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Sangria is the perfect summer party drink! It’s a great way to test out various fruits with a d’lish, local wine.
On Kathy Casey’s Liquid Kitchen, I share my Sake Sangria recipe! My Asian-inspired drink uses a medium-dry sake instead of wine. Local honey, ginger and lemongrass as well as fresh citrus and a plum play well with the sake. It’s a fantastic accompaniment to sushi!
Kampai! -Kathy
It’s almost Father’s Day! Time to show dear ol’ Dad how much you appreciate him. Maybe that means a special family breakfast or brunch, taking him out to a ball game, going for a long drive, or an afternoon on the patio with some good tunes and the grill turned up high.
While the food is cooking and family and friends are gathered around, mix up a special drink for pops and those all gathered round (who can drink of course!).
I have just the drink for him: Whiskey Spiked Iced Tea Punch. You might think punch is better suited for Mom’s special day, but this sunny-weather sip has a definite “manly” vibe about it.
Packed with fresh juices, brown sugar, brewed tea, and some very masculine Jack Daniel’s, this punch is the perfect accompaniment to a fun day of showing Dad he’s number one.
So three cheers for Dad! -Kathy
Spiked Iced Tea Punch
Punch is the perfect party cocktail! For a more-spiked interpretation, let guests add a little more whiskey to their individual drinks. For summertime sipping add in a few slices of fresh peach or nectarine.
For more cocktail inspiration, check out my cocktail show www.liquidkitchen.tv.
Makes about 8 cups, enough for 10 to 12 servings
20 cloves
1 orange
6 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
1/2 cup packed brown sugar
2 cups Jack Daniel’s Whiskey
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 brown sugar. Stir until the sugar is dissolved, add the whiskey, and chill until ready to serve. Serve in ice-filled glasses. Garnish as desired.
Recipe adapted from Kathy Casey Sips & Apps, Chronicle Books
Make this a libatious summer with Kathy Casey’s Liquid Kitchen™! Kicking off the 3rd Season of my cocktail show, I look back at a classic bar staple for a bit of inspiration.
My Luxury Gin & Tonic is my take on the classic gin & tonic. A fresh lime squeeze and Martin Miller’s Gin play well with my Quick Infusion Tonic Bitters (made with Monin Bitters and an iSi whipper), then topped with DRY Soda’s Blood Orange Soda. For a truly luxurious feel, I finish it off with a Cucumber Lime Foam and a garnish of microplaned lime zest!
Cheers! -Kathy
One of the first delicious signs of summer is sweet, juicy strawberries appearing at the grocery stores and farmers markets!
Of course, strawberries are the perfect treats – just eaten out of hand or piled high on shortcake or dipped in chocolate. Yum! But why not get a little savory with your strawberries this year.
Local berries drizzled with balsamic glaze and a few twists of fresh-cracked black pepper make for a perfect balance of sweet and savory.
Wanna try that combo in ice cream? Check out Molly Moon’s ice cream shop for their inspired balsamic strawberry ice cream!
Strawberry & Spinach Salad with sweet walla walla onions, and my Poppy Seed –Ginger Vinaigrette is one of my favorite summer salad recipes. It’s light, refreshing and a great way to use those summer berries for a touch of sweet and tang.
And don’t forget to muddle some in a summer- sipper like in my d’lish Strawberry Shag. It teams lightly-sugared strawberries with fresh basil! Shaken with vodka and lemon juice, this fresh cooler is perfect to start any patio party!
So enjoy some “first of summer” strawberries! –Kathy
Strawberry & Spinach Salad with Sweet Onions and Poppy Seed–Ginger Vinaigrette
You can substitute toasted hazelnuts for the almonds. This salad is also excellent as an entrée salad, topped with grilled chicken cut into strips and dollops of goat cheese.
Makes 6 to 8 servings
Vinaigrette
1/4 cup white wine vinegar
1 tablespoon minced peeled fresh ginger
2 tablespoons Dijon mustard
3 tablespoons honey
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup light olive oil or other salad oil
2 teaspoons poppy seed
Salad
3 cups fresh strawberries, stemmed and quartered, or another local berry, such as raspberries, blackberries, or blueberries
2 bunches spinach, stemmed, washed well, and spun dry (8 to 10 cups)
1/2 cup thinly sliced sweet white onion, such as a Walla Walla Sweet
1/2 cup sliced almonds, toasted
To make the vinaigrette, whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl. Gradually whisk in the oil, emulsifying the vinaigrette. Stir in the poppy seed. Refrigerate for up to 2 days.
