CRUNCH – that’s the sound of a crisp apple! There’s really nothing so yummy as biting into a juicy, flavor-packed Washington apple, no matter which variety you like. With so many exciting varieties of local apples, it’s fun to do an apple tasting with friends and family.

We love them au naturel, dipped into peanut butter or yogurt, or drizzled with honey. But they’re also great to cook with, lending themselves to both sweet and savory dishes.

How about a serving of my Slow-Braised Pork Pot Roast with Apples & Onions, so great for a warming winter meal… or how about a generous helping of luscious apple butter smoothed over cinnamon toast for a wonderful wake-me-up in the morning?

I think my absolute favorite thing other than crunching one fresh from the tree is a homemade apple pie. Nothing scents a house better than baking a fresh pie…. hungry now?

They say an apple a day can keep the doctor away – and that may be true – especially because they are a high fiber, low calorie snack rich in vitamins and antioxidants.

Washington Apple-Cranberry Tart with Walnut Crust & Cranberry Semifreddo
(Photo from Kathy Casey’s Northwest Table)

So check out the amazing varieties of apples and try some of my tasty recipes like Washington Apple Cranberry Tart with Walnut Crust and Cranberry Semifreddo – just perfect for a holiday dessert. – Kathy

Slow-Braised Pork Pot Roast with Apples & Onions
Gala apples are used in this recipe for their superior, firm texture when cooking. If Gala apples are not available, try to find Fujis, which also work well.

Makes 6 to 8 servings

1 (2 1/2-pound) boneless pork shoulder or butt roast
2 teaspoons salt
1/4 teaspoon black pepper
2 Gala apples, each cut in 8 chunks
1 large onion, cut in 16 chunks
2 large sprigs fresh thyme
6 cloves garlic
1 teaspoon caraway seeds, optional
1/3 cup raspberry or white wine vinegar
3 tablespoons sugar

Preheat an oven to 350°F.

Pat dry the pork roast and sprinkle with the salt and pepper. Place apples, onion, thyme, and garlic in a small roasting pan and set the pork roast on top. Sprinkle with the caraway seeds.

Mix together the vinegar and sugar until the sugar is dissolved, then pour it around the pork.

Place the pork in the oven and roast, uncovered, for 1 hour. Cover the pan with a tight-fitting lid and continue roasting for about 1 1/2 hours more, until the pork is fork-tender. The total roasting time will be about 2 1/2 hours.

Recipe from Dishing with Kathy Casey.

Kroger Family of Stores has just made holiday entertaining that much more easier with their MyMagazine Extras Holiday 2012 edition! This go-to  guide features a plethora of ideas from gifting gift cards, homemade treats, some of my cocktail recipes for your next festive cocktail party, and so much more.

MyMagazine Extras is free to download and available for iPad, Android and Kindle tablets! You can also view their online edition here!

Here’s a sneak peak:

Here’s to a Happy Holidays! -Kathy

It’s no secret that the Pacific Northwest is a haven of all things delicious. Food is everything from passion to pastime to lifelong pursuit for the multitude of talented culinary professionals in this neck of the woods. Dedicated farmers and growers, enterprising artisan and craft purveyors, uber-talented food writers and darn good cooks – we’ve got ‘em all here in our little corner of the continent, and I’m excited to share some of their stories in this PNW-themed book roundup!

First up is Washington Food Artisans: Farm Stories and Chef Recipes, eloquently narrated by Leora Y. Bloom, and featuring lush photography by Clare Barboza. The book profiles chefs, farmers, artisan producers and more, bringing the reader along with her on her journey to find the beating hearts of Washington State’s food culture. Stories of success, hardship, rebuilding and creating join mouthwatering recipes and eye-catching images to present a real sense of the community that makes our state one of the most abundant and versatile culinary meccas in the country. Studded with recipes like Roasted Beet Salad with Port-Lavender Vinaigrette, Sockeye Salmon with Chanterelles and Summer Peppers, and Washington Cherry Gazpacho, the length and breadth of our wonderful state is present in every bite.

And while we’re talking about Washington’s unique food scene, Pike Place Market Recipes and Dishing Up Washington by Jess Thomson definitely hit the spot. Seattle’s iconic Pike Place Market is teeming with inspiration for delicious dishes, and likewise is home to many of our city’s most beloved shops and restaurants. Thomson has collected into one volume the best of the best to be had at the Market, such as MarketSpice Tea Cake, Downtown Duck Salad from the Pear Delicatessen, and Marche’s Mussels with Pernod Cream. As if that isn’t tasty enough, she also gives us a plethora of menu suggestions, handy hints and tips, and a listing of shops and restaurants featured in the book.

In Dishing Up Washington, Thomson continues sharing her love of all things grown, caught, found and foraged in our beautiful state, and the people who bring them to the table. Grilled Spot Prawns with Curried Caramel Dipping Sauce, Tatanka-Style Bison Tacos and my own Pale Ale Oven-Roasted Clams are just a few of the dishes Thomson presents alongside  insightful food facts, producer and chef profiles, and photography that will have you heading to the kitchen immediately!

