Holiday Grind (49 page)
Authors: Cleo Coyle
Tags: #Fiction, #Detective, #Mystery, #Mystery & Detective - Women Sleuths, #Mystery & Detective, #Fiction - Mystery, #Coffeehouses, #Suspense, #Women Sleuths, #Cosi; Clare (Fictitious character), #Mystery fiction
NOTE:
To toast nuts or coconut, preheat oven to 350ºF, spread nuts or flaked or shredded coconut (sweetened or unsweetened) in a single layer on cookie sheet and heat for 10 minutes. Stir a few times during this process to ensure even toasting.
Dexter’s Flourless Chocolate Jamaican Rum Cake with Warm Coffee-Rum SauceTo toast nuts or coconut, preheat oven to 350ºF, spread nuts or flaked or shredded coconut (sweetened or unsweetened) in a single layer on cookie sheet and heat for 10 minutes. Stir a few times during this process to ensure even toasting.
See photos of this recipe at
www.CoffeehouseMystery.com
www.CoffeehouseMystery.com
A slice of fudgy heaven with hints of rum and coffee. Just as good, if not better, when served the day after baking. Of course, Dexter wants you to purchase dark Jamaican rum for this recipe, but any good dark rum will work; and (don’t tell him I told you, but . . .) here’s a good rule of thumb to remember for rum-flavored baking: If you’d rather not use alcoholic rum, you can always substitute rum extract by following this ratio:
1 tablespoon dark rum = 1½ teaspoons rum extract
1 tablespoon light rum = ½ teaspoon rum extract
Makes 1 sinfully fudgy single-layer cake (serves 8)
Butter
Granulated sugar
5 extra large eggs, room temperature!
1 teaspoon vanilla extract
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon instant coffee crystals
2 tablespoons espresso or coffee brewed at double strength
2 tablespoons dark rum or 3 teaspoons of rum extract
4 teaspoons cornstarch
2 cups powdered sugar
8 ounces semisweet chocolate, chopped into small pieces, or 1cups semisweet chocolate chips
1 cup heavy cream
Coffee-Rum Sauce, optional
Step 1—Prepare your 9-inch single layer cake pan:
First, preheat the oven to 350°F. This cake is truly amazing, but you’ll be heartbroken if it sticks to your pan. The absolute foolproof method to prevent sticking is: (1) Generously butter the sides of the pan and dust with a bit of granulated sugar (dumping out excess). The sugar will give your cake its caramelized crust. (2) Cut a sheet of parchment paper to fit into the bottom of your pan. (If you’ve never used parchment paper, look for it where wax paper and plastic wrap are sold.)
First, preheat the oven to 350°F. This cake is truly amazing, but you’ll be heartbroken if it sticks to your pan. The absolute foolproof method to prevent sticking is: (1) Generously butter the sides of the pan and dust with a bit of granulated sugar (dumping out excess). The sugar will give your cake its caramelized crust. (2) Cut a sheet of parchment paper to fit into the bottom of your pan. (If you’ve never used parchment paper, look for it where wax paper and plastic wrap are sold.)
Step 2—Make your cake batter:
Whip up room temperature eggs using an electric mixer. Continue beating 2 to 3 minutes until the eggs double in volume. Now mix in vanilla, baking powder, and salt. Dissolve your instant coffee crystals into your espresso (or double-strength coffee) and dark rum, and add these ingredients to your eggs. To make sure the cornstarch blends in smoothly and does not clump, stir it into your powdered sugar first and then add these ingredients to the egg mixture. Continue whipping with your mixer for another minute or two, making sure the mixture is light and frothy. Set aside as you melt the chocolate.
Whip up room temperature eggs using an electric mixer. Continue beating 2 to 3 minutes until the eggs double in volume. Now mix in vanilla, baking powder, and salt. Dissolve your instant coffee crystals into your espresso (or double-strength coffee) and dark rum, and add these ingredients to your eggs. To make sure the cornstarch blends in smoothly and does not clump, stir it into your powdered sugar first and then add these ingredients to the egg mixture. Continue whipping with your mixer for another minute or two, making sure the mixture is light and frothy. Set aside as you melt the chocolate.
Step 3—Add melted chocolate:
Melt your chocolate. Very easy to do but just as easy to ruin—take care to follow Clare’s directions and warnings on page 335 (How to Melt Chocolate). Now slowly pour the melted chocolate into your egg mixture while continuing to beat with mixer. (You don’t want the warm chocolate to cook your eggs!) Set aside for a minute while you whip your cream.
