An Eggnog to Die For (A Cape Cod Foodie Mystery) by Amy Pershing
About An Eggnog to Die For
Professional foodie Samantha Barnes has a simple Christmas list: a quiet holiday at home with her dog and a certain handsome harbormaster; no embarrassing viral videos; and no finding dead bodies. Unfortunately, she’s got family visiting, she’s spending a lot of time in front of the camera, and she’s just stumbled over the lifeless body of the town’s Santa Claus.
Plus, Sam’s plans for Christmas Eve are getting complicated. There’s the great eggnog debate among her very opinionated guests. There’s the “all edible” Christmas tree to decorate. And there’s her Feast of the Five Fishes prepare. Nonetheless, Sam finds herself once again in the role of sleuth. She needs to find out who slayed this Santa—but can she pull off a perfect feast and nab a killer?
🍗🍴 ~ RECIPE ~ 🍴🍗
~ BUTTERMILK BRINED ROAST CHICKEN ~
The only difficult part of this recipe for a supremely tender and flavorful roast chicken is remembering to start brining the bird a day before you plan to cook it. Other than that, it couldn’t be simpler! I like to cook it in a cast-iron pan but a small roasting pan is fine, too.
A 3-4 pound roasting chicken
2 cups buttermilk
The evening before you plan to cook the chicken, mix 2 tablespoons of kosher salt or 4 teaspoons fine salt into the buttermilk. Put the chicken in a gallon-size resealable plastic bag and pour the buttermilk over it.
Seal the bag and turn it over a few times to cover the chicken with the buttermilk. Put it on a rimmed plate and refrigerate. (Turn it over the next morning and once or twice during the day.)
Take the chicken out of the fridge an hour before you plan to cook it to bring it to room temperature. Preheat the oven to 425 F, with a rack set in the center position.
Take the chicken out of the bag and wipe off the buttermilk lightly. Tie the legs of the chicken together with butcher’s twine and put it in cast iron skillet or shallow roasting pan.
Put the pan in the oven with the legs facing to the rear. After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F.
Continue cooking for another 40 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. (Check occasionally to make sure the skin isn’t over-browning and if necessary, loosely tent the bird with some aluminum foil.)
When the chicken is done, remove it to a platter and let it rest for 10 minutes before carving and serving.
About Amy Pershing
Amy Pershing, who spent every summer of her childhood on Cape Cod, was an editor, a restaurant reviewer and a journalist before leading employee communications at a global bank. A few years ago she waved goodbye to Wall Street to write full time. An Eggnog to Die For is the second of the Cape Cod Foodie mysteries featuring Samantha Barnes, a disgraced but resilient ex-chef who retreats home to Cape Cod where she finds herself juggling a new job as the local paper’s “Cape Cod Foodie,” a complicated love life, a posse of just-slightly-odd friends, a falling-down house, a ginormous puppy and a propensity for falling over dead bodies. Kirkus Reviews gave An Eggnog to Die For a starred review, saying, "A delightful sleuth, a complex mystery, and lovingly described cuisine: a winner for both foodies and mystery mavens." A Side of Murder, the first of the Cape Cod Foodie mysteries, which Elizabeth Gilbert called “the freshest, funniest mystery I have ever read,” was the first book in the series. The third, Murder Is No Picnic, will be published in May 2022.
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