Thursday, October 31, 2013

HALLOWEEN BANQUET - DAY 7 - THE DESSERT


HALLOWEEN BANQUET - DAY 7 - THE DESSERT

 

FROM LES RECETTES PRIVEES DE WILHELMINE


I like to save the best for last. And this dessert is a winner all the way.

One of Wilhelmine’s clients came to her one day with an extremely difficult problem. Because of his looks--his nose was huge, his face completely covered in warts, and he was so bow-legged everyone who saw him screamed with laughter and no woman wanted him anywhere near her. However, beneath the ugly outer covering was a dear sweet man who just wanted to find a woman he could love and who would love him in return. Actually, he’d found the woman, but she wouldn’t even look at him, let alone allow him to pay her court, and the poor fellow didn’t know what to do.

He’d consulted Wilhelmina, but according to the notes in her recipe book, Wilhelmine had begun to think his problem was insoluble, until someone left a basket of golden peaches on her doorstep as a gift, and suddenly she had an idea for the sweetest dessert this side of heaven.

Wilhelmine made a note in the margin to the effect that once the woman tasted this dessert, she couldn’t say “yes” quickly enough.

PEACH (or MANGO) MOLD

Dissolve 1 peach jelly powder and 1 orange jelly powder in 1 cup of boiling water.

Add:
 I - 14oz. Can of finely chopped peach or mango slices, including the juice

One half cup (4ozs.) orange juice.

One half pint of whipping cream, whipped until stiff.

Stir cream into jelly and fruit mix until well blended.

Take 8 lady fingers, break each one into 3 pieces and dist5ribute them evenly in a jelly, or ring mold.

Then, carefully pour the fruit and cream mixture on top of the ladyfingers. You’ll need to keep pushing the ladyfinger pieces down with a spoon until they absorb the liquid.

Refrigerate 6-8 hours, or overnight. 

Christiane France
Cool mysteries and hot romance - http://www.chrisgrover.ca
Latest Release: ONE PERFECT NIGHT http://www.amberquill.com/AmberAllure
Coming Soon: A HAPPY CHRISTMAS ENDING
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Wednesday, October 30, 2013

HALLOWEEN BANQUET - DAY 6 - THE SALAD


HALLOWEEN BANQUET - DAY 6 - THE SALAD 


FROM LES RECETTES PRIVEES DE WILHELMINE 


In Wilhelmine’s day, the world was not big on salads the way we know them. However, according to her cookbook, it seems she did manage to cancel the appointments of a few of the aristocrats with Madame la Guillotine by feeding their guards a strange mixture of wormwood leaves and mashed pumpkin. Wormwood is the basis for Absinthe, a liquor popular among the French Impressionists and their followers. Anyway, the mixture sounded awful, and since I have no idea where to buy wormwood leaves, I decided to go with the colors instead.

Christiane France
Cool mysteries and hot romance - http://www.chrisgrover.ca

ROMAINE SALAD WITH MANDARIN ORANGES 

Wash, tear into small pieces, and place in a large bowl, enough romaine lettuce for 4 people.

Add:

2-3 finely sliced green onions

Half a green pepper, seeded and finely sliced

A handful of sunflower seeds

One small can of strained mandarin oranges, reserving the juice.

Approx. 1 tablespoon low-fat mayonnaise mixed with a little of the reserved juice

Season with pepper and salt to taste.

Mix well and serve.

 Latest Release: ONE PERFECT NIGHT http://www.amberquill.com/AmberAllure

Coming Soon: A HAPPY CHRISTMAS ENDING

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Tuesday, October 29, 2013

WILHEMINE'S HALLOWEEN BANQUET - DAY 5




HALLOWEEN BANQUET - DAY 5 - THE ENTREE 


FROM  LES RECETTES PRIVEES DE WILHELMINE


When it came to the main course, Wilhelmine had so many wonderful recipes for meat it was difficult to pick just one. But the average home does not have a roasting pit, the facilities to cook a whole animal, or the stomach for some of the more bizarre recipes such as ragout of bat with green lizard dumplings and pig’s blood soufflé, so I decided to go with something easy and delicious.

