Let’s hear it for cocktail hour

City Confidant partnered with Dish D’Lish owner and famed Northwest chef Kathy Casey to share delicious appetizer recipes and a fun cocktail perfect for summer entertaining. Want to know more about Kathy including what’s on her bucket list? Check out our exclusive interview Here.

Summer “Thyme” Raspberry Fizz
This cocktail combines fresh raspberries with a hint of elderflower from St Germain liqueur. Fresh thyme from the garden adds a herbalicious twist.
Makes 1 Cocktail

• 5       fresh raspberries
• 1       sprig fresh thyme
• 1       oz. vodka
• 1/2     oz. St Germain liqueur
• 1/2     oz. fresh lemon juice
• 1/2     oz. simple syrup*
• 1       oz. splash chilled dry champagne, sparkling wine or soda water
• Garnish: small fresh thyme sprig

Bend the thyme and drop into the cocktail shaker with the fresh raspberries. Muddle/press the raspberries with a muddler (or end of a wooden spoon) to release the juices.

Measure in the vodka, St Germain, lemon juice, and simple syrup into the cocktail shaker. Fill the cocktail shaker with ice. Cap and shake vigorously.

Strain into a martini glass. Top with a splash of champagne or soda water and garnish with thyme.

Recipe © 2010 Kathy Casey – Liquid Kitchen™

*To make simple syrup: Combine 1 cup sugar with 1 cup boiling water and stir till sugar is dissolved. Store refrigerated for up to 2 weeks.

Coriander & Citrus Grilled Shrimp
These flavorful grilled shrimp need no dipping sauce! If using frozen shrimp, be sure to defrost and drain well before coating in the marinade.
Makes 32-40 grilled shrimp (serves about 8 -10)

• 1      Tbsp. coriander seed
• 1      Tbsp. minced shallots
• 2       tsp. finely minced fresh garlic
• 2      Tbsp. minced orange zest
• 1      Tbsp. fresh lime juice
• 1      Tbsp. undiluted orange juice concentrate
• Pinch of red pepper flakes
• 1      Tbsp. Dijon mustard
• 1/2     cup olive oil
• 2 1/2   tsp. kosher salt
• 1/2     tsp. black pepper
• 2       lbs. large raw shrimp (32 to 40)

Heat coriander seeds in a small sauté pan with no oil over high heat until just fragrant, moving seeds around so they do not get too toasty. You are going for lightly toasted, with no browning. Immediately remove seeds from pan into a plate to cool.

Once seeds are cool, crush them well in a mortar and pestle, or place between two pieces of plastic wrap and bang them with a meat mallet or heavy pan until they are crushed into tiny pieces.

Transfer crushed coriander seed to a large bowl and whisk in remaining ingredients, except the shrimp. Peel, and devein the shrimp. Add shrimp to the marinade (be sure they are drained well) and toss to coat. Cover and refrigerate; marinate for at least 4 hours or overnight.

Prepare a hot fire in a charcoal grill, or preheat a gas grill to high. Using metal skewers or bamboo skewers that have been soaked in water for at least 1 hour, skewer the marinated shrimp loosely spaced apart. Grill the shrimp until just pink and done, about 1 to 2 minutes per side.

Remove shrimp from skewers and serve on a platter. Serve hot or cold.

Chef’s Note: If you don’t want to fire up the grill, the shrimp can be roasted instead. Preheat an oven to 475 degrees F. Lightly oil a baking sheet or spray with vegetable-oil cooking spray. Lay the shrimp on the baking sheet, spacing the shrimp apart, not touching. Roast the shrimp for about 5 minutes, or until just cooked through and pink.

Recipe © 2010 Kathy Casey Food Studios®

Croque Monsieur Puffs
My current crush is this new incarnation of gougères, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur.
If you’re serving only one thing with cocktails before dinner, it would have to be these heavenly puffs.
Makes about 50

• 1/2     cup water
• 1/2     cup whole milk
• 6       Tbsp. salted butter
• 1/2     teaspoon salt
• 1/2     cup minced ham
• 1       cup all-purpose flour
• 4       large eggs
• 3/4     cup (about 2 3/4 ounces) grated Gruyère cheese
• 1       Tbsp. chopped fresh chives

Adjust a rack to the middle of an oven and preheat to 400 degrees F.

Combine the water, milk, butter, salt, and ham in a heavy, medium saucepan. Bring to a boil over medium-high heat.

All at once, add the flour and stir in quickly with a wooden spoon. Keep stirring—the mixture will come away from the sides of the pan and become thick and stiff. Keep stirring and turning over for about 1 minute (you want it to dry out a bit).

Transfer the dough to an electric mixer, and turn mixer on medium-high speed. Add 1 egg and, as soon as it is partially incorporated, increase mixer speed to high. Add the remaining eggs, one at a time, when the previous egg is well incorporated. The mixture should be smooth. Mix in the cheese and chives.

If you have a strong arm, the dough can also be mixed by hand with a wooden spoon in a mixing bowl. Proceed as directed, and be sure to beat the dough until smooth before mixing in the cheese and chives. Let the mixture cool for about 10 minutes.

Meanwhile, line baking sheets with parchment paper or spray them with cooking spray. (Watch the puff bottoms closely to prevent over-browning if not using parchment.) By heaping teaspoonfuls, drop the mixture onto baking sheets in little balls, spaced apart. They should be the size of large marbles or jaw-breakers. (You can also use a pastry bag with a large plain tip to pipe them out.)

Bake for about 20 to 25 minutes, or until golden. Serve warm. (You can bake these a few hours in advance and reheat in a hot oven for a few minutes.)

Recipe from Sips & Apps, © 2009 by Kathy Casey, reprinted by permission of Chronicle Books

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