Al Dente

Cozy Up with Cocoas!

Sipping hot cocoa brings up cozy, winter memories for me: my mom mixing up Hershey’s cocoa powder with warm milk and a dash of cinnamon (or vanilla) in her old copper-bottomed Reverewear pan. Ooh and my favorite part! The big fluffy marshmallow floating on top... yum!

I still love making My Mom’s “Old School” Cocoa when it’s freezing out. Kids of all ages love it when they need something to warm up with or to relax to.

Cocoa is the perfect vehicle for flavor experimenting from fragrant spices like cinnamon and cloves to the totally unexpected profiles like Indian curry and cardamom.

Adventurous sippers will love my Cha Cha Hot Chocolate Mix, combining smoky chipotle chilli powder, cinnamon and a hint of ground coriander. You can mix up a large batch and have it on hand for a quick treat whenever you like!

But if you’re going for just a quick twist to traditional cocoa, make it signature with a tasty topping of decadent Flavored Whipped Cream.  Just combine 2 cups of heavy whipping cream and 1/4 cup of Monin syrup in an iSi Gourmet Whip canister. Give it a blast with1 cream (N₂O) charger, a little shake and and you’ll have a great way to top off any steamy beverage.

From French Vanilla to Spiced Brown Sugar just a little bit of Monin Syrup can go a long way. I’m thinking…
S ’mores Cocoa topped with Marshmallow Whip or a Chocolate Dipped Strawberry Cocoa with Strawberry Whip — yum!

So get out your favorite mug, mix up some cocoas and sip away the winter chills! -Kathy

 

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 Tbsps unsweetened cocoa powder
2 Tbsps sugar
1/2 tsp 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

Recipe by Kathy Casey Liquid Kitchen™

 

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 of 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.

Recipe by Kathy Casey Liquid Kitchen™

Maraschino Cherries from Orchard to Jar!

Maraschino cherries (those bright red cherries) are a sweet treat often found topping ice cream sundaes, baked into a cake or garnishing a d'lish cocktail. But did you know that making them (yes! there's a process!) requires curing in a brine solution, pitting them and having them soak in their wonderful flavor and color?

This week on Kathy Casey's Liquid Kitchen I show you the special process made to make these delightful maraschino cherries. For this special episode, I had the wonderful opportunity to tour cherry orchards of Washington and Oregon. It was a great time getting to handpick some cherries and visit the packing area. It was even more fun to see the different steps involved in making maraschinos!

Cheers! -Kathy

Holiday Pairings: Purity Punch & Warm Almond-Crusted Brie with Apple Chutney

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

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

Purity Punch
“Make ahead” punch is great to serve to a large crowd. Present in a punch bowl over a big chunk of ice, or serve up over cubes in pretty glasses. Check gourmet stores for fun and unique ice molds.

Makes about 11 cups or 15 servings

3 cups water
2 earl gray tea bags
1 1/2 cups sugar
1 cups red vermouth
1 bottle (750 ml) Purity Vodka
1 cup pomegranate juice
1 1/2 cups fresh orange juice
1 cup fresh lemon juice
1 tsp. Angostura bitters
fresh grated nutmeg to taste
Garnish: if in season - sliced Cuties mandarins or oranges, fresh pomegranate seeds

Bring water and tea bags to a boil. Add the sugar, stirring to dissolve. Remove from heat, let steep 10 minutes, then strain and cool.

To the tea, add the red vermouth, Purity Vodka, pomegranate juice, orange juice, lemon juice, and bitters. Stir together and chill until ready to serve. Add sliced Cutie’s mandarins or oranges and pomegranate seeds to punch before serving if desired. Serve in ice-filled glasses grated with fresh nutmeg.

Recipe by Kathy Casey Liquid Kitchen^™

Warm Almond-Crusted Brie with Apple Chutney
The warm spices and tart apple in the chutney counterbalance the creamy brie and are the perfect accompaniment to a glass of Purity Punch. 

