Wednesday, June 6, 2018

A DEADLY ECLAIR COUNTDOWN #6 - #giveaway + orange soufflé recipe from author @DarylWoodGerber

If you're hunting for the A DEADLY ÉCLAIR giveaway, 
countdown #6, you've found it!!
Leave a comment below.


A DEADLY ÉCLAIR, in trade paperback, comes out June 12. 
Got your copy?



From Daryl:

For my regular foodie fans, I'm sharing a delicious orange soufflé recipe, in honor of the next book in the series, which comes out in July!  A SOUFFLÉ OF SUSPICION.

FYI, my head is exploding with all the PR that we authors have to do nowadays to promote a book.

Okay, I'm not that bad, but I'm definitely waking up early and going to bed late to get everything done. Coffee?

Yes, coffee, will go quite well with this lovely dessert. There's something so light and delicious about an orange soufflé. And it's easy to make. Give me an orange, some eggs,  and some sugar, and I can whip up a soufflé in minutes. I use Triple Sec in this recipe, but you could use any  of your favorite orange flavored liqueurs. Don't fret if the soufflé doesn't hold its shape for too long. It'll still taste great!

Soufflé à la Orange
(serves 1-3)

1 large orange
1 teaspoon orange zest
1 egg yolk
2 egg whites
2 tablespoons sugar + 2 teaspoons or more for sprinkling
1 tablespoon cornstarch
2 tablespoons fresh orange juice
1 teaspoon Triple Sec
Powdered sugar


Preheat the oven to 400 degrees F.

Using a grater, grate the zest from the top part of the orange and reserve.

Separate the 2 eggs tossing out one of the yolks.  In a small bowl, whisk the egg yolk with 2 tablespoons sugar and the cornstarch until smooth. Whisk in the orange juice.

Place the mixture  saucepan and heat over medium heat while stirring constantly until it thickens, about 2 minutes .Remove from the heat and add the orange zest and Triple Sec. Let this mixture cool.

Meanwhile, in a small bowl, whisk the egg whites to soft peaks.  Gradually add 2 teaspoons sugar and keep whisking to stiff peaks.   Fold the egg whites into the orange mixture and then pour the mixture into 1 large or 3 small ramekins.

Bake the small ramekins for 15 minutes or bake the large for 18-20 minutes until golden on top. Remove from oven and sprinkle with powdered sugar. Serve immediately. Soufflés fall quickly.
-->







GIVEAWAY
 Remember to leave a comment and include your
email address (cryptic is okay)
so I can contact you if you win.
Please tell a friend about the countdown.


ALSO - I'm having a release party with Eva Gates aka Vicki Delaney 
(a frequent MLK guest) 
this Friday and Saturday - 2 days, 2 authors, twice as much fun! 
She has a book coming out next Tuesday, too. 
Join us for fun, cyber food, and giveaways.

Here are links to both parties if you'd like to tell us you're coming.



Eva's: where she introduces her fans to me: FACEBOOK EVENT PAGE

Mine: where I introduce you to Eva: FACEBOOK EVENT PAGE



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 SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery, coming July 10
Can Mimi prove her chef innocent before the chef gets dusted?
Click here to order.

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, coming in trade paperback June 12.
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

-->

80 comments:

  1. Taylor R. WilliamsJune 6, 2018 at 1:07 AM

    I love your books and am so glad my local library carries them - sure would love to win one trwilliams69 at msn dot com

    ReplyDelete
    Replies
    1. Taylor, thanks so much for checking out your library! Make sure they have this series, please. :) ~ Daryl

      Delete
  2. I think you have the best titles and the tastiest books....literally, my bunnies will often nibble on the corners when I'm reading them. LOL. Thank you for the great stories! Stephu755@gmail.com.

    ReplyDelete
    Replies
    1. Stephanie, LOLOLOL. You made my morning. ~ Daryl

      Delete
    2. would not miss your books janracer23@msn.com

      Delete
  3. Please enter me!
    clarksrfun at gmail dot com

    ReplyDelete
  4. Would love to win this. ckmbeg (at) gmail (dot) com

    ReplyDelete
  5. I love souffles and make them quite often as well as creme brulee. It's simple to make and with a souffles you HAVE to eat it immediately which is the BEST feeling! 😄
    I love your series and I'm a bit behind right now but catching up and would be delighted to win your giveaway. Congratulations in your release. Looking forward to reading soon.
    Cynthia
    ceblain (@) tmlponline (dot) net

    ReplyDelete
    Replies
    1. Hi, Cynthia. I adore creme brulee, too. Love using the blow torch! :) ~ Daryl

      Delete
  6. I have some Sabra liquor (orange and chocolate) that screams I should use it in this recipe. Just may have to do that!

    pjcoldren[at]tm.net

    ReplyDelete
  7. Ooooo...I have never attempted a souffle. Don't know if I will have the courage anytime soon. Am currently living with my mother-in-law to assist her and she can be a bit critical if my attempts don't reach expectations.
    little lamb lst at yahoo dot com

    ReplyDelete
  8. Looks fantastic! Love your books, can't wait to start this series.
    tami.norman@gmail.com

    ReplyDelete
  9. The recipe looks amazing. What a great idea for a dessert for a party. I can't wait to give it a try.
    Congrats on the new release!
    scarletbegonia5858(at)gmail(dot)com

    ReplyDelete
  10. I have never made souffle before; this one looks so simple that I might just try it! Thank you for the recipe and for the chance to win!
    magicgirl2357@yahoo.com

    ReplyDelete
  11. I enjoyed the cheese shop mysteries only in part because I'm from Ohio. Would love to read the new series. I don't know if I would attempt making a souffle or not. Rhonda rlburdett@aol.com

    ReplyDelete
  12. This book would be perfect to bring to the beach this summer!
    marypopmom (at) yahoo (dot) com
    Maryann

    ReplyDelete
  13. This souffle is enticing. Thanks for this lovely giveaway. elliotbencan(at)hotmail(dot)com

    ReplyDelete
  14. I've eaten a chocolate souffle but have never tried to make one. Maybe I will give it a try since I now have a recipe. Thank you for the giveaway! crossxjo@hotmail.com

    ReplyDelete
  15. Souffles have a reputation for being too difficult. They really aren't. The only trick is to gently fold the beaten whites into the rest.
    That's it!
    libbydodd at comcast dot net

    ReplyDelete
    Replies
    1. Oops Sorry I was on automatic and put in my email.
      I have already read this delightful book and don't need to be in the giveaway.

      Delete
    2. I agree, Libby. It's all about being gentle with the egg whites and not over-baking. ;) ~ Daryl

      Delete