Mother’s Day is coming up next weekend. I KNOW I don’t need to remind you (wink, wink). This year, how about treating Mom like the queen she is by making her a specialty bubbly cocktail to toast the day!

Mimosas are a spirited way to start the day, made with fresh squeezed orange juice. Get creative and try them with lightly sweetened fresh raspberry or mango puree topped with sparkling wine or prosecco.

Guys listen up, you’ll get extra points for this one for sure! For a super, special presentation, freeze edible flowers in ice cubes then place a couple in a large wine glass. Shake up a jigger of vodka with a splash of Grand Marnier or Chambord, and pour over the ice then top with a big splash of sparkling pink Moscato. Fun and fabulous!

My Platinum Sparkle will make Mom smile!

And it’s always great to go Northwest. I love Washington’s own Michelle sparkling wine and Argyle, one of my faves from Oregon.

So toast Mom with some delicious bubbles – it’s her day after all! –Kathy

Great article in Cheers Magazine featuring some of my tips in creating signature cocktails!

Don’t you just love the smell of fresh mint? Whether it’s in a cocktail, mixed into a fruit salsa, or growing in the garden, that fresh scent and taste hits the spot.

Have you ever tried growing mint in your garden? If you have, you know it is amazingly easy and actually will take over if you’re not careful, but what’s better than a fresh handful of mint leaves whenever you want?

And there are so many varieties to choose from. Peppermint leaves are wonderful dried and steeped in hot water to make a simple, d’lish tea. And there are so many tasty varieties – Chocolate Mint, Pineapple Mint, Lemon Mint, Orange Mint… even Lime Mint that is perfect when muddled into mojitos!

Also, for you cat lovers out there, remember catnip is a mint too. So careful planting mint, unless you want to attract every kitty in a quarter mile!

As the weather gets warmer, cool off with my Fresh Mint Ice Cream. Nothing beats nibbling on fresh made ice cream under a shady tree!

Photo from Kathy Casey’s Northwest Table.

With the Kentucky Derby coming up mint juleps are on the horizon… oh yea! If you plan on hosting a Derby party, try making a batch of my Spiked Iced Tea Punch. Fresh mint pairs well with white whiskey, black tea, fresh juices, and brown sugar.

So get minty with it in your garden this year! –Kathy

Fresh Mint Ice Cream with Chocolate Mint Candies
I like to serve this garnished with a bit more chopped mint candy and a fresh sprig of mint.

Makes about 4 cups

4 cups heavy whipping cream
3/4 cup sugar
1 1/2 cups packed mint sprigs, plus 2 tablespoons finely chopped fresh mint
6 egg yolks
1 cup coarsely chopped Chocolate Mint Candies (recipe follows) or Frango Mint candies

Combine the cream and sugar in a large, heavy saucepan. Tear the mint sprigs (to bruise them) and add to the cream mixture. Bring to a slow simmer over medium heat.

In a bowl, whisk the egg yolks, then gradually whisk in about 1 cup of the hot cream mixture. Whisk the egg mixture into the cream. Whisking constantly, bring to a bare simmer and cook for about 30 seconds. Remove from the heat and whisk frequently to cool to room temperature. Refrigerate for at least 2 hours.

Strain the mixture and discard the mint leaves. Stir in the chopped mint, then pour into an ice cream maker and freeze according to manufacturer’s instructions. Just before the ice cream is finished, stir in the chopped candies. Transfer the ice cream to a plastic container and freeze until ready to serve.

Chocolate Mint Candies
Makes 24 nice-sized pieces, or enough for 1 recipe of ice cream plus 12 extra pieces of candy

12 oz bittersweet chocolate, chopped
6 Tbsps. butter
1/2 tsp. salt
1/2 tsp. peppermint extract
1/2 cup confectioners’ sugar

In a medium bowl or double boiler, melt the chocolate, butter, salt, and extract together over a pan of barely simmering water, whisking until the chocolate is just melted. Remove from the heat, sift in the confectioners’ sugar, then stir to combine well. Spread the mixture in an 8-inch square baking pan.

Let cool at room temperature for at least 4 hours, or refrigerate to harden faster.

To remove the candy from the pan, invert the pan onto a piece of plastic wrap or a cutting board, lay a hot towel over the pan bottom for about 1 minute, then tap the bottom of the pan. Loosen the candy with a spatula if needed. Cut the candy into 24 pieces to serve as candy, or coarsely chop to use in ice cream. Store refrigerated for up to 2 weeks.

Recipe from Kathy Casey’s Northwest Table.

