Wednesday, July 24, 2019

Fish with Lime Ginger Sauce #recipe plus book #giveaway from author @DarylWoodGerber



From Daryl:

During the summer, I like to eat a lot of fish. There's something about the hot temperatures, I suppose. White fish "looks" cool and refreshing. Plus, fruit sauces really appeal to me. I shared a yummy salsa recipe in my newsletter. Did you get it? If not, don't fret. I'll be sharing it here in a few weeks. For today, I'm sharing a lime ginger sauce. Now, I must admit I didn't think ahead. Oops. I should have kept a slice of lime for decorating the fish. It was just for me, so I didn't care, but the photos looks sort of plain. Harrumph. But it was delicious! Promise.

Speaking of my newsletter, do you like getting them? Do you read them? Do you get too many and feel inundated? They are one of the best ways for us authors to connect with readers who are truly fans. Some of you might not do Facebook or Twitter or other social media. We want to be able to tell you about ourselves and our new releases.

So to enter today's GIVEAWAY, tell me: what can we authors do to entice you to sign up for our newsletters and to read them? See below.

Lime Ginger Sauce
(2 portions) 

1 clove garlic, finely grated
1/2 teaspoon lime zest
2 tablespoons lime juice
2 tablespoons simple syrup  (1 tablespoon water with 1 tablespoon sugar)
1 tablespoon  olive oil
1 1/2 teaspoon grated ginger root (or 1/4 teaspoon powdered ginger)
1 teaspoon kosher salt
4  (4-5ounce) portions black cod or other mild white fish such as mahi mahi
lime or parsley for garnish, if desired

Whisk garlic, lime zest, lime juice, simple syrup, olive oil, ginger, and salt in a small bowl. Place fish in a pan. Pour the lime mixture over the fish. Cover and refrigerate 30 minutes to 1 hour.
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper or foil.
Remove fish from the marinade and discard the marinade. Place fish, skin side down (if there’s skin) on the parchment and transfer the baking sheet to the oven. Bake until the fish is cooked through and just flakes apart when pierced with the tip of a knife, 12 to 15 minutes. Garnish with extra lime or parsley.
-->




I forgot to save a lime for decoration; definitely needs that.
 

GIVEAWAY

I'm giving away a copy of SIFTING THROUGH CLUES, 
the latest Cookbook Nook Mystery. 
Leave a comment about newsletters 
and include your email(cryptically is OK), in case you win.
Winner selected Friday.




And then,  in case you don't subscribe to my newsletter, let me tell you about my NEW upcoming release, DESOLATE SHORES, the first Aspen Adams Novel of Suspense.





A chilling murder, an elusive killer, and a family mystery that hits too close to home . . .

After finding the body of her best friend on the icy shores of Lake Tahoe, Aspen Adams refuses to stand by and watch as the local sheriff’s department begins their search for the killer. Launching her own investigation, she’s soon confronted with a growing array of secrets—both about the friend she thought she knew and about many of the people in her own life. As fragmentary clues and escalating dangers threaten to derail her, she must also cope with the disturbing behavior of her deadbeat sister and troubled teenage niece.

Determined to overcome her personal demons over past failures, Aspen is driven to unravel the conflicting evidence and a shifting range of suspects to bring the killer to justice, even as a family trauma unfolds that threatens to upend her life. And as her investigation inexorably leads her to a shocking discovery and taunts her with a solution that is just out of reach, Aspen realizes that the killer wants nothing more than to see her and her niece dead . . .

Preorder HERE, trade paperback and e-book, coming August 13th.

SAVOR THE MYSTERY!
 
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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
Can Mimi prove her chef innocent before the chef gets dusted?
Click here to order.

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

SIFTING THROUGH CLUES, the 8th Cookbook Nook Mystery.
Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before her friend Pepper’s goose is cooked. 
Click here to order


WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
Jenna Hart is busy decking the halls and ducking a killer
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery by Avery Aames.
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

DESOLATE SHORES, an Aspen Adams nove of suspense
In the secrets lies the truth...
Click here to order



Tuesday, July 23, 2019

Got Overripe Strawberries? Waste not! Here's a Beautiful Use for Them from Cleo Coyle




Summer is the very best time for fresh produce and that includes fresh berries, which can often be bought in a very ripe state at bargain prices. Or maybe you bought perfectly ripe berries, but some of the fruit became overripe in your fridge. 
Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.


