Lemongrass Blast #cocktailrecipe by @LeslieKarst

 

To celebrate the release yesterday of Murder, Local Style, book three in my Orchid  Isle mystery series, I present today a delicious cocktail (one of the recipes in the new book) with which you can join me in toasting the new book!

 

This is a refreshing drink created by my bartender protagonist, Valerie Corbin, which is similar to a Moscow Mule, but the blast of lemongrass provides alluring, perfumy notes lacking in the other. In addition, this drink contains only a little ginger beer—as well as a splash of soda water—making it less sweet than its cousin.

Note that the recipe here for simple syrup will make enough for about 6 cocktails.

Lemongrass Blast

(makes 1 cocktail)

Ingredients

For the Lemongrass Simple Syrup

1 cup water

½ cup white sugar

¼ cup lemongrass, cut into 1-inch chunks (1-2 stalks)

For the Cocktail

2 oz. vodka

1 tablespoon lemongrass simple syrup

1 tablespoon lime juice, preferable fresh-squeezed

2 oz. ginger beer

1 oz. soda water (not pictured)

1 slice lime, slit halfway through, for garnish

1 thin stalk lemongrass (cut as needed to fit the serving glass), for garnish

 

Directions

Place the water, sugar, and lemongrass chunks in a small sauce pan and bring to a boil over medium heat. Turn the heat down to low and let simmer, stirring occasionally, until reduced by about half—about 10-15 minutes. 

 

Turn off the heat and let the lemongrass sit in the syrup until it’s cooled, then discard the lemongrass. 

 

The syrup will keep, refrigerated in a covered container, for several days.

Fill a rocks/Old Fashioned glass with 6-8 ice cubes. Pour in vodka, simple syrup, and lime juice and stir to mix. 

 

simple syrup, lime juice, lime slices, and lemongrass garnishes

 

Add the ginger beer and soda and stir once more.

Slide the slit lime slice over the lip of the glass and use the lemongrass stalk as a swizzle stick.

🌱  🍋  🌿

 

Just Released!

Orchid Isle Mystery  #3

MURDER, LOCAL STYLE

Available for purchase 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.

 

 

Celebrating the Release of MURDER, LOCAL STYLE!

 

Happy book birthday to Leslie Karst, whose newest Orchid Isle mystery, MURDER, LOCAL STYLE, releases today--hurrah! 

 

 

About Murder, Local Style: 

 

Retired caterer Valerie Corbin investigates a suspicious poisoning in this Orchid Isle cozy culinary mystery, featuring a feisty queer couple who swap surfing lessons for sleuthing sessions in tropical Hilo, Hawai‘i.

A dinner to die for!

It’s been an eventful transition, but retired caterer Valerie Corbin and her wife Kristen are finally settling into life on the Big Island of Hawai’i. Val’s even joined the neighborhood orchid society to make some new friends. So when she’s asked to step in to cater their latest social event, as the newbie of the group she can’t exactly say no.

But what should have been a straightforward gig is soon a dining disaster when the food from the event poisons and kills the society president. As Val herself becomes a suspect in the murder investigation, she’s determined to uncover the truth. Who would want to kill the mild-mannered president of the orchid society?

Turns out the list is longer than a celebrity chef’s tasting menu. Apparently some of the residents did not “love thy neighbor.” Can she reveal the killer’s identity before they strike again?

Praise for Murder, Local Style:

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

Kirkus Reviews 

 

Buy links:

Amazon

Barnes & Noble

Bookshop 

Congrats, Leslie!

 

Tomato Lovers' Minestrone -- a #recipe from Leslie Budewitz

LESLIE BUDEWITZ:  You all know I love recreating dishes at home that I’ve enjoyed out and about. On my way back from Left Coast Crime in San Francisco, I had a layover in the Salt Lake City airport, plenty long for a sit-down lunch. As I was being seated, I watched a bowl of minestrone go by, and decided that would be perfect. It was, especially with the fresh ciabatta and the plate of fruity olive oil and balsamic vinegar served with it. 

