#COOKING WITH CLORIS--STRAWBERRY COBBLER RECIPE FROM MYSTERY AUTHOR NANCY J. COHEN

Award-winning author Nancy J. Cohen writes the long-running Bad Hair Day Mysteries, featuring South Florida hairstylist and sleuth Marla Vail. However, when Nancy drops by for a visit to Killer Crafts & Crafty Killers, she often shares a recipe rather than tips from Marla’s salon. And those recipes are often the best kind—desserts! Such is the case today with her recipe for strawberry cobbler.

Learn more about Nancy and her books, including her paranormal/fantasy and sci-fi romances, a nonfiction book on writing cozy mysteries, and a recipe book, at her website and blog. 

 

Strawberry Cobbler

(serves 8)

 

Strawberries are popular any time of year, but in summer, fruity desserts are especially welcome. This dish makes a festive and appetizing presentation for a party or family dinner. Serve warm with vanilla ice cream for a special treat.

 

Filling Ingredients

1/2 cup sugar

1 Tbsp. cornstarch

1 cup water

32 oz. strawberries

2 Tbsp. unsweetened butter

 

Topping Ingredients

1 cup all-purpose flour

1 Tbsp. sugar

1-1/2 tsp. baking powder

¼ tsp. cinnamon

½ tsp. salt

3 Tbsp. unsweetened butter

¾ cup heavy whipping cream

 

Hull, clean, and quarter the strawberries and set aside. Combine 1/2 cup sugar, cornstarch, and water in saucepan. Cook over medium heat, stirring constantly, until thickened. Stir in strawberries and remove from heat. Pour mixture into greased 2-quart baking dish. 

 

Cut 2 Tbsp. butter into small pieces and dot butter on top of fruit.

 

For the topping, sift together the flour, 1 Tbsp. sugar, baking powder, cinnamon, and salt. Cut in 3 Tbsp. butter. Stir in whipping cream. Mixture will be lumpy. Drop by the teaspoonful onto top of berries. 

 

Bake at 400 degrees for 25 minutes or until bubbly and golden brown. 

 

Star Tangled Murder

A Bad Hair Day Mystery, Book 18 

Hairstylist Marla Vail is having a blast visiting a Florida living history village over Fourth of July weekend. But when a battle reenactment turns up a real dead body, it sets off fireworks among the villagers. One of the cast members has gone off script to murder the town marshal. Instead of spending the holiday chilling and grilling, somebody’s mind is on killing. Marla determines to find the culprit before she becomes the next victim. 

 

Recipes Included!

 

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#COOKING WITH CLORIS--GAZPACHO AND SANGRIA WITH AUTHOR KATHLEEN KASKA

Kathleen Kaska writes the awarding-winning Sydney Lockhart Mystery Series, the Classic Triviography Mystery Series, and the Kate Caraway Mystery Series. Today she joins us to share two of her favorite summer recipes. Learn more about Kathleen and her books at her website. 

Forty years ago, I spent a summer in Salamanca, Spain, hoping to become fluent in Spanish. I finally had to admit that I don't have a brain for languages. I can order meals, ask directions, interpret time, and utter a few sentences like, ¿Tienes un lapiz? (Do you have a pencil?) What I did learn was how to make gazpacho and sangria, both of which I enjoyed many times.

This is Alton Brown's Gazpacho recipe and I think it's one of the best.

Ingredients:

1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped

Tomato juice

1 cup cucumber, peeled, seeded and chopped

1/2 cup chopped red bell pepper

1/2 cup chopped red onion

1 small jalapeno, seeded and minced

1 medium garlic clove, minced

1/4 cup extra-virgin olive oil

1 lime, juiced

2 teaspoons balsamic vinegar

2 teaspoons Worcestershire sauce

1/2 teaspoon toasted, ground cumin

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons fresh basil leaves, chiffonade

Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1-1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil and glass of sangria.

Sangria

Ingredients:

1 bottle dry red wine. (Do not use expensive wine. The taste will be lost in the following ingredients.)

1/2 cup of brandy

1/2 cup of gin

1/2 of Cointreau or other orange liqueur

1/2 cup fresh orange juice

2 lemons, sliced and unpeeled

2 limes, sliced and unpeeled

1 orange, sliced and unpeeled

1 cup of cherries

Add all ingredients into a large picture filled with ice. Refrigerate for at least an hour before serving.

Run Dog Run

A Kate Caraway Animal Rights Mystery, Book One

After five years in Africa, researching the decline of elephant populations, Kate Caraway’s project comes to a screeching halt when she shoots a poacher and is forced to leave the country. Animal rights activist Kate Caraway travels to a friend’s ranch in Texas for a much-needed rest. But before she has a chance to unpack, her friend’s daughter pleads for Kate’s assistance. The young woman has become entangled in the ugly world of greyhound abuse and believes Kate is the only one with the experience and tenacity to expose the crime and find out who is responsible. On the case for only a few hours, Kate discovers a body, complicating the investigation by adding murder to the puzzle. Now, she’s in a race against time to find the killer before she becomes the next victim.

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COOKING WITH CLORIS--CHOP SALAD

Chop Salad

Summertime is salad time. When it’s hot, no one likes to heat up the kitchen, and sometimes (more often than not here in New Jersey in August when it’s not only hot but humid,) it’s even too uncomfortable outside to stand over the grill.

We’ve featured many scrumptious salad recipes over the past few years here at Killer Crafts & Crafty Killers, but my favorite salad is a Chop Salad. The secret to a Chop Salad is cutting all the ingredients into very small pieces. That way the flavors all meld together. With each mouthful you don’t taste lettuce or tomato or cucumber but a unique mélange.

You can make a chop salad from any salad ingredients you have on hand. There’s no one right way and no wrong ways. The salad pictured is made up of some of my favorites: romaine lettuce, zucchini, cucumber, tomatoes, avocado, and goat cheese drizzled with a Champaign vinagrette. Sometimes I add in a handful of dried cranberries and slivered roasted almonds.

Be creative. Choose your own favorite veggies, fruit, cheese, and dressing, and chop away!