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

I have two excellent cooks who are going to have a cookery competition in my next release, Desperate Reflections (Fury Falls Inn Book 3). So that means I got to choose some 19th century recipes to try out, which of course means adapting and tweaking them to something my husband and I might enjoy. Let’s start with the older cook’s menu, shall we?

Sheridan Drake plans to serve Pan Roasted Duck Breasts with Huckleberries, Polenta with cheese, Watercress salad with Molasses Vinaigrette, and creamed corn. So I decided to make most of his menu for dinner recently. All except the creamed corn which I know my husband and I do not enjoy. The results were mixed. The duck and the salad were excellent! The polenta? Fail! The recipe I used overstated the water requirement so I ended up with soup instead of polenta. Even after cooking it for 2 hours we couldn’t begin to eat it. I may try again, maybe.

Picture of plated meal: Pan Roasted Duck Breasts with Blueberry Sauce, Watercress Salad with Molasses Vinaigrette, and leftover tortellini with Alfredo sauce as a replacement for my failed attempt at polenta…

But I do want to share the duck and the salad recipes so you can try them, too. Today, duck breast is expensive to buy at the grocery. I was surprised to find that my local Publix actually carried them frozen. Back when this recipe was created, though, you simply went hunting for ducks so they were not costly at all back then. The original recipe calls for huckleberries, but since I couldn’t find those easily I substituted blueberries which are apparently similar.

I chose the watercress salad and vinaigrette from the menu of a tavern-style dinner my husband and I went to in 2019 which was a reenactment of the dinner Huntsville, Alabama, threw for President Monroe when he surprised the city with a visit in June of 1819, months before statehood. Watercress is something that Alabama is known for, so I knew it would be included in my book as well. The salad at the dinner included goat cheese and blackberries, with an elderberry and molasses vinaigrette. I was delighted to find a bag of watercress at my Publix, too. All washed and ready to use. I had bought some grated parmesan and romano cheese to use in the failed polenta, so I used that instead of goat cheese (again, it’s not our favorite), and some of the blueberries from the sauce for the duck. The nI just used some of our favorite salad toppings to finish the individual salads.

I located a recipe for molasses vinaigrette at bettycrocker.com and then followed it except I used Dijon mustard instead of coarsely ground mustard. The resulting dressing is delicious, too!

Here are the successful recipes based on what I actually did instead of the original ones. If you try them, let me know what you think. I’d love to hear from you!

Pan Roasted Duck Breasts with Blueberry Sauce

Ingredients

  • 2 duck breasts, bone out, with skin
  • Dried thyme
  • Garlic powder
  • Black pepper, ground
  • 2 T butter
  • 1 T Olive oil
  • 2 shallots diced
  • ½ cup port wine
  • ½ cup beef stock, unsalted
  • ½ cup fresh blueberries

Instructions
Score the skin on the duck breasts. Sprinkle both sides with garlic powder, thyme, and black pepper. Wrap in plastic wrap and refrigerate at least one hour.

Preheat the broiler with rack in the top third of the oven. Using nonstick saute pan, melt 1 T butter and olive oil until froth subsides. Brown the duck breasts skin side down; do not turn. Reserve the saute pan and its oils. Place breasts in oven safe pan and broil 7-10 minutes, until flesh is opaque. Remove and reserve breasts in warm place.

Using the saute pan, add the shallots, port wine, and stock to deglaze the pan on high heat, until the sauce reduces and thickens. Add the blueberries and simmer on low for 15 minutes. Serve the sauce over the duck breasts.

Watercress Salad

  • Fresh watercress leaves
  • Sliced radishes
  • Pecan pieces
  • Fresh blueberries
  • Shredded cheese

Place about 1 cup of leaves in each individual bowl. Top with a few sliced radishes, pecans, blueberries, and add a sprinkle of cheese.

Molasses Vinaigrette

  • 1/3 cup olive oil
  • ¼ cup cider vinegar
  • 2 T molasses
  • 1 T Dijon Mustard
  • 1 t minced garlic
  • ½ t black pepper

In a small bowl whisk together all ingredients until well blended.

Enjoy! Look for Desperate Reflections to release later this spring, too. 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.

Giles Fairhope reluctantly journeys to the Fury Falls Inn for one reason: his beloved sister Cassie needs him after their mother was murdered. His father and three brothers are far away, so she’s alone, without any family, in the wilderness of 1821 northern Alabama. He plans to find his mother’s killers, ensure Cassie’s safety, and then go home. Cassie begs him to stay until their father returns, but Giles has absolutely no desire to see him. When Cassie tells him their mother’s ghost haunts the inn, he suddenly faces his dead mother amidst shocking memories from his past and unexpected changes in himself.

His mother’s ghost insists he find not only the killers but a stolen set of keys. Keys which unlock more than an attic door but also surprising and dangerous family secrets. The revelations change everything he thought he knew about his family and threaten his sister’s safety and perhaps even her life…

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