To make the salad, toss the berries, spinach, and onion with the vinaigrette. Sprinkle with almonds.
Recipe from Kathy Casey’s Northwest Table, Chronicle Books.
Strawberry Shag
(Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)
Fresh basil lends a fun flavor note to the classic combination of strawberries and lemonade. Soda water introduces a lively sparkle.
Makes 1 drink
1 to 2 large sprigs fresh basil
1/4 cup Sugared Strawberries with juice (recipe follows)
1 1/2 ounces vodka
1 ounce fresh lemon juice
3 to 4 ounces chilled soda water
For garnishing
Fresh strawberry
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 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.
Sugared Strawberries
Makes enough for about 6 drinks
1 pint fresh strawberries, stemmed and thinly sliced
1 1/2 cups powdered sugar
Mix the ingredients and let sit for 15 minutes before using.
Recipe from Kathy Casey Sips & Apps, Chronicle Books
After a busy winter and spring we are happy to welcome some summer sunshine and have lots of exciting projects and trips on the horizon. Here is a little of what we have been up to since our last newsletter.
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Since my trip back from Ukraine, I had about a week to relax at home before heading out again. This time my travels lead me to Ocean Shores, Washington to host the 6th Annual Razor Clam Festival! Ocean Shores is a small beach town on the coast of Washington; about a 3-hour drive away from the hustle and bustle of Seattle. Every year they celebrate this illustrious clam with a fun and tasty festival, from Blood Mary and beer booths, to arts and crafts, and of course a clam chowder cook-off. My team and I judged both the amateur and professional chowder cook-offs and seriously tasted over 45 chowders to choose the grand prize winners. Needless to say we were stuffed to the gills with chowder by the end of the day!
Heather, Erwin and I tasting the first group of chowders!
Then it was off to California’s Napa Valley with teammates Heather and new sous-chef Jason for the Flavor Summit! Held at the prestigious Culinary Institute of America at Greystone, this industry-only event brings in the top leaders in the culinary world to discuss and taste their way through flavor-related topics. The campus is amazing and the seminars were enlightening! I attended with my client Paramount Citrus. We participated in the lunch, cooking up a Sweet Orange, Fennel and Arugula Salad with Citrus Grilled Shrimp and my Market Fresh Lime Agua Fresca with Berries (see below for the recipe). For the ending reception we crafted Liquid Kitchen Ultimate G & T’s (Gin and Tonics), topped with a Cucumber Lime Foam and a grating of lime zest.
Squeezing out some Paramount Limes for my Ultimate G & T!
Then it was off to Los Angeles again. This time for business meetings mixed in with some fun. While in LA, we checked out concepts and visited restaurants, including Bottega Louie where I was drooling over their amazing pastries and cupcakes. Check out the Macaron Tree below! The weekend was full of glitterati sightings at the SLS hotel in Beverly Hills where party goers for JJ McKay’s (Seattle party host extraordinaire) party were staying. JJ’s parties always bring in the who’s who of crowds and lead to the best networking ever. Guests flew in from all over the US, including partiers from Miami and NY to Dallas, San Francisco and Seattle.
Bottega Louie’s Macaron Tree!
The always faboo JJ McKay, myself, and producer Joe Gressis from Secret Handshake
Next stops: I’m off to Vancouver, British Columbia this week for work with the Fairmont Hotels and then New Orleans, Louisiana and Washington, D.C. Stay tuned for more tasty travel round up’s on my blog.
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Filming for the 3rd Season of Kathy Casey’s Liquid Kitchen™ just wrapped up with Small Screen Network. We filmed 18 episodes in two days! Vitamix was our main sponsor this season and so expect lots of amazing, blended summer drink episodes, like my Liquid Indulgence (vanilla ice cream, espresso and salted caramel incorporated together and topped with a float of mezcal!) and a Blended Peach Whisky Sour! A Seattle LUPEC member was the top bidder to be a guest on Liquid Kitchen at a recent breast cancer fundraising event. So in honor of the ladies who love to imbibe I created the Green Goddess for an episode – Green Chartreuse, egg whites, fresh pineapple, silver rum, a touch of lemon and Bitter Truth Celery Bitters – yum! Stay tuned for these new episodes to be posted soon!
