Drinks, Desserts, and a Free Short Story!

My Dear Austen Friends ~

To say it’s been a strange & stressful past few months would be a serious understatement (at least in our house!), but I definitely warmed to the idea of sharing some recipes in May and just had to share a few on the blog.

Here’s hoping the selection I’ve included for you below will bring a smile to your face, a delight to your taste buds, and a little comfort to your soul.

A Bit of Recipe Fun:

I’ve posted about this cocktail before but, in my opinion, it’s worth repeating… During Jane Austen’s time, rum punch was an extremely popular drink — one that had become available when trade began to open up between Europe and the Far East.

Its name was derived from the Persian word Panj and the Hindu word Panch, both meaning five, which refers to the number of ingredients traditionally used in the beverage. Originally, it was a strong mixture of arrack, water, lemon juice, sugar and spices, but a more expensive and elaborate concoction was later created called “Regent’s Punch.” That drink often contained a number of additional ingredients, such as brandy, champagne, green tea and curaçao.

My basic rum punch recipe, however, calls for only rum, fruit juices and a dash of bitters and grenadine. For those who like a hint of spice, top with a sprinkle of nutmeg — it adds an interesting touch. Check out the recipe below for the beverage. Truly, it couldn’t be simpler!

RUM PUNCH

1 1/2 oz. dark rum
1/4 oz. lime juice
2 oz. orange juice
2 oz. pineapple juice
Dash of bitters
Add grenadine for color, sprinkle with nutmeg & enjoy!

Since I write primarily modern stories, readers of According to Jane might remember that spiked punch was served at Ellie Barnett’s post-prom dance, and that there was rather a lot of rum consumed (along with a little Coca-Cola, LOL) in Sam Blaine’s car one night…

With an air kiss to the Greek side of my family, I couldn’t let an opportunity to post a recipe for baklava go by! I grew up with the delightfully sweet & sticky pastry, and Nia Pappayiannis, my heroine in Take a Chance on Me (the first book in the Mirabelle Harbor Series/contemporary P&P-inspired), makes the ultra-health-conscious hero, Chance Michaelsen, try a piece. Even he can’t help but love it!!

Take a peek at this fairly straightforward version of the recipe. (I wouldn’t necessarily say it’s “easy,” just because you do have to work fast to keep the dough from drying out. I’ve made it before, though, so if I can do it, anyone can!)

BAKLAVA

1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon

1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Preheat oven to 350 degrees F (175 degrees C). Butter the bottoms and sides of a 9×13 inch pan. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Meanwhile, make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake wrappers.

In my most recent holiday release, The Knight Before Christmas, my characters, Emma Westwood & Austin Knightley, make a special dessert — a chocolate-apricot torte, similar to the famous Viennese Sachertorte, which my husband and I devoured years ago in Austria. (I still have delicious daydreams about it!)

This one’s a bit involved…as the romantic pair quickly discovered, LOL. Below is my version of the recipe, directly from the novel.

EMMA & AUSTIN’S CHOCOLATE-APRICOT TORTE

Ingredients for the Cake:
5 ounces chopped semisweet chocolate
1/2 cup white sugar
1/3 cup confectioners’ sugar
1 cup cake flour
1/2 cup softened butter
6 eggs, separated into whites and yolks

Directions for the Cake:
Preheat oven to 350 degrees F (or 175 degrees C).
Place the parchment paper into the bottom of a 9-inch circular pan and butter the paper.
Melt 5 ounces of chocolate in the microwave or by using a double boiler and stir.
Mix the confectioners’ sugar with the butter until creamy.
Add in the melted chocolate, then beat in the egg yolks.
In another bowl, mix the white sugar with the egg whites until stiff.
Incorporate this into chocolate mixture, then fold in the cake flour and stir.
Pour into the buttered pan and smooth the top.
Bake until a toothpick inserted into the center comes out clean, approximately 40 – 50 minutes.
Cool completely.
Remove the cake from pan and discard parchment paper.
Slice cake horizontally into two halves.

Ingredients for the Filling:
1/4 cup water
12 ounces apricot jam
1/4 cup white sugar
2 – 3 tablespoons rum (optional)

Directions for the Filling:
Bring the water and white sugar to a boil in a saucepan until the sugar has dissolved.
When the syrup is clear, remove from heat.
Optional: Stir in half of the rum.
Brush half of the syrup onto the cut side of the cake bottom.
Puree the apricot jam with about a tablespoon of water.
Simmer over medium heat in a saucepan and cook about two minutes until thickened.
Optional: Stir in the other half of the rum.
Spread about half of the jam mixture onto the cut side of the cake bottom.
Place the top of the cake onto the bottom.
Brush the top of the cake with the second half of the syrup.
Spread the second half of the apricot jam over the top.
Refrigerate until it’s time to ice the cake.

Ingredients for the Icing:
10 ounces chopped semisweet chocolate
3 1/2 ounces heavy whipping cream

Directions for the Icing:
Melt 10 ounces of chocolate until smooth.
Bring the heavy cream to a simmer in a saucepan, then stir the cream into the chocolate.
Cool and continue stirring until the melted chocolate reaches a spreadable consistency.
Set the cake on the parchment paper to catch any dripping chocolate.
Pour the icing on top of the cake and spread it around the edges.
Transfer to a dessert plate and either eat immediately or store in the refrigerator.
Serve at room temperature, topped with whipped cream, if desired.

And finally, some of you may have seen my Facebook post a few weeks ago about my son giving me a gift of delicious Bingley’s Teas for Mother’s Day. (Best. Present. Ever!)

Well, coffee & tea play a role in this short story called “When Life Imitates Art” — which is free to read for a limited time on my website HERE!! It’s a romantic/imaginative tale that was my fictional response to the question, “Where do writers get their ideas?” and it was originally published in the Romance Writers of America’s anthology, SECOND CHANCES. Its also got a little nod to our beloved Jane Austen in it — of course!! So, if you haven’t read it yet, I hope you’ll enjoy it!