Another delicious and fun post by our Chef on Board Kathy Casey.  Enjoy!

Springtime is perfect for casual entertaining—and an unhurried brunch is one of my favorite ways to welcome the season.  It might even be warm enough mid-day to serve out on the deck, what with everyone a bit restless for outdoor "activities." Make the occasion stress-free by getting nearly all of the dishes prepared in advance. Then you can delight in the day instead of just tending to the kitchen goings-on.

Start out with oversized martini glasses filled with Sunshine Fruits drizzled with Ginger Lime Splash. Then move on to Smoked Salmon Benedict with Sour Cream–Chive Hollandaise and simple Grilled Asparagus.

Eggs Benedict takes on a new elegance with warm orange scones replacing English muffins and Canadian bacon swapped for thin slices of smoked salmon. (English muffins are perfectly fine if you are crunched for time!) Luscious, silken Sour Cream–Chive Hollandaise is not too scary to make since the addition of sour cream helps keep it stabilized and much less likely to break. Garnish with fresh snipped chives.

Fresh spring asparagus is fabulous lightly grilled. Grilling adds a nice smoky character to the “grass,” whether served hot off the fire, warm or even chilled.

So, cook up some delicious fare and enjoy it with the ones you love. Then spend a leisurely afternoon lounging, conversing, and celebrating springtime!

Sunshine Fruits with Ginger Lime Splash
You can make the Splash and cut up the fruit a day ahead and then assemble right before serving.
Makes 6–8 servings

Splash
3 Tbsp fresh lime juice
3 Tbsp honey
2 tsp finely minced ginger
1 Tbsp minced fresh mint
finely minced lime zest from the lime

Fruit
1 large, ripe mango, peeled and diced
1/2 pineapple, peeled and diced
2 oranges, peel cut off and segmented
8 large strawberries, cut in thin wedges

Garnish: fresh mint sprigs

To make the splash: Combine all ingredients in a small bowl. Refrigerate till needed.

To assemble and serve fruit: (The mango, pineapple and oranges can be cut up a day ahead, mixed, tightly covered and refrigerated.) Place the cut fruits in a large bowl and gently toss with the Splash to combine. Serve in large chilled martini glasses. Garnish with fresh mint sprigs.

Recipe © 2010 Kathy Casey Food Studios® www.kathycasey.com/blog

Smoked Salmon Benedict with Sour Cream–Chive Hollandaise
This makes for a special brunch, served with glasses of bubbly champagne and bowls of fresh fruit. If fresh chives are not available, substitute thinly sliced green onions.
Makes 6 servings

Sour Cream–Chive Hollandaise
1/2 cup dry white wine
1 Tbsp orange juice
1 tsp fresh lemon juice
1 tsp minced shallot
2 Tbsp sour cream
2 egg yolks
1/4 tsp Tabasco
3/4 cup melted butter
1 Tbsp minced fresh chives
salt and fresh-ground black pepper to taste
---------------------------------------------
8 oz thinly sliced cold-smoked salmon or lox
6 Orange Scones, split crosswise (recipe follows)
1 tsp distilled white vinegar
12 eggs
fresh chives, cut in 1-inch pieces for garnish

To make the hollandaise: Reserve 2 Tbsp. of the white wine. Combine the remaining white wine, orange juice, lemon juice and shallot in a small saucepan. Cook over high heat to reduce to 2 Tbsp. Remove from the heat and stir in the sour cream. Set aside.

In a medium stainless steel bowl, whisk the egg yolks, Tabasco and 2 Tbsp. reserved white wine. Place over, but not touching, simmering water in a double boiler and whisk constantly, scraping down the sides often. When the eggs begin to look frothy, remove double boiler from the heat (overheated eggs will turn the sauce to scrambled eggs) and, while continuing to whisk, slowly drizzle in the melted butter. After all the butter has been incorporated, remove the bowl from the double boiler. Whisk in the sour cream mixture and minced chives. Season with salt and pepper.

Meanwhile, preheat oven to 300 degrees F. Lay smoked salmon slices on the scone halves and place on a baking sheet. Heat in the oven until warmed through, about 4–5 minutes.

Meanwhile, in a large saucepan over moderately high heat, bring 1 gallon water and the vinegar to a low boil. Crack eggs into gently boiling water and poach for about 2 minutes or until cooked to desired doneness. Remove from the water with a slotted spoon, draining well.

Place 2 warmed scone halves with salmon on each plate. Place an egg on each half and top with dollops of hollandaise. Garnish with chives. Serve at once.

Orange Scones
Scones can be made the day ahead, cooled, wrapped and held at room temperature.
Makes 8 scones

2 1/4 cups all-purpose flour
2 Tbsp sugar
1 tsp cream of tartar
3/4 tsp baking soda
1/2 tsp salt
1/4 cup cold butter
1/4 cup vegetable shortening
3 Tbsp fresh orange juice
2 Tbsp milk, plus 1–2 Tbsp more if needed
1 large egg
2 tsp finely grated orange zest
1 egg white mixed with 1/2 tsp water for glaze

Preheat oven to 375 degrees F. Sift together the dry ingredients into a large bowl. Cut in the butter and shortening with a pastry cutter or 2 knives.

In a separate bowl, mix together all the remaining ingredients except the egg white glaze. Make a well in the center of the dry ingredients and pour the liquid into it. Combine with a few swift strokes. Add 1–2 Tbsp. additional milk if needed. Do not overmix. Place on a lightly floured board and pat into a 3/4-inch-thick circle.