I’d had, and made, minestrone many times, of course. But this bowl was a little different, with an appealing, flavor-rich texture that came, I thought, from a combination of chopped tomatoes and tomato sauce. I wasn’t exactly sure how to recreate that, but using a combo of canned chopped tomatoes and marinara turned out pretty well. Next time, I think I’d use a large can of crushed tomatoes and a small can of petite diced tomatoes for even better results.

Minestrone often includes red beans, but my inspiration soup didn’t use them so neither did I. I did copy the double dose of pasta, putting some in the soup and placing others around the rim of the bowl, like pearls. A flatter pasta or soup bowl works well for that. I added the zucchini near the end, so it didn’t turn to mush. I also noticed that in addition to grated Parm on top, some cheese had been blended into the soup, probably just before serving, as it hadn’t melted. That added a wonderful bit of savory or umami that I highly recommend!

I make my own Italian herb blend; you can find the recipe here. But any commercial blend or your preferred combo of dried herbs will work beautifully. If you use water rather than vegetable broth, pour it into your tomato can to get that last bit of flavor! 

Serve with fresh Italian bread and a glass of Chianti or Pinot Grigio for a quick trip to Italy, no airport—and no shoes—required! 

Buon appetivo!

PS: I finally figured out how to embed a PDF of the recipe for easy printing. 

Scroll down to the 💕 for the link. 

Tomato Lovers’ Minestrone

2-3 tablespoons olive oil

1 medium white onion, chopped

2 cloves garlic, minced or diced 

2-3 stalks celery, sliced

2-3 carrots, diced

1 - 28 ounce can chopped OR crushed tomatoes

1 cup tomato sauce, plus more to taste OR 1 - 15 ounce can small, chopped tomatoes

2 cups vegetable broth or water 

1-2 tablespoons Italian herbs

Kosher salt to taste

1 cup dried pasta, such as shells or orecchietti 

2 small zucchini, diced

1/4 cup grated Parmesan, for the soup, plus more for serving

In a large stockpot (6-8 quart), heat the olive oil and add the onion. Saute until it begins to soften and add the garlic, sauteeing a minute or so, until the garlic becomes fragrant but before it browns. Add the celery and carrots and continue to saute, reducing the heat if necessary, until the celery and carrots begin to soften, about 5 minutes, stirring as needed to prevent stuck bits.

Add the chopped tomatoes and sauce, or the crushed and chopped tomatoes, and the broth. Add the herbs and stir to blend; taste and salt if necessary. 

Bring to a low boil, then add the zucchini. Reduce heat and simmer 25-30 minutes. (You can also turn off the heat at this point and return to the soup a few minutes before you’re ready to eat.)

Meanwhile, cook the pasta. Drain and add to the stockpot, reserving enough to top each bowl with a ring of pretty pasta. 

Stir in 1/4 cup Parmesan. Taste and adjust seasonings. Ladle into bowls, using a spoon or fork to place reserved pasta around the edge of the each bowl. 

Serve with additional Parmesan. Enjoy!

Serves 6-8. 

💕 Click here for a free printable PDF! 

At Seattle Spice Shop, owner Pepper Reece has whipped up the perfect blend of food, friends, and flavor. But the sweet smell of success can be hazardous . . .  

Spring is in full bloom in Pike Place Market, where Pepper is celebrating lavender’s culinary uses and planning a festival she hopes will become an annual event. When her friend Lavender Liz offers to share tips for promoting the much-loved—and occasionally maligned—herb, Pepper makes a trek to the charming town of Salmon Falls. But someone has badly damaged Liz’s greenhouse, throwing a wrench in the feisty grower’s plans for expansion. Suspicions quickly focus on an employee who’s taken to the hills. 

Then Liz is found dead among her precious plants, stabbed by a pruning knife. In Salmon Falls, there’s one in every pocket. 

