Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts

Saturday, October 14, 2017

Maple Whiskey Oatmeal Layered Dessert #recipe #mystery @abbottmysteries





 

Rolled oats don't need to be confined to breakfast. This delicious and very easy dessert was adapted from a recipe in the Globe Style Advisor for Fall 2017.  I thought it reflected my Scottish and Irish roots nicely.  Victoria commented that the dessert was fabulous and quite boozy, so govern yourselves accordingly.  It's not only easy but also fun to make. And brown sugar, oats, pecans and maple syrup are on the top of our list of faves.  We like Irish whiskey too and that explains the Jameson.


Maple Whiskey Oatmeal Layered Dessert 



Ingredients

¹/³ cup Jameson whiskey (we could have used Scotch, but we went with what we had)
1 tbsp butter
¹/³ cup rolled oats
¹/³ cup chopped pecans
¼ cup brown sugar, firmly packed
1¼ cups whipping cream
1/3 to ½ cup maple syrup



Directions
Melt butter in a small frying pan over medium heat.

Add rolled oats and toast, stirring often, for 5 minutes.


Add pecans and cook for 1 minute.





Add brown sugar and cook, stirring for 2 to 3 minutes until melted.  




Turn onto a parchment lined baking sheet. Cool. Crumble into pieces.


Whip cream to soft peaks.  Add one tablespoon of maple syrup and all the whiskey (wheee!)  and whip until stiff peaks form.  



Spoon 2 tsp of maple syrup into the bottom of 4 serving glasses.

Top with whipped cream and oat mixture.
.
Drizzle with maple syrup, then repeat that layers, saving some syrup to drizzle on top.  

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Serve immediately or refrigerate.




We love your suggestions and comments. Come on by and tell us what you would add or subtract or substitute in this recipe. Not everyone loves every ingredient!  We were considering adding dried cranberries. What do you think?




In case you don't know, Victoria Abbott is a collaboration between  me, Mary Jane Maffini, and my daughter Victoria. Together we write the book collector mysteries.   We think that reading them is like taking a lovely trip to a mysterious place where books are everything and, yes, murder happens and great meals are served and some relatives are not to be trusted. Of course, justice prevails in the end and books are loved.


The book collector mysteries are fun, easy to read and surprising too. All five titles are available in print, e-book and audio format. Don't miss out.  You can get to meet Peachy (posing below) aka Walter the Pug.  Watch out for the Siamese cats - one is good and one will get you!


Saturday, June 24, 2017

Mini Strawberry Pavlovas with Lemon Cream, Strawberries and Grand Marnier






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Here in Ontario, the local strawberries are coming in!  We love that fresh, juicy and sweet taste. This is also the weekend when we’re trying to catch up on gardening and having a barbecue and family get together so I was looking for a dessert that would be light, make-ahead (mostly) and delicious. I settled on a Pavlova, that melt in the mouth combo of meringue, cream and berries.  But then I remembered past Pavlovas looking great until you tried to cut them and they exploded.  Hmm.  That’s when the decision to make the mini-Pavlovas was born.  I decided to add lemon curd to the mix to give it some zing. You can make your own lemon curd for this, but we have been on the run and living by the 20/80 rule: that is, you can often get 80 % of the benefit out of 20 % of the effort. So a jar of good-quality lemon curd it was. But go ahead and make your lemon curd from scratch if that suits you. We were not disappointed in our choice.

Because it’s a red and white dessert, it will be great for Canada Day too! 

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Ingredients

For Meringue:

4 extra-large egg whites with no traces of yolk, at room temperature
1 cup plus one tablespoon granulated sugar
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar



For filling
1 cup whipping cream
¾ cup good quality lemon curd (or more if lemon is your thing)
1/2 teaspoon vanilla extract

For topping

1 1/2 cups fresh sliced strawberries (or berries of your choice. Perhaps strawberries and blueberries for the 4th of July!) We used mini-strawberries and they were very tasty.




2 tablespoons of Grand Marnier or 1 tablespoon granulated sugar


 Directions:


 Preheat oven to 225 F.

Meringue:



Beat the four egg whites with cream of tartar until soft peaks form.  Add vanilla.  Slowly add sugar tablespoon by tablespoon, beating well after every addition, until stiff peaks have formed.
Line a cookie sheet with parchment paper. . Scoop out meringue and shape into ‘bowls’.  






Bake in pre-heated oven at 225 degrees for about 50 minutes. Turn off oven and let the meringues dry for at least an hour or even overnight.  


Trim and slice strawberries. Place in a bowl and sprinkle with 2 tablespoons of Grand Marnier if you like a bit of boozy flavor. You could use Cointreau too or Triple Sec. If not, a sprinkle of granulated sugar. Let the strawberries sit until ready to serve.


Just before you are ready to serve:  whip one cup of whipping cream and 1/2 tsp vanilla to stiff peaks. 






Add ¾ cup of lemon curd. You could add more.  Fold the lemon curd through, leaving streaks.



 It doesn’t need to be thoroughly blended.  We didn’t add any extra sugar to this, but you must suit yourself.
The only tricky part of this entire exercise is to get the meringue bowls off the baking sheet. This time I used tinfoil instead of parchment paper and it was not as easy. Lesson learned and too late to take new photos!
Spoon the lemon cream mixture into the meringues.  Add the strawberries and listen to the satisfied sighs.


