From Avery/Daryl: If you hadn’t noticed, I’ve been sort of preoccupied with Brie lately. I posted a Brie winter salad on Mystery Lovers Kitchen in December. I posted a Brie asparagus quiche recipe in my latest newsletter.
Why Brie? Let’s not beat around the bush. I have a new book coming out in a few weeks, TO BRIE OR NOT TO BRIE, and I’m very excited. I love spending time with Charlotte and her family and friends. Why do I have the Shakespearean reference?
Murder, revenge, secrets. An open-air play, a wedding, and an estrangement ending in murder converge, forcing amateur sleuth Charlotte Bessette to ask the question: which suspect is deciding whether to kill or not to kill again?
In February, I’ll be sharing recipes that I’ve included in the book—you all know that many of the MLK author’s culinary mysteries have recipes, right?
|I found this Brie in a tube-shape. Very easy to cut.|
...and caramelize with a culinary torch until the sugar melts and starts to bubble.
|Found at Bed, Bath & Beyond|
This will happen fast, so be careful. Caramelization occurs when the sugar changes color and a crust forms.
Assembly: Place the gingersnap cookies on a platter. Layer the cookie with one piece of bruleed banana. Add a piece of cheese and another banana.
Second tip: You could use another soft cheese, such as Camembert, and I bet it would taste good with ricotta, too (probably a lot messier).
Third tip: Here's my gluten-free gingersnap recipe if you don't want to buy a box of them. They're delish & easy.
coming February 2013.
You can pre-order the book HERE.
Click this link to watch the TRAILER
Click this link to read an EXCERPT.
Click this link to hear a PODCAST
Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
A COOKBOOK NOOK MYSTERY series
debuts July 2013