Showing posts with label Cheese Shop Mysteries. Show all posts
Showing posts with label Cheese Shop Mysteries. Show all posts

Wednesday, March 29, 2017

Luscious easy French custard #recipe + #giveaway from author @DarylWoodGerber


It's here. At least the cover is!
 The first French Bistro Mystery!!  
A DEADLY ÉCLAIR.
The books comes out November 2017!! 
You can pre-order on your choice of sites 
(indie, Amazon, B&N, etc. 
via my website links HERE
BUT the ebook pre-order isn't up yet. 
Not sure why... scratching head...  
I'll give a shout out when it is!


From Daryl aka Avery:

This is the first book in the FRENCH BISTRO MYSTERIES, featuring Mimi Rousseau, who owns a French bistro and the neighboring bed-and-breakfast, set in Napa Valley. (More below...)

Do you see the darling SCOUNDREL, a gray and white mouser, on the cover? You can't miss the éclairs! The artist is the same artist who painted my Cheese Shop and Cookbook Nook covers. Am I lucky or what?!

If you leave a comment at the end of the post, 
I'll be giving away a pretty wine-themed tea towel to celebrate the cover reveal!

So I was testing recipes for  A DEADLY ÉCLAIR...yes, I test recipes...and I made a delicious gluten-free éclair. Yes, gluten-free. The recipe will be in the book.

Anyway, I was making the custard for the inside of the éclair, and it took a couple of tries. One was the "easy" fast way (okay, the cheater's way) of making custard. Then I made it the authentic (cooked) way. Both were delicious. The authentic way recipe will be in the book.  :)

Today, I'm sharing the easy one because this turned out so good, and I had so much left over that I poured it into dessert ramekins and served to family. They loved it.

Here's a snippet about A DEADLY ÉCLAIR:

It’s always been Mimi Rousseau’s dream to open her own bistro, but it seems beyond her grasp since she’s been chased back home to Nouvelle Vie in Napa Valley by her late husband’s tremendous debt. Until her best friend Jorianne James introduces her to entrepreneur Bryan Baker who invests in promising prospects. Now, working the bistro and inn until she’s able to pay it off and call it her own, Mimi is throwing the inn’s first wedding ever.

The wedding will be the talk of the town, as famous talk show host Angelica Edmonton, daughter of Bryan’s half-brother, Edison, has chosen the inn as her perfect venue. Anxious, Mimi is sure things are going to turn south, especially when Edison gets drunk and rowdy at the rehearsal dinner, but by the evening, things begin to look up again. That is until morning rolls around, and Bryan is found dead with an éclair stuffed in his mouth. And the fingers point at Mimi, whose entire loan is forgiven in the event Bryan died.


Now it’s up to Mimi to clear her name and get to the bottom of things before the killer turns up the heat again.


EASY VANILLA CUSTARD

 (Serves 4-8, depending on dessert dish size)

5-ounce box instant vanilla pudding (make sure it’s gluten-free)
2 1/2 cups milk
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon gluten-free vanilla extract

In a small bowl, make vanilla pudding by combining pudding mix and milk. Let it firm up in the refrigerator for about 5 minutes.

Place heavy whipping cream in stand mixer (or a regular bowl, which is what I did) and whip it at medium-high speed until soft peaks form. This takes about 2-3 minutes. Don’t over whip or it will turn into butter.

Mix in powdered sugar and vanilla with the whipped cream.  Now fold in the chilled vanilla pudding.

That’s it!

Pour into 4- or 6-ounce ramekins or dessert dishes. Cover with plastic wrap. Chill.


This keeps for about 4-5 days.



Make pudding
Whip cream, just to a small peak

Pour into ramekins

Serve!

Giveaway

I'm giving away this darling wine-themed tea towel to one commenter. 
So answer me this...do you tell your friends and family 
to buy books you've read? 
Or to look for those books at a library or bookstore? 
You all know that word of mouth is one of the best ways 
to get the news out about a release, right? 
Leave your email so I can contact you if you win!


Savor the mystery!

*
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.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.











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, March 15, 2017

Egg white omelet w/Canadian bacon #recipe from author @DarylWoodGerber



From Daryl aka Avery:

A few weeks ago I went shopping with a girlfriend who loves to cook—she's very inventive, a world traveler—and we wound up at Penzey's Spices. Now I normally buy Penzey's online, but at the shop I not only found all the Penzey's I normally purchased, but also a bunch of new ones to try. The names are so adorable!  Like Tuscan Sunset and Sunny Paris.



The new ones were in little jars so I could take a risk because they were more economical. Spices have become really costly, have you noticed?  My one peeve is that because they're so little,  they keep falling off my shelf. I have a pull-out shelf with little bars on the sides. Tall spices do just fine, but the little ones... Harrumph! Got to fix this. Maybe rethink where I put my spices, except I'm so used to the pull-out shelves.

Anyway, feeling inventive after my purchase, I decided to make an omelet the other day. I had eggs in the refrigerator plus Canadian bacon left over after making the tasty Eggs Benedict (for a recipe in my new French Bistro Mystery, A DEADLY ÉCLAIR - I shared a picture of that recipe a few weeks ago) ... and I thought what better time to try out new spices than with an egg white omelet.

Supposedly egg whites are better for you. Or are they? I didn't really check until after making this omelet...

From a website called TruthAboutAbs, I found this on yolks...just for your (and my) edification:  The yolks contain so many B-vitamins, trace minerals, vitamin A, folate, choline, lutein, and other powerful nutrients....(read more on the link above)

So if this site is to be believed, then yolks are good to eat. You decide.  I like the flavor of a full egg.  I often crack 2 eggs plus 1 egg white so I get more protein and it doesn't take away from the "yolk" flavor.