Melt your chocolate. Very easy to do but just as easy to ruin—take care to follow Clare’s directions and warnings on page 335 (How to Melt Chocolate). Now slowly pour the melted chocolate into your egg mixture while continuing to beat with mixer. (You don’t want the warm chocolate to cook your eggs!) Set aside for a minute while you whip your cream.
Step 4—Whip your cream:
In a separate chilled bowl, beat your cold heavy cream with an electric mixer until stiff. Using a spoon or spatula, fold your freshly whipped cream into your chocolate batter.
In a separate chilled bowl, beat your cold heavy cream with an electric mixer until stiff. Using a spoon or spatula, fold your freshly whipped cream into your chocolate batter.
Step 5—Bake:
Pour finished batter into your prepared 9-inch layer cake pan. In the process of rising, the cake may slosh a bit of batter over the sides of the pan. To prevent spillage in your oven, simply place a sheet pan on the rack beneath your cake pan. Bake for one hour. Remove the cake from the oven and let it cool completely. No kidding. Let that cake cool on a rack at least 40 minutes before removing or you’ll risk it breaking!
Pour finished batter into your prepared 9-inch layer cake pan. In the process of rising, the cake may slosh a bit of batter over the sides of the pan. To prevent spillage in your oven, simply place a sheet pan on the rack beneath your cake pan. Bake for one hour. Remove the cake from the oven and let it cool completely. No kidding. Let that cake cool on a rack at least 40 minutes before removing or you’ll risk it breaking!
Step 6—Cool and plate:
As the cake cools, you’ll see it fall and that’s okay. The finished cake should be dense and fudgy and only about 1 inch high. Don’t worry about any cracks on the cake’s top, either, because nobody will see them! After cooling at least 40 minutes, run a butter knife around edges of your cake pan.) Place your serving plate over the top of the cake and gently invert (like pineapple upside-down cake). Now gently peel away the parchment paper to reveal a perfect, level cake top. (See, I told you!) Leave cake inverted this way on the serving plate. Dust lightly with powdered sugar for a wonderfully rustic presentation.
As the cake cools, you’ll see it fall and that’s okay. The finished cake should be dense and fudgy and only about 1 inch high. Don’t worry about any cracks on the cake’s top, either, because nobody will see them! After cooling at least 40 minutes, run a butter knife around edges of your cake pan.) Place your serving plate over the top of the cake and gently invert (like pineapple upside-down cake). Now gently peel away the parchment paper to reveal a perfect, level cake top. (See, I told you!) Leave cake inverted this way on the serving plate. Dust lightly with powdered sugar for a wonderfully rustic presentation.
Step 7—Serve or store:
To serve, cut the cake into slices. Whipped cream or vanilla ice cream make delicious accompaniments for this baby. For a delicious and decadent finish, make the Coffee-Rum Sauce (recipe follows). Pool the sauce on the dessert plate and place your slice of Chocolate Rum cake right on top of the sauce, or scoop ice cream beside or on top of the cake and drizzle the warm sauce over both. This cake is even better the second and third day! To store, make sure it’s completely cool, then wrap in plastic, and store in a cool, dry area of your kitchen.
COFFEE-RUM SAUCETo serve, cut the cake into slices. Whipped cream or vanilla ice cream make delicious accompaniments for this baby. For a delicious and decadent finish, make the Coffee-Rum Sauce (recipe follows). Pool the sauce on the dessert plate and place your slice of Chocolate Rum cake right on top of the sauce, or scoop ice cream beside or on top of the cake and drizzle the warm sauce over both. This cake is even better the second and third day! To store, make sure it’s completely cool, then wrap in plastic, and store in a cool, dry area of your kitchen.
Makes 1 cup sauce
¼ cup freshly brewed coffee
3 tablespoons butter
2 tablespoons dark rum or 3 teaspoons rum extract
1½ cups powdered sugar
In a small saucepan, warm brewed coffee over
low
heat (do not boil). Add butter, stirring until completely melted. Finally, stir in rum and powdered sugar. At no time should this mixture be allowed to boil. When sugar is completely dissolved, the sauce is ready to serve. Pool the sauce warm on each dessert plate and place a slice of rum cake right on top of sauce. This sauce is also delicious over ice cream! If you don’t have the time to make Dexter’s Flourless Chocolate Rum Cake, simply buy a pound cake from the bakery, place a scoop of vanilla ice cream on top of each slice, and generously pour the warm Coffee-Rum Sauce over it all.
