9/17/2015

Author Answers Segment for 175 Essential Slow Cooker Classics by Judith Finlayson

Author Answers Segment - Judith Finlayson 


robert rose - judith finlayson
175 Essential Slow Cooker Recipes by Judith Finlayson

Courtesy of Judith Finlayson, author of 175 Essential Slow Cooker Recipes © 2015 www.robertrose.ca Available where books are sold.


Author Answers Segment:

1. Describe your cookbook to us, what should readers expect?  
This is a slow cooker book that provides a wide range of recipes, from appetizers to desserts.  They are, in my opinion, recipes that taste delicious.  Deliciousness is my main objective in creating recipes.

2. What inspired you to become a writer and how has it changed your life?
Hard to say.  I’m told I always said I wanted to be writer…I read a lot as a little kid and loved being transported to other (more interesting) places via the written word.  I can’t really say it has changed my life since I more-or-less have always done it.  I started out as an editor in book publishing, then worked for magazines and newspapers before writing cookbooks.

3. What is the most exciting part of being a published author? 
I guess seeing the actual book…the finished product.  It is so much more polished and different from all that has gone before. Before it became a cookbook, it was simply words on a page. 

4. What were the biggest challenges you faced in writing this cookbook?  
As always, coming up with recipe ideas that I feel are innovative.

5. What are your favorite recipes from this cookbook?  
Since I’m now working on a book on Chile peppers, I guess I’d say the recipes that use chile peppers, such as Ribs in Tablecloth Stainer Sauce; Pork Roast with Chili-Orange Sauce; Southwestern Brisket. The Short Ribs with Orange Gremolata (even though they don’t have chilies) are pretty special, too.

6. What do your plans for future projects include? 
The fabulous book I mentioned above on Chile Peppers – it will be something a little different!

7. What are your hobbies? 
Traveling, eating in restaurants around the world, exploring food scenes everywhere I go. I love reading, I love fashion. I adore entertaining. 



8. Where can our readers connect with you socially?
Twitter: RobertRoseBooks https://twitter.com/RobertRoseBooks

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Please take time to visit the 175 Essential Slow Cooker Classics and read the review, here.

Who doesn't love cheesecake? We all do in our household. We hope you will consider baking a Marble Cheesecake for your family too!

This delicious recipe is Courtesy of 175 Essential Slow Cooker Recipes by Judith Finlayson © 2015 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.



Marble cheesecake
Marble Cheesecake by Judith Finlayson


Marble Cheesecake
This is a rich and delicious cheesecake. The gingersnap crust and pumpkin-flavored base accented with chocolate is an irresistible combination.
Make ahead
This cake is best made a day ahead and allowed to chill in the refrigerator overnight.


SERVES 8 TO 10
Large (minimum 5 quart) oval slow cooker
    7-inch (17.5 cm) 6-cup (1.5 L) soufflĂ© dish, lined with greased heavy-duty foil, or 7-inch (17.5 cm) well-greased springform pan
Crust
1 cup    gingersnap cookie crumbs    250 mL
3 tbsp    packed brown sugar    45 mL
12 tsp    ground ginger    2 mL
3 tbsp    melted butter    45 mL
Cheesecake
2    packages (each 8 oz/250 g) cream cheese,     2
    softened
34 cup    granulated sugar    175 mL
3    eggs    3
1 tsp    vanilla    5 mL
14 tsp    each ground cinnamon, cloves and nutmeg    1 mL
12 cup    pumpkin purĂ©e (not pie filling)    125 mL
12 cup    whipping (35%) cream    125 mL
4 oz    semisweet or bittersweet chocolate, melted    125 g
    Chocolate curls
1.    Crust: In a bowl, mix together gingersnap crumbs, brown sugar and ginger. Add butter and mix to blend. Press mixture into the bottom of prepared dish. Place in freezer until ready to use.
2.    Cheesecake: In a food processor, combine cream cheese with sugar and process until smooth. Add eggs, vanilla, cinnamon, cloves and nutmeg and process until combined. Add pumpkin and whipping cream and process until smooth. Pour mixture over crust. Pour chocolate over mixture, then, using a knife, swirl to marbleize. Cover dish tightly with foil and secure with string.
(If using a springform pan). Place dish in slow cooker stoneware and pour in enough boiling water to come
1 inch (2.5 cm) up the sides of dish. Cover and cook on High for
3 to 4 hours, until edges are set and center is slightly jiggly. Chill thoroughly before serving. Garnish with chocolate swirls.

TIP
    To melt chocolate: Grate the chocolate first by pulsing it in a food processor. Then melt in a double boiler over hot, not boiling, water, stirring constantly. This ensures that the chocolate doesn’t “seize” and become grainy.



Thank you,
Janet  Coffield
Loving Heart Designs
Disclaimer: Loving Heart Designs received a complimentary copy of 175 175 Essential Slow Cooker Recipes © 2015 www.robertrose.ca.

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