Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts

Wednesday, February 21, 2018

PRESSING THE ISSUE is out + book #giveaway @DarylWoodGerber

Pressing the Issue, the 6th Cookbook Nook Mystery, is out!  
You can find a buy link on my website to suit your needs: WEBSITE

Or you can use any of these links. The trade paper version is on Amazon.

"Another great book in a fantastic series. Daryl Wood Gerber is a masterful storyteller. Jenna Hart once again finds herself in the midst of a murder investigation, through no fault of her own. This book has a lot of twists and turns, and kept me engrossed from beginning to end. If you love books, food, and cats, then this is the book, and series, for you. I highly recommend this book!" ~ Goodreads review by Robin. 

From Daryl:

Last week I wrote about visiting the Renaissance Fair to research Pressing the Issue, which features a Ren Fair. This week, I have to tell you about all the wonderful “unique” foods I discovered when I did my foodie research via the Internet and cookbooks and elsewhere. Many will be found at the end of the book. For example, I found a 14th century ginger cheesecake recipe that I tweaked, and it turned out great. I landed on a delicious Sin in a Cup recipe that is like a chocolate cheesecake bonbon (frozen). My friend author and blogger Kim Davis will be sharing that with you on Cinnamon, Sugar and a little bit of Murder on Friday! Check it out. She’s such a fabulous cook. Today, I thought I’d share one of my new favorite foods. It’s so easy to make and is packed with flavor. Hawker’s Mush. What is it? I’ll let Jenna tell you. Remember, Jenna is a foodie but not a gourmet cook, so whatever she shares has to be easy!

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Hawker’s Mush
From Jenna:

Hawker’s Mush happens to be one of Rhett’s and my favorite dishes at the fair. It’s basic yet so delicious. Think of it like potato pancakes. If you can’t eat garlic, leave it out. The onions add plenty of flavor on their own. Also, I have to admit that I had no idea how easy Hollandaise sauce was to make. What a find!

 (Yield: 6–8 servings)

4 tablespoons or more butter
1 large onion, chopped (about 1 1/2 cups)
4 cups raw spinach, chopped (becomes about 2 cups)
1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme
2 cloves garlic, crushed
2 tablespoons sherry
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cooked brown rice and wild rice mix
3 eggs, beaten
Hollandaise sauce (recipe below)

In a medium-sized frying pan, melt butter over medium heat. Sauté onions until soft and beginning to turn golden brown, about 8–10 minutes. If the onions seem dry, add another tablespoon of butter. Then add raw chopped spinach.

Sauté until all the moisture from the spinach is absorbed, about 2 minutes. Turn heat down and add the thyme, crushed garlic, and sherry. Add salt and pepper. Simmer until all liquid is absorbed, about 2–4 minutes more. Cool 5 minutes.

In a large bowl combine the cooked brown rice and wild rice, the onion-spinach mixture, and the beaten eggs.

For this next step, you’ll have to do it in batches: in a medium frying pan, melt 1 tablespoon butter. Add rice-onion-spinach mixture in 1/2-cup portions. Flatten each down so you have rounds about ½ inch thick.

Cook over medium heat until set, about 2–3 minutes. Flip over and cook until golden.

Slide onto a plate and put in a warm oven. Repeat until entire mixture is cooked.

Keep warm. When ready, serve with Hollandaise sauce.


What's Pressing the Issue about?

The annual Renaissance Fair serves up a helping of crafty courtiers, damsels in distress, and medieval murder . . .

As the annual Renaissance Fair comes to Crystal Cove, Jenna Hart’s Cookbook Nook is packed with tasty treats and all things medieval, while her pal Bailey is ready to swoon over her upcoming nuptials at a local vineyard. But when the two friends discover the body of the vineyard’s owner bludgeoned by a wine press, all their merriment fades, along with their hopes for a vintage year.

Which churlish varlet did the deed? Was it the victim’s errant brother, who stood to inherit the vineyards? Or the owner’s crestfallen ex-girlfriend? Mayhap it was the newly arrived lusty wench, or her jealous husband. Fie on them all! Verily, Jenna can’t rest until justice is served, and she vows to track down the killer. But can she sniff out the truth before the villainous culprit strikes again?


To celebrate the upcoming release of PRESSING THE ISSUE, I'm giving away to one commenter a copy of the book (ebook or trade paper). Tell me, what costume would you wear to a Renaissance Festival? Even if you would never attend a festival, come up with a costume. C'mon. Play along. And remember to include your email (cryptically if necessary) so I can contact you if you win.

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Savor the mystery!

