~ SATURDAY SPECIAL FEATURE AN EGGNOG TO DIE FOR ~

 ~ SATURDAY SPECIAL FEATURE ~ --  'AN EGGNOG TO DIE FOR'  --AUTHOR AMY PERSHING~Post Includes:  Recipe from the Book Sharedby the Author, Book Spotlight,Author Bio & Giveaway~ 
 An Eggnog to Die For (A Cape Cod Foodie Mystery)by Amy Pershing About An Eggnog to Die For
                                                     An Eggnog to Die For (A Cape Cod Foodie Mystery) [image error]  Cozy Mystery2nd in Series Setting - Cape Cod, Massachusetts Publisher ‏ : ‎ Berkley (November 9, 2021) Mass Market Paperback ‏ : ‎ 320 pages ISBN-10 ‏ : ‎ 0593199162ISBN-13 ‏ : ‎ 978-0593199169 Digital ASIN ‏ : ‎ B08VRGNFST 

 

Professional foodie Samantha Barnes has a simple Christmas list: a quiet holiday at home with her dog and a certain handsome harbormaster; no embarrassing viral videos; and no finding dead bodies. Unfortunately, she’s got family visiting, she’s spending a lot of time in front of the camera, and she’s just stumbled over the lifeless body of the town’s Santa Claus.

Plus, Sam’s plans for Christmas Eve are getting complicated. There’s the great eggnog debate among her very opinionated guests. There’s the “all edible” Christmas tree to decorate. And there’s her Feast of the Five Fishes prepare. Nonetheless, Sam finds herself once again in the role of sleuth. She needs to find out who slayed this Santa—but can she pull off a perfect feast and nab a killer?

 

🍗🍴 ~ RECIPE ~ 🍴🍗

Recipe from An Eggnog to Die For by Amy Pershing

~ BUTTERMILK BRINED ROAST CHICKEN ~

The only difficult part of this recipe for a supremely tender and flavorful roast chicken is remembering to start brining the bird a day before you plan to cook it. Other than that, it couldn’t be simpler! I like to cook it in a cast-iron pan but a small roasting pan is fine, too.

(SERVES 4-6)

A 3-4 pound roasting chicken

2 cups buttermilk

Salt

The evening before you plan to cook the chicken, mix 2 tablespoons of kosher salt or 4 teaspoons fine salt into the buttermilk.  Put the chicken in a gallon-size resealable plastic bag and pour the buttermilk over it.

Seal the bag and turn it over a few times to cover the chicken with the buttermilk. Put it on a rimmed plate and refrigerate. (Turn it over the next morning and once or twice during the day.)

Take the chicken out of the fridge an hour before you plan to cook it to bring it to room temperature. Preheat the oven to 425 F, with a rack set in the center position.

Take the chicken out of the bag and wipe off the buttermilk lightly. Tie the legs of the chicken together with butcher’s twine and put it in cast iron skillet or shallow roasting pan.

Put the pan in the oven with the legs facing to the rear. After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F.

Continue cooking for another 40 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. (Check occasionally to make sure the skin isn’t over-browning and if necessary, loosely tent the bird with some aluminum foil.)

When the chicken is done, remove it to a platter and let it rest for 10 minutes before carving and serving.

 

About Amy Pershing [image error]

Amy Pershing, who spent every summer of her childhood on Cape Cod, was an editor, a restaurant reviewer and a journalist before leading employee communications at a global bank. A few years ago she waved goodbye to Wall Street to write full time. An Eggnog to Die For is the second of the Cape Cod Foodie mysteries featuring Samantha Barnes, a disgraced but resilient ex-chef who retreats home to Cape Cod where she finds herself juggling a new job as the local paper’s “Cape Cod Foodie,” a complicated love life, a posse of just-slightly-odd friends, a falling-down house, a ginormous puppy and a propensity for falling over dead bodies. Kirkus Reviews gave An Eggnog to Die For a starred review, saying, "A delightful sleuth, a complex mystery, and lovingly described cuisine: a winner for both foodies and mystery mavens." A Side of Murder, the first of the Cape Cod Foodie mysteries, which Elizabeth Gilbert called “the freshest, funniest mystery I have ever read,” was the first book in the series. The third, Murder Is No Picnic, will be published in May 2022.

Pre-order An Eggnog to Die For Here Order A Side of Murder Here  

Website: AmyPershingAuthor.com  

Followamypershingauthor on Facebook  

Follow amypershingauthor on Instagram  

Sign up for News from the Cape Cod Foodie!

~ Purchase Links ~

Amazon - B&N - Kobo - Google Play - IndieBound

a Rafflecopter giveaway 

TOUR PARTICIPANTS: November 2 - Novels Alive – AUTHOR INTERVIEW  November 2 - I'm All About Books – SPOTLIGHT  November 3 – Escape With Dollycas Into A Good Book – REVIEW  November 3 – Moonlight Rendezvous – REVIEWNovember 4 – Mysteries with Character – GUEST POSTNovember 4 – Maureen's Musings – SPOTLIGHT  November 5 – Cozy Up With Kathy – REVIEW  November 5 – The Avid Reader – REVIEW  November 6 – Books a Plenty Book Reviews – REVIEWNovember 6 – Reading, Writing & Stitch-Metic – RECIPE POSTNovember 7 – Laura's Interests - CHARACTER GUEST POSTNovember 8 – Brooke Blogs – SPOTLIGHTNovember 8 – Reading Is My SuperPower – REVIEWNovember 9 – Literary Gold – AUTHOR INTERVIEWNovember 10 – Christy's Cozy Corners – GUEST POSTNovember 10 – Sapphyria's Book Reviews – SPOTLIGHTNovember 11 – Ascroft, eh? – CHARACTER INTERVIEWNovember 12 – Celticlady's Reviews – SPOTLIGHT  November 12 – Mochas, Mysteries and Meows – CHARACTER INTERVIEW  November 13 – My Reading Journeys – REVIEW  November 14 – Cassidy's Bookshelves – CHARACTER GUEST POST  November 15 – Melina's Book Blog – REVIEW  November 15 – BookishKelly2020 – SPOTLIGHT   Have you signed up to be a Tour Host?  Click Here to Find Details and Sign Up Today!   🍗🍴🍗🍴🍗🍴🍗🍴🍗🍴