Showing posts with label A Cheese Shop Mystery. Show all posts
Showing posts with label A Cheese Shop Mystery. Show all posts

Wednesday, November 2, 2016

Blueberry Cobbler with Cream Cheese from author @DarylWoodGerber


From Daryl aka Avery:

This recipe might look familiar. I shared a recipe similar to it earlier in the year.  This is slightly different. There's always a bit of fun and panic when tweaking a recipe, don't you think? Visions of chemistry experiments erupting! Boom!

But I wanted to see what would happen if I switched out the cheese.

Okay, possibly no explosions with such a mild change up. LOL

I use cream cheese in a lot of my gluten-free coffee cakes. It adds tremendous moisture and structure.

Previously I made this recipe using cheddar cheese. It was good. The cheddar flavor really came through.

But with cream cheese it is just that much better. Gentler in flavor. 

By the way, this cobbler is great for a book club. Cuts nicely into 4-6 pieces.  Yes, it might be a little messy because it's definitely not finger food. You need a plate and fork. And whipped cream.

What book would I read for this book club event? Hmm. I think a cozy mystery by any one of the fabulous authors on our blog, don't you?

Enjoy.


BLUEBERRY COBBLER WITH CREAM CHEESE
(Gluten-free version, serves 4-6)

Blueberry Filling Ingredients:

3 cups blueberries, rinsed
1 1/2 tablespoons sugar
1/2 tablespoon gluten-free flour (*I used sweet rice flour)
1/4 teaspoon salt
1/4 teaspoon cinnamon

Cream Cheese Biscuit Topping Ingredients:

2/3 cup gluten-free flour (*I used sweet rice flour here, too)
1/2 teaspoon xanthan gum
2 tablespoons brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, cold and cut into pieces
4 heaping tablespoons cream cheese
8 tablespoons milk
1/2 teaspoon vanilla extract

*vanilla ice cream or whipped topping for serving

Preheat oven to 350 degrees F.

In a bowl, toss the blueberries with the sugar, flour, salt and cinnamon and add them to a 6 or 8-inch oven-safe skillet.


In a pastry blender, whisk together the gluten-free flour, xanthan gum, sugar, baking powder and salt. Add in the butter and pulse until the mixture looks crumbly, like little peas.



Add in the cream cheese and pulse, then add milk and vanilla extract and mix until the dough has come together but is just combined. [IT WILL RESEMBLE COOKED OATMEAL].

Spoon the dough on top of the blueberries. It does NOT have to be uniform and smooth.



Bake for 28-30 minutes, until the topping is a warm brown. Serve warm with vanilla ice cream or whipped topping.





Savor the mystery!
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, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.




FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.





GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order







Wednesday, June 15, 2016

Mustard honey white fish from culinary mystery author @DarylWoodGerber

From Daryl aka Avery:

I am gearing up for all sorts of publicity and giveaways for GRILLING THE SUBJECT, which comes out August 2!  Because of that, I'm constantly thinking  of barbecue and spicy, savory recipes. I have a bunch in the book, of course, but I want to make more. It is summer, after all.

A couple of months ago, I made a mustard honey sauce and used it on chicken. It was delicious. One of our readers asked if it could be used for fish. I decided why not try it and let you guys know.

The answer? Yes! It can. It is delicious.

I keep frozen fish from Costco in the freezer so that I eat at least one portion of white fish a week. I used a mahimahi fish filet! Frozen. I didn't defrost it. The fish goes right from the skillet into the oven. The fish turned out moist and flaky and oh, so, savory!


MUSTARD HONEY SAUCE WITH WHITE FISH

Ingredients:

For mustard rub:
1 tablespoon olive oil
1tablespoon whole grain mustard
½ teaspoon salt
½ teaspoon ground black pepper

For sauce:

3 tablespoons Dijon mustard
3 tablespoons whole grain mustard
3 tablespoons honey
2 tablespoons water
4 tablespoons olive oil
3 springs rosemary, snipped


4 6-ounce white fish filets (I bought fast-frozen at Costco)

Directions:

Preheat oven to 400°  F.

In a small bowl, make the mustard rub by combining all ingredients. Rub on top and under the fish pieces.


Now in another small bowl, make the sauce by mixing the Dijon mustard, whole grain mustard, honey, and water. Set aside.




In an ovenproof skillet, heat the 4 tablespoons of olive oil on medium-high. When the oil is hot, set the fish pieces in the skillet, skin-side down. Cook for 2-3 minutes. The oil will spit! Using tongs, turn the fish and cook another 2-3 minute to sear the fish.







Remove the skillet from the heat and pour the mustard-honey sauce on top.  Sprinkle with the rosemary and set in the oven for 25-30 minutes. You want the fish to cook through.

Remove from oven and enjoy. This is super delicious!



FYI
THE BOOK BUB DEAL IS STILL GOING!



FINAL SENTENCE is on sale for $1.99 - e-book!!  If you haven't read the Cookbook Nook series, you can get the very first book for a steal!



Here are links:


Barnes and Noble: http://bit.ly/1Uco1ky

Coulnd’t figure out how to do link for iBooks - sorry



ARE YOU TALKING TO ME?

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.


Wednesday, December 30, 2015

Easy cheese platter ideas from author @AveryAames


Featured: smoked Gouda, sharp white Cheddar,
and sharp orange Cheddar.
HAPPY ALMOST NEW YEAR!!!! Will you be partying? Going out of having people in? No matter what, you want easy, don't you? Think buffet. Think finger food. And say cheese!  [I'm in cheese mood right now. I've got a new Cheese Shop Mystery #7 FOR CHEDDAR OR WORSE to be released in 4 weeks. Count 'em. 4!] So cheese is on my mind.

The ease of a cheese platter is something so wonderful. All it takes is your own creativity, a great plate, some good cheese.

Think variety when you're putting together a cheese platter. Variety of color (orange, white, yellow, red rims).  Variety of texture (creamy, hard, hole-y, gritty). Variety of shapes (round, square, triangles, cubes).

And then think what you want the accompaniment to be: sweet, savory, salty. 

There is NO right or wrong. 

If you have a cheese monger to go to, great. Ask her for advice. If you don't, go to the store and pick with your eyes. Choose what appeals to you. 

By the way, do not be a cheese snob. Let's face it, sometimes budget is an issue. There are some great Cheddars, Swiss, and Monterey Jack cheeses that are extremely reasonable in price. 


If you want to, add a label or two to your cheeses, but it's not necessary so long as you remember what they are. However, make sure, if you do have guests, that you taste the cheeses first so you can tell them what each cheese tastes like.  

And - this is just from me - remember to consider your gluten-free guests. They can probably eat the cheese, but not the crackers (unless you have gluten-free), so I like to keep them separate. (*see topmost photo)

If you have lactose-intolerant friends, do your best to have other choices for their snacks, but hard cheeses are usually "good" for an intolerant person, in limited amounts.

And get this, there are even vegan cheeses! I've not tried any (sorry to say) but I hear popular brands include: Cheezly, Daiya, Teese, and Tofutti. 





Whatever you do, enjoy. Have a glass of wine (or champagne or water, both of which go with all cheese) and savor the delight!!
Yes, that's chocolate paired with cheese!


Also, remember, you can always find other appetizers and platters I've shared on MLK on my website: APPETIZERS.


Savor the mystery and say cheese!


Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!


Friend Daryl on Facebook
Friend Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
s Follow both of us on Pinterest
Check out our website.


FUDGING THE BOOKS, the 4th Cookbook Nook Mystery, is HERE!  Click to order.




New in February
FOR CHEDDAR OR WORSE
Click to order.