Showing posts with label brie. Show all posts
Showing posts with label brie. Show all posts

Wednesday, February 6, 2013

TO BRIE OR NOT TO BRIE - Brie Blueberry Ice Cream

From Avery:

TO BRIE OR NOT TO BRIE launched yesterday! Winners for the launch contest were picked from those that had signed up for my newsletter. First prize was a cheese basket and bookstore gift certificate. Were you in the running? If not, sign up for my newsletter HERE.

Speaking of WINNERS...last week, I chose a winner from those that commented. It was LIZARDO. My sweet friend, you have not yet contacted me, so please do at avery at averyaames dot com.

BUT because Liz hasn't contacted me, I've chosen one ADDITIONAL winner. 

SUE FARRELL.  You've won A Cheese Shop Mystery of your choice. Contact me!  (Same email as above.)


Congratulations to all!!


I'm so excited. TO BRIE OR NOT TO BRIE, the fourth in the series, features Charlotte Bessette, who has a lot on her plate: setting a date with her fiance, feeding the actors in her grandmother's production of Hamlet, and planning the menu for her best friend and cousin's upcoming wedding. At least her new creation—sinfully delicious Brie blueberry ice cream—has turned out perfectly.

Just days before the wedding, a stranger turns up dead in the Igloo Ice Cream Parlor's freezer, his head bashed with a container of Charlotte's signature ice cream. But this stranger turns out to be more than he seems, and his death threatens to unravel all that Charlotte has worked for. She has no choice but to add one more thing to her to-do list: find the killer before the villain destroys all that she loves.

I hope you enjoy the book. I'd love to hear what you think of this one, so drop me a line at avery at averyaames dot com. And please remember that online reviews at Amazon, BN.com, Goodreads, etc. are *always* appreciated! Word of mouth is the best way to sell a book.

Per Jenn McKinlay, NY Times bestselling author of so many wonderful series it's hard to keep count: "[Brie]...is a mouthwatering mystery with characters as colorful as its autumn setting."  [Thanks, Jenn!]




Like all CHEESE SHOP MYSTERIES, you'll find a number of recipes at the end of the book.

Here's a sneak preview of Brie Blueberry Ice Cream. Enjoy.





BRIE BLUEBERRY ICE CREAM

1 cup 1% milk

1 cup half-and-half
1 cup cream
4 egg yolks

3/4 cup sugar

1 teaspoon vanilla extract
dash of nutmeg
4 ounces Brie or Fromage d’Affinois, trimmed of its rind

1/2  cup blueberries (rinsed and de-stemmed)


Put vanilla, milk, cream, and half-and-half into a saucepan. Place over medium heat and stir occasionally until steaming.

In a bowl whisk the egg yolks and sugar together. Once the milk is hot begin ladling small amounts into the eggs while whisking.

After adding about 1/2 cup of the hot mixture to the eggs, pour the cream-egg mixture back into the pot and stir continuously while it thickens. Once the mixture starts steaming gently again, you can turn off the heat. Keep stirring for a few minutes.

Add the brie in chunks and stir vigorously to melt the cheese into the custard.  Add a dash of nutmeg.


Place the creamy mixture in a bowl, cover, and chill thoroughly, about 2 hours. Freeze in an ice cream maker per its instructions. [I use a Cuisinart. Mine requires 30 minutes of automatic stirring action.]



Five minutes before complete, add in the blueberries. Serve with blueberry sauce.



BLUEBERRY SAUCE

1/2 cup blueberries
1 tablespoons lemon juice
1 tablespoons water
3 tablespoons sugar

Place all the ingredients in a pan and place over medium heat. 



Bring to a simmer and cook for 5 minutes. Allow to cool and then refrigerate. Reheat gently if you want a warm sauce.




Do you eat ice cream, even in the winter?

* * * * * * *

The 4th in A Cheese Shop Mystery series: 
TO BRIE OR NOT TO BRIE
February 2013.

You can order the book HERE. 


Click this link to watch the TRAILER

Click this link to read an EXCERPT.

Click this link to hear a PODCAST


You can learn more about me, Avery, by clicking this link.

Chat with me on Facebook and Twitter.


And if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests!

Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
A COOKBOOK NOOK MYSTERY series
debuts July 2013


"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
"She" doesn't say all the same things "Avery" does. Promise.

Say cheese!









