When the weather gets chilly and the sky turns grey, sunny winter citrus can be just the thing to help brighten the season!

With cold weather, comes cold and flu season. What a wonderful coincidence, then, that oranges are in season at the same time! They 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 oranges, clementines and mandarins as you can grab, peel and eat!

I love Cuties! They are sweet, easy to peel and seedless. And have you seen those cute commercials this year on TV? Cuties is also running some super fun contests – check them out at http://cutieskids.com/contests/.

Add orange zest to your biscuit or shortcake recipe and then layer in slices for a citrusy shortcake. A smear of lemon curd would be tasty to add too!

Peeled and segmented mandarins, clementines and oranges make a perfect any-time snack, but they’re more versatile than that. Cooked into hot dishes, blended up in a breakfast smoothie, layered in sweet shortcake or incorporated into a salad dressing, citrus brings a deliciously tart sweetness to the table!

My Clementine Salad with Fennel, Feta and Honey Citrus Dressing

In my Clementine Salad with Fennel, Feta and Honey Citrus Dressing, clementines are sliced into the salad and blended whole into the zesty dressing. Perfect for healthy eating!

For a quick and easy appetizer, combine diced clementines with tomatoes, calamata olives, minced red onion and fresh basil to top my d’lish Cuties Bruschetta with Goat Cheese. Great for on-the-fly entertaining!

And check out my Candied Clementines – a 14-day process I learned in Italy years ago! They are amazing to serve with cheese, cut up on ice cream or pound cake or just nibbled on!

So peel up some winter citrus and say hello to some sunshine! -Kathy

Cuties Salad with Fennel, Feta and Honey Citrus Dressing
This salad is great as a starter, or as an entrée topped with grilled chicken or shrimp. When in season, a scattering of pomegranate seeds is a festive addition.

Makes 4 entrée servings or 6–8 starter servings

1 large or 2 small fennel bulbs, trimmed
6 Cuties Clementines
6 cups spring mixed greens (about 5 oz.)
Honey Citrus Dressing (recipe follows)
3/4 cup crumbled feta cheese

Finely shave fennel with a sharp knife or mandolin, and keep crisp in ice water for 10 minutes. Spin dry before using. Peel and cut Cuties Clementines, trim away all white pith, then cut fruit into 1/4-inch-thick slices. Set fruit aside.

Toss greens and fennel with 1/2 cup of dressing to coat nicely. Serve salad on a large platter or divide among individual plates. Top with sliced Cuties and sprinkle with feta. Drizzle with a little extra dressing if desired.

Honey Citrus Dressing
Makes 2 cups

2 Cuties Clementines, peeled and segmented
1/2 cup cider vinegar
2 Tbsps minced shallots
1 1/2 tsp Dijon mustard
1 1/2 tsp kosher salt
2 Tbsps honey, like my Liquid Kitchen™ “5130” Honey
Freshly ground black pepper
1 cup olive oil

Combine all ingredients in a blender (I love my Vitamix!) and blend until smooth. Keep refrigerated for up to 1 week.

Recipe by Kathy Casey Food Studios®

Cuties Bruschetta with Goat Cheese
The flavors of mandarin, calamata olives and fresh basil with 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 Clementines
2 Tbsps extra-virgin olive oil
3/4 cup chopped vine-ripe tomatoes
1/4 cup chopped fresh basil
2 Tbsps 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®

Looking for a quick and easy holiday sip and app for
your next party?

Well, a punch is the perfect solution. You can make them in advance (like my Purity Punch) and then just serve up over ice or let guests help themselves. (Make sure you have a nice punch bowl to serve it in like this one!) Serve with Warm Almond Crusted Brie Crostini with Apple Chutney (as seen to the right alongside my Purity Punch; Photo by Kathy Casey Food Studios^® – Liquid Kitchen^™) makes for a perfect pairing. Happy Holidays! – Kathy

For the recipes, continue reading on Amazon’s Al Dente Blog.

If you’re looking for other great tips, techniques and advice as well as recipes for a fantastic Thanksgiving Day feast, check out the annual Seattle Times’ holiday guide written by Nancy Leson. This guide along with the recipes features a lot of tips and tricks from Seattle chefs and restauranteurs (including myself!), with all sorts of appetizers, entrees, sides and even desserts! Check it out for a d’lish read and try out some of the recipes yourself; you’ll have your guests asking for more in no time!

Bartlett, Bosc, Seckel, Anjou… we are so lucky here in the Northwest to have so many varieties of sumptuous pears right at hand – the West Coast produces around 95% of the nation’s commercially grown fresh pears! Pears are one of the few fruits that do not mature well if ripened on the tree. They are picked before they are ripe, then packed carefully, stored and shipped, usually still unripened.