Special Guest and LUPEC Seattle member Lynn Becker and I shaking up a Green Goddess Cocktail!
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If you follow me on Twitter, then you may have caught wind that I just finished the recipes and am now shooting the photography for my 10th cookbook… all on deviled eggs! Stay updated with Twitter on my book’s progress as I tweet more behind the scenes of our photo shoots.
The new Food & Wine Cocktails 2012 book is out! This year I share my creative versions of the ever classic French 75. This cocktail book covers an extensive array of classic cocktails with featured mixologists’ personal variations. How about a Salted Maple (a Pisco Sour variation) or a Lord Bullingdon’s Revenge (a Sazerac spin)? There are also non-alcoholic options too! Make sure you get your copy today!
If you’re a frequent flyer, check out this special promo from Amazon.com. Free Wi-Fi access to Amazon.com on most Delta flights. Click here for more info. Faboo!
And don’t forget to check out Sip Northwest magazine for all you Pacific Northwest imbibers, including bars to sip, recipes to make, and new spirits to taste. Here’s a sneak peak on one of my articles. You can also pick up a complimentary copy at my Dish D’Lish cafés at the Seattle-Tacoma International Airport.
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New restaurants are popping up everywhere, but one of my new faves is Chef Greg Atknison’s Restaurant Marché located on Bainbridge Island, Washington. Greg is one of my all-time favorite chefs and I am so happy for him and his wife Betsy. The restaurant and menu totally embodies Greg’s signature style and flair. I enjoyed my recent birthday dinner there with the hubby and friends and was swooning by the time I left from total culinary bliss. If you have a trip planned to the Pacific Northwest or are a local be sure to make reservations and check it out. It’s a quick ferry ride across the Puget Sound and is close to the ferry terminal. Marché is open for lunch and dinner on Tuesdays – Saturdays. The menu changes with the seasons, featuring northwest cuisine and island goods (think amazing wild greens, crisp oysters, smooth-as-silk-chicken liver pate you want to rub on yourself!). Take a peek at this season’s menu items.
Bainbridge Island’s newest hot spot!
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Tales of the Cocktail – July 25-29, 2012 – New Orleans, Louisiana
The Flavor Experience – August 6-8, 2012 – Newport Beach, California
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Market Fresh Lime Agua Fresca
Makes 1 drink
1 1/2 oz fresh-squeezed Paramount Citrus lime juice
2 oz Zesty Lime Syrup (recipe follows)
3 oz chilled soda water
1 oz Market Fruit Berry Topping (recipe follows)
Garnish: long fresh lime zest twist or lime wedge
Fill a large tall glass with ice. Add the citrus juices and the Zesty Lime Syrup. Add soda water and stir. Top with Market Fruit Topping. Garnish with lime zest.
Zesty Lime Syrup
Makes 2 1/4 cups
3 Tbsp finely minced lime zest (with no white pith)
2 cups sugar
2 cups water
Combine the zest, sugar and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat and let cool. Store refrigerated for up to 3 weeks.
Market-Fruit Berry Topping
Makes 2 1/4 cups
1 cup fresh raspberries
1 cup small diced strawberries
1/4 cup raspberry puree
Mix ingredients together. Store refrigerated.
Recipe by Kathy Casey Liquid KitchenTM
I hope you enjoyed my quick recap of what’s been going on lately. Make sure you join me on the weekends at Dishing with Kathy Casey on KOMO News Radio and check my corresponding blog with all the corresponding recipes and tips. –Kathy
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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey. Like on Facebook: Sips & Apps and Kathy Casey’s Liquid Kitchen. Watch: www.LiquidKitchen.tv.
If you haven’t signed up for my Newsletter, you can sign up here.
A warm, bright day on the patio is all the reason I need to enjoy a perfectly crafted cocktail. Here’s another reason: World Cocktail Day is May 13th, and that’s one heck of a reason to celebrate! So, why not?
My Spiked Minted Citrus Splash
The date isn’t random at all. May 13th, 1803 was the first time a definition of the word “cocktail” was put into print! That the date falls when the weather is turning sunny is a happy coincidence. And it definitely calls for something tall and refreshing.
