Showing posts with label Kathy Borich. Show all posts
Showing posts with label Kathy Borich. Show all posts

Sunday, October 10, 2010

Welcome Kathy Borich!

A while back, when I was looking into the food connection with mysteries, I stumbled across a charming book, which led me to the equally charming author of said book. Without further ado, please welcome our guest Kathy Borich!

Kathy is the author of Appetite for Murder: A Mystery Lover’s Cookbook, a tantalizing slant on cooking and crime, where readers relive their favorite classic detective fiction and then whip up the food that (solved the crime or) caught the culprit.

With her book you are off to England for a supper with Sherlock Holmes, morning tea with Miss Marple, or a pub crawl with Chief Inspector Morse.

And who hasn’t secretly longed to heed the summons and go with Holmes into Victorian London’s foggy night air, vanishing into a waiting carriage, the snap of the whip and echoing hoof beats piercing the darkness?

Kathy spent twenty-two years luring reluctant readers to the joys of literature by spicing up the dry pages with authentic cuisine in her English classroom. She is a past president of Heart of Texas Sisters in Crime, and has given many Mystery Cooking Classes featuring the recipes found in her book. Currently Kathy has taken that interest to new area, the ultimate cinema cuisine connection, with her website http://differentdrummer.cc/index.php,
which features movie reviews for film-loving foodies. Her reviews of current, classic, and crime films feature a signature recipe for each movie.

Kathy credits her love of cooking to her Italian/French grandmother, “who raised me among the powdered lace of drying pasta and the warm earth of a backyard tomato garden.”

Appetite for Murder: A Mystery Lover’s Cookbook is also available through Amazon.com. There is a link at her Different Drummer film review website where you can also download a sample.

http://differentdrummer.cc/index.php,


Today’s recipe:

What a pleasure to be a guest on your scrumptious blog. Thank you for inviting me.

Since it was really Agatha Christie who inspired me to write this book – I always felt a sudden urge to brew up a good pot of tea after reading about Miss Marple – I toyed with some of her favorites, -- Seed cake, Treacle Tart, and that inevitable English dessert, Trifle, jazzed up with fresh raspberries and sherry drizzle. But you’ll have to get my book to see those, since…

I am opting for a more contemporary author, Martha Grimes, who some people think is better than all three grand dames of British mystery, Christie, Allingham, and Sayers. And she is a Yankee to boot!

Martha Grimes takes us on a literary pub-crawl with her books titled after pubs with irresistible names like the Dirty Duck, the Old Contemptibles, and the Horse You Came in On. This recipe is from The Lamorna Wink, a twisted tale about a vanishing lady on the Cornwall Coast. But it is the meringues made by the missing aunt that hold the clue.

Plus, our recipe for the Sabayon Custard has the same Italian/French roots as my grandmother.

Here is the lead in and the recipe:

Martha Grimes
Meringue Mysteries
A pub crawl with Melrose Plant

A sheet of meringues, lightweight and sweet, sits in the oven, but Aunt Chris is nowhere to be found. Her nephew Johnny enlists Melrose Plant to help him find this vanishing lady. Their search takes them to forlorn rocky outcroppings, a past tainted by pornography, snuff films, and innocent children drowning in the cold sea.

Let’s whip up some delightful Meringues with Strawberries and Sabayon Custard, just like Aunt Chris used to make. But don’t taste them before you whet your appetite with Roquefort-Baked Avocados, and dine on Cod “that might have leapt from the water into the pan” Smothered in Cucumber Sauce.



Meringues with Strawberries and Sabayon Custard

Meringues


6 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tartar
Dash salt
1 cup sugar

Have egg whites at room temperature. Add vanilla, cream of tartar, and salt. Beat till frothy. Gradually add sugar, a small amount at a time, beating till very stiff peaks form and sugar is dissolved.

Cover cookie sheet with plain parchment paper. Drop shapely dollops of meringue onto the prepared baking sheet with a soup spoon. Bake in very slow oven (275 degrees) for 1 hour. Turn off heat and let dry in oven with the door closed about 1 hour.


Sabayon Custard

Aunt Chris's recipe for this light and delectable custard has its roots not in France, as one might suspect from its name, but in Renaissance Italy. In 1533 Catherine de' Medici became the bride of Henry II of France and brought as part of her dowry a team of exquisite Florentine cooks. Zabaglione, a hot, foamy custard, was steeped in the sweet, fortified Marsala wine of Sicily. Sabayon is the French translation of this delicious dowry. We will follow Aunt Chris's variation and use Madeira wine, but not quite "so much, you could get drunk off it," as Johnny remembers.

6 egg yolks
3 tablespoons sugar
6 tablespoons Madeira
(You can substitute Marsala or sweet sherry, if you like)

Place egg yolks in the top of a double boiler and beat with a rotary or electric beater. Gradually add the sugar and beat until foamy. Place over 1 inch of simmering water. Add wine (traditionally, half an eggshellful of wine per yolk). Beat until mixture triples and is very thick and hot.

To serve cold, pour hot custard into a bowl. Set in a larger bowl of ice and beat vigorously until cold and thick. Chill until ready to serve.




Assembly

1 pint strawberries, washed and hulled.
(If they are especially large, you may want to halve or quarter them)


Now just follow Johnny's instructions. Pile strawberries on a meringue and pour the hot or spoon the chilled custard over them.





For more about Kathy's book,
you can visit her website:
http://www.kathyborich.com/



To win an autographed copy of
Kathy's book, leave a comment and
a lucky winner will be chosen
at random!

Good luck!!!


Thanks so much for joining
us today, Kathy! This was
delightful and inspiring!