¼ cup chicken stock (for gluten-free, make sure stock is gluten-free)
½ cup sour cream
2 tablespoons orange juice
1 tablespoon orange rind, grated
¼ teaspoon salt
½ teaspoon Worcestershire sauce
2 tablespoons orange liqueur
wild rice or Arborio rice, 6 portions (cook ahead or simultaneously)
parsley
orange slices
In a small bowl, combine flour (or gluten-free potato starch), salt, white pepper, paprika, and allspice. Coat the rounds of tenderloin with the flour (or gluten-free) mixture.
In a heavy skillet, heat the safflower oil over medium-high heat. When it’s hot, lay the pork medallions in the oil and brown the pork well, about 4–5 minutes a side. This will spit!
Add the chicken stock (or gluten-free chicken stock), cover, and simmer for 30 minutes.
Meanwhile, in a small pan, combine the sour cream, orange juice, orange rind, salt, Worcestershire sauce, and orange liqueur. By the way, orange rind is hard to measure. Figure about a half an orange for one tablespoon of rind. Over medium heat, bring the mixture to a low bubble but do not boil. Cook for 2–3 minutes. Turn off heat and set aside.
Turn off the pork and serve 2 slices of the pork over each portion of wild rice or Arborio rice. Drizzle 2–4 tablespoons of the orange sauce over the pork. Garnish with parsley and orange slices.
Poulet Dijonaise (Chicken with mustard sauce)
From Mimi:
Okay, Poulet Dijonaise is just a fancy way of saying chicken with mustard sauce. Let’s face it. All names of recipes written in another language make them sound fancy. But in case you didn’t know, Dijon mustard is a traditional mustard of France. It is named after the town of Dijon, which is situated in the Burgundy region. As it so happens, Dijon was the center of mustard making in the early Middle Ages. So if you want something really French, think Dijon mustard … and Brie cheese … and Roquefort cheese … and …
(serves 4)
4 chicken breasts, approximately 6 ounces each and about ½ inch thick
1 tablespoon unsalted butter
⅓ cup dry white wine, more if needed
1 tablespoon Dijon mustard
1 teaspoon lemon juice
¼ teaspoon dried thyme
1 teaspoon cornstarch
1–2 tablespoons heavy cream
On a cutting board, pound the chicken breasts so they are thin and tender. In a large skillet over medium heat, melt the butter. When the butter is hot but not brown, put the chicken breasts in the skillet and cook until browned (about 12 minutes). Turn the chicken once or twice during cooking. You’ll want to cover the pan as the chicken and butter might spit. When done, remove the chicken and set aside on a plate. Cover in foil to keep warm.
Meanwhile, keeping the pan on medium heat, pour the white wine into the skillet to deglaze the pan. Stir to make sure to get all the crunchy bits that have stuck to the skillet. Add the Dijon mustard, lemon juice, thyme, cornstarch, and heavy cream. (I prefer 2 tablespoons.) Whisk until the sauce holds together and thickens, about 1–2 minutes.
Serve chicken breasts on plates and spoon sauce over the top. This is delicious with white rice seasoned with onions. You could also serve the dish with roasted potatoes.
Soufflé à l’Orange
From Mimi:
Give me an orange, eggs, and sugar, and I can whip up a soufflé in minutes. That’s why I love this particular soufflé. So easy. So quick. So delicious. I use triple sec in this recipe, but you could use any of your favorite orange-flavored liqueurs.
(serves 1–2)
1 teaspoon butter, for ramekins
1 teaspoon sugar, for ramekins
1 orange for 1 teaspoon orange zest and 2 tablespoons orange juice
1 egg yolk
2 egg whites
2 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon triple sec
powdered sugar
Preheat the oven to 400 degrees F.
Brush 2 (4-ounce) ramekins or 1 (8-ounce) ramekin with 1 teaspoon soft butter, then coat with ½ teaspoon sugar each or 1 teaspoon for the larger ramekin. Pour out extra sugar. Set ramekins aside. Using a grater, grate the zest from the rind of an orange and reserve.
