Sharon Wray's Blog, page 73

Sarah Munro’s Fire Cider

It’s been a while since I’ve shared one of Sarah Munro’s recipes, but with the weather turning colder I thought this recipe for Fire Cider would be a perfect way to end the month of November.

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For those of you new to this series, Sarah Munro, the heroine in ONE DARK WISH, the second book in the Deadly Force series, is a 17th and 18th century historian who inherited a collection of colonial-era herbal and homeopathic remedies from her mother and grandmother. And, in this blog space, Sarah has been sharing her updated recipes with us.

Today’s recipe is for a traditional, homeopathic colonial-era tonic known as Fire Cider. Essentially, Fire Cider is cider vinegar infused with other ingredients that have been purported to help kill viruses and build up the immune system naturally. This recipe includes garlic, turmeric, oranges, lemons, onions, honey, and a few other ingredients that have immune-boosting and anti-inflammatory properties.

The recipe isn’t hard to make, but it must sit for at least four weeks before use. Then, once it’s done, the dosage is 1 Tablespoon a day during the winter months. If anyone in my family is feeling sick, I give them an extra spoonful. Despite how it sounds, it actually tastes great.

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Sarah Munro’s Fire Cider

Ingredients:

Raw Apple Cider Vinegar with Mother (I prefer Bragg’s)1 piece of horseradish root, 5-7 inches long1 large ginger rootI large white onion1 large orange1 lemon16 cloves of garlic2-4 habanero peppers1 Tablespoon ground turmeric1-2 cinnamon stick1-2 star aniseRaw Honey1 half-gallon glass jar or 2 quart jars with tight-fitting lids. (I use Ball canning jars)

Directions:

Sterilize the jars in boiling water and set aside.

Scrub both the horseradish root and ginger roots. Grate both roots and put in a small bowl. Set aside.

Peel and roughly chop the onion. Set aside.

Wash the orange and lemon. Roughly chop both pieces of fruit. Do not peel–use the entire fruit, but take out the seeds if there are any. Set aside.

Wash the peppers and cut off the stems. Coarsely chop and set aside.

Combine all of the above ingredients into a large bowl. Then stuff the ingredients into the half-gallon jar or divide between the two quart jars.

Sprinkle the turmeric on top. (divide between 2 quart jars, if necessary).

Shove the cinnamon stick and star anise into the jar (if using 1 quart jars, use 2 star anise and 2 cinnamon sticks — one per jar– as they’re too hard to cut in half).

Pour the apple cider vinegar into the jars, making sure it fill in all the tiny crevices and pockets. Use a knife to stamp out air bubbles and add more vinegar until the jar is filled to within a 1/4 inch from the top.

Cover the jar(s) with parchment paper and then secure the jar lid on top. Make sure the jar(s) are tightly sealed and then place in a cool, dark place for at least four weeks. Make sure to shake it once daily for the four weeks.

Once the four weeks are up, line a colander with cheesecloth and set it over a large bowl or pot. Drain the jar(s) into the cheesecloth. Let sit for 45 minutes, then squeeze out the remaining liquid.

When it’s strained, slowly add in some raw honey until it’s sweetened to your satisfaction. Then pour the Fire Cider into newly sterilized glass jars or bottles with tight-fitting lids.

Typical dosage is 1 Tablespoon per day during the winter, adding another Tablespoon if you’re not feeling well.

This Fire Cider will last for one year. Make sure you shake every time before you use it.

I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).

Important disclaimer about wild plants, foraging, and making herbal or homeopathic remedies:

It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.

If you are taking any medications, talk to your doctor about any potential drug interactions.If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.

Always research potential side effects, dosage recommendations, and how to properly prepare and consume each medicinal plant.

Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.

Always make sure your kitchen/work area is clean and that all materials are sterilized.

Do not forage plants from areas that have been sprayed within the past 2 years at the very least.

I am not legally or morally responsible for the health of any of my readers. Please do your own research!

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Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes about the men in her Amazon bestselling Deadly Force romantic suspense series where ex-Green Berets meet their match in smart, sexy heroines who teach these alpha males that Grace always defeats Reckoning .

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Published on November 23, 2020 03:30

The Hungry {Romance} Writer: Cranberry Nut Bread

It’s been another busy writing week but now I’m looking forward to the kids (and their animals) coming home from college. And this year their most requested food is my Cranberry Nut Bread.

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I was surprised that they didn’t ask for my Black Bean Chili or Ham and Potato Soup. But then my daughter reminded me that Cranberry Nut Bread can be eaten for breakfast, lunch, and an afternoon snack. And I’m sure that once they’re home, they’ll make a list of their favorite foods.

