Holiday Grind (51 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
Step 1—(Optional) Infuse cherries with liqueur flavor:
Drain the liquid from one 10-ounce jar of maraschino cherries, reserving the juice. If the reserved cherry juice measures less than ¾ cup, add water to make ¾ cup of liquid. In a saucepan, bring the cherry liquid to a boil. Remove from the heat and let cool for 2 minutes before stirring in ¼ cup of any
one
of the following: amaretto (almond-flavored liqueur), Frangelico (hazelnut-flavored liqueur), white crème de cacao (clear chocolate-flavored liqueur), OR kirsch (cherry-flavored liqueur). Add the cherries and stir. Once the mixture has reached room temperature, transfer the cherries and the liquid to a bowl, cover tightly, and store in the refrigerator overnight or even longer if you’re in no hurry. You can allow them to sit for a few days or even a week. (
NOTE:
Liqueurs work best to create “spirited” cherries because of their high sugar content. Sweet wines and champagnes will also work, but stay away from hard alcohols like rum, whiskey, gin, and vodka—they’re strong, but they won’t give you a pleasant taste.)
Drain the liquid from one 10-ounce jar of maraschino cherries, reserving the juice. If the reserved cherry juice measures less than ¾ cup, add water to make ¾ cup of liquid. In a saucepan, bring the cherry liquid to a boil. Remove from the heat and let cool for 2 minutes before stirring in ¼ cup of any
one
of the following: amaretto (almond-flavored liqueur), Frangelico (hazelnut-flavored liqueur), white crème de cacao (clear chocolate-flavored liqueur), OR kirsch (cherry-flavored liqueur). Add the cherries and stir. Once the mixture has reached room temperature, transfer the cherries and the liquid to a bowl, cover tightly, and store in the refrigerator overnight or even longer if you’re in no hurry. You can allow them to sit for a few days or even a week. (
NOTE:
Liqueurs work best to create “spirited” cherries because of their high sugar content. Sweet wines and champagnes will also work, but stay away from hard alcohols like rum, whiskey, gin, and vodka—they’re strong, but they won’t give you a pleasant taste.)
Step 2—Create sugar coating:
In a saucepan over low heat, melt the butter and stir in the corn syrup. Add the sugar and continue stirring until it’s completely dissolved. Remove pan from heat and transfer the thick white mixture to a bowl. Let cool for a full 15 minutes, stirring occasionally to keep smooth. Use your fingers to mold about a teaspoonful of the white doughy mixture around each cherry. Be generous and make sure the entire cherry is covered, sealing it up to the stem. Place the finished cherries (stem-side up) on plates lined with wax or parchment paper. Chill in the fridge until firm—at least 3 hours.
In a saucepan over low heat, melt the butter and stir in the corn syrup. Add the sugar and continue stirring until it’s completely dissolved. Remove pan from heat and transfer the thick white mixture to a bowl. Let cool for a full 15 minutes, stirring occasionally to keep smooth. Use your fingers to mold about a teaspoonful of the white doughy mixture around each cherry. Be generous and make sure the entire cherry is covered, sealing it up to the stem. Place the finished cherries (stem-side up) on plates lined with wax or parchment paper. Chill in the fridge until firm—at least 3 hours.
Step 3—Briefly freeze cherries:
To prevent the white sugar coating from melting off your cherries during this process, transfer the cherries from the fridge to the freezer for at least 10 minutes before you begin enrobing them in warm chocolate.
To prevent the white sugar coating from melting off your cherries during this process, transfer the cherries from the fridge to the freezer for at least 10 minutes before you begin enrobing them in warm chocolate.
Step 4—Melt chocolate:
You’ll need a heatproof bowl and a rubber spatula. Make sure both are completely dry. (Even a few drops of water can ruin the texture.) Place chocolate chips or pieces into the bowl and set the bowl over a saucepan with water. Turn heat to low and stir chocolate with your dry rubber spatula until it’s completely melted and smooth. Make sure the chocolate
stays
melted during the coating process or you’ll have trouble working with it. Just keep the heat on low beneath the pan and every so often, stir the melted chocolate. (Do not let the water boil or touch the bowl’s bottom or you’ll risk scorching the chocolate and ruining its taste.) For advice on properly melting chocolate, see How to Melt Chocolate instructions on page 335.
You’ll need a heatproof bowl and a rubber spatula. Make sure both are completely dry. (Even a few drops of water can ruin the texture.) Place chocolate chips or pieces into the bowl and set the bowl over a saucepan with water. Turn heat to low and stir chocolate with your dry rubber spatula until it’s completely melted and smooth. Make sure the chocolate
stays
melted during the coating process or you’ll have trouble working with it. Just keep the heat on low beneath the pan and every so often, stir the melted chocolate. (Do not let the water boil or touch the bowl’s bottom or you’ll risk scorching the chocolate and ruining its taste.) For advice on properly melting chocolate, see How to Melt Chocolate instructions on page 335.