Now for something a little salty… do you have a “salty tooth” like my dear friend and local author Cynthia Nims? Well, you’re not alone, and I have just the book for you. Salty Snacks, Nims’ love note to the savory side, is filled with over seventy-five recipes – many of which I had the pleasure of taste-testing so I can definitely attest to their yumminess. For the sodium-conscious, never fear; Nims believes the beauty of making your own salty snacks from scratch is in being able to control how much or little salt you use. Salami Chips with Grainy Mustard, Coconut Crisps with Basil and Chiles, Parsnip and Carrot Chips (my fave!)… These are just a few of the utterly craveable offerings to delight your salty palate!

Even with the rise in popularity of gluten-free eating, there are some who still believe that gluten-free means boring. Well, Seattleite Jeanne Sauvage, author of the popular blog Gluten-Free Living, begs to differ. In her new book Gluten-Free Baking for the Holidays, Sauvage proves that living gluten-free is just as delicious and rewarding as not, especially around the holidays! Jam-packed with tips and tricks for the gluten-free baker – “don’t be afraid of deep-frying”! – and savvy sources, it’s super-easy to bake up holiday treats that everyone can enjoy. If the recipes look familiar, it’s because some of the most iconic holiday treats have gone gluten-free in Sauvage’s capable hands; no one will even know the difference! From Springerle Cookies, Pumpkin Donuts, Steamed Plum Pudding and Trifle to Cannoli and Fortune Cookies, no dough is left un-kneaded or batter un-mixed in this fun and engaging book – so get baking!

It used to be that offering a vegetarian option at the family holiday gatherings was an after-thought, but with Kim O’Donnel’s new book, The Meat Lover’s Meatless Celebrations: Year Round Feasts (You Can Really Sink Your Teeth Into), you’ll want to plan your entire festive feast around her d’lish recipes (she includes sample menus for just that!). The force behind the Meatless Mondays campaign, and the author of The Meat Lover’s Meatless Cookbook, O’Donnel knows a thing or two about making delicious vegetarian meals. She has the holidays covered this time around; spice up Thanksgiving with Roasted Red Onions with Pumpkin-Rosemary Stuffing and Root vegetable Gravy, or think Black-Eyed Pea Paella for a warming winter bite. With all the holidays covered, and a ton of suggestions for building your meatless pantry, you’ll definitely be inspired to drop the meat once a week – maybe even more! And with our abundance of locally-grown and sourced produce available, why not?

So if you’re looking for a tasty sample of what Washington has to offer and need some great holiday stocking stuffers, be sure to check out these wonderful books; they are the perfect cross-section of what life (and food!) in the PNW is all about! – Kathy

This week on Kathy Casey’s Liquid Kitchen,  I make a Sparkling Pama’rita! This wonderful spin on this ageless classic switches out the orange liqueur/triple sec drink modifier with PAMA Pomegranate Liqueur (still adding the sweet and tart taste as well as a beautiful blush color). This is a great cocktail on it’s own and can easily be pre-batched for some easy holiday entertaining!

Salud! -Kathy

I know that not everyone loves fruitcake. Every holiday season, I hear the fruitcake stories about “re-gifting” it or…. saving it for 10 years and using it as a doorstop. That’s because the fruitcake that became the poster child were covered with florescent cherries, rock hard and had nothing really going for it. Well my fruitcake will certainly change your mind and surely make you a fruit cake lover!

Get ready for my “Over 21” Real Fruit Cake made with Maker’s Mark! This isn’t your paperweight brick fruitcake!

My real fruit cakes are chock full of bourbon-soaked dried fruits (including apricots, cranberries, cherries, and golden raisins to name a few) and loads of nuts like toasted hazelnuts and exotic pistachios! Yum!

My “Over 21” Real Fruit Cake made with Maker’s Mark!

All those fruits and nuts are then folded into a spiced batter then baked off and brushed directly hot-out-the-oven with a bourbon and brown sugar glaze. You’ll never loath fruitcake again!

Every year my team and I bake off a limited amount of these delicious babies! Check out this YouTube video of my team making a fresh batch.

Our 1-pound loaves are priced at $10.95 this season and are available for purchase starting November 26^th until December 14^th or while supplies last. You can purchase them on my website and at my Food Studios (open Monday – Friday, 9:00am – 5:00pm). These cakes fly out the door so make sure to place your order soon!

And if you’re in the baking mood try another of my favorite holiday sweets – Unbelievable Apple Cake with Cider Crème Anglaise and Cranberry Compote. Friend and culinary historian and researcher Judy Amster gave me this recipe awhile back, touting its unique method and “interesting” ingredients—including Worcestershire! Quite simply, this is one of the most d’lish cakes that I have ever made! I hope it will be one of yours too.  Happy holidays! -Kathy

Unbelievable Apple Cake with Cider Crème Anglaise and Cranberry Compote
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
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!

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.

Recipe from Dishing with Kathy Casey cookbook.