My super-crisp and cool Spiked Minted Citrus Splash is just the thing to whet your whistle and raise a toast to World Cocktail Day. Fresh homemade mint syrup pairs up with zippy citrus and a nip of vodka or your favorite light spirit for a truly refreshing and d’lish drink.
How will you celebrate World Cocktail Day? What’s your favorite warm weather cocktail to sip or to make for friends?
For more cocktail inspiration, make sure to check out my cocktail show Kathy Casey’s Liquid Kitchen for other tasty sips like my Rye Invention and my Kaffir Colada. Don’t forget to check out my online store if you need your cocktail making essentials like my 6-in-1 Liquid Kitchen Cocktail Kit, Golden Era Bitters, 5130 Honey and my Sips & Apps.
So shake up some fun and drink up on World Cocktail Day! –Kathy
Spiked Minted Citrus Splash
Zesty lemon – lime syrup and fresh mint make for a refreshing drink, perfect for any patio party or sunny afternoon. Serve over ice with your favorite spirit.
Makes 7 cups for you to add your own liquor too – serves 8 to 10
1 Tbsp finely minced lemon zest
2 Tbsp finely minced lime zest (with no white pith)*
8 large sprigs fresh mint
2 cups sugar
2 cups water
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3/4 cups fresh-squeezed Paramount Citrus Lemon juice
3/4 cups fresh-squeezed Paramount Citrus Lime juice
3 cups water (or substitute soda water if serving right away)
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1- 2 ounces of vodka per serving (or try making with gin, silver rum or tequila)
Garnish: lime wheels and fresh mint sprigs
Combine the zest, mint, sugar, and water in a small saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat. Let sit for 30 minutes to allow the mint to steep and the syrup to cool.
Remove and discard mint from syrup. In a large pitcher, combine the cooled syrup, lime juice, and water. Keep refrigerated for up to 1 week.
Serve over ice in a tall glass with 1 – 2 ounces of spirit.
Garnish with lime wheels and mint.
* Zest is the outer peel of the fruit – with no white pith attached. You can remove the zest from the fruit with a fine zesting tool that makes long, very thin, pretty strands, or you can peel off the zest with an ordinary potato peeler, being careful not to get any white pith, and then finely mince it.
Recipe developed by Kathy Casey Liquid Kitchen™
Ginger Rouge
Housemade Cranberry Ginger Syrup adds a flavorful twist and beautiful color to this drink. It is excellent made with gin, vodka, or gold rum.
Makes 1 cocktail
1 1/2 oz gin, vodka or gold rum
3/4 oz Housemade Zesty Cranberry Ginger Syrup (see recipe)
1/2 oz fresh lemon juice
2 dashes angostura bitters
3/4 oz ginger ale, chilled
Garnish: long orange twist
Measure the rum, Housemade Zesty Cranberry Ginger Syrup, lemon juice and orange juice into a cocktail shaker. Fill with ice and add the bitters. Cap and shake. Strain into a martini glass and add a splash of ginger ale.
Housemade Zesty Cranberry Ginger Puree
Makes 1 3/4 cups
1 cup fresh or frozen cranberries
2 tsp finely grated orange zest
2 tsp finely minced fresh ginger
1 cup water
1 cup sugar
Place ingredients into a small sauce pan. Bring to a boil and then reduce heat to a simmer. Simmer for 5 minutes until syrupy. Let cool then puree in the blender until smooth. Refrigerate for up to 2 weeks.
Recipe developed by Kathy Casey Liquid Kitchen™
Another year has come and gone by so quickly! Last year was filled with exciting travels and delicious experiences. As we welcome in 2012, I hope you enjoy reading about my fun foodie adventures this year and all the new things we are up to and have on the horizon. — Kathy
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Spring travels in 2011 took my crew and me to Ocean Shores where I hosted the 5th Annual Razor Clam Fest — and ate a LOT of chowder! Then it was off to New York to present at the with Charlotte Voisey and Jamie Boudreau as well as Small Screen Network for our seminar, Three Mixologists — Three Cocktails — Three Ways.
My crew and me on our way back from the Razor Clam Fest at Ocean Shores!
Then I was off to Austin for the annual IACP (International Association of Culinary Professionals) Conference where I presented a seminar on bitters. This annual event brings in a slew of professional culinarians from all over the world. In our downtime I zipped around the city with chef pals to check out the Austin Food Trailer scene — cool stuff!