Pepper digs in, untangling the tensions between Liz and a local restaurateur with eyes on a picturesque but neglected farm, a jealous ex-boyfriend determined to profit from Liz’s success, and a local growers’ cooperative. She’s also hot on the scent of a trail of her own, sniffing out the history of her sweet dog, Arf. 

As Pepper’s questions threaten to unearth secrets others desperately want to keep buried, danger creeps closer to her and those she loves. Can Pepper root out the killer, before someone nips her in the bud?

Available at Amazon * Barnes & Noble * Books-A-Million * Bookshop.org * and your local booksellers!

ALL GOD'S SPARROWS AND OTHER STORIES: A STAGECOACH MARY FIELDS COLLECTION, now available in in paperback and ebook 

Take a step back in time with All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection of historical short mysteries, featuring the Agatha-Award winning "All God's Sparrows" and other stories imagining the life of real-life historical figure Mary Fields, born into slavery in 1832, during the last thirty years of her life, in Montana. Out September 17, 2024 from Beyond the Page Publishing.  

“Finely researched and richly detailed, All God’s Sparrows and Other Stories is a wonderful collection. I loved learning about this fascinating woman . . . and what a character she is! Kudos to Leslie Budewitz for bringing her to life so vividly.” —Kathleen Grissom, New York Times bestselling author of Crow Mary

Available at Amazon * Barnes & Noble * Books-A-Million * Bookshop.org * and your local booksellers!

Leslie Budewitz is the author of the Spice Shop Mysteries set in Seattle's Pike Place Market, and the Food Lovers’ Village Mysteries, set in NW Montana. As Alicia Beckman, she writes moody, standalone suspense, most recently Blind Faith. She is the winner of Agatha Awards in three categories: Best Nonfiction (2011), Best First Novel (2013), and Best Short Story (2018). Her latest books are To Err is Cumin, the 8th Spice Shop Mystery and All God's Sparrows and Other Stories: A Stagecoach Mary Fields Collection, in September 2024. Watch for Lavender Lies Bleeding, the 9th Spice Shop Mystery, on July 15, 2025.

A past president of Sisters in Crime and former national board member of Mystery Writers of America, Leslie lives in northwest Montana with her husband, a musician and doctor of natural medicine. 

Swing by Leslie's website and join the mailing list for her seasonal newsletter. And join her on Facebook where she shares book news and giveaways from her writer friends, and talks about food, mysteries, and the things that inspire her.

Around the Kitchen Table: Celebrating Spring! + 8-Book #Giveaway!

     

PEG COCHRAN/MARGARET LOUDON:  Spring is finally here.  The season is a symbol of renewal, growth and rebirth and much anticipated after the long winter.  Just like the season changes, does your dinner menu change with it?  I find myself turning toward lighter dishes and putting away my recipes for soups and stews until it’s fall.  Salads like this Asian chicken salad are on the menu again along with lighter dishes like chicken satay or these chicken gyros done on the grill.
 

 

🌷 🥗 🍓

MADDIE DAY: Oh, yes. Even when New England seems to have an iron grip on winter, the long days still draw me to brighter flavors and lighter tastes. 

I always host Easter lunch, and serve a cold poached salmon with a dill-sour cream sauce and sliced cucumbers. 

It's pink, white, and green, and so lovely. Even though our local asparagus won't be out until May, when I'm invited to a potluck I often hunt down a bunch of spears grown farther south, steam them, and lightly dress with a homemade vinaigrette. When I've planned my garden well, I'll have salad greens to cut sometime in April, but dreams of incorporating local strawberries has to wait for June.

In my first guest post for the Kitchen, I shared an herbed spring-garlic quiche recipe. You don't have to wait! 

🌸 🍒 🌸

LESLIE BUDEWITZ: Here in Northwest Montana, the calendar may say "spring," but the weather has other ideas! Spring flowers and early spring vegetables don't really crop up for a few more weeks, and even hardy bulbs like daffs and crocus aren't quite in bloom. But that doesn't stop us from pretending! Mr. Right and I are huge fans of asparagus, and I've shared a lot of asparagus recipes here, including this fabulous Puff Pastry with Asparagus, Brie, and Honey  -- tasty little pockets of spring! 

