Welcome Guest Ashley-Ruth Bernier #pumpkinfritters

  LUCY BURDETTE: I’m delighted to welcome Ashley-Ruth to our kitchen today. Her first novel sounds delicious, as do her fritters! Don’t forget to add a comment to be entered in the drawing for The Bush Tree Murder!

ASHLEY-RUTH BERNIER: I’m often asked about the inspiration for my culinary based stories about St. Thomian food journalist Naomi Sinclair, and my answer always begins the same way: with my grandmother’s cookbooks. 

My grandmother, Ruth Moolenaar, and I bear a lot of similarities. Like me, she was an elementary school educator, and she also wrote several books throughout her lifetime, although hers were nonfiction and focused on the history of Virgin Islands neighborhoods and people. Perhaps the biggest similarity? We both collected books. Lots of them. Over her 99 years, my grandmother amassed a treasure trove of books that she proudly displayed in her “library room”---mostly volumes about the Virgin Islands, Caribbean, and African Diaspora—and although I observed and marveled at her collection over the years, I never realized the true extent of it until she passed away in 2018. Many of the books were decades old, written by Virgin Islands cultural icons, and out of print. I got to take them home with me, and felt like I’d inherited a fortune.

I gravitated to the books about food and plants first. A yellowing paperback called “Herbs and Proverbs” inspired my short story “Ripen”, which was nominated for a Derringer Award in 2023, and also made it into The Best American Mystery and Suspense 2023. A petite and fragile book barely held together by its plastic binding inspired the rest of the stories, which together provide the base for my debut novel, THE BUSH TEA MURDER. This older cookbook, “Virgin Islands Native Recipes”, may have just cost my grandmother $2.50 when she bought it back in 1954, but to me, this volume is priceless.

While there are many fantastic recipes in this book—some of which I’ve never heard of, as they’d fallen out of fashion before my generation showed up—the one I’m highlighting today is pumpkin fritters. Pumpkins seem to be seasonal eating here in the continental United States, but in the Virgin Islands, they’re year-round fare. I used to make a version of this recipe when we still lived on-island and large pumpkins—bumpy and green on the outside, vivid orange on the inside—grew wild in our backyard. Although canned pumpkin is a perfectly fine substitute, there’s something special about boiling and mashing a fresh one!

Here’s a photo of the recipe. It’s pretty spare, I know! The good news is that the recipe is simple enough to make quickly. First, I gathered all my ingredients, but I made a few modifications I’m sure the 1954 Women’s League of St. Thomas would approve. First, I added a teaspoon of almond essence in addition to the vanilla—almond essence is a big part of the VI flavor base for sweets. I also added a dash of nutmeg. Finally, I added ¼ cup of milk and ¼ cup of water instead of the full ½ cup of water for a richer flavor. 

I combined my ingredients in order, which made a thick batter. This yielded about 25 small fritters. 

I’ll also note that I used self-rising flour, although the recipe doesn’t specify which kind of flour to use. This makes a rounder, fluffier fritter. Using all-purpose flour results in a flatter, denser fritter (which also tastes fantastic!). The kind of pot you use matters as well. I used a cast iron pot to fry these. It’s old—it originally belonged to my husband's grandmother, who ran an elementary school cafeteria for decades. It’s thick and heavy, perfect for this recipe. I used vegetable oil for frying.

These can be enjoyed on their own or as part of a traditional Virgin Islands breakfast that includes bush tea, a boiled egg, saltfish, chopped greens (spinach and okra), and either a sweet fritter or johnny cake. The sweetness in the fritter is a great balance for the savory elements on the plate.

   I hope you enjoy these fritters, and that they bring to mind the feeling of a cozy Caribbean kitchen. If you’d like more Virgin Islands cuisine and a whole lot of mystery, check out my debut novel, THE BUSH TEA MURDER, available April 21st from Crooked Lane Books!