Through the end of this December, Seattle’s Fonté Coffee Roaster will donate all net proceeds from sales of its “Limited Edition Holiday Blend” to the Pike Market Child Care and Preschool. Fonté’s 4th Annual “Holiday Coffee for a Cause” will help underwrite the Preschool’s 2013 meal program and help the school reach its goal to make high-quality child care and preschool programs available to children in need.

So show your support and help this wonderful cause!

This week on Kathy Casey’s Liquid Kitchen,  I shake up a Blinker #3! A Golden Age Classic, the traditional Blinker cocktail was made with rye whiskey, grapefruit juice and grenadine (originally made with pomegranate juice, sugar and water). My variation switches out the grenadine with PAMA Pomegranate Liqueur for a more refined, sweet and tart taste – perfect for the holiday season!

Santé -Kathy

The holiday season always means family get-togethers and dinner potluck assignments. You know, Aunt Mary brings the candied yams, Cousin Peter brings the green beans… Uncle Jim makes the ham… And then there are the mashed potatoes. This year it’s time mashed potatoes got a little flavor lift.

There are lots of ways to get creative and mix up the mash. Instead of traditional butter and sour cream (or milk), stir in a dollop of Greek yogurt to give it a tangy and healthy kick. Or how about adding a little wasabi and edamame beans to your mashed potatoes? Now you’ve suddenly got an Asian-inspired, bold side dish. Caramelize some onions then fold in with some blue cheese – yum!

Washington Russets make the fluffiest of fluffy mashers but I love them made with Yukon golds—there’s definitely a sexy, richness to them.

The biggest tip of all: Be sure to always whip or mash your spuds when they are piping hot to avoid the dreaded gluey potato syndrome!

What are some of your favorite ways to make mashed potatoes? I would love to hear. –Kathy

Wasabi Mashed Potatoes
If after you make the potatoes you would like them a bit hotter, just mix a little more wasabi powder with some water to make a loose paste and then stir into potatoes. You can also use wasabi paste that comes in a tube as well – just add about 2-3 teaspoons, or to taste. If your watching the calories loose the butter and add in some fat free sour cream or Greek yogurt instead.

Makes about 6 1-cup servings

2 – 3 teaspoons wasabi powder (depending upon the heat you like)
1 tablespoon water
3/4 teaspoon salt (more or less to taste)
—————————
2 1/2 pounds russet potatoes, peeled and cut in half (about 3 very large potatoes)
pinch of salt
—————————
1/2 cup milk or half-and-half
6 tablespoons butter
1 tablespoon soy sauce
—————————
chopped fresh cilantro or parsley for garnish (optional)

In a very small bowl mix together the wasabi powder, water and salt and set aside.

Place potatoes in a very large pot and cover with water at least 3 inches above potatoes. Add a pinch of salt. Bring to a boil, then reduce heat and cook on a low boil till fork tender, about 20 – 30 minutes. Test potatoes to be sure they’re tender all the way through.

Meanwhile, combine in a small pan over low heat the milk or half-and-half, butter and soy sauce. Heat till the butter is melted and the milk is warm. Remove from heat and stir in the wasabi mixture.

When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot liquid mixture. (Both the potatoes and the liquid must be hot.) With a heavy-duty whisk or masher, mash the potatoes. Then add remaining liquid and whip/mash up the potatoes till they are fluffy.

Mound potatoes in a large warm bowl. Sprinkle with chopped cilantro or parsley.

Recipe by Kathy Casey Food Studios®

“French Onion” Mashed Yukon Golds
Makes 4 – 6 servings

2 pounds Yukon Gold potatoes, whole or cut in half, depending on size (about 6 medium potatoes)
pinch of salt
————————–
2 tablespoons butter
2 cups chopped onion
1/4 cup dry sherry
—————————-
1/2 cup milk or half & half
1/4 teaspoon white pepper
4 tablespoons butter
3/4 teaspoon salt (more or less to taste)
—————————-
3/4 cup shredded Gruyère cheese
minced fresh chives or parsley for garnish (optional)

Place potatoes in a very large pot and cover with water at least 3 inches above potatoes. Add a pinch of salt. Bring to a boil then reduce heat and cook on a low boil till fork-tender, about 20 – 30 minutes. Test potatoes to be sure they’re tender all the way through.

Meanwhile, in a large non-stick skillet, heat the 2 tablespoons butter over medium heat. Add onions and sauté for about 10 – 15 minutes until caramelized to a golden brown. Add sherry and sauté 1/2 – 1 minute more until liquid has evaporated. Remove from heat.

While potatoes are cooking, combine in a small pan over low heat the milk, pepper, 4 tablespoons butter and the salt. Heat till the butter is melted and the milk is warm. Do not boil. Keep warm.

When potatoes are cooked, drain them well in a large colander, then return them to the pot. Shake pot over low heat about 30 seconds to dry out any remaining water. Remove from the heat and add half the hot liquid mixture. (Both the potatoes and the liquid must be hot.) With a heavy-duty whisk or masher, mash the potatoes. Then add remaining liquid and whip/mash up the potatoes till they are fluffy.

Fold in the onions and shredded cheese. Mound potatoes in a large warm bowl. Sprinkle with minced chives or parsley in desired.

Recipe by Kathy Casey Food Studios®