Salted Caramel Souffle + book #giveaway from author @DarylWoodGerber

 

A Deadly Éclair, the first French Bistro Mystery, is out in trade paperback. Whee!

 

Giveaway of the second French Bistro Mystery below!

For all of you who didn't win a book in the Countdown to Release Day Giveaway for A Deadly Éclair, and all of you who couldn't afford the hardcover copy, and all of you who didn't get in on the $1.99 deal for the e-book copy, I hope you'll order it now. Here's a link to my website page that has links to lots of physical bookstores and online bookstores. WEBSITE

I had the best time doing research for this book, both touring the wine country and taste testing new recipes in my kitchen. Yum!!

What's the book about?

Mimi Rousseau’s dream to open her own bistro has seemed beyond her grasp ever since she was chased back home to Nouvelle Vie in Napa Valley by her late husband’s tremendous debt. Fortunately, her best friend Jorianne introduced her to entrepreneur Bryan Baker, who invested in the promising restaurateur’s project. So Mimi works the bistro and inn until she’s able to pay it off and call it her own. Now, Mimi is throwing the inn’s very first wedding—the nuptials of famous talk show host Angelica Edmonton, daughter of Bryan’s half-brother, Edison.

This wedding will be the talk of the town, but anxious Mimi is sure the bride’s puffed-up expectations will collapse, especially when Edison gets drunk and rowdy at the out-of-towners’ dinner. By the evening, things are looking sweet again…until the next morning, when Bryan is found dead at the bistro with an éclair stuffed in his mouth. All the fingers point at Mimi, whose entire loan is forgiven if Bryan dies. So it’s up to her to éclair—er, clear—her name before the killer turns up the heat again.

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The next in the series is A SOUFFLÉ OF SUSPICION and it comes out in one month! Yes, you read that right. One month.  Am I busy? You bet I am. Celebrating and sharing.  Today, I'm giving away a copy of A SOUFFLÉ OF SUSPICION.  See below.


But before I give those details, I'm sharing one of my favorite recipes from the book.

I have to tell you that I am a huge fan of caramel. I like it as a candy. I love it on ice cream. And now, this soufflé might be my favorite dessert. It’s decadent. It’s creamy. It’s packed with caramel flavor. And the pinch of sea salt gives it a delicious kick. Soufflé is easy to make, but it does sink quickly. Do not despair. Simply enjoy the flavor of whatever result turns out for you.

Salted Caramel Soufflé

(Makes 2)

Ingredients for caramel:
6 tablespoons water
1/4 cup sugar
1 tablespoon crème fraiche

Ingredients for soufflé:
1/2 tablespoon butter
3 tablespoons + 2 teaspoons cup sugar
3 egg yolks
1 ½ tablespoon cornstarch
1 cup warm milk
1 egg white
1/4 teaspoon white wine vinegar

Ingredients for salted caramel sauce:
6 tablespoons brown sugar
1/4 cup butter
3 tablespoons heavy cream
1/8 teaspoon vanilla
pinch of sea salt

First, make the caramel. In a sauté pan, over medium heat, bring water and sugar to a boil. Stir until it is a dark golden color, about 5-7 minutes, then add the crème fraiche and stir on low heat until smooth. Set aside.

Preheat the oven to 400 degrees F. Brush two 3-inch ceramic dishes with 1/2 tablespoon melted butter. Dust each with 1 teaspoon sugar. Shake off the excess.

In a medium saucepan (off the heat), whisk together the egg yolks, sugar, and cornstarch, then slowly add the warm milk. * I heated the milk in a microwave for 1 minute on high. Whisk to incorporate. Cook the mixture on medium, whisking constantly, until thick. Then stir in the caramel, which will be sticky. Set the mixture aside and allow to cool slightly, whisking occasionally to prevent a skin from forming.

In a small bowl, whisk the egg white with the vinegar until stiff peaks form. Gently fold the egg white into the caramel-egg mixture. Pour mixture into the two prepared baking dishes and tap each on a level surface to remove air bubbles.

Bake for 25-35 minutes until golden. There will be a slight wobble in the center. Remove from the oven. Let cool 15 minutes. They might sink a bit.

Meanwhile, make the salted caramel sauce. Put the brown sugar, butter, heavy cream, vanilla, and sea salt in a saucepan. Bring to a boil. Let bubble for 1-2 minutes until glossy, stirring constantly.

Serve the soufflé with a side of the salted caramel sauce.

PS The salted caramel sauce is terrific over vanilla ice cream.

Giveaway

Yes, I'm giving away a hardcover copy of A SOUFFLÉ OF SUSPICION to one commenter. Tell me if you've ever had soufflé or tell me if you've ever read one of my books. Leave your email (cryptic if necessary) so I can contact you if you win.


Savor the mystery!

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Plus check out my website.

A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery
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, out in trade paperback, hardcover, e-book, and audio
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
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.