Recipes


Posted on June 1, 2015 - by

Mango-Avocado Salsa #recipe @LucyBurdette

LUCY BURDETTE: Life is a little crazy right now, with FATAL RESERVATIONS coming soon, so I thought I’d share a really easy recipe. I know, what sense does that make, right?

But some night when you’re pressed for time and want to quickly dress up a piece of fish or some shrimp, you’ll be glad to have this one in your hopper.

Salsa with Yellowtail

 

 

Ignore the ginger, I changed my mind on that!

Ingredients

One large ripe mango
One ripe avocado
1 tablespoon minced red onion
1 tablespoon minced jalapeno
2 tablespoons chopped fresh cilantro
Two key limes
1 to 2 teaspoons orange flavored olive oil
Salt-and-pepper to taste

Putting this together is so easy, it’s almost embarrassing: Cut the mango and avocado into small chunks. Mix this gently with the onion, cilantro, and jalapeno. Squeeze the key limes over the top and drizzle all with the olive oil. Then salt and pepper to taste.

Voila–salsa! You can serve this with pan fried yellowtail snapper or Key West pink shrimp. You could even serve it with tortilla chips as an appetizer. No one would complain!

When she is not blogging and cooking, Lucy Burdette writes the Key West food critic mysteries.

Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!


Posted on January 22, 2015 - by

Hot Pepper Jelly Cheese Puffs

LUCY BURDETTE:  I have a new obsession in Key West–this is hot pepper jelly made by the Pickle Baron, a local company here on the island. They also make bacon jam (bacon jam!!), and all kinds of pickles.

one of the Pickle Barons

John and I put the jelly on our sandwiches all week–it has just the right smoky heat to raise cold cuts to the next level. Then I remembered of my favorite hors d’oeuvre–a recipe for hot pepper jelly cheese puffs that I got years ago from my good friend Cathy Crook.

These puffs are positively decadent and delicious. There’s one drawback: They look like little thumbprint jam cookies so it takes a while for the party guests to catch on that you’re talking cheese, not sugar. Once a few people taste them, however, word spreads like wildfire and the plate will be snatched clean. So gobble a couple before you put them out.

HOT PEPPER JELLY CHEESE PUFFS

1/2 lb. sharp cheddar cheese, shredded
1 stick butter, softened
1 cup flour
Hot pepper jelly

Mix the first 3 ingredients until they hold together in a ball–either by hand or using food processor. Wrap in parchment paper or Saran wrap and chill 1/2 hour.

Roll into small balls (no bigger than an inch thick.) Bake at 400 degrees for five minutes. Remove them from the oven and make depressions in the top of the puffs with the back of a spoon.

Fill with Pickle Baron’s Habanero hot pepper jelly (or other jelly, or mild pepper jelly if you can’t take the heat.)

Return puffs to the oven and bake until golden. (5-7 more minutes.)

And watch them disappear off the plate!

 

Lucy writes the Key West food critic mysteries:

DEATH WITH ALL THE TRIMMINGS is here now!

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Posted on January 15, 2015 - by

Gingerbread Roll-Up Cake #recipe

 

LUCY BURDETTE: Say it’s the pit of winter and the short days and cold temps are bringing you down. Nothing cheers me up like a new dessert:). So I started to think about my favorite gingerbread recipe which I found many years ago in Moosewood’s Enchanted Broccoli Forest cookbook. Three things made it special: fresh ginger, molasses, and honey.

Could I transform this into a rolled cake stuffed with cinnamon-scented whipped cream that would appear fancier than gingerbread and fit for a party or a special family meal? Taste testers said I did–here’s the new recipe:

Ingredients for the Cake:

4 eggs, separated
2 Tbsp butter, melted
1-2 Tbsp fresh ginger, grated
1/2 cup molasses
1/4 cup honey
1 cup all purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1/2 tsp powdered mustard
2 Tbsp confectioners’ sugar

Whipped cream filling:

1 pint heavy whipping cream
3 Tbsp sugar, or to taste
1 tsp vanilla extract
1 tsp ground cinnamon

Grease a 15 X 10 inch baking pan, then line it with parchment paper; butter the paper and set aside.

Saute the grated ginger in the butter. Cool.

Let eggs stand at room temperature for 30 minutes. Separate the whites from the yolks.

With your stand mixer or mixer, beat egg yolks on high speed until thickened, about 3 minutes.