Apparently, Wilhelmine created this recipe for Pork Slices In Red Wine With Mushrooms so that one of her important clients could wheedle her way into both the king’s affections and his bed. Apparently it worked, so if you’re out to impress someone, maybe you should consider giving it a try.

Enjoy,

Christiane France
Cool mysteries and hot romance - http://www.chrisgrover.ca

PORK SLICES IN RED WINE WITH MUSHROOMS

6 Servings.  Heat oven to 350 degrees.

3lbs. Pork Tenderloin cut into thick slices and fried for 1-2 minutes in a mixture of unsalted butter and olive oil until they are lightly browned on each side. Place slices in a large ovenproof casserole and set aside.

Chop two large onions and cook in the same frying pan 5-7 minutes until they are soft and translucent but not brown.

Add onions to pork slices along with 1 teaspoon salt, one-half teaspoon black pepper, and 1-1/2 cups red wine. Cook about 1-1/2 hours or until tender.

15 minutes before the meat is ready, cook 10ozs. of small, peeled mushrooms in butter for approx. 3 minutes and add to meat for balance of cooking time.

When the meat is done, remove it from the casserole to a warmed, large serving platter, retaining the cooking juices.

For the sauce:

Using a wooden spoon, blend 2 tablespoons of flour with 12ozs, heavy cream until it forms a smooth paste. Add the casserole juices and cook over low heat, stirring constantly for 3 minutes until sauce is thick and smooth BUT NOT BOILING. Pour sauce over meat and serve immediately.

Serve with roasted potatoes, or home fries, and steamed broccoli.


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Coming Soon: A HAPPY CHRISTMAS ENDING
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Monday, October 28, 2013

HALLOWEEN BANQUET - DAY 4 - THE FISH


 

HALLOWEEN BANQUET - DAY 4 - THE FISH

 


FROM LES RECETTES PRIVEES DE WILHELMINE


Now, we come to the fish course. There were a couple of recipes I really liked the sound of. And Soupe des Poissons as it’s made in Marseille is my absolute all-time favorite. Unfortunately, some of the fish they use to make it is not obtainable here, and again, I was up against a bunch of weird ingredients.

But then I came across a recipe given to Wilhelmine by a ship’s captain from the South Pacific after she restored his libido to that of a much younger man--apparently the cabin boy had been complaining about his captain’s waning interest and the poor man was desperate for a remedy to cure the problem. 

I prefer tilapia over sole, it’s not so dry. Anyway, enjoy, 

Christiane France
Cool mysteries and hot romance - http://www.chrisgrover.ca

TILAPIA A LA PHILIPPINES

2 servings

Approx. 1 lb. of Tilapia filets, fresh or frozen, provided they’ve been boned and skinned.  (If you can’t find Tilapia, sole can be substituted)

Place fish in greased, ovenproof dish. Sprinkle with about a tablespoon of canola oil, 1-2 tablespoons of fresh lime juice, and a tablespoon each of chopped garlic and fresh gingerroot.

Bake in a preheated 375 degree oven for about 20 mins. Or until fish flakes when tested with a fork. 

Serve with rice, a green salad, and either mango or pineapple salsa.

Sunday, October 27, 2013

HALLOWEEN BANQUET - DAY 3 - THE PASTA


 

HALLOWEEN BANQUET - DAY 3 - THE PASTA

 

FROM LES RECETTES PRIVEES DE WILHELMINE


I found only one pasta recipe in Wilhelmine’s book. Maybe they didn’t go for pasta back then the way we do now. Whatever! According to the book, this recipe was given to her by some grateful Italian dude after he was caught with his hand in a royal prince’s britches, and she hid him in her house until the heat was off. 

Since this recipe called for some seriously weird stuff in the sauce--chopped love apples, sliced fungus, marinated goat’s tongue and a pig’s unmentionables, I decided to substitute all the ingredients except for the vino.

