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It’s time to ring in the New Year! This year was filled with lots of foodie and libacious adventures, but now it’s time to ring in 2011 with all the added fun.
This week on Kathy Casey’s Liquid Kitchen, I twist the traditional recipe of a French 75 cocktail into the Citrus 75! I add in citrus elements by using a Cuties Clementine and homemade limoncello and round out the flavor with honey syrup.
Here’s to having a faboo and safe New Year’s! – Kathy
I’m off shaking up drinks in Malaysia (fun travel stories to come!) so this week’s blog is by Executive Chef Cameo McRoberts, Account Manager Heather Jones and Sous Chef/Multimedia Designer Travis Childers! It’s all about Washington handcrafted spirits. It’s so exciting to see how many amazing distilleries keep popping up. I missed this fun and libacious tour – but hope you will enjoy reading about it as much as I did.
Happy Holidays! – Kathy
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If you haven’t heard, Prohibition is over. So why has it taken nearly 80 years for local gin to get out of the bathtub and into the bottle? Following the success of Dry Fly Distilling in Spokane as well as accommodating to a rapidly growing industry, Washington state has expanded legislation to allow greater production of locally distilled spirits. Dry Fly is Washington’s first distillery since Prohibition and a great local success story, selling to over a dozen states as well as Canada. Now, roughly ten distilleries have been licensed and at least 18 are in the application process. The major difference between a distillery and a craft distillery is that ‘craft’ distilleries use Washington grown products in up to fifty percent of its ingredients. Either way as any distiller will tell you, making great spirits takes more than a bathtub and a lot of time. The Kathy Casey Food Studios – Liquid Kitchen crew took the opportunity to spend a chilly but beautiful Sunday afternoon in late November, tasting a few.
Before embarking on an all-day, straight spirit tasting adventure, there was a little planning involved. To insure that our finely tuned palates wouldn’t be sullied by an accidental afternoon sloshing, dim sum from Bamboo Gardens laid the necessary foundation for warding off public drunkenness.
Sound Spirits’ distillation apparatus!
The first stop on our spirited adventure was Sound Spirits, Seattle’s first distillery since prohibition. Their Ebb and Flow Vodka is made from 100% barley mash and produced one tiny batch at a time in their octopus-themed space off 15th Ave West, between Queen Anne and Magnolia. Set to release a gin and an aquavit later this year we were excited to try master distiller Steven Stone’s shiny unmarked bottles.
Ebb and Flow is what you’d call a complex-character vodka. To put it simply, it HAS flavor. Each time you distill a spirit you remove the inherent flavor notes of its base ingredients. Multiple distilled vodkas taste crisp because they cease to have any flavor left. Sound Spirits vodka offers a creamy barley hint while also giving it a sweet note and a smooth texture. Sipping this vodka straight does not evoke memories of a high school dare but suggests a flavor profile inherent of barley and crisp clean cascade water. One benefit of being licensed a ‘craft’ distillery is that you can sell your product on site, so unlike most places you can in fact walk away with a bottle of vodka.
Still stuffed but whistles sufficiently wetted, we turned northeast to Woodinville where a pocket of distilleries are popping up alongside wineries and tasting rooms ready to educate you and yours on the exciting craft of making hooch.
Pacific Distillery, producers of Voyager Gin and Pasifique Absinthe are one of the largest in the local market, but you wouldn’t know it entering the distillery. I see Voyager on the shelves of most liquor stores and around these parts it’s a pretty common spirit, so I guess I expected a Wonka-esque type scene with steam and copper pots, a bottling machine spinning labels and filling bottles. This is not the case, and shame on me, nor should it be.
Pacific actually holds bottling parties when a batch is ready, so keep an eye out maybe you can lend a hand.
A hand-cranked bottle labler on the left and on the right, a hand-hammered copper alembic pot still commissioned from Portugal!
Each batch of Voyager’s London Dry-style American Gin is made in a single, beautiful, copper alembic still. Where most commercial gin is really vodka with botanicals infused into it after distillation, Mark Bernhard, Pacific ‘s founder, selects a blend of juniper, coriander, angelica, cardamom and other herbs, carefully distills together to create a more balanced and unique gin. The same still and the same level of passion are used to create their Pasifique Absinthe; a true absinthe made with a combination of carefully sourced herbs, a large part grown by Mark himself.
Master Distiller and Proprietor Marc Bernhard with a glass of Pacifique Absinthe Verte Supérieure
The best part about discovering absinthe is discovering what absinthe is not, and Mark will tell you in great detail why absinthe deserves a second chance. Absinthe’s sorted history and its mythical accounts as a aphrodisiac and hysteria make it as much a conversation piece as an acquired taste. The distillery may be modest in size but that little copper pot produces a queen’s ransom in gin and absinthe.
