies to a wire rack, and let cool slightly. In a medium bowl, toss each cookie in the powdered sugar, then return to the rack to cool completely. When cookies are completely cooled, toss again in the powdered sugar.
Copyright © by Kathy Casey Food Studios®