I’m so excited to be part of the new show lineup of top mixologists and chefs on Small Screen Network!! My cocktail show, “Kathy Casey’s Liquid Kitchen™,” mixes my experience behind the bar and as a chef into a creative journey through great drinks inspired by the kitchen.
“We’re thrilled to have Kathy’s dynamic personality and depth of experience as part of Small Screen Network’s programming,” said Colin Kimball, chief executive officer and founder of Small Screen Network. “Dale DeGroff called her the original bar chef, and in her show it’s evident why: she imparts wildly creative ideas, deconstructs the process, and leaves the viewer craving more.”
Look for my first three weekly episodes in October, covering my specialty cocktails including the “Modern Martini with Black & White Olive Poppers (recipe follows),” Oct, 14; the “Honey Hum Collins,” Oct. 19; and the “Black & Blue Cadillac Margarita,” Oct. 26…. very cool for Halloween!!
Also if you love cheese check out Cheese Rules with Barrie Lynn the “Cheese Impresario” and many more inspiring shows on the Small Screen Network.
I hope you will tune in often to see what I will be mixing up next.
And don’t forget to pick up a copy of Sips & Apps for other d’lish cocktail and appetizer recipes!
Shake up some fun!! – Kathy Casey
Modern Martini
Traditionally drinks with all spirits are stirred – but I like my martini’s really cold and shaken really well!
Makes 1 drink
wash of dry vermouth
3 oz gin or vodka
Garnish: lemon zest twist or olive
Fill a small martini glass with ice and a splash of water to chill. Set aside.
Meanwhile, roll the vermouth around in a mixing glass, then shake out any excess. Fill with ice. Measure in the gin or vodka. Cap and shake—at least 15 times—until very cold.
Empty the ice from the martini glass. Strain the drink into the glass. Garnish as desired.
Recipe © 2010 Kathy Casey Liquid Kitchen™
B&W Olive Cheese Poppers
For a cocktail party I like to serve these in large martini glasses.
Makes 20 to 25 poppers
1 cup (4 ounces) finely grated, sharp Cheddar cheese
2 tablespoons salted butter, softened
1/2 cup flour
dash cayenne
20 to 25 medium-large pimento-stuffed olives, drained
1/3 cup mixed white and black sesame seeds
Preheat oven to 400°F.
Beat the cheese and butter together, in a mixer or food processor, until smooth. Stir in the flour and cayenne. Mix until dough is smooth. (If crumbly mix in 1 teaspoon of water.) Shape 1 heaping teaspoon of dough around each olive, covering it well and shaping the dough into a ball. Place sesame seeds in a small bowl. Roll each ball in the sesame seeds and place on an ungreased baking sheet. Bake for approximately 15 minutes. Serve hot.
Chef’s Tips:
- You can make the dough for poppers and refrigerate it for up to 1 week, or freeze it for up to 1 month.
- There is definitely a trick to wrapping these easily—but practice makes perfect. The olives can be wrapped in dough and tossed in sesame seeds up to 8 hours before baking, but not more.
Copyright © 2010 Kathy Casey Liquid Kitchen™
