COOKING WITH CLORIS--AUTHOR SHELLEY FREYDONT & CHRISTMAS DIVINITY

Shelley Freydont is the author of the Liv Montgomery Celebration Bay Mysteries published by Berkley Prime Crime. Her mysteries have been translated into seven languages. Shelley also writes women’s fiction as Shelley Noble. A former professional dancer and choreographer, she most recently worked on the films, Mona Lisa Smile and The Game Plan. Learn more about Shelley and her books at her website. 

It’s only October and you may be thinking it’s a little early to start thinking about Christmas dinners. But not in Celebration Bay. Because in Celebration Bay Every Day’s a Holiday. And though the pumpkins and apple cider are making the rounds, the townspeople are already planning for the next big festival.

In Silent Knife, former Manhattan event planner, Liv Montgomery and her Westie, Whiskey, are looking forward to their first Christmas in Celebration Bay and enjoying an old fashioned Christmas dinner with her landladies, Miss Edna and Miss Ida Zimmerman.

Unfortunately murder has struck at the heart of Celebration Bay’s Tree Lighting Festival. So while Ida and Edna are planning the dinner and checking their guest list, Liv is up to her elbows in murder.

It started with a feud between two Santas . . . .

Liv intends to have the case tied up with a ribbon before dinner is served. Miss Edna and Miss Ida are always willing to help, and they know she’ll need her energy to solve this one. It’s a good thing they just finished a batch of their Great Aunt Patsy’s Christmas Divinity Candy.

Great Aunt Patsy’s Christmas Divinity

A couple of Musts before beginning:

Divinity MUST be made on a dry day or it won’t harden. Do not attempt on a humid day. The egg white mixture MUST be beaten continually once you begin. It’s easier if you have two cooks, one to hold the electric mixer and one to heat the syrup. Miss Edna and Miss Ida always work together.

Ingredients:

2 cups sugar

½ cup Karo Light Corn Syrup

1/3 cup water

2 egg whites

1 teaspoon vanilla

1 cup chopped cecans

Wax Paper

Place sugar, syrup and water in a heavy pan. Boil sugar, syrup and water until sugar is dissolved and liquid is clear.

In a large bowl, beat egg whites with an electric mixer until stiff. Add 1/3 of hot liquid to egg whites, beating constantly. (Remember, egg whites must be beaten continuously through the rest of the process.)

Return liquid to heat and cook until it spins a good thread. Add 1/3 more of hot liquid to egg whites, beating constantly. Continue beating and return liquid to heat and cook until it makes a hard brittle ball when dropped in cold water. Pour remainder of liquid into egg whites and continue beating. When it thickens, continue to beat by hand. When the mixture begins to hold its shape, add vanilla and nuts. Quickly drop by teaspoon onto waxed paper before the mixture hardens. Can be garnished with a pecan half if so desired. Let set. It will melt in your mouth.

Enjoy!

Silent Knife

Tis the season, but no one in Celebration Bay is feeling jolly. The local holiday store has been taken over by the new Trim A Tree store. Their products are lewd, crude and plastic, not at all in keeping with the town’s tasteful, traditional celebration. The manager, Grace Thornsby, gives new meaning to the name “Grinch”. And worst of all, she’s hired her own Santa to compete with the town’s official and beloved Santa.

But not for long . . . . someone is determined to get the town back to its good old fashioned values if it kills him . . . or anyone who stands in his way.

Buy Links:

ebook

paperback

COOKING WITH CLORIS--STUFFED TURKEY BURGERS

Today Cloris features a quick turkey burger dinner with a surprising twist -- peaches. -- AP

STUFFED TURKEY BURGERS

two fresh peaches or the equivalent of frozen peaches
1 T. sugar
1 T. apple cider vinegar
dash of cinnamon
dash of paprika
1 lb. ground turkey
1/2 cup shredded mozzerella
1 T. olive oil
4 lg. slices whole grain Italian bread

Combine peaches, sugar, vinegar, cinnamon, and paprika in a blender. Cover and blend until smooth.

Divide turkey into eight balls. Roll out four balls between layers of wax paper to 1/4” thickness. Divide the cheese between the four patties. Roll out remaining balls to 1/4” thickness. Place one over each cheese covered patty. Pinch edges closed.

Heat oil in skillet over medium heat. Cook patties until browned and no pink remains. While patties are cooking, toast bread.

Line broiler pan with non-stick foil. Place slices of bread on foil. Place a patty on each slice of bread. Pour peaches over patties. Broil until peaches are bubbly.

