Showing posts with label Kate Carlisle. Show all posts
Showing posts with label Kate Carlisle. Show all posts

Sunday, January 15, 2017

Celebration Lemon-Cherry Pie ala Kate Carlisle


 

Although Kate Carlisle is best known as the New York Times bestselling author of the Bibliophile Mysteries, it's her second ongoing series—the Fixer-Upper Mysteries—that are coming to Hallmark Movies & Mysteries this month.

One of my books is coming to Hallmark Movies & Mysteries tonight. Celebrate with me! Framed for Murder: a Fixer-Upper Mystery, will air at 9 pm ET/8 pm CT, and will star singer/songwriter/actress Jewel in the role of Shannon, a contractor who specializes in restoring Victorian homes to their former glory—and in solving the murders that happen within their walls. Actor Colin Ferguson will play Shannon's love interest, Mac. He's a wonderful choice!

I'm delighted to celebrate with you here at Mystery Lovers Kitchen. We'll be live-tweeting during the show, so follow us both: www.twitter.com/katecarlisle www.twitter.com/mysteryloverskitchen

About the Fixer-Upper Mysteries: In the small resort town of Lighthouse Cove, California, the best man for the job is a woman: Shannon Hammer, owner of Hammer Construction Company and an expert in Victorian home restoration and renovation. Shannon discovers not only skeletons in her neighbors' closets, but murder victims, too!

The producers at Hallmark hope to bring all of the Fixer-Upper Mysteries to the screen—four books so far, with more to come: A High-End Finish, This Old Homicide, Crowned and Moldering, and Deck the Hallways. You can read free excerpts of all of the books on my website, www.KateCarlisle.com.

In honor of this career milestone, I've created a recipe that I'm calling Celebration Lemon-Cherry Pie. The first time I served this, everyone remarked on how flaky the crust is. The trick is to make sure that your shortening is very cold. I had mine in the refrigerator overnight. I'll have a printable version of this recipe available in the Secret Room at KateCarlisle.com.



Celebration Lemon-Cherry Pie

Crust:
1 C all-purpose flour
½ tsp salt
½ C vegetable shortening, very cold (refrigerate overnight if you can)
2-3 Tbsp ice cold water

Preheat the oven to 450. Whisk together the flour and salt, then cut in the shortening with a pastry blender or two knives until the pieces are about the size of lentils.



Add ice cold water 1 Tbsp at a time, stirring gently, just until the dough holds together. Too much water will make the crust hard. Too little will make it fall apart. Roll it out on a floured surface until it's about four inches larger than your pie plate (two inches on each side). Pinch dough around the crust to form little hills and valleys. Loosely tent aluminum foil around the edges of the pie crust. Line the bottom of the crust with parchment paper, and then weigh down with pie plates or something that's oven-proof and substantial but not too heavy. You're trying to keep the crust from ballooning up, but you don't want to smoosh it completely.



Bake the crust for 7 minutes, then carefully remove the aluminum foil. Bake for another 7-10 minutes, until the crust is golden brown. Cool on a wire rack.

Filling:
¾ C sugar
3 Tbsp corn starch
1 C cold water
2 egg yolks, lightly beaten
Juice of two lemons
2 Tbsp butter, cubed
1 tsp lemon zest
½ tsp lemon extract
2 drops of yellow food coloring (optional)
1 can cherry pie filling

In a heavy-bottomed saucepan, whisk together the sugar, corn starch, and salt. Stir in the water until the mixture is smooth, with no lumps. Stir constantly over medium-high heat until it thickens and begins to boil, then turn the heat to low and continue to cook and stir for 2 minutes. Remove from heat.

In a separate bowl, lightly beat the egg yolks. Add a small amount of the hot mixture to the egg yolks, stir, and return all to the saucepan. Bring to a boil over medium-low heat, stirring constantly for two more minutes. (I took a break from stirring to take this picture, and the world didn't fall apart.) Remove from heat.

Add the lemon juice, butter, lemon zest, lemon extract, and food coloring if using, and stir them in very gently. Cool to room temperature without stirring anymore. Spread into precooked crust and refrigerate for at least an hour.

Spread the cherry pie filling over the lemon filling.

Topping:
1 C heavy whipping cream
4 oz cream cheese, softened to room temperature
½ C powdered sugar
1 tsp vanilla

Whip the cream alone until it thickens and is spreadably solid. Whip in the remaining ingredients. This will give you more whipped cream than you need to do something artistic like I did with my pie, so if you like lots of topping, just pile it on and enjoy!

This pie is perfect for the Fixer-Upper Mysteries because it's a little bit sweet, a little bit tart, and it packs a big punch! If you had to pick a food that best describes you, what food would it be, and why?

We're giving away a $25 Visa Card to one lucky winner today. To enter, leave a comment with your email address so we can contact you if you win. Good luck! And don't forget to live tweet with Kate and the authors of Mystery Lovers Kitchen tonight during the movie! See you there!

Sunday, January 8, 2017

The Things You Learn at a Garage Sale


Today, we're joined by Kate Carlisle, author of the Fixer-Upper Mysteries, which will be coming to the Hallmark Movies & Mysteries channel next week. So just for fun, she's going to join us TONIGHT to live tweet during the premiere of The Art of Murder, a brand-new Garage Sale Mystery. Then she'll be back again next week for the premiere of Framed for Murder: A Fixer-Upper Mystery, which is based on Kate's book, THIS OLD HOMICIDE. 

And we're so excited that we're giving away a $25 Visa Gift Card to one lucky winner today. Enter by answering Kate's question below and be sure to leave your email address so we can contact you.

Welcome, Kate!

Thank you so much for inviting me to guest blog—two weeks in a row—here at Mystery Lovers Kitchen! Having a book turned into a TV-movie has been a wonderful whirlwind, and it's especially exciting to hear from all of the new readers who discovered me because of all the hoopla. And now a double-bonus from MLK—two guest blogs, and two fun evenings of live-tweeting while watching Hallmark Movies & Mysteries' latest premieres.
   

Life is good.


In honor of tonight's movie premiere theme, I wanted to share a random factoid that I learned at a garage sale: wiener schnitzel is not pork. When you make schnitzel using pork cutlets, it's just schnitzel. Wiener schnitzel is made with veal. Which kind of blew my mind because "wiener" and "pork" seem to go together. But the hostess at the garage sale was from Germany, and I'm not brave enough—or stupid enough—to argue with a German woman about schnitzel.

So here is an authentic recipe for German schnitzel, but please, whatever you do, don't call it wiener schnitzel.

Schnitzel
2 lb thinly sliced boneless pork chops, about ¼-inch thick
½ C all-purpose flour
1 tsp salt
½ tsp black pepper
3 eggs
½ C plain bread crumbs
Clarified butter (ghee) for frying
1 lemon

Pound the pork chops to tenderize them. In a bowl, mix the flour, salt and pepper. In a second bowl, beat the eggs. In a third bowl, place the bread crumbs. Dredge the pork chops in flour, then eggs, then bread crumbs.



Melt the clarified butter (also known as ghee) in a heavy pan over medium-high heat. I found mine at Trader Joe's, but I also saw it in the international foods section of my supermarket. If you can't find any, you can use a combination of regular butter and vegetable oil.



You need enough so that the butter or oil comes halfway up the sides of the chops. Cook until well browned, about 2 minutes per side.



Drain on paper towels and serve with a lemon wedge. (Also served here with dressing.)

 

Do you like going to garage sales? If so, share one of your most successful buys, something you use all the time. Remember to leave your email address so we can contact you if you win the $25 Visa Gift Card!

Be sure to follow Kate (twitter.com/katecarlisle) and MLK (twitter.com/mysteryloverskitchen) to join the fun tonight at 9 pm EST/8 pm CST, for the premiere of The Art of Murder: A Garage Sale Mystery!

