HAVING FUN WITH A 1960s CHEESE RECIPE from Korina Moss

My friend and cozy mystery booktuber, Sonia Moore, whose YouTube handle is Sonia with an i, sent me two terrific and classic cheese cookbooks. One was called Cooking with Cheese from Better Homes & Gardens from 1966. The other was a paperback from the American Dairy Association of Wisconsin called Cheese Pleasers and wasn't dated. However, the recipes were very similar to the ones in Cooking with Cheese, as was the look of the photos, so I assume it was published around the same year. Some of the recipes are classics, others look delicious and I intend to try, and others are... well, if you lived through the 60s and 70s, you can probably guess. We had a lot of strange food back then! Last Friday, I went on The Beachbum Bookworm's YouTube channel for a live book read-along discussion of my first Cheese Shop Mystery, Cheddar Off Dead, During the live chat, I was going to make a recipe from the book, like the Short-cut Croque Monsieur (Mr. Crunchy Bite). Instead, I thought it would be fun to make a throwback recipe from one of the cheese cookbooks. And so I found this one I will share with you: Molded Cheese Delight. I must say, if you want to try it as written with the cheese and serve it over a bed of lettuce, go for it. I can't say I recommend it. It didn't really taste of cheese but the texture of the cheese in it was odd. However, if you omit the cheese, it would actually make a fun spring or summer dessert because it's very colorful. If you like creamsicles or orange soda, you'll like this, as it tastes reminiscent of those. Have fun with it! I did!

MOLDED CHEESE DELIGHT

Ingredients:

1 envelope orange-flavored gelatin 

20 large marshmallows

1 cup (1/4 lb) shredded cheddar cheese

1 cup crushed pineapple

1 cup pineapple juice (you may not need to buy extra, just use what's in the can)

1/2 cup chopped nuts (I used walnuts to cut the sweetness)

1 cup (1/2 pint) whipped cream (or make homemade whipped cream)

Directions:

Heat 1 cup of water until hot. 

Dissolve gelatin in hot water.

Put marshmallows in large bowl, pour hot gelatin over marshmallows and stir until melted. My marshmallows didn't melt from stirring, so I put the whole bowl in the microwave and heated for 1 minute, then used a wooden spoon to break up the marshmallows even more and they dissolved. 

Add shredded cheese, pineapple, pineapple juice, and chopped nuts. I always say to buy a block of cheese and freshly shred it, but I was cutting corners on this recipe. I'd bought extra pineapple juice because I wasn't sure how much would be in the can of crushed pineapples. As it turns out, there was just about 1 cup of juice in the 20 oz can, so I didn't need the extra pineapple juice. Keep in mind that a 20 oz can is more than 1 cup of pineapples, so measure and dump out the juice first and then measure out the pineapples. It calls for crushed pineapples, but I used "tidbits" because it was cheaper.

Chill mixture until partially set. I chilled it for about 2 hours. 

Once partially chilled, fold in whipped cream. To complete the classic vibe of this recipe, I used a packaged whipped topping (like Cool Whip) instead of buying heavy cream and making whipped cream myself, which you can choose to do. 

I then transferred the mixture into a nonstick bundt pan which I lightly sprayed with oil. You can put the mixture in whatever kind of mold you have. 

Return it to the refrigerator and chill for another 5-6 hours or overnight. 

Unmold on salad greens. To unmold, place a plate on top of the bundt pan and then carefully flip both over, holding the plate securely to the bundt pan. Then gently lift the bundt pan off. 

I forgot to take a photo of mine when I first flipped it over onto a plate, because I was about to go on YouTube to show it to The Beachbum Bookworm and her viewers, so I took this photo after I'd already taken a bite of it and it had been sitting out for about an hour. Honestly, it doesn't look much different than it did when I first took it out of bundt pan. LOL. How adventurous are you?

 

Readers: Would you make a version of this jello mold? 

KORINA MOSS is the author of the Cheese Shop cozy mystery series set in the Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead and the Agatha Award finalist for Best Contemporary Novel, Case of the Bleus. Listed as one of USA Today’s Best Cozy Mystery series, her books have also been featured in PARADE Magazine, Woman’s World, and Writer’s Digest. Korina is also a book coach and freelance developmental editor specializing in cozy and traditional mysteries. 

To find out more about the Cheese Shop Mystery series and subscribe to her FREE monthly newsletter, visit her website and follow her on Facebook and Instagram. 

Korina is also a book coach and freelance developmental editor specializing in cozy and traditional mysteries. Using her experience writing her award-winning series for a Big 5 publisher, she has the inside track on what editors, agents, and readers are looking for in a mystery.  Whether you're a new writer hoping to be traditionally or independently published, or you're an established writer wanting some guidance with a manuscript, she can help you strengthen your book. You can find more information on her website and contact her at korinamossauthor@gmail.com. 

