Mystery Lovers' Kitchen: Tea with Jam and Dread

Another attempt to learn how to use my new air fryer. This turned out beautifully, and I will definitely make it again. The recipe as is serves four but as usual I was able to pare it down easily for just me.

Salmon with Mustard Glaze:

Ingredients:

1/3 cup Dijon mustard

1 tbsp maple syrup

2 tsp sesame seeds

500 g salmon

1 tbsp butter

3 tbsp Italian bread crumbs

Directions:

Preheat air fryer to 400 degrees F.

In small bowl combine mustard, maple syrup, and 1 tsp sesame seeds.

Brush salmon with half of the mustard mixture.

Spray air fryer basket with cooking spray. Place salmon in single layer in basket. Cook until flakey, about eight minutes.

In small skillet melt butter over medium head. Add bread crumbs and 1 tsp sesame seeds. Cook about 1 minute.

Sprinkle bread crumbs over salmon and serve with remaining mustard mixture.

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Now available: Tea with Jam and Dread, the 6^th Tea by the Sea mystery from Kensington. Tea with Jam & Dread by Vicki Delany: 9781496747303 | PenguinRandomHouse.com: Books

In the Tea by the Sea mysteries, Lily Roberts is always looking for wonderful things to add to her afternoon tea offerings. When she travels to England for Lady Frockmorton's 100th birthday party, (Tea with Jam and Dread) she's delighted to find out that the main event will be a tea party. Lily offers to help in the kitchen and she picks up this recipe. As a small thin slice, it's perfect for afternoon tea, but a larger piece would serve as a delicious dessert with ice cream or whipped cream.

For chocolate lovers only. This delightful treat whips up in minutes (although it does need some time in the fridge). Perfect for that chocolate craving.

Chocolate and Coffee Tart

Ingredients:

1 1/2 cup chocolate wafer crumbs

1/2 cup butter melted

150 g bittersweet chocolate (about 5-1/2 oz), chopped

150 g white chocolate (about 5-1/2 oz), chopped

1/3 cup whipping cream 35%

2 tablespoons prepared strong coffee

Directions:

Mix wafer crumbs with butter until moistened; press into bottom and partway up sides of 14- x 4-inch tart pan. Bake on rimmed baking sheet in 325 F oven just until firm, 10 to 12 minutes. Let cool completely.

In heatproof bowl set over saucepan of hot (not boiling) water, heat together bittersweet chocolate, white chocolate, cream and espresso, stirring, until melted and smooth, about 5 minutes. Pour over crust, spreading to edges and smoothing top. Refrigerate until firm, about 2 hours. Slice into bars.

Serve with vanilla ice cream or whipped cream.