Sunday, June 2, 2013

Kate Carlisle's Favorite Cookbook (plus Asparagus Recipe)


PLEASE WELCOME OUR GUEST, KATE CARLISLE!!!

Kate Carlisle’s Favorite Cookbook (plus Asparagus Recipe)
By Kate Carlisle, author of A COOKBOOK CONSPIRACY

Award winning author Kate Carlisle spent over twenty years working in television production as an Associate Director for game and variety shows, including The Midnight Special, Solid Gold and The Gong Show. She traveled the world as a Dating Game chaperone and performed strange acts of silliness on The Gong Show. She also studied acting and singing, toiled in vineyards, collected books, joined a commune, sold fried chicken, modeled spring fashions and worked for a cruise ship line, but it was the year she spent in law school that finally drove her to begin writing fiction. It seemed the safest way to kill off her professors. Those professors are breathing easier now that Kate spends most of her time writing near the beach in Southern California where she lives with her perfect husband.

A lifelong love of old books and an appreciation of the art of bookbinding led Kate to create the Bibliophile Mysteries, featuring rare book expert Brooklyn Wainwright, whose bookbinding and restoration skills invariably uncover old secrets, treachery and murder. Find Kate online at www.katecarlisle.com.

Time and time again, I turn to a cookbook that I bought from a sale rack at the local bookstore. Just a lucky find. It’s a thick old thing that would normally intimidate me. (I don’t cook much, so I tend to stick with friendly little cookbooks with lots of pictures and words like “quick and easy” on the cover.) But it was on sale, so how could I resist?

It’s become my go-to cookbook because this thing has recipes for just about everything. It’s 20 years old by now, with food stains on many pages and notes scribbled in the margins. “This one is delicious!” or “Yum!” or “Under no circumstances should you ever attempt this one again.”



In my latest Bibliophile Mystery novel, A COOKBOOK CONSPIRACY, Brooklyn Wainwright is asked by her sister Savannah to restore a leather-bound cookbook/journal she’s planning to give to her ex-boyfriend, an obnoxious celebrity chef. Brooklyn immediately sees that this book is a treasure. It was handwritten during the Revolutionary War by Obedience Green, an indentured servant who may also have been a spy. In the margins of this cookbook, in addition to notes about the recipes, there are strange symbols that could be a secret code.

Then the obnoxious chef is murdered, Savannah is discovered hovering over his body with a bloody knife in his hands, and the priceless cookbook is… gone. Vanished. Is it possible that a 200-year-old conspiracy had something to do with his death?

In my go-to cookbook, I recently tried a recipe called Chinese Asparagus. “Yum!” I wrote. Then I decided to modify it… and I’m proud to say, I like my Asparagus Sauté even better. It’s colorful and delicious!


Kate Carlisle’s Asparagus, Cashew and Cranberry Sauté

2 lb asparagus, sliced ¼ inch thick
1 T cornstarch
2 T cold water
1 C chicken broth
1 T soy sauce
1 T dry white wine
1 t maple syrup
2 T sesame oil
1 T olive oil
½ C cashews
½ C dried cranberries

In a small sauce pan, mix together cornstarch and cold water with a whisk. Add broth, soy sauce, white wine, and maple syrup. Heat to boiling, stirring constantly. Simmer until slightly thick, about one minute.
In a wok, heat both oils until shimmering. Add the asparagus and cashews. Sauté for 3 minutes. Add the sauce and cranberries. Cook for one more minute. (Note: If you want to make this a complete meal, sauté shrimp along with the asparagus and cashews, then serve over white rice.)

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Thank you, Kate, for a delish posting!  As always, delightful.   ~ Daryl aka Avery

Sunday, August 5, 2012

Welcome, Guest author Kate Carlisle! BIBLIOPHILE MYSTERIES


Séance Sundaes from Kate Carlisle, Author of 
PERIL IN PAPERBACK
Kate Carlisle is the New York Times bestselling author of the Bibliophile Mystery series. The latest Bibliophile Mystery is PERIL IN PAPERBACK, available now wherever paperbacks or ebooks are sold. The Bibliophile Mystery series follows book restoration expert Brooklyn Wainwright as she attempts to restore classic texts to their former glory, and to solve the contemporary murders that are linked to each book.

