I gathered up the team and we headed for Vegas, baby! And the VIBE was great!

We just recently got back from Vegas and had an amazing time at the VIBE Conference! This is the 2nd annual spirits and liquor industry conference where beverage industry leaders, national restaurant accounts and spirit brands come together to discuss all things beverage, showcase tasty new products, learn new things and get inspired. This year I shook it up for the opening night’s Celebrity Mixologist event at the William Grant & Monin “Americana themed bar” with Charlotte Voissey, a world-renowned mixologist! My drink was a play on the soda fountain: the  ROOT n’ Rye Float made with ROOT liquor, Hudson Rye, Sailor Jerry and a dash of Fee’s Old Fashioned Bitters. This was shaken and served up with a beautiful “float” of foam made with Monin French Vanilla Syrup. And of course I had to have a little bling bling in there… a dusting of edible gold flakes!

Charlotte Voissey and me at the VIBE Celebrity Mixologist Event

The next day I led a workshop-style seminar with my team about Cocktail Alternatives: Raising the Bar – Without Raiding the Bar! (a tasting discussion on non-alcoholic drinks). We held a lively discussion on what’s new on the non-alcoholic horizon, sampled mocktails such as the Yuzu Mizu and discussed all the cool beverages I have seen on my travels to the Middle East and Asia. The seminar ended with participants making their own non-alcoholic concoctions. You can see a brief overview of the seminar at the VIBE website.

My Yuzu Mizu mocktail

After all that, there was still time to party, eat at great restaurants, dance and party some more! If you’re in Vegas…you might as well live it up! Yeah! We can’t wait for VIBE next year!

My team and me having a blast in Vegas!

It’s Clammin’ Time!

My friend Scott and I cleaning razor clams

Last Saturday, March 19th was the 5th Annual Razor Clam Festival! I hosted this year’s festivities once again which kicked off with a Firemen’s Pancake Breakfast. There were a lot of  chowders to taste for this year’s Clam Chowder Cook-Offs — the professional and amateur competition! My chef team and I tasted and judged close to 30 chowders altogether! After a great festival, it was time for some clam digging! Stay tuned for a detailed blog with the official winners Clam Chowder Cook-Off competition winners and recipes!

Dancing the night away with a Rosemary Mandarin Tango!

Seattle Dances! was a hit! Plymouth Housing Group’s second annual auction and dinner event brought in lots of people to watch a new group of Seattleites dance their pants off… but not literally! If you remember, last year I put on my dancing shoes and danced the Charleston! This year, I put my dancing shoes away (thankfully!) and shook up some fun with my tasty Rosemary Mandarin Tango cocktail! This blends in the complex character of Moon Mountain vodka with the sweetness of a Cuties Clementine and the herbal note of fresh rosemary.

Rosemary Mandarin Tango
Makes 1 drink
1 sprig fresh rosemary
1/4 Cuties^® Mandarin
1 1/2 oz Moon Mountain Vodka
1/2 oz fresh lemon juice
1/2 oz honey syrup*
————————————
1 oz brut champagne
Garnish: small sprig of rosemary

Bend rosemary sprig and drop into mixer glass. Squeeze and drop in Cuties Mandarin.
Measure in the Moon Mountain Vodka, lemon and honey syrup. Fill with ice. Cap and shake vigorously.
Strain into a large martini glass. Add a splash of champagne. Garnish with rosemary.
* To make Honey syrup combine 1 part local honey and 1 part hot water. Stir to combine. Store refrigerated.
Recipe © Kathy Casey Liquid Kitchen™

Kathy Casey’s Liquid Kitchen

The first season of my cocktail show Kathy Casey’s Liquid Kitchen^TM on Small Screen Network was a hit and I appreciate all the great responses! If you haven’t had a chance to check it out yet log in today and try out my Luxury Piña Colada; a little taste of summer which is just around the corner! We start shooting the next season this spring!

As you may know, I had a fantastic trip to Kuala Lampur over the holidays to develop the bars and nightclubs at Mandarin Oriental Hotel. It was a crazy-busy visit but I did get a chance to sit down with Time Out: Kuala Lampur to talk about mixing up my favorite spirits with some d’lish flavor pairings! Make sure you check it out to get some ideas about unique taste combinations… don’t quote me on that Dr. Pepper comment, though!!! I swear I DID NOT say that!

It’s Tea Thyme! You read that right… Food & Wine online is featuring my lovely Tea Thyme cocktail. It marries English breakfast tea-infused vodka, a little splash of lemon juice, local honey like my own Liquid Kitchen “5130” Honey, and a pretty sprig of thyme for garnish to add a fresh, herbalicious note. This classy cocktail is perfect for a grown-up tea party! Cheers!

Savory Chicken Cupcakes?? Yes indeed! And a $10 thousand dollar recipe contest!

This year’s Seattle Food & Wine Experience was a sell-out hit! With wines from over 10 countries and lots of fantastic nibbles from local culinarians there was a lot to see and taste! I was at the Foster Farms booth where my team was serving up my Savory Chicken & Bacon “Cupcakes” with Tabasco Cream Cheese Frosting while I was signing complimentary copies of my Northwest Table, courtesy of Foster Farms. If you weren’t able to attend or did and didn’t catch the recipe, look no further as I’ve included it below, and if you fancy yourself a great cook and are a resident of Washington, Oregon or California then get creating and enter the Foster Farms recipe contest.

