The New Year brings many traditions for friends and families. Some ladle up bowls of steaming oyster stew while others cook up pots of black eyed peas for luck.

I like to get into comfy lounging-jammies, turn on a great old movie (my favorite: Auntie Maime) and be a couch potato for New Year’s Day. Starting off with a big mug of Joe and thin slices of my homemade bourbon soaked “real” fruit cake- lightly toasted. 

Later in the morning I get slow cooking pot roast going with lots of garlic and red wine (recipe below). It scents the house so deliciously.  I serve up the  tender and succulent pot roast with a big glass of red wine, a crisp salad, roasted root veggies and red potatoes, and of course thick slices of rustic bread to soak up all those good juices. Dinner at our house is served early so we can be early to bed and feel fresh for the next day at work.

I asked what many of you do for the New Year – what your traditions are, and the response was great! Thank you all for sharing your thoughts with all of us…

Scott Surdyke posted, “New Year’s is all about the roasted, herb-crusted Leg of Lamb. It’s also time for us to argue with mom about whether to use a meat thermometer. Mom insists on cooking “the old fashioned way” (without), while we argue that we’ve had one too many dry Legs of Lamb and that its time for a thermometer. We cut slits in the lamb and stuff it with lots of garlic, and we make a great sauce of the lamb “jus” combined with our grandma’s homemade mint jelly (YUM!). Of course, New Year’s is also a day where we HAVE TO serve good ol’ retro clam dip made with canned clams, cream cheese, lemon juice and Worcestershire sauce”
 
Michelle Quisenberry and her husband Chef Don Curtiss  (owners of Volterra Restaurant) always feed each other 12 grapes at midnight on New Year’s Eve for good luck – an old Italian tradition from Don’s Italian heritage..and kind of sexy too! Then on New Year’s morning, abiding by Michelle’s Japanese heritage, they eat Mochi for breakfast with green tea as a traditional way to start the new year. Then follow it later with an assortment of sushi.
 
Joani McGown writes: “Dad was born and raised in the South (Makon, Georgia) and it is a  custom in the south that if you eat Black Eyed Peas on New Years Day, they will bring you luck all year. I love ’em!  My mom always made them slow cooked with ham. I like to serve them with Dijon Mustard bread boneless pork chops for New Year’s Day dinner.”

Food writer Cynthia Nim’s said ” This is a New Year’s Eve tradition for us, but I serve it after the midnight’s festivities, so I suppose we’re actually eating it on New Year’s Day.  I make a big batch of classic French bouillabaisse (based on the recipe from my time at La Varenne). It’s festive, special, easy to make ahead and keep on the stove and a fun way to ring in the New Year with something delicious to share with friends.”

KOMO’s Lisa Brooks says, “Every New Year’s Day since I was a very tiny girl, my family has made a tradition of Pork and Sauerkraut.  It must harken back to my part-German roots.  You must eat Pork and Sauerkraut for good luck!!!!”

Tamara and Wayne Wilson start off the day with a hearty breakfast of bacon, eggs, home fries and toast along with Bloody Mary’s while taking down their tree that is covered head to toe with Christopher Radko ornaments – I have seen their fantastic tree and this is sure to be an all day event! Tamara says, “the Bloody Mary’s motivate me to put the decorations away!”

Chef Janice Vaughns wrote in, “If I’m lucky I get to sleep in, which is always a plus. But I usually cook Black Eye Peas, Collard Greens and Corn bread. I cooked all this at Dish D’lish in the market when I was the chef there and made all the kids have at least one bite for Good Luck in the New Year. I think they all did well. At Calamity Jane’s I  will be serving the Good Luck dish the first week of January”

Joan Fennell said “Recently, we have loved lobster for our New Year’s Day dinner. I heard somewhere that what you eat on the first day of the New Year sets the tone for what it will bring (ie. eat rich and perhaps you will beceome rich!) Well, it doesn’t hurt.” Maybe lobster is a good idea…

Kathy’s Lazy Day Slow-Cooked Roast Beef with Half a Bottle of Wine and 20 Cloves of Garlic
Makes 6 to 8 generous servings

1 (3- to 3 1/2-pound) beef chuck roast
2 tablespoons vegetable oil
1 tablespoon kosher salt
1/2 teaspoon 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 tablespoons 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 tablespoon 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.

Chef’s Tips: If the sauce is not thick enough, make a cornstarch slurry using 1 tablespoon cornstarch mixed with 2 tablespoons water. Whisk the slurry into the simmering sauce, a little at a time, until the desired thickness is reached. 