Ashley-Ruth M. Bernier’s work has appeared in Ellery Queen’s Mystery Magazine, Black Cat Weekly, The Best American Mystery and Suspense 2023, and other esteemed anthologies. Originally from St. Thomas, U.S. Virgin Islands, Ashley-Ruth writes mysteries highlighting the vibrant culture of her home. Ashley-Ruth is a 2022 winner of NCWN’s Jacobs-Jones award, a 2023 SMFS Derringer finalist, a Killer Nashville Claymore finalist, a 2024 recipient of MWA’s Barbara Neely grant for Black mystery writers, and a 2026 Agatha and Derringer Award nominee. THE BUSH TEA MURDER is her first novel-length work. She currently lives with her family and teaches first grade in Apex, North Carolina. 

Links:

   Facebook: Ashley-Ruth Moolenaar Bernier

   Instagram/Threads: armbernier

   Bluesky: armbernier.bsky.social

Creamy Garlic Chicken Thighs #Recipe Peg Cochran/Margaret Loudon

 

 

This recipe is from the Country Cook.  I made it pretty much according to the recipe, adjusting seasoning to taste.  It's quick and easy enough for a weeknight dinner but still special enough to serve to company.  It was a big hit even with our pickiest eater!

For the Chicken:

▢ 4-5 bone-in skin on chicken thighs (about 2 pounds)

▢ 1 teaspoon Italian seasoning

▢ 1 teaspoon garlic powder

▢ ½ teaspoon salt

▢ ½ teaspoon black pepper  

▢ 2 Tablespoons olive oil  

For the Creamy Garlic Sauce:

▢ 2 Tablespoons unsalted butter  

▢ 5-8 cloves garlic, sliced in half

▢ 2 Tablespoons flour (I used gluten free)

▢ 1 cup chicken broth.   

½ tsp ground pepper   

▢ ½ cup heavy cream  

▢ ⅓ cup grated Parmesan cheese.    

▢ ½ teaspoon salt or to taste

 

Season both sides of the chicken thighs with the Italian seasoning, salt and pepper.

 

Heat the olive oil over medium heat and brown chicken on both sides.  Set chicken aside.

Melt butter over medium heat and add garlic.  Sauté until fragrant, about 1 to 2 minutes.

Sprinkle in flour and whisk, cook for a minute or so.

 

Whisk in chicken broth.  Scrape up browned bits from the bottom of the pan.

 

Whisk in heavy cream, Parmesan cheese and salt and pepper to taste.  Simmer until sauce begins to thicken.

Return chicken to pan and simmer 5 to 8 minutes until chicken is cooked through.

 

 

  

 

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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Parisian Chocolate Lemon Tart from Vicki Delany (Part One: Pastry)

I wanted to try a new twist on a longtime favourite for my family Easter dinner this year.  As always, when I’m looking for something new, the first place I go is Canadian Living magazine. Canadian Living | Recipes and Lifestyle for Canadian Women.  This a slightly different version of the standard lemon meringue pie, with a touch of thyme in the dough and a layer of melted chocolate.  I’d say the dessert was a big success. 

Because the pastry recipe is slightly different than normal, I’ve separated the recipe into two parts. Come back next time for part two: chocolate layer, lemon filling, and meringue.

Pastry for Parisian Chocolate Lemon Tart.

Ingredients

•  1 1/2 cup all-purpose flour
•  2 tablespoons chopped fresh thyme
•  1 teaspoon grated lemon zest
•  1 teaspoon icing sugar
•  1/4 teaspoon salt
•  1/2 cup cold unsalted butter , cubed
•  1 egg yolk
•  1 teaspoon lemon juice
•  Ice water

Method

Pastry: In bowl, whisk together flour, thyme, lemon zest, icing sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces.  

In liquid measure, whisk egg yolk with lemon juice; fill with enough ice water to measure 1/3 cup. Drizzle over flour mixture, tossing with fork and adding up to 1 tsp more ice water if necessary to form smooth dough. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 12 hours.)

On lightly floured work surface, roll out pastry to 1/8-inch thickness. Fit into fluted 14- x 4-inch tart pan. Trim to fit; prick bottom of crust all over with fork.

Line crust with foil and fill with pie weights or dried beans. Bake on bottom rack of 400°F oven for 15 minutes. Transfer to middle rack; bake until golden, 15 to 20 minutes. Let cool completely before filling. 

