My friends and I picked the Summer Solstice to offer you a sumptuous supper and a buffet of books to satisfy your hunger. A good meal and a great book—summer doesn’t get any better than that.
Each author is sharing a favorite dish, and the menu is chock-full of mouthwatering delights. The buffet of books offers a flavor for everyone: Romance of many genres, historical stories, and cocktails made simple. Also, the menu contains the title of one of the author’s books and a web link. I’ve listed ingredients for each dish to tantalize your taste buds.
Click on the link by the author’s name to find the directions for making the dish AND to learn more about the author and their book(s). Keep scrolling down for the eye-candy book covers and some insights about each author. I invite you to visit each author, make a new friend or two, and celebrate the summer with us.
Linda Joyce http://www.linda-joyce.com
SUMMER SOLSTICE MENU
Blackberry Gin and Tonic by J.K. O’Hanlon –Three Ingredient Cocktails ~ http://www.thirstyjane.com
Pomegranate Martini by Kathy L Wheeler – Quotable ~ http://kathylwheeler.com
Japanese Chicken Wings by Jan Morrill –The Red Kimono ~http://theredkimono.com/
Sweet & Sour Hawaiian Meatballs by Vonnie Davis – Rain Is A Love Song ~ http://www.vintagevonnie.blogspot.com
Easy Stuffed Mushrooms by Alicia Dean – Liberty Awakened (Isle of Fangs, Book 1) ~ http://aliciadean.com/alicias-blog/
7 Layer Salad by AJ Nuest – She’s Got Dibs ~ http://ajbooks.blogspot.com/
Mandarin orange & Spinach salad by Barbara Barrett – And He Cooks Too ~ http://barbarabarrettbooks.com/
Pesto Chicken by Nancy Parra – Gluten for Punishment ~ http://www.nancyjparra.blogspot.com/
Taquitos by Calisa Rhose – Risk Factors ~ http://calisarhose.com/chit-chat
Linda’s Summer Shrimp Boil by Linda Joyce – Bayou Born ~ https://lindajoycecontemplates.wordpress.com
Oven Fried Peach Chicken by Juli D. Revezzo – The Artist’s Inheritance ~ http://julidrevezzo.com/blog /
Betty’s Nutty Pork Chops by Betty Bolte – Hometown Heroines ~ http://www.bettybolte.com/blog.htm
Kolaches by Gina Hooten Popp – The Storm After ~ https://www.facebook.com/ginahootenpoppauthor
Chocolate-Cherry-Coconut Cupcakes by Luna Zega – Tokyo Tease ~ http://lunazega.wordpress.com/
Fruit Compote by Brenda Sparks – A Midsummer Night’s Demon ~ http://www.brenda-sparks.com/blog.html
After Dinner Drinks
After Dinner Iced Coffee by Sandra Sookoo – Winging It ~ http://sandrasookoo.wordpress.com/
Now for the THE BOOK BUFFET
J.K. O’Hanlon: Blackberry Gin and Tonic
1 1/2 ounces gin
1/2 ounce lime juice
1/2 ounce blackberry shrub
4 ounces tonic water
Click here for directions: http://www.thirstyjane.com/
Combining her background in law with her unfailing sense of humor, J.K. O’Hanlon writes smart, sassy and sexy stories about women who balance exciting careers with their passionate desire for love. In between penning steamy sex scenes, J.K. mixes and writes about cocktails as The Thirsty Jane
Buy at www.thirstyjane.com.
Kathy L Wheeler: Pomegranate Martini
1 1/2 cups pomegranate juice
2 ounces Absolute Citron vodka or white tequila
1 ounce Cointreau liquor
Cup of ice
Splash of sparkling water (optional)
Squeeze of lemon (optional)
Click here for directions: http://kathylwheeler.com
Kathy L Wheeler is an active member of the Oklahoma Romance Writers, an avid sports fan, theater buff, and traveler. She lives in Edmond, Oklahoma with her multi-talented husband (music & law) and her bossy cat, Carly.
Jan Morrill: Japanese Chicken Wings
2 lbs chicken wings
1/2 cup soy sauce
1/2 cup sake
1/4 cup sugar
1/4 tsp crushed red pepper (if desired)
1 garlic clove, minced
1 1/2 tsp grated FRESH ginger root
Click here for directions: http://theredkimono.com
Jan Morrill was born and (mostly) raised in California by her Buddhist Japanese American mother and her Southern Baptist redheaded father. Her historical fiction, THE RED KIMONO– as well as many of her short stories–reflect memories of growing up in a multicultural, multi-religious, multi-political environment. She is currently working on the sequel to THE RED KIMONO.
Vonnie Davis: Sweet N Sour Hawaiian Meatballs
1 package of frozen, pre-cooked Italian meatballs—approx. 76 per bag
1 large green and red pepper, cut into chunks
1 large onion cut into chunks
1 large can of pineapple chunks
1 bag of baby carrots
1 can of sliced chestnuts
½ C. brown sugar
2 small bottles (8-10 oz.) of Sweet and Sour Sauce
Seasonings: garlic powder, Worcestershire sauce, Mrs. Dash.
