Round 2: Food fight in the Fury Falls Inn! #Alabama #research #American #history #FuryFallsInn #food #recipes #cooking #histfic #historical #fiction #books

As I mentioned last week when I shared Sheridan’s menu, I have two excellent cooks who have a cookery competition in my next release, Desperate Reflections (Fury Falls Inn Book 3). The winner’s menu will be added to the Fury Falls Inn’s offerings, so it’s important to each man to prove their worth. This week I want to reveal Matt Simmons’ menu and a couple of the recipes that go with it that I’ve actually made and adapted to suit my and my husband’s tastes.

In my story, Matt has elected to offer a menu that is from other countries. So he makes East Indian Curry, a Salmagundi salad, and French Green Pea Soup. I’ve made Salmagundi several times, and tailored it down to serve two people. The recipe for the salad includes chicken, but you can omit that if you’d like. I hadn’t made the curried chicken before, so I tried that recently and adjusted it down from what the recipe says would serve eight people (using two whole chickens, I might add) to serve two people, with some leftover if you’re not big eaters. While my husband was a tad reluctant to try the curry because he doesn’t enjoy spicy food, he enjoyed it as much as I did since I didn’t use much of the curry powder. (By the way, I didn’t take the time to make my own curry powder despite having a recipe to do so which employed a mortar and pestle. Instead I simply bought a jar of it at the grocery store. I know, I’m being lazy…)

Neither my husband nor myself would enjoy pea soup, so I’m sorry but I’m not going to offer that recipe here. If you’re curious, though, send me an email (betty@bettybolte.com) and I’ll share that one privately from the cookbook I’m using.

I think Matt’s combination of the curried chicken and the salad would be a very good one, from my taste buds’ point of view. I think I will make them together in the very near future. I’ve also made a scaled up version of the salad to take to a pitch-in lunch for one of my writing chapters which was a big hit, as well. You know, way back when we could actually get together in person!

So without further ado or disclaimers, here are two recipes from me to you that I really enjoyed making and eating. I hope you enjoy, too!

Betty’s Salmagundi for 2

Ingredients

  • 1 large boneless, skinless chicken breast
  • 2 T Italian dressing
  • 2 eggs, hard boiled and chopped
  • 2 cups salad mix
  • 1 cup fresh spinach leaves
  • ¼ cup shredded cheese
  • 1 navel orange, peeled and cut into bite sized pieces
  • ¼ cup dried cranberries
  • 2 Roma tomatoes, cut into bite sized pieces
  • ½ cucumber, chopped
  • 2 marinated artichoke hearts, but into bite sized pieces

Instructions

Preheat the oven to 375°F.

Place the chicken into a shallow pan. Pour Italian dressing to coat and then cover the pan before putting into the oven for 40 minutes or until cooked through and tender. Let cool before cutting into bite sized pieces.

In a bowl, layer the salad, spinach, chicken, and the remaining ingredients.

Serve as is, with dressings on the side, or drizzle Italian dressing over the salad before serving.

Betty’s Curried Chicken for 2

Ingredients

  • 2 chicken breasts, boneless, skinless, cut into bite-size pieces
  • 2 T olive oil, divided
  • ½ small yellow onion, chopped
  • 1 T chopped garlic
  • Curry powder to taste
  • 1–2 T Flour
  • ¼ cup sour cream
  • ¼ cup chicken stock, unsalted
  • Hot cooked rice
  • Garnish with parsley and chutney

Instructions

In a small sauté pan, soften garlic and onions in 1 T oil. Sprinkle with curry powder and stir. Reserve.

In a large bowl, dust the chicken with enough flour to coat.

In a large sauté pan, brown the chicken in 1 T oil until golden, about 10 minutes. Add the sour cream, chicken stock, and curry sauce. Cover and simmer until chicken is done.

Serve over hot rice. Garnish with parsley and chutney.

By the way, I’ve made apple orchard chutney years ago which I think would be good on this. I need to dig out that recipe for next time. I used store bought chutney this time which was also tasty so you have options as to what kind of chutney you use.

Look for Desperate Reflections to release later this spring, too. I’ve completed the final draft and sent it out for a second read by a few beta readers. Then I will polish the final, final draft based on their feedback before getting it ready to publish in a few months. That gives you plenty of time to read the first two books in the Fury Falls Inn series, The Haunting of Fury Falls Inn and Under Lock and Key, in the meantime… And as always, happy reading!

Betty

P.S. If you haven’t already, please consider signing up for my newsletter, which I send out most every month, including news like new covers, new releases, and upcoming appearances where I love to meet my readers, along with recipes and writing progress. Thanks and happy reading!

Visit www.bettybolte.com for more on my books and upcoming events.

Cassie Fairhope longs for only one thing: to escape her mother’s tyranny. Her plan? Seduce the young man, who is acting as innkeeper while her father is away on business, into marrying her. But Flint Hamilton has his own plans and they don’t include marriage, even to the pretty temptress. He quickly learns that running a roadside inn in northern Alabama in 1821 means dealing not only with the young woman and her hostile mother but also with horse thieves and rogues. When tragedy strikes, Cassie and Flint are forced to face unforeseen challenges and dangerous decisions together in order to attempt to rid the inn of its newly arrived specter—who doesn’t have any plan to leave…

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