 

This Asparagus Soup with Cumin, from To Err is Cumin: A Spice Shop Mystery, bridges the gap between the calendar and the clouds nicely, with the comfort of soup and the warmth of cumin on one side and the delight of spring green on the other.  Lemon is another bright taste that suits the changing seasons, whether you use it in a main dish, like this Lemon Arugula Pasta, or this creamy but light Lemon Mousse. 

Here's to lighter, brighter days, my friends, in the kitchen and beyond! 

🌸 🍒 🌸

KIM DAVIS: Since I live in coastal Southern California, we don't have a huge swing in seasonal temperatures. Honestly, it can be 90+ degrees any time of the year even during the winter (thank you... NOT... to the Santa Ana winds), and a chilly, overcast mid 60s in the summer which we call June-Gloom. We never quite know what we'll be getting outside of our 10-day forecast. We're also blessed to have local, fresh produce year round so I've never really cooked according to the season. Instead I choose whatever sounds good or whatever suggestions my family come up with or whenever a new recipe catches my eye. 

Fresh garden salads (often from lettuce we've grown ourselves) are served just about every day, and I serve fish at least once a week like my Salmon with Maple & Dijon Sauce or my Baked Parmesan Pesto Tilapia. Another family favorite that I make year round are Zucchini Taco Boats which are probably more aligned with spring/summer. But if someone has a craving for beef stew or chicken tortilla soup in the middle of an August heat wave, I'll happily prepare the dish and crank up the air conditioning. 

Wishing you all a delicious spring! 

🌸 🍒 🌸

LUCY BURDETTE: In Connecticut, spring means the vegetables at the farmer's market and John's asparagus are in! Peas, chives, arugula, broccolini, overwintered carrots--I love them all. Here's a recipe I'd forgotten about, with veggies on polenta with Parmesan crisps. 

🌸 🍒 🌸

LESLIE KARST: Here in Hawai‘i, of course, the weather doesn’t change a whole lot with the seasons, but since March is traditionally the rainiest month of the year, often bringing the famous Kona storms (and the state sure saw that happen this last March!), the arrival of April can mark the return of the typical mild trade wind weather. So yes, cold dishes and salads!

One of my favorites is this simple and delicious ramen salad, always a hit at potlucks. 

And this green bean salad with queso fresco is also quite refreshing. Or how about this Japanese restaurant-style salad, with a yummy mayonnaise based dressing with soy sauce and a bit of sugar? And to top off any of the above, may I recommend making your own pickled onions—so easy and such a great addition to so many foods! 
 

🌿 🍅 🌳

VMBURNS: I'm not sure that Georgia got the memo about the weather. A couple of weeks ago we had snow, and yesterday I turned on the air conditioning. But, I'm starting to look for lighter meals like this Cowboy Pasta Salad. With the addition of ground beef, it's hearty enough for when the weather is fickle, but doesn't require a lot of time slaving over a stove or oven. Plus, it's super tasty. 

🌸 🍒 🌸

DARCI HANNAH: Living in Michigan, and after our bitter cold winters, the slightly warmer days of spring are very welcome. I look forward to more sunshine and longer days. Once spring is here I start craving lighter meals. However, the temperature in Michigan can fluctuate so greatly from one day to the next, going from sixty degrees and sunny down to twenty degrees and snowy, that it's hard to fully embrace salads and cold dishes. I look forward to Easter where we often see asparagus at the stores for the first time all year. Our family also loves to celebrate with leg of lamb and mint jelly. There's just something about the taste of mint jelly that reminds me of spring! As our dinners get slightly lighter from stews and heavy pastas to more chicken and fish dishes, I also start to crave brighter and more citrus-y flavors. Since I'm a baker that directly translates into treats like lemon bars and lemon scones that I bake for my family and friends. Honestly, I think the changing of the seasons affects my baking more than my cooking! 