Esther’s Roasted Garlic and Herb Latkeslow
heat (do not boil). Add butter, stirring until completely melted. Finally, stir in rum and powdered sugar. At no time should this mixture be allowed to boil. When sugar is completely dissolved, the sauce is ready to serve. Pool the sauce warm on each dessert plate and place a slice of rum cake right on top of sauce. This sauce is also delicious over ice cream! If you don’t have the time to make Dexter’s Flourless Chocolate Rum Cake, simply buy a pound cake from the bakery, place a scoop of vanilla ice cream on top of each slice, and generously pour the warm Coffee-Rum Sauce over it all.
(POTATO PANCAKES)
Latkes or potato pancakes are Esther’s favorite Chanukah food. The Jewish custom of eating foods fried or baked in oil comes from the original miracle of the Chanukah menorah, which involved the discovery of a small flask of oil that lasted many more days than it should have—which is why the “Festival of Lights” is eight days long and is marked each night by the lighting of a new candle! Here’s Esther’s own unique spin on her mom’s traditional latke recipe, which adds the pungent flavor of roasted garlic as well as the aromatic notes of rosemary and scallion. You can even try experimenting with this recipe, replacing the fresh rosemary with a favorite herb of your choice. Serve the pancakes plain or with sour cream on the side. Yum!
Makes 2 servings or about nine 3- to 4-inch latkes; for family-size meals, you’ll want to double, triple, or quadruple this recipe and have
two
frying pans working at the same time!
two
frying pans working at the same time!
10 garlic cloves, roasted and smashed
(see note)
¾ cup onions (2 to 3 medium size onions), finely grated
2 tablespoons scallions, finely chopped
1 tablespoon minced fresh rosemary (optional) or
½ teaspoon dried rosemary
2 teaspoons salt
1½ pounds Idaho baking potatoes (about 3 medium russet potatoes)
1 large egg, beaten with a fork
Canola or light olive oil
Sour cream (optional)
Step 1—Prepare aromatics:
First, preheat the oven to 250°F. In a large bowl, combine the garlic with the onions, scallions, rosemary, and salt.
First, preheat the oven to 250°F. In a large bowl, combine the garlic with the onions, scallions, rosemary, and salt.
Step 2—Grate potatoes:
Do not peel your potatoes. Grate by hand with a simple box grater, or use a food processor. Add the grated potatoes to the bowl of aromatics and stir well.
Do not peel your potatoes. Grate by hand with a simple box grater, or use a food processor. Add the grated potatoes to the bowl of aromatics and stir well.
Step 3—Press out moisture:
Place the potato mixture in a large sieve and press down to strain out moisture. Esther notes that getting rid of excess moisture will help you create latkes that are crisp and golden brown. Now return the mixture to the bowl and stir in the egg to finish your latke mixture. Cook immediately.
Place the potato mixture in a large sieve and press down to strain out moisture. Esther notes that getting rid of excess moisture will help you create latkes that are crisp and golden brown. Now return the mixture to the bowl and stir in the egg to finish your latke mixture. Cook immediately.
Step 4—Fry pancakes:
Place a heavy frying pan over medium heat and add oil, at least ½ inch deep. As Esther says, “Don’t freak over the amount of oil. It’s the
temperature
of the oil that makes for greasy latkes, not the
amount
of oil. Besides, the
mitzvah
is the oil!” When the oil is hot enough, begin cooking. (See note at the end of recipe on judging when oil is hot enough.) Pack potato mixture into a ¼ cup measuring cup. Turn out onto a plate in a little mound. Do this four times. Place the four mounds in quick succession into the hot oil and immediately flatten each mound into a 3- to 4-inch pancake. (Flattening is important or you may have latkes that are cooked on the edges but raw in the middle!) Cook each pancake for about 3 minutes on the first side, until the bottom is golden brown. Now flip and cook the other side 1-3 minutes until it’s golden brown, too. Do not flip more than once, but Esther suggests lightly pressing the pancakes a few times with your spatula during the cooking process to make sure the centers cook. Drain in a single layer on paper towels. Keep finished latkes warm in the 250ºF oven while you’re cooking the rest of the batter. Serve warm with sour cream!
