Best-selling author Laura Childs joins us today for Drinks with Reads. She's matching her new Cackleberry Club mystery with the perfect drink.
First a little bit about the book...
Suzanne, Petra, and Toni—co-owners of the Cackleberry Club café—are back to track down another bad egg… Maintaining good personal relationships with their suppliers is one of the secrets of the Cackleberry Club café’s success, so Suzanne doesn’t mind going out to Mike Mullen’s dairy farm to pick up some wheels of cheese. She’s looking forward to a nice visit with the mild-mannered farmer before heading back to their hectic kitchen. But when she arrives, Mike’s nowhere to be found. The moaning of his cows leads her to look in the barn, where she discovers a bloodcurdling sight—the farmer’s dead body. Apparently not everyone was as fond of Mike Mullen as the Cackleberry Club. Churning with grief and outrage, Suzanne, Petra, and Toni vow to find the farmer’s murderer—but as they get closer to the truth, the desperate killer gets whipped into a frenzy and plans to put the squeeze on them...
And just wait until you see the recipes for sweets such as Cackleberry Club Rice Pudding, and Toni’s Pumpkin Fudge, not to mention a scrumptious recipe for Egg Drop Dead Soup.
Welcome to the seventh Cackleberry Club book. If you are familiar with this series you know that Suzanne, Toni, and Petra, are three forty-plus women who have launched the Cackleberry Club café in a rehabbed Spur station in the town of Kindred. You can be sure that there is always something fun going on because the ladies have a book nook and knitting shop in the mix. When it comes to food, the main attraction at the Cackleberry Club is a wide variety of egg dishes.
And since it is December, well, Eggnog does naturally come to mind as the perfect drink to pair with EGG DROP DEAD. Although this recipe is not from the book, I think you will enjoy it.
Holiday Egg Nog
2 cups milk
2 whole cloves
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
6 egg yolks
¾ cup sugar
1 cup light rum
2 cups light cream
1 teaspoon vanilla extract (in addition to the ½ teaspoon above)
½ teaspoon ground nutmeg
1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 1 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
4. If you prefer non-alcoholic Egg Nog, eliminate the rum, and serve immediately. Refrigerate any left overs, although I sincerely doubt you will have any.
Curl up in your favorite chair with your feet tucked under an afghan and a tasty cup of eggnog on the side table while you follow the adventures of the Cackleberry Club in EGG DROP DEAD. Happy holidays to all.