Showing posts with label Farmed and Dangerous. Show all posts
Showing posts with label Farmed and Dangerous. Show all posts

Monday, June 8, 2015

AND THE WINNER IS

The winner of the copy of Edith Maxwell's new book, Farmed and Dangerous, is Debbara Bessert!

Debbara, Edith will be in touch with you about where you would like this sent.

Congratulations! and enjoy the book!

Sunday, June 7, 2015

Flourless Chocolate Cake

Mystery Lovers' Kitchen is delighted to welcome Edith Maxwell, whose latest book Farmed and Dangerous has just been released, as our guest today. Edith is a very busy writer these days (four series!), but she still finds time to come up with great recipes.



I’m tickled pink to be back, or maybe I should say I’m tickled chocolate-colored. My latest Local Foods mystery, Farmed and Dangerous, takes place in deep winter in Massachusetts. And boy, did we have a winter this year! Even though it’s now sunny and green outside, when a blizzard rages a person’s thoughts turn to soups, stews, and baking (right, Sheila?). And chocolate.

While this cake isn’t described in the book, it certainly something Cam could have enjoyed baking. It doesn’t really involve locally grown produce, but she’s much less of an avid locavore than her customers are. Not that she minds getting paid for supplying them, though.

I made this cake for Easter brunch this year (it was STILL cold out at Easter) because I had a gluten- and dairy-free guest coming, and this cake fits the bill. It’s not a bit short on flavor, though.


Flourless Chocolate Cake
12 servings (depending…)

Ingredients:
Oil
1-1/4 cup roasted almonds
3/4 cup plus 4 T sugar
6 oz good quality semisweet chocolate chips
10 cardamom pods
1/4 tsp cinnamon
1/2 cup cocoa powder
Juice and zest of one large orange
6 eggs, separated
Kosher salt
1 pint fresh raspberries, divided in half
Cointreau

Directions:
Heat oven to 350 degrees.

Pour some Cointreau in a glass and sip.

Rub oil inside nine-inch spring form pan and set on a baking sheet.


Use a hammer or a mortar and pestle to pound the pods until the husks open. Remove and discard the husks. In a food processor, combine cardamom seeds, almonds, and 1/4 cup sugar. Process until well chopped.


Add chocolate and process until well ground. Move mixture to a bowl. Whisk in cinnamon, cocoa powder, orange juice, and zest until smooth.



In a medium bowl, whisk the egg yolks with 1/2 cup sugar until significantly thickened. 



Stir in the other mixture.


Whisk the egg whites and a pinch of salt with an electric mixer until soft peaks form. Gradually add 2 T of sugar and continue whisking until stiff peaks form.


Working in three batches, fold whites into yolk mixture.



Pour batter into spring form pan, then place pan on baking sheet in the middle of the oven. Bake for 40 to 50 minutes, or until a toothpick comes out clean from the center.



Cool to room temperature, then run a knife around the perimeter of the pan and release the sides.



Lightly mash half the raspberries in a small saucepan, add 2 T sugar, and gently heat until sugar is dissolved. Remove from heat and stir in 1/4 cup Cointreau (or more, depending…).
Use a chopstick to gently poke holes into the top of the cake.

Array rest of fresh raspberries hole down on the cake, then spoon cooked mixture over top.



Enjoy!

Edith will be delighted to offer a copy of Farmed and Dangerous to someone who comments here (please include your email so she can reach you). The selection will be made by a random drawing. Read about the book below!


Organic farmer Cam Flaherty is struggling to provide the promised amount of food to her customers in her first winter in Westbury, Massachusetts, and her new greenhouse might just collapse from the weight of the snow. Supplying fresh ingredients for a dinner at the local assisted living facility seems like the least of her worries—until a cantankerous resident with a lot of enemies dies after eating the meal.

But while the motives in this case may be plentiful, the trail of poisoned produce leads straight back to Cam. Not even her budding romance with police detective Pete Pappas will keep him from investigating her.

As the suspects gather, a blizzard buries the scene of the crime under a blanket of snow, leaving Cam stranded in the dark with a killer who gives new meaning to the phrase “dead of winter.”

Agatha-nominated and Amazon-bestselling author Edith Maxwell writes four murder mystery series, most with recipes, as well as award-winning short stories.

Farmed and Dangerous is the latest in Maxwell's Local Foods Mysteries series (Kensington Publishing). The latest book in the Lauren Rousseau mysteries, under the pseudonym Tace Baker (Barking Rain Press), is Bluffing is Murder. Maxwell’s Country Store Mysteries, written as Maddie Day (also from Kensington), will debut with Flipped for Murder in November, 2015. Her Quaker Midwife Mysteries series features Quaker midwife Rose Carroll solving mysteries in 1888 Amesbury with John Greenleaf Whittier’s help, and will debut in March, 2016 with Delivering the Truth.

A fourth-generation Californian, Maxwell lives in an antique house north of Boston with her beau and three cats. She blogs every weekday with the other Wicked Cozy Authors (http://wickedcozyauthors.com), and you can find her at www.edithmaxwell.com, @edithmaxwell, on Pinterest and Instagram, and at www.facebook.com/EdithMaxwellAuthor.