By Tamar Myers
New within the nationwide bestselling series— Magdalena Yoder solves a case of hotcake homicide.
During a church breakfast, Minerva J. Jay, identified for her prodigious urge for food, slumps over after a number of stacks of pancakes. Police leader Chris Ackerman wonders if the serving of the deadly flapjacks is a case of attack and batter. Magdalena has her personal bun within the oven, yet that doesn’t cease the manager from requesting her support with the investigation.
Before Magdalena can commence, besides the fact that, she has to make a different supply of her own—and simply while she thinks she’s came upon her #1 suspect, he turns up useless, squished flatter than a pancake through a driverless cement truck. Now, to forestall the killer from cooking up one other crime, Magdalena has no selection yet to leap from the frying pan into the fireplace.
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Extra info for Batter Off Dead (A Pennsylvania Dutch Mystery with Recipes, Book 17)
He topped it with a bit of vinaigrette-dressed frisée—bite into it and get nubbins of potato, a mouthful of melted cheese, and a crisp tangle of frisée, a super-elegant version of the classic French tartiflette. He also served an appetizer of a paper-thin piece of carpaccio dressed in truffle oil alongside a tablespoon of potato salad—again, the uber-elegant tiny dice of fingerlings, this time dressed in homemade mayonnaise with shallots. And I love Julia Moskin’s bite-size roast potato cylinders, each topped with a dollop of crème fraîche and a spoonful of caviar.
Fry until the bottom is golden and the mixture is cooked through. Turn and cook until golden brown and crisp on the second side. 5 Transfer the pancake-fritters with a slotted spoon to a platter lined with absorbent paper. 6 Serve with wedges of lime and a pile of coarse salt, or with either a chutney or a yogurt raita. tapas, meze & antipasti ~ 43 Rosemary Roast Potatoes with Black Olive-Rosemary Aioli Salty-crispy-herby on the outside, they are creamy within. If you find teeny tiny baby potatoes— often called marbles—at the farmers’ market, use these and omit the step of boiling; simply roast.
He also served an appetizer of a paper-thin piece of carpaccio dressed in truffle oil alongside a tablespoon of potato salad—again, the uber-elegant tiny dice of fingerlings, this time dressed in homemade mayonnaise with shallots. And I love Julia Moskin’s bite-size roast potato cylinders, each topped with a dollop of crème fraîche and a spoonful of caviar. Tapas, meze, and antipasti not only start a meal with zest; they also make great snacks or light meals, and super starters. And like all good tapas, a larger portion can become a main or side dish.