Every year I can’t wait for California avocados to hit the summer markets. They are so rich, creamy and flavorful! And they’re super nutritional, too! Like olive oil, avocados are a great source of monounsaturated fat (AKA “the good fat”) as well as potassium, B-vitamins, and folic acid.

(Photo from the California Avocado Commission)

Avocados are delicious when sliced and served in sandwiches like a summer BLTA, cozied up to thick sliced summer tomatoes. We also love them in chunky guacamole scooped up with crispy corn chips, or folded in a tropical fruit salsa.

I love them in salads, especially when paired with sweet and tangy oranges like in my Orange, Avocado & Red Onion Jumble with Poppyseed Vinaigrette it’s wonderful to top bib lettuce as a starter or as an accompaniment to grilled Alaska salmon. Yum!

Speaking of salads avocados are also great blended into salad dressings, such as the classic Green Goddess or in a low fat ranch—so tasty drizzled on grilled fish tacos.

And don’t forget breakfast, I love them sliced over a pepper jack cheese omelet with a dollop of fresh salsa – d’lish!

And yes avocados are also pretty tasty and interesting in blended beverages too. In Dubai, I had a really interesting layered drink with avocado, red date and rose. A little closer to home, Portland’s Lucy Brennan of Mint Bar put the blended avocado daiquiri on the cocktail map. It’s good – really!

Just remember my 2 avocado “rules”:
1. Buy them a couple of days ahead so they get nice and ripe — but are still firm.
2. Don’t throw that pit away! Put it back in your dressings and guacamoles until ready to serve. It helps keep the avocado from turning brown.

So think green and add in fresh California avocados to your next dish! – Kathy

Photo from Kathy Casey Cooks: Favorites.

Orange, Avocado & Red Onion “Jumble” with Poppyseed Vinaigrette
Makes 4 cups; about 6 servings.

3 large oranges
1 cup very thinly sliced red onion
2 ripe but firm California avocados

Vinaigrette
3 tablespoons white wine vinegar
1 teaspoon finely minced fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
1/4 cup canola or light olive oil
2 teaspoons poppy seeds
2 tablespoons chopped Italian parsley

Make vinaigrette first. Combine all ingredients in a bowl and whisk together until smooth. Chill until ready to serve salad.

Cut ends off of oranges and then cut skin off the sides of orange, carefully removing all the white pith. Cut oranges in half lengthwise and then cut into 1/4-inch slices. Place in a large bowl with onion. Cut avocados in quarters, peel and then slice into salad.

Toss with dressing and serve.

Recipe by Kathy Casey Food Studios®.

Green Goddess Dressing
Makes about 2 cups

1 ripe California avocado (reserve pit)
2 egg yolks*
1/4 cup fresh lemon juice
2 tablespoons thinly sliced chives
2 tablespoons minced fresh parsley
2 tablespoons minced fresh tarragon
1 shallot, minced fine
4 anchovy fillets
1/3 cup olive oil
1/2 cup sour cream (or light sour cream)
1/4 teaspoon fresh ground black pepper

In a food processor (or blender) place the avocado, egg yolks, lemon juice, herbs, shallot and anchovies. Process for about 1 minute until well combined. Then slowly drizzle in the oil, as when making a mayonnaise. Mixture should become smooth and creamy. Turn machine off and scrape down the sides. Add the sour cream and pepper. Process for about 30 seconds more or until smooth.

Place in a container; submerge the avocado pit to help dressing keep its green color. Lay a piece of plastic wrap directly on the dressing’s surface and cover well. Will keep refrigerated for up to 4 days.

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

Recipe by Kathy Casey Food Studios®.

Onions. You either love’em or hate’em. As a member of the Allium family (alongside garlic and leeks), there are tons of varieties to choose from depending on your flavor preferences from local Walla Walla sweet onions to common white and yellow varieties; red onions, green onions, chives, and shallots. They’re great roasted, pickled, grilled and raw – ask any onion lover!

Walla Walla sweet onion!
(Photo from www.SweetOnions.org)

Maybe you don’t like onions because they invariably end up making you cry. Fair enough, but I have a secret for no-tears chopping – onion goggles! They look a little silly when wearing and chopping away, but they have always kept me tear-free while dicing onions for my next tasty dish!

Also, another easy tip is to chill the onions before cutting and breathe through your mouth while cutting – it kinda helps to avoid the waterworks.

