It’s always sad to see a good friend go away, but don’t fret, Caleb Warnock and Betsy Schow — co-authors of “Trouble’s on the Menu: A Tippy Canoe Romp” — will be back next month when they visit with us in the Fiction Fest Q&A hot seat.
Today’s excerpt from “Trouble’s on the Menu” includes a recipe and, let’s face it, who doesn’t love a good recipe?
Bob gestured for a server. “Bring us a couple menus, please.”
“No, that’s all right,” Hallie said, pulling out of her daydream. “We’ve already been fed every place we’ve been.”
“We’ll share a Scottish egg salad with a popover and peach cantaloupe preserves,” Melora overruled.
Hallie stared at her companion in disbelief. This woman had eaten just as much as she had. And she was so darn skinny too. Where on earth did she put it all?
Melora just grinned back. “Trust me.”
Well, Hallie didn’t want to be rude, and maybe just a bite or two wouldn’t hurt.
The salad that arrived at the table was made up of the usual ingredients, topped with a hard-boiled egg that had been wrapped with a thin layer of sweet Italian sausage, baked, and then sliced.
On a separate plate came a steaming popover smothered in butter and golden-orange preserves.
Happiness on a plate. That’s what they should have named this dish.
This recipe uses backyard eggs, where available.
2 tsp. butter
1 cup flour
Â½ tsp. salt
1Â¼ cup milk
Melt butter and whisk with eggs, milk, and salt. Mix in flour
until barely blended. Pour into greased muffin tin, filling each
cup three-quarters full. Bake at 450 degrees for 15 minutes,
then reduce temperature to 350 degrees and bake for another
20 minutes. Serve hot with butter and jam or jelly.