Over the river and through the woods was Soft Tail Spirits and our next adventure spot. They are the makers of Soft Tail Vodka and Soft Tail Grappas. Soft Tail Vodka is made with Washington apples, now this is not to say that it is an apple brandy or an apple ‘flavored’ vodka. Since vodka can be made with any sugar bearing material, apples are a perfect, sustainable commodity for a uniquely local product.
Soft Tails three types of Grappa: Grappa Blanco, Grappo Gallo & Grappa Reserve!
Named for the Soft Tail Harley and what the distiller quipped as the finish on each of the Soft Tail Spirits, the distillers have a great sense of humor and passion for their product. Grappa is traditionally made from distilling the pressings of wine grapes, given that Soft Tail is tucked in amongst a whole barrel full of local wineries, squeezing every little bit of extra firepower out of what might become oenological compost is also a mighty sustainable approach to spirits. They offer three types of grappa. Grappa Blanco is a fine tasting product, crisp and fragrant. Grappa Giallo is aged in oak barrels and has wonderfully complex earthiness that will appeal to those who fancy whiskeys, and tequila. The Grappa Reserve will challenge your pallate but has a great after taste.
On the right, Woodinville Whiskey Company’s column still and a batch of Headlong whiskey on the left!
Our last stop was Woodinville Whiskey Company, the newest of the local distilleries. Since the distillery movement is still in its infantile state, offering whiskey when the doors open is unthinkable. Whiskey, bourbon and rye are the culmination of a master distillers mash bill (the blend of grains chosen) and time. Most of what we enjoy happens once the distillate has aged in oak barrels. Woodinville Whiskey has the years of experience brought by former Maker’s Mark master distiller David Pickerell, a state of the art column still and a whole heap of new oak barrels. So while we wait for the birth of Washington whiskey we are sufficed with an un-aged ‘white dog’ whiskey named Headlong. White Dog is the term for the untamed, un-aged flavor that comes from a whiskey that hasn’t yet seen the inside of an oaky barrel. It’s a little like firewater but an interesting insight into how flavor changes through aging and maturation. Woodinville Whiskey also offers a 100% certified organic Washington wheat vodka named Peabody Jones.
By then the sun had set and the temperature dropped about twenty degrees, but we barely noticed for all the handcrafted goodness warming our bellies. However, the booze had finally burned its way through dim sum and was demanding a second helping of something warm and preferably carbo-loaded. So with Woodinville in our rear view we headed home for a lot of water and a couple slices of pizza and by 10:30 pm we were fast asleep. A good day indeed.
-Heather, Cameo & Travis
Love fish? Love tacos? Then this is the contest for you! The Alaska Seafood Marketing Institute and the Too Hot Tamales chefs Mary Sue Milliken and Susan Feniger of Border Grill have joined forces to bring you the 1st Ever Wild Alaska Fish Taco Recipe Contest! From November 3rd through January 31st, applicants can submit their best fish taco recipes featuring wild and sustainable Alaska seafood, including Alaska salmon, crab, Alaska pollock, halibut, and black cod.
If supporting wild sustainable fishing and the sheer fun of it aren’t enough, the winner gets some serious grand prize swag – they’ll be serving their fish tacos out of the Border Grill Truck with Mary Sue and Susan on their all-expense-paid trip to L.A.! Not to mention the three-night stay at the luxurious Oceanfront Loews Hotel in Santa Monica, a $500 Visa gift card, the VIP experience at Universal Studios, dinner at Border Grill and an Olympus PEN® E-PL1 camera and HD video camera!
For more details on how to enter, visit www.alaskafishtaco.com! What are you waiting for?!
It’s almost here! Remember to mark your calendars for the annual Kathy Casey Food Studios Holiday Extravaganza and Open House on Saturday, December 11th, 11:00 am – 7:00 pm.
I’ll will be signing copies of my book Sips & Apps and you’ll have a chance to sample some tasty tidbits from Sips & Apps like Bacon, Blue Cheese & Pecan Cocktail Cookies, Lamb “Sliders” on Homemade Rosemary Buns, and Parmesan Poppy Seed Puffs!
Guest author Cynthia Nims will be signing her latest cookbook Gourmet Game night from 1:00 – 3:00 pm while author and chef Lisa Dupar will be signing her new cookbook Fried Chicken & Champagne from 3:00 – 5:00pm.
Saturday December 11th 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 Casey
The holidays always mean fun and lots of spirited parties and events. But many people don’t imbibe and that shouldn’t mean that they get stuck with a plain sparkling water or a glass of juice! They need to have something special to sip, too – and that is not sticky-sweet or boring. So I have created a couple of sophisticated non-alcoholic drinks for the holidays.