Place on a baking sheet and cut into 8 triangular wedges. Brush top lightly with the egg white glaze. Bake in the preheated oven for 18–22 minutes, or until golden. (Scones not used for the Benedict recipe can be cooled completely, wrapped and frozen for up to 3 months—they’re fantastic for shortcakes during berry season!)

Recipe © 2010 Kathy Casey Food Studios® www.kathycasey.com/blog

Grilled Asparagus
Makes 6 servings

2 bunches of fat asparagus, about 2 pounds
olive oil, as needed
salt and pepper as desired
squeeze of lemon

Wash asparagus and with a paring knife trim off and discard the bottom woody tough part. Meanwhile, get coals going in grill—you want to grill the asparagus over pretty hot coals. (Or use a grill pan and heat over high heat.)

To grill the asparagus: Place asparagus on a large baking sheet and lightly brush with a little olive oil. Season with salt and pepper. Grill asparagus over very hot coals for about 1 minute on each side to mark asparagus nicely and cook until just done. Squeeze lemon over asparagus. Sprinkle with a little extra seasoning if desired. Great served hot or warm.

Recipe © 2010 Kathy Casey Food Studios® www.kathycasey.com/blog

Braising….. it’s slow-cooking goodness – worth the wait!

Chilly winter days and nights call for slow-cooked, braised dinners. Curling up on the couch on a Sunday afternoon while watching old movies, you can have a scrumptious dinner gently simmering away in the oven with just a little up front effort.

Braising is totally making a comeback these days – as we all long for the rich flavor of slow cooked foods.  For those of you who are braising "newbies," the process is a long, slow, cooking method at a low temperature that can be done on the top of the stove, in the oven or Crock Pot. The treatment is especially suitable for less tender but more flavorful cuts of meat. These tougher cuts are also cheaper, but they taste like a million bucks when braised till fork-tender with an array of spices, herbs and vegetables.

I typically like to brown my meat on the top of the stove, add the remaining ingredients, bring to a boil, cover tightly, and then pop the pan in a low oven and forget about it for a few hours. Choose a heavy pan that fits the meat closely, so the liquid will come to the right height around the meat. Don't be tempted to raise the heat to speed things up; you'll toughen the meat instead of tenderizing it.

And braising yields a fabulous cooking liquid that usually needs only degreasing and thickening to produce a delicious sauce. Since braised meats reheat well, there's an easy way to thoroughly de-fat the sauce. When the meat is done, cool meat and liquid separately, refrigerating overnight. Cover the cooled meat closely with plastic wrap to prevent the surface from drying out. When ready to serve, lift the congealed fat from the liquid, finish sauce as directed and gently reheat the meat in the sauce.

I have provided one of my favorite slow-cooked recipes below, so if it’s been awhile since you’ve braised or slow-cooked, take a break from the grilled chicken breast or quickie stir-fry and get settled in for a taste of what time brings to the table.

Now, I am not one who follows conformity, but in this case I cave in for flavor's sake: Chardonnay Braised Chicken. Such an almost textbook pairing, yet they are beautiful together when slowly oven-braised with toasted fennel seed, mushrooms, peppers, the original trio (carrot, celery, and onion) and a little fresh thyme. Rich, and perfumed with Chardonnay, this preparation is finished with a little cream and fresh parsley and chives.

So sit back and relax and breathe in the flavorful aroma while your dinner slow cooks…. it’s worth the wait!
Copyright © 2010 by Kathy Casey Food Studios® 

Chardonnay Braised Chicken    

Makes 4 to 6 servings

2 tablespoons olive oil
1 large (about 4 pounds) chicken, cut in 8 pieces—2 breasts, 2 legs, 2 thighs, 2 wings
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fennel seed
3/4 cup large-diced onion
3/4 cup large-diced celery
3/4 cup large-diced carrot
3/4 cup sliced mushrooms
3/4 cup large-diced red bell peppers
1 tablespoon minced garlic
1 teaspoon minced fresh thyme
1 3/4 cups chardonnay
1 tablespoon water
1 tablespoon cornstarch
1/4 cup cream
1 tablespoon minced fresh chives
1 tablespoon minced Italian parsley

Preheat the oven to 350°F.

In an ovenproof braising pan, large Dutch oven, or wide soup pot, heat the olive oil over high heat.

Meanwhile, lay the chicken pieces out on a baking sheet and sprinkle both sides with the salt and pepper.

When the oil is hot, brown the chicken pieces well, about 4 minutes on each side, doing it in two batches if necessary. Remove the browned chicken to a plate.

Reduce the heat to medium-high, add the fennel seed and onion to the pan, and cook for about 10 seconds. Add the celery, carrot, mushrooms, and bell pepper and cook, stirring often, for about 2 to 3 minutes, or until lightly browned. Stir in the garlic, and cook for 30 seconds more.

Place the chicken back in the pan, tucking it between the vegetables. Add the thyme and the wine. Bring to a boil, then cover.

Place in the oven and cook for 30 minutes. Remove the lid and cook for another 30 minutes, or until the chicken is very tender. Remove the chicken and vegetables to a platter and keep warm.