Separate the 2 eggs and toss out one of the yolks so you have 1 egg yolk in a bowl and 2 egg whites in another bowl. Whisk the egg yolk with 2 tablespoons sugar and the cornstarch until smooth. Whisk in the 2 tablespoons orange juice.
Place the mixture in a saucepan and heat over medium heat, stirring constantly until it thickens, about 2 minutes. Remove from heat and add the orange zest and triple sec. Let this mixture cool.
Meanwhile, in a small bowl, whisk the egg whites until they form soft peaks. Gradually add 2 teaspoons sugar and keep whisking until they form stiff peaks. Fold the egg whites into the orange mixture and then pour the mixture into the prepared ramekin(s).
Bake small ramekins for 15–17 minutes or bake the larger ramekin for 20–22 minutes, until the soufflés are golden on top. Remove from the oven and sprinkle with powdered sugar. Serve immediately.
Soufflé au Chocolat (with brandy sauce)
From Mimi:
There are many ways to make chocolate soufflé. Some have a few ingredients. A few have a lot of ingredients. You will find recipes including coffee, lemon, and so much more. The most important thing to remember is the ratio of eggs to chocolate. The more egg whites, the fluffier the soufflé. By the way, your egg whites will keep longer if use sugar as well as an acid, such as lemon juice, vinegar, or cream of tartar. Also, what is the difference between stiff and dry egg whites? To me, the dry stage is when the egg whites look like they are starting to break down again. You want them to be glossy and hold a peak. Enjoy!
(makes 4–5 small portions)
2 tablespoons unsalted butter, plus 1 tablespoon for preparing the ramekins
2 tablespoons sugar, plus ¼ cup sugar, plus 2 ½ teaspoons for preparing the ramekins
3 ½ ounces finely chopped bittersweet or semisweet chocolate
¾ teaspoon pure vanilla extract
2 large egg yolks
1 ½ tablespoons warm water
4 large egg whites, room temperature
¼ teaspoon fresh lemon juice
confectioners’ sugar for garnish
Brush 5 (4-ounce) ramekins with 1 tablespoon soft butter, then coat with about ½ teaspoon sugar each. Pour out the extra sugar. Set ramekins aside. Set an oven rack in the lower third of the oven and preheat the oven to 400 degrees F.
Put the chocolate and 2 tablespoons unsalted butter in a small saucepan. Bring a larger saucepan filled with an inch of water to a slow simmer. Set the small saucepan over, but not touching, the water. Stir the chocolate and butter occasionally until melted and smooth, about 1–2 minutes. Remove from the heat and lift the saucepan out of the larger saucepan. Stir the vanilla extract into the chocolate mixture. Set aside.
In a large bowl or the bowl of a countertop mixer, combine the egg yolks and warm water. Beat until frothy. Add 2 tablespoons sugar and continue beating until frothy and the mixture thickens, about 5 minutes. Very gently fold the yolks into the chocolate mixture. Set aside.
In a large bowl, mix the egg whites and lemon juice. Beat on medium until frothy. Gradually add the ¼ cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.
Fold about a third of the egg whites into the chocolate mixture to lighten. It will look like melted vanilla-chocolate swirl ice cream. Then fold in the remaining whites until blended.
Gently spoon the soufflé mixture into the ramekins—they will be very full—and place the ramekins on a baking sheet.
Bake the soufflés for 15–17 minutes. They should rise about 1 to 1 ½ inches from the top. When a toothpick comes out slightly moist, they are done. Remove them from the oven and dust with confectioners’ sugar. Serve immediately (with brandy sauce,
if desired).
Brandy Sauce
(makes about ¾ cup)
3 tablespoons unsalted butter, cut into small pieces
½ cup tightly packed dark brown sugar
3 tablespoons granulated sugar
⅓ cup heavy cream
2 tablespoons brandy
Combine the butter, brown sugar, granulated sugar, and cream in a medium, heavy-bottomed saucepan. Stir the mixture over low heat until the sugar dissolves, then increase the heat to medium and bring the sauce to a gentle boil. Stir often.
