What I'm reading: Breaking Silence, by Linda Castillo
Thanks to DeAnna for yesterday's post. Thought provoking and informative.
After Monday's post about marketing, I thought I'd follow up with a bit more discussion.
So -- why not share it here? And if people are interested, maybe I'll continue this "What's Cooking Wednesday" as a regular feature. And I'd love some reader guests -- my Tuesdays aren't restricted to writers, although that seems to be where they come from. But the topic isn't restricted to writing. Travel and hobbies are also popular topics.
OK -- here's this week's recipe: Almond Torte.
Glazed Almond Torte (with Strawberries)
1 cup blanched almonds, 5 oz
3/4 cup sugar
4 eggs
2/3 cup macaroon cookie crumbs (Mom uses Amaretti cookies, but plain macaroon cookies are fine – The crisp ones, not the chewy kind.)1/4 cup butter, softened, 1/2 stick
1 t. baking powder
1 t. vanilla
1/2 t. almond extract
In food processor, process almonds and sugar until almonds are pulverized. Add remaining ingredients and process mixture for 30 seconds. Pour batter into a buttered 10 inch springform pan and bake at 350 for 35 minutes or until top is golden and a cake tester inserted in center comes out clean.
Allow torte to cool in pan. Make the glaze:
Grand Marnier Glaze:
3/4 cup red currant jelly
1 T. Grand Marnier Liqueur (Triple Sec is okay, too)
In a pan, heat currant jelly until melted. Stir in Grand Marnier until blended. Spread glaze over the cooled cake
To fancy it up, you can add:
1 pint fresh strawberries, hulled and sliced
Fresh strawberries, hulled and left whole
Dip whole strawberries in glaze and set aside. Add sliced strawberries to the glaze and mix until nicely coated, then put on top of the torte. Decorate with whole glazed strawberries. To serve, cut into wedges. A dollop of whipped cream is a nice addition, but not a must. Serves 8 to 10
Note: If you do not own a food processor, almonds must be ground with a nut grater. Batter must then be beaten for 4 minutes at high speed.
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10 comments:
Yum Yum! Think I'll try this one - it looks good and do-able.
Funny what people gravitate to on a blog isn't it?
Jan - I never really intended for this to be a strictly writing blog, although I do enjoy sharing what I'm learning about writing. But why not branch out. Writers do other stuff too!
I'm saving this recipe. I love that it's easy, too!
Recipe sounds great. I will definitely try it.
I think the fact that you get more comments on pictures of food than when you post about your books, just proves out the truth that people tire of authors just pushing their books. I get a lot of comments on Facebook if I post a picture of one of my cats, or link to an interesting article. I think it is good to now and then post something related to writing or to a book, but the rest of the time just share what people are interested in.
Carol - It IS easy.
Maryann - I agree, although I do try to avoid simply pushing my books unless it's a dedicated promo site. I hope this blog hasn't come across as total advertising!
That looks delicious. I've copied it and also sent it to facebook.
Looks and sounds so good! And it's easy enough that even I should be able to make it.
Anabelle - thanks for sharing!
Isis - it's not hard to make. Try it and let us know how it turns out for you.
Terry, the torte looks so good, but will have to wait since I'm dieting. Did copy the recipe, though.
I have never gotten the sense that your blog is all about promoting your books. I like your posts and those of your guests and I learn things I didn't know. Love your pictures, too.
A lot of authors do far too much promoting on FB. When it reaches a point where I can't tolerate it any more, I block the posts. I have actually unliked anyone, yet.
Karen - hope you're allowed a special treat soon. I try to keep my FB page varied, although the new "groups" system has created countless pages that are nothing but promo. I often wonder if anyone actually buys something from those types of posts.
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