Today, as part of the Days of Wine and Roquefort by Avery Aames blog tour sponsored by Escape With Dollycas, Traveling With T has Avery Aames stopping by with a guest post for you foodies and a giveaway for you readers! Avery’s sharing her recipe for Roquefort Bosc Pear Quiche (and doesn’t it look fab?)
Guest Post from Avery Aames:
SAY CHEESE, ANYONE?
From Avery Aames aka Daryl Wood Gerber
People often ask: where do you get your ideas? For one, I have a very vivid imagination. It scares my husband sometimes. I often think: what if? What if that woman is really a spy? What if that man is having an affair?
When I write A Cheese Shop Mystery, however, I start with what cheese? The cheese makes me come up with a fun title, like DAYS OF WINE AND ROQUEFORT (a play on the old movie, “Days of Wine and Roses”). And then I think, what if?
At the beginning of book five in the series, Charlotte’s cousin Matthew and his twins have moved out of her house, and she’s now alone. What if she decided to finally get to all her to-do projects? What if one day she came home to find a friend of Matthew’s, a former sommelier, attacked and dying in her workshop? Between the sommelier’s hotheaded ex, the cagey owners of the winery, its jaded manager, and a wily reporter, Charlotte has her pick of suspects, but she needs to act fast—this is a mystery that only gets more dangerous with age.
Of course, Charlotte will need sustenance to solve the crime. What could be better than dining on a savory Roquefort & pear quiche?
Roquefort Bosc Pear Quiche
1 pie shell (homemade or frozen)
2-3 ounces (about 1/3 cup) Roquefort cheese (or good blue cheese)
½ cup whipping cream
¼ cup sour cream
1 ½ cups milk
Pinch: nutmeg, cinnamon, and ginger
Pinch: salt and pepper
1 Bosc pear, peeled, sliced
1 teaspoon honey
Remove the Roquefort cheese from the refrigerator and bring to room temperature.
In 425 degree oven, bake the pie shell for 12-14 minutes until lightly golden. Remove from oven. Let cool.
Meanwhile, in a medium-sized bowl, mush the Roquefort cheese with 2 tablespoons of the whipping cream. Add the rest of the cream and beat for 1 minute.
Add the eggs and beat until the mixture is blended, but not whipped to a froth. Add the sour cream, milk, spices and mix until blended.
Peel, core, and slide the Bosc pear in 6-8 slices. Arrange the slices on the bottom of the baked pie shell. Drizzle with honey. Put the pan on a baking sheet. Stir the egg and cream mixture once, then pour the mixture on the pears. Carefully move the baking sheet to the oven.
Bake in a preheated 375 degree oven for 30-35 minutes or until the quiche is puffy and lightly brown on top.
Remove from oven and cool slightly for about 10 minutes. Serve warm.
Question: What is your favorite snack food when working on a project or reading?
Each tour participating in the DAYS OF WINE AND ROQUEFORT are getting to host their own giveaways- with 1 copy of DAYS OF WINE AND ROQUEFORT going to a lucky person (US only, sorry!)
Visit the Rafflecopter link for details on how to enter.
Happy Reading & Bookishly Yours,
T @ Traveling With T