Click here for directions: http://www.vintagevonnie.blogspot.com
Vonnie Davis is a Fairy God-Mother, of sorts, giving her heroes and heroines their well-deserved “happily-ever-after” ending. An award-winning author, she writes most sub-genres of romance. She lives in Virginia with her writer husband and is owned by one very critical tabby cat.
Alicia Dean: Easy Stuffed Mushrooms
1/2 pound breakfast sausage
1 8 oz package cream cheese
8 to 10 jumbo mushrooms
Garlic salt, butter
Click here for directions: http://aliciadean.com/alicias-blog/
Alicia Dean lives in Edmond, Oklahoma. She writes paranormal and romantic suspense for several different publishers and is excited to be a launch author for Amazon’s Kindle Worlds with two Vampire Diaries stories and one Gossip Girl story.
Liberty Awakened, Isle of Fangs Book 1
Buy at Amazon http://www.amazon.com/Liberty-Awakened-Isle-Fangs-ebook/dp/B00B3N6PMA/ref=cm_cr_pr_product_top
AJ Nuest: 7 Layer Salad
1 16 oz. Bottle Fat Free Italian Dressing
3 Chicken Breasts
1/2-3/4 Head Iceberg Lettuce
Dried Dill Weed
2 Bunches Scallions
1 16 oz. Package Green Peas, thawed but not cooked
4 Hard Boiled Eggs
1 16 oz. Package Bacon, fried and crumbled
1 12 oz. Package Shredded Sharp Cheddar Cheese
1 Botttle Hidden Valley Ranch Dressing (or favorite of choice)
Click here for directions: http://ajbooks.blogspot.com/
Award-winning author and editor, AJ Nuest, lives in a small farming community in NW Indiana with her loving husband, two beautiful children and a bevy of spoiled pets. She and the cat are currently vying for dictatorship. The cat is winning.
Barbara Barrett: Mandarin Orange and Spinach Salad
1 t. salt
1 t. celery seed
1 t. dry mustard
1 t. paprika
1 t. onion flakes
¼ c. sugar or sugar substitute
½ c. vinegar (I use either white or apple)
1 c. oil (I use canola)
1 large package spinach (2 pkgs. Baby spinach) (Other types of greens may be substituted)
½ package shredded red cabbage
½ c. sliced almonds (more to taste)
1 can mandarin oranges (larger can to taste)
½ c. sliced mushrooms (optional)
¼ c. thinly sliced onion
Click here for directions: www.barbarabarrettbooks.com
Barbara Barrett spent her professional career as a human resources analyst for Iowa state government, and that training has stayed with her in her writing of contemporary romance fiction. Her first two books, The Sleepover Clause, Crimson Romance, and And He Cooks Too, The Wild Rose Press, were published in the past year. A third, Driven to Matrimony, TWRP, should be released by late 2013.
Nancy J. Parra: Pesto Chicken
4 skinless, boneless chicken breast halves
1/2 cup prepared basil pesto, divided
4 thin slices prosciutto, or more if needed
Click here for directions: www.nancyjparra.blogspot.com
Best known for writing “…strong stubborn heroes and plucky heroines who aren’t afraid to go toe to toe with them,” (Shelley Mosley, Booklist Magazine), Nancy J. Parra has eleven books published-two made the top ten list and a total of five were given starred reviews by ALA’s Booklist. She now brings you cozy mysteries where her protagonist not only solves a murder but finds her place in a small community.
Calisa Rhose: Smothered Taquitos
Package 40 ct. frozen Taquitos
1-16oz. Jar or fresh Salsa (your heat preference)
1 pound- Grated mild Cheddar/Jack cheese (or just Cheddar if preferred)
Chipped jalapeño pepper to taste (fresh or canned-and optional)
Click here for directions: http://calisarhose.com/chit-chat/
Calisa Rhose is always working on projects with her favored contemporary cowboys, first responders and firemen, as well as, the occasional ‘other’ heroes- and their sexy female counterparts, those sassy, stubborn heroines.
4 quarts of water
1 12oz can of beer
2 lemons, halved, plus wedges for serving
1/2 cup Old Bay Seasoning
8 cloves garlic, smashed
2 large sweet onions, quartered
6 sprigs fresh thyme
1 pound baby red potatoes
4 ears corn, cut in half
4 pounds large shrimp, unpeeled
Hot sauce, for serving (optional- Crystal is my favorite)
Cocktail sauce for dipping shrimp
Directions: Fill a large pot with 4 quarts of water. Squeeze the lemon juice into the water and add the squeezed lemon halves. Add the Old Bay, garlic and onion. Tie the thyme sprigs together with kitchen twine and add to the pot. Cover and bring to a boil, then reduce to a simmer for about 5 minutes.