Serves 4

Thanks, Cloris! I know our readers will love this one. My family certainly does, although I generally have to double the recipe for two growing teenage boys. Comments? Post a comment to the blog this week, and you're entered into the drawing for a free book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS--CREAM CHEESE AND YOGURT CRAB DIP

Cloris is back today with another great dip, perfect for summertime entertaining. And because it’s made in part with yogurt, you don’t have to feel guilty about indulging. -- AP

CREAM CHEESE AND YOGURT CRAB DIP
Ingredients:
1 can crab, drained
8 oz. cream cheese, softened
6 oz. Greek plain yogurt
1 T. milk
1 clove of garlic, minced
1/2 tsp. dill

Beat cream cheese, yogurt, garlic, dill, and milk until blended. Add crab and blend well. Chill at least 2 hrs. Serve with crackers or spread on bagel chips. This dip also works well as a baked potato topper.

Thanks, Cloris! So who’s going to try this yummy crab dip? Let's hear from you. Everyone who posts a comment this week is entered in the drawing for a book from our Book Club Friday guest author -- AP

COOKING WITH CLORIS--PIECE DE RESISTANCE CHOCOLATE ICE CREAM

First, let’s get one thing straight -- ALL of Cloris’s desserts are to-die-for delicious. However, when it comes to chocolate ice cream, Cloris has come up with a recipe that is the piece de resistance of chocolate ice creams. -- AP

PIECE DE RESISTANCE CHOCOLATE ICE CREAM

Ingredients:

2 C. heavy cream

2 C. whole milk

1/2 C. cocoa powder

2 egg yolks

1/2 C. sugar

1 T. vanilla extract

1 T. almond extract

3 oz. chocolate pudding

1/4 cup chocolate fudge sauce

1/4 cup chocolate cake icing

1/2 cup chopped fudge brownie

1/2 cup milk chocolate chips

Stir cream, milk and cocoa in medium saucepan over medium heat until mixture almost boils. Reduce heat to low. Beat egg yolks, sugar, vanilla extract and almond extract until light yellow and smooth. Beat in 1/4 cup cream/milk/cocoa mixture. Slowly stir egg yolk mixture into remaining milk/cream/cocoa mixture. Cook over low heat until mixture thickens. Fold in pudding, fudge sauce and cake icing. Cool completely. Transfer mixture to ice cream maker. Freeze following manufacturer’s instructions. Five minutes before end of freezing cycle, add chopped brownies and chocolate chips. Serve soft or transfer ice cream to airtight container and place in freezer until firm.

So what do you think? Too much of a good thing? I say no way! There’s no such thing as too much chocolate, but let’s hear from you. Post a comment this week, and you’re entered into the drawing for a free book from our Book Club Friday author. -- AP

COOKING WITH CLORIS -- RED, WHITE AND BLUEBERRY LIBERTY TOAST

Okay, this is really Cloris’s yummy French toast recipe, but since 4 ^th of July is right around the corner, we’re giving it a more patriotic name. Prepare this the night before. Bake the next morning and serve for brunch after the parade. -- AP

RED, WHITE AND BLUEBERRY LIBERTY TOAST

2 cups blueberries
2 cups sliced strawberries
3/4 cup brown sugar
1/2 cup butter, melted
1 loaf Italian or French bread, cut into 1” slices
6 lg. eggs
1-1/2 cups milk
1 T. vanilla extract
powdered sugar

Combine brown sugar and butter in a 13” x 9” baking dish. Add blueberries and strawberries, tossing to coat well, then spread evenly on bottom of dish. Arrange slices of bread over fruit. Beat eggs, milk, and vanilla together. Pour evenly over bread, soaking bread completely. Cover with foil and place in refrigerator overnight. Bake covered in a preheated 375 degree oven 40 minutes. Remove foil. Bake an additional 5 minutes. Remove from oven and let stand for 5 minutes before cutting. Sprinkle powdered sugar over each piece before serving.


How do you celebrate 4th of July? Post a comment this week to be entered in the drawing for a free book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS --CHICKEN PANZANELLA

Cloris has another super hot weather meal for us today, a twist on the traditional Panzanella. Trust me, this is as delicious as it sounds! Cloris tells me the recipe serves 6, but she doesn’t have to feed two growing (and growing and growing) teenage boys. If you have a couple of those in your house, the recipe only serves 4. -- AP

CHICKEN PANZANELLA
(serves 4-6)
Ingredients:
3 cups cubed sourdough bread
2 lg. ripe tomatoes cut in chunks
1 med. onion, chopped
2 cloves minced garlic
1/4 cup extra-virgin olive oil
2 T. red wine vinegar
1/2 tsp. salt
1 med. zucchini
1/2 seedless cucumber
1 cup mini-mozzarella balls
2 cups cut up cooked chicken

Preheat oven to 400 degrees. Line a jelly-roll pan with foil. Arrange bread in single layer. Toast 10 minutes or until evenly browned. (Toss once.)

Combine tomatoes, onion, garlic, oil, vinegar, and salt in bowl. Let stand at room temperature 45 minutes, tossing occasionally.

