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.

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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
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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. 

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