Kathy Casey’s Savory Chicken & Bacon “Cupcakes” with Tabasco Cream Cheese Frosting
Makes about 24

Cupcakes
1 cup small diced Foster Farm’s raw chicken breast (about 12 oz wt.)
3 Tbsp. butter
1/2 cup each 1/8-inch-diced onion, celery and red bell pepper
1 Tbsp. minced garlic
3/4 cup cornmeal
1/2 cup all-purpose flour
1 1/2 Tbsp. sugar
2 tsp. baking powder
1 Tbsp. Old Bay seasoning
2 eggs
1/3 cup whole milk
1/3 cup sour cream
1/2 cup frozen corn kernels, thawed and drained well
8 strips cooked bacon, chopped fine (about 1/2 cup chopped)

Frosting
4 ounces cream cheese, at room temperature
1 1/2 Tbsp. milk
1 tsp. Tabasco sauce
Garnish: 2 thinly sliced green onions

Preheat an oven to 350 degrees F

To make the cupcakes: Spray nonstick mini–muffin tins with cooking spray. Set aside.

Cut chicken breast into 1/4-inch small pieces. In a small skillet or sauté pan over medium heat, melt the butter. Add the chicken breast and sauté for about 3 minutes moving around the pan with a spoon. When chicken is three-quarters cooked then add the onion, celery, and bell pepper for about 3 to 4 minutes more, until vegetables are just starting to get tender. Add the garlic and sauté about 30 seconds more. Let cool.

Meanwhile, in a small bowl, whisk together the cornmeal, flour, sugar, baking powder, and Old Bay seasoning; set aside. In a large bowl, whisk together the egg, milk, and sour cream.

Once the cooked mixture is cooled, add the cornmeal mixture to the egg mixture, and mix lightly. Fold in the drained corn, bacon, and cooked chicken and vegetables. Do not overmix; fold in just until evenly distributed.

Divide batter between the prepared mini muffin cups, fill to the top – you will get about 24 cupcakes. Bake the cupcakes for about 22 minutes or until a toothpick inserted in cupcake center comes out clean.

Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from the pan and let cool briefly on a wire rack before frosting. The cupcakes can be made up to 1 day in advance, covered, and refrigerated before frosting. Refrigeration is imperative if making in advance. (If reheating them, warm them for minute or so in a 350-degree F oven before frosting.)

To make the frosting: In a small bowl, mash the cream cheese with a fork, then whisk in the milk and Tabasco until smooth and creamy. Top each cupcake with about 1 teaspoon of frosting then sprinkle with green onion for garnish. Serve warm.

© 2011 by Kathy Casey Food Studios® – Liquid Kitchen™ www.kathycasey.com

Where to catch Kathy next:

April 14th – 16th: New Orleans, Louisiana
I’ll be cooking it up in New Orleans for the Mom 2.0 Summit this year! The Mom Summit is an annual event between moms, marketers, and social media specialists. I’ll be there with Almond Accents sharing my tips for delicious almond-related recipes! Check out this year’s event schedule and ticket info!

May 13th – 17th: New York, New York
If you happen to live or be in the area of Manhattan on those dates, make sure that you stop by the Manhattan Cocktail Classic! This is a part conference, part cocktail party and part festival-style liquor and spirits industry event. The best part: it’s open to the public! Come stop by and attend my seminar: Three Mixologists – Three Drinks – Three Ways (or Cocktail Ménage á Trois!) For event and ticket info, click here.

It’s been a whirlwind month so far and shows no signs of stopping with all the super-fun events coming up, so make sure you stay tuned to catch all the details of my adventures! Cheers! – Kathy

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Be sure to follow me on Twitter (@KathyCaseyChef), Dishing with Kathy Casey Blog or find Sips & Apps on Facebook for all my tasty travel tidbits.

If you haven’t signed up for my Newsletter, you can sign-up here.

The holidays might be over but winter isn’t, which means this is the perfect time to treat yourself to something unique like a cup of gourmet cocoa! There are so many ways to jazz up the classic cocoa and marshmallow combo. Hot chocolates are the perfect vehicle for not only warm fragrant spices — from cinnamon and nutmeg to cardamom, allspice and cloves — but also for pungent spices such as smoky chipotle chilies. My Cha Cha Hot Chocolate Mix combines chipotle chili powder, cinnamon and a touch of ground coriander and guarantees to warm you up quickly… an extra little kick of heat can’t go astray in the middle of winter!

I’d be remiss to not mention the opportunity to spice up your cocoa in a more libacious way. Frangelico and raspberry liqueur are the stars of my Grown-Up Nutty White Chocolate Raspberry Cocoa. Rich and creamy, this decadent alternative to plain cocoa makes a perfect after-dinner indulgence. Add some white chocolate whipped cream and there’s no need to serve up anything but this for dessert at your next dinner party.

Of course, I wouldn’t forget the purists out there! My go-to classic is My Mom’s “Old-School” Cocoa. This is the one that brings back my childhood memories: Mom warming milk over the stove in a pan and whisking in the Hershey’s cocoa… it doesn’t get cozier than that! This is also the perfect base to try experimenting with your own blends of cocoa and spices. Go ahead and get creative with your ingredients and your toppings. A little jar of your own signature cocoa mix is a perfect anytime gift, too.

So whether you’re a fan of the classic hot chocolate or want to jazz up your cocoa with some fun spices or liqueur, grab your favorite mug and head to the kitchen to mix up a cozy winter treat!
-Kathy

Cha Cha Hot Chocolate Mix
This is a fun twist on classic cocoa and the mix can be made and stored so you always have this spicy little treat on hand!
Makes 2 cups, enough for 10 to 12 servings

1 1/2 cups superfine or baker’s sugar
1/4 cup brown sugar
1 tsp real vanilla extract
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 tsp ground cinnamon
3/4 tsp ground chipotle chili powder
3/4 tsp ground coriander

In a medium bowl, combine the sugars and vanilla extract together with a whisk. Then add the remaining ingredients and whisk thoroughly to evenly distribute the cocoa and spices.

Store at room temperature for up to a month in a clean glass jar with a tight lid. Shake thoroughly before using to remix the ingredients.