Ready to chop away? Perfect! Try making my tasty 5-Onion Soup! It’s jam-packed with its namesake 5 onions or how about a batch of my Blushing Pickled Red Onions. They are as pretty as they are tasty, and make an excellent topping for burgers, sandwiches, or on an antipasto plate – yum!

So no more tears – pick up some versatile and delicious onions! –Kathy

5-Onion Soup
This recipe is very decadent. It is a lovely starter for an elegant dinner party.

Makes about 10 servings.

2 large leeks
1 medium red onion, cut into large chunks
1 medium yellow onion, cut into large chunks
1 medium white onion, cut into large chunks
4 shallots
6 cloves fresh garlic
4 tablespoons (1/2 stick) butter (or substitute olive oil)
1 cup dry sherry
1 bay leaf
6 black peppercorns, crushed
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
6 cups low-sodium chicken broth or homemade chicken stock
3 cups heavy whipping cream
1/4 cup brandy
1 tablespoon cornstarch
1/4 teaspoon white pepper
Salt
Thinly sliced fresh chives for garnishing

Coarsely chop the leeks, discarding the tough green parts, and rinse them well to remove sand.

In two batches, process the leeks, onions, shallots, and garlic in a food processor until finely chopped but not mushy. (Do not overprocess.)

Melt the butter in a large, heavy Dutch oven or soup pot over medium heat. Slowly sauté the onions for 12 to 15 minutes, stirring often, until they just turn a bit golden. Stir in the sherry, scraping up any browned bits in the pan. Add the bay leaf, peppercorns, thyme, and broth. Bring to a simmer, reduce the heat to medium to medium-low, and simmer for 1 hour, or until golden in color and rich in flavor. Add the cream and simmer the soup another 30 minutes.

Mix the brandy and cornstarch and whisk into the simmering soup. Add the white pepper, then season with salt to taste. (The amount of salt needed will vary, depending on whether you used homemade stock or canned broth.) Simmer for 3 to 4 more minutes.

Serve immediately, garnished with chives.

Recipe by Kathy Casey Food Studios®.

Blushing Pickled Red Onions
These are great on sandwiches, served with grilled meats or alongside an antipasto platter.

Makes about 1 quart.

2 large (about 1 1/4 to 1 1/2 lb.) red onions, sliced into 1/4-inch to 1/3-inch rings
1 cup red wine vinegar
3/4 cup water
3/4 cup sugar
1 tablespoon kosher salt
1 tablespoon pickling spices
2 teaspoons minced fresh rosemary

Place onions in a deep, heat-proof, non-aluminum container, such as a glass quart canning jar.

Combine remaining ingredients in a large saucepan. Stir to dissolve all sugar and salt. Bring to a boil and boil 30 seconds to 1 minute, then immediately pour vinegar mixture over onions.

Gently press onions down into liquid. Let cool to room temperature, cover and refrigerate at least 1 1/2 hours before serving.

Store onions tightly covered and refrigerated for up to 10 days.

Recipe by Kathy Casey Food Studios®.

Nothing says Pacific Northwest like salmon. It’s that time of year again when this rich, delicious local gem is readily available. Bring on the sunshine; it’s Alaska salmon-cooking season!

D’lish Salmon!
(Photo courtesy of Alaska Seafood Marketing)

There are several varieties of salmon available locally that can fit any budget and taste, from King to Keta. Rich in slow-digesting proteins and Omega-3 fatty acids, this nutritious fish is perfect for a healthy meal whether in a salad, pan seared, or grilled.

Salmon’s natural oil and fat content help keep it moist and tender, even when grilling. You can also help it stay that way and add some flavor with a wonderful brine before cooking it.

Brining possibilities are endless. One of my favorites is made with brown sugar and soy. Just dunk your pieces for half an hour to an hour, then grill if the weather is warm enough or pan-sear and finish in a hot oven. Yum!

Salmon makes the perfect platform for glazes, vinaigrettes and other tasty toppings. How about a nice coat of Chipotle Honey Glaze, a smear of Orange Ginger Butter or a drizzle of Zesty Lemon Basil Vinaigrette? This makes me want to fire up my trusty BBQ right now! See my tips below for outdoor grilling  with Alaska salmon.

