I'm Your Man Blog Tour December 8-14, 2014
In this final post of the tour, we get a small insight into Joanne Rawson—and her love of food. Now, we all love food, but Joanne goes a step further and shares that love by posting recipes, and pics, and her passion . . . on her wonderful blog, which we highly recommend you follow. Today she shares a bit of that passion with BDP, showing us what foods the characters in her wonderful novella I'm Your Man might enjoy as well. Take it away, Jo . . .
Sweet naughty but nice treats to enjoy while reading I’m your Man, by Joanne Rawson.
If you follow my author blog: www.authorjoannerawson.blogspot.com you will know that my dearest friend Paul often makes an appearance with a delightful dessert he has created to enjoy while reading my books.
When we discussed the right dessert for I’m Your Man we decided that it had to be half English, half American.
Finally, we agreed on two of Paul’s desserts:
Chocolate Mousse Tart and Jelly Cheesecake. As a special treat, I am also going to share with you my dessert, slow cooker Italian Bread Pudding. (Seeing as Danny is an Italian American, from New York.)
Chocolate mousse tart
85g/3 oz digestive biscuits, crushed
85g/3 oz amaretti biscuits, crushed
70g/2 ½ oz butter, melted
200g/7oz plain (dark) chocolate, broken into pieces
115g/4oz milk chocolate, broken into pieces
(The measurements for the chocolate [dark/milk] can be reversed.)
3 large eggs, separated
55g/2 oz caster sugar
3 chocolate flake bars for decoration
To make the base, mix the digestive and amaretti biscuits with the butter and press well into the base of a 23cm/9 inch spring form cake tin. Chill in the refrigerator.
· Melt the plain & milk chocolate in a heatproof bowl set over a pan of gently simmering water, cool slightly, then add egg yolks and mix well.
· Whisk the egg whites until they form soft peaks, then add the caster sugar and whisk until stiff.
· Fold the chocolate into the egg whites and pour over the biscuit base. Chill in the refrigerator for 8 hours, or overnight.
When you are ready to serve the tart, un-mould it, transfer to a serving dish and crumble the chocolate flake bars over the top to serve.
1 packet Digestives
80g butter (melted)
1 packet jelly (2 if wanting to add extra layer)
250g cream cheese (Philadelphia)
1 can condensed milk
60ml lemon juice
150ml double cream
· Crush biscuits and mix with melted butter
· Press into a loose-based cake tin or pie dish (20cm)
· Chill in fridge
· Dissolve jelly in ½ pint of boiling water; allow to cool until jelly is slightly syrupy
· Beat the cream cheese until smooth, add condensed milk and mix until combined
· Add lemon juice, jelly and cream and mix well
· Pour onto biscuit base and chill until set
· A layer of lemon jelly can be added after setting to add an extra layer- repeat step 4 and pour onto cheesecake and leave to set
Italian Bread Pudding
Serves 6 (but not in our house: 2!)
Butter for salting
6 slices of panettone
3 tablespoons Masala wine
300 ml single cream
100g castor sugar
rind of ½ lemon
pinch of ground cinnamon
3 large eggs lightly beaten
· Grease a pudding basin. Place panettone on a plate ans sprinkle with the wine.
· Put the milk, cream and sugar in a saucepan and bring to the boil gradually over a low heat, stirring until the sugar has melted. Remove from heat and allow to cool slightly, then pour over the eggs and beat constantly.
· Place the panettone in the pudding basin, pour the egg mixture over cover with foil and place in the slow cooker. Add enough boiling water to come one-third of the way up the bowl. Cover with lid and cook on high for 2 ½ hours until set.
· Remove the pudding basin from the slow cooker and the foil. Leave to cool, then chill in the fridge until needed. (I never get to the last part!)
FOR A CHEAPER VERSION - Replace the panettone with fruit bun (tea cake) and the masala wine with brandy.
Serve with fresh cream, and strawberries.
The e-book is available for sale for the special tour price of 99c via the BDP Digital Shop:
About the Author
Joanne Rawson was born and brought up in Derbyshire, England. After leaving college in 1984, she headed off to be an au pair in the Loire Valley, France for one year.
Returning back to England, she worked for Derbyshire Education Authority in special education, and then for Derbyshire Social services working with adults with learning and physical difficulties.
In 2005, Joanne and her husband decided to give up their hectic lifestyle, after ten years of managing branded restaurants around London's M25, and spend their time in England, Goa, and Malaysia. Now a published author, she writes romantic novels and short stories.
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