Welcome to my stop on the Great Escapes Virtual Book Tour for Murder in the Mix (A Gina Morrison Mystery) by Carolyn Eichhorn. Stop by each blog on the tour for interviews, guest posts, spotlights, reviews and more!
Murder in the Mix (A Gina Morrison Mystery) by Carolyn Eichhorn
Murder in the Mix (A Gina Morrison Mystery)
Cozy Mystery
1st in Series
Settings – Baltimore, Savannah, NYC
Publisher : Grounds for Suspicion
Publication date : October 21, 2025
Print length : 272 pages
Paperback
When Gina Morrison agrees to pen the memoir of celebrity chef Marisol St James, she expects high-pressure deadlines, diva behavior, and decadent dishes-not murder. But when Marisol is found dead in her restaurant’s kitchen, Gina’s literary aspirations take a back seat to her survival. Between a cutthroat industry, simmering secrets, and the demands of Marisol’s unfinished manuscript, Gina becomes entangled in a web of lies, rivalries, and danger. Worse still, Marisol’s killer may be keeping tabs on Gina to ensure she doesn’t write too much.
Interview with character, Marisol St. James, Executive Chef of The Mix in New York and frequent Food Network guest judge.
I am so pleased to offer this preview of my upcoming memoir featuring two recipes that always bring rave reviews. These will make either a special weekend breakfast or a more elegant evening event a memorable experience for you and your guests
Marisol St.James
Sunday French Toast
My mother was the first to let me loose in a kitchen. From her, I learned about traditional dishes of the Southwest, comfort food staples like meatloaf and mac and cheese, and how warm cookies can turn a bad day around. My favorite kitchen time with my mother was weekend brunch. We would make pancakes or waffles or omelets, always with fresh squeezed juice and bacon or sausage. But, when asked what I was in the mood for, I almost always chose her French toast. Decadent and sweet, it felt like the best of dessert and breakfast all in one. The smell of vanilla cream with cinnamon and nutmeg always makes me think of home, where my mother’s capable fingers quickly moved custard-soaked brioche into a buttery hot skillet. My mother always let me help, even when my help meant more time, certainly more of a mess, and sometimes less-than-perfect results. She encouraged my flair for creative combinations as well as my love of food. The kitchen was our place to create together. Even during the years when most girls would rather do anything other than talk with their mothers, we found it easy to bake or braise or roast. It wasn’t until I had moved away that I realized that the time my mother I spent in our tiny Arizona kitchen was special. We connected over food in a way that shaped how I now interact with guests in my restaurant. Breakfast is indeed the most important meal of the day because no bad day can begin with this French toast. Make the time to squeeze some fresh juice with the ones you love this weekend and then pass the syrup. You will be making memories as well as a ridiculously delicious breakfast.
Recipe:
- 1 cup heavy cream
- 1 cup half and half
- 4 eggs
- ½ cup sugar
- 1 ½ tsp. vanilla extract
- 1 tbsp. cinnamon
- ¼ tsp. nutmeg
- ½ tsp. salt
- 6 slices fresh brioche, cut an inch thick
- 3 tbsp. butter
- Additional butter, fresh berries, whipped cream, and syrup as desired
Preheat the oven to 350°F. Whisk together the cream, half and half, eggs, sugar, and vanilla. Add the cinnamon, nutmeg and salt and whisk until well mixed. Melt 1 tbsp. butter on a medium-hot griddle. Dunk a slice of brioche in the mixture and turn over, making sure to get the bread completely covered without getting soggy before placing on the griddle. Add another slice to the griddle. Cook until well-browned and then turn to brown the opposite side. Transfer to a baking sheet in the preheated oven. Add more butter to the skillet and cook the next two slices. When all six are in the oven, allow them to cook through for about five minutes. Serve with berries and whipped cream or maple syrup.
