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This week on Kathy Casey’s Liquid Kitchen, I make my Bloody Good Balsamic Mary! Have a summer’s bounty of garden goodies? Use them in my creative Bloody Mary recipe. Housemade Bloody Good-infused Vodka along with a tasty Balsamic Mary mix (made with my Vitamix Bar Boss Advance blender) makes for the perfect Sunday brunch drink. Don’t forget to get creative with the garnishes!
To life! -Kathy
This week on Kathy Casey’s Liquid Kitchen, I make a Gin with House-made Bitter Lemon and Soda! Home-made syrups give an added to touch when shaking/stirring up cocktails, both in the overall quality and flavor of the drink. And it’s super easy to make my House-Made Bitter Lemon when using the Vitamix Bar Boss Advance: cut up whole lemons (peel and all!) and pulse with sugar and water until smooth. Add this syrup with some gin and Perrier Natural Sparkling Water and you’re ready for some laid-back summer sippin’!
To good health! -Kathy
This week on Kathy Casey’s Liquid Kitchen, I make a Blended Peach Whiskey Sour! Using my Vitamix The Quiet One Blender, whole peaches (defrosted frozen peaches work too) are blended with bourbon and apricot jam for my refreshing take on the classic sip. Perfect for a hot, summer’s day!
Cheers! -Kathy
Blended drinks — from daiquiris and margaritas to grown-up boozy ice cream milkshakes — blended drinks are always great for crowds and refreshing on hot summer days and nights.
For something really unique, try out my Blended Peach Whiskey Sour. It’s my take on the classic whiskey sour and perfect for the whiskey lover. Fresh, ripe summer peaches, a whole peeled lemon, apricot jam, bourbon and just the right amount of ice mingle together for a sophisticated sip.
My Cheaters Blended Margarita is a fun and a super easy spin on the margarita. Simply add a can of frozen limeade concentrate – (yes, I know that I’m cheating — but really, it’s good!) – then, measure in a can-full each of tequila and light beer. Add to the blender with ice, zoom till slushy, and you have an amazing margarita – no, really!
Got a grown-up sweet tooth? Then try this, my Spirited Chocolate Cherry Milkshake. Made with bourbon, chocolate-cherry ice cream and brownies, this is more than the ultimate sundae-inspired treat!
So chill out on the last days of summer with blended drinks! -Kathy
Blended Peach Whiskey Sour
The addition of apricot preserves in the recipe helps bump up the flavor of this cocktail – especially if using frozen peaches. Try making also with fresh nectarines or apricots if in season. To see a me whip up this cocktail and more visit www.liquidkitchen.tv.
Makes 2 cocktails
2 cups ice
4 ounces bourbon
1 lemon, skin cut off, quartered
1 cup peaches (you can also substitute frozen, defrosted peaches if fresh are not available)
1 1/2 oz simple syrup
2 – 3 bar spoons apricot jam
In a Vitamix blender cup, add the ice, bourbon, lemon, peaches, simple syrup and apricot jam. Blend until the consistency is smooth. Pour into two, chilled small daiquiri or large glasses. Garnish with fresh peach or edible flowers.
Recipe by Kathy Casey Liquid Kitchen™
Cheaters Blended Margarita
Years ago, a friend made me a margarita using limeade concentrate, tequila, and beer . . . and it was crazy good! So, I’ve made up my own concoction here. What the heck, we’re all too busy sometimes! If you want to keep it on the down low, premix it (then hide the cans!) and put it in a pitcher, ready for blending.
Makes about 6 cups, enough for 4 to 6 servings
3/4 cup tequila
1/4 cup triple sec
1 (6-ounce) can frozen limeade concentrate, defrosted
1/2 (12-ounce) bottle lager or light beer
4 cups ice
Garnish: Lime wheels
Measure the drink ingredients into a large blender cup. Blend until smooth. Serve in margarita or old-fashioned glasses. Garnish with lime wheels.