Enjoy,
Christiane France
Cool mysteries and hot romance - http://www.chrisgrover.ca

Latest Release: ONE PERFECT NIGHT http://www.amberquill.com/AmberAllure

Coming Soon: A HAPPY CHRISTMAS ENDING

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FRESH TOMATO SAUCE

Serves 2

Skin and cook 2 large Italian sausages (mild or hot, according to taste). Allow to sausages to cool and then slice.

In the food processor--grind up one box of cherry, strawberry or grape tomatoes together with one large clove of garlic.
Peel and slice 6-8 medium-sized mushrooms and cook in a little oil.

Combine everything in a heavy pot or deep frying pan, add about a quarter to half a cup of red wine, a tablespoon or two of Parmesan cheese, and season to taste--salt, pepper, oregano, basil, rosemary, etc., and cook for about 30-40 minutes or until the sauce has thickened slightly. 

Pour over freshly cooked pasta (I use spaghettini) and sprinkle with Parmesan or Romano cheese.

Saturday, October 26, 2013

HALLOWEEN BANQUET - DAY 2 - THE SOUP


HALLOWEEN BANQUET - DAY 2 - THE SOUP 

FROM LES RECETTES PRIVEES DE WILHELMINE 


The next course is soup. However, after going through this section in Wilhelmine’s cookbook, and discovering every recipe called for really outlandish items such as a pinch of dried rat’s tail, lizard gizzards, or a few slices of roasted mouse as garnish, I found a tiny, folded up slip of paper tucked between a couple of the pages that starts off by saying, “Take a pot of this to Robespierre, and he will do whatever you ask.” 

Well, we all know about Robespierre and his Reign of Terror that launched the French Revolution. He was one very mean and unfriendly dude, but if a little hot soup could transform that dreadful man into M’sieu Sweet and Cuddly, I figured it might come in useful for soothing our own savage beasts.

Enjoy,
Christiane France

GREEN PEA SOUP - 4 Servings

First, cook 2 small white potatoes, peeled and diced, and
4 sliced green onions
In 2 cups of cold water
Bring to the boil and add 1 sachet of chicken bouillon
Cook until veggies are soft. 
Remove from stove, but DO NOT STRAIN
Next, cook 3 cups frozen Peas in
1-1/4 cups boiling water
1 teaspoon white sugar
One-half teaspoon salt
Pinch of dried Mint, or a few sprigs of fresh, if available.
Remove from stove, but DO NOT STRAIN 

Finally, put the cooked vegetables and the liquids in which they were cooked into a blender and add: a teaspoon of unsalted butter, pepper, and more salt if required, plus one-half cup of milk and one-quarter cup of 10% cream.

And then puree until a creamy texture is achieved.

Cool mysteries and hot romance - http://www.chrisgrover.ca
Latest Release: ONE PERFECT NIGHT http://www.amberquill.com/AmberAllure
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Friday, October 25, 2013

Halloween Banquet - Day 1 - The Appetizer


FROM LES RECETTES PRIVEES DE WILHELMINE

 

The first item on our menu is for an appetizer. When I found this recipe, I also found a scribbled note in the margin to the effect Wilhelmine invented it for one of the guards at the infamous La Bastille--a concoction so delicious she was allegedly able to spirit one of the prisoners away to safety, right under the poor man’s nose:

Wilhelmine’s original version called for “Cheese made from fresh sheep’s milk taken immediately after lambing.” It also called for a handful of green devilswort sprigs, gathered after midnight, chopped fine and cooked before dawn.”

As my local supermarket was fresh out of both ingredients and had no idea where I might find them, I’ve amended the recipe to the point where I truly believe if you feed my version to the object of your desire, he/she will immediately become putty in your hands.

Enjoy,

Christiane France
www.chrisgrover.ca
 

FETA CHEESE DIP or SPREAD

Half a pound of plain cream cheese blended with approx. one-third of a pound of the driest Feta cheese you can find.