Makes 18 pieces

18 1/4-inch slices of rustic French bread
1 (8-ounce) wheel Brie
1/2 cup (2 ounces) sliced almonds, with skin
Spiced Apple–Onion Compote (recipe follows) 

Preheat oven to 425°F.

Make the chutney ahead and store refrigerated for up to 3 days in advance. Re-heat before serving.

Lay bread slices on a baking sheet. Thinly slice the brie so that you have enough pieces to top all the sliced bread. Press the almonds into the top of the cheese, distributing evenly. Bake for about 6 minutes, or until cheese is melted and nuts are toasty.

Top with warm Spiced Apple Chutney. Serve immediately.

Spiced Apple Chutney
Makes 1 - 1 1/2 cups 

1 large green apple, cored and cut into chunks
1/4 small white onion, cut into chunks
1 Tbsp butter
1 tsp very finely minced fresh ginger
1 1/2 tsp cider vinegar
1/3 cup red pepper jam
1/4 tsp ground allspice
2 Tbsp chopped dried cranberries

In a food processor, pulse the apple and onion until they are chopped into 1/3-inch pieces. 

In a medium skillet, melt the butter over medium-high heat. Add the apple, onion, and ginger. Sauté for about 4 - 5 minutes or until the apple and onion are just tender.

Add the vinegar, pepper jam, and dried cranberries and bring to a boil. Let the mixture boil for about 2 minutes, until loose and chutney-like. Remove from the heat and cool.

Recipe © Kathy Casey Food Studios^® - Liquid Kitchen^™

Lessons in Mezcal: The Maguey Harvest Cocktail

Mezcal is a fantastic spirit, offering a variety of subtle nuances and rich flavor. Often compared to tequila, they are worlds apart! Both are made from agave plants (blue agave specifically for tequila while mezcal can be made from a variety of agaves) and are particular to regions in Mexico.

I invited special guest Tim Master, Director of Specialty Spirits Division and Trade Education at Frederick Wildman & Sons, to the set of Kathy Casey's Liquid Kitchen for this special episode on mezcal. He brought samples of Ilegal Mezcal to try and showed us how to make his Maguey Harvest cocktail, a versatile drink that can be served cold or warm! The Ilegal Mezcal Reposado has a smokiness akin to whiskey and pairs well with the apple cider, lemon juice and cinnamon syrup. Perfect for a holiday party or a great way to warm up during the winter chills!

Salud! -Kathy

Keeping Warm During the Holiday Celebrations with a Punch!

With the holidays upon us, it’s time to celebrate! And nothing says celebration than being around your family, friends and loved ones… with a good glass of punch! In the winter, hot punches full of wine and spice can keep your guests warm after a long trip through the chilly weather. 

My Cuties Spiced White Wine (as seen to the right,
Photo by Kathy Casey Liquid Kitchen^™) is the perfect remedy to warm you up during the holidays or sip throughout the party festivities. The Cuties Clementines add a fragrant kick to this party sipper while mingling with the other ingredients and playing well with both the white wine and St. Germain liqueur. For a mulled wine like this, I recommend using StoneCap Chardonnay, a fantastic Washington white wine. For a truly non-alcoholic and super kid-friendly version, sub out the white wine, liqueur and brown sugar with apple cider. Most importantly, don’t forget to serve it in a fabulous punch bowl!

For other punch recipes and great holiday sips, don’t forget to check out my cocktail show Kathy Casey’s Liquid Kitchen. 

Wishing everyone a Happy Thanksgiving and a fantastic holiday season! -Kathy

 

Cuties Spiced White Wine
For large parties, this recipe can easily be increased, made in advance, and then gently reheated before serving. Keep large batches warm in a slow cooker on low heat or in a deep, pretty chafing dish.

