by Cleo Coyle
Clare’s Candied Strawberry Drizzle
1⁄2–3⁄4 cup granulated sugar (according to your taste)
2–3 teaspoons cornstarch
1⁄2 cup water
2 cups chopped strawberries, fresh or frozen (and thawed)
In a large saucepan, mix the sugar and cornstarch with the water. Add 2 cups of chopped strawberries. Cook this mixture about 20 minutes or until it thickens enough to coat the back of spoon. Puree this thickened mixture using an immersion (stick) blender, or a standing blender, or a food processor. Finally, run the pureed mixture through a sieve to strain out any fruit bits. Using a fork, drizzle the finished, room temperature strawberry syrup over the cooled New York Cheesecake Cookies. Store the drizzle in a plastic container or a chef’s squeeze bottle in the refrigerator. When chilled, the drizzle will harden up. Before using again, allow it to warm to room temperature. To speed up this process, place the plastic container in a warm water bath, or set it in a microwave for 8 to 10 seconds.
Janelle’s Lemon Sugar Cookies
These delightfully crunchy, sweet-tart cookies are among Madame’s favorites, although a plate of them prompted a philosophical observation from Sergeant Emmanuel Franco of the NYPD, who declared the treats “a little girly.”
“What is it with women and lemons?” Franco asked Clare and Madame. “Lemon cakes. Lemon pies. Lemon bars. I’d mention lemon tarts, but I wouldn’t want you ladies to get the wrong idea.”
The detective’s question was never answered, mainly because it proved to be moot. By the time Clare convinced Madame to go undercover at a Brooklyn retirement home, Franco had wolfed down most of these lemon-kissed beauties himself.
Makes about 48 cookies, depending on size
For the Lemon Sugar:
1 tablespoon grated lemon zest (grate skin only, no bitter white pith)
1⁄2 teaspoon powdered sugar
1⁄2 cup white, granulated sugar
For the Cookies:
8 tablespoons (1 stick) butter
1 cup white, granulated sugar
1 teaspoon pure vanilla extract
1⁄4 teaspoon salt
4 teaspoons freshly grated lemon zest (grate skin only)
1 large egg
1⁄2 teaspoon baking powder
21⁄2 cups all-purpose flour
1⁄4 cup fresh lemon juice (about 2 large or 4 small lemons)
Janelle’s Warning: Be sure to follow the mixing directions exactly in Step 2. Do not add the lemon juice to the dough until the end of the mixing process or your butter may curdle.
Step 1—Make the lemon sugar: Grate the lemon skin (no white pith) and mix it in a bowl with the powdered sugar to dry out any moisture. Then thoroughly mix it with the granulated sugar. Using clean fingers or a fork, work the lemon into the granulated sugar. If using a small food processor, lightly pulse only once or twice (do not overprocess). When well mixed, set aside.
Step 2—Make the cookie dough: In a large bowl, cream the butter and sugar with an electric mixer. Blend in the vanilla, salt, egg, lemon zest, and baking powder. Add the flour and mix very briefly until a shaggy dough forms. Finally add your lemon juice and mix until a smooth dough comes together, but do not overmix at this stage or your cookies may turn out tough.
Step 3—Chill it, baby: When first made, this dough is wet and sticky. To firm it up for the next step, you’ll need to chill it. Cover (or wrap) the dough with plastic and place in the refrigerator 2–3 hours. The well-wrapped dough can also rest overnight in the refrigerator or up to 3 days before baking.
Step 4—Roll and sugar coat: Preheat oven to 350°F. Line baking pans with parchment paper or silicone sheets. Roll pieces of dough into 1-inch balls. Coat balls in lemon sugar (from Step 1). Place on prepared pan and use the buttered bottom of a glass, dipped in the lemon sugar, to gently flatten each cookie.
Janelle’s Tip: You’ll want to dip the glass bottom into the lemon sugar each time you flatten a new cookie or the dough may stick to the glass.
Step 5—Bake: Depending on your oven, cookies will bake in 12–15 minutes. When cookie edges and bottoms turn a light golden brown, they’re done. Move the hot cookies to a cooling rack. If you’re in a hurry for them to set, transfer them to a plate in the freezer, where they will harden very quickly into a sweet-tart treat that gives a satisfying snap when bitten into. These cookies also freeze very well; simply store in freezer-safe plastic bags.
