Archive for November, 2018


Posted on November 26, 2018 - by

A Fictional Key West Thanksgiving and Cover Reveal: A DEADLY FEAST

LUCY BURDETTE: The day before Thanksgiving, when many of us were up to our ears in menu planning or pie crust rolling or sitting in traffic on the way to grandma’s house or (lord help us) the grocery store, I wondered what I could post that might be entertaining without being demanding. And it occurred to me that you might enjoy a few snippets from A DEADLY FEAST, the 9th Key West mystery, coming next May–because it’s set at Thanksgiving. On Monday we chatted about our menus and guest lists, today you’ll hear about Hayley’s!

Here’s the final artwork–isn’t it pretty? And I love that Jenn’s quote is on the cover…In this story, Hayley is helping to investigate the death of one of the customers from a food tour. Chef Martha Hubbard worries that someone sabotaged her key lime pie.

Here’s a little snippet describing the meal she’s making to teach a class on Thanksgiving sides:

Bill opened the door to the cooler and gestured at the shelves, overflowing with turkeys, sacks of Brussels sprouts, slabs of bacon, onions in net bags, and more.
“She’s teaching a class on Thanksgiving side dishes,” he said. “My favorite is the brown-butter rosemary yeast rolls.”
My stomach let out a loud rumble and they both laughed.
“You’re welcome to join this class, on the house. She’s including a tutorial on gravy from scratch,” said Eden. “And her side dishes are like nothing you’ve ever seen on dinner tables. She likes to put a Thai spin on old classics, like sweet potatoes with charred poblanos or Brussels sprouts with Thai chilies and caramelized shallots. I can’t wait for the habanero candy!”
I’d begun to salivate at the sound of those recipes, almost drooling like one of Pavlov’s dogs. 

Hayley visits Martha’s kitchen again the next day (or is it two days later?) to follow up on some new information:

She dumped a blue ceramic bowl of dough onto her floured counter. Then she began to knead it, stopping at every turn to sprinkle fresh rosemary leaves on top and knead those into the mixture.
“What are you making?” I asked.
“Rosemary garlic brown-butter rolls,” she said. “I let them take the second rise in the fridge. Then I bake them before dinner and slather them with more garlic butter right before bringing them to the table. Guests go mad for them.”
“Sounds fabulous,” I said. “What else is on your menu?”
“Smoked turkey with a honey vinegar glaze and red-eye gravy, confetti succotash, mashed potatoes with cream cheese, sour cream, and scallions, the usual,” she said, finally cracking a smile.
“I’m practically drooling,” I said. “You take Thanksgiving to a new level.”

And this is what Hayley’s family is serving, after grace is said by Miss Gloria, with an emphasis on her gratitude for friends and family:

I helped them ferry all the dishes out to the sideboard in the dining room—the turkey, gravy, Sam’s cornbread stuffing, pumpkin biscuits, pasta with sage and roasted squash, green beans almandine, and an enormous salad topped with walnuts, dried cherries, mango, and goat cheese. Then my mother invited everyone to grab a plate and fill it.

A DEADLY FEAST blurb: Before Key Zest food critic Hayley Snow’s family descends on the island for Thanksgiving, she has one last assignment–a review of a seafood tasting tour conducted by her friend Analise Smith. But when one of the tourists collapses on the last stop, Analise begs her to investigate before the police destroy her business and shut down the local Key West eateries on her tour. Pressure mounts when Analise calls a second time to request that Hayley meet with Chef Martha Hubbard, who prepared key lime pies for the tasting tour and is terrified that someone poisoned her pies to ruin her reputation. Chefs all around town are preparing their versions of a Thanksgiving feast, but with a murderer on the loose, will Hayley and her friends have anything left to be thankful for?

Available for pre-order from Indiebound, Amazon, Barnes and Noble, or wherever you buy your books.


Posted on November 25, 2018 - by

Pimento Cheddar Scones #recipe @Lucyburdette


LUCY BURDETTE: As soon as the crisp days of fall arrived, I developed a craving for pimento cheddar scones. We all know that cravings are best indulged–lightly that is!

I decided that these would be a perfect addition to a Thanksgiving menu, but they’d also go well with turkey soup for an easy supper after the holiday. They freeze well, too–what are you waiting for?

Ingredients

3/4 cup all-purpose flour (can substitute white whole wheat)
1/2 cup cornmeal
1 and 1/4 tsp baking powder (I use low sodium)
1 teaspoon sugar
¼ tsp. cayenne or to taste

3 tablespoons unsalted butter
3/4 cup cheddar cheese, grated
1 egg
1/3 cup milk

2 tablespoons chopped pimentos, drained

Preheat the oven to 425. Mix together the dry ingredients, then cut in the butter using a pastry cutter or your food processor until it resembles coarse meal. Blend or pulse in the cheese. Stir together the egg and milk and add this to the other ingredients. Mix until combined. Pulse the pimentos lightly into the dough, just enough to spread them around. Dump the dough onto a floured surface and knead for a minute until everything holds together.

Flatten the dough into a disk and cut it into six pieces. Place the sections on an oiled pan or parchment paper and bake for about 12 minutes until lightly browned. (Try not to overcook or the scones will be dry.)

Happy Thanksgiving! May your table be loaded with delicious food and surrounded by the people you love…

Death on the Menu, the 8th Key West food critic mystery, is available now from Crooked Lane Books. You can order it wherever books are sold!



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