Makes 7 cups, or about 8 servings

4 Cuties Clementines, each poked with 8 whole cloves, then cut in half
2 (750 ml) bottles light, dry white wine, such as StoneCap Chardonnay
1 apple, cut crosswise in 1/4-inch slices
6 allspice berries, crushed
1 cinnamon stick, broken in half
1/3 cup packed brown sugar
1/2 cup St. Germain liqueur or orange liqueur

Place all ingredients in a stainless steel or flameproof glass pan and stir well to dissolve the brown sugar. Place over low heat until hot—do not simmer or boil. Remove from heat and let the flavors steep for at least 30 minutes before serving. Serve warm. You can make ahead, chill overnight and reheat till just warm the next day.

For a Kids' Cutie-Spiced Cider, replace the white wine with apple cider and omit the brown sugar and liqueur.

Recipe by Kathy Casey Liquid Kitchen^™

Holiday Sippin': Ginger Rouge Cocktail

Fresh ginger, cranberries and orange make for a zesty syrup when blended together. Not only does this housemade syrup add fantastic taste to a cocktail, but it adds a beautiful rouge tint to a drink, which is perfect for some holiday sipping! 

On this week's video of Kathy Casey's Liquid Kitchen™, I make a Ginger Rouge Cocktail! After making my Housemade Zesty Cranberry Ginger Syrup and letting it cool, I puree it until its smooth using my Vitamix Barboss Advance. Shake in that alongside gin, vodka OR gold rum (your choice!) and Angostura bitters and you'll have a beautiful and delicious cocktail to sip the night away!

Enjoy! -Kathy

***Make sure to follow @LiquidKitchenTV on Twitter for other sippin' ideas!***

Two Cocktails in One: the Bellini Manhattan

Sometimes it takes two to make a delicious cocktail. The Bellini champagne cocktail by itself is a simple, yet great cocktail combining peach puree and champagne. The ever classic Manhattan cocktail leans more towards being spirit-forward with it's combination of whiskey, sweet vermouth and bitters. But how would they taste if properly combined?

On this week's video of Kathy Casey's Liquid Kitchen™, I make a Bellini Manhattan! Using homemade peach puree, I combine that with bourbon and sweet vermouth. Topped off with champagne and edible gold flakes, this Southern-inspired drink is perfect for your next holiday party!

Cheers! -Kathy

Citrus Twist: Grapefruit Negroni

Delicious citrus is a wonderful way of brightening up your taste buds as the colder months come along. From oranges to grapefruits, this season's citrus is perfect to use in tasty libations!

On this week's video of Kathy Casey's Liquid Kitchen™, I make a Grapefruit Negroni! Freshly squeezed grapefruit juice is shaken up with the gin, red vermouth and Campari for this slight variation of the classic Negroni cocktail. 

Enjoy! -Kathy

***Don't forget to check out the Kathy Casey's Liquid Kitchen Facebook page too!***

Barrel-aged cocktail: JBT Blue?!

From wines to beers as well as spirits, barrel-ageing is a wonderful process that adds subtle hints of flavor to an already wonderful complex notes. But barrel-ageing a cocktail? It can be done! Trend setting mixologists and bartenders, such as Portland's Jeffery Morgenthaler, have been experimenting with aged cocktails with some faboo results!

On this week's video of Kathy Casey's Liquid Kitchen™, I make a JBT Blue! This is a spirit-forward cocktail recipe that combines bourbon, silver tequila, triple sec, red vermouth and Campari. Poured into a barrel, this cocktail is aged for about three weeks. Once aged to my liking, I pour enough for one cocktail, stir with ice and garnish with a maraschino cherry!

Cheers! -Kathy

***Curious about barrel-aging your own cocktails? Check out Woodinville Whiskey Company for their stock on small or large barrels!

Speakeasy Inspiration: Rye Invention Cocktail!

On this week's video of Kathy Casey's Liquid Kitchen™, I make a Rye Invention cocktail! This is one of my favorite cocktails to make, not only for it's taste but in how it's made. It's a spirit-forward drink invoking methods and tastes of a classic cocktail.