For fun variations, try adding one of the following into the blender cup:
1/2 cup cranberry juice
1/2 cup pomegranate juice
1/2 cup blueberry juice
3/4 cup sliced fresh strawberries
3/4 cup cubed fresh mango
Tips: If you have a small blender, then process half batches. Serve in kosher-salt-rimmed glasses if desired. Sometimes, I like to do “half-salted” rims.
Recipe from Kathy Casey Sips & Apps, Chronicle Books
Spirited Chocolate Covered Cherry Milkshake
Boozy milkshakes are all the rage these days. Cherries, bourbon, ice cream and chocolate make for an indulgent milkshake treat, or for a sweet ending to your next dinner or cocktail party, serve in small tasting glasses. For a demo on how to make this drink, check out my cocktail show Kathy Casey’s Liquid Kitchen!
Makes 2 shakes or 4-8 spirited dessert tasters
1/2 oz Monin Dark Chocolate Sauce or other high quality thick chocolate sauce
————————————————-
1 pint Ben & Jerry Cherry Garcia Ice Cream
3 oz bourbon
1/3 cup tart cherry pie filling
2 each petite brownie bites or 1 medium sized brownie
Garnish: Chocolate Whipped Cream (see recipe), Bourbon Soaked Maraschino Cherries**
Swirl the chocolate sauce inside a chilled milkshake glass.
Spoon the ice cream into the Vitamix blender cup. Pulse a few times until ice cream is broken up, then add bourbon, sour cherry pie filling and crumbled brownie. Pulse again until just barely combined.
Serve in chocolate swirled glass, topped with a swirl of Chocolate Whipped Cream and a Bourbon Soaked Maraschino Cherry.
**To make Bourbon Soaked Maraschino Cherries: drain the liquid off of a jar of maraschino cherries. Then cover with bourbon. Let sit for at least 1 week before using.
Chocolate Whipped Cream
Makes about 2 cups
1 cup heavy whipping cream
1 oz Monin Dark Chocolate Sauce or other high quality thick chocolate sauce
Stir together whipping cream and chocolate sauce. Pour into an iSi Whipper. Screw on top and then charge with 1 iSi Cream (N2O) charger. Lightly shake whipper. Store refrigerated for up to 5 days.
Note: you can also whip cream with a whisk and then pipe from a piping bag or use a spoon to dollop on top of milkshakes.
Recipe by Kathy Casey Liquid Kitchen™
This week on Kathy Casey’s Liquid Kitchen: I shake up a Smitten cocktail! Fresh muddled in-season watermelons adds a great “cool” taste to the tequila’s bite while the dash of hot sauce adds a lil zing to the flavor. The Citrus Salt rim completes the sipping experience and works great as a garnish.
Remember: the hot sauce should be used sparingly and should enhance the flavor, not overpower it!
Salud! -Kathy
This week on Kathy Casey’s Liquid Kitchen, I shake up a VSOP Lemon Derby. This light and refreshing cocktail is perfect for the summer and combines fresh mint and lemon juice with Remy Martin VSOP and vodka. To top it off, I add a velvety Honey Lemon Foam!
Cheers! -Kathy
Summer and sangria are just two libatious things that are often synonymous. Great to sip on during long summer days (or nights), during parties and to celebrate the 4th of July!
On Kathy Casey’s Liquid Kitchen, I share my Metaxa Sangria! This is a super-easy sangria to make all-year-round and is a great template to play with. It incorporates red wine with Metaxa (a Greek liqueur), fresh citrus, agave nectar and seasonal fruit (for this episodes, I use watermelon).
Ya sas! -Kathy
The 4th of July is almost here, which means… it’s time to start party-planning! Nothing says classic American summer party food than good ol’ potato salad!
Everyone has their opinion on what makes THE BEST potato salad. Some like it rich and creamy. Others like that tart and sweet vinegar-sugar flavor. My Grandma Mimi’s potato salad is my top standard, but I love to mix it up with creative add-ins and unique flavors.