So whether you’re smoking your salmon, grilling it or oven-roasting – be sure to select wild Alaska salmon. . –Kathy

Chipotle Honey Glaze
Make a generous 1/2 cup

1/2 cup local honey
3 tablespoons puréed chipotle peppers in adobo sauce*

Stir together in a small bowl until well combined. Store refrigerated for up to 2 weeks.

*To make chipotle purée: Purée a can of chipotle peppers in adobo sauce with a hand blender, blender or food processor until smooth. Freeze any remaining purée for another use.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Orange Ginger Butter
Switch this basic recipe up with different combinations of citrus and herbs. Change out the ginger for garlic and try using a different mustard as well. Roll up different variations into logs in plastic wrap and freeze for up to 4 months. Just slice off a few pieces for a salmon topping anytime.

Makes 1 cup

8 tablespoons (1 stick) salted butter, softened, cut into chunks
1 1/2 teaspoons Dijon mustard
3 tablespoons orange juice concentrate
1 tablespoon finely minced orange zest
1 tablespoon finely minced ginger
1/4 teaspoon salt
2 green onions, very thinly sliced

Place all ingredients except the green onion in a food processor. Process until smooth and emulsified, scraping down the sides of the work bowl often. (If the butter doesn’t come together right away, be patient and continue processing.) When the mixture is well blended, add the green onion and pulse until mixed. Keep refrigerated, tightly covered, for up to 7 days.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Zesty Lemon Basil Vinaigrette
This quick and easy homemade dressing is delicious drizzled over salmon. You can switch up this basic vinaigrette recipe by changing out the basil for cilantro and the lemon for lime, and/or adding a dash of hot sauce for some zing. You can also double the recipe and add all the ingredients at once to a blender to make a more creamy dressing.

Makes 1 cup

2 cups fresh lemon juice
2 tablespoons local honey
2 tablespoons Dijon mustard
1 teaspoon finely minced fresh garlic
1/2 cup olive oil
2 tablespoons minced fresh basil
1/2 teaspoon kosher salt
Fresh-ground black pepper

Place the lemon juice, honey, mustard and garlic in a small bowl. Whisk to combine. Continue whisking and drizzle in the oil to incorporate. Then stir in the basil, salt and pepper. Store refrigerated for up to 10 days.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Outdoor Grilling – Alaska Salmon Fillet Portions
5- to 6-ounce Alaska Keta or Sockeye salmon fillet portions, with skin
Olive oil
Kosher salt and pepper

Brush grill to clean it well and lightly oil it. (See cooking tips.)

If using a charcoal grill, load with charcoal briquettes and ignite them; heat grill to medium-high temperature, about 375° to 400°F. If using a gas or propane grill, set to medium-high temperature and heat to about 375° to 400°F.

Bring fish out of refrigerator 15 minutes before cooking. When grill is hot, pat fish dry with paper towels.

Drizzle a large dinner plate with olive oil. Swipe each piece of fish on both sides through oil. Sprinkle with seasoning.

Place fish flesh side down on hottest part of grill. Let fish cook on the first side for about 3 minutes for sockeye, or 4 minutes for keta. (If the fillet is on the thinner side, reduce cooking time by about 1/2 to 1 minute on each side.) Do not move fish around as the goal is to create nice grill marks.

Carefully flip fish over using a metal spatula. Cook on skin side for about 3 minutes for sockeye, or 4 minutes for keta, or until fish is still lightly translucent in the center. Remove fish to a plate.

You will want to pull your fish off slightly underdone as there is heat carryover and it will continue to cook for a few minutes after removing from heat. Larger salmon species like King will take a few minutes more to cook. Use your best judgment.

Recipe created for Alaska Seafood Marketing by Kathy Casey Food Studios®

Everyone has their go-to dips! Gooey, cheese fondue to classic sour cream and French onion to 7-layer Mexican—all perfect for almost any occasion from game day to patio parties.

But these days there are lots of creative, healthier spins to dips as well. We’re seeing less full-fat sour cream and more Greek yogurt and lighter mayos. Even this party staple can’t escape the better-for-you revolution!

Hummus is all the rage lately. Made with protein rich garbanzo beans, this is super, quick and easy to make from scratch, but is also available in a wide variety of flavors at your local grocery store. From roasted red pepper to sun-dried tomato, hummus is packing some serious flavor.

Creamy white bean dips are also popular and fall into the better-for-you category as well. We are even seeing “edamame hummus” popping at stores like Whole Foods!