The  recipe combines the spiciness of Bulleit Rye Whiskey with the light sweetness of St. Germain Elderflower Liqueur and slight bitterness of Aperol. Using classical techniques, I stir the liquids with ice, strain into an antique glass and flame an orange disc (watch carefully!) for one last addition to this speakeasy-inspired cocktail.

Make sure you mark your calendars for Seattle Cocktail Week from October 27th - 30th! Restaurant friend Michelle Quisenberry will be shaking up this tasty cocktail at her Volterra Restaurant during this libatious weekend!

Enjoy! - Kathy

Gather ‘Round – At the Kitchen Table with Chef Greg Atkinson!

Some writers have the uncanny ability to imbue their written words with their own voice. My good friend Greg Atkinson is one such writer. His words, penned or spoken, are thoughtful – measured and weighed as carefully as if he were crafting a recipe. And as the very best writers do, Greg’s words evoke powerful sense memories. His newest book, At the Kitchen Table: The Craft of Cooking at Home, is full of deeply personal stories that invite the reader to relate and connect with him. His essay on borscht calls to mind immediately my grandmother’s kitchen; I can smell the earthy beets and the simmering broth as if I were at her kitchen table awaiting a piping bowl.

I have had the distinct pleasure of knowing Greg for many years, and I can assuredly say he is one uber-talented man. He has written for Food Arts magazine, Pacific Northwest and The Seattle Times. His other published works, West Coast Cooking and Northwest Essentials are considered classics. He helped turn Seattle institution Canlis into the modern masterpiece it is today as their executive chef. A gifted and beloved instructor at the Seattle Culinary Academy and now the chef-owner of the soon to open Restaurant Marché on Bainbridge Island (opening January 2012), Greg has seemingly done it all in the food industry. But even with all those accomplishments to his name, he insists humbly that he is “still a passionate amateur cook, a craftsman in the kitchen.”

Greg’s deep love of local, seasonal and sustainable  ingredients is evident in whatever he does, from his
restaurant’s ‘market fresh’ approach to classic French food, to the recipes in At the Kitchen Table. The aforementioned borscht, his own New American version, relies on the freshest ingredients available to give this hearty classic a facelift. There are 70 recipes included with his two dozen or so essays, each one chock full of warm memories, inviting flavors and Greg’s appreciation for the idea that everything tastes best in its season and shared with the ones you love.

So whether you give this book as a gift, or pass along your own copy to someone who’d love it, this collection of stories and recipes are perfect for sharing. Enjoy! - Kathy

Visit Restaurant Marché and  At the Kitchen Table on Facebook, or check out www.westcoastcooking.com to see what Greg is up to next!

Catch Kathy on Twitter (@KathyCaseyChef), Dishing with Kathy Casey Blog www.kathycasey.com/blog or find Sips & Apps on Facebook.

 

New American Borscht

Tailored to match the tastes and sensibilities of twenty-first-century cooks, this version of the traditional Eastern European soup might not be perfectly authentic, but, made with the freshest local and natural ingredients, it does provide a certain sense of place.

Makes 8 servings 

For the beets:
2 large beets, unpeeled, with tails intact 

For the soup base:
1 1/2 pounds stewing beef
1 Tbsp kosher salt
2 Tbsp sugar
2 Tbsp balsamic vinegar
2 quarts beef broth
1 bay leaf 

For the vegetable sauté:
2 Tbsp olive oil
1 medium onion, peeled and cut into small dice
2 medium carrots, peeled and cut into small dice
3 or 4 small yellow-fleshed potatoes, unpeeled, cut into medium dice
1/2 head Napa cabbage 

For finishing the soup:
Kosher salt and freshly ground pepper
Chopped parsley or dill, for garnish
1 cup plain yogurt or sour cream (optional)

To prepare the beets, place them in a saucepan with 4 cups water. Over high heat, bring the water to a full, rolling boil. Reduce the heat to low and simmer the beets until they are tender, about 1 hour.

