Showing posts with label 'Til Dirt Do Us Part. Show all posts
Showing posts with label 'Til Dirt Do Us Part. Show all posts

Wednesday, July 20, 2016

Choco-strawberry ice cream from author @DarylWoodGerber + book #giveaway





For a barbecue, you have to have a good dessert!  Yes, you can do fun things like skewer some fruit kebabs or fruit and brownies.  But homemade ice cream, to me, just makes the barbecue a party!

I have been making homemade ice cream for years. It's a passion. Ever since I was a little girl, I have loved ice cream. I once caught my father eating ice cream right out of the container, and he grinned, and said it was "medicine."  Flash forward, years later, when my soon to be husband caught me eating ice cream right out of the container.

He: "Um, what are you doing? It's 7 a.m."

Note: My dad ate it late at night. After he went to bed he would sneak out. Me? I like it for breakfast!

I: "Um, it's medicine."
He: "Oh, really? Who established that declaration?"
I: "Um Dr. Daryl?"

To this day, I'm teasingly referred to as Dr. Daryl. I have lots of good potions to heal your ills. I also still call ice cream medicine.


Choco-strawberry Ice Cream
(serves 6-8)

1 cup whipping cream
2 tablespoons half and half
3/4 cup sugar, divided
1/8 teaspoon salt
1 (12-ounce) can evaporated low-fat milk
3 large egg yolks
1/4 cup strawberry jam (homemade or jar * see notes below)
1/4 cup chocolate sauce (homemade or jar  * see notes below)

In a saucepan, over medium heat, cook whipping cream, half and half, ¼ cup of sugar, salt, and evaporated milk. Cook for 3-5 minutes, until tiny bubbles form around the edges. DO NOT BOIL.

Remove from heat and let stand 10 minutes.




In a medium bowl, combine the remaining ½ cup sugar and egg yolks. Stir well. Gradually add the hot milk mixture to the egg mixture, stirring constantly.




Return the mixture to the saucepan. Cook over medium heat for 3-5 minutes, until tiny bubbles form again. DO NOT BOIL.

Remove the pan from the heat. Cool at room temperature and then set in refrigerator for 2 hours.

Pour chilled mixture into ice cream maker and freeze according to manufacturer’s instructions.  (I use a Cuisinart counter top style and love it!)




Transfer half of the ice cream to a freezer-safe container, then spread half of the strawberry sauce and chocolate sauce on top.  Top with remaining ice cream, then remaining strawberry and chocolate sauce.  Using a knife, swirl the sweet treats through the ice cream.  






Cover and freeze for at least 2 hours.

You see Fudging, #4, because I didn't have a picture of Grilling the Subject yet!

For the chocolate sauce, I didn't use store-bought. I melted down leftover chocolate icing from my yellow cake and chocolate icing recipe. Here's the LINK

Here's a LINK  to my strawberry passion breeze ice cream recipe. You'll see how to cook strawberries here, if you don't want to use a jar of strawberry preserves. 

TODAY'S GIVEAWAY!

Tell me: Do you like ice cream as much as I do?  I'm giving away to one commenter your choice of the first four Cookbook Nook Mysteries. Leave a comment with your email, in case you win (cryptic, if you need it to be - I'll figure it out).  FYI, I select by random generator.  Good luck!




Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest

Plus check out my website.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, can be pre-ordered.
Coming August 2016!! 
Click here to pre-order.


FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery.
Came out in February 2016

Click to order.



When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
To order: CLICK HERE.

$2.99 in e-books everywhere. Print is available on Amazon.



Sunday, May 11, 2014

Welcome author Edith Maxwell with a Guest Post and Giveaway


To learn more ororder, click here.





We're in for a treat with our guest today. Edith Maxwell is a former organic farmer, and she is sharing a wonderfully fresh and healthy recipe with us as well as a special giveaway. (See more at the end of this post.)


Edith is also sharing news about her upcoming release, 'Til Dirt Do Us Part, the second entry in her Local Foods Mystery series. 

