releases with Resplendence on March 16th.
The contemporary romance includes Eva’s recipes - you can find them at the end of the story.
To celebrate, I’m hosting a recipe contest.
Send me your sexiest, your most sensual recipe sometime over the next month, and I will choose three winners! I’ll feature your recipes and your fake names (real names if you like) on my blog and send each of you a copy of Beauty and the Feast.
Feel free to leave your recipe as a comment here or email your recipe to me at Julia@JuliaRachelBarrett.net
I’ll announce the winner on April 1st, along with the winning recipes.
I’ll start! Here’s one of Eva’s favorites!
Eva’s Wet Sauce
1 cup tomato sauce
1 small can tomato paste
½ cup dark balsamic vinegar
½ cup dark brown sugar
¼ cup molasses
¼ cup Worcestershire sauce
¼ cup soy sauce
1 tsp. granulated garlic
1 tsp. kosher salt
1 tsp. fresh ground black pepper
1 tsp. smoked paprika
2 tsp. Tabasco
Whisk together and store in fridge. Use as a marinade or dipping sauce.
Enjoy!
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From Jen, her favorite recipe -
Black Pepper Parmesan Biscotti
1 1/2 tablespoons coarse black pepper
4 cups all-purpose flour plus additional for dusting
2 teaspoons baking powder
2 teaspoons salt
4 1/2 oz Parmigiano-Reggiano, finely grated (2 1/4 cups)
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
4 large eggs
1 cup whole milk
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms.
Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart.
Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes.
Reduce oven temperature to 300°F.
Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes.
Jen, sounds yummy. I’m going to try these!
Ooh, Dana, nice! I love cheesecake and I love lemon but I haven’t put the two together. I’ll have to try this one!
My favorite recipe is a simple lemon cheesecake.
1 prepared grahm cracker crust (You can make your own)
Filling
2 packages softened cream cheese
2 eggs
1/3 cup sugar
1 teaspoon lemon extract
pinch of salt
Topping
1/3 cup sugar
1 teaspoon lemon extract
1 cup (8 oz) sour cream
To make the filling, beat the cream cheese and eggs together. Add the sugar, extract and pinch of salt and mix until completely blended together. Pour into the crust and bake in a 350 degree oven for 35 minutes. Cool for 10 minutes.
While it is cooling, mix all the ingredients for the topping until well blended. Pour evenly over the cheesecake and return to the oven for another 10 minutes. Allow to completely cool on a wire rack. Refrigerate for at least 3 hours.
*Note* You can replace the lemon extract with vanilla and also put a fruit topping on top of the cheescake.
The sexy part comes in when you feed it to your lover and then lick the remains from their fingers.