The first one, Rosemary Pom Holiday Sparkle, incorporates fresh rosemary with the sweetness of clementine and the tanginess of pomegranate juice. Sparkling apple cider tops off the drink for a bit of bubbly. You can serve it on the rocks or strained into a champagne flute for a more elegant presentation.
The next drink combines the crisp flavor of fresh cucumber with a ginger jasmine lime syrup that you can make ahead. The Cucumber Ginger Jasmine Fizz is shaken, then lightened with a splash of sparkling water and served up in a martini glass.
So whether they just don’t drink alcohol or are the designated drivers, no one will feel left out of the party when served either of these drinks. I hope you or your guests will enjoy serving or sipping on my Non-Alcoholic Holiday Cocktails.
– Happy Holidays, Kathy
Here’s the link of me shaking up some fun on KING 5’s New Day Northwest!
Rosemary Pom Holiday Sparkle
Fresh rosemary’s herbal essence complements the tangy flavor of the clementine and the sweetness of the sparkling cider.
Note: When making this in the Middle East, I substituted sparkling date cider instead of the apple cider! It was fantastic!
Makes 1 drink
1 sprig fresh rosemary
1/4 or 1/2 of a clementine or mandarin, depending on size
(I like to use Cuties as they have no seeds)
1 1/2 ounces pomegranate juice
3 ounces sparkling apple cider
Garnish: Fresh rosemary sprig
Bend 1 rosemary sprig and drop into a cocktail shaker. Squeeze in the tangerine then drop in. Measure in the pomegranate juice. Fill the shaker with ice. Cap and shake vigorously. Pour into a tall glass. Top with the cider and stir. Garnish with a rosemary sprig. (Or, you can shake the drink in the cocktail shaker, then add the sparkling cider and strain the drink into a tall champagne flute for a more elegant look.)
© 2010 by Kathy Casey Food Studios®-Liquid Kitchen™ – www.kathycasey.com
Cucumber Ginger Jasmine Fizz
Makes 1 drink
3–4 slices fresh cucumber
1 1/2 ounces Ginger Jasmine Lime Syrup (recipe follows)
3 ounces sparkling water or club soda
Garnish: Candied ginger and cucumber slice on a pick, or a lime wedge
Drop the cucumber into a cocktail shaker and muddle well to release the juices. Measure in the Ginger Jasmine Lime Syrup. Fill shaker with ice. Cap and shake vigorously. Add sparkling water to shaker and then strain drink into a martini glass. Garnish as desired.
Ginger Jasmine Lime Syrup
Makes (12 oz) enough for about 8 drinks
1 tsp. minced ginger
1 cup fresh lime juice
3/4 cup sugar
1/2 cup water
2 Tbsp. loose jasmine tea
In a small heavy saucepan, combine the ginger, lime juice, sugar, and water. Bring to a boil over high heat and boil 1 minute. Remove from heat and stir in the tea. Steep for 5 minutes, then strain through a very fine strainer, pressing out as much liquid as possible. Discard the solids. Refrigerate the syrup, for up to 7 days, until ready to use.
© 2010 by Kathy Casey Food Studios®-Liquid Kitchen™ – www.kathycasey.com
For more drink recipes check out Kathy Casey’s Liquid Kitchen cocktail show!
This week we have guest blogger Jocie Plath aka Cakelover!
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I’ve been in the wine and spirits industry my entire career, and have worked in several restaurants along the way. A total foodie with a sweet tooth, I’ve enjoyed baking, entertaining and eating cake my whole life. I love all kinds of cakes- chocolate cake, carrot cake, cupcakes, crab cakes, pancakes, and Scottish oat cakes. It’s a good thing I like to exercise because I love cake.
My first birthday is marked with three classic photos of me- utter delight at first sight of my cake, frosting all over my face with fists full of cake, and then an empty plate and big smile on my round, pudgy cheeks.
Enjoying my very first cake!
My mother was a classic homemaker, and I didn’t have a store-bought birthday cake until junior high. Every year I got to choose my cake flavor, and every year I chose her Puddle Cake. This is a rich chocolate cake made by drilling a “well” into the dry ingredients and making a “puddle” with the wet ingredients. It’s frosted with chocolate butter cream and I love it to this day. Her fine baking is where my passion comes from. Each recipe has meaning and history, my collection is gathered from friends, family, and people who have either served me a great piece of cake, or showed me how to make one!