Clare’s Eggnog Crumb Muffins
The morning after her awful scare, Clare woke Mike Quinn with this sweet holiday offering. Tender and rich, these muffins are superb paired with your morning coffee—as Mike can attest. He happily inhaled them while still in bed, after pulling Clare in first.
Over the years Clare has created two versions of this recipe. Both produce delicious muffins with the seasonal flavors of eggnog and nutmeg. The following recipe is Clare’s “from-scratch” version. It makes only six muffins for fresh-baked enjoyment at an intimate breakfast or over coffee. During her years raising Joy in New Jersey, Clare also created a large batch version of this recipe using a cake mix starter. That version bakes up two dozen muffins fast, and is great for parties, school functions, or bake sales.
To download the illustrated recipe for Clare’s Large Batch Eggnog Muffins, come to Cleo Coyle’s online coffeehouse: www.CoffeehouseMystery.com.
Makes 6 muffins
For the Muffins:
5 tablespoons unsalted butter, softened
1⁄3 cup white, granulated sugar
2 tablespoons light brown sugar
1 large egg, lightly beaten with fork
1⁄3 cup eggnog
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon salt
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon pure vanilla extract
1 cup all-purpose flour
For the Crumb Topping:
1⁄4 cup all-purpose flour
1⁄4 cup light brown sugar, firmly packed
1⁄4 teaspoon ground nutmeg
Pinch of baking powder
21⁄2 tablespoons cold unsalted butter, cut into cubes
Muffins: First preheat your oven to 375°F. Using an electric mixer, cream butter and sugars in a bowl until light and fluffy. Add egg, eggnog, nutmeg, salt, baking powder, baking soda, and vanilla extract. Once blended, add the flour and mix until a smooth batter forms and flour is completely incorporated. Do not overmix at this stage. Line six muffin cups with paper liners, divide batter among them. Make the Crumb Topping (see directions on the next page) and divide evenly over the muffins. Bake for 20 minutes. Muffins are done when a toothpick inserted into a test muffin comes out clean. Remove from oven and cool.
Crumb topping: First a warning from Clare—your butter must be cold for this recipe or you won’t make crumbs; you’ll make a sticky messy dough, so be sure your butter is well chilled.
To prepare with a food processor: Place all ingredients inside and pulse until you see coarse crumbs.
To mix by hand: Place flour, brown sugar, nutmeg, and a pinch of baking powder into a bowl. Whisk together to blend. Add the cubes of cold butter and using clean fingers or a pastry blender, work the butter into the dry ingredients until the mixture turns into coarse crumbs. Store in a plastic container, in the refrigerator, for up to 3 days.
Brigadieros (Brazilian Chocolate Truffles)
Given his frequent coffee-buying trips to Brazil, Matt Allegro quickly recognized these caramelly chocolate truffles when he spied them on Rita’s Cookie Swap display table. Brigadieros are beloved in Brazil, and no children’s birthday party is complete without them. They are especially fun for young children to help make. Once the dough is properly cooked, little hands can help roll it into chocolate balls.
The odd name is a result of the historical period when the sweet was invented. Created during the food shortages of World War II, the Brigadiero was named after a famous Brazilian Air Force brigadier
of the time.
Clare often tweaks Rita’s recipe, adding a pinch of espresso powder—a baker’s secret for deepening the taste of chocolate in any recipe. She also recommends adding salt to balance the very sweet flavor of the condensed milk. Of course, growing up Italian, Clare routinely watched her nonna drench cakes in rum before putting them on sale in her little Italian grocery. Consequently, Clare sometimes adds rum or rum extract to this recipe. It’s not traditional, but it is delicious!
Makes about 40 chocolate truffles
1 (14-ounce) can of sweetened condensed milk
1 tablespoon butter
2 tablespoons sweetened cocoa (*See Clare’s Note)
1 tablespoon unsweetened cocoa powder
1⁄4 teaspoon salt
1 cup or so of finishers such as chocolate jimmies, powdered sugar, finely chopped nuts, sweetened flaked coconut, colored sprinkles, etc.
