Mystery Lovers' Kitchen

Wednesday, February 25, 2026

Broke da Mouth Cocktail #recipe by @LeslieKarst

Today I arrive in San Francisco for the marvelous Left Coast Crime mystery convention, where I’ve not only been nominated for a Lefty Award for Waters of Destruction, but also have the honor of serving as Toastmaster.

I always unveil my new bookmarks at LCC (as the con is affectionately known), because my books tend to release in the spring, when the con is held. As a result, I’ll be passing out bookmarks this year for my newest Orchid Isle mystery, Murder, Local Style (which releases on April 7 and is now available for pre-order).

For this series, my bookmarks all feature the recipe for a cocktail created by my protagonist Valerie Corbin, who’s a bartender at the Speckled Gecko in Hilo, Hawai‘i, where the books are set. But I know most of you won’t be attending Left Coast Crime, so today I present for all our beloved readers at Mystery Lovers’ Kitchen the recipe for the Broke da Mouth cocktail, which graces my newest bookmark.

“Broke da mouth” means “delicious” in Hawaiian Pidgin, which perfectly describes this cocktail with its flavorful combination of spicy rum, sweet and zesty ginger beer, and tart lemon.

Broke da Mouth

(makes one cocktail)

Ingredients

6-8 ice cubes

2 oz. spiced rum

4 oz. ginger beer

1 tablespoon lemon juice

1 slice lemon (for garnish)

Directions

Place the ice in a highball or similar glass, then add the rum, ginger beer, and lemon juice and stir well.

Garnish with the lemon slice.

Cheers!

🌱 🍋 🌿

Coming April 7!

Orchid Isle Mystery #3

MURDER, LOCAL STYLE

Available for pre-order here.

"The beauties and customs of Hawai‘i provide a striking backdrop for a murder with an unexpected motive."

Kirkus Reviews

🍍 🌴 🍹

Out now in paperback!

Orchid Isle Mystery #2

WATERS OF DESTRUCTION

Buy link here.

2026 Lefty and Agatha Award Finalist

for Best Mystery/Contemporary Mystery!

"Immerse yourself in Hawaiian lore and savor the portrayal of the stunning landscapes
while enjoying the entertaining mystery."

Kirkus Reviews

Also available

in paperback!

MOLTEN DEATH

Orchid Isle Mystery #1

Buy link here

2025 Lefty Award Finalist

for Best Mystery!

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly.

Praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

A SENSE FOR MURDER

2024 Lefty Award Finalist

for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

Praise for A SENSE FOR MURDER:

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

--Publishers Weekly

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Justice is Served: A Tale of Scallops,

the Law, and Cooking for RBG

is the 2024 Silver Medal Winner for both the

IBPA Benjamin Franklin Award

and the IPPY Award!

Buy link here

Praise for Justice is Served:

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court."

-Foreword Reviews (starred review)

"[This] book is a romp from cover to cover—and, just like a great meal, left me ready for more."

-Karen Shimizu, executive editor, Food & Wine-

All of the Sally Solari Mysteries (as well as my other books) are available through Amazon, Barnes and Noble, and Bookshop.

Tuesday, February 24, 2026

My Healthy Blizzard Snack: Maple-Roasted Acorn Squash from author Cleo Coyle

From Cleo Coyle: Warm and buttery, dripping with maple syrup, this roasted acorn squash feels almost sinful to eat, yet there’s very little butter and maple syrup involved. Packed with nutrition and dietary fiber, it makes a wonderful "writer’s snack" for me on a chilly winter day like this one as Marc and I dig ourselves out of the latest bomb cyclone blizzard to hit New York City....

Cleo Coyle writes two
bestselling mystery
series with her husband.
To learn more, click here.

Were you hit by the blizzard, too? I think our whole snow-blanketed region could use some cozy comfort right now.

As for this dish, if you would rather not use butter and/or maple syrup, then be sure to lightly coat the squash with oil, which will protect the flesh against the high heat. However you choose to nosh...

May you eat with joy and in good health!

~ Cleo

ORDER UP!

To download this recipe in a
free PDF document that you can
print, save, or share, click here.

Click here for the free recipe PDF.

HOW TO PICK AN ACORN SQUASH

Your squash should feel heavy in the hand for its size. Green is the most common variety. The skin should be dark green and dull (not shiny)—partial orange on the green skin is fine, but overall it should be more green than orange. It should also be free of moldy spots, and the skin should feel hard and never soft or mushy. An acorn squash does not need to be refrigerated. Stored in cool, dark places, it can keep for a month or more.

WHY IS IT GOOD FOR YOU?

If you're looking for foods with antioxidants, you've hit pay dirt. This winter squash is packed with them. It's also a good source of Dietary Fiber, Vitamin A, Vitamin B6, Folate, and Magnesium, and a very good source of Vitamin C, Thiamin, Potassium and Manganese. Read more here.

Cleo Coyle's

Maple-Roasted Acorn Squash

Ingredients

1 acorn squash

1 tablespoon butter (1/2 T. for each squash half)

3 total teaspoons pure maple syrup (1-1/2 teaspoons for each half)

Pinch of kosher salt or coarse sea salt (optional)

Baking or roasting pan or glass baking dish (pan should have sides
that are high enough for you to create a water bath)

Directions:

Step 1 – Cut and clean squash: Preheat oven to 400° F. Cut squash in half lengthwise from stem to end, using the ribs as a guide (cut in line with the ribs and not across them). I cut the tough bottom off first, score it lightly and then move the knife around the scoring. That’s much easier than trying to force the knife through. With a spoon, scoop out the seeds and stringy innards. The seeds make a great snack (see end of recipe).

Step 2 – Score, smear, and drizzle: Using a small knife, aggressively sore the insides of the squash halves in a checkerboard pattern. This simple step makes a big difference, allowing the butter and syrup to
better penetrate the flesh.

Next gently smear the butter (1/2 T. for each half) over all exposed areas of the acorn flesh to protect it from the high heat. Drop the remaining butter into each cavity. (Optional – lightly sprinkle with coarse salt. For me, this makes a nice foil with the sweetness, but you can omit.)

Now for the maple syrup: Drizzle each acorn squash half with 1 teaspoon of pure maple syrup; drizzle it all around the flesh of the cavity. Finally, before roasting, pour an additional 1/2 teaspoon of maple syrup into the center of each cavity; just let the sryup puddle in the center (see my photo below). Place these halves in a baking pan, as shown with the cut sides up.

Step 3 – Prep a water bath: Add about 1/4 inch (or just a little less) of water to the bottom of your baking pan (which should have high sides) or glass baking dish. The water bath is the key to the perfect roasting process with minimal butter and syrup, allowing the flesh to cook and caramelize without drying out or burning in your very hot oven.

Step 4 - Bake in your well pre-heated 400 degree F. oven for 1 hour. You may need to bake an additional 15 minutes or so, depending on your oven and the size of your squash and how many you cook at a time. Undercooking is the enemy here. You do not want a squash that has not cooked through and caramelized with that butter and maple syrup. So watch for the squash flesh to become very soft and the tops to become lightly browned (see my photos).

Step 5 – Spoon and serve:

Remove the squash halves from the oven and
spoon any visible syrup over the edges before serving.

Roasting the Seeds

Just like pumpkin seeds, the seeds from a winter squash are delicious and nutritious. Wash off the stringy goo from the squash innards and dry them well. Line a baking sheet with parchment paper or foil. Spread the seeds in a single layer. Salt them lightly if you like, and roast them right beside the acorn squash (at 400 degrees F.) for about 6 to 8 minutes.