Cooking

Or I could call this post, How “Mad Men” Saved Cocktails.

But first, let me welcome back everyone to the HUNGRY HEARTS HOLIDAY HOP where we’re celebrating the New Year with mouthwatering dips, appetizers, and drink recipes and delicious EXCERPTS from today’s hottest food-loving ROMANCE writers! Again, hop around each author’s site for a new recipe, and fill out the Rafflecopter form to enter our GIVEAWAY: an Amazon, Barnes & Noble, or Book Depository GIFT CARD! Additionally, Amanda Usen will be featuring Hungry Hearts authors on Writer.Chef.Romantic and gifting their books to lucky winners. Stay tuned to get in on the fun! If you’d like to party in real time, please join our Facebook Party December 26^th – January 1^st.

Okay, now back to our regularly schedule program. 🙂 So, truth be told, cocktails are like good food to me. They are special treats that come from a creative spark and are meant  to be savored. I don’t drink much, but when I’m in the mood for a special treat, I’ll make a cocktail. There’s something magical about them, and since a foodie made me my first one (a vodka gimlet in a martini glass when I was 21), I fell in love with the history, mixology, the presentation, and the glassware (oh don’t even get me started there). 

Where does “Mad Men” come in? Well, before the TV show made such an impact on bringing back old trends and fashions, I didn’t find a lot of elegant cocktails in restaurants. It was pretty much martini, pina colada, margarita, whiskey sour. Well, you get the idea. Then “Mad Men” came along, and restaurants (the nice ones) started researching cocktails from the past. And that’s how I found the one I’m going to talk about today for our Hungry Hearts Holiday Hop: The Boris Karloff.

Yes, it’s named after the actor who played Dracula. He was also in “Arsenic and Old Lace” (and it was when he was playing his role on Broadway that a NY bartender ended up making this drink up). My favorite local restaurant is known for its cocktails, and I got to know the bartender there. Well, one night, he asked me what I wanted, and like usual I said, “Surprise me.” He dug out his special black book (yes they have them, and I think it’s the coolest thing ever). Moments later, he set this daring egg white concoction in front of me. Yes, egg whites. And don’t worry, there’s nothing to be afraid of. The citrus in the drink “cures” the raw ingredients (just like it does with ceviche). And it’s delicious.

This love of “Mad Men” worked beautifully in informing my newest release, THE TOWN SQUARE, which I call my ode to “Mad Men” in a small town with a happy ending. People loved the grandpa, Arthur Hale, in my series, and they begged for his story. I wanted to know too, so I wrote it. It’s set in 1960, and not surprisingly, talks about the fashions and culture of the time. Of course, my hero drinks Manhattans. I don’t think he would have been able to order a Boris Karloff in Dare Valley, Colorado. I can’t imagine anyone making a drink with egg whites in the local diner they frequent. 🙂 Arthur even jokes that the Manhattans aren’t as good in Dare as they were in New York City (no surprise there). He should come to my house. I’m known for my cocktails amongst friends and family. My sisters are even spreading the tradition of The Boris Karloff far and wide as well. We’ll be having them for Christmas and New Year’s no doubt. Heck, we had them at Thanksgiving. They’re just that special.

Well, let’s get onto the recipe, shall we? Drum roll please.

The Boris Karloff

1 shot of both St. Germain Liquor (heaven in a bottle) and Gin (I use Bombay Sapphire)

3 shots of Rose’s lime juice (or you can use fresh lime and simply syrup)

1 egg white

Now, here’s the trick to making it. Shake all of these ingredients together first and then add the ice and shake again (you want to have the egg whites expand before they are cooled with the ice). You will have a nice foamy top. Pour into a lovely glass. Add a dash of sparkling water. Now, here’s my recent daring addition (because that’s how I roll cooking wise). Dice up some fresh rosemary and sprinkle on the top. It was heavenly. But you can leave it plain if you want. It’s superb either way.