Beat in molasses, honey, vanilla, and butter. Add the dry ingredients (flour, baking powder, mustard and cinnamon,) and beat these until well combined.

In a small bowl with clean beaters, beat egg whites on medium speed. Add a pinch of cream of tartar and continue beating on high until soft peaks form. Fold the whites into yolk mixture.

Spread batter into prepared pan and bake in a 375 pre-heated oven for about 10 minutes or until top springs back when lightly touched. Remove from oven and cool in pan for 5 minutes.

Prepare a clean dish towel by sprinkling powdered sugar over it.

Turn the cake onto the towel, peel off the parchment, and roll the cake up in the towel.

(You are rolling the towel right in with the cake–which I found fun and amazing…)
Cool completely.

In a mixing bowel or cuisinart, combine the cream and vanilla and beat. When this begins to thicken, add cinnamon and sugar to taste, then beat until thick.

Unroll cake and spread the filling to within 1/2 inch from the edges.

Roll up the cake again. Refrigerate until ready to serve.

Serve the cake slices with dollops of leftover whipped cream—or in the case of my family, with ice cream AND whipped cream. (ALWAYS ice cream, and preferably chocolate:).

DEATH WITH ALL THE TRIMMINGS is in stores now!


Posted on January 8, 2015 - by

The Many Layers of Baklava #recipe @LucyBurdette

LUCY BURDETTE: Our daughter and son-in-law visited Turkey this fall and look at what they brought back to us: samples of one of my favorite desserts, baklava. Isn’t that the best gift ever? Those tasty nuggets inspired me to try making it–again.

Quite a few years ago, I was asked to help our son’s elementary school class make baklava. (They must have been studying food from various countries around the world.) Though I’ve always been a fan of this pastry, I had never had the nerve to try making it myself. Believe me, if a group of schoolkids could make it, anyone can:). The only problem we had was discovering occasional brush bristles in the finished pastry–this I blame on poor quality pastry brushes and intense paint strokes…

Ingredients

1 pound package of phyllo dough, thawed overnight, then brought to room temperature

1 pound walnuts or mixture of pistachios and walnuts (I used 1/3 salted pistachios and 2/3 walnuts)

1/2 cup sugar

1 teaspoon cinnamon

3 sticks unsalted butter, melted

12 ounces honey

Chop the walnuts and pistachios finely in a food processor and then add the sugar and cinnamon and pulse to combine these.  Set this aside.

Remove the phyllo dough from the package and unroll it on a clean counter. Butter a 13 x 9″ baking dish and layer in 8 of the phyllo sheets, one at a time, buttering each sheet with a pastry brush dipped in the melted butter.

As you work, cover the remaining sheets of phyllo with a damp towel so they don’t dry out. (Don’t sweat any little tears–they won’t show up in the end.)

Pour 1 cup of the nut mixture over the eight layers of phyllo and spread this evenly to the edges. Continue to layer eight more sheets of dough, painting each with melted butter.

Spread another cup of the nut mixture over the top. Repeat the layers and the nut mixture until all the nuts are used, ending with phyllo.

With a sharp knife, cut the baklava into diamond shapes. Bake at 325° for 45 minutes or until golden.

Remove the dish from the oven and drizzle honey over the dough until it does not absorb any further. To the left is the honeyed pastry before it has soaked in. (I used a full one pound jar of local honey.) Then sprinkle with some ground up pistachios if you like that look. (I did.)

Let cool and sit for six hours or overnight, then serve at room temperature, well wrapped. Oh the agony of waiting! But it’s worth it. My guests told me this was the best baklava they had ever eaten. My hub and I had to agree.

These little squares could make a splendid addition to an party cookie platter!

 

Question:  How is a good mystery like a piece of baklava?

Answer: Many layers!

DEATH WITH ALL THE TRIMMINGS is here now!

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Posted on December 27, 2014 - by

Mojitos for the Holiday Season

LUCY BURDETTE: Before visiting Cuba last month, I had never tasted a Mojito, never mind made one. But now it’s my new favorite drink. And I think it would be a perfect holiday libation, what with the red and green coloring–red from the bitters, and green from the mint.