Speaking of – it’s easy to ripen a pear. Place them in a paper bag and leave out at room temperature. When the pear yields to gentle pressure near the base of the stem, it is ready to eat. Refrigerate till needed, and for best flavor bring back to room temperature before eating.

October, November and December are when the widest variety of pears are available. Wanna taste them all?  Hold a pear tasting! Pair them up (no pun intended!) with some great wines, cheeses, and a loaf of French bread and make an evening of it. Pears are the perfect partner to wine and cheese.

My favorite pear preparation? I like to cut them into thick wedges and toss with a little olive oil, balsamic and seasoning then toss on a sheet pan and roast in a hot oven till tender and roasted. Great served with roast chicken or as Roasted Pear Crostini with Gorgonzola for an easy app!

Oh, and don’t forget about drinks: try infusing a bottle of your favorite vodka with slices of fresh pear – just let sit for 2 days then strain! Delicious in cocktails or the perfect holiday gift!

So pick up some pears and get creative with these wonderful, versatile fruits! – Kathy

Roasted Pear Crostini with Gorgonzola
These are extra-delicious topped with chopped toasted nuts, such as hazelnuts or walnuts. Balsamic glaze can be purchased at gourmet and well-stocked grocery stores.

Makes 24

Pears
2 firm red Bartlett or other red-skinned pears
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1/4 tsp kosher salt
1 tsp minced fresh thyme

24 pieces Herbed Crostini (recipe follows)
1 cup (4 ounces) crumbled gorgonzola cheese or thinly sliced cambozola
2 Tbsps balsamic glaze

For garnishing
Tiny sprigs of fresh thyme

Preheat an oven to 450 degrees F.

To roast the pears: Quarter the pears lengthwise, then core. Cut each quarter lengthwise into 6 slices (you should have 24 slices, total). In a medium bowl, whisk together the oil, vinegar, salt, and thyme. Add the pears and toss to coat.

Spray a rimmed baking sheet with cooking spray. Lay out the pears, not touching, on the baking sheet. Roast for 12 to 15 minutes, or until golden and starting to caramelize on the edges. Pears can be cooled, covered, and refrigerated for up to 3 days before serving.

When ready to serve, lay out the crostini on a baking sheet and top each piece with about 1 heaping teaspoon of gorgonzola or a slice of Cambozola,  then a slice of pear. Bake until just warmed, about 4 minutes.

Drizzle each piece with about 1/4 teaspoon balsamic glaze, then garnish with thyme.

Herbed Crostini
Crostini are the must-have party basic. Use as a base for assorted toppers, such as creamy cheeses, tapenade, or spreads.

Makes 32 to 40 pieces

1/3 cup olive oil
1/2 tsp dried basil leaves
1/2 tsp dried thyme leaves
Pinch of cayenne pepper
1 tsp minced fresh garlic
1 long, skinny French baguette, cut into 1/4-inch diagonal slices
Kosher salt for sprinkling

Preheat an oven to 400 degrees F.

In a small bowl, mix the oil, dried herbs, cayenne, and garlic. Lightly brush the baguette slices with the herb oil or, in a large bowl, drizzle the bread with the oil and toss well. Lay out the bread in a single layer on baking sheets, sprinkle with salt, and bake for about 8 to 10 minutes, until just crispy.

Crostini can be made in advance, cooled thoroughly, and stored in airtight containers for up to 3 days. If necessary, recrisp them in a hot oven for a couple of minutes.

Recipe from Kathy Casey Sips & Apps, Chronicle Books

Northwest cuisine is full of iconic flavors, and mussels are an integral part of the profile. I’m pretty equal opportunity when it comes to my love for these delicious bivalves, but I have a special soft spot for Puget Sound–grown Mediterranean mussels. This sweet plump variety is characterized by shiny black shells and easily removable beards. The mussels are super-quick to cook for an easy appetizer or dinner on the fly. Their season peaks in late summer to early fall—around the same time as tomatoes, says Jon Rowley, seafood guru to Taylor Shellfish.

Now, we know mussels are d’lish steamed in white wine, garlic and butter, but Mediterraneans in particular are extremely versatile. Showcase their big, bold flavor with a dish of Pale Ale Oven-Roasted Mussels. Toss them into a big cast-iron skillet with some local beer, garlic and rosemary, then pop the whole shebang in a very hot oven—instant one-bite apps with their own built-in spoons! Don’t forget some bread to soak up that tasty broth!

