Books, Volume 2

By the book table with one of my own books (The Witch of Bloor Street) and one
of my favourite recommendations (If Nobody Speaks of Remarkable Things)
Photo Credit: A Novel Spot

Last week I told you I'd be supporting Authors for Indies Day by appearing at my wonderful local bookstore, A Novel Spot. What an amazing experience! I made four new author friends, talked to some loyal customers, and had an awesome excuse to spend two hours in one of my favourite places. I came home with some new books, too.

Here are some of the highlights:

With fellow writers Mary Rose Donnelly and Kim Echlin

Joined by Sarah Pietroski, owner of A Novel Spot

My books!

A Novel Spot - an awesome bookstore

And fittingly, I have one more recipe from my book club meeting left to post today. These appetizers are a delicious addition to any appetizer tray!

Baked Asparagus, Leek and Goat Cheese Bites

(from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman)

2 1/2 tsp unsalted butter (plus butter for greasing muffin tins)

6 spears asparagus, tough ends trimmed

1 leek, halved lengthwise, white and light green parts finely chopped

2 ounces fresh goat cheese

1/2 cup ricotta cheese

1 large egg

Preheat oven to 300 degrees. Generously coat the cups of a 12-cup miniature muffin pan with butter.

Thinly slice the asparagus spears crosswise, keeping the tips whole. Set the asparagus tips aside.

In a sauté pan oven medium-low heat, melt 2 tsp butter. Add sliced asparagus and leek and cook gently, stirring often, until softened slightly, about 2 – 3 minutes. Transfer to a small bowl and let cool.

Crumble the goat cheese into a bowl. Add the ricotta cheese and egg, and mash together with a fork until well combined. Mix in the cooled vegetables. Divide the filling evenly among the prepared muffin cups. Bake until puffed and lightly golden on top, 20 – 25 minutes.

Meanwhile, melt the remaining 1/2 tsp butter in a small frying pan over low heat. Add asparagus tips and sauté just until tender, about 1 minute. Slice each tip in half lengthwise and set aside.

When the bites are done, transfer the pan to a wire rack. Run a table knife around the inside of each cup to loosen the edges and then let cool slightly. Invert a large plate or tray over the muffin pan, invert the pan and plate together, and lift off the pan.

Arrange the bites on a platter and top each with an asparagus-tip half. Serve warm or at room temperature.