Welcome to the first annual New Year’s Eve M/M Authors’ Progressive Dinner! (Maybe the last too, haha!)
You can “choose your own dining adventure” from appetizers to soup, salad, main dish, and dessert, but those of you who visit and comment at each and every blog will be entered into a drawing for one of three (3) $35.00 gift cards to the venue of your choice: Amazon, Barnes and Noble, or All Romance Ebooks.
Dinner starts on 12/31/14 at 12:00 p.m. (noon) Eastern. Winners will be chosen randomly Jan 6, 2015. Only those who comment on EVERY blog will be chosen for the drawing. If I mistyped a link, please let me know, ASAP!
You are cordially invited to click on the author’s name below to link directly to their blog!
Welcome to my little part of Z. A Maxfield’s New Year’s Progressive Dinner!! A progressive dinner is one where one goes from place to place finding good food, both for the belly and for thought. In this event, you’ll find links to follow to many blogs and websites where authors of all genres are offering recipes to gladden the stomach and presents to gladden the heart and stimulate the mind. Comment to every single blog post and your name sill go into the pot for a chance to win the BIG prize.
Me? Well, I’m offering a recipe that is one of my favourites at this time of year. Once the party is over, the guests have departed and you look around at the debris and think “I can’t bear to throw all this away. What can I do with it?” And as an individual I’m offering a suitably medieval prize – a copy of my book A Taste of Copper. Here’s the recipe:
Cooking is a big adventure for me at the moment because I’ve been without a kitchen since August – the old one had water running through the roof and the electrics were iffy – and I only got into the new one to start making proper meals on 23rd December. Coming to terms with a new hob and oven is always edgy but to my delight this one will actually simmer instead of boiling everything to a crisp. Simmering is what you need for soup!
I made my version of this on St Stephen’s Day and used leftover veg saved from Christmas lunch – potato, brussells sprouts, peas, carrots and parsnips – the turkey carcass, leftover stuffing, a handful of chestnuts and the skin of the piece of gammon I was baking that day. In addition to this I got some sticks of celery, a leek and a large onion and chopped them up roughly. I have a huge old stock pot and melted butter in the base of it to fry up the raw veg.
I deliberately let it get a bit too hot so the onions and leeks would singe – it’s reassuring to be able to taste the fire a little, plus if my other half can smell an onion frying he’ll assume all is right with the world and leave me to it! Once there was a bit of brown on the bottom of the pan I added the turkey carcass, broken roughly into pieces, the cooked veg, gammon skin, a couple of bunches of fresh herbs tied up with thread, two smashed garlic cloves and three pints of water. Then I remembered I had a jug of gravy in the fridge and slung that in too.
Lid on, temperature down to a sprightly simmer, and I settled down with a cup of tea, my cat on my knee and a gay lit novel to beta [very interesting, I hope it’ll be out next year some time]. I checked the pot about every twenty minutes to make sure it wasn’t sticking at the bottom, gave it a good stir and left it to bubble.
About three hours later, it had reduced and smelled gorgeous. I fished out the bones and this would be the time I’d have used one of those little hand held whizzy blender things, if I have been able to find it. I couldn’t so I used the spud masher, which works just as well if a bit chunkier. Then, because it was Christmas and I wanted to be decadent, I added a few tablespoons of left over cream and a large glass of tawny port wine.
This isn’t my soup but it looked a bit like that. I do like a soup that you can eat in heaped spoonfuls. We had it with freshly baked bread and butter.
Comment below for a chance to win one of the very generous main prizes offered by Z.A Maxfield, and you also have a chance to win a copy of my book, A Taste of Copper, a medieval tale of mud blood and lard in funny places. You have until 6th January to get around all the blogs so get hopping.