Orange Thai mojito

Coconut, sweetened, shredded	1 cup
Red pepper flakes	¼ teaspoon
Mint, torn	1 bunch
Cilantro	12 sprigs
Sugar	2 cups
Water	2 cups
Curaçao, orange	¼ ounce
Bacardi Limon	1 ½ ounces
Lime juice	1 ounces
Soda water, chilled	2 ounces

1. Combine the coconut, pepper, mint, cilantro, sugar, and water in a medium saucepan, bring to a boil, and continue boiling for 2 to 3 minutes. 
2. Remove from heat, and let steep for 1 hour. 
3. Strain, pressing out as much liquid as possible, and then discard the solids. 
4. Let cool to room temperature.
   Chef’s note: This makes enough coco-mint syrup for 16 drinks, which can be stored for up to a month. 
5. Fill a tall glass with ice. 
6. Measure in the Curaçao, rum, 1 ½ ounce of the syrup, lime juice, and soda water. 
7. Stir with a bar spoon. 
8. Garnish with fresh mint and cilantro, and a sprinkling of shaved coconut, if desired. 

Adapted recipe from Sips & Apps by Kathy Casey (because I couldn't locate blue Curaçao)

Seasonal greens with Asian pears, toasted pecans & buttermilk dressing

Recipe from Kathy Casey's Northwest Table.

Smoked salmon deviled eggs with sour cream & chives

Filling
Mayonnaise	3 tablespoons
Sour cream	3 tablespoons
Mustard, Dijon	½ teaspoon
Garlic, minced	1 teaspoon
Salt	¼ teaspoon
Chives, thinly sliced	2 tablespoons
Salmon, smoked, minced	¼ cup
Topping
Chives, thinly sliced	3 tablespoons
Onions, red, finely minced	3 tablespoons
Vinegar, seasoned rice	1 tablespoon

1. Twelve hard boiled eggs.
2. Halve the eggs lengthwise, and transfer the yolks to a mixing bowl. 
3. Set the white halves on a platter, cover, and refrigerate. 
4. With a fork, mash the yolks to a smooth consistency. 
5. Add the mayonnaise, sour cream, mustard, garlic, and salt; mix until smooth. 
6. Stir in chives and salmon until evenly mixed in. 
7. Taste and season accordingly. 
8. Spoon the mixture into a pastry bag fitted with a large plain tip, and then pipe evenly into the whites.
9. In a small bowl, mix the chives, onions, and vinegar. 
10. Top each egg half with about ¾ teaspoon.

Recipe from D'lish Deviled Eggs by Kathy Casey.

Kathy Casey's 20th century-style deviled eggs

Filling
Mayonnaise	6 tablespoons
Horseradish, prepared	1 tablespoon
Mustard, Dijon	¾ teaspoon
Worcestershire sauce	½ teaspoon
Salt	¼ teaspoon
Pepper, freshly ground	¼ teaspoon
Pickles, baby dill, minced	2 tablespoons
Parsley, finely chopped	1 tablespoon
Topping
Pickles, baby dill, thinly sliced rounds	24
Pimiento, diced	1 tablespoon

1. Twelve hard boil eggs.
2. Halve the eggs lengthwise, and transfer the yolks to a mixing bowl. 
3. Set the white halves on a platter, cover, and refrigerate. 
4. With a fork, mash the yolks to a smooth consistency. 
5. Add the mayonnaise, horseradish, mustard, Worcestershire, salt, and pepper; mix until smooth. 
6. Stir in the minced pickles and parsley. 
7. Taste, and season accordingly. 
8. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the whites; or, fill with a spoon. 
9. Top each egg half with a slice of dill pickle, and about 1/8 teaspoon of the diced pimiento.
10. Serve with smoked oyster. 

Recipe from D’lish Deviled Eggs by Kathy Casey.