Since it’s almost Thanksgiving, I thought I’d offer my favorite cranberry bread recipe. It’s a bit more complicated with the fresh orange juice, but it’s totally worth the work! I hope you enjoy it!

Sharon Wray

Yields 1 loaf

Serves 12

190The Hungry {Romance} Author: Cranberry Nut Bread

This recipe came from my grandmother's collection and I've adapted it over the years. If you don't like the nuts, just leave them out and it won't affect the cooking time. This bread is perfect for breakfast or as an afternoon treat with a cup of tea.

30 minPrep Time

1 hr, 10 Cook Time

1 hr, 40 Total Time

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Ingredients

2 large oranges2 cups flour3/4 cup sugar1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt2 Tablespoons oil1 egg1 12/ cups fresh cranberries, coarsely chopped1/2 cup walnuts, chopped

Instructions

Preheat oven to 350 degrees (F).Grease 8.5 x 4.5 loaf pan.Wash the oranges. Grate 1 Tablespoon of the orange peel and squeeze out 3/4 cup juice. (If you can't squeeze enough juice, supplement with regular orange juice.) Set aside.In a large bowl, stir together flour, sugar, baking powder, baking soda, and salt.In a medium bowl, whisk together the oil, egg, and orange juice.Stir the wet ingredients into the dry ingredients and mix just until mixed.Stir in the cranberries, nuts, and orange peel.Spoon batter into the loaf pan and bake for 70 minutes (or until the bread comes out clean).Cool bread on a wire rack for 15 minutes. With a sharp knife, loosed the edges and remove the bread from the pan.Cool completely on a wire rack.7.8.1.2148https://sharonwray.com/the-hungry-writer/the-hungry-romance-writer-cranberry-nut-bread/

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Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes about the men in her Amazon bestselling Deadly Force romantic suspense series where ex-Green Berets meet their match in smart, sexy heroines who teach these alpha males that Grace always defeats Reckoning .

The post The Hungry {Romance} Writer: Cranberry Nut Bread appeared first on Sharon Wray.

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Published on November 20, 2020 03:30

The Hungry {Romance} Writer: Black Bean Chili

The blog has been quiet for a bit while I worked on behind-the-scenes technical issues and dealt with writing deadlines.

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But now that the holidays are approaching, the kids are returning from college, and I’m still under deadlines, I’m posting one of my favorite fall dinners that everyone loves. A crockpot chili filled with diced tomatoes and black beans. It’s easy to make and feeds a ton of people (including teenagers), especially if you serve it over rice. And, as a bonus, it freezes well so I can make it now and serve it around the holidays when things get really busy.

I hope you enjoy this meal. I love to serve it in front of a fire with hot-from-the-oven cornbread and grated cheese on top!

Sharon Wray

Serves 8-10

282The Hungry {Romance} Writer: Black Bean Chili

This is my mom's recipe that I adapted years ago. I always serve this chili over cooked white rice and freshly-made cornbread. I cook the rice right before I serve the chili so both are hot at the same time. Then, to be decadent, I serve the hot cornbread with butter and honey. This recipe is easily doubled and freezes beautifully for up to six months. I've served it tailgates, on Halloween night (right before trick-or-treating), and on Christmas Eve. It's that versatile and easy to make.

30 minPrep Time

8 hrCook Time

8 hr, 30 Total Time

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Ingredients

1 small onion, finely chopped1 clove garlic, peeled and minced*1 pound ground beef1 can black beans, drained and rinsed2 14.5 oz cans diced tomatoes1 14.5 oz can tomato sauce1-2 Tablespoons chili powder (or more if you like it hotter)1 bay leafGarnishSour Creamgrated cheddar cheesegreen onions, choppedfresh parsley, choppedcooked white rice

Instructions

Set up the crockpot.Brown the ground beef in a large frying pan.When all the meat is cooked, use a slotted spoon to move the meet to a bowl lined with paper towels to drain the meatIn the frying pan with the meat fat left behind, cook the onion until soft (4-10 minutes, depending on the heat). Add in the garlic and cook for another two minutes.Put the drained meat and the onion and garlic into the crock pot.Add in the drained and rinsed beans, the two cans of diced tomatoes, and 1 can of tomato sauce.Stir everything and add in the chili powder and bay leaf.Cook for 6-8 hours, depending on your crockpot's settings.Serve with selected garnishes.7.8.1.2147https://sharonwray.com/the-hungry-writer/the-hungry-romance-writer-black-bean-chili/

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Published on November 13, 2020 03:30

Ichabod Crane’s Last Feast

Happy Halloween!