Measure the liquid; you should have about 2 cups. Place the pan, with the liquid, over medium-high heat. (If you have more than 2 cups of liquid, boil it for a minute or so to reduce it.) In a small cup, mix together the water and cornstarch. Whisk this mixture into the liquid in the pan, and add the cream. Cook, whisking continuously, until the liquid comes to a boil. Boil for about 2 minutes or until saucy. Remove the pan from the heat, stir in the chives and parsley, and spoon the sauce over the chicken and vegetables.

Chef's Tips:
 You must have heard the following saying many times by now: "If you would not drink it, then don't cook with it …" The flavor of your wine is the flavor that is imparted to the dish you are cooking.
 If you are feeling a little rebellious, make this with a petite syrah or Côtes du Rhone.

Copyright © 2002 by Kathy Casey from Dishing with Kathy Casey, Sasquatch Books

I have loved pie more than cake as long as I can remember. Maybe it's a contrast thing—the crispy crust with the tar, creamy or gooey filling.

Pies are great anytime of year. Tart puckery rhubarb pies in the spring; fresh blackberry pies oozing warm juice in the summer; custardy pumpkin and rich pecan pies in the fall; and cream pies—with drifts of whipped cream on top of course—in winter.

One of my own fondest taste memories is my mother Eunice’s lemon meringue pie. It was always my request instead of a birthday cake. Flaky crust, tart sunny filling and a poufy cloud of meringue on top—ever so perfectly browned. I still love it today but like all chefs I had to add a touch of my own. So, I put a few toasted hazelnuts in the crust and, underneath that billow of meringue, a secret little layer of fresh raspberries.

And then of course there’s everyone’s Southern favorite, pecan pie. I’ve gilded the lily this time, adding both chocolate and coffee to create Mocha Java Pecan Pie with Bourbon Whipped Cream. Yum!

No, I didn’t forget the mile-high cream pie and chocolate lovers – I know this is one of Lori’s. I’ve included a recipe from Northwest chef Greg Atkinson. I love his description of his Windy Day Chocolate Cream Pie, with whipped cream mounded "as high as a snow-covered mountain." It makes you want to jump in it!

I can’t believe how many young adults have never made pies! I even MENTIONED that I was blogging about pie, and there were ohhh's and ahhh's. "Oh, boy, do you need a tester?" "I’d love to come and eat pie! We never get homemade pie anymore!"

Okay, so what's the problem here? Is the fear of crust-making rampantly overtaking the pie-making ambitions in our young cooks of today? I guess I lucked out—for I’ve been making pies ever since I could lift a rolling pin.

There are only three things that could be scary about pie-making: 1. That you may not be able to control yourself and you'll eat the entire pie. 2. Depending upon how much you get "into" it, you could end up with your kitchen looking like a flour bomb exploded. (This is the way mine looks—and it’s worth it.) 3. That the pie may be so full of deliciousness that it could bubble over in your oven and set your smoke alarm off. But a wave of a dish towel and an open door will take care of that!

So, if you are pie paranoid, get over it—right now. Roll up those sleeves and get to baking up some homemade pie goodness with your friends. Your house will never have smelled so good.

© 2009 by Kathy Casey Food Studios® 

Kathy’s Birthday Lemon Meringue Pie with Fresh Raspberries

Makes 1 9-inch pie

Crust

1 cup all purpose flour

1/4 cup toasted and chopped hazelnuts

1/4 teaspoon salt

1 teaspoon sugar

1/4 cup lard or vegetable shortening

2 tablespoons butter

1 – 2 tablespoons ice water

Filling & Meringue

1 cup + 1/2 cup sugar

1/3 cup cornstarch

1 1/2 cups water

6 tablespoons fresh lemon juice

4 eggs, separated

1 1/2 tablespoons finely minced lemon zest

2 tablespoons butter

1 1/2 cups fresh raspberries

1/4 teaspoon cream of tartar

Preheat oven to 475 degrees F.

To make the crust: Mix the flour, hazelnuts, salt and sugar together in a large bowl. Add lard or shortening and butter and, with a pastry blender or clean hands, combine until mixture forms pea-sized particles.

Add 1 tablespoon of the ice water. Stir the dry mixture with a fork, mixing until liquid is just incorporated. If dough is too dry, then add more water, 1 to 2 teaspoons at a time.

Form dough into a ball and flatten out slightly to a big disk, fold over each side into the middle, so there are 3 layers. Wrap in plastic wrap. Chill in refrigerator for 20 minutes.

After dough has chilled, press the portion into a flat round disk. On a lightly floured surface roll out dough into a 1/8-inch-thick circle that is about 1 inch larger all around than a 9-inch pie pan. Place crust in pie pan and crimp the edges. Prick crust all over with a fork to prevent puffing while baking. (If pastry puffs, carefully reach in oven and prick pastry again where puffing.) Bake for about 8 – 10 minutes until golden brown then remove from oven and cool.

Reduce oven temperature to 400 degrees.

Meanwhile, make filling: In a heavy non-aluminum saucepan whisk together 1 cup of the sugar, cornstarch, water and lemon juice until well combined and cornstarch is dissolved. Place over medium heat and stir constantly until mixture is thickened and lightly simmering. In a small bowl, mix together the egg yolks, whisk in a little of the hot mixture to temper the eggs, then whisk eggs quickly into the simmering mixture. Cook for about 1 minute more, stirring constantly, until thickened. Remove from heat and whisk in lemon zest and butter. Cool, stirring often.

