Two friends eating and drinking their way through Gold –Book 5 of the Plated Prisoner series by Raven Kennedy!

SPOILERS FOR THE SERIES

Recipes for food and cocktails mentioned in this episode:

Crockpot Potato Soup

Ingredients:

• 5 large russet potatoes peeled and diced Or 30 oz bag of diced hashbrowns (I like the O’Brien ones)
• 1 small onion diced
• 4 cups chicken broth
• 4 tablespoons butter
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup heavy cream
• ⅓ cup sour cream
• 1 tablespoon xanthan gum or cornstarch (I prefer cornstarch)

Directions:

Add the potatoes, diced onions, chicken broth, seasonings, and butter to your slow cooker or Dutch oven for the stovetop

In the crockpot cook on low 4 to 6 hours, or on high 3-4 hours or on the stovetop around 15-20 minutes or until the potatoes are soft.

For the crockpot:

1. About 30-60 minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the Xanthan gum together. This will get thick.
2. Stir into the soup.
3. Cook the soup on high for 20 to 30 minutes until the soup thickens slightly.

For the stovetop:

1. About 5-10 minutes before it is done, in a small mixing bowl whisk the heavy cream, sour cream, and the Xanthan gum together. This will get thick.
2. Stir into the soup.
3. Cook the soup on high for 5-10 minutes until the soup thickens slightly.

Wine/Cocktail Pairing: The Broken Winged Bird (a C&C original)

Ingredients:

• 2 oz gold rum
• 1 oz blackberry liqueur (like Chambord or crème de mûre)
• ¾ oz fresh lemon juice
• Ginger beer, to top
• Ice

Directions:

1. Fill a shaker with ice. Add gold rum, blackberry liqueur, and lemon juice.
2. Shake until chilled, then strain into a tall glass over fresh ice.
3. Top with ginger beer and give it a gentle stir.
4. Garnish with a lemon twist (or, if you’re feeling dramatic, a feather-shaped stir stick).

So pour one out clink your glass, and let’s get into it!

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