Add the potatoes to the pot and cook about 10 minutes- almost fork tender. Add the corn and cook 5 more minutes.
Slice each shrimp along the back through the shells. Remove the veins and rinse the shrimp. Add shrimp to pot, cover and cook until the shrimp curl -about 2 to 3 minutes.
Transfer shrimp and vegetables to a platter. (Or at my house, we put down a plastic table cover and spoon the contents of the pot (sans liquid) on the table, then everyone digs in.) Serve with lemon wedges and hot sauce or cocktail, if desired.
Linda Joyce is an award-winning writer and author. Her Louisiana roots run deep, and they’re intertwined with her Japanese heritage. She currently lives in Atlanta in an all-male household with her husband and three dogs: General Beauregard, Gentleman Jack, and Masterpiece Renoir. Linda, a member of Romance Writers of America and Georgia Romance Writers, pens (keyboards, really) romance with contemporary heroines on a journey of self-discovery.
Juli D. Revezzo: Oven Fried Peach Chicken
Boneless Chicken breasts,
1 can of sliced peaches with juice
Click here for directions: http://julidrevezzo.com/blog/
Juli D. Revezzo is a Florida girl, with a love of fantasy, science fiction, and Arthurian legend, so much so she gained a B.A. in English and American Literature. She loves writing stories with fantastical elements whether it be a full-on fantasy, or a story set in this world–slightly askew. She recently released her debut novel, The Artist’s Inheritance.
Betty Bolte: Betty’s Nutty Pork Chops
4 Boneless Pork Chops
½ cup pecan halves, finely ground
½ cup grated Parmesan cheese
½ Tablespoon Garlic Powder
½ Tablespoon Italian Seasoning
¼ cup milk
Click here for directions: www.bettybolte.com/blog.htm
Betty Bolte: I have always loved the way words empower people, the play of language and intent work together to convey meaning in so many ways. I’ve written and revised Hometown Heroines for young adults, to show today’s youth how their peers from the 1800s excelled and ultimately are remembered with landmarks across our country. I’m also writing romantic historical and supernatural stories and hope to see them published and available soon.
Gina Hooten Popp: Kolaches (Czech Pastry)
2 ½ cups warm milk
1 ½ (.24 ounce) packages active dry yeast
½ cup sugar (white)
½ cup shortening
1 tablespoon salt
2 egg yolks
6 ½ cups flour (all-purpose)
½ cup fruit preserves (can be filled with a variety of fillings)
Click here for directions: https://www.facebook.com/ginahootenpoppauthor
A native Texan, Gina Hooten Popp was born in Greenville and now lives in Dallas with her husband and son. In addition to writing fiction professionally, Gina has a background writing advertising for some of the world’s leading brands. Her first novel, The Storm After has been recognized as a finalist in both the Linda Howard Award of Excellence Unpublished Writers Contest and the Writers’ League of Texas Manuscript Contest.
Luna Zega: Cherry Chocolate Coconut Cupcakes:
White chocolate chips
Heavy Whipping Cream
Cherry Pie Filling
Click here for directions: http://lunazega.wordpress.com/
Luna Zega has always been an avid reader and that love naturally led to writing her own tales of woe, romance and sultry summer nights. Over the years, the world in her head has developed into a fascinating place populated with kilt-clad Scottish warriors, lonely and brokenhearted soldiers in need of a little TLC, smoldering Samurai, luscious Latinos and wild, unbridled cowboys. It’s easy to know when Luna has escaped to her little world to play; the grin on her face tells all.
Brenda Sparks: Faery Fruit Compote
½ cup water
2 tablespoons of Marigold petals
½ cup of sugar
1 teaspoon grated lemon rind
1 ½ cups each of orange, lime, and tangerine slices
2 cups blueberries
Click here for directions: http://www.brenda-sparks.com/blog.html
Born in Virginia, Brenda Sparks now resides in the Sunshine State with her loving husband and son. Balancing her professional commitment to the local school district with her writing is challenging at times, but writing suspenseful paranormal romances is a passion that won’t be denied. Her idea of a perfect day is one spent in front of a computer with a hot cup of coffee, her fingers flying over the keys to send her characters off on their latest adventure.
Sandra Sookoo: After Dinner Iced Coffee
1/4 – 1/2 cup coffee grounds (depending on how strong you like your coffee)
2 cups cold water
1 can of sweetened, condensed milk
1/2 and 1/2
Pure vanilla extract
Click here for directions: http://sandrasookoo.wordpress.com/
Sandra Sookoo is a writer of romantic fiction. Her portfolio includes historical, contemporary, sci-fi, and paranormal romances in full-length books as well as shorts and novellas. No matter if the heat level is spicy or sweet, she loves to blend genres and oftentimes will add humor to the mix.
From ALL of us, thank you for joining our moveable feast. Please let us hear how you like the recipes and your favorite lines from our books.