Spiked Iced Tea Punch
Punch is the perfect party cocktail! For a more-spiked interpretation, let guests add a little more whiskey to their individual drinks. For summertime sipping add in a few slices of fresh peach or nectarine. For a demo on how to make this, check out this episode of Kathy Casey’s Liquid Kitchen.

Makes about 8 cups, enough for 10 to 12 servings

20 cloves
1 orange
6 very large sprigs fresh mint
3 tea bags black tea
3 cups boiling water
1 cup ice water
1 cup fresh orange juice
1/2 cup fresh lemon juice
1 cup pineapple juice
1/2 cup packed brown sugar
2 cups Woodinville Headlong White Dog Whiskey

Poke the cloves into the orange, then cut it into 3 slices. Put the orange slices, mint, and tea bags in a heatproof pitcher or bowl. Add the boiling water, let steep for 1 hour, then remove the tea bags.

Add the ice water, juices, and brown sugar. Stir until the sugar is dissolved, add the whisky, and chill until ready to serve. Serve in ice-filled glasses. Garnish as desired.

Recipe adapted from Kathy Casey Sips & Apps.

Spirts, wine, and beer are a major industry in the Northwest, but not as often as we should, do we celebrate the spirited women of this industry.

As part of Seattle Beer Week (May 7th – 17th), The Pike Brewing Company will be hosting the 4th annual Women in Beer event on May 11th. This event celebrates the historic role women have had in the beer industry and their influence on the current craft beer movement.

Did you know? Historically women were the ones who brewed and sold beer. In fact in the Middle Ages, it was often nuns!

And there’s more! The Museum of History & Industry’s (MOHAI) current exhibition American Spirits: The Rise and Fall of Prohibition is featuring a cool lecture series (aptly titled History on the Rocks), includes a Women of Temperance and Tenacity seminar that I am co-presenting on Thursday, May 28th from 6:00pm-8:00pm.

I’ll be sharing a Liquid Kitchen signature cocktail for the seminar, which highlights Washington women’s roles in the alcohol industry pre- and post-prohibition. Make sure to get your tickets soon!

So cheers to celebrating the spirited ladies of the Northwest. -Kathy

Asparagus is a sure sign of spring. Looking for new ways to cook it? Well, I love it steamed, grilled, roasted, or sautéed. Just give it a quick rinse and then snap off the fibrous ends at their “natural break.” The ends can be saved for veggie stock or added to your compost.

Asparagus is also great to incorporate into a weekend brunch, in an easy egg scramble with shrimp and herby boursin garlic cheese – Yum!

If you’ve got the grill fired up, just toss asparagus spears in a little olive oil and seasoning, lightly grill and serve with oh-so-Northwest, homemade, toasted Hazelnut Aioli. Perfect for smearing, slathering, or dipping grilled asparagus into.

And don’t think you must go through a huge ordeal to make pickled asparagus! I’ve got a great recipe for Quick Overnight Refrigerator Pickled Asparagus – it’s a snap!

So pick up some asparagus while the season is prime! -Kathy

Photo from Dishing with Kathy Casey.

Grilled Asparagus with Hazelnut Aioli
Makes 4 – 6 servings of asparagus and 1 1/2 cups of aioli

2 bunches of fat asparagus – about 2 pounds
olive oil, as needed
salt, as desired

Hazelnut Aioli
1/2 cup hazelnuts
1/4 tsp. sugar
1 Tbsp. minced garlic
1 1/2 Tbsps. fresh lemon juice
1/2 tsp. Dijon mustard
2 egg yolks*
1/2 tsp. salt
3/4 cup light olive oil
1/4 cup hazelnut oil
1 Tbsp. water

Wash asparagus and with a paring knife trim off the bottom 3 inches (the woody tough part) and discard. Meanwhile, get coals going in grill — you want to grill the asparagus over pretty hot coals.

Preheat oven to 350 degrees.

To toast hazelnuts for the aioli:
Place the hazelnuts on a baking sheet and toast in oven for about 6 – 8 minutes, or until golden. When cool enough to handle, put hazelnuts in a clean, non-fuzzy dishtowel and rub as much skin off hazelnuts as comes off easily. Set aside until needed.

To make aioli:
In a food processor add the hazelnuts, sugar, garlic, lemon juice, mustard, egg yolks and salt. Process until smooth. In a measuring cup mix together the olive and hazelnut oils. With food processor running, SLOWLY drizzle in the oils; the drizzle should be about the width of a spaghetti strand. The mixture will slowly begin to emulsify, forming a mayonnaise-like consistency. (Don’t add the oil too fast, or the mixture will break!) When all the oil has been added, pulse in the water. Store refrigerated until ready to use. May be made up to 3 days in advance.

