In a 2-to 3-quart saucepan, heat the water and sugar over medium heat. Stir constantly. As soon as all the sugar has melted—the color will be a warm amber—add the butter. Whisk until the butter has melted. You will see bubbles around the edge of the pan.
Remove the pan from the heat and add the cream in a steady stream, whisking the whole time. Note: This mixture will foam. It’s so pretty.
Whisk until the mixture is smooth, then cool a few minutes and pour into a glass heat-proof container and let cool completely. Remember the glass container will be hot until the mixture is completely cool. Store in the refrigerator for up to 2 weeks.
From Katie:
I love a good grilled cheese. I’m always trying different combinations, usually using items I’d consider putting in a salad, like pears and blue cheese. They are a perfect, um, pair. (Are you laughing? Sometimes I crack myself up.) For this sandwich, I decided to add grilled onions. I was inspired by the sandwich that Flora—you know, the gal from Home Sweet Home—made during the Grill Fest competition. Brilliant addition. The sandwich makes a delicious brunch or lunch meal. It’s gooey, so you might consider having a fork and knife on hand. Say cheese!
Pear and Blue Cheese Grilled Cheese
(makes 2 sandwiches)
4 slices bread (Gluten-free bread works, too.)
4 tablespoons butter
4 tablespoons cream cheese
1–2 teaspoons balsamic vinegar
1 Bartlett or Bosc pear, cored and sliced thin
1/4 cup sautéed onions
4 ounces blue cheese, sliced
Butter each slice of bread on one side. In a small bowl, mix the cream cheese and balsamic vinegar. Spread the cream cheese–vinegar mixture on the other side of the bread. (Note: This is the inside of the sandwich; the butter side is the outside.)
In a small sauté pan, melt a tablespoon of butter over medium heat. Slice the onions thinly. Set the onions in the hot butter and stir for at least five minutes, until tender. (Note: The onions can be made a day ahead. If refrigerating overnight, bring to room temperature.)
To assemble: Top two slices of bread, cream cheese side up, with grilled onion. Place blue cheese (it will crumble) on top of the onions. Place pears on top of the cheese. Set the other slice of bread on top of the sandwich and press slightly.
If cooking on a stovetop: Heat a large skillet over medium heat for about 2 minutes. Set the sandwiches on the skillet and cook for 4 minutes, until golden brown. Flip the sandwiches with a spatula and cook another 2 to 4 minutes. You can compress the sandwich with the spatula. Turn the sandwich one more time. Press down with the spatula and remove from the pan. Let cool about 2 to 3 minutes and serve.
If cooking on a panini grill or sandwich maker: Set the sandwich on the grill surface and slowly lower the top. Cook for a total of 4 minutes. Remove from the grill surface and let cool 2 to 3 minutes, then serve. Beware—the cheese filling might ooze out the sides. If the lid is too heavy, you might want to consider resorting to the stovetop method.
From Katie:
I absolutely adore these cookies. They’re so easy to make, even Jenna can make them. Shh. Don’t tell her I was joking about her. But, really, they’re easy. And they’re gluten-free. I have a friend who can’t eat wheat, so I make these for her all the time. They almost work like protein bars, though they’re really cookies. Don’t be fooled.
By the way, for all of you who can eat wheat, just substitute the gluten-free flour with regular flour and omit the xanthan gum. That’s the ingredient that helps bind the gluten-free flour. Sweet dreams!
Peanut Butter Chocolate Crunch
Cookie à la Katie
Gluten-free
(yield: 12–16 cookies)
1/2 cup (4 ounces) unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup light brown sugar, firmly packed
2 large eggs
3/4 cup smooth peanut butter
1 teaspoon vanillin
2 tablespoons water
1 cup gluten-free flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups crispy gluten-free rice cereal
1/2 cup semi-sweet or dark chocolate chips
Heat oven to 375°F.
Mix the butter and sugars in a large bowl. Add the eggs, peanut butter, vanillin, and water. and beat with an electric mixer on medium for one minute.
