Dinner with a Hero – Silvia Violet – Setiwan
Sep 9, 2011 Filed under: book release, erotica, m/m, paranormal, recipes, shapeshifter, sweet treats
If I’m not writing or reading, you’ll likely find me in the kitchen trying out a new recipe or baking up sweet treats. I have a deep and abiding love for food. I think eating a really good chocolate cake is one of the most erotic experiences anyone can have. Therefore, it should come as no surprise that as I get to know my characters one of the first things I ask them is what they like to eat.
These details don’t always make it into my books, but I can’t really understand a man until I know what I would cook for him if he came to dinner at my house. I’ve asked some of my favorite authors to join me in making dinner for a character of their choice. Each week, one of us will be sharing a little about one of my heroes and a dinner I would make for him.
Today I’m cooking for Setiwan, one of the heroes of my latest release, Reef’s Guardian. He’s a Guardian, a magical creature who has a human form but can also take the form of any creature who lives on or around the coral reef his family is sworn to protect. When underwater he prefers the form of a cuttlefish, a blacktip reef shark or one of the reef’s other predators, and he enjoys a diet of fish and crustaceans. When on land he’s still likes to indulge in good, responsibly harvested seafood. He’s also got a sweet tooth, especially for anything involving tropical fruit and cream. So I’ll be making a spicy seafood bisque served with crusty grilled bread and an Asian-inspired salad. For dessert, I’m make my own recipe for banana pudding.
This Spicy Seafood Bisque is very easy to prepare, and it is one of my favorite dishes to make for guests. I replace the tomato juice and hot sauce with spicy V8 (the low salt version). I always serve it with a loaf crusty bread that I slice, brush with olive oil or melted butter and grill either outside or on my stove top grill pan.
An Asian Salad with oranges and water chestnuts makes a perfect accompaniment.
Silvia’s Banana Pudding
1/3 cup flour
2/3 cup brown sugar
2 cups milk
2 egg yolks
2 T butter
1 tsp vanilla
1 cup heavy cream, whipped until stiff peaks form
4-6 bananas, slice (they should be fully ripe but not mushy)
Vanilla Wafers (approximately half a box)
To make the custard:
Combine flour, sugar, and milk in a pan, cook over medium heat until thick and bubbly stirring frequently. Let it cook for about a minute at this stage then remove from heat. Stir about a cup of the hot mixture into beaten egg yolks. Return egg mixture to pan and bring to a boil. Let boil, stirring frequently for two minutes. Remove from heat and stir in butter and vanilla. Cool to room temperature. (To speed this up, I put the pan into a large bowl filled with ice and stir frequently. Once the mixture has cooled, fold in whipped cream.
Layer the bottom of a 2 qt casserole dish with vanilla wafers. Cover with banana slices. Then layer on 1/3 of the custard. Repeat two times. Cover and chill for at least an hour.