Add:
1 large clove of garlic--minced or finely chopped.
2 or 3 spring onions, finely chopped.
A few grindings of black pepper.
One-half package of fresh spinach that has been cooked and finely chopped.

NOTE: If you make this dip in a food processor, STIR IN THE CHOPPED SPINACH BY HAND. Otherwise the dip will be a virulent, bright green.

It’s great with either pita chips or plain crackers.

Happy Halloween


Starting today, Friday, October 25th, in honor of Halloween, I will be posting a few fabulous recipes from the “lost” recipe collection of the famous French witch, Wilhelmine.

Don't know who Wilhelmine was? Well, let me tell you a little about her:
           


LES RECETTES PRIVEES DE WILHELMINE


According to a magazine article I read soon after the death of the Baron FrouFrou de Chouxfleur, well known lecher, libertine, and all around pervert, a letter had been found in the Baron’s library of strange and erotic reading material to the effect that the legendary private recipe collection of the Witch Wilhelmine did indeed exist. It was last seen in the Palace of Versailles around the time of the French Revolution, but its current whereabouts are unknown.

For those who’ve never heard of Wilhelmine, she was a beautiful woman who lived several hundred years ago, and aspired to be the darling of kings, emperors and anyone else who had sufficient power, riches, and the sexual expertise to lure her into their beds. Due to of her ability to bring the most rambunctious man to heel and have him purring like a kitten, she was eventually accused of witchery, brought before the Spanish Inquisition, brutally tortured, and then burned at the stake.

Wilhelmine’s real claim to fame was her ability to prepare fabulous dishes guaranteed to loosen tongues, topple crowns, win wars, make and lose fortunes, seduce man or beast, and generally accomplish whatever small task her legions of lovers and clients either desired or demanded she do on their behalf.

            The article cited a few examples where her powers supposedly prevailed, but I won’t go into them because really, who would believe such rubbish? You can’t achieve the impossible with a bowl of stew or a slice of cake. Or can you? It all sounded to me like some old guy’s fishing story. The more times the story is told, the bigger the fish, and, in Wilhelmine’s case, the more magical and superhuman her powers.

            But then, a few weeks after reading the article, I was in Paris on business. I was on my way back to the hotel late one afternoon when I happened to notice a tiny secondhand junk store in a narrow back street. It had started to rain, so I figured I’d go in and look around until the weather cleared. The shop was dark, dirty, and full of the most amazing items from real stuffed black cats and bats, cobweb-covered broomsticks, genuine shrunken heads, very real skulls, arm bones, leg bones, bottles and packages of lotions, potions, mixtures, and ingredients of every kind and description, bearing faded labels that had to be seen to be believed. Talk about eye of newt and all that stuff, there was that and more. I’d somehow managed to stumble on what I knew must be Central Supply for witches and wizards. I became so entranced with the myriad of items on display, for the next hour or more time simply ceased to exist.

            But then, beneath a few dusty tomes on ancient curses and the fragments of a shattered crystal ball, I found it! I couldn’t believe my luck, and for a moment, I simply stood and stared. The spine of the book was broken and the leather cover cracked with age, but with the help of my reading glasses and the light coming in through the grimy window, I was able to pick out the title: Les Recettes Privées de Wilhelmine. I could not believe my eyes or my luck! For a moment I thought I was dreaming.

            My heart was beating like a drum and my breath had become labored and uneven. But somehow I managed to transport my precious treasure to the gum-chewing, black-haired, white-faced, Goth-attired teenager behind the counter. I then paid her the ridiculously low price indicated on the sticker, grabbed the plastic bag she proffered to protect the book from the rain, and hurried back to my hotel as if the hounds of hell were in hot pursuit.

            After returning home, I examined Wilhemine’s book very carefully. Sadly, , most of the ingredients called for in the recipes are either unknown or unavailable in today’s world, but with a little time, effort, testing and substitution, I’ve managed to come up with a seven-course Halloween banquet I’m sure even Wilhelmine would enjoy.