A flight of bitters for our presentation at IACP
Summer travels started off in New Orleans where I presented a hit seminar on H2O Cocktails with Tony Abou- Ganim at Tales of the Cocktail. Our seminar was picked as one of the top by our peers! H2O cocktails were so well received that there was a slew of press and blogs featuring them. Check out Difford’s Guide and Camper English’s blog Alcademics and my guest article for Liquor.com. (I’m excited to start planning for 2012’s Tales of the Cocktail — it will be their 10th anniversary — but in the meantime check out Tales of the Cocktail on Tour: Vancouver this Feb in Vancouver B.C., Canada.)
Then it was off to Newport Beach, California for the Flavor Experience Conference where my team and I presented a seminar on Creativity and Creating New Cocktails and cooked up lots of great ideas with our client Monin, including our Soda Jerk Station! Here’s what we served:
Flash Carbonated Vodka and Sour Cherry & Lime Soda
Red Velvet Milk Shake
Dark chocolate, vanilla ice cream and bites of red velvet fudge cake
topped with a cream cheese frosting whip
Pineapple Split Milk Shake
Roasted pineapple and banana mingle with vanilla ice cream and dark chocolate
topped with marshmallow whip, nuts and a cherry
Berrylicious Chocolate Chip Shortcake Bites
Bite-sized chocolate chip shortcakes smothered with summer berries
crowned with a dollop of double berry whipped cream
Cameo, Me and Heather dressed up as soda jerks during the Flavor Experience!
Fall travels took me to back to California, this time to Napa Valley to present at the Culinary Institute of America’s Worlds of Flavor conference with Paramount Citrus. Heather and Travis shook up over 4,000 cocktails that week including my Pacifica, made with fresh pressed pineapple, kaffir lime leaves, freshly squeezed Paramount lime juice, agave nectar, silver tequila and mandarin-infused vodka, then all topped with coconut foam!
Fall and Winter travels took me all-over North America from San Francisco to Dallas to Chicago to Toronto to Miami — but the highlight was my trip to France with Cointreau. But to backtrack a little bit, I was a mentor again for the annual Cointreau Bar-Star Mix-Off Competition at last year’s Tales of the Cocktail. Four finalists are challenged to create a cocktail on the fly from a table of fresh ingredients in front a panel of judges. With the help of their mixologist mentor, the finalists go at it for a chance to win an all-expenses paid trip to France! New York’s Luigi Tarantino chose me as his mentor and we were off. After much discussion, he created the winning cocktail (recipe below)! Not only did he win a trip to France but as a mentor, I won a trip to France too!
Luigi and me after they announced the winners!
The Winning Cointreau Cocktail by Luigi Tarantino
Cointreau’ling Kamikazes
Created by Luigi Tarantino (Now on the menu at Tosca Café, Bronx, NY)
1 thyme sprig
5 raspberries
3/4 oz Cointreau®
3/4 oz Campari
1/4 oz yuzu juice
1 oz Woodford Reserve bourbon
1/2 oz simple syrup
Garnish: Sprig of thyme, raspberry
In a mixing glass, muddle thyme and raspberries, add remaining cocktail ingredients. Fill with ice, cap and shake, Strain into a martini or coupe glass. Garnish.
Citrus peels used in the making of Cointreau
Visiting Cointreau headquarters just outside of Angers in the Loire Valley was super amazing — I can still smell the beautiful orange peels as I write this!
After touring around the French countryside and eating and drinking way too much, we headed back to Paris where I was able to meet up with my Twitter friend @52Martinis for cocktails. If you’re headed to Paris in the future, be sure to check out her blog for all the best places to drink in the city.
Alfred Countreau leads us on a tour of the distillery
Then it was back to reality and the frenzy of setting up for our Annual Holiday Extravaganza & Open House at the Food Studios. Once a year we open our doors and invite everyone to come and enjoy some sips and apps and offer our “Over 21” Real Fruit Cakes made with Maker’s Mark, housemade preserves, and Dish D’Lish® and Liquid Kitchen™ retail items as well as candies and baked goods. Whew — we had a huge turn out and it was so great to see so many friends and end the year with a bang!