First I’ll take you on a tour of some of the drinks I tasted (all for your benefit of course, in order to bring you home something spectacular.)
Here was the one that was most perfect:


This one was very good too:


This one took the prize for the most bilious color (though I drank it
anyway):

And this was the daiquiri that I was forced to order when the bar was out of mint:

And here’s my recipe:

Ingredients
one lime, sliced
1 lemon, sliced
4 to 5 sprigs mint per glass
2 teaspoons sugar
1 to 2 ounces rum, depending on how strong you want the drink
Club soda
Ice
Bitters

Start by crushing several slices of lime, several slices of lemon, the mint, and 2 teaspoons of sugar in the bottom of an old-fashioned glass. Add the rum and stir. Fill the glass with ice. Fill the ice with club soda. Mix and add a splash of bitters on top.

This might be the perfect drink to sip on while reading a Key West mystery!

Cheers! Merry Christmas! Happy holidays! Happy New Year!


Posted on December 7, 2014 - by

Festive Coconut Shrimp for a Book Launch #recipe @LucyBurdette @penguincozies

LUCY BURDETTE: I am so excited about DEATH WITH ALL THE TRIMMINGS hitting shelves this week! So of course, I spent a long time thinking about what recipe would be festive enough for the launch of a brand new book.

First I looked at the recipes in the back of the book. But you’d already seen Chef Edel’s cheesy polenta with spring vegetables and Parmesan crisps, as well as the decadent Key lime parfaits, and Hayley’s mom’s spaghetti Bolognese recipe. Obviously, a recipe for hot dog casserole was not up to the big day, LOL.  (Though I did get some fan mail last week in which a reader told me her husband had already made that dish and the whole family gave it a thumbs up!)

Then it hit me – coconut shrimp! In the fifth Key West mystery, Hayley’s mom is working as a caterer at Small Chef at Large for the winter season. (Based on the real-life Jennifer Cornell.) During one of the scenes, they are preparing coconut shrimp for a wedding:

My mother, swathed in a white apron, stood before an eight-burner gas range, fishing shrimp out of boiling oil and placing them on paper towels to drain.
“It smells wonderful in here,” I said. “What’s on the docket tonight?”
“It’s a wedding at the Oldest House on Duval Street,” Mom said. “The bride is a woman after my own heart—after choosing her man, she’s focused her heart and pocketbook on the menu.” Mom clapped her hands. All business.
“Will you taste this sauce, honey?” she asked, clip-clopping across the kitchen in her green clogs to grab two bowls of dipping sauce. “Jennifer usually serves the coconut shrimp with mango chutney, but I was thinking something a little more spicy and Asian might be a fabulous contrast.”
She handed me a small plate containing a piping-hot shrimp coated in a crispy coconut crust.

 

So here’s my attempt to replicate that recipe and celebrate the new book.

Ingredients (dinner for two people, hors d’oeuvres for four)

1/4 pound large Key West pink shrimp, peeled and deveined (You may leave the tails on for a little extra visual oomph)

1/2 cup flour

One egg, beaten

1/2 cup dried unsweetened coconut, with more as needed

Vegetable oil (I use canola)

Prepare the shrimp by washing and peeling and deveining, and then pat them dry. Prepare three shallow bowls, one for the flour, one for the beaten egg, and the third for the coconut. (If you notice in the photo with the raw shrimp, the ones on top are Argentine pinks, while on the bottom are the Key West local pinks. We preferred those!)

Dip the shrimp in flour, then egg, and finally coconut, and set them on a plate until you have prepared all of them.

Now heat the vegetable oil in a heavy bottomed skillet. When the oil is hot, fry them several at a time until they are crispy and brown. This will only take a few minutes.

I served the shrimp with two sauces, one simple mango chutney from a jar.

The other, a combination of 2 tablespoons of Thai sweet chili sauce mixed with 2 tablespoons of orange marmalade.

If you plan to serve these for dinner, add white rice and a green salad.

DEATH WITH ALL THE TRIMMINGS can be found wherever books are sold.

And big congrats to my Mystery Lovers Kitchen blog sisters, Krista Davis for THE GHOST AND MRS. MEWER and Cleo Coyle for ONCE UPON A GRIND!

DON’T FORGET: Mysteries make great stocking stuffers!


Posted on November 30, 2014 - by

Sour Cream Scallion Biscuits #recipe @LucyBurdette

LUCY BURDETTE: These are what I call special occasion biscuits, because they are loaded with butter and sour cream, so you wouldn’t want to eat them every day. Not that you’ll have the chance, because they are most likely to be snapped up right after you serve them. They are definitely lovely enough to find a place on your holiday table, but could also accompany a hearty soup–and call that dinner!

