Contest Winner Announcement!
Congrats to Kay B. for her suggestion of Irish Stew and Dumplings with Apple Pie and Custard for dessert. Recipe to follow.
She received a $5 Amazon Gift Card for playing along in our mini newsletter contest and a free eBook download. She selected Edge of Passion which is set in an Irish castle, suitable for the recipe. Thank you all for submitting recipes and suggestions. I still have more to post, so check back on the blog for more fall/holiday recipes.
Want to check out Edge of Passion?
Captivated by his enchanted powers, a woman follows love beyond her world
and the boundaries of time.
Dana’s summer job as a musician in an Irish castle take a mysterious turn into a strange and twilight world when she meets Jack. He’s a sexy Dominant who recognizes the submissive smoldering beneath her surface. Will she allow him to take her into his world with all its secrets? There’s more to training a new submissive at Rathmore Castle, and he’s not sure she could handle the strange and intense nature surrounding this place.
Once his skillful commands take her beyond her darkest sensual fantasies, there’s no turning back. Is this love? Or is Dana an unwilling participant in a supernatural conquest?
Edge of Passion, Book 2 in the Dark Realms series.
- 3 middle necks of lamb (about 1.8kg/4lb), filleted and boned – you need to end up with about 950g/2lb
- 2oz stewing potatoes
- 2 lb carrots
- 2 onions
- ½ tsp thyme leaves
- fresh chives and parsley, to garnish
- For the stock bones from the lamb 1 large carrot, quartered 1 onion, quartered ½ celery stick, quartered 1 bay leaf
- 2 large sprigs of thyme
- a generous sprig of parsley
- 6 black peppercorns, lightly crushed
- Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 1⁄4 pints water. Bring to the boil and simmer uncovered for 2 hours.
- Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/21⁄4 pints. (You can make the stock the day before – keep it in a covered container in the fridge, or freeze it for up to 3 months.)
- Make the stew. Cut the lamb into large chunks. Peel the potatoes and cut into pieces of similar size to the meat. Put them in a bowl of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
- Put the lamb in a large, clean saucepan. Pour in the stock and bring to a boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
- Add the potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally. Add the thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don’t stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.
Apple Custard Pie
- 1 9” unbaked piecrust
- 1 Tbsp. sugar
- ½ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- 1 cup thinly sliced. Peeled apples
- 4 egg yolks, beaten
- ¼ cup sugar
- 1 tsp. vanilla
- 1 tsp. vanilla
- ¼ tsp. salt
- 2 cups milk, heated until very warm
- HEAToven to 400°F. APPLE LAYER: MIX sugar, cinnamon and nutmeg. SPRINKLE over apples in small bowl; TOSS. ARRANGE apples evenly in bottom of piecrust.
- CUSTARD LAYER: BEATegg yolks, sugar, vanilla and salt in medium bowl until blended. BEAT IN Slowly POUR over apples.
- CAREFULLYplace pie on rack in center of 400°F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, about 30 minutes.
- COOLcompletely on wire rack. REFRIGERATE, loosely covered, until firm, several hours or overnight.
Simple yet elegant, this layered apple custard pie offers a twist on the traditional. Creamy custard pie filling is the perfect pair to a nutty walnut crust.
For easier slicing, use a thin-bladed knife. Wipe knife with clean damp towel, or rinse knife under warm water, after each cut.
Refrigerate any leftover pie promptly.