To make 1 serving Cha Cha Hot Chocolate:
Place about 3 tablespoons Cha Cha Hot Chocolate Mix, or to taste, in a mug and add three-quarter cups hot milk, mixing well.

©2008 by Kathy Casey Food Studios®

Grown-Up Nutty White Chocolate Raspberry Cocoa
Talk about a deluxe treat; this cocoa combines rich white chocolate and raspberry liqueur for an after-dinner (or any time!) dessert!
Serves 4

3 cups milk
2/3 cup high-quality white chocolate chips or broken white chocolate bar
6 tablespoons raspberry liqueur*
6 tablespoons Frangelico liqueur
Garnish: White Chocolate Cream, optional**

Additional garnishes can include shaved white chocolate, chopped toasted hazelnuts and fresh raspberries, or gourmet marshmallows*** or raspberry marshmallows instead of the whipped cream.

Fill serving cups with very hot water to warm them while you start the cocoa.

In a small saucepan, heat the milk over medium heat until warmed. Add the white chocolate chips and whisk until melted. Add the liqueurs and heat mixture until hot, but not over 140 degrees.

Pour the hot water out of the cups and fill with the cocoa. Top with dollops of White Chocolate Cream and garnish.

Chef’s Notes:
*Be sure to use a high-quality raspberry liqueur or imported raspberry or berry liqueur as many raspberry schnapps-style liqueurs are high in acid and will curdle the milk.
**To make White Chocolate Cream: Place 1/3 cup heavy cream in a small bowl and whisk vigorously until soft peaks are just beginning to form. Add 1 tablespoon white crème de cacao liqueur and whisk until peaked.
***Gourmet handmade marshmallows are carried in the bakery department of upscale grocers.

©2008 by Kathy Casey Food Studios®

My Mom’s “Old-School” Cocoa
This is the quintessential classic hot chocolate – a warm, delicious, easy-to-make chocolate fix!
Serves 2

1 1/2 cups milk
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1/2 teaspoon real vanilla extract
2 big marshmallows

Place milk in a small heavy-bottom saucepan over medium heat. In a small bowl, whisk together cocoa powder and sugar, then whisk into the milk to incorporate. Add vanilla and heat until hot but not overheated. Do not boil. Serve in mugs and top with marshmallows

©2008 by Kathy Casey Food Studios®

I’m so excited to be part of the new show lineup of top mixologists and chefs on  Small Screen Network!!  My cocktail show, “Kathy Casey’s Liquid Kitchen™,” mixes my experience behind the bar and as a chef into a creative journey through great drinks inspired by the kitchen.

“We’re thrilled to have Kathy’s dynamic personality and depth of experience as part of Small Screen Network’s programming,” said Colin Kimball, chief executive officer and founder of Small Screen Network. “Dale DeGroff called her the original bar chef, and in her show it’s evident why: she imparts wildly creative ideas, deconstructs the process, and leaves the viewer craving more.”

Look for my first three weekly episodes in October, covering my specialty cocktails including the “Modern Martini with Black & White Olive Poppers (recipe follows),” Oct, 14; the “Honey Hum Collins,” Oct. 19; and the “Black & Blue Cadillac Margarita,” Oct. 26…. very cool for Halloween!!

Also if you love cheese check out Cheese Rules with Barrie Lynn the “Cheese Impresario” and many more inspiring shows on the Small Screen Network.

I hope you will tune in often to see what I will be mixing up next.

And don’t forget to pick up a copy of Sips & Apps for other d’lish cocktail and appetizer recipes!

Shake up some fun!! – Kathy Casey

Modern Martini
Traditionally drinks with all spirits are stirred – but I like my martini’s really cold and shaken really well!

Makes 1 drink

wash of dry vermouth
3 oz gin or vodka
Garnish: lemon zest twist or olive

Fill a small martini glass with ice and a splash of water to chill. Set aside.

Meanwhile, roll the vermouth around in a mixing glass, then shake out any excess. Fill with ice. Measure in the gin or vodka. Cap and shake—at least 15 times—until very cold.

Empty the ice from the martini glass. Strain the drink into the glass. Garnish as desired.

Recipe © 2010 Kathy Casey Liquid Kitchen™

B&W  Olive Cheese Poppers
For a cocktail party I like to serve these in large martini glasses.

Makes 20 to 25 poppers

1 cup (4 ounces) finely grated, sharp Cheddar cheese
2 tablespoons salted butter, softened
1/2 cup flour
dash cayenne
20 to 25 medium-large pimento-stuffed olives, drained
1/3 cup mixed white and black sesame seeds

Preheat oven to 400°F.

Beat the cheese and butter together, in a mixer or food processor, until smooth. Stir in the flour and cayenne. Mix until dough is smooth. (If crumbly mix in 1 teaspoon of water.) Shape 1 heaping teaspoon of dough around each olive, covering it well and shaping the dough into a ball. Place sesame seeds in a small bowl. Roll each ball in the sesame seeds and place on an ungreased baking sheet. Bake for approximately 15 minutes. Serve hot.

Chef’s Tips:

• You can make the dough for poppers and refrigerate it for up to 1 week, or freeze it for up to 1 month.
• There is definitely a trick to wrapping these easily—but practice makes perfect. The olives can be wrapped in dough and tossed in sesame seeds up to 8 hours before baking, but not more.

Copyright © 2010 Kathy Casey Liquid Kitchen™

Another Queen Bee has made her home in Ballard! We’ve been busy as bees getting our apiary ready for our very own hive from Corky Luster and his  Ballard Bee Company. Our new hive resides behind Dish D’lish and Kathy Casey Food Studios in our garden area!

Our back garden/parking lot is home to wild fennel, apricots, figs, a variety of herbs, currants and berries as well as apples, grapes even kiwis. We have a ton of fruits, flowers, and herbs growing back there!  Most of which ends up in our specialty jams for Dish D’lish Ballard – and all of it has great pollen and nectar, which are tasty treats for our honey bees.

