Showing posts with label #bookgiveaway. Show all posts
Showing posts with label #bookgiveaway. Show all posts

Sunday, June 18, 2017

Easy, Tasty French Quiche plus #bookgiveaway from guest author Kylie Logan



           

Today at Mystery Lovers' Kitchen we welcome our good friend and prolific writer, known today at Kylie Logan. That's because she's also well-known in the mystery world as Casey Daniels. She's sharing something French today because her newest book French Fried, has just been released. Thanks for joining us with this tasty recipe, Kylie!



Quiche is one of those rare dishes that’s appropriate for any meal.  Hot or room temperature, quiche is an easy breakfast treat.  Add a green or fruit salad and a glass of crisp Chardonnay, and it’s perfect for brunch or dinner.

            It’s also the ideal food for me to make to celebrate the publication of  French Fried, book #2 in my Ethnic Eats mystery series.

            Let me catch you up on the premise: Laurel Inwood, former chef to Hollywood stars, is now helping out her aunt at a greasy spoon diner located in an old train station in Hubbard, Ohio.  Business is pretty much as terminal as some of the murder victims in the series.  That is, until Laurel decides to add ethnic food specials to the menu.  The series started with Irish Stewed and now, in book #2, Laurel is featuring French food.  She’s being helped by Rocky Arnaud, a local farmer who was born in France.  When Rocky is found dead, Laurel knows she has to investigate and find justice for the woman who was her friend.

            There are a couple yummy recipes for French food in the book, but one I didn’t add was the one for quiche.  It’s easy and delicious.  Bon appetit!


            All you need is a few simple ingredients:

            a pie crust
            1 C cheese of your choice
            1 C sauteed veggies (either buy your favorites or use up left overs)
            1/3 C milk
            1/3 C whipping cream
            3 eggs



           
             Don’t let the pie crust intimidate you.  I use frozen and bake it myself.  If you’re trying to impress your friends, you can always pop the frozen crust out of the tin it comes in and put it in your own pie dish.  Bake according to package directions.

            While the crust is cooling, saute your vegetables.  I started with mushrooms and added a splash of May wine because we were given the bottle and it’s two sweet to drink.  This is a nice way to use some of it.   Then I added half of a small Vidalia onion, a little bit of ham, and the last four grape tomatoes I found in the fridge because they looked kind of sad and lonely.


         
          Once your crust cools, sprinkle half a cup of cheese on the bottom (note: you’ll see I didn’t do that.  That’s because, alas, I’m allergic to cheese.  The quiche is equally good without it).  Then spoon in your veggies.


            Now, whisk those three eggs along with the whipped cream and milk.  Pour that over the veggies, and sprinkle with the rest of the cheese.  Bake at 350 for approx. 30 minutes, or until your eggy filling is set.


         
             That’s it!  Quiche is elegant.  Quiche is delicious.  And it’s magnifique, too!






Kylie Logan lives in Northeast Ohio and writes both the Ethnic Eats mysteries and the League of Literary Ladies mysteries.  She is not fond of cooking, but she’s quite the fan of eating, so she’s always on the lookout for recipes that are both easy and delicious.  She’s convinced this recipe for quiche fits the bill.  Kylie is currently working on the third book of the Ethnic Eats series, Italian Iced, and munching her way through any number of scrumptious pasta dishes.  As Casey Daniels, she also writes the Pepper Martin mysteries.  Book #10 in the series is Graveyard Shift and has nothing to do with food and everything to do with solving a mystery for the ghost of Eliot Ness. 



To help celebrate the publication of French Fried, Kylie will send a copy of the book to one of the people who comments on this post.  US only, please.  She hates standing in line at the post office almost as much as she hates to cook!

           

Sunday, March 12, 2017

Coconut Cupcakes from Mrs. Hudson's Tea Room #bookgiveaway from author Vicki Delany


Today we welcome Vicki Delany back to Mystery Lovers' Kitchen. You may also know her as Eva Gates. She's written police procedure and caper series, stand-alone Gothic suspense, and cozies but today she's introducing a brand new series, the Sherlock Holmes Bookshop Mysteries with a hardcover book giveaway. Be sure to leave a comment to be entered in the draw, US entries only please.
 
