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This week on Kathy Casey’s Liquid Kitchen, I stir up a Martini with Orange Bitters paired with Bitter Orange Fennel-Roasted Walnuts! This classic gin martini gets the much welcome addition of orange bitters. And every d’lish cocktail deserves an equally tasty nibble. Serve this cocktail alongside these spiced walnuts for some easy holiday entertaining!
Enjoy! -Kathy
We are so lucky in the Pacific Northwest to have so many craft breweries. I particularly love this time of the year because all the seasonal specialties come out. Rich, flavorful pumpkin ales and stouts full of spicy warmth – yum! But these brews aren’t just for drinking – they can liven up your dinner (or dessert!) plate with their unique crafted flavors.
Seattle institution Pike Brewing Company releases their seasonal Harlot’s Harvest Pike Pumpkin Ale in the fall. They use real pumpkin puree, brown sugar and spices like allspice, nutmeg, ginger and clove. I’m telling you this is d’lish – I had it recently in a pumpkin ice cream – wow! How delicious would this ale be splashed into a pumpkin bisque, or baked into spiced cupcakes—or have you ever had caramel sauce made with ale?
Or how about their Auld Aquaintance Hoppy Holiday Ale? Just the name puts me in a festive mood – with its delicious hints of orange peel, coriander, cinnamon and nutmeg! This makes me want to drink that with my holiday turkey this year!
Other notable seasonally-inspired sips around the city include Elysian Brewing Company’s Night Owl Pumpkin Beer, which is made with roasted pumpkin seeds. The Elliott BayBrewing Company’s Mashing Pumpkin is made of organic Oregon pumpkins and spiced with cinnamon, ginger, cloves, and nutmeg. Both of these are already making me feel warm and toasty inside!
I love making my Cheddar Ale Spread with robust Northwest ales. Perfect for a party or during game day, this along with my Overnight Rosemary Semolina Flat Bread are some of my go-to’s for easy entertaining this time of year.
So hit the town and have yourself some pumpkin ale! -Kathy
(Photo from Kathy Casey’s Northwest Table, Chronicle Books)
Cheddar Ale Spread with Overnight Rosemary Semolina Flat Bread
You can keep the spread, refrigerated, for up to 4 days. Bring it to room temperature about 1 hour before serving.
Makes 6 to 8 servings
8 ounces cream cheese
2 teaspoons Dijon mustard
2 1/2 cups (10 ounces) shredded extra-sharp Cheddar cheese, such as Tillamook
2 tablespoons half-and-half
1/4 teaspoon Tabasco sauce
1/4 teaspoon salt
1/4 cup flavorful Northwest beer
2 tablespoons chopped fresh parsley
1/2 cup hazelnuts, lightly toasted, skinned, and coarsely chopped (optional)
Overnight Semolina Flat Bread (recipe follows), crackers, or crostini
Fresh rosemary sprigs for garnishing
Combine the cream cheese, mustard, Cheddar, half-and-half, Tabasco, and salt in a food processor. Process for about 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley and hazelnuts until just dispersed.
Serve in a nice-looking container with the flat bread attractively broken up around it. Garnish with rosemary sprigs.
Overnight Rosemary Semolina Flat Bread
For even baking, rotate the pans in the oven and switch them from upper to lower racks midway through baking.
Makes 8 large pieces before being broken up
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
1 cup warm water (110°F), plus more if needed
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 1/2 cups flour, plus more for dusting
2 teaspoons very finely chopped fresh rosemary
1/2 cup semolina
1 teaspoon kosher salt, plus more for topping
In a large bowl, combine the yeast, sugar, and 1 cup of water. Add 2 tablespoons of oil. Let sit for 10 minutes until foamy.
In a medium bowl, mix 2 1/2 cups of flour, the rosemary, semolina, and 1 teaspoon of salt.
Add the flour mixture to the yeast mixture, stirring with a large spoon to combine. Then, using clean hands and working in the bowl, mix until the dough comes together. If needed, add another 2 tablespoons warm water and continue mixing dough into a ball.
On a lightly floured surface, knead the dough for about 4 to 5 minutes.
Drizzle the bowl with 1/2 teaspoon oil and return the dough ball to the bowl, turning the dough to coat well with the oil. Cover the bowl with plastic wrap and refrigerate overnight or for up to 24 hours.
When ready to bake, preheat an oven to 425°F. Meanwhile, cut the dough into 8 wedges, then cover with a damp towel and let sit at room temperature for 10 to 15 minutes before rolling.