The Ballard Bee Company has hives all around the Ballard neighborhood. If you live in the ‘hood – chances are many of the bees you see this summer hovering around your fruits and flowers will be headed back to any one of the hives Corky  has stationed here around the neighborhood. Here’s a quick YouTube video of our hive instillation!

A vibrant bee population means direct methods of pollination, thriving bees, healthy plants and of course, SUPER-YUMMY honey. Currently, we sell Ballard Bee Honey at Dish D’lish and also have it available online. It has a lovely deep, rich flavor that’s very tasty drizzled over local cheese or shaken in a summer cocktail! You can taste hints of the blackberries, fennel and other local treats his bees have been feasting on.

We can’t wait to have our own honey to create Dish D’Lish organic sustainable products with…. Tay Berry Creamed Honey, Apricot Honey Chutney, Strawberry Lavender Honey Jam….. yum!

We’ve also been shaking up some exciting Bee Happy for Summer cocktail recipes.  Bee Happy Sunny Sangria made with crisp white wine, local honey, juicy summer stone fruits and Tuaca, one of my favorite liquors! (It adds the perfect rich vanilla and orange note to the sangria!). Summer Berry Basil Fling is another perfect sipper for a sunny day: Purity Vodka, honeyed strawberries, a touch of Chambord berry liqueur, fresh lemon, soda bubbles and an herbalicious twist with the addition of fresh basil makes this a go-to favorite for your next patio party.

And there just may be an impromptu “Bee Happy for Summer” celebration.  So keep your eyes on Twitter: @KathyCaseyChef and Facebook for our up-coming bee-themed event!

Beeeee happy summer sips are on the way! – Kathy

Bee Happy Summer Sangria
Refreshing and light for summertime sipping; Italian Tuaca liqueur adds a deep vanilla and orange flavor note.

Makes about 6 servings

1 bottle (750 ml) dry white wine, such as Covey Run’s Fumé Blanc
1/3 cup Tuaca
2 – 3 Tbsp. local orBallard Bee Company honey
1 lemon, thinly sliced
1 cup cut up stone fruits such as peaches, nectarines, apricots, and plums
Pinch of grated nutmeg

In a large pitcher, stir wine, Tuaca and honey together until honey is dissolved. Add the fruit and stir, crushing some of the fruit. Cover and refrigerate overnight or for at least 4 hours to let the flavors marry. Serve over ice, including some of the fruit in each serving. Garnish with a light dusting of grated nutmeg over each drink.

Recipe ©2010 Kathy Casey Food Studios^® – Liquid Kitchen™

Summer Berry Basil Fling
Fresh basil lends a fun herbalicious’ness to the classic combination of strawberries and lemonade. Chambord’s deep, rich,  black raspberry flavor adds an even sexier berry flavor and soda water introduces a lively sparkle.

Makes 1 drink

1 – 2 large sprigs fresh basil
2  heaping Tbsp. Honey Strawberries with juice (recipe follows)
1 1/2 ounces Purity Vodka
1/2 ounce Chambord
1 ounce fresh lemon juice
3 – 4 ounces chilled soda water

Garnish: Fresh strawberry and a small basil leaf

In a cocktail shaker, press the basil and strawberries together with a muddler to release the basil’s flavor. Fill the shaker with ice. Measure in the vodka, liqueur, and lemon juice. Cap and shake vigorously. Pour into a large glass, top with soda water, and stir. Garnish with a strawberry and basil leaf.

Honey Strawberries
Makes enough for about 6 drinks

1 pint fresh strawberries, stemmed and thinly sliced
1/4 cup local or Ballard Bee Company honey

Mix the ingredients and let sit for 15 minutes before using.

Recipe ©2010 Kathy Casey Food Studios^® – Liquid Kitchen™

Rosmary Bee’s Knees
Makes 1 drink

1 sprig fresh rosemary
2 oz gin
1/2 ounce Honey Syrup (recipe follows)
1/2 ounce fresh lemon juice
Garnish: small sprig of rosemary and/or honeycomb.

Bend the rosemary and drop into a cocktail shaker. Measure in the gin and the Honey Syrup. Fill shake with ice, cap and shake vigorously. Strain into a martini glass. Garnish with a fresh sprig of rosemary and a tiny piece of honey comb.

Honey Syrup
Makes 1 cup

1/2 cup local or Ballard Bee Company honey
1/2 cup warm water

Mix ingredients together until combined. Refrigerate for up to 2 weeks.

Recipe ©2010 Kathy Casey Food Studios^® – Liquid Kitchen™

Sunny Day Bourbon Punch for a Crowd
Makes 10 to 12 servings

20 whole cloves
1 small orange
12 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
1/3 cup local honey
3/4 cup Maker’s Mark Bourbon
Garnish: fresh mint sprigs

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 honey and bourbon. Stir until the honey is dissolved, then chill until ready to serve. Serve over lots of ice or crushed ice in old-fashioued glass or punch mugs. Garnish with fresh mint.

Recipe ©2010 Kathy Casey Food Studios^® – Liquid Kitchen™

Grilled Nectarine Bruschetta with Local Cheese & Honey
Makes 12 pieces

1 loaf of rustic artisan bread or baguette
3 Tbsp. extra-virgin olive oil
Kosher or sea salt
Freshly ground black pepper
1 large local ripe but firm nectarine or 2 small peaches
6 ounces local cheese, such as Beecher’s reserve, cut into 12 pieces/slices
2 Tbsp. local or Ballard Bee Company honey
Toasted hazelnuts, crushed
Garnish: fresh thyme, rosemary or micro greens

Preheat the grill to a medium-high heat.