After you’ve engaged in a shopping frenzy at the Sherlock Holmes Bookshop and Emporium, located at 220 Baker Street, West London, Massachusetts, be sure and pop next door for afternoon tea at Mrs. Hudson’s.
Head baker Jayne Wilson does a marvelous job of crating the perfect, fully-traditional afternoon tea. You might even be lucky enough to get one of the special Sherlock tea pots and matching cups.
Occasionally, for a special occasion, Jayne is forced to reply on her business partner Gemma Doyle for help in the kitchen. 
A kitchen is not my natural environment, but the following afternoon found me in the back of the tea room as ordered, ready to help out.
“It would look more appealing if you mixed the offerings up a little,” I said.
“No, Gemma, it would not.”
“We can tuck the circular sandwiches around the scones, and the square sandwiches in with these small brownies, that way you’d have consistency of shape.”
“I don’t want consistency of shape. I want sandwiches on the bottom tier, scones in the middle, and the tarts and cookies on the top. That’s the way afternoon tea has been served since time immemorial.”
“Actually, afternoon tea isn’t a long-standing tradition. It’s generally considered to have begun around 1840 when Anna, Duchess of Bedford…”
“Gemma, stop talking. Butter that bread. The smoked salmon spread and the chicken salad are already prepared. The cucumbers, watercress, and herbs are sliced. All you have to do is put the sandwiches together. Follow the assembly instructions I prepared, and cut them according to the design I printed out for you. When they’re ready, cover them in plastic wrap. Got it?”
“I am capable of making sandwiches.” I glanced around the busy kitchen. “Do you have a ruler?”
“What do you need a ruler for?”
“It says here that the cucumber sandwiches are to be two inches long by three quarters of an inch wide. A ruler would ensure accuracy.”
“Roughly, Gemma. Roughly is good enough.”
“Very well.” I set about cutting the crusts off the white sandwich bread slices laid out before me. Jayne began rolling out the dough for another batch of strawberry tarts. The tea room had been exceptionally busy all day, she said, meaning they’d had to serve some of the food she’d prepared for the big group due to arrive at four. At the moment, Jocelyn was washing dishes and Fiona was arranging pots of tea for a table of six who’d just come in.
I was rather enjoying this making of sandwiches. Like a well-oiled machine, I went down the row buttering the crustless slices of bread (lightly), back up the row adding an ice-cream scoop of chicken salad, down the row sprinkling on pretty, green herbs, back up the row putting the tops on, and finally slicing them into triangles.
“Those have got to be the neatest sandwiches I’ve ever seen,” Fiona said.
“Thank you,” I said. Next up: the smoked salmon spread, which would be rolled into pinwheel shapes.

Jayne often makes a mini-version of these cupcakes so go in the top tier of the tray. As dictated by tradition. 

Ingredients
·         1 3/4 cups all-purpose flour
·         2 teaspoons baking powder
·         1/2 teaspoon salt
·         1/2 cup packed sweetened shredded coconut
·         6 ounces (1 1/2 sticks) unsalted butter, softened
·         1 1/3 cups sugar
·         2 large eggs, plus 2 large egg whites
·         3/4 cup unsweetened coconut milk
·         1 1/2 teaspoons pure vanilla extract
·         1 1/3 cups large-flake unsweetened coconut

1.      Preheat oven to 350°F. Line standard muffin tins with paper liners.

2.      Whisk together flour, baking powder, and salt. Pulse shredded coconut in a food processor until finely ground, and whisk into flour mixture.
3.      With and electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Gradually beat in whole eggs, whites and vanilla, scrapping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.

4.      Divide batter evenly among lined cups, filling eat three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers come out clean, about 20 minutes. Remove from oven; turn out cupcakes onto wire racks and let cool completely. cupcakes can be stored overnight at room temperature , or freeze up to 2 months, in airtight containers.

5.      To finish, use a small offset spatula to spread a generous dome of icing onto each cupcake, and, if desired, garnish with flaked coconut. Store at room temperature until ready to serve.
Icing: Use your favorite buttercream vanilla icing. I like to use a splash of coconut milk rather than plain milk. If you don’t normally add milk to your icing, you can cut down slightly on the butter and replace with coconut milk.

 

Vicki Delany is one of Canada’s most prolific and varied crime writers, author of twenty-four crime novels, including standalone Gothic thrillers, the Constable Molly Smith series, and the Year Round Christmas Mysteries.  Under the pen name Eva Gates she writes the Lighthouse Library cozy series from Penguin. 


Her latest is Elementary She Read, the first in the Sherlock Holmes Bookshop series from Crooked Lane (March 14, 2017). 

 

Vicki is the past-president of Crime Writers of Canada. Her work has been nominated for the Bony Blithe and the Arthur Ellis Awards.


Visit Vicki at www.vickidelany.com. Facebook:  Vicki Delany & Eva Gates (evagatesauthor) and twitter: @vickidelany and @evagatesauthor