“Meds” are at their best right now. If you happen to be in Seattle, pick up some of these yummy Northwest favorites at Taylor Shellfish’s new store on Capitol Hill. Or plan a day trip and head out to beautiful Chuckanut Drive to their farm where they have a store on site and learn all there is to know about raising/harvesting mussels and other local treats straight from the Pacific.

Cook up some of these delicious mussels before their season is over! – Kathy

Pale Ale Oven-Roasted Mussels

Makes 4 servings as a shared appetizer, or 2 as a light entrée

2 pounds Mediterranean mussels, rinsed and debearded
1 Tbsp minced fresh garlic
1/8 to 1/4 tsp red pepper flakes, or to taste
2 ripe plum tomatoes, chopped (about 1 cup)
1 tsp minced fresh rosemary
1/2 lemon, cut into 4 pieces
1/3 cup NW beer, such as a pale ale
2 Tbsp butter, cut into small chunks, or olive oil
1 large rosemary sprig (optional)

Preheat an oven to 500°F. Toss the mussels, garlic, pepper flakes, tomatoes, and minced rosemary in a large bowl. Transfer to a large cast-iron or other heavy skillet with an ovenproof handle. Squeeze the lemon pieces over the mussels, then drop the pieces into the pan. Pour the beer over the mussels and scatter with the butter. Place the rosemary sprig in the center.

Roast for 10 to 15 minutes, or until the mussels are all open. Remove from the oven, and stir gently with a large spoon. Discard any mussels that do not open. Serve in the skillet, set on a hot pad or trivet—being sure to wrap the skillet handle with a cloth napkin or pot holder.

Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco

Whether it’s from the farmers market or a road-side stand, nothing says summer like corn on the cob to me. Personally, I love my corn with just a bit of seasoning – naked is okay too! – but a little smear of butter is the perfect complement to hot corn on the cob. You can get creative with your butter by whipping in a bit of local honey, chili powder, fresh basil, roasted garlic … the combinations are endless!

Traditionally boiled or steamed, corn is also amazing done on the grill – if you’ve already got your grill turned on for a sizzling summer barbeque, why not throw your corn on as well? Leave the stem on for an easy handle and roll it along the grill just enough to heat it through and get some great color on it. Serve it just like that or cut off the kernels and add them to fresh salsa or folded into billowy whipped potatoes. They also add a fantastic pop of color and flavor to Summer Roasted Corn, Pepper and Arugula Salad with Goat Cheese Crostini; perfect as a side or the main course!

Speaking of cutting off the kernels, I have a great trick to share with you; if you have a Bundt pan, insert the corn into the center hole and carefully cut downwards as close to the cob as you can without cutting into the cob – the Bundt pan will catch all the kernels for you! If you don’t have one, just hold the corn vertically, making sure the tip is firmly in place and cut downwards.

So go enjoy one of the best tastes of summer while you can – fresh-picked, local corn! – Kathy

Summer Corn, Roasted Pepper, and Arugula Salad with Goat Cheese Crostini
Makes 6 servings

1 green bell pepper
1 red bell pepper
1 yellow bell pepper
3 ears fresh corn, husked
2 tsps Dijon mustard
1 clove garlic, minced
3 Tbsps balsamic vinegar
2 tsps fresh lemon juice
1/4 cup extra-virgin olive oil
3/4 tsp kosher salt
Freshly ground black pepper to taste
1/4 cup chopped fresh basil
12 thin slices (1/4-inch) of French bread baguette, lightly toasted
6 ounces soft chevre goat cheese
4 to 6 cups tightly packed, washed and torn arugula or baby arugula

Roast peppers over a hot grill or coals or under the broiler, turning often until skin is totally blistered. Peel, seed and thinly slice peppers. Set aside.

Grill corn, turning when each side is marked and lightly roasted. Cut corn from cob, and add to peppers.

In a large bowl, whisk mustard, garlic, vinegar and lemon juice together. Slowly whisk in oil. Season with salt and pepper, and toss in basil, roasted peppers, and corn. Set aside.

Meanwhile, spread toasted French bread slices with goat cheese, and place under a broiler for one minute or pop into a hot, 400-degree oven until cheese is warm.

Add arugula to roasted pepper mixture. Toss well. Divide among individual salad plates and garnish with the warm goat cheese crostini.