PERIL IN PAPERBACK takes place in the mountains outside Tahoe, at a weeklong house party hosted by eccentric billionaire Grace Crawford. Grace, like every good hostess, wants to be sure that her guests don’t get bored, so she has arranged a few surprises. Games… multi-course meals prepared by a fabulous chef… a séance… and to top it all off, she’ll do a reading from the tell-all book she’s written that reveals her family and friends’ darkest secrets.

But on the first night of the party, during the séance, a storm hits and the lights go out. Heavy footsteps pound outside the door. A glass shatters. At first, Brooklyn Wainwright thinks it’s all part of the show. But when the lights flicker back on, one of the guests is dead.
 
And now they’re all trapped by the snowstorm with a murderer… and a corpse.

When I was invited as a guest here at Mystery Lovers Kitchen, I thought about that séance, and I asked myself, If I were dead, what would tempt me back from the dead?

The answer, of course, is chocolate. More specifically, brownie sundaes with a special kick of heat that might just jolt your heart back to life. I served these recently to a foodie friend – a woman with a very sophisticated palate – and she said it was the best dessert she had ever eaten. She was shocked when I told her that it started with a box mix. What can I say? I don’t cook!

Séance Sundaes with Resuscitation Brownies and Hot-as-Hell Hot Fudge

Resuscitation Brownie ingredients:
Your favorite brownie recipe… mine was a box of Duncan Hines. You can make yours from scratch if you want (show off)
1 t cinnamon
1 jalapeno, seeds removed
Half of a 12-ounce bag of dark chocolate Hershey’s Kisses

Mix the brownie ingredients as normal, then stir in the cinnamon, minced jalapeno, and the Hershey’s Kisses, each cut in half. (You could use dark chocolate chips, to save yourself the trouble of unwrapping each Kiss and cutting it in half. However, I have a soft spot for Hershey’s Kisses, since they were responsible for saving Brooklyn’s life in ONE BOOK IN THE GRAVE.) Bake according to package – I mean recipe – directions.

Hot-as-Hell Hot Fudge Ingredients:
Half of a 12-ounce bag of dark chocolate Hershey’s Kisses
2 T butter
¼ t cayenne pepper
1 can sweetened condensed milk
1 t vanilla

Melt the Kisses and butter in a double boiler. Or if, like me and the rest of the regular world, you don’t have a double boiler, then melt them in the microwave on low power at 30-second increments. Stir in cayenne and sweetened condensed milk. Heat, stirring constantly, until thick. Remove from heat and stir in vanilla.

To make the Séance Sundae, put a warm brownie in each bowl. Top with ice cream, hot fudge, and chopped nuts.


Enjoy!  So who likes what on a sundae???

Sunday, February 12, 2012

Welcome, guest author Kate Carlisle with Asian Chicken Salad


Guest Author Kate Carlisle with Asian Chicken Salad




Kate Carlisle is the New York Times bestselling author of the Bibliophile Mystery series, which launched in 2009 with HOMICIDE IN HARDCOVER. The latest Bibliophile Mystery is ONE BOOK IN THE GRAVE (Bibliophile Mystery book 5). The Bibliophile Mystery series follows book restoration expert Brooklyn Wainwright as she attempts to restore classic texts to their former glory, and to solve the contemporary murders that are linked to each book.

Thank you so much for allowing me to visit Mystery Lovers Kitchen again! As always, I’m wildly intimidated by having a blog full of cooks judge me based on my recipe. It tastes good, I promise, but please, judge me based on ONE BOOK IN THE GRAVE, the latest book of my Bibliophile Mystery series. I’m much more comfortable being evaluated based on my mystery novels than I am based upon my kitchen prowess.


I only love cooking as a spectator sport. An armchair head chef, if you will. My true sport is eating, and I’m a champ. Wherever I travel, I find delicious food.