If using a large, “fat” loaf, cut with a serrated knife into six 1/2-inch slices, then slice each piece in half crosswise, making 12 pieces. If using a baguette-style loaf, cut twelve 1/2-inch slices from the loaf. Save any remaining bread for another use or double recipe.) Brush both sides of bread lightly with the olive oil, sprinkle with salt and grill on each side until lightly marked. Top with cheese and set aside.

Cut nectarine into quarters and cut our core. Cut each quarter into 3 wedges. Put nectarine in a bowl and drizzle with olive oil. Season with salt and pepper. Grill nectarine on each side till nicely marked.

Finish crostini with a piece of grilled nectarine, drizzle with honey and sprinkle with hazelnuts. Garnish with a small piece of thyme.

Recipe ©2010 Kathy Casey Food Studios^®

 The Menu:
Passion Fruit Rum Punch
Avacado & Pineapple Salsa with Taro Root Chips or White Corn Tortilla Chips
Bib Lettuce Salad with Toasted Macadamia Nuts, Papaya, and Lychee Vinaigrette
Grilled Baby Back Ribs with Mango Ginger Glaze
Coconut Scallion Rice
Make Your Own Ice Cream Sundae

“Tropical” is such a fun theme for a summertime deck or patio party. Bright colors, flowers, tikis, lanterns, tall iced drinks are festive all on their own, but add a delicious warm-weather menu and you’ll be hula-ing on the terrace in no time.

Those that read me often know, my whole entertaining philosophy is, “do as much as you can in advance,” and this is a perfect example of a menu that lets you do just that. (Be sure to read through the recipes to see what you can do a few days in advance)

The nice thing about this menu is that everything can be prepped ahead of time and then just assembled. The cocktail premixed; salsa ingredients chopped and then mixed right before serving. Salad dressing and greens prepared ahead and then just tossed to combine. Rice can be made the day before and reheated; ribs just heated and glazed on the q. And dessert couldn’t be easier – or more delicious.

For libations, we started with a delightful drink, Lilikoi Rum Punch—a blend of passion fruit nectar, fresh lime juice, pineapple juice and spiced rum served over ice. You can stir up a tasty non-alcoholic version as well, omitting the rum and mixing in a splash of soda water. To accompany the punch whip up a quick and easy a pineapple avocado fruit salsa served with Taro Root Chips or with white corn tortilla chip for scooping.

While your guests are nibbling head for the grill to start finishing off the Grilled Baby Back Ribs with Mango Ginger Glaze which are pre-prepped by marinating for a day, slow-roasting till tender, and then chilled. A glaze is made by reducing the flavorful mango marinade; the precooked ribs are reheated on the grill while being basted with the glaze till golden and sticky! Serve the ribs up with Coconut Scallion Rice and a tender lettuce salad dressed with toasted macadamia nuts, fresh papaya, and lychee vinaigrette. Yum!

And for dessert – pick up a couple of pints of tropical-flavor ice cream such as Häagen- Dazs pineapple coconut and mango ice creams, some good caramel and chocolate sauces as well as Trader Joe’s Dark Roasted Pistachio Toffee, some candied ginger and a few edible flowers to let guests create their own ice cream sundae with toppings.

A phrase I learned on a tour bus in Hawaii when I was eight years old has stuck in my head for ever!: wiki wiki. It means quick quick. With all this meal readied in advance, that’s what it will be when you serve your guests. So put on your tackiest and brightest alohawear, grab some friends and neighbors, put on some Don Ho and have a tropical party of your own this summer! ©2009 by Kathy Casey Food Studios®

Passion Fruit Rum Punch
Makes 10 – 12 servings

3 cups Looza passion fruit nectar
1 cup fresh lime juice
2 cups pineapple juice
1 bottle spiced rum
soda water as needed
Garnish: lime wedges, edible flowers, or drink parasols

In a large pitcher, combine all ingredients. Refrigerate until ready to serve. To serve: Fill rocks or tall glasses with ice and pour in rum punch. I like to add a little splash of soda water to lighten the drink a bit. Garnish and serve. ©2009 by Kathy Casey Food Studios®

 Avocado & Pineapple Salsa
Note: you can mix in tiny bay shrimp or chopped cooked large prawns to make a shrimp salsa variation- just up the amount of lime juice and sweet thai chili sauce.
Makes about 8 servings

3 Tbsp. fresh lime juice
3 -4 Tbsp. thai sweet chili sauce*
1 tsp. kosher salt
1/4 cup minced red onion
3 cups finely chopped, ripe fresh pineapple
1/2 cup finely diced red bell pepper
2 large ripe but firm avocados
1/2 cup coarsely chopped fresh cilantro
For dipping: crostini, corn tortilla chips, taro root chips or other fun dipables

* Available from well-stocked supermarkets and Asian grocers. Have all ingredients except avocados cut up and measured before assembling. In a large bowl, combine the lime juice, thai sweet chili sauce and salt till well mixed. Add the onion, pineapple and bell pepper.

Quarter and peel avocados, then cut into small dice and add to the salsa along with the cilantro. Lightly and gently fold all ingredients together till well combined. Refrigerate for up to 30 minutes before serving or serve immediately. Serve in a bowl with a spoon on a platter surrounded by chips and/or other dipables. ©2009 by Kathy Casey Food Studios®

 Bibb Lettuce Salad with Toasted Macadamia Nuts, Papaya, and Lychee Vinaigrette
Makes about 8 servings

2 -3 large heads Bibb or other butter lettuce
1 (20-ounce) can lychees in syrup*
1/2 cup canola oil
2 Tbsp. rice wine vinegar
2 Tbsp. fresh lime juice
pinch cayenne pepper
1/2 tsp. kosher salt
2 large ripe papayas, peeled, seeded and cut in cubes
1 cup macadamia nuts, lightly toasted and coarsely chopped (be sure to get the salted nuts!)
 * Available from well-stocked supermarkets and Asian grocers.