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.
The annual Renaissance Fair serves up a helping of crafty courtiers, 
damsels in distress, and medieval murder . . .
Click here to order.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries.
Can Mimi clear her name before the killer turns up the heat?
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton
must run for her life...but will the truth set her free?
Click to order

DAY OF SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew.
An enemy that wants them dead.
Click here to order

Sunday, February 4, 2018

Welcome guest author Amanda Flower + book #giveaway

Amanda Flower is a national bestselling and Agatha Award- winning mystery author. She also writes mysteries as USA Today bestselling author Isabella Alan. In addition to being an author, Amanda is a librarian in Northeast Ohio. Her newest release is Lethal Licoricean Amish Candy Shop Mystery. Follow Amanda on Social Media at: Facebook Twitter Instagram

Beet Pasta Salad

By Amanda Flower

I work full time as a librarian, and I write full time too. I don’t have a lot of opportunity to cook, and one the tasks I dislike the most is packing my lunch for days I’m at the library. After a while, PB and J really gets old. So I have made up recipes that I can make in bulk that will last me the whole week. And even though I write the Amish Candy Shop Mysteries, which are full of sweets, I try to eat as healthy as possible and try to stick to more fruits and veggies in my lunches than candy. Most of the time, I’m successful at that.

One of the recipes that I make a lot is Beet Pasta Salad. It’s fast and easy, and I can pack it perfectly proportioned containers of it for all five days of the work week. I came up with this recipe because I love pasta salad and I love beets. One day, I just decided to put them together. Since I’m a vegetarian, I always have fresh veggies in the house, so I just add whatever vegetables that I have on hand the day I made the salad.

If you are like me and really get tired of sandwiches day after day, this might be the recipe for you.


Beet Pasta Salad


1 can of whole beets
1 16 oz box of penne pasta
Raw vegetables of your choice
Salt and pepper
Italian salad dressing or oil and vinegar

1)    Boil pasta
2)    Rough chop vegetables
3)    Rough chop beets
4)    Mix pasta, vegetables, beets, and Italian salad dressing in a bowl
5)    Add salt and pepper to taste
6)    Refrigerate overnight


Amanda is offering a copy of Assaulted Caramel today to one commenter. So do tell...what do you like for lunch? Leave your email (cryptic if necessary) so Amanda can get in contact with you should you win.

 Follow Amanda on Social Media at: Facebook Twitter Instagram

Wednesday, January 31, 2018

How to make lemon-infused oil + book #giveaway from @DarylWoodGerber

From Daryl:

I received some lovely infused oils for Christmas a year ago, but I ran out of my favorite lemon-infused oil in about 6 months. I used the others (one with herbs, another with lavender), but I always missed the one with lemon the most. So I decided to search for a way to make it. I wasn't sure I could accomplish the task. What I did have on hand was the empty bottle with its perfect spout and lemons.

Well, success!  This recipe is so easy!!  I have used the oil on vegetables and fish and chicken. If you have a lemon tree, even better.  I don't. Mine bit the dust about 2 years ago. I'm not sure what I did wrong. Maybe because it was confined in a pot?? I replanted it in the garden, but that didn't save it...

Or did it? I see a sprout of a lemon tree coming up where I'd planted the tree. It's about three feet tall. One long stem. Will it ultimately prevail and become a full-fledged tree? I'll keep you posted! 

Don't you love resilience?

Giveaway below!

How to make lemon-infused oil

2 lemons
8 ounces olive oil

Scrub your lemons quite thoroughly before peeling them.  Peel your lemons avoiding any of the white pith. (This is hard to do, but you can do it.)

Place the lemon peel with the olive oil into a saucepan and cook over a very low heat (simmer) for 10-15 minutes. Do not let the mixture boil. You want the flavors to infuse slowly.

Remove the pan from the heat and allow the oil to cool down completely.

Take out the peel and pour the oil, through a funnel, into a glass jar or bottle. Seal with a cork.

I used the oil to grill chopped zucchini and added a few herbs. Yummy!

Last week I did a cover reveal for the upcoming release of PRESSING THE ISSUE, the 6th Cookbook Nook Mystery. I'll be telling you more about that release in the weeks to come.


I'd like to reveal the cover for the 2nd in the French Bistro Mysteries, SOUFFLÉ OF SUSPICION. I'm so excited about this release. It will debut in July. The month before (June), the paperback version of the first in the series, A DEADLY ÉCLAIR comes out. Whee!  

Busy year for me!

The buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.

Crush Week in Nouvelle Vie is a madhouse—in a good way. Tourists pour into town for the pressing of the Napa Valley’s world-renowned grapes and all the town’s businesses get a nice lift, including Bistro Rousseau and Maison Rousseau. Mimi is raising the ante this year with a Sweet Treats Festival, a wonderland of croissants, cakes, tarts, and soufflés crafted with expert care by the area’s top talents.

Chef Camille’s sister Renee is managing the festival with a cast-iron fist, upsetting everyone, including her sister. Which is bad for Camille when Renee turns up dead in the chef’s kitchen. Mimi is still building her business, so her first course of action is to whip up answers and catch the unsavory perpetrator before Camille takes a dusting and gets burned.

Click here to preorder.


Pressing the Issue, the 6th Cookbook Nook Mysterywill come out Feb 20 in ebook and print on demand. You can order the ebook now and the POD on the day of release. PREORDER NOW 


To celebrate all this good news, I'm giving away to one commenter her choice of any of the first 5 titles in the Cookbook Nook Mysteries or the first title in the French Bistro Mysteries. Tell me whether you've ever been to a baking festival or contest, and if so, what did you do or enter?

Savor the mystery!

Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.

the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order

my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.