Edinburgh Fog is the name of Jane Richardson's new release AND a delicious pudding recipe she is sharing today. We can add this tasty delight to our international recipes. Jane said it is one she has "cobbled together" from a number of other recipes. That's what makes cooking fun...experimenting with your own interpretation of a recipe. I hope you readers have fun with the recipe and with the excerpt from Jane's contemporary romance story, Edinburgh Fog.
The Recipe: Edinburgh Fog
To serve 4:
1/2 pint double (heavy) cream
1 tablespoon fine sugar
few drops vanilla extract OR 1 teaspoon vanilla sugar
about 20 ratafia biscuits (or small macaroons or Italian amaretti biscuits if you can't get ratafias)
1/2 cup chopped, toasted almonds
Scotch whisky or Drambuie whisky liqueur
Fresh raspberries or other soft fruit to serve.
Whip the cream into soft peaks, and stir in the sugar and vanilla. Keeping 1 or 2 biscuits per serving whole, crumble the remainder and gently fold into the cream along with the almonds. Add whisky or Drambuie to taste. (You can use almond extract if you don't want a boozy version of the dish!) Serve in individual dishes topped with the whole ratafias and a handful of fresh raspberries. Slainte!
1/2 pint double (heavy) cream
1 tablespoon fine sugar
few drops vanilla extract OR 1 teaspoon vanilla sugar
about 20 ratafia biscuits (or small macaroons or Italian amaretti biscuits if you can't get ratafias)
1/2 cup chopped, toasted almonds
Scotch whisky or Drambuie whisky liqueur
Fresh raspberries or other soft fruit to serve.
Whip the cream into soft peaks, and stir in the sugar and vanilla. Keeping 1 or 2 biscuits per serving whole, crumble the remainder and gently fold into the cream along with the almonds. Add whisky or Drambuie to taste. (You can use almond extract if you don't want a boozy version of the dish!) Serve in individual dishes topped with the whole ratafias and a handful of fresh raspberries. Slainte!
Blurb: When Greg Morton returned to Edinburgh, it was to follow his dream of opening the smartest bar-bistro in town. Now Tellers’ is a huge success—but the truth is, deep inside, it means little without the love of his life.
Four years ago, he left Julia Brady behind in London to realize his business ambitions in his Scottish home town. By the time he’d recognized his mistake and admitted to himself he wanted her back, the grapevine told him Julia had moved on—and Greg had to face the fact that he’d been a fool.
When Julia appears out of the blue in Tellers’, he knows the only thing he should do is walk right up to her and say hello. But it looks like someone else has their sights set on her, and he’s a quick worker. Is Julia about to disappear from Greg's life a second time - this time, for good?
Excerpt:
The staff heaved a collective sigh
and set to preparing the place for the Friday evening crowd. Nothing eventful
happened except Chrissie tripping over Ben as he knelt behind the bar to
re-stack the mixers shelf and tipping half a bottle of vermouth and a bowl of
stuffed olives down the back of his neck. Ben took it in good part, commenting
that while he smelled like a martini, he was only stirred and not at all shaken.
Leaving them to clean up as he sliced lemons and limes for the bar, Greg mused
on whether the olive-incident counted as Thing Number Three, and was on the
point of convincing himself that definitely, absolutely nothing else could
possibly go wrong for the rest of the day, when she walked in.
Julia.
Greg froze, hypnotized by the reflection
shimmering in the long mirror behind the bar. It disappeared briefly, moving
out of his line of vision and he stepped sideways, following the mirror along
the wall, seeking her out
if only to convince himself that it couldn’t possibly be her—that Julia hadn’t just walked
back into his life four years after he’d walked out of hers.
You can find Jane at her blog, Home is Where the Heart Is.
