Maple Tahini Rice Krispy Treats by Lucy Burdette

LUCY BURDETTE: I do not think I’ve ever in my life made a pan of rice crispy treats. However, when I saw a recipe in Real Simple written by Jenna Helwig from a cookbook by Leah Koenig (The Dessert Table), I was tempted. This recipe had tahini and maple syrup in it, in addition to the traditional marshmallows and rice krispies. That sounded good! Plus, I was due to bring some treats to our church’s post-service coffee hour. I thought these could be cut up into lots of little pieces and that they would be popular.

By the way, Jenna is not only the food director for Real Simple and a cookbook editor, she has her first suspense novel set in Paris coming out in October. It’s called The Foreign Correspondent’s Wife and I can’t wait to read it!  

Ingredients

5 cups Rice Krispies cereal 

6 tbsp. unsalted butter (3/4 stick)

10 oz marshmallows (not mini)

1/3 cup well-stirred tahini 

2 tbsp pure maple syrup

1 1/2 tsp pure vanilla extract

1/2 tsp kosher salt

Toasted sesame seeds for topping (white, black, or a mix)

Melt the butter in a frying pan and cook on medium low until beginning to brown. Turn the heat down, add the marshmallows and stir until those are melted too. Take the pan off the heat and add the tahini, maple syrup, vanilla, and salt. In a large bowl, stir the butter mixture into the cereal until everything is coated.

Scrape this into an 8 by 8 inch pan, which you will have lined with parchment paper in the bottom and lapping over the sides. Press the cereal mixture in lightly and sprinkle with sesame seeds.  Let this cool for at least half an hour before you move the whole batch to a cutting board.

Cut into squares and serve immediately, or else store in an airtight container until the time is right. Beware that if you’re anything like me, the marshmallow ingredient will possibly send you into a sugar coma.

A DELICIOUS DECEPTION can be found at a bookstore near you!

A Delicious Deception has a slightly different tone than some of the earlier books, with more emphasis on family, but I loved it just as much as the rest of the series. Ms. Burdette has created characters who have grown in such natural, believable ways. She delivers an excellent mystery while also weaving in a major, emotional turning point in their lives. There is drama, murder, secrets, late-pregnancy feelings and hormones, a sick father-in-law, home renovations, a fun baby shower, and friends and family ready to tackle whatever comes their way. And in the end, a beautiful baby! Escape with Dollycas

This cozy mystery expertly balances personal stakes with a fast-paced plot in a consistent Burdette fashion. It’s a suspenseful, heart-filled addition to the series that proves Hayley is just as effective at solving crimes as she is at critiquing menus. Netgalley reviewer

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

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.

A Really Nice Grilled Cheese Sandwich by Lucy Burdette

 

LUCY BURDETTE: when I go to lunch with a friend or family member, my eyes are not drawn to fancy things on the menu. If there is a tuna melt, or a turkey Reuben, or a grilled cheese, I find these impossible to resist. While I was imagining a recipe for the blog today, I realized that I had the ingredients for a really good grilled cheese sandwich. You’ll see from the photograph, that I’m lucky to have a tomato from John’s garden, arugula and whole grain bread from the farmers market, and cheese from our local cheese shop. And butter, you must have butter!

Forthwith are the ingredients for one delicious grilled cheese. Of course you can multiply the quantities to serve more but I am deep into edits on a manuscript so I didn’t have time to spare to host or go to lunch.

Two slices good whole grain bread

One small ripe tomato

One handful fresh arugula

Some slices of sharp cheddar (my favorite is Prairie Breeze from the local cheese shop, which I buy by the pound. Made in Iowa.)

Wash and dry the arugula. Wash and slice the tomato. Slice the cheddar cheese.

In a small frying pan, melt a pat of butter. Lay one of the slices of bread in the melted butter, and layer this with tomato, cheese, and arugula, in that order. Add the second slice of bread on top.

