Guest author, Delena Epstein

THK: What genre do you write? What drew you to write in that genre? 

DE: I started out writing paranormal and wanted to see how well I would fit in other genres. So I wrote a Sci-Fi novel, which I thoroughly enjoyed, and I also wrote a detective/mystery story, but honestly the paranormal is where I am most comfortable.

THK: I mix sci-fi with paranormal all the time. LOL I've started to just call them all paranormal. How many books have you written?

DE: I’ve written five but I’ve only published four of them. Soul Travelers, Second Chance, Homeless, and Death Shroud are the ones I chose to publish.

THK: What would you say is your most interesting writing quirk?

DE: I write in my sleep, no joke, I will wake up in the middle of the night, grab my pen and paper to write down a plot twist or a solution to something I’m working on. I also do this while I’m taking a shower. You never know when inspiration will hit you, so I’m always prepared. I also always carry a small pad in my purse, I’m always watching and I find the most interesting characters and I want to make sure I remember them. I also eavesdrop when I’m in public, people really do say the most remarkable things.

THK: I do a lot of that stuff too. Ha. Ha. What is the hardest part of writing?

DE: I find it difficult to write the first page, my mind is whirling with so many ideas that it is important for me to be careful not to bombard the reader with too much information. The other thing that is a challenge for me is the synopsis. I know the whole story, the characters have become my friends, and to take all that information and put it in a few paragraphs is quite a challenge for me.

THK: I tend to avoid books that are too similar to what I write, but I love some good horror. What do you read for fun when you’re not writing? 

DE: I have authors that are my favorite, but I try to read new writers. There are so many gems that just need to be recognized. I tend towards reading paranormal, thrillers, horror, and sci-fi.

THK: Any words of encouragement for unpublished writers?

DE: Don’t give up and never let anyone discourage you. Hire a great editor. Your first few books may not sell many, but keep at it. Also, it may take you awhile to find your own voice but when you do the experience is exhilarating.

THK: Werewolves or vampires?

DE: I’d have to say vampires, because they are just so sensual and mysterious. I remember as a kid watching Dark Shadows and despite him being a very scary vampire, he appealed to me.

THK: If you could get away with anything (criminal or just plain silly) what would you do?

DE: Oh my, this does get my naughty side thinking. I’d like to have a costume designed with a sculptured face, something a bit racy, and go to comicon and let my personality run wild!

THK: Got any favorite recipes you’d like to share? I know lots of my readers (and myself) love to cook.

DE: Oh yes, one of my hobbies is cooking. I have a to die for Cheese Cake.

My Cheesecake

4                                Eggs

2        Tbsp               Flour

1        15-oz              Ricotta Cheese

3        8-oz                Cream Cheese

1         Pint                Sour Cream

1 1/2   Cup               Sugar

1 1/2   Teaspoon    Lemon Juice

2         Tbsp             Vanilla

3         Tbsp             Cornstarch

1         Stick             Butter Melted

1. Mix Flour and Eggs on Hi Speed - Slowly add Ricotta

2. Cream then whip Cream Cheese. Add Egg stuff to Cream Cheese and mix well

until smooth

3. Add all remaining ingredients mixing well

4. Pre-Heat oven at 325°

5. Grease Spring Form Pan (It's not really necessary)

6. Bake 1 hour at 325° or until toothpick comes out fairly dry in center.

Thanks for being my guest today, Delena. :)

Here’s where you can find Delena online.

Delenaepstein@delenaepstein.com

http://www.delenaepstein.com

Goodreads blog under Delena Epstein

https://www.facebook.com/pages/Delena-Epstein/336532579800916?ref=hl

Sexual Healing

I just realized how long it's been since I shared one of Dracula's Drink recipes. Wow. The good news is I've been busy writing. The bad news is, I haven't been as active here as I'd like.

So, in an effort to make up for my absence, how about a little Sexual Healing?

Before someone reads this and starts thinking I'm an alcoholic (because someone is bound to do just that) these drinks are not enjoyed by yours truly very often. Why? Well, because they'd ruin my otherwise healthy diet. HA. HA. HA. Having said that, I'm a grown woman and every now and then, I like a good drink.

As usual all ingredients are to taste. I use more rum than anything else. HA. HA. HA. But that's just my preference. (I can't recommend Captain Morgan enough.) I also go very light on the cream or skip it entirely because I'm lactose intollerant.

So, if you're wondering, it's just as good without the cream, but I've got friends who swear the cream is what makes the drink.

Sexual Healing: Kahlua, Amaretto, Peppermint Schnapps, Rum, Cream

Enjoy!