To grill the asparagus:
Place asparagus on a large plate and lightly brush with a little olive oil. Place asparagus over very hot coals and grill for about 1 minute on each side to mark asparagus nicely and cook until just done. Sprinkle with a little salt if desired.

Great served hot or warm dipped into or smeared with aioli — I like it served cold, too!

* Note: Raw eggs are not recommended for pregnant women, children, the elderly or anyone with immune deficiencies.

Recipe from Dishing with Kathy Casey.

Asparagus, Shrimp & Boursin Breakfast Scramble
Makes about 4 servings

8 eggs
2 Tbsps. water
salt & pepper to taste
1 1/2 tsp. olive oil
1 cup bias-cut fresh asparagus
4 oz. wt. (1/2 cup) bay shrimp, or cooked shrimp, chopped
1/2 cup Boursin cheese (garlic and herb)
chopped parsley or snipped chives for garnish if desired

In a large bowl whisk together the eggs and water until very foamy; season as desired with salt and pepper and set aside.

In a large, non-stick skillet heat the olive oil over medium-high heat until hot. Add the asparagus and cook, stirring often, until barely tender, about 2 minutes.

Add in the egg mixture and move the eggs around the pan with a spoon or spatula, turning them as necessary until they are three-quarters cooked, about 1 – 2 minutes, and have just started to thicken.

At this point add the shrimp. Fold into eggs, heat through and serve immediately. Dollop 2 tablespoons of Boursin on top of each serving and sprinkle with parsley if desired.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Overnight Pickled Asparagus
Makes 1 large jar or about 20 pieces.

1 bunch (about 1 1/4 pounds untrimmed) fresh fat asparagus

Pickling Brine
1 1/2 cups distilled vinegar
1 cup water
1/2 cup sugar
3 garlic cloves, sliced in half
2 Tbsps. pickling spice
1 Tbsp. kosher salt
1/4 tsp. crushed red pepper flakes

Wash asparagus and with a paring knife trim off the bottom 3 inches (the woody tough part) and discard.

Place asparagus in a canning jar standing up or in a glass bread pan or other non-corrosive container. The asparagus should fit tightly in. Set jar or container on a dish towel in a draft-free place in the kitchen.

Place the pickling brine ingredients in a non-aluminum saucepan over high heat. Bring to a hard rolling boil and then immediately ladle brine with the spices over asparagus, being sure to cover the asparagus and poking down the spears if needed. Cover with a lid or plastic wrap.

Let cool to room temperature, then refrigerate. Let pickle for at least overnight before eating. Pickled asparagus will last refrigerated up to 2 weeks.

Recipe by Kathy Casey Food Studios® – www.KathyCasey.com

Looking for your signature Easter Brunch cocktail? The delicious & frothy Strawberry Silver Gin Fizz is a sure crowd pleaser and oh-so-spring looking! Delightfully pink and bright flavored, this drink is flash blended then finished with soda water for a fun and unique addition to your morning get-together. To make things easier, you can pre-batch the strawberries, sugar, gin, lemon, and egg white and keep refrigerated until ready to blend with the ice.

Happy Easter!

Photo by Kathy Casey Liquid Kitchen®

Strawberry Silver Gin Fizz
Makes 4 – 6 servings

3/4 cup sliced strawberries
1/2 cup + 2 tablespoons powdered sugar
1 cup gin (or substitute vodka)
6 tablespoons (3 ounces) freshly squeezed Sunkist Lemon juice
2 organic egg whites (or 2 ounces pasteurized egg whites)
1 cup ice
———————————
1/4 cup soda water, chilled
Garnish: fresh strawberries and lemon peel twists

In a large glass measuring cup combine the strawberries and the powdered sugar. Let sit for 10 minutes.
Combine the macerated strawberries, gin, lemon juice, egg whites and ice in a high powered blender. Blend on high speed until smooth and all ice has been blended in. Add soda water to blender. Divide fizz between chilled glasses. Garnish with strawberries and lemon twists.

Recipe by Kathy Casey Liquid Kitchen® – www.LiquidKitchen.com

Check out today’s article “Riding the Trendy Tea Wave” in Nation’s Restaurant News all about the exploding tea-flavored drink trends. From specialty iced tea to tea lattes to tea cocktails… tea is everywhere!

Featuring tips and ideas on how to zest up your tea-based drinks!

“The Devil is in the Details” – love it! Thanks to Wisconsin State Journal for featuring recipes and tips from D’Lish Deviled Eggs!