Cook at medium heat until you can see the cheese beginning to ooze out of the sides of the sandwich. Carefully flip, adding a little more butter if it looks necessary. The top slice of bread should be nicely brown. Cook a few more minutes until everything is melted together. Remove to a plate and cut in half.

Enjoy!

Here’s my recipe for a turkey reuben 

And here’s my tuna melt 

A DELICIOUS DECEPTION can be found at a bookstore near you!

A Delicious Deception has a slightly different tone than some of the earlier books, with more emphasis on family, but I loved it just as much as the rest of the series. Ms. Burdette has created characters who have grown in such natural, believable ways. She delivers an excellent mystery while also weaving in a major, emotional turning point in their lives. There is drama, murder, secrets, late-pregnancy feelings and hormones, a sick father-in-law, home renovations, a fun baby shower, and friends and family ready to tackle whatever comes their way. And in the end, a beautiful baby! Escape with Dollycas

This cozy mystery expertly balances personal stakes with a fast-paced plot in a consistent Burdette fashion. It’s a suspenseful, heart-filled addition to the series that proves Hayley is just as effective at solving crimes as she is at critiquing menus. Netgalley reviewer

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

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.

Summer Garden Niçoise Salad by Lucy Burdette

LUCY BURDETTE: John’s garden is bursting with produce right now. Please admire the sunflowers, some of which he planted and others who seeded themselves from last year. We have also been happily flooded with shishito peppers and green beans, and the tomatoes are beginning to rush in as well. I know many of us are being careful about lettuce and peppers—I happily eat from both our garden and the farmer’s market. (Washed of course!)

Today’s dish is what Sam Sifton would call a no-recipe recipe, with guidelines that are merely suggestions. Feel free to replace the vegetables you don’t have or don’t prefer. You can also replace the tuna with shredded chicken or sliced steak. All of the vegetables I used were either from our local farmers market or directly from John's Garden.

Ingredients for the salad

One can tuna, drained

4 to 6 small red potatoes

One large tomato

One cucumber

A large handful of green beans

2 to 3 beets

Shishito peppers

Two eggs

6 ounces or so feta cheese

Vinaigrette

Heat the oven to 425, douse the beans, peppers, and potatoes with olive oil and sprinkle with salt and pepper. Roast the green beans, Shishito peppers, and potatoes until soft and beginning to brown. You will probably need to take the beans and peppers out before your potatoes will be finished.

Set these aside and let them cool. Cut the tomato into bite-size chunks, ditto with the cucumber and the feta cheese. Slice the beets. Boil the eggs until just cooked, about nine minutes. Cool these as well.

Now comes the artistic part: start with a plate of salad greens. Add the tomatoes, potatoes, cucumbers, peppers, and green beans around the outside of the lettuce. In the center of each plate, arrange a mound of tuna fish. Slide the sliced beets and the halved eggs into an opening.

Mix up a simple vinaigrette, using mustard, balsamic, or red wine, and good olive oil. Add a sprinkle of sugar and another of salt and mix well. Drizzle over top of each salad. You could add olives too, and red onions if you like them. Serve!

A DELICIOUS DECEPTION can be found at a bookstore near you!

A Delicious Deception has a slightly different tone than some of the earlier books, with more emphasis on family, but I loved it just as much as the rest of the series. Ms. Burdette has created characters who have grown in such natural, believable ways. She delivers an excellent mystery while also weaving in a major, emotional turning point in their lives. There is drama, murder, secrets, late-pregnancy feelings and hormones, a sick father-in-law, home renovations, a fun baby shower, and friends and family ready to tackle whatever comes their way. And in the end, a beautiful baby! Escape with Dollycas

This cozy mystery expertly balances personal stakes with a fast-paced plot in a consistent Burdette fashion. It’s a suspenseful, heart-filled addition to the series that proves Hayley is just as effective at solving crimes as she is at critiquing menus. Netgalley reviewer

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

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.