To prepare the greens: Cut off the root ends of the lettuce and remove any bruised outside leaves. Rinse lettuce and spin dry. Tear larger leaves into pieces. Wrap prepared lettuce in paper towels, place in a large zip-style plastic bag and refrigerate. You can do this up to 2 days ahead.

To make the vinaigrette: Drain the lychees and reserve the syrup. Cut or tear the lychees into quarters and set aside. In a small bowl, whisk together the oil, vinegar, lime juice, cayenne and salt. Stir in 2 Tbsp.s of the reserved lychee syrup and the lychees. Cover and refrigerate for up to 2 days before serving. (Extra lychee juice is great mixed with soda water for a refreshing non-alcoholic drink.)

To serve the salad: Whisk the dressing to remix well. Place the greens in a very large bowl. Drizzle the dressing over the greens and gently toss, coating leaves well. Lay out half the greens on a large platter, being sure to get some of the lychees evenly distributed. Then scatter with half of the papaya and nuts. Lay out remaining greens, distributing lychees, and scatter with remaining papaya and nuts. ©2009 by Kathy Casey Food Studios®

 Coconut Scallion Rice
Makes about 8 servings

2 cups basmati rice, rinsed and drained well
1 Tbsp. oil
3/4 cup thinly sliced green onions
2 cups water
1 can (13 – 14 ounces) unsweetened coconut milk*
2 tsp.s kosher salt
small pinch cayenne pepper
Garnish: thinly sliced green onions
* Available from well-stocked supermarkets and Asian grocers.

Preheat oven to 375 degrees F. Put the very well-drained rice in a 2-quart baking dish, and set aside.A
Heat the oil in a nonstick or heavy saucepan over medium heat. Sauté the green onion lightly, about 1 minute. Add the water and coconut milk and bring to just barely a simmer; do not boil.

Stir the hot mixture into the rice; stir in the salt and cayenne. Seal tightly with foil and bake in preheated oven for about 20 to 25 minutes, or until rice is tender and all liquid is absorbed. Remove from oven and fluff with a fork. Serve immediately or serve at room temperature. If making the morning or day before serving, refrigerate and then reheat in a microwave in a microwavable bowl covered with plastic wrap. Garnish with green onions. ©2009 by Kathy Casey Food Studios®

 Grilled Baby Back Ribs with Mango Ginger Glaze
Prep the ribs at least one day in advance or up to 3 days ahead. Be sure to read through the recipe before starting
Makes about 8 servings

3 cups mango juice or nectar
3 Tbsp minced fresh ginger
4 cloves garlic, minced
1 cup dry sherry
1/2 cup oyster sauce
1 Tbsp ancho chile powder*
1/4 cup soy sauce
2 Tbsp brown sugar
2 tsp kosher salt
4 racks pork baby back ribs (1 3/4 – 2 pounds each, about 8 pounds total)
1/2 cup spiced rum
2 tsp cornstarch
1 Tbsp water

* Available from well-stocked supermarkets and Mexican grocers
In a bowl, whisk together the mango juice, ginger, garlic, sherry, oyster sauce, chile powder, soy sauce, brown sugar and salt.
Cut rib slabs in half and divide meat between 3 very large zip-style plastic bags. Re-whisk marinade and divide between bags. Press air out of bags and seal. Move marinade around to get all over ribs. Refrigerate ribs overnight or up to 24 hours, turning whenever you think about it.

Preheat oven to 350 degrees F.
Spray a large roasting pan or 2 rimmed baking sheets liberally with cooking spray. Remove ribs from marinade (save marinade to make glaze) and lay ribs out in a single layer in pan(s). Sprinkle meat with rum, cover pan(s) tightly with foil, and roast ribs in preheated oven for 1 1/2 hours or until very tender. When ribs are done, drain off fat, cool and refrigerate ribs, covered, overnight or for up to 3 days.

Meanwhile, transfer marinade to a medium saucepan, bring to a boil over high heat, then reduce heat to low and simmer marinade for about 45 minutes or until reduced to about 2 cups. In a small bowl, whisk together the cornstarch and water, then drizzle into the simmering sauce while whisking continuously. Cook for 1 minute until thickened and remove from heat. Cool and refrigerate until ready to grill ribs.

To grill and serve ribs: Cut each rib section in half—you should now have 16 pieces. Preheat grill to medium and place ribs, bone side down. Brush each rib portion with a little sauce. Cover grill and cook ribs for about 8 to 10 minutes, until that side gets some nice color. Turn ribs over and brush with sauce, cover and cook for 8 to 10 minutes until browned. (If using a gas grill, adjust heat so as to heat and brown ribs but not burn them; if using a charcoal grill, move ribs around as needed.) Turn ribs over one more time and brush again with sauce, cooking for another 8 to 10 minutes until ribs are hot through and nicely browned and glaze is cooked on and sticky. Serve immediately. ©2009 by Kathy Casey Food Studios®

Oregon, Washington, and British Columbia all produce peaches, nectarines, apricots, plums, and cherries in brilliant hues. For many, the stone fruit harvest might conjure up childhood memories of summer canning: sterilizing dozens of jars, then blanching, peeling, pitting, and packing the season’s bounty. Rows and rows of colorful, artfully packed jars filled with pepper-pickled peaches—freestone Elbertas or juicy clings—rosy Tilton apricots, and brandied Bing cherries lined the pantry and cellar shelves of Northwest homes.

 
With all the great weather we have been having here in the Northwest, the fruits are plentiful and perfectly ripe this time of year, so I know you all have been enjoying the fruits already! And for those of you who have never peeled a peach the quicky way, here is another chefy trick I’ve learned over the years: just boil a big pot of water and immerse your peaches a few at a time for 30 seconds or more, depending on the peach, and when the skin starts to get loose, immediately run the peaches under cold water and slip the skin off.