In a separate bowl, mix the gluten-free flour, xanthan gum, baking soda, and salt. Add the flour mixture to the butter mixture and mix on low speed.
Fold in the gluten-free rice cereal and chocolate chips. Note: If you use Chex-style cereal, crush the pieces slightly in a plastic bag.
Line a 13" x 9" pan with parchment paper. Press the dough onto the parchment paper.
Bake until golden brown, about 12 to 15 minutes. Let cool for 15 minutes and then cut into bars or squares.
Note: These can also be made as individual cookies. Using a spoon, set scoops of dough about an inch or two apart on a cookie sheet. Press with a fork to flatten. Cook for 12 minutes, until golden brown. Let stand for 5 minutes before removing with a spatula.
From Jenna:
This is one of my all-time favorite sandwiches. I remember my mother making appetizers of shrimp, mayonnaise, and asparagus. She would put the salad on melba toasts and top them with cheese and then toast them in the oven. She served them whenever a group of her girlfriends came over to play cards or simply shoot the breeze. My sister and I would sneak in and steal a few for ourselves. My brother wasn’t a shrimp eater. Boy, did he lose out! Here’s to you, Mom.
Shrimp Swiss Cheese Melt
(makes 2 sandwiches)
4 large asparagus spears, cooked to tender
4 large shrimp, diced
2 tablespoons mayonnaise
2 tablespoons cream cheese
2 tablespoons chives, chopped
1 teaspoon bouquet garni (or tarragon or parsley)
1/2 teaspoon lemon zest
Salt to taste
4 slices bread
2 more tablespoons mayonnaise
4 slices Swiss cheese
For the asparagus: Bring an inch of water to boil in a saucepan. Snap off the ends of the asparagus and cook, covered, in boiling water for 2 minutes. Pour off the water. Keep asparagus covered for 2 more minutes. Rinse in cold water. Slice in half and then cut into thin strips. Set aside.
For the shrimp salad: Remove tails from the shrimp and discard. Dice the shrimp. In a medium bowl, mix the shrimp together with 2 tablespoons of the mayonnaise, cream cheese, chives, herbs, and lemon zest. Taste and add salt if desired.
To assemble: For these sandwiches, no butter is required on the bread. Use the remaining 2 tablespoons of mayonnaise and spread on each slice of bread. Place all 4 slices of the bread, mayonnaise side down, on a cutting board. Spread the shrimp-cheese-mixture on 2 of the slices. Lay out the asparagus on the other 2 slices. Top each with Swiss cheese. Place the two sides together.
If cooking on a stovetop: Heat a large skillet over medium heat for about 2 minutes. Set the sandwiches on the skillet and cook for 4 minutes, until golden brown. Flip the sandwiches with a spatula and cook another 2 to 4 minutes. You can compress the sandwich with the spatula. Turn the sandwich one more time. Press down with the spatula and remove from the pan. Let cool about 2 to 3 minutes and serve.
If cooking on a panini grill or sandwich maker: Set the sandwich on the grill surface and slowly lower the top. Cook for a total of 4 minutes. Remove from the grill surface and let cool 2 to 3 minutes, then serve. Beware—the cheese filling might ooze out the sides because of the mayonnaise. If the lid is too heavy, you might want to consider resorting to the stovetop method.
By the way, the shrimp salad tastes fabulous all by itself, and can easily be used in a regular sandwich or on top of a crisp green salad!
From Jenna:
When I saw one of the
Grill Fest contestants making this, I watched with fascination. When I tasted it—wow! I loved the combination of meats and cheese, mustard, and jam. Salty, sweet, and savory. I noticed that the cheese was sliced and not grated. I guess that’s because dipping the sandwich into the egg mixture is messy, and if the cheese falls out, well, even messier.
But I have to admit that, after watching it all come together, I thought, I could do that.
Monte Cristo Sandwich
(makes 2 sandwiches)
2 eggs
2 tablespoons milk
1/4 teaspoon cinnamon
4 slices bread (White or a brioche-style bread works great; gluten-free bread works, too.)