With the holidays upon us, my entertaining calendar is marked with three occasions I am hosting, and the cakes I’ll make for them. I start with Thanksgiving, and will be making Carrot Cake. This year I tasted one that I think is the ultimate and I will make that this year. I’ve never met the author (Cindy Dzida) but I’ve been told she brings this to most get-togethers, including funerals. It must be because it is very rich and comforting. It barely fits into a 9×13 inch pan! It is incredibly moist and chock full of carrots, raisins, coconut and nuts. It’s glazed while warm and then frosted with a cream cheese frosting spiked with orange zest! I think it’s the best carrot cake I have ever tasted so I’ll be making this one from now on.
For Christmas I love to serve a gorgeous Red Velvet Cake. I use Paula Deen’s red velvet cake recipe, but frost it with my own cream cheese frosting. While I consider myself a “Cake” lover, I’m really a FROSTING lover- that’s why I bake cakes! I always cut my cakes horizontally so I can get extra layers of frosting in between- I think this why people love my cakes- they love the extra frosting just like me! I like to decorate my Red Velvet Cake with red cake crumbs and tiny silver balls on top- just perfect for my holiday table.
My Red Velvet Cake is ready for Christmas!
For New Year’s Eve we serve Moet Champagne, and design our night around that. It is The Champagne Holiday of the year, so everything should revolve around it. I love to serve my fabulous Coconut Cake. It’s a beautiful white cake, and since it is so sinfully rich and fattening, December 31st is a good day to have it- come January 1st it’s back to dieting. My coconut cake is a recipe I created from a couple of different sources. I bake a Coco Loco based coconut cake, layer it with a pineapple macadamia nut filling and then frost it with a coconut cream cheese frosting. I sprinkle flaked coconut on top for a snowy effect then watch as its demolished, minutes after serving.
From one cake enthusiast to others, here’s to serving a slice!
-Cakelover
The holidays are upon us and it’s time to start planning those holiday dinners for friends and family. Everyone has their favorites from old-school marshmallow-topped sweet potatoes to the classic green bean casserole. For me, it’s all about the turkey! Juicy and golden, it graces most of our holiday dinner tables. But, alas! There can be many turkey tragedies, “turkey sins” as I like to call them. From the overcooked and dried out to the not-fully-defrosted-and-then-baked-raw travesty! Zowie!
Ample planning and some good rules of thumb can ensure a low-stress turkey roasting day. Below, I’ll walk you through the 10 turkey sins, and provide tips on how to have a d’lish holiday meal.
I’m also including a recipe for my Cranberry Citrus Cooler, Herb-Lacquered Roasted Turkey, Old Fashioned Turkey Gravy ( a recipe that makes a lot! – see sin #7!), Overnight Wild Rice Stuffing and Egg Nog Panna Cotta for you to cook up some holiday fun!
Turkey Sin #1: Roasting a Half-Frozen Bird ie the “turkey’sicle”
If you’re buying a standard bird at the grocery store, take into consideration most of these babies are frozen or “half” frozen. I love ordering a fresh local Foster Farms bird. If you do too, keep in mind to get your order in at least 2+ weeks ahead at your favorite market or butcher/poultry shop. Remember to get to “know your turkey” – if you’re going for a fresh bird, it will cook a bit quicker (and need more seasoning) than a traditional “plumped” turkey. The rule of thumb is: you should start defrosting your bird in the refrigerator about 5 days in advance—up to 7 if it’s a biggie! Watch me season and stuff fresh herbs in my fully defrosted turkey on Q13!
Turkey Sin #2: Leaving the Bag of Giblets in the Bird
How many of you have seen these left in during baking!? Once your bird is ready for the big day, take it out of the wrapper. Remove the bag of “goodies and giblets” from inside, and also check inside the neck cavity. (NO one wants a turkey “butt” surprise). You can use the neck and giblets to make a little pan of turkey stock for adding to gravy if you like.
Turkey Sin #3: “Steaming,” Rather than Roasting, your Bird
Roasting your turkey in a big old deep roasting pan creates steam from the turkey juices and does not make for a crispy-skinned bird. To avoid this, rinse your turkey inside and out; then pat it dry. Place in a wide shallow pan, up on a roasting rack. Stick some aromatics, such as quartered onions, an orange and a few big sprigs of fresh herbs, such as thyme, sage and rosemary, in the inside cavity.
Turkey Sin #4: Under Seasoning
All the gravy and cranberry sauce in Plymouth Rock can’t hide an under seasoned bird. You can carefully stuff fun things like fresh sage leaves, sprigs of thyme, fresh basil leaves and small tufts of rosemary under the turkey’s skin but watch out for tears in the skin. Herbs will add a nice flavor to the meat. Season your turkey liberally with kosher salt and fresh-ground black pepper – or I love to use my Dish D’Lish French Seasoning Salt! This means really season it well—rub it all over, under the wings, on the back of the bird—massage that baby! For a medium-sized turkey, you want to use at least 1 tablespoon of kosher salt plus about 1 teaspoon of pepper or about 2 Tbsp of my Dish D’Lish French Seasoning Salt.