Ingredients

1 cup all-purpose flour
1 cup white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
four scallions, cleaned and chopped
one half teaspoon sugar
1/2 teaspoon salt
6 tablespoons butter
1 cup sour cream
1 Tbsp or so of milk as needed
  

Measure the dry ingredients into a bowl. Add the chopped scallions and mix well. Cut the butter in with a pastry blender until the mixture resembles coarse crumbs.

Now add the the sour cream and stir lightly until the mixture is moistened and holds together in a shaggy dough. You may need to add a tablespoon of milk, if the mixture is too dry.

Turn the dough out onto a lightly floured surface and knead a few times, then shape into a rectangle about one inch thick.

Cut the dough into squares, to make the size you like. I made 12 biscuits out of this dough. Place them on greased baking sheet with room to grow. Bake at 450 until golden, about nine minutes.

Serve hot with more butter, and honey if you like!

And don’t forget, DEATH WITH ALL THE TRIMMINGS will hit bookshelves on December 2–just in time for Christmas stockings! You can preorder the book here.

(PS, we’re really excited about the first review: Burdette infuses the mystery with Key West spirit and holiday fun along with delicious food references and recipes. This strong series continues a unique blend of island mayhem and sparkling characters surrounding a layered mystery. )

 Booklist, December 1, 2014


Posted on November 20, 2014 - by

Crab Cakes #Recipe for #Cat Week–and a #Haiku @LucyBurdette

CAT HAIKU by Lucy Burdette, in honor of Yoda on Cat Week!

White whiskers on gray
Purr box sputtering to life
What else but Cat Week

LUCY BURDETTE: You might reasonably ask, what the heck was Cat Week? And why was it happening at Mystery Lovers Kitchen?

Cats are smart and secretive and mysterious and quiet stalkers–and yet so adorable that we forgive them anything. And so they go together with cozies like butter with hot biscuits, or chocolate cake with cold milk, or fresh tomatoes with basil and olive oil… You get the picture!

I’ve had a cat in my life ever since the year I turned 13. I was desperate for a date with Mickey Dolenz for my birthday, but my mother was smart enough to give me a kitten instead. (Yoda, seen above doing his best trick, is our current feline denizen.) All my fictional characters have had cats too–Cassie had Cashbox, and Dr. Rebecca Butterman had Spencer, and Hayley has Evinrude, of course!

Evinrude posing for DEATH WITH ALL THE TRIMMINGS

We each put our own special spin on Cat Week, but to my mind this theme cried out for a fishy recipe. Yoda the cat loves tuna fish, so I thought he would love crab meat too. And that would give me the chance to snap a photo of him eating daintily from a treasured crystal goblet that belonged to my mother. Right?

Wrong.

He’s a cat after all, so this is the closest he came to posing.

Now on to the recipe…

Yoda’s Crab Cakes

Ingredients

One pound crab meat, picked over to remove bits of shell

1/2 cup fresh bread crumbs

Two scallions, finely minced

One half small hot pepper, minced

1/4 teaspoon celery salt

1/4 teaspoon dry mustard

1/4 teaspoon red and black cracked pepper

About 4 tablespoons mayonnaise

One egg, well beaten


Mix the first seven ingredients, from crab meat to pepper. Then begin adding a tablespoon of mayonnaise at a time until the mixture seems wet enough for you. Add the beaten egg.

Shape the crab mixture into cakes. This should make about eight.


Heat a tablespoon of olive oil and a tablespoon of butter over medium heat. Add four crab cakes at a time. Sauté them until brown, then flip and continue to sauté the other side.


Keep the first crab cakes warm while you are preparing the next four. Serve with cocktail sauce (one part horseradish to two parts ketchup) and coleslaw.

Purrfectly delicious!

Lucy Burdette is the author of the Key West food critic mysteries. Murder with Ganache is in stores now.

Death with All the Trimmings will be on bookshelves December 2. Pre-order it here.

 

Yoda the cat says: “Buy the darn books so she can get off my case and keep me in catnip.”


Posted on November 13, 2014 - by

Chicken and Dumplings with a Tex-Mex Twist #recipe

 

Chicken and Dumplings in Tomatillo Sauce

When I’m looking over recipes, I seem to vacillate between garden vegetables to decadent cakes, with comfort food in between.

