Showing posts with label Elizabeth Duncan. Show all posts
Showing posts with label Elizabeth Duncan. Show all posts

Sunday, September 24, 2017

Please Welcome Elizabeth J. Duncan #Giveaway



Today we welcome guest author Elizabeth J. Duncan back to the Mystery Lover’s Kitchen. The author of two series: the Penny Brannigan mysteries set in North Wales and Shakespeare in the Catskills, Elizabeth is a two-time winner of the Bloody Words Award for Canada’s best light mystery.
The paperback edition of Ill Met by Murder (Catskills #2) will be released October 10, and the hardback edition of Much Ado About Murder (Catskills #3) on November 7.
The Shakespeare in the Catskills series is published by Crooked Lane Books.
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Nothing says autumn in upstate New York like apples. So when Paula Van Dusen, chairman of the board of directors of the Catskills Shakespeare Theater Company, decides to give a dinner party to welcome two new British members to the troupe, an apple pie accompanied by artisan cheddar cheese and freshly churned vanilla ice cream is on the menu. After all, what’s more American than apple pie? Unfortunately, one of the guests is found dead the next morning, but that had nothing to do with the delicious dinner prepared by Paula’s kitchen staff! It was all just Much Ado About Murder!
However, if unlike Paula, you have no help, and no time to bake an apple pie, why not try this delicious quick bread that summons up all the flavours of apple pie without the bother? A perfect accompaniment to a cup of morning coffee or afternoon tea.
Apple and cinnamon quick bread
Ingredients
2/3 cup brown sugar, divided
½ tablespoon cinnamon
1/3 cup white sugar
1/2 cup butter softened, or margarine suitable for baking
2 eggs, lightly beaten
1 teaspoon vanilla
1 ½ cups all purpose flour
2 tsp baking powder
1/3 cup milk or buttermilk
2 Granny Smith apples, peeled and chopped
1 tbsp melted butter

Method
Preheat oven to 350 degrees. Grease or spray an 8x4 loaf pan.
Combine 1/3 cup of brown sugar with cinnamon in small bowl and set aside.
Cream white sugar, remaining brown sugar, and butter until fluffy. Add eggs and vanilla.
Stir together flour and baking powder. Add to egg mixture alternating with milk, starting and ending with flour. Do not over mix.
Pour half of batter into pan, sprinkle with half the chopped apples and half the remaining cinnamon mixture.
Stir the remaining apples into remaining batter and pour into pan. Top with remaining cinnamon mixture.
Bake approx. 40 minutes. Brush topping with melted butter. Continue baking an additional five to 10 minutes until toothpick comes out clean.
Let cool 10 minutes in pan, then remove to rack to finish cooling.
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Cream white sugar, remaining brown sugar, and butter until fluffy. Add eggs and vanilla.

Pour half of batter into pan, sprinkle with half the chopped apples and half the
remaining cinnamon mixture.

Stir the remaining apples into remaining batter and pour into pan.
Top with remaining cinnamon mixture.

Let cool 10 minutes in pan, then remove to rack to finish cooling.

Enjoy!


To win a paperback copy of Ill Met by Murder, or an ARC of Much Ado About Murder (publisher’s choice) simply leave a comment below. USA only. 



Connect with Elizabeth on Twitter @elizabethduncan, on Facebook http.//www.facebook/elizabethjduncan or visit her website www.elizabethjduncan.com You can sign up on the author page to receive a brief newsletter



Sunday, November 8, 2015

Rhubarb Fool with guest author Elizabeth J. Duncan






Please welcome today's guest author, our friend Elizabeth J. Duncan.  A former journalist and college professor, Elizabeth is the author of two mystery series – the brand new Shakespeare in the Catskills and the well-established, multi-award winning Penny Brannigan books set in North Wales. Elizabeth is the 2013 winner of the Bloody Words Light Mystery Award (aka the Bony Blithe), a Canadian national juried award given annually for a light mystery.








Elizabeth  is launching a new series – Shakespeare in the Catskills - featuring costume designer Charlotte Fairfax. And Elizabeth’s dropping by the kitchen today with a little something that might have come right out of Mrs. Shakespeare’s recipe box.  





In Shakespeare’s day, the nobility loved their meat and sweets, while less prosperous folk had to make do with a diet of grains and vegetables. Guess who lived longer?

Anyway, there’s not much call today for suckling pig or roast swan, so we’re making a remarkably easy yet decadent sweet called a fruit fool, which uses just four ingredients. This quintessential English dessert made with a ribbon of stewed or pureed fruit and cream started showing up on Elizabethan tables in 1598, around the time Shakespeare was writing The Merchant of Venice and arranging the financing for the Globe theatre. 

Original versions of the dessert were made with gooseberries, but you could make it with it any fruit. For summer, raspberries or strawberries are lovely, blended with a complimentary flavour of yogurt.
For fall, try folding in an apple/cinnamon blend, or cranberries.

I made mine with frozen rhubarb from my garden. 

When you’ve tasted the fruit fool, you’ll be making much ado over practically nothing!

The rhubarb fool

Two cups rhubarb, fresh or frozen
¼ cup sugar
half cup of whipping cream
Individual serving container plain or vanilla Greek yogurt


Four simple ingredients make a fruit fool

Combine the rhubarb and sugar and cook over medium heat, about eight to 10 minutes, until mixture is soft and stringy, but some pieces remain. Drain and cool, reserving liquid. You can do this in advance.
Whip cream until it forms soft peaks, then gently fold in container of yogurt. Then, gently fold in drained, stewed rhubarb. 



Serve in glass containers, topped with a few spoonsful of the reserved rhubarb liquid and garnish with a sprig of mint (I used springs of rosemary here and that works too).




Enjoy and please come by and say hi to Elizabeth today!  Remember that the delicious debut of An Untimely Death is November 10th.  Don't miss out on this treat.