San Francisco is one of my favorite cities in the world, which is why I chose to set the Bibliophile Mystery series there. I love heading north to “do research.” (That’s what we call it these days. I love my life!) One of the greatest things about San Francisco is its multicultural atmosphere. The whole world is in that one city.

Chinatown is one of the most well known neighborhoods. If you haven’t been there, you really need to go. You turn a corner, and suddenly, you feel like you’re in Asia. Vibrantly colored silk kimonos hang from clothes racks along the sidewalk. Elegant and whimsical figurines peek out at you from behind delicate ceramic vases in the window displays you pass. And the food! Oh, the food! The Asian restaurants in SFO are the best in the country. Which is why you’ll never find a salad on the menu that uses bottled teriyaki sauce. But hey, it’s good!


Asian Chicken Salad ala Kate Carlisle

½ head of cabbage, sliced thin
½ C bottled teriyaki sauce
1 C cooked chicken, chopped
1 stalk celery, chopped
2 large carrots, shredded
4 green onions, julienned

Mix together all the ingredients, then sprinkle with sesame seeds. Serve cold. Even better if you make it an hour or two ahead.



Have you ever been to San Francisco, or to another city with a Chinatown? What’s your favorite thing to order when you go to an Asian restaurant? Are you pro-sushi or anti-?


By the way, I’m holding a contest right now on my website. Two lucky members of my mailing list will win this 513-piece jigsaw puzzle featuring the beautiful cover of ONE BOOK IN THE GRAVE! 


Visit www.katecarlisle.com and join the mailing list for your chance to win!











Sunday, May 15, 2011

Kate Carlisle’s Weeknight Taco Casserole


Let me introduce one of my favorite all-time people...author Kate Carlisle.

Kate is the author of the Bibliophile Mysteries, featuring rare book restoration expert (and lover of all things edible) Brooklyn Wainwright. The fourth Bibliophile Mystery, Murder Under Cover, is a May 2011 release. Brooklyn’s best friend Robin returns to San Francisco from a trip to India with a new man – and an exceedingly rare copy of the Kama Sutra for Brooklyn to restore. When the new boyfriend is murdered in Robin’s bed, only Brooklyn and handsome British security expert Derek Stone stand between Robin and life in prison.


Take it away, Kate!


Every time I begin to plot the next Bibliophile Mystery, the first question I must answer is, “Which rare book will be at the center of this story?” That question is integral because the theme and the mystery itself springs from that rare book.

In MURDER UNDER COVER, the most recent installment, the book in question is the Kama Sutra.

Let me pause a moment while we all blush.

Ahem, yes. The Kama Sutra. I promise, though, that I haven’t crossed over into erotica. No love scenes are shown with blow-by-blow action, so to speak. MURDER UNDER COVER is still very much PG-rated.

With the Kama Sutra at the center of my latest book, I should share with Mystery Lovers Kitchen a recipe that has aphrodisiac qualities. Oysters, strawberries, pomegranates… but no. Instead, I’m going to share my recipe for Weeknight Taco Casserole because it’s easy, inexpensive, and delicious.

Come to think of it, it may have aphrodisiac qualities, after all. My man shows me a lot of love whenever I make this casserole! I hope you love it, too.

Weeknight Taco Casserole

1 lb hamburger

1 package taco seasoning

3 C cooked rice

1 can diced tomatoes

1 can diced green chilis

1 C shredded cheddar cheese

Brown the hamburger, drain, then add the seasoning, rice, tomatoes, and chilis. Mix well and heat until warm. Put in a casserole dish and top with cheddar cheese. Put the casserole dish in the oven at 350 until the cheese is melted. Or better yet, put it in the microwave and melt the cheese in a minute… just be sure you use a microwave safe casserole dish.

Serve with your favorite taco toppings. We like tomatoes, green onions, and avocadoes.


Have you ever tried food that was purported to be an aphrodisiac? Did you notice a difference? Or did you just giggle while gulping it down? What is the funniest/strangest thing that you’ve ever heard used as an aphrodisiac?