Clare’s optional additions:
Generous pinch of espresso powder
1 tablespoon dark rum (or 11⁄2 teaspoons rum extract)
*Clare’s Note: For the sweetened cocoa, you can go with a brand like Nesquik or splurge with hot cocoa mixes like Ghirardelli or Jacques Torres. Just make sure the sweetened cocoa does not include powdered milk in its first three ingredients. You’re looking for cocoa and sugar in the ingredient list and directions that require you to mix the powder with milk (not water). With the variety on the market, try experimenting with hot cocoa flavors such as: Ghirardelli’s mocha, hazelnut, or peppermint; or Torres’ “Wicked” with spicy heat. Have fun!
Step 1—Cook the chocolate: The key to getting the chocolates to form balls is to cook it long enough. You must also stir continually to prevent burning. Mix the condensed milk, butter, salt, sweetened and unsweetened cocoas in a saucepan over medium-low heat. (If using espresso powder, add now.) Cook the mixture around 15–20 minutes, until it thickens. A sign to watch for: As you stir, try to see the pan bottom by pulling back the chocolate with your spoon. If the mix holds for a second, allowing you to see the pan bottom, cook another minute and it should be ready. For a final test, place a spoonful of the chocolate mixture onto a cold dish (place dish in freezer). If the mixture solidifies quickly and does not run, you’re ready! Remove from heat. (If adding rum or rum extract, stir it in now.)
Step 2—Cool the chocolate: Pour the warm mixture onto a sheet pan that’s been covered in parchment paper. Cool the chocolate to room temperature for about an hour, or chill for thirty minutes in the refrigerator.
Step 3—Roll and coat: Grease your hands with butter and roll the mix into balls of 1 to 11⁄2 inches. Toss each truffle in a coating of your choice—chocolate jimmies, powdered sugar, finely crushed toasted nuts, sweetened flaked coconut, colored sprinkles, etc. Creating several varieties with one batch is common.
Step 4—Serve with holiday flair: Clare serves each chocolate truffle in its own little fluted paper cup. Mini muffin pan paper liners work very well for this. Buy them in holiday colors, nestle each little truffle inside, and you’ll make any dessert or coffee tray look festive for the season. Or box them up with a bow, and you’ve got a sweet little holiday gift. May you make them with love and share them with joy!
Clare Cosi’s Easy Pumpkin Cake with Surprise Cream Cheese Swirl
For step-by-step photos of this recipe, come to Cleo Coyle’s online coffeehouse at www.CoffeehouseMystery.com.
One cup of canned pumpkin, a little maple syrup, and some classic holiday spices will convert an ordinary cake mix into a stunning pumpkin-maple Bundt. This is a quick-and-easy version of a Village Blend favorite, sold by the slice out of Clare’s pastry case. She developed the recipe for her In the Kitchen with Clare column as a great way for busy home bakers to enjoy the taste of a pumpkin roulade without the often heartbreaking hassle of attempting to roll a sheet cake.
The “surprise swirl” of sweetened cream cheese not only brings happiness to your taste buds but impressiveness to your presentation. Serve as a brunch treat with a light dusting of powdered sugar or dress it up with an easy glaze for a lovely holiday dessert.
This cake also pairs beautifully with Warm Custard Sauce. Clare snagged that amazing “old-school” recipe from her favorite Chinatown baker, Mrs. Li, famous in New York for her egg custard tarts. For the Warm Custard Sauce recipe, turn to page 364 in this book. For a delicious Egg Custard Tart recipe, see Cleo Coyle’s Coffeehouse Mystery A Brew to a Kill and bake with joy!
Makes 1 Bundt cake yielding about 12 slices
For the Bundt Cake:
4 large eggs
1 package yellow cake mix with pudding in the mix (Note: This recipe will work with cake mixes in boxes from 15.25 to 18.25 ounces)
1 package (3.4 ounces) instant vanilla pudding mix (boosts structure and moistness)
1⁄3 cup pure maple syrup (not pancake syrup)
1⁄4 cup canola oil
1 cup canned pumpkin (pumpkin purée and not pumpkin pie filling)
1⁄4 teaspoon salt
1 tablespoon pumpkin pie spice (*see note)
*Note: To make your own pumpkin pie spice, see the brief recipe following this one.
For the Cream Cheese Swirl:
1 large egg
1 (8-ounce) package of cream cheese, softened
3⁄4 cup confectioners’ (powdered) sugar
1 teaspoon vanilla
Step 1—Make the cake batter: First preheat your oven to 350°F. In a large bowl, break your four eggs. Lightly beat them with a fork and add the rest of the Bundt cake ingredients. Using an electric mixer, blend on low speed for about 30 seconds. Scrape down the sides of the bowl and increase mixer speed to medium, beating for a full two minutes (and no more). You want to whip air into the batter, and you should see it increase in volume, but you don’t want to overmix or you’ll develop the gluten in the flour and your cake will be tough instead of tender. After two minutes, stop the mixer and set the bowl aside.
