Winter 2006

Greetings and happy holidays!

I enjoyed meeting readers at two booksignings for my September release, Lady Dearing’s Masquerade. The first was at Riverow Bookshop in Owego, NY, where I attended in Regency garb and shared tea and cookies based on period recipes: gingerbread, almond rosewater biscuits, and Banbury Cakes (recipe below). The second was a more conventional but also enjoyable signing at Waldenbooks at the Oakdale Mall, Johnson City, NY. Thanks to everyone who came; though it was a whirlwind day of signings I had a great time.

Lady Dearing’s Masquerade is continuing to get some great reviews. Here are a few more:

“This was a very well written novel, with great characters and a terrific (and plausible) plot... I’ll definitely be looking for more books by Elena Greene.” - Lynn Lamy, for Rakehell

“This is a SuperRegency from Signet, which means it has a greater page count and more sensuality than your basic Regency, both of which Elena Greene puts to good use in Lady Dearing’s Masquerade... this was a terrific read, and I recommend it.” - Cheryl Sneed, for All About Romance

Currently, I’m working on a proposal for a new historical romance, which I hope to pitch to my editor early in 2006. I will certainly keep you all posted.

I’m continuing to have fun blogging with the other Risky Regencies: Amanda McCabe, Cara King, Janet Mullany, Megan Frampton and Laurie Bishop. We’re going to have a Regency Blog Party the second week of January, with door prizes and a Treasure Hunt, so please look out for the announcements at riskyregencies.blogspot.com. We would love to have you join us!

Finally, here’s a recipe I’d like to share. It’s loosely based on the recipe for Banbury Cakes from The Complete Servant, by Samuel and Sarah Adams, published in 1825. I think the tart/sweet taste of the blackcurrents and the rich buttery crust are a scrumptious combination.

1. Combine flour, baking soda and salt in a medium bowl.
2. In a large bowl, beat butter and sugar together until fluffy.
3. Add egg, milk and vanilla and beat well.
4. Add dry ingredients, mix thoroughly.
5. Cover and chill for about half an hour or until dough is easily rolled.
6. Mix blackcurrant preserves and brandy for filling.
7. Flour surface and rolling pin well (dough is very sticky) and roll out fairly thin (a little thicker than 1/8 inch). Cut out 3 or 4 inch rounds, as desired. Put a little filling (not too much so you can close it) in the center and gently crimp the edges together. (Don’t worry if a few break or some filling oozes out. Just destroy the evidence, as I did.)
8. Bake on ungreased cookie sheet at 375 degrees F for about 15 minutes, until golden in center and lightly browned on the edges.
9. Dust with confectioner’s sugar.

This makes about 24 large (using 4 inch rounds) or 36 small (3 inch rounds). Enjoy!

May your holiday season be peaceful and merry, and happy New Year!

Elena :)