Writer.Chef.Romantic.

Do You Have A Hungry Heart?

In Chef on November 1, 2013 at 12:01 am

hungryhearts badge (STATIC300x250)Everybody does, right? You’re in the right place. Welcome to the HUNGRY HEARTS HOLIDAY HOP! We’re going to hop through the holidays, starting with Thanksgiving.

We are so excited to CELEBRATE FALL with mouthwatering Thanksgiving 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 Grand PRIZE Giveaway: a Harry & David Crater Lake GIFT BASKET Classic!

In addition to the Grand Prize, one SWAG pack will be given away right here on each day of the hop. Visit my blog each day for an author spotlight and more FALL GLEE.

When the seasons change, our hearts fill with GRATITUDE. Life is grand, isn’t it? Hop with us and share your love of all things food, fall, and THANKS-giving!

IM002098-1I love pumpkin. Pumpkin soup, pumpkin pie, pumpkin muffins, and even pumpkin beef stew. Once a year is never enough pumpkin pie for me, so I make it in July, too. My husband also has a thing for pumpkins. One year, he grew this in the side yard. We couldn’t eat it, of course. It was chock full of pesticides. In fact, I probably shouldn’t have let the kids get that close, but…they seem fine.

Olivia's Pumpkin Creme BruleeWhich brings me to PUMPKIN CREME BRULEE. In my second book, LUSCIOUS, Olivia makes this amaretto and anise laced pumpkin creme brulee on the night she intends to get busy with the hero.

From LUSCIOUS:

Sean picked up his spoon and cracked the sugar shell on top of his dessert. Mmm, pumpkin, as spicy and comforting as Thanksgiving memories. He sighed as other flavors teased his palate. Almond? Yes, and something more elusive and unexpected, like the lavender last night.

He looked up to see Olivia watching him. “Luscious,” he said, taking another bite. She smiled around her spoon and he couldn’t take his eyes off her mouth. He had completely lost interest in the opera tonight. Their kiss in the kitchen had made him want to toss her over his shoulder and carry her upstairs for a private performance instead.

Somehow, my characters always end up seducing each other with food. Since I’ll do just about anything as long as my husband keeps the coffee, little sandwiches, and snacks coming, I guess it’s art imitating life. HA! In my new book SEDUCING THE PLAYBOY (January 2014 Entangled Publishing) Jenna flies out to California to get the hero to hire her…and to seduce him, naturally. He resists, so she turns to food.

From SEDUCING THE PLAYBOY (unedited excerpt):

She needed this job and not only because she’d spent a half-dozen years pining for Roman Gallagher.

She forced herself to keep her smile sweet, her gaze innocent. Clearly, he still thought of her as Cole’s little sister. Overt seduction wasn’t going to get her a place in his kitchen, but she had other skills. Didn’t they say the way to a man’s heart was through his stomach? She was willing to start there.

Please don’t hold me responsible for what happens after Thanksgiving Dinner if you make this PUMPKIN CREME BRULEE (or the oatmeal cream pie cupcakes which I’ll be posting on my blog during release week for SEDUCING THE PLAYBOY).

Olivia's Pumpkin Creme BruleePUMPKIN CREME BRULEE

If you don’t have a propane torch at home, this custard is also great sprinkled with granola or sugared almonds.

Makes 12 four-ounce brulees

24 ounces heavy cream

12 ounces pumpkin

1/2 cup sugar

a good pinch of salt

5 star anise

3 eggs

4 yolks (you can use the whites to make macaroon cookies!)

4 ounces of Amaretto

1/2 teaspoon almond extract

  1. Preheat oven to 325. Find 12 ramekins or shallow bake-proof molds. Find a pan with sides. It must be large enough to hold the ramekins so you can make a water bath.
  2. In a medium saucepan, whisk heavy cream, pumpkin, half of the sugar and the salt.
  3. Add the star anise and bring to a simmer, stirring occasionally. Turn off the heat, cover and let sit at least 15 minutes.
  4. In a medium bowl, whisk eggs, yolks and the rest of the sugar.
  5. Temper the hot mixture into the egg mixture by adding a cup of so of hot liquid to the bowl and whisking. Add remaining hot mixture to bowl. Whisk in Amaretto and almond extract.
  6. Strain into a pitcher or something easy to pour out of. Or strain it into anything and use a ladle to dip the mixture into the ramekins
  7. Put ramekins into the high-sided pan. Fill ramekins with pumpkin brulee mixture. Put pan into oven. Then pour water into the pan so that it comes halfway up the outside of the ramekins. Bake until set. You will know the custards are done when you give the ramekin a gentle poke and the custard jiggles back and forth. You will know the custards are NOT done if you give the ramekin a gentle poke and the custard jiggles in concentric circles, as if a stone has been dropped in a puddle. Baking will take 30-45 minutes, but (as I always tell my students) bake until done, not until the recipe says stop. (Yes, they roll their eyes, too.)
  8. When the custards are done baking, let them cool slightly. Then remove them from the water bath and let them cool the rest of the way. Put them in the fridge overnight to chill completely.
  9. To brulee them, sprinkle an even 1/8 inch layer of sugar over the top and use a propane torch to melt the sugar. Add more sugar and torch again, if needed. Be careful not to hold the torch on one section of the custard too long or you will scramble it. Also – do not get any hot sugar on your hand! HOT! HOT! HOT!
  10. Alternately, toss some sliced raw almonds with a little egg white and sugar and bake until toasty brown. Put that on top of the custard to add some delightful texture. Or put granola or streusel on top. Mmmmm…pumpkin!

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Click this link to see what’s cooking on the other Hungry Hearts Holiday Hop blogs:

And don’t forget to visit here daily during the HUNGRY HEARTS HOLIDAY HOPS (yes, HOPS, we’ll be back to celebrate Christmas and the New Year, too!) for the chance to win SWAG, SWAG, and more SWAG every day!

Hoppy Holidays! (Nope, couldn’t resist!)

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  1. Really nice. Now I’m hungry

  2. Your pumpkin brulee looks delicious….definitely a must try. My favorite food on Thanksgiving is the sweet potatoes. Why don’t I eat more of them throughout the year??

  3. I had been promising hubby a pumpkin pie for several years — just never found time to make one [ended up throwing out the can of pumpkin as it was past it’s date!]. But the church had a pie auction to raise the money for our Christmas Outreach Project . The only kind of pie I thought I could do was pumpkin so I did two. Then I did another one as dessert for the Men’s Chili Dinner — so I finally did one for hubby. Don’t think I’d lost my touch [can’t beat Libby’s pumpkin pie recipe!]. I’ll be making one or two more next week I think.
    I also like pumpkin bread. But I think I might just have to try this pumpkin brulee.
    And for us, pumpkin is good all year {after all, it’s out of a can 🙂 }.

    • and besides the pumpkin pie, probably my favorite part of the Thanksgiving meal is the cornbread dressing and giblet gravy.

  4. Sounds interesting

  5. Haven’t really been a fan of the pumpkin until I tried a Starbucks Pumpkin Spice Latte!! They are soooo good 🙂

  6. I love Creme Brulee and I love pumpkin so bringing such amazing tastes together must be a culinary happily-ever-after. Thanks for the recipe. Yummers!

  7. Pumpkin Pie is my favorite Thanksgiving dish.

  8. My favorite dish is fruit salad

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