Step 2—Make the cream cheese swirl: In a separate bowl, crack one egg and lightly beat it with a fork. Add the softened cream cheese, powdered sugar, and vanilla. Using your electric mixer again, blend the ingredients together. When no more clumps are visible, whip for a full minute until smooth, light, and creamy.
Step 3—Assemble: Generously butter the interior of a standard 10 to 10.5-inch (12 cup) Bundt pan or a fluted tube pan of about the same size. Don’t forget to butter the center tube. (Do not use nonstick spray for this cake because it creates a darker, harder, less appealing crust.) Into the pan, pour about half the cake batter. Add the cream cheese mixture in an even layer. (Use the back of the spoon to level it off.) Swirl a knife deep through the layers of cream cheese and cake batter. Make little loops as you move around the entire ring of batter in the pan. Now add the rest of the batter to the pan and level it off with the back of a spoon.
Step 4—Bake: In a well-preheated oven, bake at 350°F for 40–50 minutes. The time will depend on your oven. The cake is done when the visible layer of the Bundt appears to be baked. If you’re unsure, insert a toothpick into the cracked areas of the cake. When the toothpick comes out clean, the cake is done. Be careful not to overbake.
Step 5—Cool and glaze: Avoid heartbreak! Cool for a full 30 minutes before removing the cake from the pan. If you try to remove it sooner, it may stick or break on you. To remove cake: Place a serving platter over the top of the cake pan. Flip the pan. With a heavy spoon or knife handle, rap the pan all over to help loosen any areas where the cake may be sticking, and then carefully lift off the pan. Allow the cake to finish cooling before glazing. (See my Easy Bundt Cake Glaze recipe below.)
For the Homemade Pumpkin Pie Spice:
To make your own pumpkin pie spice, follow these directions. For 1 teaspoon of pumpkin pie spice, mix these ground spices: 1⁄2 teaspoon cinnamon, 1⁄4 teaspoon ginger, 1⁄8 teaspoon allspice or cloves, and 1⁄8 teaspoon nutmeg.
For the Easy Bundt Cake Glaze:
11⁄2 cups confectioners’ (powdered) sugar
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3 tablespoons half-and-half (or light cream)
Note: Milk and water will also work, but will not taste as rich and may need a bit more sugar to thicken.
Measure out the powdered sugar. Stir in half-and-half (or light cream) until all the sugar is dissolved. With a wire whisk or fork, whisk the mixture until it appears smooth and without a single clump. Test on a plate. The glaze should drizzle easily but should not be thin or watery, and it should set in about ten minutes.
Troubleshooting: If the glaze is too thin and watery, add a little more sugar. If too thick, add a bit more liquid. When you’re happy with the consistency, spoon the glaze over the Bundt cake’s top and sides, allowing it to drip gently down.
Clare’s Tip: You’ll notice the glaze pools in the center of the Bundt. When you finish using the glaze in your bowl, take a small spoon and scoop out the pooled glaze at the center of the cake. Continue spooning over the cake. Allow 15 minutes to set and . . . eat with joy!
Clare Cosi’s Pepper-Crusted Roast Beef
When Mike Quinn went missing in a freak winter snowstorm, Clare was sick with worry—and eventually hunger. Determined to wait it out, and share this flavorful pepper-crusted roast beef with her man, she ultimately succumbed to the temptations of ex-husband Matt Allegro and his 8-napkin artisan patty melt.
In the end, however, Clare was relieved she had this beautifully cooked beef resting in her fridge, ready and waiting for Quinn’s homecoming. Sliced thin when cold, this roast makes an excellent sandwich. Served hot with potatoes and vegetables, it makes a wonderful, hearty winter meal. Just be sure to include some crusty rolls on the table—to sop up the mouthwatering beef juices.
Clare’s preferred cut for roasting is eye of round, but all three types of rump roasts (top round, eye of round, or bottom round) will work for this recipe, and don’t miss her Horsey Sauce. The bright, creamy tang of the sauce perfectly complements an unctuous beef sandwich!
