The Lexington Herald Leader posted an article on our “Over 21” Real Fruit Cakes made with Maker’s Mark! The secret to making a fruitcake that people are dying to eat – lots of bourbon. Read the full article here.
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The Lexington Herald Leader posted an article on our “Over 21” Real Fruit Cakes made with Maker’s Mark! The secret to making a fruitcake that people are dying to eat – lots of bourbon. Read the full article here.
You have eaten the turkey and have now moved on to after dinner drinks, games and maybe lying on the couch… but what about that bird?
Ok – get your knife out and cut all the meat off the bones – then pick them clean and refrigerate ASAP (for delicious sandwiches later!).
Now it’s time to get that big pot down from the cupboard and start your turkey stock! Dust it off, add the turkey bones/carcass – breaking apart with your hands if needed. Add in some cut up carrots, celery and onion, and cover with water. Bring to a simmer then let it slow cook for about 2 hours. Your house will smell amazing by the way!
Once done, strain and then divide the delicious broth into a couple of containers to help it cool faster. Or if you have a lot of ice around the house, put the pot of strained stock in the sink and surround with ice – stirring often to cool. (PS – if you want a more concentrated flavor then reduce the strained stock by half.)
Once the broth is cool enough, pop it in the fridge for tomorrow’s yummy soup or gravy making.
To me, there’s nothing better than an epic Thanksgiving leftover sandwich – piled high with all the fixin’s…turkey, stuffing and grrrrrrravy of course! And we all know you can never have enough gravy, so why not make more! Below is a recipe for using up all that great turkey stock you made – it’s also a great base to use for soup too.
Happy Holidays! Gobble Gobble!
-Kathy
Thanksgiving Day After Turkey Gravy
Makes about 5 cups
6 Tbsp. butter
2 Tbsp. minced onion AND/OR 1/4 cup chopped mushrooms
1/2 cup flour
5 cups homemade turkey stock (see above for method using your leftover turkey carcass)
1 tsp. salt
pepper to taste
Melt the butter in a large, heavy saucepan. Add the onions (and mushrooms if using) 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 – 15 minutes, until the gravy is nicely thickened. Season with salt and white pepper to taste.
Recipe by Kathy Casey Food Studios®
Kathy Casey’s “Over 21” Real Fruit Cakes made with Maker’s Mark
#RealFruitCake
It’s been over 10 years now that we have been baking up our signature “Over 21” Real Fruit Cake made with Maker’s Mark! Garnering cult like status these delicious beauties are chock full of Maker’s Mark-soaked dried fruits, including apricots, cranberries, tart cherries and golden raisins as well as lots of tasty toasted nuts from hazelnuts to rich pecans – all bound with our signature spiced batter. Baked until golden then brushed hot out of the oven with a Maker’s Mark brown sugar glaze.
“This is not your grandmother’s fruitcake, and is sure to convert any fruitcake naysayers. With all that delicious bourbon, fruit and nuts in it, this fruit cake certainly won’t end up re-gifted! Some loyal fans have said they ate the whole thing themselves,” commented Kathy Casey, “I personally love to toast a slice for Christmas morning breakfast.”
Quantities are limited and sell out fast. So here’s how to order or pick-up:
•Order from our website starting November 20th while supplies last.
•Priced at $12.99
Kathy Casey Food Studios is located at 5130 Ballard Ave. NW and is open Monday through Friday from 9 AM to 5 PM. We suggest calling ahead to be sure that cakes are available.
For more information, contact: call (206) 784-7840 or check out our website www.KathyCasey.com.
Ahhhh fennel- the hardy, perennial herb with feathery leaves and beautiful yellow flowers is one of my all-time favorite veggies. It’s crunchy texture and anise-like sweet aroma adds a delightful pop of flavor to any dish.
And get this- you can utilize every piece of it in your kitchen! The bulb, stalk, leaves, AND seeds are all edible. I like to shave the bulb very thin and toss it in with winter salad greens- like in my Baby Arugula, Orange, and Fennel Salad with Grilled Shrimp and White Balsamic Vinaigrette. Just be sure to remove the hard core in the center of the bulb before slicing! But don’t throw it away- instead toss it into the pot next time you make a homemade stock. A d’lish product with zero waste- that’s what I’m talking about!
In Seattle, fennel grows wild in many of our neighborhoods like Ballard. I love looking out my office window at the billowing plumes of fennel poking their way through the concrete.
Right now the hearty stalks are topped with seeds, ready for picking! Just dry at room temperature, toast them up, and add to seasonings, sauces or soups – yum!
-Kathy
Baby Arugula, Orange & Fennel Salad with Grilled Shrimp and White Balsamic Vinaigrette
Makes 6 to 8 servings
Shrimp
1 tablespoon undiluted orange juice concentrate
Pinch of red pepper flakes
2 tablespoons minced orange zest
1 tablespoon Dijon mustard
2 tablespoons minced shallots
1/2 cup olive oil
2 tablespoons minced fennel fronds
1 tablespoon fennel seed, toasted and crushed
2 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
2 pounds large raw shrimp (32 to 40)
Salad
1 large or 2 small fennel bulbs, trimmed
6 oranges or tangerines
6 cups baby arugula
2 heads baby frisée, torn, rinsed and spun dry
White Balsamic Vinaigrette (recipe follows)
To marinate the shrimp, whisk all the ingredients, except the shrimp, in a large bowl. Peel, devein, and remove tails of the shrimp then add them to the marinade and toss to coat. Refrigerate and marinate for at least 1 hour or overnight.
To prepare the salad, finely shave the fennel bulbs with a sharp knife or a mandolin and crisp in ice water for 10 minutes. Spin dry before using. Cut the peel off the oranges, trim away all the white pith then cut the fruit into 1/4-inch-thick slices. Flick out any seeds. (If prepared ahead, refrigerate the fennel and orange slices separately, for up to 2 hours.)
Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Grill the shrimp until just pink and done, about 1 to 2 minutes per side.
Meanwhile, toss the arugula, frisée, fennel, and oranges with enough of the vinaigrette to coat nicely—taste for flavor, adding more dressing if needed.
Serve the salad on a large platter or divide among individual plates, arrange the shrimp on top, and drizzle with a little extra dressing, if desired.
White Balsamic Vinaigrette
Makes 2 cups
1/2 cup white balsamic vinegar
2 tablespoons minced shallots
1 1/2 teaspoons Dijon mustard
1/4 cup undiluted orange juice concentrate
Pinch of red pepper flakes, or 1 tablespoon harissa paste
2 teaspoons kosher salt
Freshly ground black pepper
1 tablespoon fennel seed, toasted and ground
1 cup extra-virgin olive oil
1 tablespoon chopped fennel fronds
In a large bowl, whisk the vinegar, shallots, mustard, and juice concentrate. Whisk in the pepper flakes, salt, pepper to taste, and fennel seed. Slowly drizzle in the oil, whisking constantly to emulsify. Stir in the fennel fronds. If made ahead, refrigerate until shortly before needed, then rewhisk before using.
Chef’s Note: The vinaigrette keeps, refrigerated, for up to 2 weeks.
Recipe from Kathy Casey’s Northwest Table
