Posts from December, 2012

Zingy Bloody Mary’s

Whether it’s a Sunday brunch spent with family and friends or on game day, anytime is perfect for a Bloody Mary!

There are definitely two schools of thought when it comes to this savory cocktail. Some people like to stick to tradition (“If it isn’t broken, then don’t fix it.”) while others love to step outside of the box and mix-it-up with their Mary’s. I personally think there’s always room for both!

Spice up your Mary experience with some new flavors and combinations!  Try adding in some zingy flavors like wasabi or Sriracha. Change up the spirit to tequila, gin or aquavit for a new taste twist.
Take my Bloody Good Vodka: Infuse vodka at home with sun-dried tomatoes, basil and garlic then let it sit for 2 days before stirring with my Balsamic Mary Mix (made with fresh tomato, cucumber and peppers and the flavor pow of horseradish)!

My Bloody Good Balsamic Mary!
For the recipe, check out

And don’t forget to get creative with the garnishes! For an easy entertaining set-up, a Bloody Mary DIY garnish bar for your guests is a great way to get the party started. Put out some picks and an assortment of lemon wedges, stuffed olives, crispy bacon, celery, pickled veggies, cherry tomatoes, chunks of salami, cheese and pickled onions – now that could almost be brunch itself!

Cheers to the Bloody Mary! –Kathy

Posted by Kathy Casey on December 27th, 2012  |  Comments Off on Zingy Bloody Mary’s |  Posted in Cocktails, Dishing with Kathy Casey Blog, Foodie News, KOMO Radio, Lifestyle, other, Recent Posts, Recipes, Small Screen Network, videos

Doomsday is near…so let’s have a drink!

Well, the clock is rapidly ticking down… no, not just to Christmas, but to the end of the world! That is, if you believe that the end of the 5125-year Mayan Calendar cycle signals the end of the world.

Everyone from Mayan scholars to NASA have assured folks that we’re not on-course to collide with any rogue planets. And there’s not really anything in Mayan history or lore that foretells of the world’s destruction at the end of this cycle, but there are still a good number of people battening down the hatches in preparation for this potentially impending Apocalypse.

Whether the end of the Great Cycle signifies something cataclysmic or not, I think it calls for a cocktail! After all, if it doesn’t happen, we get to celebrate. And if it does, we’ll probably need a sip of something fortifying anyway!

For the end of the world as we know it, shake up an I Feel Fine. Made with reposado tequila, earthy sage and honey syrup (in homage to the traditional Mayan honey liqueur), this cocktail is sure to keep you in bright spirits. Cheers! – Kathy

I Will Be Fine
Photo by Kathy Casey Liquid Kitchen™

I Feel Fine
For more cocktail inspiration, ideas and recipes, check out my blog and cocktail show Kathy Casey’s Liquid Kitchen.

Makes 1 cocktail

1 leaf sage
1 1/2 oz reposado tequila
3/4 oz honey syrup *
3/4 oz fresh lime juice
Garnish: fresh sage leaf

Tear sage leaf and drop into a mixing glass. Measure in the tequila, honey syrup, and fresh lime juice. Fill the glass with ice, cap and shake. Strain into a chilled cocktail glass. Garnish with a fresh sage leaf.

*Honey Syrup: mix 1/2 cup honey and 1/2 cup warm water together until the honey is dissolved. Refrigerate up to 7 days.

Recipe by Kathy Casey Liquid Kitchen™

Posted by Kathy Casey on December 20th, 2012  |  Comments Off on Doomsday is near…so let’s have a drink! |  Posted in Restaurants, Cocktails, Dishing with Kathy Casey Blog, events, Foodie News, Lifestyle, Recent Posts, Recipes

Easy Holiday Entertaining

It can be easy to let the stress of holiday entertaining get to you. Here are a few ideas to help you get through the parties and preparations. Follow my lead and spend more time enjoying the company of your friends and loved ones — and less in the kitchen!

First of all, a little pre-planning goes a long, long way. Write out your menu, pull recipes and create a shopping list. This will help keep you focused (and on budget!) at the grocery store. Next, start a prep list – note everything that you will be making and what day you’ll make it. The more things done in advance, the better!