Get your bird on

Traditional Stuffed Turkey

12 to 14 pound turkey with the giblets reserved
1 lemon, halved
salt and pepper
butter, melted

Meat Stuffing:
4 to 6 Tablespoons butter
2 onions, finely chopped
6 ounce lean ground lamb
reserved turkey heart and liver, finely chopped
1 pound fresh chestnuts
2 cups strained turkey broth
1/2 cup raw unprocessed rice
1 lamb liver, minced
1 cup fresh bread crumbs
2 cooking apples, peeled, cored and finely chopped

Take fresh chestnuts and slit the base of each shell crosswise, boiled for 5 minutes, peel and break into small pieces.

To make broth: simmering the reserved turkey neck and gizzard in 3 cups water for 45 minutes, then strain turkey broth.

Wash the turkey in cold water, pat it dry inside and out, and leave it for 30 minutes while you cook your stuffing.

For the stuffing, heat the butter in a skillet and fry the onions until they begin to change color, then add the ground lamb and simmer gently for 15 minutes. Add the turkey heart and liver, the chestnuts, and pine nuts and simmer for another 5 minutes. Add the broth and bring this to a boil. Add the rice and cook quickly for 10 minutes, then add the lamb liver, bread crumbs, and apples. Stir well.

To stuff the turkey, slit the skin at the back of the neck and cut off the neck down to the turkey's shoulders if the neck has not already been removed. Lightly fill the cavity, remembering that the stuffing always swells and too much swelling might cause the neck skin to burst. Sew or pin with a skewer the neck flap to the back of the turkey. Just as lightly, fill the body cavity, and sew or skewer this together.

Tie the legs to the tail and fix the wings snugly to the body. Do not bring the cord across the breast lest it mark the skin. Rub the turkey cut with lemon, salt, pepper and melted butter and place it in a large, shallow pan in a moderate oven (preheat to 350 degrees, then lower temperature to 325 degrees). Roast it according to its weight when stuffed, allowing 25 to 30 minutes per pound.

Extra stuffing can be roasted in a pan for 45 minutes or so and served with the turkey. Or it can be made into rissoles by shaping it into small balls, dipping then into beaten egg and bread crumbs, and then frying them in butter, to be served as a garnish.
Cooking Turkey

Roasting Turkey Cook until temperature reaches 170 degrees F in the breast and 180 degrees F in the thigh. Cooking times are for planning purposes only - always use a meat thermometer to determine doneness.

Turkey Thawing Hints from the National Turkey Federation

Turkeys can be thawed using one of three methods, but the most fool proof is in the refrigerator. The key to this method is to plan ahead and allow approximately 24 hours for every four to five pounds of bird weight for thawing in the refrigerator. This method is the safest and will result in the best finished product. Place the bird, in the original wrapping, on a shallow baking sheet in the refrigerator. The following chart provides good guidelines for thawing times.

Refrigerator Turkey Thawing Time (40 degrees F)

Turkey Weight Days to Allow for Thawing Turkey

8 to 12 pounds 2 to 2.5 days
12 to 16 pounds 2.5 to 4 days
16 to 20 pounds 4 to 5 days
20 to 24 pounds 5 to 6 days

If you need to thaw the turkey more quickly, you may thaw the bird in COLD water, in the original wrapping. The cold water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.

COLD Water Turkey Thawing Time

Turkey Weight Hours to Allow for Thawing Turkey

8 to 12 pounds 4 to 6 hours
12 to 16 pounds 6 to 8 hours
16 to 20 pounds 8 to 10 hours
20 to 24 pounds 10 to 12 hours

The third safe method for thawing a turkey is in the microwave. Follow the manufacturer's directions and roast the turkey immediately after thawing.


Honey-Basted Roast Turkey Recipe

1 small turkey, 10 to 12 pounds

2 T. peanut oil

1/2 t. ground sage

1/2 t. ground allspice

Salt and freshly ground black pepper, to taste

1 small bunch green onions

3 to 4 T. honey

Garnish: Decorative string of cranberries and bay leaves or sage leaves (optional)

Preheat oven to 350° F.

Remove giblets from turkey (reserve for gravy, recipe follows). Rinse turkey and pat dry. Rub inside and out with oil. Season with sage, allspice, salt and pepper. Stuff neck and body cavities with onions and truss, if desired. Place turkey in roasting pan. Roast, allowing 18 to 20 minutes per pound, until juices run clear with no hint of pink when thigh is pierced.

During the last hour of cooking, baste turkey 2 to 3 times with honey.

Serve with pan gravy and garnish with decorative string of cranberries and bay leaves or sage leaves, if desired.