When filling has cooled slightly, pour into the cooked pie shell and arrange raspberries on the top.

To finish pie: Make meringue by whipping the 4 reserved egg whites with cream of tartar in a medium bowl until frothy. Gradually beat in the remaining 1/2 cup of sugar, a little at a time. Continue beating until stiff and glossy but not dry. Pile meringue on pie, sealing meringue onto edge of crust to prevent shrinking of the meringue.

Swirl with a spoon for a decorative, peaky top and bake in the 400-degree preheated oven for 6 – 8 minutes or until lightly browned. Place on a rack to cool. Cool thoroughly before cutting. Refrigerate any leftover pie.

© 2009 by Kathy Casey Food Studios® 

Mocha Java Pecan Pie with Bourbon Whipped Cream   

Traditional pecan pie gets a delicious twist with the addition of coffee and chocolate, then it’s topped with a pouf of Bourbon Whipped Cream.

Makes 1 (9-inch) pie

1 (9-inch) uncooked (deep dish) pie crust  

Filling

1 cup packed brown sugar

1 cup dark corn syrup

1/4 cup strong brewed coffee

4 eggs

2 tablespoons butter, melted

3/4 cup pecan halves or pieces

1/2 cup chocolate chips

Bourbon Whipped Cream

1 cup cream

3 tablespoons sour cream

3 tablespoons packed brown sugar

1 tablespoon bourbon

Preheat oven to 425 degrees F.

In a large bowl, combine all filling ingredients except pecans and chocolate chips, mix until smooth. Stir in pecans and chips.

Spread pecan mixture evenly into unbaked pie shell, and bake for 10 minutes. Reduce the oven temperature to 325 degrees and bake for another 25 – 30 minutes, or until the filling is slightly puffy and the filling is just set. Cool on a wire rack. Cool thoroughly before cutting.

To make Bourbon Whipped Cream: In a large bowl, whip the cream, sour cream, and sugar until lightly whipped. Stir in the bourbon.

Serve the pie with dollops of Bourbon Whipped Cream. Pie will keep, covered and refrigerated, for 2 to 3 days, but I don't know anyone that could keep this pie that long!

© 2009 by Kathy Casey Food Studios® 

Greg’s Windy Day Chocolate Cream Pie

Makes 1 10-inch pie, to serve 8 to 12.

2 cups graham cracker crumbs

1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/2 cup butter, melted (1 stick)

Chocolate Cream Filling (recipe follows)

2 cups whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

In a food processor or large mixing bowl, combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Press the crumbly mixture into the sides and bottom of a 10-inch pie pan, and chill.

Prepare Chocolate Cream Filling, transfer into crumb crust with a rubber spatula, and refrigerate until completely cooled.

Whip cream; stir in powdered sugar and vanilla. Pile whipped cream into a large, self-sealing food storage bag and snip off 1 inch from the corner. Squeeze whipped cream from the open corner onto chilled pie filling. Serve cold.

Pie keeps, covered and refrigerated, for 2 days.

Chocolate Cream Filling

Makes about 3 cups, to fill 1 10-inch pie.

2/3 cup sugar

1/2 cup flour

1/2 teaspoon salt

2 eggs

2 cups milk

1 cup semisweet chocolate chips

In a medium saucepan, combine sugar, flour, and salt. With a wire whisk, beat in eggs; when the mixture is well combined, stir in milk. Cook over medium-high heat, stirring constantly, until custard just begins to boil. Continue to cook, stirring, 1 minute, then remove from heat. Stir chocolate chips into hot custard. Transfer custard to crumb crust-lined pie pan and chill.

Recipe From -  In Season: Culinary Adventures of a San Juan Island Chef, by Greg Atkinson. Published by Sasquatch Books

Chef Casey's Note:

This pie would look beautiful sprinkled with shaved dark chocolate curls.

People love cheese! From the cheesy “mozzarella pull” when grabbin' a slice of pizza to a tangy crumble of blue over a salad, everyone loves it! We adore it in our mac-and-cheese, melted in enchiladas, topping our burgers, and nibbled after dinner with a glass of port … and of course in appetizers.

Gooey, soft stuffed brie is always a party pleaser and I’ve whipped up an easy recipe with commonly stocked pantry items. My recipe for Baked Brie with Cherries & Nuts is quick, easy and d’lish! A small wheel of brie is split and then stuffed with a mixture of apricot jam and chopped maraschino cherries; it’s crusted with sliced almonds and then baked till soft. Serve it with crostini, slices of baguette, or crackers!

Now on to the perennial party favorite, the cheese platter … but don’t limit yourself to cubes and frill picks … please! There are a lot of fun, beautiful and creative ways to do a cheese platter.

When serving cheese at home, use a wood or marble board and serve three to five cheeses. I recommend serving a soft, creamy cheese like brie or a triple cream such as Delice de Bourgogne (Costco often has this in their cheese case and it is a great price there!); a sharp-flavored cheese such as an aged Gouda; a firm cheese such as a Spanish Manchego; and then of course you need at least one stronger cheese—like a nice stinky blue!

If you live in an area with a great farmers market or markets that sell regional cheeses, buy local! Artisanal, or handcrafted, cheeses typically have much more individual character than commercially produced cheeses.

Remember to bring your cheese to room temperature for about an hour or so before serving. This will release its full taste and aroma and let you experience the cheese at its best texture. Some cheeses ooze as they get warm, so it's best to place them, unwrapped, directly on the serving board or platter then loosely cover the entire dish.