A few days ahead, you can pull out your serving and plate ware. If you’re having a sit down dinner, you can even set the table in advance; it will take a big job off your list of things to do on the day and give you time to rearrange the settings if needed. Polish the silver, make sure your glasses are sparkly-clean… all the little jobs that add up to a great party seem way less daunting when they’re done ahead.

Another way to keep things easy is to stick to things that you feel comfortable making. Unless you have loads of prep time and a few reliable taste-testers, this isn’t the time to try out a bunch of new recipes all at once. If thinking about preparing all that food yourself makes you stressed out, don’t be afraid to ask for help. Ask friends and family to bring things and feel free to be specific on the item – you can even send them a recipe if you like!

Start off with a few cold appetizers and some bubbly or red wine. If you’re having a cocktail, make sure you stick with one so that you’re not glued to the bar.

Still feel like the to-do list is a little long? Then do as my friend and super party host JJ McKay does — give everyone a job! Someone helps serve the soup, someone lights the candles… just feel free to boss everyone around. People really do love to help this time of year!

Don’t forget to check out my stress-free, do-ahead appetizers and desserts recipes in the Seattle Times for more tasty ideas.

Strata bitesChicken Meatballs

Panna CottaJar Cake

(Photos by Kathy Casey Food Studios®)

So get out those invitations and start planning — entertaining this holiday season is going to be a breeze!

Cheers! – Kathy

Posted by Kathy Casey on December 20th, 2012  |  Comments Off on Easy Holiday Entertaining |  Posted in Dishing with Kathy Casey Blog, Foodie News, KOMO Radio, Lifestyle, Recent Posts

Holiday Entertaining Made Easy!

On King 5’s New Day Northwest, I’ll be taking the stress out of holiday entertaining with my do-ahead recipes. I’ll be sharing my tips and tricks for my savory Overnight Rosemary Ham & White Cheddar Strata Bites and Lemongrass Chicken Meatballs with Sassy Peanut Sauce recipes!

Strata bites

Chicken Meatballs

(Photos by Kathy Casey Food Studios®)

Tackle the crowds’ sweet tooth with my recipes for Pumpkin Panna Cotta with Holiday Ale Caramel & Sea Salt and Warm Orange & Pistachio Bittersweet Chocolate Cakes “in a Jar” with Orange Cream, featured in this Wednesday’s Seattle Times’ Food & Wine section.

Panna Cotta

Jar Cake

(Photos by Kathy Casey Food Studios®)

For a great signature cocktail for your next party, try stirring up some of my Spiced Vermouth into a Holiday Manhattan! Red vermouth is infused with fresh citrus, ginger, allspice, cloves, cranberries and spiced rum for a great holiday taste. Mix the infusion with bourbon and a dash of bitters for a great holiday-themed Manhattan!

Check out Kathy Casey’s Liquid Kitchen for my Holiday Manhattan with Spiced Vermouth recipes!

So here’s to de-stressing the holidays! -Kathy

Posted by Kathy Casey on December 18th, 2012  |  Comments Off on Holiday Entertaining Made Easy! |  Posted in Dishing with Kathy Casey Blog, Recent Posts

It’s Clementine Season!

Sunny winter citrus is just the perfect way to help brighten the season when it gets chilly and the skies turn grey. With cold weather, comes cold and flu season. What a wonderful coincidence, then, that clementines are in season at the same time!

Clementines happen to be an excellent source of vitamin C, which helps support your immune system. Did you also know that they act as an antihistamine? It’s true! Battle those stuffed-up sinuses with as many clementines as you can grab, peel and eat —which might be a lot, considering how small and easy to peel they are!

They make a perfect any-time snack, but can also be incorporated into a stuffing, blended into a breakfast smoothie, or for a quick and easy appetizer. Just combine diced clementines with tomatoes, kalamata olives, minced red onion and fresh basil to top my d’lish Cuties Bruschetta with Goat Cheese. Great for on-the-fly entertaining!