Copyright ©2004 by Kathy Casey Food Studios®

Having a blast in New Orleans! I’m currently at the Mom 2.0 Summit Conference with Almond Accents dishin’ out d’lish bites! Here’s one of my tasty treats, my Toffee Almond Jumbles! Enjoy! -Kathy

Toffee Almond Jumbles
Makes 16 pieces

1 package Almond Accents Butter Toffee Glazed sliced almonds
2 cups Wheat Chex^®
1 cup broken pretzel sticks (about 1/2-inch pieces)
1 1/2 cups butterscotch chips
1/2 cup chocolate chips
sea salt for sprinkling (optional)

In large bowl, mix Almond Accents, Wheat Chex and broken pretzels. In a 4-cup microwavable cup, microwave butterscotch chips, uncovered, on medium for 10 seconds; stir and repeat in 10-second intervals until mixture can be stirred smooth. Pour over cereal mixture, stirring until evenly coated.

On a wax-paper lined cookie sheet, form mixture into 16 “stacks”; if mixture begins to cool and crumble, return to microwave for 10 seconds then continue.

In another small microwavable bowl, microwave chocolate chips, uncovered, on medium in 10-second intervals, until chocolate can be stirred smooth. Drizzle chocolate over snack-mix stacks and lightly sprinkle with sea salt if desired. Refrigerate until just set. Store in an airtight container at room temperature.

Recipe created by Kathy Casey Food Studios^®

Picking the right wine to go with a meal can be a daunting task in the first place, but Master Sommelier Evan Goldstein, four-time James Beard Award nominee, wants you to take a few risks and try something a little less ordinary. In his book Daring Pairing, the exciting new companion to Perfect Pairings, Goldstein teams up with thirty-six acclaimed chefs to highlight less conventional wine choices with perfectly tailored dishes. A “down to earth guide to wine’s less-travelled terrain”, Daring Pairings visits countries all over  the world to explore their unique varietals, like Txakoli, the light-bodied, frizzante white from Spain’s Basque region, Greece’s obscure dark and fruity Xinomavro and the spicy, earthen Barbera from Italy’s Piedmont region.

Of course, it takes two to tango, and you need food to pair these spectacular wines. The chef-tailored recipes in this book are elegant without being fussy. Each one, from start to finish, would be equally as appropriate for a dinner party or a weeknight meal, but with Spring right around the corner, I want to share Loretta Keller’s offering from the book, Mushroom Salad with Warm Goat Cheese Toasts, which Evan suggests pairing with the versatile, slightly acidic Chenin Blanc. He also recommends a diverse list of Chenin producers, grouped by price range such as ‘everyday’, ‘premium’ and ‘splurge’ so you can tailor the suggestion to your own tastes!

So next time you’re perusing the wine section, keep Evan’s spirit of adventure and discovery in mind and pick up something you’ve never tried before!  Salut!

-Kathy

Chenin Blanc and Mushroom Salad with Warm Goat Cheese Toasts
Makes 4 salad-course of first course servings

6 oz white button mushrooms, trimmed
1/2 cup crème fraiche
6 drops fresh lemon juice
1/4 tsp grated lemon zest
Sea salt and freshly ground black pepper
1 celery stalk
4 slices coarse country bread
2 Tbsps extra virgin olive oil
1 clove garlic, halved
1/2 lb fresh goat cheese, at room temp

Herb Salad
1 Tbsp fresh tarragon leaves
1 Tbsp finely slices fresh chives
1/4 cup fresh chervil leaves
1/4 cup fresh flat-leaf parsley leaves
1 Tbsp coarsely chopped fresh dill
1/2 cup small-leaf arugula
1 cup mache
2 Tbsps extra virgin olive oil
2 tsps fresh lemon juice

Using a mandoline or a sharp knife, thinly slice he mushrooms, then place in a bowl. Add the crème fraiche, lemon juice, lemon zest, and a pinch each salt and pepper. Gently combine the ingredients, being careful not to break up the mushrooms. Set aside.

Using a vegetable peeler, remove the strings from the celery stalk, then thinly slice the stalk crosswise with the mandolin or knife. Add the mushrooms and gently toss to mix.

Toast the bread slices, and brush one side of each slice with the olive oil. Drag the cut side of the garlic clove across the oiled side of each bread slice once or twice. Spread one-fourth of the goat cheese one each slice of toast.

Working quickly now, make the herb salad. In a bowl, combine all of the herbs, the arugula and the mache. Drizzle with the olive oil and lemon juice and toss to mix. Season with salt and pepper and toss again.

Divide the mushroom salad evening among 4 plates. Scatter the herb salad over the top, and place a slice of warm goat cheese toast on the side. Serve immediately.

Recipe by Loretta Keller found in Daring Pairings: A Master Sommelier Matches Distinctive Wines with Recipes from His Favorite Chefs, University of California Press, Los Angeles