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Dishing with Kathy Casey: The Newsletter

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Welcome to Dishing with Kathy Casey – The Newsletter! I can’t wait to share all of my tasty adventures with you; read on to see what I’ve been up to, check out some great recipes, and enjoy all things d’lish!

October has come and gone and November is almost over, which means…

It’s Fruit Cake Time!
And you know that means, our hand-crafted “Over 21” Real Fruit Cakes made with Maker’s Mark!

Starting November 24th, these Real Fruit Cakes will be available for purchase at my Food Studios in Seattle as well as online through our website for delivery. Make sure to order early as they do sell out fast!
 
These REAL fruit cakes are fully loaded with Maker’s Mark soaked dried fruits, including apricots, cranberries, tart cherries and golden raisins, as well as loads of nuts from toasted hazelnuts to rich pecans – all bound with our signature spiced batter, baked till golden and then glazed hot out of the oven with LOTS of bourbon-brown sugar syrup.





Who’s ready for a slice?

I know a lot of you all have been asking about our Holiday Extravaganza… We’re taking a break this year but will still have lots of goodies for your favorite foodie available during open hours at the Food Studios. Drop on by for signed cookbooks, and of course Fruit Cakes!

Savor the Season at Dish D’Lish!
For those flying to and from Seattle this holiday season, make sure to stop by my Dish D’Lish cafes (Sea-Tac Airport: pre- and post-security) to get your holiday feast to go! Warm up with a Salted Caramel Pumpkin Latte while nibbling on a Pumpkin Pecan Muffin in between trips. For heartier fare, grab a Turkey and all the “Fixins” Sandwich to bring on your next flight – sliced turkey breast, Havarti cheese, stuffing, and cranberry apple chutney on organic pumpkin focaccia! Yum!

Dish D’Lish Savor the Season at Sea-Tac Airport

 Heather and Jason were again shaking it up for Sunkist at PMA’s (Produce Marketing Association) Fresh Summit Convention & Expo. The Sunkist Grapefruit IPA Twist was made with fresh squeezed grapefruit, Bacardi rum, fresh mint, and a touch of simple syrup – shaken and then topped with Eagle Rock Brewery Populist IPA. The cocktail was a huge hit! 

Jason and Heather shaking up Sunkist Grapefruit IPA Twists
Portland Imbibing
Lucky-invited bartenders and mixologists headed to Portland Cocktail Week this last October where I lead a seminar on Real World Consulting. It was a libatious week of learning and imbibing. Days were filled with educational seminars and evenings were all about the fab & glam parties. One of my favorite events was the G.L.A.S.S. (Gay & Lesbian Alliance for Spirited Sipping) & ABSOLUT Drag Party! Guests were entertained by Portland’s finest drag queens while getting there glam on with fun wigs and lots of fake eyelashes. 


Pernod Ricard’s Karlyn Monroe and I looking all rainbow and fab
with our spirited sippy cups at the GLASS Drag Event

And speaking of Portland, while on our visit South we rolled out the Heathman’s Restaurant & Bar’s new fall cocktail menu and shook up cocktails for a media menu release party. New menu items include 50 Shades of Gin, (did you know that the book 50 Shades of Grey was written at the hotel!) Harvest Pumpkin Toddy (recipe below), Huckleberry Mules and French Daiquiris. Local Portland Blogger and Photographer Aubrie LeGault took some AMAZING photos of the Orchard Old Fashioned topped with my Liquid Kitchen Cocktail Goldcheck out the link for the recipe and a peek at her beautiful work. To hear more, check out my interview with Lori Ness on Northwest Prime Radio!





Heathman Barman mixing up Liquid Kitchen’s 50 Shades of Gin Cocktail
Note the fun little “handcuffs” giving a flavor of the book.

Liquid Kitchen’s Winter Warmer
The Harvest Pumpkin Toddy is the perfect drink to warm up to on a blistery late fall/winter’s day! This Hot Toddy variation incorporates a Spiced Pumpkin Mix that mingles well with the bourbon and hazelnut liqueur. Pop by the Heathman’s Restaurant & Bar in Portland or whip one up at home.

Harvest Pumpkin Toddy
Makes 1 drink
 
1 lemon wedge
1 ounce bourbon
1/2 ounce Frangelico Hazelnut Liqueur
2 heaping tablespoons Spiced Pumpkin Mix (recipe follows)
4-5 oz boiling water
Garnish: cinnamon stick
 
Build the drink in a coffee mug. Squeeze the lemon wedge into the mug. Measure in the bourbon, Frangelico, and the Spiced Pumpkin Mix. Carefully measure and add in the boiling water. Stir until well mixed. Garnish with a cinnamon stick.
 
Spiced Pumpkin Mix
Makes 3 cups, enough for 24 drinks
 
4 oz wt. (1/2 cup) un-salted butter, at room temperature
1 1/2 cups (12 oz wt) packed brown sugar
1 tablespoon ground cinnamon
2 teaspoon ground nutmeg          
3/4 teaspoon ground cloves         
1/2 teaspoon Kosher salt
1 (15-ounce) can pumpkin puree
 
In a mixing bowl, whip the butter, brown sugar, spices and salt with an electric mixer on high speed for about 2 minutes, until light and fluffy. Stop and scrape the bowl as needed. Add the pumpkin and continue to whip until pumpkin is totally incorporated and mixture is fluffy, about 5 minutes more. Place in a small container, cover tightly. Label, date, initial and refrigerate for up to 7 days or keep frozen for up to 1 month.
 
Recipe from Kathy Casey Sips & Apps
I hope you enjoy these holiday bevies. For more recipes for the holiday season visit my blog Dishing with Kathy Casey and for all things libatious check out www.LiquidKitchen.com
 
I wish you, your friends and family a wonderful holiday season!

Copyright © 2014 Kathy Casey, Inc., All rights reserved.

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