LAST DAY TO GET CASE OF THE BLEUS FOR ONLY $2.99!

PREORDER NOW

Korina’s latest book, Fondue or Die, is one of the current nominees for the Agatha Award for Best Contemporary Novel. The awards will be announced at the Malice Domestic fan convention on April 26th. If you’d like to attend, more information may be found here. 

FONDUE OR DIE

Around the Kitchen Table: LOVE IS IN THE AIR...FOR FOOD + 3-BOOK #GIVEAWAY

 

KORINA MOSS: With Valentine's Day approaching, it's natural to think of gifts or flowers or romantic getaways. But the first thing that comes to my mind, of course, is food. For many of us, love and food are intertwined. Making a dish for someone is a personal way to to show our friends and loved ones we care about them. We don't need a special occasion like Valentine's Day, but it's a good excuse. As my Cheese Shop Mystery series protagonist Willa Bauer says, "Cheese is my love language." 

Throwback photo: My son making Valentine's Day heart cookies for his teachers and classmates.

So my question to discuss Around The Kitchen Table is: What's a special dish or dessert that you've made for (or received from) someone special that stands out in your memory? 

🧁 💘 🍪

LESLIE BUDEWITZ: When I think of Valentine's Day treats, the first image that pops into mind, every time, is the red heart-shaped box of Russell Stover's Chocolates that my mother always put out for my brother and me on our breakfast plates on Valentine's Day. After we ate, we were allowed one piece of chocolate before rushing off to school, often with sugar cookies or cupcakes to share. Knowing that she'd thought of us, knowing that the box was waiting when we got home, was pure delight. She was not an expressive woman, but that simple gesture said a lot. 

But I have to tell you this story. When Guilty as Cinnamon, my second Spice Shop mystery came out, an elderly reader very much wanted to try the Orange Cinnamon Creme Brulee from the book, but was daunted by the idea of using a torch to crystallize the sugar on top. So she asked the woman who runs the café in her small Montana town to make it for her. The woman liked it so much that she added it to her dessert selection for her annual Valentine’s Day dinner that year.

Now that’s the way to an author’s heart.

💕💕💕

MADDIE DAY: I love that story, Leslie! My first post here at the Kitchen five years ago was for Mocha Kahlua Valentine's Cookies. 

And last year in February I presented Chocolate Peanut Butter Cookies - yum! The tall man with the sweet tooth who I live with was the happy beneficiary of both. This year I'm eyeing up a flourless chocolate cake recipe to make for him. Stay tuned for that.

💘💗💖

LIBBY KLEIN: You know I love my holiday baking! And it wouldn't be Valentine's Day in my house without these Linzer Heart Cookies. I love the marriage of raspberry and vanilla. And those gorgeous little windows of red peeking through. Plus I get to pull out my heart shaped cookie cutters. Another favorite of mine is Pierre Hermes Raspberry Rose macarons - a hot pink shell with rose infused white chocolate ganache and a raspberry compote. I'd show you a photo, but we ate them before I could get my camera ready. Instead, here are the gorgeous Linzer cookies.

💞💗💘

LUCY BURDETTE: In my household, if I'm baking something for my hub for V-day, it pretty much has to be chocolate! Here's my very favorite, popular with everyone, Valentine's edition chocolate cake. But do come back on Thursday because I made a chocolate cake with pomegranate glaze that is also to die for!

💘💗💖

MAYA CORRIGAN: Chocolate fondue springs to mind when I think about Valentine’s Day. When I was growing up, I remember stores featuring fondue-for-two kits in the weeks leading up to the holiday. The kits included a small heat-proof bowl, which sat atop a stand that held a tea candle. Just add chocolate for a romantic tête-à-tête with your sweetie. Check out a recipe for the first chocolate fondue and the story of its origin.

💐💘💐

LESLIE KARST: Robin and I celebrate February 12th, rather than the 14th, each year, as that is our half-anniversary (and if we want to go out to dinner, restaurants are far less crowded!).

But if I’m cooking at home for our romantic dinner, I’ll often turn to a quickly seared steak or pork chop with an à la minute sauce (i.e., one quickly made by deglazing the pan with yummy ingredients such as wine, butter, and/or a jam of some sort). They go great with roast or baked potatoes (on which you can drizzle more of that delicious sauce) and a simple green salad or veg. Oh, and don’t forget a luscious red wine to go with the meal! (And now as I write this, I’m thinking this year I’ll return to one of my favorites, Seared Pork with Apricot Brandy Glaze. Is it February yet?)