Strawberry & spinach salad with sweet onions and poppy seed-ginger vinaigrette

Vinaigrette
Vinegar, white wine	¼ cup
Ginger, peeled, minced	1 tablespoon
Mustard, Dijon	2 tablespoons
Honey	3 tablespoons
Sugar	2 tablespoons
Salt	½ teaspoon
Pepper, freshly ground	¼ teaspoon
Olive oil, light, or other salad oil	1/3 cup
Poppy seeds	2 teaspoons
Salad
Strawberries, stemmed, quartered	3 cups
Spinach, stemmed, washed well, spun dry	8 to 10 cups
Onion, sweet white, thinly sliced	½ cup
Almonds, sliced, toasted	½ cup

1. Whisk the vinegar, ginger, mustard, honey, sugar, salt, and pepper in a medium bowl.
2. Gradually whisk in the oil, emulsifying the vinaigrette.
3. Stir in the poppy seeds; refrigerate for up to 2 days.
4. Toss the berries, spinach, and onion with the vinaigrette.
5. Sprinkle with almonds.

Recipe from Kathy Casey's Northwest Table.

Latest cookbook

Chipotle deviled eggs

Eggs	12
Sour cream	3 tablespoons
Mayonnaise	3 tablespoons
Salt	½ teaspoon
Dijon mustard	½ teaspoon
Chipotle chile paste	2 tablespoons
Garlic, minced	1 teaspoon
Green onions, thinly sliced	2 tablespoons
Tomato, ¼-inch dice	½ cup
Onion, white, minced	1 tablespoon
Cilantro, chopped	2 tablespoons
Chipotle chile paste	1 teaspoon

1. Place the eggs in a large, nonreactive saucepan, and add cold water to 1 inch above the eggs.
2. Bring to a boil over medium-high heat, and then reduce and simmer for 10 minutes.
3. Remove from heat, and run cool water over the eggs in the pan until they are cooled.
4. Carefully peel the eggs under running water.
5. Halve the eggs lengthwise, and transfer the yolks to a bowl.
6. Set the egg white halves on a platter, cover, and refrigerate.
7. Mash the yolks to a smooth consistency.
8. Mix in the sour cream, mayonnaise, salt, mustard, chipotle paste, and garlic until smooth.
9. Stir in the green onions.
10. Spoon the mixture into a pastry bag fitted with a plain or large star tip, and then pipe the mixture evenly into the egg white halves.
11. In a small bowl, mix the tomato, onion, cilantro, and chile paste; top each egg half with about 1 teaspoon.

Recipe from Sips & Apps by Kathy Casey.

Mushroom & fontina purses

Olive oil	2 tablespoons
Cremini mushrooms, chopped	3 cups
Garlic, minced	2 teaspoons
Thyme, minced	1 ½ teaspoons + garnish sprigs
Salt	½ teaspoon
Pepper, freshly ground	Pinch
Dry sherry	¼ cup
Ricotta cheese	½ cup
Egg	1 yolk
Fontina cheese, coarsely grated	½ cup
Puff pastry sheet, thawed	1 sheet

Inners

1. Heat the oil in a large saute pan over high heat.
2. Saute the mushrooms for about 4 minutes, until golden and tender.
3. Add the garlic, thyme, salt, and pepper, and saute for 30 seconds.
4. Add the sherry, and cook until the mushrooms are "dry", about 1 1/2 minutes; set aside.
5. In a medium bowl, whisk the ricotta and yolk until well combined.
6. Stir in the mushrooms, and then the cheese.
7. Cover and refrigerate until ready to fill the pastry.

Outers

1. Preheat the oven to 450°F.
2. Lay out the sheet of puff pastry, cut lengthwise into 4 equal strips, and then cut each strip crosswise into 4 pieces, making 16 squares.
3. With a fork, poke each square six to eight times.
4. Place 1 level tablespoon of filling in the center of each square, using all the filling.
5. With water-moistened fingertips, pull the two opposite corners of a square together in the middle, pinching together to seal.
6. Then, pull the remaining two corners together, and pinch to seal.
7. Repeat with remaining squares.
8. Arrange the purses, spaced apart, on a greased baking sheet.
9. Bake for 14 minutes, or until golden and crisp.
10. Arrange on a platter, and scatter with thyme sprigs; serve immediately.

Recipe from Sips & Apps by Kathy Casey.