            Starting today, October 25, 2013, check for one of Wilhelmine’s recipes here at my blog each and every day up to and including October 31, 2013. 

Christiane France

Cool mysteries and hot romance - http://www.chrisgrover.ca
Latest Release: ONE PERFECT NIGHT http://www.amberquill.com/AmberAllure
Coming Soon: A HAPPY CHRISTMAS ENDING
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Sunday, October 20, 2013

A little Halloween fun with Wilhelmine

Do you know who Wilhelmine was? Well, starting this Friday. October 25 2013 and continuing through to October 31, 2013, check here each day and you'll learn all about Wilhelmine the French witch and how she used her amazing recipes to lure and entice men way back when. The recipes have been adapted to modern day usage, but I know from personal experience they're all delicious and may come in handy if you're planning on doing any luring and enticing. 
 
Chris (Christiane France)

NEW RELEASE - ONE PERFECT NIGHT - m/m contemporary adult R


One Perfect Night
by Christiane France

ISBN-13: 978-1-61124-502-8 (Electronic)

http://www.amberquill.com/AmberAllure/OnePerfectNight.html

Paul knew Nico was special the moment they exchanged that first glance at Termini station in Rome late one hot summer afternoon. And when it was announced their train had been cancelled and travel suspended until further notice, they explored their feelings over dinner and spent one perfect night of passion in a nearby hotel.

Early next morning, when Nico found a flight cancellation and took off, all Paul knew about him was his first name.

Two years later, Paul hasn’t forgotten Nico, and now when they meet again at another train station in London, the chemistry is still there. Nico believes Fate brought them together, and is ready to close his eyes and jump into a relationship. Paul, however, believes they need to be sensible, to first check the water and then take it one step at a time. Which man’s strategy will prevail?

NOTE: This story is part of the London Calling series. (This title is also part of the ALL ABOARD AmberPax Collection.)
 

Genres: Gay / Contemporary / Exhibitionism / Public Places / Series
Heat Level: 3
Length: Novella (20k words)

Read a short excerpt...

...As I put down the roll and reached for the sugar to add to my coffee, I heard someone say my name. I didn’t recognize the voice, and Paul was a common enough name. I looked up anyway—then stared. “Nico?”

My stomach did a weird backflip, and I sucked in a quick gulp of air.

He dropped into the chair across from me, looking as surprised as I was myself.

“I’m imagining this, right?”

“If you are, then so am I.” What started as a smile turned to laughter and he reached across the table and grasped my hand. “My God! It really is you. This is crazy. I just came back from High Wycombe, and I thought I saw you getting off the same train.”

“You’re kidding?” I continued to stare at him, trying to collect my scattered wits and work my way through the shock. The hardest part was convincing myself this was real. That I wasn’t dreaming, hallucinating, or I hadn’t somehow got caught up in a bad case of wishful thinking. “I was on that train, too. In fact, I thought I saw you while I was waiting on the platform in Wycombe station. Then you disappeared, so I figured—”

“You were seeing things?” He smiled and shook his head. “I wondered that myself when I got off the train just now. I had to make sure, so I followed you over here, but then…

“Then what?”

His eyes seemed a little misty and he squeezed my hand, hard. “I waited outside for a few minutes. It looked so much like you. I was sure but I wasn’t sure, if you know what I mean. I didn’t want to make an idiot of myself. It’s been two years since we met at Termini and we were only together for a very short time.”

I smiled. “I know. And most of it we spent in the dark.”

A faint blush moved up his neck and into his face, and I wondered if he still had the white tan line an inch or so below his hips.

“That’s true. God! I hated leaving you, Paul. But I swear, I had no choice. I had to grab that flight cancellation. It was the only way I could get to Brussels in time. My brother was getting married and I was his best man. He’d have killed me if I hadn’t shown up.”

“So what made you come in here and check?”

He relaxed his grip on my hand, then tightened it again. “I needed to know. I figured if I made a mistake, so what?”

He hesitated, looking unsure or embarrassed, I didn’t know quite which. Maybe a little of both.

