Showing posts with label Joanna Campbell Slan. Show all posts
Showing posts with label Joanna Campbell Slan. Show all posts

Sunday, September 23, 2012

Welcome, guest author Joanna Campbell Slan!

Please welcome multi-published author Joanna Campbell Slan. Her newest book—Death of a Schoolgirl—features Jane Eyre as an amateur sleuth.  How clever is that!  Joanna is also the author of the Agatha Award-nominated series that stars Kiki Lowenstein. 

Take it away, Joanna.

A Savory to Die For: Cornish Pasties

Author’s note: As I write this, I’m on Day #30 of the Hcg diet. Since I’m only allowed 500 calories a day, telling all of you about Cornish pasties is an act of love. Yes, I’m a mystery author who would KILL for a Cornish pasty right about now!


While the word “sandwich” first appeared in 1762, a reference to the “pasty” can be dated to the 1300s, making “pasties” (pronounced PASS-tees) a much older form of convenience food. But only in the last 200 years have pasties taken on their particularly Cornish identity, because miners found these savory meat pies perfect for taking with them down into the bowels of the earth.

The distinctive “D” shape of the delicacy figures into their history, because the one-sided crimped crust created a useful handle when heating the food.

I remember my first pasty very well. While wandering the streets of Windsor, England, my girlfriends and I were caught in a light rain. Being both hungry and wet, we ducked into the tiny West Cornish Pasty Shop on Peascod Street. Oh, my! What a happy visit that was.

            The crust warmed my hands and the filling warmed my tummy.

 Since then, I’ve been a devoted fan of pasties, a Cornish meat and veg pie. In fact, I’m lucky enough to live not far from a real pasty shop in Vienna, Virginia! PURE PASTY. Given my affection for these treats, you can see why when I was writing Death of a Schoolgirl, I decided that Jane would have to buy a pasty when her carriage stopped at a coaching inn. The hosteler’s wife hands Jane the still-warm pie inside a muslin bag. Unfortunately, Jane only gets one bite before a thief steals her food!

Eager to try a pasty? The Pure Pasty folks will ship them to you. Or you can make your own.

Cornish Pasty Recipe


1 lb. ground sirloin (a piece of sirloin or chuck cut into bite-sized pieces)
1 small onion, chopped
2 carrots, chopped
1/4 rutabaga, cut into cubes
2 potatoes, cut into cubes
1 cube beef bouillon
1 T. catsup
Salt and pepper


Pre-made pie crust, enough for a double crust
Beaten egg

Take pie crust out of refrigerator and allow to come to room temperature.

Crush bouillon cube in catsup. Combine together filling ingredients. Mix in bouillon cube and catsup. (You might also like to add a dab of Heinz 57 Sauce. I do!)

Roll out pie crust on floured surface. Cut into four large circles. (Turn a bowl upside down and use it as a pattern!) Divide filling uniformly, heaping it in center of circles. Lift sides and pinch together to form letter “D.” Crimp edges together with fork. Cut several ½” slits in top of each pasty. Brush with beaten egg and put on cookie sheet.

Heat oven to 450 degrees. Bake for 20-25 minutes or until golden brown.

Photograph, permission from Michael Burgess, owner of Pure Pasty! Oh, yum!

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For more information about Joanna go to her website:

Click this link to purchase DEATH OF A SCHOOLGIRL.

Sunday, December 6, 2009

Featured Guest - Joanna Campbell Slan

Mystery Lovers' "Christmas Cookie Week" resumes Monday.
For our Sunday Guest Blogger, let's welcome Joanna Campbell Slan. She is the author of a mystery series featuring spunky scrapbooker Kiki Lowenstein. The first book in the series—Paper, Scissors, Death—was nominated for an Agatha Award. Photo, Snap, Shot, the third book in the series, will be released May 2010.
For today's special blog, Joanna wants to share: Christmas at Mount Vernon.

Take it away, Joanna!!

Hi, folks. Have you recovered from your Thanksgiving guests? Our house is still a bit topsy-turvey. As I write this, my washer hums merrily along, cleaning the sheets and towels. The refrigerator is as stuffed as I am. My Weight Watcher Points and I won’t catch up with each other until Spring 2010.

But I don’t want you to misunderstand! I love having company. I love readying the guest room. When we moved house in September, we tossed most of our old, well-worn bed clothes. That gave me the perfect excuse for buying new quilts, linens, blankets, and towels for our guest room. While I’d never lay claim to Martha Stewart’s crown, I certainly enjoyed my mini-decorating spree.

Of course, two overnight guests and a son home from college count for very little when you compare my entertaining efforts to those of our nation’s first Martha, Martha Washington. On a candlelight tour of Mount Vernon last week, I learned that the Washingtons often had as many as 650-plus houseguests per year! (That’s a photo of me peeking at the music being sung by carolers at the site.) Since the Washington home was rather isolated, we aren’t talking about people dropping by for pizza. Oh, no. These were folks who settled in for a long visit. In fact, I wonder if Ben Franklin and Martha were commiserating when Ben penned his famous line, “Fish and visitors both stink after three days!”

The docent portraying Mrs. George Washington assured us otherwise. “Mr. Washington and I do so enjoy having visitors,” she said, as she clapped her tiny hands together and smiled. “I wish I had known so many of you are coming because I would have baked another cake!”

Martha Washington’s Great Cake was traditionally served at Mount Vernon on Twelfth Night, January 6, which was also Martha and George’s wedding anniversary. The original recipe called for 40 eggs, 4 pounds of butter, 4 pounds of sugar and 5 pounds of “flower” (sic). This recipe has been reduced to more modest proportions.

Martha Washington’s Great Cake (Adapted)

10 eggs (separated)
1 lb. sugar
20 oz. flour
1 lb. butter
20 oz. assorted fruit & nuts*
2 ½ tsp. ground mace
2 ½ tsp. ground nutmeg
2 oz. French brandy
2 oz. wine

Preheat oven to 350 degrees. Beat egg whites to a soft peak. Cream the butter. Slowly add the beaten egg whites, one spoonful at a time, to the butter. Slowly add the sugar, one spoonful at a time to the egg white/butter mixture. Add egg yolks. Add flour, slowly. Add fruit.

* 5 oz. pear (peeled, cored, diced)
9 1/2 oz. apple (peeled, cored, diced)
3 1/2 oz. raisins
2 oz. sliced almonds

Add ground mace and nutmeg, wine, and brandy. Lightly grease and flour a 10-inch spring-form cake pan. Pour batter into pan and bake about 75 minutes. Allow cake to cool after baking.

Modern Adaptation of 18th Century Icing

Beat 3 egg whites and 2 T. powdered sugar. Repeat additions of sugar until you have used 1 ½ cups in total. Add 1 tsp. grated lemon peel and 2 T. orange-flower water. Beat until icing is stiff enough to remain parted after a knife cuts through it. Smooth it onto the cake. Let it dry and harden in a 200 degree oven for one hour.
thank you, Joanna!! What a ton of fun. To learn more about Joanna, the series, and about scrapbooking go to Joanna blogs every Monday at

And don't forget about our latest Mystery Lover's Kitchen Contest! This is our last week for suggestions for our January Iron Chef competition. If you enter, you could win a Junior's Cheesecake. Get those suggestions in soon. Click on the cheesecake on the right for more details!