Quarter zucchini and cucumber lengthwise. Cut into 3/4” pieces. Add zucchini and cucumber to bowl. Add mozzarella and chicken. Let stand at least 15 minutes before serving.

Add bread just before serving, tossing to blend all ingredients.

Another winning dinner recipe from Cloris! Isn't she fabulous? Let's hear from you. Anyone who posts a comment this week is entered into the drawing for a free book from our Book Club Friday guest author. -- AP

COOKING WITH CLORIS -- SKINNY ITALIAN DRESSING

Just in time for swimsuit season, Cloris has whipped out her Skinny Italian Dressing recipe. Of course, you can use it on a toss salad, but I've found it's yummy mixed into tuna or egg salad instead of mayo.-- AP


SKINNY ITALIAN DRESSING


1 cup plain low-fat yogurt
1/2 a small onion, chopped
2 T. red wine vinegar
1 tsp. sugar
3/4 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. garlic powder


Place all ingredients into a blender. Blend on medium speed for about 15 seconds or until smooth. Chill several hours before serving.


How else might you use Skinny Italian Dressing? Let's hear from you. Post a comment, and your entered in the drawing for a book by this week's Book Club Friday guest author. -- AP

COOKING WITH CLORIS--REAL MEN WILL EAT THIS QUICHE

If you’re a woman of a “certain age” you’re familiar with the phrase, “Real men don’t eat quiche.”  Those real men never tasted the quiche Cloris shares with us today.  Trust me.  ALL men, whether nerd or alpha male, will clamor for seconds and even thirds of this baby.  My teenage boys can each scarf down an entire pie in one sitting.  Good thing they burn up calories the way they do.  Their mother, on the other hand, has to settle for a thin slice along with a huge salad.  Oh, to have the metabolism of the average teenage boy…-- AP



CLORIS’S REAL MAN QUICHE
(serves 4)


Ingredients:
9” deep dish frozen pie crust
5 eggs
1 cup half and half
1 tsp. garlic powder
 2 oz. cream cheese, softened
3/4 cup chopped zucchini
1/4 cup cooked bacon, broken up into tiny pieces
1/4 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese


Directions:
Preheat oven to 400 degrees.  Beat eggs, slowly pouring in half and half, then garlic powder.  Mix together zucchini, bacon, and cream cheese.  Place mixture in frozen pie shell, covering bottom of pie shell evenly.  Pour egg mixture on top.  Sprinkle with mozzarella  and parmesan cheeses.  Bake 10 minutes.  Reduce heat to 350 degrees and bak and additional 30 minutes or until knife inserted in center comes out clean.
Cloris’s hot summer tip:
Make the quiche first thing in the morning and serve cold for dinner.

So does this recipe sound good to you?  Have a favorite you want to share?  Let’s hear from you. Everyone who posts a comment this week will be entered in a drawing to win a book donated by our Book Club Friday guest author.--AP

COOKING WITH CLORIS--CHICKEN, VEGGIES, AND MANGO SALAD

With summer right around the corner, American Woman food editor Cloris McWerther will be presenting quick and easy warm weather recipes that require a minimum amount of prep time.  Being a working mother herself, Cloris knows all too well that there aren’t enough hours in the day.  Of course it doesn’t help that I’ve been dragging her off to track down dastardly killers lately.  You can read more about that come January with the launch of Assault With a Deadly Glue Gun (written by Lois Winston), the first book in the Anastasia Pollack Crafting Mysteries, and featuring me, Anastasia Pollack. 

For now, though, enjoy this refreshing main course salad.  Cloris tells me you can throw together the ingredients first thing in the morning before leaving for work, and the salad will be ready for you come dinnertime.  Obviously, she’s never been in my house first thing in the morning!  If your morning routine is anything like mine, you better make your salad the night before.-- AP

CHICKEN, VEGGIES, AND MANGO SALAD
(serves 4)

Ingredients:
3 lg. cucumbers, sliced
1 cup frozen mangos, diced
1 med. size zucchini, sliced
¼ cup dried cranberries
2 cups cooked chicken, cubed
1 T. granulated sugar
1 T. dill weed
½ cup wine vinegar
½ cup apple juice
½ cup water
½ cup chopped walnuts
lettuce


Directions:
In a lg. bowl combine cucumbers, mangos, zucchini, dried cranberries, chicken and dill weed.  In a saucepan combine sugar, wine vinegar, apple juice, and water.  Bring to boil.  Pour over veggie/fruit mixture.  Chill at least 3 hrs.  Add walnuts right before serving.  Serve over a bed of lettuce.


Cloris will be back next Tuesday and every Tuesday with more great recipes for busy working women, but we'd love to have you, our readers, share some of your quick and easy summer recipes.  And don't forget, those of you who post a comment this week are entered for a chance to win a book from our guest author on Book Club Friday.--AP