Korean Style Meatballs by Lucy Burdette

LUCY BURDETTE: As much as I try to change this about myself, I adore meatballs. My eyes always stray to that dish on a menu...

 and it's a special treat to eat them at home too. 

Today's recipe originated with the New York Times cooking section. If you read this section, you’ll know that the recipes get lots of comments—some pure snark and some helpful tweaks. I try to take the helpful tweaks and leave the snark! For instance with this recipe, some folks commented that the meatballs tasted unremarkable. This was addressed with one cook’s glaze and the addition of the sesame oil to the meatballs. I did both of those, then dropped the meatballs into the glaze when they were baked. Served over white rice—delicious!

Ingredients

1 pound ground beef (I think you could use turkey as well)

½ cup Panko

½ cup chopped scallions

2 teaspoons low-sodium soy sauce

2 tablespoons minced garlic (I forgot I was out!)

1 tablespoon minced ginger

1/2 teaspoon kosher salt (such as Diamond Crystal)

1 teaspoon freshly ground black pepper

1 teaspoon maple syrup

1 tsp sesame oil 

Mix all the ingredients together and shape into balls. Bake at 425 until cooked through, 9 to 15 minutes depending on the size of the meatballs

Ingredients for the glaze

1/3 cup apricot preserves

2 tablespoons chili crisp or paste

1 1/2 tablespoons rice vinegar

1 tablespoon soy sauce

Meanwhile, in small saucepan, combine all glaze ingredients. You won’t really need to cook this, just warm it up.

To serve, drop meatballs into the glaze and sprinkle with green onion and sesame seeds. Serve with white rice and sautéed bok choi or asparagus.

Do you read the comments in online recipes?

 A DELICIOUS DECEPTION can be found at a bookstore near you!

A Delicious Deception has a slightly different tone than some of the earlier books, with more emphasis on family, but I loved it just as much as the rest of the series. Ms. Burdette has created characters who have grown in such natural, believable ways. She delivers an excellent mystery while also weaving in a major, emotional turning point in their lives. There is drama, murder, secrets, late-pregnancy feelings and hormones, a sick father-in-law, home renovations, a fun baby shower, and friends and family ready to tackle whatever comes their way. And in the end, a beautiful baby! Escape with Dollycas

This cozy mystery expertly balances personal stakes with a fast-paced plot in a consistent Burdette fashion. It’s a suspenseful, heart-filled addition to the series that proves Hayley is just as effective at solving crimes as she is at critiquing menus. Netgalley reviewer

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

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.

RELEASE DAY NEWS! A DELICIOUS DECEPTION is on bookshelves now...by Lucy Burdette!

 

Congratulations to our own Lucy Burdette on the publication of her 16th Key West food critic mystery, A DELICIOUS DECEPTION!

Mother-to-be Hayley Snow bites off more than she can chew in the sixteenth installment of Lucy Burdette’s USA Today bestselling Key West Food Critic mysteries.

When Sheriff’s Deputy Darcy Rogers asks Hayley for a small favor, she can’t say no. Nine months pregnant and temporarily benched from her food critic duties, Hayley’s itching for a distraction and eager to help. All she has to do is tag along while a young woman picks up her daughter from her father at Monroe County’s safe custody exchange location. Easy, right?

Wrong.

In the chaos of the Sheriff’s Office open house, the mother disappears. Then the father bolts, leaving Hayley with a terrified girl and the realization that something has gone terribly wrong. Hayley and Deputy Rogers head north up the Keys to search for answers. 

When a body turns up, Hayley realizes this isn’t just a missing-persons case—it’s a race against time. With the little girl’s safety at risk, Hayley must trust her instincts—and her heart—to uncover the truth.

Available now, wherever books are sold!

This cozy mystery expertly balances personal stakes with a fast-paced plot in a consistent Burdette fashion. It’s a suspenseful, heart-filled addition to the series that proves Hayley is just as effective at solving crimes as she is at critiquing menus. Netgalley reviewer

Release Day News! New Paperback Edition of The Mango Murders by Lucy Burdette

 

Congratulations to our own... Lucy Burdette!