Wednesday, January 30, 2013

Brie Grilled Cheese

As I get nearer to a due date, whether it's turning in a book or the launch of a book [TO BRIE OR NOT TO BRIE comes out next Tuesday!!!] I like to keep the cooking to a minimum. I don't want to make something with multiple steps (like last week's ganache). And I need comfort food.

I remember when I was a kid, one of my favorite comfort foods was grilled cheese. My mom always used American cheese and she served the sandwich with a cup of tomato soup. This was especially good whenever we visited Lake Tahoe and the days were cold.

Cold days...a blanket...soup and sandwich. Mmm-mmm good.

I've shared many grilled cheese recipes on Mystery Lover's Kitchen over the past two years. A grilled Irish Reuben. A grilled avocado and salmon made with Collier's Cheddar. We have a sizable collection of sandwich recipes in our recipe box (see it on the left)?

Brie happens to be one of the best melting cheeses. I remove the rind because there's something about grilled rind that just doesn't do it for me. If you like it, include it. But the cheese! Ooh, la, la, it's so scrumptious.

One of the tips to a good grilled cheese is using enough butter to coat the bread and enough cheese to make it all about the cheese. As my friend Marcella the Cheesemonger says, it's called a grilled CHEESE sandwich, not a grilled bread sandwich. Thanks to a tip I learned from Marcella, I use a tablespoon of cream cheese on the insides of the bread because it, too, melts well and encourages the other cheese to get cookin'!

So today, keeping it easy, I'd like to share my super-simple Brie grilled cheese. I've made this on homemade gluten-free bread, which was also easy because I used a mix. There's nothing like the aroma of fresh-baked bread, even gluten-free bread!

BY THE WAY, THIS WOULD BE GREAT FOR A SUPER BOWL SNACK!!

BRIE GRILLED CHEESE
(for one)

Ingredients:
2 slices of your favorite bread
2-3 ounces of Brie cheese, rinds removed
1-2 tablespoons cream cheese
1-2 tablespoons butter
dash of salt, if desired

Directions:
Heat a skillet on medium-high. Butter the outside of the bread. Now spread the cream cheese on the other sides of the bread. Put both slices on the skillet, butter-side down. Lay the Brie cheese on top of the bread slices. Dash with salt, if desired.

Reduce heat to medium-low. Cook for 1-2 minutes. Using a spatula, lift one side of the bread and lay on top of the other. Cook another minute. Flip and cook another minute. Do your best not to burn the bread. Cheese should ooze out the sides.  Remove from the skillet and serve warm.

What is your favorite comfort food?

I'm giving away your choice of the first three 
CHEESE SHOP MYSTERIES
 to one of today's commenters!

Say cheese!

* * * * * * *

The 4th in A Cheese Shop Mystery series: 
TO BRIE OR NOT TO BRIE
coming February 5th!

You can pre-order the book HERE. 
Click this link to watch the TRAILER
Click this link to read an EXCERPT.
Click this link to hear a PODCAST

You can learn more about me, Avery, by clicking this link.
Chat with me on Facebook and Twitter.
And if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests!

Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
A COOKBOOK NOOK MYSTERY series
debuts July 2013

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
"She" doesn't say all the same things "Avery" does. Promise.

Say cheese!

***********







Wednesday, January 23, 2013

To Brie or not To Brie

From Avery aka Daryl:

Okay, you might think that lately I've been obsessed with Brie. I have been. Probably because my next book is titled TO BRIE OR NOT TO BRIE. 14 days. Whee!

In the last month, I've shared a Brie Pizza, Brie Salad, and a Brie cookie dessert.

In the past, I've shared a Brie soup and so many other things. I love Brie. It's soft, it's easy, it's so pretty.

But today, because I made the most delicious dessert for New Year's Eve, I have to share this dessert recipe that I found in a magazine...tweaked, of course.

Warning: This is possibly the most intense cooking experience I've ever had. So many steps. So WORTH IT!  And though it appeared as a regular cake recipe, I was able to make it gluten-free. I found the recipe in CULTURE magazine, which many of you know is one of my favorite magazines. The magazine always has such great information about cheese. And gorgeous recipes! This recipe includes mascarpone, which I have used in ice creams and other recipes. It's luscious and adds the richness of cream to anything.

Enjoy! And Say Brie ...makes you smile, doesn't it?  Hint: Don't say fromage. It makes you frown.


