Readers of the Booktown Mysteries know that Angelica's life somehow always revolves around cooking and eating.  There's nothing she loves more than cooking for friends and family.  She cooks for pleasure, for entertainment, and as part of her livelihood. When she's upset, the kitchen is where Angelica heads to cook off whatever is bothering her.

Many readers have written to me and asked me to post Angelica's recipes on the web site.  Your wish is my command!  I'll be adding a recipe here and there.  If there's one in particular you'd like to see, drop me a line at Lorna@LornaBarrett.com

 

Although Sentenced to Death takes place in summer, Angelica is cooking up a Thanksgiving feast for her next cookbook.  In it, she's using leftover turkey and turning it into tasty meals.  One of them is my favorite . . .

Turkey Curry
Ingredients
2 cups milk
2 chicken bouillon cubes
2 cups diced peeled apples
1 rib celery, chopped
1 cup chopped onion
1/4 cup vegetable oil
2 tablespoons all-purpose flour
2 teaspoons curry powder *
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice
4 cups diced cooked turkey (or chicken)
Hot cooked rice
2 hard boiled eggs, diced (optional)
½ cup roasted peanuts (optional)
Minced cilantro (optional)

Directions
In a small saucepan, heat the milk and bouillon, stirring until bouillon is dissolved. Set aside.

In a large saucepan, sauté apples, onion and celery in oil until tender. Stir in the flour, curry powder, salt and pepper until blended. Gradually add milk mixture and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and heat through. Serve over rice. Garnish with chopped egg, peanuts, and cilantro.
Serves 4.

*If you’re like me and prefer your curry hotter, use up to 2 tablespoons curry paste.

For the happiest birthday ever, try serving Angelica's coconut cake, which appeared in Chapter & Hearse.

Coconut Cake
3 cups sifted cake flour (sift before measuring)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, room temperature
1 pound powdered sugar
4 egg yolks, well beaten
1 cup milk
1 teaspoon vanilla
1 cup shredded coconut
4 egg whites, well beaten

Measure the sifted cake flour into a bowl. Add baking powder and salt. Sift these ingredients at least 2 times. In a mixing bowl, cream butter, and gradually add sugar. Continue creaming until light and fluffy. Add the beaten egg yolks and beat well. Add flour mixture alternately with the milk, beating well after each addition. Stir in coconut and vanilla. Gently fold in egg whites. Bake in three greased 8-inch pans at 350° for about 30 minutes, or until a wooden pick inserted in the center comes out clean. (Makes three 8-inch layers.)

Coconut Icing
1 cup (2 sticks) unsalted butter, room temperature
2 ½ cups confectioners’ sugar
1/3 cup coconut milk, room temperature*
1 ½ teaspoons vanilla extract
1/8 teaspoon salt
1 ½ cups sweetened flaked coconut

(*You can substitute regular milk for the coconut milk, but also substitute coconut extract instead of vanilla extract.)

Using an electric mixer, beat butter in large bowl until smooth. Add sugar, coconut milk, vanilla, and salt. Beat on medium-low speed until blended, scraping down the sides of the bowl. Increase to medium-high and beat until light and fluffy.

Frost cake. Gently press coconut onto the sides of the cake, and sprinkle the top with coconut, too.

Serves 6-8

When the holidays are upon us, it's time to get out the baking pans.  You don't have to be a child to enjoy baking and eating cut-out cookies any time of the year.  With just a little upfront prep, you can be in the kitchen baking (and sampling) delicious cookies in no time. 

Here's Angelica's favorite recipe for . . .

Cut-Out Cookies
2/3 cup sugar
1 tsp. vanilla extract*
2/3 cup Crisco shortening
2 slightly beaten eggs
2 1/2 cups flour
1/2 tsp. salt
1 1/2 tsp. baking powder

Mix all ingredients together until it forms a ball. Place dough in plastic bag or covered bowl. Refrigerate for four hours or overnight.

