> Bless Their Hearts Mom: Recipe Weekend: Death Distilled by Melinda Mullet
Friday, August 11, 2017

Recipe Weekend: Death Distilled by Melinda Mullet

Disclosure / Disclaimer: I received this ebook, free of charge,from  Random House Publishing Group - Alibi. via Netgalley, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it,  all opinions are my own.

Ok, so technically this is a book review, but it's the weekend....

and school is starting for most of you....


You NEED a good whiskey recipe right about now! LOL

And maybe a good little mystery along with it!

death distilled cover


Photojournalist by trade, distillery owner by blood, and amateur sleuth by necessity, Abigail Logan learns that murder can’t stay bottled up forever in this charming Whisky Business Mystery.
It’s been three months since Abi Logan last checked in on Abbey Glen, the celebrated whisky distillery she inherited. With her oversize wheaten terrier, Liam, by her side, Abi returns to the quaint Scottish village of Balfour. But her relaxing Highland homecoming takes a stressful turn when she unearths an unseemly bit of village history, welcomes a group of Japanese whisky enthusiasts, and becomes shepherdess to an unexpected flock of sheep—all within the first twenty-four hours. Still, nothing’s more stressful than murder. . . .

Local celebrity Rory Hendricks is the hotheaded, hard-rocking former frontman of the Rebels—and Abi’s girlhood crush. After meeting him in person, Abi can’t say no to anything he asks, like photographing his upcoming show . . . or figuring out who’s trying to kill him. Turns out someone’s been bumping off his old bandmates, with the drummer dead under mysterious circumstances and the keyboardist in a coma following a hit-and-run. Now a series of threatening messages leads Rory to think he’s next on the chopping block. And the band has a devil’s share of broken hearts and bitter disputes in their past, leaving Abi a huge batch of suspects to sift through—all before the killer takes another shot.


This is the follow up to the adorable Single Malt Murderbook 1 in the A Whisky Business series. I adored book 1, and was thrilled that this second entry kept all the charm of the first book, the great characters, and great place, with the Glenn and the distillery still playing a vital role in the book. This time out there is less damage done to the village, as far as death, but we get to know the villagers more, and Mullet has set up a charming place, that the reader longs to visit. The sparks still fly between Abi and head distiller Grant, but with a potential competitor in the house literally, will Grant abandon Abi, as she abandons the distillery for her job? This is a quick read once again, that I finished in 2 sittings, only because I had to. You don't need to have read book 1, but it does help to know the extra background. If you are looking for a couple of relaxing Fall reads, grab both books in this series!


From our friends over at Irish Central, here's a great Fall recipe with whisky in both the filling and topping, it's perfect for cooler days ahead!

apple crumble

Apple Crumble with Irish Whiskey Cream Sauce

1/3 cup water
2 tablespoons Irish whiskey
1/2 cup golden raisins
1 teaspoon vanilla extract
4-5 large Granny Smith apples, peeled, cored, and sliced
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1 cup all-purpose flour
1/2 cup (packed) light brown sugar
6 tablespoons Kerrygold Irish Salted Butter
1 cup quick-cooking (not instant) Irish oatmeal, such as Flahavan’s or McCann’s brand

Irish Whiskey Cream Sauce
1 cup heavy (whipping) cream
2 tablespoons honey
2 tablespoons Irish whiskey

To make the filling, in a small saucepan over medium heat, bring the water and whiskey to a boil. Stir in the raisins and vanilla. Remove from the heat, cover, and let stand for 1 hour, or until the raisins have absorbed most of the liquid.
Preheat the oven to 375°F. Butter an 8- or 9-inch square glass baking dish. In a large bowl, toss the apples with the sugar, cinnamon and ginger. Stir in the raisins and cooking liquid and arrange in the prepared pan.
To make the crumble, combine the flour, brown sugar and butter in a food processor. Pulse 4-5 times to form coarse crumbs. Stir in the oats. Sprinkle the mixture over the fruit and bake for about 40 minutes, or until the topping is golden and the apples are tender. Serve warm or at room temperature.
Irish Whiskey Cream Sauce
In a deep bowl, beat the cream with an electric mixer on high until soft peaks form. Dissolve the honey in the whiskey. Fold the honey mixture into the whipped cream and spoon over the crumble.
Recipes by Margaret Johnson, Irish food expert and cookbook author; recipe adapted from her Puddings, Tarts, Crumbles, and Fools cookbook; recipe provided by the author.

About the Author:

Melinda Mullet was born in Dallas and attended school in Texas, Washington D.C., England, and Austria. She spent many years as a practicing attorney before pursuing a career as a writer. Mullet is a passionate supporter of childhood literacy. She works with numerous domestic and international charities striving to promote functional literacy for all children. She lives in Washington, D.C., with her family.

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