Whatever you plan on celebrating with, on New Year’s Eve, I’ll be raising my glass to all of you and being grateful for your presence in my life and looking forward to much more fun in the coming year.

Blessings and light,

Ava

And now, here’s the giveaway:

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Okay, so there’s little that I like better than parties. And by that I mean, the small, intimate ones where you know most of the people and can totally relax and be yourself. This time of year is the perfect party season, and I’m about ready to dive into a whole bunch of them. Besides the food–which I love–what I most love is connecting to the people there. That’s the best part. 

It makes me SO happy.

Well since we’re all busy, I’m keeping this post short and wish you that light-hearted joy of parties too. 

We all need some downtime, and none more so than after this busy season. I have my fifth book out in six months, and that’s certainly something to celebrate.

Raise your glass with me and toast the good things that have come your way this year. It’s time to party.

Happy holidays!

Ava

 

Image courtesy of Rosen Georgiev at FreeDigitalPhotos.net

 

This time of year we’re surrounded by blessings. The moments when we’re with family, cooking up holiday treats, sipping special beverages around the fire, or making a snowman. We come together this month in a way that enhances our joy. And we’re blessed by it. 

Kids are showing us how to still believe in something magical and bigger than us. They show us their list to Santa and write him letters, send him emails. We see the joy they have as another present is slid under the Christmas tree, and if the kid is anything like I was, he’s probably shaking it to see what’s inside. Then there’s the litany of “ohs and ahs” from children as they see a gigantic Christmas tree like my niece just did, standing beneath it with her mouth open in awe, looking so small in the face of that fabulous fir. 

And beneath all of this connection and rapture are the blessings we hold in our heart. For our health. For the safety of our family. For our jobs. That we are okay.

And in taking a moment to see those blessings–all of them–our happiness grows.

Our hearts want to burst, and we find ourselves recalling good memories of people who have passed on who used to make certain holiday cookies or their own version of Bailey’s, like my great-aunt. 

Blessings are all around us: in people, in decorations, and in food.

And yet our biggest blessing is that we are here in this place, right now. As New Year’s edges closer, we start to ask: how have we fared this year? Am I where I thought I’d be? Am I somewhere better? Time enough to reflect on that.

Be in the moment. Savor the holiday blessings in this season of light. It’s the place to light a candle for your dreams and let them soar.

It’s where happiness truly reigns.

 

 Image courtesy of franky242 at FreeDigitalPhotos.net

 

 

Well, it seems almost strange to be talking about gingerbread houses with Thanksgiving barely behind me, but here we are.

It’s another HUNGRY HEARTS HOLIDAY HOP, and I for one am excited. We’re celebrating the holiday season with mouthwatering cookie recipes and delicious excerpts from today’s hottest food-loving romance writers! Hop around and fill out the Rafflecopter form on each author’s site to enter our giveaway. This time it’s a a spectacular mix of Harry & David Truffles. Yum… In addition to the HUNGRY HEARTS HOLIDAY HOP prizes, Amanda Usen will be featuring Hungry Hearts authors on her site and giving their books away to lucky winners so visit http://amandausen.wordpress.com/! I’m going to be featured this week, so check it out!

Well let’s get back to gingerbread, shall we? I decided not just to make gingerbread men, but to make a house. But first I have to share the happiest synchronicity EVER. Our family gingerbread recipe is from my great-great grandmother Clara–the wife of my great-great grandpa who won our family newspaper in a poker game in 1892. He’s the man I based Grandpa Hale on in the Dare Valley Series, remember? Well, I was just so darn happy that my mother finally told me that. I mean, we’ve been baking this recipe all my life, and somehow, I never heard it was from Great-Great Grandma Clara until just a few weeks ago. 