It’s fun and tasty to layer dips too – like in my sophisticated Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade. Start with a creamy, rich white bean base and top with some bold flavored green olive and lemon tapenade – this flavor combo is sure to delight your next houseguests!

We all love to dip with potato and tortilla chips, but you can lighten up your dippables, too! Try something new like baked pita chips, rice crackers for gluten-free options, as well as fresh endive leaves, slices of crunchy fennel, colorful bell pepper pieces and French radishes. What a great way to add some color to your plate as well!

Get out of your dip rut, lighten up and try something new! –Kathy

Tuscan White Bean Dip Layered with Green Olive and Lemon Tapenade
I love to make the tapenade with those brilliant green Castelvetrano olives available at olive bars. If you want to take some extra time and pit them rather than buying pitted jarred olives, it is worth it! I like to serve this dip with pita chips or rustic crackers.

Makes 3 cups, or about 8 to 10 servings

Dip
1 (15-ounce) cans white beans, drained well
2 tablespoons grated Parmesan cheese (optional)
3 cloves fresh garlic, peeled
pinch of red pepper flakes
1 tablespoon fresh lemon juice
1 teaspoon very finely minced lemon zest
1 teaspoon very finely minced fresh rosemary
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil

Tapenade
1 1/2 cups pitted manzanilla or other green olives, drained
1 tablespoon minced fresh garlic
1 tablespoon lemon juice
1 tablespoon very finely minced lemon zest
2 tablespoons extra-virgin olive oil or oil from sun-dried tomatoes
1/4 cup coarsely chopped Italian parsley
1/4 cup finely chopped sun-dried tomatoes in oil, drained

Garnish: extra-virgin olive oil and fresh rosemary sprig

To make the dip: In a food processor, combine the drained beans, cheese, if using, and garlic, and process for about 1 minute. Scrape down the sides of the bowl and add the pepper flakes, lemon juice and zest, rosemary and salt. With the motor running, add the oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. Store the dip, covered and refrigerated, for up to 3 days.

To make the tapenade: In a food processor, combine the olives, garlic, lemon juice and zest, and oil, and pulse till the ingredients are thoroughly chopped, but still have some coarseness to them. Add the parsley and sundried tomatoes and pulse until just integrated. The tapenade can be stored, covered and refrigerated, for up to 1 week.

To serve: Put the dip in a pretty bowl, smooth out the surface, then layer the tapenade on top. Drizzle with a tiny bit of olive oil, and garnish with the rosemary.

Recipe by Kathy Casey Food Studios®

Ahh, coffee! That first cup o’ joe usually sets the tone for the rest of the day. And certainly the Pacific Northwest is known as the mecca for coffee drinkers and connoisseurs alike. Some think of us as coffee snobs…maybe some of us are!

After all, we do love our coffee, as much as we cherish our wines. Many independent coffee shops and cafes (frequented by the true coffee geeks) often hold coffee “cuppings” – picture a wine tasting, but for coffee!

I love the scent of fresh roasted coffee beans!
(Photo courtesy of Fontee Coffee)

While dark chocolate and coffee are a match made in heaven, it pairs well with other flavors and other applications too. Add ground espresso to spice rubs for a flavor pop – excellent on steak or Alaskan salmon. Brewed coffee is great in baked beans, hearty stews and in d’lish in my Red Eye BBQ Sauce – try slathering over grilled chicken or ribs…yum!

On the sweeter side of things, try adding a little ground espresso to chocolate cupcake batter for a mocha-licious treat. For a zippy twist on zucchini cake, work in a little strong brewed coffee for a Northwest take on this perennial favorite.

So put a little pick-me-up into your next dish. -Kathy

Red Eye Barbecue Sauce
Makes 2 1/4 cups

1 tablespoon olive oil
1/3 cup 1/4-inch-chopped yellow onion
1/2 teaspoon black pepper
1/8 teaspoon celery seed
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
3/4 teaspoon dry mustard
1 tablespoon minced garlic
1/4 cup apple cider vinegar
1/2 cup brewed coffee
5 tablespoons Worcestershire
3 tablespoons molasses
1/3 cup packed dark brown sugar
1 cup ketchup
3/4 teaspoon Tabasco
1 1/2 teaspoons soy sauce
1/8 teaspoon salt

Heat the oil in a heavy saucepan over medium-high heat. Add the onion and sprinkle the black pepper and other dry spices on top. Stir and sauté until the onions are glossy, about 3 minutes. Add the garlic and continue to sauté about 1 more minute.