Recipe (c) from Dishing with Kathy Casey Cookbook

New Years Eve will be upon us soon! Why not create a great signature cocktail for your party? Wow your guests with something unique and d’lish!

The following are a few of my cocktail party tips for the holidays:

Consider serving one very special signature drink – and pre-mix it in large batches.
Put it in pretty bottles or in a pitcher and then all you have to do is shake it up. This keeps your cocktail precision perfect!

Serve 1 red wine, 1 sparkling or champagne and one signature cocktail – keep it simple! You don’t want to have to be tending bar all night.

Keep your signature drink in-season. Here are some great recipes for any winter party:

Holiday Spiced Pomegranate Fizz
Makes 1 drink

3/4 ounce spiced rum
3/4 ounce raspberry vodka
3/4 ounce fresh lemon juice + 3/4 ounce simple syrup*
OR 1 1/2 oz Dish D’Lish Lemon & Lime Cocktailor**
3/4 oz pomegranate juice
tiny splash (about 1/2 ounce) chilled soda water
Garnish: freshly grated nutmeg & orange zest

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.

*To make simple syrup: Combine equal parts sugar and water and bring to a quick boil. Cool, bottle, and refrigerate until needed.
** Available at Metropolitan Markets, Dish D’Lish Ballard or at www.kathycasey.com

© 2008 by Kathy Casey Food Studios

Winter White Spiced Wine
Serves 8

2 bottles light, dry white wine such as a chenin blanc
1 small pear, cut crosswise in 1/4-inch slices
1 small apple, cut crosswise in 1/4-inch slices
1 small orange or tangerine, poked with 12 whole cloves, then cut in 1/4-inch slices
5 allspice berries
1 cinnamon stick , broken in half
6 tablespoons brown sugar
1/2 cup Grand Marnier

Place all the ingredients in a stainless steel or glass pan and stir well to incorporate the brown sugar. Place over low heat and warm. Do not boil! Let flavors steep for at least 30 minutes before serving.

At this point you can keep warm and serve, or chill and warm each portion in a microwave until just hot but not boiling. Garnish with an orange peel twist. (Another great way to keep it warm is in a slow cooker set on low.)

© 2008 by Kathy Casey Food Studios

How exciting – my Douglas Fir Sparkletini (my favorite holiday cocktail! ) from my upcoming cocktail book is featured as a “hot cocktail” on glam.com!

Photo by Angie Norwood Browne

Seattle’s got snow! So at the Food Studios we decided to use our extra time and make up some tasty Dark Chocolate Peppermint Bark. This recipe is reminiscent of Frangos texture and is fun and easy to make at home. It is also great to make up for tasty gifts. The perfect thing to stay in and make this weekend.

Dark Chocolate Peppermint Bark 

Makes 24 nice-sized pieces of candy

15 pieces round, red-striped peppermint hard candies

12 ounces bittersweet chocolate

4 tablespoons (1/2 stick) butter

1/2 teaspoon salt

1/2 teaspoon peppermint extract

1/2 cup powdered sugar

Unwrap the candies and place in a large plastic bag. Press out any air and close the bag. Place it on a sturdy surface and then cover with a towel. With a meat mallet or heavy pan, smack the candy until crushed into 1/4- to 1/8-inch pieces. (Good to get all your aggressions out!)

In a medium bowl, warm the chocolate, butter, salt, and extract together over a bain-marie (pan of barely simmering water), whisking until the chocolate is just melted. Remove from the heat, sift in the powdered sugar, then stir to combine well.

Line a 8″ square baking pan with foil – shiny side up and make is very smooth.

Spread the mixture into the baking pan. Sprinkle evenly with the crushed candies and press into the chocolate. Refrigerate for at least 2 hours before serving.

To remove the candy from the pan, pull up on the foil to remove from pan. Peel foil off.  Cut the candy into about 24 pieces.  ©2008 by Kathy Casey Food Studios®

My friend JJ McKay is known for his fantastic, even legendary, dinner parties, and practices what I call easy elegant entertaining. Just in time for your holiday parties, I’m going to share JJ’s tips with you.

1. Don’t go overboard with what you serve. Don’t make things that are too complicated or too unfamiliar.
2. Do things that can be prepared mostly in advance then finished off at the last minute. It will allow you time to mingle with your guests and not spend the whole party in the kitchen.
3. Invite a high-spirited, diverse and eclectic group of people who don’t all know each other.
4. Have everyone introduce themselves before sitting down to dinner and say two sentences about what is new with them.
5. Have seats assigned so couples are mixed up. This gets the ball rolling for lively conversations and gives lots of energy to the party.
6. Give everyone at the table a “job”: opening wine; lighting candles; serving the first course; pouring water. This gets people moving about instead of making awkward small talk.