Gingerbread houses make me happy for so many reasons. First, the cookie pretty much knocks flavor out of the park with all of the coffee, molasses, and spice. Then there’s the fact that my mom made gingerbread houses for us growing up, and like Abbie Maven in THE HOLIDAY SERENADE, my Christmas novella, she does NOT allow anyone to eat them. So maybe I made my first ever gingerbread house so I could eat it.  😀 Then there’s the last reason. Since I’m a sculptor, I thought it would be fun to join walls and a roof in something other than clay and goop. Trying my hand at cookie and frosting was a challenge, and I have to say I pulled it off nicely with the lovely Christi Barth (also in our hop) watching me when we cooked together on a recent Saturday. 

There’s something magical about gingerbread houses. Any time I see one I simply become happy.

My inner child wants to dance at the sheer delight of that house, decorated in frosting and candy.

So if you want to have some fun and make some memories, try out my Gingerbread House recipe and watch my YouTube video below, showing me decorating it and wishing you all a happy holiday.

Christmas only comes around once a year, and I have to say, I’m glad I finally had the impetus to make my own gingerbread house. It might just have become a new tradition. Enjoy!

 

 

Gingerbread Houses

Recipe by Ava Miles’ Great-great Grandma Miles, circa 1900

Baked by Abbie Maven at Christmas in THE HOLIDAY SERENADE

 

Gingerbread

1 c. butter

1 c. sugar

Cream these two ingredients.

Add ½ c. hot coffee

¾ c. molasses

5 c. flour

1 tsp. salt

1 tsp. soda

¼ tsp. nutmeg

1 ½ tsp. ginger

½ tsp. cloves

Mix the ingredients. Chill for at least 1 hour. Overnight is best.

 

Icing

4 egg whites

5 c. sifted powdered sugar

Beat egg whites until stiff and slowly add the powdered sugar. Keep covered when not using since the icing dries quickly.

 

House Dimensions

Roll dough onto a lightly floured surface. Cut the shapes outlined below:

2 Side Walls: 4×6 inches

2 Roof Pieces: 7×8 inches

Base: 10 inches

2 End Pieces: 6.5x6x4

*You can half the dimensions to make a smaller house if you want to start small and practice as you become more adept at assembling. If so, half the frosting recipe too.

 

Bake at 375 degrees for 3-4 minutes on parchment paper (less time if you use the half dimensions).

Cook pieces in the oven and let cool on a wire rack. Place the frosting in a pastry bag with a small decorating tip. Anchor the base cookie on aluminum foil or parchment paper and use the frosting to glue it down. Secure the end piece and one side wall with frosting and let dry for 30 minutes after propping up. Remove prop and join other side wall and end piece. Prop up and follow earlier instructions. Add the roof next and secure the walls with additional frosting to secure the structure.

Then use your imagination. Add whatever seems to work for your house: gumdrops, chocolate Santas, etc. You can also dye the frosting different colors to decorate the house if you want to go wild—like Abbie does.

If you have leftover dough, form them into gingerbread men or other shapes and bake at 375 for 8-10 minutes. Rhett suggests you make both male and female gingerbread cookies (sugar sprinkles for sequins optional).

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

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I couldn’t be happier to share something a little new this week at The Happiness Corner. I’m a part of a Hungry Hearts Holiday blog hop where we’re sharing a recipe for each other upcoming holidays (Thanksgiving is up first, then Christmas, then New Years). As you know, I used to be a chef, still love to eat and cook, and sometimes write about it (can we say FRENCH ROAST and THE HOLIDAY SERENADE?).

 Here’s what it’s all about. There’s even a grand prize, so keep reading so you can enter. After that, I’m going to tell you why the Thanksgiving recipe I chose makes me so happy. There’s a really special memory associated with it that I’ve never shared before.

 CELEBRATE FALL with mouthwatering Thanksgiving recipes and delicious EXCERPTS from today’s hottest food-loving ROMANCE writers! Fill out the Rafflecopter form on each author’s site to enter the Grand PRIZE Giveaway: a Harry & David Tower of TREATS! In addition to the Grand Prize, two SWAG packs will be given away on each day of the hop. Visit Amanda Usen’s blog (http://amandausen.wordpress.com/) each day for more FALL GLEE.

