Showing posts with label raspberry. Show all posts
Showing posts with label raspberry. Show all posts

Thursday, June 25, 2015

Celebration Raspberry Angel Food Cake @LucyBurdette #recipe #giveaway

LUCY BURDETTE: What do you do if two of your old standby cookbooks give different instructions for the same recipe? I wondered this when I decided to bake a celebratory angel food cake in anticipation of the July 7 release of FATAL RESERVATIONS. 

These cakes bring back good memories for me, as my mother made one to celebrate my birthday for many years. (Covered in colored whipped cream, minus the raspberries.)

This recipe is mostly taken from the Silver Palate's The New Basics cookbook, with an assist from the Joy of Cooking. When the two disagreed, I admit I went with what seemed easiest:).



11 large egg whites
1 1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon almond extract
1 1/4 cup sugar
1 cup cake flour
1 cup fresh raspberries


Separate the egg whites into a clean bowl. Add the cream of tartar and the salt, and beat on high speed until soft peaks form. Beat in the vanilla and almond extracts. 

Egg whites are like black cats, hard to get a good picture!
After sifting the sugar once, begin to beat it into the egg white mixture about 1/4 cup at a time. The egg whites should look glossy and make soft peaks when beaters are removed, without appearing stiff. 

Sift the cake flour over the top of the bowl. Then place the raspberries on top of the flour. Fold in gently without stirring or beating. Egg whites can turn out like expectations if you add too much weight--occasionally deflated! 

Spoon the mixture into a clean angel food cake pan and bake at 350 degrees for 40 minutes. Check with a toothpick to be sure the batter is done.

Rube Goldberg was here...
Cool the cake for one and a half hours. My mother used to invert these cakes onto a bottle, which seemed precarious to me. So I tried the Joy of Cooking method, inverting onto four glasses. 

Panic! Panic! The cake began to fall out of the pan, so we managed to slide a fifth glass under the pan's stem.  (I couldn't take a photo of that, because two of us were too busy trying to save it, but you can see the bulge that resulted here:).


In spite of all that excitement, the cake turned out light and lovely enough to stand on its own, but we served it with a dollop of mango purée and mango and raspberry sorbet. 

Because like a lot of things in life, a new book is worth celebrating! 

Let's continue our excitement with a giveaway of FATAL RESERVATIONS, which is coming to bookstores everywhere on July 7. Leave a comment describing a cooking disaster and your email, and you'll be entered in the drawing. And don't forget to preorder!

Tuesday, July 2, 2013

Fruit Shrub

by Sheila Connolly

This week with its holiday thrown in the middle of it has us a bit discombobulated, so I'm filling in for Cleo today.

Here's a recipe that's tailor-made for the Fourth of July, since it's as old as the country:  shrub!

In the Colonial era in America shrub was a soft drink, also known as "drinking vinegar," because it included vinegar that had been steeped with fruit or herbs for up to several days.  (Vinegar is actually less acidic than lemon juice—and it was a lot easier to obtain in this country). Strained and sweetened, it would be reduced to a syrup and added to water or carbonated water. The sugar in the fruit plus the added sugar smooth out the acidity of the vinegar.

It can be served with or without alcohol.  Either way, it's a cool drink for a hot evening (with a lot less sugar than commercial soft drinks!).

Here is a simple recipe from a half-century ago:

5 quarts ripe raspberries or strawberries
1 quart mild vinegar (any kind)
Sugar (to taste)

Crush the berries and add the vinegar.  Let it stand for 24 hours, then strain.  Measure the liquid and add one-half pound of sugar for each quart of juice.  Heat to just boiling then put in jars or bottles. 

Here's a more modern recipe, which can be adapted to whatever amount of fruit you have on hand, since it is based on weight:

Three pounds of fresh strawberries
Select very ripe fruit.  Chop or mash it, then weigh it.  In a bowl, combine equal parts (weights) of the fruit and sugar, and cover.  Let the mixture sit for anywhere from a few hours to a few days, while the sugar draws all the liquid from the fruit. Then add an equal amount (weight) of vinegar and stir.  Strain it and bottle it.  It is ready to use right away, but it will also age well.

Three pounds, mashed
Equal weights fruit and sugar
When ready to serve, dilute your syrup with three parts cold water to one part syrup, and serve in tall glasses with plenty of ice.

 Of course you may add rum or vodka or brandy, and you may vary the fruits depending on what is ripe. Now I'm wondering what a blueberry shrub might look like, or a mixture of red and blue fruit.  Experiment!

