featuring guest authors; crafting tips and projects; recipes from food editor and sleuthing sidekick Cloris McWerther; and decorating, travel, fashion, health, beauty, and finance tips from the rest of the American Woman editors.

Tuesday, June 12, 2018

#COOKING WITH CLORIS--GUEST AUTHOR LEA WAIT/CORNELIA KIDD COOKS UP SALMON MOUSSE

We’re always thrilled to have mystery author Lea Wait stop by for a visit. Today she joins us under her new Cornelia Kidd pen name, which launches her Maine Murder Mystery series. Lea also writes the Mainely Needlepoint and Shadows Antique Mystery series and historical novels set in nineteenth century Maine. Learn more about her and her books at her website, where you’ll find a link to a free prequel of Death and a Pot of Chowder, the first book in her new series. She also blogs with the Maine Crime Writers.

Salmon Mousse
from Death and a Pot of Chowder

A light lunch? An appetizer? An hors d’oeuvres with crackers? Mamie’s salmon mousse will be a hit. This amount will serve four to six, but she suggests you double the recipe so you’ll have some for tomorrow, too.

This recipe is from Cornelia Kidd’s Death and a Pot of Chowder, the first book in the new Maine Murder culinary mystery series, set on an island off the coast of Maine.

Ingredients:
15-ounce can red salmon (it’s prettier than pink) or 2 cups cooked salmon, shredded
1/2 T. salt
1/2 T. sugar
1/2 T. flour
1 teaspoon dry mustard
1/2 teaspoon cayenne
2 egg yolks
1-1/2 T. melted butter
3/4 cup milk
1/2 cup rice wine vinegar
1 envelope granulated gelatin dissolved in 2 T. cold water

The day before serving:
Clean and flake salmon and put in thin bowl or mold.

Mix dry ingredients in the top of a double boiler, or a small pan you can cook over another pan. Add egg yolks, butter, milk, and vinegar. Cook over boiling water, stirring almost constantly until the mixture thickens enough to stick to your spoon. Add the gelatin and stir until the gelatin dissolves.

Pour mixture over salmon and mix gently.

Chill in refrigerator (not freezer) overnight.

At least 3 hours before serving:    
To remove from bowl or mold, put bottom of mold in hot water to loosen. Be gentle as you turn mold upside down on a plate. Then replace mousse in refrigerator for several hours to ensure mousse will maintain its shape.

Serve with crackers, thin slices of French bread, cucumbers, olives ... whatever you choose. Especially refreshing on a hot day.

Death and a Pot of Chowder
A Maine Murder, Book One

Maine’s Quarry Island has a tight-knit community that’s built on a rock-solid foundation of family, tradition and hard work. But even on this small island, where everyone knows their neighbors, there are secrets that no one would dare to whisper. 

Anna Winslow, her husband Burt and their teenage son have deep roots on Quarry Island. Burt and his brother, Carl, are lobstermen, just like their father and grandfather before them. And while some things on the island never seem to change, Anna’s life is about to take some drastically unexpected turns. First, Anna discovers that she has a younger sister, Izzie Jordan. Then, on the day she drives to Portland to meet Izzie for the first time, Carl’s lobster boat is found abandoned and adrift. Later that evening, his corpse is discovered, but he didn’t drown. 

Whether it was an accident or murder, Carl’s sudden death has plunged Anna’s existence into deadly waters. Despite barely knowing one another and coming from very different backgrounds, Anna and Izzie unite to find the killer. With their family in crisis, the sisters strive to uncover the secrets hidden in Quarry Island and perhaps, the ones buried within their own hearts. 

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