Turkey Sin #5: An Undercooked or Overcooked Bird
Undercook your bird, and put your guests at risk. Overcook your bird, and you’ll need to offer guests a LOT of wine for washing it down…which could lead to family drama! Cooking your bird just right is tricky. To start with, there are a million different methods. I’m a roasted-turkey gal, but I know there are lots of you turkey-fryers out there. And it does make a good bird (but beware of garage fires!) —but I gotta have my gravy. To keep it simple, get yourself a good instant-read thermometer and be sure to preheat your oven. See my favorite recipe and tips, below, for roasting. To avoid overcooking your bird, plan your day. When are you serving dinner? Work back from there. Unless you are cooking a 40-lb monster turkey or eating dinner at 11 AM, there is no need to get the bird in the oven at 6 AM!! Yes, I have succumbed to eating one of those roasted-for-8-hours birds, and it wasn’t pretty!
Turkey sin #5-B Note
Do not leave the thermometer in the bird when you are roasting it – see picture below.
I prefer an instant read thermometer.
Turkey Sin #6: An Improperly Carved Turkey
After all that hard work put into creating a picture-perfect, delicious-tasting bird, do not let the knife get into inexperienced hands! It may be tradition to let the man of the house perform the ceremonious carve, but not if he’s going to hack it to death (Family Note: Seen at the in-laws frequently. For God sakes just let me do it)! Give the bird 20 minutes to rest. This will allow you to get the rest of the dinner on the table. To start carving, take off the breast first, and slice thin. Disjoint the legs, thighs, and wings and slice the thighs if desired. My in-laws use an electric knife (it was probably a wedding gift from the 60’s!) and actually, the thing works pretty darn well. I favor my super-sharp Henkel chef’s knife. But hey! Use whatever gets you the nicest slices. (I kind of like those old school electric carving knives too!) You can watch me carve and serve up roasted turkey pieces on Q13 here!
Turkey Sin #7: Not Enough Gravy- This could be the ultimate sin!
Gravy and turkey is like milk and cookies: delightfully harmonious. To be sure you make enough, immediately transfer your roasted bird to a platter to rest, and collect all those yummy juices for making pan gravy. Or, what I like to do is make turkey stock a few days ahead using some purchased turkey legs and then make a big batch of gravy in the bird-cooking pan. There’s nothing worse than not enough gravy! I like my do ahead gravy recipe below – and it makes LOTS! Watch me make lots of turkey gravy on Q13!
Turkey Sin #8: Letting the Cooked Bird Sit Out…. All Day… and Beyond
Once you have the meat off the bird, remember to not let it sit on the counter all evening, increasing the risk of spoilage. I like to take off any extra meat and refrigerate it for soups or sandwiches. Don’t throw away that turkey carcass! Break it up, throw it in a big pot, cover with water and bring to a simmer. Simmer for about 1–2 hours. Strain the stock well, then cool. Now you have yummy turkey broth to make some tasty soup later in the week.
Turkey Sin #9: No Turkey Leftovers for Sandwiches
And this brings us to the sin second only to not making enough gravy: not cooking enough turkey. Turkey sandwiches—I love them piled high with homemade cranberry compote—are absolutely de rigueur for next-day snacking … or midnight refrigerator raids, for those who cannot wait! So if you’re inviting your peeps over for dinner –encourage people to bring some their own Tupperware – give them some leftovers …. it will make for very happy guests and less to cram in the already packed refrigerator!
Turkey Sin #10: Not Enjoying Yourself
Running around the kitchen like a turkey with its head cut off is no way to enjoy the holiday. Don’t allow the day to consume you. Why not give each person something to bring to the dinner? Maybe even send them a recipe you would like them to make. The holidays are all about gathering over a meal, so get those football-watchers off the couch and into the kitchen. Get your guests involved by setting the table, pouring drinks, warming the rolls, anything to help. You’ll relax more and create lasting memories with your family and friends.
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One of my favorite turkey-roasting methods follows, so whether you are a first-time cooker or an old hand at the turkey game, I hope my tips and recipes will allow you to have a super-successful holiday meal!
Kathy’s Herb-Lacquered Roasted Turkey
Chef’s Notes: Read recipe all the way through a few days before your dinner. A tasty do-ahead turkey gravy that makes LOTS follows.
Allow about 1 1/2 – 2 hours of roasting time for a 12-pound turkey (that is fresh and not stuffed), and add about 5 to 10 minutes for each additional pound. This will be one of the most beautiful turkeys you’ve ever roasted! If roasting a large turkey 20 – 24 lbs, bake at 350 degrees. A 22-lb turkey should take about 2 1/2 – 3 hours to reach 175–180 degrees internal temperature (insert an instant-read thermometer in the back side of the thigh).