“Waste not!” I say. Turn that uber-ripe fruit into a delicious fruit syrup. Homemade strawberry syrup is delicious drizzled over ice cream. Or how about spooning it over a slice of pound cake or angel food piled with fresh strawberries and whipped cream? 

This syrup would make a pretty addition to a brunch table, too, drizzled over pancakes, waffles, crepes, or French toast. Or try stirring into yogurt with fresh fruit and nuts...




All things considered, this recipe is a kind of
foodie alchemy: 
Two simple ingredients,
a few easy steps, 
and you have red gold
in the form 
of liquid strawberry joy. 

And isn't this a much prettier end
to spoiling fruit than the trash bin?


👇

To download this recipe in a 
free PDF that you can print,
save, or share, CLICK HERE.


Homemade Strawberry Syrup 

by Cleo Coyle

Ingredients:
2 pints ripe strawberries 
+ 1 cup sugar

Yields:
about 1-1/2 cups syrup

Step 1 - Prep the strawberries: Hull, wash, and lightly drain the berries but do not dry. Slice the wet berries into a bowl and toss with 1/2 cup of the sugar. Cover bowl loosely with a paper towel and let stand for 30 minutes to an hour, allowing liquids to accumulate at the bottom of the bowl.




Step 2 - Cook the Strawberries: Pour the entire contents of the bowl (berries and all excess liquid) into a saucepan. Bring mixture to a full boil. Turn heat down a bit and simmer for about eight to ten minutes. You want the fruit to cook down, collapse, soften and give up its liquid.


I wish the Internet had a SMELL THIS hot button,
so I could tell you to "click here" and enjoy!

The aroma of the strawberries cooking is
intoxicating. And that incredible scent is
perfectly captured in the taste of
the finished syrup.
 

Step 3 - Strain the Strawberries: Place a fine mesh sieve over a bowl. Pour contents of saucepan into the sieve and catch all the delicious liquid in the bowl. Use the back of a large spoon to press and squeeze the cooked fruit. Come on, tap into your inner serial killer! When you’ve gotten as much liquid as you can out of the fruit, discard the pulpy remains that are left in the sieve, or (waste not!) use them in a smoothie.




Step 4 - Heat Once More: Return the gorgeous ruby liquid in the bowl back to the saucepan. Add the remaining 1/2 cup sugar. Bring to a boil over medium-high heat. Turn heat down a bit to simmer and stir for five to ten minutes. You are looking for the sugar to dissolve and the sauce to darken and thicken. Remove from heat and cool. Strain once more if you like.



While still warm, the finished
strawberry syrup should be pourable
but thick enough to coat a spoon.




After chilling overnight, the strawberry syrup will thicken even more. If you prefer a thinner consistency for pouring over pancakes or ice cream, simply place a portion in a bowl and whisk in a little water until the syrup is as thin or as thick as you want it for your purposes. (Store your finished syrup in an airtight container in the fridge.)

Serve over ice cream. Or drizzle it over slices of pound cake or angel food with fresh strawberries and whipped cream piled high. This syrup would make a pretty addition to a brunch table, too, poured over pancakes, waffles, French toast or crepes, or stirred into yogurt with fresh fruit and nuts.

To store, allow syrup to come to room temperature and place in an airtight container in the refrigerator and, by all means...eat with joy!



🍓

Free Recipe PDF


Eat (and read) with joy! 

~ Cleo Coyle

New York Times bestselling author
of 
The Coffeehouse Mysteries &
Haunted Bookshop Mysteries


Alice and Marc in Central Park. 
Together we write as Cleo Coyle. 

Learn more about us here.
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Visit our online coffeehouse here



A "Best Book of 2018!" 

~ Suspense Magazine



"A magnificent cold case 
mystery." ~ Fresh Fiction
*


"He is hardboiled in the tradition
of Philip Marlowe, and she is a genteel
Miss Marple; yet the two opposites
make an explosive combination..."

—Midwest Book Review