Wednesday, August 25, 2010

Celebrating a New Series Release

Two weeks from now!
September 7th is the release date for Buzz Off!
Under my pen name, Hannah Reed.

And the local bookstore is planning a big party to celebrate. Door prizes, a fabulous dinner based on the book, mead (honey wine) tasting. The invites are going out. Everyone is welcome (with advanced registration). Eve and Norm from Martha Merrell's Books & Cafe in downtown Waukesha, WI created the menu.
  • Chilled pear soup with wild clover honey and fresh basil
  • Mixed greens with raspberry vinaigrette
  • Glazed chicken breast with salsa and jack cheese
  • Diced golden potatoes with sweet peppers
  • Roasted beets, carrots, and squash
  • Apple gingersnap crunch with whipped cream
The fresh garden salsa and the apple gingersnap crunch are from the newsletter in the back of the book.
Here's the dessert recipe, created exclusively for Buzz Off by local librarian, Heidi Cox:

Apple Gingersnap Crunch

This is the best! It includes sugar and honey.

1 cup gingersnap cookies, crumbled
½ cup sugar
½ cup flour
½ tsp salt
½ cup butter
4 apples, cut into chunks
½ cup honey
½ tsp cinnamon
¼ cup pecans, chopped

Preheat over to 350 degrees.

Mix cookie crumbs, ½ cup sugar, flour, and salt. Cut in butter until the mixture is crumbly but holds together when pressed. Spread half over the bottom of an 8x8 baking dish and pack down lightly.

Mix together apples, honey, and cinnamon. Spread in pan. Add pecans to remaining cookie mix and spread over top.

Bake 50-60 minutes or until fruit is tender and topping is well browned.


Since the  Cozy Chick's community is spread out all over the map, I know most of you can't physically come to the celebration, but please join me in spirit.