Step 5—Cover cherries with chocolate:
Work in small batches, taking only five or six cherries out of the freezer at a time, keeping the rest chilled until it’s their turn. Do not
dip
the cherries. If you do, the sugar coating may melt right off into the bowl of hot chocolate! Instead, hold each cherry by its stem over the melted chocolate. Using a rubber spatula (spoons won’t work, the chocolate sticks too much), drip gobs of the melted chocolate down over the cherry, gently turning the cherry by its stem until it’s completely covered. As the chocolate drips off, pat the bottom with more chocolate to make sure the cherry is completely coated. For the candy to be successful, you need to seal up the entire cherry with chocolate, from the bottom to the cherry stem. Allow excess chocolate to drip off each cherry and then place them on a baking sheet lined with wax or parchment paper. Once the chocolate shells around the cherries have cooled and firmed up, transfer to a tightly covered container and store in the fridge for 1 week.
Work in small batches, taking only five or six cherries out of the freezer at a time, keeping the rest chilled until it’s their turn. Do not
dip
the cherries. If you do, the sugar coating may melt right off into the bowl of hot chocolate! Instead, hold each cherry by its stem over the melted chocolate. Using a rubber spatula (spoons won’t work, the chocolate sticks too much), drip gobs of the melted chocolate down over the cherry, gently turning the cherry by its stem until it’s completely covered. As the chocolate drips off, pat the bottom with more chocolate to make sure the cherry is completely coated. For the candy to be successful, you need to seal up the entire cherry with chocolate, from the bottom to the cherry stem. Allow excess chocolate to drip off each cherry and then place them on a baking sheet lined with wax or parchment paper. Once the chocolate shells around the cherries have cooled and firmed up, transfer to a tightly covered container and store in the fridge for 1 week.
Step 6—Taste test:
After 1 week in the fridge, the sugar coating around each cherry will break down and liquefy. Do a taste test to gauge when the cherry cordials are ready to serve. When you bite through the crisp chocolate shell, you should have a sweet semi-liquid center around your cherry. If you don’t, give it another 2 days and test again until your candy is ready to serve. (It can take up to 2 weeks.)
Mike Quinn’s Cherry Cordial FudgeAfter 1 week in the fridge, the sugar coating around each cherry will break down and liquefy. Do a taste test to gauge when the cherry cordials are ready to serve. When you bite through the crisp chocolate shell, you should have a sweet semi-liquid center around your cherry. If you don’t, give it another 2 days and test again until your candy is ready to serve. (It can take up to 2 weeks.)
As a holiday tradition, Mike Quinn’s mother would infuse maraschino cherries with liqueur for her Chocolate Cherry Cordials (see the preceding recipe). What cherries were left over ended up in this quick and easy holiday fudge.
Makes about 2½ pounds of fudge
6 tablespoons unsalted butter
2½ cups granulated sugar
½ teaspoon salt
5 ounce can evaporated milk
7½ ounce jar marshmallow fluff
2 cups semisweet chocolate chips or 12-ounces of
block chocolate, chopped
1½ teaspoon pure vanilla extractcup maraschino cherries, drained, dried, and chopped (see note)
NOTE ON CHERRIES:
For
cup, you’ll need about 25 cherries. (There are about 30 cherries in one 10-ounce jar of maraschino cherries.) To infuse the cherries with liqueur, simply follow Step 1 in previous recipe for Mike Quinn’s Chocolate Cherry Cordials. Just make sure that you drain the cherries well and dry
completely
on paper towels. You don’t want excess liquid messing up your fudge!
For
cup, you’ll need about 25 cherries. (There are about 30 cherries in one 10-ounce jar of maraschino cherries.) To infuse the cherries with liqueur, simply follow Step 1 in previous recipe for Mike Quinn’s Chocolate Cherry Cordials. Just make sure that you drain the cherries well and drycompletely
on paper towels. You don’t want excess liquid messing up your fudge!
Step 1—Combine ingredients:
In a large
nonstick
saucepan, melt butter (do not let brown or burn). Add the sugar, salt, evaporated milk, and marshmallow fluff. Warm mixture over low heat, stirring until blended.
In a large
nonstick
saucepan, melt butter (do not let brown or burn). Add the sugar, salt, evaporated milk, and marshmallow fluff. Warm mixture over low heat, stirring until blended.
Step 2—Boil the candy:
Bring to a boil over moderate heat. This will take 5-7 minutes. Be careful not to mistake escaping bubbles (from the air in the marshmallow fluff) for a real boil. Continue to boil slowly, stirring constantly, for 5 minutes. (This entire step will take about 10 minutes.)