Here’s my menu for a Northwest winter dinner party, complete with blushing pears, hearty root veggies, and toasty nuts. We start with Creamy Roasted Parsnip Soup with Chevre and Walnut Crostini. The soup can be made ahead and then just finished off. Then we move on to an entrée of oven-roasted Spiced Chicken with Pears and Port—full of autumn flavors—accompanied by effortless Herbed Lemon Orzo. The meal is topped off with Chocolate Espresso Martinis—shaken up, served in small martini glasses, and topped with a dollop of chocolate whipped cream—for just a little something sweet at the end. These are also great served with little butter cookies or your favorite chocolate cookie baked in mini size.

So, I’ve supplied the menu, now all you have to do is invite a delightful group of friends!

Enjoy!

Creamy Roasted Parsnip Soup with Chevre & Walnut Crostini

Makes 6 servings

4 cups 1/2-inch-sliced peeled parsnips (about 1 1/2 pounds)

1 tablespoon olive oil

2 tablespoons butter

1/4 cup thinly sliced shallots

1 stalk celery, chopped (about 1/2 cup)

3 cloves garlic, finely minced

1/2 cup dry white wine

4 cups chicken broth (I used packaged organic broth)

1 cup heavy cream

1/2 teaspoon kosher salt

1/8 teaspoon cayenne pepper

Croutons

6 1/4-inch-thick slices baguette or French bread

Olive oil

3 ounces chevre (goat cheese)

3 tablespoons chopped walnuts, lightly toasted

Garnish: thinly sliced fresh chives and/or celery leaves

Preheat oven to 425 degrees F.

First, toast the bread for the croutons: Lay the bread on a baking sheet, brush slices lightly with oil, and toast in the preheated oven for about 3 – 5 minutes, or until just lightly golden. Remove and let cool. (You can do this the day before and keep croutons in a tightly closed container after they cool.)

Toss parsnips and olive oil together in a bowl to coat evenly. Spread out on a baking sheet (you can reuse the one used for the bread), and roast till golden and totally tender, about 30 minutes.

Heat butter in a large pot over medium-high heat. Sauté shallots and celery until very tender, about 3 minutes; do not brown. Add the garlic and cook, stirring, for about 30 seconds more. Add wine and bring to a boil. Add chicken broth, cream and roasted parsnips and bring to a simmer. Reduce heat to medium or low, to maintain a slow simmer. Cook for about 5 minutes and then add salt and cayenne. In small batches, puree mixture in a blender. (Be careful; it’s hot!)

Return soup to pan and adjust seasoning if needed. Cool and refrigerate for up to 3 days before serving.

To serve the soup and finish the crostini: Preheat oven to 375 degrees F.

Spread the cheese on the croutons, then top each one with a half-tablespoon of nuts. Press in slightly and bake for about 4 minutes or until cheese is warmed.

Meanwhile, heat the soup, stirring often, over medium heat till hot, making sure it does not stick on the bottom. Serve the hot soup in warm bowls. Top with chives or celery leaf and serve a warm goat cheese crouton on the side.

© Kathy Casey Food Studios® 2008

Spiced Chicken with Pears and Port

This is a great entrée for a dinner party. I also love it sprinkled with blue cheese right before serving for a delicious twist.

Makes 6 servings

3 firm ripe fresh pears

2 teaspoons ground coriander

1 teaspoon ground cardamom

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 tablespoon kosher salt

6 skin-on, bone-in chicken breast halves

3 tablespoons olive oil

2 shallots, thinly sliced

6 cloves fresh garlic, sliced

1 unpeeled lemon, sliced (about 9 slices)

1 cup port wine

1 teaspoon cornstarch (optional)

1/4 cup fresh flat-leaf parsley leaves for garnishing

Preheat an oven to 375 degrees F.

Cut pears in half and core. Cut each half in half and then in half again—to make large chunks. Reserve.

In a small bowl, mix the spices and salt. Lay the chicken on a baking sheet or piece of waxed paper or plastic wrap, and sprinkle each piece liberally on both sides with the spice mixture.

In a large nonstick skillet or sauté pan, heat the oil over medium-high heat until hot. Sauté half of the chicken for about 3 minutes on each side, or until the skin is deep golden brown and crispy. As the pieces are browned, place them, skin side up, in a 10-by-15-inch baking pan or small roasting pan. Repeat with the remaining chicken.