Preheat oven to 350F.

On floured board roll out to about 1/4 inch thickness. Cut out shapes with cookie cutters of your choice. Bake at 350 for 8-10 minutes until the edges just start to brown. When completely cool, frost. If you wish to add colored sugars, do so before you bake the dough.

(This recipe doubles well.)

*You can substitute the vanilla extract or any flavor you enjoy (almond, anise, orange, lemon, etc.)

When those cold north winds start blowing, it's time to get out the soup pot.  There's nothing like homemade soup to warm you through and through--and soup is good for you, too!

Here's Angelica's recipe from Bookplate Special for Potato and Leek Soup.  Yum!

Potato & Leek Soup
2 tablespoons butter
2 cloves diced garlic
2 good sized potatoes (or about 1 pound)
2 good-sized leeks (or about 1 pound)
4 cups chicken broth
¼ teaspoon salt
¼ teaspoon black pepper
1 cup milk or light cream

Clean and chop white part of the leeks. Melt the butter in a large saucepan and add the chopped leeks and garlic. Sautee them over a low to medium heat until the leeks are soft (about ten minutes). Stir frequently; do not brown.

Add all the remaining ingredients to the pan except the milk/cream. Bring the soup to the boil and then let it simmer for 15-20 minutes.

If you prefer a smooth soup, mash the potatoes in the pan, or puree in a blender. Just before serving, pour the milk/cream into the soup; stir well and heat through.

Serves 4

For those who like seafood, try Lobster Bisque, from Murder Is Binding.

Lobster Bisque
1 lobster (1½ pounds)
2 stalks celery
2 shallots, minced
1 small onion, chopped
1 cup butter (½ pound)
2 cups half-and-half (or whole milk)
lobster broth
1 teaspoon paprika
½ cup sherry
1 cube chicken bouillon
salt, white pepper
1 cup flour
3 cups reserved lobster broth

Place lobster and celery in a heavy saucepan and cover with cold water. Bring to a boil; boil for 10 to 15 minutes or until lobster is red and cooked.

Remove lobster, set aside to cool. Strain broth and set aside.

In a large saucepan, melt butter, sauté shallots and onion until soft/translucent. Add half-and-half plus some of the lobster broth (reserving 3 cups for later). Heat thoroughly, then add seasoning, sherry, and bouillon cube. In a bowl, mix together the flour and 3 cups of lobster broth. Heat until thickened.

Remove meat from lobster and add to the bisque. Allow the bisque to simmer (do not boil) for 15 minutes, stirring occasionally.
 

Our first featured recipe is from BOOKPLATE SPECIAL, Mini Spinach Quiches, requested by Judy Clemens.  I admit, they're a bit finicky to make (or at least the shells are), but they are well worth the effort.

Mini Spinach Quiches
½ cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
1 cup all-purpose flour
3 slices bacon
¼ cup chopped green onion
2 eggs
½ cup half-and-half cream
½ cup grated Parmesan cheese
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1 (10 ounce) package frozen spinach, thawed and well drained (use your hands to squeeze out the water)

In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls. Press balls into the bottom and the sides of greased mini muffin cups.

Preheat oven to 350º degrees. In a skillet, cook the bacon until brown and very crisp; drain. Sautee the onions in the same skillet with the bacon drippings, cook for 5 minutes, or until tender, stirring constantly; drain. Place the onions in a medium bowl. Crumble the bacon into small pieces, and add in with the cooked green onion. Add the eggs to the bacon and onions; beat well. Stir in the cream, salt, nutmeg and the Parmesan cheese. Add in the squeezed spinach; mix well to combine. Divide the mixture into crust-lined cups (do not overfill).

Bake for 25-30 minutes, or until puffed and golden brown. Cool in pan on wire rack for 5 minutes. Serve warm or cool. Store leftovers in the refrigerator.

Makes 24

Come back soon for more recipes!

Send your recipe wish to: Lorna@LornaBarrett.com