Serve the cheese in whole natural pieces and cut the pieces in half. Most guests are timid about going for the first slice and “ruining” the perfect rind, so be a good host and start the cheese for them.

What about cheese accompaniments? There are a ton of great cheese sidekicks these days. On my cheese platters, I love to lay out Marcona Spanish almonds or candied nuts, dried fruits such apricots, wedges of cut pears or apples, or halved figs. Sexy local honeycomb is also amazing—it is one of Lori’s personal cheese-accompaniment faves! I personally am a big fan of fruit pastes and chutneys, too.

And don’t forget the garnish. See what’s in your yard or herb pot. If the leaves are still on your fruit trees, those make lovely garnishes as do fresh grape leaves and sprigs of thyme, rosemary and/or sage.

Be sure to offer crackers and breads. There are a lot of great choices now in that area, too. I love Spanish fig bread, sliced thin; cracked pieces of rustic flat breads; and crackers, crostini and unique crackers. Any well-stocked gourmet grocer will have plenty of options.

You never know who’ll pop by, and so it’s always good to have some great cheese, accompaniments and crackers in the pantry so you’ll always be ready to entertain!
© 2009 by Kathy Casey Food Studios®  

Cherry Red.  What do you think of? That sexy pair of stilettos, a favorite lipstick, or tart cherry pie!

Plump and juicy cherries, icy cold, are my idea of a d’lish snack! Just sitting around on a hot day popping them in my mouth, one by one, is the start of a wonderful summer.

At farmers markets and produce stands, you'll generally see all the dark sweet cherries labeled as Bing cherries, which many consider the benchmark favorite - and then of course there is the light, sweet, Queen Anne and the big, blushing Rainier, and the hard-to-find, fresh, old-fashioned, tart pie cherries.

Cherries can appear on any part of the menu, from beverages to baked goods. The only challenge to cooking with cherries is pitting them. A small hand held pitter can work for small volumes – but if you are pitting a lot of cherries, it's best to get a large volume pitter. I like the kind that clamps onto the side of a picnic table—outdoors being the ideal place to do this messy chore. Stem the cherries, then load up the hopper and start punching the plunger down. The only hitch is that, by the time you are finished, you are usually freckled with pink dots! So wear an old shirt—cherry stains are hard to get out, and this can sometimes be the pits!

Frozen cherries make fun ice cubes for cold summer drinks. Just rinse and freeze the whole fruit. Or you can pit them, place each one in an ice cube tray compartment, then fill with water and freeze. Or the drink itself can feature the rosy globes. Try my Cherry Mojito, it's unbelievably good!

Looking for a stunning summer starter? Toss the brilliant, sweet orbs into a salad of tender gourmet greens—with crumbles of soft chevre goat cheese and toasted hazelnuts or walnuts – dressed with a simple vinaigrette made with light olive oil and raspberry or rice wine vinegar. Cherries also show up in the main course – I love Sassy Bing Cherry Salsa made with quartered pitted cherries, cilantro, seasoned rice wine vinegar, a little shallot or red onion and r a touch of chili paste – very fresh and very quick to make for topping grilled chicken or salmon.

Dessert ideas abound…. and you know shortcakes aren't just for strawberries. Fresh, pitted cherries tossed with a little sugar and kirsch liqueur make an excellent shortcake topping. If you feel like baking, try my Summer Cherry Triple Ginger Upside Down Cake – the perfect ending to a balmy summer night's barbecue.

Have a cherrilicious summer!

Copyright © 2009 by Kathy Casey Food Studios® 

Fresh Cherry Mojito
This spirited summer cooler is also great served san liquor. For a non-alcoholic version increase the lime juice and simple syrup to 1 ounce each, delete the rum and add 3 or more ounces of  chilled soda water!
Makes 1 drink

3 large sprigs fresh mint
5-6 large cherries, rinsed and stems removed
1 1/2 - 2 ounces white/silver rum – depending upon how strong you like it
3/4 ounce fresh lime juice
3/4 ounce Simple Syrup (recipe follows)
splash of chilled soda water
Garnish: fresh cherry and mint sprig

Tear the mint sprigs and drop into a cocktail shaker. Add the cherries. With a muddler or the fat end of a wooden spoon, press the mint and cherries to release their flavors. Fill the shaker with ice. Measure in the rum, lime juice, and simple syrup. Cap and shake vigorously. Strain into a large glass filled with ice. Pour into a large glass. Top with splash of soda water. Stir and garnish with a cherry and mint sprig

Simple Syrup
This is a bar staple and the most commonly used sweetener. Though you can purchase simple syrup, it is ordinarily sweeter than I prefer, so I highly recommend making your own. Proportions vary but it is easy.

Makes 3 cups

2 cups water
2 cups sugar

Mix the water and sugar together in a small saucepan and bring to a boil over medium-high heat. Let boil 1 minute then immediately remove from the heat. Let cool to room temperature before using. Store in a clean glass bottle or container, at room temperature, for up to 2 weeks or, refrigerated, for up to 3 months.

Recipe © 2009 by Kathy Casey Food Studios®

 Sassy Bing Cherry Salsa

Makes about 2 cups

2 cups pitted, sliced, fresh Bing cherries (about 1 pound)
2 tablespoons SEASONED rice vinegar
1/4 cup finely minced red onion
1 tablespoon chopped fresh cilantro
1/4 - 1/2 teaspoon red chili flakes or Asian red chili paste (depending on how spicy you like it)

Prepare the salsa first. In a small bowl, gently mix together all salsa ingredients. Best if made right before serving but can be made up to 2 hours in advance.

Summer Cherry Triple-Ginger Upside Down Cake
Fresh cherries and ginger adds a fun flavor twist to this classic American cake.

Makes 1 cake

4 tablespoons (1/2 stick) butter
1/2 cup packed, brown sugar
1 pound fresh cherries, pitted (about 2 cups)

Batter
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons very finely minced fresh ginger
1/4 cup very finely minced crystallized ginger
3/4 cup sugar
6 tablespoons (3/4 stick) butter, at room temperature
1 teaspoon vanilla extract
2 large eggs
3/4 cup milk

Position a rack in center of oven and preheat to 350 degrees F. Butter and flour a 9-inch cake pan, and reserve.

In a small saucepan, melt the butter over medium heat then stir in brown sugar. Bring to a boil, and then immediately drizzle into the prepared pan. Use a rubber spatula to distribute sugar mixture. Place the pitted cherries evenly around on top of sugar mixture. Set aside.

To make the cake batter: In a medium bowl, whisk together the flour, baking powder, ground ginger and salt, and set aside. In a large mixer bowl, beat together the fresh ginger, crystallized ginger, sugar and butter until light and fluffy. Add vanilla and eggs and beat well. Then add flour mixture and milk, alternately, in 2 batches, mixing at low speed after each addition until just combined. Do not over-mix.

Spoon batter evenly over cherries in the pan. Spread batter gently, being careful not to move the cherries around too much. Bake in preheated oven until golden brown and a cake tester comes out clean, about 45 minutes.

Cool the cake in the pan on a rack 15 minutes. Run a small knife around edges of pan to loosen cake. Place a large platter or serving plate over cake and invert cake onto platter. Serve warm or at room temperature with lightly sweetened whipped cream or vanilla ice cream if desired.

Recipe © 2009 by Kathy Casey Food Studios®

By Chef on Board – Kathy Casey

I smelled ‘em in the yard the other day—burgers on the barbie. YUM! There is nothing like a homemade grilled burger. Of course we all love the tasty, traditional, juicy ground beef burgers, but burgers can be just about anything these days!

Nearly every city has a hip and cool gourmet burger place serving everything from bison to organic turkey to fois gras-topped Kobe beef. And all are smothered with the hippest in toppings: brie cheese, local vine-ripe heirloom tomatoes in a rainbow of colors, homemade jalapeño-spiked pickle relish, crisp pancetta … the list goes on. Varieties of patties, buns, toppers and spreads abound, so don’t be afraid to get out there and try new things to expand your burger repertoire.

If ground beef burgers are your norm, then why not twist them up: stuff burger centers with a chunk of blue cheese, or mix in chopped fresh garlic, sautéed mushrooms, or zippy salsa. Try adding flavorings such as soy sauce, Worcestershire, Tabasco, barbecue sauce or fresh chopped herbs.

How about making a lamb burger? Mix the ground lamb with some whole-grain mustard, an egg, fresh herbs, garlic and a tiny splash of balsamic for a flavor pop. Top the burgers with roasted red pepper mayo, nutty-tasting arugula, and crisp slices of sweet onion. Or how about mixing things up with my recipe for Grilled Salmon Burgers piled high with Summer Slaw!

One of the other major components to a great burger is its bun. I adore any burger served up on a homemade bun! Yes, okay, it is a bit of work. But so worth it! My D’Lish Basic Buns are “rustic” so don’t worry about making them perfectly round. Once you make these buns you won’t want to go back to store bought.

Try making a double batch of buns and freezing the extras. Just individually wrap each bun in plastic wrap then pop into a freezer bag. When you’re ready to grill up these fluffy babies, pull out as many as you need and let them defrost at room temperature for 30 minutes to an hour or so.

My D’Lish Basic Buns recipe is very versatile, too! You can add extra garlic, chopped fresh rosemary, or minced jalapeños if you like a little spice. Get creative!

Once you decide what type of burger you’re going to make then you’ll want to be sure to prepare the grill . Here are a few of my burger-grilling tips:

• Be sure to season patties well!
• When forming the patties, remember, if you’re using beef, that they will shrink up, so make them flat and large.
• First be sure your grill is scraped clean. I use a “grill brush” to do this. Always remember to scrape away from yourself!
• I like to roll up an old dish towel, dip it in oil and then rub the grill before starting to heat it. This helps “season” the grill.
• Whatever type of grill you use, heat till grill is very hot before placing any product on it.
• Set the burger over the hottest part of the grill and flip only once.
• The spatula is for flipping patties, not for pressing them. Pressing squishes out those nice juices!
• Patties can be fragile, so handle carefully. Set patties a few inches apart from each other.
• Cook Gardenburgers or other vegetarian burgers over medium coals or flame and be careful not to char them—they dry out fast.
• If burgers are cooking too fast or you prefer a well-done burger, move the patty to a cooler part of the grill after the first flip.
• If you get a flare-up and have a lid for your grill, just pop the lid on. The reduction in oxygen should kill the flames. Some folks have a squirt gun filled with clean water handy to give excess flames a little blast.