But, for those of you determined to stick with only egg whites, here you go. The spices made a world of difference to me, as did all the goodies I added. This was YUM!  A perfect pairing, and it kept me full through the entire day until dinner. Yay!

Egg White Omelet with Canadian Bacon
(serves 1)

3 egg whites
1 teaspoon Penzey’s Sunny Paris (or herb of your choice)
½ teaspoon salt, if desired
½ teaspoon ground pepper, if desired
2 slices Canadian bacon
2 chives, chopped
¼ cup Mozzarella cheese, cubed
½ cup cooked spinach*
1 teaspoon butter

In a small mixing bowl, whisk egg whites, herbs, salt, and pepper.

On a chopping board, dice Canadian bacon, chives, and Mozzarella cheese.


In a skillet, over medium-high heat melt the butter. When sizzling hot, pour in the eggs.  Let them set for about 30 seconds, then tilt the skillet and let the eggs run around the pan. Lift the omelet with a spatula so the raw eggs can run under the cooked eggs. This takes about a minute.

Turn heat to medium-low.

Now sprinkle the Canadian bacon, chives, cheese, and spinach* all over the eggs. Using a spatula, lift the edges of one half of the omelet and fold it over the rest of the omelet.


Let the omelet sit for about 1 minute to melt the cheese. Slide the omelet onto a plate. Serve hot.

*If you don’t want spinach, try cooked chopped broccoli or kale or any green vegetable of your liking.




AHA!  ORDER RESTORED. DID THIS LAST NIGHT AND AM SO HAPPY. CLEAN DRAWERS. NOTHING FALLING ON FLOOR.





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, March 8, 2017

Apple Blueberry Coffee Cake + book #giveaway from author @DarylWoodGerber




I'm offering a book #giveaway below just because... Because you guys are so sweet! See details below...

So I think many of you know I adore coffee cake. I really like a sweet in the morning when I'm writing. Right around 10:30, my internal clock seems to go off, and I have a craving. I think there's something about sugar that gives me a boost. Yes, I know we shouldn't eat that much sugar, but my body seems to do fine with it. So far. Lucky me! 

Anyway, a few weeks ago, I wanted to make something that would use what was in my refrigerator: apples and blueberries. I just had too many of both in my fruit drawer and wondered how they might go together. I'd already frozen blueberries from the week before, so I had plenty of those on hand for the future. 

Honestly, I couldn't figure anything out in my feeble brain, so I went searching on the Internet and found what looked like a delicious recipe on a food blog.  That must be how many of our fans have found us, right? Searching for something and LANDING on MLK?

Well, on A Latte Food, I found this recipe. The one on the site uses regular flour. It's not gluten-free, and since, alas, I must eat gluten-free, I always need to tweak. By the way, the photos on this blog are beautiful. I learned a lot about setting up a shot from the writer. Kudos! So, all in all, it was a great learning experience.

I've now made this coffee cake three times since I first discovered the recipe.  Yes, in less than a month. Each time...so delicious! I now have my go-to coffee cake. How cool is that?

By the way, I found it interesting that the sugar went in with the dry ingredients. Usually sugar goes with the wet. It certainly didn't make a difference, which just goes to show why "dump" cakes work!  (Most of them, anyway.) I know, I know - chemistry matters, but isn't it interesting?


APPLE BLUEBERRY COFFEE CAKE 
Gluten-free version
Serves 6-8

Cake:
1 1/2 cups gluten-free flour (1 cup sweet rice flour, 3/8 cup tapioca flour, 2 tablespoons whey flour)
1/2 teaspoon xanthan gum
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon all spice
1/2 tablespoon lemon zest
1/4 cup oil
1 egg
1 teaspoon vanilla extract
1/2 cup milk          
3/4 cup chopped apples (peeled) (whatever you have on hand is fine, however the firmer the better)
1/2 cup blueberries

Topping:
1/2 cup brown sugar
2 tablespoons gluten-free flour
2 teaspoons cinnamon
2 tablespoons melted butter
           
Icing Drizzle:
3/4 cup powdered sugar
1 tablespoon milk

Preheat oven to 375 degrees and either grease or line a 9" circular cake pan or an 8x8 square baking pan with parchment paper. (First time, I used a circular cake pan and it was hard to get it out. On my second try, I used a 9” inch spring-form pan. Loved it. On my third try, I used a square baking pan and that came out easily, too. On all, I used parchment paper!)

In a small bowl, mix together gluten-free flour, xanthan gum, sugar, baking powder, salt, cinnamon, allspice, and lemon zest.



In a separate mixing bowl, lightly mix together oil, egg, vanilla extract, and milk.


Add the dry ingredients to the egg mixture.  Do not over mix.

Once combined, fold in chopped apples and blueberries. Pour into your pan and set aside.



In a small bowl, mix together the topping ingredients until combined. Sprinkle evenly over the top of the batter in the pan.  



Bake for 25 minutes or until your cake tester comes out clean.


While the cake is cooling, make the icing by stirring together the powdered sugar and milk. Drizzle over the top of the coffee cake.


Serve warm, or cool. Enjoy!

Really yummy. Mine had a darker interior than the one on the food website.

The lemon zest really makes it shine!!!



Made another time without icing. Delicious and not as sweet!
GIVEAWAY
I'm offering a book giveaway today -- any one of my cozy mysteries or an e-book of my suspense -- to one commenter. Simply tell me what your favorite breakfast treat is. Remember to include your email (cryptically, if necessary) so I can contact you if you win! Thanks for being fans. We at MLK love you!

PS Are you signed up for my newsletter? I've got some important news coming out in the next couple of weeks. Don't miss out! Sign up here

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