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Kathy Casey - Sips & Apps: Classic and Contemporary Recipes for Cocktails and Appetizers

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Kathy Casey Sips & Apps: Classic and Contemporary Recipes for Cocktails and Appetizers
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    Sips & Apps: Classic and Contemporary Recipes for Cocktails and Appetizers
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Sips & Apps: Classic and Contemporary Recipes for Cocktails and Appetizers: summary, description and annotation

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When it comes to cocktails and appetizers, chef Kathy Casey is an expert at balancing flavors and textures. Sips & Apps has 100 recipes that include not only classics like the Martini and Manhattan but also creative new concoctions like the Douglas Fir Sparkletini and the Blue Thai Mojito. Appetizers include simple finger foods like Roasted Pear Crostini with Gorgonzola and ChaCha Cashews and more substantial treats like Asian Shrimp Cakes with Sweet Chili Sauce. Lots of info on stocking a home bar and plenty of techniques and extras (like a nifty double ribbon marker labeled sips and apps) make it easy to match up the right sip with the right app.

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I would like to dedicate this book to John Casey my love my husband my - photo 1

I would like to dedicate this book to John Casey my love my husband my - photo 2

I would like to dedicate this book to John Casey, my love, my husband, my personal supporter, and my chief taste-tester. Thank you for our delicious life together.

In creating a new dish or drink its not just one thing that makes it great but - photo 3

In creating a new dish or drink its not just one thing that makes it great but - photo 4

In creating a new dish or drink, its not just one thing that makes it great but a culmination of ideas and flavors. Likewise, it takes the tribulations, trials, and lots of tastings by many talented people to produce a book. To begin, I would like to thank my longtime associate and dear friend, Ann Manly, for her patient and spot-on editing expertise and for always keeping my voice so clear, and executive sous-chef Matthew Noesen and associate Mary-Elizabeth Crowe for their testing assistance and tasting talents. Thanks, also, to John, Trixie, Alex, and Dave for being willing tasters. Also much thanks goes to Chronicle Books: to my editor, Bill LeBlond, for believing in this book and for his creative insights; to editor Amy Treadwell for her guidance and support; and to the rest of the Chronicle folks for their enthusiasm and commitment.

I am deeply grateful as well to the dedicated team that brought the pages of this book to life: to photographer Angie Norwood Browne for her beautiful and stunning photography; to Charlotte Omns and Patty Wittmann for their creative and skillful food styling; and to designer Gretchen Scoble for her artful eye and gift for bringing together the work and talents of everyone so beautifully and stylishly.

Great thanks also goes to the many spirit companies that I work with every day and particularly to Absolut and Beam Global, Bacardi, Brown-Forman, and Crown Imports for supporting my work on this book.

I also want to thank the bartenders and mixologists who are making it happen every day as well as the many dedicated cocktail enthusiasts. They have all helped to bring the craft of the cocktail back to the prominence it so deserves.

As a chef I am always trying new thingsand not only in the kitchen My mantra - photo 5

As a chef, I am always trying new thingsand not only in the kitchen. My mantra has long been, A great drink is just as important as a great dish. Bringing culinary ingredients and a fresh-and-seasonal philosophy into the bar has helped to make that a reality. I may very well be the first Bar Chef!

Inventing signature cocktailswhether for a cruise line, luxury hotel, chefs bistro, or spirit brandis a big part of my business. Its what I have been doing for many years now, so its exciting to see how the creative cocktails trend has taken off. Making drinks is really liquid cooking, where the bar is a Liquid Kitchen. A well-crafted cocktail has as much thought put into it and requires the same balancing of flavorsin this case liquor and modifiersas a dish from the kitchen. And not only are innovative cocktails being shaken up, but the old and overlooked classics have made a grand comeback as well.

Of course people want to re-create the beverages theyve enjoyed in bars and restaurants and share them with friends at home. And whats an extraordinary drink without a fantastic nibble to go with it? How often do you go out to eat or to a party and the entire meal is appetizers and cocktails? Its often the way we eat, sip, and entertain today. Every sip needs a dlish app!

My philosophy in entertaining is simple: dont overdo it. Pick one or two signature cocktails for your get-together, select a few appetizersbeing sure to have a good variety of hot and coldand make as much in advance as you can.

So, whether youre throwing a big cocktail party or inviting a few neighbors over, I hope that these recipes will bring you years of enjoyment and become your new favorite sips and apps.

P.S. Enjoy yourself but always remember to drink responsibly.


When trying a recipe for the first time, be sure to read it all the way through before starting. When making drinks, set your bar area with ice, tools, and glasses. Next, get all your ingredients out and be ready to mix. When cooking, I like to cut, prepare, and measure ingredients ahead of time, basically making a kit, then double-check my work one last time and proceed from there.

Cooking and mixing drinks are arts, not sciences. Many variables contribute to the results: ingredients from different producers and parts of the country vary, ovens and burner strengths differ, etc. Use your best judgment and rely on your own sensibilities when making the recipes in this book.

Spirits High-quality spirits are imperative for a well-stocked bar But with - photo 6


Spirits

High-quality spirits are imperative for a well-stocked bar. But with all the choices today, making your selection can be a daunting task. I recommend getting the basics and then acquiring more out-of-the-ordinary bottles a few at a time or when the spirit moves you! Unusual liquors can be a welcome hostess gift to take to a party or even to request that guests bring to yours.

Here is my list of spirit basics, but you may want to tailor it to what your friends and guests drink:

bourbon

brandy

gin

rum (white)

Scotch

tequila

triple sec or other orange-flavored liqueur

vermouth (both dry white and sweet red)

vodka

The next tier:

rum (dark or spiced)

rye whiskey

vodka (premium and flavored)

whiskey (premium)

And a variety of liqueurs, such as some of my favorites:

Chamborda French berry liqueur

Amarula Creama cream liqueur made from the South African marula fruit

Tuacaan Italian liqueur with hints of orange, vanilla, and butterscotch

Frangelicoan Italian hazelnut liqueur

Camparia pleasantly bitter Italian aperitif infused with more than sixty ingredients

Pernoda French, anise-flavored liqueur

Fruits & Vegetables

Fruits and vegetables have been incorporated into spirits for centuries. Fruit in sangria dates back to Roman times, and vegetables have been brewed up in digestifs by Italian monks since the Middle Ages. Today, fresh fruits and vegetables can inspire fantastic seasonal cocktails.

Always rinse fresh fruits or vegetables before using in drinks, and purchase organic whenever possible.

Celery and cucumber have long contributed their fresh crunch to classics such as the Bloody Mary and Pimms Cup. Celery certainly adds a unique crisp dry quality to my made with Korean soju. In cocktails, I like to use regular cucumbers, rather than the English hothouse variety, for their more pronounced flavor; and I also keep the skin on for its extra flavor and color.

Bell peppers can get into the action with their distinctive savor when muddled into citrus-based cocktails, and hot peppers deliver that little bit of zip, as in the . The heat of hot peppers varies significantly, so use care when incorporating them.

Fresh ginger, beets, and horseradish are always peeled.

Tree fruits, such as apples and pears, are not peeled. Fruits with fuzzy skin, such as peach or kiwifruit, or with thick rind, such as pineapple, watermelon, or cantaloupe, are peeled unless otherwise specified. Frozen fruits can be substituted if stated in the recipe.

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