Grilled Salmon Burgers with Summer Slaw
Makes 4 servings

Burger Mixture
1 1/2 pounds boneless, skinless salmon fillet, pin bones removed (ask your fishmonger to do this)
1/2 teaspoon black pepper
1 tablespoon Dijon mustard
2 tablespoons minced onion
1 tablespoon minced fresh dill
1 teaspoon minced fresh garlic
1 tablespoon fresh lemon juice
2 tablespoons dried bread crumbs
3/4 teaspoon kosher salt
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D’Lish Basic Buns (recipe follows) or high-quality store-bought buns
Mayonnaise, tartar sauce or lemon aioli
Summer Slaw (recipe follows), optional
Any combination of burger goodies that you like, such as tomato, lettuce, onion, or thinly sliced cucumbers for garnishing

To make the burgers, chop the salmon well. (You can also cube it then pulse a few times in a food processor to coarsely chop—do not over process!) In a medium bowl, mix salmon thoroughly with the remaining burger ingredients. Divide the mixture into 4 portions and shape into 4 1/2- to 5-inch-diameter well-compacted round patties. Refrigerate the patties, tented, for at least 30 minutes or up to overnight to firm.

Prepare a very hot fire in a charcoal grill, or preheat a gas grill to high. The patties are somewhat fragile, so handle carefully. Oil the grill, and set the patties apart on the grill. Cook for about 2 minutes per side, or until nicely marked and just done. Split the buns and toast lightly.

Spread the buns with mayonnaise or tartar sauce, add the burgers, and pile high with Summer Slaw and/or garnishes of your choice.
Recipe copyright © 2009 by Kathy Casey Food Studios® www.kathycasey.com

Summer Slaw
Makes about 2 cups

1 1/2 tablespoons mayonnaise
1 1/2 teaspoons sugar
1 tablespoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup finely shredded green cabbage
1/2 cup finely shredded red cabbage
2 tablespoons coarsely grated carrots
1/4 cup coarsely grated, seeded cucumber, all liquid squeezed out well
2 tablespoons finely minced red bell pepper, optional

In large bowl blend together mayonnaise, sugar, vinegar, salt and pepper. Just before serving, add remaining ingredients and toss well.
Recipe copyright © 2009 by Kathy Casey Food Studios®

D’Lish Basic Buns
Makes 8 buns

1/2 cup milk
1 tablespoon butter
2 tablespoons sugar
1/3 cup warm water (105° to 115°F)
1 package active dry yeast
2 eggs
1/2 teaspoon salt
2 – 3 teaspoons minced fresh herb, such as dill, basil, rosemary or thyme, optional
1 tablespoon minced fresh garlic
2 1/2 cups flour
1 tablespoon water

In a small saucepan, bring the milk just to a simmer, remove from the heat, and stir in the butter and sugar. Cool, stirring until lukewarm. Add the warm water and yeast, stirring to dissolve the yeast. Let sit for 5 minutes, or until foamy. Pour the mixture into a large bowl.

Whisk in 1 egg along with the salt, fresh herbs (if adding), and garlic. Then mix in as much of the flour as needed to make a smooth, moist dough.

Turn out onto a floured surface and knead until smooth, about 6 minutes. Put the dough into a greased large bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled, about 1 1/2 hours.

Preheat an oven to 350°F. Punch down the dough and divide into 8 pieces. Form the pieces into balls and let rest for 10 minutes, covered with a towel. Then press out the balls, flattening into 4-inch-diameter rounds. Place on a greased baking sheet, spaced apart, cover lightly with a towel, and let rise until almost doubled.

In a small bowl, whisk the remaining egg with the 1 tablespoon water. Brush the tops of the buns lightly with the egg wash. Bake for about 20 minutes, or until golden brown.

Chef’s Note: The bun recipe makes 8 buns, so you can easily double the burger mixture or freeze the extra buns for later use.
Recipe adapted from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.

It’s the time of year when everyone’s watching for days warm enough for outdoor dining. If you have your picnic gear—blanket, utensils, glasses—pre-assembled, you can quickly take advantage of an unexpectedly warm evening or bright sunny weekend without undue fuss.

Now, if you don’t feel like cooking at all, you can make a meal of artisanal crackers, local cheeses, fruit pastes or chutneys, a crisp apple, some olives and marcona almonds plus great bread and wine. Remember to pack a small cutting board and a good knife.

Or just throw together an uncomplicated menu, such as a yummy salad, cold roasted chicken (super-easy if you get one from the deli!) plus the requisite bread and wine. Tuck in fresh fruit and/or a few sea salt-topped caramels for dessert, and you’re ready to go. And don’t forget to slip in plenty of ice packs!

Of course you want to have a repertoire of recipes designed to travel and intended to be eaten chilled or at "room temp," that is, slightly tempered from their ice-cold storage temperatures. Foods which will be eaten chilled should generally be seasoned a bit more highly than food which will be served hot. Big flavors are especially good to meld into seasonal salads, and a pasta version is always a sure bet.

My Curried Orzo Spinach Salad, with fresh leafy spinach, pungent cilantro, exotic pistachios and sweet-tart apricots, is a fine partner to grilled lamb or salmon as well as the aforementioned chicken. This pasta salad is at its best when tossed together an hour or two in advance and is still tasty up to 24 hours later, but I wouldn't make it farther ahead than that. The secrets to delicious pasta salads are bold flavors, correctly cooked pasta, and combining the ingredients just early enough to let the flavors "marry."