One of the many d’lish goods we made for my annual Holiday Extravaganza
“Over 21” Real Fruit Cakes made with Maker’s Mark
For the new year, I’ll have to pack extra warm…
because I will be heading next month to Kiev, Ukraine to help open the brand new Fairmont Grand Hotel! Make sure you follow me on Twitter (@KathyCaseyChef) where I’ll make sure to keep you all updated with fun news and tasty pics from Kiev!
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I’m excited to announce that we’ll be filming the 3rd Season soon! I covered lots of libatious drinks during the 2ndSeason, including a Zen Garden, a Platinum Sparkle (which was also feature in Food & Wine: Cocktails 2011 in which I wrote the Vodka Chapter) a Spirited Chocolate Covered Cherry Milkshake and a crowd pleasing Spiked Iced Tea Punch. Guest episodes include a spot with Tim Master of Frederick Wildman & Sons to educate us on mezcal and share his Maguey Harvest cocktail.
And if you’ve ever wondered how maraschino cherries were made — follow me on an episode that takes you from Orchard to Jar. Stay tuned to Kathy Casey’s Liquid Kitchen, for a new episode every Tuesday!
Tim Master and me getting ready to make a tasty Maguey Harvest cocktail
Want to make a cocktail at home just like the pros do, but can never find the right restaurant/bar quality tools? Look no further than my Liquid Kitchen Cocktail Kit! It’s all the equipment that I use. It comes with a Liquid Kitchen logo’ed Boston tin shaker and pint glass, a channel knife, a metal two sided jigger, Hawthorn strainer and a julep strainer. All you need is the booze, ice and you’re on your way to a faboo drink!
And to help get you started with a great winter cocktail recipe, I penned this guest article for Liquor.com. I write all about winter citrus and share my recipes for a Citrus 75 and Grapefruit Negroni.
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If you’re inclined to cozy up to a good read about cocktails, read up on my good friend Jim Meehan’s new book The PDT (Please Don’t Tell) Cocktail Book. Fashioned around the famed NY bar, it’s filled with over 300 cocktail recipes and a few behind the scenes moments of his bar.
Another couple of must have cocktail books are the “new” Mr. Boston Official Bartender’s Guide. Mixologist Jonathan Pogash updated this bar classic and added new recipes from a wide variety of other mixologists and bartenders, including my recipe for a Rosemary Clementine Sparkle.
For those of you that geek out over ingredients and like to get down to the specifics, bitters enthusiasts will love Brad Thomas Parsons’ book BITTERS and if you’ve just always wanted to know everything about vermouth then Anistatia Miller and Jared Brown’s The Mixellany Guide to Vermouth and Other Apertifs is the book for you. I got some ink in with my Tuscan Martini that has a grappa & lemon-infused dry vermouth in it.
If you’re looking for spirited news about the Pacific Northwest, then be sure to check out Sip Northwest magazine. Covering all things from new distilleries and spirits to the latest and the hottest craft cocktail bars, Sip Northwest is a new must read quarterly magazine. Make sure you check out my feature column Shake, Swizzle & Stir — this issue I shake it up with Aviation Gin and Woodinville Headlong White Dog Whiskey, and visit Liberty Bar in Seattle and Clyde Common in Portland.
Dishing with Kathy Casey – On-Air and Online
Catch me throughout the weekend for Dishing with Kathy Casey on KOMO News Radio to hear about what’s in season, recipe tips as well as neighborhood hot spots and restaurant news. Link back to my blog Dishing with Kathy Casey for everything I dish up on the show, recipes, links and other helpful info.
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Photo by Kathy Casey Food Studios
Clementine 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. Whole Cuties are blended in the dressing for a zesty twist!
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 mandoline, and crisp in ice water for 10 minutes. Spin dry before using. Cut peel off Cuties, 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
Quick and easy this dressing can be easily doubled or tripled. It’s a snap to make in a Vitamix blender.
Makes 2 cups
2 Cuties Clementines, peeled and torn into quarters
1/2 cup cider vinegar
2 Tbsp minced shallots
1 1/2 tsp Dijon mustard
1 1/2 tsp kosher salt or Dish D’Lish French Seasoning Salt
2 Tbsps honey
Freshly ground black pepper
1 cup olive oil
Combine all ingredients in a blender and process until smooth. Keep refrigerated for up to 1 week.