When the onions are translucent, whisk in the remaining ingredients. Bring to a low boil, then reduce the heat and simmer 30 minutes, stirring frequently to prevent scorching. If not using the sauce right away, cool and store, refrigerated, for up to 10 days.
Recipe by Kathy Casey Food Studios®

“Get Crackin’” has become a familiar tagline in TV commercials for the wonderful pistachio – but this little nut is more than just a pop culture phenomenon. Listed as a super food, nuts, and pistachios in particular, have a wide range of health benefits to top off their delicious flavor. From heart-healthy fats to high protein content, pistachios are the perfect snack or as a lovely accent to many d’lish dishes!

Sprinkle pistachios over Greek yogurt with dried cherries for a nutritious treat. Mix them in with dark chocolate, mini pretzels and dried cranberries for an indulgent trail mix. Or use them to finish off my Roasted Beets with Orange Honey Vinaigrette and Pistachios for tasty texture.

One of my favorite recipes featuring pistachios is my Warm Orange & Pistachio Bittersweet Chocolate Cake. Baked right in little mason jars and topped with a pouf of orange cream, these mini cakes are so cute and perfect for weekend entertaining!

So get crackin’ on some new ways to enjoy this healthful and flavorful nut! -Kathy

Roasted Beets with Orange Honey Vinaigrette and Pistachios
You can prepare this recipe part way in advance: After roasting beets, cover and refrigerate for up to 3 days. When ready to serve, drain beets again if necessary, and proceed with the recipe, sauteing beets in the syrupy vinaigrette until heated through.

Makes about 6 servings

6 large beets (about 3 pounds)
3 tablespoons extra-virgin olive oil
3 tablespoons orange juice concentrate, undiluted
2 tablespoons fresh lemon juice
2 tablespoons honey
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup shelled pistachios, chopped

Preheat oven to 350 degrees F.

Peel beets and cut into 1-inch chunks. Toss beets with 1 tablespoon of the olive oil and place in a 9- x 13-inch baking pan, then cover pan with foil. Roast beets in preheated oven about 40 minutes, then remove foil and continue roasting about 15 – 20 minutes more until beets are tender. Remove beets from oven and drain off any excess liquid.

Meanwhile, in a saute pan, whisk together remaining olive oil, OJ concentrate, lemon juice, honey, salt and pepper, and place over medium-high heat. Cook for about 1 1/2 minutes, or until syrupy. Add beets and saute to coat evenly.

Sprinkle nuts on top to garnish. Serve hot or at room temperature.

Recipe by Kathy Casey Food Studios®

Photo by Kathy Casey Food Studios®

Warm Orange & Pistachio Bittersweet Chocolate Cakes “in a Jar” with Orange Cream
You can also make the cake batter up the day before, then just assemble in the jars, bake and serve warm! If baking ahead, you can chill down the baked cakes and just give a quick reheat in a hot oven or microwave to warm them.

Makes 6 cakes

Cakes
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 fine fresh orange zest
1 tablespoon flour
2 tablespoons orange juice concentrate
2 tablespoons Cointreau or Grand Mariner liqueur
1/2 cup shelled pistachios, lightly toasted and coarsely chopped

Orange Cream
1/3 cup heavy whipping cream
2 tablespoons powdered sugar
2 tablespoons sour cream
1 tablespoon orange juice concentrate

Garnish: fine fresh orange zest

To make the cake batter: 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, zest, flour, orange juice concentrate and liqueur. Stir in the melted chocolate mixture and the pistachios. Refrigerate batter for 2 hours or up to overnight.

To bake the cakes: Preheat oven to 375 degrees F.

Stir the batter to distribute the nuts. Divide the batter evenly, scooping 1/2 cup batter into each of 6 half-pint, wide-mouth canning jars (or you can substitute glass custard cups). Place the jars on a baking sheet and bake for about 22 to 28 minutes, or until the cakes are set but the centers are still very, very soft. (See chef’s note.) Let cool for 3 to 4 minutes and serve warm.

To make the orange cream: While the cakes are cooking, whisk the cream and powdered sugar together in a medium bowl until lightly peaking. Add the sour cream and orange juice concentrate. Whisk in until nicely peaking.

Top each cake with a dollop of cream and sprinkle with orange zest.