Place a heavy frying pan over medium heat and add oil, at least ½ inch deep. As Esther says, “Don’t freak over the amount of oil. It’s the
temperature
of the oil that makes for greasy latkes, not the
amount
of oil. Besides, the
mitzvah
is the oil!” When the oil is hot enough, begin cooking. (See note at the end of recipe on judging when oil is hot enough.) Pack potato mixture into a ¼ cup measuring cup. Turn out onto a plate in a little mound. Do this four times. Place the four mounds in quick succession into the hot oil and immediately flatten each mound into a 3- to 4-inch pancake. (Flattening is important or you may have latkes that are cooked on the edges but raw in the middle!) Cook each pancake for about 3 minutes on the first side, until the bottom is golden brown. Now flip and cook the other side 1-3 minutes until it’s golden brown, too. Do not flip more than once, but Esther suggests lightly pressing the pancakes a few times with your spatula during the cooking process to make sure the centers cook. Drain in a single layer on paper towels. Keep finished latkes warm in the 250ºF oven while you’re cooking the rest of the batter. Serve warm with sour cream!
NOTE:
If your oil is too hot, you’ll burn the latkes. If your oil is too cool, your latkes will be greasy. Test the oil with a drop of water. When it dances or bounces on top of the oil, it’s ready. If the oil begins to smoke, it’s too hot! Also keep in mind that if you crowd the pan with too many latkes, the oil temperature will drop dramatically, so don’t fry too many at once—for big batches, have two pans going at the same time.
HOW TO ROAST GARLICIf your oil is too hot, you’ll burn the latkes. If your oil is too cool, your latkes will be greasy. Test the oil with a drop of water. When it dances or bounces on top of the oil, it’s ready. If the oil begins to smoke, it’s too hot! Also keep in mind that if you crowd the pan with too many latkes, the oil temperature will drop dramatically, so don’t fry too many at once—for big batches, have two pans going at the same time.
Using a whole head:
Cut the top off the head (the pointed end), then wrap in aluminum foil and bake at 350°F for 30-40 minutes, until the garlic is soft. Remove from the oven.
Let the foil-wrapped garlic cool down enough to handle.
Pop the warm, roasted garlic pieces out of their skin and you’re good to go. Roasted garlic is delicious and good for you! Try spreading it on slices of a French baguette or Italian bread, or mashing it and mixing it into your mashed potatoes!
Cut the top off the head (the pointed end), then wrap in aluminum foil and bake at 350°F for 30-40 minutes, until the garlic is soft. Remove from the oven.
Let the foil-wrapped garlic cool down enough to handle.
Pop the warm, roasted garlic pieces out of their skin and you’re good to go. Roasted garlic is delicious and good for you! Try spreading it on slices of a French baguette or Italian bread, or mashing it and mixing it into your mashed potatoes!
Using prepeeled cloves from a jar or green market:
Place your peeled cloves into a small ovenproof dish, drizzle with a bit of oil (olive is best), and add a splash of water. Cover with foil, place in the oven, and bake as described for a whole head.
Dante’s Christmas Fruitcake Cookies with Snow-White GlazePlace your peeled cloves into a small ovenproof dish, drizzle with a bit of oil (olive is best), and add a splash of water. Cover with foil, place in the oven, and bake as described for a whole head.
As a fine arts painter, Dante appreciates the jewel-toned colors of the traditional holiday fruitcake, but he never tasted a fruitcake he actually liked. This is his solution—yummy, buttery, refrigerator cookies with chopped candied fruit peeking through the batter like stained glass windows in a brown brick church. Like a hot cross bun, the simple snow-white glaze cross finishes off each treat, reminding us all of the reason for the season.
Makes 2 to 3 dozen refrigerator cookies, depending on how you slice them
½ cup (1 stick) butter, softened to room temperaturecup light brown sugar, firmly packed
¼ cup granulated sugar
1 egg, beaten with a fork
¼ cup sour cream
½ teaspoon orange extract or 1½ teaspoons Grand Marnier
½ teaspoon vanilla extract
½ teaspoon lemon zest, freshly grated
2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon allspice
¼ teaspoon nutmeg
1½ cups candied fruit, finely chopped and drained of any liquid
(see note)
¼ cup pecans, chopped (optional)
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