This recipe will appear in
Golden Malicious, the
next Orchard Mystery,
coming 10/1

Wednesday, April 25, 2012

Chocolate & Raspberry - Anything Better?

I made something really easy this week. Why? Well, first off, because it's delicious and I was in the mood for something really decadent with chocolate and raspberries.
 Secondly, because time is short. Many authors, including me, are heading to the Malice Domestic mystery conference in Bethesda, Maryland (or Washington D.C. as some of us prefer to think of it). What a fabulous area. The Smithsonian, the zoo, the history! 
What a fun conference. It starts early on Friday.

[Before all this, I'm heading to Salt & Pepper Books in Occoquan, VA Thursday with MLK author pals, Krista, Lucy, and Sheila. I'll have lots of photos from that event on the site next week and perhaps...some other news...can you stand the wait?  :)  ] 
Back to Malice Domestic...

There are panels and there's a banquet where the Agatha Awards are presented. Last year, THE LONG QUICHE GOODBYE won the best first novel.

This year...

Krista's THE DIVA HAUNTS THE HOUSE is nominated for best novel, and Krista, Lucy (Roberta), and I (Daryl) are all nominated for best short story.  Whee.

Win or lose, we're going to party. By the way, I posted a blog on Fresh Fiction on April 19 about what to do if you're going to the convention for your first time. Take a peek. I hope the tips are helpful. {Note: I also posted them as  "note" on my Facebook page if you can't log in to Fresh Fiction.}

Hey, if you are going to attend the conference, please make sure you say hello to all of us! We love meeting our readers.

So here's what I made. Chocolate Raspberry Decadence.

First, I made is a gluten-free chocolate cake. Easy, right out of a bag from Pamela's. I love her bakery goods. You can make any chocolate cake for this, of course, if you don't have to eat gluten-free.  Then, have on hand raspberries, raspberry jam, and mascarpone cheese.

Mascarpone cheese is an Italian cheese that is like cream cheese but richer. It's easy to spread. It's milky-white and often used in desserts like Tiramisu and cheesecake. Sometimes it's used instead of butter or Parmesan cheese when making risotto. I use it to make homemade ice cream.

So here's the simple recipe:


(per serving)
1 slice chocolate cake
2 -3 tablespoons mascarpone cheese
6-8 raspberries
2-3 tablespoons raspberry jam


Place a slice of chocolate cake on a dish. Lather with mascarpone cheese. Place the raspberries on top of the cheese. Heat the jam for about 5-10 seconds in the microwave. Drizzle the hot jam over the berries and cheese. Savor.

* * * * *

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 my mailing list
 so you can learn about upcoming events, releases, and contests!


"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
She doesn't say all the same things I do.
And pretty soon she'll have some fun news to share!

You'll hear that first in Avery's newsletter!

Say cheese!


Thursday, December 22, 2011

Gluten-free Shortbread Cookies Recipe

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It's time to vote for the cookie contest. There is a LIST ON THE RIGHT that will help you link to the posts and help you decide!!!  Hope you enjoyed the contest.

Now...if you haven't had enough cookies and cookie recipes yet this season, these are fabulous savory shortbread cookies that are gluten-free.  Two months ago, when I had Linda O. Johnson as a guest, she prepared a "doggie" biscuit shaped shortbread cookie. 

Well, I took the recipe and made it gluten-free and it turned out great. What was even more fun was I had made some raspberry sauce to go on ice cream that week. (Didn't take a picture). Well, after making these cookies, I had a real, real, real sweet tooth. So I pulled out the raspberry sauce and used it as a dipping sauce for the cookies.  Oh, my. Sugar rush, but the rush helped me finish up all my wrapping and gave me the oomph to even attach all the bows!  LOL
So I hope you enjoy these goodies. They are crisp, savory, and delicious (with or without the dipping sauce).  {By the way, no cheese, but I would bet they would be great dipped in cream cheese frosting, so I'm offering a link to that recipe, as well.} 


2 cups raspberries
1 cup water
1 cup sugar


Place raspberries, water, and sugar in a saucepan. Bring to a boil. Turn down and cook slowly for ten minutes. Remove from heat. Store in a glass or Tupperware jar.  Keeps for at least a month.



1/2 cup unsalted butter (1 stick), softened to room temperature
1/4 cup sugar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1 cup gluten-free sweet rice flour (or mixture of sweet rice flour, tapioca starch, potato starch…your choice)
½ teaspoon Xanthan gum


Preheat the oven to 300 degrees F.