Bring to a boil over moderate heat. This will take 5-7 minutes. Be careful not to mistake escaping bubbles (from the air in the marshmallow fluff) for a real boil. Continue to boil slowly, stirring constantly, for 5 minutes. (This entire step will take about 10 minutes.)
Step 3—Add the flavor:
Stir in the chocolate chips or pieces until completely melted. Remove from the heat and stir in the vanilla. Finally, fold in the cherries, making sure (whether they are “spirited” or not) that they’re drained of all liquid and dried on paper towels. Now stir again for two minutes until the mixture is completely smooth. This final stirring is important. Be sure to stir for a
full
two minutes.
Stir in the chocolate chips or pieces until completely melted. Remove from the heat and stir in the vanilla. Finally, fold in the cherries, making sure (whether they are “spirited” or not) that they’re drained of all liquid and dried on paper towels. Now stir again for two minutes until the mixture is completely smooth. This final stirring is important. Be sure to stir for a
full
two minutes.
Step 4—Pour and set:
Transfer to a 9 × 9-inch pan that’s been buttered or lined with parchment paper to prevent fudge from sticking. Even out the mixture with a dry rubber spatula and allow fudge to cool, uncovered, for
at least
2½-3 hours before cutting. DO NOT place the pan in the refrigerator or freezer to speed up the hardening process, or the sugar in the fudge may crystallize and the final texture will be grainy instead of smooth. Simply let your pan sit at room temperature until completely firm. (Also, be sure to keep uncovered. If you put plastic or foil over the pan, the heat will condense liquid into the fudge and ruin it.) After 6-8 hours (or overnight), the fudge will be hard enough to store safely in the fridge without worry of crystallization. Or simply store the fudge in an airtight container in a cool, dry area of your kitchen.
Transfer to a 9 × 9-inch pan that’s been buttered or lined with parchment paper to prevent fudge from sticking. Even out the mixture with a dry rubber spatula and allow fudge to cool, uncovered, for
at least
2½-3 hours before cutting. DO NOT place the pan in the refrigerator or freezer to speed up the hardening process, or the sugar in the fudge may crystallize and the final texture will be grainy instead of smooth. Simply let your pan sit at room temperature until completely firm. (Also, be sure to keep uncovered. If you put plastic or foil over the pan, the heat will condense liquid into the fudge and ruin it.) After 6-8 hours (or overnight), the fudge will be hard enough to store safely in the fridge without worry of crystallization. Or simply store the fudge in an airtight container in a cool, dry area of your kitchen.
HELPFUL HINT:
Mike’s mom could never get her sons to wait more than 2½ hours to start gobbling up the fudge. If you live in a cold, dry climate, this shouldn’t be a problem. But if you’re living in a warm or humid climate, the center of the pan may still be a little soft after such a short time, so take care in removing the fudge squares. A smart way to serve fudge that’s still a little soft—or to give your fudge as a gift—is to place each fudge square in its own little, fluted paper holder. No need to scout out bakery supply stores for pretty paper holders, Mike’s mom recommends using fluted cupcake pan liners sold in most grocery store.
How to Make Candied Orange PeelsMike’s mom could never get her sons to wait more than 2½ hours to start gobbling up the fudge. If you live in a cold, dry climate, this shouldn’t be a problem. But if you’re living in a warm or humid climate, the center of the pan may still be a little soft after such a short time, so take care in removing the fudge squares. A smart way to serve fudge that’s still a little soft—or to give your fudge as a gift—is to place each fudge square in its own little, fluted paper holder. No need to scout out bakery supply stores for pretty paper holders, Mike’s mom recommends using fluted cupcake pan liners sold in most grocery store.
See photos of this recipe at
www.CoffeehouseMystery.com
www.CoffeehouseMystery.com
These sweet little strips of crystallized citrus can be a festive addition to after-dinner coffee trays, especially around the holidays. They’re also great flavor enhancers for recipes. Just chop up the strips and add ¼ cup to a favorite cookie, cake, or muffin recipe. Making your own candied peels also gives you a fantastic byproduct. If you follow this recipe, you’ll end up with 2 cups of incredible, citrus-infused syrup that can be used to sweeten iced tea or mix your holiday bar drinks.
The unused fruit can be stored in the freezer in small plastic bags and used to make smoothies. Candied citrus is also delicious with chocolate. Try giving your guests a variety of chocolate experiences to choose from in the serving bowl by dipping some strips in milk chocolate and others in dark or white chocolate. You can even offer different degrees of the chocolate-citrus taste combination—just the tip of the candied strip, half of the strip, or the entire strip.
Makes 70-90 sugared citrus-peel strips
7 average size or 5 very large oranges, navels work best (see note)
6½ cups granulated sugar
Optional holiday flavor ideas: 2 cinnamon sticks or 2 vanilla beans or
2 whole cloves.
Recipe Variation:
This recipe will also work with 10 lemons or 5 grapefruit. Always look for citrus with thick skins.
