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
From Bings to Queen Annes, cherries are one of the Northwest’s most famed exports, and also one of our most valuable crops. Needless to say, they’re luscious, sweet & tart, and decadent. Cherry Mojito photo from Kathy Casey's Northwest Table. Eaten out of hand is...
Congratulations to chef friend and author Trevis Gleason for winning the Prestige Award by the International Jury at the Gourmand World Cookbook Awards! Held in China last month, this is the world’s only international culinary publishing awards ceremony. Trevis’ award...
Everyone loves a good “Q.” Grill masters gather round to stoke the coals and debate when to flip the food, and everyone shares their recipes for amazing barbecue. From hot dogs to burgers to sides of salmon during summer nights in the Northwest, everything tastes...
