Quail Veronique by Mary McHugh
3 tbsps. flour
2 ½ tsps. salt
½ tsp. white pepper
5 tbsps. butter
¾ cup dry white wine
¾ cup seedless green grapes
4 tbsps. blanched, sliced almonds
Mix the salt and pepper with the flour.
Dip the quails in the flour, salt, and pepper.
Brown the quails in the butter in a deep skillet.
Add wine, cover, and cook for about fifteen minutes over low heat.
Add grapes and almonds.
Cook until quails are tender, about five minutes.
A Real Maine Clambake by Barbara Ross
People often ask about the inspiration for novels and for me it was when fellow Kensington author Lea Wait (Twisted Threads, Threads of Evidence, Thread and Gone) told me her daughter celebrated her wedding reception on a private island where a family ran a Maine clambake. Lea and I are neighbors in Maine (where neighbors means she lives at the other end of the peninsula where I live) and we love to get together to talk books, writing and lobster.
ea’s story marinated for a while before I wrote the first Maine Clambake Mystery, Clammed Up(which takes place, not surprisingly at a wedding). At that point, I’d never been to the real Cabbage Island Clambake where Lea’s daughter’s wedding reception had been held. I wrote the early drafts of Clammed Up over most of a snowy New England winter when the clambake was shut down for the season. I actually think that was a good thing, because it ensured that everything about the Snowden Family Clambake—the family, the island, the tourists—came out of my imagination.