This recipe will also work with 10 lemons or 5 grapefruit. Always look for citrus with thick skins.
Step 1—Cut and peel:
Rinse and dry your fruit, and cut into quarters or eighths. Now gently separate the citrus skins from the fruit inside, taking care not to tear or rip skin. The easiest way to do this is with your fingers, as if you were peeling the fruit to eat it. Make sure to keep the white pith attached to the skin. The final citrus peels should include the white pith. (See my suggestions at the end of this recipe for what to do with the unused fruit.)
Rinse and dry your fruit, and cut into quarters or eighths. Now gently separate the citrus skins from the fruit inside, taking care not to tear or rip skin. The easiest way to do this is with your fingers, as if you were peeling the fruit to eat it. Make sure to keep the white pith attached to the skin. The final citrus peels should include the white pith. (See my suggestions at the end of this recipe for what to do with the unused fruit.)
Step 2—Boil out the bitterness:
Place your citrus peel sections into a large saucepan and cover with cold water. Bring to a boil, turn the heat down, and simmer for 20 minutes. Drain and repeat. (Boiling two times removes bitterness.)
Place your citrus peel sections into a large saucepan and cover with cold water. Bring to a boil, turn the heat down, and simmer for 20 minutes. Drain and repeat. (Boiling two times removes bitterness.)
Step 3—Cook in simple syrup:
In a saucepan (
nonstick
is best), stir 4½ cups of the sugar into 3 cups of cold water. (If using a flavor enhancer like cinnamon sticks, vanilla beans, or cloves, then add to the pot now.) Bring to a boil. Add your citrus peels and turn the heat down to medium. Simmer the peels uncovered for 1 hour. When cooking is done, gently remove citrus strips from saucepan and drain.
Keep the liquid! See note below on citrus-flavored bar syrup.
Handle your peels with care at this stage. They are still wet and soft, so they can rip easily. (They’ll firm up as they dry.)
In a saucepan (
nonstick
is best), stir 4½ cups of the sugar into 3 cups of cold water. (If using a flavor enhancer like cinnamon sticks, vanilla beans, or cloves, then add to the pot now.) Bring to a boil. Add your citrus peels and turn the heat down to medium. Simmer the peels uncovered for 1 hour. When cooking is done, gently remove citrus strips from saucepan and drain.
Keep the liquid! See note below on citrus-flavored bar syrup.
Handle your peels with care at this stage. They are still wet and soft, so they can rip easily. (They’ll firm up as they dry.)
Step 4—Cut into strips and roll in sugar:
When peels are cool enough to handle, use kitchen sheers to cut them into strips about ¼ inch thick. Roll the strips in the remaining 2 cups of sugar. Use more sugar if you need it.
When peels are cool enough to handle, use kitchen sheers to cut them into strips about ¼ inch thick. Roll the strips in the remaining 2 cups of sugar. Use more sugar if you need it.
Step 5—Dry the strips:
Preheat the oven to 180°F. Spread the sugar-coated strips in a single layer on cookie sheets. Bake for 60-90 minutes. (
Do not
try to speed up the drying process by turning up the heat! Keep oven temperature low or you will melt the sugar! Do not leave in oven longer than 90 minutes for the same reason.) Remove from oven and transfer strips to a rack or paper towels to cool to room temperature (another hour at least, but you can allow to dry overnight if you wish). Once completely cool and
completely dry
, store in an airtight container. (If you store these while they’re still damp, they’ll become soggy and the sugar will begin to melt off. If that happens, simply re-roll in sugar and allow to dry at room temperature overnight before storing again.)
Preheat the oven to 180°F. Spread the sugar-coated strips in a single layer on cookie sheets. Bake for 60-90 minutes. (
Do not
try to speed up the drying process by turning up the heat! Keep oven temperature low or you will melt the sugar! Do not leave in oven longer than 90 minutes for the same reason.) Remove from oven and transfer strips to a rack or paper towels to cool to room temperature (another hour at least, but you can allow to dry overnight if you wish). Once completely cool and
completely dry
, store in an airtight container. (If you store these while they’re still damp, they’ll become soggy and the sugar will begin to melt off. If that happens, simply re-roll in sugar and allow to dry at room temperature overnight before storing again.)
Other books
Kiss and Makeup by Taryn Leigh Taylor
Ghost Station (The Wandering Engineer) by Hechtl, Chris
The Wordsmiths and the Warguild by Hugh Cook
J by Howard Jacobson
Death of an English Muffin by Victoria Hamilton
Re Jane by Patricia Park
Men After God's Own Heart by Dijorn Moss
My Brother's Keeper My America 1 by Mary Pope Osborne
Two Kisses for Maddy: A Memoir of Loss & Love by Matthew Logelin
Otherlife Dreams: The Selfless Hero Trilogy by William D. Arand