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Since there are so many Halloween posts floating around, and last year I wrote about the history of the holiday, today I’m sharing a recipe directly from one of my favorite Halloween stories: The Legend of Sleepy Hollow by Washington Irving.

I grew up close to Tarrytown, NY near where the Dutch settled in the mid-seventeenth century and the story of Ichabod Crane and his headless horseman took place. We took many school trips to Tarrytown in the fall, but I never got tired of wandering around the old cemeteries, seeing Revolutionary War skirmish sites, and throwing apples at the tree where Major Andre was supposedly hanged. (I don’t remember why we did that!) Anyway, I especially loved the bonfires with the live readings of The Legend of Sleepy Hollow, Washington Irving’s famous short story. After the reading, we’d go to a nearby inn where we’d drink hot cider and eat apple cakes and ginger cakes.

Why those two cakes? Because they’re mentioned in the story when Washington Irving gives us a wonderful description of the Van Tassel feast. Here is the open source passage:

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“Fain would I pause to dwell upon the world of charms that burst upon the enraptured gaze of my hero, as he entered the state parlor of Van Tassel’s mansion. Not those of the bevy of buxom lasses, with their luxurious display of red and white; but the ample charms of a genuine Dutch country tea-table, in the sumptuous time of autumn. Such heaped up platters of cakes of various and almost indescribable kinds, known only to experienced Dutch housewives! There was the doughty doughnut, the tender oly koek, and the crisp and crumbling cruller; sweet cakes and short cakes, ginger cakes and honey cakes, and the whole family of cakes. And then there were apple pies, and peach pies, and pumpkin pies; besides slices of ham and smoked beef; and moreover delectable dishes of preserved plums, and peaches, and pears, and quinces; not to mention broiled shad and roasted chickens; together with bowls of milk and cream, all mingled higgledy-piggledy, pretty much as I have enumerated them, with the motherly teapot sending up its clouds of vapor from the midst—Heaven bless the mark! I want breath and time to discuss this banquet as it deserves, and am too eager to get on with my story. Happily, Ichabod Crane was not in so great a hurry as his historian, but did ample justice to every dainty.”

When I was growing up, it wasn’t uncommon for local restaurants to serve “Ichabod Crane’s Last Meal” which included roasted chickens, homemade jams, and freshly-made cakes and pies. So today, in honor of the season, I’m giving you my grandmother’s recipe for Dutch Apple Cake, similar to the one Ichabod Crane ate in The Legend of Sleepy Hollow, not long before he met his fate with the headless horseman. I hope you enjoy it!

Sharon Wray

Yields 12 servings

Dutch Apple Pie

This recipe came from my grandmother. It calls for Macoun apples which grow in the Hudson River Valley. And they're the best apples I've ever tasted. But they are hard to find. So if you can't find them, substitute your favorite semi-sweet apple. If you use a more sour apple, add a bit more sugar. It's best served warm with whipped cream and vanilla ice cream!

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

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Ingredients

2 cups sugar1/2 cup butter, softened2 Macoun apples, peeled, cored, and diced*2 cups flour1 teaspoon nutmeg1/2 teaspoon salt2 teaspoons baking soda1 teaspoon cinnamonWhipped cream (for garnish)Vanilla ice cream (for garnish)

Instructions

Preheat oven to 350 degrees (F).Cream sugar and butter until creamy and a light yellow color.Beat in the eggs, but don't overbeat.With a big wooden spoon, mix in the flour, baking soda, nutmeg, salt, and cinnamon.Pour into a greased bundt pan.**Bake about 45 minutes.Cool in pan for 45 minutes and turn out.Serve with whipped cream or vanilla ice cream.

Notes

*If you can't find Macoun apples, substitute your favorite semi-sweet (and crisp!) apple.
**you can use any pan for this recipe--bundt, 9" springform, 9"x11", etc--just make sure to adjust the cooking time so it doesn't burn.

7.8.1.2146http://sharonwray.com/the-hungry-writer/ichabod-cranes-last-feast/

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Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes about the men in her Amazon bestselling Deadly Force romantic suspense series where ex-Green Berets meet their match in smart, sexy heroines who teach these alpha males that Grace always defeats Reckoning .

The post Ichabod Crane’s Last Feast appeared first on Sharon Wray.

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Published on October 31, 2020 04:00

Michaelmas & Blackberries: An Autumn Tradition

Today, September 29th, is Michalmas. For those of you not familiar with the holiday, it’s the feast day of St. Michael the Archangel. Michaelmas always comes after the Fall Equinox and the Holyrood Ember Days. This feast day is also, supposedly, the last day we should eat blackberries.

