Guest Chicklet Kate Meader is HOT IN THE KITCHEN

Kate Meader

Kate Meader

Abigail here!  I’m so excited to host Kate Meader on her blog tour of Feel the Heat, the first book in the Hot in the Kitchen series. YOU can win Feel the Heat swag by going to her blog and entering the Rafflecopter giveaway. You can also find her on Facebook and Twitter.

Kate writes contemporary romance that serves up delicious food, to-die-for heroes, and heroines with a dash of sass. Originally from Ireland, she cut her romance reader teeth on Catherine Cookson and Jilly Cooper novels, with some Mills & Boons thrown in for variety. Give her tales about brooding mill owners, oversexed equestrians, and men who can rock an apron, and she’s there.

Kate has a bachelor’s in law (useless), a master’s in history (not as useless), and another master’s in library and information science (yay, using). When not writing about men who cook and the women who drool over them, she works in an academic library. Her stories are set in her adopted home town of Chicago, a city made for food, romance, and laughter – and where she met her own sexy hero. For news, excerpts, and recipes, check out her website at

Her first book and my first book share a book birthday! Yay! 

Whatcha cookin’, Kate?

Feel the Heat!

Feel the Heat!

Thanks to the Chicklets for letting me share a recipe and talk about my debut foodie romance, Feel the Heat. Just $2.99 from Forever Romance!

Feel the Heat is the first book in my Chicago-set Hot in the Kitchen series about an Italian restaurant-owning family and the sizzling, sexy chefs who love them. One of the hottest scenes in Feel the Heat involves a delicious cold treat: goat cheese salted caramel gelato. My celebrity chef hero, Jack Kilroy, is in smokin’ hot pursuit and he’s pulling out all the stops to get his woman! Here’s a quick snippet of Lili’s reaction on trying his gelato:

“Sweet baby Jesus, is this goat cheese?” she asked.
He nodded. More specifically, goat cheese gelato with caramel. The result was tangy like cheesecake; it needed the sweetness of the caramel to even it out.
“I’ve never tasted anything like it.” She plunked down on the sofa as if her legs might buckle any second. Her thigh brushed his.

Excellent, indeed. And you too can seduce with gelato. Check out the recipe below, then check out Jack’s seduction tips in Feel the Heat.


During the Feel the Heat release tour, I am giving away foodie-related swag: one Grand Prize of Awesome and five smaller prize packs! Details and pics on my website.

Goat Cheese Salted Caramel Gelato

The gelato

1 1/2 cups whole milk
2/3 cup sugar
8 oz. fresh goat cheese (crumbled)
6 large egg yolks

goat-cheese-caramel-gelatoSteps to nirvana

  1. Prepare an ice bath and set aside.
  2. Place the goat cheese in a bowl with a mesh strainer over it.
  3. Mix the sugar and milk over a medium heat until the sugar dissolves.
  4. Whisk the egg yolks lightly until thickened.
    1. Add the milk/sugar liquid to the egg yolks slowly, stirring constantly to prevent the egg from scrambling.
    2. Return the egg/milk/sugar mixture to the pan and heat, again with constant stirring. When the liquid steams and the custard coats the spoon, it’s ready.
      1. Add the hot custard to the goat cheese through the strainer. Stir until the goat cheese is melted and the combination is smooth.
      2. Set the bowl over the ice bath and stir until cool. Refrigerate for at least a couple of hours.
  5. Make the ice cream/gelato in your ice cream maker.

Salted caramel sauce

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream
1/2 teaspoon kosher salt (you can also use Fleur de sel)

  1. In a heavy-bottomed 2-3 quart saucepan, cook the sugar over medium-high heat. It takes a few minutes but it will start to melt and clump. Whisk it until it is completely melted, about 10 minutes.
  2. Add the butter (stand back, it will spatter up a storm!) and whisk until smooth
  3. Remove from heat and add the cream
  4. Add the salt and stir through thoroughly to dissolve
  5. Allow to cool for about 15 minutes in the pot, then pour into a jar and refrigerate
  6. Sauce will keep for 2 months in the fridge

Make the sauce ahead of the gelato so it is cool enough to mix with the frozen goodness. You can layer the gelato in a container and swirl the caramel through or you can drizzle over the top. Now you’re ready to seduce with gelato!


Ooh, Kate!  Sounds divine!  And Yummy!

So tell me, Chicklets – have you ever seduced (or been seduced) with food?  We want to know ALL about it!  Unless it’s like the time my husband (then-boyfriend) made me tuna salad – extra dry.  And don’t forget to visit Kate’s blog to enter the Rafflecopter giveaway for SWAG!


14 thoughts on “Guest Chicklet Kate Meader is HOT IN THE KITCHEN

  1. Hi, Kate! Welcome to the Chicklets’ kitchen. Your book — and the gelato — sound fabulous.

    When the Boyfriend and I started dating, he wooed me by cooking steak on the grill (this was during my first Atkins go-round). Then, a few weeks later, he took me to the fancy-schmancy French restaurant in Flagstaff for their Friday night wine/food pairing menu. To die for.

    I keep asking him why we don’t go back to Cottage Place again. Huh. Come to think of it, we never go anywhere nice like that anymore. Someone’s not doing something right. 😉

    • Grilling and fancy French restaurants, Arlene? That’s Wooing 101 all right. Sounds like he needs to get back in the apron and out on the grill to keep his skills. I have a nice Wonder Woman apron as part of my Feel the Heat swag pack that might look nice on him 😉 Thanks to the Chicklets for letting me guest today!

    • And it’s not too difficult either, Mary. Just time-consuming, like all great endeavors. Thanks for the good wishes for what’s turning into my book birthday month!

  2. Pingback: Feel the Heat Blog Tour + Giveaway | Kate Meader

  3. Congratulations on the release of your debut, Kate! I love your series concept!

    The gelato looks decadent, but I don’t know about the goat cheese. I don’t think I’ve ever had it. Does it taste like a drier, crumblier version of cream cheese?

  4. Thanks, Lis’anne! The gelato is very smooth and creamy, but has the tanginess of cheesecake. The flavor is unusual but really works with the caramel. And a little goes a long way!

    • I adore cheesecake! I’ve pinned it, therefore it must me made. I’ll have to do it when the kids are away – I’m not about to make a quadruple batch of anything that takes that much mixing/whisking/stirring. My arm would be dead! 😉

    • It sounds complicated but it’s not! I made a few adjustments based on how much goat cheese to use and whether to go with whole, skim, or cream. Time consuming for sure, but worth it. And my hottie chef agrees – it worked very well to get his girl’s attention 🙂

  5. Oh man, that sounds incredible! Very time consuming, and the husband won’t eat it if I tell him what’s in it (he THINKS he doesn’t like goat cheese). But I may have to make it. YUM!

    Thank you for sharing and congrats on the book birthday 🙂 The book is definitely on my list!

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