What do pirates, princes, Puritans, and propaganda have in
common? Lacey Delahaye, forager and jelly maker, finds out in this romantic
suspense set in the western Caribbean.
Blurb:
In the aftermath of a hurricane, Lacey Delahaye finds herself
marooned on the Gulf coast of Florida with a mysterious man. They are
immediately drawn to each other, but before Armand can confess his identity,
they are kidnapped and taken far from civilization to a tiny, remarkable island
in the western Caribbean. With the help of her son Crispin, a small, but proud
young boy named Inigo, and a cadre of extraordinary characters, Lacey and
Armand must confront pirates, power-mad ideologues, and palace intrigue if they
are to restore the once idyllic tropical paradise to its former serenity and
find lasting happiness.
Buy Links:
SCP: http://store.secretcravingspublishing.com/index.php?main_page=book_info&cPath=4&products_id=934
Bookstrand: http://www.bookstrand.com/whirlwind-romance
The heroine of Whirlwind Romance, Lacey Delahaye, makes
jellies from wild fruit she finds in the hammocks and coastal areas of Florida.
Here is one of her recipes.
Recipe:
Sumac Jelly
The Florida sumac with edible berries is called shining sumac.
Collect the dark red berries in the fall. Keep dry to preserve the malic acid
on their skin that gives them their flavor. (Note: You can't mistake Poison Sumac for edible
sumac because the poisonous plant has white berries.)
2 cups berries
2 quarts water
Stem but do not wash berries. Soak in hot (not
boiling) water for one-half hour, stirring occasionally. Strain through several
layers of cheesecloth to remove the hairs.
3 cups juice
4 ½ cups sugar
1 box powdered pectin
Bring juice and sugar to a full rolling
boil, stirring occasionally, until sugar is dissolved. Add pectin and, stirring
constantly, bring to a rolling boil. Boil 1 minute. Remove from heat, skim off any foam, and ladle into hot,
sterilized jelly jars to within ¼ inch of the top. Wipe rims and place the
two-piece canning lids on the jars but do not tighten completely. Turn the jars
over and leave upside down for five minutes on a padded rack. Turn upright and
tighten the lids completely.
Alternative
method: Process filled, tightly closed jars in boiling water for 15 minutes.
Cool.
Makes
about 4 pints.
Thanks for having me! Sumac is one of the few wild fruits easily available--so I hope some of you try the recipe...and read the book for more! M. S.
ReplyDeleteI'm not sure what Sumac fruit looks like. I've never seen it before. Sounds like a treat though! All the best!
ReplyDeleteThey are berries--panicles of small berries. As long as they're red and not white you can make jelly out of them. In the MIddle East, sumac berries are dried and crushed and used as a spice--very citrusy and lovely on kebabs etc. Thanks for reading!
DeleteThanks for sharing the recipe:D I wonder if you could make a murder mystery by mixing the white and red berries:D
ReplyDelete