While the beets are cooking, prepare the soup base. Sprinkle the beef with salt. Stir the sugar in a heavy-bottomed Dutch oven or soup kettle over medium-high heat until the sugar melts and begins to turn brown, about five minutes; when the sugar is a deep caramel color, add the beef. Stir the beef around until it is well browned, about 2 minutes, then add the balsamic vinegar, beef broth, and bay leaf. Bring the liquid to a boil, reduce the heat to low, cover, and simmer the beef until tender, about 1 hour.

While the beets and the beef are still cooking, prepare the vegetable sauté. Warm the olive oil in a large frying pan over medium-high heat, add the onions and carrots, and sauté until they are beginning to brown, about 5 minutes. Add the potatoes and cabbage and sauté just until the vegetables are heated through. Add the sautéed vegetables to the beef base and continue simmering until the potatoes are tender, about 15 minutes.

Use a slotted spoon to lift the beets out of the boiling water and, under cold running water, slip off their skins. Cut the cooked, peeled beets into batons, about 2 inches long and 1/2 inch wide; add the cut beets to the soup. Season the soup to taste with salt and pepper, ladle it into serving bowls, and garnish with a pinch of chopped parsley or dill. Pass yogurt or sour cream separately.

Recipe from At the Kitchen Table: The Craft of Cooking at Home by Greg Atkinson, Sasquatch Books.

Garden-to-Glass: Zen Garden Cocktail

Earlier this summer, I made a libatious garden-to-glass Envy cocktail that combined organic vodka, muddled honeydew melon, fresh cilantro and a bit of green Tabasco. This week I return to the garden-to-glass theme with this cocktail.

On Kathy Casey's Liquid Kitchen™, I make a Zen Garden cocktail! Refreshing and crisp, this cocktail features muddled celery, cucumber and lemongrass rounding out the botanical flavor of gin and sweetness of agave nectar. Fresh yuzu juice and sake make a wonderful far east addition to this cocktail.

Cheers! -Kathy

Make Your Holidays Shine with the Platinum Sparkle!

October 4th is National Vodka Day! Celebrate with style and elegance with this delightful cocktail. With the holidays fast approaching, this is the perfect cocktail to help bring forth holiday cheers!

This week on Kathy Casey's Liquid Kitchen™ I make my Platinum Sparkle! Organic Moon Mountain Vodka along with maraschino liqueur, lemon juice and Lillet Blanc with a touch of champagne make this a delightful holiday sipper!

Cheers! -Kathy

Italian Inspiration: Tuscan Rosemary Lemon Drop

Creative cocktails can come from all methods of inspiration.
I made this particular cocktail for my dear friends who had their wedding in Tuscany. Rosemary and citrus play well together in both taste and aroma. 

This week on Kathy Casey's Liquid Kitchen™ I make a Tuscan Rosemary Lemon Drop! Fresh rosemary pairs well with Moon Mountain Vodka and housemade limoncello as well as other ingredients. Before serving, rim your cocktail glass with rosemary sugar, made by drying fresh rosemary and sugar together then combining together in a food processor or great blender.

Cheers! -Kathy    

Get Bitter!

From their long and storied history as snake oils and
medical panacea to their modern-day indispensability  behind the bar of any good cocktail program, bitters have been there through the cocktail’s rise in popularity, fall during Prohibition and re-emergence as a key part of today’s thoughtfully-crafted cocktail. Bitters: A Spirited History of a Classic Cure-All by accomplished author Brad Thomas Parsons ushers the reader through the ups and downs of this flavorful favorite. This ultimate guide to the emerging, versatile world of bitters as a cocktail staple is sure to be an enduring resource for bartenders for years to come.

In writing this book, Parsons admittedly became a bit obsessed with bitters, and it’s easy to see why; while they have boomed in the cocktail industry, the relatively simple process of making them and the lure of the variety with which they can be found makes this an accessible and alluring subject to geek out about. He has captured not only the myths and mystery behind bitters, but a seriously well-rounded collection of both classic and ‘new age’ cocktails like The Autumn Sweater, a fab fall warm-me-up, and the Gargoyle & Spire, a champagne cocktail that pairs bitters with herbaceous gin and Strega.

Of course, with something as versatile as bitters, Parsons couldn’t leave out food; Chinese-style Takeout Ribs with Lacquered Bitters Glaze, Aromatic Bitters Ice Cream and tons of other mouthwatering treats let the serious bitterphile go beyond the bar and into the kitchen.

Bitters hits the shelves November 1st, 2011 and is available for pre-order on Amazon.com now. Grab this book immediately - no cocktail aficionado should be without it!

--Kathy Casey

DIY Syrup for a Pre-Prohibition Cocktail: Clover Thyme Club

Homemade syrups are easy to make and a great way to include fresh ingredients in tasty treats like ice cream or in a fantastic cocktail, like the Clover Club cocktail.This classic cocktail, originally created for the gentlemen at the Philadelphia club of the same name, is a pre-prohibition cocktail dating back to at least 1911.

This week on Kathy Casey's Liquid Kitchen™ I make a Clover Thyme Club using a DIY Raspbery Syrup! Using the Vitamix Barboss Advance, I blend fresh raspberries, sugar and water then reduce it down 'til its nice and syruppy. For the cocktail, the fresh syrup plays well with gin, lemon juice, fresh thyme and egg whites for this frothy and herbalacious libation!

Cheers! -Kathy     

An "Adult" Twist to a Cool Treat: Spirited Chocolate Covered Cherry Milkshake

Ice cream and milkshakes are delicious all year round. Same can be said with a fantastic bourbon. Why not combine both into decadent cold treat?

This week on Kathy Casey's Liquid Kitchen™ I make a Spirited Chocolate Covered Cherry Milkshake! Using the Vitamix Barboss Advance, I blend in chocolate cherry ice cream, brownie bites, Bulleit Bourbon and cherries and top it off with a chocolate sauce, chocolate whipped cream and a bourbon soaked maraschino cherry. Remember, adults only for this treat!

Enjoy! -Kathy

An Herbal Twist: Toasted Thyme Last Word

Invented during the Prohibition-era, the Last Word
is an ageless cocktail. Seattle's own Murray Stenson (former bartender of Zig Zag Cafe and Tales of the Cocktail's 2010 Best Bartender in America) helped rediscover this tasty cocktail, giving it a well deserved comeback.

This week on Kathy Casey's Liquid Kitchen™ I make a Toasted Thyme Last Word cocktail, which is a slight variation. By flaming the thyme with the Green Chartreuse, more of the herbal notes come out, mixing well with the gin and maraschino liqueur. 

Cheers! -Kathy

Margaritas for Everyone!

Margaritas are super fun to blend for a party - the flavor possibilities are endless! What's not to love about tequila, Cointreau and lime juice?

This week on Kathy Casey's Liquid Kitchen™ I make a Whole Fruit Blended Margarita ! This is similar to making my Whole Fruit Blended Daiquiri. Using the Vitamix Barboss Advance, I am able to blend whole fruit for this margarita to add texture then serve it in a Citrus Salt rimmed glass.

Cheers! -Kathy

DIY Citrus Salt!

Rimmed glasses always add a nice touch to drinks. Whether it's salted for a classic margarita or sugared for my Tuscan Rosemary Lemon Drop, count on them as a faboo display as well as enhancing the drink's flavor.

This week on Kathy Casey's Liquid Kitchen™ I make Citrus Salt! This DIY seasoning salt is quick and easy to make with a Vitamix Barboss Advance. This is extremely versatile for rimming cocktail glasses or as a seasoning for grilled fish or chicken dishes!

Enjoy! -Kathy

Thank you!!