Makes 8 to 16 servings, with leftovers
1 12- to 16-pound turkey
4 or more large, fresh rosemary sprigs
1 large onion, skin on, quartered
1 head of garlic, broken apart
8 large sage leaves
1 tablespoon olive oil
1 tablespoon kosher salt + 1/2 – 1 teaspoon freshly ground black pepper
OR 2 + tablespoons Dish D’Lish French Seasoning Salt
Place an oven rack low in the oven, removing extra racks if necessary. Preheat oven to 375°F.
Remove the giblets and neck from turkey cavities, checking that both cavities are empty. Rinse turkey with cold water, inside and out, and pat dry. Keep the legs tied together with the metal clip, or tie with butcher’s twine.
Place half of the rosemary sprigs and all the onion and garlic in the bird’s body cavity.
Pull the leaves off the remaining rosemary sprigs. Carefully loosen the turkey skin over the breast and legs (by running your hands under it), being careful not to tear it. Keeping them as flat as possible, tuck the sage leaves and the rosemary leaves you pulled off under the breast, thigh, and leg skin, arranging the herbs decoratively. Carefully pull the breast skin tightly down over breast bone, then, using metal closure skewers, thread them through both sides of the skin flaps to bridge the turkey body-cavity opening. Thread skewers alternately from left to right then right to left. With a 12-inch piece of butcher’s twine or white cotton string, work back and forth around the skewers to lace up the cavity, shoelace-style.
Spray a roasting rack with nonstick vegetable spray and place the turkey on the rack in an open, shallow roasting pan. Rub the turkey all over with the olive oil, then generously sprinkle the turkey with the salt and pepper or French Seasoning Salt, seasoning it well all over.
Place the turkey on the low oven rack and roast until the inner, thickest part of the thigh registers 175°F. (Insert metal stem, instant-read thermometer in the back side of thigh by the turkey body.)
If you are cooking a larger turkey, you may need to tent the breast loosely with a piece of buttered foil to avoid over-browning of the breast. About 30 to 45 minutes before the end of cooking, remove tent to allow browning.
When the turkey is done, remove from the oven. Before carving the turkey, let it stand for 15 minutes to allow the juices to settle. As the turkey stands, the turkey thigh temperature will reach 180°F. (If stuffing be sure stuffing comes to 165°F) Use the pan drippings to make your gravy – see recipe below.
© Copyright 2010 by Kathy Casey Food Studios®
Old-Fashioned Turkey Mushroom Gravy- THAT MAKES A LOT!
You can make this a few days ahead and then re-heat in your turkey roasting pan for extra turkey flavor goodness! Read through the entire recipe before starting.
Makes 10 cups, or about 20 generous 1/2-cup servings
12 tablespoons (1 1/2 sticks) butter
1 teaspoon minced fresh rosemary – or 1/2 teaspoon dried rosemary, crushed
8 ounces (4 cups) thinly sliced mushrooms, or chopped wild mushrooms
1 cup flour
10 cups Rich Turkey Stock (recipe follows)
2 teaspoons salt
1/2 teaspoon white pepper
Melt the butter in a large, heavy saucepan. Add the rosemary and mushrooms and sauté over medium-high heat for about 2 minutes. Add the flour and stir vigorously until combined and smooth. Cook for about 1 minute. Add the stock all at once and whisk vigorously so as to eliminate any lumps. Reduce the heat and simmer for about 10 minutes, until the gravy is nicely thickened. Season with salt and white pepper.
You can make the gravy a couple of days ahead to save yourself some precious holiday time!
Then right before serving- and while your turkey is set aside to rest – ready your turkey roasting pan full of turkey goodness: remove excess fat from your turkey roasting pan. Place the pan over a burner – add a big splash of white wine, champagne, potato cooking water, chicken broth or water. Using a metal spatula – scrape up all the goodies in the bottom of the pan… this is the turkey goodness. Then add your prepared Turkey Mushroom gravy – whisk well and heat till hot. Serve up and enjoy – you’ll have lots of gravy for all!
Rich Turkey Stock
Makes about 10 cups
2 large turkey legs or thighs, about 2 pounds total
1 yellow onion, unpeeled, coarsely chopped
1 large or 2 medium carrots, cut into large chunks
Up to 2 cups mushroom stems, optional
4 stalks celery, cut into chunks
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup white wine
12 cups water
Preheat an oven to 400°F.
Roast the turkey pieces in a baking pan for 45 minutes to 1 hour, until the skin is golden brown. Place them in an 8-quart pot and add the vegetables and seasonings. Deglaze the roasting pan with the wine, scraping the pan well to loosen browned bits, and add to the pot. Add the water.