Recipe by Kathy Casey Food Studios®
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Foodportunity: Monday, February 6th, 6:00pm — 9:00pm
Palace Ballroom – Seattle
Come join me for Frantic Foodie Keren Brown’s next Foodportunity event. I’ll be on a special panel alongside chef Lisa Dupar, Beecher’s Handmade Cheese’s Kurt Beecher Dammeier and CakeSpy’s Jessie Oleson. There will be lively conversation and lots of tasty bites offered by the Palace Ballroom, Rover’s and Luc, Local 360, The Coterie Room and so much more. Make sure you get your tickets soon and I hope to see you there!
Save the Date:
VIBE Conference – Las, Vegas, NV – March 13th & 14th
6th Annual Razor Clam Festival – Ocean Shores, WA – March 24th
Flavor Summit – Greystone, CA – April 19th – 21st
Cheers to a bright and flavorful 2012! — Kathy
Don’t forget to check my D’lish column with DList Magazine and my posts on Amazon’s Al Dente blog too!
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Follow on Twitter @KathyCaseyChef. Blogging: Dishing with Kathy Casey. Like on Facebook: Sips & Apps andKathy Casey’s Liquid Kitchen. Watch: www.LiquidKitchen.tv.
If you haven’t signed up for my Newsletter, you can sign up here.
It’s a tradition to bring in the New Year with a glass of champagne and a cheery toast. It’s not surprising that December 31st happens to be National Champagne Day!
Here are a few of my favorite champagne cocktails to celebrate the season in style!
First up is my super-swank Bellini Manhattan! This cocktail combines two of my favorite drinks into one luscious libation. Just shake up bourbon, peach puree, sweet vermouth, strain into a martini glass and top it off with a splash of bubbly! For some bling-bling action, I like to garnish with Gold Cherries: drain maraschino cherries well then toss in some gold luster dust (available at cake decorating stores such as Cookies in Ballard) and stir to evenly coat.
A d’lish tray of my Pear Thyme Fizz!
(Photo from Kathy Casey’s Sips & Apps, Chronicle Books – Angie Norwood Browne)
If a lighter spirit is more your style, then try my Pear Thyme Fizz. It’s another of my favorite holiday season sips. This cocktail features pear vodka, lemon and fresh thyme – and of course a splash of champagne! The fresh thyme adds a lovely dry note to this cocktail.
So break out the bubbly and get ready to celebrate! Cheers to a Happy New Year! –Kathy
For more great cocktail recipes check out my cocktail show www.liquidkitchen.tv
Bellini Manhattan
Makes 1 cocktail
1 1/2 oz Maker’s 46 Bourbon
1/2 oz Peach Puree (check out this video of how to make it)
3/4 oz red vermouth
3/4 oz – 1 oz splash brut champagne
Garnish: Gilded Cherry
Measure the bourbon, peach puree and red vermouth into a mixing glass. Fill with ice.
Cap and shake vigorously. Strain into a large martini glass. Add a splash of champagne. Garnish with a cherry.
Gilded Cherries
1/2 cup maraschino cherries – DRAINED WELL
3/4 – 1 tsp. Gold Luster Dust
Make the cherries in a container that you are going to store the cherries. It is important that the cherries be very well drained. Place the cherries in the container and add the luster dust. Stir gently to coat cherries in gold. Do not over stir – over stirring makes the gold “stirred in” and not coating. Store refrigerated for up to 2 days.
Recipe © Kathy Casey Liquid Kitchen™
Pear Thyme Fizz
Fresh thyme’s savoriness is wonderful against the crisp dryness of pear.
Makes 1 drink
1 large sprig fresh thyme
3/4 ounce vodka
3/4 ounce pear vodka
1/2 ounce fresh lemon juice
3/4 ounce Simple Syrup*
Splash of chilled brut Champagne, dry sparkling wine, or soda water
Garnish: thin slice of fresh pear and small sprig of fresh thyme
Bend the large thyme sprig and drop into a cocktail shaker. Fill the shaker with ice. Measure in the vodka, lemon juice, and simple syrup. Cap and shake vigorously. Strain into a martini glass. Top with a splash of Champagne. Float a pear slice and thyme sprig in the drink for garnish.
* To make Simple Syrup: combine 1 part sugar and 1 part hot water. Stir to combine. Let it cool then store and refrigerate.
Recipe from Kathy Casey Sips & Apps, Chronicle Books
