I read a lot of Christmas culinary cozy mysteries between Thanksgiving and New Year's Day. A lot. But I am just now getting around to heading into the kitchen to make some book-inspired creations. Stay tuned and keep the holiday spirit going!
On the Page
I realize that tend to group books by geography on my reading list. Most of the holiday culinary cozies I picked up this year were set in France. The one that inspired this post was Christmas at the Little Paris Hotel by Rebecca Raisin.
Anais and her cousin, Manon, arrive at a hotel that Anais got in her divorce. It was a hotel she never wanted and intends to fix up and sell to put her marriage behind her. But, in the process of fixing up the hotel to open it by Christmas, she discovers two mysterious suites and sets about trying to unravel the mystery of its former inhabitant who happens to be a female author who published books under her abusive husband's name then went into hiding.
Anais and Manon remodel the hotel to be a haven for bookworms. It sounds like a hotel at which I would love to stay! Add in a little romance between Anais and the bar owner next door, Noah, and you have a perfect little distraction for a day. I will definitely be seeking out more quick reads by the author.
Being set in Paris meant there was plenty of food mentioned. When discussing their plans, they decide: "'We can offer charcuterie and dessert boards. Bottles of wine. Each suite will have a coffee station for those who prefer coffee, tea, and hot chocolate. For our Christmas soft launch, we’ll offer gingerbread coffee, pumpkin-spiced lattes. Mulled wine and eggnog in the library. I want them to feel like this place is a cosy retreat. They can escape into fictional worlds with all the creature comforts they desire. ...For the opening, we can offer festive Christmas platters with fruit mince pies, Bûche de Noël, chocolate truffles, baked camembert and baguette'" (pp. 34-36).
While shopping, Anais and Mamon have this exchange... (pg. 170)
Anaias: My hands are full of books, there’s no way I can fit cheese in.
Manon: I’ll find a way. Fromage is life.
I did make some mulled wine or vin chaud as they call it in the book. "At a stall with a smaller line, Noah orders a plate of Tartiflette, which is similar to a potato bake but elevated by the use of reblochon cheese and salty crispy lardons. From the stall next door I order Choucroute, an Alsatian dish, and am given a plate heaped with sausages, meat, sauerkraut and boiled potatoes. We find a table. ‘Vin chaud?’ Noah asks with a smile. He soon returns with two aromatic glasses of mulled wine" (pg. 263). I have made a Tartiflette before, but have never posted it on the blog.
But the passage that sent me to the kitchen with a chuckle was this...
"'Allow me to get the rest of the Christmas decorations while you pour the lait de poule.'
'Chicken milk?' Noah queries the translation in English. ‘I’ve never tried that before…’ He wrinkles his nose as if dubious why anyone would drink chicken milk.
'It’s eggnog; there’s no chickens involved.' Even though he’s proficient in French, I suppose there are always strange phrases that when translated literally make no sense. Relief sweeps across his face. 'Ah, oui.' (pg. 190).
In the Glass
It's not a holiday season without some homemade chicken milk! While there was a recipe included in Raisin's book, this is my process.
Ingredients
8 large eggs, separated
1/4 cup packed organic dark brown sugar
pinch of fleur de sel
2 cup organic heavy cream
2 cup organic whole milk
1 cup brandy
1 cup rum
1 Tablespoon pure vanilla extract
1/2 cup organic granulated sugar
freshly grated nutmeg
Procedure
Note: eggs are more easily beaten when they are at room temperature.
In a large bowl, whisk together the egg yolks, brown sugar, and salt until thickened and maple-syrup colored. It might take 2 to 3 minutes. Whisk in the cream and milk, then the rum, brandy, and vanilla.
In another bowl, whip egg whites with a hand-blender until soft peaks form. This might take 2 minutes. Slowly add the granulated sugar and whip until the egg whites are glossy and form stiff peaks.
Fold the eggwhites into the booze mixture. Ladle portions into glasses - I used shot glasses for small servings - and sprinkle with nutmeg for garnish.
I am linking this to the January 2025 #FoodieReads Link-up.
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