Strangled Eggs and Ham by Maddie Day – Cucumber-Dill Soup Recipe + Giveaway

Posted July 1, 2019 by Brooke in Book Giveaway, Book Tour, Recipes / 5 Comments

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Strangled Eggs and Ham by Maddie Day
A Country Store Mystery #6
Kensington • June 25, 2019

Robbie Jordan’s rustic country store is growing in popularity. But when a dead body appears, it turns out that Robbie’s home-style cooking attracts hungry customers—and murder!

While Robbie scrambles through breakfast orders for her expanding clientele at Pans ‘N Pancakes, tempers run as high as the sticky August heat in South Lick, Indiana. Real-estate developer Fiona Closs plans to build a towering luxury resort at one of the most scenic hilltops in Brown County, and not everyone can see the sunny side of the imposing proposition—including Robbie’s furious Aunt Adele, who doesn’t waste a minute concocting protests and road blockades. When tensions boil over and a vocal protester is silenced forever at the resort site, Robbie ditches the griddle to catch the killer. But if slashed tires are any indication, she’ll need to crack this case before her own aunt gets served something deadly next . . .

Includes Recipes for You to Try!

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Cucumber-Dill Soup

The weather is too hot for hot soup, so Robbie serves this creamy cold soup at lunch.

Ingredients

For soup
2 English cucumbers, peeled, seeded, and chopped
½ cup roughly chopped fresh dill
2 cups buttermilk
½ teaspoon kosher salt, more if needed
dash habanero sauce
¼ teaspoon freshly ground black pepper, more if needed

For garnish
1 large ripe tomato (seeded and diced)
1 tablespoon fresh minced dill
1 pint sour cream

Directions

Combine all soup ingredients in a blender and process until smooth. Refrigerate in a covered container for at least two hours. The soup can be refrigerated for longer than two hours, but be sure to give it a shake before serving as it tends to settle the longer it sits. Adjust seasonings after it is chilled.

When ready to serve, toss the seeded and diced tomato with the tablespoon of fresh dill. Fill each bowl with the chilled soup and garnish with a tablespoon of sour cream and a tablespoon of the diced dilled tomatoes. Serve immediately.


About the Author

Edith MaxwellMaddie Day is a talented amateur chef and holds a Ph.D. in linguistics from Indiana University. An Agatha Award-nominated author, she is a member of Sisters in Crime and Mystery Writers of America and also writes award-winning short crime fiction. She lives with her beau and three cats in Massachusetts.

As Edith Maxwell, she writes the Local Foods Mysteries (Kensington Publishing) and the Quaker Midwife Mysteries (Midnight Ink).

You can find all Maddie’s/Edith’s identities at www.edithmaxwell.com. She blogs every weekday with the other Wicked Cozy Authors at wickedcozyauthors.com. Look for her as Edith M. Maxwell and Maddie Day on Facebook and @edithmaxwell and @maddiedayauthor on Twitter.

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5 responses to “Strangled Eggs and Ham by Maddie Day – Cucumber-Dill Soup Recipe + Giveaway

  1. Kay Garrett

    Thank you for being part of the book tour for “Strangled Eggs and Ham” by Maddie Day.

    Love this author’s books and can’t wait for the opportunity to read this one.

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