Cook 5 more minutes. Remove the saucepan from the heat and stir in the brandy.
Serve immediately, or cool to room temperature, then cover and refrigerate until needed. To rewarm, microwave the uncovered sauce on low for about 1 minute.
Soufflé Salted Caramel
From Mimi:
I have to tell you that I am a huge fan of caramel. I like it as a candy, and I love it on ice cream. And now, this soufflé might be my favorite dessert. It’s decadent. It’s creamy. It’s packed with caramel flavor. The pinch of sea salt gives it a delicious kick. Soufflé is easy to make, but it does sink quickly. Do not despair. Simply enjoy the flavor of whatever result you get.
(makes 2)
For caramel
6 tablespoons water
¼ cup sugar
1 tablespoon crème fraiche
For soufflé
½ tablespoon butter
3 tablespoons plus 2 teaspoons sugar
3 egg yolks
1 ½ tablespoons cornstarch
1 cup warm milk
1 egg white
¼ teaspoon white wine vinegar
For salted caramel sauce
6 tablespoons brown sugar
¼ cup butter
3 tablespoons heavy cream
⅛ teaspoon vanilla
pinch of sea salt
First, make the caramel. In a sauté pan, over medium heat, bring water and sugar to a boil. Stir until it is a dark golden color, about 5–7 minutes, then add the crème fraiche and stir on low heat until smooth. Set aside.
Preheat the oven to 400 degrees F. Brush two 3-inch-wide ceramic dishes (5–6 ounces) with ½ tablespoon melted butter. Dust each with 1 teaspoon sugar. Shake off the excess.
In a medium saucepan (off the heat), whisk together the egg yolks, 3 tablespoons sugar, and cornstarch, then slowly add the warm milk. Note: I heat the milk in the microwave oven for 45 seconds on high. Whisk to incorporate. Cook the mixture on medium heat, whisking constantly, until thick. Then stir in the caramel, which will be sticky. Set the mixture aside and allow to cool slightly, whisking occasionally to prevent a skin from forming.
In a small bowl, whisk the egg white with the vinegar until stiff peaks form. Gently fold the egg whites into the caramel-egg mixture. Pour mixture into the two prepared baking dishes.
Bake for 25–35 minutes until golden. There will be a slight wobble in the center. Remove ramekins from the oven. Let cool 15 minutes. They might sink a bit.
Meanwhile, make the salted caramel sauce. Put the brown sugar, butter, heavy cream, vanilla, and sea salt in a saucepan. Bring to a boil. Let bubble for 1–2 minutes until glossy, stirring constantly.
Serve the soufflé with a side of the salted caramel sauce.
PS: The salted caramel sauce is terrific over vanilla ice cream!
Vanilla Bean Sugar Cookies, Gluten-Free
From Mimi:
These are the most delicious sugar cookies ever, and they are so easy to make. Just a few ingredients. I’m offering you both the gluten-free and the regular flour versions so you can decide which you want. If you have children around, make sure you have some decorations ready.
(makes 20–24 cookies)
1 stick unsalted butter
½ cup plus 1 ½ tablespoons sugar
1 egg
1 vanilla bean
½ cup sweet rice flour
½ cup white rice flour
1 teaspoon cream of tartar
½ teaspoon xanthan gum
In a medium-sized bowl, cream butter, sugar, egg, and the insides of one vanilla bean. How do you remove the insides? Lay the bean on a cutting board and slice lengthwise. Peel open and scrape the beans out with the tip of a knife. Add the beans to the mixture and stir well.
Add the sweet rice flour, white rice flour, cream of tartar, and xanthan gum. Mix well.
Drop by walnut-sized spoonfuls onto a cookie sheet covered with parchment paper. Press the spoonfuls with the back of a spoon to a silver dollar–sized shape. You might need to wet the spoon with hot water. Shake the water off the spoon before pressing the dough.
Bake cookies at 375 degrees F for 10–12 minutes maximum. They will be really thin and should be lightly brown around the edges. Let cool 1 minute, then remove from the tray with a spatula and set on racks to cool. These get very crisp.