Now take it away, Edith!
                                           
~ Cleo

* * * 

I’m delighted to be a guest again on one of my favorite blogs. I was an organic farmer about twenty years ago for a few years, and I love immersing myself in that world again as I write the Local Foods Mystery series. The second book in the series, ‘Til Dirt Do Us Part, takes place in the fall. As it opens, Farmer Cam Flaherty is hosting a farm-to-table dinner under a big tent, with chef Jake Ericsson cooking up food from from her farm and several other farms to serve to eighty guests.





I was inspired by a local farm-to-table dinner that we attended when I was writing the book. As far as I know, unlike in my story, one of the Cider Hill Farm guests didn’t end up dead the next day! The chefs at our local Phat Cats Bistro, who made the meal, even gave me the recipe for their Sweet Potato Empanadas appetizer to include in ‘Til Dirt Do Us Part.

Fall is Brussels sprouts season. They are strange-looking plants in the field, waist-high stalks with the little heads hanging on like aliens.


Jake makes this dish for Cam in the last scene in the book, which will be out May 27 from Kensington Publishing. If you think you don’t like Brussels sprouts, you might change your mind after you fix this recipe. (The leaves are delicious, too, but that’s another recipe.)


Brussels Sprouts and Shallots
in White Wine Reduction
from Edith Maxwell

Serves six

Ingredients:

4 T fruity olive oil

1 T butter

12 large shallots, trimmed and cut in half lengthwise, about 3/4 lb

2 garlic bulbs, cloves peeled and left whole, about 40 cloves

2 1/2 lbs Brussels sprouts, trimmed

2 T chopped parsley

1 cup white wine (or red, if you prefer)

1 cup chicken stock

1 T Dijon mustard
Directions:

In a heavy casserole with a tight lid, heat the olive oil and butter over medium-high heat. 
Add the shallots and garlic, and saute until lightly browned, about 5 minutes. Add the Brussels sprouts, toss to coat with the oil and cook about 5 minutes.



Add the wine to deglaze the pan. Cook 5 more minutes, stirring occasionally.
Add the parsley and chicken stock, stir well and bring to a boil over high heat. Reduce heat, cover and braise just until Brussels sprouts are tender. 



Remove Brussels sprouts, add the mustard, and reduce liquid. 






Add back Brussels sprouts, toss to heat and coat with sauce. Serve warm.





To serve as a casserole, cook brown rice or couscous, spread it in an oven-proof serving dish, top with the finished  recipe, grate fresh Parmesan or Romano on top, and warm in the oven for fifteen minutes.




Author Edith Maxwell
Visit her online
 here.

About Edith...



Former organic farmer Edith Maxwell writes the Local Foods Mysteries about farmer Cam Flaherty, a Locavore Club, and locally sourced murder (Kensington Publishing). 'Til Dirt Do Us Part (May, 2014) includes rescue chickens along with murder and mayhem down on the farm.

Under the pseudonym Tace Baker, Edith writes the Speaking of Mystery series (Barking Rain Press), featuring Quaker linguistics professor Lauren Rousseau in small-town Massachusetts. Bluffing is Murder releases in November, 2014. Edith holds a PhD in linguistics and is a long-time Quaker.

She also writes award-winning short crime fiction, and blogs every weekday with five other New England cozy mystery writers at WickedCozyAuthors.com. A technical writer and fourth-generation Californian, she lives north of Boston with her beau, three cats, and an impressive array of garden statuary.

Edith is the mother of two adults sons, both excellent cooks, writers, and supporters of their mother's books, and one of whom is now a farmer and served as Edith's chicken consultant in 'Til Dirt Do Us Part.



(Twitter) @edithmaxwell






Congratulations to
Angie Young!

Angie is the winner of our
comment-to-win contest.
Angie will receive the first book in
 Edith's terrific Local Foods Mystery series,



And don't forget, the
second book in her series...





'Til Dirt Do Us Part,
will be out on May 27, and is
now available for pre-order.




Thanks again to Edith

 for joining us today and...




Happy Mother's 

Day!