{"id":374,"date":"2008-12-04T01:38:02","date_gmt":"2008-12-04T01:38:02","guid":{"rendered":"http:\/\/kathycasey.com\/blog\/?p=374"},"modified":"2018-03-16T09:59:12","modified_gmt":"2018-03-16T17:59:12","slug":"happy-holidays-from-kathy-casey","status":"publish","type":"post","link":"http:\/\/kathycasey.com\/blog\/happy-holidays-from-kathy-casey\/","title":{"rendered":"Happy Holidays from Kathy Casey!"},"content":{"rendered":"
The holidays are quickly approaching and this means it’s time to start cooking, shopping and hosting holiday events!<\/span><\/div>\n
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Lots of great holiday stories, recipes and tips on Dishing with Kathy Casey on <\/span><\/strong>Seattle<\/span><\/strong>‘s KOMO 1000 Radio<\/span><\/strong><\/p>\n

<\/strong>Catch me every Thursday at <\/span>4:15<\/span> and <\/span>6:15 PM<\/span> to hear what’s new and tasty every week. Recipes from the show, tips and stories are on my blog<\/a>. I hope you all will log on often\u2014and let me know if there are topics or ideas you would like to see on my show. Just jot me a note at dishing@kathycasey.com<\/a>. And if you’re not able to get to your radio, you can log onto the show and listen live at KOMO Radio<\/a>.<\/span><\/p>\n

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Save the Date: <\/span><\/strong>Holiday<\/span><\/strong> Book Signing at Northgate Barnes & Noble<\/span><\/strong><\/p>\n

Catch me along with Chef Tom Douglas and wine writer Paul Gregutt on Thursday December 11th<\/sup> from <\/span>6<\/span> to <\/span>8 PM<\/span> at the Northgate Barnes & Noble, where I will be signing my cookbook Kathy Casey’s Northwest Table<\/em>. The Barnes & Noble Bookfair will benefit <\/span>Edmonds<\/span> <\/span>Center<\/span> for the Arts, the <\/span>Puget Sound<\/span>‘s newest performing arts center, located in downtown <\/span>Edmonds<\/span>.<\/span><\/p>\n

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Check out more tasty reads for your favorite chef\u2014see a fantastic limited-time offer for friends and family from my publisher, Chronicle Books<\/a> below!<\/span><\/strong> Good only until December 5th.<\/span><\/p>\n

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Story in Seattle Woman Magazine<\/span><\/strong><\/p>\n

Be sure to read Tara Hayes’s fun piece, “Good Enough to Make Yourself<\/a>,” on local cookbook authors. I’m featured along with some other great <\/span>Seattle<\/span> women food writers.<\/span><\/p>\n

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Great Stocking Stuffers at Dish D’Lish Ballard Caf\u00e9 and Our On-Line Store<\/span><\/strong><\/p>\n

Don’t know what to get your favorite foodie for Christmas? How about something that will easily tuck into that holiday stocking … Dish D’Lish French Seasoning Salt<\/a> or some of our homemade jams and preserves. And for a quick and easy appetizer, try pairing our Blueberry Lavender Chutney<\/a> with soft goat cheese on crostini. And of course what’s a holiday party without some cheer? Try my recipe for Holiday Spiced Pomegranate Fizz<\/a> \u2014it’s just what the season calls for. And for a sexy non-alcoholic option, try making a Ruby Sparkle with 1 ounce of my Dish D’Lish Red Sangria Mix Cocktailor<\/a> and 4 to 5 ounces of sparkling water. Serve in a flute or on the rocks, and I like to garnish it with a strip of lemon zest and a sprig of fresh rosemary.<\/span><\/p>\n

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And don’t forget, if you’re in the Ballard neighborhood, to stop by our Dish D’Lish Caf\u00e9 & Store for some impromptu tasty shopping and a quick lunch. We’re at <\/span>5136 Ballard Ave. NW<\/span> and are open Monday through Friday from <\/span>10:30 AM<\/span> to <\/span>6:00 PM<\/span>.<\/span><\/p>\n

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Holiday Spiced Pomegranate Fizz
\n<\/span><\/strong><\/strong><\/strong>Makes 1 drink
\n3\/4 oz spiced rum
\n<\/span>3\/4 oz raspberry vodka
\n1 1\/2 oz Dish D’Lish Lemon & Lime Sour Cocktailor<\/a>* (or 3\/4 oz lemon juice and 3\/4 oz simple syrup**)
\n3\/4 oz pomegranate juice
\nTiny splash (about 1\/2 oz) chilled soda water
\nGarnish: freshly grated nutmeg & orange zest<\/span><\/p>\n

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Fill a cocktail shaker with ice. Measure in the rum, raspberry vodka, lemon juice, simple syrup and pomegranate juice. Cap and shake vigorously, then strain into a martini glass. Add a tiny splash of soda water. Do a very light grating of nutmeg over the top of the drink, and drop in the orange zest.<\/span><\/p>\n

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*Available at Metropolitan Markets, Dish D’Lish Ballard or at www.kathycasey.com.<\/span><\/p>\n

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**To make simple syrup: Combine equal parts sugar and water and bring to a quick boil. Cool, bottle, and refrigerate until needed.<\/span><\/p>\n

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Recipe \u00a9 2008 by Kathy Casey Food Studios\u00ae<\/span><\/p>\n

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<\/a>\"Friends<\/span><\/a><\/span><\/p>\n

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The holidays are quickly approaching and this means it’s time to start cooking, shopping and hosting holiday events! Lots of great holiday stories, recipes and tips on Dishing with Kathy Casey on Seattle‘s KOMO 1000 Radio Catch me every Thursday at 4:15 and 6:15 PM to hear what’s new and tasty every week. Recipes from […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18,3,11748,19],"tags":[288],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n