On a lightly floured surface, roll out each wedge into a 5-by-10-inch rectangle. Brush or drizzle with oil and sprinkle with salt to taste. Arrange on ungreased baking sheets and bake for 10 to 15 minutes until golden and crispy but not overbrowned.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books
Calling all Seattle Foodies! Frantic Foodie Keren Brown has planned the next Foodportunity for next Monday, October 22nd from 6-9pm at Tom Douglas’ Palace Ballroom! Tasty nibbles will be available from participating partners, including Peaks Frozen Custard, Tulalip Casino’s Tulalip Bay, Zinnia Bistro, and more.
This event is open to all food lovers from food journalists, bloggers, public relations professionals, restaurateurs, farmers, companies and all food-passionate people. Make sure you buy tickets in advanced as this will be a hot event!
This week on Kathy Casey’s Liquid Kitchen, I make my Solera Sherry Punch! With the winter holidays fast approaching, make your guests this easy to pre-batch, crowd-pleasing cocktail. My punch cocktail highlights the sherry’s earthy elements while the bitters, fresh citrus juices and rum complement the sherry’s rich, intense warming character. I love to top this drink off with edible 24k gold flakes to give it some bling-bling!
Enjoy! -Kathy
Why do I wish for rain every fall? Because as soon as it begins, our Northwest grounds moisten and the magic begins. Local wild mushrooms start to pop up! Chanterelles, the fragrant matsutake, cauliflower mushroom (its genus name is Sparassis but it does look like a big cauliflower), angel wings, hedgehog, oyster … the Pacific Northwest has a bounty of edibles yours for the finding. Wild mushroom foraging is one of my favorite activities during the fall season.
Tasty matsutake mushrooms – nom nom nom!
I have been a huge foraging enthusiast for years. It’s how I met fellow mycophagist (mushroom eater/lover) Patrice Benson, who let me tag along through the years to her secret mushroom-picking spots. Of course, I never know exactly where we are going because, like any good mushroom hunter, Patrice would never tell me exactly where we were. Lucky for her, I’m so directionally challenged that I wouldn’t be able to find my way back if I tried!
For over 20 years, Patrice shared her amazing mushroom knowledge with local enthusiasts and chefs, teaching everyone the ins and outs of seeking wild mushrooms. Patrice passed on recently but I know she will be with us in spirit this year as we seek out the first of the season’s mushrooms.
Dear friend Patrice Benson with a bounty of mushrooms! Look at all those Chanterelles!
Thank you, Patrice, for sharing your wonderful knowledge with me and so many others.
If you’re curious about foraging but have never been before, I highly recommend checking out the Puget Sound Mycological Society. They have scores of info for wild mushroom lovers of all backgrounds. From budding beginners to seasoned professionals, the PSMS has all sorts of activities and programs to keep you hunting!
Speaking of activities, this weekend is the annual Puget Sound Wild Mushroom Show held at the Mountaineers Club (located in Seattle’s Magnusson Park), where there will be hundreds of species exhibited. The PSMS has put on a wild mushroom festival every year since 1964. Their two-day fair is one of the largest in North America.
There’ll be guest speakers, program/membership info, an art contest and of course cooking demos! I’ll be cooking up some wild mushroom fun on Sunday (Oct.14) from 2-4 pm — and sharing my “When I Found the Mother Load” story. General Admission is $10 and fun for all ages!
Don’t fret if you can’t make out to the show! There is another great opportunity for wild mushroom foragers – the 27th Annual Breitenbush Mushroom Gathering! Held at the Breitenbush Hot Springs on October 18th – 21st, attendees will focus on the diversity of the wild mushrooms in the Pacific Northwest and the many functions that mushrooms have for both humans and the natural world.
Whether it’s in the woods or from your favorite farmers market, use up this season’s chanterelles in my Savory Chanterelle Bread Pudding one of my favorite wild mushroom recipes.
If you do get a chance to go mushroom hunting, pack up some extra ingredients (as well as rustic breads and a bottle of wine!), a cast iron skillet, a few other staple ingredients and a portable burner – then try making my Wild Mushroom Ragout after pulling in your day’s bounty of mushrooms. So yummy slathered over thick slices of rustic bread and a glass of vino after an exhilarating day roaming the woods for the big find.
So to all you mycophagists out there, here’s to a fun and fruitful season of wild mushroom foraging! -Kathy
Savory Chanterelle Bread Pudding
It is important to use a rustic-style bread for this recipe—not airy bread.