And here’s a chef’s tip to increase the "elegance" factor when picnicking: wrap your herb garnishes in wet paper towels then in plastic, tuck them into the cooler and garnish your dish on-site.

Happy sunny weather outdoor dining!

Makes 8 - 12 servings

1/3 cup red wine vinegar

1 Tbsp. Dijon mustard

2 Tbsp. sugar

2 tsp. kosher salt

1 1/2 tsp. curry powder

1 tsp. hot sauce

2 tsp. minced garlic

1/3 cup sour cream or yogurt

3 Tbsp. vegetable oil

1/2 tsp. freshly ground black pepper

1 pound (about 2 cups) dry orzo pasta

3 packed cups baby spinach, cleaned or large leaves cut in 1/2-inch pieces

2 Tbsp. coarsely chopped fresh cilantro

1 large yellow bell pepper, diced small

1 large red bell pepper, diced small

1/2 cup tiny-diced red onions

3/4 cup shelled pistachios, coarsely chopped

3/4 cup small-diced dried apricots

In a large bowl, whisk together vinegar, mustard, sugar, salt, curry powder, hot sauce, garlic, sour cream/yogurt, oil, and black pepper. Reserve.

Meanwhile, cook orzo according to package directions or until al dente. Drain but do not rinse. While pasta is still fairly warm, toss it with the reserved dressing. Let mixture totally cool, then toss in remaining ingredients. Serve immediately, or cover and refrigerate if made ahead. Salad can be made up to 24 hours in advance.

Chocolate—really, who doesn't like it?! It is one of the most popular flavors in the world.

Rich and lush, chocolate has many virtues, from its touted antioxidant qualities to the romantic lore that identifies it as an aphrodisiac. The BBC reported a study in which melting chocolate in one's mouth produced an increase in brain activity and heart rate more intense than that associated with passionate kissing, and the increases lasted four times as long after the activity had ended. No wonder chocolate is the Valentine gift of choice!

Chocolate not only is in our favorite desserts and candies but also ends up on the big screen in many foodies' favorite films. Willy Wonka & the Chocolate Factory was one of my favorite films as a child, and I Ioved the 2005 Charlie version just as much! And then of course there is the movie Chocolat, where a young mother's chocolate creations with their magical chocolaty powers changed the lives of the townsfolk!

While chocolate never goes out of fashion, it certainly has its trends. Today we see a huge interest in super-high cacao percentages and organic bars along with a myriad of cool and trendy add-ins—from lavender to curry to even bacon! But the old-fashioned chocolate desserts are always welcome: warm-from-the-oven chocolate chip cookies, molten chocolate cakes and, one of my favorites, comforting chocolate bread pudding.

This month I am sharing with Recipe Runway my recipe for Bittersweet Chocolate Bread Pudding with Raspberry Drizzle. In today's bread puddings, a good bread is one of the foundation ingredients. So be sure to use a good hearty loaf—no air bread! The recipe incorporates bittersweet chocolate, and a chocolate sauce is drizzled on top before baking. The tart raspberry sauce drizzle makes for a lovely contrast to the rich chocolate pudding.

So whether you are a dark chocolate, white chocolate or bittersweet fan, here's wishing all your chocolate adventures and dishes are d'lish! – Kathy

Bittersweet Chocolate Bread Pudding with Raspberry Drizzle

Makes 8 to 10 servings

2 cups heavy whipping cream
2 cups half-and-half
4 ounces bittersweet chocolate, chopped
10 egg yolks
3/4 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
12 cups 1/2- to 1-inch pieces hearty bread
1/3 cup chocolate sauce
3/4 cup pecan pieces (optional)
Raspberry Drizzle (recipe follows)

In a medium, heavy saucepan, warm the cream, half-and-half, and chocolate over medium heat, stirring until the chocolate is just barely melted. Meanwhile, in a large bowl, whisk the egg yolks, sugars, vanilla and spices. Remove the chocolate mixture from the heat and whisk it slowly into the egg mixture. Fold the bread into the mixture and let it sit for 30 minutes until the bread is thoroughly soaked with the custard.

Meanwhile, preheat an oven to 325°F. Butter a 9-by-13-inch glass baking dish or a 3- to 3 1/2-quart casserole dish, or spray with vegetable-oil cooking spray.

Spread the bread mixture evenly in the dish, drizzle with the chocolate sauce, then distribute the pecans over the top.

Bake for about 45 to 50 minutes, or until just set. Serve warm. Or, let cool and refrigerate until ready to serve, then reheat, covered, in a preheated 325°F oven for about 15 minutes until warmed. Serve with Raspberry Drizzle.

Raspberry Drizzle
Makes about 1 cup

2 cups fresh or thawed frozen raspberries
1/2 cup sugar
2 tablespoons fresh lemon juice

Combine all the ingredients in a blender or food processor and process until the berries are puréed and the sugar is thoroughly dissolved. Strain through a fine-meshed sieve. You can make this up to 2 days in advance. If made ahead, refrigerate until ready to use.

Chef’s Note: I also like to serve this with fresh raspberries if in season or with a dollop of whipped cream or a scoop of chocolate raspberry ice cream.

Recipe from Kathy Casey’s Northwest Table, Chronicle Books, San Francisco. Copyright © 2006 by Kathy Casey.