🌸 🍒 🌸

MOLLY MacRAE: During my years working in delicatessens, from the late 60s into the mid-70s (my salad days?), I noticed an interesting phenomenon. Every spring, when the world started turning green with tender shoots and leaves, people just wanted to eat it up. It made me wonder. If we hadn’t served the beautiful green salads they craved, would they have gone back outside to join the rabbits for a good graze? Here’s a recipe for a delicious arugula, carrot, and chickpea salad any self-respecting rabbit might love. 

🌸 🍒 🌸

CLEO COYLE: When you find yourself shivering in a freezing garage at 3 AM, blowing a hair dryer on a frozen water pipe and praying it won’t burst, you jump for joy at the first sign of springtime, and Marc and I are not just happy but relieved to see those tiny green buds finally appearing on our trees here in Queens and cherry blossoms blooming up the street. Soon the wild violets will be peeking their purple heads up in our back yard, and we’re looking forward to those, too, along with some Mason Jar Cold Brew Coffee...

As for the food, we tend to eat more fresh vegetables at this time of year, but we still love our baked treats like this Easy Melted Gelato Cake. You can adapt the recipe to any gelato flavor, though the pistachio (pictured below) nicely celebrates the season of green. And in that spirit... We wish you all a Happy Easter and Happy Spring! ~ Cleo

For Cleo's Easy Melted Gelato Cake recipe,
click here or on the image above.

Readers, how about you?

Does your menu change with the seasons or are you just as likely to whip up a pot of soup in the summer as well as in the winter?  Comment to be entered in this month's giveaway!   

Murder Uncorked by Maddie Day 

Murder at the Lemonberry Tea by Darci Hannah 

Where the Bodies Are Berried 
by Peg Cochran 

 
Essentials of Murder by Kim Davis 
 
Snakeberry by Ang Pompano 

All Shell Breaks Loose (ARC)
by Molly MacRae 

A Deadly Feast by Lucy Burdette 
 
Bulletproof Barista by Cleo Coyle 

🔎📚🔍

Comments Open 

Through Wednesday 

April 8

Be sure to leave 
your email address. 

Coconut Banana Bread #Recipe PegCochran/Margaret Loudon

 

I wanted to make something special for Easter breakfast but with all the other cooking and preparing, I also wanted something simple.  This easy coconut banana bread fit the bill. I thought the addition of coconut made it special and more "spring like".             

3 very ripe bananas mashed (1 ½ cups)

1/3 cup melted butter

1 cup sugar  

1 beaten egg  

1 tsp vanilla

1 tsp baking soda

pinch of salt

1 1/2 cups flour

½ cup coconut shredded or flaked plus extra for topping (optional)

 

Preheat oven to 350

Mix all ingredients by hand until well incorporated

 

Pour into a greased bread pan  

 

 Sprinkle top with coconut if desired.

 

Bake 50 to 60 minutes until toothpick inserted in middle comes out clean (check at about 50 minutes)

 

 

  

 

When a wealthy local benefactor is slain on the farm, Monica has to figure out who wanted to cash in on the killing . . .

As Sassamanash Farms hunkers down for the long winter, Monica agrees to let the local animal shelter host their Christmas-themed fundraiser there. The draw of the event—a chance to have your pet’s picture taken with Santa—brings in animal lovers from far and wide. But when the crackling fire dies down and the festive holiday props are all carted away, Monica discovers a very un-jolly sight next to the barn—the dead body of one of the shelter’s biggest donors. With the farm’s good name in jeopardy, Monica goes to work to root out the killer.

By all accounts the victim was a charming and generous supporter of the shelter, but Monica discovers that he was loathed by those who knew him for being tight-fisted and unscrupulous. Suspecting money might be the motive, she turns her sights on his stylish wife and her lavish lifestyle, along with the manager of the struggling shelter, who stood to collect a hefty bequest from his will. But as Monica closes in on one final clue, the culprit closes in on her. Caught unawares, she’ll have to survive the brutal winter weather, as well as a cold-blooded killer . . . 

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