Chef’s note: Ovens differ, so bake the cakes for about 22 minutes for very soft center or 24 to 28 minutes for somewhat firmer centers. When removed from the oven, the centers of the cakes should still be gooey. If using cold batter from the refrigerator the cakes will take longer to cook.

Recipe by Kathy Casey Food Studios®

Maple Syrup! Doesn’t the mere mention of it just conjure up warm food memories? Griddled tall stacks of pancakes drizzled with sweet syrup. Hot, crispy strips of maple-cured bacon… Yum!

But it’s not just for breakfast foods! Maple’s unique flavor is great in all kinds of recipes and different grades of syrup are preferred for different uses. Dark to medium amber grades are perfect for use in cooking and baking; their stronger flavor holds up great. Light and “Fancy” grades are best used where the syrup’s subtle flavor can be appreciated, such as drizzled over yogurt.

The Different Maple Syrup Grades
(Photo courtesy of TheNibble.com)

On the savory side of things, maple syrup is perfect in a marinade for pork; added to a pot of baked beans; or even in a dressing, such as in my recipe for Maple Vinaigrette. It is great tossed with your favorite greens, fresh sliced pears and toasted pecans. It works wonderfully on chicken breasts, too!

For those with a sweet tooth, try my Maple Panna Cotta—a no-bake custard-style dessert! It is simple to make and truly is delectable; and pretty with a pouf of whipped cream and garnished with a maple sugar candy leaf!

So make a resolution to branch out and try this sweet syrup “in” instead of “on” something different this year! -Kathy

Maple Vinaigrette
Makes about 1 cup

6 tablespoons real maple syrup, preferably grade B
3 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
1 tablespoon finely minced shallots
1/4 cup olive oil
1/4 cup vegetable oil
1/2 teaspoon salt
pinch of cayenne pepper

In a medium bowl, whisk together the maple syrup, vinegar, mustard and shallots. Combine the two oils and then, while whisking continuously, drizzle the oil into the syrup mixture. The dressing should be well mixed and emulsified. Whisk in the seasonings.
Store covered in the refrigerator for up to 3 weeks. Rewhisk before using.

Recipe by Kathy Casey Food Studios®

Maple Panna Cotta
Makes 6 servings

2 teaspoons unflavored gelatin (this will be less than 1 envelope)
2 tablespoons warm water
1 cup heavy whipping cream
1 cup mascarpone
1 cup real maple syrup, preferably grade B

For garnishing: lightly sweetened whipped cream and maple sugar candy leaves if desired

To make the panna cotta, sprinkle the gelatin over the water in a large heatproof bowl. Let sit for 10 minutes.

Whisk in the cream, mascarpone, and maple syrup and set the bowl over a pan of simmering water. Whisk the mixture until smooth and warmed.

Divide the mixture evenly among 6 martini glasses. Cover each one with plastic wrap. Be sure that the wrap does not touch the tops of the panna cotta. Refrigerate overnight, or for a minimum of 12 hours, before serving.

Top with a tiny pouf of whipped cream and a maple candy if desired.

Recipe by Kathy Casey Food Studios®

Whether it’s a Sunday brunch spent with family and friends or on game day, anytime is perfect for a Bloody Mary!

There are definitely two schools of thought when it comes to this savory cocktail. Some people like to stick to tradition (“If it isn’t broken, then don’t fix it.”) while others love to step outside of the box and mix-it-up with their Mary’s. I personally think there’s always room for both!

Spice up your Mary experience with some new flavors and combinations!  Try adding in some zingy flavors like wasabi or Sriracha. Change up the spirit to tequila, gin or aquavit for a new taste twist.
Take my Bloody Good Vodka: Infuse vodka at home with sun-dried tomatoes, basil and garlic then let it sit for 2 days before stirring with my Balsamic Mary Mix (made with fresh tomato, cucumber and peppers and the flavor pow of horseradish)!

My Bloody Good Balsamic Mary!
For the recipe, check out www.LiquidKitchen.tv

And don’t forget to get creative with the garnishes! For an easy entertaining set-up, a Bloody Mary DIY garnish bar for your guests is a great way to get the party started. Put out some picks and an assortment of lemon wedges, stuffed olives, crispy bacon, celery, pickled veggies, cherry tomatoes, chunks of salami, cheese and pickled onions – now that could almost be brunch itself!

Cheers to the Bloody Mary! –Kathy