 

 Now onto the recipe…

 So, my favorite Thanksgiving recipe is Toffee-Crusted Apple Pie. Our friend, Rita Patocka, made this pie for us when I was probably eight or nine years old, and since then, I don’t like apple pie any other way. It only has a bottom crust, and the top is all crispy and toffee-like, creating a unique texture. I usually make this pie as one of our many pies for Thanksgiving (with six kids in my family plus in-laws and kids, we have quite a crew).

 This pie holds a special memory for me. When I was in graduate school, I was part of an international program at Notre Dame University in which there were only three Americans. I lived with people from all over the world during that time, and part of the program was to host a meal to share their culture with everyone else (I ate some great food that year). Well, I picked Thanksgiving. What could be more American than that?

 No one in my program could go home since it was too expensive to travel to places like Egypt or Cambodia for the holiday. My big family drove the ten hours to come and spend it with us. That’s my five brothers and sisters and parents. They brought the party to us. My mom brought food, and I cooked for three days at a professor’s house, our host.

 Sharing our American Thanksgiving tradition with people from other countries was truly special because I saw the holiday in a different way. Not many countries have something like this. This is a holiday of gratitude, and you know how I feel about that. It’s the pathway to happiness.

 Everyone loved me talking about how Thanksgiving started (yes, I talked about the Pilgrims and the Native Americans), but more importantly, I talked about what it means for me. That this holiday is about the three Fs: food, family, and football. A couple sisters would add Black Friday shopping, but I’m not the dire-hard they are. Every year at our holiday table, we all take turns telling each other what we’re grateful for this past year. When I sit down this year, I’m going to have a lot to say: leaving an old career to become a full-time writer, connecting with so many readers and writers, being blessed to have four books out so far this year (five in December), and just the knowledge that I am serving my highest purpose here on earth. What could make you happier? Well, a hunky hero, of course. J But I digress.

 This Thanksgiving, I hope you give this recipe a try, but more importantly, my wish for you is a place in the Happiness Corner, filled with gratitude, wherever that is for you.

 From my heart to yours.

 Blessings and light,

 Ava

 

 And now, here’s the awesome recipe. Enjoy!

 

Toffee-Crusted Apple Pie

1 crust for the bottom (you can buy a prepared crust or make one from scratch). Here’s our family recipe.

 Pie Crust

2 c. flour

½ tsp. salt

1 c. regular or butter Crisco

¼ c. cold ice water (we put ¼ in a 1 c. measuring cup and add ice to it)

Mix until incorporated (not too much, but just until it comes together). Then roll out onto a floured surface into a circle. Lay into the pie plate and flute the edges by pinching the dough on the top and sides between your two index fingers.

Apple Mixture

6-7 cups thinly sliced, peeled apples (enough to fill a pie plate and be heaping)—I use Granny Smith because I like a tart pie, but you can use a combination of apple types for more balance. Experiment. See what you like. That’s my favorite part of cooking.

¾ c. sugar

2 Tb. flour

¾ tsp. ground cinnamon

1 Tb. lemon juice (fresh is best)

 Mix all the ingredients in a bowl until flour is incorporated, and the mixture is thickened. Place in the uncooked crust.

 

 Toffee Topping

1 c. flour

½ c. softened butter

½ c. sugar

Mix with a pastry wheel or a fork until crumbly and place on the top of the apples.

 

Bake at 425 degrees for 15 minutes, and then lower the temperature to 350 degrees and bake for another 35-40 minutes. Check the top of the pie, and if browning too much toward the end, cover with aluminum foil. You will know the pie is done when it bubbles. I serve with vanilla ice cream or this new fabulous sea salt caramel type I can get at our local Giant. See what works best, but most of all, have fun!

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