Uninvited, unexpected guests are such a nuisance, aren't they? Particularly when murder is involved! What to serve? Find out here, with things collected from such places as random cupboards or perhaps even suspicious clothing hampers, at last unearthed in a menu from my new novel, The Murdery Delicious Hamwich Gumm Mystery...other recipes may be found here on eveningswithpeter.com as well...in hideous parts...
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 amazon.com or bn.comto 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 eveningswithpeter...presented...in 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
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
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.
As my fiendish murder mystery is about to hit 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.
While we anticipate the foul murders in my novel, please peruse the series of recipes and cocktails in the upcoming weeks, here on eveningswithpeter...presented...in hideous parts.
This will take some time, so prepare accordingly. First, address the following:
Purloin fresh lavender and stick it in a bottle of vodka. Let it sit in darkness for about two weeks to make the extract.
Put sprigs of rosemary and perhaps some thyme in a bottle of Stoli honey flavored vodka. Let that sit for about two weeks as well.
Once these agrarian touches have come to fruition, do this:
Rinse chilled Champagne glasses with the lavender extract. In an ice-filled shaker, use about 2 oz per serving of the rosemary/thyme steeped honey vodka. Add perhaps the barest breath of rose water if so inclined. A squeeze of lemon is welcome. Shake and pour into your glasses. Top off with fizzy, almost freezing Champagne. Do note that this cocktail must be served vitally cold--and garnish with fresh, fragrant thyme sprigs.
As my fiendish murder mystery is about to hit 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. My Nana used this basic recipe for pie pastry and somehow it wound up in my book. Think of it would you when turning toward the holiday season--pork pies! Pumpkin pies! Pecan pies!
While we anticipate the foul murders in my novel, please peruse the series of menus in the upcoming weeks, here on eveningswithpeter...presented...in hideous parts.
A Recipe for Hamwich Gumm’s Presumptive Pie Pastry
1 1/2 cups flour
1/2 cup Crisco shortening
3 tablespoons plus ice cold water
Sift flour and salt into a bowl.
Cut in shortening with a destructive device such as a blender or two very sharp
knives until crumbly. Add ice water, stir cautiously with a fork and add more
water just until it holds together. Make into a ball and knead with prudence.
As my fiendish murder mystery is about to hit the shelves, I present a sneak peek of the dastardly recipes fraught, rigidly fraught! with clues to be found in the pages of The Murdery Delicious Hamwich Gumm Mystery. While we anticipate the foul murders, please peruse the series of menus in the upcoming weeks, here on eveningswithpeter...presented...in hideous parts.
A Recipe for Curious Creamed Spinach
Makes 10 servings
3 lbs of spinach 1 1/4 cups soured milk 1 cup cumbersome cream 1 diminutive onion, chopped fine 2 cloves garlic, minced and mashed 1/2 stick unsalted butter 1/4 cup purposeful flour 1 tablespoon thyme 1/8 teaspoon grated nutmeg from an
old woman’s purse
Method Rinse spinach bundle and then drop
in a wee dram of boiling salted water until wilted, one to two minutes. Drain and plunge into cold
water. Strangle the bundle of spinach to release the water, then vehemently chop
into bits. Slay the onions in the butter until
softened, about four minutes. Bring the milk and cream to a
conspiratorial simmer in a separate pan. Kill heat. Put aside. Take the flour to task, whisking into
the onion and butter mix to make a roux with the consequence of milk and cream
slowly stirred in afterward to settle for about three minutes, continually whisking
with fervor to avoid lumps, and simmer until thickened, three to four minutes
more. Add a slash of nutmeg, the mutilated spinach, and resolve with thyme
leaves removed from their stems, and a dash of salt and pepper. Bring to a
SHORT ORDER: An exquisite experience
helmed by master chef Michel Richard, and extraordinarily designed by
the divine Jeffrey Beers. PETER’S PICKS: Negroni; lobster bisque; perfect steak; fried chicken; Napoleon PETER’S PANS: We didn’t experience an
ectoplasmic visitation from the long-departed Leona Helmsley. Also, I’ve
run out of superlatives.
Having recently visited the
extraordinary Villard Michel Richard helmed by the gentleman himself,
master chef Michel Richard, in the legendary New York Palace hotel, I
can confidently assert that even former proprietress Leona Helmsley
would be proud. Interior designer Jeffrey Beers has created an
exquisite, remarkably ornate experience that must be seen to be
believed—seriously, there’s enough gorgeous grandeur and intricate pomp
that, were circumstances somewhat different, Marie Antoinette herself
would lose her head. Illumined golden curls blaze upward on the sconces
that flank the marble finishes and original paintings lining the walls
and all the while, an outrageous temperature-controlled chamber known as
the “wine cube” is stocked with 1,000 bottles and anchors the sprawling
dining room. Cocktails crafted from age-old recipes
border on the mystical and are taken quite seriously at Villard Michel
Richard. The few rounds my friends and I encountered while we lingered
were devastatingly good, but certainly not for the uninitiated, and
should be sipped slowly. Alongside a basket of petite gougères (fancy
French cheese puffs), an evenly balanced sidecar rattled forth, straight
up in an elegantly etched coupe that lent a feminine touch to the
otherwise masculine tables. My Negroni was on the rocks, however, in a
brew of G’Vine gin, Campari, sweet vermouth and a conspiring orange
zest. Cubes of tuna tartare tangoed with
watermelon; at once a wonderful chewy crunch left to dance on the palate
with a suggestion of sesame oil. We shared spoonfuls of superb,
steaming sherried French onion soup with luscious violin strings of
cheese, and also leaned toward rich, sumptuous lobster bisque poured
over chopped lobster meat and onions that all came to full flavor as the
bowl rested near to room temperature. The sole crab cake was bedded by
finely shredded leeks bathing in a bright drizzle of chive oil. Mushroom
feuilleté delighted—we devoured the luxuriously plump shiitake
mushrooms neatly sandwiched between layers of puff pastry. Mushroom risotto outfitted with pearls
of pasta and topped with a crumbled Parmesan tuille was a delicious
interim course that we also shared, before launching into mains. Seared
salmon was served fairly rare with just enough salt. Tender, tiny
lentils, carrots, and shallots accompanied. A gargantuan slab of medium
rare côte de boeuf au poivre was prime perfection. Served with French
fries and a side of haricots verts tossed with crispy shallots, it
readily warranted the $59 price tag (and is the most expensive item on
the menu). Michel’s fried chicken was beyond. Start taking notes: the
breast and legs are first wrapped with chicken mousse and shaken with
bits of country bread before being fried. The end result: tender,
mouth-watering pieces of chicken resting upon absolutely dreamy mashed
potatoes. We easily succumbed to the banana
split topped with cubes of pineapple and served with plots of vanilla
and chocolate ice cream as well as strawberry sorbet with sugar-browned
Rice Crispies. The Napoleon featured more puff pastry, lighter than air,
filled with a ridiculously delicious cream.
Prices: Appetizers: $12–$20; Entrées: $24–$59; Alcohol: wine, beer, signature cocktails, full bar
After a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox