Welcome to January’s Birthday Blog, with a post – or maybe more – a day for your entertainment and fun :).
Today’s guest is E. M. LYNLEY. Please show your appreciation for the post if you enjoy it, and all the author’s links are below for you to take forward. Watch every day for any Rafflecopter giveaways, and don’t forget there’s ALSO a Grand Prize Draw at the end of the month for ONE lucky commenter.
Many thanks for dropping in, and have a great January!
I’m thrilled to be invited to celebrate Clare London getting another year more fabulous! I think it’s going on seven years since I first met Clare at Yaoi-con near San Francisco. She was wearing a bright pink (or possibly blue) wig, and that’s the image that comes to mind whenever I think of her.
[Clare sneaks in a pic :)]
Since then, I’ve been lucky enough to see her a couple of times a year, and this past year we were roomies at RT in Dallas. But one thing I never forget is that Clare made me feel I belonged to a community of writers, supporting me when I wasn’t feeling so much like I belonged.
We are very lucky to be able to share our imaginations in order to entertain readers, and I’m grateful for that just about every day. For me, I’ve been thrilled to combine my love of writing with many other passions, by incorporating those into my stories. I’ve spent time researching horse racing for one book, and taking helicopter flying lessons for another.
But my greatest love, after writing, is probably cooking, and it’s the inspiration for my Delectable Series, which stars chefs, winemakers, and the like. So, in honor of Clare’s birthday and 12 Courses, the latest book in the Delectable Series, I’d like to share two recipes with you.
Funfetti Cake (from Baked Bree)
- 2¼ cups cake flour
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1¼ cups buttermilk
- 4 egg whites
- 1½ cups sugar
- 2 teaspoons lemon zest
- 1 stick butter, room temperature
- 1 teaspoon lemon extract
- ¾ cup rainbow sprinkles
- Sift together cake four, baking powder, and salt. Whisk together buttermilk and egg whites.
- Put the sugar and lemon zest in the bowl of the mixer and rub it together with your fingers. Add the butter and cream together until creamy, 3 minutes. Add the lemon extract. Add ⅓ of the flour mixture. Add ½ of the buttermilk mixture. Repeat until all of the ingredients are added. Add the sprinkles and fold until combined.
- Pour batter into 8 or 9-inch pans that have been sprayed with cooking spray with flour. Bake at 350 degree for 30 to 35 minutes. Cool in pans for 10 minutes, then turn out and cool completely.
- Ice with frosting.
Blake Warner’s Operatic Lobster Grilled Cheese (by EM Lynley, from 12 Courses)
Servings: Serves 2
- 4 slices of thick sliced country white or sourdough bread
- 4-6 ounces chunked fresh lobster meat (depending on availability and budget!)*
- 2 thick slices aged Gruyere cheese**
- 2 thick slices Baby Swiss
- Unsalted butter (also called sweet butter)
- Heat a non-stick skillet over medium heat.
- Slather butter on two slices of bread, then place buttered sides down in the skillet. Lay down half the Gruyere, then lobster on each. Top with Baby Swiss.
- Butter the remaining slices of bread while the first two cook.
- When the bottom is beautifully golden brown and cheese has melted, press the remaining slices of bread (butter side UP) onto the melty Swiss cheese. Carefully flip each sandwich over with a spatula and continue to cook until the bottom is browned to your taste.
- Let it cool for a moment—if you can restrain yourself—then enjoy.
Serve with a nice sparkling wine like Prosecco or Champagne if your budget allows.
*You can buy lobster meat at a fish market or some high-end grocery stores. If you can’t find it locally, substitute frozen lobster meat, also available at better grocery stores. If you decided to buy and steam your own whole lobster or claws, check with the fishmonger about how much you will need to yield 4-6 ounces of meat.
**Spring for the Aged Gruyere, which has a distinctive nutty flavor that’s very different from the unaged Gruyere. Ask for a taste of each at the cheese counter to compare and you’ll quickly see why Blake prefers Aged Gruyere hands down.
A bit about the book:
Thom Kennedy Leyton returns to San Francisco to take up the reins of Graze, one of the city’s best restaurants, years after he lost his job when his innovative new set of recipes was stolen. Thom’s loss of self-esteem eventually caused his boyfriend, Blake Warner, to end their relationship, sending Thom into a deep depression.
Now, cured of fifty excess pounds and any attraction to Blake, Thom’s back in town. Blake catches him off guard when he visits Graze several days in a row, and Thom lets himself get caught up in Blake’s allure, despite knowing better. Thom juggles a renewed relationship with Blake, a Christmas visit from his parents, and an important holiday menu based on a Twelve Days of Christmas theme.
When an old acquaintance reveals that Blake knows more about the theft of the recipes than he lets on, Thom doesn’t know whom to trust. But the truth isn’t quite that simple, and Thom won’t be able to decide if Blake deserves a place in his life until he learns exactly what happened years ago.
EM Lynley is offering a $10 Dreamspinner Press Gift Voucher for one lucky commenter on this post.
Enter the draw at the link below. All Rafflecopters drawn on Jan 31.
EM Lynley Rafflecopter giveaway
Follow the month’s posts at your leisure:
Jan 01: RJ Scott on her inspiration for a new series in 2016.
Jan 01: Temple Dragon on giving for free during December.
Jan 02: Chrissy Munder on an author’s passion for paper planners.
Jan 03: Meredith Russell on inspirational cop series.
Jan 04: Becky Black on her five-year anniversary as an author.
Jan 05: Alexa Milne on characters stepping outside their comfort zone.
Jan 06: Sandra Lindsey on her dancing shoes challenge.
Jan 07: Anne Barwell on her WWII trilogy at Dreamspinner Press.
Jan 08: Elin Gregory on reviews – past, present and future.
Jan 09: Eli Easton on mature heroes and our life choices.
Jan 10: Julie Moffett on the geek in us all.
Jan 11: Jaime Samms and the rewards of an online life.
Jan 12: LC Chase on paying kindness forward.