GANACHE MASCARPONE CAKE
Tweaked to be Gluten-free from Culture Magazine

Ingredients:


CAKE:
¾ cup unsweetened cocoa powder plus a little to dust pans
2 cups gluten-free flour (I used mixture sweet rice flour and tapioca starch)
1 tablespoon whey powder
½ teaspoon Xanthan gum
1 1/1 teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
½ cup water
¾ cup unsalted butter, softened
1 ¾ cups sugar
2 large eggs
2 teaspoon vanillin

NOTE: IF YOU WANT REGULAR CAKE, switch out regular flour with the GF flour and don't use Xanthan gum. You can use real vanilla, too. :)

MASCARPONE FILLING:
3 cups mascarpone
3/8 cup frozen orange juice concentrate, defrosted
3 tablespoons grated orange or nectarine zest

GANACHE:
6 ounces bittersweet chocolate (I used Ghirardelli 60% dark)
½ cup heavy cream
1 tablespoon butter
Candied orange peel, if desired  (see below)

Directions:

TO MAKE THE CAKE:

Heat oven to 350 degrees.  Line two  9-inch round cake pans with wax or parchment paper. Grease pans and dust about 2 teaspoons cocoa powder. Whisk the other cocoa powder, gluten-free flour, whey powder, Xanthan gum, baking soda, and salt in a medium bowl.

Combine the buttermilk and water in a small bow.

In a large bowl, beat the butter with a mixer on high until fluffy. Add the sugar and beat until fluffy. Add the eggs, one at a time, beating well after each. Add in the vanillin. With the mixer on low, add the cocoa mixture alternately with the buttermilk/water mixture. Takes about three portions. Beat until just blended. Do not overbeat.  Divide the batter evenly between the two prepared cake pans.



Bake for 25-30 minutes, until a wooden toothpick comes out clean. Let cool in the pans on a wire rack for 5 minutes. Remove the cake from the pans [I turned them onto wax paper sheets on wire racks] and LET COOL COMPLETELY (about 30 minutes).

TO MAKE THE FILLING:
Combine the mascarpone, orange juice concentrate, and zest in a medium bowl and mix until combined. Set in the refrigerator until ready to use.


TO MAKE THE GANACHE:
Break the chocolate into small bits and place in a medium bowl. Heat the cream in a saucepan over medium heat until the sides start to bubble. DO NOT OVER BOIL. Pour the hot cream into the bowl with the chocolate and stir until the chocolate melts. [If you need to, insert bowl into microwave at short bursts, no more than 10 seconds at a time, to melt chocolate entirely.] Stir in the butter. Let the ganache cool for 10 minutes before using.





TO ASSEMBLE THE CAKE:
Trim the “domed” top of one cake (set aside for nibbling).  Cut both cakes horizontally in half. Set one bottom of cake on cake plate. Spread 1/3 of the mascarpone filling on one bottom layer of cake. Top with “dome-less” layer of cake. Repeat with filling. Top with other bottom of cake. Top with filling. Put the domed layer on the top. Pour ganache on the cake and guide it with a knife or spoon to spill down the sides.  Garnish with candied orange peel, if desired.


By the way, this upper layer makes the most fabulous "snack"- like a brownie






TO MAKE CANDIED ORANGE PEEL: To make this, peel the skin of an orange (or nectarine) in thin strips, doing your best to avoid the white layer of pith by the fruit (hard to do!!).  Cut the peeled strips into thin slices. Soak them for three minutes in boiled water; drain and rinse.

Heat ¼ cup sugar and 1 tablespoon water to a boil in a saucepan. Add the orange strips and cook 1 minute. Transfer peel to wax paper. Sprinkle with sugar and let dry 30 minutes.  {Truthfully, I’m not sure how to “curl” them.}




Enjoy! You deserved it!

* * * * * * *

The 4th in A Cheese Shop Mystery series: 
TO BRIE OR NOT TO BRIE
coming February 2013.

You can pre-order the book HERE. 
Click this link to watch the TRAILER
Click this link to read an EXCERPT.
Click this link to hear a PODCAST

You can learn more about me, Avery, by clicking this link.
Chat with me on Facebook and Twitter.
And if you haven't done so, sign up for the mailing list
 so you can learn about upcoming events, releases, and contests!

Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
A COOKBOOK NOOK MYSTERY series
debuts July 2013

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
"She" doesn't say all the same things "Avery" does. Promise.

Say cheese!

***********