Pour off any excess oil, then sauté the pears, shallots, garlic, and lemon for about 1 minute. Add the port and stir to scrape up the browned bits on the bottom of the pan. Bring just to a boil, and then add the hot mixture, with all the goodies, to the roasting pan, pouring it around, not over, the chicken to keep the browned crust intact.

Roast for about 40 to 45 minutes, or until the chicken is opaque throughout and nicely browned on the outside, with an internal temperature of 160 degrees F (chicken will gain another 5 degrees on standing).

Transfer the chicken to a platter or individual plates and keep warm. Using a slotted spoon, retrieve the pears, shallots, garlic, and lemon slices from the sauce and distribute them over the chicken. Place the roasting pan on a burner on high heat and cook to reduce the sauce to about 3/4 cup. (If you like your sauce to have a bit more body, mix 1 teaspoon of cornstarch with 2 teaspoons of water until smooth and whisk into the reducing sauce. Cook till lightly thickened.) Taste the sauce for seasoning, adjust if needed, then drizzle the sauce over the chicken and goodies. Scatter with parsley leaves for garnish.

Adapted from Kathy Casey’s Northwest Table cookbook, Chronicle Books – www.kathycasey.com

© Kathy Casey Food Studios® 2008

Herbed Lemon Orzo

Makes 6 servings

12 ounces dry orzo pasta (2 cups)

2 tablespoons butter, salted

1 tablespoon extra-virgin olive oil

1 tablespoon very finely minced shallots

1/2 cup very coarsely chopped Italian parsley leaves

1/4 cup thinly sliced chives

1 tablespoon chopped fresh mint

2 tablespoons fresh lemon juice

1 tablespoon finely minced lemon zest

3/4 teaspoon kosher salt

fresh-ground black pepper

1/3 cup finely grated mizithra cheese, or substitute parmesan

Bring 3 quarts of water to a boil in a large pot over medium-high heat. Stir in orzo and cook for approximately 6 – 7 minutes, stirring often, until just al dente or per package instructions. Immediately drain well, then place orzo in a heat-proof bowl. Stir in butter, olive oil, shallots and herbs to coat well. Then stir in lemon juice, zest, seasonings and cheese. Serve immediately.

© Kathy Casey Food Studios® 2008

Chocolate Espresso Martinis

Makes 6 servings

Cocktail Pre-mix

1/2 cup Starbucks coffee liqueur

1/2 cup Amarula Cream or Baileys Irish Cream liqueur

3 tablespoons high-quality chocolate sauce, such as Fran’s or Scharffen Berger

1/2 cup vanilla vodka

Chocolate Cream

1/3 cup whipping cream

2 tablespoons chocolate sauce

Garnish: coffee beans, chocolate-covered espresso beans or chocolate shavings

In a small container, combine the cocktail pre-mix ingredients. Then transfer to a pretty bottle with a pour spout. The pre-mix can be made up to 1 week in advance and kept refrigerated.

To make the cream: In a small bowl, combine the whipping cream and chocolate sauce and whip until very, very softly peaked.

For each cocktail, fill a cocktail shaker with ice and then measure in 2 ounces (1/4 cup) of the pre-mix. Shake vigorously for 10 seconds, then strain into a small martin glass. Top each cocktail with a dollop of the whipped cream and garnish with coffee beans and/or chocolate.

© Kathy Casey Food Studios® 2008

Out here in the Northwest we are blessed with beautiful mountain views and in the winter, that means ski time! There is a great new book for all you skiers out there that will get you geared up for this snowy season. The Ski Country Cookbook by Barbara Scott-Goodman, Chronicle Books, has great recipes for before you head out, for when you get back inside and fueling up in-between runs! Hearty breakfast dishes like Smoked Chicken and Apple Hash or Homemade Granola and tasty comfort food like Wine Braised Short Ribs and Macaroni and Cheese will just hit the spot. Whether your “thing” is hitting the slopes, building forts and snowball fights, or staying inside by the fire, these recipes will be sure to keep you warm when it’s cold outside.

The perfect holiday gift for your favorite ski bunny!

On New Year’s Day I will be on KOMO 1000 talking about traditions and how we all celebrate the New Year differently. I would love to hear about some of your own New Year’s Day traditions. Please post a comment below to share your traditions with me and be sure to tune in January 1st at 4:15 and 6:15 PST. You can also hear it online at KOMOnews.com. I’m excited to hear from you!

Now is the time to get started on your holiday party planning because, before you know it, the big day will arrive and you want to be prepared!!! Even if you aren’t having a big holiday get-together, it pays to keep a back up handy for those merry visitors who pop by unexpectedly.