1 tablespoon spicy mustard
2 slices cooked turkey
4 slices Swiss cheese
2 slices ham
2 tablespoons butter or vegetable oil (canola preferred)
Confectioners’ sugar for decoration
2 tablespoons jam
In a pie plate, whisk together the eggs, milk, and cinnamon.
To assemble the sandwiches: Place the bread on a cutting board. Spread mustard on each piece of bread. Place turkey on 2 slices of bread. Top the turkey with 2 slices of cheese. Then add the ham. Put the remaining pieces of bread on top.
To cook: On medium-low, heat the butter or vegetable oil in a large nonstick skillet. Dip each sandwich into the egg mixture. Turn the sandwich to coat both sides. Set the sandwiches in the skillet. Cover with a lid and cook 3 to 4 minutes, just until the underside begins to brown. Make sure you don’t burn the bread. Flip the sandwich with a spatula and press down with the spatula to compress the sandwich. Cook for another 3 to 4 minutes or until the underside begins to brown. If necessary, turn once more and cook until the cheese has melted completely, about 1 to 2 minutes.
Transfer to a plate, sprinkle with confectioners’ sugar. Cut diagonally and serve with a spoonful of jam alongside.
Dear Reader,
You might not know this, but I write two culinary mystery series under two names—my real name, Daryl Wood Gerber, and my pseudonym, Avery Aames. Avery writes the Cheese Shop Mysteries. The sixth in the series is titled As Gouda as Dead and is coming soon from Berkley Prime Crime.
The next Cookbook Nook Mystery, the third in the series, is called Stirring the Plot and debuts October 2014. At her aunt’s request, Cookbook Nook owner Jenna Hart helps the Witchy Women of Crystal Cove with their annual fund-raiser luncheon. How can Jenna not love a charming group that raises money for literacy? However, Jenna had no idea doing charity work would be such a hair-raising experience. When a crafty murderer kills the head witch, a local therapist and good friend of Jenna’s aunt, Jenna hurries to help her aunt investigate. Could the killer actually be a real witch? Sleight of hand and magic potions will not conjure up the truth. Jenna must brew a plan that will bring the spine-tingling evil to an end. Good thing Jenna isn’t superstitious. That could spell disaster.
I hope you will join Jenna and the cast of characters as Jenna solves this latest mystery. Perhaps you’ll even discover a new cookbook or a great recipe to share with friends.
Turn the page for a preview of the next Cookbook Nook Mystery: Stirring the Plot.
Savor the mystery!
Daryl Wood Gerber
A CAT YOWLED. Not mine. Tigger was back at The Cookbook Nook. However, I couldn’t stand for an animal to be in pain. I leaped out of my chair and scanned the garden of the Crystal Cove Inn. I looked from booth to booth. At five-eight, I could peer over most of the crowd. The Cookbook Nook was one of many vendors selling its wares at the Winsome Witches Faire on a gently breezy Sunday, all to benefit the Witches’ cause—literacy. I dropped to all fours. I must have looked pretty silly in a black sheath with my rear end in the air and my sandals ready to fall off my waterski-sized feet, but I didn’t care. “Here, kitty, kitty.”
“Hi, Jenna.” Katie, my friend and the head chef at the Nook Café, taller than me and larger all over, arrived with tiers of delectable homemade candies to give away to afternoon customers. “What are you looking for?”
“A cat yowled. Do you see it?”
“No, but don’t worry. I’ll bet it was a mouser. They’re tough. Someone stepped on its tail, that’s all.”
Then why did a shiver run down my spine?
“C’mon.” Katie nudged my knee with her toe. “Lose the frown. Cats are resilient. Remember that litter of six we found when we were kids?”
I wanted to bring them all home, but Katie reminded me that my mother was allergic. We put the kittens in a box and went house to house to find them new families.
“You’re right,” I conceded. Not hearing another screech, I scrambled to my feet and brushed off my hands.
Katie hitched her chin and chuckled; her wildly curly hair shook. “Fix your witch hat. It’s lopsided.”
I righted the hat, a little gold number I’d crafted together with felt, ribbon, and wire. Though I wasn’t much of a cook yet, I was an artist. Oil paints and clay were my preferred mediums, but I wasn’t bad with a pair of scissors and hot glue.