Beef Tenderloin Sliders With Béarnaise
I catered events for years, feeding groups large and small, formal and very, very casual. Over time, all chefs develop favorite items, the go-to dishes that seem to please universally. This is one of those. It has never failed me. Even now, I’ll serve this for Happy Hour at The Mix. It’s fancy enough for cocktail receptions, hearty enough to please the men on Super Bowl Sunday, and pretty straight-forward to make. This is the opposite of the celery stick and hummus plate. This is an appetizer that means business. It says “Take me seriously, I’m not just another fancy canapé. I have gravitas.” I serve this with a Béarnaise sauce, but it’s equally delicious with your favorite horseradish sauce.
Recipe:
- 1 ½ to 2 pounds beef tenderloin
- Olive oil
- Kosher salt
- Coarsely ground black pepper
- Slider buns, split dinner rolls, or sliced French baguette
- 1 sweet onion, chopped
- 2 cups sliced mushrooms, washed and dried with paper towels
- 4 tbsp butter
For the Béarnaise sauce:
- 3 egg yolks
- ¼ cup white wine vinegar
- ¼ cup dry white wine
- 2 shallots, minced
- ¼ cup chopped fresh tarragon leaves
- 1 stick butter, melted
Start with the tenderloin at room temperature. Rub with the olive oil and then sprinkle with salt and pepper. Sear each side on high heat on the grill until browned then move to indirect heat and cook until medium rare, about 45 minutes. Once done, allow to rest for ten minutes before slicing. Melt the butter in a nonstick skillet over medium heat and add the mushrooms, making sure they are well coated. After a few minutes, add the onion and cook together until the onions start to caramelize. Add butter if necessary. Salt and pepper to taste.
To make the Béarnaise sauce, combine the shallots, tarragon, vinegar, and wine in a small saucepan and bring to a boil. Reduce until only about ¼ cup of liquid remains and then set aside to cool. Place the egg yolks in a blender and add the reduction. Blend, adding about a third of the melted butter. Once emulsified, add the remaining butter until sauce is mixed and creamy. Add salt and pepper and keep warm until ready to serve.
Place some tenderloin slices on rolls, add mushroom and onion mixture and Béarnaise sauce, and enjoy!
Enter the giveaway
About Carolyn Eichhorn
Carolyn Eichhorn is a mystery novelist and former Disney Imagineer whose work blends suspense, humor, and heart. She holds an MFA in Creative Writing and has published short mystery fiction and essays. Based in the mountains of Western North Carolina, she draws inspiration from small towns, big secrets, and the stories people tell to survive.
Author Links
Website Facebook Instagram Grounds For Suspicion LinkedIn Threads
Purchase Links – Amazon – Bookshop.org B&N
Murder in the Mix TOUR PARTICIPANTS
April 27 – Jody’s Bookish Haven – SPOTLIGHT
April 27 – The Editing Pen – AUTHOR GUEST POST
April 28 – Books, Ramblings, and Tea – SPOTLIGHT
April 28 – Salty Inspirations – AUTHOR GUEST POST
April 29 – Read Your Writes Book Reviews – CHARACTER GUEST POST (Recipe)
April 29 – Books1987 – SPOTLIGHT
April 30 – Christy’s Cozy Corners – CHARACTER GUEST POST (Recipe)
April 30 – MJB Reviewers – SPOTLIGHT
May 1 – Ascroft, eh? – AUTHOR GUEST POST
May 2 – Sarandipity’s – AUTHOR INTERVIEW
May 2 – Sapphyria’s Book Reviews – SPOTLIGHT
May 3 – Cozy Up With Kathy – REVIEW, AUTHOR INTERVIEW
May 4 – StoreyBook Reviews – CHARACTER GUEST POST (Recipe)
May 4 – deal sharing aunt – AUTHOR INTERVIEW
May 5 – Escape With Dollycas Into A Good Book– REVIEW
May 5 – Reading Is My SuperPower – AUTHOR GUEST POST
May 6 – Boys’ Mom Reads! – SPOTLIGHT
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