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To celebrate the advent of a new Riverside Audiobook - narrated by your humble co-author - we like to throw a little contest, to give you a chance to win a FREE download of our latest from Neil Gaiman Presents: The Fall of the Kings, by Ellen Kushner & Delia Sherman.

Last time, it was Book Covers – this time, it’s CUISINE!
FOTK final NGP cover
We invite you to create a
for food described in any of the "Riverside" books . .  or food that you think one of our characters would enjoy--or a MENU for a meal they might eat . . . . You can even name a new dish for a character (What would Cherries Tremontaine taste like? what’s in a Riverside Fool?) . . .   And, of course, we welcome all recipes for how to make a really decent cup of chocolate.

1) Post your recipe (or menu) somewhere online on one of your own social media sites (LJ, Tumblr, FaceBook, blog, whatever--but your site, not mine!) where all your friends can see it, explaining what it's for (by LINKING either back to this post, or to the audiobook itself).  Entries without links to what we're supporting here will be judged severely.

2) Post a link to that in the Commments on this page, below.
(If you don't know how to link to a FaceBook entry - and many don't - just tell us it's on your Facebook page, with either a link to the page, or your actual FB name.)

The most delectable 10 entries will each get a FREE DOWNLOAD of the new audiobook!

And don’t worry – if you’ve already pre-ordered your copy, you’ll be able to give your winning Download to a friend.
The winning recipes may also appear (with permission) on the CUISINE section of my new website (currently a WIP, but coming soon in all its glory!).

Contest extended to MIDNIGHT on FRIDAY, August 23rd
-- in time for us to judge them, & to send out the Secret Audiobook Prize Code in time for you to for
THE FALL OF THE KINGS AUDIOBOOK Release Day: Tuesday, August 27!


Aug. 24th, 2013 01:14 am (UTC)
Recipe for Steak Pie from Lynn A. Aderholt
Steak Pie


Make pastry dough for top and bottom first* see instructions (or buy 1-2 pkgs frozen puff pastry enough for top and bottom)

2-3 lbs stew beef or sirloin, cut in chunks
1 12 oz bottle dark beer for recipe, 2-4 bottles for inspiration and friends (Guinness or Murphy’s in honor of Dottie)
2-3 tbsp olive oil
2-3 tbsp flour
½ to 1 onion chopped
Salt and pepper to taste
2 tsp or so each of parsley, thyme (or whatever herbs you like)
1 tsp or so of rosemary
1/8 tsp or so of nutmeg
2-3 tbsp Worcestershire sauce
½ beef bouillon cube or 1 tsp beef bouillon paste
2 tsp or so gravy powder (optional)


Open a bottle for self and friends.

Heat olive oil in large frying or sauce pan with a lid. Cook chopped onions until they start to brown. Add beef, in batches if necessary, and brown (pan should be very hot so beef sears). Sprinkle with herbs while cooking. Salt lightly but do not pepper (the beef should be hard at this point, like tough little nuggets).

Have a bit of libation.

When the beef is browned, add it all back into pan and sprinkle with flour. Stir well. Add Worcestershire and bouillon, stirring well. Next add pepper and beer stirring well, scraping at bottom of pan, until it comes back to a low boil and the foam from the beer is mostly gone. Let it boil a couple of minutes, then cover and simmer 2 ½ hours or so, until tender, stirring very occasionally and checking liquid level.

Have a toast.

When done meat should be very tender taste and adjust seasonings if need be. If liquid amount too soupy drain off some and save in case you need to add back in.
Make a Beurre blanc with some of the cooking liquid and some flour, then stir back into thicken it (or just add a little flour at a time into pan liquid and stir in well). Set aside to cool once it’s reached the thickness of a thin gravy (it will thicken a bit as it bakes too).

Make another toast!

While the filling cools, roll out the pastry and shape it for the pan. Line a 9 inch pie pan with pastry and bake at 400 degrees for 15-20 minutes or until puffy and starting to brown. Add filling and cover with second pastry sheet, crimp edges and cut a vent in the top so steam can escape.
Bake a further 30-40 minutes until top crust is puffy and brown. Serve with gravy and whatever side dishes you like.

A final toast and your ready for the meal!

To make crust:

LYNN’S PLAIN PASTRY (For a 2 crust pie with a 9 inch pie pan)
2 1/2 cups sifted flour
1 teaspoon salt
6 tablespoons vegetable shortening (or purified lard)
6 tablespoons butter
6 tablespoons ice water
Sift together the flour and salt.
Add the vegetable shortening and butter.
Work the shortening and butter into the flour lightly, using your fingertips or a pastry cutter.
When mealy in consistency, moisten with 6 tablespoons ice water.
Form into 2 flat balls, wrap in waxed paper and chill until ready to use.

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