 

🍓 💘 🍓

PEG COCHRAN: Speaking of big red hearts filled with candy...my husband always buys me one of those for Valentine's Day.  But one year he really surprised me.  I opened the heart and inside was a Kindle!  He'd removed enough of the pieces of candy to fit it into the box.  (And he ate those pieces!)   I'd been eyeing Kindles since my daughter liked hers so much and he remembered!  

 

I also remember the year we were quarantined due to Covid and couldn't go out for Valentine's Day.  We usually went out to lunch to avoid the dinner crowds.  Since we couldn't go anywhere, we set up a table in front of the fireplace for a romantic dinner à deux.  I don't remember what we ate but it was fun and memorable. If I was going to make a Valentine's Day dessert, this strawberry tart would be lovely.

 

💕 🍒 💕

MOLLY MACRAE: As much as I’m a fan of chocolate (we’re talking maniac-level fandom), when I think of making a special Valentine’s Day treat my mind turns to cherry pie. I’ve made heart-shaped cookies, and a heart-shaped cake, and I’ve painted tiny red icing hearts on little sugar cookie people, but there’s something about a pie made with beautiful red sour cherries.  Here’s one I made a few years ago. I haven’t made one for Mystery Lovers’ Kitchen (yet), but here’s a recipe from Leslie Budewitz as found in Butter Off Dead. Mmm, cherry pie. Happy St. Valentine’s Day!

💕 🍒 💕

☕ CLEO COYLE: If you or your honey is on a low-sugar, low-carb, or keto diet, here’s an incredibly easy Valentine’s dessert that won’t rock the boat. This COZY WINTER CUSTARD WITH VANILLA AND NUTMEG is a creamy, delicious low-carb, high-protein treat. It’s a lovely and satisfying comfort food that I've been eating ever since my mother made it for me as a child. I've baked it countless times since, and recently shared my easy recipe here in the Kitchen with tips I've learned to help make sure your custard turns out beautifully with a smooth top and silky, creamy texture. Whether or not you’re celebrating Valentine’s Day, I hope it brings you cozy comfort this February. 

Click here or on the photo above
for Ceo's recipe (with a free PDF).

☕ 💘 ☕

GIVEAWAY!

Comment on our post to win these three (3) great mysteries! Include your email address so we may contact the winner.

✨ Giveaway Prize Package ✨

FONDUE OR DIE by Korina Moss

A CLUE IN THE CRUMBS
by Lucy Burdette

DEADLY CRUSH by Maddie Day

📚

Comments open through 

Wednesday, February 5

Italian-Style Spaghetti Squash by @KorinaMossAuthor

KORINA MOSS: This Italian-style spaghetti squash is something I make year-round but especially this time of year when I want comfort food but my body says, "No more pasta!" It's a lighter version, but gives me the pasta vibe. (After all, it is called spaghetti squash.) And you know if it's from me, then it's easy peasy to make. 

Ingredients:

1 spaghetti squash 

olive oil

1 head of garlic

parmigiana cheese

Instructions:

Preheat oven to 400°

Prick the squash with a fork, then microwave in 1-minute bursts until it's just soft enough to cut. 

Cut squash lengthwise. 

Scoop out the seeds.

I put the squash in a Pyrex dish lined with tin foil. You can also use a baking sheet with parchment paper.  (Foil or parchment makes cleaning easier, but neither are necessary for the squash to be cooked properly.)

Lightly drizzle olive oil on the inside of the squash. You don't need very much at all. I drizzle some in the bowl part and then use my fingers to spread it around and on the outer edges. Sprinkle with salt if desired. 

For roasting the garlic: I used only a couple of large cloves, but I should've used an entire head of garlic, so my instructions for roasting the garlic do not match the photos exactly.

Cut the stem end (not the flat end) of the head of garlic, but don't peel the garlic. 

Put the garlic on a piece of tin foil and drizzle a little olive oil on it. 

Wrap the foil around the garlic and place on the oven rack or baking sheet alongside the squash halves. It will roast at the same time your squash roasts.

Roast for 40 minutes or more, depending on the size of your squash. It's done when the inside is slightly browned and fork tender, but still a little firm. You don't want it to cook too long or else the texture of your "spaghetti" will end up too mushy. I check mine with a fork. If it comes away easily, it's done.

Let cool for a couple of minutes. Using a fork (and an oven mitt to hold the warm squash), scrape the squash from the shell so it comes out in strands. It should come out very easily. If it doesn't, your squash isn't cooked enough. 

Transfer the strands of squash to a large bowl. 

Take out the head of garlic from the tin foil. It should be soft and lightly browned.

Squeeze the roasted garlic from its skin into the bowl of spaghetti squash. Mash it and mix in with forks. 

Sprinkle a generous amount of parmigiana cheese on. Mix in with forks.