(Photo from Kathy Casey’s Northwest Table, Chronicle Books)
Makes 6 to 8 servings
1 Tbsp olive oil or butter
2 cups cleaned and sliced chanterelles (about 10 ounces)
1/2 cup diced onion
1/3 cup diced celery
1 Tbsp minced fresh garlic
4 cups 1-inch-cubed firm, rustic French- or Italian-style bread
1 1/2 Tbsps minced fresh sage
1 Tbsp minced fresh thyme or lemon thyme
1 1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups half-and-half
1 1/2 cups milk
2 eggs
2 egg yolks
Preheat an oven to 325°F. Heat the oil in a large sauté pan or skillet over medium-high heat. Sauté the chanterelles and onion for 3 to 4 minutes, or until three-quarters done. Add the celery and sauté for about 1 1/2 to 2 minutes more. Add the garlic and sauté for 30 seconds more, taking care not to burn the garlic. Remove from the heat.
Combine the bread cubes, herbs, salt, and pepper in a large bowl. Mix in the cooked mushroom mixture and set aside.
Butter a 6-cup glass or ceramic baking dish or spray with vegetable-oil cooking spray.
Whisk the half-and-half, milk, eggs, and egg yolks in a medium bowl. Pour the egg mixture into the bread mixture and mix gently and thoroughly. Transfer the mixture to the baking dish and level out the surface, lightly pressing the bread down into the dish.
Bake for 50 to 60 minutes, or until the custard is just set in the center. Do not overbake or the custard will scramble.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books
My Wild Mushroom Ragout – that’s a 12-inch cast iron skillet…making that Boletus huge!
This is from my first book Pacific Northwest the Beautiful in 1993. Patrice picked these mushrooms for the photo shoot!
Wild Mushroom Ragout
From my first cook book – this recipe is still one of my favorites to enjoy after a long day of foraging. For a very rich flavor soak a few dried wild mushrooms such as Morels or Boletous (Cepes) in the brandy or sherry, then add to simmering ragout. Serve ragout in a big cast iron skillet and spread it on toasted rustic bread, or serve it over grilled fish or roasted chicken or pork.
For making out on your foraging trip take some butter or olive oil, some fresh herbs, onion, garlic, a half pint of heavy cream and a little jar of sherry brandy and white wine mixed together, a lemon and some seasoning — delete the stock. Pack a portable burner, cast iron skillet, a spoon, small cutting board, knife and a loaf of rustic bread. And wish for lot’s of mushrooms.
Makes about 6 servings
4 Tbsps butter
1 cup thinly sliced white onion
2 pounds mushrooms, quartered or sliced (a mixture of local fresh wild mushrooms, if available)
1 Tbsp fresh garlic, minced
2 tsp fresh thyme
1 1/2 tsp minced fresh rosemary or fresh mixed herbs such as thyme, chives and basil
1/4 cup chicken, or mushroom stock, (more or less as needed)
3 Tbsps sherry
2 Tbsps brandy (optional)
1 cup heavy cream
2-3 tsp lemon juice
1/2 tsp salt
1/8 tsp fresh ground black pepper
2 Tbsps chopped fresh parsley (optional)
In a large heavy bottomed skillet or small brazing pan. Melt butter over moderately high heat, add onions, mushrooms and garlic. Cook mixture, stirring often till mushrooms and onions are softened about 3-4 minutes. Add herbs, stock, sherry and brandy. Reduce till only a little liquid remains about 5 minutes or more depending upon if your mushrooms have a lot of moisture in them.
Add whipping cream and cook till mixture is a nice lightly thickened about 3-5 minutes. Add lemon juice. Cook for a couple more minutes. Season and stir in parsley.
Recipe © Kathy Casey Food Studios
This week on Kathy Casey’s Liquid Kitchen, I get creative with a ROOT Bourbon Old Fashioned with Carbonated Cherries! The classic Old Fashioned cocktail is a great cocktail template to get creative with. For my imaginative libation, ROOT Liqueur (an organic liqueur made with birch bark, sarsaparilla and other wild roots), Hudson Bourbon Whiskey, homemade Vanilla Bean Syrup and a dash of Bitter Truth Aromatic Bitters all make for a tasty libation. Continuing in the creativity, I carbonate some maraschino cherries to add fun fizz to the garnish!
Santé! – Kathy
Seattle loves its decadent desserts, treats, and bites. There’s no mistaking that!