“Better.” Katie shoved the tray of goodies my way. “Try one. I’ve brought Iron Chef–inspired maple mascarpone brittle.”
I downed a crunchy piece and hummed my appreciation. “Wow.”
Katie set the tray on the table beside the various Halloween-themed cookbooks, kitchen utensils, and colorful salt and pepper shakers I’d brought from the shop. Each year at Halloween, the Winsome Witches—they weren’t really witches—held an annual fund-raising luncheon, which was scheduled a few days from now. The group asked that all attendees open their designer handbags and give, give, give. Prior to the luncheon, the community of Crystal Cove got into the spirit. Each shop in town participated in the annual Spookiest Window Display contest, which reminded me; I needed to get cracking on that. One more thing to add to my to-do list. Swell. In addition to the luncheon and faire, The Cookbook Nook was planning a couple of family events, including a candy-making class led by Katie, a potion-making class led by an herbalist, and a magic show to entertain the kiddies.
Glass shattered.
I gasped. My heart started to chug. “What now? Is it the cat?”
“Nope.” Katie pointed toward the candlemaker’s booth where a woman was trying to sweep up the remains of an antique mirror. “Poor thing.” Katie tsked. “Like that will do any good. No matter what, she’s got seven years of bad luck.”
“You don’t really believe that, do you?”
“Of course, I do. Superstitions aren’t just conjured out of thin air. Centuries of folklore create them. Do you remember back in eighth grade how we used to dash past the cemetery holding our breaths?”
Did I ever. We thought ghosts would follow us home. I shuddered again. Why was I so jumpy? I shook off the bad vibes and squared my shoulders. “Superstitions, like wives’ tales, are exactly that, fabricated to instill fear.”
Katie lasered me with a cynical look. “Hold on a sec. Aren’t you the one that used to wear only white to take tests in your senior year?”
I grinned. “That was just savvy wardrobe sense.”
“How do you feel when a black cat crosses your path?”
“Lucky.”
“Liar,” Katie teased.
“Let’s shelve this discussion.” I eyed our display table, which Katie had slightly rearranged to make room for the goodies tray. She could plate food better than anyone, but her display styling left something to be desired. Gingerly, I regrouped the cookbooks and drew the pumpkin-shaped salt and pepper shakers to the front. Voilà. Customers started to flock to us.
“Ooh, how cute,” was a common phrase and, “Wow, I had no idea there were so many cookbook choices.”
Neither did I until I opted to leave my advertising job in San Francisco and move home to Crystal Cove to help my aunt open a culinary bookshop and café. Best choice of my life. Especially now, after discovering the truth about my deceased husband and his dismal business
—life—decisions. I needed family, and I needed friends. To remain in San Francisco, alone with my memories, wouldn’t have been, well, fun. I wanted to move upward and onward. Too-ra-loo, as my aunt would say.
“I love this time of year,” Katie said.
“Because we can dress up?”
Katie rarely dressed simply, preferring checkers and stripes. For the faire, however, she had donned a black dress. She also wore a silver Wizard of Oz necklace. You know the one I mean, with the witch riding the broom.
“No, silly,” Katie said. “Because making sweets is one of my favorite things to do. Chocolate witches. Cinnamon-candied apples. Caramel popcorn balls. Yum.” Katie moved a salt shaker and ogled me, daring me to reposition it. I controlled the impulse. Hard to do. “How about you?” she went on. “Do you like Halloween?”
“Of course.” I treasured fond memories. My mother had loved to make costumes. She would choose a theme. My sister, brother, and I were her guinea pigs. One year we were, indeed, that—the three little pigs. I was the bricklayer. Another year, we were characters right out of The Chronicles of Narnia. I demanded to be Lucy Pevensie, Queen of Narnia. My brother was Aslan, the sage lion. My sister was Jadis, the White Witch, which was, I must admit, appropriate. Whitney could be an ice queen.
Inherit the Word (The Cookbook Nook Series) Page 28