All month long, we’re featuring some of our favorite authors, along with a quick Q&A and some of their favorite recipes. We’ve got daily giveaways with chances to win some amazing (and steamy!) reads plus a month-long Recipes for Romance Grand Prize Giveaway for a box filled with books and more!
Today Crista McHugh stopped by with a recipe for Southwest Latkes!
**Q&A with Crista McHugh**
Making latkes during Hanukkah with the family and eating Chinese food on Christmas day
The Dreidel Drinking Game (don’t ask – I think there are still some outstanding warrants for my arrest)
When the hubby and I went to Rockefeller Center
Holiday Inn (with Bing Crosby and Fred Astaire)
A pair of dice with an action on one die and a body part on another.
Peppermint Mocha (can’t stand pumpkin spice)
LED lights (cheaper electric bill)
**About Crista McHugh**
Crista McHugh is a multiple award-winning author of fantasy romance and paranormal romance with heroines who are smart, sexy, and anything but ordinary. She currently lives in the Audi-filled suburbs of Seattle with her husband and two children, maintaining her alter ego of mild-mannered physician by day while she continues to pursue writing on nights and weekends.
We can’t wait to try out Crista’s delicious recipe for:
- 6 large white potatoes
- 1 large onion (red or sweet)
- 1 medium jalapeño, seeded and minced
- 2 eggs (or 1/2 cup egg substitute)
- 2 egg whites
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 2/3 cup finely shredded cheese (cheddar or Mexican blend)
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Peanut or olive oil for frying
- Peel potatoes and onion. (If not using immediately, place in cold water.) Grate with the shredding blade of food processor.
- Put grated potatoes in a large strainer lined with a cheesecloth and press out liquid. Pour cold water over the potatoes and press out liquid once more. Transfer to large mixing bowl. Add onions and jalapeño.
- Beat eggs and egg whites until thick. Add to potatoes and onions. Add flour, baking powder, cheese, and seasonings. Mix well.
- Heat oil in frying pan to medium-high heat. When ready, drop batter by large soup spoonfuls to form oval shapes. Fry over moderate to high heat until brown on one side; turn to brown other side. Remove from frying pan and drain on paper towels.
- Serve with sour cream and/or salsa.
**About Eight Tiny Flames**
Lt. Ruth Mencher has
always secretly admired Capt. Joseph Klein, but it takes the lighting of
a Hanukkah candle to uncover the spark of mutual attraction. Each night
awakens a new facet of their relationship, but as the Battle of the
Bulge begins, the approaching Nazi forces threaten to tear them apart.
Other Books by Crista McHugh:
Don’t forget to enter our month-long Recipes for Romance Grand Prize Giveaway for a box filled with books and more!
The Steam Team