There are so many different ways to enjoy all types of stone fruits. Eat them fresh from the tree, sliced in a salad, baked in a pie or preserved in a jar. Not many people have time to can these days and fewer and fewer people know how. So how about trying a Zippy Nectarine Salsa; it’s a quick, 15-minute throw-together for a busy day’s backyard barbecue.

Eating fruit just picked off the tree with the sun shining in your face and juice dribbling down your chin is the best way to enjoy it, but I hope you will sample these recipes for a little summer deliciousness. Copyright © 2009 by Kathy Casey.

 
Zippy Nectarine Salsa

An easy-to-prepare,  zippy & refreshing salsa to serve with grilled chicken breast or halibut.

Makes about 2 cups

2 large nectarines, diced 1/4-inch, about 2 cups
1 fresh jalapeño pepper, seeded and finely minced, more or less to taste
   or use a dash of Asian chili paste for spice
1 tablespoon fresh lime juice
1 teaspoon minced lime zest
1/4 teaspoon salt
1 tablespoon finely minced cilantro
2 tablespoons minced red onion
1 1/2 teaspoons sugar (more or less depending on the sweetness of fruit)

In a small bowl mix all ingredients together not more than 20 minutes before serving.
Serve well chilled.

Copyright 2009 Kathy Casey

Stone-Fruit Almond Shortcake with Brown Sugar Whipped Cream

Makes 6 servings

6 cups mixed sliced ripe stone fruits, such as apricots, peaches, plums, cherries, and nectarines
1 cup sugar, or to taste
1 cup heavy whipping cream
1/4 cup packed brown sugar
1 to 2 tablespoons amaretto liqueur (optional)
6 Almond Scones (recipe follows)

In a large bowl, sprinkle the fruit with sugar. Mix gently, then let sit for about 30 minutes to “juice up.”

Meanwhile, in a chilled bowl, whip the cream and brown sugar together with a whisk or an electric mixer until the cream forms soft peaks. Be careful not to overwhip. Fold in the amaretto. Refrigerate until ready to use.

To serve, split the scones and place the bottoms on plates. Divide the fruit mixture among the scones and top with the whipped cream. Place the scone tops back on, slightly askew.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.
Almond Scones
Makes 8 scones

2 1/4 cups flour
1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) butter
1/4 cup sliced almonds
1 egg
3/4 cup buttermilk, plus more if needed
1 egg white
1/2 teaspoon water

Preheat an oven to 375°F. Sift the flour, sugar, baking soda, salt, and cinnamon together into a large bowl. Cut in the butter with a pastry blender or 2 dinner knives until the mixture is the texture of coarse crumbs (just like making a pie crust). Stir in the almonds.

In a separate bowl, whisk the whole egg with the 3/4 cup buttermilk until blended. Make a well in the center of the flour mixture and pour the liquid into it. Combine with a few swift strokes. The dough should form a ball and all the flour should be incorporated. (If the dough is way too dry, add 1 tablespoon more buttermilk.) Do not overmix.

On a lightly floured surface, pat the dough into a 3/4-inch-thick round. Carefully place on an ungreased baking sheet, then cut into 8 wedges, leaving the sides still touching.

In a small bowl, whisk the egg white and water until mixed, then brush the dough lightly with the egg white glaze.
Bake for 30 to 35 minutes, or until the scones are cooked through and golden. Let cool slightly before serving.

Chef’s Note: Serve 6 scones for dessert and then you’ll have 2 extra for breakfast or seconds!
Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

My prediction is that in the near future, you will be seeing hibiscus flavor popping up everywhere. Let’s just say: Hibiscus is the new black! Until recently, hibiscus has most commonly been used in the culinary field as a tea. However, there are a lot of fun ways to use this elegant flavor in drinks, desserts and entrees as well. Available in most latin markets, you can buy it dried and make some fantastic infusions. Or to make some fun drinks, I recommend Monin’s Hibiscus flavored syrup; try a new twist on a flavored lemonade or Italian soda! Hibiscus flavor can also be a great accompaniment to savory dishes as well, check out my recipe below for a great crostini with brie and hibiscus flowers in syrup and chicken skewers.

For those of you who are unfamiliar with the Hibiscus flavor, when boiled down into a syrup it gives a sweet, rhubarb-raspberry flavor. The color is an inviting magenta that adds that chicness to any drink or dish.

One product I really like is Wild Hibiscus flowers in syrup. They are 100% natural from Australia and are super fun as a garnish to a drink or atop a cheesecake to make an elegant dessert, or even in a salad. Check out the Wild Hibiscus website for some more information about these beautiful and tasty treats. Telephone 800-499-8490 or email bubbles@wildhibiscus.com

Hibiscus is popping up in all kinds of products too, even in tequila! We just received a hot new product called Gran Centinario Roseangel. It is a respesado tequila aged in port barrels that are rubbed with hibiscus. This is only available in certain states at this time so be on the look out for it!

Hibiscus Rum Punch

Makes about 10 cups, enough for 12 to 14 servings

6 cups boiling water

1/2 cup dried hibiscus flowers

1 cup honey

2 cups white or spiced rum

1 cup fresh lime juice

1/2 teaspoon Angostura bitters (optional)

For garnishing

Lime wheels or edible flowers

In a medium nonreactive saucepan, bring the water to a boil and add the hibiscus flowers. Remove from heat and let steep for 10 minutes. Strain the hibiscus tea into a large heat-proof container or pitcher and discard the solids. Stir in the honey. Place in refrigerator to chill. When mixture is cold, stir in the rum, lime juice, and bitters, if using. The punch keeps, covered and refrigerated, for up to 4 days.

To serve, fill tall or old-fashioned glasses to the top with ice. Pour in about 3/4 cup (6 fluid ounces) of punch. Garnish as desired.

