Bolzano / Adige Valley
Thank you Melanie for having me back on your blog!! I’m really excited to be here to talk about ‘Desiring Lady Caro‘!
I always have food in my books, but this one has dishes from Italy, Austria, and France. Huntley, the hero, discovered that Caro has a weakness for chocolate, and he’s bound and determined to woo her with it. But, of course, one cannot live by chocolate alone, and since Huntley is something of a foodie, each day when they stop for the evening, he consults with the hotel’s chief, ensuring that Caro not only has chocolate, but other food as well.
Terme di Brennero
Here are two recipes, modernized. One is for chocolate cake with ground nuts from Italy, and the other is Schlutzkrapfen (ravioli with spinach and ricotta filling). Add a salad, some good rustic bread, and red wine, and you can pretend to be in the mountains of northern Italy.
400 g (4 cups) rye flour
100 g (1 cup) spinach
100 g (1 cup) wheat flour
200 g ricotta (a scant 1 cup)
3 dspn oil (6 tsp)
2 dspn parmesan cheese (4 tsp)
lukewarm water as required
1 boiled potato
Combine the chopped, boiled spinach with the ricotta, mashed potato, parmesan cheese, chives and herbs. Knead the flour, egg, salt, oil and lukewarm water to form a smooth dough. Leave to rest for 30 minutes. Roll the dough out thinly and cut out pieces with a round cutter before placing the spinach filling on top and closing the pieces, pressing the sides together. Then cook in boiling water and serve with butter and parmesan cheese.
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Torta Caprese has been around for centuries, and, although its origins have been lost, the island of Capri claims it came from there, but by 1816 it was found all over. I like this recipe because it has the measurements in American and grams.
Yield: Serves 8
Prep Time: 10 mins
Cook Time: 50 mins
200g (7 Ounces) Dark Chocolate
4 Large Eggs, Separated
250g (1 1/4 Cups) Granulated Sugar
1 Teaspoon Vanilla Extract
250g (1 1/4 Cups) Ground Almonds
200g (7 Ounces) Butter, Melted & Cooled
Powdered Sugar or Cocoa Powder
Preheat oven to 350 Degrees F. and lightly grease a 9 inch spring form pan.
In a food processor, process the chocolate until fine.
Beat the egg yolks with the sugar and vanilla extract until pale and thick.
Fold the chocolate, butter and almonds into the egg yolk mixture.
Use a clean bowl to beat the egg whites until they form soft peaks, then fold these into the chocolate almond mixture.
Pour the batter into your prepared pan, and bake for about 50 minutes or until set.
Cool 20 minutes, then remove from the tin.
Allow to cool to room temperature, then dust the top with powdered sugar or cocoa.
What do you like to eat when traveling?
GIVEAWAY: 1 eCopy/1Winner
STORY: Haunted by her past, Lady Caroline Martindale fled England for the solace of her godmother’s palazzo in Venice. But if Caro was hoping to escape the charms of marriage-minded men, she’s come to the wrong place. And she’ll resort to extreme measures to spurn the advances of a dangerously determined Venetian marquis…
Though most of his friends have married off, Gervais, Earl of Huntley, remains bent on eluding the parson’s mousetrap. But his convictions begin to falter when he arrives in Venice and meets his match in the alluring Lady Caro. What began as a hastily concocted lie to save her from the marquis may become a chance for them both to relinquish their fear - and embrace what they can no longer deny…
AUTHOR BIO: Ella Quinn lived all over the United States, the Pacific, Canada, England and Europe before finally discovering the Caribbean. She lives in St. Thomas, Virgin Islands with her wonderful husband, three bossy cats and a lovable great Dane.