Cream the butter with sugar. Mix in the rosemary, salt, gluten-free flour and Xanthan gum, 1/4 cup at a time.

Stir by hand until well-distributed. Gather the dough into a ball. Cook's Note: If the dough begins to soften or feel greasy, chill the dough for 15 minutes.

Roll the dough out into a rectangle of 1/2-inch thickness and cut into rectangles about 1/2-inch by 2-inch.

Place the dough on a cold ungreased baking sheet. Prick the top with a fork. [VERY IMPORTANT.]

Bake the shortbread for 25 minutes, or until the dough starts to turn a golden color.

Remove the shortbread from the baking sheet and let cool completely on a rack.

Also, if you want a GLUTEN-FREE GINGER SNAP COOKIE recipe, here's my personally tweaked recipe  GINGER SNAPS

And lastly, if you are on overload for sugar, I was recently interviewed by Diane Morasco, and she asked for my favorite holiday food.  I serve it every year. It's Yorkshire Pudding. A lovely, buttery popover treat! I don't have a picture, but here's a link to the interview and you 'll find recipes for both regular and gluten-free Yorkshire Pudding!  

The interview appeared in the Seattle PI news.

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Happiest of Holidays!!!
May you be blessed with health, love, laughter and joy!

* * *

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 my mailing list
 so you can learn about upcoming events, releases, and contests!

And watch for CLOBBERED BY CAMEMBERT, coming out February 2012.

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Tuesday, August 3, 2010

Super Fabulous Summer No-Bake Cheesecake!

Today I'm sharing a truly fabulous recipe here on the blog, but first, let me congratulate my blog-sister Cleo Coyle on the release of ROAST MORTEM.

Today is release day, which is always cause for celebration!
And we here at Mystery Lovers' Kitchen do love to celebrate!
Roast Mortem is out right now. You can find it in bookstores everywhere!

Now... Cheesecake...

You won't believe how great this cheesecake is. Seriously.

I hear you: You're protesting, insisting that, no-bake cheesecakes aren't bad, but never as satisfying as the kind you get at a restaurant. I won't lie and tell you that I don't crave a classic cheesecake (Junior's, Cheesecake Factory, Eli's, etc.) from time to time, but I will tell you that baking one in the middle of
summer is not on my agenda. I'll bet it's not on yours either.

I was invited to dinner at a friend's house this past Saturday, with the only request that I bring dessert.

I put this cheesecake together that afternoon and pulled it out of the freezer just as we left the house. Nicely defrosted by dessert time, and best of all? It was delicious!

Six adults all sampled this and everyone raved. I brought home the meager leftovers and my kids went nuts for it. Creamy, rich, easy, and no-bake!

You ready? You're gonna love it!

No Bake Cheesecake a la Julie

1 cup graham cracker crumbs
2 cups pecan cookie crumbs (I pulverized the store-brand equivalent of Pecan Sandies in my food processor until finely ground)
10 Tbsp butter (1 stick plus 2 T), melted
3 Tbsp sugar for the crust
3 - 8 oz pkgs cream cheese - room temperature
1/2 cup sugar for the filling
1 Tbsp lemon juice
1 cup whipping cream
Fruit topping

Combine graham cracker and cookie crumbs with sugar. Add melted butter and stir until the mixture sticks together. Press into the bottom and sides of a 9-inch springform pan. Cover with aluminum foil and place in the refrigerator.

Combine the 3 packages of room-temperature cream cheese with the lemon juice and 1/2 cup of sugar. Using a hand mixer, beat until creamy.

In a separate bowl (I used a chilled metal bowl) whip the cream until soft peaks hold. Fold this cream into the cream cheese mixture. Mix well by hand. Don't use the mixer.

Spread into the prepared springform pan. Cover with fruit topping (I used raspberry preserves slightly warmed in the microwave for easier spreading). Once the topping is in place, cover with aluminum foil and freeze for at least an hour or two.

About an hour before serving, remove the springform side and move the cheesecake to the refrigerator. Should be just right by dessert time. Truly, truly, a fabulous dessert. Easy enough to make at home, pretty enough for company.

And... speaking of Cleo... can't you picture her strawberry or blueberry toppings here? Ooh.. I can!!

Have fun with this! Enjoy!


Author of GRACE UNDER PRESSURE, first in the Manor House Mystery series. At your favorite bookstore today!