Serve spaghetti squash in bowl and top with more parmigiana cheese. 

For leftovers, heat in a frying pan. 

Enjoy! 

Readers: Do you have a healthy alternative to pasta? 

KORINA MOSS is the author of the Cheese Shop cozy mystery series set in Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead and the finalist for Best Contemporary Novel, Case of the Bleus. Her books have been featured in USA Today, PARADE Magazine, Woman’s World Magazine, AARP Magazine, and Writer's Digest. The Cheese Shop Mystery series is available wherever books are sold. To find out more and subscribe to her FREE monthly newsletter, visit her website and follow her on Facebook and Instagram. 

Korina is also a freelance developmental editor specializing in cozy and traditional mysteries. Using her experience writing her award-winning series for a Big 5 publisher, she has the inside track on what editors, agents, and readers are looking for in a cozy mystery.  Whether you're a new writer hoping to be traditionally or independently published, or you're an established writer wanting some guidance with a manuscript, she can help you strengthen your book. You can find more information on her website and contact her at korinamossauthor@gmail.com. 

CHICKEN & BISCUIT BAKE + BOOKMARK GIVEAWAY from @KorinaMossAuthor

KORINA MOSS: Now that we're well into October and the weather is rapidly cooling down here in Connecticut, I am ready for all the cozy casseroles! But I still need them to be easy peasy! So if you get a hankering for chicken and biscuits with gravy but don't want all the fuss, this might be one to try. I can't remember where I found this recipe -- I've had it in my recipe folder for as long as I can remember. When the leaves and the temperature both start dropping, I pull it out!

I indicated the ingredients you can get in lower salt versions if, like me, you have to watch your salt intake. Unfortunately, Bisquick is high in salt, but this makes about 8-10 servings, so the total recipe still comes in at about 400 mg per serving. 

For reheating: I cut and freeze individual servings to have at a later date, and it freezes and reheats well. It also reheats well if you eat it within a few days from the fridge, however I did find that the Bisquick tends to sop up the liquids. So I add a bit of extra stock and milk to it before reheating. It really hits the spot for a warm, comforting meal. 

Makes 8-10 servings

Ingredients:

3 cups cooked & seasoned chicken, chopped or shredded. (You can use store rotisserie chicken if you're not concerned about salt content.)

1-3/4 cups chicken stock or broth (Can use unsalted)

Half stick of unsalted butter, melted

1-1/2 cups Bisquick

1-1/2 cups whole milk (not shown in photo, oops!)

1 can cream of chicken soup (Campbell's has an unsalted version)

2 to 3 cups your favorite fresh or frozen vegetables, thawed. (I used corn off the cob, mushrooms, onions, string beans -- no need to cook veggies)

Directions:

Preheat oven to 350°

Butter or spray 9x13 casserole dish or large 12" casserole dish

Pour melted butter into the bottom of the dish and swirl to even coat

Layer on the cooked chicken

Sprinkle on the thawed veggies. Season, if desired. 

In a mixing bowl, whisk milk and Bisquick together. (It's ok if there are a few lumps left)

Gently pour mixture evenly over the chicken & veggies. DO NOT MIX.

Warm chicken stock/broth.

Whisk the cream of chicken soup into the warmed chicken stock/broth. (It seems to combine better when the chicken stock is warm.) 

Once blended, gently pour mixture evenly over the Bisquick layer. DO NOT MIX. (It will look like a soupy mess and that's what it's supposed to look like.)

Carefully place in oven and bake for about 45-55 minutes or until it sets and is golden on the top and bubbly. 

Remove from oven and allow to rest for 5 minutes before serving. 

Readers: Do you crave cozy casseroles once autumn hits? If you'd like a chance to receive a Cheese Shop Mystery bookmark, include your email in your comment below before 10/16, and I'll choose one person at random. (U.S. address only.) 

ONE MORE WEEK!

PREORDER NOW

Releases October 22, 2024

KORINA MOSS is the author of the Cheese Shop cozy mystery series set in Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead and the finalist for Best Contemporary Novel, Case of the Bleus. Her books have been featured in USA Today, PARADE Magazine, Woman’s World Magazine, AARP Magazine, and Fresh Fiction. 

For the past several years, Korina has been on her own Eat, Pray, Love journey, which seems to have stalled at the Eat phase. When not writing or sampling new cheeses (a perk of the job), she can be found with a new favorite cozy, doing jigsaw puzzles, or discovering new travel destinations. She has an affinity (some might say addiction) to coffee mugs, loves cats, and can't pass up a new notebook or journal with all those fresh, empty pages. 

The Cheese Shop Mystery series is available wherever books are sold. To find out more and subscribe to my FREE monthly newsletter, visit my website and follow me on Facebook and Instagram.