Recipe from Sips & Apps, © 2009 by Kathy Casey, reprinted by permission of Chronicle Book

Hibiscus, Warm Brie & Almond Crostini

Makes 20 to 24 pieces

1 jar (250g) Wild Hibiscus Flowers in Syrup

1 small (8-oz) wheel brie cheese

20 to 24 1/4-inch-thick diagonal slices baguette (about 1 baguette)

3/4 cup sliced almonds, with skin

Garnish: fresh thyme or snipped chives

Preheat oven to 450° F. Drain hibiscus flowers and reserve syrup. Cut each flower in half.

Cut the brie into 1/4-inch-thick slices sized to cover about three quarters of a baguette slice. Spread the almonds in a flat dish. Press the brie firmly onto the bread slices then, facedown, into the almonds. Place on a baking sheet. Bake until the brie is soft, bread is crispy, and nuts are lightly toasted, about 4 to 6 minutes. Top each one with a piece of hibiscus and drizzle lightly with the reserved syrup* as desired. Garnish with herbs. Serve immediately.

*To thicken the syrup, put it in a small saucepan and bring to a boil over high heat. Then reduce the heat to medium and cook until syrup is reduced by 1/3 or coats the back of a spoon. Syrup will thicken more as it cools.

Note: for a tasty variation try this recipe with Cambozola – a mild brie-like blue cheese.

Recipe by Kathy Casey for Wild Hibiscus ©2009

Grilled Chicken & Hibiscus Skewers with Sassy Ginger Dipping Sauce

Makes 4 skewers

1 jar (250g) Wild Hibiscus Flowers in Syrup

1 Tbsp. finely minced or grated fresh ginger

1/2 to 1 tsp. hot sauce

3 green onions (scallions)

1 to1 1/4 lb. boneless, skinless chicken breast, cut into 32 pieces

vegetable oil as needed

salt and pepper

4 metal skewers or 10″ heavy wood skewers soaked in water

Drain hibiscus flowers, reserving syrup in a small bowl.

To make the dipping sauce: Mix ginger and hot sauce into the reserved syrup.

Trim and cut each green onion into 4 pieces. Thread each skewer as follows: 2 pieces of chicken, 1 piece of green onion, then 1 hibiscus flower*; repeat twice; then finish with 2 pieces of chicken. Lightly brush skewers with oil and season to taste with salt and pepper.

Preheat grill to medium-high. Cook skewers until chicken is cooked through, about 4 to 5 minutes per side. Drizzle skewers with dipping sauce and serve extra on the side.

*Cut one flower in half if needed; jars contain approximately 11–12 flowers.

Recipe by Kathy Casey for Wild Hibiscus ©2009

It is finally here! My new book, Sips & Apps hit stores this week and I could not be more excited! I’ve always had a passion for cocktails and have been applying my culinary knowledge to the bar for years. Sips & Apps has been such a fun book to create from start to finish because it combines two of my deepest passions.

With more than 100 recipes (69 cocktail and 35 appetizer, plus an array of variations, sours, and purees), as well as more than 60 color photographs to guide and inspire, I created this book for all skill levels. For your next dinner party wow your guests with a Tuscan Rosemary Lemon Drop (recipe below) or a Cucumber Elderflower Fizz. Throw a vintage cocktail party and revisit the classics with a Peach 75 or a Dubious Manhattan. Serve an icy pitcher of Berrylicious Sangria at your next poolside barbecue. Tantalizing finger foods such as Croque Monsieur Puffs and Fennel-Roasted Walnuts, expertly paired with just the right cocktail, will make yours the happiest happy hour.

I’ve included a bar-basics section, insider tips and techniques, recipes for infused syrups, original garnishes, and fresh fruit purees, as well as some nifty extras (like a double ribbon marker labeled “sips” and “apps”) to create a great guide for both home cocktail “chefs” and bar professionals alike. I hope you enjoy my new book, Sips & Apps.

Sips & Apps can be purchased at the following locations, as well as signed copies through my website.

Barnes & Noble Seattle locations
Sur La Table
Amazon.com
Metropolitan Market
Drees
Pottery Barn 

Tuscan Rosemary Lemon Drop

I created this cocktail for my dear friends Michelle and Don’s wedding reception in Tuscany. To this day, I can picture everyone standing on the villa lawn enjoying their drinks—heels kicked off, ties loosened, and laughter fading into the Tuscan sunset.

Makes 1 drink

Rosemary Sugar
1 sprig fresh rosemary
1 1/2 ounces vodka
1/2 ounce limoncello
1/2 ounce fresh lemon juice
1/2 ounce Simple Syrup

For garnishing
Fresh rosemary sprig

Rim a large martini glass with rosemary sugar, and set aside.

Bend 1 rosemary sprig and drop into a cocktail shaker. Fill the shaker with ice. Measure in the vodka, limoncello, lemon juice, and simple syrup. Cap and shake vigorously. Strain into the sugar-rimmed glass. Float a rosemary sprig in the drink for garnish.

Rosemary Sugar

Makes 1 cup

2 tablespoons fresh rosemary leaves, coarsely chopped
1 cup superfine or baker’s sugar

Mix the rosemary and sugar together, and spread the mixture on a rimmed baking sheet. Set in a warm dry place for about 4 days, until the rosemary is completely dried. Process in a food processor or spice grinder until finely ground. Store in a tightly sealed container for up to one month at room temperature.

Simple Syrup

This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.
 
Makes 3 cups

2 cups water
2 cups sugar

Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.

Tip: If you don’t have limoncello, then increase the lemon juice and simple syrup to 3/4 ounce each.

Recipe from Sips & Apps, © 2009 by Kathy Casey, Photography by Angie Norwood Browne, reprinted by permission of Chronicle Books