Now that I’m headed toward the launch of DEATH WITH ALL THE TRIMMINGS, I’m in the comfort food phase. If you happen to have some frozen green tomatillo sauce, this recipe is so easy. Also easy to whip that sauce up, so if you see tomatillos in the supermarket, grab them! I’ll link to the recipe for the sauce below. This is chicken and dumplings with a Tex-Mex twist–oh my mouth is watering…

Ingredients

Half a cooked chicken deboned and broken into pieces (could also use leftover turkey, about 2 cups)
2 tablespoons butter
1/4 cup flour
2 1/2 cups salsa Verde, also called tomatillo sauce *See Cook’s note
1/2 cup milk

Dumpling ingredients

1 cup milk
3 tablespoons butter
One and a half cups all-purpose flour unbleached
1/2 cup cornmeal
1 tablespoon baking powder
One bunch scallions, cleaned and sliced
One handful (about 1/4 cup) fresh cilantro, chopped

To make the chicken, melt the butter in a large saucepan, and stir in the flour to make a paste. Cook for a minute or two longer, being careful not to burn the butter or flour.

Mix in the half cup milk and stir until slightly thickened. Then add the salsa Verde and cook a little longer, until the mixture is bubbling and thick. Add the chicken pieces. Set aside. Preheat the oven to 400.

To make the dumplings :

In a medium pan over low heat, heat the milk and butter until steaming. Then stir in the flour, cornmeal, baking powder, scallions, and cilantro.

 

Pour the hot salsa Verde and chicken mixture into a well buttered Pyrex bowl. Drop hunks of dough into the chicken. Cover the casserole and bake until the dumplings are cooked through. This may take 20 to 25 minutes. Keep checking.

*Cook’s note: I’ve made a similar recipe using jarred green salsa and it was salty to the point of being inedible. So, worth it to make the salsa yourself if you can find the tomatillos. Recipe here.

 

DEATH WITH ALL THE TRIMMINGS will be out on December 2, just in time for Christmas stockings!

Pre-order it here.

 

 


Posted on November 8, 2014 - by

Surviving the Holidaze @LucyBurdette #recipe

Blog by Dr. Rebecca Butterman from Roberta Isleib’s (aka Lucy Burdette’s) advice column mysteries

My name is Dr. Rebecca Butterman. I’m a psychologist and I also write an advice column for the brokenhearted readers of Bloom! magazine. Family dysfunction? I know about this both professionally and personally LOL.

And don’t you find that the holiday season sometimes makes problems feel worse? Hollywood movies and Norman Rockwell paintings twist us up by having us believe that everything should be perfect for Thanksgiving and Christmas and New Year’s and Hanukkah. The holidaze, I like to call them.  You pull together full-grown members of a family and put them in close contact for days—they are going to fall back into ugly, old patterns. I promise you that!

Even my friends at our picture-perfect church on the town green aren’t exempt from problems. I found that out recently when our minister called me at midnight to talk about the death and possible murder of another church member. Whoa! And naturally, he wants me to help figure things out.

Some people wonder how I—being a professional—handle my stress. One of my favorite distractions is cooking. It doesn’t have to be fancy, as long as it’s good old-fashioned comfort food.

Here’s my easy recipe for baked apples, which will make your house smell like you’ve scored the best of Christmas. And make your stomach happy and turn your heart in that direction, too.

This recipe serves two, but it’s easy to double or triple it up.

Ingredients:

Two of your favorite apples (I like Mcintosh or Macoun)
2 tablespoons butter
2 to 3 tablespoons rolled oats
1 tablespoon brown sugar
Half a teaspoon cinnamon

Core the apples, making sure not to cut all the way through to the bottom. In a small bowl, mix the butter, oats, sugar, and cinnamon well. Divide the mixture into two parts and stuff into the apples. Bake for about 45 minutes in a 350 oven, until the filling is crispy and bubbling, and the apples soft. You can add ice cream or whipped cream if you wish, but I find these apples are perfect by themselves.

The first advice column mystery, DEADLY ADVICE, is also available as an ebook. And Lucy Burdette’s fifth Key West mystery, DEATH WITH ALL THE TRIMMINGS will be in bookstores December 2. You can preorder it now!

More breaking news! If you *forgot* to buy your ebook copy of AN APPETITE FOR MURDER, it’s on sale for $1.99 through the weekend!

Here’s the Amazon link, and here’s the link for Barnes and Noble.



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