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Why is that? Because, according to legend, on this day St, Michael–Heaven’s greatest angel–defeated the angel Lucifer. At the end of a great battle, St. Michael banished Lucifer from Heaven. When Lucifer fell into Hell–now as the devil–he landed, bottom first, onto a thorny blackberry bush. In anger, he spit and stomped on the bush, cursing its fruit. (It’s also possible he did other things to the poor bush, but I don’t want to be too graphic or gross.)

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So some believe that it’s not a good idea to eat blackberries after Michaelmas as they’ll be too sour. Of course, blackberries naturally sour in late September due to the changing weather. And I’m sure it’s not a coincidence that today is also National Poisoned Blackberry Day.

When I was growing up, we celebrated this holiday every year. And we always made sure to pick all the blackberries from the bushes in our woods no later than September 28. Then, after church on September 29, we turned the berries into a pie in honor of St. Michael. Since it’s considered a feast day, we always added vanilla ice cream or freshly whipped cream.

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Below is the my favorite recipe for Michaelmas Blackberry Pie. I always make my own pie crusts, but you could use store-bought or frozen as well. For those interested in making their own, here is a link to my easy pie crust recipe: Butter Pie Crust.

I hope that you all have a wonderful Michaelmas and enjoy the last of the blackberries.

Sharon Wray

Yields 1 pie

Serves 8-10 servings

Michaelmas Blackberry Pie

This pie is easy to make but I've never had luck with using frozen blackberries. It's worth waiting for blackberry season to make this dessert otherwise the frozen berries make the filling to runny.

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

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Ingredients

2 9" Pie Crusts (if frozen, make sure the pastry is fully defrosted)5 cups fresh blackberries3/4 cup sugar2 Tablespoons fresh lemon juice1 teaspoon cinnamon1/3 teaspoon salt1/4 cup cornstarchTopping1 large egg whisked with 2 teaspoons milkgranulated sugar

Instructions

Preheat oven to 425 degrees F.In a large glass bowl, and using a wooden spoon, gently toss the blackberries with the sugar until well mixed. Add in the lemon juice, cinnamon, salt, and cornstarch and stir. As you stir, slightly crush some of the berries.Lay one pie crust into a 9" pie plate.Spoon the blackberry filling into the pie crust, but leave most of the juice behind in the bowl.Cover the pie with the second pie crust and use a fork to make steam holes. Use the fork to seal the edges. Or, if you prefer, cut the second pie crust into strips to weave on top or shapes to lay on top.Brush the pastry with the egg/milk mixture. Sprinkle the sugar on top of that.Cover the edges with tinfoil to prevent the pastry from browning. But remove the foil for the last 15 minutes of baking.Bake pie 35-45 minutes until the crust is golden brown and the blackberry filling bubbles up through the crust.Cool for at least 30 minutes before serving.This pie goes great with vanilla ice cream or whipped cream!7.8.1.2145http://sharonwray.com/writers-life/michaelmas-blackberries-an-autumn-tradition/

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Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes about the men in her Amazon bestselling Deadly Force romantic suspense series where ex-Green Berets meet their match in smart, sexy heroines who teach these alpha males that Grace always defeats Reckoning .

The post Michaelmas & Blackberries: An Autumn Tradition appeared first on Sharon Wray.

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Published on September 29, 2020 09:17

Sarah Munro’s Dandelion Salve

Another week has gone by and now August is almost over! But Sarah Munro, the heroine in ONE DARK WISH, the second book in the Deadly Force series, still has recipes to share from the Dandelion-Infused Oil we made at the beginning of the month. All of this month’s recipes are based on 17th and 18th century recipes–they all have simple ingredients found right outside our door. And today’s recipe is the easiest yet. It’s a Dandelion Salve that’s perfect for those sore, achy muscles and chapped, dry skin that always appear at the end of summer.

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Sarah Munro’s Dandelion Salve

Ingredients & Supplies:

3.5 ounces of homemade dandelion-infused oil0.5 ounces of beeswax pastilles (available on Amazon and local health food stores)Double boilerWooden spoon2 2-ounce tins or glass jars with lids (available on Amazon) or a small glass mason jar with a lid

Directions:

Heat the double boiler over medium heat. Add the beeswax pastilles and the oil and heat until melted through. Stir until blended.

While mixture is melting, sterilize the jars/tins/lids in hot water.

Pour the hot liquid into the jars/tins. Let sit, uncovered, until firm. Once cool and firm, put on the covers. Store in a cool, dry place when not in use.

Rub into skin to help alleviate sore muscles and chapped skin.

Important disclaimer about wild plants, foraging, and making herbal remedies: