 |
 |
 |
|
 |
 |
 |
 |
|
 |
 |
 |
|
 |
|
 |
|
 |
|
 |
|
This week on Kathy Casey’s Liquid Kitchen, I shake up a Berries & Bubbles cocktail! Fresh, in-season berries (I’m using d’lish raspberries for this episode!) works wonderfully with fresh-squeezed lemon juice, simple syrup, and Double Cross Vodka. A splash of Champagne bubbles adds a bit of elegance and is perfect for summer celebrations and entertaining!
Seattle Magazine just posted my special piece covering this year’s Tales of the Cocktail. Check out my guest blog, Mixing It Up at Tales Of The Cocktail 2013!
From Bings to Queen Annes to Rainiers, cherries are one of the Northwest’s most famed exports and also one of our most valuable crops. Needless to say, they’re luscious, sweet & tart, and decadent.
Tasty bing cherries!
Photo from Kathy Casey’s Northwest Table.
Nothing beats eating cherries out of your hand but I love them muddled in fresh lemonade or in one of my favorite summer cocktails, Cherry Basil Mojitos for a Crowd. Make this ultra-refreshing sip up to three days ahead of time for your next barbeque or picnic. It’s perfect for your next patio party!
For a super easy app, Cherry Bings are fun. Pit large Bing cherries (with either a cherry pitter or by using a chopstick to poke the pit out). Roll in some goat cheese and toasted almonds. Viola – a d’lish appetizer!
Thinking of a summer cherry inspired entree? Whip up a batch of my Sassy Bing Cherry Salsa. It’s great on grilled chicken or salmon – yum!
So head out to the market to grab a big bag of fresh local cherries and taste the season! –Kathy
Photo from Kathy Casey’s Northwest Table.
Cherry Basil Mojitos for a Crowd
You can make the cherry-rum mixture up to 3 days in advance and keep it refrigerated—the flavors will just get better and better.
Makes about 10 servings
3 cups pitted fresh sweet cherries (about 1 1/2 pounds)
1 bunch fresh mint (about 1 1/2 cups sprigs)
12 sprigs fresh basil
3 cups silver rum
2 cups sugar
2 cups fresh lime juice
Loads of ice for serving
Two 10-ounce bottles soda water, chilled
For Garnishing: fresh mint and basil sprigs, fresh cherries
In a large nonreactive container, such as a glass pitcher, lightly crush the cherries with a potato masher. Then add the mint, basil, rum, sugar and lime juice. Stir well to dissolve the sugar. Cover and refrigerate overnight. (You can remove the herbs before serving if you like and then garnish with fresh ones.)
For each serving, fill a large rocks glass or tumbler with ice and measure in 4 – 6 ounces (1/2 – 3/4 cup) of the rum mixture (I like to use a ladle to do this), being sure to get some of the cherries into each glass. Top with 1 – 2 ounces of soda. Stir, then garnish with a mint sprig or basil leaf and a cherry.
Recipe by Kathy Casey Liquid Kitchen®.
Cherry & Goat Cheese Bings
Makes about 20 pieces
20 fresh dark sweet cherries
1/2 cup (2 ounces) sliced almonds
1 teaspoon olive oil
Pinch of salt
4 to 6 ounces fresh goat cheese (chèvre)
Pit the cherries and set aside to drain on paper towels for 30 minutes.
Preheat an oven to 350°F.
Meanwhile, mix the almonds, oil, and salt in a small bowl, then spread on a rimmed baking sheet and bake for 5 minutes, or until golden brown. Let cool to room temperature. When cooled, use your hands to crush the almonds to the size of cracker crumbs; put into a shallow bowl.
Take 1 heaping teaspoonful of cheese in the palm of your hand, place a cherry on the cheese, and start rolling with your hands to coat the cherry. If there are any thin spots, add a bit more cheese. Immediately after rolling the cheese around the cherry, drop it into the crumbled almonds and roll to coat with the nuts. Repeat with the remaining cherries. Serve immediately, or refrigerate until ready to serve, for up to 2 hours.
Recipe from Kathy Casey’s Northwest Table.
Sassy Bing Cherry Salsa
Serve this sassy salsa over grilled chicken or salmon. I also like to add in some toasted crushed coriander seeds for a different twist.
Makes about 2 cups
2 cups pitted sliced Bing cherries (about 1 pound)
2 tablespoons seasoned rice vinegar
1/4 cup minced Walla Walla sweet onion or other sweet white onion
1 tablespoon finely chopped fresh cilantro
1 1/2 teaspoons very finely minced peeled fresh ginger
1/4 to 1/2 teaspoon red pepper flakes (depending on how spicy you like it)
In a small bowl, gently mix all the ingredients. The salsa is best if made right before serving but can be made up to 2 hours in advance.
Recipe from Kathy Casey’s Northwest Table.
Stay refreshed and keep summer libatious with brand new episodes of Kathy Casey’s Liquid Kitchen®! Launching the 4th Season in style is my Strawberry Basil Blush!
This cocktail incorporates fresh, sweet strawberries with fragrant basil and works great with either vodka or gin. This drink is versatile; it can be strained and served up in a nice martini-style glass or served on the rocks in an Old Fashioned-style glass.
Cheers! -Kathy
What turns that drink in your hand into the perfect refreshment on a summer day? A bright splash of citrus! From lemonade to margaritas, that sweet and sour citrus flavor invites us to relax back into our chairs and enjoy the cool drink in our hands. But citrus is not just about the juice, the zest of citrus fruits also adds an amazing flavor pop!
So whether you are a bar or restaurant owner, somebody who loves to entertain, or just loves the taste of lemon, grapefruit, lime or orange in your food and drinks, then consider the Zip ZesterTM as your newest kitchen accessory – it for sure is my new fave!
The Zip Zester is super-efficient and easy to use. Have you ever spent WAY too much time carefully peeling a lemon into twists for drinks? How about painstakingly zesting multiple oranges to add to your favorite cranberry orange quick bread? Struggling to avoid the bitter pith? The Zip Zester will make those tasks a breeze … it only took 10 seconds to do a whole orange – amazing!
Now that you have a fantastic tool to speed through those tedious tasks, you have more time to get creative in the kitchen! How about zesting a whole orange or lemon into some simple syrup and making a special sweetener for your summertime drinks?
Try my recipe for Zesty Lemon Syrup to add a flavorful kick to your favorite iced tea or cocktail, such as a lemon drop or my Zesty Spiked Lemon Splash. Or try a lime version for a zesty margarita! Use the d’lish syrup to sweeten up your favorite drinks, and then use one of the two twist blades (Little TwistTM or Big TwistTM) to create a beautiful garnish that will impress any guest.
What a great way to “zest” up your next cocktail party! Cheers! – Kathy
Zesty Spiked Lemon Splash
1 1/2 oz vodka or gin
3/4 oz Zesty Lemon Syrup (recipe follows)
3/4 oz fresh Sunkist lemon juice
1 – 2 oz sparkling water, chilled
Garnish: long fresh lemon zest twist
Fill a large tall glass with ice. Measure in the vodka, Zesty Lemon Syrup and juice. Add sparkling water and stir. Garnish with lemon zest.
Zesty Lemon Syrup
Makes 1 1/2 cups
1 1/2 Tbsp. finely minced lemon zest
1 cup sugar
1 cup water
Combine the zest, sugar and water in a small saucepan. Bring to a quick boil over high heat. Immediately remove from heat and let cool. (Do not strain). Store refrigerated for up to 3 weeks.
Recipe by Kathy Casey Liquid Kitchen®
Tasty article in The Hunt Magazine covering garden-to-glass cocktails, includes mixologists’ recipes for fun libations like a Blushing Rosemary Margarita and Founders Fizz as well as my tips on ice!
Portónjito…yum!
