Recipes from my characters and cookbook reviews! Have a look… you may be surprised!
- South African Melktert (Milk / custard tarts) ~ Aneesa Price
- Chocolate Mocha Creme Brulee ~ Rhonda Plumhoff
- Voodoo Chocolate Beignets ! Rhonda Plumhoff
- A Review of Erotic Treats by Rhonda Plumhoff
Melktert – A South African favorite for the holidays!
For the pastry:
- 1/2 cup cold butter, chopped into cubes
- ½ cup sugar
- 2 eggs, lightly beaten
- 3 cups of self-raising flour
- (Or just go out and buy ready-made butter, tart pastry shells. Although, these are worth the time and effort.)
Ingredients for the filling:
- milk, 4 cups
- butter, ½ cup
- eggs, 3 – yolks and whites separated
- sugar, ½ cup
- vanilla extract, 1 tablespoon
- cornstarch, ½ cup
- flour, 2 teaspoons
To serve: ground cinnamon
To make the pastry, whisk the butter and sugar until it becomes fluffy. Add the eggs and mix well. Then add the self-raising flour, a half a cup at a time and mix with your fingers until you obtain a moist dough. The dough will be slightly crumbly. Flatten the dough and wrap in cling film. Leave it to rest in the refrigerator for one hour.
Preheat oven to 180° C / moderate temperature / 350 degrees F. Roll out the dough with a rolling pin on a well floured work surface. Line a round tart tin, 26 cm in diameter or mini tart pans. Or do as I do and use a muffin pan. Prick the dough with a fork, cover with baking paper and pour over beans (i.e. blind bake). When it gets golden, remove baking paper and beans and let it rest on a cooling rack.
For the filling, melt butter in milk over medium heat. Beat egg yolks with sugar and vanilla and then add the cornstarch. Add a tablespoon of hot milk into the egg mixture, stirring to avoid eggs from scrambling. Add the remaining milk, mixing until everything is smooth and has the consistency of thick custard. Whip the egg whites until soft peaks form and fold them custard mixture.
Pour the filling into the tart shell, sprinkle the surface with cinnamon. Now, you’re welcome to try to wait for it to cool down before you have one, but there’s no need to torture yourself. I love these hot, warm or cold.
Bon Appetit! Let me know what you think of melktert.
Chocolate Mocha Crème Brulee
Caroline had led the life of a high society daughter and wife, one that was filled with soul-destroying emotional abuse. Upon the death of her husband, she finds that she is financially incapable of supporting herself and flees New York without a plan or destination in mind. Her travels lead her to Promise, a small town on the New England coast.
Following instinct, she settles in Promise and begins to explore her new found independence and the pleasurable side of love with ruggedly handsome local, Luke Edwards.
Her financially privileged upbringing had provided her with the opportunities to travel and with her love for cooking; she shares culinary delights from all over the world with the willing residents of promise. But her new-found contentment is shattered as past resurrects itself and she needs to find the courage to face it before she can truly re-build her life.
Finding Promise by Author Aneesa Price http://www.amazon.com/Finding-Promise-Series-Romance-ebook/dp/B008N25Y80
- 2 3/4 cups heavy cream
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup prepared espresso (strong black coffee)
- 8 egg yolks
- 1/2 cup semi-sweet chocolate chips
- 2 tablespoons granulated sugar, for topping
Preheat the oven to 325° degrees. Place 8, (6 ounce) ramekins on a baking sheet.
In a heavy sauce pan over medium heat, add cream, sugar, vanilla and espresso. Stir to dissolve the sugar, and heat until cream begins to simmer. Remove from heat. Place egg yolks in a large bowl, and slowly whisk in the hot cream mixture, about 2 tablespoons at a time, until you have added approximately half the cream mixture to the yolks. At this point, pour in the remaining cream mixture and whisk smooth. Stir in chocolate chips, and let rest for 5 minutes. Stir the mixture until chocolate is smooth and creamy. Pour evenly into ramekins, cook for 30 minutes in preheated oven. Remove from oven and allow to cool for 45 minutes at room temperature. Refrigerate for 6 hours. Before serving; move the oven rack to the top position in the oven, preheat oven to broil. Sprinkle the tops of each Crème Brulee with granulated sugar, evenly coating. Place ramekin on baking sheet, and place under the broiler until sugar bubbles and turns a light caramel brown. Keep an eye on sugar it bubbles fast and you do not want it to burn. Serve immediately.
Yields 8 servings
Voodoo Chocolate Beignets
This endearing Voodoo, Cajun mama is a favorite character of many who read Coffin Girls. She rules the kitchen of Papillion Plantation, the majestic mansion of the witch-vampire sisters, with a wooden spoon and gruff affection. What’s more, she’s the human that grounds the powerful Coffin Girls and who encourages them to overcome the risky challenges that they face, including those that touch their magical hearts.
Miss Suzette is known for her Voodoo, or ‘kitchen magic’ but she is also a whizz with culinary creations believing that food replenishes the soul and nourishes the heart.
Coffin Girls, Elegantly Undead by Aneesa Price: http://www.amazon.com/Coffin-Girls-Elegantly-Undead-ebook/dp/B008N0GWVA
- 1/2 teaspoon dry yeast
- 1/4 cup warm water
- 3 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/3 cup heavy cream
- 1/4 cup hot water
- 1 egg, lightly beaten
- 2 tablespoons vegetable shortening
- 1/2 teaspoon salt
- Vegetable oil for frying
- Confectioners’ sugar for dusting
Before you begin to deep fry beignets, fill pan with oil until 3 inches deep, heat vegetable oil to 350° degrees in a deep heavy pot, over medium-high heat (or deep fryer).
Sprinkle yeast over warm water in a small bowl, stirring to dissolve. Let stand for 5 minutes. In a large bowl, combine flour, cocoa powder, sugar, heavy cream, hot water, egg, shortening, and salt; stir in yeast mixture. Mix dough just until combined and smooth. Let dough rest in bowl, covered with a clean kitchen towel, 30 minutes. Transfer dough to a well-floured surface. Roll dough out to about 1/4-inch thickness and cut into 2-inch squares. Cover with a clean kitchen towel and let dough rise in a warm, draft-free area, about 1 to 1 1/2 hours. Fry beignets until golden brown, about 2 to 3 minutes, turning as soon as they brown on one side. Remove with tongs or a slotted spoon and place on paper towels to drain. While still warm, give beignets a generous dusting of confectioners’ sugar.
Yields 20 beignets
by Rhonda Plumhoff
5 Star Review
There is more to passion than just sex. In most cases food plays a key factor in how sexy we feel and certain foods trigger a sexual response. So, why not combine the best of both worlds, erotic stories and food. Whipped cream and chocolate sauce can be poured on and licked off, but sexy foods are not all about what’s the easiest to consume off your partners bodies.
Food can also be about setting a mood, about letting down your guard and getting silly. Because sex is more fun when you let loose and food can help us get there. The recipes included in this book all contain at least one (what I would like to call) sexy foods. Here are a few recipes and erotic stories to enjoy with that special someone in your life to make that romantic night extra special.
I love romance and erotica and I love food. When I’m not writing and reading, I take to the kitchen. Imagine my delight when I bought and read this book. It is quintessentially a cook book as it contains many easy to use recipes that would delight many who have a sweet tooth. But it also contains delightfully written, sizzling erotic excerpts.
I would recommend this to any fan of food and love!