(Photo by Kathy Casey Food Studios®)

Or how about jazzing up that holiday stuffing? Flavorful clementies are tossed in my Overnight Wild-Rice & Sourdough Stuffing— made with cooked wild rice, sourdough bread, toasted almonds, drained cranberries, mushrooms and fresh herbs.  Yum!

(Photo by Kathy Casey Food Studios®)

So whether you’re whipping up a delicious snack or trying something new for the holiday table – pick up some clementines. They’re sure to brighten up any dish! -Kathy

Cuties Bruschetta with Goat Cheese
The flavors of mandarin, calamata olives and fresh basil and the creaminess of goat cheese all play off each other nicely in this easy entertaining appetizer.

Makes 20 pieces

1 artisanal baguette
extra-virgin olive oil for drizzling
kosher salt as needed
4 Cuties clementinese
2 Tbsp. extra-virgin olive oil
3/4 cup chopped vine-ripe tomatoes
1/4 cup chopped fresh basil
2 Tbsp. minced red onion
1 1/2 tsp. finely minced garlic
1/4 cup chopped pitted calamata olives
pinch of red pepper flakes
4 oz. chèvre-style fresh goat cheese

Preheat oven to 400 degrees F.

Cut baguette into 1/4-inch slices—you want about 20 nice-sized pieces. Lay out on a baking sheet. Lightly brush or drizzle bread with olive oil then sprinkle lightly with kosher salt. Bake for about 5–7 minutes, or until toasty. Let crostini cool.

Meanwhile, peel Cuties and dice 1/4 to 1/3-inch. In a medium bowl, toss Cuties with 2 tablespoons olive oil, tomatoes, basil, onion, garlic, olives, and pepper flakes. Set aside.

To serve: Smear each piece of crostini with a heaping teaspoon of goat cheese. Place on a platter and immediately divide the Cuties mixture between the crostini (drain off any excess juice).

Note: Top crostini right before serving so they do not get soft.

Recipe by Kathy Casey Food Studios®

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
6 Cuties clementines
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 by Kathy Casey Food Studios®

Posted by Kathy Casey on December 13th, 2012  |  Comments Off on It’s Clementine Season! |  Posted in appetizers, Dishing with Kathy Casey Blog, Fruit, KOMO Radio, Lifestyle, meats, poultry, Recent Posts, Recipes, sides

The Seattle Times: Appetizers

The holidays are always a joyous occasion to celebrate with family and friends. Make sure to check out the Seattle Times for some of my easy holiday entertaining tips and recipes! This week check out my  appetizer recipes for Overnight Rosemary Ham & White Cheddar Strata Bites and Lemon Grass Chicken Meatballs With Sassy Peanut Sauce!

Stay tuned next week for my dessert recipes!

Posted by Kathy Casey on December 12th, 2012  |  Comments Off on The Seattle Times: Appetizers |  Posted in Dishing with Kathy Casey Blog, Foodie News, Lifestyle, Recent Posts, Recipes

Q&A with Chef Marc Murphy!

Share Our Strength has teamed up with Family Fun for a live Facebook Q&A session with Chopped judge and restaurant owner Chef Marc Murphy! Set for Friday, December 14th at 1:00pm EST on Family Fun’s Facebook page, Chef Murphy will share tips on creating great holidays meals for less!

Share Our Strength

Share Our Strength’s No Kid Hungry Campaign is helping to end childhood hunger by connecting kids to effective nutrition programs like school breakfast and summer meals. Visit their website to take the pledge to end childhood hunger, donate or become a community advocate. Every little bit counts!

Posted by Kathy Casey on December 11th, 2012  |  Comments Off on Q&A with Chef Marc Murphy! |  Posted in Dishing with Kathy Casey Blog, Foodie News, Lifestyle

Redbook Magazine

Looking for Sunday brunch cocktail ideas?Redbook Magazine just posted a great list of Bloody Mary recipes, including my Bloody Good Balsamic Mary!

Posted by Kathy Casey on December 7th, 2012  |  Comments Off on Redbook Magazine |  Posted in Cocktails, Dishing with Kathy Casey Blog, Foodie News, Lifestyle, Recipes