Drinks & Dishes with Kathy Casey Liquid Kitchen
December 20th, 2017 | By Kathy Casey
Winter is aglow with holiday celebrations and the drink of choice is always something bubbly.
Simple and elegant, you can’t beat this Rosemary Clementine Sparkle for holiday events. With citrus in season through the winter months, there is no better time than now to showcase their bright flavors highlighted with fresh rosemary in a sparkling Vodka cocktail. Pair this drink with a classic appetizer favorite given an upscale twist with my Smoked Salmon Deviled Eggs with Sour Cream and Chives.
Celebrate in style. – Kathy
Smoked Salmon Deviled Eggs with Sour Cream & Chives
Cold smoked salmon is ideal to add to these eggs. Try fine chopping in a food processor and mixing in the filling. A small rolled piece on top of each egg, adds a nice flair.
Makes 48
2 dozen hard-boiled eggs
Filling
6 tablespoons mayonnaise
6 tablespoons sour cream
1 teaspoon Dijon mustard
2 teaspoons minced fresh garlic
1/2 teaspoon salt
1/4 cup thinly sliced fresh chives
4 ounces (1/2 cup) minced smoked salmon
Topping
6 tablespoons thinly sliced fresh chives
6 tablespoons finely minced red onion
2 tablespoons seasoned rice vinegar (optional)
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover and refrigerate. With an electric mixer whip the egg yolks with the mayonnaise, sour cream, mustard, garlic and salt until smooth. Mix in the chives and salmon until well incorporated. Spoon the mixture into a pastry bag fitted with a large plain tip; then pipe the mixture evenly into the egg white halves.
To make the topping, in a small bowl mix the chives, red onion and vinegar. Top each egg half with about 3/4 teaspoon of the mixture.
Recipe adapted from D’Lish Deviled Eggs by Kathy Casey
Rosemary Clementine Sparkle
For ease of service during the busy holidays or for special events, the Vodka and mixers can be pre-batched, then shaken to order and finished with bubbles.
Makes 1 cocktail
1/4 of a clementine or mandarin
1 sprig fresh rosemary
1 1/2 ounces TITO’S HANDMADE VODKA
3/4 ounce fresh lemon juice
3/4 ounce simple syrup
2 ounces DOMAINE STE MICHELLE BRUT Sparkling Wine, chilled
Garnish: small rosemary sprig
Squeeze and drop clementine into a cocktail shaker. Bend rosemary and add.
Measure in Vodka, lemon and simple syrup. Fill with ice, cap and shake.
Strain into a large martini glass. Top with sparkling wine. Garnish with rosemary.
Recipes and Photos by Kathy Casey Liquid Kitchen®
Kathy Casey is an award winning chef and mixologist, best known as the original Bar Chef. She owns Kathy Casey Food Studios – Liquid Kitchen® a global full-service food, beverage and concept development agency. Contact: info@kathycasey.com Follow: @KathyCaseyChef