Follow Vicki at www.vickidelany.com, on Facebook at www.facebook.com/evagatesauthor. You can sign up to receive Vicki’s quarterly newsletter at Vicki Delany – Canadian Author of Mystery Novels and Suspense Novels » Contact

Now available: The Devil in the Details, the eleventh Sherlock Holmes Bookshop novel

Coming in June: Whose Body in the Library by Eva Gates, the thirteenth Lighthouse Library mystery

 

Easy Overnight Focaccia courtesy of Lucy Burdette

Lucy with Ruth Reichl, Elise Hart Kipness, and Judy Blume

LUCY BURDETTE: You might have seen in Facebook and in my newsletter (hey, please subscribe if you don't want to miss anything!) that Ruth Reichl was our Friends of the Key West library honored gala guest this year. John and I had the honor of hosting her, which brought up the fraught question of what to make for dinner!! I decided on my spaghetti Bolognese, a green salad, and homemade focaccia for something special. (Our friend Pat made a wonderful blueberry pie for dessert.)

This foccacia recipe comes from Alexandra's Kitchen, and I knew immediately that it would scratch an itch for me. When I saw how simple the process was, I could hardly not try it. You do have to remember to start the bread a day ahead, but it could be longer. You can adjust the toppings to suit your taste – in my case I wanted to use the fresh rosemary from John’s deck garden, sea salt, and some new hot pepper flakes from burlap and barrel. You’ll see from the following instructions that I did have success, but I still recommend going to Alexandra’s website and reading through her more detailed suggestions.

Ingredients.

4 cups bread flour

2 to 3 teaspoons kosher salt.

2 teaspoons instant yeast such as SAF

2 cups, lukewarm water.

Butter for greasing the pan

For or more tablespoons olive oil

Sea salt.

Rosemary leaves.

Whisk together the flower salt and yeast. Stir in the water and mix until the liquid is absorbed.

After the dough has rested for 30 minutes, set up a small bowl of water next to the big bowl of dough. Dip your fingers in the water and pull around the edges of the dough. Cover the dough with a slick of olive oil. Place the bowl in the refrigerator, preferably with a hard cover. Leave it alone for 12 to 48 hours.

Remove the dough from the refrigerator and pull the edges in using two forks.

Grease a 9 x 13 pan with butter. Pour about 2 tablespoons of good olive oil in the center. Place the deflated dough onto the olive oil and turn until all the sides are covered. Let this sit another 2 to 4 hours until it fills the pan.

Preheat the oven to 425. Coat your rosemary leaves with a little bit of olive oil. Sprinkle them on top of the dough, and then using oiled fingers make dimples. Add a little bit more oil, sprinkle with salt and pepper flakes.

Bake for 25 to 30 minutes until golden. Let the bread rest and cool for 10 minutes and then dig in!

We had a wonderful visit with Ruth and the library supporters adored her! I think her favorite meal in Key West was this fried conch with hot peppers, cole slaw, and onion rings, courtesy of DJ's Clam Shack:)

USA Today bestselling author Lucy Burdette writes the Key West food critic mystery series including A POISONOUS PALATE and A CLUE IN THE CRUMBS. Join her mailing list right here.

Coming July 14--isn't it gorgeous?

Book 15 in the Key West series, THE MANGO MURDERS, is in bookstores now!

The trade paperback edition of A POISONOUS PALATE is out now! 

And the trade paperback edition of A CLUE IN THE CRUMBS is out now!

Parmesan-Crusted Lemon Garlic Chicken #Giveaway #Murder at the Lemonberry Tea #recipe by Darci Hannah

Darci Hannah: Whenever I begin to write a new mystery, especially a Beacon Bakeshop mystery, I always like to scour my personal recipe collection (and I have a huge collection!) in the planning stages for possible recipes to appear in the book. The titling of my Beacon Bakeshop series is the word “Murder” followed by a “foodie event”. Food is a very important part of these mysteries, and sometimes that “foodie event” in the title is inspired by a favorite family recipe. 

My mother's recipe collection!

My last Beacon Bakeshop mystery to come out was MURDER AT THE LEMONBERRY TEA. It’s set in the late spring in the idyllic lakeside village of Beacon Harbor, Michigan, and yes, a lemon-themed tea party is at the heart of the mystery. For this mystery I knew even before I started writing it that a Bakewell Tart was going to be in the book. I didn’t have a recipe for this tart, but I did practice making them, using a famous recipe by Mary Berry, which was delicious!

