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Friday, November 22, 2013

The Murdery Delicious Hamwich Gumm Mystery - Blood Curdling Duck Breast!

As my fiendish murder mystery hits the shelves, I present a sneak peak of the dastardly recipes fraught, rigidly fraught! with clues to be found in the pages of The Murdery Delicious Hamwich Gumm Mystery. Go to or to order your copies, just in time for the holidays! Such a wicked gift!

While we anticipate the foul murders in my novel, please peruse the series of recipes and cocktails in the upcoming weeks, here on hideous parts. See what the Grosvenor girls cooked up for their fiancees as demonstrated below!

A Recipe for Blood Curdling Duck Breast with Red Wine Sauce
Slays Four

2 rough handfuls of shriveled, black Mission figs
2 cups of scorching, dry red wine
2 cups of hideously canned chicken broth, or thereabouts
2 shards of cinnamon
5 tablespoons butter
1/3 cup hacked apart shallots
1 pound of wildly assorted mushrooms, sliced to ribbons
A teaspoon of ginger, chopped and relieved of its skin
3 tablespoons furtively achieved chives
¼ cup drearily drizzled honey
4 6 ounce duck breasts, ripped off the bone, skin intact
1 tablespoon olive oil

Halve most of the figs and simmer in an appropriate pan with wine, broth, and cinnamon until thick, about 30 hand-wringing minutes. Strain and throw out the solids. Light a fire in the oven to reach 450 degrees. Sear the shallots in four tablespoons of butter. Proceed to toss about the mushrooms and ginger until all is unspeakably calm. Pour in the rest of the liquid and simmer down for a few minutes before tossing in the chives. Cloak remaining figs in honey about a glass baking dish and cook until they have surrendered. This should take less than 15 minutes. Litter the duck breasts with salt and pepper before abandoning them skin side down in a heavy skillet laced with melted butter and olive oil, placed over medium heat. Turn and turn until boredom sets in and breasts are still nearly bloody. Serve with a portent of the mushrooms, figs, and a wicked whim of warmed sauce.

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