Place the pot over medium-high heat and bring to a rapid simmer. Reduce the heat to low and lightly simmer for 45 minutes to 1 hour. Strain the stock and skim off any fat. Discard the vegetables. (Most of the flavor will have cooked out of the turkey; however, the meat can be removed from the bones and saved for another use.)
© Copyright 20010 by Kathy Casey Food Studios®
Cuties Overnight Wild-Rice & Sourdough Stuffing
With big flavors and textures, this stuffing is great with game hens, turkey, chicken, holiday ham or pork chops.
Makes about 8 servings
6 cups water
2 tsp. kosher salt
3/4 cup wild rice
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6 Cuties Mandarin Oranges
4 cups 1/2-inch-cubed rustic sourdough bread
1/2 cup toasted, coarsely chopped almonds
6 Tbsp. salted butter
1 cup 1/4-inch-diced onion
1 cup 1/4-inch-diced celery
2 cups sliced cremini mushrooms
1 tsp. kosher salt (or more to taste)
1/4 tsp. fresh-ground black pepper
1/2 cup dried cranberries
1 1/2 cups low-sodium chicken broth
2 tsp. finely chopped fresh thyme
1 1/2 tsp. finely chopped fresh rosemary
1 Tbsp. chopped fresh sage
2 Tbsp. chopped fresh parsley
2 eggs, beaten
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.
Meanwhile, peel the Cuties, cut in half crosswise, then break into half segments. Place in a large bowl with the bread and almonds, and set aside.
In a large sauté pan over medium-high heat, melt butter, add the onion, celery, and mushrooms, and season with salt and pepper. Sauté for about 7–8 minutes, or until tender. Remove from heat and add cranberries, broth and herbs.
Add mushroom mixture and cooled rice to bread mixture. Toss to mix evenly, then add the beaten egg and toss until bread is thoroughly coated. Cover and refrigerate overnight to let flavors develop.
Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with pan spray.
Re-toss stuffing, transfer to baking pan, and let sit for 30 minutes to come to room temperature while oven preheats. Bake in preheated oven for 35–45 minutes, or until cooked through.
Chef’s Note: When roasting a stuffed chicken or game hen, cook until internal temperature at the center of the stuffing is 165 degrees F.
Recipe Created for Cuties Citrus by Kathy Casey Food Studios®
Cranberry Citrus Cooler
Housemade Cranberry Syrup adds a flavorful twist and beautiful color to this tall cooler.
Makes 1 cocktail
1 1/2 oz Moon Mountain Vodka
3/4 oz Housemade Cranberry Syrup including 3- 4 of the berries (recipe follows)
3/4 oz fresh lemon juice
1 1/2 oz fresh orange juice
2 dashes Angostura bitters
Garnish: long lemon twist
Measure the Moon Mountain Vodka, Cranberry Syrup including a few of the berries, lemon juice and orange juice into a cocktail shaker. Fill with ice and add the bitters. Cap and shake. Pour into a tall glass. Garnish with a long curled lemon twist.
Housemade Cranberry Syrup
Makes 1 1/2 cups
1 cup fresh or frozen cranberries
1 cup water
1 cup sugar
Place ingredients into a small sauce pan. Bring to a simmer over medium-high heat. Simmer for 1 minute then turn off heat. Let syrup infuse for one hour. Then refrigerate. Will keep refrigerated for up to 7 days.
Recipe Created for Moon Mountain Vodka by Kathy Casey Liquid Kitchen™
Eggnog Panna Cotta With Spiced Cranberry Compote
Makes 4 servings
1/3 cup pecan pieces
Eggnog Panna Cotta
1 cup high-quality eggnog
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon rum extract
1 cup (8 oz wt) mascarpone
1 cup sour cream
2 teaspoons gelatin
2 tablespoons water
Spiced Cranberry Compote
1 1/2 cups frozen or fresh cranberries
1/2 teaspoon ground nutmeg
3/4 cup sugar
1/4 cup orange juice
1 1/2 teaspoons orange zest
Place pecans on a baking sheet and toast in a preheated 350-degree oven until just golden, about 5-7 minutes. Let cool.
To make the Panna Cotta: Place the eggnog, sugar, nutmeg, extract, mascarpone and sour cream in a large metal bowl over a pan of simmering water (bain marie). Whisk until smooth and warmed.
In a small bowl sprinkle the gelatin over the water and let bloom for a couple of minutes, then heat in microwave or over hot water until melted. Whisk into the warmed eggnog mixture.
Divide mixture between 4 small custard cups (the small Pyrex glass ones). Place on a baking pan, cover with plastic wrap and refrigerate at least 6 hours until set, or overnight.
