Welcome to another Friday Feast, this week featuring a must-read author, a delicious dessert and an utterly juicy giveaway!
But first, news from Us Heins Weren’t Meant To Play Golf Weekly. I snuck out for a practice round last Tuesday and played 9 under my handicap. Marvellous, yes? Well, it would have been if I hadn’t then gone out in competition and shot 5 over. Sigh. The great golf god giveth and the great golf god taketh away, the sod.
Now onto more uplifting things, namely my fantabulous guest Christina Brooke!
If you love historical romance then Christina should be on your must-read list. She’s brilliant! Great dialogue, gorgeous settings and truly memorable heroes and heroines. This is feel-good romance at its best, which is why her books have won and been nominated for so many awards.
Come December 31st, Christina will have a new release hitting the shelves and I can’t wait to read it. Take a look at…
Beautiful, exuberant, and stubborn Georgiana Black has more spirit than sense – which she learns when an ultimatum to the Earl of Beckenham ends their engagement. Six years later, Georgie is less concerned with impending spinsterhood than with making sure her young sister doesn’t make the same mistakes she did. But soon Georgie stumbles into a scandalous encounter with none other than her former fiance. Beckenham is still breathtakingly desirable – and as iron-willed as ever…
THE TRUEST TEMPTATION
Beckenham’s brief engagement to Georgie taught him one thing – when it comes to a wife, he wants a woman who will do her duty and cause no trouble. When the fiery Georgie falls unexpectedly into his arms, Beckenham remembers just how lushly delectable she is. Suddenly, the idea of actually marrying Georgie is irresistible. Convincing her will take more than a simple proposal, however. In a battle of wills, can passion conquer pride?
The Greatest Lover Ever is available for pre-order right now. Try Booktopia, Bookworld, QBD The Bookshop, Angus & Robertson, Amazon (for Kindle), iTunes, Barnes and Noble, Google Play, or your favourite bookstore or ebook retailer.
Can’t wait to read a Christina Brooke? Then when not try her current release, London’s Last True Scoundrel, or the first in her famous Ministry of Marriage series, Heiresss in Love. I promise you won’t be disappointed.
Now you’re loaded up, here’s Christina!
From Greatest Lover To Greatest Christmas!
Hello everyone and thank you so much to Cathryn for having me here today. I LOVE food—eating it, talking about it, exchanging recipes—so the Friday Feast is perfect for me!
I do love cooking—baking, in particular—but I have to say that running a family and a writing career doesn’t leave me a lot of time or patience to do very fiddly dishes.
So nothing pleases me more than when I find a dish that looks complicated but actually is very easy to put together. That’s definitely true of the Christmas Ice Cream Cake I have to share with you today.
I made this last year for Christmas Day and it was a huge hit. Christmas Day in Australia is almost always ridiculously hot and while plum pudding might be traditional fare, it’s not much fun to eat in the middle of the day in the middle of summer. Particularly if you’re like half of my family and loathe dried fruit!
Donna Hay is always a wonder when it comes to easy delicious cooking and this recipe is from her December 2012 “Celebrate” Magazine. She calls it a Honeycomb and Caramel Trifle Log.
So here’s how you make it. This is so simple! It does take time, because the layers have to be frozen separately, one at a time. But the beauty is that you can prepare this dessert well in advance of the day itself so you don’t have to be baking or stirring in a hot kitchen on Christmas Day. And it keeps for a long time, too.
Christmas Ice-Cream Cake
*Grease and line a 2 litre capacity rectangular loaf tin with baking paper.
*Crumble 120g of store bought sponge cake into a bowl, douse with 2 tablespoons of sweet sherry and leave a few moments to soak in.
*Mix 200g of store bought vanilla ice cream with the sherry-soaked cake crumbs. Pour ice cream mixture into loaf tin and smooth out so it’s level.
*Place 8 plain chocolate biscuits over the layer of ice cream, overlapping them slightly. You might have to improvise a little, depending on the type of biscuit available but any kind of arrangement will get the job done.
*Freeze for 2 hours.
*Mix 160g or ½ cup of store-bought caramel or dulce de leche with 200g of vanilla ice cream.
*Pour caramel ice cream mixture on top of the frozen sherry cake and biscuit layer, finishing with another layer of 8 chocolate biscuits.
*Freeze for 2 hours
*Final layer is 100g smashed honeycomb shards mixed with 300g vanilla ice cream. Pour over the first two layers and freeze for 2 hours. If you can’t find plain honeycomb and can’t be bothered to make it, a smashed up Violet Crumble bar is fine.
I made a kids’ version of this cake as well, with chocolate, caramel and vanilla layers and topped it with M&Ms. They loved it! There’s really no limit to the variations you can make with this cake. You can just choose your three favourite store-bought ice cream flavors and use those.
This photo is of the version I made last week. Unfortunately, I came down with chicken pox in between the second and third layers so this one only has two layers! But you get the idea of how great the cross-section will look when it’s finished.
A very merry Christmas to you all and I hope you have a wonderful and stress-free holiday!
What about you? What’s your favourite hot weather dessert? Do you like to eat traditional plum pud on Christmas Day or do you have another tradition you’d like to share?
I am groaning with need here, Christina, and not only for The Greatest Lover Ever! That dessert looks absolutely divine. What a brilliant alternative to the traditional Christmas pud. I’m definitely putting this recipe on my Chrissy list. Delish!
Now, my Santa-hatted Feasters, would you like to win yourself a signed advance copy of The Greatest Lover Ever? Of course you would! Then get your thinking caps on and tell us what your favourite Christmas or hot weather dessert is. I’m a bit of a sucker for good old fruity pud, but I’m also a big fan of my White Chocolate Decadence. And really, you can’t beat an old-fashioned icy-pole on a hot day either. Not exactly fancy, but it certainly does the job!
So share away and we’ll put you in the draw. But be quick about it. Closes midnight Tuesday AEST, 10th December 2013. Australian postal addresses only.
This giveaway has now closed. Congratulations to Paula who has won an advance copy of The Greatest Lover Ever. Thanks to everyone who took part. Hope you had as much fun as we did!