This week on Kathy Casey’s Liquid Kitchen, I make an Apple Ginger Puree for my Harvest Dark & Stormy! Using my Vitamix The Quiet One, I puree a d’lish combination of fresh diced apples (I like using Granny Smith for their tart flavor), coarse minced ginger, sugar and water. The mixture compliments the ginger beer and the dark rum (you can also use a spiced rum) for my twist on the classic Dark & Stormy.
Cheers! -Kathy
Braiden Rex-Johnson is not only a fantastic food writer and author, but also a dear friend. Her latest venture brushes upon a very touching topic that affects us all. Braiden’s website allows the audience to submit their most cherished stories as well as pictures of...
This is Cameo McRoberts filling in for Kathy for this week’s Dishing post. I’m Executive Chef here at Kathy Casey Food Studios and I’ve worked with Kathy on a lot of projects. What I love the most is sharing ideas with her! But I also love trying out new foodie hot...
Local ingredients, classic pairings and a flourish of daring new flavors highlight the menu prepared by featured Northwest chefs for the annual Premier Chefs Dinner benefiting the Fred Hutchinson Cancer Research Center. Crudo (an Italian version of sushi), a savory...