To read a free excerpt of MURDER UNDER COVER, go to: http://katecarlisle.com/murder-under-cover.php.

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Thanks, Kate, for a terrific recipe! Everybody, enjoy the day!

Sunday, November 7, 2010

Welcome, Kate Carlisle!

Kate Carlisle’s Crazy Delicious Apple Crisp

Thanks so much to Avery for hosting me here today! Despite my excitement, I was unspeakably intimidated when I was invited to blog here at Mystery Lovers Kitchen. The reason is, I have a lot in common with Brooklyn Wainwright, the bookbinder heroine of my latest mystery, THE LIES THAT BIND. Brooklyn and I don’t like to cook. We prefer takeout. And if the takeout is provided by overly generous next door neighbors, so much the better.

If I am going to sacrifice my time and effort on something that will disappear in a few minutes, it better be crazy delicious. This apple crisp is so out-of-this-world decadent that memories of each time I ate it linger in my mind. It’s addictive, and fear has prevented me from making it for at least a few years.

Well, fear and the whole no-cooking thing.

Now that I’ve reintroduced it to my palate, I’ve decided to feature it in the next Bibliophile Mystery. So when you’re reading Brooklyn’s next adventure and you come across the passage about the apple crisp, you’ll know that you inspired it here at Mystery Lovers Kitchen. Isn’t that fun?!

Warning: This recipe is by no means low fat. It has butter. Heavy cream. Cheddar cheese. (Yes, cheese. Apples and cheddar go together surprisingly well. In fact, I once read that Wisconsin has a law on its books requiring that apple pie in restaurants be served with a slice of cheddar. Believe me, you do not want to run afoul of the Cheese Police in Wisconsin!)

In the book, Brooklyn eats it with vanilla ice cream, but I skipped that part. Only in fiction can you eat like that without gaining weight.

Kate Carlisle’s Crazy Delicious Apple Crisp

Topping:

¼ C + 2 T all-purpose flour

¼ C light brown sugar

¼ C sugar

¼ t cinnamon

1/8 t nutmeg

¼ C cold salted butter

1 oz extra sharp cheddar cheese, finely shredded

½ C chopped pecans

Filling:

6 assorted apples, peeled and cut into ½-inch chunks

2 T apple liqueur, apple brandy, or apple cider (I used Stirrings Apple Liqueur)

½ t lemon zest

¼ C sugar

Caramel sauce:

1 C brown sugar

1 T corn starch

1 C cream

2 T apple liqueur, apple brandy, or apple cider

1 T butter

Directions:

Prepare the topping at least a couple hours before you plan to bake the dessert. Mix together the dry ingredients. Cut in the cold butter until the mixture resembles wet sand. (You can use a food processor and pulse it a few times for one second at a time.) Add the cheese and nuts and mix well. Form a ball of dough, wrap it in plastic wrap, and let it chill in the refrigerator for at least two hours.

Preheat the oven to 375 degrees. Mix together the filling ingredients and put into a round or square pan with deep sides. The pan pictured here is eight inches square. Break apart the topping on top of the filling. Bake until the filling is bubbly and the top is nicely browned, about 40 minutes.

While the crisp is baking, make the caramel sauce. Mix together all ingredients in a heavy bottomed pan and place over low heat. Stir frequently as it thickens.

Serves: 1 (unless you’re far more generous than I am!)

What is your favorite holiday dessert?

Tell me about some of the strange laws you’ve heard about. And if you haven’t heard of any,you might want to check out some websites devoted to dumb laws, such as www.dumblaws.com. Go find something odd and interesting that we can laugh about here. (And yes, you can verify the Wisconsin law I mentioned.)

While you’re browsing the internet, I hope you’ll sign up for my mailing list at www.katecarlisle.com. You can read an excerpt of THE LIES THAT BIND, too, and get an insider’s glimpse into Brooklyn’s favorite San Francisco hot spots.

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Thanks for a terrific post, Kate!

Hugs, Avery