Multi-awardwinning author Heather Haven writes humorous, noir, historical, and romanticmysteries, short stories, and plays. Sheand her husband of thirty-five years are allowed to live in the foothills ofSan Jose with their two adorable but demanding cats. Learn more about Heather and her books at her website.
Lee Alvarez Shares Her Uncle’s Newest Recipe
I don’t mean to brag, but as the central character ofthe humorous Alvarez Family Murder Mystery Series, I get to eat a lot ofterrific food. That’s because my Tío is the retired executive chef of the worldfamous Las Mananita’s Restaurant inSan Jose, California. During his illustrious career, his recipes were oftenwritten up in gourmet food magazines. They’d throw in a few snaps of him, too,because Tío is one classy uncle. I have all the articles and pictures in ascrapbook I started in my early teens. That was before my PI days. I don’t havetime to make scrapbooks anymore – I don’t have time for squat anymore -- but Ialways seem to find time to sit down at the dinner table and scarf down one ofhis culinary masterpieces!
Tío’s desserts undo me. While he’s creating a recipe,he makes it again and again until it reaches his idea of perfection. Meanwhile,lucky me gets to gobble up every version as he strives for the ultimate. When Tíowas working on his homemade mango and red plum ice cream garnished with freshspearmint leaves, I must have gained six pounds.
Fortunately, I spend a lot of time chasing bad guysover Bay Area rooftops, so I tend to lose the weight as fast as I gain it. I’lltell you, though, my new favorite is his version of Arkansan possum pie, Mexican style. And just for the record, there is NO real possum to be found in it. Just a lot of chocolate hidden under mounds ofwhipped cream.
Tio’sPossum Pie
(serves 6-8)
:
First Layer(crust)
1 stick butter, melted
1 cup flour
3/4 cup chopped pecans, toasted
Second Layer
8 ounces cream cheese, at room temperature
3/4 cup powdered sugar
2 tablespoons milk
Third Layer
1 cup sugar
1/3 cup of Dutch cocoa
3 tablespoons flour
1/2 teaspoon ground cinnamon (optional)
1/8 teaspoon ground chilis (optional)
Salt, a pinch
3 tablespoon corn starch
3 large egg yolks
2 cups whole or 2% milk
1 teaspoons vanilla (or 2 teaspoons of vanilla if youdon’t use Kalúha below)
1 teaspoon Kalúha, a coffee flavored liquor fromMexico (optional)
Fourth Layer
1 cup cold heavy cream
2tablespoons sugar
1/2teaspoon vanilla
1/3 cup chopped pecans, toasted
Chocolate shavings (optional)
Place all pecans needed for recipe in a skilleton medium heat and sauté until they just begin to turn fragrant and brown,about 3 to 5 minutes (watch closely so they don’t burn). Remove from heat andlet cool. Divide into four piles, one for each layer and top then set aside.Spray a 9-inch.
For the first layer (crust): finely chop the share ofpecans being used in the crust. Combine melted butter, flour and pecans. Spreadthe dough evenly over the bottom of the pan, pressing down with your fingers.Bake at 350 degrees for about 20-25 minutes or until the dough just begins tobrown. Remove from oven and let cool.
Forget the second layer for the moment, but move onto the third layer: While the first layer (crust) bakes, in a medium saucepan,add the sugar, cocoa powder, flour, salt, cinnamon (optional), chilis(optional), and corn starch. In a small bowl, beat egg yolks until broken up,then milk. On medium heat, add milk mixture to dry ingredients, whiskingconstantly until pudding begins to boil and thicken, about 7-10 minutes. Removefrom heat. Add vanilla. Add Kalúha (optional), but remember to only put in 1teaspoon of vanilla, not 2, if you’readding Kalúha. Let cool about 5 minutes. Pour pudding in a shallow bowl and placea piece of plastic wrap on the surface so a skin does not form. Place inrefrigerator for at least 30 minutes.
For second layer: In a medium bowl, combine creamcheese, powdered sugar and milk. Beat with electric mixture for 2-3 minutes orcombined.
For the fourth layer: Place mixer bowl and whisk infreezer for at least 20 minutes to chill. Pour heavy whipping cream, sugar andvanilla into the cold bowl and whisk on high speed until medium to stiff peaksform, about 1 minute. Do not overbeat.
To assemble pie: Spread cream cheese mixture over thedough base. Remove pudding from fridge. Carefully spread pudding over the creamcheese layer. Top with whipped cream, toasted pecans and chocolate shavings ifdesired. Refrigerate or serve, cut into small pieces.
The Culinary Art of Murder
An Alvarez Family MurderMystery, Book 6
Lee’s Uncle Tío is smittenwith the guest chef at a Silicon Valley culinary arts institute. When the womanis arrested for the murder of a fellow chef, a reluctant Lee agrees to help proveTío’s lady love innocent. But Lee suspects the ambitious, southern belle of acook might just be guilty. Undercover work at the institute proves to have morepitfalls than whipping up a chocolate soufflé. The killer isn’t done and triesto get Lee out of the way permanently. But just who is the murderer? Theaccused? One of her two sons? Another inmate from a cooking school with more tohide than dirty dishes? With secrets as plentiful as sauces, the nagging question remains, if Lee proves thelady chef guilty, will Tío ever forgive her for sending his new love to jail?