He tried for a smile that didn’t quite happen. “You’ll probably think I’m a wacko or I need to get myself a life. The truth is I’ve never been able to get you out of my mind. Crazy as it might sound, I’ve never stopped hoping that one day this would happen. If I’d known your last name, where you lived or worked, some significant small detail to go on, I’d have found you by now.”

Emotion blocked my throat and I swallowed hard. “If we’d been thinking we’d have exchanged phone numbers or something. We didn’t, but that’s okay. I haven’t forgotten you, either,” I said quietly. I drank in the handsome face, the eyes that were the same dark brown as mine, and the trace of five o’clock shadow that made him look even sexier than I remembered. I wanted so much to touch his face, to hold him and to kiss him, and… “Some people you forget five minutes after you meet them and some you do never do. No matter how hard you try, they’re always there at the edge of your mind...”

Cool mysteries and hot romance - http://www.chrisgrover.ca
Latest Release: ONE PERFECT NIGHT http://www.amberquill.com/AmberAllure
Coming Soon: A HAPPY CHRISTMAS ENDING
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Wednesday, October 2, 2013

IT MUST BE LOV E - m/m contemporary


Reading on an electronic device is convenient and fast becoming the norm with many readers, but nothing beats curling up in your favorite chair with a paperback romance. With the holidays coming up, a paperback also makes a great gift for those hard to buy for people on your list. IT MUST BE LOVE offers three delicious helpings of happily ever after that will gladden the heart of any dedicated romantic. The cover art is pretty nice, too.

 
It Must Be Love
by Christiane France

ISBN-13: 978-1-61124-862-3 (Paperback)

http://www.amberquill.com/AmberAllure

If you’re willing to do whatever it takes to get that certain someone, then it must be love...

Previously available only in electronic format, these three stories of Gay Erotic Romance have now been combined for a paperback edition! Included are the tales...

·  Anything You Can Do  http://www.amberquill.com/AmberAllure/AnythingYouCanDo.html
As teenagers, Devon and Julian denied their feelings for one another and avoided scandal by becoming fierce competitors and sworn enemies, even engaging in physical fights on occasion. After finishing school, Devon went to live and work in New York. Julian took his dreams of becoming a movie star to California and disappeared from view.

Now, years later, they’re both back home in Bayview and those old feelings are still very much alive and well. But Devon needs to focus all his efforts on bringing his family’s beach resort back to life. Julian has to decide what to do with his late grandfather’s house. Should he turn it into a B&B, or should he sell the property and move on?

It wasn’t the right time for them when they were in high school, and now, with problems to solve and decisions to make, the timing seems no better...

·  The Rivals  http://www.amberquill.com/AmberAllure/TheRivals.html
Rod Levins’ future as a newly qualified lawyer is anything but certain. After graduating with an above ninety-five-percent average, he’s in line for a job with the town’s number one law firm.

But so are three others, including the man Rod’s fantasized about for many months.

Jinks Jessop gives the impression he’s interested in Rod also, but each time Rod makes a move, Jinks backs off. Is Jinks gay, straight, or simply a rival amusing himself at Rod’s expense?

When it comes to both his career and his personal life, Rod knows that “wanting” and “getting” are not synonymous. But he can hope...

·  Getting Real http://www.amberquill.com/AmberAllure/GettingReal.html
For TJ Delaney and Cole Labelle, it’s time to turn their lives around and get real.

TJ needs to exchange his playboy lifestyle for a job and prove he’s a responsible adult rather than a spoiled, rich brat.

Cole needs to free himself of his family’s control and their paranoid fears by proving being gay like his father is the only thing he and the man who gave him life have in common. And that by being openly gay he won’t cause them public embarrassment as his father did.

Can TJ and Cole achieve their goal of "getting real" and also find love in the process?

Cool mysteries and hot romance - http://www.chrisgrover.ca
Latest Release: SIMPLY IRRESISTIBLE http://www.amberquill.com/AmberAllure
Coming Soon: ONE PERFECT NIGHT
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