Another food highlight in the book is my mom’s famous Lemon Bar recipe, which I swear is the best lemon bar ever. Friend’s request them for parties, asking things like, “Oh, can you make your lemon bars for the cookout?” I’m always happy to bring them, and I was happy to get to share the recipe in the book. I also threw in a delish lemon scone, a lemon drop martini, and a yummy lemon-raspberry Bundt cake. However, I always like to add a real meal to all the baked goods I write about. As I was flipping through recipes, I came across this recipe for Parmesan-Crusted Lemon Garlic Chicken that my dear, recipe-loving late mother scribbled down in a notebook. She loved recipes so much that they were scribbled on any scrap of paper she had handy! Anyhow, I don’t know where she got this recipe from, but I thought I’d give it a try. I made it for the family one night, and my guys loved this chicken so much they begged me to make it more often. It was a hit, and I thought I’d share it with you.

Parmesan-Crusted Lemon Garlic Chicken

Prep time: 15 minutes. Cook time: 12-15 minutes. Total time: 30 minutes. Serves 4

Ingredients:

2 large chicken breasts (approximately 1 ½ pounds total) cut in half lengthwise.

1 tablespoon butter or olive oil for pan

For the egg mixture:

2 large eggs

1/2 cup milk

For the parmesan breading mixture:

1 cup good quality parmesan cheese grated. 

¼ cup all-purpose flour

1 teaspoon minced garlic (or one clove, minced)

1 tablespoon Italian seasoning

1 teaspoon salt

½ teaspoon pepper

For the lemon-butter sauce:

4 tablespoons butter

2 teaspoons minced garlic (or 2 cloves, minced)

¼ cup chicken broth

¼ cup lemon juice

Salt and pepper to taste (optional)

Directions:

Using a meat mallet, lightly beat the chicken breasts until they are an even thickness.

In a large bowl, whisk together the eggs and the milk. Place the chicken breasts in the egg mixture, toss, and let soak while the skillet is heating. 

In another large bowl combine the grated parmesan cheese, flour, minced garlic, Italian seasoning, salt and pepper. Stir well to combine.  

In a large skillet, over medium heat, melt butter (or heat olive oil). Once the skillet is hot and the butter is melted, take the chicken breast out of the egg mixture, and roll in the parmesan mixture. Make sure the breast is well coated before placing it in the pan. Continue this process for each chicken breast. Cook 4-5 minutes on each side. Using an instant read thermometer, test the internal temperature of the chicken. It should be 165 degrees. You may reduce the heat and cover with a lid if the chicken browns too quickly. Once chicken is done, remove from the skillet and place on a plate. Keep warm in a low-temperature oven if necessary. 

While the chicken is cooking, in a separate small saucepan, melt the 4 tablespoons of butter. Add the garlic and cook until fragrant. Next, add the chicken broth, lemon juice, and salt and pepper if desired. Cook over medium-low heat for two minutes. 

To serve, plate the parmesan-crusted chicken next to your favorite mashed potatoes and steamed or roasted veggie. Pour a generous helping of the garlic butter sauce over each chicken breast and top with a few thin slices of lemon for garnish if desired. Enjoy!  

Printable copy of this recipe here!

Readers: for a chance to win a copy of MURDER AT THE LEMONBERRY TEA, tell me what your favorite lemon-inspired recipe is in the comments below. Don’t forget to leave your email in your comment!

Darci Hannah is the bestselling author of the Beacon Bakeshop Mystery Series, the Food & Spirits Mystery Series, the Very Cherry Mystery Series, and two works of historical fiction, The Exile of Sara Stevenson, and The Angel of Blythe Hall. Darci grew up in the Midwest and currently lives in a small town in Michigan with her husband and two dogs. Darci is a lifelong lover of the Great Lakes, a natural wonder that inspires many of her stories. Passionate about family, dogs, food, baking, history, books, lighthouses, laughter, good conversations, coffee, and the paranormal, Darci feels especially blessed to have found a way to combine her interests in the stories she writes. It brings her great joy to be able to share them with you. 