On the release of the 

*New Paperback Edition* 

of her Key West Food Critic Mystery 

THE MANGO MURDERS

Now in Paperback! 

Praise for The Mango Murders:
“A colorful background and fun for foodies enliven a tale of jealousy and revenge.”
—Kirkus Reviews

“Readers will fall in love with everything about this series.”
—Cozy Mystery Book Reviews

“Another gem of a cozy mystery . . . For readers with an interest in deftly crafted ‘whodunnit’s starring an amateur female sleuth.”
—Midwest Book Review

“A marvelous mystery.”
—Escape with Dollycas

“Another good one . . . Fans of the series will enjoy.”
—Red Carpet Crash

“If you’re looking for something light and gossipy, full of food and sunshine and friendship—and there are times when we all need that—this is a perfect book for you.”
—Ann Cleeves, New York Times bestselling author

Sally’s Strawberry Roll-up Cake for a Celebration @LucyBurdette

LUCY BURDETTE: Whoo-hoo! Time for a celebration--and that means cake! I have two books coming out this month, the paperback edition of THE MANGO MURDERS, and the hardcover and ebook editions of book 16 in the Key West food critic mysteries, A DELICIOUS DECEPTION. This cake, while a little fussy, was the perfect celebratory treat. You could also use it for our country’s 250th anniversary—just add some decorative blueberries! The recipe started on Sally’s Baking Addiction, but I tweaked it to make the production a little easier on the chef.

Ingredients for the cake

Four large eggs, room temperature

3/4 cup granulated sugar

2 tablespoons whole milk

2 teaspoon teaspoons vanilla extract

One cup cake flour

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons confectioners sugar for dusting

Separate the eggs into two bowls. Beat the egg whites with 1/4 cup of the granulated sugar until stiff peaks appear.

In the second bowl, beat the egg yolks with the remaining half cup sugar, the whole milk, and the vanilla extract, until thick and light.

Gradually fold the egg whites into the egg yolk mixture. Using a fine mesh sieve, sift the cake, flour, baking soda and salt into the batter. Mix gently until just combined.

Ahead of time, prepare a 10 x 15” baking pan. Butter the pan, add a piece of parchment paper over top, and butter that too. Meanwhile, sift the 2 tablespoons of confectioners sugar onto a thin tea towel or a piece of parchment. (You will use this for rolling the cake.)

Bake the batter in the prepared pan for 15 to 16 minutes. When the cake is done, flip it onto the sugared cloth or parchment, and carefully roll it up. Let rest until cool. (This step shapes the cake so it doesn’t break later.) Meanwhile, prepare the filling. 

Ingredients for the filling

8 oz cream cheese

1 cup freeze dried strawberries, making 1/2 cup ground  

1 cup heavy cream

1.5 cups confectioner’s sugar

1 tsp vanilla

Fresh strawberries for decoration, optional but recommended 

Grind the cup of freeze dried strawberries, then drop in the cream cheese. Whip this until combined—the cream cheese will be a lovely pink color. Add the sugar and vanilla, pulse those in until combined.

Whip the heavy cream until thick, and gently fold this into the cream cheese mixture.

Unroll the cooled cake and spread it with cream cheese frosting. Cover the frosting with thin slices of strawberry. Roll the cake with frosting back up. Use the remaining frosting to decorate, along with leftover strawberries. (I had every intention of learning to pipe the icing into roses, but ran out of time!)

This makes a good sized and beautiful cake. Leftovers should be refrigerated and can be frozen. (We only had one piece left and I had my doubts, but it still tasted amazing!)

A DELICIOUS DECEPTION, coming July 14 at a bookstore near you!

Book 15 in the Key West series, paperback edition of THE MANGO MURDERS, is in bookstores July 7!

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.