The Pavlovas are very refreshing and tasty.  I don’t know why it took us so long to turn them into minis.

Pretty enough to show twice, we think!


Have fun and enjoy your dessert. 


In case you don't know, Victoria Abbott is a collaboration between  me, Mary Jane Maffini, and my daughter Victoria. Together we write the book collector mysteries.   We think that reading them is like taking a lovely trip to a mysterious place where books are everything and, yes, murder happens and great meals are served and some relatives are not to be trusted. Of course, justice prevails in the end and books are loved.

 



We like to think our book collector mysteries are fun, easy to read and surprising too. All five titles are available in print, e-book and audio format. Don't miss out.  You can get to meet Peachy (posing below) aka Walter the Pug.  Watch out for the Siamese cats - one is good and one will get you!

Saturday, September 24, 2016

Classic Chocolate Torte with Kahlua #recipe #giveaway #bookclub @abbottmysteries





By Victoria Abbott from Mary Jane Maffini's kitchen.




We hope you are enjoying our third book club week theme at Mystery Lovers Kitchen.   I love book club week because I love book clubs. In my experience as an author book clubs are often associated with food (and wine) as well as love of books.


My own book club has a rule: there must be chocolate. Of course, we usually have a book as well.  Ahem.  We are usually in a good mood:  here we are on a previous get together, looking forward to something chocolately.

Produce the chocolate or we'll stop smiling!

Book Club will meet here at my house on Tuesday. Therefore it has been necessary to do a dry run on a chocolate dessert to serve.  I chose Classic Chocolate Tart and decided to update it with a good dose of Kahlua, because I could.

Of course, I’ll have to try some other old favorites too:  maybe some that have already appeared on Mystery Lovers Kitchen!   Here are links to two recipes that I did from previous book club weeks and one that I should have (mini-souffles). You can check them out after!


Finally, here's how to make Classic Chocolate Tart with Kahlua

 

Pie crust:

¾ cup unbleached white flour, plus extra for board and rolling pin
2 tsp. good quality cocoa powder, plus extra for board and rolling pin
4 tsp. icing sugar
Pinch of salt
¼ cup chilled butter
1 egg yolk
2 tablespoons ice water (or more if necessary)
Dried beans (to hold crust down while baking)

Ganache filling:

8 ounces semi-sweet chocolate
2 tablespoons unsalted butter, room temperature
1 cup whipping cream
2 tablespoons Kahlua
White and dark chocolate curls or shreds to decorate
¾ cup whipping cream
4 tablespoons Kahlua
Directions for crust:
Grease a 9-inch fluted tart pan with removable bottom.
Cut a piece of parchment paper just slightly larger than bottom.
Sift flour, sugar, cocoa and salt into food processor.  Add chilled butter and pulse until it looks like bread crumbs. 


 Distribute egg yolk around mixture and add ice water. Pulse until it just holds together. Add a tiny bit more water if necessary.

Roll out on counter or board dusted with extra flour and cocoa until larger than pan. Lift into pan very carefully.  We used our pancake spatula and a regular spatula after a couple of failed attempts. Just sayin’.

Press into pan making sure it fits into the fluting. Trim the edges.  
Put parchment paper in and add the beans.

Chill for a half-hour.
Preheat oven to 375 F.
Bake for fifteen minutes. Lift out with care as bottom can dislodge (we know this the hard way).
Remove parchment paper and beans.  
Bake for five more minutes.
When the crust has cooled, make the ganache:
Chop the semi-sweet chocolate and put in a heat-proof bowl with the room temperature butter.

Bring the whipping cream just to a boil.

Pour cream over chocolate and butter and stir until melted.
Add Kahlua and stir to blend.
Pour into pie crust and chill for three hours.

Decorate with slivers of white and dark chocolate or chocolate curls.




Whip ¾ cup cream with the 4 tablespoons Kahlua.
To serve: remove from pie plate with great care and transfer to a serving plate if you want to show it off. 

  Serve plain or with dollops of whipped cream. You can also serve slices from the pie plate.

This tart is very rich and serves six large pieces or ten slimmer ones.  




By now you know that the shadowy body known as Victoria Abbott is actually us: Victoria and Mary Jane Maffini.   



We're really excited about the coming release of The Hammett Hex, our fifth book collector mystery. 


 We are having so much fun with the fedoras that we thought you might want a chance to win one.  How about it?  Just leave a comment here and YOUR EMAIL ADDRESS.  Then be prepared to open an email from Mary Jane Maffini if you're the winner.  Your spam filter may think that it's from Marijuana Muffins, but YOU have to find a way to check for it.   Good luck everyone! This comes with different colored bands!  


If you haven't already pre-ordered The Hammett Hex,  here's you chance:


 CLICK HERE or ask your favorite booksellter

 And: 


CLICK HERE TO WATCH THE TRAILER
 







Thursday, November 19, 2015

Visit Our #Thanksgiving Recipes Page!





Do you need some ideas for your Thanksgiving feast? 
Let the crime-writing cooks of Mystery Lovers' Kitchen help!

Our Thanksgiving Recipe Page is now LIVE
and includes plenty of recipes for you,
including tips on choosing and cooking
the perfect Thanksgiving bird.






TO VISIT OUR PAGE,


and 

Have a
Happy Thanksgiving,
Everyone!




The Cooks of 
Mystery Lovers' Kitchen