Connect with Darci at www.darcihannah.com

Instagram: @authordarcihannah

Facebook: @Author Darci Hannah

 Just Released!

Book #2 in the Food & Spirits Mystery Series

 

Purchase link

When chef Bridget “Bunny” MacBride got a role on the reality show Food & Spirits, she thought “spirits” meant cocktails. Instead, she’s cooking up dinners meant to tempt the departed to appear. And to her surprise, she’s discovered abilities to connect with the beyond—and crack murder cases . . .

Now that Bunny’s entrées come with a side of the Other Side, it comes in handy to have a grandma who’s friendly with the elderly owners of a haunted Scottish castle. During Bunny’s childhood she heard all about Dundoon’s bloody history and the “ghostly piper” who roamed the grounds—and soon she’ll be visiting the ancient place with her ghost hunter and psychic co-stars. The annual bagpipe competition in the late piper’s honor will make for some good footage as well. 

After Bunny serves a feast fit for a 17th century king, including lamb chops with plenty of fresh herbs, she heads outdoors for the ghost hunt. But in the dark, dense fog, someone fatally plunges from the clifftop over the loch. The sound that follows is a mournful, otherworldly bagpipe . . . and once the body of another perished piper is retrieved, Bunny is determined to solve this Highlands homicide—and prevent a killer from getting off scot-free . . .

Trade Paperback Release!

Book #1 in the Food & Spirits Mystery Series

 

Purchase Link

While filming at a haunted English manor, chef Bunny MacBride’s big break on her first reality TV show may be cut short by an unscripted murder in Darci Hannah’s new Food & Spirits cozy mystery series . . .

It isn’t how chef Bridget “Bunny” MacBride imagined her own cooking show unfolding. But, if preparing historic meals with a modern flair is what it takes to get her cooking on the air, she can deliver, even if her dinner guest is a ghost. That’s the premise of the new reality TV show Food & Spirits, where Chef Bunny teams up with ghost hunter Brett Bloom and psychic medium Giff McGrady to visit haunted locales around the world and tempt lingering spirits back to the table with a beloved meal. For their first episode, the Food & Spirits team sets off to investigate Bramsford Manor, a historic house turned famously haunted hotel, in picturesque Hampshire, England. The sprawling estate is said to be home to the Mistletoe Bride, a young woman who died in the 18th century, the victim of a tragic accident on her Christmas wedding night.

Bunny leaves the spectral search to the pros and focuses on the feast, creating a traditional English holiday wedding dinner, complete with a gorgeous prime rib, Yorkshire pudding, and rustic apple tarts. But Bunny’s task is made more difficult when someone steals a boning knife from her custom kit. Alas, when the blade finally turns up again—in the chest of an all-too-human dinner guest—Bunny’s woes only grow as she is named a lead suspect in the case! Now, with a haunted house full of living residents, staff, and crew, Bunny will need the help of Brett, Giff, and her clairvoyant Grandma Mac, to solve this murder before the manor gains another ghost!

Coming this July!

Book #7 in the Beacon Bakeshop Mystery Series

Preorder today!

When Lindsey Bakewell leaves behind her lighthouse bakeshop, her boyfriend, Rory, and her Newfoundland dog, Wellington, for a glamping trip with her mother in Michigan’s Upper Peninsula, the bears leave them alone—but a killer doesn’t. . .

Converting the old Beacon Point lighthouse into a bakery is as adventurous as Lindsey cares to get. Her mother, Ellie, a former 80s fashion model, likes her creature comforts even more—until she sees a business opportunity for her Beacon Harbor fashion boutique when she’s invited by the Mitten Kittens Glamping Club on a woodsy getaway.

Far from roughing it, the ladies will be warm and cozy in chic vintage campers. Ellie insists Lindsey come along to win the campfire cookout contest. Campfire cooking has come a long way from bacon and beans. Soon Lindsey is making pizza, berry cobbler, and gooey Carmelita camping bars.

But the festive spirit is soon dampened when a body is found in Ellie’s camper. It seems like an accidental death until everyone’s tires are slashed and it’s clear the glampsite has become a crime scene. With no cell service to call for help, it’s up to Lindsey to smoke out the killer around the campfire . . .

Because no one is out of the woods yet.