If you like, these may be decorated with colored sprinkles, powdered sugar, or nuts. Decorate while warm. Store in an airtight box or freeze. These are great freezer cookies!
Also, you may want to freeze a small portion of the mixture so you can make fresh cookies whenever you have a craving. Put the amount of batter for approximately 3–4 cookies in a freezer-safe container. When ready, remove the container from the freezer, let the mixture come to room temperature, and bake the cookies as above.
Vanilla Bean Sugar Cookies, Regular
(makes 24 cookies)
1 stick unsalted butter
½ cup plus 1 ½ tablespoons sugar
1 egg
1 vanilla bean
1 cup regular flour, sifted
1 teaspoon cream of tartar
In a medium-sized bowl, cream butter, sugar, egg, and the insides of one vanilla bean. How do you remove the insides? Lay the bean on a cutting board and slice lengthwise. Peel open and scrape the beans out with the tip of a knife. Add the beans to the mixture and stir well. Add the flour and cream of tartar. Mix well.
Drop by walnut-sized spoonfuls onto a cookie sheet covered with parchment paper. Press the spoonfuls with the back of a spoon to a silver dollar–sized shape. You might need to wet the spoon with hot water. Shake the water off the spoon before pressing the dough.
Bake cookies at 375 degrees F for 10–12 minutes maximum. They will be thin and should be lightly brown around the edges. Let cool 1 minute, then remove from the tray with a spatula and set on racks to cool. These get very crisp.
If you like, these may be decorated with colored sprinkles, powdered sugar, or nuts. Decorate while warm. Store in an airtight box. Note: These are great cookies to store in the freezer and eat right from the freezer!
Also, you might consider freezing a small portion of the mixture so you can make fresh cookies whenever you’d like. Put the amount of batter for approximately 3–4 cookies in a freezer-safe container. When ready, remove the container from the freezer, let the mixture come to room temperature, and bake the cookies as above.
Also by Daryl Wood Gerber
French Bistro Mysteries
A Deadly Éclair
Cookbook Nook Mysteries
Pressing the Issue
Grilling the Subject
Fudging the Books
Stirring the Plot
Inherit the Word
Final Sentence
Cheese Shop Mysteries (writing as Avery Aames)
For Cheddar or Worse
As Gouda as Dead
Days of Wine and Roquefort
To Brie or Not To Brie
Clobbered by Camembert
Lost and Fondue
The Long Quiche Goodbye
Author Biography
Agatha Award-winning author Daryl Wood Gerber writes the Cookbook Nook mysteries, and as Avery Aames, she pens the Cheese Shop mysteries. As an actress, Daryl appeared in Murder, She Wrote. She has also jumped out of a perfectly good airplane and hitchhiked around Ireland by herself. She loves to read and cook, and she has a frisky Goldendoodle named Sparky. This is her second Frenc
h Bistro mystery.
This is a work of fiction. All of the names, characters, organizations, places and events portrayed in this novel are either products of the author’s imagination or are used fictitiously. Any resemblance to real or actual events, locales, or persons, living or dead, is entirely coincidental.
PUBLISHER’S NOTE: The recipes contained in this book are to be followed exactly as written. The publisher is not responsible for your specific health or allergy needs that may require medical supervision. The publisher is not responsible for any adverse reaction to the recipes contained in this book.
Copyright © 2018 by Daryl Wood Gerber.
All rights reserved.
Published in the United States by Crooked Lane Books, an imprint of The Quick Brown Fox & Company LLC.
Crooked Lane Books and its logo are trademarks of The Quick Brown Fox & Company LLC.
Library of Congress Catalog-in-Publication data available upon request.
ISBN (hardcover): 978-1-68331-586-5
ISBN (ePub): 978-1-68331-587-2
ISBN (ePDF): 978-1-68331-588-9
Cover illustration by Teresa Fasolino.
Book design by Jennifer Canzone.
Printed in the United States.
www.crookedlanebooks.com
Crooked Lane Books
34 West 27th St., 10th Floor
New York, NY 10001
First Edition: July 2018
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A Soufflé of Suspicion Page 28