First and foremost, let’s do away with the tired spread of chips and dips, spinach dip and teriyaki meatballs. Now I’m not saying that these aren’t delicious, quite the opposite—I love a good meatball! But likely you will be running into these go-to appetizers over and over again this holiday season; why not try something sure to dazzle the taste buds?

One tip for sure holiday success is to make appetizers ahead or buy quick-assemble ingredients ahead for easy weekday entertaining—cheese, fruit pastes, marcona almonds served with crostini or pita chips. Dish D’Lish tomato jam with cambozola is my favorite on rustic crackers like Essential flat breads. And don’t be afraid to dress up store-bought items and make them look like your own.

Keep appetizers simple and down to three steps if possible (no little smokies in the Crock-Pot with mustard and grape jam please!) Pick up a jar of Peppadew Peppers available at most deli olive bars or at Dish D’Lish in Ballard, and stuff with creamy goat cheese and a marcona almond — sprinkled with chopped parsley… so very festive!

Recipes follow for a couple of my favorite apps –ones quick and easy the other is a bit more labor intensive — but worth the work!

PARMESAN POPPYSEED PUFFS
Makes about 50 puffs

1/2 cup water
1/2 cup whole milk
6 tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons minced garlic
1 cup flour
4 large eggs
3/4 cup plus 1 tablespoon grated high-quality Parmesan cheese
2 teaspoons poppy seeds

Place the water, milk, butter, salt, and garlic in a heavy, medium-sized saucepan. Bring to a boil over medium-high heat.

All at once, add the flour, stirring it in quickly with a wooden spoon. Keep stirring—the mixture will come away from the sides of the pan and become thick and stiff. Continue stirring and turning over for about 1 minute. (You want to dry the mixture out a bit.)

Transfer the mixture to a mixing bowl and, with a hand-held or standing mixer, beat on medium-high speed. Add 1 of the eggs.

As soon as the egg is partially incorporated, increase the mixer speed to high. Add the remaining eggs, ONE AT A TIME, when each previous egg is well incorporated. (THIS IS IMPORTANT) The mixture should be smooth.

Set the dough aside for 5 minutes, then stir in 3/4 cup of the Parmesan.

Let the dough cool for about 15 minutes before piping or shaping.

Preheat oven to 400°F. Line baking sheets with parchment paper. You will need 2 or 3 baking sheets, or work in batches. (If you don’t have parchment, lightly spray baking sheets with nonstick vegetable spray and watch the bottoms of the cheese puffs closely to prevent over browning.) Drop the dough by heaping teaspoonfuls—they should be the size of large marbles—onto the parchment. (You can also pipe the dough using a pastry bag and a large plain tip.)

Mix together the poppy seeds and remaining 1 tablespoon grated Parmesan. Sprinkle the top of each dough ball with a little of the mixture.

Bake on the upper rack of the oven for 22 to 25 minutes, or until puffs are golden. Serve warm. You can make these a few hours in advance, keep at room temperature, then reheat in a hot oven for a few minutes.

Chef’s Tips: If you’re short of baking sheets, have more dough balls ready on sheets of parchment. When a batch of puffs is done, remove the baking sheet from the oven, pull off the parchment filled with cooked puffs, and quickly place a waiting parchment sheet of dough balls onto the baking sheet.

Recipe Copyright © 2008 by Kathy Casey.

GOAT CHEESE, CHIVE, AND BLUEBERRY LAVENDER CHUTNEY CROSTINI

6 ounces fresh goat cheese (chèvre)
2 tablespoons thinly sliced fresh chives
1 jar Dish D’Lish Blueberry Lavender Chutney
Crostini (recipe follows) or rustic crackers
Garnish: tiny sprigs of fresh thyme
In a small bowl, mix the goat cheese and chives. Spread your favorite crostini or crackers with the mixture and top with dollops of Blueberry Lavender Chutney. Garnish each piece with a tiny sprig of fresh thyme.

CROSTINI
Makes about 40 crostini
1 long, skinny French baguette, sliced on bias into 1/4-inch slices
Olive oil, as needed
1 teaspoon Dish D’Lish French Seasoning Salt or kosher salt

Preheat oven to 400 degrees F.
Lightly brush baguette slices with olive oil. Place bread in a single layer on baking sheets, sprinkle with French Seasoning Salt, and toast until just crispy. Let cool before storing.
Chef’s Tip: Crostini can be made in advance, cooled THOROUGHLY, and stored in airtight containers for up to 3 days. If necessary, re-crisp in a hot oven for a couple of minutes.