Today's Special - - Roxanne St. Claire

It's my pleasure to introduce the fabulous Roxanne St. Claire.  Rocki, as she's more commonly known, is a New York Times and USA Today bestselling author of more than 30 books and a winner of Romance Writers of America's RITA award.  Her romantic suspense series (the Bullet Catchers and Guardian Angelinos) keep me on the edge of my seat while her new Barefoot Bay contemporaries wrap their arms around me like a warm hug. Deeply emotional with just the right amount of sizzle, all of her books occupy places of honor on my keeper shelf.  In addition to all that, Rocki is also one of the nicest, kindest, most genuine people I've ever had the pleasure of knowing.  Please join me in giving her a very warm welcome!

Hi, Rocki!  Thanks for stopping by to chat about “Secrets on the Sand,” the first novella in your new The Billionaires of Barefoot Bay trilogy.  I was so happy to hear these novellas would be returning us to Barefoot Bay.  It’s become one of my favorite fictional places to visit.  Please tell our readers what to expect from this first story.

Hello and thank you so much for the invitation to be here! You know I love this blog and am delighted to answer questions, reply to comments, and, of course, give some beach books away!  Readers can expect a sexy-but-sweet hero, a determined-but-vulnerable heroine, a little heartache, a lot of romance, and a feel-good ending.  All for $2.99 on your ereader or Kindle app! And, readers can expect more billionaires, right around the corner in January and February.

I really liked Zeke and Mandy and wanted the best for them.  What would you like readers to understand about these two characters?

What a fun question.  I guess I’d like readers to understand that people change so much between high school and adult that they can be unrecognizable to each other.  But inside, they are the same person, despite failures or successes along the way.

Are you able to give us a sneak peek into the other novellas, “Seduction on the Sand” and “Scandal in the Sand?”  When will they be released?

All of the books are just over 40,000 words, so they are not short novellas -- they are about half the length of a book.  The billionaires in the books are all friends and they all share a love of baseball.  They play together on a recreational softball team in New York called The Niners (so named for the number of zeroes in their net worth) and, in the course of the first book, they decided to start a minor league baseball team in Barefoot Bay.  Seduction on the Sand is the story of real estate mogul Elliott Becker who has his eye on the last piece of land they need to close the deal, but the feisty goatherd who lives there has different ideas.  Scandal on the Sand is about billionaire bad-boy Nate Ivory, of the world-famous and insanely wealthy Ivory family.  He’s got a secret baby coming...and that’s going to shake a lot of worlds.

Your books have a tendency to keep me reading late into the night.  What’s the last book that kept you reading past your bedtime?

I would have to say SANCTUARY ISLAND by Lily Everett.  In fact...it gets a call out in Secrets on the Sand, that’s how much I love it.  (And the author!)

I second your recommendation of SANCTUARY ISLAND.  I loved it and was delighted to see the tie-in while reading Secrets on the Sand.  

We’re in a holiday frame of mind around here.  What Christmas, New Year’s or other holiday traditions are you looking forward to this month?

Every year, we do an over the top Italian Christmas Eve, called The Feast of the Seven Fishes.  And by “we,” of course I mean my husband the Italian Chef.  He pulls out all the stops and this nine or ten course feast is always the highlight of the season.

I love to bake, especially at this festive time of year.  What’s your favorite holiday treat?  Do you have a recipe to share with us?

This isn’t baking, but seafood crepes are of the very favorite dishes at our Christmas Eve feast.

Tasty shrimp and scallops rolled into a thin and delicate crepe and topped with a luxurious cream sauce, this rich and delicious entrée provides an exquisite showcase for the fruits of the sea.  My husband says the French try to take credit for the crepe…but the Italians perfected the crespelle!

Crespelle (Italian crepe)

• 2 large eggs
• 3/4 cup milk
• 1/2 cup water
• 1 cup flour
• 3 tablespoons melted butter
• 1/4 teaspoon salt

Combine all of the ingredients in a bowl using a whisk. Place the batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crespelle will be less likely to tear during cooking. Heat a small non-stick pan or crepe pan and add butter to coat. Pour about an  ounce of batter into the center of the pan and swirl to spread evenly.  (The first one or two tries will be a bit messy but after a couple of tries they'll all come out perfectly.) Cook for 30 seconds and flip. Cook for another 10 seconds and remove to a cool plate  Continue until all batter is gone. After they have cooled you can stack them. They will be fine in the refrigerator for up to a couple of days. 

Seafood Filling (makes about one dozen crespelle)

• 12 oz. 21-25 size shrimp cleaned and deveined and cut into 3 pieces each
• 8 oz. scallops cut into similar size pieces as the shrimp
• 3 tbls. butter
• 1 large shallot chopped
• generous splash of cognac or brandy
• 1/4 cup heavy cream,
• large pinch of dried Thyme
• salt and white pepper to taste

Heat butter in sauté pan and sauté shallot a couple of minutes just until softened. Add seafood and cook on high heat for about 2 minutes. Add cognac (or brandy) and heat till alcohol evaporates (1 minute or so). Add thyme, salt, pepper, and cream. When adding cream, remember the consistency of the filling can be adjusted by how much you add. Cook another minute or so till cream slightly thickens. 

Remove from heat and fill and roll crespelle and place in a buttered 9 by 13 baking pan or glass oven dish.

Tomato Cream Sauce Topping

• 2 tbls. olive oil
• 1 medium onion, chopped
• 2 cloves of garlic minced
• 1 (28-ounce) can peeled  tomatoes (crush by hand)
• 1 tsp. thyme dried
• 1 tsp. basil, dried
• 1 whole bay leaves
• 1/2 tsp. sugar
• Salt and pepper to taste

Over medium heat, heat oil in a large pot until hot. Add onion and garlic, sauté for 3 to 5 minutes until the onions begin to appear translucent. Add the herbs and stir.  Add tomatoes. Sprinkle in sugar, and a splash of Marsala wine. Add salt and pepper. Lower the heat and simmer for about 30 minutes, uncovered. Stir occasionally.
Prior to saucing the crespelle before baking, add some cream to lighten the tomato sauce.

Bake the crespelle for about 10 minutes in pre-heated 350 degree oven, then top with tomato cream sauce. 

Serve immediately and enjoy!!

Oh, man.  That sounds delicious.  I love crepes!  

What are you working on now?

Christmas!! But when not shopping, wrapping, and spreading cheer, I’m finishing up the last of the Billionaire books and planning the Barefoot Brides trilogy -- coming this summer and fall!

So many wonderful stories for us to look forward to!  

Thanks for visiting with us, Rocki.  Would you like to ask our readers a question today?

Do you open presents on Christmas Eve or Christmas morning?  Either way, I hope your stocking is stuffed and your heart is full of joy!  One winner will get a full set of FOUR Barefoot Bay books! 

Happy Holidays, everyone!!

What a wonderful giveaway!  Thank you!  Wishing you and your family a very Merry Christmas and a happy and healthy New Year!

Visit Rocki's website and blog and connect with her online at Facebook and Twitter.