Makes 8 to 10 servings.
Giblet Pan Gravy

Turkey neck and giblets

3 C. water

2 celery tops

2 green onions

Pan juices from roasted turkey

4 teaspoons cornstarch, dissolved in 2 tablespoons cold water

Salt and freshly ground black pepper, to taste

Place neck and giblets, except the liver, in a saucepan with water, celery tops and green onions.

Chop liver and reserve. Bring water to a boil over medium heat. Reduce heat and simmer over medium-low heat for about 40 minutes or until giblets are tender. Strain broth and reserve.

Chop cooked giblets and combine with chopped liver.

In the same saucepan, bring 2 cups combined pan juices and giblet broth to a boil.

Stir in chopped giblets and cornstarch-water mixture. Cook gravy over medium heat, stirring often, until thickened.

Season to taste with salt and pepper.

Easy Chicken Marsala

This simple Italian dish will look like you went to a lot of trouble, but it's no fuss

When I'm not writing, I love to cook, especially Italian. It has nothing to do with loving wine, honestly. LOL I love the spices, the flavor and even the language of Italian. So bizarre that my ancestors are primarily from England and Scotland. Anyway, on to the recipe.

Chicken Marsala is one of my favorite dishes to eat and to cook. Although I say to use chicken here, it's honestly just as good with beef, which my husband prefers. At the end of this recipe you'll find wine recommendations for both. Chicken and beef in a white wine sauce made with Marsala are both very good and easy to make. I also like to add mushrooms to mine, but feel free to make it your own.

Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

4-med. skinless, boneless chicken breasts (or beef of your choice)
3-cups fresh mushrooms, halved or sliced thick
2-cloves garlic, minced
1 to 2-Tbs. sweet butter
⅓-cup chicken broth (or beef broth)
⅓-cup dry Marsala wine
⅓-cup Heavy Cream
Your choice of pasta or rice
2-tbsp snipped parsley (optional) Personally, I use the dried kind and it works just as well.

You can also add minced onions if you prefer.

Directions:

1. Rinse chicken, pat dry with paper towels.

2. In a 12-inch skillet cook mushrooms and garlic in 1-Tbs. butter over medium-high heat till tender, but not brown. Remove from skillet and reserve, keeping it warm.

3. If necessary, add another Tbs. of butter. Add chicken to skillet and sauté 10 to 12 minutes, turning once, or until tender and no pink remains. Remove from skillet; cover to keep warm.

4. Scrape skillet, leaving any bits and pieces. Carefully add chicken broth and Marsala wine to skillet. Cook, uncovered, 3 to 4 minutes or until liquid is reduced to 1/4-cup. Add cream slowly, stir into liquid and keep heating until just before boiling point.

5. Return chicken and vegetables to skillet. Cover and cook on medium heat until heated through. (about a minute or two)

6. Move chicken to a serving plate, then spoon warm vegetables and broth mixture over chicken. Serve and enjoy! Makes 4 servings.

Serving Suggestion: I love to serve this dish over pasta and sprinkle it with parsley.
Enjoy!

Here are some wine suggestions for this dish.

For chicken a good white wine is the best. I recommend the 2006 "Harslevelu." It's a sweet wine that is indigenous to Hungary and you can get a bottle for around $9.

If you prefer beef, a robust red wine really brings out the flavor of the meat. In my opinion you really can't beat a good Cabernet Sauvignon.

Cognac Shrimp

Looking for something good that won't take a lot of time? I absolutely love this easy French recipe. I've always loved Italian, but lately I'm getting into French cuisine too:)

Enjoy!


Prep Time: 15 minutes
Cook Time: 25 minutes

Ingredients:
• 1 shallot, chopped
• ½ cup dry white wine
• 2 tablespoons lemon juice
• 1 tablespoon heavy cream
• 12 tablespoons cold butter
• 1/16 teaspoon white pepper
• 5 tablespoons butter
• ¾ lb medium shrimp, rinsed and deveined
• 1/2 teaspoon salt
• 2 tablespoons Cognac

Preparation:

To make Beurre Blanc:

Simmer the shallots, white wine, and lemon juice in a small saucepan over low-medium heat for 5-10 minutes, until the mixture is reduced to about 2 tablespoons. Add the cream and bring to just under a simmer. When the first few bubbles rise, turn the heat down very slightly and add the 12 tablespoons of butter, one tablespoon at a time, whisking constantly. Be sure to allow one pat of butter to melt completely before adding the next. Once the butter is fully incorporated, season the beurre blanc sauce with white pepper and set aside.

In a skillet over high heat, melt 5 tablespoons of butter, and then sauté shrimp, turning a few times until cooked through – about 3-4 minutes. Reduce the heat to low and season the shrimp with salt. Carefully add the Cognac(it may flame) and stir thoroughly. Spoon the warm beurre blanc sauce over the hot shrimp and serve.

Makes 2 servings.