To make the Spiced Cranberry Compote: In a medium, heavy-bottomed saucepan place the cranberries, nutmeg, sugar, orange juice and zest. Place over medium-high heat and bring to a simmer then reduce heat to medium. Let cook until cranberries are popped and mixture is a nice compote consistency, about 5 – 6 minutes. Let cool completely before serving.
To serve dessert: One at a time place each ramekin of panna cotta in a shallow bowl of very hot water — to 1/2-inch from the top — for about a count of 10. Remove, run a knife around the outside and unmold onto individual dessert plates. Scatter the cranberry compote over the tops of the custards. Sprinkle with toasted pecans and serve immediately.
Chef’s Note: All the dessert components can be made up to 3 days before serving.
© Dishing with Kathy Casey
This Saturday (November 20th) from 10am – 2pm, Will Bake for Food will gather over 60 passionate foodies for a great bake sale and food drive held at the University Congregational Church in the U-District. Organized by Jenny Miller and Jenny Richards this fantastic event will help support Northwest Harvest.
I’ve donated a fresh batch of my Unbelievable Apple Cakes (recipe follows) to help out. You can help out by either purchasing goods or baking, too! To find out more info, check out the Will Bake for Food website.
Thank you to all those who have helped out and make it out to Will Bake for Food tomorrow, especially to the fabulous organizers! – Bake up some fun!! Kathy
Unbelievable Apple Cake with Cider Crème Anglaise and Cranberry Compote
Culinary historian and researcher Judy Amster gave me this recipe, touting its unique method and “interesting” ingredients—including Worcestershire! Quite simply, this is one of the best cakes I have ever made!
Makes 1 cake, serving 8 to 10
2 cups (about 10 ounces) unpeeled, diced Granny Smith apples
2 cups (about 10 ounces) unpeeled, diced red-skinned apples, such as Braeburn, Winesap, or Jonathan
2 cups sugar
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 cup canola oil
2 eggs, beaten
1 tablespoon Worcestershire
1 cup walnuts, coarsely chopped
1/2 cup golden raisins
1/2 cup dark raisins
Cider Crème Anglaise (recipe follows)
Cranberry Compote (recipe follows)
Preheat an oven to 325°F. Grease and flour a 10-inch tube pan or a large Bundt pan and set aside.
Combine the apples and sugar in a large bowl. Let sit for 15 minutes.
Meanwhile, sift the dry ingredients into a bowl. Stir in the oil, eggs, and Worcestershire. Add this mixture to the apple mixture all at once and mix well. Fold in the walnuts and raisins.
Scrape the cake batter into the prepared pan. Rap the pan on the counter to release any bubbles.
Bake for about 1 1/4 hours, or until a cake tester or toothpick comes out clean when poked into cake. Cool the cake in the pan, then turn it out onto a cake plate.
To serve: Slice the cake into desired number of servings. Pool a little Cider Crème Anglaise on individual dessert plates, then place a cake slice on top. Spoon a little Cranberry Compote over each cake slice. Pass additional Crème Anglaise and Cranberry Compote at the table.
Cider Crème Anglaise
Makes 2 cups
4 large egg yolks
1/4 cup sugar
1 cup half-and-half
3 tablespoons apple juice concentrate, undiluted
In a small bowl, whisk together the egg yolks and sugar until well combined.
In a double boiler or medium bowl set over a pan of simmering water, heat the half-and-half until hot but not simmering. Whisk half of it into the egg mixture to temper the eggs. Add the tempered egg mixture back into the hot half-and-half, stirring constantly with a whisk. Cook slowly until the sauce just begins to thicken and become slightly shiny, about 5 minutes. (Do not overcook or it will turn into scrambled eggs!)
Immediately remove the bowl from over the hot water. Stir in the apple juice concentrate and place the bowl in another bowl of iced water to cool quickly. Stir often during cooling. Refrigerate until needed, up to 3 days.
Cranberry Compote
Makes 1 heaping cup
1 1/2 cups fresh or frozen cranberries
1/4 teaspoon ground nutmeg
3/4 cup sugar
1/2 cup apple juice
Place all ingredients in a medium-sized, heavy saucepan over medium-high heat. Bring to a simmer, then reduce the heat to medium. Cook until the cranberries pop and the mixture has a thick compote consistency, 5 to 6 minutes. Let cool completely before serving.
Refrigerate until needed, up to 3 days.
Chef’s Tips:
While cranberries are in season, buy a bag and stick them in the freezer. Then, at any time during the year, you can enjoy the cranberry compote. Try it over vanilla ice cream or plain cheesecake for a scrumptious treat!
Recipe from Dishing with Kathy Casey