For those that love a hot, gooey, cake, there’s a new place in the Ballard ‘hood to indulge that sweet tooth. Autumn Martin’s Hot Cakes: Molten Chocolate Cakery is the sweet spot!
Autumn has been selling her molten cakes at the Ballard Market where they gained a huge cult-like following. When demand got super-high, she decided it was time to open up a brick and mortar operation of her own.
Hot Cakes is every dessert lover’s dream, described as “part soda fountain, part dessert café, and part bakery.”
Aside from her molten cakes, Autumn serves up delectable cookies like Bacon and Oatmeal to Smoked Chocolate Chip. Then there are her sweet and savory pocket pies – my favorite is the Cherry Fig Fennel – yum! Need something to wash them down? No worries – you can sip on one of their boozy milkshakes – cool combos include extra dark caramel, espresso and rye whiskey as well as smoked chocolate and scotch.
You can also try making your own gooey cake at home. My Oozy Chocolate Grand Marnier Cakes combines bittersweet chocolate chunks with Grand Marnier liqueur for a truly decadent and oozy cake. A truly decadent dish to finish off a great dinner.
So next time you’re in Ballard, check out Hot Cakes for a sweet bite! -Kathy
Photo from Dishing with Kathy Casey
Oozy Chocolate Grand Marnier Cakes with Glazed Blood Oranges
You can make the cake batter up to two days in advance and portion into custard cups or a baking dish. Cover with plastic and refrigerate until ready to bake.
Makes 6 servings
Glazed Blood Oranges (recipe follows)
6 ounces bittersweet chocolate, chopped into small chunks
10 tablespoons (1 stick plus 2 tablespoons) butter
5 large eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1 tablespoon flour
1/4 cup Grand Marnier
Make the Glazed Blood Oranges up to 1 day in advance and chill.
Preheat an oven to 400°F. Spray 6 small glass custard dishes or ramekins very lightly with nonstick vegetable spray and set aside.
To make the cakes: In a double boiler or medium bowl set over a pan of simmering water, combine the chocolate and butter. Heat over medium heat, stirring often, until the butter and chocolate are just barely melted. Remove from the heat and stir until completely melted.
In another bowl, beat together the eggs, sugar, vanilla, flour, and Grand Marnier. Fold in the melted chocolate mixture. Refrigerate batter for 2 hours or up to overnight.
To serve: Divide the batter evenly among the custard dishes. Place the dishes on a baking sheet and bake for about 18 minutes, or until the cakes are set but the centers are still very, very soft. Let cool for 3 to 4 minutes and serve immediately. Run a knife blade around the rims of each of the custard cups, turn the cakes out onto individual plates top side up, and spoon Glazed Blood Oranges over and around the cakes.
Glazed Blood Oranges
3 very large or 4 small blood oranges, or substitute regular oranges
2 tablespoons Grand Marnier or other orange-flavored liqueur, optional
2 tablespoons fresh lemon juice
2 tablespoons water
1/3 cup sugar
Cut a thin slice off the ends of each orange. Holding an orange with a cut end resting on a cutting board, cut the rind off the orange all the way around, using downward cutting motions. Repeat with remaining oranges. After you have cut away all the rind and white pith from the oranges, slice them in 1/4-inch slices and flick out any seeds. Place the orange slices in a large, shallow glass or stainless bowl or baking dish. Sprinkle with the Grand Marnier.
In a small saucepan, combine the lemon juice, water, and sugar. Bring to a boil over high heat and boil 1 minute. Let cool, then pour the lemon syrup over the sliced oranges. Cover the oranges with plastic wrap and let them marinate, refrigerated, for at least 30 minutes or up to 1 day.
Recipe by Kathy Casey Food Studios®
The Ruby Room will be celebrating its 10th year anniversary at their annual fundraiser fashion show, “Fashion Faux Pas to Fashion Fabulous” at the Seattle Center Fisher Pavilion on Saturday, Oct. 13, 2012. The lively evening is part fashion show and part auction, with proceeds supporting the organization’s commitment to providing Seattle area high school girls with formal gowns and accessories, who are unable to purchase their own dance attire.
Make sure to buy your tickets soon for this grand occasion. There’ll be things to nibble on, a live DJ, tasty libations, and more. I’ll be there…strutting my stuff down the fashion runway sporting a Not Your Mama’s Apron! Faboo! (Here’s a sneak peek at what the models will be wearing, including the apron I’ll be showing!)