Going for a truly festive party, then try my festive Red, White & Blue Herbed Potato Salad! It uses a variety of red, white and blue potatoes along with fresh herbs and the usual potato salad mix-ins.
Visiting other cultures can be a great way to get inspiration and jazz up the regular recipe, too. My Greek Potato Salad incorporates red potatoes with oregano, calamata olives, bell peppers and cucumbers with a d’lish Feta Vinaigrette. Opa!
How about a Pesto Smashed Potato Salad? Yukon gold potatoes are lightly mashed up with fresh parsley, sweet white onions and basil pesto for an easy, creative twist on this summer staple.
Looking for a great libation for a crowd, then check out my cocktail show Kathy Casey’s Liquid Kitchen. Full of imbibing recipes, try out my Metaxa Sangria or my Spiked Iced Tea Punch to celebrate the 4th!
So Happy early 4th of July to everyone and make sure to enjoy the celebration with a tasty bowl of potato salad! -Kathy
Red White & Blue Herbed Potato Salad
Potatoes are unpeeled in this recipe—thus giving a colorful and nutritional bonus. Be sure to toss with the vinaigrette while still very warm so they absorb lots of the vinaigrette flavor.
Makes about 6 servings
2 pounds small potatoes, a mixture of red, white or gold, and blue, cut in 1-inch pieces (about 6 cups)
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup tiny-diced red onion
Steam potatoes until very tender, about 12 – 14 minutes.
Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, herbs, salt and pepper.
When potatoes are still warm, toss them with the dressing along with the red onions, and set aside until cool. Salad is best served at room temperature.
Recipe by Kathy Casey Food Studios®.
Greek Potato Salad with Feta Vinaigrette
Makes 8 cups
2 pounds red potatoes, cut in 1-inch pieces (about 6 cups)
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup halved pitted calamata olives
1 cucumber, peeled, seeded and diced
1/2 cup chopped roasted red pepper
1 small green pepper, diced
1/2 cup tiny-diced red onion
4 ounces feta cheese, crumbled (about 1 cup crumbled cheese)
1/4 cup chopped fresh Italian parsley
Steam potatoes until very tender, about 12 – 14 minutes.
Meanwhile, in a large bowl make the dressing by whisking together the vinegar, olive oil, Dijon, oregano, salt and pepper.
When potatoes are still warm, toss them with the dressing and set aside until cool, then stir in the remaining ingredients.
Recipe by Kathy Casey Food Studios®.
Pesto Smashed Potato Salad
This salad is great served warm or at room temperature. You can make salad the day or morning before serving and then refrigerate. If making ahead, remove from refrigerator 1 hour before serving to bring to room temperature.
Makes 12 or more servings
2 tablespoons minced fresh garlic
1 tablespoon Dijon mustard
1/2 cup minced sweet white onion
1/2 cup olive oil
1/2 cup basil pesto, homemade or purchased
1/4 cup cider vinegar
1 tablespoon kosher salt
1 1/2 teaspoons coarse-ground black pepper
2 1/2 pounds small Yukon Gold potatoes or other fun, local small potatoes found at farmers markets, such as marble potatoes, fingerlings or baby pinks
1/2 cup tiny-diced red bell pepper
1/4 cup chopped Italian parsley
2 tablespoons chopped fresh basil
In a large bowl, whisk together the garlic, mustard, onion, oil, pesto, vinegar, salt and pepper to make the dressing; set aside while continuing with recipe.
Wash potatoes, then steam, whole, till very tender—be sure they are cooked all the way through. Potatoes should take about 17 minutes for small Yukons but time will depend upon size.
When potatoes are cooked, immediately drain, and add potatoes to the bowl of dressing. With a large spoon, lightly mash potatoes—not like mashed potatoes but more to break them up into chunks; the goal is to lightly smash/break open the potatoes. Then add bell pepper, parsley and basil. Fold potatoes into dressing with a large rubber spatula to coat all pieces.
Recipe by Kathy Casey Food Studios®.
